Baked Good recipe collection

Fig square is a sweet yeast bread rolled around an allspice-scented fig filling, coiled jelly-roll style into a square pan, and baked golden. Slice into squares for breakfast or tea.

Savoury filled cheese muffins built on a Bisquick base with sauteed carrot, celery and onion, sharp cheddar, and a deviled ham filling. A handheld breakfast or brunch muffin with surprising vegetable depth.

It's a fun thing to make your own phyllo pastry, it may requires some patience, but it's well worth the efforts.

Award-winning gingerbread with molasses, brandy, orange juice, and four warm spices: ginger, cinnamon, mace, and nutmeg. A moist, deeply spiced loaf studded with raisins.

Fladle uberbacken is a classic Swabian baked pancake dish. Thin German pancakes filled with applesauce and raisins, rolled, halved, then baked in a sweet egg custard with sliced almonds.

Flan cheesecake combines creamy cream cheese custard with a caramelized sugar topping, baked in a water bath and chilled overnight. A Mexican-inspired hybrid dessert that's rich, silky, and unforgettable.

Greek almond pipes (Flogheres): crisp phyllo rolls stuffed with cinnamon-scented almonds and orange, soaked in hot honey syrup. A traditional Greek holiday pastry.

Extra-fluffy buttermilk pancakes dotted with cinnamon-sugar raisins. Whipped egg whites folded into the batter create a light, airy stack that puffs up tall on the griddle.

Homemade focaccia bread with olive oil, rosemary, thyme, and coarse sea salt. Simple yeast dough dimpled by hand and baked in pie pans for three rustic round loaves.

Quick homemade focaccia topped with olive oil, garlic, kalamata olives, and rosemary. Uses store-bought pizza dough for rustic Italian flatbread in 20 minutes.

This recipe is decorated like the American flag and delivers lots of servings to feed a crowd. Perfect for flag day or the 4th of July.

A decadently rich chocolate cake that contains no flour but has the consistency and density of a chocolate candy bar.

French cookies are easy rum-and-raisin drop cookies: dark rum-soaked raisins folded into a buttery sugar dough. Crisp edges, soft centers, and a grown-up boozy aroma.

New Orleans-style French Market beignets: pillowy yeast-raised squares fried golden and buried in powdered sugar. Mix the dough the night before for fluffier, easier-to-handle pastries.

French meringue strips with a buttery shortbread base topped with vanilla meringue, cinnamon sugar, and chopped almonds. Elegant bar cookies that yield 8 dozen.

Spiced apple walnut bundt cake with grated fresh apples, whole wheat flour, and a warm apple cider sauce. Dense, moist, and loaded with fall flavor.