Baked Good recipe collection

Molasses Doughnuts are spiced yeasted doughnuts with cinnamon, ginger, and half a cup of molasses - bread machine dough, deep-fried, and shaken in sugar while still warm.

Molasses ginger bars with brown sugar, raisins, and a dusting of powdered sugar. Soft, chewy gingerbread-style cookie bars from a big-batch 13x9 pan that cuts into 36 pieces.

Hush puppies are deep-fried cornmeal fritters with chopped onion and a touch of sugar. A Southern fish fry classic with crisp golden shells and tender corny middles.

Oatmeal snickerdoodles with rolled oats, brown sugar, and a cinnamon-sugar topping. The classic snickerdoodle goes hearty with a chewy oat boost and that signature crackled cinnamon shell.

Classic gingerbread boy cookies with molasses, ginger, and cinnamon, rolled thin and decorated with red hots. A nostalgic cutout cookie recipe that holds its shape beautifully.

Pecan tassies with cream cheese pastry shells filled with brown sugar, pecans, and egg. Bite-size pecan pies baked in mini muffin tins until golden and set.

From-scratch pineapple upside-down cake baked in cast-iron skillets with a caramelized brown sugar and Karo syrup topping, pineapple rings, maraschino cherries, and optional pecans. A buttermilk batter with folded egg whites for extra lift.

Old-fashioned strawberry shortcake biscuits made with shortening, folded with melted butter, and cut into diamonds. Flaky, tender, and baked at high heat.

Make-ahead bran muffin batter that keeps in the fridge for 6 weeks. Mix once, bake fresh muffins any morning with fruit bran cereal, sour milk, and warm cinnamon.

You may also try and roll with a rolling pin but may not work since these will be soft after they are baked.

Soft sour cream cookies with a sugar-pressed top, made from simple pantry staples. The sour cream keeps them pillowy and tender for days.

Sour cream pound cake with a tender, tight crumb and buttery vanilla flavor. Old-fashioned loaf-pan recipe served with fresh berries and a dollop of sour cream.

This pecan pie is absolutely delicious, always reminds me when I was a child, the pecan pie my mom used to make for me.

Monastery oatmeal bread made with a sponge starter, rolled oats, and whole wheat flour for a hearty, deeply flavoured loaf. Two free-form ovals with a rustic oat-dusted crust, perfect for toast or sandwiches.

Monastery of Angels Brown Bread is a whole wheat yeast bread with carob powder and sesame seeds - deeply nutty, dense, and worth every minute of the double rise. Makes 2 loaves.

Sourdough doughnuts with buttermilk and nutmeg, deep-fried and rolled in sugar. A tangy, old-fashioned Montana ranch recipe that puts your sourdough starter to work.