Baked Good recipe collection

Winner of the 1991 Michigan Chocolate Cake Contest Created by Linda Theil

Fudgy no-bake cookies with cocoa, peanut butter, and oats boiled on the stovetop and dropped onto wax paper. Chocolate peanut butter treats with no oven needed.

Rainbow sprinkle cookies from cake mix, ready in 30 minutes with vanilla frosting and festive toppings. Kid-friendly baking for birthdays, celebrations, or just because.

Egg-free and dairy-free oat cookies made with garbanzo flour, brown rice flour, and honey. A wholesome, allergen-friendly cookie with a nutty, hearty chew.

Deep-fried garbanzo parsnip gnocchi made with chickpea flour, parsnips, and gluten flour. Vegetarian gnocchi with a crispy shell, served with homemade tomato sauce.

No-bake peanut butter pie with cream cheese, real whipped heavy cream, and a hot fudge topping over a graham cracker crust. Richer than the whipped-topping versions, with a denser, fudgier cut.

German streusel coffee cake made with yeasted dough topped with a buttery cinnamon crumble. A traditional breakfast cake with two rises for a soft, pillowy base.

A squirt of fresh lemon juice, a dusting of powdered sugar, and FAR too much pricot preserves on top makes it a fantastic breakfast...

Triple-ginger crumb crust made with gingersnap crumbs, crystallized ginger, and ground ginger. A spicy, fragrant pie shell that pairs with frozen or chilled fillings.

Ginger garlic bread with fresh ginger and garlic pureed into butter, spread on a split baguette, and broiled until golden. A 4-ingredient twist on classic garlic bread ready in 20 minutes.

Ginger icebox cookies with molasses, three teaspoons of ground ginger, and a slice-and-bake method. Make the dough ahead, chill, and bake crisp rounds whenever you want fresh cookies.

Ginger Puffs are soft drop cookies made with cooked oatmeal, molasses, brown sugar, ginger, allspice, and cinnamon. One bowl, 30 minutes, yields 4 dozen warm-spiced cookies.

Diabetic-friendly gingerbread men made with whole wheat flour, bran, sugar substitute, and a bold blend of ginger, allspice, and cinnamon. Crisp and spiced without the sugar.

Glazed apple gem cookies: small drop cookies with chopped apple, raisins, and nuts, dipped in apple juice glaze while warm. Soft, spiced, and packed with fall flavor.

Gluten free pumpkin cookies blend rice flour and potato starch with cinnamon, pumpkin puree, vanilla, and chopped nuts. Soft, cakey, dairy-free, eggless, allergy-friendly.

Gold Room scones with honey-brushed golden tops, plump raisins, and a tender egg-rich crumb. Tearoom-style drop scones served warm with butter, jam, and whipped cream.