Baked Good Recipes

Harvest apple bread with three cups of fresh chopped apples in a brown sugar batter, topped with a warm cinnamon-almond streusel. Dense, moist, and loaded with fruit.

Simple cookie bars with a cake-like base topped with fruit pie filling and powdered sugar. A vintage sheet pan dessert that feeds a crowd with minimal effort using canned filling.

Lapland biscuits, a vintage popover-style breakfast bake with airy soufflé-like centers and crisp edges. Just seven pantry ingredients, served warm with butter and jam.

Moist Jewish apple cake layers cinnamon-sugared Granny Smith slices into a tube-pan batter made with applesauce and orange juice for an oil-free, dairy-free dessert that stays tender for days.

Anadama bread is a traditional hearty dark yeast bread from New England featuring molasses and cornmeal.

Oatmeal pie crust adds rolled oats to a classic shortening pastry for nutty flavor and a sturdier base. Holds up to wet fillings like pumpkin, custard, or cream pies without going soggy.

Orange sugar-crusted meltaway cookies with chocolate chips and chopped nuts, dipped in fresh orange juice and rolled in sugar to form a delicate citrus-sugar shell. A bright, buttery shortbread-style holiday cookie.

Polish butter cookies with hard-cooked egg yolks pressed through a sieve for an ultra-tender crumb. Almond and vanilla scented, cut into tiny hearts and stars.

Classic French profiteroles with choux pastry puffs, vanilla ice cream filling, and warm chocolate sauce. Make-ahead dessert that scales for a crowd.

Soft apple cookies loaded with diced raw apple, raisins, and warm spices like cinnamon, ginger, and cloves. A big-batch drop cookie with a moist, cake-like crumb.

Rhubarb cheesecake with tart rhubarb sauce swirled into a lemon-scented cream cheese filling and spooned over the top. A creamy, spring-bright dessert with that signature sweet-and-sour bite.

Rhubarb-apple bread with tart rhubarb and sweet apples in a spiced quick bread with cinnamon, cloves, and chopped nuts. Makes two loaves that keep for 10 days refrigerated.

Shasta Mountain brownies double down on chocolate with bittersweet chocolate, butter, eggs, and crushed chocolate chip cookies folded into the batter for a fudgy, soft-centered brownie speckled with toasted pecans.

Crispy golden wheat scones with plump raisins, ready in 25 minutes for guilt-free breakfast treats that skimp on fat but not on taste.

Sweet potato bread, a soft, golden yeast loaf enriched with mashed sweet potato and eggs and studded with raisins. The sweet potato keeps the crumb moist and tender. A lightly sweet bread, lovely with butter.

Fudgy sheet pan brownies made with unsweetened chocolate, sour cream, and walnuts, then slathered with a glossy chocolate icing while still warm. Big batch, big flavor, gone fast.