8,890 baked good recipes

Low fat turtle cheesecake sets with gelatin instead of baking, blending nonfat cream cheese and low-fat cottage cheese into a silky filling crowned with caramel, hot fudge, and pecans.

Pressure cooker buttermilk bread steams a tangy quickbread batter into a moist tender loaf. No oven needed for this old-fashioned steamed bread.

Cheesecake with a vanilla wafer crust is rich, tangy, and ultra-creamy, made with cream cheese and a generous measure of sour cream, a whisper of cinnamon, and a sweet cookie-crumb base. Don't overbeat, and it bakes up silky-smooth.

Pineapple upside-down cupcakes with a brown sugar-cinnamon topping, crushed pineapple, and maraschino cherry centers. Light cake flour batter with whipped egg whites for extra lift.

Lisa's Best key lime pie folds whipped egg whites into the classic condensed milk and lime filling for a lighter, almost soufflé-like texture. Tart lime, fluffy clouds, in a graham crust.

Fudgy chocolate brownies built on bittersweet chocolate, sour cream, and a final fold of chopped chocolate chunks. Dense, gooey center with a thin crackled top.

Sour cream spice cake with cinnamon, cloves, nutmeg, raisins, and chopped walnuts. A 13x9 sheet cake with tender, tangy crumb and warm fall flavors.

Maple nut quick bread with maple flavoring and chopped nuts baked in a loaf pan. A simple, no-yeast bread with a sweet, nutty crumb that slices beautifully for breakfast or snacking.

Light Pennsylvania Dutch cheesecake with low-fat cottage cheese and beaten egg whites for cloudlike texture. Sinks in the middle to cradle fresh berries or peaches.

Soft orange juice cookies with fresh OJ in the batter and a tangy orange-glazed top. A vintage church-supper drop cookie with bright citrus flavor in every bite.

Apple pierogi filling: grated fresh apples with cinnamon and sugar. Traditional Polish dessert pierogi served with sour cream, buttered crumbs, and a final cinnamon dust.

Poppyseed thumbprint cookies with Grand Marnier, orange zest, and currant jelly centers. Buttery shortbread-style cookies with a subtle crunch and jewel-toned filling.

Almond lace cookies, those delicate, paper-thin discs that roll into cigarettes or fans while warm. The classic French tuile-style cookie with ground almonds and orange zest.

Homemade fig newton bars with fresh fig filling inside a cinnamon-laced brown sugar dough, folded like a letter and baked golden. Better than store-bought.

Jim's sourdough biscuits start with a bubbly starter sponge, then get dipped in bacon grease and crowded into the pan so they bake up tall, soft-sided, and pull-apart tender with real sourdough tang.

Basic yeast dough is an enriched egg-and-shortening dough that's the foundation for cloverleaf rolls, cheese crescents, sesame buns, or cinnamon loaf. Make ahead and refrigerate up to 5 days.