Baked Good recipe collection

Irish soda bread with raisins, caraway seeds, buttermilk, and sour cream baked in a round pan. A tender, slightly sweet no-yeast loaf with a buttery crumb.

Irish yogurt bread with currants and caraway seeds, leavened with baking soda and powder, bound by plain yogurt and eggs. A traditional Irish quick bread, no kneading or proofing required.

A rich chocolate bar cake made with melted chocolate candy bars and chocolate syrup for double chocolate depth, plus buttermilk for a tender crumb and pecans for crunch. Baked in a tube pan, no frosting needed.

with Oreo cookies,some other nice flavour,mixed with chocolate fudge and coffee ice cream,I know you will love it very much,try not to be addcited:)

Kentucky bourbon brown sugar pound cake: a tender bundt-style pound cake spiked with real bourbon and sweetened with dark brown sugar for a caramel-deep, slightly boozy Southern classic.

Lemon bars with an oat-brown sugar crumble crust and a tangy sweetened condensed milk lemon filling. Crumbly, creamy, and tart in every bite.

Lemon curd cheesecake with a tangy cream cheese and sour cream filling topped with homemade lemon curd. Baked low and slow for a crack-free, silky finish.

Lemon rose geranium angel cake: a classic cloud-light angel food cake perfumed from below by fresh lemon rose geranium leaves lining the pan. Delicately floral, snow-white, and finished with fresh berries and edible flowers.

Les oreilles de cochon are Cajun pig's ear pastries, fried thin dough drizzled with cane syrup. A Louisiana French Acadian holiday tradition served warm. Crisp, sweet, irregular shape.

Light fruitcake is the pale, buttery holiday classic: candied pineapple, cherries and citron with golden raisins, pecans and walnuts, brightened with lemon and vanilla, then brandy-soaked and aged for weeks.

Herbed rice cake baked with cheddar, dill, parsley, onion, and a hit of Tabasco. Cuts into crisp-edged squares that work as a side or vegetarian main.

Linda's giant cinnamon roll is a clever bread machine loaf shaped into one spiraled loaf with cinnamon-sugar, raisins and pecans rolled through every turn. A lazy baker's answer to weekend cinnamon rolls.

Versatile yeast dough that makes both buttery crescent dinner rolls and glazed cinnamon raisin rolls. One big-batch recipe, two classic results, 48 rolls total.

Lovelight chiffon yellow cake: feather-light two-layer yellow cake with a meringue folded into the batter for extra airiness. Classic 1950s tender-crumb cake.

Low-fat whole wheat banana cake uses honey, canola oil, and whipped egg whites for a light, tall tube cake with real banana flavor. A lighter banana cake that doesn't sacrifice texture or moisture.

Macadamia mandelbrot with orange juice, orange zest, and almond extract, twice-baked into crisp, crunchy cookies. A tropical twist on the classic Jewish biscotti.