10,000 goose recipes

Diabetic devil's food cake, a reduced-sugar chocolate cake with bloomed cocoa, egg substitute, and added sweetener for rich chocolate flavor without the sugar overload.

Southern buttermilk hushpuppies with self-rising cornmeal, onion, and egg, deep fried until crispy and golden. A simple six-ingredient recipe that floats to the top when they're done.

Apple & Honey Scones with Sweet Cinnamon Topping recipe

Orange blossom cake, a three-layer white cake filled with orange marmalade and crowned with fluffy seven-minute orange frosting. Classic Southern tea-table dessert.

Fat-free pumpkin pie for Thanksgiving with a no-butter bread crumb crust, egg-white-only filling, and skim evaporated milk. A lighter holiday classic with all the warm spice.

White Lily pound cake bakes a classic Southern butter-and-shortening pound cake with vanilla and almond extracts in soft White Lily flour. A Southern grandmother's pound cake recipe.

Traditional flour tortillas made with lard and warm milk for a soft, pliable wrap with that authentic Mexican-style chew. Five ingredients and a hot griddle, that's all it takes.

James Beard's classic shortbread recipe uses just four ingredients: flour, sugar, butter, and egg yolk. The simple dough bakes into 32 crisp, buttery triangles or squares with a delicate golden finish.

Traditional oatmeal muffins start with overnight soaking in sour milk for extra tenderness. Add dates or raisins, bake 25 minutes for 14 rustic muffins.

Chocolate phyllo crisps: three sheets of phyllo brushed with cocoa-clarified butter, sugared between layers, and baked flat under a weight. Elegant chocolate wafer garnish for plated desserts.

Buttery coffee pecan muffins with dark brown sugar and instant coffee dissolved right into the batter. Crunchy, nutty, and ready in 40 minutes for a grab-and-go breakfast.

Iowa brownies made with chocolate syrup instead of cocoa or melted chocolate, producing fudgy, dense squares with minimal rise. A simple Midwest pantry recipe with just six basic ingredients.

Italian biscotti with Sambuca liqueur, toasted pine nuts, star anise, and lemon zest. Twice-baked for a crisp, crunchy cookie built for dunking in espresso.

Light, airy maple chiffon cake with brown sugar, walnuts, and a browned butter frosting. Eight whipped egg whites create the cloud-like texture in this classic tube pan cake.

Savory pumpkin fritters with canned pumpkin, eggs, and a hint of pepper, deep-fried golden. Serve with ham or bacon for a heritage brunch classic.

A British-style no-bake fridge cake with two layers: dark chocolate on the bottom, white chocolate on top. Both packed with crushed biscuits, chopped dates, nuts, and cream. Chill, slice, and serve.