Yield: 8 servings

Ingredients

1 2/3 cups biscuit / baking mix

4 1/2 tsp sugar

1/2 cup water

Filling

1 – 1 1/4 cups sugar

2 tbsp biscuit / baking mix

2 1/2 cups fresh or frozen cranberries

1/3 cup orange juice

2 tbsp butter

Instructions

1. In a bowl, combine biscuit mix, sugar and water. With lightly floured hands, press mixture onto the bottom and up the sides of an ungreased 9″ fluted tart pan with a removable bottom; set aside.
2. In a saucepan, combine sugar and biscuit mix. Add the cranberries, orange juice and butter. Cook and stir until mixture comes to a boil. Cook 1-2 mins longer or until thickened and bubbly. Pour over crust. Bake at 375°F for 30-35 mins or until crust is golden and filling is bubbly. Cool on a wire rack.

Makes 24 cupcakes

Ingredients:

12 oz. Nestlé Toll House Semi-Sweet Chocolate Baking Bar

1 1/4 cups (2 1/2 sticks) butter, sliced

2 cups granulated sugar

6 large eggs

1 1/2 cups all-purpose flour

1 cup chopped walnuts

Instructions:

1. Preheat oven to 325°F. Line two 12-cup muffin pans with paper liners. Melt chocolate and butter in double boiler, stirring occasionally. Beat sugar and eggs in large mixer bowl on high for about 3 mins or until mixture falls from beaters in ribbons. With mixer at medium speed, add melted chocolate mixture to egg mixture. Gradually add flour. Stir in nuts. Scoop 1/3 cup batter into each cupcake liner, filling 3/4 full. Bake 25-30 mins or until toothpick inserted in centers comes out with loose crumbs attached. Cool in pans for 5 minutes; remove to wire racks to cool completely.

Makes about 8, 1/2 cup servings

Ingredients:

4-5 medium baking apples (about 1 1/4 lbs), peeled, cored and sliced into 1/4-in. slices

1 tbsp lemon juice

2 tbsp granulated sugar

1 tbsp all-purpose flour

1 tsp ground cinnamon

1 pkg. (16.5 oz.) Nestlé Toll House Refrigerated Oatmeal Raisin Cookie Bar Dough

Instructions:

1. Preheat oven to 325°F. Grease an 8″ square baking pan with nonstick cooking spray. Combine apple slices, lemon juice, sugar, flour and cinnamon in large bowl. Pour mixture into prepared baking pan. Crumble bar of dough on top of the apples. Bake 40-45 mins or until apples are tender and crumble topping is crisp. Serve warm or at room temperature.

Yield: 6-8 servings

Ingredients:

2 cups fresh or frozen cranberries, chopped

1 3/4 cups sliced peeled tart apple

1/2 cup slivered almonds, toasted

1 tbsp grated orange peel

1 3/4 cups sugar

1/4 cup all-purpose flour

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/8 tsp salt

Pastry for double-crust pie (9″)

2 tsp butter, melted

Instructions:

1. In a large bowl, combine cranberries, apple, almonds and orange peel. In another bowl, combine sugar, flour, cinnamon, nutmeg and salt; add to fruit mixture and toss gently.
2. Line a 9″ pie plate with the bottom crust; add filling. Drizzle with butter. Roll out remaining pastry to fit top of pie. Place over filling; cut slits in top crust. Seal and flute edges. Bake at 400°F for 45 mins or until golden brown. Cool before serving.

Yield: 6-8 servings

Ingredients:

1 1/4 cup all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 tbsp sugar

1/2 cup cold butter

1 egg, beaten

2 tbsp milk

6 medium tart apples, peeled and cut into 1/4″ slices

Topping:

1/3-1/2 cup sugar

4 1/2 tsp all-purpose flour

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

2 tbsp cold butter

Instructions:

1. In a medium bowl, combine the flour, baking powder, salt and sugar. Cut in the butter until mixture resembles fine crumbs. Combine egg and milk; gradually add to flour mixture, tossing with a fork until dough becomes a ball.
2. With lightly floured hands, press dough onto the bottom and up the sides of a 12″ fluted tart pan with removable bottom. Arrange apple slices in a circular pattern over dough, starting at the outer edge and overlapping slices.
3. For topping, combine the sugar, flour and spices in a small bowl. Cut in butter until crumbly. Sprinkle over apples. Bake tart at 350°F for 50-60 mins or until the apples are tender. Serve tart warm or cold.