10,000 baking recipes

Fat-free garlic bread skips the butter for oil-free Italian dressing blended with fresh garlic and paprika. Crisp, flavor-packed bread that's WW-friendly and ready in 10 minutes.

Dense chocolate fudge cake layered with a tangy cream cheese ribbon and covered in rich fudge frosting. Made with real unsweetened chocolate for deep, intense flavor.

Classic butter pound cake: rich, tender, golden loaf made the proper old-fashioned way with butter, sugar, eggs, flour and vanilla. Just five ingredients and a long, careful cream.

A traditional English fruit loaf where dried fruit soaks overnight in hot tea, then bakes low and slow with self-rising flour, mixed spice, nutmeg, and marmalade. No butter needed. Keeps brilliantly.

Fruit-packed drop cookies with crushed pineapple, dried papaya, golden raisins, coconut, and orange zest. Soft, chewy, and naturally sweet from all that tropical fruit. Ready in 40 minutes.

Griddle cheesecakes made with pureed cottage cheese, cooked like pancakes and served with a fresh cranberry-orange sauce. A light, tangy twist on traditional cheesecake.

Teddy bear shaped oatmeal cookies decorated with icing faces and candy noses. A fun baking project kids love, made with brown sugar, oats, and real butter.

Pecan butter cookies are soft brown sugar drop cookies packed with chopped pecans. Buttery, caramel-kissed, and baked in 10 minutes for 2 dozen classic Southern cookies.

Cheesy broccoli puff casserole with Bisquick, cheddar, eggs, and butter that bakes up golden and fluffy. A simple one-dish broccoli side that practically makes itself.

Moist breakfast orange muffins use fresh orange juice, grated zest, and oil for a tender, citrusy crumb that stays soft for days. One bowl, ready in 25 minutes.

Classic peanut butter cookies with the signature fork crisscross top, made with butter, equal parts brown and granulated sugar, and a full cup of peanut butter. Yields five dozen and freezes well.

Mrs. Lincoln owned a copy of Directions for Cookery in its Verious Branches by Miss Leslie, which was one of the most popular sources of recipes of the time.

Milk chocolate bar bundt cake with melted Milky Way bars folded into the batter, plus buttermilk, pecans, and vanilla. A Southern church-cookbook classic with serious richness.

Blueberry cornmeal loaf cake mixes stone-ground cornmeal with lemon, yogurt, and fresh berries for a moist, golden quick bread. Better the next day after wrapping overnight.

Swiss Leckerli cookies: honey-spiced almond bars with candied citrus peel and kirsch, finished with a hardening sugar glaze. Traditional Basel Christmas market sweet that improves with age.

Monster cookies loaded with peanut butter, oats, chocolate chips, M&M's, raisins and nuts. Flourless, chewy, and built for a crowd.