Baked Good recipe collection

Potato sourdough starter made with active dry yeast, flour, sugar, and raw potato in a crock. Feeds daily and improves with age for tangy, robust sourdough bread.

Pour la France's Fudge Caramel Cake - Express recipe

Praline cookies fold crushed homemade pecan praline candy into giant brown sugar drop cookies, finished with a chocolate drizzle. Bakery-style oversized cookie perfect for gifting.

Praline pound cake with cream cheese, sour cream, praline liqueur, and chopped pecans baked in a Bundt pan. Finished with a boiled brown sugar-praline glaze that soaks into every ridge.

Praline pumpkin pie with a candied brown sugar pecan layer baked into the bottom of a flaky homemade crust, plus a bourbon-spiked spiced pumpkin custard. Holiday pie at its richest.

Praline pumpkin pie with a buttery pecan-brown sugar layer baked beneath the spiced pumpkin custard. Topped with whipped cream and buttered pecan halves.

Old-fashioned prune cake with buttermilk, pecans, and warm spices soaked in a boiled buttermilk-butter sauce. Needs three days to cure for the richest, most intense flavor.

Prune coconut bars with a soft prune-orange filling between a crunchy oat, whole wheat, and coconut crust. No refined sugar, no eggs, and naturally sweet.

A simple bread machine recipe that makes a decadent pumpkin bread that can be served plain, or toasted.

Pumpernickel bread for the bread machine with rye and whole wheat flour, molasses, cocoa powder, caraway seeds, and golden raisins. Dark, dense, and deeply flavored.

Authentic pumpernickel bread with a rye flour starter, whole wheat, wheat germ, bread crumbs, and caramel for color. A 4-loaf recipe with an overnight rye starter from scratch.

Pumpkin chocolate chiffon pie with a no-bake chocolate-walnut crust and an airy spiced pumpkin chiffon filling. A holiday showpiece blending pumpkin and chocolate flavors.

Soft pumpkin cookies with brown sugar, cinnamon, nutmeg, raisins, and pecans. A big-batch fall cookie recipe using canned pumpkin puree.

A spicy cookie with a mealy, rather unusual texture.

Pumpkin date bread with whole wheat flour, oats, buttermilk, and five warm spices. Lower in sugar than most pumpkin breads, with dates adding natural caramel sweetness.

Deep-fried pumpkin doughnuts with buttermilk, nutmeg, cinnamon, and ginger, rolled in sugar while still warm. Tender, spiced, and golden crisp outside.