Goose recipes

Prune Buns are old-fashioned yeasted sweet buns filled with prune preserves - built on an overnight sponge starter and a butter-rich dough, finished with powdered sugar.

Pineapple meringue pie with a cornstarch-thickened pineapple-lemon filling under tall, glossy peaks of beaten egg white. A bright, citrusy twist on the classic lemon meringue.

Easy apple cinnamon bundt cake made with yellow cake mix and applesauce instead of oil or butter. A moist, swirled cake with just five simple ingredients.

Peanut butter snack loaf made with Bisquick for a dense, nutty quick bread with no yeast or rising time. Five simple pantry ingredients and one bowl, baked in under an hour.

Soft, cakey cranberry drop cookies loaded with whole fresh cranberries, walnuts, and a touch of lemon juice. Makes 3 dozen festive holiday cookies with a tender crumb.

Oatmeal scones with hearty rolled oats, sweet currants, and whole wheat pastry flour. Fiber-rich scones with crisp edges, a tender chewy center, and a glossy egg-washed top.

Cajun shrimp bread stuffed into a hollowed French loaf with toasted bread crumbs, sauteed onions, paprika, and melted cheddar on top. A Louisiana-style appetizer or party centerpiece.

Peanut Butter Ho Ho Cake with a devil's food cake base, fluffy whipped peanut butter filling, and pourable chocolate frosting. A nostalgic, no-fuss dessert that starts with a cake mix.

Black velvet cake is a dark, rich tube cake built on devil's food mix and instant chocolate pudding. Studded with chocolate chips and toasted slivered almonds for crunch in every slice.

Maple pumpkin cheesecake on a graham cracker crust, topped with a maple pecan glaze. Creamy, warmly spiced, and rich with real maple syrup, cinnamon, and nutmeg.

Cashew nut cookies with brown sugar, sour cream, and a buttery vanilla icing topped with whole cashews. Soft drop cookies with a caramel-like depth from the brown sugar base.

Old-fashioned vinegar chocolate cake with sour milk, melted chocolate, and a vinegar-baking soda fizz for lift. A heritage two-layer recipe with a tender, velvety crumb.

Pineapple zucchini bread with crushed pineapple, cinnamon, raisins, and chopped nuts baked into a moist, tender quick bread. Two-loaf recipe perfect for freezing or gifting.

Classic Italian almond biscotti with toasted whole and chopped almonds, twice-baked for crisp dunkable texture. Just six ingredients. Pairs perfectly with espresso or vin santo.

Impossible fudgy nut pie that makes its own crust as it bakes. Melted sweet chocolate, brown sugar, and biscuit mix blended smooth then topped with chopped nuts.

Flourless walnut cake with ground walnuts, whipped egg whites, and lemon zest. Naturally gluten-free, dramatically tall, dusted with powdered sugar and cocoa.