Baked Good recipe collection

Wholesome oat brownies with rolled oats, wheat germ, and walnuts swapped in for most of the flour. A flourless-style brownie with extra protein, fiber, and chew alongside the chocolate.

Classic pound cake the old way: a pound each of butter, sugar, flour, and eggs, separated and folded for a tall, tender, golden loaf. Serve with berries and toasted almonds.

Healthy whole wheat quick bread packed with grated zucchini, mashed banana, and warm spices. This moist, naturally sweetened loaf uses applesauce instead of oil.

Classic fluffy and light Angel Food Cake topped with juicy raspberries.

Angel pound cake combines the richness of a butter pound cake with a lighter, more tender crumb. Made with butter, shortening, and a hint of lemon extract, baked in a tube pan for an hour and 15 minutes.

Buttermilk biscuits with shortening cut into sifted flour and a tangy buttermilk dough produce flaky, tender Southern biscuits in 15 minutes. Old-school Annie Mae Jones recipe.

Apple and black currant scones with dried apple chunks, tart currants, and a hearty whole wheat plus wheat germ base. High-fiber, lower-fat scones with deep flavor and a crisp golden top.

Chopped apples and chopped cranberries help these low fat muffins to burst with complimentary flavors.

Quick, easy, delicious!

No need to go to bakery to get your apple strudel, just make it in your home kitchen, because it is so simple and delicious.

Apple butter cookies are soft, spiced drop cookies sweetened with brown sugar and apple butter, studded with raisins and chopped nuts. Freezer-friendly for months and ready in under an hour.

Moist and delicious apple butter scones are perfect for breakfast, or snack, or a side along with main dish. Serve the scones with extra apple butter spread on top.

Chunks of cranberry and the muffins are made with applesauce.

Apple date strudel rolls a homemade dough around toasted Zwieback crumbs, sliced apples, dates, walnuts, and cinnamon-sugar, then bakes into a buttery horseshoe-shaped German pastry.

A Slovenian and International recipe. Instead of lemon rind Grandma uses lemon juice. Grandma also waits until the dough is ready to slice the apples, that way they don't turn brown. She also uses the slicer on the side of a grater to slice the apples really thin.

Juicy apples, grapes and raspberry jam make a delicious pie that everyone asks for a second slice.