1,867 goose recipes

Glazed plum bundt cake with chopped fresh plums, walnuts, cinnamon, and a warm brown sugar glaze. A late-summer fruit cake with juicy plum pockets and a tender, oil-based crumb.

Traditional Christmas fruitcake with brandy-soaked candied citrus peel, citron, currants, and raisins, deeply spiced and aged in a tin with periodic brandy basting before the holidays.

Maine blueberry muffins with whole wheat flour, melted butter, cinnamon, and fresh blueberries. Topped with sugar for a crunchy crust. A New England classic in 30 minutes.

Traditional French baguettes made with just four basic ingredients: flour, water, yeast, and salt. Bake in your bread machine or shape by hand for authentic crusty loaves.

Eugenie's baklava layers crisp, buttery phyllo with a spiced walnut filling and soaks it in a honey-lemon syrup, complete with a cook's secret for shatteringly crisp, never-soggy layers. A Mediterranean classic.

Low-fat oatmeal raisin cookies built on applesauce instead of butter, with cardamom, cinnamon, cloves, and orange zest. Soft, chewy, and warmly spiced.

Treat the kids this Christmas with these scrumptious snacks that will bring out the holiday spirit in your baking!

Classic banana bread with chopped nuts and perfectly balanced sweetness—mix by hand in minutes for a reliable, never-dry loaf.

Grand Marnier cranberry muffins with chopped fresh cranberries, orange juice, zest, and a splash of orange liqueur. Yolk-free batter for tender, holiday-bright muffins.

Dave's chocolate chip oatmeal cookies: classic combo of rolled oats and chocolate chips with chewy or crispy texture options. Twelve big bakery-style cookies in 30 minutes.

Texas-style sheet cake brownies bake a thin chocolate cake-style brownie in a 9x13 pan, then crown with warm walnut chocolate buttermilk frosting poured over the hot pan. Yields 36 squares.

Traditional mincemeat with real beef and suet, the way it was made for centuries before the meatless version took over. Currants, raisins, apples, brandy, and warming spices simmer into a deeply flavored pie filling. Yields 80 servings.

Old-fashioned peanut butter cookies with crisp edges and a soft, chewy center. Chunky or smooth peanut butter, both sugars, and the classic fork-press crosshatch on top.

Dark chocolate, corn syrup, and crunchy walnuts bake into fudgy brownies with crackly tops that taste like Mom's kitchen in every bite.

Cristina's brownies are dense, fudgy, and packed with a full pound of walnuts. Built on deep unsweetened cocoa and plenty of butter, then chilled overnight so they slice into clean, bakery-size squares. A serious brownie for serious chocolate lovers.

A scrumptious banana bread that's easy to make and is perfect for breakfast, lunch or dessert!