Goose recipes

Easy meatless mincemeat pie made with green tomatoes, apples, raisins, brown sugar, and warm spices. A clever old-farm trick that uses end-of-season tomatoes to mimic traditional mincemeat.

Silken tofu replaces eggs and dairy in a tender, biscuit-style shortcake that's completely vegan yet still delivers the classic strawberry shortcake experience.

Lacy Florentine cookies made with ground pecans and coconut, sandwiched together with melted dark chocolate. Thin, crispy, and freezer-friendly for up to a month.

Herbed focaccia layered with fresh basil, thyme, rosemary, and sage in the dough plus a topping of olive-oil-soaked onions, kalamata olives, and a cornmeal-crusted bottom for shattering crunch.

French country apple pie with a ground almond frangipane filling topped with sliced Granny Smith apples. Toasted almonds and almond extract create a rich, nutty custard base.

Oatmeal coconut crisps made with butter, brown sugar, and quick oats for thin, crispy edges and chewy centers. A big-batch cookie recipe that freezes beautifully.

Fudgy no-bake cookies with cocoa, peanut butter, oats, and vanilla boiled on the stovetop and dropped onto wax paper. A classic chocolate oat cookie that sets in the fridge with zero oven time.

Chocolate cake mix cookies with crisp rice cereal folded inside and crushed on the outside for a double crunch. A 5-ingredient cookie that kids love to roll and bake.

Moist carrot cake baked in a tube pan with walnuts and cinnamon, finished with a glossy cooked orange glaze instead of the usual cream cheese frosting.

Moist breakfast orange muffins use fresh orange juice, grated zest, and oil for a tender, citrusy crumb that stays soft for days. One bowl, ready in 25 minutes.

Oatmeal ranger cookies pack rolled oats, corn flakes, and shredded coconut into a chewy brown-sugar dough. The cowboy-cookie cousin with a crisp-edge crunch from the corn flakes.

Orange Kiss-Me Cake: a vintage Pillsbury bake-off winner with a whole ground orange (peel, pulp, and pith) folded into the batter. Topped with a warm orange juice drizzle and cinnamon-sugar walnuts.

Salt-rising bread made with a potato water starter fermented overnight. A heritage Appalachian yeast bread with a distinctive tangy flavor and dense crumb.

Whole wheat zucchini bread sweetened with honey, loaded with wheat germ, bran, raisins, and nuts. A wholesome, no-refined-sugar quick bread that makes two loaves.

These sugar free brownies use apple juice concentrate and mashed banana for natural sweetness. Made with whole wheat flour, cocoa, and crunchy walnuts, they're a guilt-free chocolatey treat you can stash in the freezer.

Red plum spice cake made with plum baby food for moisture, cinnamon, cloves, and vegetable oil baked in a Bundt pan. A dense, spiced oil cake with a clever shortcut ingredient that keeps it moist for days.