Goose recipes

New Zealand rock cakes with butter, raisins, and orange marmalade, baked rough and craggy on purpose. A rustic teatime scone that comes together in 30 minutes with no special equipment.

Double anise almond biscotti with anise extract, ground star anise, and slivered almonds in a twice-baked Italian cookie. Crisp enough to dunk in espresso or vin santo.

Three layers of genoise sponge brushed with espresso-rum syrup, filled and frosted with silky mascarpone cream, dusted with cocoa, and wrapped in chocolate shavings.

Gingerbread bears: classic rolled and cut gingerbread cookies with ginger, cinnamon, cloves, molasses, and a lemon zest brightener. Chill the dough, roll thin, decorate as bears for the holidays.

Classic banana oat bread with buttermilk tang and crunchy walnuts throughout. Dense, moist, and sturdy enough to slice thick for the best banana bread toast.

A dense rye bread loaded with fiber that's perfect for a European style breakfast.

Heath bar cookie bars with crushed toffee candy, pecans, and brown sugar in a streusel-topped batter baked in a pan. A chewy, butterscotch-flavored bar cookie with candy crunch.

Classic Italian anise biscotti with toasted almonds and anise seeds infused in Sambuca or Pernod. Twice-baked until crisp and dry, built for dunking into espresso or Vin Santo.

Moist spice cake made with apricot baby food and puréed canned apricots, topped with boiled brown sugar icing.

No-egg fruit cake loaded with candied cherries, pineapple, dates, toasted coconut, and nuts, bound with sweetened condensed milk and glazed with orange juice and honey.

Graham cracker pie crust with just three ingredients and optional sugar replacement for diabetic-friendly baking. Bake or chill to set, ready in minutes.

Wholesome bran bread studded with sesame and poppy seeds, sweetened with honey and orange juice. Dense, hearty loaf perfect for toasting and spreading with butter.

Thin, delicate cookies rolled into calla lily shapes while still warm, then filled with fresh whipped cream and a candied orange peel stamen. Edible art for special occasions.

Caramel-pecan cake made with buttermilk chocolate batter, folded egg whites for lift, and a gooey caramel-chocolate chip topping baked right on top.

Chewy orange granola cookies loaded with oats, raisins, sunflower seeds, and honey. Flavored with orange juice concentrate, cinnamon, and cloves for a spiced citrus twist.

Cumulonimbus chocolate cake hides a secret ingredient: sauerkraut. Drained, snipped, and folded into a cocoa-and-coffee batter, it disappears completely and leaves behind a moist, fluffy chocolate cake. Frosted with a two-ingredient chocolate sour cream icing.