10,000 take recipes

Whole wheat muffins sweetened with honey and applesauce, no butter, no oil, no eggs. Six pantry ingredients deliver hearty, fiber-rich breakfast muffins for under 5 minutes of mixing.

Oven-baked sheet pancakes made with egg whites and fruit cocktail juice instead of milk or eggs. A low-fat, no-griddle pancake batch baked in 15 minutes for a quick breakfast crowd.

The English muffin flavor of the bread was spot on and the texture wasn't too bad as it still had some nooks and crannies. Amazing, considering it was such a flat loaf. I will most definitely be making another attempt at this, but only when I'm completely alone in my kitchen. I'm sure my next try will be totally successful. Thank you, for this wonderful recipe.

Kid-friendly banana nut muffins with yogurt, brown sugar, and walnuts. No eggs needed, easy enough for young bakers, and ready in 30 minutes.

This cheesy and moist tomato quick bread is made with whole wheat flour, mozzarella, parmesan cheese and tomatoes. It's packed with flavor and very easy to make.

Basic sourdough pancakes start with an overnight sponge of sourdough starter, flour, and water for tangy, light flapjacks. Old prospector breakfast for fluffy, deeply flavored pancakes.

Traditional Scottish-style scones made with whole wheat flour, buttermilk, and currants. Tender, slightly nutty teatime classic served with jam, butter, or clotted cream.

Kona Inn banana bread, a Hawaiian classic studded with macadamia nuts and packed with six ripe bananas per batch. A tender, butter-rich loaf with island flavor that makes two loaves at a time.

Orange whole wheat pancakes made with fresh juice, hearty whole-wheat flour, and zero refined sugar. A bright citrus twist on weekend breakfast that's wholesome enough for everyday.

Pancake batter that turns out tender, fluffy stacks every time, with melted shortening for diner-style softness and a quick stovetop cook.

Homemade pumpkin spice doughnuts fried golden from a pumpkin puree dough warm with cinnamon, ginger, and nutmeg, then dipped in a maple glaze. Cake-style donuts for fall mornings and Thanksgiving dessert.

Beaver Club banana bread bakes low and slow for 2½ hours, with yogurt and four eggs giving the moistest crumb you'll ever pull from a loaf pan. Montreal restaurant classic.

A favorite has to be the buttermilk biscuits, they are so light and fluffy, they just melt in your mouth. They were made fresh daily in every store. Now due to the popular demand of these biscuits, they come frozen.

Treacle scones blend flour and cornmeal with light molasses for sturdy, lightly sweet British tea scones with toasty corn texture and molasses depth. Split warm and serve with butter and jam.

Delicious but a bit salty...I think 1/2 tsp of salt would be sufficient.

Sour milk waffles with whipped egg whites folded in for an airy crumb and a crackly crisp exterior. Baking soda meets soured milk for old-fashioned tang and lift, no baking powder required.