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Kathleen Stewart

  • Recipe

    Doughnut Muffins

    They may look like muffins, but a dunk in melted butter and a roll in cinnamon-sugar makes these luscious morsels taste more like donuts, without the hassle of deep-frying. We…

  • How-To

    Make-Ahead Muffin Batters

    Balanced ingredients and a quick chill make batters that will last a week for delicious corn, pumpkin, or chocolate muffins

  • Recipe

    Cornmeal-Cherry Muffins

    Medium-grain cornmeal gives these muffins a rustic texture. For a finer texture, use half fine cornmeal and half medium.

  • Recipe

    Pear-Cranberry Linzer Tart

    Linzer dough is traditionally made with almonds, but the walnuts here are sublime with the fruit. It’s important to mix this dough very well and chill it thoroughly; it’s more…

  • Recipe

    Brown Sugar & Sour Cream Pumpkin Pie

  • Recipe

    Apple Pie with Poached Dried Cherries

    I always use dried tart cherries rather than sweet ones. Tart cherries are made from sour cherries, which are “true” pie cherries, and they definitely give the pie a more…

  • How-To

    Make & Freeze Holiday Pies to Bake & Serve When You Want

    Bake and freeze your Thanksgiving and Christmas pies now and stress less when you cook your holiday meal

  • Recipe

    Apple Crisp

    Apple crisp and vanilla ice cream make the perfect autumn dessert. You can make individual crisps by dividing the filling and topping among six ramekins or individual gratin dishes. My favorite…

  • Recipe

    Shortcake Biscuits or Cobbler Topping

    By making your own baking mix ahead of time, homemade cobbler or shortcake is a breeze.

  • Recipe

    Blueberry Scones


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