10,000 goose recipes

Homemade puff pastry made with instant flour and water, laminated through six folds for flaky layers without the fuss of traditional methods.

Ring-A-Ling Ringers are quick Bisquick shortcakes with a deep thumbprint filled with spiced prune filling, apricot, or raspberry jam. A retro biscuit pastry ready in under an hour.

Orange biscuits rolled jelly-roll style with butter, orange juice, and zest, then sliced into spirals and baked hot. The breakfast pinwheel that turns plain biscuit dough into citrus-perfumed swirls in 45 minutes.

Slice-and-bake butterscotch cookies with brown sugar, cinnamon, and a make-ahead frozen dough. Press into loaf pans, freeze, then slice thin and bake whenever the craving hits.

Sourdough doughnuts with buttermilk and nutmeg, deep-fried and rolled in sugar. A tangy, old-fashioned Montana ranch recipe that puts your sourdough starter to work.

Lemonade cake roll made with frozen lemonade concentrate in both the sponge and the vanilla whip filling. A tangy, citrus-packed rolled dessert with a powdered sugar finish.

Quick turnovers use biscuit mix and apple juice for an easy hand-pie dough, filled with jam and baked or fried in minutes. A 30-minute pantry-staple dessert recipe.

Purple plum pie loads sliced fresh plums into a deep-dish crust under a cinnamon-spiced buttery crumb. A late-summer fruit pie with jammy tart filling and golden streusel topping.

Baked pears with vanilla ice cream: firm pears poached in apple juice, lemon, and brown sugar syrup until tender, chilled overnight, and served cored-side up with a scoop of ice cream.

Lemon sticky buns made with frozen bread dough, lemon-corn syrup glaze, and cinnamon-nutmeg sugar swirl. Bright citrus twist on classic sticky buns, baked golden and inverted onto the plate.

Duchess spice cake with cinnamon, nutmeg, and cloves topped with maple buttercream frosting. A warmly spiced buttermilk layer cake with old-fashioned charm.

From the Great American recipe's collection Gr #17. A classic American carrot cake with cream cheese frosting.

Austrian Mozart cookies with a buttery shortbread base, apricot rum filling, and confectioners sugar. Elegant sandwich cookies with a ring-and-circle design.

Old-school lard pie crust with egg, vinegar, and a touch of brown sugar. One batch yields four disks for double-crust pies. The flakiest crust comes from cold lard worked into the size of tiny peas.

Miracle Whip spice cake folds the salad dressing into a molasses-and-spice batter for a moist, eggless cake with deep cinnamon, clove and nutmeg warmth.

Old-fashioned sugar cookies with a dual-sugar dough of granulated and powdered sugar, flattened with a sugar-dipped glass. Tender, crackly-topped, and buttery.