Easy Fried Apple Pies

Fried apple pies are flakey and crisp, like fair food, but so good. Little fried apple pies make for a rustic, quick, and easy treat; and you can use premade apple pastry filling to make it even easier. Just roll and cut out the crust, stick it into the dough press, load in the filling, crimp the edges, and fry. What You’ll Need for Fried Apple Pies Use a premade pie crust or the recipe below. Use a dough press to cut and crimp your crust. Use an apple pastry filling. Or make your filling with fresh apples. See How …

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How to Make Filled Donuts (Bismarcks)

Bismarck donuts are filled with pastry cream or fruit-based pastry fillings. You make them the same way as regular donuts except that you don’t cut the centers out and you fill them after they cool. How to Make Bismark Donuts If you can make donuts, you can make filled or bismark donuts. You make them the same as normal donuts, but you don’t cut the holes out. Instead, you take a long thin tip from a decorator set, stick it into the center of the donut, and press until you feel the donut start to bulge. That’s all there is …

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Rustic Apple Tartlets

These impressive apple pastries truly are easier than pie.  Use a premade pie crust and you’ll have your tartlets in the oven in less than ten minutes after peeling the apples. Just roll and cut out the pie crust pile apple slices in the center and fold over the edges. A quick brush of egg creates a burnished golden top. At our class, we served these warm with a drizzle of cinnamon or vanilla cream syrup and a scoop of ice cream. Our attendees loved these pastries. FREE Baking Guide! “How to Bake Like a Pro with Pastry Fillings” Learn …

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Peaches and Cream Turnover Pastries Recipe

I love fresh peaches and peach pie, so I’m very partial to this turnover recipe. We could have added cinnamon and a little nutmeg to these pastries, but if you have good peaches, you don’t need to. About the Pastry Filling For these turnover pastries, we used fresh peaches mixed with our Bavarian cream filling. The filling is authentic and premade, so it’s convenient and tasty. We could have also used our peach pastry filling to make the recipe even easier, but I just love peaches so much. FREE Baking Guide “How to Bake Like the Pros with Pastry Fillings” …

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Mixed Berries and Cream Turnover Pastries Recipe

For these mixed berries and cream turnover pastries, we used frozen mixed berries, for this recipe and paired it with Bavarian cream. Ingredients 1 pie crust dough for six turnovers 1/3 cup plus 1 tablespoon cold water 1 cup individually frozen mixed berries, thawed in the microwave 1 cup Bavarian cream filling at room temperature Directions Preheat the oven to 350 degrees. Roll out the pie crust until it is just less than 1/4-inch thick. Use a dough press to cut out six circles for the turnover pastries. Mix the berries and the Bavarian cream together. Place the circles in …

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Banana Cream Little Pie Recipe

Most banana cream pies are made with uncooked bananas so we were a little cautious with this banana cream turnover pastries recipe.  But the bananas–even though they were cooked–buried in all that Bavarian cream, were excellent.  The filling is very much like an old-fashioned banana pudding. FREE Baking Guide Ingredients: 1 pie crust dough for six turnovers 1 tablespoon cold water 1 cup ripe, sliced bananas 1 cup Bavarian cream filling at room temperature Directions: Preheat the oven to 350 degrees. Roll out the pie crust until it is just less than 1/4-inch thick. Use a dough press to cut …

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Blueberry Lemon Turnover Pastries Recipe

We’ve always been partial to blueberries and lemon together.  This blueberry lemon turnover pastries recipe uses lemon filling with frozen blueberries, though we could have tried our blueberry pastry filling instead for more convenience.   Again, with only two ingredients in the filling, this is super easy and quick.  FREE Baking Guide! Blueberry Lemon Turnover Pastries 1 pie crust dough for six turnovers 1 tablespoon cold water 1 cup individually frozen blueberries thawed in the microwave 1 cup lemon pastry filling at room temperature Directions: Preheat the oven to 350 degrees. Roll out the pie crust until it is just less …

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Blueberries and Cream Cheese Turnover Pastries Recipe

Cherry turnover cut in half

This blueberries and cream turnover pastries recipe uses cream cheese filling instead of Bavarian cream, but it is good with either. Again, with only two ingredients in the filling, this is super easy and quick. FREE Baking Guide Blueberries and Cream Turnover Pastries Ingredients: 1 pie crust dough for six turnovers 1 tablespoon cold water 1 cup individually frozen blueberries thawed in the microwave 1 cup cream cheese filling at room temperature Directions: Preheat the oven to 350 degrees. Roll out the pie crust until it is just less than 1/4-inch thick. Use a dough press to cut out six …

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Thirteen Ways to Make Your Sugar Cookies Anything but Ordinary

Sugar cookies with huckleberry tidbits mixed in and purple huckleberry flavored frosting.

The sugar cookie is a classic and such a crowd-pleaser. They’re a go-to in my house when we need a sweet treat to share, but when you’ve made hundreds of sugar cookies, there needs to be some sort of variation to keep it interesting. Sugar cookies can be a work of art. I’m not an artist but I can make sugar cookies that taste good. Like a work of art, there is so much creativity that can be put into even the sugar cookie flavors. Here are variations to make ordinary sugar cookies extraordinary: Sugar Cookie Inclusions and Flavors Chocolate …

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Raspberry Cream Turnover Pastries

You can make raspberry and cream turnover pastries with either fresh or frozen raspberries or with raspberry pastry filling.  This recipe uses Bavarian cream pastry filling and makes very scrumptious pies. With only two ingredients in the filling, this is super easy and quick. FREE Baking Guide Raspberry Cream Turnover Pastries 1 pie crust dough for six turnovers 1 tablespoon cold water 1 cup raspberry pastry filling 1 cup Bavarian cream at room temperature Preheat the oven to 350 degrees. Roll out the pie crust until it is just less than 1/4-inch thick. Use a dough press to cut out …

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Caramel Apple Turnover Pastries

You can have a batch of caramel apple turnover pastries in the oven in 20 minutes. That’s easy, but we wanted to make them extra special using the best fresh apples of the season. You can do that too. We wanted a carmel apple pie. We made a caramel apple turnover pastry using caramel ice cream topping. Along the way, we created a brown sugar apple turnover pastry, a cinnamon apple turnover pastry, and a sour cream cranapple turnover pastry. You can find the recipes below. The Apple Pastry Filling: Premade vs. Homemade Using a premade apple pastry filling is …

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How to Make an Easy Dinner with Pigs-in-a-Blanket using Biscuit Dough or Bread Dough

Pigs in a Blanket with cheese in the center

Save up to 60% off on the bread mixes for your pigs in a blanket. I grew up with pigs in a blanket. Loved them. My mother wrapped biscuit dough around sausages or hot dogs. They were quick and easy and her kids were excited about them. She could add a salad and maybe some chips and had an easy meal. A blanket wrapped around a hot dog—or better, a brat—sure beats a store-bought bun. A narrow strip of cheddar down the center of the dog makes them even better.

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How to Make Potato Chips

…Better Than A Bag When I was still in school, I worked in apotatochip factory. I quickly learned that chips off the line were much better than those from a bag.Those fresh chips completely spoiled me: Bagged chips tasted stale. So, here are three secrets to make your own chips, much better than from a bag: Secret #1: Serve them fresh. Cool them completely before storing them in a bag and eat them within five days. While they’re still warm; that’s better. Secret #2: Cut them thin. Use a mandolin. If you don’t have a mandolin, use a potato peeler. …

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Chicken Pot Pie: A Timeless Comfort Food Classic

By: Casey Archibald I remember my grandmother; she always smelled like a perfume called Beautiful. She spent hours trimming her rose bushes on hot summer weekends, she had a big, stinky chocolate lab named Peppi, she collected hundreds of nativity scenes and figurines—and she made the most delicious, creamy, chicken pot pies. They were perfect on rainy Seattle days. Though I wasn’t a huge fan of veggies, when grandma surrounded them a pool of creamy goodness and topped them with a buttery, flakey crust, the peas and carrots were just fine. Chicken pot pies are very versitile. Add celery, potatoes, …

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Cheddar Potato Biscuits

We took our potato and ranch biscuits and added sharp cheddar cheese.  We left the ranch dressing in which added a bit of extra flavor to help the cheese.  These biscuits were very good. Because the dough is wetter than for most cut biscuits, it tends to stick to the cutter.  We used a biscuit and donut cutter so that we could push the cut dough from cutter using the hole in the top of the cutter.  A can with both ends cut out will work also. Ingredients 2 1/2 cups all-purpose flour 1 1/2 tablespoons baking powder 1/2 teaspoon …

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Sour Cream and Chive Potato Biscuits

We took our potato and ranch biscuits, substituted sour cream for the ranch dressing, and added fresh chives.  These biscuits were very good. Because the dough is wetter than for most cut biscuits, it tends to stick to the cutter.  We used a biscuit and donut cutter so that we could push the cut dough from cutter using the hole in the top of the cutter.  A can with both ends cut out will work also. Ingredients 2 1/2 cups pastry flour 1 1/2 tablespoons baking powder 1/2 teaspoon salt 1/3 cup sour cream 3 tablespoons fresh chives snipped into …

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Potato and Ranch Biscuits

We intended to make drop biscuits but after a try or two, ended up with cut-out biscuits.  The dough is wet and you have to dust the counter well with flour as well as your biscuit cutter and your hands but they worked perfectly.  The wet dough allowed the otherwise heavy biscuits to rise into very nice biscuits and the dusting of flour made them attractive. Because the dough is wetter than for most cut biscuits, it tends to stick to the cutter.  We used a biscuit and donut cutter so that we could push the cut dough from cutter …

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Apricot Orange Biscuits

Ingredients 2 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 tablespoon sugar 1/2 teaspoons salt zest from one orange 1/4 teaspoon coriander or 1/2 teaspoon cinnamon 1/4 pound (one stick) cold butter 1/2 cup quality dried apricot pieces, finely chopped 1 large orange sectioned and cut into 1/2-inch pieces 3/4 cup buttermilk (approximately) Directions Preheat the oven to 425 degrees. Grease a baking sheet. 1. Measure the flour by scooping some into a bowl and then spooning the flour into the measuring cup. (If you measure packed flour, you will have too much.) 2. Add …

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How to Make French Fries

French fries are easy to make at home and they taste better than most of those from the restaurants. We like to make them outside on the deck—away from the heat and any odor. Here’s how: 1. Pick good quality russet potatoes. Wash them and cut out any bad spots. 2. Cut them into 3/4-inch wide strips. You can do so with a knife; it’s a lot easier to do with a French fry maker. 3. Heat the oil to 350 to 375 degrees. You can do so, on the stovetop or with a thermostatically controlled deep fryer. If you …

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Ten Tips to Make Perfect Biscuits

We probably bake more biscuits in the summer than in the winter. They are quick and easy and fix our craving for fresh bread without spending a lot of time in the kitchen. Here are some tips for perfect biscuits. 1. Use a low protein flour. We prefer unbleached pastry flour. 2. Don’t over mix the dough. Over mixing the dough will develop the gluten. 3. Roll the dough to a uniform thickness so that they will bake evenly. 4. Roll the dough to 1/2-inch to 3/4-inch in thickness. The biscuits will approximately double in height when baked. 5. Space …

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