Baked Good recipe collection

Cottage cheese pie is an old-fashioned custard pie with a tangy curd filling lightened by beaten egg whites and warmed with vanilla. A simple, frugal dessert with a creamy texture between cheesecake and custard.

Easy crescent Danish rolls with sweet cream cheese filling, fruit jam centers, and a vanilla glaze drizzle. A bakery-style breakfast pastry shortcut using refrigerated crescent dough.

Herman coffee cake puts the famous sweet starter to work in a quick raisin-and-nut bake. A friendship cake classic with subtle tang, crackly topping, and tender crumb.

Make these delicious Italian cookies for a change, they are buttery and just right amount of sweetness. Perfect with a cup of tea or coffee.

Foolproof lemon poppy seed cake using boxed mix and instant pudding for bakery-style moisture in just 60 minutes.

Go bananas for this scrumptious bread made of pecans and a hint of cinnamon.

Cream cheese rugelach with a tender, flaky pastry rolled around fruit jam. The classic Eastern European Jewish cookie, bakery-style at home with eight ingredients and zero kneading.

Overnight sticky buns from frozen bread dough with brown sugar, vanilla pudding mix, and cinnamon. Mix tonight, bake tomorrow morning. The classic shortcut breakfast.

Easy sweet potato pie with nutmeg, vanilla, and lemon extract blended smooth in a food processor and baked in a deep-dish crust. A Southern classic that comes together in 15 minutes of prep with a silky, custard-like filling.

Bread machine whole wheat millet bread blends whole wheat, bread flour and millet flour with toasted bran and molasses. Hearty, high-fiber and hands-off. Press start and walk away.

Wow! This was my first time making a cake from scratch, and boy and I glad I came across this recipe. Moist and rich I used cane sugar and added honey, and the resulting flavor was so unique and yummy! I paired it with chocolate-coconut frosting. HIGHLY RECOMMEND!

Eccles cakes pack currants, mixed peel and warming spice inside flaky rough puff pastry, glazed with milk and crunchy caster sugar. Classic Lancashire teatime pastry from northwest England.

This recipe is from my father-in-law Ed Stang. He just dumped in whatever goodies are on hand; they always taste great.

Edinburgh tearoom scones served with homemade lemon curd. Tender currant scones in the classic Scottish tradition, paired with thick, tangy lemon curd that keeps in the fridge for weeks.

Old-fashioned egg custard pie with a silky, nutmeg-spiced filling in a flaky pastry crust. A simple five-ingredient custard that bakes smooth with the classic knife-clean test.

Old-fashioned egg-yolk cookies with six rich yolks, lemon and vanilla extracts, rolled in sugar before baking. Tender shortbread-style cookies that use up leftover yolks from angel food cake.