10,000 cake recipes

Homey meatball stew with cream of celery soup, peas, potatoes, and fluffy Bisquick egg or parsley dumplings dropped on top. Midwestern comfort food one-pot dinner.

Whip up this easy cherry cobbler in under an hour with pantry staples. The batter rises around tart cherries as it bakes, creating a fruity, pudding-like center with golden edges. Serve warm with ice cream.

Zucchini Apple Bread: a fall-leaning loaf where grated apple meets shredded zucchini, walnuts, and a full tablespoon of cinnamon. Two-loaf yield with a moist, fruit-forward crumb.

Soft, pillowy potato doughnuts made with mashed potatoes and buttermilk, fried golden, and dipped in a quick chocolate fudge frosting. This big-batch recipe yields about 48 doughnuts.

Light, fluffy cornmeal dumplings that cook right on top of your soup, stew, or stock in just 15 minutes. Small-batch recipe for one serving, easily doubled. Includes a cheese variation.

Tender buttermilk muffins bursting with tart rhubarb and topped with cinnamon-brown sugar crumble. A spring breakfast treat that makes the most of garden-fresh stalks.

Gluten-free muffins made with brown rice flour, ground almonds, and honey. Quick 35-minute breakfast with almond extract and optional soymilk.

RumChata fudge is a creamy white chocolate fudge spiked with the cinnamon-and-cream rum liqueur, swirled with marshmallow cream and studded with macadamia nuts. An easy microwave fudge for grown-up holiday gifting.

Traditional oatmeal muffins start with overnight soaking in sour milk for extra tenderness. Add dates or raisins, bake 25 minutes for 14 rustic muffins.

Zucchini Apple Bread: a triple-batch loaf with shredded apple, zucchini, brown sugar, cinnamon, and nuts. Rests overnight for deeper flavor before slicing. Makes three loaves to share.

Soft oatmeal cookies loaded with raisins and chopped nuts, warm with cinnamon and allspice. Old-school drop cookies with chewy centers and crisp golden edges.

Loaded zucchini bread bursting with crushed pineapple, plump raisins, crunchy nuts, and warm cinnamon-nutmeg spice. This garden-to-loaf recipe makes two generous loaves that stay incredibly moist for days.

Old-fashioned blondie brownies with a deep brown sugar caramel base, chopped walnuts, and a single egg. No chocolate, no melted butter. Simple chewy bars made the traditional way.

Freezer-friendly zucchini bread batter made in a food processor with brown sugar, cinnamon, and nuts. Mix a big batch, freeze in loaf pans, then bake fresh loaves whenever the craving hits.

Crunchy Italian-style biscotti made with coarse yellow cornmeal, toasted almonds, anise liqueur, and aniseed. Twice-baked for that signature snap, built for dunking in espresso or Vin Santo.

Soft vanilla buttermilk cookies rolled in sparkly red and white sugar for a festive holiday crinkle cookie. Made with melted vanilla baking bar for a rich, melt-in-your-mouth texture.