Baked goods recipes

Mincemeat oatmeal cookies with molasses, brown sugar, and rolled oats deliver a chewy, spice-laced bite. A vintage holiday cookie with rich fruit-and-spice flavor in every drop.

Biscotti di Greve: Tuscan twice-baked cookies packed with toasted whole almonds and bright orange zest. Crisp, dippable, and built to keep for weeks. The Italian classic from Chianti country.

Quick and easy muffins from pantry staples, ready in about 30 minutes. A plain muffin base you can flavor any way you like for fast weekday breakfasts or afternoon snacks.

Lemon-lime cookies with fresh citrus zest and juice, egg yolks, and butter, pressed thin and baked until crisp with a generous sugar sprinkle. Make-ahead dough keeps up to a month frozen.

Fat-free chocolate cake leans on whipped egg whites and marshmallow creme instead of butter or oil for a light, fudgy crumb. No-fat dessert with cocoa, flour, and vanilla.

Lemon refrigerator cookies with fresh lemon juice, lemon zest, and chopped nuts. A slice-and-bake icebox cookie with bright citrus flavor that makes 6 dozen from one batch of dough.

Traditional Chippewa Indian fry bread made from a simple dough of flour, baking powder, and dry milk. Fried golden and crisp, then dusted with cinnamon sugar. Makes 8 puffy rounds.

Hungarian poppy seed cookies sweetened with maple syrup and flavored with lemon extract and nutmeg. Butter-rich drop cookies with a subtle crunch from milk-soaked poppy seeds.

Thin, crispy macadamia nut lace cookies made with brown sugar, dark corn syrup, and butter. Five ingredients that spread into delicate, golden, candy-like wafers.

A light, crispy deep fry batter made with flour, cornstarch, and baking powder. Works for fish, vegetables, and more. No eggs needed, ready in minutes.

Classic butter pound cake: rich, tender, golden loaf made the proper old-fashioned way with butter, sugar, eggs, flour and vanilla. Just five ingredients and a long, careful cream.

Indiana persimmon bread bakes ripe persimmon pulp with brandied raisins, walnuts, and warm spices into moist loaves. Midwestern fall classic with a boozy twist.

Peaches and cream cheesecake bars: a vanilla pudding-spiked cake base topped with sliced peaches and a dollop-and-swirl cream cheese layer, dusted with cinnamon sugar. Sheet pan dessert that feeds 16.

Three-ingredient beer bread with self-rising flour, sugar, and a can of warm beer. No yeast, no kneading, just mix and bake for an hour for a dense, crusty homemade loaf.

Monkey bread made with refrigerated buttermilk biscuits, cinnamon sugar, and melted margarine. Just 4 ingredients and a tube pan for sticky, pull-apart perfection.

Austrian cheesecake made with sieved cottage cheese, whipped egg whites, golden raisins, and lemon zest on a shortbread crust. Lighter than New York style, with a soufflé-like crumb.