1,966 pantry recipes

Covered strawberry pie bakes fresh berries into a juicy, cinnamon-kissed filling thickened with cornstarch, all tucked between two flaky pie crusts. An old-fashioned double-crust strawberry pie, not the usual no-bake glaze version.

Homemade pumpkin purée. Roasting and draining is the secret to a perfect pumpkin pie filling that will reach canned pumpkin consistency. Use sugar pumpkins instead of big pumpkins.

Tender dough rolls around strawberry jelly, chopped apples, and toasted nuts spiced with cinnamon sugar, then slices into swirled rounds that bake golden for a fruit-filled German-inspired pastry.

An easy to prepare pie or quiche crust. Makes enough for on 9 inch pie shell or for several mini-quiche pans.

You can decorate this easy tart to look so elegant, your guests will be impressed.

Not too sweet, these scones are perfect to enjoy with a cup of warm tea!

If you like sweet and buttery, you'll love these little gems. Quick and easy if you use store-bought mini tart shells. Or your could make your own shells out of pastry dough and bake them in a mini muffin pan.

This rich pie pairs bacon and caramelized onions in a creamy sauce baked in a pastry shell. Serve with a tossed salad for lunch or a light dinner.

Shortcut croissants made without traditional lamination. Cold butter cut into bean-size pieces gives flaky layers, while a long fridge rest develops the buttery, yeasty flavor.

A savory curry-spiced pie crust made with whole wheat flour and cream cheese. Flaky, fragrant, and built for quiche.

Copycat T.J. Cinnamon's cinnamon rolls with soft yeast dough and a butter-brown sugar-cinnamon filling. Pillowy, gooey homemade rolls that taste like the mall classic. Makes 14.

A classic creamy pumpkin pie that is low in fat, but without sacrificing any of the rich taste and silky texture.

No need for Cinnabon chain when you can make these at home!

A classic pumpkin pie spike with rum. Dark, rich and delicious.

Apple-apricot strudel: flaky phyllo wrapped around a fragrant filling of apples, dried apricots, raisins, and almonds with a hint of cinnamon and lemon. Old-world pastry made approachable.

Ran out of plums and had leftover so developed this recipe to use strawberries instead of plums that the original called for.