10,000 goose recipes

Overnight sticky nut buns use frozen dinner rolls that rise overnight under butterscotch pudding, brown sugar, butter, and cinnamon. Wake up, bake, and invert for instant breakfast magic.

Buttery lemon anise biscotti: twice-baked Italian cookies flavored with bright lemon zest and warm anise. Crisp, dry, and made for dipping in coffee or sweet wine.

No-frost chocolate chip cake with chopped dates soaked in hot water for natural moisture and sweetness. Chocolate chips and nuts sprinkled on top before baking eliminate the need for frosting.

Lickety-Split Cocoa Cake: a one-bowl, eggless, dairy-free chocolate cake mixed with water, oil, and a splash of vinegar. The original Depression-era "crazy cake" that bakes up tender every time.

Mud and Snow Tire Cake: a German chocolate poke cake soaked with sweetened condensed milk and caramel, topped with whipped topping and crushed Heath bars. The famous five-ingredient potluck winner.

Italian nut ball cookies coated in chopped pistachios with a jelly-filled center. Almond extract and vanilla give these thumbprint cookies classic Italian bakery flavor.

Fresh apple spiced cake with cinnamon, allspice, and chopped nuts baked in a loaf or tube pan. A moist, oil-based cake where sugar-macerated apples provide natural sweetness and moisture.

New England apple pie with a butter pastry, crumb topping, and heritage apples like Northern Spy or Rhode Island Greening. Cinnamon and lemon zest brighten the filling, and a two-stage bake browns the crust without burning.

Gluten-free shortbread made with rice flour, cornstarch, powdered sugar, and butter. Four ingredients, no wheat flour needed, and the texture is just as sandy and melt-in-your-mouth as traditional shortbread.

Sugar-free apple pie sweetened entirely with concentrated frozen apple juice instead of added sugar. A diabetic-friendly double-crust classic spiced with cinnamon and nutmeg, baked golden in under an hour.

Impossible pumpkin pie blends Bisquick into the filling so it forms its own crust as it bakes. No-roll, no-fuss pumpkin pie that comes together in one blender. Eight slices in 90 minutes.

Original red velvet cake with old-school ermine frosting: tender buttermilk crumb tinted deep red, finished with the cooked-flour boiled milk icing that came before cream cheese took over.

All Bran bread soaked overnight in strong tea with mixed dried fruit and golden syrup. A dense, malty British tea bread that improves with age, served sliced and buttered.

Buttery rum muffins spiced with nutmeg and cloves, brushed with a warm rum-sugar glaze while still hot. Inspired by the classic hot buttered rum cocktail.

Vintage 5-ingredient mayonnaise cookies with no eggs, milk, or butter. Real mayo does all the heavy work for soft, tender sugar cookies with a classic fork-pressed top.

Walk to school cookies: buttery slice-and-bake shortbread with chopped pecans, dusted with powdered sugar. Make-ahead icebox cookies sturdy enough to survive a backpack and lunchbox.