Crisps, Minis & More - Pies - Taste of Home Cookies, Cakes, & Pies - Editors at Taste of Home

Taste of Home Cookies, Cakes, & Pies: Bake up 368 sweet sensations with three cookbooks in one - Editors at Taste of Home (2017)

Pies

Crisps, Minis & More


LOOKING TO PUT A NEW SPIN ON A TRADITIONAL TREAT? TRY THESE CHANGE-OF-PACE DELIGHTS! FROM CRISPS AND COBBLERS TO GRUNTS AND SLUMPS, THESE RECIPES MAKE FOR A SWEET SLICE OF COMFORT ANY TIME OF THE YEAR. TRY THEM FOR SPECIAL OCCASIONS OR SIMPLY SERVE UP A LITTLE FUN AFTER WEEKNIGHT DINNERS.

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Tropical Crisp

One bite of this sweet, juicy, crunchy fruit crisp, and you just might hear the crash of ocean waves and feel the warm sand under your toes!

TASTE OF HOME TEST KITCHEN



PREP: 20 MIN. ✵ BAKE: 30 MIN. ✵ MAKES: 9 SERVINGS


1 fresh pineapple, peeled and cubed

4 medium bananas, sliced

1/4 cup packed brown sugar

2 tablespoons all-purpose flour

TOPPING

1/3 cup old-fashioned oats

1/4 cup all-purpose flour

2 tablespoons flaked coconut, toasted

2 tablespoons brown sugar

1/4 teaspoon ground nutmeg

1/4 cup cold butter, cubed

1. Preheat the oven to 350°. In a large bowl, combine pineapple and bananas. Sprinkle with the brown sugar and flour; toss to coat. Transfer to an 11x7-in. baking dish coated with cooking spray.

2. In a small bowl, mix the first five topping ingredients; cut in butter until crumbly. Sprinkle over pineapple mixture.

3. Bake 30-35 minutes or until filling is bubbly and topping is golden brown. Serve warm or at room temperature.

NOTE To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.

Apple Danish Pies

Prepared with an easy crescent roll crust and served in cute ramekins, these single-serving pies are fun to share with your special someone.

—JOANNE WRIGHT NILES, MI



PREP: 25 MIN. ✵ BAKE: 20 MIN. ✵ MAKES: 2 SERVINGS


1/3 cup sugar

1 tablespoon plus 1 teaspoon cornstarch

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 cups chopped peeled tart apples

1/4 cup unsweetened apple juice

1 tube (4 ounces) refrigerated crescent rolls

1 package (3 ounces) cream cheese, softened

2 tablespoons confectioners’ sugar

1/2 teaspoon vanilla extract

GLAZE

1/4 cup confectioners’ sugar

2 teaspoons 2% milk

1. In a small saucepan, combine the sugar, cornstarch, cinnamon and nutmeg. Add apples and juice; toss to coat. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.

2. Separate crescent dough into four triangles. On a lightly floured surface, roll two triangles into 5-in. circles. Place each into an 8-oz. ramekin, pressing dough onto the bottom and 1/2 in. up the sides.

3. In a small bowl, beat cream cheese, confectioners’ sugar and vanilla. Spread over the dough in ramekins. Top with apple mixture. Roll out remaining crescent dough into 4-in. circles; place over filling. Cut slits in top.

4. Bake at 375° for 20-25 minutes or until filling is bubbly and topping is golden brown. Combine glaze ingredients; drizzle over the pies. Serve warm.

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BIG BATCH

Cherry-Blackberry Crisp

I’ve used mulberries instead of blackberries in this old family recipe. Whichever you choose, it’s a mouthwatering treat.

—WANDA ALLENSWORTH WEBSTER CITY, IA



PREP: 20 MIN. + STANDING ✵ BAKE: 55 MIN. ✵ MAKES: 15 SERVINGS


2/3 cup packed brown sugar

2 tablespoons quick-cooking tapioca

1/2 teaspoon almond extract

1/4 teaspoon ground cinnamon

4 cups frozen pitted tart cherries, thawed

2 cups frozen unsweetened blackberries, thawed

TOPPING

1 1/2 cups all-purpose flour

1 1/2 cups sugar

Dash salt

2/3 cup cold butter

1 1/2 cups finely chopped walnuts

Whipped cream

1. In a large bowl, combine the brown sugar, tapioca, extract and cinnamon. Gently stir in cherries and blackberries. Allow to stand for 10 minutes. Pour into a greased 13x9-in. baking dish.

2. In another bowl, combine the flour, sugar and salt. Cut in the butter until crumbly. Add walnuts; sprinkle over fruit. Bake, uncovered, at 350° for 55-60 minutes or until topping is golden brown and filling is bubbly. Serve warm with whipped cream.

“The topping adds a nice touch to the flavor combination.”

—SALLYGIRL7 FROM TASTEOFHOME.COM

Slow-Cooked Blueberry Grunt

If you love blueberries, then you can’t go wrong with this easy dessert. For a special treat, serve it warm with vanilla ice cream.

—CLEO GONSKE REDDING, CA



PREP: 20 MIN. ✵ COOK: 2 1/2 HOURS ✵ MAKES: 6 SERVINGS


4 cups fresh or frozen blueberries

3/4 cup sugar

1/2 cup water

1 teaspoon almond extract

DUMPLINGS

2 cups all-purpose flour

4 teaspoons baking powder

1 teaspoon sugar

1/2 teaspoon salt

1 tablespoon cold butter

1 tablespoon shortening

3/4 cup 2% milk

Vanilla ice cream, optional

1. Place blueberries, sugar, water and extract in a 3-qt. slow cooker; stir to combine. Cook, covered, on high 2-3 hours or until bubbly.

2. For the dumplings, in a small bowl, whisk the flour, baking powder, sugar and salt. Cut in butter and shortening until crumbly. Add milk; stir just until a soft dough forms.

3. Drop dough by tablespoonfuls on top of hot blueberry mixture. Cook, covered, 30 minutes longer or until a toothpick inserted in the center of dumplings comes out clean. If desired, serve warm with ice cream.

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Caramel-Apple Skillet Buckle

My grandma used to make a version of this for me when I was a little girl. She would make it using fresh apples from her backyard tree. I’ve adapted her recipe because I love the mix of apples, pecans and caramel.

—EMILY HOBBS SPRINGFIELD, MO



PREP: 35 MIN. ✵ BAKE: 1 HOUR + STANDING ✵ MAKES: 12 SERVINGS


1/2 cup butter, softened

3/4 cup sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

2 1/2 teaspoons baking powder

1 3/4 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon salt

1 1/2 cups buttermilk

TOPPING

2/3 cup packed brown sugar

1/2 cup all-purpose flour

1/4 cup cold butter

3/4 cup finely chopped pecans

1/2 cup old-fashioned oats

6 cups thinly sliced peeled Gala or other sweet apples (about 6 medium)

18 caramels, unwrapped

1 tablespoon buttermilk

Vanilla ice cream, optional

1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, cinnamon, ginger and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Pour into a greased 12-in. ovenproof skillet.

2. For the topping, in a small bowl, mix brown sugar and flour; cut in butter until crumbly. Stir in pecans and oats; sprinkle over batter. Top with apples. Bake for 60-70 minutes or until apples are golden brown. Cool in pan on a wire rack.

3. In a microwave, melt caramels with buttermilk; stir until smooth. Drizzle over cake. Let stand until set. If desired, serve with ice cream.

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Rhubarb Strawberry Cobbler

Mom’s yummy cobbler is a wonderful finale to any meal. This seasonal family favorite is chock-full of berries and rhubarb and has a thick, easy-to-make crust.

—SUSAN EMERY EVERETT, WA



PREP: 20 MIN. ✵ BAKE: 40 MIN. ✵ MAKES: 8 SERVINGS


1 1/3 cups sugar

1/3 cup all-purpose flour

4 cups sliced fresh or frozen rhubarb, thawed (1/2-inch pieces)

2 cups halved fresh strawberries

2 tablespoons butter, cubed

CRUST

2 cups all-purpose flour

1/2 teaspoon salt

2/3 cup canola oil

1/3 cup warm water

1 tablespoon 2% milk

1 tablespoon sugar

Vanilla ice cream, optional

1. Preheat oven to 425°. In a large bowl, mix sugar and flour. Add fruit; toss to coat. Transfer to a greased 11x7-in. baking dish. Dot with butter.

2. For crust, in a bowl, mix flour and salt. In another bowl, whisk oil and water; add to flour mixture, stirring with a fork until a dough is formed (dough will be sticky).

3. Roll dough between two pieces of waxed paper into an 11x7-in. rectangle. Remove top piece of waxed paper; invert rectangle over filling. Gently peel off waxed paper. Brush pastry with milk; sprinkle with sugar.

4. Bake 40-50 minutes or until golden brown. If desired, serve with ice cream.

NOTE If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

5 INGREDIENTS BIG BATCH

Chocolate Lover’s Pizza

I created this after my dad said that my graham cracker crust should be topped with dark chocolate and pecans. It’s easy to customize by adding your favorite chocolate and toppers. Dad thinks the whole world should know about this pizza.

—KATHY RAIRIGH MILFORD, IN



PREP: 10 MIN. ✵ BAKE: 10 MIN. + CHILLING ✵ MAKES: 16 SLICES


2 1/2 cups graham cracker crumbs

2/3 cup butter, melted

1/2 cup sugar

2 packages Dove dark chocolate candies (9 1/2 ounces each)

1/2 cup chopped pecans

1. Combine cracker crumbs, butter and sugar; press onto a greased 12-in. pizza pan.

2. Bake at 375° for 7-9 minutes or until lightly browned. Top with the chocolate candies; bake for 2-3 minutes longer or until chocolate is softened.

3. Spread chocolate over crust; sprinkle with nuts. Cool on a wire rack for 15 minutes. Refrigerate for 1-2 hours or until set.

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Summer Blackberry Cobbler

My husband is from Alabama, so I like to treat him to classic Southern desserts. This cobbler is a must-have for us in the summer.

—KIMBERLY DANEK PINKSON SAN ANSELMO, CA



PREP: 25 MIN. ✵ BAKE: 25 MIN. ✵ MAKES: 6 SERVINGS


5 cups fresh blackberries

1/3 cup turbinado (washed raw) sugar

2 tablespoons quick-cooking tapioca

1 tablespoon lemon juice

1 1/2 teaspoons cornstarch or arrowroot flour

1 cup all-purpose flour

1/4 cup sugar

1 1/4 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

3 tablespoons cold butter

1/3 cup fat-free milk

Vanilla ice cream, optional

1. Preheat oven to 375°. In a large bowl, combine first five ingredients. Transfer to a 2-qt. baking dish coated with cooking spray.

2. In a small bowl, combine flour, sugar, baking powder, salt and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop by tablespoonfuls onto the blackberry mixture.

3. Bake, uncovered, 25-30 minutes or until golden brown. Serve warm, with ice cream if desired.

Tart Cranberry Apple Crisp

I first tasted this apple crisp at a church potluck and thought it was delicious. I lightened the recipe by reducing the sugar and adding oats to replace some of the flour. I was so pleased with the results.

—CAROLYN DIPASQUALE MIDDLETOWN, RI



PREP: 15 MIN. ✵ BAKE: 40 MIN. ✵ MAKES:  8 SERVINGS


5 medium tart apples, sliced

1 tablespoon all-purpose flour

1 can (14 ounces) whole-berry cranberry sauce

TOPPING

3/4 cup quick-cooking oats

1/3 cup packed brown sugar

1/4 cup all-purpose flour

2 tablespoons plus 2 teaspoons wheat bran

2 tablespoons canola oil

2 tablespoons butter, melted

3/4 teaspoon ground cinnamon

Fat-free vanilla frozen yogurt, optional

1. In a large bowl, combine the apples and flour; toss to coat. Stir in cranberry sauce. Transfer to a 13x9-in. baking dish coated with cooking spray.

2. In a small bowl, combine first seven topping ingredients; sprinkle over apple mixture. Bake, uncovered, at 350° for 40-45 minutes or until topping is golden brown and fruit is tender. Serve with frozen yogurt if desired.

“We ate it hot from the oven and will be making it again and again. I’m considering this for Thanksgiving dessert.”

—CJBRUNICK FROM TASTEOFHOME.COM

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Personal Pear Pot Pies

Talk about cutie pies! These mini treats baked in ramekins are yummy and easy to prepare using frozen puff pastry. Top each warm dessert with a scoop of vanilla ice cream.

—BEE ENGELHART BLOOMFIELD TOWNSHIP, MI



PREP: 30 MIN. ✵ BAKE: 25 MIN. ✵ MAKES: 4 SERVINGS


2 tablespoons butter, divided

2 tablespoons sugar

1 tablespoon cornflake crumbs

1 tablespoon brown sugar

1/4 teaspoon ground ginger

2 cups finely chopped peeled Anjou pears

2 cups finely chopped peeled Bartlett pears

1 tablespoon orange juice

1/2 sheet frozen puff pastry, thawed

1 large egg, lightly beaten

Vanilla ice cream

1. Preheat oven to 400°. Grease bottoms and sides of four 8-oz. ramekins with 1 tablespoon butter (do not butter rims). Place on a baking sheet.

2. In a small bowl, mix sugar, cornflake crumbs, brown sugar and ginger. In a large bowl, toss pears with orange juice. Add crumb mixture and toss to combine. Divide mixture among ramekins; dot with remaining butter.

3. Without unfolding, cut pastry crosswise into fourteen 1/4-in. strips. Carefully unfold strips. Cut eight strips in half; cut remaining strips into thirds. Arrange over the ramekins in a lattice pattern, using four long strips and four short strips for each. Gently press ends onto ramekin rims. Brush lattices with egg.

4. Bake 25-30 minutes or until filling is bubbly and pastry is golden brown. Serve warm with ice cream.

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Nutella Hand Pies

These pint-size Nutella hand pies made with puff pastry are too good to keep to yourself. Indulge with friends!

TASTE OF HOME TEST KITCHEN



PREP: 10 MIN. ✵ BAKE: 20 MIN. ✵ MAKES: 9 SERVINGS


1 large egg

1 tablespoon water

1 sheet frozen puff pastry, thawed

3 tablespoons Nutella

1 to 2 teaspoons grated orange peel