10,000 baking recipes

Layered bar cookies with a butter shortbread base, apricot jam, and a cocoa-coconut-peanut meringue topping. Three distinct layers in every square.

Maple-apple oatmeal cookies with real maple syrup, fresh apples, applesauce, currants, and a crunchy oat-brown sugar topping. Soft, cakey fall cookies baked low and slow.

A rich, fudgy chocolate sheet cake with sour cream baked in a jelly roll pan and slathered with a creamy peanut butter chip frosting. Feeds a crowd and travels like a dream.

German chocolate brownie cookies marry fudgy cocoa cookies with the classic coconut-pecan caramel topping. Brown-sugar dough loaded with chocolate chips, crowned candy-bar style.

Tiny fruit turnovers filled with a stovetop apricot-date filling and chopped nuts, wrapped in a lemon-scented cookie dough. Bite-sized pastries for holiday trays.

Sara Lee-style original cream cheesecake copycat with graham cracker crust, eggless cream cheese filling, and a sweet sour cream topping. The classic frozen cheesecake at home.

Blueberry quickbread with cornmeal grit, oats, walnuts, and a buttermilk tang. A heartier loaf with bright berry pockets and a sturdy, breakfast-ready crumb.

Magnificent chocolate cake baked in a 10-inch tube pan with six ounces of unsweetened chocolate, six eggs, and chopped nuts. A tall, tender, old-fashioned bundt-style cake.

Pull-apart breakfast bread with frozen dough, brown sugar, butter, cinnamon, and pudding mix for a caramel-sticky glaze. An easy monkey bread-style brunch treat.

Snickers pie with a graham cracker crust, baked cream cheese layer with milk chocolate, chopped Snickers bars, and a double-chocolate fudge brownie topping. A candy bar in pie form.

Melting moments cookies sandwich tender coconut shortbreads with orange buttercream and dip half in chocolate. Buttery, citrusy, and chocolate-finished sandwich cookies for tea or holiday plates.

Peanut butter rounds rolled in egg white and coated in toasted wheat germ for a nutty, crunchy crust. Dark brown sugar, sesame seeds and a touch of nutmeg set these apart from the usual fork-criss-crossed peanut butter cookie.

Pecan fingers with a buttery shortbread base and a chewy brown sugar pecan topping, dusted with powdered sugar. Two-layer bar cookies made entirely in the microwave.

A three-layer cake with two rich cocoa layers and one maple-walnut layer, all covered in homemade chocolate fudge frosting. Vermont cocoa cake is a New England showstopper.

Monster chunk cookies with hand-cut chocolate chunks, rolled oats, dark brown sugar, and butter baked low and slow for thick, chewy centers and golden edges.

Spiced apple bran muffins with shredded apple, walnuts, bran flakes, brown sugar, cloves, and nutmeg. Baked in 20 minutes for a hearty breakfast.