Type what you have

Ingredients

• ✓ all-purpose flour
• egg
• white sugar
• baking powder

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Line two 17x12-inch baking sheets with parchment paper. Fit a large pastry bag with a plain 1/2-inch round tip.
2. 2 Beat egg whites in a large bowl with an electric mixer on high speed until soft peaks form. Add 2 tablespoons sugar and continue beating until stiff and glossy.
3. 3 Beat egg yolks and remaining sugar in a separate bowl until thick and pale yellow, about 3 minutes.
4. 4 Fold half of the beaten egg whites into the yolk mixture. Sift flour and baking powder over the mixture and fold gently until nearly combined. Add the remaining egg whites and fold just until incorporated.
5. 5 Transfer the batter to the prepared pastry bag. Pipe 3-inch-long “fingers,” spacing them about 1 inch apart on the baking sheets.
6. 6 Bake in preheated oven until firm to the touch and just golden, about 8 minutes. Cool completely on the baking sheets before using or storing.

By Roxanne Shepphird

Ingredients

• ✓ all-purpose flour
• almond
• brown sugar
• butter
• corn syrup
• almond extract

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets and outside of 4 inverted 6-ounce custard cups.
2. 2 Whisk together the flour and almonds in a bowl; set aside.
3. 3 Bring the sugar, butter, and corn syrup to a boil in a saucepan stirring constantly. Remove from the heat and stir the flour mixture into the saucepan. Add the almond extract and continue stirring until incorporated. Measuring the batter by tablespoons, drop four cookies onto the prepared baking sheet. Spread each tablespoon of batter into a 4-inch circle.
4. 4 Bake in the preheated oven until the edges of the cookies are golden brown, 5 to 6 minutes. Remove the baking sheets from the oven and allow to cool for 1 minute. Use a spatula to remove the cookies from the baking sheet; place each cookie onto an inverted custard cup. Allow the cookies to cool while continuing to bake the remaining batter in batches.

By Jocelyn

Ingredients

• ✓ all-purpose flour
• brown sugar
• evaporated milk
• butter
• salt
• vanilla extract

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell.
3. 3 Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.

By Suzanne

Ingredients

• ✓ all-purpose flour
• shortening
• salt
• water
• egg

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). In medium saucepan, combine shortening, salt and boiling water and heat until entire mixture boils. Reduce heat, add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, beating thoroughly after each addition. Continue beating until mixture is thick and shiny and breaks from spoon.
2. 2 Pipe or spoon onto ungreased cookie sheet and bake 20 minutes, reduce heat to 350 degrees F (175 degrees C) and bake 20 minutes more, or until golden and sound hollow when tapped. Cool and fill.

By GINGER P

Ingredients

• ✓ all-purpose flour
• white sugar
• heavy cream
• almond
• candied orange peel
• semisweet chocolate

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Blend the sugar and the cream. Stir in the flour, almonds and orange peel. Drop by teaspoonfuls onto a heavily creased and floured cookie sheet. Spread mixture into thin circles with a spatula.
3. 3 Bake at 350 degrees F (175 degrees C) just until the edges are light brown about 10 to 12 minutes. Let cool a few minutes before removing from the cookie sheet, cool.
4. 4 Chop the chocolate up into small pieces. Melt chocolate over low heat or in the microwave on medium for about 3 minutes. Turn the cooled cookies upside down and spread the bottoms with the melted chocolate. Let cookies stand at room temperature until chocolate is firm, at least 3 hours. Store in a covered container at room temperature or refrigerate.

By Robin Evert

Ingredients

• ✓ all-purpose flour
• egg yolk
• water
• butter
• white sugar
• cornstarch

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch springform pan.
2. 2 Mix 1 teaspoon egg yolk and water in a small bowl. Set aside for glazing the cake.
3. 3 Combine remaining egg yolks, flour, butter, sugar, and cornstarch in a large bowl. Mix with an electric mixer until dough is stiff and sticky, similar to cookie dough. Knead dough a little bit to bring it together.
4. 4 Press dough into the prepared pan with your hands. Brush glaze on top.
5. 5 Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until golden brown, about 25 minutes more. Cool for 10 minutes. Slice cake crosswise.

By Dolce-Danielle

Ingredients

• ✓ all-purpose flour
• egg
• milk
• butter
• white sugar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together eggs, milk, flour, melted butter, sugar, and salt in a large bowl until smooth.
3. 3 Heat a medium skillet or crêpe pan over medium heat. Grease the pan with a small amount of butter or oil applied with a brush or paper towel.
4. 4 Using a serving spoon or small ladle, spoon about 3 tablespoons crêpe batter onto the hot pan, tilting the pan to evenly coat the bottom surface.
5. 5 Cook until golden brown, 1 to 2 minutes per side.
6. 6 Serve warm and enjoy!

By Ann

Ingredients

• ✓ all-purpose flour
• olive oil
• spelt flour
• active dry yeast
• kosher salt
• water
• rosemary
• cornmeal
• sea salt

Instructions

1. 1 Gather all your ingredients.
2. 2 Grease a large bowl with olive oil.
3. 3 Combine all-purpose flour, spelt flour, yeast, and kosher salt in the bowl of a stand mixer fitted with a dough hook. Add water and knead until dough is smooth, elastic, wet, and sticky, about 5 minutes. Transfer dough to the prepared bowl. Cover and let rise on the counter for 30 minutes.
4. 4 Uncover the dough. Wet one hand and grab one side of the dough in the bowl. Pull it up slightly and fold it in towards the center. Repeat this folding technique 6 or 7 more times, turning the bowl slightly in between each fold. Cover and let rest for 30 minutes.
5. 5 Repeat Step 3 (above) two more times. Dough will have rested for a total of 2 hours.
6. 6 Bake the Fougasse
7. 7 Repeat folding technique once more. Cover and place in the refrigerator for 12 to 24 hours.
8. 8 When ready to bake, line a sheet pan with a silicone liner; sprinkle some flour on the liner.
9. 9 Transfer dough to a lightly floured surface and pat or press it into an oval shape, flouring lightly as necessary. Cut the oval in half lengthwise into two equal portions.
10. 10 Shape fougasse: On one piece of dough, fold one end in over the center third, then fold the other end in over top. Dough should resemble a triangle. Transfer dough to the prepared pan. Repeat with the second piece of dough.
11. 11 Cover both triangles with an oiled piece of plastic wrap and let sit until dough warms up, 30 minutes to 1 hour.
12. 12 Line two baking sheets with parchment paper; generously sprinkle cornmeal on the parchment. Remove plastic from the dough.
13. 13 Transfer one piece of dough to a lightly floured surface. Sprinkle some flour over top and use a rolling pin and your hands to stretch the triangle until it's ½- to ¾-inch thick. Sprinkle rosemary over top and press it into the dough. Transfer dough to one of the parchment-lined baking sheets.
14. 14 Use a pizza wheel to cut through the dough in a vertical line up the center of the triangle; do not cut through the top and bottom edges. Pull dough apart to spread open the cut.
15. 15 Make two more cuts at the top, one on each side from the center going out toward the edge, making sure you don't cut through the edges. Pull dough gently to spread it out. Make four more cuts, two in the middle, and two at the bottom, and pull dough apart. Make two more small cuts at the bottom. You will have one long cut in the center and 4 going down each side, so the fougasse will resemble a leaf. Cover with oiled plastic wrap and let proof for 30 to 60 minutes.
16. 16 Repeat Steps 6 to 8 (above) to shape and proof the remaining dough.
17. 17 Preheat the oven to 450 degrees F (230 degrees C). Remove plastic wrap from one fougasse. Brush olive oil over the entire surface and sprinkle with sea salt.
18. 18 Bake in the center of the preheated oven until beautifully browned, about 20 minutes.
19. 19 Transfer to a rack to cool. Repeat Steps 11 and 12 (above) to bake remaining fougasse.
20. 20 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ all-purpose flour
• white sugar
• baking powder
• salt
• margarine
• milk
• maple syrup
• water

Instructions

1. 1 Combine flour, sugar, baking powder, and salt in a bowl. Rub in margarine until mixture is crumbly. Add milk and mix until a smooth dough forms.
2. 2 Combine maple syrup and water in a large saucepan over medium-high heat and bring to a boil. Scoop dough into dumplings using an ice cream scoop and drop gently into the boiling syrup. Reduce heat to low and simmer, keeping saucepan covered, until dumplings are cooked but not gooey and syrup has thickened, 10 to 15 minutes.

By loulou

Ingredients

• ✓ all-purpose flour
• white sugar
• egg
• buttermilk
• coconut
• pecan
• margarine
• pastry shell

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine sugar and flour in a small bowl. Whisk eggs together in a large bowl; whisk in sugar mixture until smooth. Stir in buttermilk, coconut, pecans, and margarine; pour into unbaked pie crusts.
3. 3 Bake in the preheated oven for 45 minutes.

By Shirley Allen

Ingredients

• ✓ all-purpose flour
• buckwheat flour
• white sugar
• baking powder
• salt
• milk
• egg
• margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
2. 2 Whisk all-purpose flour, buckwheat flour, sugar, baking powder, and salt together in a bowl. Add milk, egg, and margarine; beat until batter is smooth. Pour into the prepared baking dish.
3. 3 Bake in the preheated oven until golden brown and a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes.

By Casper Furlong

Ingredients

• ✓ all-purpose flour
• egg
• white sugar
• honey
• baking powder
• butter
• salt

Instructions

1. 1 Combine eggs, sugar, and honey in a large bowl. Whisk gently for 4 to 5 minutes. Avoid whisking too vigorously and do not use high speed if using an electric mixer; the end mixture should be light and frothy.
2. 2 Sift flour and baking powder into the egg mixture. Fold in gently until well combined. Add melted butter and salt, stirring well. Cover the bowl with plastic wrap and chill batter in the refrigerator for at least 1 hour.
3. 3 Preheat the oven to 460 degrees F (240 degrees C).
4. 4 Fill silicone madeleine molds with the batter, filling each 3/4 full.
5. 5 Bake in the preheated oven for 1 minute, then reduce the oven temperature to 400 degrees F (200 degrees C). Bake for 4 minutes, then reduce again to 350 degrees F (175 degrees C) for 5 minutes more.

By marichlo

Ingredients

• ✓ all-purpose flour
• egg
• vanilla extract
• lemon zest
• confectioners' sugar
• baking powder
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour 24 3-inch madeleine molds.
2. 2 Beat eggs, vanilla, and lemon zest in a medium bowl with an electric mixer on high speed for 5 minutes. Gradually beat in confectioners' sugar. Beat for 5 to 7 minutes or until thick and satiny.
3. 3 Sift together flour and baking powder. Sift 1/4 of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths. Then fold in the melted and cooled butter. Spoon batter into the prepared molds, filling 3/4 full.
4. 4 Bake in the preheated oven until the edges are golden and the tops spring back, 10 to 12 minutes. Cool in molds on a rack for 1 minute. Loosen cookies with a knife. Invert cookies onto a rack and cool.
5. 5 Sift confectioners' sugar over the tops or melt semi-sweet chocolate chips and dip the tips in the chocolate. Store in an airtight container.

By Jenn Hall

Ingredients

• ✓ all-purpose flour
• cooking spray
• rolled oat
• brown sugar
• butter
• red delicious apple
• white sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish with cooking spray.
2. 2 Mix together oats, brown sugar, flour, and melted butter in a large bowl until crumbly. Spread 1/2 of the oat mixture into the bottom of the prepared baking dish and press firmly to form a crust. Arrange apple slices over crust.
3. 3 Mix together white sugar and cinnamon in a medium bowl; sprinkle over apples. Crumble remaining oat mixture on top.
4. 4 Bake in the preheated oven until topping is golden brown, 40 to 45 minutes.

By The Biker Baker

Ingredients

• ✓ all-purpose flour
• vegetable shortening
• egg
• water
• vinegar
• maple syrup
• egg
• sweetened condensed milk
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Chop vegetable shortening into flour in a bowl with a pastry cutter until the mixture resembles coarse crumbs. Whisk 1 egg with cold water and vinegar in a measuring cup. Use your fingers to make a well in the center of the flour mixture and pour about half the egg mixture into the well; mix the liquid ingredients into the flour mixture. Mix remaining half of egg mixture into dough, stirring just until combined.
3. 3 Roll dough into an 10-inch circle on a floured work surface and fit the pie crust into the bottom of an 8-inch pie dish. Trim and flute the edges of the crust.
4. 4 Whisk maple syrup, 2 eggs, sweetened condensed milk, and brown sugar together in a bowl until brown sugar has dissolved. Pour filling into crust.
5. 5 Bake in the preheated oven until the filling is set and small spots of sugary crust form on top of the filling, about 45 minutes. Chill until cold and firm, 5 to 6 hours, before serving.

By CAIROTAIVA

Ingredients

• ✓ all-purpose flour
• baking powder
• sugar
• margarine
• egg
• milk
• water
• brown sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
2. 2 Sift flour and baking powder into a small bowl.
3. 3 Beat sugar, 1/4 cup margarine, and egg in a large bowl with an electric mixer until smooth. Add flour mixture in two batches, alternating with milk, stirring batter briefly after each addition just to combine. Pour into the prepared dish.
4. 4 Bring water to a boil in a saucepan. Stir in brown sugar, remaining 1/4 cup margarine, and vanilla. Return to a boil and cook for 2 minutes. Pour sauce over batter.
5. 5 Bake in the preheated oven until the center is set, about 45 minutes.

By Burgz

Ingredients

• ✓ all-purpose flour
• brown sugar
• butter
• egg
• vanilla extract
• salt
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.
2. 2 Place the brown sugar and butter in a mixing bowl, and beat them together with an electric mixer until creamy and very well combined, without lumps. Beat in eggs, one at a time, incorporating the first egg before adding the next one. Add the vanilla extract and salt; beat the flour in, a little at a time, and then the milk, making a creamy batter. Pour the batter into the prepared pie dish.
3. 3 Bake in the preheated oven for 35 minutes; remove pie, and cover the rim with aluminum foil to prevent burning. Return to oven, and bake until the middle sets and the top forms a crusty layer, about 15 more minutes. Let the pie cool to room temperature, then refrigerate for at least 1 hour before serving.

By CTREYNARD

Ingredients

• ✓ all-purpose flour
• baking powder
• white sugar
• vegetable oil
• egg
• milk
• brown sugar
• water
• butter

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Whisk the flour and baking powder together in a small bowl.
2. 2 Beat the white sugar, oil, and egg together in a bowl until smooth. Stir in the flour mixture alternately with the milk. Pour into a 9-inch square pan. Dissolve the brown sugar in the hot water, then pour stir in the melted butter. Drizzle the syrup over the pudding.
3. 3 Bake in the preheated oven until the pudding firms and becomes golden brown on top, about 40 minutes.

By Basking

Ingredients

• ✓ all-purpose flour
• white sugar
• baking powder
• raisin
• milk
• brown sugar
• water
• butter
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.
2. 2 Sift flour, white sugar, and baking powder together in a large bowl. Add raisins and stir in milk. Spoon batter into the prepared dish.
3. 3 Combine brown sugar, boiling water, butter, and vanilla. Gently pour over batter. Do not stir.
4. 4 Bake in the preheated oven for 30 minutes. Serve warm.

By Holly Liddiard

Ingredients

• ✓ all-purpose flour
• ✓ all-purpose flour
• butter
• brown sugar
• salt
• water
• butter
• salt
• egg
• dark chocolate

Instructions

1. 1 Mix butter, brown sugar, flour, and salt together in a large bowl using a spatula. Place dough between two sheets of waxed paper or inside a zip-top bag. Press or roll dough to 1/4-inch thickness. Trim off the edges slightly to get a rectangular shape, if desired. Freeze crust until ready to use.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone mat.
3. 3 Combine water, butter, and salt in a saucepan; bring to a simmer over medium heat. Add flour; stir with a wooden spoon until mixture comes together into a smooth dough and pulls away cleanly from the bottom of the pan. Transfer to a bowl and spread out with a whisk to speed up cooling. Cool until warm, about 10 minutes.
4. 4 Whisk eggs, one at a time, into the pastry, mixing well after each addition. Finish mixing with a spatula. Scoop pastry into a pastry bag and pipe into 6 to 8 buns on the baking sheet. Smooth out tops with a wet finger.
5. 5 Use a cookie cutter to cut crust into circles about the diameter of the buns. Lightly push crusts onto the buns, just enough to secure them.
6. 6 Place buns in the preheated oven. Immediately reduce heat to 350 degrees F (175 degrees C) and bake until browned and fully puffed, 30 to 40 minutes. Transfer buns onto a cooling rack and place rack back on the baking sheet. Place in the turned-off oven, leave door partially open, and let cool completely, at least 20 minutes.
7. 7 Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
8. 8 Spread a few teaspoons of melted chocolate onto the bottom of each bun. Gently press each chocolate base back on the baking sheet to spread it evenly. Let chocolate harden, about 1 hour.

By John Mitzewich

Ingredients

• ✓ all-purpose flour
• semisweet chocolate chip
• butter
• white sugar
• egg
• vanilla extract
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 ramekins and set aside.
2. 2 Combine chocolate chips and butter in a microwave-safe bowl. Microwave on high for 30 seconds. Stir and microwave at 15-second intervals until almost melted. Remove from the microwave and stir until chocolate is completely melted and thoroughly combined. Set aside.
3. 3 Combine sugar, egg, vanilla extract, and salt in a separate bowl. Pour into chocolate mixture and whisk until combined. Add flour, stirring until combined. Divide batter evenly between both ramekins.
4. 4 Bake in the preheated oven until set, 12 to 14 minutes. Cool on a wire rack for 10 minutes before inverting onto a serving plate.

By Yoly

Ingredients

• ✓ all-purpose flour
• butter
• white sugar
• white sugar
• egg white
• vanilla extract
• semisweet chocolate

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease baking sheets.
2. 2 In a medium bowl, cream together butter and 1/2 cup plus 2 tablespoons sugar until smooth. Beat in the egg whites one at a time until batter is light and fluffy. Stir in the vanilla. Mix in the flour just until blended. Dough will be a little stiff.
3. 3 Using a cookie press or a pastry bag with a medium star tip, press dough onto prepared baking sheet into 3-inch lengths, like a ladyfinger.
4. 4 Bake cookies in preheated oven until straw-colored, about 10 minutes. Cool on wire rack.
5. 5 When cookies are cool, dip one end of each cookie in melted chocolate and place on wax paper until chocolate hardens. Store in a cool place.

By MBMCD

Ingredients

• ✓ all-purpose flour
• prune
• white sugar
• vanilla sugar
• baking powder
• salt
• egg
• whole milk
• rum

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a shallow 2-quart baking dish.
2. 2 Heat prunes with enough water to cover in a saucepan to a simmer; simmer until prunes are tender but still hold their shape, about 10 minutes. Drain prunes; arrange in bottom of the prepared baking dish.
3. 3 Whisk flour, white sugar, vanilla sugar, baking powder, and salt together in a large bowl. Whisk in eggs, one at a time, beating well after each addition. Gradually pour in milk, stirring vigorously with a wooden spoon until combined. Stir in rum. Pour batter evenly over prunes.
4. 4 Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 400 degrees F (205 degrees C); bake until filling is firm, has risen a little, and top is browned, about 30 minutes. Serve warm or at room temperature.

By saning

Ingredients

• ✓ all-purpose flour
• egg
• egg yolk
• sugar
• baking powder
• milk
• butter
• frosting

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
2. 2 In a large bowl, beat the eggs and egg yolks using an electric mixer. Add sugar, and beat until thick and pale, about 10 minutes. If you have a stand mixer, use the whisk attachment. Sift the flour and baking powder into the egg mixture, and fold in by hand along with the milk. Stir just until the batter is mixed, then fold in the melted butter until smooth. Spread the batter evenly in the prepared pan.
3. 3 Bake for 12 to 15 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. When finished, invert the cake pan onto a sheet of waxed paper, and cool completely. This will give you nice even petits fours.
4. 4 Cut the cooled cake into small squares, rectangles or triangles, and arrange the pieces in rows on a wire rack or glazing screen with plenty of space between rows. (See Cook's Notes for flavoring suggestions). Set the rack over a shallow pan or waxed paper to catch the drips.
5. 5 Spoon or pour warmed petit four icing over the small cakes. The drippings may be scraped off of the pan or paper, and reheated for use again. Allow the petits fours to set until completely dry. Lift the cakes from the rack with a metal spatula, and trim the bottom edges with a sharp knife. Set into small muffin papers for easy handling. Decorate as desired.

By courtney

Ingredients

• ✓ all-purpose flour
• pear
• lemon
• white sugar
• nutmeg
• pie crust
• butter
• brown sugar

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Sprinkle pears with lemon juice in a bowl. Mix white sugar and nutmeg in a separate small bowl; sprinkle over pears and mix thoroughly.
3. 3 Fit pie crust into the bottom of a 9-inch pie dish. Cut butter, brown sugar, and flour together in a bowl using a pastry cutter until mixture resembles crumbs. Spoon pear mixture into pie shell and sprinkle top with brown sugar mixture.
4. 4 Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until filling is bubbling and crumble topping is lightly browned, about 35 more minutes.

By Ingrid F

Ingredients

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

• ✓ all-purpose flour
• white sugar
• egg
• butter
• baking powder
• lemon
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Blend sugar and eggs in a large bowl. Add melted butter and blend well. Blend in flour, baking powder, lemon juice, lemon zest, and vanilla on low speed. Cover the bowl with a dish towel and let sit at room temperature for 1 hour.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Butter and flour madeleine molds.
3. 3 Whisk batter and spoon into the prepared molds, 3/4 full.
4. 4 Bake in the preheated oven for 10 minutes. Remove madeleines from the molds to a wire rack to cool completely. Dust with confectioners' sugar.

By Ashley

Ingredients

• ✓ all-purpose flour
• butter
• blackberry
• milk
• egg
• white sugar
• salt
• brown sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch baking dish with butter.
2. 2 Add blackberries to the prepared baking dish.
3. 3 Stir milk and eggs together in a bowl. Whisk in flour, sugar, and salt and mix until batter is smooth. Pour batter over blackberries.
4. 4 Bake in the preheated oven on the middle rack until eggs start to set, about 25 minutes. Sprinkle brown sugar on top and bake until golden brown, about 20 more minutes.

By prinzessin

Ingredients

• ✓ all-purpose flour
• butter
• egg
• vanilla extract
• salt
• white sugar
• lemon zest
• granulated sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Butter and flour 12 (3-inch) madeleine molds; set aside.
2. 2 Melt butter and let cool to room temperature.
3. 3 Beat eggs, vanilla, and salt in a small mixing bowl at high speed until light. Gradually add sugar and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
4. 4 Sift flour into the egg mixture, a third at a time, gently folding after each addition.
5. 5 Add lemon zest and pour melted butter around the edge of the batter. Quickly but gently fold butter into the batter.
6. 6 Spoon batter into molds; it will mound slightly above tops.
7. 7 Bake until cakes are golden and the tops spring back when gently pressed with your fingertip, 14 to 17 minutes.
8. 8 Use the tip of the knife to loosen madeleines from the pan; invert onto a rack. Immediately sprinkle warm cookies with granulated sugar.
9. 9 Enjoy!

By Judy Farris

Ingredients

• ✓ all-purpose flour
• vanilla pudding mix
• heavy cream
• milk
• butter
• water
• salt
• egg

Instructions

1. 1 Mix vanilla instant pudding mix, cream, and milk together in a bowl. Cover and refrigerate to set.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Bring water and butter to a rolling boil in a large pot.
4. 4 Stir in flour and salt until the mixture forms a ball.
5. 5 Transfer dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each.
6. 6 Drop by tablespoonfuls onto an ungreased baking sheet, spacing them a couple of inches apart.
7. 7 Bake in the preheated oven until puffs are golden brown and centers are dry, about 20 to 25 minutes. Let puffs cool.
8. 8 When puffs are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
9. 9 Enjoy!

By Shellie Wendel