Baked Good recipe collection

Buttermilk pound cake with lemon and almond extracts, baked in a 10-inch tube pan or two loaf pans. Tender, fine-crumbed, classic Southern pound cake recipe.

Old-fashioned cake doughnuts use buttermilk and a touch of nutmeg for that classic diner flavor. Lower in sugar thanks to a sugar substitute blend, fried golden in hot oil.

Chocolate chess pie: classic Southern chess pie with cocoa, evaporated milk, and butter. Six-ingredient custard pie with a crackly top and rich fudgy center.

Cream puff cake bakes a sheet of pate a choux as the base, then layers vanilla pudding cream cheese filling, whipped cream, and chocolate syrup on top. A pan-sized riff on the classic eclair.

Slow cooker chocolate steamed pudding cake with a tender, moist crumb thickened with fresh bread crumbs. Steamed in a sealed mold inside the crockpot for old-fashioned cake-and-sauce comfort.

Fudgy chocolate layer cake made with a full cup of cocoa powder, brown sugar, and buttermilk for tender, deep-flavored crumb. Frosted with a melted-chocolate buttercream and topped with chocolate curls. The classic two-layer birthday cake.

German chocolate pound cake with a dense, buttery crumb made from cake flour, buttermilk, and melted German sweet chocolate. Baked low and slow in a tube pan for a tender, fine-textured slice.

Classic Girl Scout-style trefoil shortbread cookies with butter, sugar, eggs, and vanilla. Roll-and-cut sugar cookies for the trefoil cutter, makes 4 dozen.

Oatmeal date walnut cookies blend chewy chopped dates with crunchy walnuts in a brown-sugar-and-cinnamon spiced dough. Three full cups of oats per batch make these hearty enough for breakfast.

Rich chocolate cake with cocoa, buttermilk, and a hot-water finish for an extra-moist crumb. The classic one-bowl chocolate sheet cake that bakes up dense, dark, and tender every time.

Favourite Texas Sheet Cake with Cocoa Nut Frosting recipe

This delicious pie contains raspberries and white chocolate which is perfect for the season!

Feather light angel food cake, a fat-free sponge built on whipped egg whites and cream of tartar, baked tall and cloud-soft, then swathed in a glossy boiled-syrup meringue frosting. Airy, snowy, and pure.

Earthy and textured, this is great as a snack or at a party. For a party, double this to make 1 large or 2 regular loaves.

Butter pecan snowball cookies (Mexican wedding cookies, Russian tea cakes) with finely chopped pecans, rolled in powdered sugar while warm. Christmas cookie tin staple, freezes beautifully.

Honey-sweetened fig bread with chopped raisins and nuts, leavened with both sweet and sour milk for a tender crumb. A vintage quick bread that bakes up dense, moist, and lightly sweet.