10,000 cake recipes

Quick raisin muffins skip the butter and oil entirely, using just milk and an egg to bind a lightly sweet, raisin-studded crumb. Ready in 40 minutes start to finish with pantry basics.

Molasses snap cookies made with mashed potato, ginger, and cinnamon, pressed thin and baked crisp. An eggless, butterless cookie with a chewy center and snappy edges.

Favorite fruit muffins: simple seven-ingredient base recipe that takes any fruit you have on hand. Raisins, berries, or chopped stone fruit all work. Twenty-muffin batch.

Sourdough pancakes made with active starter, evaporated milk, and baking soda for extra-tangy, fluffy flapjacks. Mix, let it foam, and griddle. Uses up sourdough discard.

Light and crisp egg-whipped anise biscotti made with cornstarch for extra snap. Nut-free, piped from a pastry bag, and twice-baked golden. The ideal dunking cookie for coffee or tea.

Old-fashioned gingersnap cookies with molasses, ginger, and cinnamon, rolled in sugar and baked until crinkly. Oil-based for a chewy center with crisp edges.

Traditional German springerle cookies with anise and lemon, stamped with intricate designs using a springerle rolling pin. A classic holiday cookie that air-dries overnight for a crisp, white finish.

Mud Hens are chewy brown sugar pecan bars made with just four ingredients: Bisquick, eggs, brown sugar, and chopped pecans. A quick vintage bar cookie recipe.

Deep-fried Hanukkah cookies with lemon zest, dusted in cinnamon sugar while still warm. Crispy on the outside and soft inside, these traditional fried dough balls celebrate the holiday's oil tradition in every golden bite.

Tangy sourdough pancakes with a tender crumb and subtle fermented flavor, made from active sourdough starter for fluffy breakfast hotcakes.

Handy pastry dough: make-ahead pie crust with egg and vinegar that keeps two weeks in the fridge. Makes five balls ready to roll for pies, quiches, or turnovers on short notice.

Chewy molasses cookies loaded with warming ginger and cinnamon spice, perfect for holiday cookie swaps or cozy winter afternoons with hot cocoa.

Ham fritters with creamy sauce: golden, crispy-edged spoonfuls of ham-studded batter deep-fried until puffy, served with a rich, velvety sauce. A Southern diner classic that turns leftover holiday ham into crowd-pleasing finger food.

Pounded chicken breasts get an extra-crispy cracker coating that stays crunchy even under a blanket of smooth, savory gravy. This quick weeknight version skips the fuss while delivering satisfying texture and rich, comforting flavors.

Cinnamon sherry biscochitos, the official state cookie of New Mexico, crisp anise-scented butter cookies with a splash of sherry and cinnamon sugar coating.

Mixed berry cobbler with boysenberries, blueberries, and raspberries under a buttery cream biscuit topping. Baked until bubbling and golden, served warm with cream.