4,108 baking recipes

Zucchini bread with grated zucchini, cinnamon, and vanilla that makes two moist loaves. Simple, freezer-friendly, and loaded with warm spice.

Crispy, golden corn sticks rolled in melted butter and baked until crunchy. Made with creamed corn for a tender, slightly sweet center. Ready from scratch in under 30 minutes.

Savory olive muffins with chopped black olives, grated onion, fresh mint, and olive oil. Greek-style savory muffins for picnics, brunch, or appetizer trays.

Italian gocci di cioccolata, chocolate drop cookies spiced with cinnamon, nutmeg, and cloves, baked soft and finished with a glaze. Old-world Italian drop cookie with warm holiday flavor.

Fruitcake baked and sealed in canning jars for long-term storage up to a year. A spiced quick bread with your choice of fruit, raisins, and nuts, vacuum-sealed straight from the oven.

Almond cream cheese biscotti with toasted sliced almonds and a hint of anise. Cream cheese gives these twice-baked Italian cookies a softer, more tender bite while keeping the signature crunch for dunking in coffee.

Wacky cake, a Depression-era chocolate cake made with no eggs, no butter, and no milk. Vinegar and baking soda provide the rise, and cocoa powder delivers deep chocolate flavor from pantry staples.

Moist zucchini bread with warm cinnamon, nutmeg, and toasted walnuts. Bright lemon zest lifts the flavor. Quick-mix recipe that tastes better the next day.

Orange pecan quick bread sweetened with honey instead of sugar, with fresh orange juice, orange zest, and chopped pecans. A fragrant, moist loaf with natural sweetness.

Zucchini-Lemon Muffins: tender, lemon-bright muffins lightened with egg substitute and just a quarter cup of oil. Bright citrus zip cuts through soft zucchini crumb.

Marble scones with swirled chocolate and vanilla doughs folded together for stunning ribbons of bittersweet chocolate. A buttermilk-tender showpiece scone for brunch or afternoon tea.

Abby's Chocolate Cake: a classic two-layer chocolate cake with sour cream for tang, frosted in cooked fluffy white seven-minute frosting. Vintage American birthday-cake territory.

Skillet cornbread made with stone-ground cornmeal and buttermilk, sizzled in hot butter for crispy golden edges. A Southern cast-iron classic from the famous Dairy Hollow House inn.

Classic cranberry bread with walnuts, fresh orange juice, and grated orange rind. Baked low and slow, then rested overnight for a dense, moist loaf that slices like a dream.

Patricia's Prize Winning Apple 'N' Honey Scones recipe

Orange biscuits rolled jelly-roll style with butter, orange juice, and zest, then sliced into spirals and baked hot. The breakfast pinwheel that turns plain biscuit dough into citrus-perfumed swirls in 45 minutes.