868 gold cake recipes

Classic Christmas cut-out sugar cookies with clean edges that hold their shape. A simple butter-and-shortening dough that rolls thin, bakes crisp, and takes royal icing like a dream.

Very good! I live in Canada and my favourite place to go for onion bagels was Tim Horton's, but unfortunately most locations don't make them any more. These are just as good, if not better, because they have a Montreal-style bagel quality about them. I will be making them again!!

Hawaiian flavors of ginger, coconut and banana give this easy quickbread great flavor.

Moist chocolate brownies use sweetened condensed milk, cocoa, and semisweet chips for a fudgy, no-butter brownie that bakes in 20 minutes. A leaner brownie with all the deep chocolate flavor.

Truly the best ever old fashioned ginger snap cookies. Enjoy!

Italian onion focaccia: a soft yeasted flatbread crowned with buttery sautéed onions and rosemary. Golden, fragrant, and ready to tear and share at the dinner table.

Golden, slightly browned and puffed homemade lady fingers. Make your favorite desserts with them, you will not be disappointed.

Frosted rich brownies: low-fat brownies built on evaporated and powdered skim milk instead of butter, then crowned with a coffee-spiked cocoa frosting. Deeply chocolate without the heaviness.

Whole wheat Indian chapatis from scratch with just three ingredients: atta flour, water, and salt. The everyday flatbread of North India, cooked on a hot griddle.

Pumpkin nut pie baked in a buttery nut cookie crust with brown sugar, warm spices, and evaporated milk. Topped with brown sugar whipped cream for a nuttier twist on the holiday classic.

I use McIntosh or a combination of McIntosh & Cortlands as my family and I prefer a softer apple filling that holds together (I NEVER use Granny Smiths)...

Touched by Angels, light as a feather melt in your mouth biscuits.

A simple bread machine recipe that will have you making fresh, delicious bagels in no time!

I use a bit more flour, let the dough rest in the fridge for 1 hr., and shape these into logs instead, brushing with egg wash and sprinkling with a little granulated sugar. I then bake them for 17 minutes. After cooling in the sheet pan for 5 min., I cut them into squares.

If you just want to make a basic cookie, try this delicious treat that goes well with a cup of tea for breakfast.

Classic double-crust pie filled with fresh strawberries and tart rhubarb sweetened with sugar and thickened with quick-cooking tapioca. A perfect spring dessert.