10,000 goose recipes

Homemade rugelach filled with ground walnuts, raisins, cinnamon, and sugar, rolled into crescent shapes from a buttery honey-enriched dough. A classic Jewish bakery cookie.

Half-whole-wheat apple nut cookies with diced fresh apples, walnuts, raisins, and warm spices. Cake-like, soft-textured drop cookies that taste like apple pie filling baked into a cookie. Makes 48.

Blueberry-apple muffies are bite-sized drop muffins packed with fresh blueberries, minced Granny Smith, buttermilk, and cinnamon. Baked on a sheet pan in just 8 minutes for tender, two-bite breakfast treats.

Peach crumb cake with an almond paste pound cake base, fresh peach slices, brown sugar crumb topping, and sliced almonds. Dense, buttery, and freezer-friendly for up to a month.

Applesauce whole wheat zucchini bread is a healthier loaf sweetened by crushed pineapple and applesauce instead of sugar or oil. Whole wheat flour and optional walnuts add fiber and crunch.

Make-ahead oatmeal pecan cookies shaped into logs, chilled, then sliced and baked fresh whenever you need them. Freezer-friendly dough lasts 3 months.

Moist banana cake made with ripe mashed bananas, buttermilk, and chopped walnuts, finished with buttercream frosting. The best use for those overripe bananas on your counter.

Oat-pecan praline cookies with molasses, maple extract, and brown sugar. Chewy oat cookies loaded with chopped pecans and topped with a pecan half, baked to a deep golden brown.

Soft banana spice cookies with cinnamon, cloves, walnuts, and raisins. Made with mashed bananas and packed brown sugar for a chewy, cake-like drop cookie. A great way to use overripe bananas.

Silky cottage cheese blends with lemon zest, plump raisins, and crunchy nuts in a sweet custard pie that tastes like a lighter, tangier version of cheesecake.

Patty Ann's chocolate diamonds are dense, fudgy chocolate-pecan bars cut into diamond shapes. A short ingredient list and one bowl deliver brownie-like richness with a satisfying nutty crunch.

Butter horn pastries with orange marmalade filling, made from a tender yeast dough with cream. Shaped into crescents and baked to a delicate golden brown.

Double chocolate pecan cookies with cocoa-rich brownie-style dough, semi-sweet chips, and toasted pecans. Soft chewy chocolate cookies that taste like brownies in cookie form.

Chocolate almond chimneysweep cookies with a flourless macaroon-style base, melted chocolate, and a whole almond crown. A naturally gluten-free chocolate-almond cookie with crackly outside and soft chewy center.

Elegant meringue pie shell filled with fresh strawberries, chocolate drizzle, and billowy whipped cream. This crispy, nutty crust bakes overnight in a cooling oven.

Friendship starter orange cupcakes with raisins, pecans, and a warm orange-sugar glaze dip. Sourdough-style tanginess meets bright citrus in a tender, studded crumb.