2,401 take recipes

Red Lobster-style Cheddar Bay biscuits with Bisquick, sharp cheddar, and garlic butter brush. The copycat recipe that actually delivers the restaurant flavor at home in 20 minutes.

Zucchini pineapple pecan bread bakes a tropical twist into a classic quick bread, with shredded zucchini, crushed pineapple, and toasted pecans folded into a moist, golden loaf perfect for fall baking.

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.

Traditional Chinese almond cookies made with ground almonds, lard, and almond extract, each topped with a whole blanched almond. Crumbly, fragrant, and golden, just like the ones from your favorite bakery.

Mazevozky Prianiki (Russian Rye Honey Cookie) recipe

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.

Prune bread quick loaf made with soaked dried prunes, baking soda, and a simple egg batter. Dense, moist, and naturally sweet with deep fruit flavor in every slice.

First this double corn bread is absolutely delicious itself. Using the already-yummy cornbread makes a even more flavorful stuffing that has apples, celeries, pecans, and mixed herbs.

Patricia's Prize Winning Apple 'N' Honey Scones recipe

Cherry cake mix cookies dipped in semi-sweet chocolate and sprinkled with toasted almonds. A clever shortcut treat that looks bakery-fancy with under 10 minutes of hands-on work.

Fruitcake biscotti studded with dried cranberries, tart cherries, candied orange rind, and almonds. Twice-baked for that signature crunch with lemon and almond extract.

Spiced applesauce bars studded with raisins and walnuts, topped with decorative walnut halves before baking into soft squares.

Try this simple and scrumptious bread that tastes amazing toasted or used as a sandwich!

Esther's Purses: folded, filled cookies with a tender orange juice dough, stuffed with date-orange or nut filling, baked, then rolled warm in powdered sugar. A heritage Purim-style treat.

Norwegian kringla cookies shaped into figure-eights with a tender buttermilk dough. Chilled overnight, baked fast at high heat for a light, slightly sweet pastry.

Classic zucchini bread with grated zucchini, cinnamon, and a moist oil-based crumb. Bakes two 8x4 loaves at once, freezes well, and only gets better the next day.