Serves 8 to 10

Keep a close eye on the butter as it melts in the oven so that it doesn’t scorch. Place the hot baking dish with butter on a wire rack after removing it from the oven. Avoid untreated aluminum pans here. If using frozen blueberries, thaw them first.

Serves 8

Use your favorite pie dough or our Single-Crust Pie Dough recipe. Keep an eye on the peaches at the end of their baking time to ensure that they don’t scorch.

Serves 12 to 16

Even though the cake may not look done, pull it from the oven when an instant-read thermometer registers 140 degrees. (Make sure not to let tip of thermometer hit the bottom of the pan.) It will continue to firm up as it cools. If you use a 9-inch springform pan instead of the preferred 8-inch, reduce the baking time to 18 to 20 minutes.

(See also: community.kingarthurflour.com)

Serves 12

If your food processor bowl holds less than 11 cups, puree half the pudding with the roasted bananas and lemon juice in step 3, transfer it to a large bowl, and whisk in the rest of the pudding.

Link: http://allrecipes.com/recipe/iced-pumpkin-cookies/

Optional: Spiced Glaze in place of orange-colored glaze:
1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

Serve with Sugar or Brown Sugar and Butter.

A favorite with almost everyone.

Note in margin – don’t forget to add the butter to the apples!

Mom has used canned apples in the past.

Jenn’s note: usually make two pies, so double the recipe.