10,000 goose recipes

Golden pecan pie pours brown sugar, light corn syrup, and vanilla over toasty pecan halves in a flaky shell. A classic Thanksgiving pie with deep molasses sweetness and a glossy top.

Whisky pumpkin pie made from scratch with roasted fresh pumpkin, a full cup of whisky, butter, cream, and stiff-beaten egg whites for a souffle-light texture. A heritage holiday recipe.

Classic Kentucky pecan pie with toasted pecans floating on a brown sugar corn syrup custard. The Southern Thanksgiving and Derby Day dessert, baked in a flaky shell.

Sailors' favorite chocolate chip cookies blend peanut butter into a classic chocolate chip dough for soft, peanut-buttery cookies loaded with chocolate. A pantry-friendly bake-sale staple.

Classic pecan pie with toasted pecan halves, brown-buttery filling, and a flaky crust. The Southern Thanksgiving and Christmas pie that's all gooey custard underneath the crunchy top.

Soft chocolate chip cookies made with prune puree instead of butter for moist, fudgy texture. Brown sugar and vanilla create rich flavor at just 145 calories per cookie.

Soft and chewy Bisquick Oatmeal Raisin Cookies made with rolled oats, raisins, and a hint of vanilla. Easy recipe, ready in under 30 minutes.

Oliver's cornmeal tea biscuits: tender, slightly sweet biscuits with the gritty crunch of cornmeal and a soft cake-flour crumb. A British-leaning tea-time bake that walks the line between scone and biscuit.

A hamantash (also spelled hamentasch, homentash, homentasch, (h)umentash, a filled cookie traditionally eaten during the Jewish holiday of Purim.

Homemade French bread: a no-knead, food-processor dough that rises in the fridge overnight, then bakes into crusty baguettes with a chewy interior and crackling crust. Bakery quality at home.

Light-as-air angel biscuits with a Southern double-rise of yeast and baking powder. Tender, fluffy, golden-topped, and ready to split open at supper to soak up gravy, butter, or strawberry jam.

Peanut butter brownies made in one saucepan, no mixer needed. Brown sugar keeps them chewy, peanut butter makes them rich, and pockets of melted chocolate run throughout. Quick to stir together.

My friend Marie thought she made the best cornbread. Finally I was able to develop this recipe that my husband likes better.

Pumpkin pie with a gingersnap crumb crust, dark rum, heavy cream, and freshly grated nutmeg. The double-boiler trick warms the filling before baking for a smoother, less weepy custard.

Maple leaf pumpkin pie sweetens the spiced pumpkin custard with a half cup of pure maple syrup, then crowns the cooled pie with pastry maple leaves baked separately to a golden brown. A festive Canadian-style holiday dessert.

Loved this cake very much. The plums became juicy and sweet after baking, which added a great addition to the cake. With a cup of coffee or tea, a perfect afternoon snack.