10,000 baking recipes

European-style apple cake presses a rum-spiked shortbread base into a sheet pan, then tops it with grated tart apples, raisins, nuts, and cinnamon sugar. A sliceable, freezable bar-style cake.

Pineapple meringue pie with a cornstarch-thickened pineapple-lemon filling under tall, glossy peaks of beaten egg white. A bright, citrusy twist on the classic lemon meringue.

No-bake blueberry banana pie with a sweetened cream cheese layer, fresh banana slices, blueberry pie filling, and whipped cream in a pre-baked shell.

Flaky cream cheese pastry turnovers filled with homemade apricot filling, sealed like hand pies, and iced with powdered sugar.

Lemon blueberry oatmeal muffins with a crunchy oat-sugar topping. Made with egg whites and skim milk for a lighter muffin that still bakes up tall, tender, and bursting with berries.

Quick yeast bread from scratch in 90 minutes: proof active dry yeast in warm water, stir in flour and oil, shape into two loaves, and bake until golden brown.

Oven-fried apple hand pies with a pizza-crust dough wrapped around a spiced dried apple filling. Easier than rolling pastry, golden in 17 minutes, ideal for lunchboxes and picnics.

Open-faced crab muffins with Maryland crab, asparagus, and melted cheese on toasted English muffins. Seasoned with lemon pepper and seafood seasoning, baked until bubbly and golden.

Flourless chocolate cream cake made with semi-sweet chocolate, pecans, and Irish cream liqueur, crowned with a pillowy Irish cream whipped cream topping.

Flourless chocolate espresso cake baked in a water bath with a pound of butter, two types of chocolate, and a fresh raspberry puree sauce. Dense, fudgy, and gluten-free.

Orange balls are a no-bake holiday classic: crushed vanilla wafers mixed with butter, powdered sugar, frozen orange juice concentrate, and pecans, rolled in coconut for a bright citrus bite.

No-bake lemon-ginger cheesecake with a gingersnap and vanilla wafer crust, gelatin-set cream cheese filling, and lemon curd swirl. Bright citrus and warm ginger in every slice.

Rich, dense classic cheesecake with two pounds of cream cheese, sour cream, and butter, baked low and slow then cooled in the oven for a crack-free top. Crustless, ready for any topping.

Mocha toffee crescents are buttery espresso-laced shortbread cookies studded with toffee chips, shaped into crescents and dipped in dark chocolate. Cookie tin showstoppers.

Buttermilk chocolate cake split and filled with coconut-pecan cream, then blanketed in sour cream chocolate frosting. A Southern showpiece worth every step.

Fresh blueberry pie with a clever twist: whipped cream lines the bottom and sides of the baked shell before the cooked-and-fresh berry filling pours in. Three hours of chilling sets it into a cool, lush slice.