Baked Good recipe collection

Authentic Georgia pecan pie with a 50-50 blend of light and dark corn syrups, baked low and slow in a deep-dish shell. The split syrup is what gives this pie its signature balance.

Hearty pecan whole wheat rye bread with molasses, walnut oil and a generous handful of pecans. Two loaves of high-fiber bread for sandwiches and toast.

Double chocolate chocolate chip cookies with rich cocoa dough and semi-sweet chips folded throughout. Soft fudgy centers, crisp edges, and an option to add chopped nuts for crunch.

Pflaumenkuchen: traditional German plum cake on a buttery shortbread base with quartered Italian prune plums and peach jam glaze. Late summer pastry heaven.

Sweet, sour, refreshing and tasty. This is a great dessert that's easy to put together and comes out delicious. Light enough, so you don't have to worry about putting on too many calories, and still satisfies your sweet tooth.

Pina colada pound cake folds crushed pineapple, shredded coconut, and coconut rum into a buttery bundt, then soaks the warm cake in a rum-pineapple glaze. Tropical dessert all year.

Pineapple bundt cake with crushed pineapple folded into a buttery cake-flour batter and a sneaky hit of lemon extract to brighten the tropical flavor. Tender, moist, and gorgeous from the fluted pan.

Unleavened pita bread made on a hot griddle with just flour, salt, and water. A 30-minute yeast-free flatbread perfect for wraps, dips, or scooping curry.

Traditional Jewish Purim hamantaschen with honey-sweetened ground poppy seed filling, lemon zest, and raisins folded into triangular dough pockets. Holiday cookies with deep cultural roots.

Lemon poppyseed cake sweetened with apple juice concentrate instead of refined sugar. Bright citrus zest, butter, and vanilla make this tender, golden dessert a lighter choice for diabetic-friendly baking.

Potato bread with pureed russets and the starchy potato cooking water for a soft, pillowy crumb that stays fresh for days. The classic American sandwich loaf with old-fashioned tender texture.

This recipe turned out excellent. Only lasted 24hrs in my fridge. Friends have already put in a request to have one for the holidays.

Pumpkin, cognac, cream cheese, sour cream and spices make this cheesecake creamy, smooth, rich and delicious. The toasted almonds adds extra nuttiness, and it also gives the cheesecake a beautiful coating on the outer edge. This is the kind of cheesecake that everyone gives a big "WOW".

Quick bread made with canned pumpkin, dates and walnuts. Perfect for breakfast anytime during the fall season.

These cookies are soft-cake like because of the pumpkin and applesauce. Dried cranberries and chocolate chips give the cookies additional deliciousness.

I made these cookies and they came out perfectly. They did not stick to the pan or spread while baking. I did drop batter with a spoon to keep them on the small side.