Baked goods recipes

Southern cream apple pie with par-cooked tart apples in a sour cream custard, finished under the broiler with a buttery flour topping. Makes two 9-inch deep-dish pies for a crowd.

No-bake sour cream pumpkin pie layered with spiced pumpkin chiffon and sweet whipped cream, finished with toasted pecans. Gelatin-set filling means a stunning autumn pie with no oven time for the filling.

Favourite sour cream apple pie tosses tart apples in a vanilla sour cream custard, then crowns it with a crunchy walnut-cinnamon sugar topping. No butter in the topping means a cleaner, crispier nut crust.

Southern chocolate pecan pie loaded with sweet chocolate, corn syrup, pecans, and a hit of coffee in both filling and topping. Classic Southern pecan pie crossed with a mocha mousse finish.

Cookie brittle with chocolate chips and walnuts pressed into one pan, baked, then snapped into snappy shards. Sugar-substitute friendly with crisp, candy-like edges.

Soft chocolate oatmeal cookies made with cocoa, yogurt, and chocolate extract instead of butter. Low-fat, slightly puffy, and rich in chocolate flavor without the guilt.

Peachy pinwheels swirl a soft butter cookie dough around a nutmeg-spiced dried peach filling, then slice and bake into spiral cookies. A pretty pinwheel cookie for the holiday tin.

Classic New York cheesecake with graham cracker crust and egg whites. Creamy engagement cheesecake baked for 3 hours with special cooling method.

Sugarless applesauce cake sweetens with raisins, dried fruit, and unsweetened applesauce instead of granulated sugar. A diabetic-friendly bundt cake spiced with cinnamon and nutmeg.

Surprise packages are butter cookies with a chocolate mint wafer hidden inside each one, iced and decorated to look like tiny Christmas presents. A fun holiday baking project.

Fudgy cocoa brownie cookies packed with chocolate chips, baked just until set for a soft, chewy center. Brown sugar and cocoa powder deliver intense chocolate flavor in every bite.

Old-fashioned peanut squares with a light sponge cake base, iced and rolled in ground peanuts for a crunchy, nutty finish. A classic vintage church-supper treat.

Classic shortbread wedges with almond extract, cornstarch for extra tenderness, and a whole almond pressed into each piece. A buttery, crumbly Scottish-style cookie baked in a round pan.

No-frost chocolate chip cake with chopped dates soaked in hot water for natural moisture and sweetness. Chocolate chips and nuts sprinkled on top before baking eliminate the need for frosting.

Rich, fudgy Mississippi mud cake loaded with coconut, crunchy nuts, and gooey marshmallow cream under a thick cocoa frosting. A Southern classic that's sinfully easy to make from scratch.

Italian-style ricotta cheesecake with orange zest and buttermilk on a ginger graham cracker crust. Lighter than cream cheese cheesecake with a delicate, fluffy texture.