10,000 baking recipes

Pennsylvania Dutch cake-and-custard pie: a soft cake batter and a spiced applesauce-molasses custard poured into one crust bake into two distinct layers, finished with a coffee glaze. A clever heritage dessert.

Rich bundt cake made with melted milk chocolate bars gets crowned with a silky chocolate icing. Tender crumb studded with optional nuts bakes up in just 40 minutes.

Heritage-style sour milk cookies filled with a cooked raisin and ground walnut filling brightened by lemon juice. An old-fashioned farmhouse treat rolled, cut, and sealed by hand.

Harvest apple bread with three cups of fresh chopped apples in a brown sugar batter, topped with a warm cinnamon-almond streusel. Dense, moist, and loaded with fruit.

Just the right amount of everything, and well balanced flavor and texture. A great fall or winter dessert that uses seasonal cranberries and everyone will be thrilled.

Lemon almond madeleines: classic French shell-shaped tea cakes with ground almonds and fresh lemon zest, finished with powdered sugar. Twenty-four buttery cookies for tea time.

Canterbury jumbles: chewy, generously loaded drop cookies with shredded coconut, macadamia nuts, raisins, and semi-sweet chocolate chips. The everything-but-the-kitchen-sink cookie that lives up to its name.

A rich, fudgy Southern chocolate sheet cake made with real Coca Cola, buttermilk, and miniature marshmallows baked right into the batter. Topped with a warm cocoa cola icing that soaks in while the cake is still hot.

Hearty oatmeal raisin cookies loaded with rolled oats, plump raisins, and crunchy bran flake cereal for extra texture and fiber. Crisp at the edges, chewy in the middle, and a smart way to use up the cereal box.

Cowboy cookies (hundred cookies) loaded with crisp rice cereal, oats, coconut, and nuts in a chewy brown sugar dough. The classic everything-cookie that bakes 100 to a batch for cookie tin gifting.

These delicious and nutritious muffins are stuffed with a rich cream cheese filling that's combined with lemon zest and honey. Breakfast time has never been this enjoyable!

Mocha meringue pie with a chocolate-pecan meringue crust standing in for pastry. Coffee ice cream fills the crisp shell and freezes solid, topped with whipped cream and chocolate curls. A pour of Kahlua over each slice finishes it.

Rich mahogany chocolate pound cake with cocoa, sour cream, and both white and brown sugar, baked in a bundt pan. Dense, moist, and deeply chocolatey with an optional quick chocolate sauce.

Mexican flag cookies bake a coconut-extract sheet cookie cut into 3x4 rectangles, then decorate with green, white, and red icing stripes plus a chocolate eagle. Cinco de Mayo party favorite.

Spiced apple cake layered with cinnamon-nutmeg McIntosh apples and topped with a brown sugar walnut crumble. Baked in a 13x9 pan with orange juice in the batter.

Whole-wheat snickerdoodles sweetened with pure maple syrup and rolled in cinnamon sugar. A nuttier, more wholesome take on the classic crackle-topped cinnamon cookie.