Baked Good Recipes

Fat-free carrot cake made with yogurt, egg substitute, and wheat germ instead of oil and eggs. Topped with a light cream cheese frosting spiked with almond extract and lemon.

Light, fluffy cornmeal dumplings that cook right on top of your soup, stew, or stock in just 15 minutes. Small-batch recipe for one serving, easily doubled. Includes a cheese variation.

Self-crusting coconut pie that mixes in one bowl, pours into the pan, and forms its own crust as it bakes. Eggs, milk, butter, and coconut create a custardy slice with a tender brown bottom. The recipe makes two pies.

Favourite 1-2-3-4 Cake: a heritage butter layer cake built on the classic 1-2-3-4 ratio (1 cup butter, 2 sugar, 3 flour, 4 eggs). Tender, vanilla-rich, and ready for any frosting.

Classic Italian ricotta cheesecake with a buttery shortcrust base and a light, airy filling studded with candied fruit. Torta di ricotta is lighter and more delicate than American cheesecake, baked low and slow until just set.

Club cheesecake with a zwieback crumb crust and cottage cheese filling brightened with lemon zest and folded egg whites. An old-school, lighter cheesecake with a German-style base.

Creamy apple pie with a sour cream custard filling and cinnamon crumb topping. Simple Pennsylvania Dutch baking with no spices in the filling, just pure apple flavor.

Chewy oatmeal raisin cookies with warm cinnamon and nutmeg spice. Classic rounds that require overnight chilling for the best texture and flavor development.

7-Up Refrigerator Dough: a soft, enriched make-ahead yeast dough where lemon-lime soda stands in for some of the sugar. Mix today, bake tomorrow for tender rolls or coffee cakes.

Soft, golden yeast bread made with mashed butternut squash, butter, and milk. This recipe yields three gorgeous loaves with a tender crumb and subtle sweetness from the squash.

Buttermilk cake baked over brown sugar and cinnamon-spiced apple halves, then flipped to reveal a sticky caramel apple top. Make-ahead friendly and serves 8.

Ham-somes, savory ham pinwheels: a caraway biscuit dough rolled around a zesty ground-ham filling with horseradish and mustard, sliced into spirals and baked, then served with a warm cheddar cheese sauce.

I didn't use the parmesan cheese, but still tastes very well!

Whipped shortbread cookies that practically melt on the tongue. Beaten with cornstarch and powdered sugar for a cloud-light, almost feathery crumb. Top with a candied cherry or pecan half.

Italian garlic pepper bread baked in the bread machine with Parmesan, garlic powder, and cracked black pepper. A savory, cheesy loaf that slices beautifully for sandwiches or soup nights.

Got his recipe in an email. From the Harvest restaurant, Cambridge, MA