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Apple Danish
This Danish pastry has a delicious apple and cinnamon filling. It's topped with a browned butter glaze. I always get "ummm!" responses when I serve this.
Cannoli
I love cannoli and this recipe was invented after I spent a lot of time looking for the best homemade cannoli shells and filling. Since no two recipes were alike, and since instructions were a bit sketchy, I worked with a friend, Ana, to come up with a good recipe, including some tips that we came up with along the way. Special equipment is needed such as cannoli tubes, a pasta machine, and a pastry bag to help make these cannoli come out just like the ones at Italian restaurants and bakeries. Start with 1/2 cup of confectioners' sugar, and then add more to taste.
Cake Mix Cinnamon Rolls
These cake mix cinnamon rolls are absolutely delicious. I make them the night before, take them out in the morning and let them rise. I have also made sticky buns with this recipe using a coconut/pecan frosting for the bottom of my pan.
Uncrustable Donuts
The best way to serve a PB&J is in donut form. With the help of Uncrustables, you can whip up PB&J (or just peanut butter, or chocolate-hazelnut, you get the idea) donuts in just 15 minutes. Cinnamon sugar gives the outside a nice, churro-like crunch, which perfectly complements the creamy center.
Classic Glazed Doughnuts
For pillowy doughnuts similar to those from popular nationwide bakeries, this recipe uses tangzhong or "water roux," a baking technique with origins in Japan. They are topped with a vanilla glaze.
Semla (Swedish Fat Tuesday Buns)
A semla is a delicious Swedish cardamom-scented, buttery bun filled with sweet almond paste and fluffy whipped cream. Semlor buns are traditionally eaten the day before the start of Lent, but they are so enjoyable that I suggest you make them anytime!
Gluten-Free Bread in a Bread Machine
A gluten-free bread machine recipe that's easy to make. It's not as good as normal bread, but it's pretty good if you must avoid gluten. If the mixture looks more like cake batter than bread dough in your machine, don't worry, it will be okay. The loaf may sink while it's baking, leaving a crusty, crunchy bowl on the exposed end, which you will want to slice off and discard. The finished bread will be quite firm and heavy, I recommend slicing it thinly. It makes good toast, but it toasts slowly. I use my darkest toaster setting and have to run that twice to get golden brown toast.
Tavern Pizza
Tavern pizza, the original Chicago-style pie, has a super thin, crispy crust with almost no rise. The toppings used here are a great combo of spicy and sweet — the pickled pepperoncini add a nice acidic balance to the pepperoni and cheese. Customize to your liking. Using a rolling pin to fully flatten the edges of the crust is different from how you would normally shape a pizza crust but this helps keep it thin. Add red chile flakes and Parmesan to finish.
Copycat Cheesecake Factory Brown Bread
This copycat Cheesecake Factory brown bread is a lovely moist bread with an even crumb and a sweet flavor. It's light brown from the cocoa and molasses. Tastes great with some softened salted butter spread on top.
Jiffy Jalapeno Cheese Cornbread Muffins
These Jiffy jalapeno cheese cornbread muffins add a lot of punch to convenient corn muffin mix. With pickled jalapenos, freshly grated Cheddar, creamed corn, and sour cream, they are moist, zingy, and savory.
Apple Spice Rolls
A buttery apple filling and apple pie spice provide a sweet departure from traditional cinnamon rolls.
Shortcut Cherry Danish
This shortcut cherry Danish is simple to make with refrigerated crescent dough sheets. Filled with a dollop each of sweetened, whipped cream cheese and cherry pie filling, and glazed after baking, they're delicious without being time-consuming.
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