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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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    1 Reviews |  By Coreyon

    Habaneros lend themselves beautifully to a vast assortment of things sweet, and they're fantastic in these white chocolate chip cookies. I suppose you can make these with regular milk chocolate, semi-sweet or dark chocolate chips, but I opted for the smoother, more mild taste of white chocolate. With these chips, you get the full range of flavors without having anything be overpoweringly sweet. Made the right way, these cookies work perfectly if you're hankerin' a sweet and spicy treat. Take one bite and you'll get the delicious taste of the dough and the white chocolate just melting in your mouth. The fruity flavor of the habanero peppers kick in at ten seconds in, and isn't until 15 to 20 seconds after first taking a bite does the heat fully develop. It's a cool "two stage" snack that goes great with a glass of milk or eggnog.

    Recipe #442976

    3 Reviews |  By Doc W

    This recipe is adapted from a friend's--it makes hearty, moist muffins that are good for South Beach Phase 2 because they have no refined carbs or sugar--just oats, oat bran, flax seed, and walnuts. I make them for my partner who has high cholesterol. The flax seed substitutes for oil/butter and also makes them really fluffy; for SB you can substitute fresh/frozen blueberries or cranberries for the craisins. Note: These are NOT SWEET--they are more like a walnut-fruit bread than a sweet muffin, we prefer this. You can make them sweeter by using vanilla soy milk, but that adds sugar to this no-sugar delight. The fruit is also optional--I've made them with just walnuts and they are still delicious. Enjoy!

    Recipe #431548

    How quick and easy, 5 minutes to put them together and 15 or so minutes in the oven. Serve with a warm pizza or marinara dipping sauce (a jar marinara is great for this). Great with grilled chicken, steak, wings. Just so quick and easy.

    Recipe #402222

    From Woman's World mag 8/3/09.

    Recipe #389343

    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

    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

    Another one of my Scottish grandmother's recipes! I have several cheese scone recipes posted on Zaar, but this one is one of my favourites. Spring onions are also called green onions or scallions. My mum still makes these regularly and serves them filled with cream cheese (Boursin is great!) and cooked ham, a tea-time scone sandwich! Try to use a mature Scottish cheddar - my favourite comes from the Isle of Mull, but any mature farmhouse cheddar cheese will work. Another idea is to make mini versions of these scones for delightful appetisers, spread them with a filling of your choice - very welcome with a chilled wine or sherry!

    Recipe #359844

    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

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

    Recipe #334966

    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

    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

    I know this recipe sounds strange, but give it a try! This recipe appeared in an editorial in the June, 2007 edition of "Our State: North Carolina" magazine. The editor compared the recipe for these biscuits to a "family secret handshake!"

    Recipe #324501

    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

    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

    1 Reviews |  By 844302

    A lightly sweet cookie that happens to be vegan! Raisins are the perfect companion to these dense and chewy pumpkin cookies!

    Recipe #304751

    Light casserole bread that goes very well with spaghetti, lasagna, etc. Whip this up in just a few minutes and then cook your meal. Has a biscuit like texture, my DS loves this one.

    Recipe #300501

    I bought a deep dish stoneware baking dish from Pampered Chef and this recipe came along with it. So easy and so good using storebought crescent rolls!

    Recipe #298849

    Got this recipe from a message board for low carb'ers and wanted it here for my reference. Sadly, I don't know who the originator of this recipe is. This is quick easy, healthy, very low carb and high fiber. Works great as a sweet muffin as well as savory muffin (just omit the sweetener - goes well with soups). Original called for one packet of splenda as a sweetener. I only use stevia. Add in options; fruits, nuts, flavored sweeteners/syrups, cheese, bits of ham, vegetables or spices ... get creative and enjoy!

    Recipe #295649

    1 Reviews |  By Ceezie

    This is from the 4 Ingredient Cookbook

    Recipe #286600

    4 Reviews |  By Redsie

    From Jean Pare.

    Recipe #264701

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