Baking season is beginning, making this a perfect time to refresh the recipe file with some new additions. These five treats include irresistible versions of scones, hand pies, crisps and more.
Leigh Ann Bozung submitted this recipe in an annual canned pear contest for K-12 operators. The individual pies are convenient for kids to grab and go for dessert or snacking, and offer a not-too-sweet alternative to sugary baked goods.
Fr. Dominic Garramone is an avid baker and the author of six cookbooks. These savory scones are an ideal accompaniment to a bowl of soup or stew, but also make for a different kind of breakfast treat or snack.
Chef Kathy Casey tweaks a traditional apple crisp by sweetening both the topping and filling with honey. Puffed rice cereal adds another textural element to the crumbly topping, while subbing garam masala for ground cinnamon in the filling provides an exotic flavor twist.
Pumpkin is a favorite in pies and muffins, but the team at Indiana Regional Medical Center, managed by Cura Hospitality, tried something a little different with the seasonal ingredient.
The buttery yeast-raised loaf cake known as babka is often swirled with chocolate or cinnamon. Chef Monica Glass uses raspberry jam instead for color and flavor contrast; hers is made in house but a good quality commercial jam can be substituted.
