10,000 baking recipes

Nutcracker sweets, peanut butter sheet cookies layered with creamy peanut butter frosting and a chocolate drizzle, cut into squares. The Christmas cookie tin classic that combines bar cookie ease with three-component flavor.

Easy maple apple bread made with refrigerated crescent roll dough, chopped apples, walnuts, and a vanilla glaze. A shortcut pull-apart loaf with cinnamon-maple filling in every layer.

A no-bake cherry pie made with cherry Jello, whipped topping, and a graham cracker crust. Light, fluffy, and chilled until firm. The easiest summer pie you'll ever make.

Butter ball cookies (Russian tea cakes) with ground walnuts, cake flour, butter, and vanilla rolled in powdered sugar twice. A melt-in-your-mouth holiday cookie with just five ingredients.

A classic cheesecake, topped with with orange scented sweetened sour cream and a cinnamon crust.

These cookies are great for holiday parties, as well as just having around the house. The cookies look like stained glass, and you can switch up the colors and flavors depending on your theme!

Old fashioned fruit cake with blackberry jam, fig preserves, watermelon rind preserves, candied cherries, pecans, and cocoa. Baked low and slow in a cast iron skillet.

Lady finger icebox cake layered with rich chocolate mousse made from German chocolate, butter, and eggs, topped with whipped cream. No baking, freezer-friendly.

Pastry for Double-Crust Pie & Single-Crust Pie recipe

Rhubarb cream pie with a tender custard filling and a glossy peaked meringue top. Diced rhubarb bakes into a sweet-tart cream base before meringue made from the reserved whites finishes the pie under high heat.

Chewy molasses oatmeal cookies with pecans, raisins, cinnamon, and cloves, drizzled with melted chocolate. Three cups of oats give these a hearty, old-fashioned chew.

Favorite peanut butter cookies with crushed Rice Chex folded into the dough for unexpected crunch in every bite. The classic crisscross fork-mark cookie with a textural twist.

Creamy apple pie with a sour cream custard filling and cinnamon crumb topping. Simple Pennsylvania Dutch baking with no spices in the filling, just pure apple flavor.

Traditional Algonquin wild nut bannock made with crushed hazelnuts boiled into a paste, then fried into crispy golden cakes with deep Indigenous roots.

"A wonderful combination of flavors and the frosting is fantastic."

These scones are an excellent treat alongside of a steaming cup of coffee for breakfast, brunch, or dessert!