KC-area cook wins Pillsbury Bake-Off hosted by Donna Kelce. Here’s the winning recipe
An Independence woman has won the $50,000 grand prize in the Pillsbury Bake-Off Contest, hosted this year by a home baker ...
Woman's World on MSN5d
Pillsbury’s Hot Cocoa Rolls Are Back—A Must-Try Treat for the Holidays!
During the holiday season, fewer things are better than settling in at home with family, curling up with a classic movie on ...
The Frozen Pie Crusts That Pastry Chefs Swear By
With that PSA out of the way, the clear winner and most frequently named brand was from Bronx-based Dufour Pastry Kitchens, ...
M&M’s Just Launched a New Holiday Flavor That’ll Have You Feeling All Nostalgic
During the holiday season — that time-warp-like period between Halloween and New Year’s Eve — I always look forward to the ...
Tammilee Tips on MSN2d
40+ Delicious Easy Cake Mix Recipes
Cake mix recipes are one of my favorite recipes to create! Boxed cake mix used intentionally can be a canvas for scrumpt ...
American Association of Individual Investors6d
Which Is a Better Investment, General Mills, Inc. or Kellogg Company Stock?
Sifting through countless of stocks in the Food Products industry can be tedious, and sometimes two stocks are just too similar to judge which is the better investment. If you’re on the fence about ...
AOL6d
We Asked Southern Living Test Kitchen Pros Their Favorite Prepared Pie Crust—And They All Said The Same Thing
They all said the same thing. We asked multiple recipe tester/developers their go-to prepared pie crust, and their answer was unanimous: Pillsbury. Why? Because it's consistent. “You can find it ...
The Mercury3d
Pie is a comforting classic
Crimp dough evenly around edge of plate. Wrap dough-lined plate loosely in plastic wrap and refrigerate until firm, about 30 minutes. Adjust oven rack to middle position and heat oven to 350 degrees.
Iowa City Press-Citizen4d
Food Column: The beauty of Thanksgiving pies
The butter should be right out of the refrigerator. So should your water. I’ve even known bakers who freeze their flour. Why? The key to a flaky crust is having chunks of butter still intact in ...