8,890 baked good recipes

Traditional Ukrainian walnut filling for stuffed pastries, kolaches, and rolls. Light butter-and-sugar base whipped with egg whites and bound with grated walnuts and a splash of cream.

Saucy chocolate cake that creates its own hot fudge sauce as it bakes. Cocoa batter topped with brown sugar and boiling water transforms into cake over a pool of warm chocolate pudding.

Self-crusting coconut pie that mixes in one bowl, pours into the pan, and forms its own crust as it bakes. Eggs, milk, butter, and coconut create a custardy slice with a tender brown bottom. The recipe makes two pies.

San Juan County fry bread made with flour, baking powder, salt, and water. Kneaded until elastic, hand-stretched, and fried golden. Serve with stew, honey, or jam.

German apple cake made with baking mix, sliced apples, and a brown sugar cinnamon streusel topping. A simple one-bowl cake with tender fruit and a crumbly, spiced crust.

Alice's lemon pie is a heritage 9-ingredient meringue pie with a cornstarch-thickened lemon filling and powdered-sugar meringue topping. Light, tart, and finished in a deep dish pastry shell.

Bread machine pistachio olive bread blends chopped pistachios and briny Greek olives into a savory quick bread enriched with olive oil and eggs. A Mediterranean-style loaf for cheese boards and antipasto plates.

Vintage white cake layered with toasted pecans and grated semi-sweet chocolate, finished with a glossy chocolate fudge frosting. A 1960s-era bake-off showstopper.

Russian tea cakes with a buttery shortbread base, a thumbprint of jam or chopped walnuts, and a snowfall of powdered sugar. Holiday cookie tin classic.

Hawaiian banana nut bread is a one-bowl quick bread made with three ripe bananas, vegetable oil, and chopped nuts. Moist, tender, and uncomplicated. The kind of loaf that puts overripe bananas to good use.

Angel pie with crisp meringue crust holding a silky lemon curd folded into clouds of whipped cream. The shell bakes low and slow until shatter-crisp, then chills overnight for a tangy-sweet make-ahead dessert.

Chocolate turtle cake with a gooey caramel and pecan layer hidden between two devil's food cake layers, topped with a boiled cocoa frosting. Inspired by turtle candy.

Classic apple strudel filling with tart apples, walnuts, raisins, cinnamon, and breadcrumbs. Rolled in stretched dough and baked low and slow until golden and flaky with a powdered sugar finish.

Oatmeal millet muffins with rolled oats softened in boiling water and toasty whole millet for crunch. The morning muffin with two grains, golden tops, and tender, rib-sticking crumb. Freezes well.

Traditional Scotch shortbread with just butter, sugar, flour, and salt. Baked low and slow until pale and sandy with a pure butter crumble in every bite.

Praline brownies layer a buttery brown sugar-pecan topping in the bottom of the pan, then bake right under a tender vanilla brown-sugar batter. Flip the pan and the praline crown sits on top, glossy and crackling.