This blueberry pie is a classic — simple, straightforward goodness! INGREDIENTS: CRUST Use this recipe for double pie crust. FILLING 3/4 cup sugar 1/2 cup all-purpose flour 1/4 teaspoon salt 6 cups fresh blueberries 2 tablespoons lemon juice 2 tablespoons butter METHOD: Heat oven to 425°F. For the crust, roll half the pie dough into...Read More

It’s almost un-American to admit this – I’ve never cared for pumpkin pie. And for someone who has baked thousands of desserts, I can count on one hand the number of times I’ve baked pumpkin pies for my own family. However, it didn’t take me long to create an acceptable pumpkin dessert that would please...Read More

This pie recipe was made famous by one of our presidents — it was his favorite pie. While aboard the battleship USS Missouri, Master Chief Steward Harry Hightower served buttermilk pecan pie to Harry Truman. The President loved this pie so much that he had to ask for the recipe. It’s a classic in many...Read More

These delicious, moist cupcakes are just as delicious without the frosting. Shredded apples replace some of the oil and help keep these little cakes moist. INGREDIENTS: Cupcakes 1 1/2 cups shredded peeled apples 1/2 cup dried apples, diced 3 tablespoons packed light brown sugar, plus 3/4 cup, divided 1 teaspoon ground cinnamon, divided 1/3 cup...Read More

A simple, fall dessert —  for a stunning presentation, plate with a dollop of whipped cream or a small scoop of vanilla ice cream. These baked pears are equally good served at brunch! INGREDIENTS: 4 pears, any variety, almost ripe (peeled) 1/2 cup brown sugar 1/3 cup butter 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1...Read More

INGREDIENTS: 1/2 cup unsweetened quality cocoa powder* 3 cups half-and-half 1 cup heavy cream 8 large egg yolks 1 1/4 cups sugar 1 tablespoon pure vanilla extract METHOD: In a medium saucepan, whisk together cocoa powder and 1 cup of the half-and-half until combined. Turn the heat to medium. Whisk in the remaining half-and-half and...Read More

These old fashioned hand pies are perfect for summer picnics. Make a double batch — they will go quickly! INGREDIENTS: Filling: 8 ounces dried apricots 1 cup sugar 2 cups water 1/4 cup butter 1 tablespoon lemon juice (optional) 1/4 teaspoon nutmeg Dough 2 cups all-purpose flour 1 teaspoon salt 1/2 cup shortening 1/2 cup...Read More

A luscious lemony cake perfect for the early months of spring! No need to be a cake decorator for this cake — just lightly spread the creamy icing on top of the layers and chill. INGREDIENTS: For the Cake: 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt Juice AND zest of 1...Read More

“A chopped whole Meyer lemon adds texture and a big flavor punch to traditional lemon bars.” — Julie O’Hara INGREDIENTS: For Crust: 3/4 cups all-purpose flour 1/4 cup powdered sugar 1/4 teaspoon salt Zest of 1 Meyer lemon 6 tablespoons cold unsalted butter, cut into chunks For Filling: 1 whole Meyer lemon, cut into chunks...Read More