9,168 bake recipes

Lemon pound cake with a tender buttermilk crumb and a bright hit of fresh lemon zest, baked in a loaf pan and finished with an optional tart lemon-sugar glaze. A simple, citrus-forward cake.

New England clam chowder made with 12 cans of minced clams, potatoes, bacon, and whole milk, never boiled and aged three hours for peak flavor. Creamy, old-fashioned big-batch chowder that ripens as it rests.

Gingerbread rice bran muffins made with whole wheat flour, molasses, ginger, cinnamon, and raisins. Low-fat, egg yolk-free, and high in fiber for a healthier breakfast muffin.

Traditional German lebkuchen cookies with honey, molasses, almonds, candied fruit, and five warm spices. Soft, chewy spice cookies brushed with lemon glaze for a classic Christmas treat.

Classic lemon bars with a buttery shortbread crust and a tangy lemon-egg curd top, dusted with powdered sugar. A two-layer dessert with bright citrus snap.

Fudgy brownie cake baked right in wide-mouth canning jars and sealed hot for gift-giving or storage. Cocoa, buttermilk, and walnuts make a rich, moist crumb that keeps beautifully in the sealed jar.

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.

Savory bread machine loaf made with onion soup mix, cottage cheese, and sour cream for a soft, tangy crumb. Tastes like California onion dip baked into bread.

Five beans and sausage casserole loads pork-and-beans, wax, lima, green, and chili beans into a tomato-mustard sauce with cooked sausage. A potluck legend that feeds a crowd.

Buttery drop cookies with orange extract and flaked coconut. Crisp golden edges, soft centers. This big-batch recipe makes 5 dozen in about 30 minutes of active time.

If you like fudge and moist cake--this one's for you! Extremely easy to make.

No need to buy a mix, just make this awesome chocolate cake from scratch.

A hearty cornmeal and whole wheat quick bread sweetened with honey and made tender with buttermilk. No yeast, no kneading, just stir and bake into a wholesome, high-fiber loaf with a cornmeal-dusted crust.

Serve these waffles with asparagus and topped with sauteed morels in and herb garlic butter in the spring, when asparagus is in season.

Fat-free carrot cake made with yogurt, egg substitute, and wheat germ instead of oil and eggs. Topped with a light cream cheese frosting spiked with almond extract and lemon.

This recipe, though fussy to make, is attractive and tasty. Cheryl Kaufenberg of Darien said it came from a very old Better Homes & Gardens magazine