9,168 bake recipes

Zebra bars layer chocolate and vanilla batter in a 13x9 pan, topped with chocolate chips and walnuts. Two-toned cookie bars from one butter-brown sugar dough.

Fat-free apple oat muffins using pureed prunes as a fat substitute, egg whites instead of whole eggs, and maple syrup for sweetness. Just 90 calories each.

These cookies with a candy bar center, from Bev Bosveld of Waupun, are packed with coconut.

Cereal crunch coffee cake with crushed wheat flakes baked into the batter and a cinnamon-cereal crumble on top. A lighter brunch cake with raisins, brown sugar, and a hint of nutmeg.

Buttermilk bran muffins that we love for breakfast.

A scrumptious and decadent cake made with jello, marshmallows and strawberries can be served warm or cold.

Slow cooker chicken and dumplings in a creamy white wine and sour cream sauce with leeks, carrots, and herbs. Bisquick dumplings steam on top during the last 30 minutes.

European-style apple or cherry fritter doughnuts with kirsch-scented batter and folded egg whites for a light, airy crumb. Dropped by the spoonful and fried golden, dusted with sugar.

Rhubarb nut muffins with buttermilk, brown sugar, and walnuts topped with a cinnamon-walnut streusel. Tart rhubarb and crunchy nuts in every bite. Ready in 35 minutes.

Chocolate cake sweetened with fructose instead of granulated sugar, made with cocoa powder and skim milk. A lower-glycemic alternative to traditional chocolate cake with a rich, moist crumb.

Peanut butter and jelly muffins made with whole wheat flour, crunchy peanut butter cut into the dry mix, and a hidden spoonful of fruit preserves in the center of each one.

Chocolate carrot cake made with whole wheat flour, cocoa powder, grated carrots, and cinnamon. Egg-free, dairy-free, and naturally moist from the carrots and boiling water.

Light upside-down cake with canned apricot halves on the bottom, topped with a sponge-like batter made from separated eggs and bread crumbs.

Old-fashioned apple dessert with brown sugar, walnuts, and raisins on the bottom, topped with cake batter and baked upside-down. Serve warm with whipped cream for pure comfort.

Old-fashioned bran muffins made with all-bran cereal, molasses, and a simple shortening batter. Hearty, fiber-rich breakfast muffins with real home-baked flavor.

Classic marble Bundt cake swirled with melted chocolate chips through a vanilla cake flour batter. Finished with a dusting of confectioners sugar for an old-fashioned look.