Baked Good recipe collection

Peanut butter cookies made with vegetable oil instead of butter, brown sugar, and a single egg. Lower in saturated fat than classic versions, with the iconic fork-cross top.

Orange yeast waffles bloom active dry yeast in warm orange juice for citrus-perfumed breakfast waffles. Vegan-friendly with soy milk, cake flour, and pure orange oil for extra zing.

Peanut butter and chocolate chunk cookies packed with oats and pecans. Chilling the dough keeps these bakery-size cookies thick and chewy with crisp, browned edges.

Pecan streusel coffee cake with cinnamon-brown sugar streusel swirled through a tender Greek yogurt cake. A brunch classic with a hidden streusel layer and a golden crumble top.

Authentic Middle Eastern pita bread with tender pockets perfect for stuffing. This dough can be made ahead and refrigerated for up to a week of fresh-baked flatbreads.

Classic cut-out sugar cookies with lemon zest and vanilla that hold their shape beautifully. Buttery, crisp-edged, and ready for decorating with royal icing.

This is my go-to recipe for making pie or tart crust. It's simply the best recipe out of there. I have made both sweet and savory pies and tarts, and it turned out perfectly every time.

Lower-fat banana bread with fresh berries, made with whipped egg whites instead of whole eggs and just a third cup of margarine. A lighter quickbread that stays moist for days.

My grandfather's whole wheat bread with oatmeal and cracked wheat for a bit more wholesome texture.

Whole wheat gingerbread people cookies sweetened with honey and molasses, spiced with ginger and allspice. A wholesome roll-and-cut Christmas cookie with a deep, earthy flavor and snappy edges.

Homemade whole wheat pita bread that puffs into perfect pockets in a 500F oven. Yeasted dough with honey, half whole wheat flour for a nuttier flavor. Twelve fresh pitas from one bowl.

Classic Kentucky pecan pie with toasted pecans floating on a brown sugar corn syrup custard. The Southern Thanksgiving and Derby Day dessert, baked in a flaky shell.

Buttermilk pie whisks tangy buttermilk with sugar, eggs, melted margarine, flour, and lemon extract into a sweet-tangy single-crust pie. Classic Southern five-minute pie filling.

Alice's white cake is a tender vanilla and almond-scented layer cake leavened with whipped egg whites for an airy, snowy crumb. The kind of from-scratch white cake that makes box mixes look amateur.

Intensely chocolate layer cake with cocoa filling and dark chocolate frosting, inspired by Brooklyn's famous blackout cake. Four layers of moist cake with fudgy frosting.

Scandinavian butter cookies spiced with cardamom and topped with egg white glaze and almonds. Delicate finger-shaped treats that freeze beautifully for three months.