Baked Good Recipes

Two-loaf zucchini nut bread with shredded summer squash squeezed dry, cinnamon-scented batter, and chopped nuts folded throughout. The end-of-summer garden gift loaf.

Provolone oregano focaccia is a hearty Italian flatbread with whole wheat and semolina flour, garlic-infused olive oil pooled in the dimples, and provolone cubes baked into the dough. Bread-machine-free.

Currant and orange muffins made with rice flour, ground almonds, and beaten egg whites for a tender, gluten-free crumb. Naturally sweetened with honey and fresh orange juice.

Mashed potato biscuits with buttermilk, honey, and brown sugar for soft, fluffy texture that stays moist for days. A great way to use up leftover mashed potatoes.

Banana fudge walnut brownies pack mashed banana into a fudgy chocolate brownie with crunchy walnuts. A clever way to use overripe bananas in a different dessert.

Lemon cream cupcakes with sour cream batter, fresh lemon zest, and a tangy lemon buttercream frosting. Moist, dense, and bursting with bright citrus flavor.

Maple leaf pumpkin pie sweetens the spiced pumpkin custard with a half cup of pure maple syrup, then crowns the cooled pie with pastry maple leaves baked separately to a golden brown. A festive Canadian-style holiday dessert.

Bread machine French bread: crusty golden loaves with chewy interior, slashed and brushed with egg wash. Two long baguettes from one easy bread machine cycle.

Banana chocolate bundt cake with mashed ripe bananas and Dutch-process cocoa for deep, fudgy flavor. Sour cream keeps the crumb tender. Bakes in a 12-cup bundt for a striking, fluted finish.

Traditional English jam tarts with a buttery honey-sweetened pastry, lemon zest, and a spoonful of your favorite jam folded into triangles. Classic British tea-time treat.

Texas-style San Jacinto biscuits made with vegetable shortening for tender, flaky layers. Six pantry ingredients turn into 24 warm biscuits in 30 minutes.

Hawaiian banana bread blended in a blender for an ultra-smooth tropical-style loaf. Just 7 ingredients, sweet and tender, makes muffins or a single loaf.

Fresh tart cherry pie with a flaky double crust and just five ingredients. Summer baking at its most honest, no canned filling required.

Quick banana apricot bread with ripe banana pulp, chopped dried apricots, and a hint of lemon zest. Tender loaf with chewy apricot bits and a brighter twist on classic banana bread.

Sunrise scones with sweet currants, a tender half-and-half crumb, and pretty scalloped edges. Small bakery-style scones cut with a fluted cutter for breakfast tea or brunch.

Whisky pumpkin pie made from scratch with roasted fresh pumpkin, a full cup of whisky, butter, cream, and stiff-beaten egg whites for a souffle-light texture. A heritage holiday recipe.