1,320 take recipes

Moist banana bread with wheat germ, oats, and walnuts, sweetened with apple juice concentrate instead of refined sugar. A wholesome low-calorie loaf perfect for using overripe bananas from your counter.

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.

Mexican dump cornbread with three cheeses, green chili peppers, and honey. A quick sheet pan cornbread where everything gets dumped into one bowl, stirred, and baked golden.

Tender, nutty cracked wheat muffins with a golden crust and wholesome chew. Quick to mix and baked in under 25 minutes for a fiber-rich breakfast or snack.

Soft, pillowy potato doughnuts made with mashed potatoes and buttermilk, fried golden, and dipped in a quick chocolate fudge frosting. This big-batch recipe yields about 48 doughnuts.

Light, fluffy cornmeal dumplings that cook right on top of your soup, stew, or stock in just 15 minutes. Small-batch recipe for one serving, easily doubled. Includes a cheese variation.

A marbled cinnamon sugar loaf made without eggs or butter. Layers of soft batter swirled with warm cinnamon create a fragrant, tender quick bread that's surprisingly easy to pull off.

Sugar-free orange cookies with fresh orange juice, zest, and buttermilk. Made with sugar replacement for a diabetic-friendly drop cookie with real citrus flavor.

Classic North Carolina hush puppies made with cornmeal, buttermilk, and just a touch of flour. Deep-fried golden and crispy on the outside, soft and corny inside.

This recipe is great for using up any leftover yogurt and over ripe bananas.

Blushing grapefruit marmalade turns ruby red grapefruit and lemon into a pink-blush preserve with bittersweet citrus depth. A traditional small-batch marmalade with liquid pectin set.

Holiday fruitcake with a pound of raisins boiled in spiced sugar syrup, mixed with candied fruit, walnuts, and warm spices, baked low and slow in a tube pan.

Homemade Grape-Nuts cereal from scratch with graham flour, buttermilk, and syrup. Baked into a thin slab, ground through a food chopper, then crisped again for that signature crunch.

Oats cranberry muffins use prune puree instead of oil or butter, keeping them low in fat but moist and tender. Hearty oats, tart cranberries, and just egg whites make a wholesome muffin that doesn't taste like a compromise.

Traditional tea biscuits with a jam-filled center and a ring-shaped top creating a ruby jewel effect. These tender shortcake-style biscuits are perfect for afternoon tea.

Two-ingredient drop biscuits using Bisquick and water. Just stir, drop, and bake for 12 minutes. The fastest path to warm, golden biscuits when you need bread on the table right now.