Goose recipes

Touchdown football cake: a round yellow cake mix transformed into a football shape with milk chocolate frosting and piped vanilla laces. The Super Bowl party showpiece kids and adults both love.

Jam tarts press tender cream cheese pastry around dollops of fruit jam for bite-size, flaky tea-time pastries with golden browned edges. A 7-ingredient throwback for the cookie tin.

Rich chocolate cake with cocoa, buttermilk, and a hot-water finish for an extra-moist crumb. The classic one-bowl chocolate sheet cake that bakes up dense, dark, and tender every time.

Easy orange chiffon cake uses an angel food cake mix as a shortcut to a fluffy, citrus-bright chiffon. Folded with whipped egg whites, fresh orange zest, and oil for that classic light-as-air texture.

Maple-frosted golden cake layers a tender butter-yellow sponge under a fluffy boiled maple frosting made with pure maple syrup and beaten egg whites. Old-fashioned bakery style.

Saltine cracker torte folds crushed soda crackers and walnuts into stiffly beaten egg whites for a flourless meringue-style dessert topped with whipped cream and chocolate syrup.

Apricot brandy cake layers a tender, spice-kissed crumb with sticky apricot preserves and brandy buttercream frosting. The secret? Apricot baby food keeps the cake moist and fruit-forward with zero fuss.

Apricot drop cookies fold chopped dried apricots into a quick brown-sugar batter brightened with orange juice and zest. Soft, chewy drops with bursts of fruit in every bite.

Applesauce spice cake, low-fat Bundt with whipped egg whites for lift, warm cinnamon-nutmeg-clove-ginger spice, and dark corn syrup for moisture. No butter, no whole eggs, still tender and richly flavored.

Creamy lemonade pie folds frozen lemonade concentrate, instant vanilla pudding, and whipped topping into a graham cracker crust. No-bake, freezer-friendly, tart-sweet summer dessert.

Classic Joe Froggers are old-school New England molasses cookies sized like dinner plates, spiced with ginger, cinnamon, and nutmeg for a chewy, sailor-strong bite that holds up for weeks in a tin.

Key lime cream pie cooks the egg yolks with fresh key lime juice for a custard-thick filling, then crowns it with billowy sweetened whipped cream on a buttery graham cracker crust.

Old-fashioned custard pie with a lard-and-butter crust and a silky egg-milk filling dusted with nutmeg. Simple farmhouse dessert with a classic five-ingredient filling.

Big batch homemade hamburger buns: a soft yeasted dough made with scalded milk and shortening. Yields four dozen buns, perfect for a backyard cookout crowd.

Heavenly cream cake built from a store-bought angel food cake split into three layers, filled with vanilla pudding, and draped in a quick homemade chocolate sauce that pools on the plate.

Fruit custard pie pours a silky scalded-milk custard into a pastry shell, then tops it with fresh berries that sink and bake into pockets of jammy fruit. A simple British-style dessert with six pantry ingredients.