10,000 goose recipes

Cake in Ice Cream Cones: Heloise's Edible Cup recipe

Buttery thumbprint cookies with nutmeg filled with a piped rum-flavored buttercream star. A holiday cookie tin classic with a boozy twist and elegant presentation.

Lemon-lime cookies with fresh citrus zest and juice, egg yolks, and butter, pressed thin and baked until crisp with a generous sugar sprinkle. Make-ahead dough keeps up to a month frozen.

Low fat turtle cheesecake sets with gelatin instead of baking, blending nonfat cream cheese and low-fat cottage cheese into a silky filling crowned with caramel, hot fudge, and pecans.

Miniature bagels made from scratch with a proper boil-then-bake method, topped with poppy seeds, sesame seeds, or onion flakes. Bite-sized, chewy bagels that freeze beautifully.

Rugalach rolls cream cheese dough around apricot preserves, cinnamon-sugar, ground pecans, and currants into bite-sized crescent cookies. The Jewish-American holiday cookie passed down through generations of bakers.

Rolled animal cookies made from buttery sugar cookie dough with cream, cut into animal shapes and decorated with colored sugar, chocolate sprinkles, and raisins. Great for Christmas tree ornaments.

Light Pennsylvania Dutch cheesecake with low-fat cottage cheese and beaten egg whites for cloudlike texture. Sinks in the middle to cradle fresh berries or peaches.

Homemade flour tortillas made with just flour, salt, lard, and water. Soft, blistered tortillas in three sizes from a 4-ingredient dough that beats anything store-bought.

Frozen mint pie in an Oreo crust: whipped topping, sweetened condensed milk, and mint extract folded into a no-bake holiday dessert. Five ingredients, freeze and serve.

Classic double-crust apple pie crowned with a bubbling pecan praline topping made from brown sugar, butter and half-and-half. Cinnamon apples meet candy-store crunch in one Southern-style pie.

Lard cake creams pure pork lard with sugar, then folds in beaten egg whites and evaporated milk for a tender, old-fashioned vanilla cake. Vintage pioneer-era recipe.

Fresh pear pie with sliced pears spiced with mace, baked in a single crust under a brown sugar streusel topping. Classic fall fruit pie with crumb crown.

A showpiece blueberry pie with 7 cups of fresh berries in a glossy orange glaze, nestled in a homemade orange-zest crust. Served chilled and can be made a day ahead.

Devil's food bundt cake soaked twice in a light rum and corn syrup glaze for a deeply boozy, ultra-moist chocolate rum cake. Caribbean-French inspired.

Chocolate drop cookies with a hidden chunk of white chocolate baked into the center. No flour, no eggs: melted chocolate chips, sweetened condensed milk and nuts make the entire dough. Fudgy, dense, surprise inside.