880 baked good recipes

Chocolate angel food cake made with cocoa folded into billowy egg white batter, baked fat-free in a tube pan. A light, airy chocolate cake garnished with raspberries and nectarines.

Crispy fried lemon rosette cookies made with a rosette iron, evaporated milk batter, and a dusting of powdered sugar. Light as air with lacy edges.

Grape starter for sourdough bread uses wild yeast from red grape skins to build a tangy, fruity base with just flour and water. A 6-day fermentation process creates a living starter you can maintain for months.

Mama's rhubarb pie is a heirloom double-crust dessert with a tart, juicy filling thickened just enough by flour and a beaten egg. Old-fashioned, fuss-free, and ready for ice cream.

Deep-dish rhubarb strawberry pie with a flaky shortening crust, fresh fruit filling spiced with cinnamon and cloves, and a sugared lattice top. The classic spring-into-summer pie baked in a square dish.

Double-crust blackberry pie with a flaky shortening pastry and a simple sugar-and-flour-thickened filling. The kind of late-summer fruit pie that lets the berries do the talking.

Two-ingredient Grape-Nuts pie crust made with just cereal and orange juice. No baking, no butter. Press into a pan and freeze for a crunchy, low-fat base.

Simple cookie frosting made with powdered sugar, butter, vanilla, and cream that pipes smoothly for decorating sugar cookies and cut-out cookies.

An easy recipe that creates scrumptious cookies just in time for Christmas.

A no-bake chocolate icebox cake layered with cubed pound cake and mocha-spiked chocolate pudding set with gelatin. Chill, slice, and serve. The easiest chocolate dessert you'll ever make.

This egg-free, dairy-free chocolate wacky cake uses applesauce and vinegar for a moist, tender crumb. A Depression-era classic that mixes right in the pan and bakes in under 30 minutes.

Hops yeast starter brews a traditional wild-yeast bread starter from hops, malt flour, brown sugar, and water. The pre-commercial baking technique used by pioneers and old-time home bakers.

Korean jujube rice cakes made with just two ingredients: dried jujubes kneaded with glutinous rice flour and steamed. Soft, chewy, and naturally sweet with no added sugar.

Ethereally light layer cake where whipped cream and beaten egg whites replace butter for cloud-like texture. Vanilla and almond extracts add delicate flavor to this unique dessert.

Roll-and-cut sugar cookies painted with egg yolk food coloring before baking. A fun decorating activity for kids with a crisp, golden result every time.

Crispy baked tortilla baskets shaped in a brioche pan. Just oil and a flour tortilla, baked golden at high heat for a crunchy edible bowl for salads and fillings.