Martha's celebrated apple pie is made using a no-fail pate brisee as the base. For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin.
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Light and versatile puffs can be prepared with a variety of fillings -- this recipe uses creme patissiere, the classic filling for cream puffs and eclairs.
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A longtime favorite recipe that achieves crackly-crunchy-chewy brownie perfection.
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These irresistible strawberry cupcakes, topped off with strawberry meringue buttercream, are made with fresh strawberries in a basic yellow cake batter.
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A spot of elderflower syrup makes this already heavenly angel food cake extra sweet.
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The airy meringue in this "floating island" is finished off with a silky creme anglaise and sticky-sweet caramel.
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Be prepared to be wowed by the beautiful golden-brown decorative top and the intoxicating almond aroma when you take your pithiviers out of the oven.
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Mini chocolate and caramel tarts get an extra dimension of flavor with a sprinkle of fleur de sel.
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This recipe for Martha's favorite blueberry muffins includes options for both crunchy sugar and crumb toppings.
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Once chilled, this cake can be covered with plastic wrap and refrigerated for up to three days. In fact, it actually tastes best after being chilled overnight.
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This dark-chocolate cake covered in creamy milk-chocolate buttercream is perfect for any occasion.
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A Bundt pan and some brown sugar help transform tender yeast dough into a sweet, pull-apart pastry treat.
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These adorable little devils are topped with a white cloud of frosting encased in chocolate.
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Create a batch of delicious sugar-bun treats by adding cinnamon and sugar to a simple yeast dough recipe.
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A charming cupcake variation of classic cheesecake, one of Martha's most requested recipes.
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"Martha Bakes" Recipes
Never really a fan of Martha Stewart until now. Watched Martha Stewart Bakes for the first time. I think she is extremely personable, at times funny but most importantly an EXCELLENT TEACHER!!!! After watching the episode 3 times, I finally had the courage to make it myself and except for a bit of slightly dark brown, crispy crust edges it was delicious. Family and friends could not believe I made it and there were no left overs so no coffee and pie for breakfast.
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