Baked Good recipe collection

Sourdough-style bread loaf using 2 cups of dough starter combined with active dry yeast for extra lift and complex flavor. A straightforward starter bread with a tender crumb and golden crust.

These savory dumplings are easy to make and taste amazing when served with stir-fry or steak.

Easy angel cookies use just three ingredients: angel food cake mix, water, and chopped fruit. Light, puffy, and ready in 20 minutes with no eggs, butter, or oil.

A tiny two-ingredient cake made for the Easy Bake Oven. Just 3 tablespoons of cake mix and a splash of milk for kid-sized baking fun in 15 minutes.

A scrumptious garlic bread that can be served on its own or with any type of pasta dish you make for dinner.

No-bake lemon Jello pie with whipped topping folded into lemon gelatin and chilled in a graham cracker crust. Light, fluffy summer dessert ready in 20 minutes of active time.

Easy peach fritters fried into golden, crisp puffs and rolled in cinnamon sugar while hot. Fresh diced peaches folded into a quick batter, ready in 20 minutes from bowl to plate.

Eggless roll-out cookies with just sugar, shortening, sour milk, baking soda, and flour. A simple, old-fashioned recipe for egg-free baking. Cut into any shape you like.

No-bake eggless pumpkin chiffon pie layered with sweetened cream cheese, vanilla pudding, pumpkin puree, and warm spices on a graham crust. Light Thanksgiving alternative ready in 2 hours.

Asian-style crab cakes with water chestnuts, dark sesame oil, and light mayo, pan-fried until golden brown. A lighter take on crab cakes with crunch from water chestnuts in every bite.

Farmer's yeast starter, the old-fashioned way. Hops, potatoes, honey, and whole wheat flour build a wild, lively starter for hand-raised loaves. Refrigerator-keeper.

Sour cream coffee cake with cinnamon-pecan ribbon: a tender bundt cake with a hidden middle layer of cinnamon-sugar-nut crunch. The brunch table classic that tastes even better the next day.

Finnish sour rye bread with a four-day natural starter, rye and white flour blend, and an egg wash finish. A dense, tangy, traditionally fermented loaf.

Five-flavor pound cake glaze is a quick stovetop sugar syrup laced with coconut, butter, rum, lemon, and vanilla extracts. Poured warm over pound cake for an aromatic, moist finish.

Quick flame-toasted whole wheat tortillas with charred spots and puffy steam pockets, brushed with butter for fresh-from-the-comal flavor in minutes.

French gaufrette wafer cookies with whipped cream, vanilla, and powdered sugar, baked on a pizzelle iron. Crispy, delicate French wafers for ice cream cones or tea.