Baked Good recipe collection

Classic Southern spoon bread with separated eggs folded in for cloud-like texture. Serve hot from the dish with butter for authentic comfort.

Classic springerle: traditional German anise cookies embossed with intricate designs, dried overnight, and baked pale, then mellowed for a week into crisp, picture-perfect holiday treats.

Classic strawberry cheesecake bakes a crustless cream cheese filling sweetened with pourable strawberry fruit, then crowns it with a sour cream layer and fresh berries. A creamy New York-style classic.

Traditional water-based sourdough starter fermented 3-4 days, then baked into classic tangy loaves. Simple ingredients create authentic sourdough flavor.

Clinton's Chips are oatmeal chocolate chip cookies with old-fashioned oats, two sugars, and a generous load of semisweet chocolate chips. Crispy-edged, chewy-centered, and ready in 30 minutes.

Cloverleaf refrigerator rolls: soft, tender potato yeast rolls shaped three balls to a muffin cup so they pull apart into clover-leaf petals. The make-ahead dough chills overnight for fresh-baked rolls on demand.

Clubwoman's Cake, a Depression-era egg-free and dairy-free chocolate cake made with vinegar and oil. A pantry-staples cake that mixes in one bowl with a fork and bakes up moist in 30 minutes.

Coca-Cola cake frosting boils butter, cocoa, and cola together then pours over powdered sugar with pecans and vanilla. A warm, pourable Southern frosting for chocolate sheet cake.

Coca-Cola Cake with Buttermilk and Baked-In Marshmallows recipe

Cocanes are old-fashioned butter cookies made with brown sugar, shaped into fingers, and baked in a hot oven. No liquid needed. Just six ingredients, mixed by hand, yielding 2 dozen crumbly, buttery bites.

Welsh cocklecakes deep-fried in a light batter with parsley, served alongside warm laverbread and lemon. A traditional coastal Welsh dish with crispy, briny fritters and seaweed.

Hawaiian-inspired buttermilk pancakes loaded with toasted coconut and chopped macadamia nuts. Made with condensed coconut liquid for tropical richness. Serve with diced pineapple and maple syrup.

Cocoa-spice snackin' cake mixes cocoa, applesauce, and warm cinnamon-nutmeg into a tender square pan cake. Easy weekday baking with a moist crumb and chocolate-spice depth.

Low-fat cocoa almond biscotti made with egg substitute and chocolate syrup instead of butter. Crisp, twice-baked Italian cookies with deep chocolate and almond flavor.

Cocoa bars with a buttery shortbread base and a fudgy cocoa-almond topping baked on top. Two-step build in one pan, sliced into 24 squares while warm.

Cocoa bread made with yeast, cocoa powder, and eggs for a soft, lightly sweet chocolate loaf. A unique homemade bread with deep cocoa color and subtle chocolate flavor.