Goose recipes

Chocolate mint cake with a light peppermint sponge topped with whipped chocolate mint frosting. The fat-free batter uses applesauce and egg whites for an airy, tender crumb.

Peanut butter snap cookies with brown sugar, butter, and vanilla, shaped into balls and baked until crisp. A big-batch recipe that yields 7 dozen crunchy peanut butter cookies.

Tender sour cream sheet cake with black walnut flavoring, topped with a quick-cook caramel frosting loaded with chopped nuts. One pan, one hour, and a frosting that comes together on the stovetop.

Old-fashioned 1850 blackberry pie with five ingredients. Berries baked into a single crust under a flour, sugar, and milk custard for a rustic 19th-century farmhouse pie that sets into a soft, jammy slice.

Lincoln log cookies shaped from cocoa-chocolate chip dough into two-inch logs, then drizzled with white and chocolate icing stripes. A fun, chocolatey bake for kids and adults.

These tasty treats are the perfect snacks for when traveling. Tastes amazing with tea or coffee!

This scrumptious apple pie is great for special occasions, just make sure no one takes the name of your dessert serious.

Classic pecan melt away cookies made with cake flour and unsalted butter for an ultra-tender, powdered-sugar-dusted shortbread. Drop cookies that dissolve on the tongue in seconds.

School cafeteria cheese bread with American cheese rolled into soft yeast dough like a jelly roll. This scaled-down version of the classic school lunch favorite bakes golden in 30 minutes.

Maple nut biscuit ring made with refrigerated biscuit dough, brown sugar, pecans, and maple syrup. Five ingredients, one bundt pan, and golden pull-apart bread in under an hour.

Lemon prairie cake, a Southern-style pound cake with lemon-lime soda for lift and lemon extract for citrus punch. Rich, buttery, and baked in a fluted Bundt pan until golden.

Apple pie with apricot glaze layers tart Granny Smith apples over a custard pastry cream and finishes with a layer of apricot preserves under the top crust. A French-style twist on classic American apple pie.

Light sponge cake flavored with coffee, cocoa, and finely chopped nuts. Made with separated eggs for an airy texture, perfect for special occasions.

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.

Caramel almond apple pie is a single-crust apple pie with sliced tart apples under a bubbling brown-butter caramel and sliced almond topping. Scratch oil-crust, one hour bake.

Pillowy soft almond cookies made with almond filling for intense flavor, topped with sliced blanched almonds. Lightly golden, tender, and fragrant. Makes 2-3 dozen.