10,000 cake recipes

Mary Wilhelm of Sparta sent her signature cookie, which she said she has prepared for the Food Network, Warrens Cranfest and Taste of Home magazine. Two classic flavor pairings - brown sugar and cashews, and orange and cranberry - come together.

These sweet and tasty treats are a great conversation starter which are perfect for the first dinner party you attend.

Quick bread mix combines whole-wheat and all-purpose flours with baking powder, soda, cinnamon, and salt for a make-ahead 2½ cup pantry staple. Use in mango pecan, banana, or zucchini quick breads.

All-America Apple Bread: a lighter apple loaf sweetened with honey, scented with toasted ground coriander seed, and built around shredded fresh apples. Only two tablespoons of butter.

A classic banana bread with a sour cream twist is a delightful variation of the traditional recipe that will tantalize your taste buds and leave you craving more.

Crispy drop doughnuts made with mashed potatoes and sour cream, fried golden and rolled in sugar. The potato keeps them impossibly moist inside while the outside shatters. Makes 3 dozen in under an hour.

Jalapeno drop biscuits with Monterey Jack cheese and cornmeal, ready in 30 minutes. Both fresh and pickled jalapenos give these spicy, cheesy biscuits a double kick with no rolling required.

Mince meat is always used for making cookies, but they are good for making muffins or cakes as well. These muffins are super moist and flavorful!

Zucchini pineapple pecan bread bakes a tropical twist into a classic quick bread, with shredded zucchini, crushed pineapple, and toasted pecans folded into a moist, golden loaf perfect for fall baking.

If your garden is overflowing with zucchini, it can be hard to think of ways to use them. Well, one way is to create the perfect zucchini bread. This is a family and work favorite. A great taste of zucchini, but not over powering. Enjoy.

Christmas treasure nugget cookies: chewy oat and cereal drop cookies, each topped with a whole blanched almond like a buried treasure. A crunchy holiday cookie tin classic that bakes up fast.

Treat yourself this winter with these scrumptious cookies that taste better and better after every bite!

Fudgy, chewy brownies packed with over a pound of chocolate: semisweet in the batter and Swiss dark chocolate chunks folded in and scattered on top. Walnuts add crunch. An overnight rest deepens the flavor and gives you clean-cut bars.

Pumpkin spice bread baked inside canning jars for shelf-stable giftable loaves. Warming cinnamon, clove, ginger, and raisins meet real pumpkin puree in a self-preserving oven-to-jar bake.

Triple wheat-honey muffins with whole-wheat flour, wheat bran and cooked wheat flakes for a hearty, high-fiber breakfast. Naturally sweetened with honey.

This traditional Irish soda bread studded with plump raisins and fragrant caraway seeds bakes up golden and crusty on the outside, tender and cake-like on the inside, no yeast required.