10,000 sake recipes

It is so quick and easy to make your own bisquick mix, the time you run to the store is longer than the time you spend on making this recipe. Easy to store and ready to use.

Hawaiian mood cookies with cream cheese dough, crushed pineapple, maraschino cherries, and chopped nuts. Soft, cake-like drop cookies with tropical fruit flavors baked on accordion-pleated foil.

Chunks of apples and buttermilk make these cupcakes incredibly moist and delicious. Use most whole wheat flour, some vegetable oil and some butter to make these cupcakes a lot healthier without losing any great flavor and texture.

Classic Italian almond biscotti with toasted whole and chopped almonds, twice-baked for crisp dunkable texture. Just six ingredients. Pairs perfectly with espresso or vin santo.

Apricot filled cookies are buttery thumbprint cookies with a glistening pool of apricot preserves in the center. A classic teatime cookie with a tender shortbread base, makes about four dozen.

Bite-sized pumpkin muffins with brown sugar, cinnamon, and nutmeg made with canned pumpkin puree. Egg-free, quick to mix, and baked in just 10 to 15 minutes.

Sea foam icing is a light, marshmallowy boiled frosting made by whipping hot brown sugar syrup into egg whites. The brown sugar lends a soft caramel flavor to this fluffy, old-fashioned cake frosting.

Red Lobster-style Cheddar Bay biscuits with Bisquick, sharp cheddar, and garlic butter brush. The copycat recipe that actually delivers the restaurant flavor at home in 20 minutes.

Traditional Chinese almond cookies with butter and shortening get an egg wash for glossy shine. Dough chills 2 hours, then slices into rounds topped with whole almonds.

Classic North Carolina hush puppies made with cornmeal, buttermilk, and just a touch of flour. Deep-fried golden and crispy on the outside, soft and corny inside.

Old-fashioned mincemeat drop cookies with a simple shortening-sugar dough and a full cup of prepared mincemeat. Fruity, spiced, and ready to bake in minutes.

Italian gocci di cioccolata, chocolate drop cookies spiced with cinnamon, nutmeg, and cloves, baked soft and finished with a glaze. Old-world Italian drop cookie with warm holiday flavor.

Mexican dump cornbread with three cheeses, green chili peppers, and honey. A quick sheet pan cornbread where everything gets dumped into one bowl, stirred, and baked golden.

Old-fashioned white drop cookies with nutmeg and vanilla. A big-batch recipe using shortening for soft, cakey cookies that stay tender for days.

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.

Thick, chewy cowboy cookies loaded with rolled oats, chocolate chips, and brown sugar. This big-batch recipe makes 4 dozen rugged drop cookies with crispy edges and a soft center.