Goose recipes

Chewy peanut butter cookies loaded with ground and whole sesame seeds, brown sugar, honey, and a warm ginger kick. Rolled in raw sesame seeds for a nutty, crackly coating.

Wheat-free fruit and nut muffins made with rice flour and cornstarch, loaded with dried apricots, fresh cranberries, and chopped cashews. Sweetened with honey.

Chewy cookies packed with oats, peanut butter, and finely chopped apples. Whole wheat flour adds nuttiness while egg substitute keeps them lower in fat. Perfect for lunchboxes.

Hawaiian brownie cookies rolled in flaked coconut with chocolate chips, cocoa, and brown sugar. Fudgy cookie balls with a toasted coconut coating baked in under 10 minutes.

Frosted applesauce cookies with molasses, bran flakes, raisins, and a boiled caramel frosting. Soft, spiced drop cookies with warm allspice and clove flavors topped with buttery brown sugar icing.

All-butter pie crust with egg yolk for a rich, flaky pastry. Includes instructions for single crust, double crust, pre-baked shell, and five decorative edging styles.

Carrot square cake with walnuts, golden raisins, and a tangy orange-flavored cream cheese icing. A 9-inch square pan version of the classic carrot cake, perfect for small gatherings.

A kosher-for-Passover chocolate fudge torte: a flourless matzo-meal sponge layered with rich chocolate fudge frosting. Dairy-free and parve, rising on whipped egg whites instead of leavening.

A three-layer Christmas cream cake with coconut and walnuts in a buttermilk batter, frosted with cream cheese icing studded with chopped maraschino cherries. Southern holiday baking at its prettiest.

Pumpkin cheesecake with graham cracker crust, spiced pumpkin custard filling, and a tangy sour cream topping. Holiday dessert with cinnamon, ginger, and nutmeg, garnished with pecan halves on each slice.

Rice bake casserole binds cooked rice, sauteed spinach, and sharp cheddar in a simple custard of milk and eggs with fresh herbs. Great use for leftover rice.

Savory zucchini bread baked in a sheet pan with Bisquick, eggs, Parmesan, oregano, and red pepper. A crustless cheesy zucchini bake that slices into appetizer squares or a side.

Soft, cinnamon-spiced buttermilk raisin bread studded with plump raisins and chopped nuts. A from-scratch yeast bread that makes two gorgeous loaves.

Almond crisp bars with rolled oats, coconut, and toasted almond pieces in a buttery brown sugar base. Six ingredients pressed into a pan, baked, and cut while warm into chewy-crisp squares.

Peanut butter banana bread made with crunchy peanut butter and mashed ripe bananas. Dense, nutty, and a great way to use overripe bananas.

Triple chocolate biscotti with Dutch-process cocoa, chocolate chips, and a white chocolate coating, loaded with toasted hazelnuts and a hint of espresso. A bakery-level Italian cookie.