Post in this category use keywords like “bake,” “baking,” and “baked.”
Looking for a recipe for pumpkin squares? Pumpkin pie bars? (They go by several aliases.) This recipes produces, essentially, the equivalent of two pumpkin pies with a traditional (evaporated milk) filling. Tradition departure: 1) one rectangular pan instead of two pie plates. 2) Super-easy, no-roll, oat crust.
This is the world’s best apple cake recipe. I stop short of saying “best in the universe,” because my trans-warp drive is on the fritz, so I haven’t been able to complete my research.
These homemade cloverleaf rolls are so exceptional, they qualify as being among the best things on Earth. Even people who know you as a terrific cook will beg you to cut the crap and tell them which bakery these came from.
Deconstruct a pie, using a free and easy shortbread instead of a crust. Perfect for when you’re in the mood for pie, but don’t feel like rolling, crimping, fussing, swearing, and guessing whether or not the filling has reached the right consistency while you worry that you’re over-baking the crust.
Wonder why no one can make a pie crust as good as Grandma’s? Because Grandma didn’t use a food processor. She made her buttery crusts by hand. Yes, it was work. But so worth it.
This bread gets its rich, fresh, depth of flavor from nuts, nut-meal, oregano, sour cream, and thyme. Starting with a sponge and kneading the final dough by hand are key to giving this bread its unbelievable texture and complex flavor. Refrigerating the dough helps you to manage time and the bread to develop character.
Enjoy banana cream pie bars from scratch without touching a rolling pin or turning on the stove. Chessmen cookies, Cool Whip, cream cheese, instant pudding. Trust me; this does not taste like an “easy version.” It’s the real deal.
