Baked Good Recipes

Tangy sourdough biscuits enriched with Monterey Jack cheese and yeast for savory flavor. Rise in fridge or at room temp for flexible timing.

Crunchy Italian orange almond biscotti, twice-baked for that signature snap and loaded with toasted almonds and bright orange zest. A no-butter cookie made for dunking in coffee or vin santo.

Granny Smith apple pie with a flaky homemade crust and a buttery brown sugar crumble topping spiced with cinnamon and nutmeg. From-scratch apple pie the way it should be.

Traditional British pikelets made from a yeasted batter cooked on a hot griddle. Like crumpets without the ring, with a bubbly surface that soaks up butter and honey.

Friendship-starter prune cake spiced with cinnamon and studded with chopped walnuts and stewed prunes. A moist, sourdough-tinged sheet cake from the Amish friendship-bread tradition.

Mississippi mud bars layer fudgy pecan-studded brownies under a glossy chocolate frosting and another shower of toasted pecans. Cut into small bars, they yield over four dozen from one 9x13 pan. Southern bake-sale royalty.

Espresso chocolate chunk cookies with cocoa, coffee liqueur, and dark brown sugar. Rich, fudgy mocha cookies baked low and slow for a dense, chewy center.

Individual mini chocolate cakes baked in ramekins with a molten white chocolate center, toasted pecans, and a topping of whipped cream and grated dark chocolate. Restaurant-style plated dessert.

Scotland's version of the scone, sometimes known as Scot's Pancake. Looks more like a crumpet, though the texture resembles a pancake.

Dilly casserole bread is a tangy, no-knead yeast loaf made with cottage cheese, dill seed, and onion flakes for a moist, savory crumb baked in a round casserole dish.

Jam Jams are old-fashioned sandwich cookies made with brown sugar and corn syrup, rolled and cut, then filled with apple butter or raspberry jam.

A two-layer cocoa cake with a cooked fudge frosting made the old-fashioned way, heated to soft-ball stage and beaten until thick. Cake flour keeps the crumb feathery light against that dense, candy-like frosting.

Parmesan bread with a full cup of grated Parmigiano-Reggiano baked into the dough, plus a hint of cayenne. A savory yeast bread with an egg white glaze and slashed top.

Dill cornmeal dumplings stir together flour, cornmeal, fresh dill, and shortening into drop dumplings that simmer on top of stews for tender, herb-flecked toppings. 16 minutes from spoon to plate.

Thick, chewy white chocolate macadamia nut cookies baked low and slow for soft centers with golden, crispy edges. Bakery-sized cookies loaded with buttery macadamias and creamy white chocolate chunks.

Lemon coconut squares with a buttery shortbread crust and a tangy lemon-coconut custard filling. Bright, chewy, and dusted with powdered sugar.