1,930 baked good recipes

Puff pastry patty shells (vol-au-vent cases) with golden flaky walls and a hollow center for creamy fillings. Two-ingredient pastry cases that bake sky-high from frozen rounds.

Overnight sticky buns from frozen bread dough with brown sugar, vanilla pudding mix, and cinnamon. Mix tonight, bake tomorrow morning. The classic shortcut breakfast.

Old-fashioned 1850 blackberry pie with five ingredients. Berries baked into a single crust under a flour, sugar, and milk custard for a rustic 19th-century farmhouse pie that sets into a soft, jammy slice.

Japanese cookies made with whipped egg whites, rice flour, and melted shortening, spread thin and baked until crisp. A delicate, naturally gluten-free wafer-style cookie.

Light currant bran muffins made with buttermilk, egg whites, molasses, and safflower oil. Drop-style batter chills 4 hours for a crispy edge and chewy center. Low-fat and fiber-rich.

Aunt Catherine's Italian Cookies: a heirloom cookie with almond extract, cinnamon, and chopped nuts, finished in pastel-colored powdered sugar icing. Stores for months in tins.

Cheddar garlic biscuits made with Bisquick, sharp cheddar, and milk, then brushed with garlic butter while warm. The Red Lobster copycat that's ready in 30 minutes.

Pennsylvania Dutch corn fritters with kernel corn, creamed corn, and whipped egg white for a light, golden crust. Skillet-fried in about 2 minutes per batch.

Old-fashioned egg-yolk cookies with six rich yolks, lemon and vanilla extracts, rolled in sugar before baking. Tender shortbread-style cookies that use up leftover yolks from angel food cake.

Biscotti di Greve: Tuscan twice-baked cookies packed with toasted whole almonds and bright orange zest. Crisp, dippable, and built to keep for weeks. The Italian classic from Chianti country.

Fat-free chocolate cake leans on whipped egg whites and marshmallow creme instead of butter or oil for a light, fudgy crumb. No-fat dessert with cocoa, flour, and vanilla.

Austrian cheesecake made with sieved cottage cheese, whipped egg whites, golden raisins, and lemon zest on a shortbread crust. Lighter than New York style, with a soufflé-like crumb.

Paris Puffins are nutmeg-spiced muffins rolled in melted butter and cinnamon sugar straight from the oven. They taste like fresh doughnuts without the frying.

Diabetic-friendly sponge cake sweetened with artificial sweetener, flavored with pineapple juice and orange. Light, airy tube cake with no added sugar.

7-layer brownie ice cream cake with thin homemade brownie rounds stacked with vanilla ice cream and frozen in a springform pan. A make-ahead frozen dessert that slices like a dream.

Quick cherry turnovers made with crescent roll dough and canned cherry pie filling. Three ingredients plus a simple powdered sugar glaze. Ready in 30 minutes from start to finish.