Goose recipes

Heath bar poke cake made with chocolate cake mix soaked in sweetened condensed milk and caramel, topped with whipped cream and crushed toffee. A make-ahead crowd pleaser.

Kentucky bourbon brown sugar pound cake: a tender bundt-style pound cake spiked with real bourbon and sweetened with dark brown sugar for a caramel-deep, slightly boozy Southern classic.

Grilled pound cake topped with a warm balsamic-strawberry glaze made from brown sugar, maple syrup, and fresh berries. Served with vanilla ice cream for an easy summer dessert.

Decadent chocolate cream pie with a graham and Oreo cookie crust filled with chocolate ganache folded into whipped cream and studded with extra crushed Oreos.

New Zealand rock cakes with butter, raisins, and orange marmalade, baked rough and craggy on purpose. A rustic teatime scone that comes together in 30 minutes with no special equipment.

Pear-apple mincemeat pie: a lattice-topped classic with homemade or jarred pear-apple mincemeat, extra sugar, and buttery pastry. Old-fashioned holiday dessert at its best.

Ale Bread: a no-yeast quick bread leavened with a bottle of ale and baking powder, optional green onions and sharp cheese baked in. Hollow-tap-test crust, ready in under an hour.

Chocolate oatmeal macaroons with cocoa, rolled oats, and a hint of almond extract. Crispy edges, chewy centers, and a rich cocoa flavor in every bite.

Mint chocolate brownie pie layers mint chocolate chips and fudgy brownie batter in a flaky pie crust, baked until set and served warm with vanilla ice cream. A rich after-dinner dessert with a built-in shortcut.

Apple pudding cake with self-making sauce: a magic one-pan dessert where apples, batter, and boiling water bake together, separating into tender cake on top and silky pudding sauce underneath.

Whole wheat bagels using a bread machine for the dough, then shaped by hand, boiled, and baked. Includes tips for bagel sticks and homemade bagel chips.

Buttery sandwich cookies stuffed with a slice of Baby Ruth candy bar, baked into pockets of melted peanut, caramel and nougat. Tender shortbread-style dough, six ingredients.

Old-fashioned persimmon cake made with ripe persimmon pulp, shortening, eggs, and a simple flour-and-leavening base. A vintage autumn bake from the Hoosier and Appalachian traditions.

Big white soft sugar cookies with buttermilk, nutmeg, and raisins that stay pale, pillowy, and cakelike. An overnight-chilled batter baked just 5 minutes for the softest cookie you'll ever make.

Braune Zucker Platzchen, traditional German brown sugar cookies with cinnamon, cloves, orange zest, raisins, and nuts. Spiced drop cookies that store well in airtight tins.

Fudgy bon bons: a chocolate truffle-like dough wrapped around a Hershey's Kiss, baked just 6 to 8 minutes, and drizzled with white chocolate. A hidden-surprise cookie that bakes up shiny and molten.