Pear & Cranberry Crostata
Makes: 8 servings
Prep: 20 minutes
Refrigerate: 30 minutes
Microwave: 30 seconds
Bake: 45 minutes at 400 degrees F.
Test Kitchen Tip: If dough gets too soft to work with, refrigerate on baking sheet before adding filling.
Pumpkin Mousse-Filled Cupcakes
Makes: 16 cupcakes
Prep: 20 minutes
Bake: 20 minutes at 375 degrees F.
Microwave: 45 seconds
Test Kitchen Tip: To pipe in mousse, fill bag half full; twist to close. Secure with a storage bag tie.
Carrot Cake
Makes: 18 servings
Prep: 25 minutes
Bake: 40 minutes at 350 degrees F.
Refrigerate: 1 hour
Test Kitchen Tip: This cake will be easier to slice when frosting is completely set. With a serrated knife, use a sawing motion for a clean edge. Wipe knife clean after each cut.
Strawberry Linzer Cookie Tart
Makes: 16 servings
Prep: 15 minutes
Freeze: 25 minutes
Bake: 12 minutes at 400 degrees F., then 40 minutes at 350 degrees F.
Test Kitchen Tip: You must use a nonstick tart pan and remove ring as soon as tart is cool to the touch.
Pumpkin Swirl Cheesecake
Makes: 16 servings
Prep: 25 minutes
Microwave: 1 minute
Bake: 1 hour, 20 minutes at 350 degrees F.
Refrigerate: overnight
Test Kitchen Tip: Check for doneness by gently shaking pan; center of cheesecake should jiggle slightly.
Mixed Fruit Strudel
Makes: 8 servings
Prep: 20 minutes
Microwave: 30 seconds
Let Stand: 10 minutes
Bake: 40 minutes at 375 degrees F.
Test Kitchen Tip: Keep strudel from splitting by rolling it as you would a burrito and baking seam-side down.
Apple Sour Cream Pie
Makes: 10 servings
Prep: 25 minutes
Cook: 15 minutes
Bake: 1 hour at 375 degrees F.
Test Kitchen Tip: Make sure filling is at room temperature and crust well chilled or bottom crust will be soggy.
Originally published in the November 1, 2011 issue of Family Circle magazine.
