Goose recipes

Pumpkin black walnut biscuits are tender Southern-style biscuits made with pumpkin puree, buttermilk, and chopped black walnuts, scented with cinnamon, nutmeg, and allspice. Subtle, savory-sweet, fall on a plate.

Old-fashioned lard cookies with buttermilk and a hint of nutmeg. A heritage rolled cookie recipe with the soft, tender crumb only lard can deliver.

Filled devil dogs are homemade chocolate sandwich cookies with a fluffy cooked-flour cream filling. A nostalgic copycat of the classic Drake's snack cake, soft, cocoa-rich, and bakery-fresh.

Reduced fat pumpkin pie made with fat-free sweetened condensed milk and egg whites only. Same warm spices, same creamy texture, with significantly less fat than traditional pumpkin pie.

Master magic lemon pie sets sweetened condensed milk with fresh lemon juice and zest, no cooking required for the filling. Crowned with a billowy meringue over a cinnamon-graham crust.

Lemony zucchini bread with finely shredded zucchini, fragrant lemon zest, and a hint of cinnamon. Buttery quick bread that bakes into two tender loaves with a delicate crumb.

Cheesy garlic bread with melted Swiss, garlic butter, and parsley spread between slices of French bread. The pull-apart loaf appetizer that ruins regular garlic bread for everyone.

Mocha layer cake built with cake flour, cocoa, and strong brewed coffee, sandwiched with sweetened whipped cream folded with dates and nuts. A vintage two-layer dessert dusted with powdered sugar.

Knäckebröd, the traditional Swedish rye crispbread baked thin and crackling. Just six pantry staples turn into snappy crackers, perfect with butter, cheese, smoked salmon, or pickled herring.

Lemon poppy seed muffins made with fat-free sour cream, egg substitute, and a third cup of fresh lemon juice. Sugar-dusted tops, tender crumb, lighter take.

Susan's chocolate chess pie sets a velvety cocoa custard of butter, sugar, eggs, and evaporated milk into two flaky shells. The Southern dessert with a crackly top and fudgy center.

Cinnamon sherry biscochitos, the official state cookie of New Mexico, crisp anise-scented butter cookies with a splash of sherry and cinnamon sugar coating.

Beige brownies are old-school blondies built on brown sugar, vanilla, and chopped walnuts. One bowl, one pan, butterscotch-toned crumb. The chocolate-free brownie worth knowing.

Marble scones with swirled chocolate and vanilla doughs folded together for stunning ribbons of bittersweet chocolate. A buttermilk-tender showpiece scone for brunch or afternoon tea.

Almond torte made in the food processor with almond paste, butter, and a generous lift of eggs. Dense, marzipan-rich, and ideal with coffee. The processor method takes the work out of beating.

Apple cheddar scones with sharp shredded cheddar, sweet apple chunks, and toasted wheat germ for nutty depth. A lighter take on the classic savory-sweet combo, baked in a single round.