Type what you have

Ingredients

• ✓ flour
• butter
• white sugar
• apple
• pie crust

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Coat a heavy-bottomed 10-inch oven-proof skillet with butter. Sprinkle sugar evenly over the top of the butter.
3. 3 Place apple quarters, rounded sides down, on top of the butter and sugar in a circular pattern.
4. 4 Place skillet over medium-high heat and cook until butter melts and sugar dissolves and begins to caramelize. Continue to cook until apples soften and caramel begins to brown, 10 to 12 minutes. Remove from heat.
5. 5 Sprinkle work surface with flour and roll pie dough into an 11-inch circle. Pinch edge to create a ruffle around crust.
6. 6 Place crust on top of apples and tuck in edges around apples.
7. 7 Bake in the preheated oven until crust is golden brown, about 20 minutes. Allow to cool for 5 minutes. Place a plate over the top of the pan and carefully invert to release tarte from the pan. Scrape any remaining apples stuck to the pan back on top of crust.

By John Mitzewich

Ingredients

• ✓ flour
• pie crust
• peach
• sugar
• egg
• butter
• cinnamon

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Press crust into a 9-inch pie plate; fill with peaches. Combine sugar, egg, flour, butter, and cinnamon in a bowl; sprinkle evenly over peaches.
3. 3 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C); continue baking until filling is bubbling and crust is lightly brown, 40 to 45 minutes more.

By BugNBear

Ingredients

• ✓ flour
• butter
• milk
• white sugar
• salt
• egg
• vanilla extract
• cherry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish.
2. 2 Whisk milk, ⅓ cup sugar, flour, and salt together in a mixing bowl to blend and break up any lumps. Whisk in eggs and vanilla until custard is well blended. Spoon about ½ custard into the prepared baking dish.
3. 3 Bake in the preheated oven until set, about 12 minutes. Remove from oven. Scatter cherries evenly on top of set custard; sprinkle with remaining ⅓ cup sugar. Spoon in remaining ½ custard, trying to avoid rearranging cherries.
4. 4 Bake in the preheated oven until puffed and browned, about 45 minutes. Cool until just warm; serve warm.

By John Mitzewich

Ingredients

• ✓ flour
• egg
• egg yolk
• milk
• vanilla extract
• salt
• brown sugar
• pie crust
• whipping cream
• heavy cream

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Whisk the eggs and the egg yolk in a bowl until frothy. Add the milk and vanilla; beat well. Slowly stir in the flour, salt, and brown sugar. Pour the mixture into the pie crust.
3. 3 Whisk together the light whipping cream and the heavy cream in a separate bowl; chill in refrigerator.
4. 4 Bake the pie in the preheated oven for 10 minutes. Lower the temperature setting to 350 degrees F (175 degrees C). Bake until the center is set, another 35 to 45 minutes. Allow to cool on a rack. Serve at room temperature on a plate in a pool of the chilled cream mixture.

By CTREYNARD

Ingredients

• ✓ flour
• butter
• white sugar
• dark chocolate
• butter
• milk
• salt
• cayenne pepper
• egg yolk
• egg white
• cream of tartar

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Lightly brush bottom and sides (up to the rim) of two 5-ounce ramekins with 1 teaspoon melted butter. Add 1 tablespoon white sugar to each ramekin; rotate until sugar completely coats inside ramekins, then tip to discard excess sugar.
3. 3 Pour 3 cups hot water into a pot set over low heat. Place chocolate pieces in a metal bowl; set the bowl over the pot of water until chocolate melts. Do not let the bowl touch the water and do not let the water simmer or boil.
4. 4 Meanwhile, melt 1 tablespoon butter in a skillet over medium heat. Whisk in flour until incorporated and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 to 3 minutes. Remove from the heat.
5. 5 Add milk mixture to melted chocolate; mix in salt and cayenne pepper until thoroughly combined. Add egg yolk; mix to combine. Leave the bowl above the hot (not simmering) water to keep chocolate warm while whipping egg whites.
6. 6 Whisk egg whites and cream of tartar in a bowl until mixture begins to thicken; a drizzle from the whisk should stay on the surface for one second before disappearing into the mixture.
7. 7 Whisk in 1 teaspoon sugar for 15 seconds. Repeat twice more until all remaining sugar added; continue whisking until mixture holds soft peaks and has a consistency of shaving cream, 3 to 5 minutes.
8. 8 Mix a little less than ½ egg white mixture into chocolate mixture until thoroughly incorporated, 1 to 2 minutes. Gently fold in remaining egg white mixture with a spatula until no white remains. Divide batter between the prepared ramekins; place on the prepared baking sheet.
9. 9 Bake in the preheated oven until soufflés have puffed and risen above tops of rims, 12 to 15 minutes.
10. 10 Enjoy!

By John Mitzewich

Ingredients

• ✓ flour
• egg white
• vanilla extract
• salt
• white sugar
• egg yolk
• walnut
• confectioners' sugar
• heavy cream
• white sugar
• walnut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line the bottom and sides of a 15 1/2x10 1/2x1-inch jelly roll pan with waxed paper.
2. 2 Beat egg whites, vanilla extract, and salt using an electric mixer in a mixing bowl until soft peaks form. Beat in 1/2 cup white sugar gradually until combined.
3. 3 Beat egg yolks in a separate bowl using an electric mixer until thick and lemon-colored. Fold into egg white mixture. Fold in flour and chopped walnuts carefully until combined. Spread batter into the prepared jelly roll pan.
4. 4 Bake in the preheated oven until cake springs back when lightly touched and a toothpick inserted into the center comes out clean, about 12 minutes.
5. 5 Remove from the oven and let cool for 5 minutes. Loosen sides of cake; turn out onto a towel sprinkled with sifted confectioners' sugar. Peel off wax paper and let cool to lukewarm, 5 to 10 minutes.
6. 6 Roll cake and towel together starting at the narrow end. Let cool completely on a wire rack, 15 to 20 minutes.
7. 7 While cake cools, beat cold heavy cream and 1 tablespoon white sugar together in a mixing bowl using an electric mixer just until stiff peaks form.
8. 8 Unroll cake and spread with whipped cream, reserving some for topping. Re-roll cake and let chill in the refrigerator for at least 30 minutes. Top with dollops of whipped cream and walnut halves. Slice and serve.

By Calamity Anne

Ingredients

• ✓ flour
• all-purpose flour
• white sugar
• salt
• vegetable oil
• milk
• apple
• sugar
• cinnamon
• all-purpose flour
• brown sugar
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 To make the crust: Mix flour, sugar, and salt together in a bowl. Whisk oil and milk together in a separate bowl, then add to the dry mixture. Mix to combine and press into a 10-inch pie plate.
3. 3 To make the filling: Mix apples, sugar, flour, and cinnamon together in a large bowl.
4. 4 Place on top of the unbaked crust.
5. 5 To make the topping: Mix flour, brown sugar, and butter in a bowl with a fork until crumbles are formed.
6. 6 Sprinkle on top of apple filling.
7. 7 Bake in the preheated oven until filling is bubbly and topping is golden brown, about 1 hour.
8. 8 Allow to cool briefly. Serve and enjoy!

By ErinB

Ingredients

• ✓ flour
• all-purpose flour
• sugar
• salt
• butter
• water
• vanilla extract
• brown sugar
• cinnamon
• apple
• butter
• sugar

Instructions

1. 1 Whisk 1 ⅛ cups flour, white sugar, and salt together in a bowl until well combined; press ½ cup butter pieces into flour mixture with your fingers until mixture resembles coarse crumbs. Make a well in center of flour mixture.
2. 2 Pour water and vanilla extract into well; quickly work into flour mixture to create a loose dough, adding more water if dough is crumbly. You should be able to squeeze it in your hand and have it stay together but be a bit crumbly. Shape dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. 3 Combine brown sugar, 1 tablespoon flour, and cinnamon in a separate bowl; add apples and toss to coat. Set aside until flavors blend, about 10 minutes.
4. 4 Preheat the oven to 450 degrees F (230 degrees C).
5. 5 Roll dough into a large, rough circle on a baking stone or baking sheet; place apple mixture in center of dough, leaving a 2-inch uncovered border. Dot apple mixture with 1 tablespoon butter.
6. 6 Fold dough edges over apples, leaving an opening in the center. Dot dough with remaining 1 tablespoon butter; sprinkle dough with coarse sugar.
7. 7 Bake in the preheated oven until crust is crisp and golden and apples are tender and caramelized, 40 to 45 minutes.

By uberjeanie

Ingredients

• ✓ flour
• white sugar
• white sugar
• egg
• all-purpose flour
• butter
• water
• baking powder
• salt
• semisweet chocolate
• butter
• powdered sugar
• cocoa powder

Instructions

1. 1 Preheat the oven to 355 degrees F (180 degrees C). Grease a jelly roll pan. Line it with parchment paper, and grease the paper.
2. 2 Beat 1/2 cup plus 2 tablespoons sugar and egg yolks until light and fluffy. Add 3/4 cup plus 1 tablespoons flour, butter, lukewarm water, and baking powder; beat until well combined.
3. 3 Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff. Transfer 1/3 of the whites to the cake batter and gently fold in. Repeat with remaining whites. Spoon batter into the prepared pan and spread evenly.
4. 4 Bake in the preheated oven until it springs back when pressed gently in the middle, about 12 minutes. Remove from the oven and let sit in the pan for 3 minutes, before carefully turning the cake out onto a large piece of parchment paper. Roll the parchment and cake from one short end to the other and let cool.
5. 5 While the cake is cooling, place chocolate for buttercream in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat.
6. 6 Beat softened butter in a bowl until light and creamy. Add powdered sugar in small increments, beating between each addition. Add melted chocolate and beat until well combined.
7. 7 Carefully unroll the cooled sponge cake. Spread a thin layer of buttercream across the top to the edges. Firmly roll back up, using parchment to help you, into a tight roll.
8. 8 At one end of the roll, cut off a diagonal slice to represent a branch, about 2 inches in length at the longest side. Frost the entire roll with buttercream. Use a palette knife to create uneven ridges to represent tree bark. Position the branch somewhere near the center of the log and cover with buttercream.
9. 9 Drag the tines of a fork lengthwise across the buttercream to create an extra bark effect. Dust the entire log with cocoa powder.

By stella

Ingredients

• ✓ flour
• bittersweet chocolate
• butter
• egg
• sugar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease and flour an 8 inch round pan.
2. 2 In the top of a double boiler, melt the chocolate and butter. Stir until smooth and remove from heat.
3. 3 In a separate bowl over boiling water, whisk the eggs and sugar until light and lemon colored. Remove from heat and fold in the flour. Mix 1/4 of the egg mixture into the chocolate. Pour remaining egg mixture into chocolate and quickly fold until no streaks remain. Pour into prepared pan.
4. 4 Bake at 400 degrees F (200 degrees C) for 15 minutes. The cake will be soft and appear under-baked. Allow to cool before removing from pan.

By BUCHKO

Ingredients

• ✓ flour
• pecan
• white sugar
• butter
• milk
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 Combine all ingredients in a skillet, stirring over medium heat until blended. Keep mixture warm. (Mixture will be thin).
3. 3 Drop by teaspoonfuls about 3 inches apart on a well-greased cookie sheet. (No more than four or six cookies per sheet). Bake for five minutes then cool on the cookie sheet for one minute.
4. 4 Quickly remove each cookie with spatula and curl around handle of wooden spoon. If cookies get too brittle to curl, return to oven for a minute to soften. To keep crisp, store airtight.

By Rosina

Ingredients

• ✓ flour
• egg
• brown sugar
• butter
• milk
• pie crust

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Separate egg whites from yolks, and place in separate large bowls. Use an electric mixer to beat egg whites until stiff.
3. 3 To the yolks, add the brown sugar, butter, flour, and milk; beat well. Fold egg whites into the batter; pour into the pie crust.
4. 4 Bake in the preheated oven until set and lightly browned, about 45 minutes.

By Kaylene

Ingredients

• ✓ flour
• brown sugar
• white sugar
• egg
• milk
• vanilla extract
• butter

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C.)
2. 2 In a large bowl, combine brown sugar, white sugar, flour, eggs, milk and vanilla. Beat until smooth. Mix in the melted butter. Pour filling into pie crust.
3. 3 Bake in the preheated oven for 35 to 40 minutes, or until filling is set.

By Donna

Ingredients

• ✓ flour
• egg
• white sugar
• semisweet chocolate chip
• butter
• water

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 6 glass custard cups; place cups on a baking sheet.
2. 2 Beat egg whites and sugar together in a bowl using an electric mixer until stiff peaks form, 4 to 5 minutes.
3. 3 Heat chocolate chips and butter in a pot over low heat, stirring frequently, until melted, about 5 minutes. Remove from heat. Add in 1 egg yolk at time, stirring continuously. Add water and flour, stirring continuously. Fold in the beaten egg whites until just combined. Fill each custard cup about 2/3 full with batter.
4. 4 Bake in the preheated oven until cakes rise slightly over the top of the cups and cracks form on their surface, 15 to 18 minutes.

By bckt

Ingredients

• ✓ flour
• butter
• maple syrup
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat butter and maple syrup together with an electric mixer in a large bowl until smooth. Stir flour and salt together in a separate bowl; gradually mix flour mixture into butter mixture until dough is just incorporated. Form dough into walnut-sized balls; flatten gently and arrange onto a baking sheet.
3. 3 Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes.

By NSTARK

Ingredients

• ✓ flour
• butter
• sugar
• egg yolk
• vanilla
• pecan

Instructions

1. 1 Beat butter and sugar together in a bowl using an electric mixer until creamy. Beat egg yolks into butter mixture and gradually beat flour into butter mixture until dough forms. Beat in vanilla. Cover bowl with plastic wrap and refrigerate dough for at least 2 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Roll chilled dough into walnut-sized balls and place 2 inches apart onto baking sheets. Flatten balls slightly and press an indentation into the center of each flattened ball. Fill each indentation with 1 pecan half.
4. 4 Bake in the preheated oven until lightly browned, 12 to 15 minutes. Cool on cookie sheet for 5 minutes and transfer to a wire rack.

By Kim

Ingredients

• ✓ flour
• pie crust
• milk
• white sugar
• vanilla extract
• egg
• nutmeg

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch pie plate with pie crust.
2. 2 In a mixing bowl, blend together the milk, flour, sugar, vanilla and eggs. Pour into pie shell. Sprinkle with nutmeg.
3. 3 Bake in the preheated oven until custard is set, about 35 minutes.

By Anna's Custard Pie

Ingredients

• ✓ flour
• pie crust
• sugar
• coconut
• egg
• pineapple
• butter

Instructions

1. 1 In a small bowl, mix sugar and flour. Stir in coconut.
2. 2 In a larger bowl, beat eggs lightly. Mix in pineapple, and then coconut mixture. Add melted butter, and mix well. Pour filling into deep dish pie crust.
3. 3 Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes.

By Glenda

Ingredients

• ✓ flour
• blueberry
• white cake mix
• water
• lemon juice
• vegetable oil
• egg
• lemon zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup cupcake tins with paper liners.
2. 2 Mix blueberries and flour together in a bowl.
3. 3 Combine cake mix, water, lemon juice, oil, eggs, and lemon zest in another bowl; mix well. Fold in the floured blueberries until just incorporated. Divide batter evenly between the prepared cupcake tins.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Let cool before frosting.

By Steph

Ingredients

• ✓ flour
• apple
• caramel ice cream topping
• biscuit dough
• butter
• sugar
• coconut

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Stir together apples, caramel topping, and flour in a large round baking dish. Pull apart each biscuit into two halves, and arrange over the apples. Drizzle with butter. Stir together the sugar and coconut; sprinkle over the buttered biscuits.
3. 3 Bake in preheated oven until the biscuits have puffed, and are lightly browned, about 30 minutes.

By CookinginFL

Ingredients

• ✓ flour
• ✓ flour
• butter
• pastry
• peach slice
• white sugar
• fruit pectin
• cinnamon
• nutmeg
• salt
• butter

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Coat a 9-inch pie pan with 1/2 tablespoon melted butter and dust completely with 1 tablespoon flour; shake off the excess.
2. 2 Line the bottom and sides of the pie pan with 1 pie crust. Poke the bottom and sides of the dough with a fork to provide venting. Brush the edges of the crust with remaining melted butter.
3. 3 Place sliced peaches in a large bowl and pour off excess liquid.
4. 4 Mix 1/3 cup flour, sugar, pectin, cinnamon, nutmeg, and salt together in a separate bowl. Pour over the peaches and mix gently.
5. 5 Pour into the pie crust, and dot with 4 teaspoons butter. Cover with the second pie crust and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork. Poke the top crust gently with a fork 6 or so times and cut a modest center hole to vent steam. Cover the edges of the pie with strips of aluminum foil to prevent excess browning or burning.
6. 6 Bake in the preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until crust is brown and the juice begins to bubble through the vents, 40 to 45 minutes more. Cool before serving.

By Duke

Ingredients

• ✓ flour
• pear
• lemon juice
• cinnamon
• oat
• brown sugar
• butter

Instructions

1. 1 Preheat the air fryer to 360 degrees F (180 degrees C).
2. 2 Combine pears, lemon juice, and 1/4 teaspoon cinnamon in a medium bowl. Toss to coat, then divide the mixture between 2 ramekins.
3. 3 Combine oats, flour, brown sugar, and remaining 1/2 teaspoon cinnamon in a small bowl. Mix in softened butter using a fork until mixture is crumbly. Sprinkle over the pears.
4. 4 Place the ramekins in the air fryer basket and cook until the pears are soft and bubbling, 18 to 20 minutes.

By France Cevallos

Ingredients

• ✓ flour
• pie crust
• sugar
• egg
• coconut
• evaporated milk
• butter
• vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bake pie crust in the preheated oven until lightly browned, about 10 minutes. Remove from the oven. Reduce oven temperature to 325 degrees F (165 degrees C).
3. 3 Combine sugar and flour in a large bowl; stir in eggs. Add coconut, evaporated milk, butter, and vanilla. Stir well to combine. Pour filling into the prepared pie crust.
4. 4 Bake in the preheated oven until pie is set, 35 to 40 minutes. Let cool before slicing and serving.

By Shelly

Ingredients

• ✓ flour
• coconut
• white sugar
• vanilla extract
• almond extract
• salt
• egg white
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Line a baking sheet with parchment paper.
3. 3 Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds.
4. 4 Beat egg whites in a bowl until soft peaks form.
5. 5 Fold coconut mixture into egg whites until just combined.
6. 6 Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.
7. 7 Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes.
8. 8 Line baking sheet with new piece of parchment paper.
9. 9 Melt chocolate chips in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
10. 10 Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set, about 15 minutes.

By circoit

Ingredients

• ✓ flour
• baking soda
• baking powder
• salt
• butter
• sugar
• brown sugar
• vanilla extract
• cocoa powder
• peanut butter
• milk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, baking powder, and salt. Set aside.
2. 2 Cream together butter, sugar, and brown sugar in a large bowl. Mix in vanilla extract and cocoa powder, then add peanut butter, and stir until smooth. Gradually mix in the sifted ingredients until well blended. Pour milk into dough, and stir until fully combined.
3. 3 Drop dough by heaping teaspoons onto ungreased baking sheets. Bake in the preheated oven until edges are lightly browned, 11 to 13 minutes. For a crunchier cookie, bake an additional minute or two.

By Sclark

Ingredients

• ✓ flour
• cream cheese
• butter
• apple
• granulated sugar
• cinnamon
• powdered sugar
• water

Instructions

1. 1 Heat oven to 400 degrees F.
2. 2 Beat cream cheese and butter in large bowl with mixer until well blended. Gradually add 3 cups flour, mixing on low speed after each addition just until blended. Shape into 2 balls. Place 1 ball on large lightly floured sheet of waxed paper; flatten slightly. Cover with second floured sheet of waxed paper. Roll out dough to 15-1/2x10-1/2-inch rectangle. Discard top sheet of waxed paper.
3. 3 Spray 15x10x1-inch pan with cooking spray; invert over rolled-out dough. Flip dough and pan together. (Pan will be on bottom.) Remove second waxed paper sheet; gently press dough onto bottom and up side of pan. Toss apples with remaining flour, granulated sugar and cinnamon; spread onto bottom of crust.
4. 4 Repeat rolling out of remaining dough ball to make second rectangle. Remove top sheet of waxed paper; carefully flip dough over apples. Discard waxed paper. Tuck edges of dough down sides of pan to enclose apples. Make several slits in top crust to vent.
5. 5 Bake 35 to 40 min. or until golden brown.
6. 6 Cool dessert 15 min. Meanwhile, mix powdered sugar and water. Drizzle glaze over dessert. Cool 30 min. before cutting into bars.

By Philadelphia

Ingredients

• ✓ flour
• raisin
• water
• white sugar
• lemon juice
• lemon zest
• walnut
• pastry

Instructions

1. 1 Preheat oven to 425 degrees F ( 220 degrees C).
2. 2 Wash raisins carefully. Cook in boiling water until tender. Mix flour and sugar, and add to cooked raisins. Stir until mixtures thickens. Remove from heat, and add lemon juice, lemon rind, and nuts. Cool slightly.
3. 3 Roll out dough, and fit to a 9 inch pie pan. Spoon filling into the shell. Cover with top crust, crimp the edges, and cut a couple slashes in the top.
4. 4 Bake for 40 to 45 minutes, or until crust is golden brown.

By Marge Iholts

Ingredients

• ✓ flour
• brown sugar
• butter
• egg
• vanilla extract
• baking powder
• salt
• pecan

Instructions

1. 1 Beat the brown sugar and butter with an electric mixer in a large bowl until smooth. Beat in the egg and vanilla extract until completely incorporated. Mix the flour, baking powder, and salt together in a separate bowl, then stir the flour mixture into the butter mixture until just incorporated. Fold in the pecans mixing just enough to evenly combine.
2. 2 Roll the dough into a log, and wrap in wax paper. Chill the dough in the refrigerator for at least one hour.
3. 3 Preheat an oven to 350 degrees F (175 degrees C). Slice the dough and arrange the cookies on a baking sheet.
4. 4 Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By donna

Ingredients

• ✓ flour
• peach slice
• brown sugar substitute
• pecan
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange peach slices in a single layer in a baking dish. Combine brown sugar substitute, pecans, flour, and vanilla extract in a bowl until evenly mixed; spread over peach slices.
3. 3 Bake in the preheated oven until peaches are heated through, 20 to 30 minutes.

By libton

Ingredients

• ✓ flour
• pie shell
• egg
• brown sugar
• corn syrup
• butter
• vanilla extract
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place pie shell into a 9-inch pie dish.
2. 2 Gently beat eggs in a large bowl. Beat in sugar and flour until combined. Mix in corn syrup, melted butter, and vanilla. Fold in pecans. Pour mixture into the prepared pie dish.
3. 3 Bake in the preheated oven until a knife inserted into the center of pie comes out clean, 50 to 60 minutes.

By EARTHYMOM