9,168 bake recipes

Rich date-nut chocolate chip cookies with brown sugar, chopped dates, walnuts, and flaked coconut. A loaded drop cookie with deep caramel sweetness and chewy texture.

The famous Neiman-Marcus cookie with blended oatmeal, two kinds of chocolate, chopped nuts, and both white and brown sugar. Makes a massive batch of 112 cookies.

Pickled or corned beef (or venison): a traditional barrel-cure brine for beef or wild game using salt, saltpeter, and molasses. Old-fashioned homesteader method for preserving large cuts.

Classic North Carolina hush puppies made with cornmeal, buttermilk, and just a touch of flour. Deep-fried golden and crispy on the outside, soft and corny inside.

White Lily pound cake bakes a classic Southern butter-and-shortening pound cake with vanilla and almond extracts in soft White Lily flour. A Southern grandmother's pound cake recipe.

Soft drop cookies made with mincemeat stirred into a fluffy sugar cookie base. A nostalgic holiday cookie recipe that yields a big batch from simple pantry ingredients.

Rocks cookies with oats, brown sugar, figs, nuts, and warm spices in a bumpy, hearty drop cookie. An old-fashioned spiced oatmeal cookie loaded with dried fruit and chopped nuts.

Chewy cinnamon drop cookies packed with cooked raisins, walnuts, and brown sugar. A splash of grape juice concentrate adds a fruity depth you won't expect.

Deep dark chocolate cake made with cocoa powder and boiling water for intense flavor, topped with a rich chocolate buttercream frosting. Includes the frosting recipe.

Ale Bread: a no-yeast quick bread leavened with a bottle of ale and baking powder, optional green onions and sharp cheese baked in. Hollow-tap-test crust, ready in under an hour.

Honey-sweetened Italian figure-eight cookies made with olive oil and just six ingredients. These charming consolation biscuits puff up golden and light with a tender, not-too-sweet crumb.

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.

Lemon walnut scones with toasty whole wheat, bran, crunchy walnuts, and bright lemon zest. A heartier, fiber-rich scone with sweet raisins and a glossy egg-yolk-washed top.

A traditional European-style fruit cake -- Although fruitcakes have a bad reputation, this one is *excellent*.

Classic Italian aniseed cookies (anisbroetli or anise drops) made with whipped eggs, powdered sugar, and ground anise, dried overnight before baking for the signature crisp shell and soft middle.

Add some country style to your baking with this decadent cake that is sure to wow your relatives at the next Thanksgiving dinner.