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Vegan Crêpes
Breakfast French

Vegan Crêpes

4.6

Prep
5 min
Cook
20 min
Total
145 min

Instructions

  1. 1 Mix flour, soy milk, water, 1/4 cup soy margarine, maple syrup, sugar, and salt together in a large mixing bowl until combined; cover and chill for 2 hours.
  2. 2 Lightly grease a 6-inch skillet with some soy margarine. Heat the skillet over medium heat.
  3. 3 Pour 2 to 3 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crêpe; flip and cook until the other side has turned light brown, about 1 minute more. Repeat with remaining batter.

By Siri

Tropical Banana Scones
Breakfast

Tropical Banana Scones

Prep
15 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Place chopped banana into a small bowl, cover with pineapple juice, and let sit for 15 to 20 minutes.
  2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone liner.
  3. 3 Mix flour, baking soda, baking powder, and salt together in a small bowl.
  4. 4 Beat sugar, butter, and coconut oil together in a large bowl with an electric mixer until smooth; stir in yogurt.
  5. 5 Drain banana chunks and save juice for another use. Fold bananas into the yogurt mixture. Fold in the dry ingredients carefully until just mixed. Dump onto the prepared baking sheet and pat into a 9- to 10-inch circle. Cut the circle into 8 wedges using a dough scraper or large knife, but don't separate them.
  6. 6 Bake in the preheated oven until browned and cooked through, about 15 minutes. Let cool for 5 to 10 minutes before serving.

By DMK

Purple Power Punch Smoothie (My Kids' Fave)
Breakfast

Purple Power Punch Smoothie (My Kids' Fave)

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pulse yogurt, strawberries, water, powdered milk, banana, blueberries, raspberries, blackberries, and protein powder together in a blender until well-mixed. Add ice, sugar, and honey and blend until smooth.

By Jamie Nold Williams

Make-Ahead Blueberry-Cinnamon Muffins
Breakfast

Make-Ahead Blueberry-Cinnamon Muffins

5.0

Prep
15 min
Cook
20 min
Total
515 min

Instructions

  1. 1 Whisk together flour, baking powder, cinnamon, salt, baking soda, and nutmeg in a bowl until well combined.
  2. 2 Whisk together white sugar, brown sugar, and melted butter in a second, larger bowl until well combined. Whisk in eggs, lemon juice, vanilla extract, and almond extract until thoroughly combined. Add in milk and sour cream and beat until mixture is smooth, and no lumps remain. Pour in dry ingredients and fold in a few times until just moistened; there should still be some clumps of dry flour. Sprinkle blueberries over the batter, and fold in until just incorporated. Batter will be lumpy, but should not have patches of dry flour remaining in it. Do not overmix.
  3. 3 Place batter in the refrigerator for 8 hours to overnight.
  4. 4 Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins and line with paper liners.
  5. 5 In a small bowl, stir together turbinado sugar and cinnamon.
  6. 6 Fill each muffin liner to the top with the batter. Sprinkle sugar and cinnamon mixture over the top of each muffin.
  7. 7 Bake in the preheated oven until muffins are golden and spring back lightly when touched, 20 to 25 minutes. Remove from the oven and cool in the pan for a few minutes before removing to a wire rack to cool completely.

By Kim

Slow Cooker Breakfast Cobbler
Breakfast

Slow Cooker Breakfast Cobbler

Prep
20 min
Cook
480 min
Total
500 min

Instructions

  1. 1 Combine apples, pears, blueberries, blackberries, agave, cornstarch, lime juice, orange liqueur, vanilla extract, ginger, and cinnamon in a slow cooker. Stir to combine.
  2. 2 Place flour, pecans, sugar, oats, butter, ground flax seeds, cinnamon, and salt in a bowl or resealable plastic bag. Crumble mixture with a fork, your fingers, or a pastry blender. Pour over fruit mixture in the slow cooker.
  3. 3 Cover and cook on Low until cooked through and top is golden, 8 hours to overnight.

By meyer

Blackberry Muffins
Breakfast American

Blackberry Muffins

4.4

Prep
10 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. 2 Whisk together milk, egg, melted butter, and vanilla in a medium bowl until well combined.
  3. 3 Mix together flour, oats, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt in a large bowl until well combined. Make a well in the center and pour in egg mixture. Stir until just combined. Gently fold in blackberries. Divide batter evenly into the prepared muffin cups and sprinkle the tops with turbinado sugar.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool muffins in the pan for 10 minutes before removing to cool completely on a wire rack.

By Robin Surland

Peach Scones
Breakfast American

Peach Scones

4.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
  2. 2 Mix flour, sugar, baking powder, cinnamon, salt, cardamom, baking soda, and nutmeg together in a large bowl.
  3. 3 Grate in 1/3 of the butter using the large holes of a box grater. Toss lightly with your fingertips until coated with flour. Repeat twice more with remaining butter.
  4. 4 Whisk cream, egg, and vanilla extract together in a small bowl with a fork. Pour over the flour-butter mixture.
  5. 5 Mix with a fork just until large clumps of dough form. Gently fold in peach.
  6. 6 Turn dough out onto a lightly floured surface. Bring together and gently pat into a 9-inch-long rectangle about 1 inch thick. Sprinkle turbinado sugar on top; press gently to adhere.
  7. 7 Cut into 8 triangles with a bench knife or sharp knife. Transfer to the prepared baking sheet.
  8. 8 Bake in the preheated oven until golden, about 18 minutes. Place baking sheet on a wire rack and let cool.

By LauraF

Rhubarb Scones
Breakfast American

Rhubarb Scones

5.0

Prep
15 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Whisk flour, white sugar, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze for 10 minutes.
  3. 3 Fold frozen rhubarb into flour mixture. Whisk together 1 cup heavy cream, vanilla, and 1 teaspoon orange zest in a glass measuring cup. Make a well in center of flour mixture and pour cream mixture into well; stir just until dry ingredients are moistened (do not overwork the dough).
  4. 4 Turn the dough out onto a lightly floured surface. Gently press dough into an 8-inch round circle.
  5. 5 Cut the round into 8 wedges using a sharp knife. Place the scones 2 inches apart on the prepared baking sheet.
  6. 6 Brush scones with remaining 2 tablespoons heavy cream and sprinkle with turbinado sugar.
  7. 7 Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool on a wire rack for 10 minutes.
  8. 8 Whisk together powdered sugar, remaining 1/2 teaspoon orange zest, 1 tablespoon orange juice, and a pinch of kosher salt. Add up to 1/2 tablespoon more orange juice 1/2 teaspoon at a time, if needed, to reach desired consistency. Drizzle glaze over warm scones and serve immediately.

By Pam Lolley

Carrot-Walnut Muffins
Breakfast American

Carrot-Walnut Muffins

4.7

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray 20 muffin cups with nonstick cooking spray.
  2. 2 Whisk 1 3/4 cups flour, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg together in a large bowl until well blended. Add grated carrots and walnuts; stir to combine.
  3. 3 Place raisins in a small bowl and sprinkle with 1 1/2 tablespoons flour. Mix with your hands until raisins are separated and coated in flour. Add to flour mixture and stir to combine. Discard any remaining flour.
  4. 4 Whisk maple syrup and olive oil together in a medium bowl. Add eggs and whisk until well combined. Stir in yogurt and vanilla extract until well mixed. Pour yogurt mixture into flour mixture and mix with a big spoon until just combined. Transfer batter into the prepared muffin cups and sprinkle the tops with turbinado sugar.
  5. 5 Bake muffins in the preheated oven until golden on top and a toothpick inserted into the center comes out clean, about 13 minutes. Place muffin tins on a cooling rack to cool.

By Jane

Lemon and Orange Yogurt Muffins
Breakfast American

Lemon and Orange Yogurt Muffins

4.7

Prep
20 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
  2. 2 Combine almonds, 2 tablespoons sugar, 1 tablespoon lemon zest, 1 tablespoon orange zest, honey, and almond extract in a small mixing bowl until crumbly. Set topping aside.
  3. 3 Stir melted butter, 2 tablespoons lemon zest, and 1 tablespoon orange zest together in a small bowl. Stir yogurt, 1 cup sugar, eggs, and vanilla extract together in another small bowl until evenly blended.
  4. 4 Whisk flour, almond flour, baking powder, and salt together in a large bowl. Add butter and yogurt mixtures. Beat with an electric hand mixer on low speed until just combined.
  5. 5 Spoon batter into the prepared muffin cups, filling each almost to the top. Spoon on the almond topping and sprinkle with turbinado sugar.
  6. 6 Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool in the tin for 10 to 15 minutes. Remove from pan and allow to cool on a wire rack.

By lutzflcat

Blackberry Puff Pastry Tarts
Dessert French

Blackberry Puff Pastry Tarts

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
  2. 2 Combine cream cheese, sugar, and cinnamon in a bowl; set aside.
  3. 3 Place puff pastry shells on the prepared cookie sheet. Brush shells with milk; sprinkle with turbinado sugar.
  4. 4 Bake in the preheated oven until shells puff, turn golden brown, and are thoroughly baked, 10 to 15 minutes. Remove caps from shells using a fork; set caps aside.
  5. 5 Spoon 2 tablespoons cream cheese mixture into each shell; top with 6 to 8 blackberries, then pastry cap.
  6. 6 Bake filled pastry shells in the preheated oven until filling is warm, about 5 minutes more.

By tovlakas

Boozy Watermelon
Snack

Boozy Watermelon

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Place watermelon in a non-reactive container with a tight-fitting lid. Add cachaca and sugar. Cover container with the lid and shake until watermelon is coated and sugar is dissolved.
  2. 2 Refrigerate watermelon until watermelon is fully infused, 2 hours to overnight. Shake mixture again before serving.

By Lisa Combest

Boiled Raisin Cake II
Dessert

Boiled Raisin Cake II

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 7x7 inch square baking pan.
  2. 2 Boil sugar, raisins, butter, and the water until the raisins absorb most of the water and are quite soggy and mushy. Set aside and let cool completely.
  3. 3 Sift the flour, cinnamon, and the baking powder together. Stir the flour mixture into the raisin mixture and mix until just combined. Spread the batter into the prepared pan.
  4. 4 Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes or until cake springs back upon the touch. Immediately put on a wire rack to cool. This is a very soft cake, liable to break easily. Take care when you cut the cake.

By Kaniska

Tart Lemon Drop Jelly Shots
Drink

Tart Lemon Drop Jelly Shots

4.7

Prep
10 min
Cook
20 min
Total
405 min

Instructions

  1. 1 Heat water, lemon wedges, and white sugar in a large saucepan over medium heat. Simmer until sugar is dissolved, mashing lemons often to release juice and oils.
  2. 2 Cook and stir lemon mixture for 5 minutes more, then remove from heat and allow to cool slightly. Strain lemon pieces from saucepan.
  3. 3 Sprinkle gelatin into saucepan.
  4. 4 Heat syrup and gelatin mixture over low heat until gelatin dissolves, 5 to 10 minutes.
  5. 5 Remove from heat and allow to cool for 15 minutes. Pour lemon vodka into gelatin mixture and stir well.
  6. 6 Pour mixture into a 9x13-inch baking pan; refrigerate until set, at least 6 hours.
  7. 7 Run a sharp knife under hot water; cut gelatin into cubes with knife and sprinkle cubes with turbinado sugar before serving.

By RainbowJewels

Maple and Honey Caramel Corn
Snack

Maple and Honey Caramel Corn

5.0

Prep
10 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line 1 or 2 baking sheets with parchment paper.
  2. 2 Combine butter, brown sugar, turbinado sugar, maple syrup, and honey in a 1 1/2- to 2-quart saucepan over low heat. Stir continuously until mixture begins to simmer; let simmer on low, 4 to 5 minutes. Remove from heat and add vanilla extract and baking soda at once. Stir to combine.
  3. 3 Place popcorn in a warm mixing bowl and coat by drizzling caramel sauce over corn while stirring using a heavy metal spoon, making sure to stir slowly and not allowing hot caramel on hands. Place onto the prepared baking sheet, using an additional baking sheet if you're worried it is piled too high.
  4. 4 Bake in the preheated oven until crispy, about 40 minutes, removing every 10 minutes to stir corn.
  5. 5 Remove from the oven and place the tray on a wire rack to cool, about 15 minutes.

By jfree52

Summer Fruit Galettes
Dessert

Summer Fruit Galettes

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  2. 2 Lay out 1 pie crust on the prepared baking sheet, leaving room next to it for the second pie crust.
  3. 3 Mix together peaches, 1/2 of the blueberries, 2 tablespoons flour, and 2 tablespoons white sugar in a large bowl until combined. Pour over pie crust, leaving a 1-inch border. Fold up uncovered border over the edge of fruit; pinch into pleats. Sprinkle crust and fruit filling with 3 tablespoons turbinado sugar.
  4. 4 Lay out second pie crust next to galette on the baking sheet. Mix together strawberries, remaining blueberries, remaining 2 tablespoons flour, and remaining 2 tablespoons white sugar in the same large bowl until combined. Pour over second pie crust and form galette as before. Sprinkle with remaining 3 tablespoons turbinado sugar.
  5. 5 Bake galettes in the preheated oven until crusts are lightly browned, 12 to 14 minutes. Sprinkle with more turbinado sugar if desired. Serve warm or at room temperature.

By shannonlolly

Banana Bundt Cake
Dessert

Banana Bundt Cake

4.3

Prep
20 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour a fluted tube pan (such as Bundt).
  2. 2 Combine flour, baking soda, baking powder, and salt in a bowl.
  3. 3 Combine butter and sugar in a blender; process until sugar is almost completely dissolved.
  4. 4 Pour butter mixture into a bowl. Stir in bananas and egg until well blended. Add to flour mixture and stir until just combined. Pour batter into the prepared pan.
  5. 5 Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes.
  6. 6 Remove from the oven and cool in the pan for 10 minutes before inverting the cake onto a plate to serve.

By carola

Chocolate Chunk Berry Brownies
Snack

Chocolate Chunk Berry Brownies

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees and line a 9 x 9 inch baking pan with parchment paper.
  2. 2 In a large bowl, whisk together the dry ingredients. Add egg substitute, Vanilla Coconutmilk and melted coconut oil. Gently fold the chocolate and berries into the batter.
  3. 3 Pour batter into the pan and bake for 30 to 40 minutes or until a knife comes out clean. Sprinkle with powdered sugar, if desired.

By So Delicious Dairy Free

Gluten Free Banana Bread

Gluten Free Banana Bread

3.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. 2 In a large bowl, combine flour, baking powder and salt. In a separate bowl, cream together butter and sugar. Stir in eggs, maple syrup and mashed bananas until well blended. Add the banana mixture to the flour mixture; mix until batter is just moist. Pour batter into prepared loaf pan.
  3. 3 Bake in preheated oven for 20 to 30 minutes, until a toothpick inserted into center of the loaf comes out clean. If using muffin or cupcake tins, bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.

By Christina

Blackberry and Ginger Cream Scones

Blackberry and Ginger Cream Scones

5.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Whisk flour, sugar, baking powder, salt, and ginger together in a large bowl. Cut in butter with a pastry blender. Fold blackberries into the flour mixture gently. Add heavy cream and mix until batter just comes together, so berries don't get too mashed.
  3. 3 Form dough into 6 large scones. Sprinkle with turbinado sugar and place on a baking sheet.
  4. 4 Bake in the preheated oven until scones are browned on top, 15 to 20 minutes.

By Karen Shaw Whipple

Chocolate Chip Apricot Cookies
Dessert

Chocolate Chip Apricot Cookies

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
  2. 2 Mix the flour and baking soda in a bowl. In a separate bowl, beat together the butter, turbinado sugar, and brown sugar until fluffy, then beat in the egg, vanilla, and salt. Stir the flour and baking soda into the butter mixture. Fold in the chocolate chips and apricots. Drop by rounded teaspoonfuls onto the cookie sheet.
  3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By ABBY21

Berry Cobbler with Two-Ingredient Dough
Dessert

Berry Cobbler with Two-Ingredient Dough

5.0

Prep
15 min
Cook
55 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch pan.
  2. 2 Toss together frozen berries (do not thaw first), sugar, cornstarch, lemon juice, and salt. Pour into the prepared pan.
  3. 3 Mix together flour and yogurt in a medium bowl. Knead dough with your hands a few times until smooth. With lightly floured hands, divide dough into 9 pieces and press into flat disc shapes about 1/2 inch in thickness. Place dough evenly over berries. If desired, brush the top of each piece of dough with heavy cream and then sprinkle with turbinado sugar.
  4. 4 Place pan into preheated oven and bake until topping is browned, and the fruit mixture in the center of the pan is bubbling, 55 to 60 minutes. Allow to cool at least 20 minutes before serving.

By Kim

Blackstrap Molasses Cookies (Eggless)
Dessert

Blackstrap Molasses Cookies (Eggless)

Prep
15 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Mix butter and sugar in a bowl until smooth and creamy. Add molasses, maple syrup, and water; beat thoroughly. Mix in ginger, cinnamon, cardamom, and salt.
  3. 3 Sift 2 1/2 cups flour, baking soda, and baking powder together in a bowl; mix into wet ingredients until combined. Let dough sit for about 10 minutes; it should be thick enough to roll into a ball. If not, add a little more flour.
  4. 4 Scoop 1 tablespoon dough and roll it into a ball. Place on a baking sheet and flatten slightly. Repeat to form remaining cookies.
  5. 5 Bake in batches in the preheated oven until edges are golden, about 15 minutes. Cool on the cookie sheet for 5 minutes before removing to paper towels to cool completely.

By Terri Driver

Perfect Pomegranate Cranberry Sauce

Perfect Pomegranate Cranberry Sauce

4.5

Prep
15 min
Cook
45 min
Total
90 min

Instructions

  1. 1 Combine cranberries, sugar, orange juice, water, corn syrup, port wine, lime juice, cinnamon sticks, 1 1/2 teaspoons orange zest, cloves, and 1/4 the pomegranate seeds in a heavy pot; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until cranberries pop and sauce is thickened, about 30 minutes.
  2. 2 Taste the sauce and add more sugar, corn syrup, or port wine if desired. Remove cloves or cinnamon if the taste is overpowering at this point and add more port wine or lime juice.
  3. 3 Continue to simmer sauce, stirring occasionally, until desired consistency is reached, 15 to 30 minutes. Remove pot from heat and cool, about 30 minutes. Sauce will thicken as it cools. Remove cinnamon sticks and cloves if still in sauce. Stir remaining pomegranate seeds into sauce and garnish with remaining 1 1/2 teaspoons orange zest.

By LaurenRae

Honey and Molasses Gingersnaps
Dessert

Honey and Molasses Gingersnaps

4.0

Prep
25 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper.
  2. 2 Combine flour, 1 1/2 teaspoons cinnamon, ginger, baking soda, and salt in a bowl.
  3. 3 Beat white sugar, butter, and egg together in a large bowl with an electric mixer at medium speed until fluffy, about 2 minutes. Add molasses and honey and beat for 1 minute. Slowly beat in flour mixture to combine.
  4. 4 Combine turbinado sugar and remaining 1 1/2 teaspoons cinnamon in a shallow bowl.
  5. 5 Roll dough into balls using a rounded teaspoon. Roll each in cinnamon-sugar mixture and place on the prepared baking sheets.
  6. 6 Bake in the preheated oven until golden, about 10 minutes. Cool for 1 minute, then transfer to wire racks to finish cooling.

By michellekb

Spiked Caramel Apple Cider
Drink American

Spiked Caramel Apple Cider

5.0

Prep
10 min
Cook
90 min
Total
100 min

Instructions

  1. 1 Combine apple cider and ¼ cup caramel ice cream topping in a 4-quart slow cooker until smooth; cover the slow cooker.
  2. 2 Cook on Low for 3 to 4 hours or on High for 1 hour and 30 minutes to 2 hours.
  3. 3 Combine sugar, salt, and apple pie spice in a small shallow bowl. Add remaining 2 tablespoons caramel ice cream topping to a small saucer.
  4. 4 Moisten rims of 8 mugs or heatproof glasses in caramel topping, then dip into spice mixture.
  5. 5 Ladle hot cider into the prepared mugs; add 3 tablespoons spiced rum to each mug and garnish each with a cinnamon stick.

By Juliana Hale

Shelly Hospitality's Blueberry Turnover Hand Pies
Dessert American

Shelly Hospitality's Blueberry Turnover Hand Pies

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Spread pie crust pastries onto a flat surface and cut rounds from the dough using a 5-inch round cutter. Spoon 1 tablespoon blueberries into the center of each round; sprinkle 1/4 teaspoon sugar over each portion of blueberries. Dust blueberries with cinnamon.
  3. 3 Fold dough over the filling and seal edges by pressing with a fork. Arrange pies onto a baking sheet. Brush tops of hand pies with beaten egg. Sprinkle turbinado sugar over the pies.
  4. 4 Bake in preheated oven until browned, 18 to 20 minutes.

By Shelly Hiddleson

Berry Oatmeal Scones

Berry Oatmeal Scones

5.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a cookie sheet with a silicone baking mat (such as Silpat®).
  2. 2 Combine oats, flour, sugar, baking powder, and salt in a large bowl. Make a well in the center; pour in butter, milk, and beaten egg. Mix together until a moist dough forms. Fold in berries.
  3. 3 Turn dough out onto a lightly floured surface and pat into an 8-inch round, about 3/4 inch thick. Cut into 8 wedges. Brush cream over scones and sprinkle tops with turbinado sugar. Arrange on the prepared cookie sheet.
  4. 4 Bake in the preheated oven until golden brown, 10 to 12 minutes.

By Murton8r

Citrus Spinach Salad with Feta and Cranberry Dressing
Dinner

Citrus Spinach Salad with Feta and Cranberry Dressing

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
  2. 2 Toast in the preheated oven until golden and fragrant, 4 to 5 minutes. Remove and set aside.
  3. 3 Zest orange and reserve. Slice the tops and bottoms of grapefruit and cut along the curves, top-down, to remove skins and piths. Repeat with orange. Cut fruits into segments on a plate or shallow bowl, cutting from connective membranes and catching any extra juices (save juices for dressing). Squeeze segments lightly for extra juice.
  4. 4 Combine toasted walnuts, spinach, feta cheese, and grapefruit and orange slices in a large mixing bowl.
  5. 5 Pour grapefruit and orange juices into a measuring cup and add enough cranberry juice to reach 1/3 cup. Whisk in olive oil, turbinado sugar, 1 teaspoon reserved orange zest, parsley, and kosher salt until dressing is thickened. Drizzle over salad. Garnish with any remaining orange zest.

By Sahara B