Baked Good Recipes

Rustic Mediterranean olive bread with dried mint, chopped onion, and black olives baked into a round loaf. Made with a sponge starter for deep, complex flavor.

Soft sour cream cookies loaded with fresh orange juice and zest, topped with a bright orange icing. Drop cookie simplicity with bakery-level citrus flavor.

Orange molasses quick bread with chopped nuts, orange zest, and evaporated milk. A dense, aromatic loaf with deep caramel sweetness and bright citrus.

Orange walnut madeleines: shell-shaped French teacakes with orange zest, cardamom, and chopped walnuts, finished with a dusting of powdered sugar. Elegant holiday cookies to pair with coffee.

Hot water pie pastry using the whipped shortening method. Boiling water and milk create a smooth, easy-to-handle dough for a flaky two-crust pie without the fuss of traditional cold methods.

PBO snackers: peanut butter oatmeal cookies with cinnamon, nutmeg, and chocolate chips. Chewy-centered, crisp-edged lunchbox classics that bake up in 15 minutes flat.

Peach crumb cake with an almond paste pound cake base, fresh peach slices, brown sugar crumb topping, and sliced almonds. Dense, buttery, and freezer-friendly for up to a month.

Creamy warm peach pie, perfect during summer peach season.

Peanut butter cookie pops made with a buttery peanut butter dough, rolled thin and cut into shapes, then sandwiched with candy melts on lollipop sticks. Great for kids' parties and bake sales.

Peanut butter oat bars topped with melted chocolate chips. A one-bowl, mix-and-spread recipe with chewy oats, brown sugar, and a rich chocolate or chocolate-peanut butter frosting.

Philadelphia-style sour cream apple pie in a butter crust, topped with a brown sugar walnut streusel. The Pennsylvania classic that swaps lattice for custard and crunch.

Pots de creme pie with a pound of dark Belgian chocolate, heavy cream, half-and-half, and ten egg yolks set into a graham cracker crust. Decadent French chocolate pie for serious chocolate lovers.

Brown sugar pound cake topped with butter-toasted pecan frosting. Tall Bundt with a dense crumb, deep caramel notes, and a nutty browned-butter glaze that drips down the sides.

Praline cookies fold crushed homemade pecan praline candy into giant brown sugar drop cookies, finished with a chocolate drizzle. Bakery-style oversized cookie perfect for gifting.

Enhanced prune filling for hamantaschen with chopped raisins, nuts, lemon juice, and nutmeg. A quick upgrade to jarred filling that takes 5 minutes.

Creamy pumpkin pie enriched with real maple syrup and warm spices bakes into a silky autumn dessert that tastes like fall in Vermont.