Baked Good Recipes

Southern buttermilk meringue pie with a tangy custard filling sweetened with brown sugar, topped with light whipped meringue. A heritage pie from old Appalachian and Southern kitchens.

Old-fashioned cake doughnuts made with cooked winter squash, cinnamon, and nutmeg, fried golden brown. These tender, spiced doughnuts taste like autumn and make about 2 1/2 dozen from a single batch.

Fluffy, moist and delicious songe cake is good at any time, it can be a simple dessert served with some cream, or can be a snack with a cup of your favorite coffee or tea!

Honey-almond rugelach are flaky cream cheese crescents rolled around honey-spiced almonds and dried cherries. A Jewish bakery classic with a sweet golden bite.

Sugar-free whole wheat cookies sweetened naturally with dates, coconut, and orange zest, rolled in ground pecans. A slice-and-bake icebox cookie with no added sugar.

Double corn muffins with cornmeal in the batter and whole corn kernels stirred in, plus a pinch of red pepper for subtle heat. Warm from the oven in 35 minutes.

Pastry cheesecake crust with butter, sugar, egg, and flour. A sturdier, cookie-like base for springform cheesecakes when graham crumbs feel too crumbly.

Entenmann's-style apple crumb cake with a yeasted braided dough filled with Granny Smith apples, cinnamon, mace, and currants, topped with a pecan crumb topping.

Old-fashioned apple-blueberry cake with chopped Granny Smith apples and blueberries baked in a buttery cream cake batter. Serve warm with sweetened whipped cream.

Jewel cookies (thumbprint cookies) rolled in chopped pecans, baked with a center depression, and filled with jelly or a maraschino cherry. A vintage Christmas cookie tin staple.

Savory fiddlehead muffins blend cornmeal and flour with cooked spring fiddleheads for a rustic side that tastes like a cross between cornbread and a wild-foraged forest walk.

Solothurner Nusstorte, a Swiss hazelnut torte with piped meringue-nut discs, a buttery sponge layer, and hazelnut buttercream. An elegant three-component European pastry.

Milky Way layer cake melts eight candy bars with butter into a chocolate-caramel-nougat batter for a moist Southern celebration cake. Tender crumb, rich frosting-friendly base, layered or sheet style.

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.

Italian-style almond drop cookies decorated with pine nuts and dusted with confectioners' sugar. A double-boiler whipped batter creates a delicate, marzipan-rich crumb that bakes up crisp on the outside.

Sugar-free apple pie sweetened entirely by plumped raisins and spiced with cinnamon, ginger, and cloves. A naturally sweet double-crust pie with no added sugar.