10,000 goose recipes

Mrs. Fields pumpkin spice cookies with dark brown sugar, plump raisins, and toasted walnuts. Soft, cakey, and packed with warm fall spice. A copycat worth making.

Custard-style rhubarb pie with a vanilla yogurt filling, warm nutmeg, and a brown sugar pecan crumble topping. Tart rhubarb meets sweet, creamy filling in every slice.

No time to make a loaf of yeast bread, try this quick bread that's made with whole wheat flour, oats, wheat germ and sunflower seeds. It's loaded with goodness.

This bialy recipe stands on its own—a round yeast bun with a depressed middle filled with onions and poppy seeds. Sometimes known as Bialystok Kuchen.

Old-fashioned lemon chess pie with cornmeal as the traditional thickener and fresh lemon juice for tang. The simplest Southern dessert: 5 ingredients, one bowl, no fuss.

Nut horns are Eastern European cream cheese pastries filled with a sweet walnut meringue filling. The dough chills overnight for a flaky, tender bite that melts in your mouth.

Three-layer white chocolate cake with chopped pecans, coconut, and a fluffy boiled-sugar coconut icing. Special occasion Southern-style layer cake with cooked seven-minute frosting.

Easter chip cookies loaded with pastel candy-coated chocolate pieces in a chewy brown sugar dough. Festive, colorful drop cookies the kids will love decorating Easter baskets with.

Homemade fried elephant ears: sour-cream and buttermilk dough rolled thin, slit, fried golden, then tumbled in cinnamon sugar. State fair pastry made in your own kitchen.

Chewy almond paste macaroons with crackled tops and tender centers, baked from a homemade four-day-aged paste of blanched almonds and egg whites. The classic Italian-style cookie before the French sandwich version took over.

Raisin zucchini bread with cinnamon, walnuts, and vanilla baked into two moist loaves. The shredded zucchini disappears into the batter, adding moisture without any veggie taste.

Peanut butter cookies loaded with five chopped Butterfinger bars for crunchy candy bursts in every bite. Chunky peanut butter base with crisp edges and soft centers. Ready in under 30 minutes.

Maple-apple oatmeal cookies with real maple syrup, fresh apples, applesauce, currants, and a crunchy oat-brown sugar topping. Soft, cakey fall cookies baked low and slow.

This buttery and moist old fashioned rum cake will for sure be a hit on your dinner table. It's hard to go wrong with rum and pecan.

Potato cinnamon rolls made with mashed potato dough for a pillow-soft, slow-staling crumb, scented with cardamom and rolled around a brown sugar cinnamon filling under a nutty glaze.

Two-layer spice cake with cinnamon, allspice, nutmeg, and plumped raisins, frosted with Swiss meringue mocha buttercream. A showstopper dessert for serious bakers.