Baked Good Recipes

Yeast ferment starter made with potato water, mashed potato, sugar, and dry yeast. Speeds up bread dough rising and adds soft texture to homemade yeast breads.

Sourdough biscuits from starter: old-fashioned fermented biscuits with a tangy, tender crumb, naturally leavened from a flour-and-water sponge and lifted with a touch of baking soda. Pioneer-style comfort.

Flour-free hazelnut cookies made with ground hazelnuts, almonds, eggs, and sugar. Naturally gluten-free nut cookies with a delicate, macaroon-like texture baked low and slow.

Honey spice ball cookies rolled in oats with cinnamon, nutmeg, brown sugar, and a tablespoon of honey. Crackle-topped holiday cookies ready in 30 minutes.

Five-grain bread baked in terra cotta flower pots with cracked wheat, rye, whole wheat, oatmeal, and rice. Honey and malt extract add natural sweetness to this rustic multigrain loaf.

Old-fashioned spoon bread made with cornmeal, scalded milk, butter, and separated eggs for a souffle-like rise. Serve it hot with butter before it falls.

Election Day cake, a historic New England yeast-raised spice cake studded with raisins, citron and nuts, warmed with cinnamon, nutmeg, cloves and mace, and glazed with confectioners' sugar. A colonial American tradition.

No-bake pumpkin patch pie with orange sherbet, whipped topping, and chopped Oreos in a chocolate cookie crust. A frozen Halloween dessert kids decorate themselves with candy pumpkins.

Three-layer moist chocolate cake with whipped egg whites folded into the batter for an airy crumb. Filled and frosted with mocha frosting for a classic from-scratch celebration cake.

Light orange sponge cake rolled with orange marmalade filling, dusted with confectioners sugar. No butter or oil, just eggs, cake flour, and orange zest.

Traditional Italian almond biscotti (Biscotti di Prato) baked twice for shattering crunch. No butter, no oil, just flour, eggs, sugar, and whole blanched almonds.

Pecan and chocolate bars with a buttery shortbread base, toffee brickle bits, coconut, and melted chocolate on top. Three layers of crunch, chew, and richness in every square.

Peanut butter crescents wrap refrigerated crescent rolls around a brown sugar peanut butter filling, then drizzle them with a peanut butter glaze. Eight rolls in 35 minutes from a single tube of dough. Quick breakfast pastry win.

Sweet roll and doughnut dough is a versatile yeasted sponge that can be fried into glazed doughnuts or baked into soft dinner rolls. Two desserts from one dough.

Rustic whole wheat quickbread with tangy buttermilk and a golden crust bakes in under an hour. No yeast, no kneading, just mix and bake.

Ham-stuffed biscuits pack diced ham, sautéed onion, garlic, and a rich cream sauce into warm, flaky buttermilk biscuits. A retro appetizer that turns brunch or cocktail hour into a crowd-pleaser.