Baked Good Recipes

Poppy seed tea bread with a dense, buttery crumb and a gentle crunch from whole poppy seeds. Makes two loaves that store well and slice beautifully.

Homemade poppyseed filling for hamantaschen made from a full pound of ground poppy seeds, honey, sugar, and egg. Traditional Jewish Purim pastry filling from scratch.

Old-fashioned hand-shaped sugar cookies rolled into rings, scored with a knife, and finished in cinnamon sugar or with sesame seeds. A simple oil-based dough that bakes up crisp and yields about 100 cookies.

Emma Lynn's pound cake with heavy cream, six eggs, and cake flour baked in a tube pan. No leavening needed. A classic Southern-style pound cake with a tight, buttery crumb.

Sour cream pound cake with a vanilla-sugar crust sprinkled on top before baking. Rich, dense, and buttery with a tender crumb that tastes even better the next day.

Povatica bread dough for the bread machine, a sweet enriched yeast dough that becomes the base for Slovenian walnut-filled rolled povatica.

Praline pumpkin pie with a candied brown sugar pecan layer baked into the bottom of a flaky homemade crust, plus a bourbon-spiked spiced pumpkin custard. Holiday pie at its richest.

Praline pumpkin pie with a buttery pecan-brown sugar layer baked beneath the spiced pumpkin custard. Topped with whipped cream and buttered pecan halves.

Prebaked pie shell using a classic lard-and-butter pastry. Blind-baked with weights for a flaky, sturdy crust ready to hold cream pies, fruit fillings, or quiche.

Pressure cooker chocolate cheesecake with dark chocolate, cream cheese, and a chocolate cookie crumb crust. Steams in 20 minutes with no cracking, no water bath fuss.

Pressure cooked lemon cheesecake comes out of the Instant Pot ultra-creamy and crack-free, with a bright lemon filling over a granola crust. The moist, gentle steam sets it silky in a fraction of oven time.

Pressure cooker ricotta cheesecake: a creamy Italian-style cheesecake with golden raisins and lemon zest, steamed to perfection in just 20 minutes under pressure. No cracks, no water bath fuss.

Quick Parmesan bread made in the food processor with whole wheat flour, buttermilk, rosemary, and marjoram. Savory, herby, and on the table in 40 minutes.

Classic choux pastry profiteroles made with just 4 ingredients: water, butter, flour, and eggs. Light, hollow puffs ready to fill with cream, ice cream, or custard.

Prune cake is an old-fashioned Southern holiday spice cake with chopped prunes, pecans, buttermilk, and warm spices, soaked with a buttermilk-butter sauce. Three-day rest deepens flavor.

Cinnamon and tart apples make this breakfast opener extra delicious.