Goose recipes

Pineapple apple cake sweetened with apple juice concentrate and topped with coconut, walnuts, cinnamon, and diced fruit. No refined sugar in the batter, all natural sweetness.

Maple nut bundt cake with swirled layers of cinnamon-sugar nuts baked into a pudding-enriched batter, then drizzled with maple-vanilla glaze. Starts with a cake mix but tastes from scratch.

Grapefruit chiffon cake made with fresh juice and grated peel, six eggs whipped to stiff peaks, baked in a tube pan and drizzled with a citrus glaze. Light, tall, and bright.

Bulgur onion bread made easy in the bread machine, with nutty cracked wheat and savory minced onion baked into a hearty, chewy loaf. Just load the pan and press start.

Apple Danish bars layer cinnamon-spiced sliced apples between two flaky pastry sheets in a sheet pan, then drizzle with almond glaze. A sliceable Scandinavian-style coffee cake bar.

Basic pastry pie crust: four-ingredient single crust from flour, salt, vegetable shortening, and cold water. The simplest flaky pastry to master for homemade pies and tarts.

Passover bagels made with matzo meal, eggs, oil, and water. No yeast, no flour, no boiling pot — just a stovetop dough and a quick bake. Chewy on the inside, lightly crisp on the outside, and kosher for Passover.

British-style Christmas tree biscuits made with golden syrup, mixed spice, and brown sugar, baked with a hole at the top so they can be threaded with gold string and hung as edible ornaments. A traditional Christmas cookie.

Moist chocolate cake made with buttermilk, cocoa powder, vegetable oil, and boiling water. No butter needed for an incredibly tender, rich crumb that stays moist for days.

Soft molasses sugar cookies with cinnamon, cloves, and ginger, rolled in sugar with a thumbprint filled with extra crunch. Crisp edges, chewy centers, warm holiday spice.

Foolproof cheesecake with a graham cracker crust, creamy filling blended smooth in a food processor, and a tangy sour cream topping. No water bath needed, no fussy technique.

Fudge sweetarts are miniature tarts with buttery pastry shells filled with rich semi-sweet chocolate fudge and topped with a pecan half. Bite-sized, elegant, and irresistible.

An old family recipe, from Josephine Bowles Shepard, 1894-1966.

Brown bag French apple pie: a cinnamon-spiced apple pie with a buttery streusel top, baked inside a paper bag that traps steam for meltingly tender apples and a crisp, golden crumb. No top crust needed.

Hidden treasure chocolate chip cookies made with graham cracker crumbs, coconut, sweetened condensed milk, and semi-sweet chips. Tastes like a magic bar in cookie form.

Knock You Nakeds are gooey caramel brownies made from chocolate cake mix with a melted caramel and evaporated milk layer sandwiched between chocolate chips and chopped nuts. Sinfully rich.