Cooking

• 3/4 cup all-purpose flour, (spooned and leveled)
• 1/4 cup packed light-brown sugar
• 1/2 teaspoon salt
• 1/2 cup plus 2 tablespoons granulated sugar
• 8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
• 1 cup old-fashioned rolled oats (not quick-cooking)
• 3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon ground cinnamon

Apple Crisp

Food & Cooking , Dessert & Treats Recipes , Dessert , Bake , Thanksgiving , Apple , Fall , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher

Author: Martha Stewart

One Of The Definitive Desserts Of Fall, Apple Crisp Is Easy And Economical. Test Kitchen Tip: Empire, Gala, Or Braeburn Apples Are Especially Good In This Recipe.

Time: 1h25m

Number Of Ingredients: 9

• Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.
• In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light-brown sugar
• 2 large eggs
• 1 1/2 cups smooth peanut butter

Classic Peanut Butter Cookies

Desserts , Food & Cooking , Dessert & Treats Recipes , Cookies , Cookie Recipes , Peanut Butter Cookie Recipes

Author: Martha Stewart

For The Best Texture, Use Regular, Not Natural, Peanut Butter.

Yield: Makes about 4 dozen

Number Of Ingredients: 8

• Preheat oven to 350 degrees. Whisk flour, baking soda, and salt in a medium bowl.
• Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs, then peanut butter.
• Reduce speed to low. Add flour mixture in 3 batches, mixing until just combined after each addition. Cover with plastic wrap, and refrigerate 30 minutes.
• Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 1 1/2 inches apart. Press cookies with fork tines to flatten and create a cross-hatch pattern. Bake until golden brown, 14 to 16 minutes. Let cool on sheets 5 minutes. Transfer cookies to wire racks to cool completely.

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 2 sticks (1 cup) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 cup packed light brown sugar
• 1 teaspoon kosher salt
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 12 ounces semisweet chocolate chips (2 cups)

Soft And Chewy Chocolate Chip Cookies

Food & Cooking , Dessert & Treats Recipes , Dessert , Cookie Recipes

Author: Martha Stewart

Chocolate Chip Cookies Are A Go-to Favorite Dessert, Sweet Snack, Or After-school Treat. This Cookie-which Is Made In The Soft And Chewy Style-gives You Both The Nostalgia Of Childhood Bake Sales And The Satisfying, Grown-up Flavors Of Dark Chocolate. After Just Three Steps And A Quick Bake In The Oven, The Only Thing You'll Need Is A Glass Of Cold Milk Or Frothy Coffee.

Time: 1h10m

Yield: Makes about 3 dozen

Number Of Ingredients: 9

• Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
• Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
• Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

• ¾ cup brown sugar
• ¾ cup all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 pinch ground cardamom
• ½ cup butter
• ¾ cup rolled oats

Apple Crisp Topping

100+ Everyday Cooking Recipes

Author: Aelfrida

Ok, This Is Mostly About The Crisp Top! I Could Never Get This Quite Right Till I Called My Mom And Wrote It Down. It Is Sweet, Nice, And Crisp. Serve With French Vanilla Ice Cream.

Time: 10m

Yield: 6

Number Of Ingredients: 7

• Combine brown sugar, flour, cinnamon, salt, and cardamom in a large bowl. Cut in butter until blended and the mixture resembles small peas. Mix in oats with a wooden spoon.

Calories 301.2 calories, Carbohydrate 37 g, Cholesterol 40.7 mg, Fat 16.2 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 9.9 g, Sodium 211.9 mg, Sugar 17.7 g

• 1/4 cup all-purpose flour (spooned and leveled), plus more for rolling dough
• 1 recipe (2 disks) Basic Pie Dough for Apple Pie
• 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
• 4 pounds (8 to 10) apples, such as Empire, Granny Smith, Gala, Cortland, Winesap, or a mix
• 3/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter, cut into small pieces

Apple Pie

Desserts , Food & Cooking , Dessert & Treats Recipes , Dessert , Bake , Thanksgiving , Apple , Pies , Apple Pie Recipes , Pie & Tarts Recipes , Kid-Friendly , Gourmet

Author: Martha Stewart

Baking A Pie From Scratch Takes A Little Patience, But Watching Your Friends And Family Enjoy The Results Makes It All Worthwhile.

Time: 6h

Number Of Ingredients: 8

• Lightly flour a large piece of waxed paper; place a disk of dough in center. Rolling from center outward, form into a 12-inch circle. (Use paper to rotate dough, and flour rolling pin and paper as necessary to prevent sticking.) Transfer dough (still on paper) to a baking sheet; cover and refrigerate. Repeat with second disk of dough.
• Preheat oven to 450 degrees with a rack set in lowest position. Remove first circle of dough from refrigerator; wrap around rolling pin (discarding paper), and carefully unroll over a 9-inch pie plate. Gently lift edges and lower dough into the pie plate so it hugs bottom and sides. Avoid stretching the dough, which will make it shrink during baking. Refrigerate.
• Place lemon juice in a large bowl. Peel, core, and cut apples into 1/4-inch-thick slices; halve crosswise, and add to lemon juice (to keep them from turning brown) as you work. Add sugar, flour, cinnamon, and salt; toss to combine.
• Remove dough-lined pie plate from refrigerator. Fill with apple mixture, gently packing apples and mounding slightly in center; dot with butter. Lightly brush rim of pie shell with water. Remove remaining circle of dough from refrigerator. Lay over apples; press along moistened rim to seal. Using kitchen shears, trim overhang to 1 inch.
• With floured fingers, fold overhang under itself to form a thick rim; pinch between thumb and forefinger to form a uniform edge around the rim of the pie plate.
• To crimp edges: With thumb and index finger of one hand, gently press dough against knuckle of other hand; continue around pie. (Deep indentations anchor dough on rim and prevent it from sliding down sides of pie plate during baking.)
• With a floured paring knife, cut 5 to 6 slits in top of pie, radiating from center; place pie plate on a rimmed baking sheet. Bake 20 minutes; reduce heat to 375 degrees and bake until crust is golden and juices are bubbling, 50 to 60 minutes more. If edges brown too quickly, cover with aluminum foil. Cool completely, at least 6 hours, before serving.

• 225g unsalted butter
• 225g caster sugar
• 1 tsp vanilla extract
• 1 egg
• 2 tsp baking powder
• 330g plain flour

Basic Sugar Cookies

Food & Cooking , Dessert & Treats Recipes , Cookie Recipes

Author: Blobberboo

This Is The Perfect Basic Sugar Cookie Recipe For Decorating; Soft, Buttery, And Sweet.

Time: 30m

Yield: Makes 25-30 cookies

Number Of Ingredients: 6

• Preheat oven to 180° C. Grease and line two cookie sheets.
• In a bowl, cream together butter and sugar until light and fluffy. Beat in vanilla extract and egg.
• In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff.
• DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut into whatever shapes you desire.
• Bake for 8-10 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

• 1 cup (2 sticks) unsalted butter, room temperature
• 1/4 cup vegetable shortening
• 1 cup packed light-brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 1/2 cups rolled oats
• 1 cup dried dates, chopped into 1/4-inch pieces
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

Oatmeal-date Cookies

Food & Cooking , Dessert & Treats Recipes , Cookie Recipes

Author: Martha Stewart

Add Chopped Nuts To Make These Cookies Even Crunchier. After Beating In The Dry Ingredients, Stir Up To One Cup Of Pecans, Walnuts, Or Almonds Into The Dough. To Make The Cookies All The Same Size, Use A Measuring Tablespoon To Scoop The Dough, Then Level Off.

Time: 50m

Yield: Makes 5 dozen

Number Of Ingredients: 12

• Preheat oven to 375 degrees. In a large bowl, beat butter and shortening with a wooden spoon or electric mixer until smooth. Add both sugars, and beat until smooth. Beat in eggs, one at a time, until incorporated. Beat in vanilla.
• Combine the remaining ingredients in a separate bowl. Gradually add dry ingredients to the butter mixture, mixing until just combined.
• Drop batter by the tablespoon about 1 1/2 inches apart on ungreased baking sheets. Bake until golden brown, about 12 to 14 minutes. Transfer cookies to wire racks to cool.

Calories 88 g, Fat 3 g, Protein 1 g

• 2 cups all-purpose flour, (spooned and leveled)
• 2 teaspoons baking powder
• 3/4 pound dates, pitted and roughly chopped
• 2 cups pecans, roughly chopped
• 1/2 cup dark raisins
• 1/2 cup golden raisins
• 3 large eggs
• 1/2 cup plus 2 tablespoons sugar
• 2/3 cup vegetable oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon coarse salt
• 1/2 teaspoon ground cinnamon

Date And Nut Cookies

Food & Cooking , Dessert & Treats Recipes , Cookie Recipes

Author: Martha Stewart

Loaded With Ample Doses Of Sweet Dates, Raisins, And Buttery Pecans, This Easy Recipe For Drop Cookies From Reader Jackie Schulman Of Tucker, Georgia, Creates A Homey And Irresistible Teatime Dessert. There Won't Be A Crumb Left Of These Moist, Cakey Goodies.

Time: 1h

Yield: Makes 60

Number Of Ingredients: 13

• Preheat oven to 350 degrees, with racks in upper third and middle. In a medium bowl, whisk together flour and baking powder. Add dates, pecans, and raisins, and stir with a wooden spoon until fruit and nuts are coated. In a small bowl, whisk together eggs, 1/2 cup sugar, oil, lemon juice, vanilla, and salt. Add to flour mixture and stir until combined.
• In another small bowl, stir together 2 tablespoons sugar and cinnamon. Drop dough by rounded tablespoons, 1 inch apart, onto parchment-lined baking sheets. Sprinkle with cinnamon sugar. Bake until cookies are golden at edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks and let cool completely.

Calories 197 g, Fat 10 g, Fiber 2 g, Protein 2 g

• 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
• 6 tablespoons unsalted butter, room temperature
• 1/4 cup packed light-brown sugar
• 3/4 teaspoon salt
• 1 recipe Our Favorite Pie Crust
• 2 tablespoons fresh lemon juice
• 4 pounds Granny Smith apples (8 to 10)
• 1 cup granulated sugar
• 1 cup raisins
• 1 teaspoon ground cinnamon

Apple Crumble Pie

Desserts , Food & Cooking , Dessert & Treats Recipes , Dessert , Pies , Apple Pie Recipes , Pie & Tarts Recipes

Author: Martha Stewart

Tart Apples, Sweet Raisins, And A Crumb Topping Make For A Blue-ribbon Dessert. Pack The Apples In Tightly To Minimize Gaps Between Filling And Crust Once The Pie Is Baked.

Time: 1h15m

Number Of Ingredients: 10

• Preheat oven to 375 degrees. Make crumb topping: In a medium bowl, combine 1 cup flour, butter, brown sugar, and 1/4 teaspoon salt. Work with fingers until large clumps form; freeze.
• On a lightly floured piece of wax paper or parchment paper, roll dough into a 14-inch circle. Carefully fit into a 9-inch deep-dish pie plate, gently lowering dough into bottom and sides of pie plate without stretching (you will have a 2-inch overhang all around). Refrigerate.
• Place lemon juice in a large bowl. Peel, core, and slice apples 1/8 inch thick, transferring them to the bowl as you work. Add granulated sugar, raisins, cinnamon, remaining 1/4 cup flour, and remaining 1/2 teaspoon salt; toss to combine. Transfer apple mixture to pie crust, pressing in firmly. Fold dough overhang over filling, pleating it as you work your way around pie; press dough firmly against filling.
• Bake 45 minutes, then sprinkle apple filling with crumb topping. Continue to bake until golden and bubbling, 30 to 45 minutes more. Cool at least 6 hours before serving.

Calories 605 g, Fat 20 g, Fiber 6 g, Protein 6 g

• 4 large Golden Delicious apples (about 3 pounds)
• 1/4 cup sugar
• 1 lemon, juiced
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 cup walnuts or pecans, roughly chopped
• 1 cup all-purpose flour
• 1 1/4 cups rolled oats
• 1/2 cup packed dark brown sugar
• 1 teaspoon ground cinnamon
• Pinch fine salt
• 8 tablespoons (1 stick) cold butter, cut into small pieces
• Vanilla ice cream, for serving, optional

Apple Crumble

Desserts , Food & Cooking , Dessert & Treats Recipes , Dessert , Dessert , Breakfast , Dinner , Crisps and Crumbles Recipes , brunch , Apple Crisps and Crumbles Recipes

Author: Dave Lieberman

Try This Comforting Apple Crumble With A Crunchy, Nutty Topping From Food Network.

Time: 2h5m

Yield: 6 to 8 recipes

Number Of Ingredients: 13

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a lightly greased 9 by 13-inch baking dish, and spread out into an even layer. Set aside.
• In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.
• Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking.
• Serve warm or at room temperature with vanilla ice cream.