956 glaceed recipes

Raspberry coil coffeecake made from rolled dough ropes swirled into a spiral, spread with raspberry preserves, and finished with a sweet powdered sugar glaze.

Lemon pistachio quick bread with lemon-rubbed sugar, buttermilk, and chopped pistachios, soaked with a hot lemon syrup glaze while still warm from the oven.

Ischler hearts: Austrian sandwich cookies with almond shortbread, apricot jam filling, and a glossy chocolate-rum glaze. Named after the spa town Bad Ischl, favorite of Emperor Franz Joseph.

Irish curd cake: a traditional sieved cottage cheese cheesecake in a shortbread crust with lemon zest and a sugar-butter glaze. Light alternative to heavy American cheesecake.

Irish whiskey soda bread with honey and raisins, brushed with a whiskey-milk glaze before baking. No yeast needed. The whiskey adds warm depth to a traditional buttermilk soda bread base.

Boston cream pie with two split sponge layers, thick vanilla pastry custard, and a warm chocolate glaze that drips down the sides. The Massachusetts state dessert built from scratch.

Cranberry torte bundt cake loaded with dates, pecans, and fresh cranberries, soaked in a warm orange juice glaze. A dense, fruity holiday cake that improves overnight in the fridge.

Roast pork tenderloin with teriyaki, Dijon, and sherry glaze builds a glossy, sweet-savory crust while the meat stays juicy. An easy weeknight roast that slices like a restaurant entrée.

Applejack apple slab pie bakes 25 sliced tart apples with cinnamon and butter between a shortening pastry crust in a sheet pan, then drizzles with a sweet cream glaze. Crowd-feeding holiday pie.

Gateau de mousse a la nectarine: a refined French entremet of airy nectarine mousse layered with schnapps-soaked genoise, finished with a glossy peach glaze and toasted-crumb sides. A patisserie showpiece.

Maple macadamia quick bread with whole wheat flour, buttermilk, and a warm maple-cinnamon glaze. Rich, nutty, and sweetened entirely with real maple syrup.

Fresh raspberry pie with chopped mint, baked in a double crust until golden and bubbling. Unexpected herb twist on classic fruit pie.

Buttery pull-apart bubble loaf made from soft yeast dough balls baked in a tube pan with a dark corn syrup and lemon glaze. A showstopper bread for weekend baking.

Austrian style layered chocolate pecan brownies that are spiked with cream cheese.

A rich, sour-cream dough is laden with poppyseeds and braided into 5-inch sticks.

Tender rum-soaked bundt cake made with vanilla pudding mix and toasted walnuts. The rum-butter glaze seeps into every crevice for boozy, buttery bliss at potlucks.