10,000 sake recipes

Plum torte presses Italian prune plums into a buttery cake batter, dusts with cinnamon-sugar and lemon juice, and bakes for an hour. The classic NYT September torte that freezes for winter.

Dense apple bars with a brownie-like texture from oil-based batter. Mix by hand, fold in chopped apples and nuts, then bake for an hour. Stays fresh for weeks.

Granny's onion dill bread is a bread machine loaf enriched with cottage cheese, sour cream, fresh dill seed, and onion. Soft tangy crumb, perfect for sandwiches or alongside soup.

Hazelnut cornmeal biscotti with toasted whole hazelnuts, stone-ground cornmeal, and warm cinnamon. Italian twice-baked cookies with a sturdy crunch perfect for dunking.

Fresh apple bread with grated apples, cinnamon, nutmeg, and chopped walnuts or pecans. A moist, warmly spiced quick bread loaf for fall baking.

Harvest cookies made with mashed winter squash, chopped dates, nutmeg, and cinnamon. A no-sugar-added drop cookie thats soft, spiced, and naturally sweet from the fruit.

Italian polenta cake made with cornmeal and buttermilk, topped with a warm raspberry-blackberry sauce spiked with raspberry schnapps. Rustic, golden, and begging for a scoop of gelato.

Honey sour cream anise cookies bake into pillowy, soft drop cookies with brown sugar, honey, tangy sour cream, and aromatic aniseed. A licorice-scented old-country cookie for big batches.

French-style apple crisp layered with fresh mint and cinnamon, baked until golden with a crumbly egg-based topping for a rustic dessert that's lighter than traditional pie.

Sugarless apple cookies sweeten naturally with dates, apples, and raisins instead of refined sugar. Diabetic-friendly drop cookies that taste like soft fruit-spiced bars without the sugar crash.

Classic roll-and-cut sugar cookies with a simple dough of margarine, sugar, eggs, and vanilla. Crisp edges, soft centers, and ready for decorating.

Gingerbread bears: classic rolled and cut gingerbread cookies with ginger, cinnamon, cloves, molasses, and a lemon zest brightener. Chill the dough, roll thin, decorate as bears for the holidays.

Impossible coconut pie: a self-crusting blender pie that magically separates into a crust on the bottom, custard in the middle, and toasted coconut on top. No pastry, no rolling, just pour and bake.

Old-fashioned Grape Nuts cereal quick bread with milk, eggs, and a hint of sweetness. Tender crumb with toasty cereal crunch, no yeast required, ready in about an hour.

Golden corn muffins sweetened with real maple syrup and brown sugar, brushed with melted butter straight from the oven. A warm New England spin on cornbread that belongs at every fall table.

Nutty carob chip cookies sweetened with honey and made with whole wheat flour. Caffeine-free chocolate-chip-cookie alternative for the carob-loving, health-conscious snacker.