163 doubly recipes

Glazed coconut tube cake soaked in hot coconut sugar syrup for 4 hours. Buttermilk batter with flaked coconut, chopped nuts, and a double dose of coconut flavoring.

Rhubarb and blueberry double-crust pie with a hint of nutmeg. Tart rhubarb and sweet blueberries balance each other in this classic spring-to-summer fruit pie.

Fresh raspberry pie with a cinnamon-laced double crust made from butter and shortening. Cornstarch thickens the bubbling berry juice into glossy filling, brightened with lemon zest.

Oatmeal with dates slow-cooks rolled oats in a double boiler until creamy, then folds in pitted dates for natural caramel sweetness. Cozy old-fashioned breakfast porridge.

Mashed pinto beans and brown rice rolled up in warm flour tortillas with fresh veggies and salsa. Vegan, low-fat, and ready in 20 minutes flat.

Soft apple cookies loaded with raisins, nuts, and warm spices, topped with a vanilla powdered sugar glaze. Apple juice in the batter doubles down on fresh apple flavor.

Market mystery cookies with just five ingredients: butter, dark brown sugar, oats, egg, and vanilla. Cooked in a double boiler, then baked into tiny, crisp, toffee-like wafers.

Fall pear pie with thinly sliced fresh pears, nutmeg, and quick-cooking tapioca in a double crust, brushed with egg wash and finished with a pour of cream.

Double chocolate bundt cake made with devil's food cake mix, chocolate pudding, sour cream, and a full bag of chocolate chips. Dense, fudgy, and finished with powdered sugar.

Baked pork chops topped with rice-stuffed green pepper rings, cream of mushroom soup, red onion, and cherry tomatoes. A retro casserole that doubles as dinner and presentation.

Apple praline pie layers Granny Smith apples with a spiced corn syrup filling and a brown sugar-pecan praline topping. A double-crust Southern dessert with cutout vents.

Double-crust blackberry pie with a flaky shortening pastry and a simple sugar-and-flour-thickened filling. The kind of late-summer fruit pie that lets the berries do the talking.

Traditional French-Canadian beef tourtière with ground beef, mashed potatoes, allspice, and cinnamon baked in a flaky double crust. Makes two hearty pies for holiday gatherings or freezer stocking.

Chewy oat crumble bars layered with a thick, glossy blueberry filling brightened with lemon juice. A nutty brown sugar base does double duty as the topping. Makes 15 bars.

Spicy pear relish simmered with whole cloves, cinnamon, lemon slices, and sugar. A make-ahead condiment that pairs with roast chicken and turkey, or doubles as a warm dessert.

Two-color chocolate brownies: ultra-rich dark chocolate brownies with walnuts, topped with a white chocolate cream icing and ground nuts. A bakery-style double-batch for a crowd.