Baked Good recipe collection

Poppy seed French bread: thick slices of crusty French bread spread with parmesan butter and poppy seeds, then baked golden on both sides. The 4-ingredient garlic bread upgrade.

Poppy seed kolaches made from a soft yeasted dough with mace and lemon zest, filled with a homemade poppy seed, raisin, and cinnamon filling. A Czech-Texan bakery classic.

Poppy seed pound cake muffins made with butter, yogurt, and vanilla for a dense, tender crumb. Bakery-style muffins with a subtle crunch from poppy seeds.

Eastern European poppy seed crescents made from rich yeast dough filled with a sweet cinnamon-lemon poppy seed paste, brushed with egg wash and topped with chopped nuts.

Poppy seed cake made with real vanilla bean and a folded meringue for an incredibly light, tender crumb. Topped with cream cheese frosting for a classic finish.

Homemade poppyseed filling for hamantaschen made from a full pound of ground poppy seeds, honey, sugar, and egg. Traditional Jewish Purim pastry filling from scratch.

British pork belly and pig's kidney casserole slow-braised with celery, onion, orange zest, and rosemary, then chilled overnight for depth. Old-school nose-to-tail comfort food from the English kitchen.

Port wine soaked fig bread for the bread machine with dried figs plumped in port, cornmeal, whole wheat flour, and honey. A rustic, wine-infused loaf with jammy fruit in every slice.

Irish Porter Cake is a dense, dark fruit cake made with Guinness, currants, raisins, mixed peel, and warm spices. Bakes for up to 3 hours, then rests a full week before cutting.

Portuguese biscotti, lemon-scented ring-shaped butter cookies with a crisp, slightly crumbly texture. A Portuguese-American tradition that differs from Italian biscotti with lemon and a single bake.

Portuguese biscoitos shaped into rings from hand-rolled dough ropes. A simple butter and egg cookie that bakes golden, lightly sweet, and crisp.

Portuguese corn bread (broa) for the bread machine with a high ratio of cornmeal to bread flour and olive oil. Rustic, golden, and slightly gritty with a crisp crust.

Traditional Portuguese sweetbread with a buttery, cinnamon-scented crumb and golden egg-washed crust. This soft yeast bread needs two rises for the lightest, most tender loaf.

Portzilke are traditional German-Russian yeasted fritters loaded with raisins, fried golden in deep fat. A heritage pastry from the Volga German tradition, puffy and sweet.

Potato devil's food cake uses mashed potatoes for an incredibly moist crumb. With unsweetened chocolate squares and chopped nuts, this vintage layer cake stays tender for days.

Potato fudge cake is an heirloom chocolate-spice cake made moist and tender with grated raw potato, warm spices and almonds, crowned with gooey marshmallow icing and a bittersweet chocolate drizzle.