Goose recipes

Vintage white cake layered with toasted pecans and grated semi-sweet chocolate, finished with a glossy chocolate fudge frosting. A 1960s-era bake-off showstopper.

Hawaiian banana nut bread is a one-bowl quick bread made with three ripe bananas, vegetable oil, and chopped nuts. Moist, tender, and uncomplicated. The kind of loaf that puts overripe bananas to good use.

Russian tea cakes with a buttery shortbread base, a thumbprint of jam or chopped walnuts, and a snowfall of powdered sugar. Holiday cookie tin classic.

Angel pie with crisp meringue crust holding a silky lemon curd folded into clouds of whipped cream. The shell bakes low and slow until shatter-crisp, then chills overnight for a tangy-sweet make-ahead dessert.

Chocolate turtle cake with a gooey caramel and pecan layer hidden between two devil's food cake layers, topped with a boiled cocoa frosting. Inspired by turtle candy.

Traditional Scotch shortbread with just butter, sugar, flour, and salt. Baked low and slow until pale and sandy with a pure butter crumble in every bite.

Chocolate chip sour cream cake baked in a tube pan with a hidden layer of chocolate chips and cinnamon sugar on top. A dense, moist coffee cake-style dessert.

Austrian butter cookies: simple four-ingredient nut shortbread rounds. Roll plain for tea time or sandwich with jam and chocolate frosting for traditional Austrian dessert.

Neapolitan torte stacks chocolate, vanilla, and pink cake layers with green cream cheese filling and chocolate frosting. A retro Italian-flag-colored layer cake from boxed mixes.

Christmas cream wafers sandwich tinted buttercream between sugar-coated, fork-pricked butter wafers. A retro holiday cookie that comes together with just five ingredients in the dough.

Frosty Snow Berry Cake with cranberry sauce cubes folded into a lemon-scented white cake, topped with billowy pink fluffy frosting. A vintage holiday showstopper.

Honey oat biscotti with rolled oats, cinnamon, and chopped nuts, twice-baked until dry and crunchy throughout. Sweetened with honey instead of sugar.

Oatmeal banana cupcakes sweetened with honey and mashed banana. Quick-cooking oats add hearty texture to a soft, tender crumb. Simple one-bowl method, ready in under an hour.

Chocolate potato cake made with hot mashed potatoes for an incredibly moist crumb, cocoa, cinnamon, and folded egg whites. Finished with tangy cream cheese frosting.

Super rich Black Forest cheesecake: a dense chocolate cheesecake on a chocolate-cookie crust, topped with kirsch-soaked cherries and kirsch whipped cream. The German classic reborn as a decadent cheesecake.

Spiced pumpkin or winter squash cake with a classic cooked caramel frosting. Four autumn spices, buttermilk tenderness, and a rich old-fashioned finish worth the candy thermometer.