10,000 goose recipes

Joe Froggers, the giant New England molasses cookies. Spiked with rum, dark with molasses, warmed with ginger, cloves, nutmeg, and allspice. Roll, cut big, bake.

British-style gingerbread men with golden syrup, butter, and warm ginger. Crisp edges, chewy centers, decorated with currants for classic holiday cookies.

Egg-free, dairy-free chocolate wacky cupcakes with a sugar substitute option. Vinegar and baking soda create the lift in these surprisingly tender, fudgy treats that come together in one bowl.

Chocolate malt layer cake with malted milk powder in both the batter and the whipped cream frosting. Tastes like a fudgy malted milkshake in cake form.

Jumbles are old-fashioned filled sandwich cookies, two rolled rounds enclosing a smear of grape jelly with three peek-a-boo windows cut into the top. Vintage pantry treat.

Ohio angel cookies rolled in sugar before baking for a crackled, sparkly crust with a soft, chewy center. A snickerdoodle-style cookie with brown sugar depth and cream of tartar tang.

Old-fashioned date cake with chopped nuts and a warm date-sugar topping poured over straight from the oven. Serve with whipped cream for a rich, sticky finish.

Soft orange poppy seed cookies made with cream cheese, fresh orange zest, and orange juice. Light, cakey, and bright with citrus in every bite.

Refrigerator bran muffins with two kinds of bran cereal, buttermilk, and egg whites. Make-ahead batter keeps for weeks in the fridge for fresh-baked muffins on demand.

Old-fashioned slice-and-bake butterscotch cookies loaded with brown sugar and chopped nuts. Chill the dough in a log, slice into rounds, and bake in just 10 minutes.

Coffee-spiked red devil's food cake with cocoa, hot coffee, buttermilk, and a hit of red food coloring. Deep chocolate flavor with a striking red-tinted crumb.

Poppy seed tea cake with sour cream, almond extract, and cinnamon, baked in a tube pan. A buttery, tender cake with nutty seeds and a delicate crumb from cake flour.

Piney Woods hush puppies: Southern cornmeal fritters made with buttermilk for tang, dropped by the spoonful into hot oil and fried golden. Freezable and crisp, the classic fish-fry partner.

Spritz dainties for the cookie press, made with brown sugar instead of white for a deeper butterscotch note. Buttery shaped cookies brushed with egg white wash and decorated for the holidays.

Mom's red velvet cake with old-fashioned ermine frosting (the original red velvet topping). Buttermilk, cocoa, and vinegar give the cake its signature tang and tender crumb.

Nut gingerbread with molasses, brown sugar, and ground ginger topped with chopped nuts and a brown sugar crust. A warmly spiced, old-fashioned cake that fills the kitchen with aroma.