418 wall recipes

Roll sourdough dough with butter, brown sugar, and cinnamon, then bake over a sticky coffee-spiked glaze for pull-apart rolls with tangy sweetness.

Vegan Alsatian onion pie with silky tofu custard filling and caramelized onions in a whole wheat crust. Savory comfort food that's dairy-free and egg-free.

Egg-free bran muffins loaded with chopped apples, dried apricots, and walnuts, made with apple juice and all-bran cereal. Brushed with cinnamon sugar while hot.

Light snickerdoodles made with margarine, skim milk, and egg whites for less fat than traditional recipes. Rolled in cinnamon sugar with that classic cream of tartar tang.

Crusty artisan bread studded with toasted walnuts, sweetened with honey and enriched with walnut oil. An overnight cold-rise dough baked on a stone with steam for a shattering crust.

Here is a nice change from rye bread. Simply use tomato juice or vegetable juice for the liquid. This tangy, tasty bread makes great sandwiches--especially when they include cheese. It adds a festive touch to soups and winter casseroles, too.

A dark, earthy bread machine rye with caraway seeds, molasses, and a touch of cocoa for deep color and flavor. Just load the machine and press start for a fragrant homemade loaf.

Homemade oatmeal cookie mix with whole wheat flour, rolled oats, and brown sugar. Shelf-stable pantry mix that stores up to 12 weeks for fresh cookies anytime.

Nothing can beat a freshly baked loaf of bread. It's freshly delicious.

German oxtail soup (Ochsenschwanzsuppe): browned oxtails and veal tails simmered five hours, then strained, pureed, and thickened with a dry-browned flour roux and a finishing splash of Madeira.

These healthy and scrumptious cookies are made with persimmon pulp, applesauce and chopped almonds.

Pumpkin spice bread baked inside canning jars for shelf-stable giftable loaves. Warming cinnamon, clove, ginger, and raisins meet real pumpkin puree in a self-preserving oven-to-jar bake.

Rustic Mediterranean olive bread with dried mint, chopped onion, and black olives baked into a round loaf. Made with a sponge starter for deep, complex flavor.

Ribbon cookies with three colorful layers: red rum-flavored, green with chopped nuts, and chocolate, pressed in a loaf pan and sliced thin. A festive holiday cookie for Christmas tins.

Fudgy brownie-style cookies packed with mint chocolate chips: melted into the batter for intensity and folded in whole for gooey pockets. Soft centers, set edges, total mint chocolate bliss.

Natural bran muffins with whole wheat flour, buttermilk, and raisins. A big-batch recipe that makes 30 muffins with batter you can refrigerate for weeks and bake as needed.