8,888 baked good recipes

Whole wheat French bread baguettes with a golden egg-wash crust. Hand-kneaded, naturally risen, and freezer-friendly. Four long loaves from one simple dough.

A creamy raspberry chocolate pie with cream cheese filling on a pecan vanilla wafer crust sealed with melted chocolate. Topped with jam-glazed berries for a make-ahead chilled dessert.

No-bake orange cheesecake on a chocolate wafer crust with cream cheese, whipped cream, orange juice, and zest set with gelatin. Creamy, citrusy, and elegant.

Curd cheese pastries with whole wheat shortcrust rectangles sandwiched around a filling of cottage cheese, pine nuts, raisins, sugar, and lemon. A medieval-inspired pastry snack.

Cato's grape bread recreates an ancient Roman recipe with feta, cumin, anise, and grape juice baked over fragrant bay leaves. A 2,000-year-old loaf with rustic Mediterranean character.

These traditional babkas are rich, egg-yolk-laden yeast breads with golden raisins and a hint of lemon zest, baked in fluted pans and dusted with powdered sugar. Best eaten fresh within a couple of days.

Canadian butter tart squares with a buttery shortbread base and gooey brown sugar-raisin filling. All the flavor of butter tarts without rolling pastry. Cut into bars for easy sharing.

Home-canned peach pie filling spiced with cinnamon, cloves, and nutmeg, with apple and golden raisins for body. Four pints from one canning session means peach pie any month of the year.

A classic Italian-American family biscotti recipe with anisette liqueur and chopped nuts, twice-baked until golden and crunchy. Keeps for 6 weeks or freezes beautifully.

Rocky road cake: a moist devil's food bundt loaded with chocolate chunks, marshmallows, raisins, and nuts. Mayonnaise in the batter keeps every slice tender and rich.

Rich chocolate layer cake with applesauce folded into the fudge base. Four layers split from two 8-inch rounds, frosted with fluffy apple cream or apple fluff for an elegant finish.

Magnificent chocolate cake baked in a 10-inch tube pan with six ounces of unsweetened chocolate, six eggs, and chopped nuts. A tall, tender, old-fashioned bundt-style cake.

Yuletide chocolate chip cookies loaded with candied cherries, currants, pecans, and almonds. A festive holiday cookie with brandy flavoring and warm pumpkin pie spice that ages beautifully in the cookie tin.

Lemon-pecan torte made with ground pecans and matzoh meal instead of flour, topped with a lemon curd glaze. A naturally flourless cake perfect for Passover.

Vegan peanut butter oatmeal cookies with semi-sweet chocolate chips, made with soy milk and canola oil. Chewy, pressed flat, and loaded with crunch and chocolate.

German chocolate pies: two pies at once, gooey cocoa-pecan-coconut filling in flaky shells. One to eat now, one to freeze. A Southern dessert for holidays and church suppers.