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Ingredients 1 cup Gold Medal™ white whole wheat flour 2 tablespoons flaxseed, ground 3/4 cup old-fashioned oats 1 1/2 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons olive oil 1/4 cup low-fat vanilla or plain yogurt 3/4 cup packed brown sugar 1 teaspoon vanilla 1 egg 1 1/2 cups finely grated unpeeled zucchini Preparation Heat oven to 350° F. Place paper baking cup in each of 12 regular-size muffin cups; spray paper baking cups with cooking spray....

Ingredients 1 bag (30 oz) frozen shredded hash brown potatoes, thawed 1 can (10 3/4 oz) condensed cream of potato soup 1 container (8 oz) sour cream (about 1 cup) 1 1/2 cups shredded Cheddar cheese (6 oz) 2 teaspoons dried minced onion 1/2 teaspoon salt 1/8 teaspoon pepper 10 slices Canadian bacon (about 6 oz) 10 eggs Ketchup Preparation Heat oven to 350°F. In large bowl, mix potatoes, soup, sour cream, cheese, onion, salt and pepper....

Ingredients 2 medium eggplants (about 1 pound each), halved lengthwise 1 tablespoon plus 1 teaspoon red-wine vinegar 2 teaspoons sugar Coarse salt and freshly ground pepper 1 cup fresh flat-leaf parsley, chopped 2/3 cup chopped homemade or store-bought roasted red peppers 1/4 cup drained brine-packed capers, rinsed 48 whole-wheat flatbreads Preparation Preheat oven to 350 degrees. Place eggplants, cut sides down, on a parchment-lined baking sheet. Roast until soft, about 1 hour....

Ingredients 1 pound large sweet carrots, peeled 3 tablespoons golden raisins 2/3 cup mint leaves, cut into chiffonade or 1/4-inch julienne 2 teaspoons freshly squeezed lemon juice 1 tablespoon extra-virgin olive oil Salt and freshly ground black pepper Preparation Grate carrots through the large holes of a box grater or with a food processor using the grater blade. In a medium bowl, combine grated carrots with golden raisins, mint, lemon juice, and olive oil....

Ingredients 1/4 cup butter or margarine 1 bag (10 1/2 oz) miniature marshmallows (5 1/2 cups) 3 cups Cheerios™ cereal 3 cups Trix™ cereal 1 cup salted peanuts Betty Crocker™ Cupcake Icing (any colors) Betty Crocker™ Decorating Decors (any shape) Preparation Spray 22 regular-size muffin cups with cooking spray. In large microwavable bowl, microwave butter uncovered on High about 45 seconds or until melted. Add marshmallows; toss until coated. Microwave uncovered on High about 1 minute 30 seconds, stirring after 45 seconds, until mixture can be stirred smooth....

Ingredients 2 tablespoons raw granulated sugar 2 1/4 teaspoons (1 packet) active dry yeast 1 cup warm water (about 110 to 115°F) 2 1/2 cups Immaculate Baking Co.™ Organic All-Purpose Flour, plus more as needed 1 teaspoon salt 1 tablespoon olive oil 1/2 cup (1 stick) unsalted butter, softened 3 tablespoons chopped fresh parsley 2 teaspoons minced garlic Pinch salt 1 cup finely shredded Cheddar Jack cheese, divided 1/4 cup grated Parmesan cheese, divided...

Ingredients 1/2 recipe Test Kitchen's Favorite Pate Brisee Unbleached all-purpose flour, for dusting 1 1/2 cups sugar 1 stick unsalted butter, melted and slightly cooled 3 large eggs 1 teaspoon pure vanilla extract 1 teaspoon apple-cider vinegar 1/2 teaspoon kosher salt Lightly sweetened whipped cream, for serving Preparation On a lightly floured surface, roll out dough into a 12-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Using kitchen shears, trim to a 1-inch overhang; fold under....

Ingredients 1/4 cup butter or margarine 1/2 cup sugar 1/4 cup light corn syrup 1/3 cup Gold Medal™ all-purpose flour 1/2 cup finely chopped almonds 1 teaspoon vanilla 1/2 cup semisweet chocolate chips Preparation Heat oven to 375°F (350°F for dark or nonstick pan). Line cookie sheet with cooking parchment paper. In 2-quart saucepan, melt butter over medium heat. Stir in sugar and corn syrup. Heat to boiling over medium-low heat, stirring constantly, until sugar is dissolved....

Ingredients 1/2 cup creamy peanut butter 1/4 cup butter or margarine, softened 1/4 cup chopped peanuts 1/2 teaspoon vanilla 2 cups powdered sugar 1 bag (12 oz) semisweet chocolate chips (2 cups) 4 teaspoons shortening 1/2 cup powdered sugar 2 tablespoons creamy peanut butter About 1 tablespoon milk Preparation Line 8- or 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; grease foil with butter....

Ingredients 1 cup butter or margarine, softened 2 cups sugar 2 eggs 2 teaspoons vanilla 4 cups Gold Medal™ all-purpose flour 1 cup chopped pecans, toasted* Preparation In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add sugar, beating well. Add eggs and vanilla, beating until blended. Gradually add flour, beating on low speed just until blended. Stir in baking chips and pecans. Divide dough into 3 (2-cup) portions; roll each portion into 12-inch log....

Ingredients 1 10-ounce box thawed frozen corn 1 cup quartered grape tomatoes 2 teaspoons vegetable oil 2 teaspoons red-wine vinegar Salt and pepper Preparation Combine corn, grape tomatoes, vegetable oil, and red-wine vinegar. Season with salt and pepper. Related Video

Ingredients 4 tablespoons unsalted butter 2 onions, finely chopped 4 garlic cloves, minced 4 stalks celery, finely chopped Buttermilk Cornbread for Cornbread Dressing 1/2 cup finely chopped fresh flat-leaf parsley 2 tablespoons finely chopped fresh thyme leaves 2 tablespoons finely chopped fresh oregano 4 large eggs 2 cups homemade or low-sodium canned chicken stock 1 1/2 teaspoons coarse salt 1/2 teaspoon freshly ground pepper Preparation Preheat oven to 375 degrees. Melt butter in a large saute pan....

Ingredients 3 tablespoons olive oil 1 shallot, finely chopped (about 1/4 cup) 1 garlic clove, minced 2 1/4 cups shelled fresh or thawed frozen peas 1/4 cup plus 2 tablespoons dry white wine Coarse salt and freshly ground pepper 40 wonton wrappers (3 1/2 inches each) 1 large egg, lightly beaten 1/4 cup (1/2 stick) unsalted butter 4 fresh mint leaves, thinly sliced Preparation Heat oil in a medium skillet over medium heat....

Ingredients 1/2 cup powdered sugar 1 package (3 oz) cream cheese, softened 1/3 cup butter, softened 3 tablespoons shortening 1 teaspoon vanilla 1 egg yolk 1 1/2 cups Bisquick™ Gluten Free mix Additional powdered sugar for work surface 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting, if desired Preparation Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray. In large bowl, stir 1/2 cup powdered sugar, cream cheese, butter, shortening, vanilla and egg yolk with spoon until well blended....

Ingredients 8 lemons, plus more as needed Juice of 4 lemons, plus more as needed Coarse salt 1/2 cup extra-virgin olive oil Preparation Leaving one end intact, cut lemons lengthwise into quarters. Using your fingers, stuff about 2 tablespoons salt inside each lemon, close them, and transfer to an 8-cup, sterilized, wide-mouth jar. Measure juice in a liquid measuring cup, add to jar along with half that amount of water, making sure liquid almost covers lemons....

Ingredients 1 batch Citrus Dough, Spice Dough, or 1/2 batch Chocolate Dough plus 1/2 batch Spice Dough 2/3 cup apricot or raspberry jam 1 cup mixed ground pecans and semisweet chocolate, 1 cup ground pistachios, or 3/4 cup ground blanched almonds Preparation Shape dough into 2 disks. Wrap in plastic wrap, and refrigerate until firm, about 1 hour. Roll out each disk to a 1/8-inch thickness on a floured piece of parchment....

Ingredients 1 tablespoon olive oil 1 medium onion, chopped 2 cloves garlic, minced Coarse salt and ground pepper 2 tablespoons tomato paste 1 pound (about 2 bunches) collard greens, stalks removed, leaves coarsely chopped 1/2 teaspoon dried thyme 1/4 teaspoon red-pepper flakes 2 cans (19 ounces each) white beans, rinsed and drained 1 can (14 1/2 ounces) diced tomatoes, in juice Grated Parmesan, for serving (optional) Preparation In a large saucepan, heat oil over medium....

Ingredients 1/4 cup walnuts 3 tablespoons flaxseeds 4 cups (3 ounces) packed flat-leaf parsley leaves 2 cloves garlic 1/3 cup grated Parmesan, plus more for serving 3/4 teaspoon coarse salt, plus more for pasta water 1/4 teaspoon ground pepper 1 pound linguine Grated Parmesan cheese (optional) Preparation Preheat the oven to 375 degrees. Toast walnuts until they are crisp and fragrant, about 7 minutes. In a food processor combine walnuts and flaxseeds and whirl until the seeds are crushed and somewhat ground, about 1 minute....

Ingredients 1/2 to 3/4 cup water 6 ripe peaches (about 2 1/2 pounds), peeled, halved, pitted, and cut into chunks 1/2 medium cucumber, peeled, seeded, and cut into chunks 1 small garlic clove, minced 1 tablespoon champagne vinegar, plus more to taste 2 tablespoons extra-virgin olive oil, plus more for drizzling Coarse salt and freshly ground pepper 2 tablespoons coarsely chopped fresh flat-leaf parsley or cilantro Garnish: finely chopped red bell pepper and Hass avocado...

Ingredients 2 eggs 1 cup milk 2 tablespoons vegetable oil 2 cups Gold Medal™ all-purpose flour 1/4 cup sugar 3 teaspoons baking powder 1 teaspoon salt 1/3 cup peanut butter 12 teaspoons (1/4 cup) jelly or jam Preparation Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or place paper baking cup in each. In large bowl, beat eggs lightly with fork. Stir in milk and oil....