Type what you have

Ingredients

• ✓ turbinado sugar
• raisin
• butter
• water
• whole wheat flour
• cinnamon
• baking powder

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

Ingredients

• ✓ turbinado sugar
• pie crust
• peach
• blueberry
• all-purpose flour
• white sugar
• strawberry

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

Ingredients

• ✓ turbinado sugar
• all-purpose flour
• baking soda
• baking powder
• salt
• butter
• banana
• egg

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

Ingredients

• ✓ turbinado sugar
• all-purpose flour
• baking soda
• butter
• brown sugar
• egg
• vanilla extract
• salt
• chocolate chip
• apricot

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

Ingredients

• ✓ turbinado sugar
• mixed berry
• white sugar
• cornstarch
• lemon juice
• salt
• self-rising flour
• plain greek yogurt
• heavy cream

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

Ingredients

• ✓ turbinado sugar
• butter
• blackstrap molasses
• maple syrup
• water
• ginger
• cinnamon
• cardamom
• salt
• whole wheat pastry flour
• baking soda
• baking powder

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

Ingredients

• ✓ turbinado sugar
• all-purpose flour
• cinnamon
• ginger
• baking soda
• salt
• sugar
• butter
• egg
• molasses
• honey

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

Ingredients

• ✓ turbinado sugar
• pie crust pastry
• blueberry
• white sugar
• cinnamon
• egg

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

Ingredients

• ✓ turbinado sugar
• pie crust
• blueberry
• all-purpose flour
• sugar
• tarragon
• lemon
• almond extract
• fig
• egg
• water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Roll pie crust out on a floured work surface to about 10 inches. Transfer to the prepared baking sheet.
3. 3 Combine blueberries, flour, sugar, tarragon, lemon zest and juice, and almond extract in a medium bowl. Mix well.
4. 4 Spoon blueberry mixture into the center of the pie crust, leaving about a 2-inch border. Place fig slices in the center in a circular pattern. Fold crust up all around the edge of the blueberries, crimping and pinching to create pleats.
5. 5 Whisk egg and water together in a small bowl. Brush edges of crust with mixture and sprinkle with turbinado sugar.
6. 6 Bake in the preheated oven until crust is crispy and golden brown, about 20 minutes. Remove from the oven and set aside to cool and set, 15 to 30 minutes. Serve warm or at room temperature.

By lutzflcat

Ingredients

• ✓ turbinado sugar
• egg
• water
• empanada pastry
• semisweet chocolate chip
• banana
• milk
• heavy cream
• powdered sugar
• vanilla extract
• cinnamon
• cinnamon

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Whisk together egg and water in a small bowl.
3. 3 Place an empanada disc on a work surface. Place 1 tablespoon chocolate chips in the center of dough and top with 1/2 banana. Brush edges of empanada disc with egg mixture and fold in half, firmly pinching the edges to seal. Place on a baking sheet. Repeat process with remaining empanada discs, bananas, and chocolate chips.
4. 4 Brush empanadas with milk and sprinkle with turbinado sugar. Place 3 to 4 empanadas in a single layer, being careful not to overcrowd, in the air fryer basket.
5. 5 Cook in the air fryer until golden brown, 6 to 7 minutes. Remove to a platter and repeat with remaining empanadas.
6. 6 Meanwhile, whip cream in a medium bowl with an electric mixer until soft peaks form. Add powdered sugar, vanilla extract, and 1/4 teaspoon cinnamon; whip until stiff peaks form. Top warm empanadas with cinnamon whipped cream and sprinkle with additional cinnamon.

By Allrecipes

Ingredients

• ✓ turbinado sugar
• cream cheese
• white sugar
• cinnamon
• puff pastry shell
• milk
• blackberry

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

Ingredients

• ✓ turbinado sugar
• all-purpose flour
• salt
• butter
• water
• sour cherry
• nectarine
• apricot
• cinnamon
• cornstarch
• all-purpose flour
• butter
• water
• egg yolk

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Place cherries, nectarines and apricots into a colander to drain off any excess liquid.
2. 2 To Make Dough: In a medium bowl, combine flour and salt. Cut 3/4 cup of butter into flour mixture until it resembles coarse crumbs. Pour in one tablespoon of water at a time until the dough sticks together. Add additional water if necessary. Divide dough into two parts. Roll out one half toa circle 1/8 of an inch thick, then place in a 9 inch pie pan. Roll out the other half of the dough and cut into long strips about 1/2 inch wide. Set aside.
3. 3 To Make Filling: Place the drained fruit mixture into a medium bowl, Stir in the sugar, cinnamon, cornstarch and flour; pour into the prepared pie pan. Dot with the remaining two tablespoons of butter. Arrange the pastry strips into a lattice top and crimp edges. In a small bowl, whisk together the egg yolk and teaspoon of water, and use a pastry brush to coat just the lattice strips--not the edges.
4. 4 Bake in the preheated oven and bake for 25 minutes, until the crust begins to brown. Reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 20 to 25 minutes. Remove from oven and let cool a bit before serving.

By Karen

Ingredients

• ✓ turbinado sugar
• egg yolk
• sugar
• cornstarch
• lemon
• whole milk
• cinnamon stick
• vanilla bean

Instructions

1. 1 Combine egg yolks and sugar in a bowl and beat with an electric mixer until creamy. Mix in cornstarch.
2. 2 Peel lemon in one piece. Combine milk, lemon peel, cinnamon stick, and vanilla seeds in a heavy saucepan and bring to a boil over medium heat. Remove from heat, cover, and allow the milk to get infused with the flavorings for 30 minutes and cool. Whisk egg yolk-sugar mixture into the lukewarm milk.
3. 3 Return to heat and simmer, stirring constantly, over low heat until cream thickens, 5 to 10 minutes. Remove lemon peel and cinnamon stick. Spoon cream into 8 ovenproof ramikens and allow to cool completely, at least 4 hours or overnight.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Sprinkle 1 tablespoon turbinado sugar onto each ramiken and set under the broiler until sugar caramelizes, 1 to 2 minutes. Pay close attention so sugar does not burn.

By Marianne

Ingredients

• ✓ turbinado sugar
• butter
• egg
• almond meal
• cornmeal
• baking powder
• salt
• lemon
• sugar

Instructions

1. 1 Preheat an oven to 300 degrees F (150 degrees C). Line the bottom of a 10-inch cake pan with parchment paper.
2. 2 Beat the sugar and butter with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.
3. 3 In a separate bowl, combine the almond meal, cornmeal, baking powder, salt, and lemon zest. Gently fold it into the butter mixture, stirring just until combined.
4. 4 Pour the batter into the prepared pan and bake in the preheated oven until the cake is golden and a toothpick inserted into the center comes out clean, 90 to 120 minutes.
5. 5 While the cake is baking, combine the lemon juice and superfine sugar in a saucepan. Bring to a boil over medium-high heat and boil until the sugar has dissolved and the liquid is reduced by half. Remove from heat.
6. 6 Remove the cake from the oven and use a skewer or toothpick to prick holes in the cake. Pour the lemon syrup over the surface. Allow the cake to cool in the pan completely before serving.

By kiminal

Ingredients

• ✓ turbinado sugar
• all-purpose flour
• white sugar
• baking powder
• salt
• cinnamon
• milk
• butter
• egg
• vanilla extract
• blueberry
• strawberry
• banana
• caramel topping

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a rimmed sheet pan with parchment paper.
2. 2 Whisk together flour, white sugar, baking powder, salt, and cinnamon in a large bowl.
3. 3 Whisk together milk, cooled butter, eggs, and vanilla extract in a second bowl. Add to flour mixture and carefully mix together without overmixing. Fold in 1/2 cup blueberries.
4. 4 Pour batter onto the prepared sheet pan and smooth into a 1/2-inch layer with a spatula. Sprinkle remaining 1/2 cup blueberries over 1/3 of the batter, strawberries onto the middle 1/3, and banana slices over the last 1/3. Drizzle banana slices with caramel topping. Sprinkle everything with turbinado sugar.
5. 5 Bake in the preheated oven until edges are just turning golden brown, about 20 minutes. Remove from the oven, let cool for at least 10 minutes, and slice into squares.

By Culinary Envy

Ingredients

• ✓ turbinado sugar
• flour
• baking powder
• baking soda
• cardamom
• cinnamon
• salt
• butter
• brown rice syrup
• egg
• white wine
• pecan
• walnut
• raisin

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan or dish and line bottom with parchment paper. Grease parchment or spray with cooking spray.
2. 2 Whisk together flour, baking powder, baking soda, cardamom, cinnamon, and salt in a bowl. Beat together butter and sugar with an electric mixer at medium speed in a large bowl until light and fluffy, about 3 minutes. Beat in syrup, then add eggs 1 at a time, beating well after each addition. Beat in wine and half of flour mixture, then beat in remaining flour mixture. Add nuts and raisins, beating just until combined. Pour batter into prepared pan.
3. 3 Bake until a toothpick inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on a wire rack, about 1 hour.
4. 4 Sprinkle with some turbinado sugar and nuts for garnish.

By SandyG

Ingredients

• ✓ turbinado sugar
• ✓ turbinado sugar
• egg replacer
• water
• sweet rice flour
• xanthan gum
• baking powder
• salt
• vegan margarine
• brown sugar
• vanilla extract
• yam
• cornstarch
• vegan margarine
• almond milk

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Stir the egg replacer and water together in a small bowl until the powder is completely integrated. Stir the rice flour, xanthan gum, baking powder, and salt together in a separate bowl.
3. 3 Beat 1 cup margarine, brown sugar, and 1 cup turbinado sugar with an electric mixer in a large bowl until light and fluffy. Add the egg replacer about 1/2 cup at a time, allowing each addition to blend into the butter mixture before adding the next. Add the vanilla extract with the last of the egg replacer. Pour the rice flour mixture into the batter, mixing until just incorporated. Fold the shredded yam into the batter, mixing just enough to evenly combine. Pour the batter into prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
5. 5 Stir 3/4 cup turbinado sugar, cornstarch, 2 tablespoons margarine, and almond milk together in a small bowl until smooth. Spread over the brownies while still warm; they will absorb some of the glaze. Serve warm.

By Ljubomir

Ingredients

• ✓ turbinado sugar
• all-purpose flour
• baking powder
• salt
• nutmeg
• sugar
• butter
• egg
• ricotta cheese
• vanilla extract
• almond extract
• raspberry
• almond
• white chocolate chip

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
2. 2 Sift together flour, baking powder, salt, and nutmeg.
3. 3 Cream sugar and butter in a large bowl until light and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time, mixing well after each addition. Add ricotta cheese, vanilla, and almond extract and beat until thoroughly incorporated, 2 to 3 minutes. Pour in 1/2 of the dry ingredients and mix until just combined. Repeat with remaining dry ingredients.
4. 4 Measure out 1/4 cup raspberries and 2 tablespoons sliced almonds; set aside.
5. 5 Add remaining raspberries and almonds to the batter, along with white chocolate chips; gently fold to combine. Pour batter into the prepared pan and smooth into an even layer. Sprinkle reserved raspberries and almonds evenly over top, followed by turbinado sugar.
6. 6 Place the pan on top of a baking sheet and bake in the preheated oven until a toothpick inserted in the center comes out with a few moist crumbs, 85 to 90 minutes. Allow cake to cool in the pan for 30 minutes, then gently run a table knife around the edges to loosen, and remove sides. Let cool completely before serving.

By Kim

Ingredients

• ✓ turbinado sugar
• raspberry
• brown sugar
• apple juice
• cornstarch
• puff pastry
• egg
• water

Instructions

1. 1 Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
2. 2 Stir one of the raspberry packages together with the sugar and 2 tablespoons apple juice in a medium saucepan over medium heat. Reserve the second container of raspberries.
3. 3 Cook the raspberries for about 5 minutes until the sugar is dissolved into the juice, the raspberries start to soften, and the juice comes to a simmer.
4. 4 Whisk the remaining tablespoon of apple juice with the cornstarch and add to the simmering raspberries. Cook for 1 to 2 minutes more, then stir in the remaining fresh raspberries.
5. 5 Unfold the thawed puff pastry sheets and cut each sheet into 4 squares.
6. 6 Brush the edges of each square with the egg wash and spoon the raspberry filling into the center of each square.
7. 7 Lift one corner of each square and carefully fold diagonally to make triangle-shaped puff pastry packets, pressing gently to seal the pastry edges.
8. 8 Transfer the turnovers to the prepared baking sheets. Brush egg wash on each turnover and sprinkle with raw sugar, if desired.
9. 9 Bake in the preheated oven until turnovers are puffed and golden brown, about 20 minutes. Cool briefly on the baking sheets before serving.

By Mott's

Ingredients

• ✓ turbinado sugar
• white sugar
• butter
• egg
• sour cream
• almond extract
• vanilla extract
• all-purpose flour
• almond flour
• baking soda
• baking powder
• cardamom
• salt
• berry
• almond

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
2. 2 Combine sugar and butter in a large bowl; beat with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs one at a time, beating well after each addition. Mix in sour cream, almond extract, and vanilla extract until batter is smooth.
3. 3 Stir all-purpose flour, almond flour, baking soda, baking powder, cardamom, and salt together in a bowl. Add to the batter; mix on low speed just until combined.
4. 4 Spread batter evenly in the prepared pan. Scatter berries on top. Sprinkle sliced almonds and turbinado sugar over berries.
5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool in the pan; serve warm or at room temperature.

By LauraF

Ingredients

• ✓ turbinado sugar
• all-purpose flour
• whole wheat pastry flour
• baking powder
• baking soda
• cinnamon
• salt
• apple
• halva
• butter
• egg
• buttermilk
• brown sugar
• tahini
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Mix all-purpose flour, whole wheat pastry flour, baking powder, baking soda, cinnamon, and salt together. Add apple and halva.
3. 3 Whisk melted butter, eggs, buttermilk, brown sugar, tahini, and vanilla extract together in another bowl. Fold into the flour mixture.
4. 4 Pour batter into the prepared pan. Sprinkle turbinado sugar on top.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Tent with foil after 30 minutes to prevent over-browning.
6. 6 Cool in the pan for 5 to 10 minutes before inverting onto a wire rack to cool completely.

By LauraF

Ingredients

• ✓ turbinado sugar
• all-purpose flour
• white sugar
• baking soda
• butter
• egg
• semisweet chocolate
• sea salt

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C), with racks in the upper and lower third. Line 2 large baking sheets with parchment paper.
2. 2 Whisk flour, sugar, and baking soda together in a large bowl. Set aside.
3. 3 Beat butter using the paddle attachment of an electric mixer on medium-high speed until fluffy, about 1 1/2 minutes. Gradually add flour mixture and beat on medium-low speed until just combined, about 2 minutes. Divide dough into quarters.
4. 4 Working with one quarter at a time, roll dough between 2 large sheets of parchment until 1/8-inch thick. Chill between the parchment on a baking sheet until firm, about 15 minutes.
5. 5 Cut out enough cookies to fill the 2 baking sheets with 2-by-1 1/2-inch rectangles or your desired shapes. Arrange 1 inch apart on the sheets. Brush tops of cookies with some of the egg and sprinkle evenly with a portion of turbinado sugar. Keep unused dough in the fridge.
6. 6 Bake cookies, 2 sheets at a time, until pale golden, 14 to 15 minutes, rotating pans after 7 minutes. Let cookies cool on sheets for about 5 minutes, then carefully move them to a wire rack to cool completely before dipping. Cut, brush, and bake the remaining cookie dough in the meantime.
7. 7 Place chocolate in a microwave-safe bowl. Microwave on high for 30-second intervals until melted and smooth, about 1 1/2 minutes. Either dip cookies halfway in chocolate mixture and let excess drip off, or use a fork and drizzle chocolate Jackson Pollack-style over cookies over a parchment-lined baking sheet. Sprinkle salt over chocolate. Let rest until chocolate sets, about 1 hour.

By TheOtherJuliaGulia

Ingredients

• ✓ turbinado sugar
• water
• egg
• strawberry jam
• salt
• cornstarch
• white sugar
• vanilla extract
• lemon juice
• blueberry
• raspberry
• water
• cream cheese
• butter
• salt
• white sugar
• all-purpose flour

Instructions

1. 1 Pulse flour, sugar, and salt together in a food processor. Add butter and cream cheese; pulse until mixture looks like wet sand.
2. 2 Sprinkle 1 tablespoon ice water over the mixture. Pulse until dough just starts to clump together; add a bit more water if it looks very dry.
3. 3 Turn dough out onto a sheet of plastic wrap. Gather and gently press together into a cohesive ball. Use the wrap to press dough out into a thick disk. Wrap well and chill until firm, at least 1 hour and up to overnight.
4. 4 Line a baking sheet with parchment paper. Lightly dust a flat work surface with flour. Roll dough into a 12-inch circle, moving dough around frequently to prevent sticking. Trim edges if they look very rough. Fold up dough into quarters. Brush off excess flour and transfer to the baking sheet. Unfold gently.
5. 5 Refrigerate dough while preparing the filling.
6. 6 Preheat the oven to 400 degrees F (200 degrees C).
7. 7 Combine berries, lemon juice, and vanilla extract in a large bowl. Mix sugar, cornstarch, and salt in a small bowl. Pour over berries and toss gently to combine.
8. 8 Remove dough from the refrigerator. Spread jam over the middle, leaving a thick border around the edges. Mound berries over the jam. Fold the edges of the dough over the berries and pleat it every few inches.
9. 9 Whisk egg and water together. Brush the border of the galette with the egg wash and sprinkle with turbinado sugar.
10. 10 Bake in the preheated oven until crust is deep golden and juices are bubbling, 25 to 30 minutes. Check the underside of the galette is also browned. Transfer baking sheet to a wire rack and let cool before slicing.

By LauraF

Ingredients

• ✓ turbinado sugar
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• butter
• vanilla yogurt
• cranberry

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
2. 2 Sift flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. Cut in cold butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Stir in yogurt, then cranberries.
3. 3 Form dough into a ball and place on the prepared baking sheet. Pat down into a 1/4-inch to 1/2-inch thick circle. Sprinkle with sugar and cut into 8 segments.
4. 4 Bake in the preheated oven until edges are slightly crisp and top is browned, about 20 minutes. Remove from the oven and redefine the cut marks.

By Lindsay

Ingredients

• ✓ turbinado sugar
• cooking spray
• all-purpose flour
• baking soda
• sea salt
• allspice
• cinnamon
• clove
• grapeseed oil
• egg
• pear
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube pan (such as a Bundt®) with cooking spray; dust lightly with flour.
2. 2 Mix flour, baking soda, sea salt, allspice, cinnamon, and cloves together in a bowl.
3. 3 Beat sugar and grapeseed oil together in a separate bowl until creamy; stir in eggs. Stir flour mixture into sugar mixture; add pears. Blend batter with an electric mixer until thickened, about 3 minutes. Fold pecans into the batter and mix by hand until batter is well blended, about 2 more minutes. Pour batter into prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Loosen cake from pan by gently running the edge of a knife between cake and pan; let cool in pan for 20 minutes. Place a cake plate upside-down atop cake and flip pan to turn cake onto plate.

By Sarah

Ingredients

• ✓ turbinado sugar
• cornstarch
• water
• rhubarb
• strawberry
• sugar
• vanilla extract
• cinnamon
• lemon juice
• pastry
• egg white
• water

Instructions

1. 1 Whisk cornstarch and 1 tablespoon water together in a large bowl until combined; stir in rhubarb, strawberries, white sugar, vanilla extract, cinnamon, and lemon juice. Set filling aside for 30 minutes.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Roll out half dough on a floured surface to fit a 9-inch pie plate; place in pie plate and refrigerate until ready to use. Roll top crust on a floured surface into a 10-inch circle. Cut into 1-inch wide strips with a sharp paring knife or pastry wheel; set aside.
4. 4 Stir filling; pour into the prepared pie plate. Moisten the rim of the crust with a small amount of water. Start with the longest dough strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Press strips down on crust rim to seal; trim excess. Beat egg white and 1 teaspoon water together in a small bowl; brush over lattice top. Sprinkle with turbinado sugar. Wrap aluminum foil strips around edges of pie.
5. 5 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 375 degrees F (190 degrees C); bake until crust is golden and filling is bubbling, 40 to 45 more minutes. Remove aluminum foil for the last 10 minutes of baking time. Cool pie completely before serving.

By Renee

Ingredients

• ✓ turbinado sugar
• all-purpose flour
• baking powder
• baking soda
• white sugar
• salt
• butter
• buttermilk
• heavy cream
• strawberry
• white sugar
• lemon juice

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk flour, baking powder, baking soda, 1/3 cup white sugar, and salt together in a mixing bowl.
3. 3 Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs.
4. 4 Stir in buttermilk until the flour mixture is moistened.
5. 5 Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.
6. 6 Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.
7. 7 Bake in the preheated oven until golden brown, 15 to 20 minutes.
8. 8 Mix sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes.
9. 9 Serve strawberries with juice over the baked biscuits.

By Emmie4life

Ingredients

• ✓ turbinado sugar
• cranberry
• water
• cooking spray
• granny smith apple
• lemon juice
• vanilla extract
• white sugar
• cornstarch
• cinnamon
• nutmeg
• salt
• pie crust
• egg white

Instructions

1. 1 Place cranberries in a small bowl; cover with boiling water. Soak until plump, about 15 minutes; drain.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a baking sheet with cooking spray.
3. 3 Cut a deep vertical slice in both sides of each apple, being sure not to cut through to the core. Attach 1 apple to a spiralizer fitted with the straight-flat blade; cut into thin half-slices according to manufacturer's instructions. Repeat with remaining apple.
4. 4 Combine cranberries, apple slices, lemon juice, and vanilla extract in a bowl; toss to coat.
5. 5 Combine white sugar, cornstarch, cinnamon, nutmeg, and salt in a bowl; stir into apple mixture.
6. 6 Roll pie crust out on a floured work surface to a 10-inch round; transfer to the prepared baking sheet.
7. 7 Spoon apple mixture into center of crust, leaving a 2-inch border. Lift up edges of crust; fold around apple mixture. Brush edges with egg white; sprinkle turbinado sugar over tart.
8. 8 Bake in the preheated oven until apples are tender and crust is golden brown, 38 to 40 minutes. Transfer to a serving plate and slice.

By lutzflcat

Ingredients

• ✓ turbinado sugar
• all-purpose flour
• sugar
• kosher salt
• butter
• water
• rhubarb
• white sugar
• cornstarch
• vanilla extract
• cardamom
• orange zest
• egg
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Prepare the Crust: Whisk together flour, white sugar, and salt in a large bowl.
3. 3 Add butter; using your fingers or a pastry blender, work the butter into the flour mixture until butter pieces are no larger than a dime.
4. 4 Drizzle ice cold water over the flour and butter mixture. Gently combine until no dry spots remain and the mixture resembles a shaggy dough.
5. 5 Form the dough into a rectangular block and wrap in plastic wrap. Refrigerate until firm, at least 1 hour.
6. 6 Preheat the oven to 400 degrees F (200 degrees C). Place a rimmed baking sheet on the center rack of oven. Line a second baking sheet with parchment paper.
7. 7 Lightly dust a work surface with flour. Roll the dough into a large rectangle, about 12x16 inches, constantly turning and moving the dough to prevent sticking. Transfer the rolled dough to the lined baking sheet and chill for 15 minutes.
8. 8 Prepare the Filling: Halve rhubarb stalks lengthwise and cut into 8-inch pieces. Combine rhubarb pieces, white sugar, cornstarch, vanilla, cardamom, and orange zest in a large bowl; mix well. Let stand 5 minutes.
9. 9 Remove the dough from the fridge refrigerator. Place the rhubarb side-by-side in an even layer in the center of the dough, leaving a 2-inch border around the edges. Fold the edges towards the center of the galette (the edges will overlap with some of the filling). Pinch pleats corners firmly to seal.
10. 10 Whisk together the egg and tap water in a small bowl. Brush the dough with the egg wash and sprinkle with turbinado sugar. Refrigerate for 15 minutes.
11. 11 Remove baking sheet from oven; carefully slide the galette and parchment paper onto the preheated baking sheet in the oven.
12. 12 Bake in the preheated oven until the crust is golden and the rhubarb is softened, 30 to 40 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool for 15 minutes before serving. Serve warm with ice cream, if desired.

Ingredients

• ✓ turbinado sugar
• all-purpose flour
• almond flour
• baking powder
• salt
• ricotta cheese
• milk
• butter
• white sugar
• vanilla extract
• almond extract
• egg
• strawberry
• blueberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 9-inch pie plate.
2. 2 Whisk all-purpose flour, almond flour, baking powder, and salt together in a medium bowl.
3. 3 Whisk ricotta cheese and milk together in a small bowl until smooth.
4. 4 Beat butter with an electric mixer until creamy. Add sugar and beat until very light, about 3 minutes. Add vanilla and almond extracts; beat until blended. Scrape down sides with a spatula. Add eggs one at a time, beating well after each addition.
5. 5 Alternate adding flour mixture and ricotta mixture to the batter, beating briefly between additions. Scrape down the sides of the bowl.
6. 6 Pour batter into the prepared baking dish. Smooth the top with the spatula. Sprinkle strawberries and blueberries over the top. Press very gently into the batter. Sprinkle turbinado sugar on top.
7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cover with foil when top starts to brown. Cool completely on a rack before slicing.

By LauraF