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magazine fasteasyfresh 2008 01 baked apple raisin and brown sugar dumplings
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If the apples aren’t cold when you wrap them, the dough won’t adhere, so make sure to put them in the fridge before you start on the dough for this apple dumplings recipe. For added texture and more fall flavors, stuff 1 Tbsp. cranberries, raisins, or pecans into the space where the apple cores used to be.
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Baked apple with granola and sour cream—serving as two recipes in one, it effortlessly transitions between a delightful breakfast and a satisfying dessert.
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This unadorned tart has a mix of textures and a deeply browned, crisp crust.
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These little parcels have a juicy pork and kimchi filling, crispy bottoms, and the words “weekend cooking project” written all over them.
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If the words crispy dumpling skirt don't send you running to your stove, we don't know what will. Instead of steaming these dumplings in water, we simmer them in a vinegary cornstarch and flour slurry that creates a lacy, crunchy golden crust as the water evaporates and the dumplings brown. The vinegar adds tang, but also creates the lightest and crispiest skirt, a pro move we borrowed from Dumpling Galaxy in Flushing, Queens.
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Meet Chris Morocco’s ideal brownie: fudgy, rich, and plenty chocolaty.
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This apple turnover recipe calls for almond paste, which some brands sell in a tube; other brands will be in a can in the baking aisle.
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Chilling the filled pie before baking helps it keep its shape; preroasting the apples packs in more flavor.
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If you're the type who prefers fruit desserts that go heavy on the fruit, this flaky, crunchy, juicy apple tart's for you.
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These are super chocolaty, dense brownies, just begging for a scoop of ice cream on top.
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The short bake time in this recipe isn’t a typo—these cookies should be moist and fudgy in the center, almost like a brownie.
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For a smaller batch and an easier time mixing the cereal, divide the recipe in half (but use an 8x8" pan).
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Don’t peel the peaches; simply rub off the fuzz with a damp paper towel.
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For the neatest, cleanest edges, freeze the brownies for 15 minutes so they’re nice and firm before cutting, and dip your knife in hot water between each slice.
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A hearty thanks to Pamela Lau, the talented home cook (and mom of our former staff photographer, Alex Lau!) who generously shared her proportions for the dough, soup, and filling to help us create this recipe.
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This recipe comes from the November 1993 issue and is part of our Thanksgiving Hall of Fame series. Check out that vintage photo!
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Pounding your own curry paste is great, says Sara Dickerman, but so is opening a can and a jar and having a veggie-packed dinner in minutes
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