Baked Good recipe collection

Fresh lemon juice adds the refreshing taste, cinnamon gives the warm flavor; plum and almonds together make this cobbler fruity and nutty; all the ingredients let this cobbler taste absolutely delicious!

Chewy no-bake apricot balls bright with orange zest and lemon juice, simmered briefly then chilled and rolled in granulated sugar. Tangy, jammy, and built from just four pantry staples.

Citrus grain salad with brown rice, fresh oranges, raisins, carrots, and parsley in a lemon-orange vinaigrette. Vegan, no-cook assembly, and served cold on lettuce.

Smooth chocolate glaze made by melting chocolate and butter in a double boiler, then stirring in powdered sugar. Pours silky and sets glossy on cakes or pastries.

Classic country-style hearth loaf built on a slow poolish pre-ferment for deep, tangy flavor and a chewy open crumb. Three simple ingredients (flour, water, sea salt, yeast) and the patience to let fermentation do the work.

Homemade fortune cookies with cake flour, egg whites, and vanilla, folded warm around personal messages. A crisp Chinese-American treat that turns dessert into a paper-tucked surprise.

These are always a big hit. Sweet and spicy with crunchy edges and soft chewy center. Mmmm...

Soft, cake-style pumpkin spice cookies built on egg whites and pumpkin puree with cinnamon, nutmeg, ginger, and cloves, baked tender for a lighter holiday cookie tin.

Roll sourdough dough with butter, brown sugar, and cinnamon, then bake over a sticky coffee-spiked glaze for pull-apart rolls with tangy sweetness.

Classic Southern spoon bread with separated eggs folded in for cloud-like texture. Serve hot from the dish with butter for authentic comfort.

Traditional water-based sourdough starter fermented 3-4 days, then baked into classic tangy loaves. Simple ingredients create authentic sourdough flavor.

Clubwoman's Cake, a Depression-era egg-free and dairy-free chocolate cake made with vinegar and oil. A pantry-staples cake that mixes in one bowl with a fork and bakes up moist in 30 minutes.

Low-fat cocoa almond biscotti made with egg substitute and chocolate syrup instead of butter. Crisp, twice-baked Italian cookies with deep chocolate and almond flavor.

Low-fat cocoa brownie bars made with egg whites, nonfat yogurt, and cocoa powder instead of butter and chocolate. Fudgy brownie cookie bars dusted with powdered sugar.

Eggless cocoa cake made with no butter, milk, or eggs. A depression-era style chocolate cake using vinegar and baking soda for lift, baked in a tube pan. Naturally vegan.

Cocoa chiffon cake made with whipped egg whites, cocoa powder, and a hint of cinnamon. Light as air with deep chocolate flavor, baked in a Bundt pan and finished with powdered sugar.