5,840 goose recipes

Soft cream cheese cookies studded with pecans and swirled with apricot preserves, topped with matching apricot frosting and coconut for pillowy sweetness.

Inagami-pakwejigan is a traditional Ojibway soft cornstarch porridge served warm with margarine and sunflower seeds. A simple, gluten-free Native American dish ready in 15 minutes.

Whole wheat herb bread with cottage cheese, scallions, dill, and V8 juice: soft yeast loaves enriched with eggs, kneaded until elastic, and baked until golden hollow-sounding.

Whole wheat French bread baguettes with a golden egg-wash crust. Hand-kneaded, naturally risen, and freezer-friendly. Four long loaves from one simple dough.

Peanut butter puffs made with phyllo dough folded into crispy triangles around a sweet peanut butter filling, then drizzled with melted chocolate and chopped pecans.

Loaded trail mix cookies with M&M's, peanut butter, peanuts, raisins, oats, oat bran, and wheat germ. Chewy, crunchy, and packed with something in every bite.

Chewy, golden homemade bagels boiled then baked to crusty perfection. Includes whole wheat, pumpernickel, onion, and seeded variations. Makes 12 bagels from scratch.

Mini brownie cups with a cream cheese pastry shell filled with melted semi-sweet chocolate and chopped walnuts. Bite-sized treats baked in mini muffin tins that combine fudgy brownie with a buttery crust.

Yeasted anise biscotti from Genoa, made with a sponge starter for a lighter, bread-like crumb. Twice-baked with butter and aniseed, these are nothing like ordinary biscotti.

Pinto bean bread, a soft yeast loaf made with mashed pinto beans for extra protein, fiber, and a dense, tender crumb. Rustic and surprisingly good for sandwiches.

Canned green tomato pie filling with Granny Smith apples, dark and white raisins, cinnamon, nutmeg, and cloves. A boiling-water canner recipe for preserving the fall harvest.

Amaretto cheesecake cookies with a brown sugar shortbread crust, cream cheese filling spiked with amaretto, and an almond crumble topping. Cut into squares.

Making your own English muffins isn't hard, this version uses a sourdough starter for better flavor.

Hand-kneaded whole wheat and white flour loaf with molasses, dry milk, and a touch of ascorbic acid for a tall rise. Crusty outside, soft and slightly sweet inside.

No-bake cereal bars with peanut butter, chocolate, and butterscotch chip topping. Church potluck favorite ready in 35 minutes, feeds a crowd sweetly.

Yeast ferment starter made with potato water, mashed potato, sugar, and dry yeast. Speeds up bread dough rising and adds soft texture to homemade yeast breads.