Baked Good recipe collection

Linzer pastry dough with a full pound of butter, egg yolks, lemon zest, and vanilla. A rich, tender Austrian dough for jam-filled cookies, tarts, and meringue-topped pastries.

Bolognese sponge cake layered with vanilla custard and rum, frosted in coffee zabaglione buttercream, then crowned with chocolate-dipped almonds and walnut sides. From Il Cantoncino restaurant in Bologna.

Liz Yehling's potato pancakes blend grated red potatoes with raw pork sausage, eggs, and a touch of flour. Fried golden and crispy, served with cool applesauce. A hearty country-breakfast classic.

Versatile yeast dough that makes both buttery crescent dinner rolls and glazed cinnamon raisin rolls. One big-batch recipe, two classic results, 48 rolls total.

Lovelight chiffon yellow cake: feather-light two-layer yellow cake with a meringue folded into the batter for extra airiness. Classic 1950s tender-crumb cake.

Low-fat whole wheat banana cake uses honey, canola oil, and whipped egg whites for a light, tall tube cake with real banana flavor. A lighter banana cake that doesn't sacrifice texture or moisture.

Low-sugar oatmeal cookies with walnuts stay diabetic-friendly by swapping half the sugar for a sugar substitute and using egg whites for a lighter bite. Crisp edges, chewy centers, and toasted walnuts deliver classic flavor with less sweetness—perfect for controlled-carb baking.

Imagine, having all your favorite tastes...milk chocolate, peanut butter and jelly...rolled into one great snack!

Macadamia mandelbrot with orange juice, orange zest, and almond extract, twice-baked into crisp, crunchy cookies. A tropical twist on the classic Jewish biscotti.

If you're looking for a low-fat snack, try this scrumptious treat that will satisfy your sweet tooth.

Buttery German almond crescents dusted with powdered sugar, made with ground almonds and double extracts for a melt-in-your-mouth holiday cookie.

Mandelbrot almond bread with layered cinnamon, twice-baked into crisp toasted slices. A traditional Jewish biscotti-style cookie that's dense, crunchy, and dairy-free.

Tropical mango-pineapple-lime cheesecake on a gingersnap and macadamia nut crust with crystallized ginger, topped with fresh mango, kiwi, and pineapple slices.

Maple apple spice cake with pure maple syrup, chopped apples, and cinnamon topped with cream cheese frosting. A moist, nutty fall cake baked in a 9-inch square pan.

Thin, crispy maple cookies made with real maple syrup and maple extract, rolled and cut into shapes. Top with coconut, cream cheese, buttercream, or sandwich with jam.

Maple nut drops made with just five ingredients: maple syrup, sweetened condensed milk, graham cracker crumbs, vanilla, and chopped nuts. No flour, no eggs, no butter. Chewy and caramel-like.