Goose recipes

From-scratch German chocolate cake with sweet chocolate melted in boiling water, buttermilk batter with folded egg whites, and a coconut-pecan frosting cooked on the stovetop.

Bubble bread (monkey bread) made from scratch with yeast dough rolled into walnut-sized balls, dipped in melted butter, and coated in cinnamon-brown sugar. Baked in a tube pan and served pull-apart style.

Mexican wedding cookies shaped into crescents with butter, crushed pecans, powdered sugar, and vanilla. Tender, crumbly, and melt-in-your-mouth with just six ingredients.

German chocolate layered apple cake with sliced apples and cinnamon-nut batter in alternating layers, topped with cream cheese frosting. A semi-homemade cake that tastes fully from scratch.

Green tomato bread with pureed green tomatoes, plumped raisins, cinnamon, cloves, and chopped nuts baked into a spiced quick bread. The best way to use up end-of-season unripe tomatoes.

Sugar and spice apple cakes baked in muffin tins with whole wheat flour, nutmeg, and chopped apples, then dipped warm in melted butter and rolled in cinnamon sugar. Like apple cider donuts in cake form.

Toffee crunch chocolate chip cookies with oats, chopped toffee candy bars, pecans, and semi-sweet chocolate. Made in a food processor for fast, even mixing and chewy-crisp texture.

No-knead herb bread with whole wheat flour, basil, and sage made in a bread machine. A soft, fragrant loaf with an earthy herb flavor and zero hand-kneading required.

Savory cheese monkey bread: butter-dipped diamonds of cheddar yeast dough stacked in a ring mold and baked into a golden, pull-apart loaf. Perfect with soup or on the brunch table.

Chocolate applesauce cake with just five pantry ingredients. No eggs, no dairy, no butter. Moist, fudgy crumb from unsweetened applesauce and real chocolate.

Buttery chocolate shortbread with cocoa, melted unsweetened chocolate, and chopped walnuts baked low and slow into crisp, snappy wedges with a sugar-sprinkled top.

Traditional German sand tarts rolled paper-thin, cut into diamonds, brushed with egg white, and topped with cinnamon sugar and a pecan half. Crispy, buttery holiday cookies.

Homemade strawberry and blueberry glazes for cheesecake with cornstarch thickening and liqueur. Two fruit topping options: orange-kissed strawberry or kirsch-spiked blueberry.

Anise-scented raisin biscotti with walnuts, lemon zest, and orange zest. Butter-based dough double-baked until crisp. A traditional Italian dunking cookie with citrus and spice.

Chocolate can cake uses the chocolate syrup can as your measuring cup for sugar, flour, oil, coconut, and pecans. One bowl, no precise measuring, and a rich fudgy result.

Fruitcake drop cookies with brandy, candied cherries, dates, candied pineapple, and nuts. All the holiday fruitcake flavor in a bite-sized cookie that bakes in 12 minutes.