Apple-Berry Streusel Bars Recipe

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100% would make again

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With fruity filling and nutty topping, these attractive bars taste like they cost a pretty penny.—Jane Acree, Holcomb, Illinois

• 48 Servings
• Prep: 10 min. Bake: 45 min.

Ingredients

• 2-1/2 cups plus 2 tablespoons all-purpose flour, divided
• 2 cups old-fashioned oats
• 1-1/4 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 cup butter, melted
• 3 cups thinly sliced peeled tart apples
• 1 jar (12 ounces) raspberry preserves
• 1/2 cup finely chopped walnuts

Directions

• In a large bowl, combine 2-1/2 cups flour, oats, sugar, baking powder and cinnamon. Beat in butter just until moistened. Set aside 2 cups for topping. Pat remaining oat mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 15 minutes.
• In a large bowl, toss apples with remaining flour; stir in the preserves. Spread over hot crust to within 1/2 in. of edges. Combine nuts and reserved oat mixture; sprinkle over fruit mixture.
• Bake 30-35 minutes longer or until lightly browned. Cool completely on a wire rack. Cut into bars. Yield: 4 dozen.

Nutritional Analysis: 1 bar equals 121 calories, 5 g fat (2 g saturated fat), 10 mg cholesterol, 56 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein.

Pound Cake Ring Recipe

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"I use half of the batter from this recipe to bake an old-fashioned-tasting pound cake sprinkled with powdered sugar," writes Joan. The other half can be used in one of the terrific treatments that follow.

• 32 Servings
• Prep: 15 min. Bake: 1 hour + cooling

Ingredients

• 1 pound butter, softened
• 3 cups sugar
• 6 eggs
• 1/2 cup plus 1 tablespoon milk
• 1 tablespoon lemon juice
• 1-1/2 teaspoon vanilla extract
• 1 teaspoon grated lemon peel
• 1/2 teaspoon lemon extract
• 4 cups cake flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• Confectioners' sugar, fresh peaches, blackberries and mint, optional

Directions

• In a bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Combine the milk, lemon juice, vanilla, lemon peel and extract. Combine the flour, salt and baking soda; add to creamed mixture alternately with milk mixture and mix well.
• Pour 4-1/2 cups of batter into a greased and floured 10-in. fluted tube pan. (Use the remaining batter to prepare a second pound cake or one of the other cakes on this page.) Bake at 350° for 15 minutes. Reduce heat to 325°; bake 45 minutes longer or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. If desired, dust with confectioners' sugar and garnish with fruit and mint. Yield: 2 cakes (9 cups batter).

Recipes with Base Mix: Marble Loaf Cake

Nutrition Facts: 1 piece equals 253 calories, 13 g fat (8 g saturated fat), 71 mg cholesterol, 153 mg sodium, 32 g carbohydrate, trace fiber, 3 g protein.

Pineapple Pound Cake Recipe

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Jazz up the basic batter with golden pineapple, red cherries and pecan halves to create this lovely upside-down dessert. "I usually entertain anywhere from 12 to 20 guests, so this moist cake is often on the menu," Joan notes.

• 12 Servings
• Prep: 15 min. Bake: 55 min. + cooling

Ingredients

• 1 can (20 ounces) sliced pineapple
• 2/3 cup packed brown sugar
• 1/4 cup butter, cubed
• 9 maraschino cherries, halved
• Pecan halves, optional
• 4-1/2 cups pound cake batter (from Pound Cake Ring recipe also in Recipe Finder)

Directions

• Drain pineapple, reserving 1 tablespoon juice; set aside (discard remaining juice or save for another use). In a saucepan over low heat, cook and stir brown sugar and butter until sugar is dissolved; add the reserved pineapple juice. Pour into an ungreased 13-in. x 9-in. baking dish.
• Cut pineapple slices in half. Arrange in a single layer in three lengthwise rows, alternating the direction of each row. Place a cherry, cut side up, between each pineapple slice. If desired, place pecan halves around the sides of the dish. Carefully spoon batter over the top and spread gently. Bake at 350° for 40 minutes longer or until a toothpick inserted into the cake near the center comes out clean. Immediately invert onto a serving platter. Cool. Yield: 12 servings.

Tiramisu Brownies Recipe

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63% would make again

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• 36 Servings
• Prep: 25 min. Bake: 45 min. + cooling

Ingredients

• 12 ounces semisweet chocolate, chopped
• 1 cup butter, softened
• 1-1/3 cups plus 1/4 cup sugar, divided
• 8 eggs
• 1 cup cake flour
• 1/4 cup instant coffee granules or espresso powder
• 2 cartons (8 ounces each) Mascarpone cheese
• 2 teaspoons vanilla extract
• 1 teaspoon baking cocoa

Directions

• In a large microwave-safe bowl, melt chocolate. Stir until smooth; cool slightly. Beat in butter. Gradually beat in 1-1/3 cups sugar. Add six eggs, one at a time, beating well after each addition.
• Combine flour and coffee granules; add to chocolate mixture. Beat on low speed just until combined; set aside.
• For filling, in a small bowl, beat the cheese, vanilla, remaining sugar and eggs until smooth.
• Pour 4 cups of chocolate batter into a greased 13-in. x 9-in. baking pan. Spread with filling. Top with remaining batter, spreading evenly to completely cover filling.
• Bake at 350° for 45-50 minutes or until center is almost set and brownies begin to pull away from sides of pan.
• Cool on a wire rack. Dust with cocoa. Cut into squares. Store in the refrigerator. Yield: 3 dozen.

Raspberry Chocolate Cake Recipe

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73% would make again

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Whenever I make this cake, I get rave reviews. It's impressive, and the raspberry filling is wonderful.—Marlene Sanders, Paradise, Texas

• 16 Servings
• Prep: 45 min. + standing Bake: 35 min. + cooling

Ingredients

• 3 cups sugar
• 2-3/4 cups all-purpose flour
• 1 cup baking cocoa
• 2 teaspoons baking soda
• 1-1/2 teaspoons salt
• 3/4 teaspoon baking powder
• 1-1/4 cups buttermilk
• 3/4 cup canola oil
• 3 teaspoons vanilla extract
• 3 eggs
• 1-1/2 cups strong brewed coffee, room temperature
• 
  FILLING:
• 3 tablespoons all-purpose flour
• 6 tablespoons milk
• 6 tablespoons shortening
• 3 tablespoons butter, softened
• 3 cups confectioners' sugar
• 2 tablespoons raspberry liqueur
• 1/4 teaspoon salt
• 2 drops red food coloring, optional
• 4 tablespoons seedless raspberry jam, melted
• 
  FROSTING:
• 1 package (8 ounces) cold cream cheese
• 1/3 cup butter, softened
• 1/2 cup baking cocoa
• 1 tablespoon raspberry liqueur
• 4 cups confectioners' sugar

Directions

• Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine the first six ingredients. Combine the buttermilk, oil and vanilla; add to the dry ingredients. Add eggs, one at a time, beating well after each addition; beat for 2 minutes. Gradually add coffee (batter will be thin).
• Pour batter into prepared pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely; discard waxed paper.
• For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat for 1 minute or until thickened, stirring constantly. Remove from the heat and let stand until cool.
• In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners’ sugar and mix well. Gradually add cooled milk mixture; beat for 4 minutes or until light and fluffy. Beat in liqueur, salt and food coloring if desired.
• Level tops of cakes if necessary. Place one layer on a serving plate; spread with about 2 tablespoons jam. Place remaining layers on waxed paper; spread one of the remaining layers with remaining jam. Let stand for 30 minutes.
• Spread 1/2 cup filling over cake on the plate to within 1/4 in. of edges. Top with jam-covered cake, then spread with remaining filling. Top with remaining cake layer.
• In a large bowl, beat cream cheese and butter until smooth. Add beat in cocoa and liqueur. Gradually beat in confectioners’ sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator. Yield: 16 servings.

Nutrition Facts: 1 slice equals 738 calories, 28 g fat (10 g saturated fat), 73 mg cholesterol, 573 mg sodium, 118 g carbohydrate, 2 g fiber, 7 g protein.

Yummy S'more Snack Cake Recipe

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83% would make again

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“This cake is a close second to s'mores by the campfire. You can adjust the amount of marshmallows and chocolate chips to your liking.” Deborah Williams - Peoria, Arizona

This recipe is:

Healthy

• 20 Servings
• Prep: 20 min. Bake: 20 min. + cooling

Ingredients

• 2-1/2 cups reduced-fat graham cracker crumbs (about 15 whole crackers)
• 1/2 cup sugar
• 1/3 cup cake flour
• 1/3 cup whole wheat flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 egg whites
• 1 cup light soy milk
• 1/4 cup unsweetened applesauce
• 1/4 cup canola oil
• 2 cups miniature marshmallows
• 1 cup (6 ounces) semisweet chocolate chips

Directions

• In a large bowl, combine the first six ingredients. In a small bowl, whisk the egg whites, soy milk, applesauce and oil. Stir into dry ingredients just until moistened. Transfer to a 13-in. x 9-in. baking pan coated with cooking spray.
• Bake at 350° for 12-15 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with marshmallows. Bake 4-6 minutes longer or until marshmallows are softened. Cool on a wire rack for 10 minutes.
• In a microwave, melt chocolate chips; stir until smooth. Drizzle over cake. Cool completely on a wire rack. Yield: 20 servings.

Nutrition Facts: 1 piece equals 168 calories, 6 g fat (2 g saturated fat), 0 cholesterol, 159 mg sodium, 28 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Top 10 Chocolate Recipes

You'll love this collection of our best chocolate dessert recipes! Find top-rated chocolate recipes like chocolate cake recipes, chocolate pie recipes, chocolate fudge recipes and chocolate brownies.

Raspberry Chocolate Cake This was just fantastic. The chocolate and raspberry flavors were sooo delicious together. The cake was so moist and light. I will definitely make this again. —Mellerfl

Pretty Cherry Parfaits Recipe

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100% would make again

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Just the treat you want to serve for a dessert that's fast, lovely and scrumptious!—Bernice Morris, Marshfield, Missouri

This recipe is:

Quick

• 4-6 Servings
• Prep/Total Time: 20 min.

Ingredients

• 1 can (21 ounces) cherry pie filling
• 1/4 teaspoon almond extract
• 1 cup (8 ounces) sour cream
• 1 cup cold milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• Whipped topping, sliced almonds and fresh mint, optional

Directions

• Combine pie filling and extract; set aside. In a large bowl, combine sour cream and milk. Stir in pudding mix; beat on low speed for 2 minutes or until thickened.
• Spoon half into parfait glasses; top with the pie filling. Repeat with remaining pudding mixture. Garnish with whipped topping, almonds and mint if desired. Refrigerate until serving. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 each) equals 276 calories, 8 g fat (5 g saturated fat), 31 mg cholesterol, 283 mg sodium, 46 g carbohydrate, 1 g fiber, 3 g protein.

Topped Cheesecake Squares Recipe

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These tempting bites from our Test Kitchen are sure to steal top billing at any summer meal or social. Let family and friends choose from a warm drizzle of caramel and almonds, a dollop of fresh fruit and jam or a chocolate-dipped strawberry to top off their cheesecake. Each topping takes only three or four ingredients and mere minutes to microwave.

• 9 Servings
• Prep: 30 min. Bake: 30 min. + chilling

Ingredients

• 1-1/4 cups chocolate wafer crumbs
• 1/4 cup butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 2/3 cup plus 2 tablespoons sugar, divided
• 2 eggs, lightly beaten
• 1-1/2 teaspoons vanilla extract, divided
• 1/4 teaspoon almond extract
• 1 cup (8 ounces) sour cream
• 
  CHOCOLATE STRAWBERRIES:
• 2 ounces dark chocolate candy bar
• 3 fresh strawberries
• 1 ounce white baking chocolate
• 
  CARAMEL TOPPING:
• 6 caramels
• 1 tablespoon heavy whipping cream
• Whipped cream
• 1 tablespoon sliced almonds, toasted
• 
  BERRY TOPPING:
• 1/4 cup seedless raspberry jam
• 6 fresh raspberries
• 6 fresh blackberries
• 6 fresh blueberries

Directions

• In a small bowl, combine crumbs and butter. Press firmly onto the bottom of an 8-in. square baking dish.
• In a small bowl, beat cream cheese and 2/3 cup sugar until smooth. Add eggs; beat on low speed just until combined. Stir in 1/2 teaspoon vanilla and the almond extract.
• Pour over crust. Bake at 325° for 45-55 minutes or until set. Cool for 5 minutes.
• Meanwhile, in a small bowl, combine the sour cream, and remaining sugar and vanilla. Spread over filling; bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate for at least 5 hours or overnight.
• In a microwave, melt candy bar; stir until smooth. Dip bottoms of strawberries in chocolate; allow excess to drip off. Place on a waxed paper-lined baking sheet to set.
• Microwave white chocolate, at 70% power for 30 seconds; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Drizzle over strawberries. Refrigerate until serving.
• Just before serving, cut cheesecake into nine squares. Place chocolate strawberries on three cheesecake squares.
• For caramel topping, in a small microwave-safe bowl, combine caramels and cream. Microwave, uncovered, on high for 45 seconds, stirring once. Spoon over three cheesecake squares. Top with a dollop of whipped cream; sprinkle with almonds.
• For berry topping, in a small microwave-safe bowl, combine jam and berries. Microwave, uncovered, on high for 45 seconds, stirring once. Spoon over remaining squares. Yield: 9 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Apple Butter

It's hard to find any apple butter, let alone good apple butter in the grocery store these days. Making apple butter is a great way to preserve the fruits of an apple harvest. In contrast to what the name implies, there is no "butter" in apple butter. The name comes from its smooth and buttery texture. Apple butter is delicious on buttered toast.
Although apple butter takes time to make (the sauce is slow cooked for at least an hour), the upfront part is easy. You do not have to peel or core the apples. The pectin for firming up the resulting jam resides mostly in the cores and there is a lot of flavor in the apple peels. After the first cooking, these parts get discarded as the pulp is run through a food mill.

Apple Butter Recipe

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Ingredients

• 4 lbs of good cooking apples (we use Granny Smith or Gravenstein)
• 1 cup apple cider vinegar
• 2 cups water
• Sugar (about 4 cups, see cooking instructions)
• Salt
• 2 teaspoons cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon allspice
• Grated rind and juice of 1 lemon

Equipment Needed

• 1 wide 8-quart pan (Stainless steel or copper with stainless steel lining)
• A food mill or a chinois sieve
• A large (8 cup) measuring cup pourer
• 6-8 8-ounce canning jars

Method

Preparing the Fruit

1 Cut the apples into quarters, without peeling or coring them (much of the pectin is in the cores and flavor in the peels), cut out damaged parts.

First Stage of Cooking

2 Put them into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat.

Measure out the purée and add the sugar and spices

3 Ladle apple mixture into a chinois sieve (or foodmill) and using a pestle force pulp from the chinois into a large bowl below. Measure resulting puree. Add 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, ground cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary.

Second Stage of Cooking

4 Cook uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth (about 1 to 2 hours). A small bit spooned onto a chilled (in the freezer) plate will be thick, not runny. You can also cook the purée on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation. (Note the wider the pan the better, as there is more surface for evaporation.)

Canning

5 There are several ways to sterilize your jars for canning. You can run them through a short cycle on your dishwasher. You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don't touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes.
6 Pour into hot, sterilized jars and seal. If you plan to store the apple butter un-refrigerated, make sure to follow proper canning procedures. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying the lids. I use a hot water bath for 10 minutes to ensure a good seal.
As an alternative to stove cooking the puree you can cook uncovered in a microwave, on medium heat to simmer, for around 30 minutes.
Makes a little more than 3 pint jars.

Breezy Lemon-Berry Dessert Recipe

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85% would make again

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“I love the combination of berries and lemon, and wanted to come up with a light, refreshing and tasty dessert that used them both,” writes Anna Ginsberg of Austin, Texas.

This recipe is:

Healthy

Quick

• 12 Servings
• Prep: 30 min. + chilling

Ingredients

• 2 envelopes unflavored gelatin
• 1/2 cup cold water
• 1 package (3 ounces) ladyfingers, split
• 1-1/2 cups fat-free milk
• 1/2 cup refrigerated French vanilla nondairy creamer
• 1 package (3.4 ounces) instant lemon pudding mix
• 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided
• 3 cups mixed fresh berries
• 2 cups sliced fresh strawberries

Directions

• In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Remove from the heat and set aside.
• Cut ladyfingers in half widthwise; arrange cut side down around the sides of an ungreased 9-in. springform pan. Place remaining ladyfingers in the bottom of the pan (bottom will not be completely covered).
• In a large bowl, whisk the milk, creamer and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in gelatin mixture. Fold in 3 cups whipped topping.
• Spread 2 cups of filling evenly into prepared pan; top with mixed berries. Spread with remaining filling (filling will be higher than ladyfinger border). Cover and refrigerate for 5 hours or until set. Garnish with remaining whipped topping and the strawberries. Yield: 12 servings.

Nutrition Facts: 1 slice equals 183 calories, 5 g fat (3 g saturated fat), 26 mg cholesterol, 129 mg sodium, 29 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Hummingbird Cupcakes Recipe

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57% would make again

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Turn the traditional hummingbird cake—flavored with pineapple, bananas and walnuts—into a bite-sized treat with these moist cupcakes. —Jessie Oleson, Seattle, Washington

• 24 Servings
• Prep: 40 min. Bake: 20 min. + cooling

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 2 cups mashed ripe bananas
• 1/2 cup canned crushed pineapple
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 
  CREAM CHEESE FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 3-3/4 cups confectioners' sugar
• 1 teaspoon vanilla extract

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a small bowl, combine bananas and pineapple.
• Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with banana mixture, beating well after each addition. Fold in coconut and walnuts.
• Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• In a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cupcakes. Yield: about 2 dozen.

Nutrition Facts: 1 cupcake equals 410 calories, 20 g fat (11 g saturated fat), 67 mg cholesterol, 230 mg sodium, 56 g carbohydrate, 2 g fiber, 4 g protein.

Raspberry Custard Tart Recipe

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80% would make again

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Our Test Kitchen created this pretty dessert to help you impress guests at your next gathering. With a yummy raspberry layer and nutty homemade crust, it's hard to believe that a slice isn't an invitation to stray from healthy eating goals.

This recipe is:

Healthy

• 12 Servings
• Prep: 25 min. Cook: 15 min. + chilling

Ingredients

• 3 tablespoons reduced-fat butter
• 1/3 cup sugar
• 3/4 cup all-purpose flour
• 1/4 cup finely chopped pecans, toasted
• 
  FILLING:
• 1/3 cup sugar
• 1/4 cup all-purpose flour
• 2-1/4 cups fat-free milk
• 1 egg yolk, beaten
• 1/4 teaspoon almond extract
• 1 jar (12 ounces) seedless raspberry spreadable fruit
• 1-1/2 cups fresh raspberries

Directions

• In a small bowl, beat butter and sugar for 2 minutes or until crumbly. Beat in flour and nuts. Coat a 9-in. fluted tart pan with removable bottom with cooking spray. Press crumb mixture onto the bottom and up the sides of pan. Bake at 425° for 8-10 minutes or until lightly browned. Cool on a wire rack.
• In a small saucepan, combine sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in extract. Pour over crust. Refrigerate until set.
• In a small bowl, whisk fruit spread until smooth; spread over filling. Garnish with raspberries. Yield: 12 servings.

Editor's Note: This recipe was tested with Land O'Lakes light stick butter.

Nutritional Analysis: 1 piece equals 210 calories, 4 g fat (1 g saturated fat), 24 mg cholesterol, 42 mg sodium, 41 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit, 1/2 fat.

Banana Nut Cupcakes Recipe

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100% would make again

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These moist cupcakes from Vicki Abrahamson taste like little loaves of banana bread. "I keep ripe bananas in the freezer, so I can whip up these cupcakes whenever I need them for a bake sale or party," notes the Seabeck, Washington subscriber. "I like to top them with cream cheese frosting," she adds.

• 15 Servings
• Prep: 15 min. Bake: 20 min.

Ingredients

• 1/3 cup butter-flavored shortening
• 2/3 cup sugar
• 2 eggs
• 1 cup mashed ripe bananas (about 3 medium)
• 2 tablespoons 2% milk
• 1 tablespoon vanilla extract
• 1-1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup chopped nuts

Directions

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs. Stir in the bananas, milk and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in nuts.
• Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 15 cupcakes.

Nutrition Facts: 1 serving (1 each) equals 153 calories, 6 g fat (1 g saturated fat), 29 mg cholesterol, 145 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.

Chewy Apple Oatmeal Cookies Recipe

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100% would make again

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My family has always loved oatmeal raisin cookies, but I wanted to try something new with the classic recipe. We enjoy apples, and I thought the dried fruit would make a good cookie. —Jan Marshall, Fenton, Missouri

This recipe is:

Contest Winning

Quick

• 48 Servings
• Prep: 20 min. Bake: 10 min./batch

Ingredients

• 1 cup butter, softened
• 1 cup packed brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 cups old-fashioned oats
• 1/2 cup chopped dried apples

Directions

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture, beating well after each addition. Stir in oats and apples.
• Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Let stand for 1 minute before removing to wire racks. Yield: 4 dozen.

Banana Cupcakes Recipe

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88% would make again

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"This recipe was given to me by my mother, and I've since handed it down to my daughters," says Wanda Thole of Leonard, Minnesota. "The moist cupcakes are topped with frosting that comes together in no time. And if you'd like even more banana taste, stir some mashed banana into it."

• 18 Servings
• Prep: 20 min. Bake: 15 min.

Ingredients

• 1/2 cup shortening
• 1-1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas (about 2 medium)
• 1/4 cup buttermilk
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 
  FROSTING:
• 1/2 cup butter, softened
• 2-1/2 cups confectioners' sugar
• 3 to 4 tablespoons milk
• Colored sprinkles, optional

Directions

• In a large bowl, cream shortening and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Fill 18 paper-lined muffin cups two-thirds full.
• Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely. In a small bowl, cream the butter, sugar and enough milk to achieve desired spreading consistency. Frost cupcakes, garnish with sprinkles if desired. Yield: 1-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 297 calories, 11 g fat (5 g saturated fat), 38 mg cholesterol, 204 mg sodium, 47 g carbohydrate, 1 g fiber, 3 g protein.

Chocolate Peanut Butter Cupcakes Recipe

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100% would make again

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Though these fluffy cupcakes have only 7 g of fat, their rich flavor will keep anyone from guessing they’re light! Donna Roberts of Shumway, Illinois sends the recipe.

This recipe is:

Healthy

• 24 Servings
• Prep: 20 min. Bake: 15 min. + cooling

Ingredients

• 2-1/2 cups all-purpose flour
• 2/3 cup baking cocoa
• 2 teaspoons baking soda
• 1/3 cup reduced-fat creamy peanut butter
• 1/4 cup canola oil
• 1 cup sugar
• 1/2 cup sugar blend
• 2 cups fat-free milk
• 2 tablespoons white vinegar
• 1 teaspoon vanilla extract
• 
  FROSTING:
• 1/3 cup reduced-fat creamy peanut butter
• 1/4 cup reduced-fat butter
• 3 cups confectioners' sugar
• 3/4 cup baking cocoa
• 1/4 cup fat-free milk
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1/2 cup jimmies or sprinkles, optional

Directions

• Sift the flour, cocoa and baking soda into a large bowl; set aside. In a small saucepan, cook peanut butter and oil over low heat for 2-3 minutes or until peanut butter is melted. Remove from the heat; stir in sugar and sugar blend until smooth. Stir in the milk, vinegar and vanilla. Pour into flour mixture; stir until blended.
• Fill paper-lined muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a large bowl, beat peanut butter and butter until light and fluffy. Beat in the confectioners' sugar, cocoa, milk, vanilla and salt. Frost cupcakes. Sprinkle with jimmies if desired. Yield: 2 dozen.
  
  Editor’s Note: This recipe was tested with Land O'Lakes light stick butter and Splenda sugar blend.

Nutrition Facts: 1 cupcake equals 246 calories, 7 g fat (1 g saturated fat), 4 mg cholesterol, 197 mg sodium, 44 g carbohydrate, 2 g fiber, 5 g protein.

Apple Pie Recipes

Looking for apple pie recipes? Find delicious apple pie recipes including cranberry apple pie, golden apple pie, blackberry apple pie and more apple pie recipes.

Caramel Crunch Apple Pie Recipe

Photo by: Taste of Home

100% would make again

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I was raised on a small farm, the youngest of eight children and the only girl. My mom taught me how to make all kinds of pies from scratch, and this is one of my favorites. Caramels and apples are a delicious combination.

           6-8 Servin

           Prep: 30 min. Bake: 50 min.

Ingredients

• 
  TOPPING:
• 1/4 cup all-purpose flour
• 1/3 cup packed brown sugar
• 2 tablespoons butter, softened
• 1/2 teaspoon ground cinnamon
• 
  PIE:
• 6 cups sliced peeled baking apples
• 1 tablespoon lemon juice
• 1/2 cup sugar
• 3 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 unbaked pastry shell (9 inches)
• 28 caramels
• 1 can (5 ounces) evaporated milk

Directions

• Combine flour, brown sugar, butter and cinnamon; spread into an ungreased 8-in. square baking pan. Bake at 400° for 6-8 minutes or until golden brown. Cool; crumble and set aside. Sprinkle apple with lemon juice. Combine sugar, flour and cinnamon; toss with apples. Place apples in pie shell. Cut a circle of foil to cover apples but not the edge of pastry; place over pie. Bake at 425° for 10 minutes. Reduce heat to 375°; bake for 35 minutes or until apples are tender.
• Meanwhile, in a saucepan over low heat, melt caramels with milk, stirring frequently. Remove foil from pie. Pour caramel mixture over apples. Sprinkle with topping; return to the oven for 5 minutes. Serve warm. Yield: 6-8 servings.

Apple Strudel Cheesecake Recipe

Photo by: Taste of Home

100% would make again

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Meet the Cook: Our cheesecake-loving children (now 25, 22, 20 and 19) inspired this recipe I adapted from several others. It was a hit with them because the apples make it less rich and heavy. My family eats it anytime - for breakfast or as a late-night snack - and I serve it for dessert or when company comes for coffee. -Janice White, Encampment, Wyoming

This recipe is:

Contest Winning

• 12-14 Servings
• Prep: 30 min. + chilling Bake: 1 hour + chilling

Ingredients

• 1 cup all-purpose flour
• 1/3 cup sugar
• 1/3 cup cold butter
• 1 egg yolk
• 1/4 teaspoon vanilla extract
• 
  FILLING:
• 4 cups sliced peeled tart apples
• 2 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar, divided
• 1 teaspoon vanilla extract
• 2 eggs, lightly beaten
• 1 teaspoon ground cinnamon
• 1/4 cup chopped walnuts

Directions

• In a bowl, combine flour and sugar; cut in butter until crumbly. In a small bowl, combine egg yolk and vanilla; stir into flour mixture. Press onto the bottom of an ungreased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° for 10-12 minutes or until set. Cool on a wire rack. Reduce heat to 350°.
• Place apples in an ungreased 13-in. x 9-in. baking dish. Cover and bake at 350° for 20 minutes or until tender; drain and cool.
• Meanwhile, in a large bowl, beat the cream cheese, 1/2 cup sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Toss baked apples with cinnamon and remaining sugar. Arrange apples over cream cheese layer; drizzle with any remaining cinnamon mixture. Sprinkle with nuts. Return pan to baking sheet.
• Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate for 4 hours or overnight. Remove sides of pan. Use a sharp knife to cut. Refrigerate leftovers. Yield: 12-14 servings.

Apple Strudel Recipe

Photo by: Taste of Home

100% would make again

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This is one of my favorite recipes during autumn. The aroma of this dessert baking on a cool, crisp day is absolutely wonderful.

This recipe is:

Contest Winning 

• 36 Servings
• Prep: 20 min. + chilling Bake: 55 min. + cooling

Ingredients

• 1 cup cold butter, cubed
• 2 cups all-purpose flour
• 1 cup (8 ounces) sour cream
• 1/4 teaspoon salt
• 
  FILLING:
• 2 cups dry bread crumbs
• 1/4 cup butter, melted
• 4 medium baking apples, peeled and chopped
• 2 cups sugar
• 1 cup golden raisins
• 1/2 cup chopped pecans
• 2 teaspoons ground cinnamon
• Confectioners' sugar, optional

Directions

• In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in sour cream and salt. Shape the dough into a ball; cover and refrigerate overnight.
• For filling, combine bread crumbs and butter. Add the apples, sugar, raisins, pecans and cinnamon, set aside. Divide dough into thirds; turn onto a floured surface. Roll each into a 15-in. x 12-in. rectangle. Spoon filling evenly onto dough; spread to within 1 in. of edges. Roll up from one long side; pinch seams and ends to seal.
• Carefully place each loaf seam side down on an ungreased baking sheet. Bake at 350° for 55-60 minutes or until light brown. Cool completely on wire racks. Dust with confectioners' sugar if desired. Yield: 3 loaves.

Nutrition Facts: 1 serving (1 slice) equals 192 calories, 9 g fat (5 g saturated fat), 21 mg cholesterol, 136 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein.

Mini Apple Strudels Recipe

Photo by: Taste of Home

100% would make again

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Crisp sheets of phyllo dough surround tender slices of apple in this clever play on strudel. Walnuts and cinnamon enhance that traditional apple pie flavor. Taste of Home Test Kitchen - Greendale, Wisconsin

This recipe is:

Healthy

• 6 Servings
• Prep: 30 min. Bake: 20 min.

Ingredients

• 1-1/2 cups chopped peeled tart apples
• 2 tablespoons plus 2 teaspoons sugar
• 2 tablespoons chopped walnuts
• 1 tablespoon all-purpose flour
• 1/4 teaspoon ground cinnamon
• 6 sheets phyllo dough (14 inches x 9 inches)
• Butter-flavored cooking spray
• Confectioners' sugar, optional

Directions

• In a small bowl, combine the apples, sugar, walnuts, flour and cinnamon. Set aside.
• Place one sheet of phyllo dough on a work surface (keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out). Spray with butter-flavored spray.
• Fold in half widthwise; spray again with butter-flavored spray. Spoon a scant 1/3 cup filling onto phyllo about 2 in. from a short side. Fold side and edges over filling and roll up. Place seam side down on a baking sheet coated with cooking spray. Repeat.
• With a sharp knife, cut diagonal slits in tops of strudels. Spray strudels with butter-flavored spray. Bake at 350° for 20-22 minutes or until golden brown. Sprinkle with confectioners' sugar if desired. Yield: 6 servings.

Salted Peanut Cookies Recipe

Photo by: Taste of Home

66% would make again

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Instead of walnuts or pecans, this chocolate chip cookie recipe calls for salted peanuts. Whenever I bake these, friends and family seem to come running!

• 120 Servings
• Prep: 25 min. Bake: 10 min./batch

Ingredients

• 1-1/2 cups shortening
• 1 cup sugar
• 1 cup packed brown sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 3-3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1-1/2 cups semisweet chocolate chips
• 1-1/2 cups salted peanuts

Directions

• In a large bowl, cream shortening and sugars until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and peanuts.
• Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks. Yield: 10 dozen.

Giò Lụa

Giò Lụa Happy

. Vật Liệu: - 1 Kg Thịt heo Mông (Đùi) - 5 Tbs Nước mắm ngon - 1 tsp Muối - 2 Tbs đầy vun Potato Flour - 1 gói Baking Powder( 10g) - 2 Tbs Đường - 2 tsp Tiêu trắng xay mịn - 50 ml Nước - 4 Tbs dầu ăn    Cho Baking Powder vào 1 cái chén nhỏ cho 50 ml nước vào đễ hoà tan. Cho tất cả gia vị và baking powder đã hòa tan với nước vào thịt( thịt đã xay 2 lần) trộn đều, cho tô thịt vào ngăn đá khoãng 2 giờ. Chia thịt ra làm 2 phần, cho phần1 vào máy xay nhuyễn ta để máy chạy được 3 phút thì ngưng máy khoảng 3 phút  sau đó cho máy chạy tiếp 2 phút nữa thi lấy thịt ra tô và tiếp tục làm như vậy cho phần 2 Đem tô thịt cho vào ngăn đá 1 gìờ và đem ra xay như lần trước, xay thịt được1 phút thì cho dầu từ từ vào thịt và xay tiếp 4 phút thi ta sẽ thấy mặt thịt mịn và láng( nhớ cũng phải đễ máy nghĩ giống như lần trước), lúc đó các bác sẽ ngữi được mùi thơm cũa giò sống. Nếu xay 2 lần mà thịt không mịn và láng thì phải đễ tủ lạnh xay tiếp lần 3   **** Quan trọng là thịt phải đễ đủ lạnh thì giò sống mới dai nếu thịt bị chín trong khi xay thì giò sống sẽ bị bở, nên phải kiêng nhẫn khi làm món này.. khì làm qua vài lần thì các bác sẽ thấy nó dễ dàng lắm….   ** Mua miếng thịt mông(đùi)có lớp da và mỡ ở bên trên là ngon nhất- loại thịt mông nạc thì cũng OK nhưng gìo sống sẽ hơi khô và ta phải cho dầu ăn nhiều hơn thì giò sống trông mới láng mướt. Ta nhờ người bán lát bỏ miếng da( không bõ mỡ) và nhờ họ xay 2 lần.   ** Làm được giò sống và sau đó chế biến thành các món khác thì quá dễ….Các bác ai rảnh thì làm thử đi  Tết Ta đến thì làm món soup mấm đông cô nhồi giò sống, món bong bóng cá nhồi giò sống hay món tóc tiên nấu với giò sống( món này gọi là soup phát xồi… phát tài…hihi…).   **Công thức này có thể dùng làm bò viên ( mua bò bắp) nhưng phải có maý xay ở nhà chứ ngoài tiệm họ không xay bò bắp đâu vì sợ hư máy. Happy mua 1 cai máy xay thịt có vài tì nên không ngại chế biến…