Baked Good Recipes

Crispy, golden corn sticks rolled in melted butter and baked until crunchy. Made with creamed corn for a tender, slightly sweet center. Ready from scratch in under 30 minutes.

Cinnamon sugar cookies with a tender shortening-based dough, brushed with egg white and topped with a cinnamon sugar sparkle. Crisp edges, soft centers.

Mom's yellow cake with butterscotch frosting is a three-layer buttermilk cake with folded egg whites for lightness, topped with a boiled brown sugar and butter frosting. A true from-scratch heirloom recipe.

Finnish blueberry yogurt pie (mustikkapiirakka) with a press-in butter shortbread crust and a tangy lemon-vanilla custard. Fresh blueberries bake right into the filling for the iconic dessert of every Finnish summer.

Towering chocolate layer cake with whipped cream filling and rich chocolate frosting beaten over ice. Deep cocoa flavor in every bite.

Batter bread is an easy bread-machine loaf enriched with egg and milk for a soft, tender crumb, flavored with chopped garlic and toasty sesame seeds. A savory homemade bread with almost no effort.

German springerle, the classic embossed anise cookie made with eggs, sugar, flour, and crushed anise seed. Patterned with a springerle roller and dried overnight to lock in the design before baking.

Texas-style chocolate sheath cake with buttermilk and a warm marshmallow-nut cocoa icing spread on while the cake is still hot. One pan, one hour, and feeds a crowd.

Cocoa bread made with yeast, cocoa powder, and eggs for a soft, lightly sweet chocolate loaf. A unique homemade bread with deep cocoa color and subtle chocolate flavor.

Light chocolate layer cake from Hershey's with cocoa, skim milk, margarine, and a splash of vinegar for tender crumb. An egg-free, reduced-fat layer cake that bakes up moist and fluffy.

Egg-free yellow cake with cake flour, liquid egg substitute, and a touch of sugar substitute for a lighter, lower-sugar bake. Soft, tender crumb that proves you don't need eggs to get a classic vanilla cake.

Norwegian cookies (biscotti-style) with chocolate chips and a cinnamon sugar topping. Dough baked in long rolls, then sliced diagonally into crisp strips. One batch makes four dozen.

Spiced molasses hermit bars with apple butter, raisins, cinnamon, allspice, and cloves. Chewy, warmly spiced, and lighter than traditional hermit cookies.

Homemade lavash crackers topped with sesame and poppy seeds, baked crisp and golden. A thin, crunchy flatbread that breaks into rustic shards for serving with butter, dips, or cheese.

Lemon chiffon cake with bright lemon juice, fresh zest, and a cloud-light crumb leavened by stiff-beaten egg whites. The vintage springtime cake that's still impossible to beat.

Wheat-free fruit and nut muffins made with rice flour and cornstarch, loaded with dried apricots, fresh cranberries, and chopped cashews. Sweetened with honey.