Goose recipes

Ribbon Pumpkin Pie with Crunchy Praline Pastry recipe

Pecan macaroons with oat bran, amaretto, and almond extract folded into stiff meringue and baked until golden. Naturally gluten-free cookies with crispy edges and a chewy center.

Lush lemon cake made with lemon cake mix and lemon pudding mix, soaked with a frozen lemonade and powdered sugar glaze while still hot. Intensely lemony and ultra-moist.

Heath bar cookie bars with crushed toffee candy, pecans, and brown sugar in a streusel-topped batter baked in a pan. A chewy, butterscotch-flavored bar cookie with candy crunch.

Italian ricotta cheesecake lightened with whipped cream and beaten egg whites, scented with lemon and vanilla, baked over a buttered graham crumb dusting. Airy and light.

Lower-sugar oatmeal raisin drop cookies with rolled oats, cinnamon, brown sugar, and just a quarter cup of margarine. A lighter take on the classic cookie that still delivers chewy oat texture and warm spice.

Mocha cake is a spiced coffee loaf studded with raisins, currants, and citron. Brewed coffee, brown sugar, cinnamon, cloves, and allspice create a warmly spiced fruitcake for any occasion.

Miniature bagels made from scratch with a proper boil-then-bake method, topped with poppy seeds, sesame seeds, or onion flakes. Bite-sized, chewy bagels that freeze beautifully.

Applesauce carrot and raisin bread is a butter-free quickbread sweetened with applesauce, lifted with cinnamon and shredded carrot, and studded with golden raisins.

Almond bread machine loaf with rich almond paste folded into the dough, finished with a corn syrup glaze and slivered almond crown. Sweet, fragrant, and built for breakfast or coffee.

Easy crescent Danish rolls with sweet cream cheese filling, fruit jam centers, and a vanilla glaze drizzle. A bakery-style breakfast pastry shortcut using refrigerated crescent dough.

Authentic biscotti di Prato from Tuscany. Twice-baked Italian almond cookies with toasted almonds, a pinch of saffron, and the traditional pasta-board well method. Crisp, dunkable, and built to keep.

Ukrainian cheesecake made with sieved cottage cheese, lemon zest and folded egg whites for a light, custardy crumb that lives somewhere between a New York cheesecake and a souffle. Old-world Eastern European baking.

Old-fashioned sour cream cookies with nutmeg, rolled and cut into rounds with a sugar-sprinkled top. Soft, tender, and lightly spiced with a big-batch yield of 60 cookies.

Homemade Danish pastry wreath with layers of buttery laminated dough, almond filling, and candied cherries. A holiday baking project that rewards patience with flaky, golden results.

No-bake Butterfinger angel food cake layers crumbled angel cake with vanilla cream and crushed Butterfinger bars. A 20-minute potluck dessert that vanishes from the pan in minutes.