1,229 white cake recipes

Savory couscous pancakes spiced with ground coriander, cooked in butter until golden. Serve alongside ratatouille or grilled vegetables for a Mediterranean-inspired brunch or light dinner.

Wholesome muffins made with cooked brown rice, whole-wheat flour, egg whites, and honey. No butter, no oil, just a touch of cinnamon and vanilla. A smart way to use leftover rice.

An easy and delicious dish that can be simmered all day to create a wonderful aroma in your kitchen.

These biscuits are called bones to chew because they are hard and pale. They are traditionally baked on All Soul's Day in Italy.

Lighter crustless Spam quiche made with egg whites, skim milk, and low-fat cheese for healthier comfort. All the flavor with less fat in 40 minutes.

Eggnog layer cake is a tender, nutmeg-scented two-layer cake made with dairy eggnog and topped with cooked-custard eggnog buttercream spiked with rum. A Christmas showpiece cake.

Bring a bit of Italian heritage into your home this Christmas with these scrumptious cookies that contain a hint of orange.

Prince of Wales Cake is a classic Canadian two-layer cake with a spiced dark layer made with molasses, raisins, and sour milk paired with a light white cake. Finish with caramel or almond icing.

This French toast batter has a secret weapon: flour and baking powder mixed in with the eggs, milk, and cinnamon. The result? Thick, fluffy slices with a crispy golden crust that regular French toast just can't match.

A great, easy recipe, it is the first time for me to try it, really good, my 5 year old son kept eating them, and told me how yummy they are, a big hit.

Almond Coconut Twinkles (1953 Pillsbury Bake-Off Winner): coconut-and-almond drop cookies topped with double-boiler chocolate frosting. A senior-division winner that still delivers.

These delicious homemade wraps are made with egg whites, corn flour and a bit of tapioca flour.

These simple almond sugar cookies are flavored with almond extract and topped with sliced almonds.

Hazelnut cornmeal biscotti with toasted whole hazelnuts, stone-ground cornmeal, and warm cinnamon. Italian twice-baked cookies with a sturdy crunch perfect for dunking.

Classic Jewish matzoh balls with a hint of ginger, simmered until fluffy and floating in golden chicken broth. Pareve, kosher for Passover, makes 16 balls.

Tender fried doughnuts packed with melted unsweetened chocolate and buttermilk tang, drizzled with vanilla icing. Deep-fry to golden perfection in just 3 minutes per doughnut.