Baked Good recipe collection

Sourdough-style buttermilk biscuits with a make-ahead refrigerator dough that bakes up tall, golden, and tender. Mix once, stash the dough in the fridge, and bake fresh biscuits all week long.

Moist banana pecan bread for the bread machine, with sour cream for tang, mashed ripe bananas for sweetness, and toasted pecans folded in at the beep.

Moist breakfast apple muffins lightened with applesauce, buttermilk, and egg whites. Just two tablespoons of oil and chunks of fresh apple in every cinnamon-spiced bite.

Classic homemade pumpkin pie with a from-scratch shortening crust and a custard filling spiced with cinnamon, ginger, nutmeg, and clove. Real evaporated milk and whole eggs, no shortcuts.

Bakery-style blueberry muffins with a cinnamon streusel crumb topping. Two cups of berries pack each muffin while the pea-sized streusel bakes into a crackly sweet shell.

Classic peanut butter cookies with crackly criss-cross tops, crisp edges and a soft chewy middle. A chilled dough builds deeper flavor and prevents spread.

No fat banana muffins use mashed banana, egg whites, and corn syrup instead of butter or oil for tender low-fat breakfast muffins flavored with cinnamon.

No-knead whole wheat Italian bread with just six ingredients and no kneading required. A rustic round loaf baked on cornmeal with a crackling crust and dense, hearty crumb.

Lighter oatmeal raisin cookies with quick oats, brown sugar, and a quarter cup of butter. Egg substitute trims the cholesterol while keeping the chewy texture intact. Yields 36 lunchbox-sized cookies.

Oi Naani, traditional Uzbek flatbread made with milk, yeast, and flour. Shaped by hand with decorative stamped centers and raised edges, then egg-washed and baked golden.

Old Pecan Street pecan pie: an Austin, Texas classic with light corn syrup, vanilla, and chopped pecans baked into a single unbaked crust. The straightforward Texas-style holiday pie.

Orange sourdough muffins with banana, shredded coconut, and a tangy starter base. A clever way to use sourdough discard for tropical-flavored breakfast muffins.

Soft, protein-rich peanut butter bread baked in a bread machine with just 5 ingredients. Chunky peanut butter gives every slice a nutty, toasty flavor kids and adults both love.

Classic peanut butter blossom cookies with a chocolate kiss pressed into the center of each warm cookie. The holiday cookie tray essential.

No-bake peanut butter drops with puffed wheat cereal, walnuts, and coconut bound in a quick stovetop sugar syrup. 60 cookies from one pan, no oven required.

Authentic Georgia pecan pie with a 50-50 blend of light and dark corn syrups, baked low and slow in a deep-dish shell. The split syrup is what gives this pie its signature balance.