Baked Good recipe collection

Light pumpernickel bread machine loaf blends rye and bread flour with cocoa, molasses, and caraway seeds. A softer, lighter take on traditional dark German pumpernickel.

Light pumpkin praline cheesecake: low-fat cottage cheese stands in for cream cheese, wheat germ replaces graham crumbs in the crust, and pumpkin pie spice carries the flavor. Topped with maple-drizzled pecans.

Bread machine light rye with three flours: rye, whole wheat, and unbleached white, plus cornmeal, caraway seeds, and honey. Just add ingredients and press start.

Lighter applesauce fruitcake with dates, raisins, walnuts, and candied fruit. No alcohol soak, no months of aging. Three loaves of moist holiday cake without the heaviness of traditional fruitcake.

Lighter cinnamon rolls for the bread machine swap whole eggs for egg substitute and add cottage cheese for moisture, with whole wheat flour blended into the dough. Soft, swirled, and lighter on fat without sacrificing pillowy texture.

Linda's fruitcake: brandy-soaked dates, citrus peel, raisins, almonds, and cherries folded into a spiced batter with a pineapple jam layer. Wrapped in brandy-soaked cheesecloth to age.

New Jersey-style crumb cake with a thick, buttery cinnamon crumb topping over a soft yellow cake base. A bakery-worthy coffee cake with more crumbs than cake, dusted with powdered sugar.

Little fruit cake squares packed with chopped dates, candied cherries, and pecans, baked in a 9-inch pan and rolled in powdered sugar. Bite-sized holiday treats.

Lizzies are bourbon-soaked fruitcake cookies with golden raisins, candied cherries, citron, and pecans. A classic Southern holiday cookie that freezes beautifully.

Poke cake loaf soaked with milk and layered with crushed pineapple, whipped topping, and coconut. A tropical twist on the classic poke cake using a yellow cake mix base.

No-yeast whole wheat bread with buttermilk, molasses, raisins, and chopped nuts. A quick bread that mixes in one bowl and bakes into two hearty loaves in under an hour.

London strips: layered cookie bars with a buttery shortbread base, strawberry jam filling, and a bourbon-walnut meringue topping dusted with powdered sugar.

Classic Midwestern longjohns: rectangular yeast-raised doughnuts fried golden and topped with a cooked brown-sugar maple frosting. Old-school bakery comfort.

Lots O' Apple Cake is a fruit-forward one-bowl sheet cake loaded with five cups of fresh apples, warm cinnamon, honey, and chopped nuts. A fall baking staple.

Lotsa chocolate cake is the classic doctored-cake-mix bundt with devils food mix, instant fudge pudding, sour cream, and a full bag of chocolate chips. Dense, moist, foolproof.

If you love banana bread, you will enjoy this scrumptious low-fat version that is perfect for breakfast.