10,000 goose recipes

A classic pound cake made without salt or leavening, relying on nine eggs and thorough creaming for its tender, dense crumb. Brightened with fresh lemon juice and vanilla, this low-sodium recipe bakes into a tall, golden beauty in a tube pan.

Cinnamon sugar cookies with a tender shortening-based dough, brushed with egg white and topped with a cinnamon sugar sparkle. Crisp edges, soft centers.

All Bran bread soaked overnight in strong tea with mixed dried fruit and golden syrup. A dense, malty British tea bread that improves with age, served sliced and buttered.

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.

Chocolate walnut bread made with frozen bread dough filled with chopped semi-sweet chocolate and walnuts, brushed with honey. A simple stuffed loaf with melty chocolate pockets.

Chinese New Year almond cookies with a thumbprint dipped in red food coloring. Crisp, sandy shortening cookies meant to bring good luck to the lunar new year table.

If you're thinking of entering a baking contest, then try this delicious and decadent cake that may help you win first prize!

Crispy homemade flatbread made with flour, cornmeal, and margarine, rolled paper-thin and baked until golden. A simple cracker-style bread with a light cornmeal crunch.

A decadent and delicious Passover layer cake. The center is filled with apricot preserves and the cake frosted with a rich whipped chocolate frosting.

Marguerites cookies made with fluffy meringue piled on saltine crackers and topped with chopped nuts. A vintage sweet-and-salty treat browned in the oven.

Almond poppy seed loaf cake made with amaretto liqueur, sour cream, and butter for a rich, dense crumb studded with crunchy poppy seeds. Dusted with powdered sugar.

Frozen pumpkin ice cream pie in a gingersnap crust with cinnamon-spiked vanilla ice cream and pumpkin whipped cream, finished with warm caramel pecan sauce poured over each slice.

Bob's vinegar pie crust holds up to two weeks in the fridge or freezes for months. One large batch yields four single 9-inch shells. The egg and splash of vinegar deliver a tender, flaky crust every time.

Tennessee black walnut cake builds a tall, airy sponge with whipped egg whites, molasses, and warm spice. Crowned with cinnamon cream frosting and toasted walnut halves.

Upside-down apple cake with caramelized Granny Smith slices, applesauce-enriched batter, and a cinnamon cream cheese topping. Served warm for the ultimate fall dessert.

Butter Cookie Cups W. Chocolate.Almond Filling recipe