Baked goods recipes

Buttery cinnamon crinkle cookies with a cinnamon-sugar crust and a pecan half pressed into each center. Cream of tartar gives them that signature chewy-crisp edge.

Soft drop cookies made with mashed cooked carrots and shredded coconut, topped with a bright orange butter icing. Makes 4 dozen, great for holiday cookie trays and bake sales.

Salt-rising bread made with a potato water starter fermented overnight. A heritage Appalachian yeast bread with a distinctive tangy flavor and dense crumb.

Moist carrot cake baked in a tube pan with walnuts and cinnamon, finished with a glossy cooked orange glaze instead of the usual cream cheese frosting.

Moist banana cake made with ripe mashed bananas, buttermilk, and chopped walnuts, finished with buttercream frosting. The best use for those overripe bananas on your counter.

Oat-pecan praline cookies with molasses, maple extract, and brown sugar. Chewy oat cookies loaded with chopped pecans and topped with a pecan half, baked to a deep golden brown.

No-knead dill Parmesan bread with a soft, open crumb baked in a springform pan. A batter-style yeast bread flavored with dill weed and grated Parmesan, topped with more cheese.

Maple meltaway shortbread crisps blend butter, cake flour, and chopped pecans with maple flavoring into delicate, snowy cookies. Five ingredients, 7-minute bake, classic Christmas tin staple.

If you like spicy cake, this will be one of your favorites.

Homemade water bagels with the proper boil-then-bake method: shaped, chilled, dropped into sugar-water, then baked until shiny and golden. The classic dense-chewy bagel texture, made from scratch.

Soft maple raisin cookies with applesauce, pumpkin pie spice, walnuts, and a fluffy maple buttercream frosting. A spiced drop cookie that tastes like autumn in every bite.

Blueberry-apple muffies are bite-sized drop muffins packed with fresh blueberries, minced Granny Smith, buttermilk, and cinnamon. Baked on a sheet pan in just 8 minutes for tender, two-bite breakfast treats.

Three-layer pumpkin bars built on a yellow cake mix base with spiced pumpkin custard center and a buttery cake-mix streusel top. Makes 24 bars in a 9x13 pan.

Quick Parmesan bread made in the food processor with whole wheat flour, buttermilk, rosemary, and marjoram. Savory, herby, and on the table in 40 minutes.

Buttery, melt-in-your-mouth piped shortbread cookies dipped in chocolate. Only 5 ingredients and no eggs needed for these classic Viennese Fingers.

Shortcut oatmeal cookies using yellow cake mix as the base, loaded with oats, raisins, chopped nuts, and cinnamon. Soft, chewy, and foolproof.