Baked Good Recipes

Grape starter for sourdough bread uses wild yeast from red grape skins to build a tangy, fruity base with just flour and water. A 6-day fermentation process creates a living starter you can maintain for months.

Bread machine bagels: six simple ingredients, machine-kneaded dough, boiled then baked golden. Real chewy-crusted New York-style bagels without stand-mixer gymnastics.

Cider apple cake: a sheet cake layered with thin-sliced apples and a cinnamon-pecan-sugar streusel, built on a batter moistened with dry apple cider. Autumn on a plate.

Let your bread machine handle the dough while you create pillowy fried squares dusted with powdered sugar that taste just like the famous New Orleans café treats.

Cheddar and vegetable stuffed grill bread: cumin-scented whole wheat dough rolled around grilled vegetables and sharp cheddar, then finished on the grill. Like a smoky, handheld calzone.

Mexican cookie rings shaped by hand from a rich egg yolk butter dough, dipped in colorful sprinkles, and baked golden. Festive, buttery, and fun to make with kids.

Brown sugar cookie dough with butter, egg yolk, vanilla, and brandy. A versatile piped or spooned wafer cookie base that bakes thin, crispy, and golden in under 10 minutes.

Buttery almond cookies piped into festive wreaths, decorated with red and green candied cherries. A stunning holiday cookie that tastes as good as it looks.

Buttery pecan shortbread balls rolled in snowy powdered sugar for these melt-in-your-mouth Mexican wedding cookies. A holiday favorite that's actually simple enough for weeknight baking.

Cinnamon rolls from scratch are my family's favourite. Soft and warm with a secret ingredient.

Zucchini bread with grated zucchini, cinnamon, and vanilla that makes two moist loaves. Simple, freezer-friendly, and loaded with warm spice.

Bizcochos are traditional New Mexican holiday cookies creamed with lard, scented with orange zest, baked golden, then rolled in cinnamon sugar. The state cookie of New Mexico for Christmas and weddings.

Classic moist carrot cake studded with grated carrot, crushed pineapple, and walnuts, warm with cinnamon and topped with tangy cream cheese frosting. The pineapple keeps every slice tender and moist.

Fudgy brownie cake baked right in wide-mouth canning jars and sealed hot for gift-giving or storage. Cocoa, buttermilk, and walnuts make a rich, moist crumb that keeps beautifully in the sealed jar.

Classic chocolate refrigerator cookies made with real unsweetened chocolate. Shape the dough into a log, chill overnight, then slice and bake for 72 crisp, thin cookies.

Mini coconut cupcakes baked in muffin tins, coated in tart jelly, and rolled in shredded coconut for a vintage bakery look. Fluffy, fruity, and coated in a snowball of coconut with every bite.