Baked Good recipe collection

Old-fashioned oatmeal icebox cookies made with brown sugar, lard, butter, and buttermilk. Slice-and-bake dough that chills overnight for thin, crispy oat cookies.

Thin, crispy oatmeal lace cookies with orange zest and shredded coconut. Made with lard for extra-crisp edges that spread paper-thin during baking.

Oatmeal raisin bread for the bread machine, sweetened with honey and warmed with cinnamon. A whole-grain loaf with chewy oats, plump raisins, and a tender crumb that makes great breakfast toast.

Off-The-Wall Chocolate Cake starts with devil's food mix, then gets a cream cheese swirl loaded with chocolate chips and walnuts dropped right into the batter. Done in 1 hour.

Official Government Chocolate Chip Cookie Units recipe

This is a classic recipe, these chocolate pound cakes are always great!

Old fashioned fruit cake with blackberry jam, fig preserves, watermelon rind preserves, candied cherries, pecans, and cocoa. Baked low and slow in a cast iron skillet.

Old Greek bread blends barley, rye, and white flour with honey and olive oil into hearty rustic loaves baked hot to a deep brown crust. Traditional Mediterranean peasant bread.

Delicately flavored orange cookie cups, topped with an orange, almond-paste filling.

Pillowy drop cookies bursting with fresh orange zest and tang from sour cream, crowned with a citrus glaze that sets into sweet perfection.

Steamed brown bread made in a pressure cooker with whole wheat flour, rye flour, cornmeal, honey, and raisins. A dense, moist New England-style bread with no yeast.

Oreganato bread machine loaf with polenta, dried oregano, garlic, and parsley. A rustic Italian herb bread that fills the kitchen with Mediterranean aromas.

Pan-sized lemon blackberry pancakes are giant skillet pancakes built from buttermilk-style batter with whipped egg whites and fresh berries. Brunch upgraded to showstopper status.

Paradise cake layers a yellow box cake with crushed pineapple, sliced bananas, vanilla pudding, chopped pecans, and whipped topping. A tropical no-fuss layered dessert that feeds a crowd from a 9x13 pan.

Paul Prudhomme's black muffins: dark, deeply molasses-rich whole wheat muffins studded with toasted pecans. A Cajun bakery treat with a crumb that's almost gingerbread.

Giant flourless peanut butter oatmeal cookies loaded with chocolate chips and candy pieces. Each cookie uses a third cup of dough for bakery-sized results with chewy centers.