4,855 soba recipes

Orange almond muffins sweetened with honey instead of sugar. Orange juice concentrate and zest pack intense citrus flavor into every tender bite.

Spiced banana cake loaded with cinnamon, nutmeg, and cloves, topped with a crunchy cinnamon-walnut crumble. Baked in a springform pan for an impressive, warmly spiced dessert.

Eggnog snickerdoodles rolled in nutmeg sugar, flavored with brandy and rum extracts. A holiday twist on the classic crinkled cookie with warm eggnog spice in every bite.

Classic whoopie pies with soft chocolate cake rounds sandwiched around a fluffy marshmallow cream filling. A New England bakery favorite made from scratch at home.

Savory dried tomato scones with a buttery, flaky crumb and pops of concentrated tomato flavor throughout. Uses cream of tartar and baking soda for a tall, light rise.

Nut gingerbread with molasses, brown sugar, and ground ginger topped with chopped nuts and a brown sugar crust. A warmly spiced, old-fashioned cake that fills the kitchen with aroma.

Soft date drop cookies made with sour cream, brown sugar, and chopped dates, topped with a whole walnut. A chewy old-fashioned cookie with caramel-like sweetness.

Old-fashioned honey-sweetened oatmeal sandwich cookies filled with a homemade raisin, orange, and lemon fruit filling. A nostalgic farmhouse recipe that yields 4 dozen.

Chocolate pound cake baked in a tube pan with melted unsweetened chocolate and cream of tartar for a tender, tight crumb. A one-bowl, old-fashioned pound cake dressed up in cocoa.

Chocolate drop cookies are soft, cake-like buttermilk cookies made with melted unsweetened chocolate and chopped walnuts. An old-fashioned drop cookie recipe that yields 3 dozen.

Blueberry-apple muffies are bite-sized drop muffins packed with fresh blueberries, minced Granny Smith, buttermilk, and cinnamon. Baked on a sheet pan in just 8 minutes for tender, two-bite breakfast treats.

Pillowy angel cookies rolled in powdered sugar before baking, with cream of tartar for that signature snickerdoodle-like tang. Soft, fluffy, white as snow.

Old-fashioned molasses cake baked in a 9-inch square pan with raisins, cinnamon, allspice, and cloves. Lard and boiling water give it that dense, sticky pioneer-kitchen crumb.

Buttermilk chocolate bar nut cake: a dense, fudgy tube cake made with melted milk chocolate bars, chocolate syrup, buttermilk, and chopped nuts. A vintage Southern dessert showstopper.

Chocolate raspberry bundt cake folds raspberry puree and sour cream into a deep chocolate batter for a moist, rich loaf cake. Serve with raspberry sauce or fresh berries.

Old-fashioned cake doughnuts use buttermilk and a touch of nutmeg for that classic diner flavor. Lower in sugar thanks to a sugar substitute blend, fried golden in hot oil.