Keep those little turkeys busy on the big day.
That whole getting dinner on the table routine? Help is finally here.
As a member, you can save and sort your favorite recipes -- for FREE!Join Food.com
Add a festive start to the evening with one of these spicy-sweet sips.
Having a hectic week? Prep dinner early and be rewarded when you walk in the door.
As a member, you can save and organize your favorite recipes and more.Join Food.com
Our one-stop shop has every recipe, tip and how-to you need.
Believe it or not, it's time to get merry. Our best recipes, tips and ideas are here to help.
ALSO NEW: Food.com: The App is Here
As a member, you can save your favorite recipes, plan menus and more.Join Food.com
Make sure happy hour is extra happy with these aha tricks.
Up your baking game with these five smart ideas.
Take your love of bacon to new levels with these aha tips.
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Showing 1-4 of 4
on October 03, 2002
I love bear claws and enjoyed this recipe. The only issue I had was with the nuts and raisins. I bluntly chopped these filling ingredients and when I sliced the filled dough and then slit the claws a lot of the filling toppled out. I have since tried this recipe again having pulsed the nuts and raisins in the food processor into a coarsely ground paste (it only took a couple of pulses). The paste spread easily and adhered to the dough when sliced, yielding a batch of bear claws with all of the filling inside instead of some on the baking sheet. The taste is exactly the same(yummy), of course, just more filling in each claw! This pastry is a great breakfast treat, but is equally nice with a cup of afternoon tea. Thanks!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on September 07, 2003
I put the 1 tablespoon butter, the sugar, cinnamon, nuts and raisin (or dried sweet cherries) in the food processor and mixed them altogether. The first batch I used all 4 T. of the butter, which was too much and the filling oozed out when baking. Backed off the amount of butter, since there is so much in the dough, you probably won't miss it. I didn't brush to tops with butter and they browned beautifully anyway. It did more folding on the dough recipe than it called for but my butter was firmer and was not distributing itself very well. I'll make more dough on some snowy day when I don't have anything better to do. Great recipe.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 19, 2008
I am horrible, I made this for Christmas morning '07 and am just now reviewing it! It was delicious and easy to make. We liked it much better than the store bought ones and I will definitely be making it again. We made it exactly as described and it came out perfect! Thanks Tish!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 24, 2006
Serving Size: 1 (74 g)
Servings Per Recipe: 6