Goose recipes

Irish soda bread with raisins, caraway seeds, buttermilk, and sour cream baked in a round pan. A tender, slightly sweet no-yeast loaf with a buttery crumb.

Fat-free pumpkin pie for Thanksgiving with a no-butter bread crumb crust, egg-white-only filling, and skim evaporated milk. A lighter holiday classic with all the warm spice.

Impossible coconut pie blends Bisquick, milk, eggs, sugar, butter, and flaked coconut in one shot, then bakes into a self-crusting pie with a custard middle and toasted coconut top. Blender to oven, no rolling pin required.

Iowa brownies made with chocolate syrup instead of cocoa or melted chocolate, producing fudgy, dense squares with minimal rise. A simple Midwest pantry recipe with just six basic ingredients.

Nantucket donuts: classic New England cake donuts with cinnamon and nutmeg in the batter, fried golden and tumbled in a bag of cinnamon sugar. Old-fashioned donut shop nostalgia.

Maple pecan scones cut cold butter into a flour-pecan dough, then bind with maple syrup and heavy cream for a tender, sweet biscuit. Brushed with extra maple before baking.

Old-fashioned Grape Nuts cereal quick bread with milk, eggs, and a hint of sweetness. Tender crumb with toasty cereal crunch, no yeast required, ready in about an hour.

Low-fat pumpkin raisin cake made with egg whites, no butter, and pumpkin pie spice. Served with a strained yogurt cream sauce for a lighter fall dessert.

Orange blossom cake, a three-layer white cake filled with orange marmalade and crowned with fluffy seven-minute orange frosting. Classic Southern tea-table dessert.

Southern buttermilk hushpuppies with self-rising cornmeal, onion, and egg, deep fried until crispy and golden. A simple six-ingredient recipe that floats to the top when they're done.

Buttery brown sugar cookies with a hint of cinnamon, sliced from a chilled dough log and baked until golden. Topped with a simple powdered sugar frosting that makes every bite melt on your tongue.

Easy oil pie crust with just four ingredients and no butter to cut in. This no-chill pastry rolls out fast for any single-crust pie.

Sour cream rugelach rolled with cinnamon-sugar and chopped nuts. The tangy dough chills into a tender, flaky crescent that rolls easily without tearing.

Award-winning ginger cookies built on a cooked sugar-and-spice syrup base. Roll, cut, paint, or hand-mold this stiff gingerbread dough into any shape, then bake into crisp golden spice cookies.

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.

Butternut squash pie with a from-scratch shortening crust, spiced with cinnamon, nutmeg, cloves, and a touch of lemon extract. A sweeter, nuttier alternative to pumpkin pie.