Indice dei contenuti per Fall Baking 2024 in Fall Baking

BUTTERSCOTCH SANDWICH COOKIES Butterscotch lovers will go crazy for these cookie-jar classics. The brickle toffee bits in the filling are a deliciously fun surprise. —Taste of Home Test Kitchen Prep: 45 min. + chilling Bake: 5 min./batch + cooling Makes: about 6½ dozen 3 cups butter, softened1½ cups packed brown sugar6 cups all-purpose flour Sugar FILLING 3 cups packed brown sugar1 cup 2% milk⅓ cup butter, cubed¼ tsp. salt1½ cups confectioners’ sugar3 Tbsp. heavy whipping cream3 tsp. vanilla extract¾ cup brickle toffee bits⅓ cup semisweet chocolate, melted, optional 1. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Gradually beat in the flour. Refrigerate at least 1 hour. 2. Preheat oven to 375°. Shape dough into 1-in. balls; place 2 in. apart on ungreased…

“Quick, easy and delicious! I sometimes take it up a notch by adding finely diced jalapenos—just one per batch.-SUSIE77 TASTEOFHOME.COM COWBOY CORNBREAD This cornbread is richer and sweeter than others I’ve tried. It’s especially luscious alongside ham and beans. —Karen Ann Bland, Gove, KS Prep: 15 min. • Bake: 25 min. Makes: 12 servings 2 cups biscuit/baking mix1 cup yellow cornmeal¾ cup sugar½ tsp. baking soda½ tsp. salt2 large eggs, room temperature1 cup butter, melted1 cup half-and-half cream 1. In a large bowl, combine the first 5 ingredients. In another bowl, combine eggs, butter and half-and-half; stir into the dry ingredients just until moistened. Spread into a greased 13x9-in. baking pan. 2. Bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes. Serve warm.  1 PIECE…

PLUM POPPY SEED CAKE You can use nectarines or even apricots in this recipe, but plums and poppy seeds are the most traditional Polish version of this dessert. One tip: Do not push the plums into the batter; just let them sit on top. They will sink in a bit as they bake. —Lisa Kaminski, Wauwatosa, WI Prep: 20 min. • Bake: 40 min. Makes: 15 servings 1 cup sugar4 large eggs1 cup canola oil or grapeseed oil1 Tbsp. grated orange zest1 tsp. vanilla extract2 cups all-purpose flour2 tsp. baking powder1 tsp. ground cinnamon½ tsp. salt3 Tbsp. poppy seeds5 small plums (about 1 lb.), sliced Confectioners’ sugar 1. Preheat oven to 350°. In a large bowl, beat the sugar, eggs and oil until lemoncolored and fluffy, about 5 minutes. Beat…

UPSIDE-DOWN PUMPKIN PECAN TARTS These treats are an impressive twist on pumpkin pie and can be prepared a day ahead. You’ll love the flaky phyllo combined with the rich pumpkin filling. —Darlene Buerger, Peoria, AZ Prep: 45 min. • Bake: 45 min. + cooling Makes: 12 tarts 1¼ cups melted butter, divided⅓ cup packed brown sugar¼ cup maple syrup½ cup chopped pecans12 oz. cream cheese, softened½ cup sugar1 tsp. vanilla extract2 large eggs, room temperature¾ cup canned pumpkin2 Tbsp. all-purpose flour2 tsp. pumpkin pie spice36 sheets phyllo dough (14x9-in. size)Optional: Whipped cream and additional pumpkin pie spice 1. Preheat oven to 325°. In a small bowl, combine ¼ cup melted butter, brown sugar and maple syrup. Divide among 12 greased jumbo muffin cups. Sprinkle with pecans. 2. In a large…

CRUSTY HOMEMADE BREAD Crackling homemade bread makes an average day extraordinary. Enjoy this beautiful loaf as is or stir in favorites such as cheese, garlic, herbs and dried fruits. —Megumi Garcia, Milwaukee, WI Prep: 20 min. + rising • Bake: 50 min. Makes: 1 loaf (16 pieces) 1½ tsp. active dry yeast1¾ cups warm water (110° to 115°)3½ cups plus 1 Tbsp. allpurpose flour, divided2 tsp. salt1 Tbsp. cornmeal or additional flour 1. In a large bowl, dissolve the yeast in warm water. Using a rubber spatula, stir in 3½ cups flour and salt to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour. 2. Stir down dough (dough will be sticky). Turn onto a floured surface; with floured hands pat into…

SPECIAL RAISIN PIE When I first made this pie, I thought it was wonderful. Then I entered it at the county fair, and I guess the judges thought it was tasty too, since it won first place. —Laura Fall-Sutton, Buhl, ID Prep: 40 min. • Bake: 35 min. + cooling Makes: 8 servings 2½ cups raisins2 cups water⅓ cup packed brown sugar⅓ cup sugar⅛ tsp. salt2 Tbsp. plus1½ tsp. cornstarch¼ cup cold water2 Tbsp. lemon juice1 Tbsp. orange juice2 tsp. grated orange zest1 tsp. grated lemon zest½ tsp. rum extract Dough for double-crust pie2 Tbsp. butter 1. In a small saucepan, combine the raisins and water. Bring to a boil; cook 2 minutes. Add sugars and salt; cook until sugars are dissolved. Combine cornstarch and cold water until smooth; gradually…