9,448 bake recipes

A 5-ingredient cornmeal Sally Lunn bread made with buttermilk and sour cream, baked in a pie plate until golden. Tender, tangy, and impossibly easy Southern quick bread.

Big-batch oatmeal cookies with brown sugar and butter, no eggs, no chips. Mash flat with a sugar-dipped glass for crisp-edged, chewy-centered classics. Makes 10 dozen.

Old-fashioned feather muffins made with just six pantry staples for a light, tender crumb. A simple vintage recipe that bakes up in minutes.

Easy drop biscuits with just 5 pantry ingredients ready in 30 minutes. No rolling, no cutting, no biscuit cutter needed. Just mix, scoop, bake, and serve hot with butter and jam.

Browned butter cookies with a nutty, toasted flavor baked into every bite. Simple thumbprint-style cookies made with just five ingredients and ready in under an hour.

Quick Southern spoon bread using whole beaten eggs and baking powder for easy prep. Creamy cornmeal pudding-bread hybrid ready in an hour.

Southern corn lightbread made with cornmeal, buttermilk, and a touch of sugar. A dense, slightly sweet cornbread loaf baked in a loaf pan, just like they make it down South.

Old-fashioned hand-shaped sugar cookies rolled into rings, scored with a knife, and finished in cinnamon sugar or with sesame seeds. A simple oil-based dough that bakes up crisp and yields about 100 cookies.

Blaeberry singin-hinnies are traditional Northumbrian griddle scones studded with blueberries and made with buttermilk. Golden, buttery, and cooked on a hot griddle instead of baked.

Old-fashioned drop cookies made with lard, brown sugar, and eggs. Just five ingredients, a big batch of 5 dozen, and that tender crumb only lard can give you.

Sweet dough for pies is a classic pate sucree-style pastry: butter, sugar, egg, and flour combine into a tender, cookie-like crust ideal for tarts, galettes, and dessert pies.

Buttery lemon anise biscotti: twice-baked Italian cookies flavored with bright lemon zest and warm anise. Crisp, dry, and made for dipping in coffee or sweet wine.

Georgia peaches and cream cake layers warm sugared peaches under a sour cream batter and cinnamon-brown sugar crumb. Three-layer summer cake that drinks like a cobbler in a square pan.

Gather round pound cake: a moist butterscotch-coffee bundt cake with melted butterscotch chips and instant coffee in the batter. The deep amber pound cake that smells like a coffee shop bakery.

Light, tender muffins studded with tart blackcurrants and a touch of wheat germ for nutty depth. Mixed by hand, baked in 20 minutes, and brilliant with a cup of tea or a morning coffee.

Almond-raisin biscotti, twice-baked until crisp, with toasted almonds, plump raisins and bright orange in two forms. A coffee-dunking Italian cookie made airy by folding in whipped egg whites.