10,000 cake recipes

Holiday fruitcake with a pound of raisins boiled in spiced sugar syrup, mixed with candied fruit, walnuts, and warm spices, baked low and slow in a tube pan.

Easy crustless quiche made with Bisquick, cheddar cheese, and sauteed onions. This simple appetizer cuts into perfect squares and reheats beautifully.

Italian almond-hazelnut biscotti twice-bake to crisp dipping cookies with lemon zest, almond extract, and toasted nuts. Lower-fat traditional Italian style, keeps a month in a tin.

Homemade Grape-Nuts cereal from scratch with graham flour, buttermilk, and syrup. Baked into a thin slab, ground through a food chopper, then crisped again for that signature crunch.

Chocolate, cinnamon and doughnuts together, it sounds delicious doesn't it? These golden, brown and crispy doughnuts won't last long.

Holiday mint log is a light chocolate sponge cake rolled into a classic yule log shape. Separated eggs keep the cake airy enough to roll without cracking, baked in just 12-15 minutes.

Cookies in a bag combine chocolate chips, chocolate-covered raisins, and brown sugar in one ziptop bag for kid-friendly mixing. Soft, chewy drop cookies with no creaming required.

Oats cranberry muffins use prune puree instead of oil or butter, keeping them low in fat but moist and tender. Hearty oats, tart cranberries, and just egg whites make a wholesome muffin that doesn't taste like a compromise.

Buttery almond cookies with crumbly texture bake up in 20 minutes. No chilling required for this simplified version with a whole almond pressed into each round.

Traditional tea biscuits with a jam-filled center and a ring-shaped top creating a ruby jewel effect. These tender shortcake-style biscuits are perfect for afternoon tea.

Two-ingredient drop biscuits using Bisquick and water. Just stir, drop, and bake for 12 minutes. The fastest path to warm, golden biscuits when you need bread on the table right now.

Ginger Puffs are soft drop cookies made with cooked oatmeal, molasses, brown sugar, ginger, allspice, and cinnamon. One bowl, 30 minutes, yields 4 dozen warm-spiced cookies.

Fat-free cinnamon-raisin biscotti made with egg whites. Twice-baked Italian cookies that crunch hard, dunk well, and skip butter and yolks entirely.

Buttery walnut biscotti inspired by Chez Panisse, laced with Cognac and vanilla. Twice-baked to a golden crunch, these elegant cookies bring California fine dining to your cookie jar.

Hearty buttermilk muffins loaded with wheat germ, sesame seeds, and poppy seeds. Brown sugar sweetness with a nutty crunch in every bite. Makes muffins or a loaf.

Every year before my grandkids come over to my place, I usually bake a large batch of these cookies, and everyone loves them. I do however add some chocolate chips to the batter, and they are some great addition.