1,178 wall recipes

Applesauce nut bread with brown sugar, chopped nuts, cinnamon, and an unexpected pinch of dried mint. A tender, fragrant quick bread that slices like coffee cake.

Classic fudge cake with cocoa powder bloomed in hot water for deep chocolate flavor. A tender two-layer cake ready for buttercream frosting in 30 minutes.

Cato's grape bread recreates an ancient Roman recipe with feta, cumin, anise, and grape juice baked over fragrant bay leaves. A 2,000-year-old loaf with rustic Mediterranean character.

Old-fashioned buttermilk gingerbread with a streusel-style crumb topping built from the same dough. Molasses, ginger, and cinnamon meet a tangy buttermilk batter for a soft, warm-spiced cake. Serve warm with whipped cream or baked apple.

True garlic bread machine loaf with roasted garlic puree, butter, and a half-whole-wheat, half-white flour blend. A genuine garlic-infused yeast bread.

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

Sauerbraten is a classic German pot roast marinated 2 to 3 days in a spiced vinegar brine with peppercorns, bay leaves, and cloves, then braised until fork-tender with a sweet-sour gravy.

Try something new with this delicious cake that is perfect to entertain relatives at your next family gathering.

Linsensuppe mit Frankfurter brings together tender lentils, smoky bacon, and sliced franks in a hearty German soup thickened with a browned flour roux and a splash of vinegar.

Lavender herb bread baked in the bread machine with cottage cheese, honey, thyme, and basil. A floral, savory loaf with tender crumb that slices beautifully for sandwiches or toast.

Crispy tortilla strips layered with shrimp, bay scallops, smoky chipotle cream sauce, and bacon in a baked seafood chilaquiles casserole. Feeds six in 40 minutes flat.

Pan-seared chicken breast sliced thin and plated with fresh kiwi and melon, drizzled in a triple-mustard honey cream sauce. An elegant yet easy dinner or appetizer that looks straight out of a fine dining kitchen.

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.

Puffy Creole eggplant souffle with the holy trinity, fresh basil, cheese, and a kick of cayenne. Light as air with deep Southern flavor in every spoonful.