10,000 goose recipes

Apple custard cake layered on a buttery lemon shortcrust, with rum-soaked raisins and tart apples under a baked vanilla custard that sets soft and creamy. A bakery-style dessert with a boozy backbone.

Easy bundt cake made with boxed cake mix and instant pudding, spiked with amaretto and nutmeg. Moist, foolproof dessert ready in an hour.

Spiced pumpkin cheesecake with a walnut graham crust and a buttery pecan praline topping. Thanksgiving-worthy dessert layered with cinnamon, nutmeg, clove, and allspice.

Having a few guests over for dinner? Serve these delicious tart that will have people sending compliments to the chef!

Southern peanut butter pie built like a peanut pecan pie hybrid: dark corn syrup, eggs, creamy peanut butter, and salted peanuts baked into a chewy, gooey filling. A pecan pie with all the peanuts in the South.

Fall harvest spice cake with apple butter, maple buttercream frosting, and a decorative topping of walnuts, almonds, apricots, cranberries, and raisins. A stunning autumn centerpiece.

Oatmeal chocolate chip sheet cake with a boiling-water oat soak for a tender, moist crumb. Topped with walnuts and extra chips for a crackly crust.

Passover cheesecake with a chocolate macaroon and almond crust, filled with a silky cream cheese custard. A flour-free holiday dessert best made a day ahead.

Coconut-almond cheesecake with vanilla wafer crust tastes like a Mounds bar in creamy, baked form and makes an impressive dessert for chocolate lovers and coconut fans.

Banana Passover sponge cake made with cake meal and potato starch, lifted by seven whipped egg whites. A flourless angel-food-style cake for Passover dessert tables.

Scotcheroos: classic no-bake peanut butter rice crispy bars topped with melted chocolate and butterscotch chips. The chewy Midwest church-basement bar that disappears in minutes.

Praline pound cake with cream cheese, sour cream, praline liqueur, and chopped pecans baked in a Bundt pan. Finished with a boiled brown sugar-praline glaze that soaks into every ridge.

Fruit compote pie with dried apricots, peaches and cranberries simmered in apricot liqueur, folded into a sour cream custard and finished with a buttery pecan crumb topping.

Much lighter than regular cookies, but still tasted great. These macaroons were not as sweet, which is what I prefer. If you are looking for a gluten-free cookie recipe that doesn't sacrifice yumminess, this recipe fits the standard.

Casareccio is a rustic Italian wholewheat bread made with biga starter, yielding 3 crusty loaves with a chewy crumb. Fold in walnuts, pistachios, or black olives for your own twist.

A scrumptious bread recipe that calls for cream cheese, feta cheese and pepperoncini peppers.