10,000 goose recipes

Old-fashioned molasses oatmeal bread with tender texture and deep caramel flavor from a time-tested family recipe

Turtle cheesecake with a chocolate wafer and walnut crust, studded with chocolate-caramel-pecan turtle candies. A rich Chicago-deli classic from the Eli's Cheesecake family.

Peanut butter mousse filling made with cream cheese, whipped cream, and 2 cups of peanut butter. No-bake, ready in 20 minutes, and rich enough to fill a full layer cake for 12.

Yeast ferment starter made with potato water, mashed potato, sugar, and dry yeast. Speeds up bread dough rising and adds soft texture to homemade yeast breads.

Traditional holiday fruitcake loaded with raisins, currants, citron, and pecans, enriched with sherry, honey, and orange marmalade. Baked low and slow, best after aging.

Passover sponge cake with pineapple juice concentrate, almonds, lemon and orange zest, made with potato starch and cake meal. Light, airy, and flour-free.

Oatmeal walnut cookies pack whole wheat flour, wheat germ, oats, raisins, and walnuts into a chewy cookie sweetened with brown sugar and orange juice concentrate. Hearty and wholesome.

Moist avocado loaf studded with dates, raisins, and walnuts, enriched with cocoa and warm spices, then topped with broiled pecans. A unique quick bread that'll have everyone guessing the secret ingredient.

No-bake rice cereal rolls with crunchy peanut butter, marshmallow cream, and crispy rice cereal, rolled into balls and dipped in melted chocolate. A 4-ingredient treat.

Apricot almond squares with a cake mix crumb crust, apricot preserves, cream cheese filling, and a coconut-almond crumble topping. Semi-homemade and crowd-ready.

Traditional German sand tarts rolled paper-thin, cut into diamonds, brushed with egg white, and topped with cinnamon sugar and a pecan half. Crispy, buttery holiday cookies.

Pennsylvania Dutch cake-and-custard pie: a soft cake batter and a spiced applesauce-molasses custard poured into one crust bake into two distinct layers, finished with a coffee glaze. A clever heritage dessert.

Sweet roll and doughnut dough is a versatile yeasted sponge that can be fried into glazed doughnuts or baked into soft dinner rolls. Two desserts from one dough.

These cookies have many names: Butterballs, Russian Teacakes, etc. In New Mexico, they are "Polvorones" which is Spanish for "Dust Balls".

Yeasted flatbread topped with a lime and almond frangipane and fresh redcurrants, dusted with icing sugar. A stunning Italian-inspired dessert bread.

Dense fudge truffle cheesecake on a chocolate cocoa-wafer crust. A pound and a half of cream cheese melted with sweetened condensed milk and 12 ounces of melted chocolate chips. Eats like a giant chocolate truffle.