10,000 sake recipes

Sour cream and herb drop biscuits skip the rolling and cutting for a quick savory biscuit dotted with fresh dill, chives, or scallions. Tender, tangy, ready in 30 minutes from bowl to oven.

Buttermilk corn oil biscuits use yeast plus baking powder for double leavening and a refrigerator-friendly dough that keeps a week. Pull off only what you need and bake fresh biscuits any morning.

Angel buttermilk biscuits use yeast plus baking powder and soda for triple lift, producing impossibly fluffy biscuits with a soft, pillowy crumb. Southern make-ahead biscuit royalty.

These muffins were very moist and not too sweet. I made a topping, using 3T of brown sugar and 2T of walnuts.

Mom's breakfast berry muffins with blackberries (or blueberries) tossed in flour to keep them suspended. A bakery-style butter-and-egg base produces tender, golden muffins. Makes 16 for the freezer.

Banana bran bread with walnuts: ripe mashed bananas, bran flakes cereal, and chopped walnuts baked into a moist, fiber-rich quickbread loaf. A favorite for breakfast and afternoon tea.

Double chocolate chip cookies made with oil instead of butter for a soft, brownie-like crumb. Cocoa-rich dough studded with semi-sweet chips and ready in 35 minutes flat.

Hearty banana bread packed with oats, buttermilk tang, and crunchy nuts. The buttermilk-oatmeal combo creates incredible moisture that lasts for days after baking.

Classic banana bread enriched with sour cream for extra moisture and tenderness. Mix it up in one bowl, bake for an hour, and enjoy warm slices with butter.

Don't settle for the same old bread, instead make your own Irish Soda Bread with this simple and easy to follow recipe.

Flaky freezer biscuits: yeast and baking-powder hybrid biscuits with buttermilk and cold butter. Make a batch of 30, freeze raw, bake fresh whenever you want hot biscuits.

Crispy at the edges and chewy in the middle. For those days when you feel like having a chewy cookie for a change.

Chocolate chip pumpkin cookies turn out cakey-soft with bittersweet chips melting into a spiced pumpkin batter. The whole batch comes together in one bowl with no chilling required.

Classic banana bread with chopped nuts and perfectly balanced sweetness—mix by hand in minutes for a reliable, never-dry loaf.

Buttermilk apricot scones with chopped dried apricots and apricot nectar baked right into the dough for double-fruit flavor. Rhubarb works just as well when in season.

One of the fluffiest American-style flapjacks/pancake recipes that my kids love. Quick and easy made from scratch that delivers happy faces every time.