10,000 goose recipes

Crisp, buttery sandie cookies made without pecans, using oats and corn flake crumbs for crunch instead. A nut-free twist on the classic pecan sandie.

Hand-shaped vanilla almond cookies baked low and slow for a tender, shortbread-like crumb. Simple butter cookie dough with finely chopped almonds throughout.

Chewy pecan date squares with brown sugar and vanilla, baked low and slow then dusted with powdered sugar. No butter needed, the dates keep them moist.

Homemade puris, Indian deep-fried puffed bread made with whole wheat and white flour. The dough rests for an hour then fries into golden, airy pillows in seconds.

Butterscotch shortbread cookies made with dark brown sugar and unsalted butter, topped with chopped walnuts or pecans pressed into the dough. Makes 72 bite-sized squares.

Moist apple cake with warm vanilla cream sauce, shredded Granny Smith apples, cinnamon, and walnuts. Easy 8-inch square cake topped with homemade buttery sauce, perfect for fall dessert or cozy brunch.

Cajun shrimp bread stuffed into a hollowed French loaf with toasted bread crumbs, sauteed onions, paprika, and melted cheddar on top. A Louisiana-style appetizer or party centerpiece.

Pumpkin tunnel cake bakes a brown sugar buttermilk-bran bundt with a hidden ring of spiced pumpkin filling running through the center. Lower-fat with egg whites and oil.

Cream cheese topped chocolate brownies with a fudgy bittersweet base, chocolate chips, and a piped cream cheese swirl baked into a decorative V pattern. Bakery-style brownies served cold.

Potato pie crust made with mashed potatoes, vegetable oil, and whole wheat pastry flour. Vegan, dairy-free, no rolling out cold butter. Tender enough for sweet or savory pies.

Red, white, and blue berry pie with layered blueberries, cream cheese mousse, and raspberries in a gelatin-set filling. A no-bake patriotic dessert for the Fourth of July.

Velvet cake is a flourless-style chocolate showpiece pooled over white chocolate and raspberry sauces. Dense, fudgy, and made with just six ingredients in the cake itself, it slices like a torte and tastes like ganache.

Oatmeal crisps are thin, crackle-edged cookies pressed flat before baking for maximum crunch. Brown sugar, rolled oats, and a splash of soured milk give a deep caramel chew at the center and snap on every bite.

Shrewsbury cakes, a traditional English rolled cookie with ginger, citrus rind, and caraway seeds. Crisp, lightly spiced, and chilled overnight before baking.

Old-school chocolate chip cookies built on shortening and brown sugar for crisp edges and chewy middles, studded with semi-sweet chips and toasted pecans. A throwback recipe from the original Crisco era.

Espresso cheesecake with a toasted hazelnut-cocoa crust, baked in a water bath for a silky, crack-free finish. Reduced espresso and Kahlua deliver bold coffee flavor in every bite.