9,806 goose recipes

Classic counting cake with foolproof 1-2-3-4-5 proportions: butter, sugar, flour, eggs, and baking powder create a tender vanilla cake that's ridiculously easy to memorize and bake from scratch.

Bacon cornbread muffins with crispy diced bacon baked right into the batter. A savory, smoky twist on classic cornbread that bakes in just 15 minutes at high heat.

Soft, cinnamon-swirled quick bread made with buttermilk and vanilla, topped with a crumbly streusel that bakes into golden ribbons. No yeast needed. One loaf, one hour, pure warmth.

Heritage sourdough dried apple cake rolled with spiced fruit and baked in a bubbling brown sugar-cinnamon syrup. This pioneer-style recipe turns pantry staples into a sticky, fragrant dessert that feeds a crowd.

Lighter carrot cake loaf with crushed pineapple, whipped egg whites, and a smooth nonfat cream cheese topping. Warm cinnamon spice in every slice without the heavy guilt.

Cappuccino cream muffins with a cinnamon-chocolate ripple through the center and sour cream batter. Coffee shop flavor in a homemade muffin.

Miracle Whip spice cake folds the salad dressing into a molasses-and-spice batter for a moist, eggless cake with deep cinnamon, clove and nutmeg warmth.

A buttery, brown sugar tube cake loaded with four cups of chopped pecans and a hint of coffee. Baked low and slow for a tender crumb that's pure East Texas pride.

Pumpkin Kahlua cake made with spice cake mix and real pumpkin puree, topped with a buttery Kahlua glaze. A boozy fall dessert with warm spice and rich coffee flavor.

Basic yeast dough is an enriched egg-and-shortening dough that's the foundation for cloverleaf rolls, cheese crescents, sesame buns, or cinnamon loaf. Make ahead and refrigerate up to 5 days.

Classic shortbread with rice flour for a delicate sandy bite, baked in a sheet pan and cut into bars. Five ingredients, scored before baking for clean snap-apart pieces.

Lemon sticky buns made with frozen bread dough, lemon-corn syrup glaze, and cinnamon-nutmeg sugar swirl. Bright citrus twist on classic sticky buns, baked golden and inverted onto the plate.

Rich cookies made with leftover egg yolks from angel food cake: cream both sugars with shortening, roll in sugar, flatten with glass, and bake until golden for tender rounds.

Speedy sheet-pan chocolate cake with cocoa, buttermilk, and a boiled butter mixture creating moist crumb: thin, tender, and ready for Rocky Road frosting while still warm.

Coconut cream pie doubles down with cream of coconut in the custard and toasted flaked coconut folded throughout, topped with a billowy meringue for that classic diner-style finish.

Moist zucchini bread loaded with grated summer squash, brown sugar, cinnamon, and oil for a soft, never-dry crumb. Makes two freezer-friendly loaves, the classic late-summer use for garden zucchini.