Baked Good recipe collection

Pineapple upside-down cake with a butterscotch brown sugar base, pineapple rings, and maraschino cherries baked in a round pan. Served warm with whipped cream.

Pineapple banana walnut tube cake with cinnamon and a fresh pineapple icing. Crushed canned pineapple keeps the crumb moist for days. Stir-and-pour batter, no creaming required.

Pineapple apple cake sweetened with apple juice concentrate and topped with coconut, walnuts, cinnamon, and diced fruit. No refined sugar in the batter, all natural sweetness.

Pissaladiere-style pizza with caramelized leeks, roasted eggplant, roasted peppers, capers, basil, and balsamic vinegar on a homemade whole wheat crust. Vegan-friendly.

Pizza dough a la Spago, the Wolfgang Puck Spago restaurant recipe with honey, olive oil, and a quick warm rise. Makes 4 individual crusts ready for the oven or wood-fired grill.

Bread machine pizza dough made with basic pantry ingredients. Let the machine knead, pull it before the bake cycle, and shape for homemade pizza night.

Pogen's gingersnaps deliver a thin, crisp Swedish-style cookie spiced with ginger, cinnamon, and cloves over a deep molasses base. Press into flat rounds and bake quick for snap-crisp edges.

Pina colada poke cake soaked with a mixture of pina colada drink mix and sweetened condensed milk, topped with whipped cream and coconut. A tropical sheet cake from a box mix.

Poppy seed kolaches made from a soft yeasted dough with mace and lemon zest, filled with a homemade poppy seed, raisin, and cinnamon filling. A Czech-Texan bakery classic.

Eastern European poppy seed crescents made from rich yeast dough filled with a sweet cinnamon-lemon poppy seed paste, brushed with egg wash and topped with chopped nuts.

British pork belly and pig's kidney casserole slow-braised with celery, onion, orange zest, and rosemary, then chilled overnight for depth. Old-school nose-to-tail comfort food from the English kitchen.

Portuguese biscoitos shaped into rings from hand-rolled dough ropes. A simple butter and egg cookie that bakes golden, lightly sweet, and crisp.

Portzilke are traditional German-Russian yeasted fritters loaded with raisins, fried golden in deep fat. A heritage pastry from the Volga German tradition, puffy and sweet.

Soft potato bread made with instant potato flakes and a bread machine for mixing. The starch keeps this loaf tender and moist days longer than standard white bread.

Pumpkin cheesecake with a praline pecan-graham cracker crust, brown sugar filling, and warm spices. A rich Thanksgiving dessert that chills overnight for clean slices.

Persimmon muffins with cinnamon, bourbon, walnuts, and currants. Made with pureed persimmon pulp and baking soda for a dense, spiced, fruit-forward fall muffin.