10,000 goose recipes

Lemony cranberry cornmeal muffins balance tart fresh cranberries against bright lemon zest in a cornmeal-buttermilk batter, kept light by whipped egg whites and non-fat sour cream.

A few small twists make a much healthier but still decadent chocolate pudding cake. Wole wheat flour adds some fibre, using half butter and half olive oil cuts down the amount of saturated fat without losing the buttery flavor and moist texture. Spoon the warm and rich chocolate sauce over the pudding cake before serving.

No-knead whole wheat Italian bread with just six ingredients and no kneading required. A rustic round loaf baked on cornmeal with a crackling crust and dense, hearty crumb.

Quick banana muffins ready in 45 minutes with just one bowl and pantry staples. Moist, lightly sweet, and perfect for breakfast on the go or after-school snacking.

Curried pumpkin and ginger scones with warm curry spice, golden turmeric, and chewy bites of crystallized ginger. A savory-sweet fall bake that lands somewhere between brunch and tea time.

Learn how to make Salpores de Arroz, a delightful gluten-free Latin American dessert that is perfect for special occasions, such as the Fourth of July. These crispy and golden treats are made from a simple batter that once fried to perfection, they can be enjoyed as a dessert or a sweet snack, adding a touch of sweetness to your celebration.

This cake is very moist, rich and decadent, and yields at least 12 servings.

Banana, applesauce and pineapple together make this bread super moist and tangy. Walnuts and chocolate chips add extra goodness and yumminess.

Banana raisin walnut muffins with mashed ripe banana, plump golden raisins, and chopped walnuts in a buttermilk batter. Weight Watchers-friendly portion control built right in.

Backpack banana bran muffins are portable, fiber-rich snacks made with ripe bananas, bran cereal, brown sugar, and cinnamon. Sturdy enough to survive a school lunch or hike, soft enough to enjoy.

Banana nut muffins with a moist, tender crumb from ripe mashed bananas and a cup of chopped walnuts. The trick is mixing the batter just enough, so they bake up soft and golden, never tough. Great warm with jam.

Currant and orange muffins made with rice flour, ground almonds, and beaten egg whites for a tender, gluten-free crumb. Naturally sweetened with honey and fresh orange juice.

I used durum wheat flour instead of semolina. Barney unplugged my machine, so I had to finish the second rise, and bake it in the real oven. It turned out great. This bread is not sweet, it has almost a "sour" taste. Holds up nice for sandwiches. I'll make it again.

This healthier version of chocolate zucchini rum cake is made with whole wheat flour, grape seed oil, apple sauce, a small amount of butter. Also has much less sugar than the original recipe, and the cake is super moist, packed with chocolate flavor and absolutely divine.

These were a favorite of mine when I was a kid. They still are and they're sooooo easy to make!

This bread can either accompany or replace the Southwestem breakfast staple of refried beans topped with cheese or wrapped in a flour tortilla.