Baked Good recipe collection

Red velvet cake with a tender buttermilk crumb, a hint of cocoa, and tangy cream cheese frosting. The Southern classic with vinegar-and-soda lift for that signature soft texture and deep red color.

Health muffins built on a four-flour mix of whole wheat, rye, soy, and wheat germ, packed with chopped dates and nuts. A hearty, fiber-rich breakfast muffin with deep, malty flavor.

Vintage white cake layered with toasted pecans and grated semi-sweet chocolate, finished with a glossy chocolate fudge frosting. A 1960s-era bake-off showstopper.

Spritz dainties for the cookie press, made with brown sugar instead of white for a deeper butterscotch note. Buttery shaped cookies brushed with egg white wash and decorated for the holidays.

A vegan cima roll: pureed tofu wrapped around a colorful filling of seitan, spinach, roasted red peppers, pistachios, and peas, then steamed into a sliceable log. Plant-based Italian showpiece.

Nacho-loaded cornbread squares with a mashed pinto bean and chili layer, jalapenos, mushrooms, tomatoes, and melted cheddar. Topped with sour cream, olives, and green onions.

Nana Keele's carrot cake with crushed pineapple, cinnamon, and nuts, topped with a hot buttermilk syrup that soaks right into the warm cake. A family heirloom recipe.

Banana bread with honey, orange zest, chopped walnuts, and dates. A family-style loaf with layers of sweetness and warm citrus fragrance beyond basic banana bread.

Nancy's apple bread with chopped fresh apples folded into a buttery batter, layered with a crumb topping through the middle and on top. A tender, cake-like loaf with a streusel surprise inside.

Nanny's Irish soda bread made with sour cream instead of buttermilk for an extra-tender crumb. Studded with raisins and lightly sweetened with sugar and vanilla.

Nantucket donuts: classic New England cake donuts with cinnamon and nutmeg in the batter, fried golden and tumbled in a bag of cinnamon sugar. Old-fashioned donut shop nostalgia.

Nashville fried biscuits made from a yeasted dough with lard, dropped into hot fat until golden and puffy. A big-batch Southern recipe that freezes well for later.

I have made lots of yeast based naan bread, and finally gave these fry bread a go. It was like a quick version of naan bread, but still had great flavour and texture. I guess when I am in a hurry, this recipe will be my option.

Nectarine yogurt muffins are tender summer muffins with chopped fresh nectarine, vanilla yogurt, and brown sugar, topped with sliced almonds. A bright stone fruit breakfast bake for nectarine season.

Classic Toll House chocolate chip cookies with butter, shortening, brown sugar, and semi-sweet chips. The original recipe that started the chocolate chip cookie craze.

Never fail chocolate cake with sour milk, cocoa, and a splash of boiling water for a tender, deeply chocolatey bundt. The classic forgiving recipe that bakes up moist every time.