10,000 goose recipes

Deep-dish apple pie with a single top crust hiding a heap of brown sugar and cinnamon-spiced apples. Old-fashioned simplicity served with cream or hard sauce, just the way grandmother made it.

Microwave chocolate pecan clusters with marshmallows and semi-sweet chips. Five ingredients, no baking, and ready to eat in under an hour. Makes 20 clusters.

You will enjoy the taste of these scrumptious cookies that combine two of the richest flavors in baking: chocolate and peanut butter.

French cherry clafouti with brandy-macerated cherries baked in a puffy, golden custard scented with allspice and lemon zest. Rustic elegance that looks far harder than it is.

Old-fashioned brown sugar crumb cake uses a single mixture for both the cake and the crumb topping. A coffee-cake classic with cinnamon spice and a streusel-like crown, dusted with powdered sugar.

Old-fashioned vinegar chocolate cake with sour milk, melted chocolate, and a vinegar-baking soda fizz for lift. A heritage two-layer recipe with a tender, velvety crumb.

Eisenhower's chocolate layer cake with cocoa dissolved in boiling water, sour milk, and a fluffy seven-minute frosting. A classic mid-century American recipe with presidential history.

Easy and cheap to make and goes with anything, whether it be steamed veggies, potatoes, mac and cheese. Super moist and GREAT taste.

Ipswich lemon pie, a traditional English custard tart with lemon juice, zest, butter, and eggs in shortcrust pastry. A simple, elegant British dessert served hot or cold.

Mini-chocolate eclairs, filling uses chocolate pudding to save time. Rich and delicious chocolate eclairs you can make at home.

Custard-style apple pie with Red Delicious apples in a cream, egg, and cornstarch filling with cinnamon and nutmeg. A double-crust pie dotted with butter.

Instead of being hard, dry spice cookies, these are soft, moist spicy cookies with a medium hot disposition. Their heat is derived from ground Jamaican Scotch Bonnet peppers.

Classic American apple pie with a lattice crust, vanilla-scented filling, and half and half for extra richness. A from-scratch shortening crust that bakes up flaky and golden.

Authentic Italian ciabatta with fresh yeast, bread flour, and extra-virgin olive oil. A wet, sticky dough rises for hours to produce big holes and a soft, chewy, floury crust.

Old-fashioned persimmon cake made with ripe persimmon pulp, shortening, eggs, and a simple flour-and-leavening base. A vintage autumn bake from the Hoosier and Appalachian traditions.

Emeril-inspired masa corn cakes with chili powder, topped with white wine chive cream and caviar. An elegant appetizer that turns simple corn into something show-stopping.