10,000 goose recipes

Moist quick bread studded with apples, apricots, and walnuts spiced with allspice and cinnamon for a fruity breakfast loaf perfect with coffee or tea.

Duchess spice cake with cinnamon, nutmeg, and cloves topped with maple buttercream frosting. A warmly spiced buttermilk layer cake with old-fashioned charm.

Chocolate sour cream cake built on melted unsweetened chocolate, brown sugar, and a finishing splash of boiling water that blooms the cocoa into deep, fudgy darkness. Tender, moist, old-school layer cake at its honest best.

Gingerbread cut-out cookies with molasses, ginger, cinnamon, and cloves, plus a homemade egg white decorating frosting. A classic holiday cookie for decorating with kids.

Traditional Norwegian anise syrup cookies made with honey, dark corn syrup, and star anise, finished with a warm powdered sugar glaze. Soft, fragrant, and sweetly spiced. Makes 4 dozen.

Four-layer double-chocolate torte with unsweetened chocolate cake, chocolate filling, and whipped cream frosting in alternating layers. A tall, impressive celebration cake with intense chocolate flavor and a light cream finish.

Irish yogurt bread with currants and caraway seeds, leavened with baking soda and powder, bound by plain yogurt and eggs. A traditional Irish quick bread, no kneading or proofing required.

Rolled oat icebox cookies. Slice-and-bake dough with butter, brown sugar and quick oats for crisp, lightly caramelized cookies made from a log you can keep in the fridge.

A from-scratch chocolate layer cake made with cocoa, buttermilk, cake flour, and both white and brown sugar. Creamed butter method for a velvety, tender crumb. Frost with your favorite icing.

Creamy pumpkin pie enriched with real maple syrup and warm spices bakes into a silky autumn dessert that tastes like fall in Vermont.

Soft sour cream drop cookies with apricot preserves baked right into the dough. Brush with warm apricot glaze for a fruity shine. Makes 5 dozen in about 30 minutes.

Parisian Sophisticates: almond-vanilla buttermilk cupcakes hollowed out and filled with airy chocolate truffle mousse, topped with toasted cake crumbs. Vintage tea-party fancy.

Old-fashioned gingersnap cookies with molasses, ginger, and cinnamon, rolled in sugar and baked until crinkly. Oil-based for a chewy center with crisp edges.

Apple nut cake spiced with cinnamon and nutmeg, loaded with fresh apples and nuts in a one-bowl batter. Serve warm with whipped cream or ice cream.

Waldorf red cake is the original 1920s Waldorf-Astoria red velvet cake with cocoa, buttermilk, and vinegar, finished with the classic ermine (cooked flour) frosting that ages out a true red velvet from cream cheese cake.

Old-fashioned applesauce doughnuts with whole wheat flour, buttermilk, and warm spices like cinnamon, nutmeg, and mace. Fried golden and dusted with sugar.