The Best Baking Tips We've Ever Published

It's time to polish that Best Baker on the Block trophy, because these no-fail tips will take your baking to the next level.

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Bloody Mary Recipes

Whip up an amazing Bloody Mary recipe from our wide selection of beverages featuring variations made with vodka, tequila, and even beer. Plus, we throw in ideas for unique drink garnishes, along with our best tips for hosting a cocktail party. Cheers!

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All-Time Favorite Christmas Cookies

It's simple: These very merry Christmas cookie recipes are favorites that you'll want to save, hand down, and make again and again. We've got all the classics, including sugar cookie recipes, Christmas spritz cookies, and spiced gingerbread recipes. Try one of our cookie recipes to share this Christmas!

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60-Minute (and Under) Dinner Rolls

One of the most time-consuming parts of any holiday meal: making the dinner rolls. With the time it takes to prepare the dough, wait for it to rise, and bake, traditional dinner roll recipes can be an all-day affair! Making dinner rolls doesn't have to take all day, though. Whether you make them from scratch or start with a little extra help, you can make delicious dinner rolls in just one hour. So, make preparing your holiday dinner a little easier with these eight quick dinner roll recipes that are all ready in 60 minutes or less!

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Snowman Jars You Can Make in Bulk for Christmas Gifting

Add a frosty flare to your mason jars with this holiday craft that you can make for anyone on your gift list.

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How to Make Fresh Raspberry Bars

Scott Peacock, American cooking guru and Better Homes and Gardens contributing editor, shows you how to get extra flavor with minimal effort when you bake these go-anywhere fresh-fruit dessert.


    Everything in this slideshow

    • American Classics: Fresh Raspberry Bars

      These creamy, crumbly dessert bars by Scott Peacock are filled with berry jam and fresh berries. See the following slides for step-by-step instructions for getting them right.

    • Make the Shortbread Base

      Add brown sugar and salt to blended butter (see recipe for instructions on blending butter). Beat on low speed until the flour mixture is incorporated, 30 seconds to 1 minute. "You're not trying to cream it, you're just mixing it in," Scott says. With mixer off, add the 2 cups of flour. Beat on low speed until flour is incorporated. Increase speed to medium, mix until ingredients form an even, cohesive dough. "People tend to undermix shortbread, which makes it too crumbly," Scott says. "It's tough to overmix because of the amount of butter we use."

    • Press Dough into Pan

      Break dough into small chunks and distribute in foil-lined pan; with your fingers press dough into an even layer. Bake 20 minutes or until dough has begun to puff and is just set. Cool on a wire rack 5 minutes.

    • Prepare Sides of Pan

      Lightly brush exposed sides of foil with softened butter to keep filling from sticking.

    • Top Shortbread with Jam

      Spread raspberry jam or preserves evenly over crust.

    • Top with Fresh Berries

      Sprinkle the jam-covered shortbread evenly with raspberries.

    • Shred Lemon Peel

      With a lemon zester, remove peel from lemon, making sure to avoid the bitter white pith. "For the most flavor, you want to do this right before baking," Scott says.

    • Make Custard

      In a large bowl teat cream cheese and goat cheese with an electric mixer on medium to high speed for 30 seconds. Mix in granulated sugar and 1 tablespoon flour until blended. With mixer running, add egg, egg yolk, lemon zest, lemon juice, and vanilla. Beat until smooth. "The custard filling is a blend of cream cheese and goat cheese, so the bars have a little bit of savory edge to them," says Scott.

    • Add Custard Layer

      Pour the custard batter evenly over the raspberries. Tilt the pan back and forth to distribute the batter evenly. Bake at 350 degrees F for 25 to 30 minutes or until barely set. Transfer to wire rack until completely cool, about 1 hour; cover and transfer to refrigerator. Chill 2 hours. Top will crack slightly as it cools.

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      Remove from Pan

      Use foil to lift the bars from pan. With a knife or metal spatula, support the sides of the bars while you gently peel the foil downward and away from the sides of the bars.

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      Cut Bars

      Cut into long bars, peel foil from bottom, and transfer to cutting board using side of a long knife or spatula. "Cutting first on the foil results in cleaner edges," Scott says.

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      Add the Finishing Touches

      Sprinkle the bars very lightly with powdered sugar. "It's much more interesting with just the rumor of sugar on top," Scott says.

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      Next Slideshow How to Make a Pastry Chef's Signature Recipe

      How to Make a Pastry Chef's Signature Recipe

      Alan Carter, pastry chef at Mission Beach Cafe in San Francisco, demonstrates the never-fail method for making the perfect pie, from rolling out a pie crust to his favorite pastry recipe.
      Begin Slideshow »



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