Baked Good recipe collection

Yuletide ginger cookies made with oat bran and egg whites instead of butter and whole eggs for a lighter holiday treat. Rolled in festive colored sugar crystals for sparkle and crunch on every bite.

Toasted almonds ground to powder blend with beaten egg whites and sugar to create these crisp Italian amaretti cookies where lemon zest and almond extract deliver intense flavor in delicate, airy bites.

Lemon pie filling cooked over a double boiler with egg yolks, lemon juice, and zest into a glossy yellow curd, then poured into a baked pie shell to set.

Peanut Butter Bars: shortcut bars built on peanut butter cookie mix, dressed up with crushed peanuts, white sugar glaze, and a chocolate drizzle. Bake-sale ready in 45 minutes.

Yogurt chocolate chip cookies with honey and brown sugar for a soft, chewy texture. Plain yogurt replaces some fat for tender cookies with a subtle tang.

If you don't know this crisp is actually made with zucchini, you will not notice the difference from an apple crisp.

Cinnamon zucchini muffins with grated zucchini baked into a tender crumb. A quick 30-minute recipe that uses up garden zucchini in the best way possible.

Zucchini-Lemon Muffins: tender, lemon-bright muffins lightened with egg substitute and just a quarter cup of oil. Bright citrus zip cuts through soft zucchini crumb.