10,000 baking recipes

Homemade puff pastry made with instant flour and water, laminated through six folds for flaky layers without the fuss of traditional methods.

Simple sweetened whipped cream filling with just three ingredients: heavy cream, sugar, and vanilla. Whip until stiff in 5 minutes for cakes, pastries, and pies.

Quick homemade focaccia topped with olive oil, garlic, kalamata olives, and rosemary. Uses store-bought pizza dough for rustic Italian flatbread in 20 minutes.

Easy oil pie crust with just four ingredients and no butter to cut in. This no-chill pastry rolls out fast for any single-crust pie.

Sweet monkey bread made with canned buttermilk biscuits rolled in cinnamon sugar and drenched in a melted brown sugar glaze. Pull-apart, sticky, and ready in 40 minutes.

Food processor pastry makes a flaky pie crust in minutes with just flour, salt, shortening, and cold water. Pulse to coarse meal, add water, chill, and roll. No hand-cutting butter required.

Keepsake biscuits, old-fashioned sweet biscuits made with butter, milk, sugar, and cream of tartar. A shelf-stable, hand-shaped biscuit designed to keep for weeks.

Pull-apart cinnamon nut bubble loaf with buttery dough balls rolled in cinnamon sugar and chopped nuts. Monkey bread in a loaf pan, ready in about an hour.

Favorite never fail pie crust uses shortening, vegetable oil, and a touch of corn syrup for a tender, flaky crust that rolls out without tearing. Beginner-friendly and forgiving.

Butterscotch brownies (blondies) with just five ingredients: melted butter, brown sugar, vanilla, egg, and flour. Chewy, caramel-flavored bars in 40 minutes.

Brown sugar filling with chopped nuts and cinnamon for cinnamon rolls, coffee cakes, and sweet breads. A 3-ingredient streusel-style filling ready in minutes.

Light angel food cake rolled with a tangy lemon cream filling made from sweetened condensed milk and whipped topping. A stunning no-fuss dessert that starts with a box mix.

Linzer pastry dough with a full pound of butter, egg yolks, lemon zest, and vanilla. A rich, tender Austrian dough for jam-filled cookies, tarts, and meringue-topped pastries.

Hot water pie pastry using the whipped shortening method. Boiling water and milk create a smooth, easy-to-handle dough for a flaky two-crust pie without the fuss of traditional cold methods.

Pate sucree is the classic French sweet shortcrust pastry for tarts, with butter, sugar, egg, and flour. A buttery, slightly crisp shell that holds custards, fruit, and chocolate beautifully.

Sour cream pastry dough made in the food processor with flour, cold butter, salt, and sour cream. Supremely flaky and tender, ideal for galettes, hand pies, empanadas, and sweet or savory tarts.