Goose recipes

Apple or pear upside-down cake baked in a cast iron pan with a buttery base and golden caramelized fruit. A simple six-ingredient cake with crisp sugary edges and tender fruit on top.

Le Bisse are traditional S-shaped butter cookies with lemon zest, made from a simple egg-butter-flour dough. Crisp and golden, these French-style cookies have an elegant shape and delicate crumb.

Parisian hearts, a French almond cookie sandwich cut in heart shapes, filled with lemon icing and raspberry jam peeking through a cutout center. Elegant, buttery, and bakery-beautiful.

Pfefferneusse are traditional German pepper cookies with molasses, star anise, cinnamon, allspice, and black pepper, rolled in powdered sugar. This old-world recipe mellows for weeks in stoneware for the best flavor.

Lemon pistachio quick bread with lemon-rubbed sugar, buttermilk, and chopped pistachios, soaked with a hot lemon syrup glaze while still warm from the oven.

Mocha zucchini bread with cocoa powder and instant coffee folded into a moist quick bread batter with grated zucchini. A chocolate-coffee twist on classic zucchini bread.

Gold cake is a rich, egg yolk-based layer cake with lemon zest, frosted and sprinkled with shredded coconut. Six egg yolks give this two-layer cake its golden color and tender, velvety crumb.

Classic rolled sugar cookie cutouts with a tender butter-and-cream dough, sprinkled with red and green colored sugar before baking. Holiday cookie-tin staple.

Rolled oat icebox cookies. Slice-and-bake dough with butter, brown sugar and quick oats for crisp, lightly caramelized cookies made from a log you can keep in the fridge.

Pfeffernüsse-style German spice cookies with cinnamon, cloves, nutmeg, mace, and allspice, finished with a drop of brandy before baking. A traditional holiday cookie that keeps for weeks in a tin.

Old-fashioned gingersnap cookies with molasses, ginger, and cinnamon, rolled in sugar and baked until crinkly. Oil-based for a chewy center with crisp edges.

Deep-fried fruit cookies with a jelly center, spiced with cinnamon and nutmeg, then dusted in powdered sugar. Crispy outside, jammy inside.

Honey apple pie with Granny Smith apples in a honey-cream sauce dusted with cinnamon and nutmeg. Open-faced, no top crust, and caramelized to golden perfection.

Chocolate covered marshmallow cookies with a soft vanilla base, a melted marshmallow top, cocoa frosting, and a pecan half. Like homemade Mallomars.

Penuche topped cake with a brown sugar, butter, and nut streusel baked right on a vanilla sheet cake. Served warm with whipped cream for a caramelized, crunchy finish.

Orange shortbread hearts dipped in bittersweet chocolate. Buttery, citrus-scented cut-out cookies with a glossy chocolate half-dip for Valentine's Day or any occasion.