These chewy granola bars are packed with dried fruit and nuts.
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This variation on apple pie lends some variety in texture and flavor. You can (and should) customize the sweetness, based on the levels of tartness of the apples and dried fruits that you choose.
Many homemade Fig Newton recipes include orange juice with the filling, but if you try a Newton, you'll find the orange flavor in with the cake. To get that same flavor, my Newton dough has a bit of orange zest and a splash of juice too.
This recipe is adapted from Essentials of Classic Italian Cooking by Marcella Hazan.
Either Kellogg's now manufactures Pop-Tarts using a reformulated recipe or the tastebuds I possessed as a child had not developed enough to distinguish between crap and yum. As a kid, I thought Pop-Tarts represented the absolute pinnacle of deliciousness. I remember each nibble bringing supreme, no, divine pleasure. My adult palate, however, finds every bite a new adventure in disappointment.
This crunchy, sweet granola is studded with toasted almonds, pumpkin seeds, and dried cranberries and peaches. Feel free to substitute any combination of nuts and fruit, or swap the maple syrup for honey. It makes an ideal holiday gift, and...
In honor of St. Joseph's Day, a feast day for the patron saint of cabinetmakers, engineers, Canada, and confectioners (which is where the sweets come in), try this recipe for St. Joseph's fig cookies. They're like a better, homemade version of Fig Newtons. The figginess is much less cloying and sticky and gets combined with a nice mix of sherry, orange, lemon, raisins, and walnuts.
"They're moist in a way you don't expect scones to be." [Photograph: Caroline Russock] As far as breakfast pastries go, I'd never really been much of a scone enthusiast. Give me a danish or muffin over a dry, crumbly coffee...