Pull-Apart Hot Cross Buns

Found in Good Housekeeping April 2023

1 (.25 ounce) package active dry yeast
¼ cup warm water
4 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup white sugar
1 teaspoon ground cardamom
1 ¼ cups lukewarm milk
½ cup butter, melted
1 large egg
¼ cup golden raisins (Optional)
¼ cup dried cherries (Optional)
¼ cup dried cranberries (Optional)
2 ½ cups confectioners' sugar
¼ cup milk
1 teaspoon almond extract
1/4 c apricot jam, for glazing

Alternative ingredients:

2 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1/4 tsp cloves

1/4 tsp allspice

1/2 c golden raisins

1/2 c pecans

1 tbsp finely grated orange zest

Dissolve yeast in warm water in a small cup. Let stand until dissolved, yeast softens, and begins to form a creamy foam, about 5 minutes.

Place flour, salt, sugar, cardamom, 1 ¼ cups lukewarm milk, melted butter and egg into a bread machine in the order listed. Pour yeast mixture on top. Close the lid and set the machine for Dough setting. Add raisins, dried cherries, and dried cranberries at the beep.

Divide dough into 12 portions, shape into balls, and place into a greased 9x13-inch baking dish. Cover with plastic wrap and set aside to rise until doubled in volume, about 45 minutes.

Preheat the oven to 350°.

Bake in the preheated oven, uncovered, until golden brown, 20 to 25 minutes. Cool completely.

In a small bowl, microwave jam until melted, 15-30 seconds, then brush apricot glaze onto buns.

 

Whisk confectioners' sugar, ¼ cup milk, and almond extract in a bowl until smooth.

Drizzle confectioners' sugar icing in a cross shape over cooled buns. 

 

Salted Maple Syrup Pie

From Country Living Feb/March 2023 magazine.

 

1/4 c all purpose flour

1 pie crust

1-1/4 c pure dark robust maple syrup

1/2 c unsalted butter, melted

1/2 c heavy cream, room temp

1/2 c packed light brown sugar

3 large eggs, room temp

1-1/2 tsp pure vanilla

1/2 tsp salt

1 tsp flaky sea salt for garnish

 

Maple whipped cream

1 c heavy cream

1/4 c pure maple sugar

salt

 

Preheat oven to 375° with racks in the middle and bottom positions. Prick the bottom of the pie crust with a fork; freeze 20 minutes. Fill pie crust with pie weights/beans and press all the way to the edge. 

Put pie crust on bottom rack and bake for 20 minutes. Remove pie weights and continue baking until light golden brown and bottom of pastry is dry, 5-10 minutes. Cool completely.

Reduce oven to 350°. Place flour, maple syrup, butter, cream, brown sugar, eggs, vanilla, and salt in a blender. Blend on high until ingredients are combined and smooth, about 30 seconds. Pour into pie crust. Wrap edges of crust with foil. Bake on middle rack, until filling is puffed and the top is set and dry to the touch, 40-50 minutes. Pie will still have a slight jiggle.

Just before serving, sprinkle with flaky sea salt. Serve with maple whipped cream alongside.

 

For maple whipped cream, whisk cream, maple sugar, and a pinch of salt with an electric mixer on med high speed until soft peaks form, about 1 minute. Serve immediately.

Artichoke Topped Crab Bites

1 large egg, lightly beaten

1/2 c panko bread crumbs

1/3 c chopped green onions

1/3 c finely chopped green pepper

1/4 c grated parmesan cheese

3 tbsp chopped fresh parsley

2 tbsp dijon mustard

1/4 tsp salt

6 oz lump crabmeat, drained

 

Artichoke topping:

1/2 c marinated quartered artichoke hearts, drained

1/4 c mayo

1 tbsp dill pickle juice

1 tsp dijon mustard

1/2 tsp sriracha sauce

 

Preheat oven to 350°. In a large bowl, combine first 8 ingredients. Gently stir in crab. Fill 24 greased mini muffin cups 3/4 full; press down gently. Bake until lightly browned, 12-14 minutes. Cool in pan 5 minutes. Run a knife around sides of muffin cups to loosen. Gently remove crab bites to wire racks.

 

Separately, place all the topping ingredients in a food processor; process until blended and artichokes are chopped. Spoon over crab bites. Serve while warm.

 

Raspberry Pistachio Thumbprints

1 c butter, softened

1/2 c powdered sugar

1 tsp vanilla

2 c all purpose flour

1/4 tsp salt

1 c finely chopped pistachios

1/2 c seedless raspberry jam

 

Preheat oven to 325°. In a bowl, cream butter and powdered sugar until light and fluffy, 3-4 minutes. Beat in vanilla. In another bowl, whisk flour and salt, gradually beat into creamed mixture. Add pistachios; mix well.

Shape dough into 1" balls. Place 1" apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb; fill each with 1/2 tsp jam.

Bake until bottoms are light brown, 13-16 minutes. Remove from pans to wire racks to cool. Dust with extra powdered sugar if desired. 

Chocolate Walnut Cherry Biscotti

2-3/4 c all purpose flour

2 c sugar

1 c Dutch processed cocoa

1-1/2 tsp baking soda

1-1/2 tsp cinnamon

1/2 tsp cayenne pepper

6 large eggs, room temp

2 tsp vanilla

1-1/2 c chopped walnuts, toasted

1 c semisweet chocolate chips

1 c dried cherries (or maraschino), drained and halved

 

Preheat oven to 325°. In a bowl, whisk first 6 ingredients. In another bowl, whisk 5 eggs and vanilla; stir into the dry ingredients. Stir in the walnuts, chocolate chips, and cherries. Transfer to a lightly floured surface; knead gently until dough forms (dough will be sticky).

Using floured hands, divide the dough into 3 portions. Shape each portion into and 8x3" rectangle on parchment lined baking sheets. Beat remaining egg; brush over tops. Bake 30-35 minutes or until firm to touch. Cool on pans on wire racks until firm. 10-15 minutes.

Reduce the oven setting to 300°. Transfer the baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4" slices. Place on baking sheets, cut side down. Bake until crisp, 10-12 minutes on each side. Remove from the pans to wire racks to cool completely.

 

Sweet Potato Waffles with Nut Topping

2 c baking mix (or make your own) 

2 tbsp brown sugar

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground nutmeg

1 large egg, room temp

1-1/3 c milk

1 c sweet potatoes, mashed

2 tbsp oil

1 tsp vanilla

 

Topping:

1 tbsp butter

1/2 c chopped pecans

1/2 c chopped walnuts

2 tbsp brown sugar

1 tbsp water

1/8 tsp ground cinnamon

 

In a large bowl, combine pancake mix, brown sugar, spices. In another bowl whisk egg, milk, sweet potatoes, oil, and vanilla. Stir into the dry ingredients just until combined.

Make waffles as usual.

In a small skillet, melt butter over medium heat. Add pecans and walnuts. Cook and stir for 2 minutes. Add brown sugar, water, cinnamon, salt, and nutmeg. Cook and stir until sugar is dissolved.

 

Holiday White Fruitcake

Found in Taste of Home Winter 2025 and here

1 package (8 ounces) chopped mixed candied fruit
1-1/4 cups golden raisins
1 cup chopped walnuts, toasted
3 cups all-purpose flour, divided
2 cups butter, softened
2 cups sugar
6 large eggs, room temperature

Preheat oven to 275°. Line bottoms of four greased 9x5-in. loaf pans with parchment; grease parchment.
In a small bowl, toss candied fruit, raisins and walnuts with 1/2 cup flour. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in remaining flour. Fold in fruit mixture.
Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pans 10 minutes before removing to wire racks to cool.

 

Lemon Hawaiian Sweet Rolls

12 oz pkg Hawaiian sweet rolls

1/2 c lemon pie filling

1/4 c butter, melted

1 tbsp honey

1 tsp grated lemon zest

3/4 c powdered sugar

3 tsp lemon juice

3 tsp 2% milk

 

Preheat oven to 375°. Separate rolls. Cut a deep X in top of each roll, but do not cut through bottoms. Place in a greased 9x13" baking dish. Spoon or pipe pie filling into cut top of each roll. In a small bowl, whisk butter, honey, and lemon zest; drizzle over rolls.

Bake until the tops are browned, 15-17 minutes. In a small bowl, whisk powdered sugar, lemon juice, and milk until smooth; drizzle over rolls. Serve warm or room temp. 

Copycat Cracker Barrel Pancakes

2-1/2 c all purpose flour

1/4 c sugar

1 tbsp baking soda

1 tsp salt

3 large eggs, room temp

2-3/4 c buttermilk

 

In a large bowl, whisk together the flour, sugar, baking soda, and salt. Whisk in beaten eggs and buttermilk until just combined (do not whisk out lumps). Let sit 5-10 minutes.

Working in batches, heat a pat of butter over medium heat. Add 1/4c of batter to hot skillet; cook for 2-3 minutes or until bottom is golden brown. Flip, cook another 1-2 minutes or until set. Repeat with the remaining batter. Serve with pats of butter and maple syrup. 

Copycat Panda Express Orange Chicken

Chicken: 

1-1/2 c all purpose flour

1/2 c cornstarch

1/2 tbsp salt

1/2 tsp pepper

1 large egg, room temp

1-1/4 c sparkling water, chilled

1 tbsp sesame oil

1-1/2# boneless skinless chicken thighs/breasts, cut into 1" pieces

 

Sauce:

1 tbsp oil

1/2 tsp crushed red pepper flakes

1 tbsp minced garlic

1-1/2 tsp minced fresh ginger root

2 tbsp sugar

2 tbsp light brown sugar

2 tbsp rice vinegar

2 tbsp orange juice

1 tbsp soy sauce

1 tsp grated orange zest

1 tbsp water

1 tbsp cornstarch

 

rice, sliced green onions, toasted sesame seeds

 

Ina large bowl, combine flour, cornstarch, salt, and pepper. Whisk in egg, sparkling water, and sesame oil until smooth. Add chicken pieces, toss to evenly coat. Cover; transfer to refrigerator. Let chicken marinate at least 30 minutes.

Heat about 1/2-1" deep oil in a large wok or Dutch oven to 350°. Working in batches, add a few pieces of the chicken. Cook, turning occasionally  until the chicken is deep golden brown on all sides and cooked through, about 5-6 minutes. Transfer fried chicken pieces to a paper towel-lined sheet pan to drain. Repeat with remaining chicken pieces.

For sauce, heat oil in a large skillet to med-high heat. Add red pepper flakes, garlic and ginger; cook until fragrant, 30-60 seconds. Add sugar, brown sugar, rice vinegar, orange juice, soy sauce, and orange zest; stir until sugars dissolved and mixture begins to bubble. 

In a small bowl, whisk together water and cornstarch until dissolved. Add to sauce; stir until smooth. Cook sauce until it thickens, 1-2 minutes.

Add fried chicken pieces to sauce; toss gently to coat. Serve with cooked rice and top with green onion and sesame seeds. 

Spicy Air Fryer Spaghetti Squash

1 medium spaghetti squash (4#)

3 tbsp olive oil

3/4 tsp celery seed

1/2 tsp salt

1/2 tsp pepper

1 large sweet red pepper, halved and seeded

1 jalapeno pepper, seeded

3 garlic cloves

2 c shredded Italian cheese blend

1 c fresh spinach, chopped

12 oz can diced tomatoes with basil, oregano, garlic

1/2 c fresh basil leaves, chopped

1 tsp crushed red pepper flakes

4 tbsp bacon bits

 

Preheat air fryer to 375°. Cut squash in half lengthwise, scoop out seeds. Brush cut side with oil. Sprinkle with celery seed, salt, and pepper. Place squash cut side up on a greased tray in air fryer. Cook 35-40 minutes or until tender. Remove to cutting board.

Place red pepper, jalapeno, and garlic on a greased tray in air fryer; drizzle with oil. Cook until tender, 8-10 minutes. 

When the squash is cool enough to handle, scoop out flesh with a fork. Set shells aside. Chop red pepper, jalapeno, and garlic; add to bowl. Add 1 cup Italian cheese, spinach, tomatoes, basil, red pepper flakes, and bacon bits; mix well.

Fill shells with squash mixture; return to air fryer. Cook for 3 minutes. Top with remaining cheese; cook until cheese is browned, 3-5 minutes longer. 

Easy 4 Layer Chocolate Dessert

Found in Taste of Home Summer 2025 magazine.

1 c all purpose flour

1/2 c cold butter

1 c chopped walnuts/pecans, toasted, divided

8 oz cream cheese, softened

1 c confectioners sugar

16 oz cool whip, thawed, divided

2-1/2 c milk

2 4oz pkg instant chocolate pudding mix

1 c semisweet chocolate chunks

chocolate syrup

 

Preheat oven to 350°. Place flour in a small bow; cut in butter until crumbly. Stir in 1/2c nuts. Press onto the bottom of an ungreased 9x13 pan. Bake until light golden brow, 12-15 minutes. Cool completely on a wire rack.

In a bowl, beat cream cheese and powdered sugar until smooth; fold in 8oz cool whip. Spread over crust. In a large bowl, mix milk and pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining cool whip. Sprinkle with chocolate chunks and remaining nuts. Refrigerate until cold.

Cut into bars. Just before serving, drizzle with chocolate syrup. 

Creamy Au Gratin Potatoes

Recipe found here.

 

4 medium russet potatoes, thinly sliced
1 medium onion, sliced into rings
salt and ground black pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon salt
2 cups milk
1 ½ cups shredded Cheddar cheese

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with butter.
Layer 1/2 of the potatoes in the bottom of the prepared casserole dish; season with salt and pepper.
Layer onion slices over top, then top with with remaining potatoes. Season again with salt and pepper.
Melt butter in a medium saucepan over medium heat. Whisk in flour and salt; cook, whisking constantly, until raw flour flavor has cooked off, about 1 minute.
Gradually add milk, about 1/4 cup at a time, whisking well after each addition to incorporate; the gradual addition and whisking of milk will help avoid lumps in your sauce.
Cook, whisking constantly, until the mixture has thickened, 3 to 5 minutes.
Stir in cheese all at once; cook, stirring constantly, until melted, 30 to 60 seconds.
Pour cheese sauce over the potatoes, and cover the dish with aluminum foil.
Bake in the preheated oven until potatoes are tender and sauce is bubbly, about 1 ½ hours.

Creamy Shrimp Scampi

Original recipe here.

16 ounce package linguine pasta
8 tablespoons butter
4 cloves garlic, minced
2 pounds jumbo shrimp, peeled and deveined
4 tablespoons 

2 cups frozen peas
4 teaspoons lemon juice, or to taste
1 cup half-and-half
½ cup finely shredded Parmesan cheese
4 tablespoons chopped fresh parsley, or to taste

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes. Add peas for last 2 minutes.

While pasta cooks, melt 2 tablespoons butter in a skillet over medium heat. Add garlic and cook until fragrant and lightly browned, about 1 minute. Add shrimp and cook until tails start curling in, about 2 minutes per side. Add remaining butter, Pinot Grigio, lemon juice, half-and-half, and Parmesan cheese. Stir to incorporate.

Drain linguine/peas and divide noodles between 4 bowls. Serve shrimp mixture on top and garnish with parsley.  

Classic Waffles & Peach Sauce

Original found here.

2 cups all-purpose flour
1 teaspoon salt or to taste
4 teaspoons baking powder
2 tablespoons white sugar
2 large eggs
1 ½ cups warm milk
⅓ cup butter, melted
1 teaspoon vanilla extract

Mix flour, salt, baking powder, and sugar together in a large bowl; set aside. Preheat waffle iron to desired temperature.
Beat eggs in a separate bowl; stir in milk, butter, and vanilla.
Pour milk mixture into flour mixture; beat until blended.
Ladle batter into a preheated waffle iron.
Cook waffles until golden and crisp. 

 

 

Peach Sauce:

1 peach flavored tea bag

1/2c boiling water

2 tbsp cornstarch

4c diced peeled peaches

1/2c sugar

1/2c packed brown sugar

1/4 tsp nutmeg

2 tsp vanilla extract

 

Whisk tea and cornstarch together in a small bowl; transfer to a saucepan. Add peaches and cook over medium heat, stirring constantly, until just boiling, 2 to 3 minutes.

Stir in white sugar, brown sugar, and nutmeg; simmer over medium-low heat until sauce is thickened, about 10 minutes. Remove from the heat and stir in vanilla. Let stand for 5 to 10 minutes to thicken.

Cook’s Note
Use frozen peaches if fresh are unavailable; thaw and drain before adding.
Substitute water for tea if you don't have it on hand.