3,834 making recipes

Raspberry cream pie layers tangy sour cream custard with fresh berries under a buttery brown sugar pecan streusel. A bakery-style pie with bright fruit and crunchy nut topping.

Raspberry apricot pie pairs canned apricot halves with frozen raspberries under a double crust. Almond extract amplifies the stone-fruit flavor for a winter-friendly pie that doesn't need fresh seasonal fruit.

Fresh berry tarts: a pair of giant 10x15 inch sheet tarts with vanilla cream over sweet pie crust, one tart piled with glazed cherries, the other with glossy blueberries.

Olive bread with Kalamata and oil-cured olives, bread flour, wheat germ and dried thyme, built on a grape sourdough starter. Artisan-style two-day rustic loaf with deep flavor.

Crescia: Italian onion focaccia from Le Marche, with slow-caramelized onions on a tender yeasted dough. Regional Easter and harvest specialty.

Mocha nut butter balls: tender, snowball-style shortbread cookies flavored with cocoa and instant coffee, packed with toasted walnuts or pecans, rolled in sugar.

Ischler cookies are an Austrian classic from Bad Ischl: ground-almond shortbread rounds sandwiched with raspberry jam and crowned with espresso-spiked chocolate icing. Spa-town pastry royalty.

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.

Double frosted brownies stack a fudgy pecan brownie under a smooth vanilla pudding buttercream and a glossy chocolate glaze. Three rich layers, chilled until the frosting and glaze set firm and sliceable.

Triple chip brownies with dark chocolate, milk chocolate, and butterscotch chips on a bittersweet chocolate brownie base. Chilled overnight for the ultimate fudgy, sliceable texture.

French baguette bread with a crackling crust and chewy open crumb, made from a simple yeast dough you can shape into baguettes, boules, or herbed loaves. Bakery-style results from your home oven.

Chocolate raspberry buttercream bars with a fudgy brownie base, raspberry jam layer, silky French buttercream, and a chocolate drizzle top. A bakery-style dessert worth the effort.

Philadelphia-style sour cream apple pie in a butter crust, topped with a brown sugar walnut streusel. The Pennsylvania classic that swaps lattice for custard and crunch.

Eggless chocolate amaretto cheesecake: a rich, dense chocolate cheesecake made with egg substitute instead of whole eggs, spiked with amaretto and topped with whipped cream and sliced almonds. A nutty, chocolaty twist on the classic.

Batter bread is an easy bread-machine loaf enriched with egg and milk for a soft, tender crumb, flavored with chopped garlic and toasty sesame seeds. A savory homemade bread with almost no effort.

A rustic free-form peach pie heaped with juicy peaches and brandy-plumped cherries over a layer of toasted almonds, the pastry folded loosely over the top and dusted with cinnamon sugar. Juicy and golden.