Baked Good recipe collection

Danish puff: a tender pastry base spread with an almond choux topping that bakes crisp, then settles into a soft, custardy layer under a sugar glaze. An impressive pastry from pantry staples.

Always welcomed! Very classical chocolate chip cookies!

Dark Christmas cake is the real, old-fashioned fruitcake: dense with raisins, currants, figs, dates, and almonds, deepened with brown sugar, prune juice, and brandy, then aged in brandy-soaked cheesecloth. Make it now, slice it at Christmas.

Dark molasses gingerbread cookies spiced with cinnamon, cloves, and ginger. Dough chills overnight to develop flavor, then rolls out easily for classic cutout shapes. Makes 80 cookies.

Dark rum balls made with crushed vanilla wafers, cocoa, nuts, and a generous pour of dark rum, rolled in powdered sugar. No-bake holiday cookie that improves with age in the tin.

Date nut bars combine sticky-sweet dates and toasted pecans in a brown sugar batter that bakes into chewy, butterscotch-edged bars. One bowl, one pan, ready in 30 minutes. Holiday cookie tin staple, dressed simply.

Delicious pinwheel cookies are fun to make and taste delicious.

This is an all-purpose filling that can be used for cookies, bars, etc. I use it most often to fill hamantaschen. Extremely simple and delicious.

Classic banana bread with chopped nuts and perfectly balanced sweetness—mix by hand in minutes for a reliable, never-dry loaf.

Cowboy cookies loaded with old-fashioned rolled oats and semi-sweet chocolate chips, made big-batch style with butter, dark brown sugar, and three eggs. Hearty, chewy oatmeal chocolate chip cookies that hold up in lunchboxes.

Classic Kentucky pecan pie with dark brown sugar, corn syrup, butter, and a heap of pecans on top. The Dear Abby reader-favorite recipe from the back of newspapers nationwide.

White chocolate cheesecake with an almond-oatmeal-graham crust, folded with whipped egg whites for an airy, mousse-like texture. Slow-cooled in the oven for a crack-free finish.

Skinny chocolate cupcakes: deep, fudgy cocoa cupcakes made with pureed prunes instead of butter. Weight Watchers-friendly, lightning fast, and surprisingly rich. No one will guess the secret.

Deep dish brownies baked thick in an 8-inch square pan with cocoa powder, three eggs, and a full 1½ cups of sugar. Fudgy, dense, and tall enough to satisfy a serious chocolate craving.

Spread with a thin layer of tomato sauce or pizza sauce, topped with broccoli florets, olives, mushrooms and a few other veggies. Feel free to add cheddar cheese on top of the sauce before you add the toppings. The cheese-free version tastes delicious as well, without cheese we call it a flatbread.

Soft, buttery biscuits enriched with eggs and a touch of sugar for a tender, slightly sweet crumb. Baked side by side so the edges stay pillowy, then split and served warm with jam, butter or whipped cream.