8,633 baked good recipes

Perach Kisan is similar to Prusah Kisan but differs in fruit and the arrangement

Old-fashioned peanut squares with a light sponge cake base, iced and rolled in ground peanuts for a crunchy, nutty finish. A classic vintage church-supper treat.

Winner of the 1991 Michigan Chocolate Cake Contest Created by Linda Theil

Dairy-free onion buns made with soy milk, mustard, turmeric, and wheat germ. Soft, golden homemade burger or hot dog buns with a savory onion flavor built right into the dough.

Little plum cakes packed with currants and raisins, lemon zest, and nutmeg in a rich butter batter. A traditional English drop cake baked at high heat for golden, fruit-studded bites.

Ultimate caramel nut brownies with a gooey caramel-pecan layer sandwiched between two layers of fudgy unsweetened chocolate brownie. Rich, layered, and completely over the top.

No-bake jellied cheesecake with cottage cheese, crushed pineapple, whipped cream, and crystallized ginger on a graham cracker crust. A light, airy refrigerator dessert.

Chocolate snappers with unsweetened chocolate, cinnamon, and corn syrup rolled in sugar and baked until crackled. A chewy, crinkle-style chocolate cookie with a sugary crust.

Soft cranberry apple cookies with brown sugar, cinnamon, and orange zest. Loaded with chopped fresh fruit for a chewy, tart-sweet drop cookie that's a fall baking favorite.

Nashville fried biscuits made from a yeasted dough with lard, dropped into hot fat until golden and puffy. A big-batch Southern recipe that freezes well for later.

Espresso nut cookies with a slice-and-bake shortcut. Buttery dough loaded with real espresso and chopped pecans or walnuts, chilled and sliced thin for crisp, coffee-scented edges.

Rich, fudgy Mississippi mud cake loaded with coconut, crunchy nuts, and gooey marshmallow cream under a thick cocoa frosting. A Southern classic that's sinfully easy to make from scratch.

No-frost chocolate chip cake with chopped dates soaked in hot water for natural moisture and sweetness. Chocolate chips and nuts sprinkled on top before baking eliminate the need for frosting.

Italian-style ricotta cheesecake with orange zest and buttermilk on a ginger graham cracker crust. Lighter than cream cheese cheesecake with a delicate, fluffy texture.

Pecan macaroons with oat bran, amaretto, and almond extract folded into stiff meringue and baked until golden. Naturally gluten-free cookies with crispy edges and a chewy center.

Classic gingerbread cutout cookies with cinnamon, nutmeg, cloves, and ginger in a sturdy dough that holds its shape. Corn syrup keeps them soft while vinegar adds a subtle tang that balances the warm spices.