Goose recipes

Indiana persimmon pudding cake with ground almonds and buttermilk baked in a tube pan. Dense, moist, and warmly spiced with native persimmon pulp.

Brandy-spiked pumpkin cheesecake on a buttery pecan crust with cinnamon, ginger, nutmeg, cloves, and mace. A rich, spiced holiday dessert worth the overnight chill.

Tender buttermilk yeast sticky buns rolled with cinnamon sugar and baked over a pan of melted butter, brown sugar, and toasted pecans. Inverted to reveal a glossy, gooey caramel top.

Classic German apple kuchen with a tender lemon-scented shortbread crust, apple and golden raisin filling spiced with cinnamon, and a lattice top dusted with powdered sugar. A traditional homestyle dessert bar.

Kentucky bourbon pecan cake with maraschino cherries, mace, and a pound of butter. Wrapped in bourbon-soaked cheesecloth and aged for up to a month for a rich, boozy fruitcake.

Molten chocolate cake with a frozen Grand Marnier ganache center, served with orange whipped cream and warm chocolate sauce. A showstopping restaurant-style dessert.

Truffle cookies with a frozen chocolate ganache center wrapped in chocolate cookie dough, baked and dipped in chocolate icing. Three layers of chocolate in every bite.

Apple harvest cake baked in a fluted bundt pan with a half-whole-wheat batter, two cups of chopped apples, and toasted walnuts. Brown sugar and cinnamon drive the flavor, finished with a thin powdered sugar glaze.

Traditional British pikelets made from a yeasted batter cooked on a hot griddle. Like crumpets without the ring, with a bubbly surface that soaks up butter and honey.

Old-fashioned double-lemon cake: a tender butter cake made with zest-infused lemon sugar, soaked in hot lemon-sugar glaze, and finished with lemon frosting. Served with rum-kissed lemon-zested strawberries for a bright spring dessert.

No-bake chocolate oatmeal cookies with peanut butter, cocoa, rolled oats, and vanilla. Boil the base on the stovetop, stir in the oats, drop, and chill. No oven needed.

Popcakes are buttermilk quick breads baked in muffin tins that pop up tall and golden. Includes a Mexican masa harina variation and a stovetop pancake version from the same batter.

A layered no-fuss dessert with a nutty baked crust, creamy cream cheese layer, and chocolate-vanilla pudding on top. Finished with whipped topping and shaved chocolate.

Carrot coconut cake made with a yellow cake mix, fresh carrots, orange juice, and a broiled coconut-pecan topping with brown sugar and butter.

Crispy baked polenta triangles topped with roasted red peppers, fresh basil, and Parmesan. A light, low-fat Italian appetizer with golden crunch and creamy center.

Whole-wheat snickerdoodles sweetened with pure maple syrup and rolled in cinnamon sugar. A nuttier, more wholesome take on the classic crackle-topped cinnamon cookie.