Goose recipes

Deluxe chocolate chunk walnut cookies with semi-sweet chunks and milk chocolate morsels in a chewy brown sugar dough. Bakery-style thick cookies with two kinds of chocolate.

French cream pie is a vintage sour cream and raisin filling spiced with cinnamon, cooked custard-style in a double boiler, then chilled in a baked shell and crowned with billowy whipped cream.

Easy DIY yellow cake made from scratch with cake flour, four whole eggs, and a creamed-butter batter for a tender golden crumb. The from-scratch answer to a boxed mix.

Homemade blue corn tortillas from just three ingredients: blue cornmeal, boiling water, and flour. Earthy, nutty flavor with a striking blue-purple color on a hot griddle.

Mock cheesecake uses blended tofu, honey, lemon juice, and vanilla in place of cream cheese for a vegan-friendly, dairy-free dessert baked into a graham cracker crust. Surprisingly creamy and bright.

Two-ingredient cheese stuffed breadsticks made with refrigerated dough wound around string cheese. Freezer-friendly, lunchbox-ready, and kid-approved.

Basic chiffon cake folds whipped egg whites into an oil-and-yolk batter for a tall, springy cake with angel food's airy crumb and butter cake's moisture. Baked in a tube pan, cooled inverted.

Roll-and-cut butter crisp cookies with lemon zest and a splash of kirsch cherry liqueur. A 1986 cookie contest winner that ages two days for better flavor and keeps for six weeks at room temperature.

Layered toffee cake with angel food cake split into three layers, filled and frosted with caramel whipped cream, and covered in crushed Heath bars. No baking required.

Chewy date and nut bar cookies with a crisp edge, baked thin on a sheet pan and dusted with powdered sugar. Simple, old-fashioned, and only 6 ingredients.

Rhubarb pie sweetened with applesauce instead of additional sugar, thickened with quick-cooking tapioca, and warmed with cinnamon and nutmeg under a lattice crust. The applesauce mellows the tart rhubarb naturally.

Quick cheese and wine bread baked in a round pan with parmesan, onion, oregano and white wine. Savory biscuit-style bread ready in 45 minutes, no yeast required.

Cold-oven popovers from a five-ingredient batter, started in an unheated oven and baked into hollow, crispy-shelled rolls with steamy interiors. Marion Cunningham's foolproof method.

Zucchini carrot bread with grated vegetables, cinnamon, and chopped nuts baked into two moist loaves. The double-veggie combo adds moisture and natural sweetness. A garden-season staple.

Moravian sugar cookies rolled paper-thin and baked until crisp at the edges. Buttermilk keeps the dough tender while an overnight chill makes it rollable to 1/16-inch thickness for that signature wafer-like snap.

Light-as-air meringue kisses and edible shells made from egg whites, powdered sugar, and almond extract. Fill the shells with whipped cream and fresh fruit.