10,000 goose recipes

Authentic biscotti di Prato from Tuscany. Twice-baked Italian almond cookies with toasted almonds, a pinch of saffron, and the traditional pasta-board well method. Crisp, dunkable, and built to keep.

Homemade Danish pastry wreath with layers of buttery laminated dough, almond filling, and candied cherries. A holiday baking project that rewards patience with flaky, golden results.

Almond cinnamon-raisin biscotti with brandy and vanilla, twice-baked in the classic Italian style. Crisp, lightly spiced cookies for dipping in coffee, tea, or a glass of vin santo.

Strawberry oat crumble pie with fresh strawberries layered between a brown sugar oat crust and crumble topping. Serve warm or chilled for a syrupy filling.

Chocolate-coconut macadamia pie: a Hawaiian-style dessert pie with semi-sweet chocolate chips, shredded coconut, and dry-roasted macadamia nuts in a brown sugar custard. Tropical pecan-pie territory.

No-bake rum balls made with crushed vanilla wafers, pecans, cocoa, powdered sugar, and real rum. A classic Christmas cookie tin staple rolled in powdered sugar.

Double peanut butter cake with creamy PB baked into the batter and chunky peanut butter frosting on top. A single-layer sheet cake built for peanut butter lovers.

Blueberry crunch cake bakes a buttermilk cornmeal cake under a crown of fresh blueberries with a cinnamon-sugar crackle on top. Lighter than coffee cake, sweeter than cornbread. The Southern morning cake that disappears fast.

Homemade crunchy coating mix with cornmeal, cornflake crumbs, Parmesan, toasted sesame seeds, and herbs. A Shake 'n Bake alternative you can keep in a jar for weeks.

Cornmeal cookies blend stone-ground cornmeal with flour for a sandy, slightly crunchy crumb. Studded with dried cherries or raisins and warmed with nutmeg. An Italian-American Christmas tin staple.

Surprise-center butter cookies with 4 hidden fillings: Andes mints, cherries, chocolate chips, and pecans. Each batch gets its own color-coded icing. A fun holiday baking project.

Buttery shortbread bars layered with tart raspberry jam, crowned with glossy meringue studded with toasted almonds and coconut shreds.

Homemade breadsticks with a simple olive oil yeast dough rolled into thin ropes and baked until crispy and browned. Plain or seeded with fennel, caraway, or poppy seeds. Keeps for weeks.

The laziest, most crowd-pleasing dessert you'll ever make. Cherry pie filling, crushed pineapple, yellow cake mix, melted butter, coconut, and pecans. Just layer, dump, and bake.

Apple pie with a twist: cinnamon Red Hots melt into the filling with walnuts and a crumbled pie crust topping. Bubbling, spicy-sweet, and utterly irresistible.

Whole wheat carob chip banana bread made without eggs or dairy. Sweetened with sucanat and ripe bananas, this makes two tender loaves in under an hour.