8,890 baked good recipes

Swiss aniseed and lemon chrabeli cookies with their signature half-moon shape and three slashed edges. Crisp, slightly dry cookies that rest overnight before baking for traditional texture.

Impossible cranberry-orange pie forms its own crust as it bakes, with sweet-tart cranberry-orange relish setting beneath a custardy biscuit-mix top layer. A no-roll retro pie for the holidays.

Four-ingredient homemade crumb crust with flour, butter, cinnamon, and a pinch of salt. Mixes in 5 minutes for a buttery, lightly spiced pie base or streusel topping.

Southern chocolate chess pie: a one-bowl classic with butter, cocoa, sugar, eggs, and a touch of cornmeal in an unbaked pie shell. Crackly sugar top, fudgy interior.

Eggless chocolate cake using vinegar and skim milk for tender, moist layers. A wartime-style two-layer cake with a light chocolate whipped frosting. Sixteen servings of nostalgia.

Sour cream pound cake with a tender, tight crumb and buttery vanilla flavor. Old-fashioned loaf-pan recipe served with fresh berries and a dollop of sour cream.

Marshmallow cream chocolate cake whips egg whites with marshmallow fluff and folds in cocoa for a virtually fat-free chocolate cake with a soft, almost angel-food crumb.

Classic anise cookies build a meringue-like base from eggs whipped with sugar for 30 minutes, then rest overnight before baking into pillowy, licorice-scented Italian cookies.

Brown sugar ginger snaps cream butter with brown sugar, an egg yolk, and ground ginger into a roll-and-cut dough. Crisp edges, tender centers, no molasses needed.

Classic double-crust pie pastry with flour, salt, vegetable shortening, and ice water. Four ingredients, flaky every time, ready to wrap any sweet or savory pie filling.

Low-fat moist chocolate cake made with egg substitute, dry milk powder, and cocoa. Tender cake-flour crumb. The everyday chocolate cake that won't wreck your day.

Chocolate zucchini bread folds 2 cups grated zucchini and orange zest into a cocoa-cinnamon batter for a moist, dark loaf with hidden vegetables. Tube pan or loaf pans, freezes well.

Joe Froggers, the giant New England molasses cookies. Spiked with rum, dark with molasses, warmed with ginger, cloves, nutmeg, and allspice. Roll, cut big, bake.

Benne seed cookies, the historic Charleston specialty. Toasted sesame seeds folded into a brown sugar dough for thin, crisp, caramel-edged Lowcountry cookies.

Red Lobster cheddar bay biscuits copycat uses Bisquick and sharp cheddar with a garlic butter brush-on to nail the restaurant's signature fluffy, buttery, garlicky bite. Ready in 30 minutes.

Frozen lemon pie with a snappy ginger crumb crust, filled with sweetened cream, fresh lemon juice, and zest, then frozen until scoopable. No-bake, no eggs, no custard cooking.