Goose recipes

Fresh apple bread with grated apples, cinnamon, nutmeg, and chopped walnuts or pecans. A moist, warmly spiced quick bread loaf for fall baking.

Banana walnut snack cake starts with a cake mix and adds mashed banana, buttermilk, and chopped walnuts. A quick semi-homemade cake that tastes like banana bread.

Pineapple zucchini cake loaded with crushed pineapple, grated zucchini, pecans, and raisins. A moist, oil-based sheet cake with tropical-garden flavor that uses up summer zucchini.

Dense fudge pecan cake with cocoa, chopped pecans, and a glossy chocolate-cream royal glaze. Baked in a springform pan, chilled until firm, then glazed.

No-bake cheesecake with cream cheese, sour cream, vanilla, and whipped topping in a graham cracker crust. A creamy, set-in-the-fridge cheesecake topped with fresh strawberries.

Three-layer chocolate almond cake with cocoa buttermilk layers, almond cream filling, and rich chocolate frosting. A showstopper from-scratch layer cake.

Chocolate cherry cheesecake with a chocolate wafer crust, melted chocolate chip filling spiked with cherry liqueur, and cherry pie filling on top. A show-stopping dessert that chills for 24 hours.

Red plum spice cake made with plum baby food for moisture, cinnamon, cloves, and vegetable oil baked in a Bundt pan. A dense, spiced oil cake with a clever shortcut ingredient that keeps it moist for days.

Curd cheese pastries with whole wheat shortcrust rectangles sandwiched around a filling of cottage cheese, pine nuts, raisins, sugar, and lemon. A medieval-inspired pastry snack.

Apple streusel squares with a buttery shortbread crust, cinnamon-raisin sauteed apples, and a pecan-brown sugar crumble topping. Three layers of fall flavor in every bar.

Monster chunk cookies with hand-cut chocolate chunks, rolled oats, dark brown sugar, and butter baked low and slow for thick, chewy centers and golden edges.

Jewish-Catholic apple cake with cinnamon-sugar apples layered through an oil-based batter with walnuts and orange juice. A dairy-free tube pan cake that freezes beautifully.

Poppy seed breakfast cake baked in a Bundt pan with buttermilk, almond extract, and a hidden cinnamon-sugar swirl through the center. Light, tender crumb from whipped egg whites folded into the batter.

Chocolate chip oatmeal cookies with brown sugar and rolled oats for a chewy, hearty texture. Crisp edges and soft centers loaded with semi-sweet chocolate chips in every bite.

Lacy Florentine cookies made with ground pecans and coconut, sandwiched together with melted dark chocolate. Thin, crispy, and freezer-friendly for up to a month.

French country apple pie with a ground almond frangipane filling topped with sliced Granny Smith apples. Toasted almonds and almond extract create a rich, nutty custard base.