Goose recipes

Pots de creme pie with a pound of dark Belgian chocolate, heavy cream, half-and-half, and ten egg yolks set into a graham cracker crust. Decadent French chocolate pie for serious chocolate lovers.

Frosted pecan cuplets, bite-sized butter cookies rolled in chopped pecans with a tinted buttercream center. A festive thumbprint cookie for holiday cookie trays.

Traditional German Pfeffernusse cookies with five warm spices, candied citron, and lemon. Tiny spiced rounds that dry overnight and ripen for days before eating.

Mandeltorte is a German almond torte with a buttery pastry shell, rich almond filling, raspberry jam layer, and piped lemon icing. An elegant European bakery-style dessert.

Apple raisin walnut cookies are soft, cake-like drop cookies spiced with cinnamon, nutmeg and cloves. Old-fashioned fall flavor with chunks of fresh apple in every bite.

Tri-berry pie with strawberries, raspberries, and blueberries baked under a golden lattice crust. A red-white-and-blue summer pie that works equally well with fresh or frozen berries.

Lace cookies with lemon buttercream filling, thin caramelized oat-and-molasses wafers sandwiched around a silky lemon curd buttercream. Delicate, bakery-style cookies worth the patience.

Mincemeat sundae pie blends fruit mincemeat into vanilla ice cream, packs it into a vanilla wafer-pecan crust, and finishes each slice with warm homemade caramel sauce. A festive frozen twist on a Christmas classic.

Strawberry rhubarb pie with a lattice crust, made with both cooked and raw rhubarb plus fresh strawberries and preserves. A diabetic-friendly version sweetened with fruit juice and preserves instead of sugar.

Soft drop sugar cookies with brown sugar, cream of tartar, and baking soda for that signature snickerdoodle-style crackle. Rolled in sugar, no chilling needed.

Boston cream pie from scratch: two tender cake-flour layers split by a thick vanilla pastry cream and finished with a glossy chocolate glaze that drips down the sides. The classic Massachusetts dessert, every component homemade.

Butterfinger poke cake made with German chocolate cake mix, butterscotch topping soaked into the layers, and crushed candy bars folded into whipped topping with pecans.

Sugar-free apple pie sweetened only by frozen apple juice concentrate. Sliced apples simmered with cinnamon, allspice, and nutmeg in a pre-baked pie shell. Diabetic-friendly dessert.

Greek feta bread with crumbled feta and whole eggs sealed inside a honey-sweetened yeast dough, topped with poppy seeds and baked golden. A savory stuffed loaf worth the rise time.

Double chocolate cake doughnuts made from scratch with unsweetened chocolate and buttermilk, then fried and topped with cocoa icing. Rich, cakey, and worth the overnight chill.

Lemon angel food cake baked from scratch and hollowed out to hold a lemon whipped cream filling set with gelatin. Light, airy, and bright with citrus.