Baked goods recipes

Light, fluffy and delicious cookies are great treats at any occasion.

Old-world apple strudel with dough stretched by hand until paper-thin, wrapped around cinnamon-spiced MacIntosh apples. The real from-scratch method, no phyllo, with bread crumbs to keep it crisp.

Classic French brioche a tete, the buttery, golden topknot rolls baked in fluted tins. A rich egg-and-butter dough chilled overnight for the tenderest crumb, with a traditional floating-sponge yeast start.

Oatmeal raisin cookies made with egg whites for a lighter, crisper edge. Cinnamon, nutmeg, and chewy raisins in a classic chilled-dough recipe.

Individual mini chocolate cheesecakes that freeze very well and use simple ingredients. Easy bake in a muffin tin.

Max's chocolate chip cookies fold rolled oats into a buttery brown-sugar dough for extra chew, loaded with semi-sweet chips. A heartier, oatmeal-laced take on the chocolate chip classic.

Traditional English jam tarts with a buttery honey-sweetened pastry, lemon zest, and a spoonful of your favorite jam folded into triangles. Classic British tea-time treat.

Tender chocolate chip cookies with golden edges prove that low-fat baking can deliver real flavor when you swap butter for margarine and use egg whites strategically.

Easy bread machine rye bread with a touch of rye flour and bread flour base. Light, tender deli-style rye perfect for sandwiches without the dense pumpernickel weight.

Strawberry rhubarb pie layers fresh strawberries and rhubarb with a sugar-flour blend under a sparkling sugar-glazed double crust. The classic spring fruit duo at its sweet-tart best.

Classic peanut butter cookies with crackly criss-cross tops, crisp edges and a soft chewy middle. A chilled dough builds deeper flavor and prevents spread.

Very moist, flavorful bread. The apple cider gives it a nice flavor. I subbed dried cranberries for the raisins and for the nuts, I used chopped pine nuts. Thanks for this nice addition to my fall repertoire.

Easy homemade focaccia, with the bread machine doing the kneading. Hand-dimpled, drizzled with extra-virgin olive oil and showered with coarse salt and rosemary. A crisp-edged, golden Italian flatbread.

Molasses oatmeal raisin cookies use just 2 tablespoons of dark molasses to deepen the flavor of classic raisin oat cookies, with cinnamon and rolled oats. Old-fashioned chewy lunchbox favorite.

Six-ingredient pumpkin bundt cake from yellow cake mix, eggs, oil, pumpkin puree, pumpkin pie spice, and nuts. The shortcut autumn bake for potlucks and last-minute hospitality.

Sweet pie dough (pate sucree) made in a food processor with butter, eggs, sugar, and flour. The buttery, slightly sweet pastry that elevates fruit pies and tarts.