Baked goods recipes

Harvest pie made with Granny Smith apples and green tomatoes, spiced with cinnamon, cloves, and nutmeg, finished with a lattice crust. A rustic fall deep-dish pie with optional rum.

Classic custard pie made with eggs, sugar, scalded milk, and cream, finished with warm nutmeg. A two-stage baking method sets the crust crisp before gently cooking the silky vanilla custard.

Patriotic jello cake is a red-white-and-blue poke cake with strawberry and blueberry jello soaked into a white cake, frosted with whipped topping. A July 4th potluck classic that slices into stripes of color.

Buttery lemon-scented shortbread base spread with cherry pie filling and dotted with flattened dough rounds on top. A cobbler you can eat with your hands.

Kahlua pecan pie cookies with a buttery brown sugar cookie cup filled with a caramel pecan center spiked with coffee liqueur. A two-bite spin on pecan pie.

Rich chocolate sheet cake made with hot coffee and cocoa powder, topped with tangy cream cheese frosting. The coffee deepens the chocolate without adding coffee flavor.

Italian sausage bread stuffed with sausage, mozzarella, onion, and bell pepper rolled into pizza dough. Bakery-style sliced bread that doubles as a meal.

Roll-and-cut almond cookies with toasted sliced almonds folded into a buttery dough and finished with a dusting of powdered sugar. Crisp edges, tender centers, and a double hit of vanilla and almond extract.

Low calorie oatmeal cookies made with oat bran, quick oats, apple juice, and just a touch of margarine. No flour, no butter, all the chew.

Bobalky are traditional Slovak Christmas bread balls made from soft yeast dough, baked golden, doused in boiling water, then tossed with poppy seeds and melted butter. A cherished holiday tradition.

Two layers of chocolate-mint cheesecake on a crushed Thin Mint cookie crust, finished with peppermint chocolate ganache. Girl Scout cookie season just became a year-round affair.

Double chocolate chunk biscotti loaded with cocoa, white chocolate chunks, and semisweet pieces. Twice-baked Italian cookies built for serious coffee dunking and long shelf life.

Ultra-moist zucchini cake loaded with cinnamon, chopped nuts, and vanilla, baked in a tube pan and smothered in tangy lemon cream cheese frosting. Shredded zucchini keeps every slice incredibly tender.

Crunchy Italian taralli made with white wine and cracked peppercorns. These boiled-then-baked bread rings from Southern Italy are the ultimate snack for antipasto boards and wine night.

A lemon cake mix gets a serious upgrade with orange juice and fresh blueberries, then frosted with a homemade citrus cream cheese whipped frosting loaded with fresh orange and lemon zest. Semi-homemade but nobody will know.

Orange muffins packed with citrus: 1¼ cups of orange juice in the batter and a juicy orange segment crowning every cap. Tender from a butter-shortening combo, makes three dozen for brunch.