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2. AOL

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3. Classic Challah Recipe - AOL

   homepage.aol.com/food/recipes/classic-challah

   Preheat the oven to 350 F. Place an empty cookie sheet on the bottom oven rack. In a small bowl, mix the remaining egg with 2 tablespoons of water. Brush the tops of the loaves with the egg wash, making sure to get it into the crevices. Place the pans in the oven and immediately pour about 1 cup of hot water onto the empty sheet to create steam.

4. Apple-Candied Fennel Seed Granola Recipe - AOL

   homepage.aol.com/food/recipes/apple-candied...

   Preheat the oven to 325°F. In a cold cast-iron skillet over medium heat, combine the oats with 3 tablespoons of the vegetable oil, stir to coat the oats thoroughly with oil, and toast until fragrant and dry, about 20 minutes, stirring occasionally.

5. Gluten-Free Banana Bread Waffles Recipe - AOL

   homepage.aol.com/food/recipes/gluten-free-banana...

   Stack leftover cooled waffles with a sheet of parchment paper in between each one, then place in an airtight container and freeze for up to 1 month. Recipe courtesy of Allergy-Friendly Food for Families: 120 Gluten-Free, Dairy-Free, Nut-Free, Egg-Free, and Soy-Free Recipes Everyone Will Enjoy from the editors of Kiwi Magazine/Andrews McMeel ...

6. Deep Fried Candy Bars Recipe - AOL

   firefox-startpage.aol.com/food/recipes/deep...

   Preheat oil in a large, heavy pot over medium-high heat. Line a baking sheet with parchment paper. Pierce each candy bar with a pop stick, place on the prepared baking sheet, and refrigerate 30 minutes. Whisk all batter ingredients until little to no lumps remain. One at a time, dip chilled candy bars in batter and coat well.

7. Paul's Baked Squash Dinner with a Salad of Radicchio, Walnuts ...

   firefox-startpage.aol.com/food/recipes/pauls...

   Place the squash, cavity side up, on a large rimmed baking sheet. Pour 1/4 cup of water onto the bottom of the sheet (to help the squash steam a bit). Cover the baking sheet fully with tin foil, set it on the middle oven rack, and bake for about 1 hour, until you can stick a fork in ’em.