Baked Good recipe collection

Phyllis's avocado quick bread with mashed ripe avocado, sour milk, pecans, and a mix of unbleached and whole wheat pastry flour. Faintly green, tender, and a clever way to use up an over-ripe avocado.

Vegan pierogies made with whole wheat dough and silken tofu, filled with creamy potato or cabbage and garbanzo. Boiled then pan-fried until golden and crisp.

Pineapple upside-down cake with a butterscotch brown sugar base, pineapple rings, and maraschino cherries baked in a round pan. Served warm with whipped cream.

Pineapple butterscotch cake doctored from pound cake mix and instant butterscotch pudding, topped with crushed pineapple and butterscotch chips. The shortcut potluck cake that always disappears.

Pineapple cherry cake loaded with golden raisins, almonds, and candied fruit. A slow-baked fruitcake with crushed pineapple for extra moisture and lemon-vanilla flavor.

Passover sponge cake with pineapple juice concentrate, almonds, lemon and orange zest, made with potato starch and cake meal. Light, airy, and flour-free.

Pinto bean bread, a soft yeast loaf made with mashed pinto beans for extra protein, fiber, and a dense, tender crumb. Rustic and surprisingly good for sandwiches.

Pistachio cake doctored from a white cake mix with pistachio pudding, walnuts, and a tangy cream cheese frosting. The retro green Bundt cake that's been a potluck favorite for decades.

Pistachio sugar cookies: buttery rolled sugar cookies topped with chopped pistachios pressed into the surface before baking. Crisp, delicate, and elegant with a nutty crunch on every cookie.

Pizza dough a la Spago, the Wolfgang Puck Spago restaurant recipe with honey, olive oil, and a quick warm rise. Makes 4 individual crusts ready for the oven or wood-fired grill.

Bread machine pizza dough with cornmeal, whole wheat flour, and applesauce for a chewy, slightly sweet crust. Makes 3-4 pizza crusts using the dough cycle on large-loaf machines.

Bread machine pizza dough made with basic pantry ingredients. Let the machine knead, pull it before the bake cycle, and shape for homemade pizza night.

Light plum or apricot tea cake made with egg whites, orange juice, and fructose instead of butter and sugar. A lower-fat fruit loaf that stays moist for days.

Plunderhornchen, German almond crescents made from flaky laminated Danish dough wrapped around homemade almond paste and candied fruit, baked golden and brushed with apricot glaze. A buttery bakery-style treat.

Polish butter cookies with hard-cooked egg yolks pressed through a sieve for an ultra-tender crumb. Almond and vanilla scented, cut into tiny hearts and stars.

This Polish yeast cake is moist and tasty. Yeast not only makes the cake puff, but also adds the yumminess. Almonds and raisins are delicious addition. Glaze adds extra sweetness and cherries make the cake looks absolutely beautiful.