Goose recipes

Victorian jewels, glistening mini fruitcakes: brandy-soaked candied fruit and raisins in a spiced walnut batter, baked as bite-size muffins and glazed with melted jelly so they shine. A jewel-like holiday gift.

Homemade fortune cookies cooked on a griddle, folded around a hand-written paper fortune, and cooled in muffin tins until crisp. A fun kids' project and a charming party favor for Chinese New Year.

Toasted nut spice cake with brown sugar meringue baked right on top. Cinnamon, nutmeg, and cloves in a moist sour milk batter, crowned with a crispy-chewy nut meringue layer that bakes alongside the cake.

Beaten biscuits, a historic Southern recipe made by beating dough with a rolling pin until it snaps. Crisp, tender, and shelf-stable for weeks. Makes about 100 small biscuits.

Buttermilk pound cake with brown sugar, plumped currants, anise extract, and orange marmalade glaze. A dense, deeply flavored tube-pan cake with caramel undertones and old-fashioned charm.

Fudgy brownies made with a full cup of butter and 8 ounces of unsweetened chocolate, loaded with toasted walnuts. Baked in a jelly-roll pan for thick, slab-style bars.

Bailey's fudge cake is a dense, boozy single-layer chocolate cake spiked with Irish cream and chocolate syrup, finished with a sour cream Bailey's glaze and chocolate-dipped pecan halves. Showpiece dessert, low effort.

Southern spoon bread made with cornmeal, eggs, milk, and butter. A custardy, souffleed cornbread side dish that's spooned from the dish and served hot with butter or gravy.

Coffee-almond cake with an espresso-cocoa custard baked in caramel, inverted over an amaretti cookie cake layer. A showstopping Italian-inspired dessert with two baked components.

A no-bake icebox torte layered with graham crackers, brown sugar whipped cream, and chopped black walnuts. Just 4 ingredients, zero oven time, and it gets better the longer it chills.

Bakery-style scones loaded with chocolate chips, toffee bits, and toasted walnuts. The secret? Whipped heavy cream folded into the dough for a tender, flaky crumb that rivals your favorite cafe.

Italian Christmas cookies (Patina di Natale) studded with toasted pine nuts and brightened by lemon zest. A buttery, golden-glazed cookie-cutter classic from the holiday tables of southern Italy.

Maple walnut brownies made with brown sugar, melted butter, and maple flavoring for a blondie-style bar with a caramel-like chew. Studded with walnuts and dusted with powdered sugar.

Buttery Italian pine nut biscotti brightened with fresh lemon juice and zest. Twice-baked until golden and crisp, with toasted pignoli in every bite. A cookie that keeps beautifully for weeks.

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.

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.