10,000 baking recipes

Swedish rosettes are crisp, lacy fried cookies shaped by a decorative iron dipped in batter and flash-fried until golden. A Scandinavian holiday tradition dusted in powdered sugar.

Classic French madeleines: tender shell-shaped tea cakes with crisp golden edges and a hint of lemon. Buttery, light, and best eaten the moment they cool.

Master magic lemon pie sets sweetened condensed milk with fresh lemon juice and zest, no cooking required for the filling. Crowned with a billowy meringue over a cinnamon-graham crust.

Macadamia chiffon pie folds rum-spiked custard, beaten egg whites, and chopped macadamias into a feather-light filling, set with gelatin and topped with rum whipped cream. A retro showpiece pie.

Old-school sour cream lemon pie with a stovetop curd built on margarine and milk, poured into a store-bought graham crust and topped with whipped topping. A pantry-friendly potluck classic.

Olive oil pie crust pressed straight into the pan with no rolling required. A simple, dairy-light Mediterranean-leaning pastry that mixes in 10 minutes and chills firm in half an hour.

Press-in pie crust made with canola or safflower oil and skim milk. A leaner, neutral-flavored alternative to butter pastry that mixes in 10 minutes with no rolling required.

Classic Southern Louisiana spoon bread, a soufflé-style cornmeal pudding folded with whipped egg whites for an airy, custardy texture. Eaten with a spoon, served alongside Cajun and Creole mains.

Light lemon blitz cake with a tangy lemon curd filling made from skim milk, and a yogurt whipped topping frosting. A low-point layered dessert that tastes rich without the guilt.

Pineapple sour cream pie on a graham crust with a tangy pineapple-sour cream filling thickened with egg yolks and crowned with toasted meringue. Tropical, tart, and old-fashioned in the best way.

Genoise sponge cake whips warm whole eggs and sugar to ribbon stage, then folds in cake flour and melted butter for a delicate French-style layer cake base. The classic foundation for tortes and trifles.

New Orleans-style pain perdu French toast with orange flower water, brandy, lemon zest, and nutmeg. Stale French bread soaked rich and fried golden, dusted with powdered sugar.

Lemon filling for cakes with egg yolks, fresh lemon juice, zest, and butter. A tangy, silky curd that spreads between layers. Stovetop or microwave method included.

Lemon spritz cookies made with lemon juice, zest, and powdered sugar. Egg-free, dairy-free pressed cookies with a bright citrus flavor and tender crumb.

Lemon tea bread soaked with a tart powdered sugar glaze. Fresh lemon juice and zest in the loaf, more in the glaze. Bright, double-lemon, afternoon tea ready.

Sunshine cake is a tall, lemon-kissed cousin of angel food and sponge cake, leavened entirely by whipped egg whites and yolks with bright lemon zest and juice.