10,000 goose recipes

These Spiced Peach Muffins are a delicious treat with a delightful crunch topping that adds an irresistible texture to the moist and flavorful muffins. The crumbly topping is a perfect complement to the softness of the muffins, making them a perfect choice for breakfast or a snack any time of the day.

Chewy ginger molasses cookies with crackly, sugar-dusted tops and a warm hit of ginger and cinnamon. Brown sugar and molasses keep them soft in the center with crisp, sparkly edges.

Chocolate chip cookies loaded with a generous 2½ cups of chips per batch, balanced with both brown and white sugar for crisp edges and chewy centers. Pull them out underdone for that signature soft texture.

Classic lemon squares with a buttery shortbread crust topped with a bright, tangy lemon filling and powdered sugar glaze. The bake sale favorite everyone fights over.

Kahlua mousse brownies, a thin sheet brownie spiked with coffee liqueur and instant coffee for deep chocolate-mocha flavor. Bake in a jelly roll pan and sandwich with ice cream for a fancy dessert.

A cherry pie with an easy to prep. coconut crumb topping.

Rhubarb dump cake is a Midwestern shortcut dessert with tart fresh rhubarb, raspberry gelatin, marshmallows, and a layer of white cake mix batter on top. Bright pink, sweet-tart, and dead simple.

Deluxe brownies bake up fudgy and rich with a glossy, crackly top, thanks to a long beat of eggs and sugar. Made with real melted unsweetened chocolate, they're a simple six-ingredient batch worth the bowl.

Pumpkin nut pie baked in a buttery nut cookie crust with brown sugar, warm spices, and evaporated milk. Topped with brown sugar whipped cream for a nuttier twist on the holiday classic.

Fudgy reduced-fat chocolate brownies with half the fat using egg whites and low-fat margarine. Guilt-free chocolate treat with chocolate chips in every bite, ready in 50 minutes.

Whole wheat Indian chapatis from scratch with just three ingredients: atta flour, water, and salt. The everyday flatbread of North India, cooked on a hot griddle.

Black Forest cake the shortcut way: devil's food cake mix spiked with cinnamon and cherry yogurt, layered with cherry pie filling and whipped topping. A faster take on the German classic.

Classic pound cake the old way: a pound each of butter, sugar, flour, and eggs, separated and folded for a tall, tender, golden loaf. Serve with berries and toasted almonds.

Angel buttermilk biscuits use yeast plus baking powder and soda for triple lift, producing impossibly fluffy biscuits with a soft, pillowy crumb. Southern make-ahead biscuit royalty.

Vegan brownies built on the Depression-era wacky cake method: no eggs, no butter, no milk. Vinegar and baking soda do the lifting for a fudgy, chewy chocolate brownie that mixes in one bowl.

Easter sugar cookies: rolled and cut sugar cookies with lemon zest, perfect for Easter bunny and egg shapes. Two dozen pale, tender cookies ready to decorate.