Baked Good recipe collection

Moist spiced apple scones with concentrated dried apple chunks, applesauce for tenderness, and triple warm spice. A lower-fat scone with a crackly cinnamon-sugar top.

Old-fashioned molasses cake baked in a 9-inch square pan with raisins, cinnamon, allspice, and cloves. Lard and boiling water give it that dense, sticky pioneer-kitchen crumb.

Chewy molasses cookies loaded with warming ginger and cinnamon spice, perfect for holiday cookie swaps or cozy winter afternoons with hot cocoa.

Fastnacht kucka: Pennsylvania Dutch molasses and honey doughnuts made with an overnight yeast sponge. Soft, slightly sweet, and deeply traditional Shrove Tuesday eating.

Molasses shoo-fly cake is the iconic Pennsylvania Dutch pie: alternating layers of dark molasses custard and spiced brown-sugar crumbs in a flaky pastry shell. Coffee, dunked, no negotiation.

Molasses whoopie pies: cake-like ginger molasses cookies sandwiched with a sweet ginger-molasses buttercream filling. The Pennsylvania Dutch lunchbox classic with a warm-spice twist on the chocolate original.

Molletes are traditional Mexican cookies made with cornmeal, butter, egg yolks, and pine nuts. Lightly sweet with a sandy, crumbly texture from the cornmeal.

Chocolate mayonnaise cake is an old-fashioned secret for incredibly moist chocolate cake. A full cup of mayo replaces butter and adds richness without any greasy taste.

Mom's apple cookies are soft, cake-like drop cookies with grated fresh apple, brown sugar, cinnamon, nutmeg, and walnuts. Old-fashioned spiced bakery flavor from a lunchbox-friendly batch of three dozen.

Southern chocolate chess pie: a one-bowl classic with butter, cocoa, sugar, eggs, and a touch of cornmeal in an unbaked pie shell. Crackly sugar top, fudgy interior.

Amish friendship bread is a quick fruit bread made from sourdough starter passed between friends. A community-tradition recipe that turns fermented batter into two cinnamon-spiced loaves.

Hot fudge pudding cake that bakes its own chocolate sauce underneath. A vintage one-pan dessert where cocoa batter and a sugar-cocoa sauce magically separate in the oven.

Mom's pineapple nut loaf with crushed pineapple, golden raisins, and chopped nuts in a simple quick bread batter. A moist, fruity loaf where the pineapple juice activates the baking soda for a tender crumb.

Mom's red velvet cake with old-fashioned ermine frosting (the original red velvet topping). Buttermilk, cocoa, and vinegar give the cake its signature tang and tender crumb.

Banana monkey bars: a one-bowl banana bread baked thin into chewy bars, studded with walnuts and finished with a chocolate sugar drizzle. Lunchbox sweet, ready in under an hour.

Monkey bread made with canned buttermilk biscuits tossed in cinnamon sugar and baked in a Bundt pan with a buttery cinnamon glaze. An easy pull-apart treat in about an hour.