Goose recipes

German-style fruit kuchen with sliced nectarines and plums arranged over a buttery almond-scented press-in crust, finished with a warm peach jam glaze.

Delicate French curled cookies (tuiles) made with butter, powdered sugar, egg whites, and vanilla. Paper-thin ovals baked until golden, then rolled around a wooden spoon handle.

Lemon dream pie sweetened with honey instead of sugar, with a silky lemon curd filling in a flaky shell topped with whipped cream. A refined, no-bake lemon pie with bright citrus flavor.

Egg-free and dairy-free corn muffins made with cornmeal, flour, shortening, and vinegar. A simple, old-fashioned recipe that bakes up golden in 20 minutes with pantry staples and water instead of milk.

Lemon yogurt poppy seed muffins with a tangy lemon glaze, made with lowfat lemon yogurt and fresh lemon zest. Tender crumb with a bright citrus punch and a satisfying poppy seed crunch in every bite.

Light snickerdoodles made with margarine, skim milk, and egg whites for less fat than traditional recipes. Rolled in cinnamon sugar with that classic cream of tartar tang.

Rhubarb nut muffins with buttermilk, brown sugar, and walnuts topped with a cinnamon-walnut streusel. Tart rhubarb and crunchy nuts in every bite. Ready in 35 minutes.

Heidesand cookies are traditional German sandies made with just three ingredients: browned butter, flour, and vanilla sugar. A crispy, nutty slice-and-bake cookie with deep caramel flavor.

Chocolate heart sandwich cookies with almond extract, pink buttercream frosting, and a peek-through cutout center. A Valentine's Day baking project with show-stopping results.

Classic French apple tarte Tatin with Granny Smith apples caramelized in a skillet and topped with buttery homemade pastry. A stunning upside-down dessert with deep golden caramel.

Rhubarb nut bread with buttermilk, brown sugar, and chopped walnuts, topped with a butter-sugar crumble. A moist quick bread that makes two loaves for sharing or freezing.

Paper-thin lemon cookies sliced from refrigerated dough, loaded with fresh lemon zest and juice. A crisp, buttery slice-and-bake cookie that spreads into translucent wafers with caramelized edges.

Sour cream sugar cookies are soft, puffy, and rolled in sugar before flattening and baking. The sour cream keeps these tender for days with a slight tang that balances the sweetness.

Buttery hazelnut sandwich cookies filled with raspberry jam and topped with a simple icing. Tiny, tender rounds that melt on your tongue.

Pumpkin swirl bread with a cream cheese and sour cream filling layered through spiced pumpkin batter. Two loaves of fall baking at its best.

Classic four-ingredient shortbread cookies made with butter, sugar, flour, and a pinch of salt. Rubbed by hand into a crumbly dough, rolled thin, and baked golden in just 10 minutes.