5,840 goose recipes

Low-fat gingerbread made with whole wheat flour, applesauce instead of oil, egg whites instead of whole eggs, and buttermilk for a moist spiced cake with no added fat.

Healthier apple pie packed with granola and raisins for texture, using less sugar than traditional recipes. Tart apples get spiced with cinnamon, cloves, and vanilla. Optional lattice top.

Frozen mocha mousse pie made with cultured cream, dark chocolate, cocoa powder, and brown sugar whipped to stiff peaks, set in pie crusts. A unique fermented chocolate dessert.

Traditional German Christmas roast goose stuffed with tart apples, thyme, and onions, roasted until the skin is shatteringly crisp. Served with rich giblet gravy, red cabbage, and mashed potatoes.

Texas-style San Jacinto biscuits made with vegetable shortening for tender, flaky layers. Six pantry ingredients turn into 24 warm biscuits in 30 minutes.

Unleavened pita bread made on a hot griddle with just flour, salt, and water. A 30-minute yeast-free flatbread perfect for wraps, dips, or scooping curry.

Buttermilk pepper biscuits with a generous hit of cracked black pepper, tangy buttermilk, and shortening for a soft, flaky pull-apart crumb. Hand-shaped, baked tight together, ready in under 30 minutes.

Sourdough-style buttermilk biscuits with a make-ahead refrigerator dough that bakes up tall, golden, and tender. Mix once, stash the dough in the fridge, and bake fresh biscuits all week long.

Mom's favourite cornmeal biscuits, rolled and cut Southern-style biscuits with yellow cornmeal for nutty crunch. Tender flaky bites perfect with jam, butter, or clotted cream.

Chewy coconut macaroons with crispy golden edges, made with just four simple ingredients and slow-baked until the shredded coconut turns toasty and sweet.

Hershey's chocolate brownies bake a one-bowl cocoa batter with corn oil and egg substitute for a lower-cholesterol take on the classic. Fudgy centers, crackly top, dusted with powdered sugar.

This is the first time I have ever made bread in my life, and this recipe was really easy. I made both a long loaf and a round one and they both turned out great. Nice chewy crust on the outside and soft on the inside, and great flavor. I'm no longer intimidated of the thought of making bread. Thanks so much, great recipe!!

Light chocolate brownies made with cocoa powder, egg substitute and a corn oil spread instead of butter, so they bake up fudgy and cholesterol-free. A one-saucepan brownie, dusted with powdered sugar.

Apricot ginger scones with chewy dried apricots, sweet-hot crystallized ginger, and bright lemon zest. A buttermilk-based scone with rustic break-apart triangles and layered flavor.

Light blueberry muffins use egg whites, egg substitute, and fat-free spread for tender, fruit-packed muffins with lemon-bright flavor. Two cups of fresh blueberries in every batch.

Chocolate mayonnaise loaf cake is a Depression-era American classic with an unbelievably moist crumb. The mayo (which is just eggs and oil) replaces butter and eggs in this fudgy 8-ingredient bake.