Baked Good recipe collection

A simple and delicious snack that is perfect for long adventures or a night out on the porch.

Old-fashioned griddle cakes made with sour milk and sour cream for an extra-tender, tangy pancake. Just six ingredients, no sugar needed. Makes 16 in about 25 minutes.

A basic yet tasty corn bread is easy to make, and it goes well with any kind of chili, stew or roast.

Easy bundt cake made with yellow cake mix, orange Jell-O, apricot nectar, and chopped nuts. Finished with a tart sour orange glaze. Mix everything in one bowl, bake, and glaze. Serves 8.

Overnight sourdough biscuits with tangy starter fermented into fluffy, tender layers. Rise twice for light texture and deep sourdough flavor.

Sourdough bread dumplings are steamed, not boiled, so they puff into light, tangy loaves studded with toasted bread cubes. Slice and serve alongside goulash, roast pork, or any saucy braise that begs to be sopped up.

Light-as-air sourdough chiffon cake with a subtle tang from sourdough starter, brightened by lemon juice and vanilla. Baked in a tube pan for sky-high lift and a cloud-soft crumb.

Tangy sourdough pancakes with a tender crumb and subtle fermented flavor, made from active sourdough starter for fluffy breakfast hotcakes.

Savory sourdough Mexican muffins loaded with cheddar, creamed corn, green chiles, bacon, and pimentos. A Tex-Mex twist on cornbread muffins with sourdough tang and chili powder kick.

Tangy sourdough bread made in a bread machine with active starter, bread flour, and minimal ingredients. Feed starter first for lighter loaf.

Wild yeast sourdough starter made from just potato water and unbleached flour. No commercial yeast needed. A campfire-friendly method that captures natural yeast from the air.

Extra-tangy sourdough baguettes shaped by hand, cold-fermented in the fridge for up to 24 hours, and baked crusty with water sprays. Bread machine mixes the dough, you shape the flavor.

Sweet corn syrup custard studded with flaked coconut, baked in a flaky pie shell. Simple Southern dessert with vanilla and almond.

Old-fashioned Southern cream cookies made with sour cream, walnuts, and pressed flat with a cinnamon-sugar glass. Soft, cakey drop cookies that yield six dozen from one batch.

Classic Southern spoonbread made with cornmeal, milk, butter, and eggs. A custardy, soufflé-like cornbread casserole so soft you serve it with a spoon. Just six ingredients.

Soutine's Rosemary Whole Wheat for Bread Machines recipe