Baked Good recipe collection

Applesauce-raisin doughnuts made quick with a baking mix: spiced cake doughnut dough with applesauce and raisins, fried golden and tossed in cinnamon sugar. Warm, moist and easy fall doughnuts.

A quick coffee cake made with refrigerated dough, spread with apricot preserves and sweetened cream cheese, then topped with sliced almonds.

Shredded carrots and chopped apricots baked into a lightly sweet quick bread that's perfect for breakfast or afternoon snacks with tea.

Light, airy drop cookies with cream cheese, coconut, and apricot preserves, finished with an apricot-spiked frosting for tropical sweetness.

Tender cream cheese cookies studded with coconut and apricot preserves for jewel-like drops that bake up golden and soft.

Thick apricot filling made by simmering dried fruit with cornstarch until it reaches the perfect consistency for kolachky pastries.

Cream cheese dough rolled with apricot preserves and walnuts, sliced into crescent-shaped cookies and baked until golden.

A light, no-bake cheesecake made with blended cottage cheese instead of cream cheese, set with gelatin and lightened with whipped egg white and whipped topping. Sugar-free, airy, and poured into a graham crust.

Asparagus cornet with lemon dressing wraps puff pastry into golden cones, fills them with crisp-tender asparagus spears, and serves over a homemade lemon-mustard mayonnaise. Restaurant-grade plated appetizer for special occasions.

Wholesome bran muffins sweetened with honey and loaded with raisins and walnuts. Makes 24 hearty muffins with a cinnamon-spiced crumb that freezes beautifully.

Aunt Velma's 3-ingredient Scottish shortbread is buttery, crumbly, and melt-in-your-mouth tender. Mixed by hand and baked golden, this old-fashioned holiday cookie recipe is pure simplicity at its finest.

Auntie Justine's 7 Up cake is a buttery, dense pound cake leavened with lemon-lime soda instead of baking powder, scented with lemon, vanilla, and coconut extracts. A tender Southern bundt finished with confectioner's sugar.

Autumn cheesecake crowned with cinnamon-sugar apple slices and toasted pecans over a creamy vanilla filling on a spiced graham cracker crust. Fall baking at its most elegant and indulgent.

Butterfinger cookies: an icebox slice-and-bake cookie loaded with chunks of chopped Butterfinger candy bars. Crispy, peanut-buttery edges with chewy candy pockets in every bite.

Funnel cake batter is poured through a funnel into hot fat in a swirling spiral, fried until golden, then dusted with confectioners sugar. The state-fair classic, made at home.

Holiday fruit bars: a brown sugar shortbread crust topped with a chewy raisin, candied cherry, and lemon-zest filling. Cookie-tin classic for Christmas and gift trays.