Ans Recipe Finder

2 sheets frozen puff pastry, thawed (about 17 ounces total) (such as Pepperidge Farm) 1 3/4 cups whole milk 2 tablespoons unsalted butter, plus more for greasing 1 cinnamon stick 1 3-inch strip of lemon peel 1 cup granulated sugar 2 1/2 tablespoons cornstarch 2 tablespoons all-purpose flour 4 large egg yolks Preheat oven to 500°F. Lightly grease a 12-cup muffin pan with butter. Stack both sheets of pastry on top of each other, then roll into a tight log from one end. Cut the

Pecan pie filling: Brown sugar - ½ cup Heavy whipping cream - 2 tbsp. Egg - 1 Vanilla extract - 1/2 tsp Maple syrup - 1 tbsp. Salt Pecan - 2/3 cup, chopped Cookie dough: Butter - ½ cup Sugar - ⅓ cup Brown sugar - ¼ cup Egg yolk - 1 Vanilla extract - 1/2 tsp Milk - 1 tbsp. AP Flour - 1 ⅓ cup Baking soda - ¼ tsp Baking powder - ¼ tsp Salt For topping: Pecan - ¼ cup Dark chocolate - 4 oz Make the pecan pie filling. Combine all ingredients except for pecans in a small 1-quart

Unsalted butter AP Flour - 1 1/2 cup Baking soda - 1 tsp Cinnamon powder - 1/2 tsp Salt Egg - 2 Oil - 1/2 cup Sugar - 3/4 cup Banana - 2 Confectioners' sugar, for dusting Preheat oven to 350°F. Butter and flour a 8 1/2-by-4 1/2-inch metal loaf pan. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. In another bowl, whisk eggs with oil (or butter), sugar and mashed bananas. Stir banana mixture into dry ingredients. Scrape batter into prepared pan and bake

Almond - 1 ½ cups, sliced Almond paste - 8 oz Sugar - ⅓ cup Egg - 1 Butter - 3 tbsp. Vanilla extract - 2 tsp Salt Croissant - 8 Powdered sugar Preheat oven to 350°F. Spread 1 cup of the sliced almonds in an even layer on a small rimmed baking sheet. Bake in preheated oven until golden brown, 8 to 10 minutes, stirring halfway through cook time. Let cool to room temperature, about 15 minutes. Pulse cooled toasted almonds in a food processor until finely ground, about 12 pulses.

Dough AP flour - 1 2/3 cup Sugar - 1/3 cup, powdered Salt Butter - 1/2 cup Egg yolk - 1 Cold water - 1 tbsp. Filling Almond flour - 1 1/4 cup Sugar - 1/2 cup AP flour - 1/3 cup Salt Butter - 1/2 cup Almond extract - 1/2 tsp Egg - 1 Raspberry jam - 1/3 cup Sliced blanched almonds (optional) Powdered sugar Combine flour, powdered sugar, and salt in a food processor bowl, and pulse twice to mix. Add butter, and pulse until the butter forms pea-sized and smaller pieces. In a smal

Butter - 2 sticks, softened Sugar - ½ cup Egg yolk - 1, large Vanilla - 1/2 tsp Almond extract - 1/2 tsp AP Flour - 1 3/4 cup In a large bowl, beat the butter until creamy. Add the sugar and beat until light and fluffy. Add the egg yolk and vanilla and almond extracts and beat until blended. Stir in the flour, 1/4 cup at a time, until incorporated. Preheat the oven to 375°F. Press the dough through a cookie press into 2-inch-long S shapes or into flowers onto ungreased baking

Butter - 12 tbsp. Cooking spray AP flour - 2 1/4 cup Salt Baking soda - 3/4 tsp Baking powder - 1/4 tsp Oil - 2 tbsp. Brown Sugar - 1 1/2 cup Sugar - 1/2 cup Egg - 2 Vanilla - 2 tsp Butterscotch chips - 3/4 cup Pretzel - 1/3 cup White chocolate chips - 1/3 cup Adjust oven rack to middle position and preheat oven to 350°F . In a medium saucepan, heat butter over medium heat, swirling pan occasionally, until butter smells nutty and milk solids start to turn golden brown, about