Baked Good recipe collection

Whole wheat oatmeal sunflower bread for the bread machine, sweetened with honey and apple juice concentrate. Nutty, hearty, and hands-off baking at its best.

Old fashioned gingerbread cake made with a surprising secret: tomato soup replaces the liquid in gingerbread mix for an incredibly moist, spiced cake with raisins and walnuts.

Old fashioned gingersnaps with a double hit of ginger from ground and crystallized pieces, dark brown sugar, molasses, and allspice. Crispy, crackly, and deeply spiced.

Old-fashioned hermit cookies with molasses, raisins, chopped nuts, and a warm spice blend of cloves, cinnamon, and ginger. A chewy New England classic rolled and cut from thick dough.

Old-fashioned lemon pudding cake that separates into two layers as it bakes: a fluffy sponge on top with a silky lemon custard underneath. Six simple ingredients.

Fat-free apple cake made with applesauce instead of butter or oil, loaded with diced Granny Smith apples, raisins, cinnamon, and nutmeg. Freezer-friendly.

Classic old fashioned pound cake with lemon extract, fresh lemon juice, and zest baked in a tube pan. Dense, buttery, and rich with six eggs and evaporated milk.

Old fashioned shortcake with tender buttermilk biscuits split, buttered, and layered with sweetened fruit and whipped cream. A classic summer dessert that beats any sponge cake bakery version.

Old time pound cake, today it is still an excellent recipe!

Old-fashioned chocolate cake with crushed peppermint stick candy folded right into the batter. A tender cocoa layer cake with a cool, pepperminty crunch. Straight out of a mid-century church cookbook.

Old-fashioned Christmas drop cakes with currants, lemon zest, and butter pressed thin and baked crispy. A heritage holiday cookie recipe with a delicate, lace-like texture.

Sometimes old-fashioned means the best and the most delicious. Such as these cinnamon swirl loaves.

Old-fashioned deep chocolate layer cake: a three-layer cocoa and buttermilk cake made in a food processor, dark and tender with sour cream chocolate frosting. Weekend bake for special occasions.

Old-fashioned double-lemon cake: a tender butter cake made with zest-infused lemon sugar, soaked in hot lemon-sugar glaze, and finished with lemon frosting. Served with rum-kissed lemon-zested strawberries for a bright spring dessert.

Old-fashioned lemon-nut coffee cake with a buttery crumb topping, walnuts, and lemon zest in a buttermilk batter. A quick one-pan breakfast cake best served warm.

Old-fashioned wheat bread for the bread machine sweetened with maple syrup and made with a blend of all-purpose and whole wheat flour. Soft, lightly nutty, and dairy-free.