Baked Good recipe collection

Yeast pastry dough made with whole wheat and white flour for turnovers and pasties. Olive oil enriched, soft and pliable, and makes 30 squares ready for salmon, meat, or vegetable fillings.

This simply delicious bread comes out moist and tasty.

Cinnamon roll-ups made from flattened white bread spread with sweet cream cheese filling, rolled, and coated in cinnamon sugar butter. A no-yeast party pastry that serves 16.

Orange French toast soaked in fresh orange juice and Grand Marnier, pan-fried golden, then tossed in brown sugar. Brunch-worthy breakfast with citrus depth.

Creamy pumpkin cheesecake with warm cinnamon and nutmeg nestled in a spiced graham cracker crust. An easier alternative to pumpkin pie for your holiday dessert table.

Zebra bars layer chocolate and vanilla batter in a 13x9 pan, topped with chocolate chips and walnuts. Two-toned cookie bars from one butter-brown sugar dough.

Zucchini Apple Bread: a fall-leaning loaf where grated apple meets shredded zucchini, walnuts, and a full tablespoon of cinnamon. Two-loaf yield with a moist, fruit-forward crumb.

Zucchini carrot bread with grated vegetables, cinnamon, and chopped nuts baked into two moist loaves. The double-veggie combo adds moisture and natural sweetness. A garden-season staple.

If you don't know this crisp is actually made with zucchini, you will not notice the difference from an apple crisp.

Zucchini pie that tastes like apple pie. A classic garden-glut mock apple pie with peeled zucchini, cinnamon, brown sugar, and a buttery streusel top, perfect for end-of-summer harvests.

Zucchini Double Chocolate Cake: a 13x9 cake with cocoa batter, melted chocolate chips, chopped nuts, and two cups of shredded zucchini. Bakery-style alternating-addition method.