Baked Good recipe collection

Classic German Lebkuchen: spiced honey bars with almonds and candied citrus peel, glazed with lemon icing and dotted with cherries. Centuries-old Nuremberg Christmas tradition.

Classic springerle: traditional German anise cookies embossed with intricate designs, dried overnight, and baked pale, then mellowed for a week into crisp, picture-perfect holiday treats.

Classic strawberry cheesecake bakes a crustless cream cheese filling sweetened with pourable strawberry fruit, then crowns it with a sour cream layer and fresh berries. A creamy New York-style classic.

Traditional water-based sourdough starter fermented 3-4 days, then baked into classic tangy loaves. Simple ingredients create authentic sourdough flavor.

Cocoa meringue cake: two crisp cocoa-free meringue disks sandwiched with a mocha-chocolate filling and served in a pool of bright raspberry sauce. An elegant, low-fat dessert showpiece.

Traditional salt cod fish cakes with mashed potatoes, onion, and egg. A Newfoundland and Maritime classic fried until golden. Five ingredients, overnight soak required.

Coffee coffeecake baked in a bundt pan with a marbled espresso swirl through sour cream batter, topped with a pourable espresso glaze.

Coffee-almond cake with an espresso-cocoa custard baked in caramel, inverted over an amaretti cookie cake layer. A showstopping Italian-inspired dessert with two baked components.

No-bake chocolate cheesecake with a chocolate-cocoa biscuit crust, a cloud-light filling of bittersweet chocolate, whipped cream, and folded egg whites, crowned with toasted pecans.

Cream cheese pinwheel cookies with a cinnamon-walnut-orange filling rolled jelly-roll style and sliced into spirals. A make-ahead cookie that yields five dozen.

No-bake lime Jell-O pie with whipped topping in a graham cracker crust. A retro icebox pie that comes together in 30 minutes of prep and chills firm in 4 hours, perfect for hot summer days.

No-bake tropical lime pie with lime Jell-O, tropical schnapps, and whipped topping in a graham cracker crust. A cool, creamy summer dessert that sets in the fridge.

Old-school corn rye bread with an overnight onion-steeped rye sour, chewy bread-flour body, caraway seed crust, and a glossy egg-washed finish. Classic Jewish deli style.

Crab cakes with roasted red pepper and lemon zest, triple-coated in breadcrumbs, pan-fried in butter, and served with a homemade basil aioli.

Cranapple cake baked in a tube pan with cranberries, shredded apple, and applesauce for moisture. A lower-fat fall cake with a vanilla confectioners sugar drizzle.

Cranberry swirl cheesecake on a vanilla wafer crust with sour cream topping and fresh cranberry orange compote. A stunning make-ahead holiday dessert.