Baked Good recipe collection

Passover-friendly chocolate sponge cake made with matzo meal, grated sweet chocolate, orange juice, and 12 separated eggs. Light, airy, and kosher for Pesach.

Passover dark chocolate nut cake uses no flour at all. Twelve whipped eggs carry a rich batter of melted chocolate and chopped almonds, baked in a tube pan for a deep, fudgy Seder-friendly dessert.

Passover-friendly rhubarb cobbler with raspberries and a matzo meal crumble topping. Tart, fruity, and bubbling with a golden, nutmeg-scented crust. No flour needed.

Pasta primavera in a light evaporated milk sauce with mushrooms, bell peppers, and garlic sauteed in dry sherry. A low-fat vegetarian pasta with no butter or cream.

Pastel tres leches Aldaco soaks a tender sponge cake in evaporated, condensed, and whole milk with a splash of rum for a creamy Mexican classic best made the night before.

Hot water pie pastry using the whipped shortening method. Boiling water and milk create a smooth, easy-to-handle dough for a flaky two-crust pie without the fuss of traditional cold methods.

Awesome recipe with amazing results. Can't go wrong with this.

Classic single 9-inch pie crust with shortening or lard. The reliable American home-baking standard, easy to roll and ready for any sweet or savory filling you have planned.

Single-crust pie pastry made with lard and a touch of shortening for a flaky, old-fashioned 9-inch shell. The traditional fat blend bakeries used before all-butter pastry took over.

Pastry for Double-Crust Pie & Single-Crust Pie recipe

Single-crust pastry pie shell with margarine, blind-baked at high heat until golden in 10 minutes. A basic flaky pastry that works as a base for cream pies, custards, and fruit fillings.

Crispy oatmeal cookies that spread thin with lacy, caramelized edges that shatter when you bite. A high butter-to-flour ratio and quick oats deliver crunch, not chew. Optional nuts and raisins.

Classic white cake with buttermilk and egg whites for a pure white, tender crumb. Easy two-layer recipe with a marble cake variation built in.

Brandied fruit starter with pineapple, peaches, apricots, and maraschino cherries soaked in brandy and sugar. A living friendship cake starter you keep and share.

Pate a choux, the classic French pastry dough made from just butter, water, flour, and eggs. Master this one batter and you can pipe cream puffs, eclairs, and profiteroles.

Classic pate brisee: the four-ingredient French shortcrust pastry that forms the base of every great quiche, tart, or pot pie. Flour, butter, salt, and ice water cut and chilled into flaky perfection.