10,000 take recipes

Old-fashioned cake doughnuts made with cooked winter squash, cinnamon, and nutmeg, fried golden brown. These tender, spiced doughnuts taste like autumn and make about 2 1/2 dozen from a single batch.

Applesauce-raisin doughnuts made quick with a baking mix: spiced cake doughnut dough with applesauce and raisins, fried golden and tossed in cinnamon sugar. Warm, moist and easy fall doughnuts.

Peanut butter bears: cinnamon-spiced peanut butter cut-out cookies shaped like teddy bears with detailed dough faces. A holiday baking project that's as fun as the cookies are good.

A savory quick bread packed with sharp cheddar cheese and dill, no yeast required. Mix, spoon into pans, and bake for tender, golden loaves with a crumbly, biscuit-like crumb.

Soft cranberry apple cookies with brown sugar, cinnamon, and orange zest. Loaded with chopped fresh fruit for a chewy, tart-sweet drop cookie that's a fall baking favorite.

Raisin breakfast bars with wheat germ, honey, walnuts, and cinnamon. A chewy, wholesome grab-and-go bar baked in one pan with simple pantry ingredients.

Chicken pot pie topped with drop biscuits instead of pastry crust. Creamed chicken, peas, and mushrooms baked under fluffy homemade biscuit dumplings.

Celebration rugelach stacks three tiers of cream cheese pastry filled with walnuts, golden raisins, cinnamon, and raspberry preserves into a stunning Hanukkah or holiday centerpiece.

Bran hermit cookies spiced with cinnamon, cloves, mace, and nutmeg, studded with raisins. A rolled and cut old-fashioned spice cookie with a wholesome bran twist.

Buttery almond cutout cookies shaped like birds with sliced almond feather wings and a sparkly sugar glaze. A whimsical holiday baking project the whole family will love.

Cranberry lemon bread is a quick bread studded with fresh cranberries and pecans, brightened with lemon zest in the batter and a tart lemon-sugar glaze on top. Best served the day after baking.

Soft cherry muffins with maraschino cherries, almond extract, and a crunchy sugar-almond topping. Buttermilk keeps them tender while cherry juice adds a rosy sweetness.

Saffron-kissed almond biscotti with bright lemon zest and a glossy egg-white glaze. Twice-baked until dry and crisp, these Italian cookies actually improve after a few days in a paper bag.

Twice-baked Italian biscotti loaded with almonds and walnuts, spiked with dark rum and amaretto. Crunchy dunking cookies with warm cinnamon spice, perfect for coffee or dessert wine.

A great light snack that is perfect for a day at the beach or some quiet time on your porch.

Traditional Chinese almond cookies with crumbly texture, pressed with apricot pits or whole almonds. Refrigerated slice-and-bake dough keeps for weeks.