252 wall recipes

Pumpkin black walnut biscuits are tender Southern-style biscuits made with pumpkin puree, buttermilk, and chopped black walnuts, scented with cinnamon, nutmeg, and allspice. Subtle, savory-sweet, fall on a plate.

German potato salad with a hot beer dressing thickened roux-style with flour and butter, sharpened with mustard and Tabasco, finished with crispy bacon and onion.

Sourdough pumpernickel bread with rye flour, molasses, black coffee, and caraway seeds. Uses an active sourdough starter for deep, complex flavor in every dense, dark slice.

Dairy-free overnight cinnamon rolls made with soy flour and mashed tofu in place of milk and butter. Pillowy yeast dough filled with brown sugar, raisins, and cinnamon.

Cheddar braids are rich, egg-heavy yeast bread studded with sharp cheddar, brushed with egg wash, and topped with celery seeds. A stunning braided loaf with a brioche-like crumb.

Sweet cinnamon-spiced pears topped with a buttery sharp cheddar biscuit crust. This easy fruit cobbler brings the classic cheese and pear pairing right to your dessert table.

Soft, cinnamon-swirled quick bread made with buttermilk and vanilla, topped with a crumbly streusel that bakes into golden ribbons. No yeast needed. One loaf, one hour, pure warmth.

A moist Christmas quick bread with orange juice, mashed banana, prune puree, candied fruit, raisins, and nuts, topped with a thin powdered sugar icing and glacé cherries. Freezes beautifully for gifting.

Cherry cookie pizza with a golden sugar cookie crust, sweetened cream cheese layer, and cherry pie filling on top. A fun no-fuss dessert pizza baked on a 12-inch pan.

Tart apple cake brightened with lemon and a splash of rum, baked in a springform with halved apples crowning the top. Light, lemony, European-style coffee cake with dusted sugar.

Cola chocolate cake with marshmallows baked in, topped with a broiled peanut butter and brown sugar frosting loaded with chopped peanuts. A true Southern classic.

Jalapeño yeast corn muffins are vegan corn muffins made with silken tofu, nutritional yeast, and chopped fresh jalapeño. Egg-free, dairy-free, ready in 45 minutes. Twelve muffins per batch.

Ricotta cheese pound cake made with a blend of whole wheat and all-purpose flour, brown sugar, lemon zest, and nutmeg. The pureed ricotta creates an incredibly moist, dense crumb.

Ann's Strawberry Angel-Food Cake with Sauces-Pt1 recipe

Lighter carrot cake loaf with crushed pineapple, whipped egg whites, and a smooth nonfat cream cheese topping. Warm cinnamon spice in every slice without the heavy guilt.

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.