2,401 take recipes

Soft drop cookies made with mashed fresh strawberries, chopped walnuts, and almond extract, finished with a rosy pink strawberry glaze. Three dozen cookies that taste like summer.

Chocolate roll-out cookies with cocoa in the dough and a tinted decorator's frosting. Cut into holiday shapes and decorate for Christmas cookie trays and gift boxes.

Marble scones with swirled chocolate and vanilla doughs folded together for stunning ribbons of bittersweet chocolate. A buttermilk-tender showpiece scone for brunch or afternoon tea.

Savory cilantro corn pancakes loaded with roasted chiles, scallions, and sweet corn kernels. Served with salsa and sour cream for a Southwestern brunch twist.

Old-fashioned Grape Nuts cereal quick bread with milk, eggs, and a hint of sweetness. Tender crumb with toasty cereal crunch, no yeast required, ready in about an hour.

New England scones with bright orange zest, sweet currants, and whole wheat flour, finished with a powdered-sugar icing drizzle. Yankee-style scones with bakery-bright flavor.

Fat-free cinnamon-raisin biscotti made with egg whites. Twice-baked Italian cookies that crunch hard, dunk well, and skip butter and yolks entirely.

A rich, fudgy steamed chocolate pudding made with semi-sweet chocolate and pecans, served warm with a fresh raspberry-liqueur sauce. An elegant make-ahead dessert for special occasions.

Biscotti crocanti, traditional Italian twice-baked cookies with whole almonds and a pairing of almond and anise extracts. The classic crisp Italian biscotti for dunking in espresso or vin santo.

Pear buttermilk muffins spiced with cinnamon and nutmeg, topped with a crunchy spiced sugar crust. Lemon zest brightens the batter and the chopped pears keep every muffin incredibly moist.

Moravian sand tarts are thin, buttery Pennsylvania Dutch cookies rolled paper-thin and topped with a pecan half. The dough chills overnight for easy rolling and crisp results.

Almond Brown Sugar Biscotti: classic twice-baked Italian cookies with anise, brown sugar warmth, and chopped almonds. Crisp, dunkable, makes 3 dozen and stores for a month.

Crunchy twice-baked biscotti packed with walnuts, orange and lemon zest, and a surprising kick of black pepper. The ideal coffee-dunking cookie that stores beautifully in tins.

Fruit puffed cookies made with angel food cake mix, dried fruit, and pecans. Just 4 ingredients for light, airy cookies that puff up golden in under 10 minutes.

Irish soda bread with raisins, caraway seeds, buttermilk, and sour cream baked in a round pan. A tender, slightly sweet no-yeast loaf with a buttery crumb.

Whole wheat persimmon muffins spiced with cinnamon and nutmeg, packed with chopped walnuts and raisins. The persimmon pulp keeps them naturally moist and tender, perfect for fall breakfasts when ripe persimmons hit the market.