Goose recipes

Silver and gold angel food cake: a marbled tube cake swirling pale angel food whites with golden orange-yolk batter for a striking sliced reveal. Light, airy, and ready for fresh strawberries.

Authentic gorditas made with masa harina, lard, and a touch of flour. Pressed thin, griddle-seared, then fried until puffed and crispy. Ready to split and fill with your favorite toppings.

Flourless chewy oatmeal cookies made with just 7 ingredients: oats, butter, two sugars, an egg, vanilla, and salt. Naturally gluten-free with crispy edges and a soft, chewy center.

Polish cheesecake (sernik) made with drained cottage or farmer's cheese, eggs, and a cinnamon-sugar crumb topping over shortbread crust. Old-world dessert that's lighter than New York-style.

Whole wheat pie crust made with a blend of whole wheat and white flour for a nutty, flaky pastry. A simple 5-ingredient dough that works for both filled pies and blind-baked shells.

A classic white layer cake made with egg whites for a pure, snowy crumb. Tender, light, and vanilla-scented, ready for your favorite frosting.

Lard anise cookies cream pure lard with sugar and anise seeds for an Italian classic with melting tenderness and licorice perfume. Shape into letters or slice from a chilled log.

Three-layer buttermilk cake with cranberries, pecans, shredded wheat cereal, and orange zest, topped with orange cream cheese frosting. A unique, textured celebration cake with tangy-sweet flavor.

Peanut butter meringue cream pie with a silky stovetop custard, a whisper of ginger, and golden-peaked meringue. A diner classic with proper technique behind every step.

A family favourite for the holidays. Easy to make and so good!!

Ground almonds and cinnamon fold into stiff meringue to create these chewy Italian amaretti cookies where lemon zest and vanilla cut through the sweetness with bright, aromatic notes.

Crispy fried lemon rosette cookies made with a rosette iron, evaporated milk batter, and a dusting of powdered sugar. Light as air with lacy edges.

Malted coconut marble cake baked in a tube pan with swirled vanilla and chocolate malt batters, topped with coconut frosting browned under the broiler. A retro bakery-style cake with a toasty malt flavor.

Basic sweet dough is a rich, butter-and-egg enriched yeast base for cinnamon rolls, sweet breads, and holiday buns. One batch, endless directions.

Hazelnut biscotti are twice-baked Italian cookies studded with whole hazelnuts, perfect for dunking in espresso or vin santo. A simple, butter-rich version with a crunchy bite.

Pistachio and white chocolate cookies with brown sugar, butter-flavored shortening, and toasted pistachios. Chewy or crisp by choice, the classic holiday cookie tin upgrade.