10,000 take recipes

Melt-in-your-mouth potato muffins: tender yeast-raised rolls with mashed potatoes folded in, brushed with butter and dusted with powdered sugar. An old-fashioned tearoom treat.

Traditional German springerle cookies with anise and lemon, stamped with intricate designs using a springerle rolling pin. A classic holiday cookie that air-dries overnight for a crisp, white finish.

Southern spoonbread with fresh corn kernels, buttermilk, and cornmeal, leavened with beaten egg whites. Puffed, golden, and custardy, served straight from the oven.

Savory garlic muffins with crushed garlic and chives baked into a quick bread batter. A warm, fragrant alternative to garlic bread that pairs with pasta, soup, or stew.

Homemade soft pretzels using a bread machine for the dough, then boiled in a baking soda bath and baked at high heat. Chewy inside with a dark, salty crust.

Peppermint pinwheel cookies with mint extract, rolled into red and white (or green) spirals and sliced. A festive holiday cookie that's all about the swirl.

Light ginger cookies rolled thin and cut into shapes, made with powdered sugar, butter, and a splash of vinegar. A delicate, crisp holiday cookie perfect for decorating with frosting.

Warm Springs fried bread fries soft baking powder dough rounds in hot lard for the puffy, golden Native American fry bread of the Pacific Northwest tribes.

Easy nut bread mixes pantry staples with chopped nuts into a tender quickbread, rested briefly then baked into two loaves. A no-frills 8-ingredient breakfast bread.

Grandma Thorpe's currant pancakes are griddled rolled biscuit-style pancakes studded with dried currants, buttered hot, and dusted with sugar. A British-Welsh heritage breakfast or tea-time treat.

Butterfinger cookies: an icebox slice-and-bake cookie loaded with chunks of chopped Butterfinger candy bars. Crispy, peanut-buttery edges with chewy candy pockets in every bite.

Blueberry Boy Bait is a vintage coffee cake with a buttery crumb topping, tender whipped-egg batter, and fresh blueberries. The 1954 Pillsbury Bake-Off classic.

Crispy, thin ginger snaps made the old-fashioned way by boiling molasses and water first. Brown sugar and real ginger give these cookies a deep, spicy bite. Makes 2 dozen.

Southern spoon bread made with stone-ground white cornmeal, eggs, butter, and milk. Custardy and soft enough to scoop with a spoon, with a golden crust on top.

Homemade pancake batter from scratch with flour, egg, milk, and shortening. Double-sifted dry ingredients make thick, light pancakes every time.

Lemon butter biscotti: buttery lemon-zest dough rounds layered with microwave vanilla pastry cream in cupcake pans, then baked into individual lemon cream pastries.