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    You are in: Home / Cookbooks / Baking
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    218 recipes in

    Baking

    I don't bake. I should. I will. I really will. Tomorrow.
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    This is part of my back to school OAMC plan. My whole family enjoys them. They freeze nicely. I like them served warm but my kids will eat them any way. They are quick and easy to make.

    Recipe #387086

    This is a bar recipe I found on a health and fitness site. The original recipe made it a protein bar, but when I made it (ages ago) I didn't have any so I left it out. If you want to make it a protein bar simply add 2 cups of protein powder and add an extra 1/2 cup of honey. This is a good bar for straight after an intense workout, but it tastes like a dessert so even if you're not active you can make it just as a snack bar or treat.

    Recipe #163297

    1 Reviews |  By blucoat

    Another great recipe from Mark Bittman of the New York Times. This is an updated and much faster version of No-Knead Bread recipe found on this site. Cooking time does not include resting time (4 1/2 hours). Also check out the whole wheat version of this recipe on this site (Fast No-Knead Whole Wheat Bread).

    Recipe #332565

    Anybody who knows me, knows that I can't bake to save my life. My gf jokes that whenever I bake biscuits then you know the NHL is short on pucks! So when I came across this little gem of a recipe she had to eat her words, literally, when they came out perfect! I found the recipe in a non-profit cookbook called "A Little Taste Of Home".

    Recipe #306948

    These are wonderful, quick cookies. It is one of the first things I learned to "cook." You can add more or less oats (3 cups work best for me). I have found that the weather makes a difference on the consistency. It is very important not to boil them for longer than a minute.

    Recipe #23821

    History in the Baking again. I haven't tried these cookies but they sound good. I sure hope they take the calories out of their recipes up here. hehehe

    Recipe #124046

    Recipe is from meals.com.

    Recipe #399529

    I love the decadence of scones, love coffee, and love chocolate chips! I'm not a huge fan of Sandra Lee on the Food Network, but these scones looked pretty darn good for Semi-Homemade ones made with Bisquick! :) They tasted even better!!! (However, I do think the 3/4 cup of white chocolate chips made this a little too sweet...so I replaced the white with an additional 3/4 cup semi-sweet ones. I also felt that the dough needed an additional teaspoon of vanilla extract. I found the coffee flavor to be far too weak using double strength coffee, so I substituted 4 1/2 tsp instant espresso powder dissolved in 1/4 cup hot tap water. ) Enjoy with coffee or hot chocolate for a sinful breakfast!

    Recipe #178133

    What should I do with one small zucchini and two ripe bananas? Well...I came up with this recipe. It was terrific. Very moist and flavorful. Hope you enjoy.

    Recipe #96994

    Make up a large batch of rustic artisanal bread dough, store it and then bake a loaf each day you need fresh bread, amazing but true! This is a hodge podge of old fashioned English and French rustic bread recipes; the bread dough is made up ahead of time and stored (in the old days) in an earthenware crock or bowl, with a lid. You tear a piece of the dough off as and when you want to bake a loaf of bread. Easy! I use this style of bread dough regularly in the B and B, so I can always have fresh bread or bread rolls on hand for breakfast. You can add other types of flour to the basic white batch, as long as the ratio remains the same - you can mix rye or wholewheat flour with the white, or add herbs, onions, seeds, fruit and other flavourings. The dough can be used as soon as the initial proving has finished, but it will keep in a cool place or a fridge for a week or two - I do not recommend longer than 2 weeks however. The dough can be used for free form bread loaves, in bread tins, as rolls or other shapes. I have kept this technique and recipe to myself for a while, but I have decided to share it on Zaar now, mainly as my daughter keeps asking for the basic dough recipe! I notice that this type of long-term or long-life bread dough has made a revival in a new book called “Artisan Bread in Five Minutes a Day”; this recipe however, is a very old technique and method, dough was always made up for the week and then kept in the cold room or pantry for daily baking. My grandmother who lived in a 600 year old cottage in Northern England, used to have a stone slab in the Pantry where she kept her crock and dough, I remember sticking my finger in it!! This amount makes about 4 to 5 loaves of bread, depending on the weight and shape of the bread that you bake.

    Recipe #340621

    These are not popovers and have nothing to do with bread. These are very quick snacks that you can whip up during commercial breaks when you are watching TV and you feel like something cheesy. Vary the taste with different types of cheeses.

    Recipe #49172

    I collected a lot of whole foods recipes some years ago. This is one that my kids like. It is moist and has lots of vitamins.

    Recipe #89931

    These make a wonderful addition to any holiday cookie tray and well received by guests, these are sweet so a small piece goes a long way :)

    Recipe #73522

    Recipe Origin: Republic of San Marino, Italy. This makes tremendously great pizza crust for pizza rustica or any of your favorite toppings. You can also use this bread like a focaccia. This bread is very versatile for sandwiches, Indian style tacos, salad toppings or just about anything else you can think of. Simply grill them up and top with your imagination.

    Recipe #320392

    I've been making these for longer than I can remember, and have had not one person NOT like them. These muffins incorporate 2 of my favorite foods....blueberries and corn muffins! However, I'm lazy and this was my way of having both in as short a time as possible.

    Recipe #134092

    4 Reviews |  By GingerG

    Yummy whole wheat cookies with craisins! Modified recipe from a Kashi box

    Recipe #171003

    This is the basic 'Boule' bread mix from the book "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois. I've mainly posted this recipe so that I don't have to hook out the book every time. The dough is stored in the fridge for up to 2 weeks, taking out a bit each day as you need it, forming it and baking it. A forum I belong to love this bread, which is what inspired me to get the book. Most of them cook it in a Remoska, which is a gadget that I find invaluable. Remoska's are from Checkoslavakia, and I believe they've just come to the States. In the UK they're available from Strongly recommend getting the book, if you like this bread. They have lots of different kinds of bread which you make in this way (also sweet ones), plus ideas on how to ring the changes, recipes to use up the stale bread, etc. PS Someone said they were having difficulty getting hold of the book, so I tried to post an Amazon link for it here. But it just comes out as html gobbledey gook! If anyone knows how to do it, please let me know. Otherwise, try Amazon, guys :-) Very, very worth getting the book.

    Recipe #325571

    These are wonderful savoury scones, which I got from 99 cents traditional british cooking cookbook. What a great invest I have to say! ;) These are very easy to make and in my opinion have a great flavour, too. Let me know what you think!

    Recipe #362323

    Super fast. .this is a semi-homemade recipe as it calls for pancake mix. Recipe from First Magazine 11/3/08.

    Recipe #334966

    6 Reviews |  By Willow

    My mom makes these a lot...and they're very good. They remind me of the biscuts from Red Lobster!

    Recipe #21216

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