34 recipes. Page 3 of 4.
This savory cheese pie has a shortcrust base and a cheddar, onion, egg, and milk filling. Line a cool pie tin, set it on a separately preheated baking sheet, and bake at 350°F until the egg filling reaches 160°F and the pastry is cooked.
These yeast-raised rolls use pumpkin puree in the dough and brown sugar in the filling. Let the dough and shaped rolls rise by appearance as well as time, bake until the center rolls are cooked, then add maple cream cheese frosting. The formula has not been kitchen-tested by this publication.
Pumpkin puree adds moisture to these soft cookies with chocolate chips, mini marshmallows and broken graham crackers. Keep portions consistent and bake a small test tray first. Exposed marshmallow can spread and stick, so lined trays and a short cooling period help with removal.
Pear halves are roasted until tender before feta and dried cranberries are added. This keeps the cheese crumbly and the cranberries from spending the entire bake exposed to heat. Four pears make eight halves, which can be served singly as a side or in pairs as a larger portion.
Melted chocolate and butter join a whipped egg mixture to make these brownie-style cookies. The cocoa and optional espresso powder are used once in the dry mixture. Portion consistently and let the baked cookies settle on their trays before moving them.
Frozen corn heats in honey butter before cream cheese is stirred through it. Let moisture from the corn reduce before adding the dairy so the sauce coats the kernels rather than turning soupy. This is a small stovetop side with separate vegetable-heating and sauce-finishing stages.
Granny Smith wedges soften slowly in apple juice, butter and cinnamon sugar. Add the cornstarch slurry near the end rather than leaving it in for the full cook. These are slow-cooked apples, despite the familiar “fried apples” name in the URL.
These soft drop cookies use lemon extract rather than juice or zest. Cream butter and sugar, beat in eggs, then add the flour mixture last. That sequence distributes the wet ingredients before flour is hydrated, avoiding the prolonged mixing needed when eggs are added to an already flour-heavy dough.
A measured strawberry cake mix combines with butter and eggs to make dense bars in an eleven-by-seven-inch pan. Fresh strawberries supply the glaze liquid, so add their puree gradually. Cool the bars fully before glazing to avoid a melted, runny surface.