With rich brown sugar, warm apple pie spices, and a tender crumb, this recipe is perfect for fall baking, sharing with friends, or just cozying up with a slice and a mug of cider.

1. Have on hand 4 pint jars. Rinse the jars and their lids with boiling water. Set them on a rimmed baking sheet. 2. In a ...

Fridge: Lasts up to 5 days chilled. Freezer: Slice and wrap individually, then freeze for up to 2 months. Reheat slices in a toaster oven for the perfect crisp-and-soft balance.

Add another layer of remaining bread slices, sprinkling with remaining ¼ cup raisins and 1/8 teaspoon each nutmeg and cinnamon. In a small saucepan, gently heat 1½ cups milk and ¼ cup heavy ...

Combine the piloncillo or brown sugar, canela, allspice, guavas and 7 cups water in a large pot over medium-high heat. Bring to a boil and cook until the guavas are just soft, about 20 minutes.

2. In a bowl, whisk the flour, baking powder, baking soda, salt, a generous pinch of black pepper, chives, basil, and parsley until blended. 3. In another bowl large enough to hold all the ingredients ...