Goose recipes

Sugarplum cookies with dried or candied fruit hidden inside each ball of vanilla sugar cookie dough. Topped with creamy frosting and colored sugar for Christmas cookie trays.

Angel pie with crisp meringue crust holding a silky lemon curd folded into clouds of whipped cream. The shell bakes low and slow until shatter-crisp, then chills overnight for a tangy-sweet make-ahead dessert.

Mediterranean olive bread shaped into a rustic ring: store-bought pizza dough kneaded with kalamata olives and fresh rosemary, brushed with olive oil and baked golden. A four-ingredient cheat that tastes like a bakery loaf.

Flourless chocolate cake with a full pound of butter, 20 ounces of dark chocolate, 10 eggs, and Grand Marnier. Baked low and slow for 3 hours into pure fudge.

Famous lemon meringue pie shortcuts the curd using a packet of lemon pudding pie filling boosted with extra fresh lemon juice and butter. Topped with French meringue, ready in under an hour.

No-bake fresh peach pie with ripe peach wedges arranged in a swirl pattern, glazed with melted apricot preserves on a graham cracker crust. A summer dessert that lets perfectly ripe peaches do all the work.

Spiced apple rings baked in brown sugar and warm spices, then flipped to reveal a glistening caramelized topping on this classic upside-down cake.

Sourdough blueberry muffins made with whole wheat flour and sourdough starter for a tangy, tender crumb. Mixed by hand and baked until golden.

No-bake energy balls made with dried apricots, walnuts, coconut, and wheat germ, bound with orange juice and rolled in chopped nuts.

Favourite lemon sponge pie is a heritage 8-ingredient dessert that bakes into two layers from a single filling. Tangy custard at the bottom, fluffy lemon sponge on top, all from one whole lemon.

Frangelico cheesecake with hazelnut liqueur blended into a rich cream cheese filling on a graham cracker crust. Just 6 ingredients for a boozy, nutty, crowd-pleasing dessert.

Rich chocolate drop cookies with a sour cream batter and glossy chocolate-coffee icing drizzled on top. Old-fashioned bakery-style cookies that melt on your tongue.

Raspberry-lemon pie with a tangy condensed-milk lemon filling layered under a glossy raspberry topping in a graham crust. The summer berry-and-citrus combination served chilled.

Swiss aniseed and lemon chrabeli cookies with their signature half-moon shape and three slashed edges. Crisp, slightly dry cookies that rest overnight before baking for traditional texture.

Vera's buttermilk cookies use powdered buttermilk and a half-sugar, half-sweetener blend for a lower-sugar tangy sugar cookie. Crisp edges, soft centers, ready in 35 minutes.

Crispy cumin-spiced corn fritters fried golden and served with a zesty orange marmalade dipping sauce spiked with ginger, mustard, and hot pepper. Sweet heat in every bite.