10,000 goose recipes

White chocolate cheesecake on a chocolate wafer crust, covered in glossy semi-sweet chocolate ganache. Two kinds of chocolate in one rich, make-ahead showpiece dessert.

Victorian jewels mini fruitcakes: brandy-soaked candied fruit, raisins, and walnuts baked into tender two-bite cakes. A glossy jelly glaze gives each one its jewel-box shine. Holiday gifting star.

Braided onion bread with three rolled strips filled with butter, finely chopped onions, garlic, paprika, sesame seeds, and grated cheese. A showstopping savory yeast loaf.

Peanut butter and jelly cookies that taste exactly like the sandwich. Make sandwich-style or thumbprint cookies with jam centers. Soft, peanutty, kid-approved.

Southern fig preserve cake baked in a tube pan with warm spices, buttermilk, chopped pecans, and a generous swirl of fig jam, finished with a buttermilk glaze.

Flourless oatmeal brownies with melted semi-sweet chocolate, quick oats as the binder, and chunky walnuts. A dense fudgy brownie with surprising oat texture and no flour at all.

Maple nut rugelach roll cream cheese pastry around a maple-walnut-cinnamon filling for buttery, crescent-shaped Jewish cookies. Sweetened with pure maple syrup instead of jam.

Southern spoonbread with sweet corn kernels, sharp cheddar, and crumbled bacon, lifted by whipped egg whites for a soufflé-like rise. Spoon it from the casserole onto plates as a side or light main.

Peanut butter blossom kisses with sugar-rolled cookies and a chocolate kiss pressed warm into each top. The classic holiday cookie tray standard, soft and chewy with a crackly sugar crust.

German marble kuchen swirls vanilla butter cake with chocolate syrup batter for a tender bundt with bold dark and light bands. A traditional German tea cake baked in a tube pan.

Dutch apple crumb bars stack a shortbread crust, apple-date filling, and cinnamon oat crumble into sliceable bars. Classic streusel topping over tender baked apples with a chewy date kick.

Chocolate coconut cake topped with a boiled coconut-coffee-cocoa glaze that soaks into the warm crumb. Simple pantry ingredients for a rich, fudgy everyday cake with tropical coconut finish.

Classic pecan pie with dark corn syrup, melted butter, and toasted pecans, scaled for either a 9 or 10 inch shell. Five ingredients in the filling, no-fuss method, glossy candied top.

Southern orange pecan pie with fresh orange juice and zest brightening the classic corn syrup filling. Toasted pecans, citrus-spiked custard, and a flaky crust come together in under an hour.

Rich chocolate coconut pie with melted semisweet chocolate, evaporated milk, and flaked coconut in an unbaked shell. A 6-ingredient bake-and-go pie with a fudgy filling and macaroon-like coconut texture.

Easy chocolate coconut pie with semisweet chocolate, evaporated milk, and flaked coconut baked in a single shell. A 30-minute pantry pie that tastes like a baked Mounds bar in slice form.