10,000 take recipes

Impossible banana cream pie that makes its own crust while it bakes. Bisquick, eggs, milk, and butter blend into a self-crusting custard topped with fresh bananas and whipped cream.

Homemade whole wheat tortillas made with a blend of whole wheat and all-purpose flour, cooked on a dry griddle. Soft, pliable flatbreads with a nutty flavor ready in 20 minutes.

Classic New England johnnycake made with yellow cornmeal and tangy buttermilk. This diabetic-friendly cornbread uses sugar substitute and comes together in 40 minutes with no fuss.

The reputation of fruitcake has been tarnished but store bought and candied fruitcakes. Using dried instead of candied fruit demonstrates what fruitcake is supposed to be.

Homemade oatmeal cookie mix with whole wheat flour, rolled oats, and brown sugar. Shelf-stable pantry mix that stores up to 12 weeks for fresh cookies anytime.

Lemon saffron bread steamed in a slow cooker for a moist, golden crumb. Bloomed saffron and bright lemon zest deliver a fragrant, jewel-toned quick bread.

Flaky buttermilk raisin scones with a hint of nutmeg, brushed with egg white and sugar for a golden crunch. Ready in 45 minutes with a whole-wheat variation included.

Chewy date and nut bar cookies with a crisp edge, baked thin on a sheet pan and dusted with powdered sugar. Simple, old-fashioned, and only 6 ingredients.

Old-fashioned soft molasses cookies spiced with cinnamon, ginger, cloves, and nutmeg, topped with a shiny boiled gelatin frosting. Makes 4 dozen from an overnight chilled dough.

Crispy Southern fried fish in a cayenne-spiked corn flour coating with buttermilk hush puppies fried golden in the same oil. The classic fish fry dinner done right at home.

A basic, but delicious soda bread made with seedless raisins. Tastes great plain or toasted.

Apricot muffins made with a whole jar of apricot preserves blended right into the batter with brown sugar, butter, and chopped nuts. The preserves keep every muffin incredibly moist with intense fruit flavor.

Irish farmhouse loaf with mixed dried fruit, lemon zest, and buttermilk. No yeast needed. A traditional quick bread baked low and slow in a loaf pan.

Oatmeal raisin bar cookies spread in a shallow pan and baked at 325. Three cups of rolled oats, sour milk, and raisins in a soft, cake-like sheet cookie. Mix, spread, bake, done.

No-yeast whole wheat bread with buttermilk, molasses, raisins, and chopped nuts. A quick bread that mixes in one bowl and bakes into two hearty loaves in under an hour.

Deliciously moist with orange-y punch and blueberry burst in every single bite of this bread. Great for breakfast, or a afternoon snack with a cup of tea.