10,000 goose recipes

Food processor yeast bread made with cottage cheese, dill weed, and minced onions bakes into a round loaf with soft texture and savory herb flavor in just over an hour.

Garden-fresh sweet potato pie with a rich buttermilk custard filling, two sticks of butter, and pure vanilla. No spices needed when the sweet potatoes do all the talking. Baked low and slow, makes two pies.

Final assembly of a three-layer tiramisu torte with mascarpone filling, whipped cream piping, and chocolate-covered coffee beans. The Italian dessert classic reimagined as a layer cake.

Fudge truffle cheesecake assembly with chocolate ganache filling, hand-rolled cocoa truffle ring and white chocolate drizzle. Bakery-level showstopper dessert.

No-bake jelly bean noodle nests made with chow mein noodles, melted marshmallows, and butter. Fun Easter treat kids can shape and fill with colorful jelly beans.

Potato fudge cake is an heirloom chocolate-spice cake made moist and tender with grated raw potato, warm spices and almonds, crowned with gooey marshmallow icing and a bittersweet chocolate drizzle.

Homemade cinnamon rolls with brown sugar, raisins, and nuts, topped with a sweet vanilla glaze. Soft, buttery yeast dough rolled jelly-roll style for a classic bakery-worthy batch.

Peanut butter bears: cinnamon-spiced peanut butter cut-out cookies shaped like teddy bears with detailed dough faces. A holiday baking project that's as fun as the cookies are good.

Moist and tasty. Good for breakfast or a snack during the day.

Sweet potato and pineapple empanadas in a flaky cream cheese pastry with shredded coconut. Tropical dessert turnovers baked until golden brown.

Loaded granola cookies with toasted walnuts, chocolate chips, raisins, oats, and granola in a buttery brown sugar dough. Chewy, chunky, and they keep for weeks.

Pressure cooker chocolate cheesecake with dark chocolate, cream cheese, and a chocolate cookie crumb crust. Steams in 20 minutes with no cracking, no water bath fuss.

Fudge brownie pie baked crustless in a pie pan with unsweetened chocolate, butter, and pecans. Dense, fudgy, and rich with just six main ingredients.

Modern fruitcake loaf with pecans, dates, dried cranberries, chocolate chips, and rum, topped with white chocolate cream cheese frosting. A fruitcake even fruitcake haters will love.

Individual rosemary-polenta pizzettas made with a food-processor dough blending white, whole wheat, and cornmeal flours. Rustic party-size bases for personalized Italian toppings.

One base cookie dough, four different bar cookies. Choose from Granola Nut, Apricot Cashew, Apple Oatmeal, or Carrot Pineapple. Spread in a jelly roll pan and bake for 35 easy cookie bars.