Baked Good recipe collection

Coconut hummingbird cake layers crushed pineapple, ripe banana, toasted nuts, and coconut into a cinnamon-spiced three-layer Southern classic finished with cream cheese frosting.

No-bake chocolate haystacks with coconut, dried apricots, oats, and chopped nuts. A stovetop candy that boils for 30 seconds, drops onto wax paper, and sets as it cools.

Microwave coconut-graham pie crust with toasted sweetened coconut, crushed graham crackers, butter, and sugar. A no-bake crust ready in 20 minutes without heating up the oven.

Coconut-pineapple whole wheat bread machine recipe with crushed pineapple, shredded coconut, and brown sugar. A tropical twist on homemade wheat bread.

Traditional salt cod fish cakes with mashed potatoes, onion, and egg. A Newfoundland and Maritime classic fried until golden. Five ingredients, overnight soak required.

Old-fashioned yeast coffee cake enriched with scalded milk and lard, topped with cinnamon sugar. A tender, bread-like breakfast cake from the yeasted coffee cake tradition.

Cola Cake with Broiled Peanut Butter Frosting recipe

No-bake chocolate cheesecake with a chocolate-cocoa biscuit crust, a cloud-light filling of bittersweet chocolate, whipped cream, and folded egg whites, crowned with toasted pecans.

Old-fashioned Christmas fruit cake with boiled raisins, cinnamon, cloves, and nutmeg. No eggs or butter needed, just cold water and shortening for a dense, spiced holiday cake.

Company apple pie is a three-pie batch showstopper with a sugar crust, lemony apple filling, caramel sauce stripes, cream cheese topping, and chopped walnuts. Built to feed a crowd.

Cream cheese pinwheel cookies with a cinnamon-walnut-orange filling rolled jelly-roll style and sliced into spirals. A make-ahead cookie that yields five dozen.

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Hearty cornbread loaf with yogurt and sunflower oil baked in a loaf tin. Optional cheddar cheese makes this a savory side that slices like bread.

Southern corn lightbread made with cornmeal, buttermilk, and a touch of sugar. A dense, slightly sweet cornbread loaf baked in a loaf pan, just like they make it down South.

Old-school corn rye bread with an overnight onion-steeped rye sour, chewy bread-flour body, caraway seed crust, and a glossy egg-washed finish. Classic Jewish deli style.

Bread machine cornmeal bread that bakes up high and golden with a sturdy crumb. Yellow cornmeal, bread flour, and an egg give the loaf a tender bite with subtle corn sweetness.