Baked goods recipes

Miracle Whip spice cake folds the salad dressing into a molasses-and-spice batter for a moist, eggless cake with deep cinnamon, clove and nutmeg warmth.

Toffee bar dessert cake with a brown sugar buttermilk batter topped with a crumb streusel, chopped Heath bars, and nuts. A crunchy-topped sheet cake baked in a 9x13 pan.

A buttery tube cake swirled with coffee liqueur, instant coffee, and cocoa. Marbled layers of rich coffee batter and chocolate make this cafe au lait cake an elegant, aromatic showstopper.

Scots shortbread with just three ingredients: flour, butter, and powdered sugar. Kneaded, patted thin, and baked low and slow until golden and crumbly.

Tangy lemon drops are tender shortbread slice-and-bake cookies made with butter, cake flour, lemon zest, and a snowy dusting of powdered sugar. Four ingredients, melt-in-your-mouth crumb.

Poppy seed tea bread with a dense, buttery crumb and a gentle crunch from whole poppy seeds. Makes two loaves that store well and slice beautifully.

Deliciously moist cupcakes packed with tempting flavors. These go splendidly with a cream cheese frosting!

All-America Apple Bread: a lighter apple loaf sweetened with honey, scented with toasted ground coriander seed, and built around shredded fresh apples. Only two tablespoons of butter.

Scotland's version of the scone, sometimes known as Scot's Pancake. Looks more like a crumpet, though the texture resembles a pancake.

Apple cheddar scones with sharp shredded cheddar, sweet apple chunks, and toasted wheat germ for nutty depth. A lighter take on the classic savory-sweet combo, baked in a single round.

Marble scones with swirled chocolate and vanilla doughs folded together for stunning ribbons of bittersweet chocolate. A buttermilk-tender showpiece scone for brunch or afternoon tea.

No-bake vinegar pie, the simplest pioneer pantry pie with a sweet-tart filling of cider vinegar and lemon extract. No eggs, no oven, just five ingredients and a pre-baked crust.

Vanilla cream pie with a silky cornstarch-thickened custard, real vanilla, and a generous mound of whipped cream. The classic American diner pie made from scratch.

Tyler pie, the classic Virginia heritage custard pie with brown sugar, vanilla, fresh nutmeg, and folded egg whites. Old-fashioned Southern dessert with simple pantry staples.

Maple syrup and brown sugar pie with a buttery crumb topping. Old Quebec-style dessert with a gooey molten filling and a nutmeg-warmed streusel cap.

Currant scones from The Painted Table restaurant, with butter cut into flaky layers and a sugar-crusted top. Bakery-style afternoon-tea scone recipe.