After years of trying at least a half dozen new recipes a month, my skill at weeding out poorly written or otherwise ill-advised recipes is well honed. But every once in a while, my hesitations are ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 6 servings. 1 1/4 cups granulated sugar, plus >more for sprinkling> 1 tablespoon cornstarch> 1/8 teaspoon ground cinnamon> ...

Sure, you’ve never had raw apricots before. But odds are you’ve had dried ones in trail mix or granola before. Here, they add a bit of sweetness to the bars, alongside tart dried cherries. Why should ...

Yield: Makes 8 servings, Active time: 40 minutes, Total time: 2 1/4 hours Pastry doughBlend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in ...

Butter Love Bakeshop owner Esa Yonn-Brown likes using a sweet cherry - Bing cherries fit the bill - to offset the tartness of the apricots. Serve the pie warm or at room temperature with ice cream or ...

Preheat oven to 425 degrees. Place one pre-prepared pie crust into deep 9 inch pie pan. Set aside. In a large bowl, combine apricots, blueberries, and lemon juice. In a small bowl, combine cornstarch, ...

For Crust: Preheat oven to 400 degrees F (205 degrees C). Bake one Pillsbury Pet-Ritz 9-inch deep dish frozen pie crust slightly. Cool. Surprise Filling: Mix together surprise filling ingredients ...

This recipe is from Los Angeles Times test kitchen director Donna Deane. The recipe for the crust is from "Local Flavors: Cooking and Eating From America's Farmers Markets" by Deborah Madison. You can ...

Rebecca Cassidy Delity requested the recipe for apricot pie from Candlewick's Sweet Shoppe in Pasadena. Several readers responded, including Sam J. Weido, who sent this recipe. It's very different ...