10,000 take recipes

Butterscotch blonde brownies, also known as blondies, with brown sugar caramelized into melted butter, chopped nuts in the batter, and chocolate bits sprinkled on top.

Marble scones with swirls of vanilla and chocolate dough folded together, made with buttermilk and real butter. A beautiful, flaky breakfast pastry with two-tone appeal.

Rich, buttery banana bread with a full cup of melted butter, chopped nuts, and a generous helping of ripe mashed bananas. Makes one large loaf or two smaller ones. Freezes beautifully.

Lightened strawberry shortcake with a buttermilk-canola oil biscuit layered with strained yogurt (skyr) and fresh strawberries instead of whipped cream. A modern healthier take on the classic.

Susan's Corn Muffins: tender corn muffins enriched with sour cream and butter, studded with Mexicorn and chopped bacon. Savory-sweet, breakfast-ready, makes a dozen.

Old-fashioned sour cream drop cookies that bake up soft and pillowy. Versatile enough for chocolate chips, raisins, nuts, or rolled and cut into shapes.

Sour cream sugar cookies are soft, puffy, and rolled in sugar before flattening and baking. The sour cream keeps these tender for days with a slight tang that balances the sweetness.

Thyme-fig fruitcake is a rustic, barely-sweet cornmeal cake studded with apple-juice-plumped figs, fragrant thyme and toasted pine nuts. An Italian-style tea cake that leans savory more than sugary.

Honey nugget cookies are chewy, oat-packed drop cookies sweetened with honey and brown sugar, spiced with cinnamon. A vintage church-cookbook recipe that bakes up tender on the inside, lightly crisp at the edges.

Whole wheat banana bread with no added fat - applesauce replaces butter and egg whites replace whole eggs. A wholesome, low-calorie loaf that stays surprisingly moist.

Moist applesauce bread with cinnamon, nutmeg, and a cup of chopped nuts. A simple quick bread loaf that uses pantry staples and bakes in under an hour.

Fat-free oatmeal drop cookies with applesauce standing in for butter or oil, rolled oats, and raisins. No eggs, naturally vegan, and done in just 10 minutes.

Shredded carrots and chopped apricots baked into a lightly sweet quick bread that's perfect for breakfast or afternoon snacks with tea.

Bite-sized pumpkin muffins with brown sugar, cinnamon, and nutmeg made with canned pumpkin puree. Egg-free, quick to mix, and baked in just 10 to 15 minutes.

Fat-free cinnamon-raisin biscotti made with egg whites. Twice-baked Italian cookies that crunch hard, dunk well, and skip butter and yolks entirely.

Warm-spiced zucchini quick bread studded with crunchy pecans and plump raisins. Cinnamon and nutmeg fill the kitchen as two moist loaves bake low and slow. A go-to recipe for summer zucchini season.