Baked Good recipe collection

Mandarin orange cake layers a fluffy box cake with crushed mandarins and juice, then frosts it with a no-cook whipped topping, vanilla pudding, and crushed pineapple filling. Easy retro potluck favorite.

Eggless pineapple cake made with sweetened condensed milk for a soft, moist crumb, flavored with pineapple essence and crushed pineapple, then finished with pineapple icing. A bakery-style cake with no eggs.

Classic chocolate whoopie pies with two soft cocoa cake rounds sandwiching a fluffy marshmallow buttercream filling. The Pennsylvania Dutch lunchbox favorite that freezes beautifully.

Pumpkin apple muffins with chunks of fresh apple folded through pumpkin-spiced batter, topped with cinnamon streusel. Tender fall breakfast bakes that smell like a farmstand on a cold morning.

Festival sugar cookies: tender cake-flour roll-out cookies that hold any shape, perfect for cutter cookies, icing, and sprinkles. Holiday-tested recipe yielding five dozen.

First place chocolate chip cookies baked low and slow for thick, chewy centers with golden crisp edges. Dark brown sugar and extra vanilla make these rich and caramelly.

Five cup bread mixes one cup each of self-rising flour, dried fruit, granola, water, and sugar into a no-fuss loaf. Five ingredients, one bowl, dump-and-bake breakfast bread.

Flaky baking powder biscuits use the cold shortening cut-in method for tender layered biscuits. Six pantry ingredients and ready in 30 minutes for breakfast or dinner.

This souffle like chocolate cake is so fluffy and full of chocolate flavor, with the creamy and chocolaty ganache frosting. Love chocolate? This is your cake!

Cut-out sugar cookies with vanilla and almond extract. Buttery, soft-set centers with crisp edges. Roll, cut into flowers or shapes, decorate with icing for any occasion.

Light-as-air angel biscuits with a Southern double-rise of yeast and baking powder. Tender, fluffy, golden-topped, and ready to split open at supper to soak up gravy, butter, or strawberry jam.

Pumpkin pie cheesecake with cream cheese, sweetened condensed milk, pumpkin puree, and warm pie spice over a buttery crumb crust. Pumpkin pie meets cheesecake in one tender slice.

Easy and very tasty. I proofed the yeast before adding it to the salt and flour. I also sprinkled the top with salt after the olive oil.

Following this recipe makes a perfect focaccia, fluffy inside, crusty outside, and very flavorful. Several rising processes make the great texture and flavor.

Just like the name of the recipe, this focaccia has a very crispy texture with strong olive, herb and garlic flavor. Just simply eating it directly is delicious enough.

This prosciutto, fontina and sun-dried tomato tart was brilliant. The combination of these three ingredients and the buttery-crispy puff pastry was absolutely delicious!