Baked Good recipe collection

Nectarines and raspberries tossed with sugar and crumbled almond biscotti for a no-cook summer fruit dessert. Simple, elegant, and ready in minutes.

New England scones with bright orange zest, sweet currants, and whole wheat flour, finished with a powdered-sugar icing drizzle. Yankee-style scones with bakery-bright flavor.

Nothing else can be better than it, big hit and a worthy keeper!

New Year's bread made with sourdough starter, butter, eggs, cinnamon, and orange zest in the bread machine. A festive, enriched celebration loaf with citrus and warm spice.

Summer no-cook blueberry pie made with three cups of fresh berries set under a microwave-thickened glaze. Sherry and lemon juice for depth, sour cream topping for cool tang. No oven needed once the shell is baked.

No-bake chocolate oatmeal cookies with pecans, coconut, and orange peel made in a food processor. Drop, chill, and eat. No oven needed.

Fat-free banana split pie with cinnamon cookie crust, sugar-free vanilla pudding, crushed pineapple, and fresh strawberries. Layered no-bake dessert that captures the sundae shop in a slim slice.

No-frost chocolate chip cake with chopped dates soaked in hot water for natural moisture and sweetness. Chocolate chips and nuts sprinkled on top before baking eliminate the need for frosting.

Norwegian kringla cookies shaped into figure-eights with a tender buttermilk dough. Chilled overnight, baked fast at high heat for a light, slightly sweet pastry.

Old-fashioned date and pecan cake baked low and slow in a tube pan. More fruit and nuts than batter, with a dense, rich texture similar to fruitcake.

Buttery nut ball cookies rolled in powdered sugar, also called Russian tea cakes or Mexican wedding cookies. Six ingredients, no eggs, and they melt in your mouth.

Buttery shortbread-style nut cookies with almond extract and chopped nuts, shaped by hand into rustic finger rolls. Tender, crumbly, and lightly sweet.

Nut crescents: buttery shortbread cookies shaped into crescents, dipped in egg white and a nut-sugar coating, baked golden, then dusted with powdered sugar. A holiday cookie classic.

Nut crust made with minced nuts, flour, margarine, and cold water for a tender, toasty pastry shell that works under savory tarts or sweet pies. A flaky pie crust alternative with a buttery crunch.

Nut kolachky filling is a traditional Eastern European walnut filling for kolachky cookies and pastries. Ground walnuts, egg whites, sugar, and melted butter mixed into a thick paste.

Nut thins are crisp, buttery drop cookies loaded with chopped nuts and vanilla. A simple, vintage cookie that bakes thin and shatter-crisp at low heat. A handful of pantry ingredients, no mixer needed.