8,519 walt recipes

Raspberry meringue cookies piped into rosettes and baked low and slow until crisp. Light as air with real raspberry preserves folded into the meringue.

Homemade rosemary focaccia brushed with olive oil and topped with coarse salt, dried rosemary, and Parmesan. Two large sheet pan loaves with a soft, dimpled crumb.

Make-ahead freezer bread sticks shaped, frozen unbaked, and stored for up to 4 weeks. Thaw, rise, brush with egg wash, sprinkle with sesame or poppy seeds, and bake fresh whenever you need them.

Heath bar cookies loaded with frozen toffee bar chunks and nuts in a slice-and-bake butter cookie dough. Crispy edges, buttery crumb, and pockets of crunchy chocolate-covered toffee in every bite.

No-bake raisin peanut butter balls rolled in toasted coconut with a hint of cinnamon and lemon juice. A quick, kid-friendly candy with no cooking required.

Homemade sweet and sour dip with crushed pineapple, brown sugar, and vinegar. Thick, glossy, and freezer-friendly. Skip the bottled stuff and make your own in minutes.

Homemade fortune cookies with cake flour, egg whites, and vanilla, folded warm around personal messages. A crisp Chinese-American treat that turns dessert into a paper-tucked surprise.

Traditional buttermilk soda bread with no yeast needed bakes into crusty golden rounds in under an hour (toss in raisins for classic Irish Spotted Dog).

Vermont honey dressing with dry mustard, celery seeds, and a tangy vinegar-lemon base. Blends up smooth in minutes. A sweet, punchy vinaigrette for fruit salads and cheese plates.

Old-fashioned chocolate fudge made from scratch with unsweetened chocolate, sugar, milk, and butter, cooked to soft ball stage. Studded with walnuts and candied cherries.

Raisin brown bread with whole wheat flour, molasses, and buttermilk baked into a dense, hearty loaf. No yeast needed for this classic one-bowl quick bread studded with plump raisins.

Light and buttery almond spritz cookies piped into festive shapes. Made with egg whites for an airy texture that melts in your mouth, perfect for holiday cookie platters.

Pineapple breakfast bread bakes up tender with crushed pineapple, buttermilk tang, and a warm hit of cinnamon. Cut-in butter gives it a scone-style crumb. Serve warm with cream cheese spread.

Oat pie crust made with rolled oats, flour, egg yolk, and dark rum for a nutty, flaky shell with boozy warmth. A unique crust that pairs beautifully with custard or fruit pies.

Sopaipillas are puffy, pillow-like Southwestern fried bread drizzled with honey or dusted with cinnamon sugar. A New Mexican classic made with yeast dough and a whole-wheat twist.

Anadama bread is a traditional hearty dark yeast bread from New England featuring molasses and cornmeal.