Type what you have

Ingredients

• ✓ all purpose flour
• cooking spray
• baking powder
• baking soda
• pumpkin pie spice
• salt
• pumpkin
• vegetable oil
• sugar
• egg
• mini marshmallow

Instructions

1. 1 Heat oven to 350 degrees F. Coat 2 (9x5-inch) loaf pans with no-stick cooking spray.
2. 2 Combine flour, baking powder, baking soda, pumpkin pie spice and salt. Beat pumpkin, oil, sugar and eggs in bowl with electric mixer until well blended. Add dry ingredients; mix well. Divide batter between prepared loaf pans.
3. 3 Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Turn oven to broil. Sprinkle marshmallows evenly over breads. Broil 3 minutes or until marshmallows are lightly browned. Cool completely.

By Crisco

Ingredients

• ✓ all purpose flour
• ✓ all purpose flour
• white sugar
• vegetable shortening
• egg
• vanilla extract
• baking powder
• salt
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
2. 2 With an electric mixer, cream together the sugar, vegetable shortening, egg, and vanilla extract in a bowl until light and fluffy. Sift 1 cup plus 2 tablespoons of flour together with the baking powder and salt in a bowl, and stir the flour mixture into the creamed mixture; mix in the coconut until thoroughly combined. Drop the dough by teaspoons onto the prepared baking sheets.
3. 3 Bake in the preheated oven until very lightly browned, about 10 minutes; allow cookies to cool on sheets for about 1 minute before removing to finish cooling on baking racks.

By MissWriteForLife

Ingredients

• ✓ all purpose flour
• salt
• baking powder
• vegetable shortening
• butter
• powdered sugar
• egg
• almond extract
• green food color
• vanilla flavored frosting

Instructions

1. 1 Heat oven to 375 degrees F. Stir flour, salt and baking powder in medium bowl until well blended. Beat shortening, butter and powdered sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg, almond extract and food color. Beat in flour mixture gradually until blended.
2. 2 Fit cookie press with Christmas tree or wreath plate according to manufacturer's instructions. Fill cookie press according to instructions. Press dough onto ungreased baking sheets. Bake 6 to 7 minutes or until set, but not brown. Cool 1 minute on baking sheet. Remove to wire rack to cool completely.
3. 3 Place frosting in large heavy-duty resealable plastic bag. Microwave on HIGH 20 to 30 seconds to soften. Knead. Cut very small bottom corner off bag. Drizzle over cookies in a decorative pattern. Place candy bits from frosting in medium bowl. Hold cookie over bowl and sprinkle with candy bits. Let stand 15 minutes or until frosting is set.

By Crisco

Ingredients

• ✓ all purpose flour
• potato
• butter
• salt
• black pepper

Instructions

1. 1 Place the potato wedges in a bowl of water, and refrigerate for at least 1 hour.
2. 2 Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray. Melt 1/2 cup of butter in a small saucepan over low heat; pour it into a shallow dish. Mix flour, salt, and pepper in a second shallow dish. Roll potato wedges in the seasoned flour, then dip into the butter. Arrange potato wedges on the baking sheet. Melt and add more butter for dipping as you go along (the flour makes it thick).
3. 3 Bake the wedges in the preheated oven until tender and golden brown, 35 to 40 minutes.

By austinr1999

Ingredients

• ✓ all purpose flour
• dark chocolate chip
• butter
• egg
• vanilla extract
• banana
• sugar
• cocoa powder
• baking powder

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a deep baking pan.
2. 2 Melt chocolate and butter in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
3. 3 Mix eggs and vanilla extract together in a large bowl; mash bananas into egg mixture until well mixed.
4. 4 Combine flour, sugar, cocoa powder, and baking powder in a separate bowl.
5. 5 Mix chocolate mixture into the banana mixture; add flour mixture and stir until smooth. Pour mixture into the greased baking pan.
6. 6 Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 60 minutes.

By Janlynt

Ingredients

• ✓ all purpose flour
• egg
• chocolate syrup
• sugar
• butter
• vanilla extract
• salt
• confectioners' sugar
• butter
• milk
• peppermint extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x16-inch baking dish.
2. 2 Beat eggs, chocolate syrup, flour, white sugar, 1/2 cup softened butter, vanilla extract, and salt together in a bowl until smooth; pour into prepared dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pan completely, at least 30 minutes.
4. 4 Beat confectioners' sugar, 1/2 cup melted butter, milk, and peppermint extract together in a bowl until smooth; spread over the cooled brownies. Wait for frosting to set before cutting to serve, about 10 minutes.

By Madison

Ingredients

• ✓ all purpose flour
• apple
• brown sugar
• cinnamon
• pie crust
• sweetened condensed milk
• butter
• brown sugar
• butter
• walnut

Instructions

1. 1 Heat the oven to 350 degrees F (175 degrees C). Toss apple slices, 1/4 cup brown sugar, and cinnamon in a large bowl until evenly coated. Arrange apples in pie crust. Whisk sweetened condensed milk and melted butter in the same bowl until smooth. Pour evenly over apples. Bake 30 minutes.
2. 2 Combine remaining 1/3 cup brown sugar and flour in a medium bowl. Cut in 2 tablespoons cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in walnuts. Sprinkle evenly over pie.
3. 3 Bake an additional 35 to 40 minutes or until apples are tender and topping is golden brown. Cool completely on a wire rack.

By Eagle brand

Ingredients

• ✓ all purpose flour
• cooking spray
• red potato
• salt
• vegetable shortening
• milk
• pepper
• paprika
• sour cream
• chive
• cheddar cheese
• bacon

Instructions

1. 1 Heat oven to 350 degrees F. Coat a 2-quart casserole dish lightly with no-stick cooking spray.
2. 2 Cut potatoes into quarters. Place in large saucepan. Cover potatoes with water. Add 2 teaspoons salt. Bring to a boil. Cook about 15 to 20 minutes or just until potatoes are fork-tender. Drain. Place in prepared dish.
3. 3 Melt shortening in medium saucepan over medium heat. Add flour. Whisk until well combined. Gradually whisk in milk. Whisk in 1 teaspoon salt, pepper and paprika. Bring to a boil, whisking constantly. Remove from heat. Stir in sour cream, 3 tablespoons chives and 1 cup cheese. Pour evenly over potatoes. Top with remaining cheese and crumbled bacon.
4. 4 BAKE 20 to 25 minutes or until bubbly and golden brown. Let stand 10 minutes before serving. Garnish with remaining chives.

By Crisco

Ingredients

• ✓ all purpose flour
• vegetable shortening
• brown sugar
• orange peel
• milk
• egg
• vanilla flavor instant pudding mix
• pie filling mix
• baking powder
• chocolate chip
• pecan

Instructions

1. 1 Heat oven to 350 degrees F.
2. 2 Beat shortening, sugar and orange peel in large bowl at medium speed of electric mixer until well blended. Beat in milk and egg.
3. 3 Combine flour, pudding mix and baking powder in medium bowl. Mix into shortening mixture at low speed until just blended. Stir in chocolate chips and nuts. Drop rounded tablespoonfuls of dough 2-inches apart onto ungreased baking sheet.
4. 4 BAKE 12 minutes or until set. Cool 2 minutes on baking sheet. Remove to cooling rack.

By Crisco

Ingredients

• ✓ all purpose flour
• cooking spray
• graham cracker crumb
• sugar
• butter
• cream cheese
• cocoa powder
• egg white
• sweetened condensed milk
• egg
• semi-sweet chocolate chip
• vanilla extract

Instructions

1. 1 Heat oven to 300 degrees F. Spray bottom of 9-inch springform pan with no-stick cooking spray.
2. 2 Combine graham cracker crumbs, sugar and butter; sprinkle evenly into bottom of pan.
3. 3 Beat cream cheese until fluffy in large bowl. Mix in cocoa and flour. Add remaining ingredients; mix well. Pour into prepared pan.
4. 4 Bake 40 to 50 minutes or until center is set. Cool. Chill. Garnish as desired.

By Eagle brand

Ingredients

• ✓ all purpose flour
• butter
• white sugar
• almond
• cinnamon
• raspberry jam
• confectioners' sugar

Instructions

1. 1 Beat butter and sugar in a mixing bowl with an electric mixer until light and fluffy, 2 to 3 minutes. Mix in 1/2 cup flour, then ground almonds and cinnamon. Mix in remaining flour, 1/2 cup at a time, until well combined and dough stiffens a bit.
2. 2 Divide dough in half and form each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for 1 hour.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Line two baking sheets with parchment paper.
4. 4 Working with one dough disk at a time, roll dough on a lightly floured surface to a thickness of 1/8 inch. Use a 2 ½-inch round cookie cutter to cut as many circles from the dough as you can; you should have about 12. Arrange dough circles 1 inch apart onto a prepared baking sheet. Place the baking sheet into the refrigerator.
5. 5 Knead any leftover scraps into a ball and roll out again into a 1/8-inch-thick sheet. Cut out more circles; you should have about 12 more circles.
6. 6 Place the second batch of circles onto the second baking sheet. Use a 1/2-inch round cookie cutter to cut out the center from 1/2 of all the cookies.
7. 7 Bake cookies in the preheated oven until edges are lightly golden, 10 to 15 minutes. Transfer cookies to a wire rack to cool for 20 minutes.
8. 8 Spread a thin coating of jam onto the bottom sides of the fully round cookies. Place a cut-out cookie on top of each one, pressing together to form a sandwich. Return to the wire rack and repeat to form 11 more cookies.
9. 9 Sift confectioners' sugar over the cookies, then spoon a dab of jam into the cut-out part of each cookie.

By Regina

Ingredients

• ✓ all purpose flour
• confectioners sugar
• egg
• water
• anise seed
• lemon zest
• baking powder

Instructions

1. 1 Beat confectioners' sugar and eggs together in a large bowl until thick.
2. 2 Place anise seed in a bowl. Pour water over anise seed into bowl and let mixture sit to steep, 2 to 3 minutes. Beat anise mixture and lemon zest into egg mixture.
3. 3 Sift flour and measure again. Sift flour once more together with baking powder. Add flour mixture to egg mixture and beat until dough forms. Divide dough into flat rounds, wrap each in waxed paper, and refrigerate for 1 hour.
4. 4 Roll dough out on a flat surface lightly dusted with confectioners' sugar to 1/4-inch thickness. Roll dough with a springerle roller to shape cookies. Repeat with remaining dough rounds. Cover cut cookies with a towel and let dry for at least 6 hours or up to overnight. Transfer to baking sheets.
5. 5 Preheat oven to 375 degrees F (190 degrees C).
6. 6 Bake in batches in the preheated oven until edges are lightly golden, 12 to 15 minutes.

By Mark McLane

Ingredients

• ✓ all purpose flour
• cooking spray
• semi-sweet chocolate chip
• butter
• sweetened condensed milk
• vanilla extract
• sugar
• heavy cream
• marshmallow cream
• peanut butter
• peanut
• caramel
• butterscotch chip

Instructions

1. 1 Heat oven to 350 degrees F. Coat 13x9-inch baking pan lightly with no-stick cooking spray.
2. 2 Melt 2 cups chocolate chips and 1/2 cup butter in medium saucepan over low heat, stirring until smooth. Remove from heat. Add sweetened condensed milk and vanilla. Stir in flour. Spread in prepared pan. Bake 12 to 15 minutes or until set. Cool.
3. 3 Melt 1/4 cup butter in medium saucepan over medium-high heat. Stir in sugar and 1/4 cup cream. Boil 5 minutes. Remove from heat. Stir in marshmallow cream, 1/4 cup peanut butter and peanuts. Spread evenly over baked layer. Cool.
4. 4 Cook caramels and 1/4 cup cream in small saucepan over low heat, stirring until caramels are melted. Spread over marshmallow layer. Cool until set.
5. 5 Combine 1 cup chocolate chips, butterscotch chips and 3/4 cup peanut butter in small saucepan. Cook and stir over low heat until melted. Spread over caramel layer. Chill 30 minutes or until set.

By Eagle brand

Ingredients

• ✓ all purpose flour
• butter
• onion
• mushroom
• garlic
• sage
• thyme
• turkey gravy
• water
• milk
• mixed vegetable
• turkey
• salt
• black pepper
• pastry

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Melt the butter in a large saucepan over medium heat. Stir in the onions, mushrooms, and garlic; cook until tender, but not browned, about 5 minutes. Stir in the flour, sage, and thyme until blended. Pour in the gravy, water, and milk, stirring to blend. Bring to a boil over medium-high heat; cook 1 to 2 minutes. Stir in the turkey and vegetables, and cook until vegetables are tender, about 5 minutes.
3. 3 Line a 10 inch pie plate with the bottom crust. Pour in the turkey mixture. Cover with the top crust. Seal and crimp the edges. Pierce top crust in a few places with a fork. Cover the edges of the pie with strips of aluminum foil.
4. 4 Bake in preheated oven for 25 minutes. Remove foil strips, and bake until crust is golden, about 20 minutes more. Remove from oven, and rest 10 minutes before serving.

By michelle_cows

Ingredients

• ✓ all purpose flour
• egg
• sugar
• butter
• salt
• lemon zest
• egg yolk
• sprinkle

Instructions

1. 1 Whisk eggs in a large bowl. Add sugar and beat until mixture is thick and pale, about 10 minutes. Mix in melted butter and salt. Gradually fold in flour and lemon zest. Cover and refrigerate for at least one hour, preferably, overnight.
2. 2 Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheet.
3. 3 On a floured surface, roll out dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies on prepared cookie sheet. Brush with beaten egg yolks and decorate with sprinkles.
4. 4 Bake in preheated oven until golden at the edges, 15 to 20 minutes. Cool cookies on racks.

By Cindy Krafft

Ingredients

• ✓ all purpose flour
• vanilla extract
• butter
• sugar
• milk
• white vinegar
• baking soda
• red food coloring
• vanilla extract
• buttermilk
• egg
• white sugar
• butter
• salt
• cocoa powder
• instant chocolate pudding mix
• cake flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans. In a bowl, sift together the cake flour, chocolate pudding mix, cocoa powder, and salt.
2. 2 In a large bowl, beat 1/2 cup of butter with 1 1/2 cup of sugar with an electric mixer until creamy; beat the eggs in, one at a time, and beat until the mixture is fluffy, about 1 minute. Beat in the flour mixture, alternating with buttermilk, in several additions. Mix in 1 teaspoon of vanilla extract and the red food color until the batter is uniformly colored. In a bowl, stir the baking soda with vinegar, and gently fold the foamy mixture gently into the batter. Pour the batter into the prepared cake pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean or with moist crumbs, about 30 minutes. Allow to cool completely before frosting.
4. 4 For frosting, place all-purpose flour in a saucepan, and gradually whisk milk into the flour, about 2 tablespoons at a time, until smoothly combined. Bring the mixture to a simmer over medium-low heat, whisking constantly until thickened and smooth; allow to cool completely. Beat 1 cup of sugar and 1 cup of butter in a bowl with an electric mixer until fluffy, about 1 minute, and gradually beat in the cooled milk mixture; add 1 teaspoon of vanilla extract. Beat the frosting until fluffy and spreadable, 1 to 2 more minutes.

By rlroth

Ingredients

• ✓ all purpose flour
• butter
• sugar
• baking soda
• salt
• lemon curd
• coconut
• almond
• powdered sugar

Instructions

1. 1 Heat oven to 350 degrees F. Beat butter and sugar in large bowl until creamy. Add flour, baking soda and salt. Mix until mixture forms coarse crumbs. Pat 3/4 of mixture into bottom of ungreased 13 x 9-inch baking pan.
2. 2 Bake 10 minutes. Remove from oven and cool slightly. Spread curd over baked layer. Add coconut and almonds to remaining crumb mixture; stir to mix. Sprinkle over curd.
3. 3 Bake additional 25 minutes or until lightly brown. Remove from oven and cool slightly. Dust with powdered sugar and cut into squares.

By Dickinson's

Ingredients

• ✓ all purpose flour
• parmesan cheese
• parsley
• caper
• lemon juice
• chicken broth
• garlic
• butter
• salt
• black pepper
• carrot
• pea
• zucchini
• yellow squash
• asparagus
• yellow onion
• red onion
• olive oil
• linguine pasta

Instructions

1. 1 Make the pasta: Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and keep warm in the pot until needed.
2. 2 While the linguine is cooking, heat oil in a large skillet over medium heat. Reduce the heat to medium-low and add onion; cook until soft, about 7 minutes. Add asparagus, squash, frozen peas and carrots, pepper, and salt; cook until asparagus is crisp-tender, about 5 minutes.
3. 3 Meanwhile, make the sauce: Melt butter in a medium saucepan over medium heat. Stir in flour and garlic until blended. Gradually whisk in chicken broth until smooth. Increase the heat to high and stir constantly until boiling. Reduce the heat to low and simmer for 5 minutes. Stir in capers and lemon juice.
4. 4 Add vegetable mixture, sauce, and parsley to linguine; stir until well combined. Garnish individual servings with Parmesan.

By Crosse Blackwell

Ingredients

• ✓ all purpose flour
• baking soda
• salt
• baking powder
• shortening
• sugar
• brown sugar
• egg
• white chocolate chip
• blueberry
• cranberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine flour, baking soda, salt, and baking powder in a medium bowl.
3. 3 Beat shortening, white sugar, and brown sugar together in a large bowl with an electric mixer until smooth. Beat in eggs, one at a time, beating well after each addition. Mix in flour mixture until just incorporated; fold in white chocolate chips, blueberries, and cranberries until evenly combined.
4. 4 Roll dough into walnut-sized balls; place 2 inches apart on ungreased baking sheets. Flatten each ball to about ½-inch thick.
5. 5 Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.

By SOLARBOB

Ingredients

• ✓ all purpose flour
• pie crust
• pear
• apple
• sugar
• cinnamon
• ginger
• salt
• lemon juice
• milk
• cinnamon sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Roll out dough for bottom crust; place in a 9-inch pie plate. Press to fit without stretching dough; trim edges until even with pie plate.
2. 2 Combine pears, apples, sugar, flour, cinnamon, ginger, salt, and lemon juice in a large bowl. Spoon into prepared pie crust.
3. 3 Roll out dough for top crust. Place onto filled pie or cut into strips creating a lattice top. Trim 1/2 inch beyond the edge and fold under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with a fork to allow steam to escape. Brush crust with milk and sprinkle with cinnamon sugar.
4. 4 Bake in preheated oven for 30 to 40 minutes or until apples are tender and crust is golden brown.

By Crisco

Ingredients

• ✓ all purpose flour
• cooking spray
• vegetable shortening
• brown sugar
• egg
• milk
• vanilla extract
• salt
• baking soda
• granola
• semi-sweet chocolate chip

Instructions

1. 1 Heat oven to 350 degrees F. Coat baking sheets with no-stick cooking spray.
2. 2 Beat shortening and brown sugar in large bowl with electric mixer on medium speed until creamy. Beat in eggs, milk and vanilla. Combine flour, salt and baking soda in medium bowl. Add to egg mixture. Mix well. Stir in granola and chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheets.
3. 3 Bake 9 to 10 minutes or until bottoms are lightly browned. Cool 2 minutes. Remove to wire rack to cool completely.

By Crisco

Ingredients

• ✓ all purpose flour
• quick-cooking oat
• brown sugar
• cinnamon
• baking soda
• salt
• nutmeg
• butter
• apple
• sweetened condensed milk
• caramel flavored topping
• walnut
• vanilla ice cream

Instructions

1. 1 Heat oven to 350 degrees F. Combine flour, oats, brown sugar, cinnamon, baking soda, salt and nutmeg in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Reserve 1 3/4 cups crumb mixture; press remaining crumb mixture onto bottom of an ungreased 13 x 9-inch baking pan. Bake 15 minutes.
2. 2 Arrange apples over partially baked crust. Mix sweetened condensed milk and 1/2 cup caramel topping until blended. Pour evenly over apples. Add walnuts to reserved crumb mixture; sprinkle over apple layer.
3. 3 Bake 45 to 50 minutes or until apples are tender. Cool in pan on wire rack. Serve warm topped with vanilla ice cream and remaining caramel topping.

By Eagle brand

Ingredients

• ✓ all purpose flour
• jalapeno pepper
• monterey jack cheese
• peanut butter
• major grey chutney
• cajun seasoning
• egg
• panko bread crumb
• peanut oil
• salt
• sour cream
• chive

Instructions

1. 1 Stir jalapenos, cheese, peanut butter, chutney and Cajun seasoning in medium bowl until blended. Shape into 1/2-inch round balls.
2. 2 Place egg, flour and breadcrumbs into three separate small bowls. Coat each ball in flour, then egg and breadcrumbs. Chill on baking sheet 1 hour.
3. 3 Heat 2 inches oil to 350 degrees F in a 6-quart saucepan. Fry poppers 1 1/2-2 minutes each or until golden brown. Drain on paper towel. Season with salt.
4. 4 Combine sour cream and chives. Serve with poppers.

By Crosse Blackwell

Ingredients

• ✓ all purpose flour
• sweet potato
• sugar
• butter
• milk
• egg
• vanilla extract
• cinnamon
• nutmeg
• brown sugar
• butter
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish, and set aside.
2. 2 Mix together the sweet potatoes, white sugar, 1/2 cup melted butter, milk, eggs, vanilla extract, cinnamon, and nutmeg in a bowl.
3. 3 In another bowl, stir together the brown sugar, flour, 2 1/2 tablespoons of butter, and the pecans.
4. 4 Spoon the sweet potato mixture into the greased baking dish, spread the pecan mixture evenly over the top, and bake in the preheated oven until the topping is browned and bubbling, about 25 minutes.

By SLT

Ingredients

• ✓ all purpose flour
• whole wheat flour
• baking powder
• salt
• sugar
• cinnamon
• butter
• date
• chocolate chip
• milk
• milk
• sugar
• cinnamon

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. 2 Sift together wheat and all-purpose flours, baking powder, salt, sugar and cinnamon into a large bowl. Rub butter into dry ingredients until it resembles fine breadcrumbs. Stir in dates and chocolate chips. Mix in the milk, just until blended and form dough into a ball.
3. 3 Turn the dough out onto a floured surface. Roll into a circle about 1/2 inch thick. Dip a round cookie cutter into flour (to prevent sticking) then cut out round scones. Place scones on a greased baking sheet. Brush with milk and sprinkle with cinnamon and sugar mixture.
4. 4 Bake in preheated oven until risen and golden brown, 10 to 12 minutes.

By Allira

Ingredients

• ✓ all purpose flour
• butter
• baking powder
• sugar
• milk
• mincemeat filling and topping
• egg
• lemon peel
• mincemeat filling and topping
• sugar
• rolled oat
• cinnamon
• butter

Instructions

1. 1 Heat oven to 350 degrees F. Line bottom of springform cake pan with wax paper and butter the sides.
2. 2 Place flour, baking powder, sugar and 1/2 cup butter in large bowl. Stir in milk, mincemeat, eggs and lemon peel. Mix on low speed of electric mixer 2 minutes or until thoroughly combined. Pour into prepared pan.
3. 3 Bake 30 minutes. While cake is baking, mix all topping ingredients in small bowl. Remove cake from oven and spoon on topping. Return cake to oven and bake an additional 30 minutes or until toothpick inserted in center comes out clean.

By Crosse Blackwell

Ingredients

• ✓ all purpose flour
• tapioca flour
• garlic salt
• herbes de provence
• chicken thigh
• olive oil
• butter
• garlic
• tomato sauce
• heavy cream
• milk
• red pepper flake
• spinach
• pecorino romano cheese

Instructions

1. 1 Combine tapioca flour, all-purpose flour, garlic salt, and Italian herbs in a small bowl. Dredge chicken thighs in tapioca flour mixture; shake off excess.
2. 2 Heat olive oil and butter in a large skillet over medium heat. Add chicken thighs; cook until golden brown, about 5 minutes on each side. Transfer chicken thighs to a plate.
3. 3 Wipe out skillet, leaving just a little bit of fond. Add minced garlic; cook until fragrant, about 1 minute. Stir in tomato sauce, cream, and milk until combined; season with red pepper flakes. Stir in spinach until wilted, about 3 minutes. Return chicken thighs to the skillet; heat until warmed through. Top servings with Pecorino Romano cheese.

By thedailygourmet

Ingredients

• ✓ all purpose flour
• coconut oil cooking spray
• pumpkin pie spice
• baking powder
• margarine
• brown sugar
• egg beater
• pumpkin
• raisin
• confectioners sugar
• water
• pecan
• walnut
• whipped topping

Instructions

1. 1 Preheat oven to 350 degrees F. Spray 13x9-inch baking pan with cooking spray. Combine flour, pumpkin pie spice and baking powder in medium bowl; set aside.
2. 2 Mix together Parkay and sugar in large bowl on medium-high speed of electric mixer until creamy. Add Egg Beaters; mix until blended. Turn mixer to low; add pumpkin. Gradually blend in flour mixture. Stir in raisins by hand. Pour into prepared pan.
3. 3 Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
4. 4 Blend confectioners sugar and water; drizzle over cake. Sprinkle nuts evenly over top. Cut into 12 servings. Top with Reddi-wip just before serving, if desired.

By PAM® Cooking Spray

Ingredients

• ✓ all purpose flour
• pork tenderloin
• butter
• pork trimmings
• chicken broth
• gelatin
• water
• salt
• black pepper
• sage
• prosciutto
• olive oil
• white wine

Instructions

1. 1 Remove silvery membrane from tenderloin with a sharp knife; reserve trimmings. Cut the small "head" pieces of tenderloin where there is a natural separation; reserve. (This is optional.) Chop reserved trimmings very fine; set aside.
2. 2 Cut tenderloin in half crosswise to make 2 equal portions. Cut each half in half lengthwise to make 4 pieces. Transfer to a bowl; refrigerate until needed.
3. 3 Melt butter in a pot over medium-high heat. Add reserved trimmings; cook and stir until caramelized and nicely browned, 4 to 5 minutes. Stir in broth and gelatin, then stir in water; simmer and stir over medium or medium-low heat until liquid is reduced by half, about 1 ½ hours. Add more water if it reduces too quickly.
4. 4 Meanwhile, place pork sections between two pieces of heavy plastic wrap on a solid, level surface. Firmly pound to a thickness of about ¼- to ⅛-inch thick. Remove top sheet of plastic wrap; flip each piece pork. Season generously with salt and black pepper; dust very lightly with about 2 teaspoons flour. Flip each piece pork; sprinkle with black pepper. Press 3 sage leaves onto surface of each piece pork; cover completely with prosciutto, cutting or tearing strips to fit. A bit of overlap is okay.
5. 5 Return sheet of plastic wrap over pork; pound very lightly to make sure prosciutto sticks to pork pieces. Transfer to a plate; cover with plastic wrap. Refrigerate until chilled, at least 30 minutes.
6. 6 Strain pork broth into a bowl; discard solids.
7. 7 Heat olive oil in a skillet over high heat until shimmering. Place pork pieces into the skillet, prosciutto-side down; cook about 3 minutes. Carefully flip pieces; cook 1 minute more. Remove skillet from the heat. Transfer pork to warm serving plates.
8. 8 Blot excess oil from the skillet with paper towels. Add wine and pork broth; cook over high heat until thickens and reduces by about half, 4 to 5 minutes.
9. 9 Spoon hot sauce over pork.

By John Mitzewich

Ingredients

• ✓ all purpose flour
• chicken breast
• buttermilk
• shallot
• garlic
• salt
• white sugar
• cumin
• black pepper
• baking powder
• salt
• egg
• vegetable oil

Instructions

1. 1 Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a 3/4-inch thickness.
2. 2 Whisk buttermilk, shallots, garlic, 2 tablespoons salt, sugar, cumin, and black pepper in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
3. 3 Remove chicken from marinade and shake off excess; pat dry with a paper towel. Discard remaining marinade.
4. 4 Sift flour, baking powder, and 2 teaspoons salt together in a shallow bowl; set aside. Beat eggs together in a separate bowl; set aside.
5. 5 Heat about 2 inches vegetable oil in a large, deep skillet over medium heat.
6. 6 While oil is heating, dredge chicken breasts, one at a time, into flour mixture until lightly coated. Dip into beaten eggs. Lift up so excess egg drips back into the bowl. Press into flour mixture again to coat; shake off excess. Place the coated chicken breast, unstacked, onto a plate. Repeat with remaining chicken breasts.
7. 7 Lower chicken breasts carefully into the hot oil in batches. Fry until golden brown and no longer pink in centers, 2 to 3 minutes per side. Transfer to a paper towel-lined platter to drain. Repeat with remaining chicken.

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