开云体育

Baked Brie with Bacon and Apples 4.42 from 17 votes Ingredients 3 strips bacon 1 apple diced 2 tablespoon butter 2 tablespoon brown sugar ? teaspoon kosher salt 8 oz brie cheese ? teaspoon cinnamon Instructions Dice bacon and cook over medium heat until brown, about 7-8 minutes. Drain bacon on paper towels and set aside. Melt butter over medium heat and add diced apples. Cook apples about 2 minutes and then add cinnamon, salt and brown sugar. Cook apples additional 2 minutes, or until tender. Slice rind off top of brie and place brie on parchment paper in baking pan. Bake brie in preheated 325 degree oven for 8-10 minutes. Slide baked brie on parchment paper onto serving dish and top with apple mixture and then bacon. Surround brie with water crackers, baguette slices or other breads. Source: Fave Southern Recipes ~~~~~ Rhonda in MO

Tater Tot Enchilada Bake This Tater Tot Enchilada Bake is a family favorite dinner (that isn't spicy hot.) It's like a tater tot taco! Simple and easy ingredients! CourseMain Course CuisineAmerican Prep Time10minutes minutes Cook Time20minutes minutes Total Time30minutes minutes 开云体育s6 Calories604kcal AuthorBrandie @ The Country Cook Ingredients 1 pound ground beef 1 medium yellow onion, finely chopped 2 cloves garlic, minced 2 Tablespoons fajita seasoning 4 cups frozen tater tots (about 1/2 bag) 10 ounce can mild red enchilada sauce 2 cups shredded pepper jack cheese 1 cup shredded cheddar cheese, optional 2.25 ounce can sliced black olive,s drained sliced green onions, diced tomatoes and sour cream Instructions Preheat oven to 350F degrees. In a large skillet, over medium heat, brown ground beef along with onion and garlic. Once browned, drain excess grease then return meat to skillet. Next, sprinkle two tablespoons fajita seasoning onto beef. Stir well (keep skillet on a medium-low heat) Then pour in enchilada sauce. Stir well. Add frozen tater tots. Gently stir until the tater tots are coated with sauce. Turn off heat. Transfer mixture into a 9x13-inch (ungreased) baking dish. Make sure it is evenly spread out. Sprinkle cheese all over tater tot mixture. Top with sliced black olives. Bake uncovered for 15-20 minutes. Cheese should be melted and tater tots should be golden brown. Notes Serve with diced green onions, chopped tomatoes and a dollop of sour cream!Nutrition Calories: 604kcal | Carbohydrates: 28g | Protein: 29g | Fat: 41g | Sodium: 1381mg | Fiber: 3g | Sugar: 4g Source: Fave Southern Recies ~~~~~ Rhonda in MO

Baltimore peach cake is a cherished summer treat in the Mid-Atlantic region, particularly in Baltimore, where this sweet, yeasty cake topped with fresh, juicy peaches is a staple at local bakeries. The cake’s origins trace back to the city’s German-American community, blending rich dough with the season’s ripest peaches to create a dessert that’s both comforting and vibrant. The result is a tender, slightly sweet cake with a soft crumb, complemented by the natural sweetness and slight tartness of the peaches. It’s best enjoyed slightly warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream. INGREDIENTS: list of 11 items ? 1 cup whole milk, warmed ? 2 ? teaspoons active dry yeast ? ? cup granulated sugar ? 4 tablespoons unsalted butter, melted and cooled ? 1 large egg, room temperature ? 3 ? cups all-purpose flour ? ? teaspoon salt ? 6-8 ripe peaches, peeled, pitted, and sliced ? ? cup light brown sugar ? 1 teaspoon ground cinnamon ? 2 tablespoons unsalted butter, melted (for brushing) list end INSTRUCTIONS: list of 5 items 1. Prepare the Dough: list of 4 items nesting level 1 ? In a small bowl, combine the warm milk and yeast. Let it sit for about 5 minutes, until the yeast becomes foamy. ? In a large mixing bowl, combine the sugar, melted butter, and egg. Mix well until combined. Add the yeast mixture and stir to combine. ? Gradually add the flour and salt, mixing until a soft dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes, until smooth and elastic. ? Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-1 ? hours, or until doubled in size. list end nesting level 1 2. Prepare the Peaches: list of 1 items nesting level 1 ? While the dough is rising, slice the peaches and set them aside. In a small bowl, mix the light brown sugar and cinnamon together. list end nesting level 1 3. Assemble the Cake: list of 4 items nesting level 1 ? Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking pan or a large round cake pan. ? Punch down the risen dough and press it into the prepared pan, spreading it evenly to cover the bottom. ? Arrange the peach slices over the dough in a single layer. Sprinkle the cinnamon-sugar mixture evenly over the peaches. ? Let the assembled cake sit for about 20 minutes to allow the dough to rise slightly. list end nesting level 1 4. Bake the Cake: list of 2 items nesting level 1 ? Bake the cake in the preheated oven for 25-30 minutes, or until the edges are golden and the peaches are tender. ? Once baked, remove the cake from the oven and brush the melted butter over the top for a glossy finish. list end nesting level 1 5. Serve: list of 1 items nesting level 1 ? Allow the cake to cool slightly before slicing and serving. Enjoy it warm or at room temperature, plain or with a scoop of ice cream or whipped cream. list end nesting level 1 list end

Yield: 8 biscuitsGarlic Cheese Biscuits Prep Time 20 minutes Cook Time 20 minutes Total Time 40 minutes Garlic cheese biscuits are the perfect savory side dish to any meal! They’re buttery, cheesy, packed with flavor, and a variation on my popular classic butter biscuits. Ingredients 240 grams (2 cups) all-purpose flour, plus more for dusting the work surface 10 grams (1 tablespoon) baking powder ? teaspoon baking soda 1 ? teaspoons kosher salt ? teaspoon garlic powder 1 ? tablespoons fresh minced rosemary 1 ? tablespoons fresh minced thyme 200 grams (2 cups) shredded cheddar cheese, plus more for sprinkling on top if desired 85 grams (6 tablespoons) unsalted butter, cold 240 grams (1 cup, 240 milliliters) buttermilk, cold InstructionsPREP: Position an oven rack to the center position and preheat to 450°F/230°C. Spray a cast iron pan (or cake pan) with non-stick spray or line a sheet pan with parchment paper or a silicone baking mat. Measure out all ingredients. Dice the butter into small cubes. Keep the butter and buttermilk in the refrigerator until ready to use.TO MAKE THE BISCUITS: In a large mixing bowl, whisk together the flour (240 grams/ 2 cups), baking powder (1 tablespoon), baking soda (? teaspoon), salt (1 ? teaspoon), garlic powder (? teaspoon), rosemary (1 ? tablespoons), and thyme (1 ? tablespoons). Add the cold diced butter (85 grams/ 6 tablespoons) to the mixing bowl and cut it into the flour mixture. To do this, press down on the fat with the wires of the pastry cutter or the tines of a fork as you move it around the bowl. Continue cutting the fat into the flour until most of the pieces of fat are about the size of peas with some pieces being about the size of a walnut half. Add in the cheddar cheese (200 grams/ 2 cups) and toss to combine. Add the cold buttermilk (240 grams/ 1 cup) into the bowl and stir with a spoon or a silicone spatula just until combined. This should only take a few turns. The dough will be pretty wet and sticky. Turn the dough out onto a lightly floured counter. Dust flour over the top of the dough. With floured hands bring the dough together into one mass. Pat the dough out (do not roll with a rolling pin) until it is about 1-inch (2.5 cm) thick. Using a bench knife (or a metal spatula can be helpful if you do not have a bench knife), fold the dough in half and then turn it 90 degrees. Pat out and fold again for a total of 6 times. This process is creating layers that will create flaky biscuits. Press the dough out to about 1-inch (2.5 cm) thick and use a round cutter that is about 2.5-inches (6 cm) in diameter to cut out your biscuits. When cutting out, dip your cutter in flour, press straight down, and pull it back up without twisting it. Twisting can seal the edge of your biscuit, not allowing it to rise fully. Gently pat the scraps together to cut out the rest of your biscuits. Alternatively, you can pat the dough into a rectangle and use a sharp knife to divide the dough into 8 rectangular-shaped biscuits. Place the biscuits in the prepared cast iron pan or baking sheet with the edges touching so they will rise up against each other. If desired, sprinkle a little extra cheese on top. As an optional step, place the pan in the freezer for 10 minutes before baking. This will ensure that your biscuits will not spread too much and will allow your oven to fully pre-heat. Bake at 450°F/230°C for 20-22 minutes until golden brown. Do not open the oven door for at least the first half of baking time. You want the steam to stay trapped in the oven to help with the rise. Optional: Brush biscuits with 2 tablespoons melted butter mixed with ? teaspoon garlic powder. Notes Gluten-Free Biscuits: swap the all-purpose flour with a gluten-free flour blend. Vegan Option: swap the cheese and butter for a non-dairy alternative. For the buttermilk, swap it for a non-dairy cream and stir in 5 grams (about 1 teaspoon) lemon juice. Source: Baker Bettie ~~~~~ Rhonda in MO

Yield: 12 servingsNo-Bake Lemon Raspberry Cheesecake This lemon raspberry cheesecake is creamy and delicious without the need for a water bath! It has a lemon cheesecake filling, raspberry swirl topping, and crunchy graham cracker crust. IngredientsFor the Crust 200 grams (7 ounces, about 2 cups once made into crumbs) graham crackers 50 grams (? cup) granulated sugar 113 grams (? cup, 1 stick) unsalted butter, meltedFor the Cheesecake Filling 170 grams (6 ounces) fresh raspberries 470 grams (2 cups, 480 milliliters) heavy cream, very cold 452 grams (2 cups, 16 ounces) cream cheese, room temperature 80 grams (? cup) powdered sugar 1 teaspoon vanilla extract 2 tablespoons lemon zest, about 2 whole lemons ? cup fresh lemon juice, about 2 whole lemons InstructionsMake the Crust Place the graham crackers (200 grams/ 7 ounces) into a food processor and pulse until you have cookie crumbs. Alternatively, you can place them in a zip top bag and use a rolling pin to roll back and forth over the cookies until they are crumbs. Pour the crumbs into a medium bowl. Stir in the granulated sugar (50 grams/ ? cup) and the melted butter (113 grams/ ? cup) until all of the crumbs are completely coated with butter. Firmly press the cookie crumb mixture into the bottom of a 9 inch (23 cm) springform pan or pie plate and about 1 inch (2.5 cm) up the sides. The bottom of a glass or a measuring cup can be helpful to press the crumbs into an even layer. Place it in the refrigerator for about at least 10 minutes to firm up before filling.Make the Cheesecake Filling Rinse and then pureé the fresh raspberries (170 grams/ 6 ounces) in a food processor or smash with a fork until fully mashed. If desired, strain the fruit to remove the seeds. I prefer to do this for a silkier texture. Set aside. Place the cold heavy cream (470 grams/ 2 cups) in the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl with a hand mixer. Begin whipping on medium speed and then high speed until stiff peaks are formed. Set aside. In a separate bowl using a hand mixer, whip the room temperature cream cheese (452 grams, 2 cups) until soft and light. Add the powdered sugar (80 grams, ? cup) vanilla extract (1 teaspoon), lemon zest (2 tablespoons), and lemon juice (? cup) and whip together until combined. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Pour the filling into the springform pan or pie plate and smooth out with a rubber spatula. Gently dollop the pureéd raspberries over the cheesecake filling and using a butter knife or toothpick, swirl the 2 together. Loosely cover the pan with plastic wrap and chill in the refrigerator for at least 3 hours and up to overnight before un-molding and slicing. Source: Baker Bettie ~~~~~ Rhonda in MO

This pecan-maple pie is the ultimate dessert for fall, offering the warmth and sweetness of pure maple syrup combined with the rich, nutty flavor of toasted pecans. Unlike traditional pecan pie, this version uses maple syrup as the main sweetener, giving it deep, complex flavor that perfectly complements the buttery, flaky crust. The filling is rich and gooey, with a hint of vanilla and cinnamon for added depth. This pie is sure to become a family favorite at holiday gatherings or whenever you’re craving a slice of indulgent sweetness. INGREDIENTS: list of 10 items ? 1 unbaked pie crust (homemade or store-bought) ? 1 cup pure maple syrup ? 3/4 cup brown sugar, packed ? 1/4 cup unsalted butter, melted ? 3 large eggs ? 1 tablespoon all-purpose flour ? 1 teaspoon vanilla extract ? 1/4 teaspoon ground cinnamon ? 1/4 teaspoon salt ? 1 1/2 cups pecan halves list end INSTRUCTIONS: list of 7 items 1. Preheat the oven: Preheat your oven to 350°F (175°C). 2. Prepare the crust: Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess dough and crimp the edges. Place the pie crust in the fridge to chill while preparing the filling. 3. Make the filling: In a large mixing bowl, whisk together the maple syrup, brown sugar, melted butter, and eggs until well combined. Add the flour, vanilla, cinnamon, and salt, and whisk until smooth. 4. Add the pecans: Stir in the pecan halves, making sure they are well coated in the filling mixture. 5. Assemble the pie: Pour the pecan filling into the chilled pie crust, spreading it evenly. 6. Bake the pie: Place the pie on a baking sheet to catch any spills and bake in the preheated oven for 50-60 minutes, or until the filling is set and the crust is golden brown. If the crust starts to brown too quickly, cover the edges with foil during baking. 7. Cool and serve: Remove the pie from the oven and let it cool completely on a wire rack. This allows the filling to set. Serve at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream, if desired. list end Enjoy this decadent pecan-maple pie as the perfect finish to any meal!

Yield: 20-22 cookiesIced Oatmeal Cookies Prep Time 25 minutes Cook Time 12 minutes Chilling Time 1 hour Total Time 1 hour 37 minutes These Iced Oatmeal Cookies are chewy in the middle, crisp on the edges, and topped with a crackly maple sugar glaze. The glaze hardens so you can easily stack and gift them worry-free! IngredientsFor the cookies 175 grams (1 ? cups) old-fashioned rolled oats 226 grams (1 cup, 2 sticks) unsalted butter, room temperature 300 grams (1 ? cups) granulated sugar 2 large eggs, room temperature 21 grams (1 tablespoon) unsulphured molasses 2 teaspoons vanilla extract 240 grams (2 cups) all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 ? teaspoons ground cinnamonFor the icing 180 grams (1 ? cups) powdered sugar 42 grams (2 tablespoons) maple syrup ? teaspoon vanilla extract 1 ? - 2 tablespoons milk InstructionsPREP At least 30 minutes before making the cookies, set out the butter (226 grams/ 1 cup) and eggs (2 large) to come to room temperature. Place the rolled oats (175 grams/ 1 ? cups) into a food processor and pulse a few times until you have coarse crumbs. Stop before you get to oat flour consistency. Measure out the rest of the ingredients. Line 2 baking sheets with parchment paper or silicone baking mats.Make the Cookies In the bowl of a stand mixer fitted with a paddle attachment, or a large mixing bowl with a hand mixer, cream the soft butter with the granulated sugar (300 grams/ 1 ? cups) on medium/high speed. Cream for about 2 minutes, until light and fluffy, scraping down the bowl periodically. Add the eggs, molasses (21 grams/ 1 tablespoon), and vanilla extract (2 teaspoons) and mix on medium speed until combined. Whisk together the pulsed oats, flour (240 grams/ 2 cups), baking soda (1 teaspoon), salt (1 teaspoon), and cinnamon (1 ? teaspoons) in a separate mixing bowl. Add the flour mixture to the butter mixture and mix on medium/low speed until just incorporated, scraping the bowl as needed. Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour. Position two oven racks on the top third and the bottom third of the oven. Preheat the oven to 350°F/175°C. After chilling, scoop rounded mounds of dough about 2 tablespoons each onto the lined baking sheets. It is best to only scoop about 8 cookies per sheet to allow enough room for spreading. Bake two cookie sheets at a time for 10-12 minutes. Remove the cookies from the oven when the edges are lightly browned and the centers are set. Let cool for at least 5 minutes before moving them to cooling racks to cool completely. Make the glaze Place the powdered sugar (180 grams/ 1 ? cups) into a medium mixing bowl. Add the maple syrup (42 grams/ 2 tablespoons), vanilla extract (? teaspoon), and the smaller amount of milk listed (1 ? tablespoons). Whisk together until all of the powdered sugar is dissolved. This will be a thick glaze consistency. After the cookies have cooled completely, one by one pick up a cookie and dip the top of it into the glaze. Tap off the excess. If the glaze is too thick, add a small splash of additional milk until it's the desired consistency. Repeat with all of the cookies. The glaze will set to the touch after about 30 minutes and will harden completely after 4 hours. Source: Baker Bettie ~~~~~ Rhonda in MO

Yield: 12 bunsHot Cross Buns Prep Time 40 minutes Cook Time 20 minutes Proofing Time 3 hours 15 minutes Total Time 4 hours 15 minutes This Hot Cross Bun recipe makes a soft bun filled with warming spices, dried fruit, & orange flavor. The cross is piped with a thick icing making it the quintessential Easter treat! IngredientsFor the Dough 2 ? teaspoons (1 package) active dry or quick rise yeast 227 grams (1 cup, 240 milliliters) whole milk, lower fat or non-dairy can be substituted 50 grams (? cup) granulated sugar 480-600 grams (4-5 cups) all-purpose flour 1 ? teaspoons salt 1 ? teaspoons ground cinnamon ? teaspoon ground nutmeg ? teaspoon ground allspice 85 grams (6 tablespoons) unsalted butter, very soft 2 large eggs, room temperature about 1 ? - 2 tablespoons orange zest, the zest from 1 whole medium to large orange 225 grams (1 ? cups) raisins or currantsFor the glaze *optional 1 tablespoon orange marmalade 2 teaspoons waterFor the icing 180 grams (1 ? cups) powdered sugar 2 - 2 ? tablespoons orange juice InstructionsMake the Rolls Warm the milk (227 grams/ 1 cup) to about 110-115°F/43-46°C. In a large mixing bowl add the warm milk, the yeast (2 ? teaspoons/ 1 package), and a large pinch of the sugar and stir to combine. Let sit for 5-10 minutes until you see some bubbles and foaming. Add the smaller amount of flour (480 grams/ 4 cups), the rest of the sugar (50 grams/ ? cup), salt (1 ? teaspoons), cinnamon (1 ? teaspoons), nutmeg (? teaspoons), allspice (? teaspoons), very soft butter (85 grams/ 6 tablespoons), eggs (2 large), orange zest (1 ? - 2 tablespoons), and raisins or currants (225 grams/ 1 ? cups) to the mixing bowl. Use clean hands to mix together until a sticky dough forms. If kneading by hand, turn the dough out onto a floured countertop. Dust flour over the top of the dough and knead the dough by hand for about 8-10 minutes until smooth and elastic. If kneading with a stand mixer, fit the mixer with a dough hook and knead at medium speed for 6-8 minutes. Add more flour as needed while kneading the dough. When the dough is finished being kneaded it will still be slightly sticky to the touch, but feels smooth and elastic and should stand tall when rounded into a ball. Move the kneaded dough to a lightly oiled bowl, turn to coat, and cover with a piece of plastic wrap, a damp cloth, or a shower cap (my preference) to bulk ferment until doubled in size, about 1 hour for quick rise yeast and 2 hours for active dry yeast. After proofing, turn the dough out onto a lightly floured countertop and divide it into 12 equal pieces. I like to use a bench knife to divide the dough and a kitchen scale to ensure even sizes but you can eyeball it if you prefer. To shape the buns, pull down on the sides of the dough creating a seam at the bottom. Place the piece of dough seam side down on an un-floured part of the countertop. Cup your hand over the dough and roll it under your palm to form a smooth piece of dough. Place the shaped buns on a parchment lined sheet pan or in a 9 x 13-inch (23 x 33 cm) baking dish that has been lightly greased. Cover the buns with plastic wrap. Proof the buns for about 45 minutes if using quick rise yeast and about 75 minutes if using active dry yeast. Position an oven rack to the center position. Preheat the oven to 375°F/190°C. Bake for 15-20 minutes, until golden brown.Make the glaze*optional While the buns are baking, make the glaze. The glaze is an optional yet recommended step to give the buns shine and additional flavor. Place the orange marmalade (1 tablespoon) and water (2 teaspoons) into a microwaveable cup. Microwave for 20-30 seconds and stir together until combined. Set aside until the buns are out of the oven. Using a pastry brush, brush the warm buns with the glaze all over. Let the buns cool completely.Make the icing In a medium mixing bowl, add the powdered sugar (180 grams, 1 ? cups) and the smaller amount listed of orange juice (2 tablespoons). Using a rubber spatula, mix together until fully combined. This will be a very thick icing so give the orange juice time to work i

Yield: About 2 dozen, 2-inch cookiesEasy Oatmeal Raisin Cookies Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes This simply perfect version of classic oatmeal raisin cookies are incredibly easy to make and turn out soft and chewy with hints of cinnamon. This recipe calls for very few ingredients and is made without baking powder or baking soda. Ingredients 1 stick (1/2 cup, 4 oz, 113 gr) unsalted butter, room temperature (*see note for substitution) 3/4 cup (6 oz, 168 gr) light or dark brown sugar, lightly packed 1 large egg (*see note for vegan option) 1/2 tsp cinnamon 1/2 tsp Morton kosher salt or table salt (use 1 tsp if using Diamond kosher) 1 cup plus 2 TBSP (4.8 oz, 136 gr) all-purpose flour (*see substitution notes) 1 1/2 cups (5.25 oz, 147 gr) rolled or quick oats 1 cup (5.2 oz, 145 gr) raisins Instructions Preheat oven to 350?F (177 C). In a large bowl with a hand mixer or the bowl of a stand mixer fit with a paddle attachment, cream together the butter and brown sugar until light and fluffy, about 4 minutes. Add the egg, salt, and cinnamon and mix until just incorporated. Stop the mixer, and use a spoon or a rubber spatula to stir in the flour, oats, and raisins just until combined. Mixing too much will create tough and dry cookies. Drop rounded mounds of dough (about 2 TBSP each) on ungreased cookie sheets. Flatten the dough mounds slightly before baking. Bake at 350?F (177 C) until just lightly browned on the edges and middle still looks under-cooked, about 9-10 minutes. Notes If you want to prep the dough ahead of time, it can be formed into dough balls, frozen, and stored in a freezer ziplock bag for up to 3 months. To bake from frozen, bake at 325F (163 C) for 16-18 minutes. Source: Baker Bettie ~~~~~ Rhonda in MO

Homemade Cinnamon Raisin Bagels 5 Stars4 Stars3 Stars2 Stars1 Star4.6 from 65 reviews Author: Sally Prep Time: 2 hours, 10 minutes Cook Time: 25 minutes Total Time: 3 hours Yield: 8 bagels Learn how to make homemade cinnamon raisin bagels with this simple recipe tutorial. Don’t skip the water bath and egg wash- both provide an extra chewy and golden brown crust. Ingredients 1 and 1/2 cups (360ml) warm water 2 and 3/4 teaspoons instant or active dry yeast* 4 cups (520g) bread flour (spooned & leveled), plus more for work surface and hands* 1 Tablespoon (13g) packed light or dark brown sugar (or barley malt syrup)* 2 teaspoons salt 1 teaspoon pure vanilla extract 3/4 cup (110g) raisins 3 Tablespoons (38g) granulated sugar 1 teaspoon ground cinnamon coating the bowl: nonstick spray or 1 Tablespoon olive oilWater Bath 2 quarts water 1/4 cup (85g) honey (or barley malt syrup)*Egg Wash 1 egg white beaten with 1 Tablespoon water Instructions Prepare the dough: Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes. Add the flour, brown sugar, salt, and vanilla extract. Beat on low speed for 2 minutes, then beat in the raisins until combined. The dough is very stiff and will look somewhat dry. Mix the sugar and cinnamon together and sprinkle onto a clean surface. Place the dough on top. Knead the dough for 5 minutes, picking up all that cinnamon sugar. Work as much of the cinnamon sugar mixture as you can into the dough. The dough may become a little wet from the added sugar– that’s ok. Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. Line two large baking sheets with parchment paper or silicone baking mats. Shape the bagels: When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it– doesn’t need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 – 2 inches in diameter. Watch video below for a visual. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath. Preheat oven to 425°F (218°C). Water bath: Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side. Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Place 4 bagels onto each lined baking sheet. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely. Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week. Notes Overnight Make Ahead Instructions: Prepare the dough through step 4, but allow the dough to rise overnight in the refrigerator instead of at room temperature for 60-90 minutes. The slow rise gives the bagels wonderful flavor! In the morning, remove the dough from the refrigerator and let the dough rise for 45 minutes at room temperature. Continue with step 5. I don’t recommend shaping the bagels the night before as they may puff up too much overnight. Freezing Make Ahead Instructions: Baked bagels freeze wonderfully! Freeze them for up to 3 months, thaw overnight in the refrigerator or at room temperature, then warm to your liking. You can also freeze the bagel dough. After punching down the dough in step 6, wrap the dough tightly in plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then punch the dough do

Soft and Chewy Oatmeal Raisin Cookies 5 Stars4 Stars3 Stars2 Stars1 Star4.7 from 948 reviews Author: Sally Prep Time: 45 minutes Cook Time: 13 minutes Total Time: 1 hour Yield: 26-30 cookies Soft and chewy with that trademark homemade flavor, these are the best soft and chewy oatmeal raisin cookies. Your family will love these easy oatmeal raisin cookies! Ingredients 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature 1 cup (200g) packed light or dark brown sugar 1/4 cup (50g) granulated sugar 2 large eggs* 2 teaspoons pure vanilla extract 1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand) 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled) 1 teaspoon baking soda 1 and 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 3 cups (255g) old-fashioned whole rolled oats* 1 cup (140g) raisins (see Note below) optional: 1/2 cup (64g) chopped toasted walnuts Instructions Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside. In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time. Notes Make Ahead & Freezing Instructions: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well—up to three months. Unbaked cookie dough balls freeze well—up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Here’s how to freeze cookie dough. Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Cookie Scoop | Cooling Rack Oats: For these oatmeal raisin cookies, I use old-fashioned whole oats. They provide the ultimate hearty, chewy, thick texture we love! Eggs: Room temperature eggs preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter. Raisins: Soak your raisins in warm water for 10 minutes before using (blot very well to dry them) – this makes them nice and plump for your cookies. Source: Sally's Baking Addiction ~~~~~ Rhonda in MO

I’ve made this and it came out good. I use self rising flour because it’s what I always have at hand. Sugar "A day without a friend is like a pot without a drop of honey." -Winnie the Pooh ? Sugar Apple Cinnamon Yogurt Bread. Ingredients: 1 cup Greek yogurt (preferably unsweetened) 1 ? cups all-purpose flour 1 tsp baking powder ? tsp baking soda 1 tsp ground cinnamon ? tsp salt 1/3 cup brown sugar (or honey) 1 large egg 1 tsp vanilla extract 1 large apple, peeled and diced 1 tbsp lemon juice Optional: 1/4 cup chopped walnuts or pecans Instructions: Preheat oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper. In a bowl, mix the yogurt, brown sugar, egg, and vanilla extract. Stir in the lemon juice for that fresh zing! In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients. Mix until just combined. Fold in the diced apples and nuts (if using). Pour the batter into the loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick comes out clean. Let it cool before slicing.

Egg and croissant brunch bake is a luxurious yet easy-to-make dish that combines buttery croissants with creamy eggs and savory fillings for a breakfast that’s perfect for special occasions or lazy weekend mornings. The flaky croissants soak up the rich egg mixture, creating a soft and custardy texture that contrasts beautifully with the crisp, golden edges. With the addition of ingredients like cheese, ham, or fresh vegetables, this brunch bake is versatile and can be tailored to your taste, making it a crowd-pleaser that’s sure to impress. INGREDIENTS: list of 11 items ? 6 large eggs ? 1 cup whole milk or half-and-half ? 1/2 teaspoon salt ? 1/4 teaspoon ground black pepper ? 1 teaspoon Dijon mustard ? 6 large croissants, torn into bite-sized pieces ? 1 cup shredded cheddar cheese (or your favorite cheese) ? 1 cup cooked ham, diced (optional) ? 1/2 cup cherry tomatoes, halved (optional) ? 1/4 cup green onions, sliced ? 1 tablespoon fresh parsley, chopped (optional for garnish) list end INSTRUCTIONS: list of 6 items 1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside. 2. Prepare the egg mixture: In a large mixing bowl, whisk together the eggs, milk or half-and-half, salt, pepper, and Dijon mustard until well combined. 3. Assemble the bake: Layer the torn croissant pieces evenly across the bottom of the prepared baking dish. Sprinkle the shredded cheese, diced ham, cherry tomatoes, and green onions over the croissants. Pour the egg mixture evenly over the top, making sure all the croissant pieces are well soaked. 4. Let it soak: Allow the mixture to sit for 10-15 minutes, giving the croissants time to absorb the egg mixture. This helps ensure a custardy texture. 5. Bake: Place the dish in the preheated oven and bake for 30-35 minutes, or until the eggs are set and the top is golden brown. 6. Garnish and serve: Remove the brunch bake from the oven and let it cool slightly. Garnish with fresh parsley, if desired, before slicing and serving. list end Enjoy your Egg and Croissant Brunch Bake as a delicious centerpiece for your next brunch, paired perfectly with fresh fruit or a light salad!

This eggnog-gingerbread trifle is a festive and indulgent dessert that combines the warm, spiced flavor of gingerbread with the creamy richness of eggnog. Perfect for holiday gatherings, this layered trifle is as beautiful as it is delicious, showcasing alternating layers of moist gingerbread cake, velvety eggnog custard and fluffy whipped cream. Finished by a sprinkle of crumbled gingerbread cookies or candied pecans for a touch of crunch, this dessert is a show stopper that will leave your guests asking for seconds! ----- INGREDIENTS Gingerbread Cake: list of 11 items ? 1 3/4 cups all-purpose flour ? 1 tsp baking soda ? 1 tsp ground ginger ? 1 tsp ground cinnamon ? 1/2 tsp ground cloves ? 1/2 tsp salt ? 1/2 cup unsalted butter, softened ? 1/2 cup brown sugar ? 1 large egg ? 1/2 cup molasses ? 3/4 cup hot water list end Eggnog Custard: list of 5 items ? 2 cups eggnog ? 1/4 cup granulated sugar ? 3 tbsp cornstarch ? 1/4 tsp nutmeg ? 1/4 tsp vanilla extract list end Whipped Cream: list of 3 items ? 2 cups heavy whipping cream ? 3 tbsp powdered sugar ? 1 tsp vanilla extract list end Optional Toppings: list of 3 items ? Crumbled gingerbread cookies ? Candied pecans ? Ground nutmeg list end ----- INSTRUCTIONS list of 5 items 1. Prepare the Gingerbread Cake: list of 5 items nesting level 1 ? Preheat the oven to 350°F (175°C). Grease and flour an 8-inch square baking pan. ? In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. ? In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the egg and molasses. ? Gradually add the dry ingredients to the wet ingredients, alternating with the hot water, beginning and ending with the dry ingredients. Mix until just combined. ? Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely, then cut into 1-inch cubes. list end nesting level 1 2. Prepare the Eggnog Custard: list of 2 items nesting level 1 ? In a medium saucepan, whisk together the eggnog, sugar, cornstarch, and nutmeg until smooth. ? Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the vanilla extract. Allow to cool completely. list end nesting level 1 3. Prepare the Whipped Cream: list of 1 items nesting level 1 ? In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside. list end nesting level 1 4. Assemble the Trifle: list of 2 items nesting level 1 ? In a large trifle bowl or individual dessert glasses, layer one-third of the gingerbread cubes, followed by one-third of the eggnog custard, and one-third of the whipped cream. Repeat the layers twice more, finishing with a layer of whipped cream on top. ? Garnish with crumbled gingerbread cookies, candied pecans, or a light dusting of nutmeg. list end nesting level 1 5. Chill and Serve: list of 1 items nesting level 1 ? Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld together. Serve chilled and enjoy! list end nesting level 1 list end

Baked blueberry pancake is an easy and delicious twist on traditional pancakes, offering the same fluffy texture and sweetness but with far less effort. Instead of flipping individual pancakes on the stove top, this version is baked in the oven, making it perfect for feeding a crowd or a leisurely weekend breakfast. Bursting with juicy blueberries and a hint of vanilla, this pancake is golden on the outside and soft on the inside. Serve it warm with maple syrup or a dusting of powdered sugar for a wholesome, family-friendly breakfast. Ingredients: list of 11 items ? 1 1/2 cups all-purpose flour ? 1 tablespoon baking powder ? 1/2 teaspoon salt ? 1 tablespoon sugar ? 1 cup milk ? 2 large eggs ? 2 tablespoons melted butter ? 1 teaspoon vanilla extract ? 1 cup fresh or frozen blueberries ? Butter or cooking spray (for greasing the pan) ? Powdered sugar or maple syrup for serving (optional) list end Instructions: list of 5 items 1. Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray. 2. Make the batter: In a large bowl, whisk together the flour, baking powder, salt, and sugar. In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined (be careful not to overmix). 3. Add the blueberries: Gently fold the blueberries into the batter, making sure they are evenly distributed. 4. Bake the pancake: Pour the batter into the prepared baking dish and smooth the top. Bake for 20-25 minutes, or until the pancake is golden brown and a toothpick inserted into the center comes out clean. 5. Serve: Let the pancake cool for a few minutes before slicing. Serve warm with a dusting of powdered sugar or a drizzle of maple syrup. list end This Baked Blueberry Pancake is a quick, easy, and delicious way to enjoy a comforting breakfast with minimal effort!

Spanish meatballs, or “Albondigas,” are flavorful and hearty dishes that bring the essence of Spanish cuisine to your table. These meatballs are made from a mixture of ground beef or pork, seasoned with aromatic spices and herbs, then simmered in rich tomato sauce infused with garlic and onion. The result is a dish that is not only comforting but also bursting with bold flavor. Perfect as appetizers or served over rice or pasta for a complete meal, Spanish meatballs are sure to please a crowd and make for excellent leftovers. Their versatility and deliciousness make them delightful additions to any meal! INGREDIENTS: For the Meatballs: list of 10 items ? 1 pound ground beef (or a mix of beef and pork) ? 1/2 cup breadcrumbs (preferably fine) ? 1/4 cup grated Parmesan cheese ? 1/4 cup fresh parsley, chopped (or 2 tablespoons dried parsley) ? 1 large egg ? 2 cloves garlic, minced ? 1 teaspoon ground cumin ? 1 teaspoon smoked paprika ? Salt and pepper, to taste ? Olive oil, for frying list end For the Tomato Sauce: list of 8 items ? 1 tablespoon olive oil ? 1 medium onion, finely chopped ? 2 cloves garlic, minced ? 1 can (14 ounces) crushed tomatoes ? 1 teaspoon smoked paprika ? 1 teaspoon dried oregano ? Salt and pepper, to taste ? Fresh parsley, chopped (for garnish) list end INSTRUCTIONS: list of 6 items 1. Prepare the Meatball Mixture: In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, egg, minced garlic, cumin, smoked paprika, salt, and pepper. Mix until just combined, being careful not to overwork the meat. 2. Form the Meatballs: With your hands, shape the mixture into meatballs, about 1 to 1.5 inches in diameter. Place them on a plate or baking sheet as you go. 3. Brown the Meatballs: In a large skillet, heat olive oil over medium heat. Add the meatballs in batches, browning them on all sides (about 5-7 minutes total). Remove the browned meatballs and set them aside on a plate. 4. Make the Sauce: In the same skillet, add another tablespoon of olive oil if needed. Sauté the chopped onion for about 5 minutes until soft. Add the minced garlic and cook for an additional minute. Stir in the crushed tomatoes, smoked paprika, oregano, salt, and pepper. Bring to a simmer. 5. Simmer the Meatballs: Return the browned meatballs to the skillet, nestling them into the sauce. Cover and let them simmer on low heat for about 20 minutes, allowing the flavors to meld and the meatballs to cook through. 6. Serve: Once cooked, remove from heat and garnish with fresh parsley. Serve the Spanish Meatballs warm, either on their own, over rice, or with crusty bread for dipping. list end These Spanish Meatballs are a flavorful and satisfying dish that showcases the rich culinary traditions of Spain. Enjoy them as an appetizer or as part of a hearty meal!

Peanut butter swirl brownies are the ultimate indulgences, offering the perfect balance of rich, fudgy chocolate and creamy peanut butter. The combination of a moist brownie base with ribbons of peanut butter swirled throughout creates decadent desserts that are sure to please anyone with a sweet tooth. These brownies are easy to make, and the peanut butter adds a delightful twist to the classic chocolate treats. Whether served on their own or with a scoop of ice cream, these brownies are guaranteed to be crowd favorites! INGREDIENTS: FOR THE BROWNIES: list of 8 items ? 1/2 cup unsalted butter, melted ? 1 cup granulated sugar ? 2 large eggs ? 1 teaspoon vanilla extract ? 1/2 cup all-purpose flour ? 1/3 cup unsweetened cocoa powder ? 1/4 teaspoon salt ? 1/4 teaspoon baking powder list end FOR THE PEANUT BUTTER SWIRL: list of 3 items ? 1/2 cup creamy peanut butter ? 2 tablespoons powdered sugar ? 1/4 teaspoon vanilla extract list end INSTRUCTIONS: list of 6 items 1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper. 2. Make the Brownie Batter: In a large bowl, whisk together the melted butter and sugar. Add the eggs and vanilla extract, whisking until smooth. In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. 3. Prepare the Peanut Butter Swirl: In a small microwave-safe bowl, heat the peanut butter in the microwave for 20-30 seconds to soften it. Stir in the powdered sugar and vanilla extract until smooth. 4. Assemble the Brownies: Pour the brownie batter into the prepared baking pan and spread it evenly. Drop spoonfuls of the peanut butter mixture on top of the brownie batter. Use a knife or toothpick to swirl the peanut butter into the batter, creating a marbled effect. 5. Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). 6. Cool and Serve: Let the brownies cool in the pan on a wire rack before cutting into squares and serving. list end Peanut Butter Swirl Brownies offer the best of both worlds—a rich chocolate brownie with the creamy, salty sweetness of peanut butter swirled throughout. This indulgent treat is perfect for any occasion!

Creamy coleslaw is a classic side dish that brings together crunchy cabbage, carrots, and a rich, tangy dressing. It’s the perfect accompaniment for barbecues, picnics, or any meal where you want something refreshing and flavorful. The creamy dressing, made from mayonnaise, vinegar, sugar, and a hint of mustard, balances sweetness and tanginess beautifully, while the vegetables retain their crisp texture. Whether you’re serving it with grilled meats, in sandwiches, or as a light side salad, this easy-to-make coleslaw will add a burst of flavor to your meal. INGREDIENTS: list of 8 items ? 6 cups shredded green cabbage (about 1 small head) ? 1 cup shredded carrots ? 1/2 cup mayonnaise ? 2 tablespoons apple cider vinegar ? 1 tablespoon Dijon mustard ? 1 tablespoon sugar ? 1/4 teaspoon celery seed (optional) ? Salt and pepper, to taste list end INSTRUCTIONS: list of 5 items 1. Prepare the Vegetables: In a large bowl, combine the shredded cabbage and carrots. Toss to mix well. 2. Make the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, and celery seed (if using). Season with salt and pepper to taste. 3. Combine: Pour the dressing over the cabbage and carrots. Toss until the vegetables are evenly coated with the dressing. 4. Chill: Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together. 5. Serve: Stir the coleslaw once more before serving. Adjust seasoning if necessary, and enjoy! list end This Creamy Coleslaw is a delightful mix of crunch and creaminess that pairs well with everything from fried chicken to burgers, making it a versatile and tasty addition to any meal.

Moist cranberry pork roast is a flavorful and tender dish that pairs the rich, savory taste of pork with the sweet-tart burst of cranberries. Slow-cooked to perfection, this roast remains juicy while absorbing the flavors of a simple yet vibrant cranberry sauce made with orange juice and spices. This dish is perfect for holiday gatherings or a cozy dinner, offering a delicious balance of sweet and savory in every bite. Serve it with mashed potatoes or roasted vegetables for a comforting, hearty meal. INGREDIENTS: list of 9 items ? 1 (3-4 lb) boneless pork loin roast ? 1 (14 oz) can whole berry cranberry sauce ? 1/2 cup orange juice ? 1/4 cup brown sugar ? 1 tbsp Dijon mustard ? 1 tsp ground cinnamon ? 1/2 tsp ground ginger ? Salt and pepper to taste ? 1 tbsp olive oil list end INSTRUCTIONS: list of 6 items 1. Preheat the oven: Set your oven to 325°F (160°C). 2. Season and sear the pork: Rub the pork roast with olive oil, and season generously with salt and pepper. Heat a large skillet over medium-high heat and sear the pork on all sides until golden brown, about 2-3 minutes per side. Transfer the pork to a roasting pan. 3. Make the cranberry sauce: In a bowl, mix the cranberry sauce, orange juice, brown sugar, Dijon mustard, cinnamon, and ginger until well combined. 4. Cook the roast: Pour the cranberry sauce mixture over the pork roast in the roasting pan. Cover the pan with foil and roast for 1 1/2 to 2 hours, or until the internal temperature of the pork reaches 145°F (63°C). 5. Baste and rest: Halfway through cooking, baste the pork with the sauce from the pan. Once done, remove the roast from the oven and let it rest, covered, for 10 minutes before slicing. 6. Serve: Slice the pork roast and drizzle with the remaining cranberry sauce from the pan. list end Enjoy this moist, flavorful Cranberry Pork Roast for a perfect balance of sweet and savory flavors!

Blueberry Cream Cheese Crumb Cake By Molly Ingredients: 1 and 1/2 cups all-purpose flour 1/2 cup sugar 1/2 cup butter, softened 1 (8 oz) package cream cheese, softened 1/4 cup sugar (for filling) 1 egg 1 teaspoon vanilla extract 1 cup fresh or frozen blueberries Instructions: Preheat oven to 350°F (175°C). Grease an 8x8-inch baking dish. In a bowl, combine flour, 1/2 cup sugar, and butter. Mix until crumbly. Set aside 1/2 cup of this mixture for the topping. Press the remaining crumb mixture into the bottom of the prepared baking dish to form a crust. Bake the crust for 10 minutes, then set aside. In another bowl, beat cream cheese, 1/4 cup sugar, egg, and vanilla until smooth. Spread the cream cheese mixture over the slightly cooled crust. Sprinkle blueberries evenly over the cream cheese layer. Top with the reserved crumb mixture. Bake for 30–35 minutes or until the topping is lightly golden. Cool completely before slicing and serving. “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh Sugar, ??