Baked Good recipe collection

Speedy sheet-pan chocolate cake with cocoa, buttermilk, and a boiled butter mixture creating moist crumb: thin, tender, and ready for Rocky Road frosting while still warm.

The 2nd place winner in the Chicago Tribune's 1996 Annual Holiday Cookie Contest, a simple brown-sugar shortbread from Sandra Petrille of Naperville, Illinois.

You can fill them with your favorite filling, Cream Cheese, Jelly, etc. You don't need eggs or yeast. They are not too sweet, and definitely not boring like a bagel, (Sorry Bagel lovers). It is a coffee Bread not like Muffins, which are too sweet, and also do not have too many calories. This recipe came from a fella from the town of LOS OSOS CA He is a out of work Carpenter who started baking and selling these wonderful Rolls, He said that this is an original recipe that he got from his grandmother.

A basic pie crust that can easily be made with this simple recipe. Perfect for holidays like Thanksgiving and Christmas!

Rich cookies made with leftover egg yolks from angel food cake: cream both sugars with shortening, roll in sugar, flatten with glass, and bake until golden for tender rounds.

Healthy microwave cookies with soy flour, wheat germ, powdered milk, raisins, dates, cottage cheese, and honey: protein-packed snacks ready in 5 minutes.

Therapeutic oatmeal cookies where you squeeze, smash, and beat the dough to release stress: brown sugar, margarine, oats, and flour become tender cookies through aggression.

Almond Coconut Twinkles (1953 Pillsbury Bake-Off Winner): coconut-and-almond drop cookies topped with double-boiler chocolate frosting. A senior-division winner that still delivers.

Quick sticky rolls made with crescent dough, nutmeg-sugar filling, and almond-lemon topping. Ready in 25 minutes with sweet almond glaze drizzled over warm rolls.

Middle Eastern fried pastries filled with spiced almond-cinnamon filling and dipped in sugar syrup. Crispy finger-shaped cookies that freeze beautifully.

Light, fluffy French dumplings enriched with butter and egg, seasoned with nutmeg. Traditional Alsatian spaetzle-style dumplings for soup or broth.

Ricotta and cream cheese blend with amaretto liqueur and vanilla in this lighter cheesecake where a graham cracker crust supports creamy filling that's less dense than New York style but just as satisfying.

This recipe is easy to understand and follow which is helpful when trying to make a bread starter.

Light sponge cake flavored with coffee, cocoa, and finely chopped nuts. Made with separated eggs for an airy texture, perfect for special occasions.

Smoky ancho-spiced cornbread flapjacks studded with sweet red onions and spiked with beer for the ultimate chili side that soaks up every drop of sauce.

[Note: Bobby Flay, chef of NYC's Mesa Grill, prepared this dessert for a Meals on Wheels benefit meal at the Frontera Grill in Chicago