Baked goods recipes

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

Brown sugar bread with a cinnamon-brown sugar topping baked until golden. A quick bread that needs no yeast, just basic pantry ingredients and 25 minutes in the oven.

Brown sugar filling with chopped nuts and cinnamon for cinnamon rolls, coffee cakes, and sweet breads. A 3-ingredient streusel-style filling ready in minutes.

Homemade vol au vent shells made from puff pastry shaped around a foil ball for a hollow center. Fill with chicken, seafood, or mushroom sauce for an elegant French appetizer.

Decorating and preserving directions for Ha'Penny Friendship Bread: slit the top crust, tuck in a copper penny, tie with ribbon and wheat, then seal the loaf with glossy polyurethane for a keepsake that lasts.

Toasted country bread brushed with olive oil and oven-toasted until golden, the base for bruschetta and tomato salad toasts. Two ingredients, restaurant-quality crunch.

Sour cream pastry dough made in the food processor with flour, cold butter, salt, and sour cream. Supremely flaky and tender, ideal for galettes, hand pies, empanadas, and sweet or savory tarts.

Herbed breakfast muffins are savory, lightly sweet muffins studded with fresh chopped herbs. A great brunch pairing with eggs, soup, or cured salmon.

Handy pastry dough: make-ahead pie crust with egg and vinegar that keeps two weeks in the fridge. Makes five balls ready to roll for pies, quiches, or turnovers on short notice.

Doughnut muffins taste like old-fashioned cake doughnuts in a muffin tin. Warm muffins dipped in melted butter and rolled in cinnamon sugar, with that signature nutmeg backbone.

Favorite never fail pie crust uses shortening, vegetable oil, and a touch of corn syrup for a tender, flaky crust that rolls out without tearing. Beginner-friendly and forgiving.

Orange cube muffins with a crackling sugar-cube top dipped in orange juice. A vintage quick-bread recipe that builds flavor into every last crunchy bite.

Edible cake-decorating roses and leaves shaped from a marshmallow-and-powdered-sugar fondant. A budget-friendly alternative to professional gum paste for birthday and wedding cakes.

French doughnut muffins taste like cake doughnuts without the deep fryer: nutmeg-spiced batter baked, then dipped in butter and rolled in cinnamon-sugar while still warm.

Buttermilk chive biscuits: tender flaky biscuits with chopped fresh chives baked at 425°F for tall, golden tops. Ready in 45 minutes from start to plate.

Bulgur onion bread is an unleavened Middle Eastern flatbread of soaked bulgur, minced onion, and flour rolled paper-thin and baked on hot stones. No yeast, no rise. Five ingredients, naturally chewy with a faint onion fragrance.