Goose recipes

Moist zucchini bread loaded with grated summer squash, brown sugar, cinnamon, and oil for a soft, never-dry crumb. Makes two freezer-friendly loaves, the classic late-summer use for garden zucchini.

Melt-in-your-mouth butter pecan cookies dusted in powdered sugar. Just 5 ingredients, no eggs, and ready in 30 minutes. Shape them into crescents or balls for a snowy holiday cookie tray.

Mom's Heath Bar cake with a brown sugar buttermilk batter topped with a crumbly streusel and crushed frozen Heath bars. A one-pan toffee-studded coffee cake in under an hour.

Traditional Amish Friendship Bread starter that lives on your counter for 10 days, then splits into four batches to share. The foundation for sweet, tangy quick breads.

Savory baking powder biscuits with sauteed onion and shallot mixed into the dough. A food processor method for flaky, tender biscuits with a sweet onion flavor.

Dense, moist persimmon spice cake with cinnamon, nutmeg, cloves, walnuts, and orange-lime zest. No baking powder needed. Freezes beautifully for make-ahead dessert.

Carrot cake layered with grated carrots, crushed pineapple, walnuts, coconut, and raisins, topped with orange-scented cream cheese frosting. Three layers of moist, spiced cake that gets better overnight.

Light, airy maple chiffon cake with brown sugar, walnuts, and a browned butter frosting. Eight whipped egg whites create the cloud-like texture in this classic tube pan cake.

A multi-layered chocolate showstopper: fudgy brownie, chocolate ganache, cocoa meringue, mocha mousse, and rum sauce all in one jaw-dropping dessert.

Apple cinnamon popovers blend applesauce, buttermilk, and cinnamon into an egg-substitute batter for tall, hollow popovers. A lightened-up, cholesterol-free spin on the classic puff-pastry breakfast.

Chocolate hazelnut mascarpone torte layering a coffee-deepened chocolate butter cake with framboise-spiked mascarpone cream, fresh raspberries, and caramelized hazelnuts under a glossy chocolate ganache glaze.

Bisquick gingerbread bakes a small-batch spiced molasses cake from biscuit mix in 40 minutes. Cinnamon, cloves, and ginger plus dark molasses give it classic gingerbread flavor with pantry-shortcut ease.

Crunchy dried cherry biscotti studded with ground almonds, twice-baked until crisp. A classic Italian dunking cookie with no butter or oil in the dough.

Handy pastry dough: make-ahead pie crust with egg and vinegar that keeps two weeks in the fridge. Makes five balls ready to roll for pies, quiches, or turnovers on short notice.

Apple nut bread with brown sugar, cinnamon, sour milk, and a butter-sugar crunch topping. A moist quick bread loaded with diced apples and chopped nuts.

Pear pound cake with buttermilk, chopped pecans, and a hint of nutmeg baked in a loaf pan. Moist, buttery crumb studded with tender pear chunks in every slice.