Ingredients

CRUST

• 1 1/4 cups whole-wheat pastry flour
• 1 1/4 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 4 tablespoons cold unsalted butter
• 1/4 cup reduced-fat sour cream
• 3 tablespoons canola oil
• 4 tablespoons ice water

FILLING

• 6 cups sliced peeled peaches (6-8 medium, ripe but firm)
• 1 cup fresh or frozen raspberries
• 2/3 cup sugar, plus 1 teaspoon for sprinkling
• 1 tablespoon lemon juice
• 3 tablespoons cornstarch
• 1 large egg white, lightly beaten, for brushing

Preparation

To prepare crust: Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a large bowl. Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until the pieces are smaller but still visible. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle water over the mixture. Toss with a fork until evenly moist. Knead the dough with your hands in the bowl a few times; the mixture will still be a little crumbly. Turn out onto a clean surface and knead a few more times, until the dough just holds together. Divide the dough in half and shape into 5-inch-wide disks. Wrap each in plastic and refrigerate for at least 1 hour.

Meanwhile, prepare filling: Combine peaches, raspberries, 2/3 cup sugar and lemon juice in a large bowl; toss well to coat. Let stand for 5 minutes. Transfer the fruit mixture to a colander set over a medium bowl and let drain for 30 minutes. Pour the collected juice into a small saucepan. Return the fruit to the large bowl. Bring the juice to a boil over high heat and cook, gently swirling the pan, until reduced, syrupy and slightly darkened in color, 3 to 4 minutes. Add the syrup to the fruit along with cornstarch; gently toss until the cornstarch is completely dissolved.

To assemble & bake pie: Position a rack in the center of the oven and place a foil-lined baking sheet on the rack below; preheat to 375°F.

Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly. Roll one portion between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Peel off the remaining paper. Trim the crust with kitchen shears or a butter knife so it overhangs the edge of the pan by 1 inch. Scrape the filling into the crust. Roll the remaining portion of dough between sheets of parchment or wax paper into another 12-inch circle. Peel off the top sheet of paper and invert the dough onto the fruit. Trim the top crust so it overhangs evenly. Tuck the top crust under the bottom crust, sealing the two together and making a plump edge. Flute the edge with your fingers. Brush the top and edge with egg white and sprinkle with the remaining 1 teaspoon sugar. Cut 6 steam vents in the top crust.

Bake the pie on the center rack until the crust is golden brown and the fruit is bubbling, 50 to 60 minutes. Let cool on a wire rack for at least 1 1/2 hours.

EatingWell.com

Ingredients

• 1/4 c. maple syrup
• 1/4 c. brown sugar
• 1/4 c. canola oil
• 1/2 c. peanut butter
• 1 tsp. vanilla extract
• a pinch salt
• 1 c. all-purpose flour

Preparation

Mix together maple syrup, brown sugar, canola oil, peanut butter and vanilla extract. Then add the cup of flour and the salt and mix to combine.

Form teaspoon-sized balls with your hands and press down with a fork. Bake for 15-20 minutes at 350.

To make these chocolate peanut butter cookies, change the flour for 2/3 c. flour and 1/3 c. cocoa powder.

Makes 2-3 dozen.

VegWeb.com

Ingredients

• 12 oz. vanilla wafers (bashed up to a fine powder)
• 3 tbsp. cocoa
• 3/4 c. light corn syrup
• 1 c. finely chopped pecans
• 3/8 c. rum

Preparation

Mash up, make balls, dry on waxed paper, roll in powdered sugar. Undiluted frozen tangerine juice concentrate can be used instead of rum (without cocoa).

Ingredients

• 2 sticks butter, room temperature
• 1 c. packed light brown sugar
• 1/2 c. sugar
• 2 eggs, room temperature
• 2 tsp. vanilla
• 1 tbsp. molasses
• 2 c. all-purpose flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 c. rolled oats
• 1 c. coconut flakes
• 1 c. bittersweet chocolate chips
• 1 c. peanut butter chips
• 1 c. butterscotch chips
• 1 c. Heath chips
• 1 c. semisweet chocolate chips
• 1 c. macadamia nuts, chopped
• 1 c. pecans, chopped

Preparation

Preheat oven to 350 F. In a stand mixer or large mixing bowl, cream together butter, shortening, and sugars. Add eggs and vanilla and mix thoroughly. Stir in molasses. Combine the baking soda, salt, and flour. Stir into butter mixture. Add oats and coconut and stir until well blended. In a separate bowl, toss together the chips and nuts. Add chips and nuts to batter and stir until well combined. Form 1.5-ounce balls and place on a prepared cookie sheet. Bake for 15-17 minutes. Remove and let cool on a cookie sheet for 10 minutes, then a wire rack.

Holly Allen

Ingredients

• 3 good-sized fresh fall apples—Cortland or McIntosh are both great
• 1/2 Cup sugar
• 1 tsp. cinnamon
• 1/4 tsp. vanilla extract

Topping:

• 1/2 stick cold butter (4 TB.)
• 1/2 Cup flour
• 1/3 Cup sugar
• 1/2 tsp. cinnamon

Preparation

Preheat oven to 350°. Grease the bottom only of a small (4 cups or so) casserole dish. Peel and core the apples, slice and place in a bowl. Top with sugar, cinnamon and vanilla, toss to coat. Set aside while preparing topping. Make the streusel by cutting the cold butter into a bowl, adding flour, sugar and cinnamon, and rubbing it through your fingers until the streusel is a coarse, sandy/pebbly texture. Put the seasoned apples into the pan, top generously with the streusel, and bake at 350° about 30 minutes, until the streusel is golden brown and the apple is starting to bubble up through the topping.

Penzey’s Spices

Ingredients

Cake Batter:

• 2 3/4 Cups flour
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1 tsp. salt
• 3/4 Cup butter, softened
• 1 Cup sugar
• 3 Eggs
• 16 oz. sour cream
• 2 tsp. pure vanilla extract

Streusel:

• 3/4 Cup brown sugar
• 3/4 Cup chopped walnuts
• 1 tsp. cinnamon
• 2 Cups blueberries, rinsed and drained

Preparation

Preheat oven to 375°. Grease and flour a 10 inch tube pan or bundt pan. Combine flour, baking powder, baking soda, and salt in a bowl. Set aside. In a separate bowl with an electric mixer cream the butter and sugar until fluffy. Add eggs one at a time beating well after each addition. Add the flour mixture alternately with the sour cream and vanilla. Mix until blended well. Combine the streusel ingredients except for the blueberries and reserve 1/2 cup. Toss the rest of the streusel with the blueberries. Spread 1/3 of the batter in the pan, top with 1/2 of the berry mixture, another third of the batter, the rest of the berries, and finally the remaining batter. Sprinkle on the reserved 1/2 cup streusel topping. Bake 60-65 minutes or until a toothpick comes out clean. Cool 10 minutes on a wire rack. Carefully turn the pan over onto a serving plate or cake stand and remove from pan. When completely cooled (2 hours or so) sprinkle with powdered sugar.

Penzey’s Spices

Ingredients

• 3 Cups peeled, grated carrots, ends removed (about 1 lb.)
• 2 Cups all-purpose flour
• 1 tsp. cinnamon
• 1 tsp. salt
• 1 tsp. baking soda
• 1 tsp. baking powder
• 4 large eggs
• 2 Cups granulated white sugar
• 3/4 Cup applesauce
• 1/4 Cup vegetable oil
• 1 tsp. vanilla extract
• 1 Cup chopped nuts or raisins (optional)

Frosting:

• 1/3 Cup cream cheese
• 1/4 Cup butter (1/2 stick)
• 1 tsp. vanilla extract
• 2 Cups powdered sugar

Preparation

Preheat oven to 325°. Line muffin tins with paper cupcake cups. Peel carrots, chop off ends, and grate finely, which is easiest using a food processor. Sift flour, CINNAMON, salt, baking soda and baking powder together, set aside. In a large mixing bowl, beat eggs until well blended. Add sugar, oil, carrots, and PURE VANILLA EXTRACT, mix well at medium speed. Add flour mixture and nuts or raisins (if desired). Blend on low speed until just mixed, spoon into cupcake cups, about 3/4 full. Place the pans in the preheated oven, bake for 12 minutes. Switch the pans so the pan from the lower rack is now on the upper rack, and bake for 12 more minutes. Check for doneness–cupcakes should be browned and springy to the touch. Let cool completely before frosting. To prepare frosting: let cream cheese and butter come to room temperature. Blend thoroughly with PURE VANILLA EXTRACT, then beat in the powdered sugar at low speed. Add food coloring if desired; it gives the frosting a nice spreading consistency. If you don’t use food coloring, add a drizzle of milk to make the frosting spread more easily if desired.

Penzey’s Spices

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1/2 tsp vanilla extract
• 3 cups flour
• 1 tbsp baking powder
• 1 cup milk
• 5 tbsp cinnamon sugar (or 1 tbsp cinnamon mixed with 4 tbsp sugar)

Preparation

Preheat oven to 300° F. Grease a tube pan or loaf pan. Cream the butter. Add the eggs, sugar, and vanilla extract. Mix well. In a separate bowl, combine the flour and baking powder. Add half the flour to the butter mixture. Mix to combine. Add the milk to the butter mixture. Mix to combine. Add the remaining flour to the butter mixture. Mix to combine. Sprinkle 1/3 of the cinnamon sugar on the bottom of the loaf pan. Add half of the batter to the loaf pan. Sprinkle 1/3 of the cinnamon sugar on top of the batter in the loaf pan. Add the remaining batter to the loaf pan. Sprinkle the remaining cinnamon sugar on the top of the batter. Bake for 1 hour and 15 minutes.

Penzey’s Spices

Ingredients

• 1 Cup all purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 5 TB. butter
• 6 TB. cocoa powder
• 1 Cup sugar
• 1 tsp. vanilla extract
• 2 extra large eggs
• 1 Cup finely chopped nuts (optional)
• 1/2 Cup powdered sugar (for rolling cookies in)

Preparation

In a medium bowl, sift flour, baking powder and salt, set aside. In a small heavy saucepan, melt butter over low heat, add cocoa powder, blend well with a fork or a small whisk until smooth. Remove pan from heat, stir in sugar until combined (it will be dark brown at this point). Transfer to a large mixing bowl, add vanilla extract, then eggs one at a time, stirring well with a wooden spoon or hand mixer after each addition. Add flour mixture and nuts if desired (skip the nuts if baking for children, as most don’t seem to enjoy them), mix well. Cover the dough with plastic wrap, refrigerate until chilled (at least 2 hours). The dough never gets really stiff, but it won’t roll into nice balls if it’s warm. Preheat oven to 400°. Grab a handful of dough, enough for a cookie sheet, leaving the rest in the fridge. Roll each hunk of dough into a 3/4" ball, then roll in powdered sugar. It is easier to roll the dough into balls if you coat your hands with powdered sugar (kids love doing this). Place the sugar coated balls onto a greased cookie sheet, 2" apart. Bake cookies for 8 minutes at 400°, let cool a minute, then remove from pan. Store in an airtight container to maintain the soft and chewy texture of these cookies. If you’d like a crisper cookie, cook a minute longer (be careful not to burn the bottoms).

Penzey’s Spices

Ingredients

Crust:

• 1 2/3 c. all purpose flour
• 1 c. powdered sugar
• 1/2 tsp. salt
• 6 tbsp. (3/4 stick) unsalted butter, diced, room temperature
• 2 lg. egg yolks
• 1 lg. egg

Filling:

• 10 oz. bittersweet (70%) chocolate, finely chopped
• 2 c. heavy whipping cream
• 1/4 c. honey
• 1/4 c. pine nuts, toasted
• whipping cream

Preparation

Blend flour, powdered sugar, and salt in processor 5 seconds. Add butter, yolks, and egg. Blend until moist clumps form. Knead dough into ball and flatten into disk. Wrap and chill at least 30 minutes and up to 1 day.

Roll out dough on lightly floured surface to 14-inch round. Transfer to 10-inch diameter tart pan with removable bottom. Cut off all but 1/2-inch overhang. Fold overhang in, pressing to form double-thick sides that extend 1/4-inch above rim. Chill crust 30 minutes.

Preheat oven to 375F. Bake crust 5 minutes. Using back of fork, press up sides of crust if slipping. Bake until golden, pressing up sides and piercing with fork if crust bubbles, about 25 minutes longer. Cool crust completely.

Place chocolate in medium bowl. Bring cream to simmer in saucepan. Pour cream over chocolate; whisk until smooth. Whisk in honey. Pour filling into crust. Chill until set, at least 2 hours and up to 1 day.

Sprinkle tar with pine nuts. Serve with whipped cream.