1,320 take recipes

High-fiber bran muffins made with whole wheat flour, orange juice, prune butter, and raisins. No oil, no egg yolks, and packed with fiber from bran cereal and wheat germ. Healthy grab-and-go breakfast in 45 minutes.

No-sugar raisin bars sweetened only with raisins and unsweetened apple juice, made with whole wheat flour and warm spices. Low calorie and naturally sweet.

Low-calorie sausage and cheese biscuits with turkey sausage, bran, buttermilk, and reduced-fat cheddar. A lighter take on a breakfast classic.

I received this recipe from a friend who knows I love dates. It is an outstanding chocolate square, it is moist, keeps well and freezes nicely.

Irish soda farls made with flour, buttermilk, and baking soda, cooked on a hot griddle. A traditional Northern Irish no-yeast griddle bread ready in under 20 minutes, perfect for an Ulster fry-up.

Apricot and cardamom bars with dried apricot, apricot nectar, and unsweetened applesauce in the batter, finished with a sweet apricot glaze drizzle. Low-fat and done in 45 minutes.

Southern hush puppies made with grits and buttermilk instead of cornmeal. Deep-fried golden in 3 minutes with a gritty, crunchy texture you can't get any other way.

Pictou County oatcakes from Nova Scotia, the classic Maritime Canadian shortbread-style oat cookie. Crisp, crumbly, brown sugar sweet, ready in 20 minutes.

A great, easy recipe, it is the first time for me to try it, really good, my 5 year old son kept eating them, and told me how yummy they are, a big hit.

Old-fashioned candied figs, apricots, or tomatoes preserved in sugar syrup over several days, then sun-dried and sugar-dredged. A slow, sweet, heritage preserving project.

Pillowy soft buttermilk drop cookies baked until pale golden get frosted with sweet buttercream and sprinkled with colored sugar for nostalgic treats.

Microwave bran muffins with dark molasses, buttermilk, and brown sugar ready in just 15 minutes. Tender, fiber-packed, and no oven required. Toss in raisins if you're feeling fancy.

Eggless corn muffins use just seven pantry staples and no eggs at all. Lightly sweet, tender, and ready in 40 minutes start to finish. A solid pick for egg allergies or when the carton's empty.

Old-fashioned rhubarb pudding with a stale cake or bread base, sweetened stewed rhubarb filling, and golden meringue topping. A Pennsylvania Dutch-style baked dessert that uses up leftover bread.

Vegan whole wheat biscuit crust made with pastry flour, soy milk, and a touch of honey or maple syrup. Use as a pot pie topper or rolled-out base for fruit cobblers.

Classic Irish oatcakes are five-ingredient unleavened oat rounds bound with bacon fat and boiling water, baked thin and crisp. Traditional Irish breakfast or teatime bread.