10,000 take recipes

Oatmeal fig muffins fold mashed fig preserves and old-fashioned oats into a tender breakfast muffin, finished with a tangy orange cream cheese spread. Perfect brunch bake.

Savory bulk sausage with celery, onion, and green pepper baked inside a buttermilk cornmeal crust. A rustic, satisfying sausage cornbread pie that makes a hearty one-dish meal.

Overnight sourdough biscuits with tangy starter fermented into fluffy, tender layers. Rise twice for light texture and deep sourdough flavor.

Hearty oatmeal butterscotch muffins with rolled oats soaked in buttermilk, dark brown sugar, and a generous load of butterscotch chips. A make-ahead breakfast batch that yields 18 tender muffins.

Half Moon cookies with a soft, cakey drop cookie base frosted half chocolate and half vanilla. A classic Upstate New York bakery cookie made with sour milk.

Chocolate hazelnut mascarpone torte layering a coffee-deepened chocolate butter cake with framboise-spiked mascarpone cream, fresh raspberries, and caramelized hazelnuts under a glossy chocolate ganache glaze.

Fruitcake baked and sealed in canning jars for long-term storage up to a year. A spiced quick bread with your choice of fruit, raisins, and nuts, vacuum-sealed straight from the oven.

Vintage 5-ingredient mayonnaise cookies with no eggs, milk, or butter. Real mayo does all the heavy work for soft, tender sugar cookies with a classic fork-pressed top.

Savory Parmesan and sage muffins made with powdered buttermilk for tangy flavor. Includes both conventional oven and microwave directions for quick baking.

Fruity buckwheat muffins fold Granny Smith apples and dates into a half-buckwheat-flour batter for nutty, hearty whole-grain muffins with natural sweetness in 35 minutes.

Half moon cookies with a soft, cake-like buttermilk crumb, frosted half white and half chocolate. The classic upstate New York holiday cookie, also known as a black-and-white.

You may also try and roll with a rolling pin but may not work since these will be soft after they are baked.

Dark zucchini bread made with brown sugar, molasses, cinnamon, allspice, and nutmeg. Deeply spiced and extra moist from three cups of grated zucchini.

Whole wheat Irish soda bread made with graham flour and tangy buttermilk, no yeast or rising time. Just six pantry staples, a quick knead, and a deep cross scored on top for that signature rustic loaf.

A tender bread with a slight orange taste. Excellent plain, toasted or for sandwiches.

Oat bran cookies with chopped dates, whole wheat flour, wheat germ, and brown sugar. A wholesome drop cookie with natural sweetness that bakes in just 10 minutes. Makes three dozen.