Baked goods recipes

Special lard-based pastry dough for tourtieres (French-Canadian meat pies). A flaky, tender crust that rolls out easily and handles beautifully. Makes enough for multiple pies.

Poppy seed French bread: thick slices of crusty French bread spread with parmesan butter and poppy seeds, then baked golden on both sides. The 4-ingredient garlic bread upgrade.

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.

Easy oil pie crust with just four ingredients and no butter to cut in. This no-chill pastry rolls out fast for any single-crust pie.

Buttery toasted breadcrumb topping with parsley for casseroles. Three ingredients, five minutes, and every baked dish gets a golden crunchy crust.

Easy drop biscuits with just 5 pantry ingredients ready in 30 minutes. No rolling, no cutting, no biscuit cutter needed. Just mix, scoop, bake, and serve hot with butter and jam.

Drop biscuit batter swirled with fruit conserve using just 3 ingredients. A quick, low-fat biscuit base made with reduced-fat Bisquick, skim milk, and a ribbon of natural fruit jam.

Orange poppy seed muffies, a drop cookie-muffin hybrid made with orange sugar, buttermilk, whole wheat pastry flour, and allspice. Lightly crisp edges with a soft, citrusy center.

Sweet onion bread is a savory-sweet quick bread with caramelized onions, fresh ginger, apple juice, and a tender egg-white-lightened crumb. A unique loaf for cheese boards, soup nights, and brunch.

Keepsake biscuits, old-fashioned sweet biscuits made with butter, milk, sugar, and cream of tartar. A shelf-stable, hand-shaped biscuit designed to keep for weeks.

Pull-apart cinnamon nut bubble loaf with buttery dough balls rolled in cinnamon sugar and chopped nuts. Monkey bread in a loaf pan, ready in about an hour.

Dense, energy-packed whole wheat bread sweetened with honey, molasses, and sugar, loaded with sesame seeds and wheat germ. Baked low and slow into a hearty trail bread built for long hikes and outdoor adventures.

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.

Rich cocoa brownies topped with a mocha frosting made with instant coffee and cocoa powder. Fudgy, intensely chocolatey squares with a glossy coffee-spiked icing.

Linzer pastry dough with a full pound of butter, egg yolks, lemon zest, and vanilla. A rich, tender Austrian dough for jam-filled cookies, tarts, and meringue-topped pastries.

Hot water pie pastry using the whipped shortening method. Boiling water and milk create a smooth, easy-to-handle dough for a flaky two-crust pie without the fuss of traditional cold methods.