Baking - Recipes by Cooking Style | Taste of Home https://www.tasteofhome.com/recipes/cooking-style/baking/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Mon, 17 Jun 2024 20:33:31 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?fit=32%2C32 Baking - Recipes by Cooking Style | Taste of Home https://www.tasteofhome.com/recipes/cooking-style/baking/ 32 32 Mocha Shortbread Sandwich Cookies https://www.tasteofhome.com/recipes/mocha-shortbread-sandwich-cookies/ Thu, 23 May 2024 16:09:21 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1995815
This easy make-ahead recipe makes a deliciously tender mocha shortbread cookie with a rich chocolate buttercream filling. They require only four ingredients and can be frozen months in advance. —Adelaide Miller, Mill Hall, Pennsylvania
Total Time

Prep: 25 min. Bake: 10 min./batch

Makes

3 dozen

Updated: May. 24, 2024

Ingredients

  • 2 teaspoons instant coffee granules
  • 2 tablespoons hot water
  • 1 cup butter, softened
  • 2/3 cup confectioners' sugar
  • 2 cups all-purpose flour
  • CHOCOLATE BUTTERCREAM FILLING:
  • 1/2 cup butter, softened
  • 1 cup confectioners' sugar
  • 3 tablespoons baking cocoa
  • Dash salt
  • 1/2 cup semisweet chocolate chips, melted and cooled slightly

Directions

  1. Preheat oven to 350°. In a small bowl, dissolve coffee granules in hot water. Cool to room temperature.
  2. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in coffee mixture. Gradually beat in flour.
  3. Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Bake until set (do not brown), 10-12 minutes. Remove from pans to wire racks to cool.
  4. In a small bowl, beat butter, confectioners' sugar, cocoa and salt until light and fluffy, 3-5 minutes. Gradually beat in melted chocolate. Spread on bottoms of half the cookies; cover with remaining cookies.

Nutrition Facts

1 cookie: 127 calories, 8g fat (5g saturated fat), 20mg cholesterol, 66mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.

]]> Merry Mint Christmas Cheesecake https://www.tasteofhome.com/recipes/merry-mint-christmas-cheesecake/ Fri, 17 May 2024 20:27:28 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1994142
Instead of baking cookies for Christmas gifts, I bake cheesecakes! I usually bake this mint cheesecake a few weeks in advance and store it in the freezer. It can also be baked a couple of days ahead of time and stored in the refrigerator. —Sue Gronholz, Beaver Dam, Wisconsin
Total Time

Prep: 45 min. Bake: 1 hour 10 min. + chilling

Makes

16 servings

Updated: May. 24, 2024

Ingredients

  • 15 Oreo cookies, finely crushed
  • 1 tablespoon sugar
  • 2 tablespoons butter, melted
  • FILLING:
  • 1 cup white baking chips, divided
  • 3/4 cup semisweet chocolate chips
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/3 cups sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons heavy whipping cream
  • 4 large eggs, room temperature, lightly beaten
  • 1 teaspoon mint extract, divided
  • 2 to 3 drops red food coloring
  • 2 to 3 drops green food coloring
  • GANACHE:
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup heavy whipping cream
  • Optional: Whipped cream and crushed red and green mint candies

Directions

  1. Preheat oven to 325°. In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-inch springform pan; set aside.
  2. In a microwave-safe bowl, melt 1/2 cup vanilla chips; set aside. In another microwave-safe bowl, melt chocolate chips; set aside.
  3. In a mixing bowl, beat cream cheese, sugar, flour and whipping cream until smooth. Add eggs; beat on low just until combined. Divide batter into three bowls. (About 2 cups batter per bowl.)
  4. To the first bowl, stir in melted vanilla chips, 1/2 tsp. mint extract and red food coloring; pour over crust. Place pan on a double thickness of foil; securely wrap foil around pan. Place springform pan in a large baking pan. Fill larger pan with water to a depth of 1 inch. Bake 20 minutes.
  5. Meanwhile, stir melted chocolate chips into second bowl of reserved batter. Carefully spoon chocolate layer over red layer. Bake 20 minutes longer.
  6. Meanwhile, melt remaining 1/2 cup vanilla chips; cool slightly. Stir into third bowl of reserved batter. Stir in green food coloring and remaining 1/2 teaspoon mint extract. Carefully spoon green layer over chocolate layer. Bake until center is almost set, 30-40 minutes longer.
  7. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight; remove sides of pan.
  8. In a small microwave-safe bowl, melt chocolate chips and whipping cream. Let stand until slightly thickened. Spread over top of cheesecake. Refrigerate until ready to serve. If desired, garnish with whipped cream and crushed mint candies.

Nutrition Facts

1 piece: 491 calories, 34g fat (19g saturated fat), 116mg cholesterol, 262mg sodium, 44g carbohydrate (38g sugars, 1g fiber), 7g protein.

]]> Overnight Apricot Pecan Coffee Cake https://www.tasteofhome.com/recipes/overnight-apricot-pecan-coffee-cake/ Fri, 17 May 2024 19:22:05 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1994139
I whip up this delightful apricot and pecan coffee cake the night before and pop it in the oven when I get up. The house smells lovely and the cake rises perfectly. Use walnuts instead of pecans if you prefer. —Trisha Kruse, Eagle, Idaho
Total Time

Prep: 30 min. + chilling Bake: 35 min.

Makes

15 servings

Updated: May. 24, 2024

Ingredients

  • 1 cup sugar
  • 3/4 cup butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 3/4 cup chopped dried apricots
  • 1 cup packed brown sugar
  • 3/4 cup chopped pecans, toasted
  • 1/2 teaspoon ground ginger

Directions

  1. In a large bowl, cream sugar and butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.
  2. Spread half of batter into a greased and floured 13x9-in baking dish. Sprinkle with apricots. Combine brown sugar, pecans and ginger; sprinkle half over apricots. Drop remaining batter by tablespoonfuls over filling; spread gently with a spatula to cover filling. Sprinkle with remaining brown sugar mixture. Cover and refrigerate overnight.
  3. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a toothpick inserted in center comes out clean, 35-40 minutes. Serve warm.

Nutrition Facts

1 piece: 347 calories, 17g fat (8g saturated fat), 60mg cholesterol, 292mg sodium, 46g carbohydrate (32g sugars, 1g fiber), 4g protein.

]]> Minty Chocolate Cream Puffs https://www.tasteofhome.com/recipes/minty-chocolate-cream-puffs/ Fri, 17 May 2024 20:36:26 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1994133
These festive little treats are minty, chocolatey and convenient. The night before serving, move them from the freezer to the fridge to thaw. —Jolene Martinelli, Fremont, New Hampshire
Total Time

Prep: 45 min. + chilling Bake: 30 min.

Makes

3 dozen

Updated: May. 24, 2024

Ingredients

  • 2 cups heavy whipping cream
  • 1/4 cup ground mocha mint coffee
  • 1 cup water
  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 1/4 cup baking cocoa
  • 1 tablespoon sugar
  • 4 large eggs, room temperature
  • 1/4 cup confectioners' sugar
  • 4 drops green food coloring, optional

Directions

  1. Pour cream into a small saucepan. Place coffee on a double thickness of cheesecloth. Gather corners of cloth to enclose; tie securely with string. Add to cream. Warm mixture over medium-low heat (do not boil), about 5 minutes. Remove from the heat. Transfer cream and coffee to a large mixing bowl. Cover and refrigerate 8 hours or overnight.
  2. Preheat oven to 400°. In a small saucepan, bring water, butter and salt to a rolling boil. Combine flour, cocoa and sugar; add flour mixture all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes.
  3. Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny.
  4. Drop dough by tablespoonfuls 1 in. apart onto parchment-lined baking sheets or pipe dough using a 1/2-inch round pastry tip. Bake until puffed and very firm, 30-35 minutes. Pierce side of each puff with tip of a knife. Cool on wire rack. Split puffs open. Pull out and discard soft dough from inside tops and bottoms.
  5. Remove and discard coffee from cream. Beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. If desired, beat in food coloring. Fill cream puffs with whipped cream just before serving; replace tops.

Nutrition Facts

1 cream puff: 95 calories, 8g fat (5g saturated fat), 43mg cholesterol, 65mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 2g protein.

]]> Apple Dump Cake https://www.tasteofhome.com/recipes/apple-dump-cake/ Fri, 14 Jun 2024 03:51:32 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1990835
This 3-ingredient apple dump cake is the perfect overnight dessert. Serve it on its own or topped with whipped cream or vanilla ice cream. —Andrea Mathis, Pinson, Alabama
Total Time

Prep: 10 min. Bake: 35 min.

Makes

12 servings

Ingredients

  • 2 cans (20 ounces each) apple pie filling
  • 1 package (16-1/2 ounces) yellow cake mix
  • 1 cup butter, melted
  • Whipped cream, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Spread pie filling into a greased 13x9-in. baking dish. Sprinkle with cake mix; drizzle with butter.
  2. Bake until golden brown, 30-35 minutes. Cool on a wire rack. If desired, serve with whipped cream.

Nutrition Facts

1/2 cup: 375 calories, 17g fat (11g saturated fat), 41mg cholesterol, 447mg sodium, 57g carbohydrate (30g sugars, 1g fiber), 1g protein.

]]> Copycat The Cheesecake Factory Chocolate Mousse Cheesecake https://www.tasteofhome.com/recipes/copycat-the-cheesecake-factory-chocolate-mousse-cheesecake/ Mon, 20 May 2024 19:22:14 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987757
The Cheesecake Factory's chocolate mousse cheesecake is a special-occasion dessert that is worth the effort. Rich cheesecake is topped with silky chocolate mousse and whipped cream for a decadent chocolate delight. —Taste of Home Test Kitchen
Total Time

Prep: 30 min. Bake: 55 min. + chilling

Makes

16 servings

Ingredients

  • 1-1/2 cups chocolate wafer crumbs (about 27 wafers)
  • 2 tablespoons sugar
  • 1/4 cup butter, melted
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/3 cups sugar
  • 12 ounces semisweet chocolate, melted and cooled
  • 1/4 cup baking cocoa
  • 4 large eggs, room temperature, lightly beaten
  • MOUSSE:
  • 2 teaspoons unflavored gelatin
  • 1 tablespoon cold water
  • 4 ounces semisweet chocolate, chopped
  • 3 cups heavy whipping cream, divided
  • 1/2 cup confectioners' sugar
  • 2 teaspoons vanilla extract
  • Chocolate shavings, optional
Text Ingredients

Directions

  1. Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the side of prepared pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack.
  3. In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chocolate and cocoa. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
  4. Bake 55-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
  5. After cheesecake is refrigerated overnight, for mousse, in a small saucepan, sprinkle gelatin over 1 tablespoon cold water; let stand 1 minute. Cook and stir over low heat until gelatin is completely dissolved; remove from heat.
  6. In top of a double boiler or a metal bowl over barely simmering water, combine chopped semisweet chocolate and 1/2 cup cream; cook and stir until smooth. Stir in gelatin mixture. Transfer to a medium bowl; cool to room temperature.
  7. In a large bowl, beat remaining 2-1/2 cups cream, confectioners' sugar and vanilla until stiff peaks form. Fold 2 cups whipped cream mixture into cooled semisweet chocolate; spread over cheesecake. Cover and refrigerate cheesecake and remaining whipped cream mixture until mousse is set, 25-30 minutes.
  8. Remove rim from pan. Garnish with remaining whipped cream mixture and, if desired, chocolate shavings.

Nutrition Facts

1 piece: 694 calories, 52g fat (31g saturated fat), 162mg cholesterol, 293mg sodium, 51g carbohydrate (42g sugars, 3g fiber), 10g protein.

]]> Mango Pie with Graham Cracker Crust https://www.tasteofhome.com/recipes/mango-pie-with-graham-cracker-crust/ Wed, 22 May 2024 15:00:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987748
Whip up this refreshing pie for a special treat when the weather is warm or if you're looking for a taste of the tropics. Serve it with sweetened whipped cream and a sprinkle of toasted coconut. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

Prep: 15 min. Cook: 30 min. + chilling

Makes

12 servings

Ingredients

  • 1-1/2 cups graham cracker crumbs (24 squares)
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • FILLING:
  • 1 medium mango, peeled and cubed
  • 4 large egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated orange zest
Text Ingredients

Directions

  1. In a small bowl, combine crumbs and sugar; add butter and blend well. Press onto the bottom and up the side of an ungreased 9-in. pie plate. Refrigerate for 30 minutes before filling. Preheat oven to 325°.
  2. Process mango in a food processor until pureed. Set aside 3/4 cup (save remainder for another use). In a large bowl, beat egg yolks until thick and lemon-colored, about 5 minutes. Add sweetened condensed milk, mango puree, lemon juice and orange zest; beat 2 minutes longer. Pour into crust. Bake until center is just set, 20-25 minutes. Cool completely on a wire rack. Refrigerate until chilled. If desired, garnish with additional mango.

Nutrition Facts

1 piece: 294 calories, 12g fat (6g saturated fat), 90mg cholesterol, 158mg sodium, 43g carbohydrate (35g sugars, 1g fiber), 6g protein.

]]> Espresso Cookies https://www.tasteofhome.com/recipes/espresso-cookies/ Wed, 22 May 2024 17:54:16 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987727
Espresso cookies have the perfect combination of chocolate and coffee flavors. They are sprinkled with sea salt before baking, which gives them an easy upscale look and taste. —Taste of Home Test Kitchen
Total Time

Prep: 15 min. Bake: 30 min

Makes

4-1/2 dozen

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup baking cocoa
  • 3 tablespoons instant espresso powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon flaked sea salt
  • 4 ounces dark baking chocolate, chopped
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, cocoa, espresso powder, baking soda and salt; gradually add to creamed mixture. Stir in chocolate.
  2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Sprinkle with additional sea salt. Bake until set, 10-12 minutes. Remove to wire racks to cool.

Nutrition Facts

1 cookie: 86 calories, 4g fat (3g saturated fat), 16mg cholesterol, 56mg sodium, 11g carbohydrate (7g sugars, 0 fiber), 1g protein.

]]> Bakewell Tart https://www.tasteofhome.com/recipes/bakewell-tart-recipe/ Wed, 15 May 2024 13:11:49 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987309
Total Time

Prep: 15 min. Bake: 25 min. + cooling

Makes

8 servings

Ingredients

  • Dough for single-crust pie
  • 1/2 cup seedless raspberry jam
  • 6 tablespoons butter, softened
  • 1/2 cup sugar
  • 2 large eggs, room temperature
  • 1 cup finely ground almonds
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon almond extract
Text Ingredients

Directions

  1. Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle. Transfer to a 9-in. fluted tart pan with removable bottom; trim even with rim. Spread jam over bottom of crust.
  2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Gradually beat in remaining ingredients. Spread over jam.
  3. Bake until filling is set, 25-30 minutes. Cool completely on a wire rack.
Dough for single-crust pie (9 in.)
Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 441 calories, 27g fat (14g saturated fat), 100mg cholesterol, 315mg sodium, 45g carbohydrate (25g sugars, 2g fiber), 7g protein.

]]> Pear Tarte Tatin https://www.tasteofhome.com/recipes/pear-tarte-tatin-recipe/ Fri, 31 May 2024 14:59:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987300
Total Time

Prep: 30 min. + chilling Bake: 30 min.

Makes

6 servings

Ingredients

  • For the crust:
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 5 tablespoons cold butter
  • 4 to 5 tablespoons water
  • For the filling:
  • 1/2 cup butter
  • 1 cup sugar
  • 4 medium pears, peeled, cored and quartered
Text Ingredients

Directions

  1. Combine all-purpose flour and salt; cut in cold butter until crumbly. Gradually add 4-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
  2. Preheat oven to 375°. In a 10-in. cast-iron or other ovenproof skillet, melt butter. Add sugar, stirring until it is liquefied and starts to turn golden brown. Add pears. Cook on medium-high until pears are crisp-tender and caramel is brown, about 10-12 minutes. Remove from the heat.
  3. Roll out dough to 11-in. circle; place over pears, pressing gently to completely cover. Do not flute. Bake until pears are tender and crust is golden brown, about 30 minutes. Cool 5 minutes before inverting onto a serving plate.

Nutrition Facts

1 piece: 493 calories, 25g fat (16g saturated fat), 66mg cholesterol, 396mg sodium, 67g carbohydrate (45g sugars, 4g fiber), 3g protein.

]]> Canadian Butter Tarts https://www.tasteofhome.com/recipes/butter-tarts/ Wed, 15 May 2024 14:39:34 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987291
Total Time

Prep: 25 min. + chilling. Bake: 15 min./batch

Makes

1-1/2 dozen

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup shortening
  • 1 large egg, room temperature, lightly beaten
  • 2 tablespoons ice water
  • 1 tablespoon white vinegar
  • FILLING:
  • 1 large egg, room temperature, lightly beaten
  • 1/2 cup packed brown sugar
  • 1/4 cup light corn syrup
  • 1 tablespoon butter, melted
  • 1-1/4 cups raisins or chopped pecans or chopped walnuts
  • 1 teaspoon vanilla extract
Text Ingredients

Directions

  1. Preheat oven to 425°. Line 18 muffin cups with foil liners. (Do not use paper-lined foil liners.) In a large bowl, mix flour and salt; cut in shortening until crumbly. In another bowl, whisk egg, ice water and vinegar. Gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and freeze 15-20 minutes.
  2. On a lightly floured surface, roll dough to a 1/4-in.-thick circle. Cut 18 circles with a floured 3-in. round cookie cutter, rerolling dough as needed. Gently press crust circles onto bottoms and up sides of foil liners.
  3. In a small bowl, mix egg, brown sugar, corn syrup, melted butter and vanilla until blended; stir in raisins. Spoon into crust cups, dividing evenly.
  4. Bake on a lower oven rack until filling begins to bubble up and crusts are golden brown, 13-15 minutes. Cool completely in pan on a wire rack.

Nutrition Facts

1 tart: 230 calories, 12g fat (3g saturated fat), 22mg cholesterol, 85mg sodium, 28g carbohydrate (16g sugars, 1g fiber), 2g protein.

]]> Kugelhopf https://www.tasteofhome.com/recipes/kugelhopf-recipe/ Thu, 23 May 2024 15:08:00 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987263
Total Time

Prep: 45 min. + rising Bake: 1 hour + cooling

Makes

12 servings

Ingredients

  • 3/4 cup raisins or dried cherries
  • 1 tablespoon rum
  • 12 blanched almonds
  • 2-1/2 teaspoons active dry yeast
  • 1 cup warm heavy whipping cream, (110° to 115°)
  • 1 tablespoon plus 1/2 cup sugar, divided
  • 2/3 cup butter, softened
  • 1/3 cup shortening or lard
  • 3 large eggs, room temperature
  • 2 teaspoons grated lemon zest
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 3-1/2 to 4 cups all-purpose flour
  • 1/3 cup sliced almonds
  • Confectioners' sugar, optional
Text Ingredients

Directions

  1. In a small bowl, combine raisins and rum; let stand. Meanwhile, grease Kugelhoph pan well, and place one blanched almond in each ridge on the pan bottom.
  2. In another small bowl, dissolve yeast in cream with 1 tablespoon sugar, let sit until frothy, about 10-15 minutes.
  3. In a large bowl cream remaining sugar, butter, and shortening. Add yeast mixture, eggs, zest, vanilla, salt and two cups of flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. Continue to knead with a dough hook for 10 minutes. Mix in raisins and sliced almonds. Cover and let rise at room temperature until doubled, about 1-1/2 hours.
  4. Preheat oven to 350°.Punch down dough; with floured hands shape into a 12-in. rope. Place into prepared Kugelhopf pan, pushing down slightly to fill pan. Cover and let rise at room temperature until almost doubled, about 1 hour.
  5. Bake until deep golden brown, or until it has reached an internal temperature of 200°, about an hour (Cover with foil if needed). Cool on a wire rack for 15 minutes, remove from pan. If desired, dust with confectioners’ sugar.

Nutrition Facts

1 piece: 470 calories, 26g fat (13g saturated fat), 96mg cholesterol, 205mg sodium, 50g carbohydrate (16g sugars, 2g fiber), 8g protein.

]]> Herb and Parmesan Fougasse https://www.tasteofhome.com/recipes/herb-and-parmesan-fougasse/ Thu, 23 May 2024 13:59:21 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987261
Total Time

Prep: 35 min. + rising Bake: 15 min.

Makes

12 servings

Ingredients

  • 4 cups bread flour
  • 1-3/4 teaspoons salt
  • 1-3/4 teaspoons active dry yeast
  • 2 tablespoons olive oil
  • 1-1/2 cups warm water (110° to 115°)
  • 2 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary
  • 2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
  • 2 teaspoons minced fresh basil or 1 teaspoon dried basil
  • 2 teaspoons chopped fresh sage or 1 teaspoon dried sage leaves
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon sea salt flakes
Text Ingredients

Directions

  1. In a large bowl, mix flour, yeast and salt. Add water and oil to dry ingredients; beat on low for 2 minutes. Using a dough hook, beat on medium speed, for 5 minutes. Stir in herbs and parmesan; dough will be sticky.
  2. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Preheat oven to 425°. Turn dough out onto lightly floured surface; carefully divide in half. Place each half onto parchment-lined baking sheets. With floured hands, shape into long ovals.
  4. Using a sharp knife, make 1 long cut down the middle, leaving 1 in. of uncut edges on each end. Make 4 cuts on either side of the long cut, so the dough resembles a leaf shape. Stretch the dough as needed to emphasize the cuts.
  5. Cover with kitchen towels; let rise in a warm place, until almost doubled, about 20 minutes.
  6. Sprinkle with salt, dried basil and additional grated parmesan. Bake until golden brown, about 15-20 minutes.

Nutrition Facts

1 piece: 194 calories, 4g fat (1g saturated fat), 1mg cholesterol, 456mg sodium, 34g carbohydrate (0 sugars, 1g fiber), 6g protein.

]]> Panettone https://www.tasteofhome.com/recipes/panettone-recipe/ Fri, 24 May 2024 14:43:18 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987259
Total Time

Prep: 30 min + chilling Bake: 1-1/2 hours

Makes

12 servings

Ingredients

  • 5 cups all-purpose flour, divided
  • 1 tablespoon quick-rise yeast
  • 2/3 cup warm water (110° to 115°)
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 5 large eggs, room temperature, lightly beaten
  • 3/4 cup butter, softened
  • 1/2 cup raisins
  • 1/2 cup golden raisins
  • 1/4 cup chopped candied orange peel
  • TOPPING:
  • 1 large egg
  • 1 tablespoon water
  • 1/4 cup sliced almonds
  • 1 tablespoon coarse sugar
Text Ingredients

Directions

  1. In a large bowl, combine 1 cup flour, yeast and warm water. Cover and let stand until doubled, about 30 minutes.
  2. Gradually beat in remaining 4 cups flour, sugar, vanilla and salt. Beat in eggs until blended. Switch to dough hook. Mix on medium speed until mixture forms a smooth stiff dough, 2-3 minutes. Beat in butter, 1 tablespoon at a time, mixing well after each addition. Beat on medium speed for 5 minutes. Stir in raisins and orange peel. Gently transfer to a greased bowl (dough will be sticky). Cover with plastic wrap and refrigerate overnight.
  3. Turn dough onto a lightly floured surface. Shape into a ball. Place in a 7-in. wide x 4-in tall paper panettone mold. Cover and let rise in a warm place until almost doubled, about 1-1/2 hours.
  4. Preheat oven to 350°. Lightly beat egg with 1 tablespoon water; gently brush over dough. Sprinkle with almonds and coarse sugar. Bake until golden brown, 1-1/4 to 1-1/2 hours, covering with foil after 30 minutes. Insert a metal or wood skewer horizontally through the center of the loaf. Allow bread to cool, upside down, by resting the ends of the skewer on the tops of two large heavy cans.

Nutrition Facts

1 piece: 431 calories, 16g fat (8g saturated fat), 124mg cholesterol, 340mg sodium, 64g carbohydrate (21g sugars, 2g fiber), 10g protein.

]]> Custard Tart https://www.tasteofhome.com/recipes/custard-tart-recipe/ Tue, 21 May 2024 19:03:20 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987255
I love English custard tarts and make them frequently. I changed it up a bit and added fresh lemon for a springtime treat. If you want strictly custard, leave out the lemon and increase the butter in the custard. —Teri Schloessmann, Tulsa, Oklahoma
Total Time

Prep: 40 min. + chilling Bake: 20 min.

Makes

6 servings

Ingredients

  • 1-1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons grated lemon zest
  • 1/2 teaspoon salt
  • 1 large egg, beaten
  • 1/4 cup butter, melted
  • 2 tablespoons half-and-half cream
  • Custard:
  • 2 large eggs, plus 4 large egg yolks, room temperature
  • 3 tablespoons sugar
  • 1 tablespoon plus 1 teaspoon all-purpose flour
  • 1-1/3 cups half-and-half cream
  • 2 tablespoons lemon juice
  • 2 tablespoons butter, melted
  • 1/8 teaspoon ground nutmeg, optional
Text Ingredients

Directions

  1. Preheat oven to 400°. In a large bowl, mix flour, sugar, zest and salt. In a small bowl, whisk the egg, butter and cream. Gradually add egg mixture, tossing with a fork until dough holds together when pressed. Press dough onto bottom and up side of a 9-in. fluted tart pan with removable bottom. Refrigerate 30 minutes.
  2. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
  3. In a large bowl, beat eggs, egg yolks, sugar, flour and salt until smooth. Add cream, lemon juice and melted butter until blended; carefully pour into crust. Bake until filling is set, 20-22 minutes. Cool on a wire rack. If desired, sprinkle with nutmeg. Refrigerate leftovers.

Nutrition Facts

1 piece: 415 calories, 23g fat (13g saturated fat), 276mg cholesterol, 359mg sodium, 39g carbohydrate (13g sugars, 1g fiber), 10g protein.

]]> Pan de Jamon, Venezuelan Ham Bread https://www.tasteofhome.com/recipes/pan-de-jamon-venezuelan-ham-bread/ Fri, 24 May 2024 14:38:51 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987253
Total Time

Prep: 35 min. + rising. Bake: 30 min.

Makes

20 servings

Ingredients

  • 1/2 cup warm water (110° to 115°)
  • 1 tablespoon quick-rise yeast
  • 3-1/2 to 4 cups all-purpose flour
  • 10 tablespoons butter, softened
  • 1 large egg, room temperature
  • 1/2 cup 2% milk
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • FILLING:
  • 2 tablespoons butter, melted, divided
  • 1/2 pound thinly sliced deli ham, divided
  • 1/2 cup golden raisins, divided
  • 1/2 cup sliced green olives with pimientos, divided
  • EGG WASH:
  • 1 large egg yolk
  • 1 teaspoon sugar
Text Ingredients

Directions

  1. In a large bowl, dissolve yeast in warm water. Add 1 cup of flour, butter and egg, beat on medium speed until smooth. Add milk, sugar, salt and enough remaining flour to form a soft dough.
  2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into a 10x12-in. rectangle. Brush dough with melted butter. Spread each with half of the ham, raisins and olives to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
  4. Transfer to a parchment-lined baking sheet, seam side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 1 hour.
  5. Preheat oven to 350°. In a small bowl, whisk egg yolk and sugar. Brush over loaves. Bake until golden brown and puffed?, 30-35 minutes. Cool slightly, slice and serve.

Nutrition Facts

1 piece: 192 calories, 9g fat (5g saturated fat), 39mg cholesterol, 384mg sodium, 22g carbohydrate (5g sugars, 1g fiber), 5g protein.

]]> Strawberry Banana Muffins https://www.tasteofhome.com/recipes/strawberry-banana-muffins-recipe/ Thu, 02 May 2024 22:17:31 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987247
These muffins combine the great moisture of bananas with the vibrant pops of fresh strawberries. Packed with flavor and wholesome fruit in every bite, they're great for a quick breakfast or a snack on the go. —Molly Allen, Hood River, Oregon
Total Time

Prep: 15 min. Bake: 25 min.

Makes

1 dozen

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 medium ripe bananas, mashed
  • 2 large eggs, room temperature
  • 5 tablespoons unsalted butter, melted
  • 2/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • 1 cup chopped fresh strawberries
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda and salt. In another bowl, combine bananas, eggs, butter, sugar, brown sugar, milk and vanilla. Add to flour mixture; stir just until moistened. Fold in strawberries.
  2. Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 22-25 minutes. Cool 5 minutes before removing from pan to a wire rack. If desired, dust with confectioners' sugar. Serve warm.

Nutrition Facts

1 muffin: 203 calories, 6g fat (3g saturated fat), 44mg cholesterol, 188mg sodium, 35g carbohydrate (21g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

]]> Keto Bread https://www.tasteofhome.com/recipes/keto-bread-recipe/ Wed, 05 Jun 2024 14:44:54 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1982564
This keto-friendly recipe creates a toasty, golden loaf from almond flour, flaxseeds, eggs and butter. It's perfect for everyday use, like toast, sandwiches and more! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

Prep: 10 min. Bake: 45 min.

Makes

1 loaf (12 pieces)

Ingredients

  • 2 cups almond flour
  • 1/4 cup ground flaxseed
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 large eggs, room temperature, lightly beaten
  • 1/2 cup warm water
  • 1/3 cup butter, melted
Text Ingredients

Directions

  1. Preheat oven to 350°F. Line an 8x4-in. loaf pan with parchment.
  2. In a large bowl, whisk together the almond flour, flaxseed, baking powder and salt. In another bowl, whisk eggs, water and butter. Stir into dry ingredients.
  3. Transfer to prepared pan. Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool in pans 5 minutes before removing to a wire rack to cool.

Nutrition Facts

1 piece: 194 calories, 15g fat (4g saturated fat), 91mg cholesterol, 249mg sodium, 8g carbohydrate (1g sugars, 2g fiber), 9g protein.

]]> Lemon Pie https://www.tasteofhome.com/recipes/lemon-pie-recipe/ Wed, 17 Apr 2024 18:35:39 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1978106
Citrusy lemon, creamy whipped cream and a crunchy graham cracker crust come together to build a silky, quick and easy lemon pie. The sturdy crust and thick filling hold up well when cutting, so each slice has that beautiful presentation of a golden yellow filling with white cream on top. Reserve some lemon zest to sprinkle over the whipping cream for an eye-catching garnish. —Angela Lively, Conroe, Texas
Total Time

Prep: 15 min. Bake: 30 min. + chilling

Makes

8 servings

Ingredients

  • 3 large egg yolks, room temperature
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 graham cracker crust (9 inches)
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
Text Ingredients

Directions

  1. Preheat oven to 325°. In a bowl, mix egg yolks, milk and lemon juice until blended. Pour into crust.
  2. Bake on a lower oven rack until filling is golden brown and thickened, 30-35 minutes. Cool 1 hour on a wire rack. Refrigerate, covered, 2 hours or until cold.
  3. For whipped cream, in a bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Top pie with whipped cream just before serving.

Nutrition Facts

1 piece: 402 calories, 22g fat (11g saturated fat), 120mg cholesterol, 196mg sodium, 46g carbohydrate (41g sugars, 0 fiber), 7g protein.

]]> Strawberry Pound Cake https://www.tasteofhome.com/recipes/strawberry-pound-cake-2/ Thu, 11 Apr 2024 21:35:16 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1977385
A pound cake offers a buttery, tender crumb with a soft, golden crust. To make the classic version even better, we added fresh fruit into the mix. This cake starts with a vanilla cake base and is flecked with berries. Dress it up to serve for any party or occasion thanks to its pretty pink glaze, or simply enjoy a slice with afternoon tea. —Molly Allen, Hood River, Oregon
Total Time

Prep: 20 min. Bake: 65 min. + cooling

Makes

1 loaf (16 pieces)

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1-1/2 cups sugar
  • 3 large eggs, room temperature
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup 2% milk
  • 1 cup finely chopped fresh strawberries
  • STRAWBERRY GLAZE:
  • 1 cup confectioners' sugar
  • 1 teaspoon lemon juice
  • 2 teaspoons 2% milk
  • 3/4 cup finely chopped fresh strawberries
Text Ingredients

Directions

  1. Preheat oven to 350°. Line a greased 9x5-in. loaf pan with parchment.
  2. In a large bowl, cream butter and sugar until light and fluffy, 3-5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture alternately with milk, beating after each addition just until combined. Fold in strawberries.
  3. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool in pan on a wire rack 10 minutes before removing from pan to cool completely.
  4. In a small bowl, whisk confectioners' sugar, milk and lemon juice. Stir in strawberries. Spoon over top of cake.

Nutrition Facts

1 piece: 239 calories, 9g fat (5g saturated fat), 58mg cholesterol, 110mg sodium, 37g carbohydrate (28g sugars, 1g fiber), 3g protein.

]]> Strawberry Cupcakes https://www.tasteofhome.com/recipes/strawberry-cupcakes/ Fri, 03 May 2024 22:20:36 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1977384
These cupcakes are the perfect use for fresh strawberries you have stored. Instead of strawberry jam or Jell-O powder, they feature the natural color and flavor of vibrant, fresh berries. Pair the cupcakes with a pale pink strawberry frosting, or use your favorite. Either way, they’re sure to impress! —Molly Allen, Hood River, Oregon
Total Time

Prep: 20 min. + chilling Bake: 20 min. + cooling

Makes

1 dozen

Ingredients

  • 1-1/2 pounds fresh strawberries, hulled
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1 large egg white, room temperature
  • 1 teaspoon vanilla extract
  • 1-1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup 2% milk
  • 1/4 cup sour cream
  • Red food coloring, optional
  • FROSTING:
  • 1/2 cup unsalted butter, softened
  • 5-1/2 to 6 cups confectioners' sugar, divided
  • 2 tablespoons 2% milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
Text Ingredients

Directions

  1. Place strawberries in a food processor. Process until pureed. Transfer to a small saucepan. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until reduced to 1-1/4 cups, 20-25 minutes, stirring occasionally. Transfer to a bowl. Cover and refrigerate until chilled.
  2. Preheat oven to 350°. Line 12 muffin cups with paper liners. In a large bowl, beat butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, egg white and vanilla. In a bowl, whisk flour, baking powder, baking soda and salt. In a small bowl, whisk milk and sour cream until blended. Add dry ingredients to creamed mixture alternately with milk mixture. Fold in 3/4 cup cooled strawberry puree. If desired, add food coloring. Fill prepared cups half full with batter. Bake until a toothpick comes out clean, 20-25 minutes. Cool in pan 10 minutes before removing to wire rack to cool completely.
  3. For frosting, in a large bowl, beat butter and 2 cups confectioners' sugar until light and fluffy, 3-5 minutes. Beat in milk, vanilla, salt and remaining 1/2 cup strawberry puree. Gradually beat in enough remaining confectioners' sugar until frosting reaches desired consistency. Pipe or spread over cooled cupcakes.

Nutrition Facts

1 cupcake: 507 calories, 17g fat (10g saturated fat), 60mg cholesterol, 216mg sodium, 87g carbohydrate (74g sugars, 2g fiber), 3g protein.

]]> Easy Sour Cream Banana Bread https://www.tasteofhome.com/recipes/easy-sour-cream-banana-bread/ Tue, 30 Apr 2024 20:23:38 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1976134
I tweaked my tried and true banana bread recipe to include sour cream. It resulted in a special twist that really changes a classic bread into something that'll wow people. Add-ins are also easy to incorporate; try anything from chocolate chips, raisins or even craisins. —Holly Balzer-Harz, Malone, New York
Total Time

Prep: 20 min. Bake: 50 min. + cooling

Makes

1 loaf (16 pieces)

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 3 medium ripe bananas, mashed
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and sugar. Beat in eggs. Add bananas, sour cream and vanilla. Mix until blended. In a bowl, whisk flour, baking soda, baking powder, salt and, if desired, cinnamon; stir into banana mixture just until combined. Transfer to a greased 9x5-in. loaf pan.
  2. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

Nutrition Facts

1 piece: 187 calories, 8g fat (5g saturated fat), 44mg cholesterol, 225mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 3g protein.

]]> Brown Sugar Cookies https://www.tasteofhome.com/recipes/brown-sugar-cookies/ Wed, 22 May 2024 23:16:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1976133
Brown sugar is an amazing ingredient to use in baking: its notes of molasses and caramel add complexity without being overwhelming. When paired with browned butter in this chewy (and delicious!) cookie recipe, brown sugar's butterscotch richness becomes the star of the show. —Kim Shupe, Lake City, Michigan
Total Time

Prep: 25 + chilling. Bake: 10 min./batch

Makes

about 4-1/2 dozen

Ingredients

  • 3/4 cup unsalted butter, cubed
  • 1-1/4 cups plus 1 tablespoon packed dark brown sugar, divided
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 tablespoon dark corn syrup
  • 2 teaspoons vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 cup sugar
Text Ingredients

Directions

  1. In a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Transfer to a large mixing bowl. Cool at room temperature 30 minutes.
  2. Preheat oven to 350°. Beat in 1-1/4 cups brown sugar, egg, egg yolk, corn syrup and vanilla until blended. In another bowl, whisk flour, salt, baking soda and baking powder; gradually beat into butter mixture.
  3. In a small bowl, combine sugar and remaining 1 tablespoon brown sugar. Shape dough into 1-in. balls; roll in sugar mixture. Place 2 in. apart on parchment-lined baking sheets.
  4. Bake until tops begin to crackle and edges are set, 10-12 minutes. Cool on pans 5 minutes before removing to wire racks to cool completely.

Nutrition Facts

1 cookie: 64 calories, 3g fat (2g saturated fat), 14mg cholesterol, 62mg sodium, 9g carbohydrate (6g sugars, 0 fiber), 1g protein.

]]> Strawberry Rhubarb Bars https://www.tasteofhome.com/recipes/strawberry-rhubarb-bars/ Thu, 25 Apr 2024 17:28:23 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1973641
This recipe comes from the best cook I have had the pleasure of learning from—my grandmother. The bars pair awesomely with vanilla ice cream. You can even substitute any berries for the filling, such as blackberries, blueberries, raspberries etc. —Candace Holst, Ironwood, Michigan
Total Time

Prep: 30 min. Bake: 25 min. + cooling

Makes

15 servings

Ingredients

  • 2 cups quick-cooking oats
  • 2 cups all-purpose flour
  • 1-1/3 cups packed brown sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup cold butter, cubed
  • 3 cups chopped fresh or frozen rhubarb
  • 3 cups chopped fresh strawberries
  • 2 tablespoons lemon juice
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 3/4 cup confectioners' sugar
  • 1 to 2 tablespoons 2% milk
Text Ingredients

Directions

  1. Preheat oven to 350°. In a bowl, combine the first 5 ingredients; cut in butter until crumbly. Press two-thirds into an ungreased 13x9-in. baking pan.
  2. In a large saucepan, combine rhubarb, strawberries and lemon juice. Bring to a boil over medium heat. Reduce heat. Simmer, uncovered, until softened, 3-5 minutes. Stir in sugar and cornstarch. Return to a boil. Cook and stir until thickened, 1-2 minutes; spoon over crust. Sprinkle with remaining crumb mixture.
  3. Bake until topping is golden brown, 25-30 minutes. Cool completely on a wire rack.
  4. In a small bowl, whisk confectioners' sugar and enough milk to achieve desired consistency, drizzle over top. Cut into bars.

Nutrition Facts

1 piece: 384 calories, 13g fat (8g saturated fat), 33mg cholesterol, 208mg sodium, 64g carbohydrate (41g sugars, 3g fiber), 4g protein.

]]> Easy Strawberry Cobbler https://www.tasteofhome.com/recipes/easy-strawberry-cobbler/ Wed, 24 Apr 2024 21:18:33 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1973622
Strawberry Cobbler is one of my favorite spring and summertime treats, especially served warm with a dollop of whipped cream on top. The biscuits in this recipe bake up golden brown with a buttery cotton soft middle. The fluffy topping is also perfect for soaking up all that strawberry filling. —Tina Butler, Royse City, Texas
Total Time

Prep: 20 min. Bake: 35 min. + standing

Makes

6 servings

Ingredients

  • 2 pounds fresh strawberries, hulled and quartered
  • 1/2 cup sugar
  • 3 tablespoons all-purpose flour
  • TOPPING:
  • 1-1/2 cups all-purpose flour
  • 3 tablespoons sugar, divided
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cold butter
  • 1-1/4 cups heavy whipping cream
  • Whipped cream, optional
Text Ingredients

Directions

  1. Preheat oven to 350° degrees. Arrange strawberries in a greased 9x9-in. baking dish. Sprinkle with sugar and flour; toss to coat.
  2. In a small bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cream just until moistened. Spoon over strawberries. Sprinkle with remaining 1 tablespoon sugar.
  3. Bake until topping is lightly browned and filling is bubbly, 35-40 minutes. Let stand 10 minutes before serving. Serve warm with whipped cream if desired.

Nutrition Facts

1 serving: 504 calories, 27g fat (16g saturated fat), 77mg cholesterol, 415mg sodium, 63g carbohydrate (32g sugars, 4g fiber), 6g protein.

]]> Browned Butter Chocolate Chip Cookies https://www.tasteofhome.com/recipes/brown-butter-chocolate-chip-cookies-recipe/ Tue, 30 Apr 2024 20:51:58 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1972929
This is no ordinary chocolate chip cookie recipe. One extra step—browning the butter—takes these chocolate chip cookies to a whole new level. These are my mom's favorite dessert, and they always remind me of home when I bake them. —Faith Ashley Mueller, Denton, Texas
Total Time

Prep: 25 min. Bake: 15 min./batch + cooling

Makes

2 dozen

Ingredients

  • 1 cup unsalted butter
  • 1-3/4 cups packed brown sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups semisweet chocolate chips
Text Ingredients

Directions

  1. Place butter in a small heavy saucepan. Cook over medium heat until golden brown, 5-7 minutes; cool slightly.
  2. Beat brown sugar and eggs in a large bowl until blended. Beat in browned butter slowly; then vanilla.
  3. Combine the flour, salt, baking soda and baking powder; gradually add to brown sugar mixture and mix well. Stir in chocolate chips.
  4. Drop by quarter cupfuls 2 in. apart onto parchment-lined baking sheets. Bake at 350° until golden brown, 13-15 minutes. Remove to wire racks to cool.

Nutrition Facts

1 cookie: 262 calories, 13g fat (7g saturated fat), 44mg cholesterol, 184mg sodium, 37g carbohydrate (23g sugars, 1g fiber), 3g protein.

]]> Gluten-Free Chocolate Chip Cookies https://www.tasteofhome.com/recipes/gluten-free-chocolate-chip-cookies/ Fri, 22 Mar 2024 20:59:07 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1972920
When I had to give up gluten, my husband and I started tweaking my favorite baking recipes. Our new-and-improved GF chocolate chip cookies are crispy on the outside, chewy in the middle—exactly how I like 'em. —Ellie Martin Cliffe, Milwaukee, Wisconsin
Total Time

Prep: 20 min. + chilling Bake: 10 min./batch + cooling

Makes

5 dozen

Ingredients

  • 1-3/4 cups gluten-free all-purpose baking flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 3/4 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar
  • 1 large egg, room temperature
  • 1 tablespoon 2% milk
  • 1 teaspoon gluten-free vanilla extract
  • 1 package (12 ounces) semisweet chocolate chips
Text Ingredients

Directions

  1. In a medium bowl, mix together your flour, salt and baking soda until they’re nice and combined. In a separate large bowl, cream the softened butter and sugars with a hand mixer until fluffy. Then, beat in the egg, milk and vanilla extract, continuing to mix until it turns a light yellow.
  2. Slowly add the dry ingredients to the wet ingredients, about half a cup at a time. Keep beating until they are fully incorporated, and then stir in the chocolate chips. These are our Test Kitchen preferred chocolate chip brands. (Test Kitchen Tip: If your dough feels too thick or crumbly, add in a little more milk. Gluten-free flour tends to run a little drier than regular flour, so milk is added to keep the dough moist and prevent the cookies from getting chalky.)
  3. Cover the cookie dough with a lid or plastic wrap and then place it in the fridge for at least 30 minutes. Preheat oven to 375°.
  4. Using a 1 tablespoon cookie scoop or measuring spoon, drop the dough onto a parchment-lined baking sheet. Pop the cookies in your oven for 8-10 minutes or until they’re golden brown. Transfer the cookies to a wire rack to cool and then dig in!

Nutrition Facts

1 cookie: 78 calories, 4g fat (2g saturated fat), 9mg cholesterol, 76mg sodium, 11g carbohydrate (8g sugars, 1g fiber), 1g protein.

]]> Super Crispy Chocolate Chip Cookies https://www.tasteofhome.com/recipes/super-crispy-chocolate-chip-cookies/ Fri, 22 Mar 2024 20:58:23 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1972916
To make these chocolate chip cookies super crisp, we used all granulated sugar, butter and baking soda. All three contribute to a golden, crispy cookie. —Taste of Home Test Kitchen
Total Time

Prep/Total Time: 25 min.

Makes

4 dozen

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups (12 ounces) semisweet chocolate chips
Text Ingredients

Directions

  1. Preheat oven to 325°. In a large bowl, cream butter and sugar until blended. Add eggs and vanilla; mix well. Combine flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chocolate chips.
  2. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 11-14 minutes. Cool for 2 minutes before removing to wire racks.

Nutrition Facts

1 cookie: 116 calories, 6g fat (4g saturated fat), 18mg cholesterol, 73mg sodium, 15g carbohydrate (10g sugars, 1g fiber), 1g protein.

]]> Oreo Pie Crust https://www.tasteofhome.com/recipes/oreo-pie-crust/ Fri, 22 Mar 2024 20:58:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1972910
Use this two-ingredient Oreo pie crust recipe to dream up all kinds of sweet treats! —Taste of Home Test Kitchen
Total Time

Prep/Total Time: 20 min.

Makes

8 servings

Ingredients

  • 18 Oreo cookies
  • 1/4 cup butter, melted
Text Ingredients

Directions

  1. Preheat oven to 350°. Pulse cookies in a food processor until ground. Add butter; pulse until blended. Press mixture onto bottom and up sides of a greased 9-in. pie plate. Bake 15 minutes. Cool completely on a wire rack.

Nutrition Facts

1 piece: 171 calories, 11g fat (5g saturated fat), 15mg cholesterol, 147mg sodium, 19g carbohydrate (11g sugars, 1g fiber), 1g protein.

]]> Air-Fryer Apple Crisp https://www.tasteofhome.com/recipes/air-fryer-apple-crisp/ Mon, 18 Mar 2024 19:52:56 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1971621
You'll only need a few ingredients to make this toasty cinnamon treat. Each bite consists of crisp pieces of apples and crunchy homemade granola. This recipe allows for versatility with the apple flavor, so you can go from something sweet to something tart. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

Prep/Total Time: 30 min.

Makes

1 serving

Ingredients

  • 2 tablespoons butter, melted, divided
  • 1 medium apple, halved and cored
  • 1/4 cup quick-cooking oats
  • 2 teaspoons maple syrup
  • 1/2 teaspoon all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • Cooking spray
  • Vanilla ice cream, optional
Text Ingredients

Directions

  1. Preheat air fryer to 350°. Brush apple halves with 1 tablespoon melted butter.
  2. In a small bowl, combine remaining 1 tablespoon butter with oats, maple syrup, flour and cinnamon. Divide filling into apple centers.
  3. Place filled apples in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until filling is golden brown and apple is tender, 12-15 minutes. If desired, sprinkle with additional cinnamon and serve with vanilla ice cream.

Nutrition Facts

2 filled apple halves: 403 calories, 25g fat (15g saturated fat), 61mg cholesterol, 187mg sodium, 45g carbohydrate (24g sugars, 6g fiber), 4g protein.

]]>