Preheat oven to 375. Toss apples, cranberries, 2/3 C sugar, 2 Tbs. flour, cinnamon and nutmeg to blend in large bowl. Transfer to 8x8x2-inch glass baking dish. Let stand 15 minutes.
Combine oats, brown sugar and remaining 2 Tbs. flour in medium bowl. Add butter and stir until moist clumps form. Sprinkle topping over filling. Bake until topping is golden brown and filling bubbles, about 1 hour. Cool slightly. Serve warm or at room temperature with frozen yogurt.
Bake
2001, 2007, 2008
Roll pastry to fit a 12-in. pizza pan; fold under or flute the edges. Combine sugar, flour and cinnamon in a bowl. Add apples and toss. Arrange the apples in a single layer in a circular pattern to completely cover pastry. Combine the first five topping ingredients; sprinkle over apples.
Bake at 350° for 35-40 minutes or until apples are tender. Remove from the oven and immediately drizzle with caramel topping or dip. Serve warm with ice cream if desired.
Bake
2015, 2017
Preheat oven to 350.
Unroll crescent rolls, and separate. Wrap each apple quarter with crescent roll dough, and place in a lightly greased 13- x 9-inch baking dish.
Bring orange juice, 2/3 cup sugar, and butter to a boil in a saucepan. Pour over apple dumplings. Stir together 2 teaspoons sugar and 1 teaspoon cinnamon; sprinkle over dumplings.
Bake for 25 minutes or until golden and bubbly.
Bake
2010
Next time try reducing the amount of syrup - maybe even by half and use a smaller pan.
Mix first 5 ingredients in medium bowl. Rub in butter until mixture begins to clump together. Mix in nuts. (Can be made 1 day ahead. Chill.)
Preheat oven to 400. Combine apples, rhubarb, sugar, flour and vanilla extract in large bowl and toss to coat. Transfer apple mixture to 8x8x2-inch glass baking dish.
Sprinkle topping evenly over fruit. Bake until fruit is tender when pierced with knife and topping is crisp, covering with foil if topping is browning too quickly, about 45 minutes. Cool 20 minutes. Serve warm with vanilla ice cream.
Bake
Mix sugar and cornstarch together in a dutch oven. Add berries and lemon juice and bring to a boil. Continue cooking over medium heat until mixture is thick. Pour into a 2-quart casserole.
Stir flour, sugar, baking powder and salt together in a medium bowl. Cut in shortening; add milk and stir until dough forms a ball. Drop by spoonfuls onto berry mixture. Bake 25-30 minutes at 400.
Bake
2002, 2008
For Topping: Whisk first 4 ingredients in bowl to blend. Add butter and rub in with fingertips, pressing until moist clumps form Mix in nuts. (Topping can be made 1 day ahead. Cover and chill.)
for Filling: Preheat oven to 375. Place blueberries in 13x9x2-inch glass baking dish or 3-quart round baking dish with 2-inch-high sides. Add sugar, lemon juice, cornstarch and cinnamon to berries; toss gently to blend. Spread berry mixture evenly in dish; sprinkle topping over. Bake until topping is brown and filling is bubbling thickly, about 50 minutes.
Bake
2000, 2001, 2003, 2017
For the filling: Cook 4 cups blueberries, sugar, cinnamon, water, and lemon zest in Dutch oven over medium-high heat, stirring occasionally, until mixture is thick and jam-like, 10 to 12 minutes. Whisk lemon juice and cornstarch in small bowl, then stir into blueberry mixture. Add remaining blueberries and cook until heated through, about 1 minute; remove pot from heat, cover, and keep warm.
For the topping: Combine buttermilk, butter, and vanilla in measuring cup. Whisk flour, baking powder, baking soda, salt, and 6 tablespoons sugar in large bowl. Slowly stir buttermilk mixture into flour mixture until dough forms.
Using small ice cream scoop or 2 large spoons, spoon golf ball-sized dumplings on top of warm berry mixture (you should have 14 dumplings). Wrap lid of Dutch oven with clean kitchen towel (keeping towel away from heat source) and cover pot. Simmer gently until dumplings have doubled in size and toothpick inserted into center comes out clean, 16 to 22 minutes.
Combine cinnamon and remaining sugar in small bowl. Remove lid and sprinkle dumplings with cinnamon sugar. Serve immediately.
Stovetop
2010
Preheat oven to 375.
Combine flour, oats, brown sugar, cinnamon and 1/2 teaspoon salt in a small bowl. Add butter and 1 teaspoon vanilla; stir with a fork until moist and crumbly.
Combine 1 teaspoon vanilla, cider, sugar, cornstarch and a dash of salt in a large bowl; stir with a whisk until sugar dissolves and mixture is smooth. Add apples, tossing to coat. Spoon apple mixture into a 13x9-inch baking dish coated with cooking spray. Sprinkle with oat mixture. Cover with foil; bake at 375 for 30 minutes. Uncover and bake 30 minutes or until browned and bubbly.
Bake
2005, 2006, 2009, 2011, 2014, 2017, 2020
Preheat oven to 375.
Mix apples, 1-1/4 C sugar, cranberries, flour, cinnamon and water in large saucepan. Let stand 5 minutes. Stirring constantly, cook on medium heat until mixture comes to full boil. Mix cornstarch with 1 Tbs. of fruit liquid, add to mixture and boil for 1 minute more. Pour into 2-quart baking dish.
Mix flour, 2 tablespoons sugar, baking powder and salt in large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in milk until soft dough forms. Drop dough by tablespoonfuls onto hot apple mixture. Bake 30 minutes or until topping is golden brown. Serve warm with whipped topping, if desired.
Bake
2003
Preheat oven to 375.
Combine pears and lemon juice in a 2-quart baking dish; toss gently to coat. Combine granulated sugar, cornstarch, and 1 teaspoon cinnamon; stir with a whisk. Add cornstarch mixture to pear mixture; toss well to coat.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats and walnuts; pulse 2 times. Sprinkle flour mixture evenly over pear mixture.
Bake at 375 for 40 minutes or until pears are tender and topping is golden brown. Cool 20 minutes on a wire rack; serve warm or at room temperature.
Bake
2002…2014, 2018
Adjust oven rack to middle position and heat over to 350 degrees. Line rimmed baking sheet with parchment paper. Combine strawberries, 1/4 cup sugar and 1/4 tsp. salt in bowl. Whisk water and cornstarch together in second bowl; add to strawberry mixture and toss until strawberries are evenly coated.
Transfer strawberry mixture to 8-inch square baking dish and place dish on prepared sheet. Bake until filling is bubbling around sides of dish, 35 to 40 minutes (1 hour if using frozen strawberries), stirring and scraping bottom of dish with rubber spatula halfway through baking.
Remove sheet from oven and stir filling, scraping bottom of dish with rubber spatula. Whisk flour, baking powder, remaining 3/4 cup sugar and 1/4 tsp. salt together in bowl. Whisk in milk, melted butter and vanilla until smooth. Starting in corner of dish, pour batter evenly over filling.
Bake until surface is golden brown and toothpick inserted in center comes out with no crumbs attached, 35 to 40 minutes, rotating dish halfway through baking. Let sonker cool on wire rack for 15 minutes. Serve
Blueberry Sonker: Substitute 2 pounds (6.5 cups) fresh or frozen blueberries for strawberries.
Peach Sonker: Substitute 2.5 pounds peaches, peeled, halved, pitted and cut into 1/2-inch-thick wedges or 2 pounds frozen sliced peaches (break up any slices that are frozen together) for strawberries.
Bake
2019, 2023
Preheat oven to 375 degrees F. From orange, grate peel and divide between 2 large bowls; squeeze 1/4 cup orange juice into small bowl.
In 1 large bowl with peel, combine strawberries, rhubarb, and granulated sugar until well mixed. Into small bowl with juice, add cornstarch; stir until well mixed. Stir juice mixture into fruit mixture until well combined. Pour into 9-inch glass or ceramic pie plate; spread filling in even layer.
In other large bowl with peel, combine oats, brown sugar, flour, and pinch salt. With pastry blender or with fingertips, blend in butter until mixture forms coarse crumbs with a few pea-size pieces remaining.
Sprinkle oat mixture evenly over strawberry mixture. Place pie plate on foil-lined cookie sheet to catch any drips. Bake 45 minutes or until topping is golden brown and fruit filling is hot and bubbling.
Cool pie on wire rack until filling is set but still slightly warm, at least 1 hour. Serve warm.
Bake
2013
Preheat oven to 400. Mix rhubarb, strawberries, 1/2 cup sugar, cornstarch and lemon juice in large bowl. Toss well to coat. Divide mixture equally among six 1-1/4-cup custard cups. Mix butter, almond paste and remaining 1/3 cup sugar in processor until well blended. Transfer butter mixture to medium bowl. Add flour. Using fingertips, work flour into butter mixture until moist clumps form. Sprinkle topping over rhubarb and strawberries, dividing equally.
Place custard cups on baking sheet. Bake until filling bubbles and topping is golden, about 30 minutes. Serve hot.
Bake
2004, 2010, 2020
Simmer Grand Marnier and 1/4 cup water in heavy medium saucepan 5 minutes. Cool mixture completely.
Whisk Grand Marnier-water mixture, cream, eggs, sugar, vanilla and nutmeg in large bowl to blend. Place croissant pieces in 13x9x2-inch glass baking dish; add apricots and toss to combine. Pour custard over croissant-apricot mixture, pressing down gently with rubber spatula so that croissant and apricot pieces are evenly covered. Let stand 20 minutes.
Preheat oven to 350. Cover baking dish with aluminum foil. Place dish in larger roasting pan. Add enough hot water to roasting pan to come 1 inch up sides of baking dish. Bake 1 hour.
Remove aluminum foil and continue baking until bread pudding is golden brown on top and firm to touch, about 30 minutes longer. Carefully remove bread pudding from oven and from water bath; cool slightly. Drizzle bread pudding with Caramel Sauce, if desired, and serve warm.
Bake
2001, 2003
In a large bowl combine flour, salt and sugar. Cut shortening into flour mixture. Mix together water, egg and vinegar. Add to flour/shortening mixture, mix together and form into a smooth ball, but don't over-mix. Chill 15 minutes. Divide into 4 balls.
Assemble
2003
Makes enough dough for 2 large double-crust pies, or 5 single crust pies. Dough can be frozen.
Sprinkle yeast over warm water. Add 1 teaspoon sugar. Let stand 10 minutes or until yeast is softened. Sift together flour and salt. Cut in butter until mixture resembles coarse meal. Blend in egg yolks and softened yeast. Mix until a smooth ball is formed.
Beat egg whites until stiff but not dry. Gradually beat in the 1/2 cup sugar. Continue beating until stiff and peaked. Fold in vanilla.
Divide dough in half. Roll out each half on a lightly floured surface into a 9x13-inch rectangle. Spread with egg white mixture and sprinkle with nuts. Roll up as for a jelly roll. Place on grease baking sheet.
Make a 1/2-inch-deep cut lengthwise down center of each roll. Bake immediately (no rising) at 375 for 22 minutes. When warm, sprinkle with powdered sugar. Cool thoroughly. Slice diagonally.
Bake
Preheat oven to 375. Unroll dough into 2 long rectangles on large cookie sheet. Overlap long sides to form a 13x7-inch rectangle; firmly press edges and perforations to seal.
In medium bowl, combine sugar, flour, 1 Tbs. lemon juice and 1 tsp. lemon peel; stir in apples until well coated. Spoon apple mixture in 2-inch strip lengthwise down center of dough. Make cuts, 1/2-inch apart, on each side of rectangle just to edge of filling. To give braided appearance, fold strips of dough at an angle halfway across filling, slightly overlapping ends and alternating from side to side. Fold ends under to seal. Bake for 18-22 minutes or until golden brown and apples are tender. Cool 5 minutes and remove from cookie sheet.
Mix last 3 ingredients adjusting the amount of lemon juice to achieve drizzling consistency. Drizzle over warm coffee cake and serve.
Bake
Heat oven to 375. In small bowl, mix brown sugar, butter and corn syrup; blend well. Spread in bottom of ungreased 8- or 9-inch round cake pan.
If using crescent rolls: Unroll dough and separate dough into 4 rectangles; firmly press perforations to seal. If using dough sheet: Unroll dough and cut into 4 rectangles.
In small bowl, mix granulated sugar and cinnamon; sprinkle mixture evenly over rectangles. Sprinkle 1 tablespoon of the pecans over each rectangle.
Starting on shorter side, roll up each rectangle; pinch edges to seal. Cut each roll into 4 slices. Place cut side down over brown sugar mixture in pan.
Bake 20 to 27 minutes or until golden brown. Cool in pan 1 minute; turn upside down onto heatproof serving platter or foil. Serve warm.
Bake, Assemble
2008
Preheat oven to 425.
Line a jelly roll pan with foil, coat foil with cooking spray. Roll dough to a 14-inch circle on a lightly floured surface. Place dough on prepared pan. Roll marzipan to a 9-inch circle on a lightly floured surface. Place marzipan on top of dough.
Combine apples, sugar, flour, almond extract, juice and salt in a large bowl; toss well. Spoon apple mixture over marzipan. Fold 2-inch dough border over the apple mixture, pressing gently to seal (dough will only partially cover apple mixture). Bake at 425 for 30 minutes or until lightly browned (apple filling may leak slightly during cooking).
Drizzle caramel sauce over galette; slice and serve.
Bake
2002…2013, 2014, 2023
Combine berries, 1/2 C sugar, cornstarch and lemon juice in heavy medium saucepan over medium-high heat. Stir until mixture boils and thickens, about 6 minutes. Remove from heat. Cool completely.
Position rack in bottom third of oven and preheat to 350. Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim crust overhang to 1/2-inch. Fold edge under. Crimp edge decoratively. Freeze crust 15 minutes.
Line crust with foil. Fill with dried beans or pie weights. Bake until sides are just set, about 15 minutes. Remove foil and beans. Bake until crust is pale golden, piercing with fork if crust bubbles, about 12 minutes. Maintain oven temperature.
Fill crust with berry mixture. Combine flour, brown sugar, oats and lemon peel in large bowl. Using fingertips, mix in butter until moist clumps form. Sprinkle streusel topping over berry filling, covering completely.
Bake pie until topping is golden, about 35 minutes. (Can be made 1 day ahead. Cover with foil and store at room temperature.)
Bake
Preheat oven to 350.
Combine first 10 ingredients, stirring well with a whisk. Stir in pecans. Roll dough into a 13-inch circle; fit into a 9-inch removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife. Spoon sugar mixture into prepared crust. Bake at 350 for 45 minutes or until center is set. Cool completely on a wire rack.
Place chocolate in a microwave-safe bowl; microwave at high 1 minute. Stir until smooth. Drizzle chocolate over tart.
Bake
2007
Preheat oven to 350.
Fit dough into a 9-inch pie plate. Fold edges under; flute. Place pie plate in freezer until ready to use.
Combine brown sugar, 1/2 cup cocoa, and flour in a large bowl. Combine milk and next 5 ingredients (milk through egg whites); stir with a whisk until well blended. Add milk mixture to brown sugar mixture; stir until combined.
Pour mixture into crust. Bake at 350 for 40 minutes or until just set. Cool on a wire rack to room temperature. Cover; chill at least 4 hours. Spread whipped topping evenly over filling; sprinkle with 1/2 teaspoon cocoa, if desired.
Bake
2003
Preheat oven to 350.
To prepare crust, place cookies in a food processor; process until finely ground. Add 2 tablespoons brown sugar, butter and egg white; pulse 2 to 3 times or just until moistened. Press mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350 for 5 minutes. Cool on a wire rack.
To prepare filling, sprinkle pecans and chocolate chips into bottom of prepared crust. Combine syrup and remaining ingredients, stirring well with a whisk. Pour over pecans and chocolate chips. Bake at 350 for 27 minutes or until set. Cool on a wire rack.
Bake
2005
Preheat oven to 375. In a food processor or blender, process pretzels into crumbs; add sugar and pulse until combined. Add butter and mix well. With machine running, add 2 tablespoons of limeade concentrate; process until well-mixed.
Spoon mixture into an ungreased 9-inch pie plate. With back of a spoon, press mixture firmly into bottom and up sides of pan to form a pie shell. Bake until set, about 10 minutes; place in freezer for 10 minutes until cool.
Meanwhile, in an electric mixer, combine ice cream, remaining limeade concentrate, tequila, liqueur and lime zest; mix until just blended. Spoon ice cream mixture into cooled pie shell. Freeze for 2 hours before cutting into 8 pieces.
Assemble, Blend, Process
2008, 2009, 2011, 2023
Place small metal bowl over a saucepan with simmering water. Melt the chocolate and coffee liqueur in the bowl. Stir in vanilla.
Combine tofu, chocolate mixture and honey in the blender jar. Liquefy until smooth.
Pour filling into crust and refrigerate for 2 hours, or until the filling is set.
Blend
2004
Next time, try using brewed coffee in place of the liqueur to make it more kid friendly.
For the filling: Preheat the oven to 350 degrees.
Place the cranberries in a buttered, 10-inch pie plate. Toss the sugar and walnuts over the berries.
For the topping: Cream the eggs and butter with the sugar. Add the flour and almond extract to the mixture, lightly tossing with a fork.
Pour the topping over the cranberry mixture and bake for 35 to 40 minutes. Serve warm with whipped cream.
Bake
2002, 2004, 2008, 2009, 2020
For Crust: Blend all ingredients in processor. Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish. Cover crust and freeze while preparing filling. (Can be made 1 week ahead. Keep frozen.)
For Filling: Preheat oven to 350. Combine butter, brown sugar and corn syrup in heavy medium saucepan. Bring to boil, stirring often. Boil 1 minute. Stir in nuts and cream. Boil until mixture thickens slightly, about 3 minutes. Remove from heat. Add chocolate. Stir until chocolate melts and mixture is well blended.
Pour hot filling into crust. Using spoon, evenly distribute nuts. Bake until filling bubbles all over, about 10 minutes. Transfer pie to rack and cool.
Bake, Stovetop
2002, 2015
This is excellent with vanilla bean ice cream and is definitely best after it has completely cooled.
Combine yogurt, cool whip and strawberries in a medium bowl. Stir gently until well combined. Soon into crust. Freeze 2 hours or until pie is firm enough to hold its shape when cut into slices and serve.
Assemble
2007