Type what you have

Ingredients

• ✓ turbinado sugar
• water
• lemon
• sugar
• gelatin
• lemon vodka

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

Ingredients

• ✓ turbinado sugar
• apple cider
• caramel ice cream topping
• salt
• apple pie spice
• rum
• cinnamon stick

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

Ingredients

• ✓ turbinado sugar
• coconut milk
• almond milk
• cream of coconut
• white rum
• egg
• honey
• vanilla extract
• cinnamon
• nutmeg
• clove

Instructions

1. 1 Pour coconut milk, almond milk, cream of coconut, rum, eggs, sugar, honey, vanilla extract, cinnamon, nutmeg, and cloves into a large bowl and whisk well to combine.
2. 2 Blend mixture in two batches in a blender on high speed until frothy, 3 to 4 minutes. Pour into a gallon-size glass container and chill overnight or serve over ice.

By awakenedone

Ingredients

• ✓ turbinado sugar
• watermelon
• cachaca

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

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
• honey
• soy sauce
• red wine vinegar
• ketchup

Instructions

1. 1 Combine honey, soy sauce, vinegar, ketchup, and sugar in a small saucepan over medium heat. Cook and stir until sugar dissolves and sauce is heated through, about 5 minutes.

By Connie Fabian Byrnes

Ingredients

• ✓ turbinado sugar
• butter
• brown sugar
• maple syrup
• honey
• vanilla extract
• baking soda
• popcorn

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

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
• cocoa powder
• all purpose baking flour
• baking powder
• egg substitute
• coconut oil
• vanilla coconut milk
• dark chocolate
• berry

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

Ingredients

• ✓ turbinado sugar
• all purpose baking flour
• baking powder
• salt
• butter
• egg
• maple syrup
• banana

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

Ingredients

• ✓ turbinado sugar
• all-purpose flour
• sugar
• baking powder
• salt
• ginger
• butter
• blackberry
• heavy cream

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

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
• banana
• pineapple juice
• all-purpose flour
• baking soda
• baking powder
• salt
• butter
• coconut oil
• yogurt

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

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
• cranberry
• orange juice
• water
• dark corn syrup
• port wine
• lime juice
• cinnamon stick
• orange zest
• clove
• pomegranate seed

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

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
• rolled oat
• all-purpose flour
• white sugar
• baking powder
• salt
• butter
• milk
• egg
• berry
• heavy cream

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

Ingredients

• ✓ turbinado sugar
• walnut
• orange
• pink grapefruit
• spinach
• feta cheese
• cranberry juice
• olive oil
• parsley
• kosher salt

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

Ingredients

• ✓ turbinado sugar
• pumpkin puree
• egg
• canola oil
• applesauce
• all-purpose flour
• whole-wheat pastry flour
• baking soda
• baking powder
• coconut
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pans or use paper liners.
2. 2 Whisk together the pumpkin puree, eggs, oil, applesauce, and sugar in a bowl. Combine the all-purpose flour, pastry flour, baking soda, and baking powder in a separate bowl. Slowly add the flour mixture to the pumpkin mixture, whisking continually. Fold in the coconut and chocolate chips. Pour the resulting batter into the muffin pans.
3. 3 Bake in preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 20 minutes. Allow to cool completely on a wire rack before serving, about 1 hour.

By Jessica

Ingredients

• ✓ turbinado sugar
• fennel bulb
• water
• white wine vinegar
• salt
• olive oil
• chive

Instructions

1. 1 Inspect 2 jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until fennel is ready. Wash new, unused lids and rings in warm, soapy water.
2. 2 Place sliced fennel in a colander and rinse well.
3. 3 Combine water, vinegar, and salt in a large saucepan and bring to a boil. Add the fennel, sugar, olive oil, and chives; stir to combine. Bring back to a boil and cook for 3 minutes.
4. 4 Remove fennel from the cooking liquid with a slotted spoon and pack into sterilized jars. Fill the jars with the hot cooking liquid, leaving 1/2-inch head space. Wipe the tops of the jars with a clean cloth. Place lids on the jars and tighten.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
6. 6 Remove the jars from the stockpot with a jar lifter and let rest on a kitchen towel, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area for 1 week before consuming.

By Kim's Cooking Now

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
• gluten-free baking mix
• vanilla protein powder
• baking soda
• cacao powder
• salt
• banana
• butter
• egg
• semisweet chocolate chip
• almond

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with liners.
2. 2 Mix gluten-free flour, protein powder, baking soda, cacao powder, and salt in a large bowl.
3. 3 Place mashed bananas, turbinado sugar, melted butter, and egg in the bowl of an electric mixer fitted with a paddle attachment; beat on medium speed until well-blended and airy. Add flour mixture; mix until batter is evenly moistened. Stir in chocolate chips and sliced almonds.
4. 4 Scoop the batter into the muffin tin, filling each liner 2/3 of the way full.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Let muffins cool on wire rack before serving, about 10 minutes.

By SherriM

Ingredients

• ✓ turbinado sugar
• all-purpose flour
• soy milk
• water
• soy margarine
• maple syrup
• salt

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

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