Baked goods recipes

Chocolate-almond sandwich cookies with ground almond cocoa wafers and whipped white chocolate ganache filling. An elegant, slice-and-bake cookie that keeps for a week.

Traditional Rhode Island johnnycakes from scratch: thin cornmeal griddle cakes scalded with boiling water, then slow-fried until lacy edges form a crackly golden crust.

New Mexico spoon bread baked in a cast iron skillet with creamed corn, green chiles, and melted cheese. A custard-soft cornbread with Southwestern heat you slice like pie.

Honey nugget cookies are chewy, oat-packed drop cookies sweetened with honey and brown sugar, spiced with cinnamon. A vintage church-cookbook recipe that bakes up tender on the inside, lightly crisp at the edges.

Orange macadamia nut cookies are buttery shortbread diamonds with chopped macadamias and bright orange zest. Just five ingredients, no eggs, rolled and cut for a tea-tray cookie that bakes up tender and crisp.

Sicilian sesame seed cookies with a tender, crumbly interior coated in nutty toasted sesame. These Italian bakery favorites make 6 dozen and disappear twice as fast as you'd expect.

Orange chocolate tea bread with Grand Marnier, walnuts, and chocolate chunks baked into a buttery loaf, topped with a melted chocolate-orange liqueur glaze. Rich and elegant.

Praline macaroons from Mississippi: chewy meringue cookies built on whipped egg whites, brown sugar, and toasted pecans, each one crowned with a whole pecan half. Crisp shell, soft center, pure Southern bakery counter.

Wow, this cake was so moist and delicious. My family really enjoyed it. Thanks for sharing the recipe.

Glazed apple gem cookies: small drop cookies with chopped apple, raisins, and nuts, dipped in apple juice glaze while warm. Soft, spiced, and packed with fall flavor.

Whole wheat milk bread: a soft, slightly sweet sandwich loaf made with milk, oil, and a mix of whole wheat and bread flour. Makes 6 small loaves. Freezes beautifully.

Old fashioned gingerbread cake made with a surprising secret: tomato soup replaces the liquid in gingerbread mix for an incredibly moist, spiced cake with raisins and walnuts.

Old-fashioned raisin pie with brown sugar, walnuts, and a hit of orange drink mix in the filling. The double-crust country dessert often called funeral pie for its long shelf life.

Oatmeal crusty top apple pie pairs a tender lard-and-oat bottom crust with a brown sugar streusel topping. Cinnamon-spiced apples bake under a crunchy oat crumble for a single-crust pie that drinks like dessert and breakfast at once.

Meringue-Topped Apples (Apfel Mit Meringue) recipe

Almond slices are loaded with chopped almonds in an oil-based dough and sliced warm. A pareve mandelbrot-style cookie that travels well, keeps for weeks, and gets better with time.