10,000 cake recipes

Gluten-free and dairy-free carrot spice cookies made with rice flour, molasses, applesauce, and raisins. Soft, chewy drop cookies with warm allspice flavor. Makes 4 dozen.

Cheese garlic biscuits use Bisquick, milk, and cheddar for a quick drop-biscuit, then brush with garlic butter for that famous Red Lobster flavor in 25 minutes flat.

Mock shortbread cookies made without butter or sugar, using oil and a sugar substitute for a lighter, diet-friendly take on a tender, golden-edged classic. Simple roll-and-cut rounds in under an hour.

Microwave cranberry orange bread ready in under 15 minutes. Fresh cranberries and grated orange zest pack this quick bread with bright, tart flavor and zero oven time.

Toasting the oats for this hearty muffin enhances their nutty flavor; orange zest contributes a citrus fragrance that plays well with the sweet dates.

Quick and easy cinnamon rolls without the 3 hour preparation/bake time with traditional yeast cinnamon rolls. "There is just something about cinnamon and sugar, SO GOOD!"

Easy peach fritters fried into golden, crisp puffs and rolled in cinnamon sugar while hot. Fresh diced peaches folded into a quick batter, ready in 20 minutes from bowl to plate.

Jamaican banana bread made with ripe mashed bananas, shortening, and vanilla. A simple, no-frills loaf with a moist crumb and deep banana flavor.

Freezer-friendly molasses ginger cookie dough with warm spices. Slice and bake straight from frozen whenever cookie cravings hit.

Silver-dollar pancakes studded with cooked wild rice and sauteed shallots. A savory brunch pancake with nutty crunch, great with eggs or smoked fish.

Impossible pecan pie makes its own crust as it bakes, using Bisquick to form a thin layer underneath the pecan-corn syrup custard. No rolling, no chilling, just dump and bake.

Delicious, moist and nutritious muffins are great for breakfast.

Crisp, flourless oatmeal pecan lace cookies with a delicate see-through pattern and buttery caramel snap. Five minutes of mixing, eight minutes to bake, perfect rolled into cornucopias.

A Boston landmark recipe: Durgin-Park's corn bread made with cornmeal, flour, eggs, milk, and butter, baked hot and fast for a golden crust and tender crumb. Old-school New England simplicity.

Blue cornmeal pancakes made with egg whites, vanilla, and safflower oil for a lighter stack with a nutty, earthy crunch. Served with honey or molasses.

This cheesy and moist corn bread is packed with yummy flavors, serve it with a warm bowl of chili in a cold winter day.