1,930 baked good recipes

French-style prune and Armagnac cake with a cornmeal crumb, yogurt for moisture, and a boozy glaze from the prune soaking liquid. Rustic and elegant.

Lemon pie with a crisp baked meringue crust, lemon curd filling, and sweetened whipped cream topping. A no-pastry dessert that's light, tangy, and completely gluten-free with a cloud-like meringue shell.

Frozen pink lemonade pie with cream cheese, sweetened condensed milk, and whipped cream in a graham cracker crust. No-bake and creamy with a tart lemon punch.

Light plum or apricot tea cake made with egg whites, orange juice, and fructose instead of butter and sugar. A lower-fat fruit loaf that stays moist for days.

Melomacarona, traditional Greek honey cookies made with oil instead of butter, dipped in warm honey syrup and topped with chopped walnuts. Egg-free and butter-free.

Pistachio pudding cake made with white cake mix and soda water, baked in the microwave and topped with a fluffy pistachio whipped icing. A retro green dessert in 30 minutes.

Blueberry cookies with fresh blueberries, brown sugar, cinnamon, and lemon zest, topped with a citrus powdered sugar frosting. Soft, cakey drop cookies.

Light, fluffy coconut cupcakes made with coconut syrup, cake flour, and whipped egg whites folded into a scalded milk batter. Topped with guava frosting for a tropical Hawaiian-style treat.

Italian bread topped with sun-dried tomatoes, black and green olives, garlic, and melted mozzarella. A Mediterranean-style open-faced loaf ready in 20 minutes flat.

Sunny lemon pie with a custard filling made from fresh lemon juice, orange juice, heavy cream, and eggs baked in a flaky crust until deep golden. Bright, tangy, and rich.

Krumiri: Piedmontese piped butter cornmeal cookies from Casale Monferrato, Italy. Crisp, mustache-shaped shortbread with a distinct golden crunch and subtle vanilla flavor.

Panforte is the dense, chewy Sienese Christmas cake packed with toasted hazelnuts and almonds, dates, cherries, cocoa, and warm spices, bound by hot honey caramel. A traditional Italian holiday confection.

No-bake eggnog cheesecake built on a crumb crust, with sieved cottage cheese, gelatin, and whipped cream folded into a spiced eggnog custard. Light, airy, and finished with a dusting of nutmeg.

Frosted ginger cookies with deep molasses warmth, soft pillowy centers, and a sweet frosting finish. Classic drop-cookie method delivers tender bakery-style rounds every time.

Canned apple pie filling made with tart sliced apples, cinnamon, nutmeg, and a cornstarch sugar syrup. Water bath canning recipe yields 6 quarts, each jar fills a two-crust pie.

Pan di Spagna, the classic Italian sponge cake with eggs whipped to a ribbon, cake flour and cornstarch folded gently to preserve air. The foundation for tiramisu, zuppa inglese, and fruit-layered tortes.