48 yummy recipes

Homemade granola with rolled oats, sliced almonds, shredded coconut, wheat germ, and cinnamon, lightly bound with maple syrup and oil. Bakes in 10 minutes flat. Toss in golden raisins or dried cranberries after toasting.

Vegan pumpkin biscuits use silken tofu and pumpkin puree instead of butter for a tender, whole-wheat morning bake spiced with cinnamon, ginger, and nutmeg. No dairy, no eggs, ready in 25 minutes.

Fudgy chocolate brownies: dense, rich brownies built on six squares of unsweetened baking chocolate and real butter. The bake-sale champion that crackles on top and stays gooey inside.

Traditional hand-kneaded white bread made with scalded milk and molasses for three golden loaves with a tender, slightly sweet crumb. This old-fashioned method takes time but rewards you with bakery-quality bread that fills your kitchen with irresistible aroma.

Fluffy pumpkin pie with whipped egg whites folded into a rum-spiked custard, baked in a three-temperature method for a tall, mousse-light filling. Two pies for the holiday table.

Classic oatmeal raisin cookies with cinnamon, nutmeg, and chopped pecans. Three full cups of quick oats for a chewy, hearty texture in every bite.

Whole wheat yogurt bread bakes up tender and tangy in the bread machine, with sesame seeds folded right into a soft crumb that beats any all-wheat brick. Dump, press start, walk away.

A real kid pleaser and a healthy snack, this moist muffin is prefect for peanut butter fans.

Five-ingredient peanut butter cookies sweetened with honey and built on whole grain brown rice and barley flours. No eggs, no dairy, ready in 20 minutes.

Orange-spiced oatmeal raisin cookies with overnight orange-juice-soaked raisins, orange zest, and rolled oats. Plump, chewy, and citrus-bright.

Loaded oatmeal cookies with chocolate chips, plump raisins and oat bran for extra fiber in every chewy, golden bite

Fudge Yummies are layered chocolate brownie bars with a cream cheese filling, melted marshmallow top, and swirled chocolate cream cheese frosting.

Anise almond biscotti baked twice for that signature crunch. Shaped into horseshoes, sliced, and dried low and slow. Keeps for weeks in a jar. Built for dunking.

Vegetarian cabbage rolls stuffed with pressed tofu, brown rice, and nuts, seasoned with herbs and spices, then baked in a tomato-sauerkraut sauce until tender.

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Hummus bi tahini is the traditional Middle Eastern chickpea dip, blended creamy with tahini, lemon, olive oil, and garlic. The tahini-first technique gives it that authentic silky texture.