9,806 goose recipes

Edna's cranberry cake with a layer of whole cranberry sauce baked between two layers of sour cream batter in a tube pan, topped with chopped walnuts. A holiday Bundt cake classic.

Marble scones with swirled chocolate and vanilla doughs folded together for stunning ribbons of bittersweet chocolate. A buttermilk-tender showpiece scone for brunch or afternoon tea.

Christmas cookie slices are old-fashioned icebox cookies: vanilla shortbread dough rolled into logs, chilled, sliced thin, and baked into crisp golden rounds. Make ahead and ready to slice for holiday baking.

Mississippi mud poke cake with German chocolate cake mix, sweetened condensed milk, caramel sauce, Cool Whip, and crushed Heath bars. Easy make-ahead dessert that chills overnight.

Nectarines and raspberries tossed with sugar and crumbled almond biscotti for a no-cook summer fruit dessert. Simple, elegant, and ready in minutes.

Savory fiddlehead muffins blend cornmeal and flour with cooked spring fiddleheads for a rustic side that tastes like a cross between cornbread and a wild-foraged forest walk.

Homemade olive oil and fennel seed breadsticks made with a beer-enriched yeast dough. Brushed with egg wash and baked golden, these have a subtle anise crunch in every bite.

A dense, fudgy flourless chocolate torte with ground almonds and cognac. Naturally gluten-free, baked low and slow for a rich, truffle-like texture. Serve with whipped cream and raspberries.

Sour cream blueberry brunch cake with poppy seeds, lemon zest, a cinnamon-blueberry filling, and powdered sugar glaze. Baked in a springform pan for easy serving.

Almond torte made in the food processor with almond paste, butter, and a generous lift of eggs. Dense, marzipan-rich, and ideal with coffee. The processor method takes the work out of beating.

A deep dish apple pie with homemade crust and a secret: heavy cream poured through the slits mid-bake, creating a luscious sauce around every cinnamon-spiced slice.

Linzer pastry dough with a full pound of butter, egg yolks, lemon zest, and vanilla. A rich, tender Austrian dough for jam-filled cookies, tarts, and meringue-topped pastries.

Soft persimmon cookies spiced with nutmeg, cinnamon, and cloves, loaded with walnuts and raisins. A nostalgic fall baking recipe that puts ripe persimmon pulp to its best use.

Decadent fudge pie with amaretti cookie crust and rich chocolate filling spiked with amaretto. Dense, brownie-like texture with a boozy almond edge.

Soft molasses cookies spiced with ginger, cinnamon, allspice, and cloves. A classic LA Times recipe that bakes up thick, cakey, and deeply spiced.

Orange and white chocolate muffins scented with fresh orange zest, vanilla bean seeds, and melted white chocolate chunks. Tender crumb, golden tops, perfect with morning coffee.