8,888 baked good recipes

Old-fashioned oatmeal icebox cookies made with brown sugar, lard, butter, and buttermilk. Slice-and-bake dough that chills overnight for thin, crispy oat cookies.

Classic apple pie filling with sliced apples, cinnamon, sugar, and lemon juice. A simple, no-fuss five-ingredient filling for a traditional double-crust apple pie.

Lemon feather cakes - airy lemon pancakes made with sour cream, beaten egg whites, and fresh lemon zest. Served with warm blueberry sauce and whipped cream for a weekend brunch worth waking up for.

Peppermint meringue kisses with crushed red and green candy canes sprinkled over delicate egg-white peaks. The light-as-air holiday cookie that's naturally gluten-free and fat-free.

Classic roll-and-cut sugar cookies with a simple dough of margarine, sugar, eggs, and vanilla. Crisp edges, soft centers, and ready for decorating.

Fresh raspberry sour cream cake bakes whole berries and chopped walnuts into a tender tube cake. Topped with whipped cream and sugared raspberries for a summer dessert table centerpiece.

Traditional Scotch shortbread with just butter, sugar, flour, and salt. Baked low and slow until pale and sandy with a pure butter crumble in every bite.

Old-fashioned rolled coconut cookies bake up tender and slightly crisp at the edges. A vintage drop-and-cut recipe that yields 60 cookies, perfect for tins, cookie swaps, or holiday boxes.

Orange peanut butter bread is the unexpected quick bread combo that works. Citrus-bright orange juice and zest balance the rich peanut butter into a tender, slightly chewy loaf for breakfast or snacking.

Eggless chocolate cake bakes up tender and rich with no eggs needed. A vintage Depression-era recipe that uses melted unsweetened chocolate, milk, and pantry basics for a dependable layer cake.

Banana cream pie with sweetened condensed milk filling, fresh banana layers, and a cloud of whipped cream. The classic Eagle Brand recipe that's been winning potlucks for generations.

Chocolate chess pie is the Southern classic with a fudgy, brownie-like filling baked in a flaky crust. Six ingredients, no fancy techniques, just rich chocolate satisfaction.

Deep dark chocolate cake made with cocoa powder and boiling water for intense flavor, topped with a rich chocolate buttercream frosting. Includes the frosting recipe.

Brownie bottom bourbon pie pairs a fudgy brownie crust with a boozy bourbon mousse filling. A grown-up dinner party dessert that hides Kentucky bourbon under whipped cream and chocolate shavings.

Four-ingredient brownies made with graham cracker crumbs, sweetened condensed milk, chocolate chips, and walnuts. No eggs, no butter, just mix and bake.

A self-saucing cocoa espresso pudding cake that creates its own hot fudge layer as it bakes. Boiling water poured over the batter before baking does all the work. Serve warm for 6 to 8.