10,000 sake recipes

Old-fashioned rhubarb pudding with a stale cake or bread base, sweetened stewed rhubarb filling, and golden meringue topping. A Pennsylvania Dutch-style baked dessert that uses up leftover bread.

Vegan banana bread made with soft tofu, whole-wheat flour, maple syrup, and poppy seeds. No eggs or dairy. Food processor method makes mixing fast and hands-off.

Blueberry sausage breakfast cake with sour cream batter, brown sugar, and chopped pecans on top. A make-ahead overnight brunch bake that goes straight from fridge to oven.

Vegan whole wheat biscuit crust made with pastry flour, soy milk, and a touch of honey or maple syrup. Use as a pot pie topper or rolled-out base for fruit cobblers.

Rolled animal cookies made from buttery sugar cookie dough with cream, cut into animal shapes and decorated with colored sugar, chocolate sprinkles, and raisins. Great for Christmas tree ornaments.

Cranberry pumpkin bread with chopped pecans, pumpkin pie spice, and a tangy orange-allspice glaze drizzled on top. A moist, festive quick bread perfect for fall baking and holiday gifting.

This moist bread is a family favorite and when I added pineapple to it,I had an instant hit,it freezes nicely so I always have it on hand.

Mom's cornbread stuffing with homemade skillet cornbread, toasted whole wheat, sauteed celery and onion, hard-boiled eggs, and plenty of sage. A Southern Thanksgiving dressing baked until crusty-golden.

Classic Irish oatcakes are five-ingredient unleavened oat rounds bound with bacon fat and boiling water, baked thin and crisp. Traditional Irish breakfast or teatime bread.

Fresh fig muffins with a tender crumb, chopped ripe figs folded into the batter, and a tall golden top. Late summer breakfast or brunch in 30 minutes.

Lemon slice muffins with a whole lemon round baked into the bottom of each one, inverted to reveal a caramelized citrus top. Bright, buttery, and bursting with real lemon flavor.

Whole wheat date scones with bran, buttermilk, cinnamon, and brown sugar. A hearty, not-too-sweet breakfast scone with chewy date pieces throughout.

Irish yogurt bread with currants and caraway seeds, leavened with baking soda and powder, bound by plain yogurt and eggs. A traditional Irish quick bread, no kneading or proofing required.

Double chocolate chunk biscotti loaded with cocoa, white chocolate chunks, and semisweet pieces. Twice-baked Italian cookies built for serious coffee dunking and long shelf life.

Quick and easy, cheesy sausage balls that use Bisquick or other baking mix for a quick party snack.

Gingerbread pancakes turn weekend breakfast into the holidays: molasses, cinnamon, and ginger fold into a fluffy buttermilk-style batter with raisins. Ready in under twenty minutes from bowl to griddle.