10,000 goose recipes

Very tasty fruitcake, all kinds of candied fruits in the cake, looks great, great flavor! Family and friends enjoyed it

A spiced chocolate apple bundt cake with diced green apples, currants, cinnamon, nutmeg, and allspice, finished with a brandy-cinnamon glaze. Moist, warmly spiced, and perfect for fall baking.

Easy bundt cake made with boxed cake mix and instant pudding, spiked with amaretto and nutmeg. Moist, foolproof dessert ready in an hour.

This is really a nice frittata, I do love the ham and cheese combination in this recipe, yummy.

Oatmeal chocolate chip sheet cake with a boiling-water oat soak for a tender, moist crumb. Topped with walnuts and extra chips for a crackly crust.

Having a few guests over for dinner? Serve these delicious tart that will have people sending compliments to the chef!

Baked oatmeal studded with dried fruit and baked in individual cups until just set. A make-ahead, kid-friendly breakfast topped with a fun fruit smiley-face the little ones love.

One base cookie dough, four different bar cookies. Choose from Granola Nut, Apricot Cashew, Apple Oatmeal, or Carrot Pineapple. Spread in a jelly roll pan and bake for 35 easy cookie bars.

Individual rosemary-polenta pizzettas made with a food-processor dough blending white, whole wheat, and cornmeal flours. Rustic party-size bases for personalized Italian toppings.

Loaded granola cookies with toasted walnuts, chocolate chips, raisins, oats, and granola in a buttery brown sugar dough. Chewy, chunky, and they keep for weeks.

Pressure cooker chocolate cheesecake with dark chocolate, cream cheese, and a chocolate cookie crumb crust. Steams in 20 minutes with no cracking, no water bath fuss.

Tangy sourdough biscuits enriched with Monterey Jack cheese and yeast for savory flavor. Rise in fridge or at room temp for flexible timing.

Hazelnut cappuccino torte folds toasted hazelnuts into a Kahlua-spiked dark and milk chocolate batter, bakes flourless-style with a soft center, and finishes with mocha whipped cream. Restaurant-grade dessert.

Whole wheat baguette with a crackling crust and chewy crumb. Started in a cold oven for a slower bake, with optional steam pan and egg white wash for a glossy bakery finish.

Fruit compote pie with dried apricots, peaches and cranberries simmered in apricot liqueur, folded into a sour cream custard and finished with a buttery pecan crumb topping.

A scrumptious bread recipe that calls for cream cheese, feta cheese and pepperoncini peppers.