2,141 take recipes

Lighter chocolate oat squares with low-fat yogurt and just 3 tablespoons of butter, topped with a cocoa cream cheese icing. A fudgy, moist bar that satisfies chocolate cravings without the guilt.

Homemade Grape-Nuts cereal from scratch using whole wheat flour, brown sugar, buttermilk, and maple flavoring. Bake, crumble, and dry for crunchy, nutty cereal you control.

Nutty carob chip cookies sweetened with honey and made with whole wheat flour. Caffeine-free chocolate-chip-cookie alternative for the carob-loving, health-conscious snacker.

Sugar-free cookies sweetened with cooked raisins and unsweetened applesauce. No added sugar, just natural fruit sweetness, cinnamon, and a chewy drop-cookie texture.

Giant honey oat cookies made with egg whites instead of whole eggs for a lighter, chewy texture. Scooped by the quarter cup for bakery-sized treats with crisp edges and soft centers.

Melt-in-your mouth balls topped with crunch sesame seeds are a delicious, not too sweet, accompaniament to coffee or tea.

Chocolate chip fruitcake with candied cherries, dates, walnuts, and chocolate chips bound by a light egg-and-sugar batter. A modern fruitcake that converts even fruitcake skeptics.

Moist quick bread sweetened with dark molasses and applesauce, studded with raisins and nuts. Warm spices like cinnamon and nutmeg make every slice taste like fall.

Cherry pudding cake with a spoonable cinnamon batter studded with canned cherries and chopped nuts, served with a hot almond-cherry sauce poured over warm portions.

Chocolate raspberry shortcakes split cocoa biscuits and fill with framboise-soaked berries and whipped cream. A romantic two-serving twist on classic strawberry shortcake.

Pumpkin oatmeal Bundt with maple syrup, warm spices, and a pumpkin seed-oat streusel topping. Coffee-cake style ring made for fall mornings.

Bread machine brown breakfast bread, a whole-wheat quick bread sweetened with honey and molasses, studded with raisins, and warmed with ginger, cinnamon, and allspice. Hands-off breakfast loaf.

Jewelled fruitcake studded with candied cherries, pineapple, dried apricots, and pecans in a mincemeat batter with sweetened condensed milk. A festive holiday cake.

Hazelnut oatmeal pancakes made with buttermilk-soaked rolled oats and toasted hazelnuts for a nutty, hearty breakfast. Crispy edges, tender centers, and extra fiber from the oats.

Pennsylvania Peaches'N Cream-Cheese Crustle recipe

Fat-free bran muffins sweetened with molasses and applesauce, bound with egg whites and buttermilk. High-fiber, no butter or oil, and surprisingly tender.