Carrie's Date Bars

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 3 cups chopped dates
• 1/4 cup sugar
• 1 1/2 cups water
• 1 teaspoon vanilla
• 3/4 cup oleo
• 1 cup packed brown sugar
• 1 3/4 cups flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups oatmeal

Recipe

• 1 combine dates, 1/4 sugar and water over low heat until thickened, cool.
• 2 add vanilla and set aside while preparing crust.
• 3 mix oleo and sugar.
• 4 add the rest of ingredients and mix until crumbly.
• 5 press half of crumbs in bottom of 9x13" pan.
• 6 cover with date mixture and top with remaining crumbs and pat down.
• 7 bake at 400 degrees for 25-30 minute.

Ann's Banana Bread

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1 3/4 cups flour
• 2 1/4 teaspoons baking powder
• 2/3 cup sugar
• 1/3 cup butter
• 1/2 teaspoon vanilla extract
• 1/4 cup honey
• 1 tablespoon grated orange rind
• 2 eggs
• 2 -3 large overripe bananas, mashed
• 3/4 cup walnuts, chopped
• 1/4 cup chopped dates or 1/4 cup prune

Recipe

• 1 preheat oven to 350°f.
• 2 mix in a bowl, flour, baking powder.
• 3 in another bowl cream the sugar, butter, vanilla,honey,and orange zest.
• 4 beat in eggs and bananas.
• 5 gradually add dry to banana mixture.
• 6 fold in nuts and fruit.
• 7 pour batter into a greased 9x5 bread pan (loaf pan).
• 8 bake at 350°f for an hour or until a knife inserted in center comes out clean.

Black & Chocolate Chip Cookies

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1/2 cup butter or 1/2 cup margarine
• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1/2 cup cocoa powder, sifted
• 1/3 cup water
• 1 teaspoon baking soda
• 1 1/4 cups flour
• 1 cup chocolate chips
• 1 cup dark chocolate chips

Recipe

• 1 cream together butter/margarine, sugars, vanilla and salt.
• 2 beat in cocoa powder.
• 3 dissolve baking soda in water and mix in.
• 4 stir in flour, then chips.
• 5 place dough by spoonful on a greased baking sheet.
• 6 bake at 325° for 14- 16 minutes.
• 7 do not overbake or cookies will dry out.

Buttery Chocolate Chip Meltaways

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 1 cup butter, softened
• 1/2 teaspoon vanilla extract
• 2 cups flour
• 1 cup powdered sugar
• 1 cup mini chocolate chip

Recipe

• 1 melt the butter in a saucepan; stir in the vanilla, and cool completely.
• 2 in a large bowl, combine the flour and powdered sugar; stir in the butter mixture and chocolate chips.
• 3 (the mixture will be crumbly.) shape dough into 1" balls; place 2" apart on ungreased cookie sheets.
• 4 flatten the cookies slightly.
• 5 bake in a preheated 375°f oven for 12 minutes or until the edges begin to brown.
• 6 cool cookies completely on wire racks.

Boterkock

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 12
• 500 g butter
• 650 g plain flour
• 500 g caster sugar

Recipe

• 1 sofen butter then mix in the sugar and add flour a bit at a time until a soft batter forms then press into a lamington tray and bake on 200 gas until brown
• 2 note.
• 3 will be soft when removed but will harden when cooled.

Banana Brownie Bars

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 (10 ounce) package brownie mix
• 1 cup quick oats
• 1 egg
• 2 -3 tablespoons water
• 1 cup broken banana chips
• 1 cup milk chocolate chips
• 1 cup miniature marshmallow
• 3/4 cup chopped walnuts

Recipe

• 1 preheat oven to 325°f lightly coat 13 x 9-inch pan with cooking spray.
• 2 stir together brownie mix, oats, egg, and water. with floured hands, spread evenly in bottom of prepared pan. bake for 5 minutes.
• 3 layer banana chips, chocolate chips, marshmallows and nuts over partially baked crust; press down gently.
• 4 bake 15 minutes. cool in pan on wire rack. cut into bars.

Carraba's Limoncello Bread Pudding

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 3/4 cup heavy cream
• 3/4 cup milk
• 1 teaspoon vanilla extract
• 1/4 cup limoncello
• 7 large eggs
• 1/2 cup granulated sugar
• 2 quarts cubed stale bread
• granulated sugar
• 1/4 cup limoncello or 1/4 cup lemon juice

Recipe

• 1 put bread in 9-by-9-by-2-inch pan or a 2-quart baking dish. whisk cream, milk, eggs, sugar, vanilla extract and limoncello. pour over bread. let sit 20 minutes.
• 2 heat oven to 350°f
• 3 cover pudding with foil. bake 40-50 minutes or until pudding is set.
• 4 for simple syrup, combine limoncello and sugar in a small pan. bring to boil, stirring, to dissolve sugar. drizzle over bread pudding.

Buttery Skor Bars

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 2 (39 g) skor candy bars
• 3/4 cup butter (no subs!)
• 1/2 cup icing sugar
• 1 teaspoon vanilla
• 1 pinch salt
• 1 1/4 cups flour

Recipe

• 1 set oven to 300 degrees (oven rack to lowest position).
• 2 prepare an ungreased 8-inch square baking pan.
• 3 coarsley chop 1 chocolate bar into about 1/4-inch pieces; set remaining chocolate bar aside.
• 4 in a medium bowl using an electric mixer beat butter until smooth.
• 5 gradually beat in icing sugar until light and fluffy.
• 6 beat in vanilla and salt.
• 7 using a wooden spoon stir in 1 cup flour just until mixed.
• 8 stir in the remaining 1/4 cup flour with the chopped skor bar pieces just until mixed.
• 9 place the mixture into prepared baking pan, using lightly-floured fingers, pat mixture into an even thickness.
• 10 using a fork pierce the dough all over.
• 11 finely chop the remaining skor bar then sprinkle over the dough.
• 12 bake for about 35-40 minutes (300 degrees) until edges are deep golden and center is pale golden.
• 13 remove from oven and immediately cut into 2-inch squares.
• 14 cool completely in the pan.

Blöt Kage - Spongecake

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 1 teaspoon cream of tartar
• 10 egg whites
• 1 1/2 cups powdered sugar
• 6 egg yolks, beaten until thick and light
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 cup flour, sifted
• 1/4 teaspoon salt
• 3 cups whipping cream, whipped
• 3 tablespoons powdered sugar
• 1 1/2 tablespoons sherry wine

Recipe

• 1 preheat oven to 350°f.
• 2 sift cream of tartar over egg whites and beat until stiff enough to hold a sharp point.
• 3 beat in sugar gradually.
• 4 add egg yolks and flavoring.
• 5 sift flour and salt together and cut in/fold in carefully.
• 6 pour into a 10" springform pan and bake for 50 minutes.
• 7 invert pan until cold.
• 8 remove cake from pan and cut into three horizontal slices.
• 9 spread filling between layers of cake.
• 10 decorate top with whipped cream.
• 11 for the filling: whip cream until stiff; fold in sugar and sherry.

Baked Cannoli Pie

Total Time: 1 hr 15 mins Preparation Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 15 ounces part-skim ricotta cheese
• 1/2 cup creme de cacao
• 2 eggs
• 2 tablespoons sugar
• 3 tablespoons miniature chocolate chips
• 1/8 teaspoon salt
• 1 chocolate graham wafer pie crust

Recipe

• 1 combine the first 6 ingredients in a blender, cover and beat until smooth.
• 2 pour into the pie shell and bake in a pre heated 300 degree oven for 1 hour.
• 3 cool at room temperature, then chill.
• 4 garnish when serving with whipped cream and cherries.

Banana Cake

Total Time: 1 hr 35 mins Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 16
• 1 1/2 cups bananas, mashed, ripe
• 2 teaspoons lemon juice
• 3 cups flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 2 1/8 cups sugar
• 3 large eggs
• 2 teaspoons vanilla
• 1 1/2 cups buttermilk
• 1/2 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon vanilla
• 3 1/2 cups icing sugar
• chopped walnuts

Recipe

• 1 preheat oven to 270°.
• 2 grease and flour a 9 x 13 pan.
• 3 in a small bowl, mix mashed banana with the lemon juice; set aside.
• 4 in a medium bowl, mix flour, baking soda and salt; set aside.
• 5 in a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
• 6 beat in eggs, one at a time, then stir in 2 tsp vanilla.
• 7 beat in the flour mixture alternately with the buttermilk.
• 8 stir in banana mixture.
• 9 pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
• 10 remove from oven and place directly into the freezer for 45 minutes. this will make the cake very moist.
• 11 for the frosting, cream the butter and cream cheese until smooth.
• 12 beat in 1 teaspoon vanilla.
• 13 add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
• 14 spread on cooled cake.
• 15 sprinkle chopped walnuts over top of the frosting, if desired.

Bostini Cream Pie

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 3/4 cup whole milk
• 2 3/4 tablespoons cornstarch
• 1 whole egg, beaten
• 9 egg yolks, beaten
• 3 3/4 cups heavy whipping cream
• 1/2 vanilla bean
• 1/2 cup sugar, plus
• 1 tablespoon sugar
• 1 1/2 cups cake flour
• 3/4 cup superfine sugar
• 1 1/3 teaspoons baking powder
• 1/3 teaspoon salt
• 1/3 cup canola oil
• 1/3 cup beaten egg yolk (3 to 4 yolks)
• 3/4 cup fresh orange juice
• 1 1/2 tablespoons grated orange zest
• 1 teaspoon vanilla
• 1 cup egg (about 8 large)
• 1 teaspoon cream of tartar
• 8 ounces semisweet chocolate
• 8 ounces unsalted butter

Recipe

• 1 to prepare the custard: combine the milk and cornstarch in a bowl; blend until smooth. whisk in the whole egg and yolks, beating until smooth. combine the cream, vanilla bean and sugar in a saucepan and carefully bring to a boil. when the mixture just boils, whisk a ladleful into the egg mixture to temper it, then whisk this back into the cream mixture. cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon. strain the custard and pour into 8 large custard cups. refrigerate to chill.
• 2 to prepare the chiffons: preheat the oven to 325°. spray 8 molds with nonstick cooking spray. you may use 7-ounce custard cups, ovenproof wide mugs or even large foil cups. whatever you use should be the same size as the custard cups.
• 3 sift the cake flour, sugar, baking powder and salt into a large bowl. add the oil, egg yolks, orange juice, zest and vanilla. stir until smooth, but do not overbeat.
• 4 beat the egg whites until frothy. add the cream of tartar and beat until soft peaks form. gently fold the beaten whites into the orange batter. fill the sprayed molds nearly to the top with the batter.
• 5 bake approximately 25 minutes, until the cakes bounce back when lightly pressed with your fingertip. do not overbake. remove from the oven and let cool on a wire rack. when completely cool, remove the cakes from the molds. cover the cakes to keep them moist.
• 6 to prepare the glaze: chop the chocolate into small pieces. place the butter in a saucepan and heat until it is just about to bubble. remove from the heat; add the chocolate and stir to melt. pour through a strainer and keep warm.
• 7 to assemble: cut a thin slice from the top of each cake to create a flat surface. place a cake flat-side down on top of each custard. cover the tops with warm chocolate glaze. serve immediately.

Bittersweet Chocolate-cassis Truffles

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• 8 ounces bittersweet chocolate, very finely chopped (not unsweetened)
• 1/2 cup heavy cream
• 2 tablespoons creme de cassis
• 1/2 cup unsweetened cocoa powder, preferably dutch-process

Recipe

• 1 place the chocolate in a medium-size heatproof bowl.
• 2 bring the cream just to a boil in a small saucepan. as soon as it begins to boil, pour it through a fine strainer and into the bowl with the chocolate.
• 3 whisk the cream and chocolate together until the chocolate is completely melted. whisk in the crème de cassis.
• 4 cover and refrigerate until stiff and cold, at least 3 hours and up to 1 day.
• 5 scoop up some of the chilled chocolate mixture with a very small scoop, or a teaspoon and roll between your palms to make 3/4-inch balls (they don't have to be perfectly round). work quickly so the chocolate doesn't melt in your hands. (i just used the small scoop and did not roll in my hands) transfer the balls to a waxed paper-lined baking sheet, setting them 1/2-inch apart.
• 6 wipe your hands periodically with paper towels to remove any chocolate left behind from rolling.
• 7 if the truffle mixture becomes too soft to roll, return it to the refrigerator briefly to firm up before continuing.
• 8 lightly cover the balls with plastic wrap and return to the refrigerator until cool and firm. place the *cocoa powder in a pie plate or other flat-bottomed dish with sides, and roll the truffles in the cocoa powder a few at a time, until coated.
• 9 store the truffles in a waxed paper-lined tin in the refrigerator until ready to serve.
• 10 *another idea would be to roll the truffles in a finely powdered nut mixture.
• 11 if you'd like to make your own creme de cassis, try homemade creme de cassis liqueur.

Bittersweet Chocolate Tart With Coffee Mascarpone Cream

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• 1 1/3 cups all-purpose flour
• 3/4 cup confectioners' sugar
• 1/4 cup sugar
• 1 pinch salt
• 7 tablespoons unsalted butter, softened
• 1 large egg yolk
• 1 large egg, beaten
• 3/4 cup heavy cream
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1/2 lb bittersweet chocolate, chopped
• 1 1/4 teaspoons unflavored gelatin
• 2 tablespoons cold water
• 1 1/2 teaspoons coffee extract (see note)
• 1/4 cup mascarpone cheese
• 2 tablespoons mascarpone cheese
• 1 tablespoon unsweetened cocoa powder

Recipe

• 1 make the tart shell: in a food processor, pulse the flour with the confectioners' sugar and salt.
• 2 add the butter and egg yolk and process until a soft, crumbly dough forms.
• 3 transfer the dough to a 9 1/2-inch fluted tart pan with a removable bottom.
• 4 pat the dough over the bottom and up the side of the pan in an even layer.
• 5 refrigerate until firm.
• 6 preheat the oven to 350°f; line the tart shell with parchment paper and fill it with pie weights or dried beans.
• 7 bake the shell for 30 minutes, or until golden around the edge and dry in the center.
• 8 remove the parchment and weights and cover the rim with foil. continue to bake the shell for 15 to 20 minutes longer, or until golden and cooked through. transfer to a rack; let cool.
• 9 make the filling: in a small saucepan, heat the cream with the milk over moderate heat until small bubbles appear around the edges.
• 10 off the heat, add the chocolate and let stand for 1 minute, then whisk until smooth.
• 11 let cool for 5 minutes.
• 12 whisk in the egg; the mixture will thicken slightly.
• 13 set the tart shell on a baking sheet and fill it with the chocolate custard.
• 14 bake for 25 minutes, or until set around the edges, but still very jiggly in the center.
• 15 transfer the tart to a rack to cool, then refrigerate until chilled.
• 16 make the topping: in a very small saucepan, sprinkle the gelatin over the water and let stand until softened, about 5 minutes.
• 17 add the coffee extract and cook over low heat just until the gelatin melts; let cool slightly.
• 18 in a large bowl, beat the cream, mascarpone and sugar with an electric mixer until firm peaks form.
• 19 at low speed, scrape the gelatin into the bowl and beat to combine.
• 20 dollop the cream onto the tart and swirl decoratively.
• 21 sift the cocoa over the cream.
• 22 refrigerate the tart until firm before serving.
• 23 notes if coffee extract is unavailable dissolve 1 1/2 teaspoons of espresso powder in 1 1/2 teaspoons of water.

Bougatsa (greek Cream-filled Phyllo Pastries)

Total Time: 43 mins Preparation Time: 25 mins Cook Time: 18 mins

Ingredients

• 1 egg, room temperature
• 1 egg yolk, room temperature
• 1/4 cup sugar
• 1 1/2 cups whole milk
• 1/4 cup semolina (farina)
• 1/2 cup butter, cut into bits
• 2 teaspoons fresh lemon juice
• 1 lemon, zest of
• 1/2 teaspoon vanilla extract
• 8 -10 phyllo pastry, thawed, covered with dampened towel
• 1/2 cup butter, melted
• icing sugar
• cinnamon

Recipe

• 1 beat eggs until frothy; beat in sugar until thick and foamy, about 4 minutes. set aside.
• 2 heat milk in medium pot until hot but not boiling.
• 3 remove from heat and whisk into egg mixture in a thin stream until all the milk mixture is used up – never stop whisking.
• 4 pour custard mixture back into pot and set on medium-low heat; cook, stirring constantly, about 3-4 minutes.
• 5 gradually sprinkle in semolina, letting it flow out of your hand in a thin stream; add a pinch of salt.
• 6 reduce heat to very low, cook, stirring constantly, until thick and smooth, about 5-6 minutes. whisk in pieces of cut up butter, incorporating completely into the semolina custard.
• 7 remove, place a piece of plastic wrap directly on the surface of the custard and cool completely.
• 8 when cool, stir in juice, lemon zest and vanilla.
• 9 preheat oven to 350°f.
• 10 unroll one sheet of phyllo, keeping remainder covered with dampened kitchen towel.
• 11 place on a work surface, with narrow end facing you.
• 12 brush lightly with melted butter.
• 13 place 3 tbsp of custard on lower 1/3 of phyllo.
• 14 using a thin, flexible spatula, spread custard into a wide rectangle, approximately 10x5 inches, nearly covering lower third of phyllo.
• 15 fold right and left sides of phyllo towards center so that edges just meet; lightly brush folded sides with butter.
• 16 fold lower third up and brush with butter.
• 17 fold upper third down and brush with butter.
• 18 it should now look like an envelope.
• 19 place on a lightly buttered baking sheet and repeat envelope-making procedure 7-9 more times (depending on how many bougatsa you are making).
• 20 brush tops of bougatsa with any remaining butter and bake until golden-brown, about 15-18 minutes.
• 21 let cool 20 minutes before serving.
• 22 serve warm, dusted with icing sugar (you should see a coating of the icing sugar) and cinnamon.

Buttery Cookies

Total Time: 31 mins Preparation Time: 15 mins Cook Time: 16 mins

Ingredients

• 2 cups butter
• 1 cup sugar
• 4 cups all-purpose flour
• 1 cup potato chips, crushed
• 2 teaspoons vanilla sugar

Recipe

• 1 preheat oven to 325f degrees.
• 2 cream butter and sugar until well blended.
• 3 add flour, potato chips& vanilla.
• 4 mix well.
• 5 shape dough into 1" balls.
• 6 dip tops of balls in colored sugar.
• 7 place on ungreased cookie sheets, sugar side up flatten balls with bottom of small glass.
• 8 bake for 14-16 minutes or until light brown around edges.

Black Forest Cake

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 16
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 2 (20 ounce) cans pitted tart cherries, undrained
• 1 1/2 teaspoons vanilla extract
• 3 cups cold whipping cream
• 2 9-inch layers of chocolate cake, baked and cooled (9 inch)
• 1/3 cup confectioners' sugar

Recipe

• 1 drain cherries, reserving 1/2 cup juice.
• 2 combine reserved cherry juice,cherries,granulated sugar and cornstarch in a saucepan.
• 3 cook and stir over low heat until thickened.
• 4 add vanille and stir.
• 5 split each cake layer in half horizontally.
• 6 crumble one half layer; set asidebeat cold whipping cream and confectioner's sugar in a large bowl with an electric mixer on high speed until stiff peaks form.
• 7 reserve 1 and 1/2 cups whipped cream for decorative piping place one cake layer on serving plate.
• 8 spread with 1 cup whipped cream; top with 3/4 cup cherry topping.
• 9 top with second layer, 1 cup whipped cream and 3/4 cup cherry topping; top with third cake layer.
• 10 frost cake sides with remaining whipped cream; pat gently with reserved cake crumbs.
• 11 spoon reserved 1 and 1/2 cups whipped cream into pastry bag fitted with star tip; pipe around top and bottom edges of cake.
• 12 spoon remaining cherry topping over top of cake.

A Traditional Holiday Dessert With A Low-calorie Twist

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 refrigerated pie crust, from a 15 ounce package (425 g)
• 2 large eggs
• 2 large egg whites
• 1 cup sugar-free maple syrup
• 2/3 cup stevia, granulated (pure via)
• 2 tablespoons molasses
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 cup pecan halves
• sugar-free whipped topping (optional)

Recipe

• 1 1. preheat oven to 350°f roll pie crust to an 11” (28 cm) circle. fit into a 9” (23 cm) pie plate. flute edges; set aside.
• 2 2. whisk eggs and egg whites until blended. whisk in sugar free syrup, pure via sweetener, molasses, flour, vanilla and salt until combined. stir in pecans. pour into pie crust.
• 3 3. bake 40 to 45 minutes or until knife inserted near the center comes out clean. cool completely on wire rack before serving. top each piece with sugar free whipped topping, if desired.

Bye Bye Butter Chocolate Chip Cookies

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 1 cup softened virgin coconut oil
• 1/2 cup brown sugar or 1/2 cup sucanat
• 3/4 cup sugar or 3/4 cup honey, granules
• 2 eggs
• 2 teaspoons vanilla
• 2 1/4 cups flour (3 cups if using freshly milled soft whole wheat flour)
• 1 cup pecans, ground
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 (12 ounce) bag chocolate chips

Recipe

• 1 preheat oven to 375 degrees f.
• 2 in a stand or electric mixer, cream oil and sugars.
• 3 beat in eggs and vanilla until well combined.
• 4 slowly add flour, ground pecans, baking soda, salt and chocolate chips until just combined.
• 5 with a medium cookie scoop, scoop onto a parchment or silpat lined baking sheet and bake for 9-11 minutes, until slightly golden around edges.
• 6 (i substituted 3/4 cup of rolled oats and 1/4 cup of flaxseed for the pecans and put it in my blender to grind them up. you could use just 1 cup of oats, but i wanted to add some flax seeds.).

Bea's Banana Bread

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1 egg
• 1/2 cup miracle whip
• 4 bananas, mashed
• 1 1/2 cups flour
• 1 cup sugar
• 1 teaspoon baking soda

Recipe

• 1 preheat oven to 350ºf.
• 2 grease and flour 9â€? x 5â€? loaf pan and line bottom with parchment paper.
• 3 in large bowl, mix together egg, miracle whip and bananas until well blended.
• 4 mix remaining ingredients in separate bowl.
• 5 add to banana mixture; stir just until moistened.
• 6 pour into prepared pan.
• 7 bake 1 hour or until toothpick inserted in centre comes out clean.
• 8 cool in pan 10 min.
• 9 remove from pan and remove parchment paper.
• 10 cool completely on wire rack.

Bittersweet Chocolate Orange Poppy-seed Layer Cake

Total Time: 24 hrs Preparation Time: 24 hrs

Ingredients

• Servings: 12
• 1 1/4 cups sour cream
• 1 1/4 cups heavy cream
• 1/3 cup sugar
• 8 ounces fine-quality bittersweet chocolate, chopped
• 2 teaspoons freshly grated orange zest
• 2 teaspoons grand marnier or 2 teaspoons orange liqueur
• 1 cup buttermilk
• 1/3 cup poppy seed
• 1/4 cup freshly grated orange zest
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup unsalted butter, softened, plus
• 2 tablespoons unsalted butter, softened
• 1 cup sugar
• 1 cup confectioners' sugar
• 3 large eggs, separated
• 1/2 teaspoon vanilla
• 10 ounces fine-quality bittersweet chocolate, chopped
• 1/4 cup unsalted butter
• 1/2 cup heavy cream

Recipe

• 1 filling:.
• 2 1 day before: in a bowl, stir together the sour cream, heavy cream and sugar and let the mixture stand, covered with plastic wrap, at room temperature for 24 hours.
• 3 at least 1 hour before: in a metal bowl set over barely simmering water, melt the cocolate, stirring until smooth, and let it cool. whisk the chocolate, the zest, and the grand marnier into the cream mixture and chill the filling, covered, for 1 hour.
• 4 cake:.
• 5 line a buttered jelly-roll pan (15 1/2 x 10 1/2 x 1-inch) with wax paper, butter the paper, and dust the pan with flour, shaking out the excess.
• 6 in a small bowl, stir together the buttermilk, poppy seeds, and the zest.
• 7 in another bowl, sift together the flour, baking soda, and salt.
• 8 in another bowl, cream together the butter and sugars with an electric mixer until the mixture is light and fluffy. beat in the egg yolks and vanilla until the mixture is just combined.
• 9 add the flour mixture alternately with the buttermilk mixture to the butter mixture, beginning and ending with the flour mixture and beating well after each addition until the batter is just combined.
• 10 in another bowl with cleaned beaters, beat the egg whites until they just hold stiff peaks; stir 1/4th of them into the batter to lighten it.
• 11 fold the remaining whites gently but thoroughly into the batter. pour the batter into the prepared pan, spreading it evenly, and bake the cake in the middle of a preheated 350°f oven for 20-25 minutes, or until the top is golden and the cake springs back when touched lightly. let the cake cool in the pan on a rack.
• 12 invert the cake onto the rack and remove the wax paper carefully. with a serrated knife, cut the cake crosswise into 3 equal pieces.
• 13 glaze:.
• 14 in a heavy saucepan, melt the chocolate with the butter and cream over low heat, stirring until the mixture is smooth. let the glaze cool to room temperature.
• 15 assembly:.
• 16 on a rack set over a jelly-roll pan, arrange one of the cake layers. spread it with 1/3 of the filling; top the filling with another cake layer. spread the cake with half of the remaining filling and top it with the remaining cake layer.
• 17 spread the remaining filling onto the top and sides of the cake and chill the cake for 30 minutes, or until the filling is set.
• 18 pour the glaze evenly over the cake, smoothing it over the sides, and chill the cake for 30 minutes or until the glaze is set.

Bittersweet Brownie Drops With Milk Chocolate Chunks

Total Time: 1 hr 6 mins Preparation Time: 30 mins Cook Time: 36 mins

Ingredients

• 1/3 cup flour, plus 1 t more
• 1/8 teaspoon baking soda
• 8 ounces bittersweet chocolate (70-72% cacao)
• 1/4 cup unsalted butter, cut up
• 1 cup sugar
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 2 eggs
• 1 cup walnuts or 1 cup pecans, chopped
• 6 ounces milk chocolate, coarsely chopped (or 1 c milk chocolate chips)

Recipe

• 1 heat oven to 350 degrees.
• 2 whisk flour and baking soda in small bowl.
• 3 melt bittersweet chocolate and butter in medium heatproof bowl set in large skillet filled with1" barely simmering water over low heat. stir frequently until melted, smooth and fairly hot to the touch; remove bowl from skillet.
• 4 stir in sugar, vanilla and salt. add eggs one at a time, stirring just until blended. add flour mixture; stir vigorously until smooth and glossy and batter pulls away from sides of bowl. it is important the batter pulls itself together, so don't stop mixing until it does. cool to room temperature.
• 5 stir in walnuts and milk chocolate. drop 1 rounded tablespoonful of batter per cookie 2" apart on parchment lined baking sheets.
• 6 bake 10-12 minutes or until cookies are puffed and crackled on the surface but still soft when gently touched. slide cookies and parchment paper onto wire rack and cool completely. cookies can be made 2-3 days ahead and stored in an airtight container.

Beach Comber Jello Shots Cubes

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 108
• 6 (3 ounce) boxes cherry jell-o
• 6 (1/4 ounce) packets knox gelatin
• 3 cups triple sec
• 3 cups rum

Recipe

• 1 boil 6 cups of water.
• 2 combine jello and knox packets together.
• 3 add to boiling water.
• 4 stir until dissolved.
• 5 remove from heat.
• 6 add three cups of triple sec and 3 cups of rum.
• 7 stir until mixed completely.
• 8 refrigerate overnight.
• 9 cut into 1 inch by 1 inch cubes.
• 10 serve in clear bowl.

Carolyn's Gelatin Cheesecake

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 12
• 1 (12 ounce) container low fat cottage cheese (1 percent)
• 2 (1/3 ounce) boxes sugar-free strawberry gelatin, plus 1 box (recommended -- jell-o)
• 2 ready-made light graham cracker pie crusts
• 1 pint fresh strawberries, plus extra for garnish
• 1 (8 ounce) container frozen light whipped dessert topping, thawed

Recipe

• 1 put cottage cheese in a blender.
• 2 make 2 boxes of the gelatin, using 1 cup of hot and 1 cup of cold water.
• 3 at once, before it jells, add to cottage cheese.
• 4 blend until smooth.
• 5 pour evenly into crusts and refrigerate until set.
• 6 cut up fruit and place on top of pie.
• 7 make remaining package of gelatin as per instructions on box. pour it on top of fruit and put it in refrigerator until set.
• 8 put whipped topping on top. garnish with more fruit.

Carquinyolis - Almond Biscotti

Total Time: 360 hrs 30 mins Preparation Time: 360 hrs Cook Time: 30 mins

Ingredients

• Servings: 20
• 3 eggs
• 1 cup confectioners' sugar
• 1 cup flour
• 1 tablespoon ground aniseed
• 1 tablespoon ground cinnamon
• 1 1/4 teaspoons active dry yeast
• 1/2 lemon, zest of
• 1 1/4 cups toasted almonds

Recipe

• 1 first, preheat your oven to 375°f.
• 2 secondly, take a baking sheet, and line it with parchment paper and set it aside.
• 3 then, take a small bowl and beat 1 egg in it, and set it aside.
• 4 next fit your standing mixer with the paddle attachment.
• 5 place your sugar, flour, anise, cinnamon, yeast, and zest into a standing mixer bowl, and mix well with the paddle.
• 6 beat in the remaining 2 eggs one at a time, on high speed, mixing well after each addition.
• 7 remove the bowl from mixer and fold in your almonds.
• 8 then you will turn your dough out onto a well floured surface and divide it in half.
• 9 lightly flour your hands to prevent sticking and then shape the dough into 2 slightly flattened cylinders about 3 inches wide by 14 inches long.
• 10 be sure to brush off excess flour from the dough with a dry pastry brush.
• 11 then carefully transfer the dough cylinders to prepared sheet pan, placing them approximately 4 inches apart.
• 12 brush the dough cylinders with the beaten egg you have set aside at the beginning of the process.
• 13 bake for 30 minutes, misting the dough and oven with water from a spray bottle every 10 minutes or so until crust is shiny and dark brown (not burnt) in color.
• 14 remove from the oven when done, and allow them to cool slightly.
• 15 slice on the bias into 1/2 inch thick cookies and transfer the boscotti to a wire rack to allow them to cool completely.
• 16 biscotti can be stored in an airtight container for up to 3 days.

Buttery Cut-out Christmas Cookies

Total Time: 2 hrs 7 mins Preparation Time: 2 hrs Cook Time: 7 mins

Ingredients

• 1 cup butter, softened
• 3 ounces cream cheese, softened
• 3/4 cup sugar
• 1 large egg
• 1 teaspoon vanilla
• 3 cups all-purpose flour

Recipe

• 1 combine the first five ingredients in a large mixing bowl.
• 2 beat at about medium speed until well combined and creamy, about 3-4 minutes.
• 3 gradulay add flour, and beat until well mixed, about 2-3 minutes more.
• 4 divide dough in half, and wrap each on in plastic wrap.
• 5 refrigerate until firm, at least two hours.
• 6 preheat oven to 375°.
• 7 roll out dough half on a lightly floured surface to about 1/4" thick.
• 8 keep the other half in the fridge until ready to use.
• 9 cut out the shapes your prefer, using a 2 1/2 inch cookie cutter.
• 10 place 1" apart onto ungreased cookie sheets.
• 11 (i lined my sheets with nonstick "release" foil).
• 12 if i'm making christmas cookie shapes, i sprinkle the cookies with red, green, or multi-colored sugars before baking.
• 13 bake for 7-9 minutes or until edges are just slightly browned.
• 14 note: i find 8 minutes is the magic number for my oven. these cookies may also be baked plain, and decorated with icings after they are cooled.

Buttery Ricotta Cookies

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1/2 cup butter, softened
• 1/4 cup ricotta cheese
• 1 teaspoon vanilla
• 1 cup sugar
• 1 egg, beaten
• 2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Recipe

• 1 mix butter and ricotta cheese until creamy. add vanilla and mix well.
• 2 gradually add the sugar, then the egg, then the remaining ingredients.
• 3 roll into 1 inch balls, place on a greased baking sheet and flatten slightly.
• 4 bake at 350 degrees f. for 10 minutes, or just until edges turn golden.
• 5 cool on a wire rack.

Banana Brown Betty

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 15 gingersnap cookies
• 1/4 cup butter, melted
• 1/4 cup chopped crystallized ginger
• 6 bananas, peeled and halved lengthwise
• 2 tablespoons sugar or 2 tablespoons sugar substitute
• 2 tablespoons fresh lemon juice

Recipe

• 1 heat oven to 400ºf.
• 2 process gingersnaps to make 1 cup crumbs.
• 3 mix with melted butter and chopped crystallized ginger.
• 4 sprinkle half the crumbs into a 9" glass pie plate.
• 5 arrange bananas on top of crumbs and sprinkle with sugar and lemon juice and remaining crumbs.
• 6 bake until golden, 20-25 minutes.
• 7 serve warm.

Bizcocho Mojadito Cake

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• 3 cups self-rising flour
• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 eggs (separated)
• 1 cup evaporated milk
• 1 teaspoon almond extract
• 1 cup water
• 1/2 cup granulated sugar
• 1/4 cup brandy
• 3 teaspoons almond extract
• 2 lbs confectioners' sugar
• 2 cups crisco vegetable shortening
• 1 tablespoon vanilla flavoring
• 3 tablespoons almond flavoring
• 3 -6 tablespoons water

Recipe

• 1 cake:.
• 2 using mixer on med-high to high speed cream together the butter and sugar, until pale cream in color.
• 3 add egg yolks, incorporate one at a time. then add in flavoring extract.
• 4 lower mixer speed to low and alternately add milk and flour, ending with flour.
• 5 whisk egg whites to stiff peak consistency. add to cake batter and fold in gently. do not add all at once. add egg whites into batter a small amount at a time.
• 6 pour into cake pans. bake for 20 - 30 minutes until toothpick inserted near center comes out clean.
• 7 soaking syrup:.
• 8 bring water to boil then add sugar until it dissolves and becomes a syrup, remove from heat until lukewarm. then add liquor (if you wish) and almond extract.
• 9 almond buttercream frosting:.
• 10 sift powdered sugar 2 - 3 times. in a xtra large mixing bowl beat the shortening until creamy . slowly add powdered sugar . then add flavorings. add water as needed to make a stiff spreadable consistency.

A Very Different Pumpkin Cake

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 125 g soft butter
• 200 g caster sugar
• 185 g self raising flour
• 2 tablespoons cornflour or 2 tablespoons rice flour
• 1 cup mashed pumpkin, pack cup well
• 1 cup coconut milk, i use light

Recipe

• 1 heat oven to 180 c.
• 2 cream butter and sugar in bowl till fluffy.
• 3 add mashed pumpkin, stir well.
• 4 add sifted flours, stir well.
• 5 fold in coconut milk.
• 6 pour into greased 20 cm cake tin.
• 7 cook 60 minutes till set - may need longer.
• 8 slices better on second day !

Black & Cookies

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 1/2 cup sweet butter (1/2 cup room temperature)
• 7 tablespoons light brown sugar
• 1 egg, beaten
• 6 1/2 tablespoons self-rising flour
• 1/2 teaspoon baking powder
• 1 pinch salt
• 1/2 teaspoon vanilla
• 1 1/2 cups rolled oats
• 6 1/2 ounces bittersweet chocolate, chopped into chunks

Recipe

• 1 beat butter until creamy.
• 2 add sugar gradually.
• 3 beat in egg.
• 4 beat mixture well.
• 5 sift flour with baking powder and salt into mixing bowl.
• 6 add vanilla and oats.
• 7 stir in chocolate chunks.
• 8 put heaps onto greased cookie sheets.
• 9 bake at 350 degrees for 12-15 minutes.
• 10 enjoy! :).

Bougatsa Tis Tebelas (lazy Woman's Custard Pastry)

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 16
• 1 lb phyllo pastry, thawed
• 10 ounces butter (you can get away with 8 oz if you absolutely have to)
• 1 (14 ounce) can condensed milk
• hot water (enough to measure out 2 1/2 times the volume of the can of condensed milk)
• 8 ounces milk
• 1 tablespoon vanilla extract
• 1 lemon, zest of
• 3 extra-large eggs (4 regular)
• icing sugar
• cinnamon

Recipe

• 1 in a small saucepan, melt the butter over medium-low heat. once melted, continue to heat it another few minutes (anywhere from 4-5) until it turns a dark amber colour and becomes very fragrant (this is called beurre noisette). immediately remove from heat.
• 2 preheat oven to 375f (190c).
• 3 with your browned butter, generously butter first sheet of filo pastry, then, scrunch up the pastry as if you were making a paper fan (beauty is unimportant, but that is the overall shape you want to achieve - you should be able to do this quickly, no more than 30 seconds per sheet of filo). lay buttered filo fan down lengthwise in an 18 x 10 inch baking pan. continue the same way with the remaining sheets of filo, until you have completely filled your pan. if there are any gaps, fill these with your last sheets of buttered filo, torn to accommodate gaps. pour any browned butter that may be left, over the pastry.
• 4 bake pastry in preheated oven until a dark, golden-brown colour, about 25-30 minutes.
• 5 meanwhile, in a large bowl, empty condensed milk and 2 1/2 times its container of hot water. add milk, vanilla and lemon zest. whisk to blend and add the eggs, whisking to blend. (it is important to add the eggs after the addition of cold milk as the milk will cool off the hot water somewhat, so the eggs don't curdle).
• 6 pour the milk mixture over the filo pastry and continue to bake for another 45 minutes.
• 7 the pastry is done when it appears quite 'set' when pressed upon gently - ie. no liquidy custard appears.
• 8 cut into 4 strips lengthwise and 4 strips crosswise, producing 16 pieces.
• 9 liberally sift icing sugar over pan and be generous with the cinnamon!
• 10 you can serve this hot, warm or at room temperature.

Bizcochos (mexican Holiday Cookies)

Total Time: 361 hrs Preparation Time: 1 hr Cook Time: 360 hrs

Ingredients

• 2 cups lard (not shortening)
• 1 cup sweet wine or 1 cup any fruit juice
• 1 cup sugar
• 1 tablespoon cinnamon
• 1 tablespoon anise seed
• 2 egg yolks
• 3 cups flour
• 1 cup sugar
• 3 teaspoons cinnamon

Recipe

• 1 whip lard until creamy.
• 2 mix wine (or fruit juice), 1 cup sugar, 1 tablespoon cinnamon and anise.
• 3 add this to lard.
• 4 mix with wooden spoon.
• 5 add egg yolks; mix well.
• 6 add sufficient flour to make a soft dough; roll out 1/2 inch thick.
• 7 cut in desired shapes and place on greased cookie sheet.
• 8 bake 15 minutes at 350 degrees.
• 9 check often to prevent burning.
• 10 mix remaining cinnamon and sugar.
• 11 dredge cookies in this mixture while they are still warm.

Black & Hearts

Total Time: 2 hrs 7 mins Preparation Time: 2 hrs Cook Time: 7 mins

Ingredients

• 1 cup butter, softened
• 3/4 cup granulated sugar
• 1 (3 ounce) package cream cheese, softened
• 1 egg
• 1 1/2 teaspoons vanilla
• 3 cups all-purpose flour
• 1 cup semi-sweet chocolate chips
• 2 tablespoons shortening

Recipe

• 1 combine butter, sugar, cream cheese, egg and vanilla in large bowl. beat with electric mixer at medium speed, scraping bowl often, until light and fluffy. add flour; beat until well blended. divide dough in half; wrap each half in waxed paper. refrigerate 2 hours or until firm.
• 2 preheat oven to 375 degrees. roll dough to 1/8-inch thickness on lightly floured 2-inch heart-shaped cookie cutter. place cutouts 1 inch apart on ungreased cookie sheets. bake 7 to 10 minutes or until edges are very lightly browned. remove immediately to wire racks to cool completely.
• 3 melt chocolate chips and shortening in small saucepan over low heat 4 to 6 minutes or until melted. dip half of each heart into melted chocolate. refrigerate on cookie sheets or trays lined with waxed paper until chocolate is set. store, covered, in refrigerator.

Bizzare Paneer(cottage Cheese) With Strawberry Dessert

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 12
• 500 g cottage cheese, crumbled (known as "paneer" in hindi)
• 2 cans sweetened condensed milk
• 1 liter fresh milk
• 2 tablespoons cornflour
• 1 cup fresh strawberries, washed and chopped
• 2 tablespoons almonds, blanched
• 2 tablespoons pistachios, chopped
• 3 -4 drops vanilla essence
• mint leaf, for garnishing
• extra strawberry, for garnishing

Recipe

• 1 boil milk in a wide pan.
• 2 add sweetened condensed milk and cornflour diluted in a little milk.
• 3 cool till just warm.
• 4 gradually add the mixture to the paneer.
• 5 stir well.
• 6 cook, stirring continuously, till the mixture is thick.
• 7 add strawberries.
• 8 mix well.
• 9 pour into individual serving bowls.
• 10 chill.
• 11 garnish with nuts, strawberries and mint leaves.
• 12 serve in style!

Black & Cheesecake Bars

Total Time: 3 hrs 40 mins Preparation Time: 10 mins Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 50
• 2 cups chocolate chips
• 2 cups graham wafer crumbs
• 14 ounces sweetened condensed milk
• 1 teaspoon vanilla
• 1/2 cup butter
• 8 ounces soft cream cheese
• 1 egg

Recipe

• 1 melt chocolate chips with butter. stir in graham crumbs. set aside 1/4 cup.
• 2 press remaining crumbs into an ungreased 13x9 inch pan.
• 3 beat cream cheese until smooth. add remaining ingredients and mix until well combined. pour over crust and sprinkle with reserved crumbs.
• 4 bake at 325 f for 25-30 minutes, or until lightly browned.
• 5 cool and refrigerate 3 hours or until completely chilled. cut into bars and store in refrigerator.

Banana Blueberry Zucchini Cake

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 16
• 3 eggs
• 2 cups sugar
• 1 cup banana, mashed
• 1 cup zucchini, shredded
• 1 cup blueberries
• 1 cup butter, melted
• 2 teaspoons vanilla
• 3 cups flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 cup nuts, chopped
• 2 cups powdered sugar
• 1/4 cup milk

Recipe

• 1 preheat oven to 350°.
• 2 combine eggs and sugar.
• 3 mix in banana, zucchini and blueberries. add butter and vanilla.
• 4 combine flour, salt, baking powder, baking soda and cinnamon; stir into mixture. fold in nuts.
• 5 pour into two well-greased loaf pans and bake for 1 hour or until pick inserted in center comes out clean.
• 6 cool for 10 minutes and then remove loaves from pans.
• 7 combine powdered sugar and milk for glaze. drizzle glaze over the top of the loaves.
• 8 cool completely before slicing or it will be crumbly.

Baked Butternut Squash Pudding Topped With Ginger Whipped Cream

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 4 cups pureed butternut squash or 4 cups pumpkin
• 3/4 cup brown sugar
• 1 (12 ounce) can evaporated milk
• 3 eggs
• 1 tablespoon cinnamon
• 1/2 fresh nutmeg, grated
• 1/4 teaspoon salt
• 1/4 teaspoon dried ginger
• 1 pint heavy whipping cream
• 1/2 cup powdered sugar
• 1 tablespoon crystallized ginger, minced
• 1/4 cup toasted pine nuts (cooled)

Recipe

• 1 mix butternut, brown sugar, evaporated milk, eggs, cinnamon, nutmeg, dried ginger,& salt.
• 2 pour into a pyrex pan (8x8x2) inches that was sprayed with cooking spray (pam).
• 3 bake at 325 degrees for 60 minutes.
• 4 meanwhile whip cream till it starts to thicken then add sugar till firm, fold in crystallized ginger.
• 5 scoop warm or chilled pudding top with whipped cream and toasted pine nuts.

Banana Brownie Muffins

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• 1 (18 ounce) box reduced sugar devils food cake mix
• 1 (15 ounce) can pumpkin puree
• 3 bananas, ripe

Recipe

• 1 mash the bananas and pumpkin together.
• 2 add cake mix. do no use the egg, water or oil.
• 3 bake for 25-30 minutes at 375 or until toothpick comes out clean.

Carrot Snack Cake

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 2 eggs
• 1 teaspoon vanilla
• 6 ounces oil
• 1 teaspoon salt
• 1 1/2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 cup sugar
• 1 1/4 cups flour
• 1 cup finely grated carrot
• 1 cup walnuts
• 1/2 cup light raisins (optional)
• 6 ounces cream cheese, softened
• 1/4 lb butter, softened
• 2 cups icing sugar
• 1 1/2 teaspoons orange extract
• 1 teaspoon orange rind
• 1 tablespoon light corn syrup
• 1 tablespoon cornstarch or 1 tablespoon flour

Recipe

• 1 set oven to 325 degrees.
• 2 set oven rack to second lowest position.
• 3 grease a 9-in square pan.
• 4 for cake; combine first 8 ingredients.
• 5 beat on med speed 3 mins, scaping down sides of bowl.
• 6 stir in last 3 ingredients; mix well.
• 7 spread evenly in pan.
• 8 bake for 50-60 mins, or until cake tests done.
• 9 cool.
• 10 for icing; cream the cream cheese with butter until fluffy.
• 11 add the icing sugar, beat until well mixed and smooth; about 1 minute.
• 12 add all remaining ingredients, beat until well mixed and fluffy.
• 13 spread over cooled cake.

Bizooey's Apple Crumble Pie - With Crust Recipe!

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon granulated sugar
• 1/4 teaspoon salt
• 1/2 cup shortening
• 1/4 cup cold water
• 1 egg yolk
• 3 apples
• 1/2 cup granulated sugar
• 1 teaspoon cinnamon
• 1 tablespoon lemon juice
• 1/3 cup butter
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup oatmeal
• 1 pinch cinnamon

Recipe

• 1 for crust, mix together the flour, sugar and salt.
• 2 cut in shortening until the mixture resembles coarse pieces.
• 3 add in yolk and water.
• 4 mix gently until dough is combined.
• 5 roll out the pastry to 1/8" thick. add flour if it's too sticky.
• 6 gently lay in pie plate and trim edges to fit. use fingers to create a neat edge for the pie shell.
• 7 for the apple filling, peel, core, and slice apples.
• 8 pour lemon juice on apple slices to prevent browning.
• 9 add sugar and cinnamon to apples, mix well.
• 10 arrange apple mixture in pie shell and set aside.
• 11 for the crumble, mix all ingredients in a bowl with a fork.
• 12 gently spread over pie, pressing down only slightly.
• 13 sprinkle cinnamon on top of pie.
• 14 bake pie at 350 degrees for 40-50 minutes.

Anna's Granola Cookies

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 6 tablespoons margarine or 6 tablespoons butter
• 3/4 cup light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup whole wheat flour, plus
• 2 tablespoons whole wheat flour
• 1/2 cup unbleached flour
• 1/2 teaspoon baking soda
• 1 cup granola cereal
• 1/2 cup chopped dried apricot (optional)
• 1/2 cup hulled sunflower seeds (optional) or 1/2 cup nuts (optional)

Recipe

• 1 combine the margarine, brown sugar, egg and vanilla extract in the bowl of a food processor or electric mixer, and process to mix well. in a mixing bowl, combine the flours and baking soda. add the flour mixture to the margarine mixture, and process to mix well. stir in the remaining ingredients.
• 2 coat a baking sheet with nonstick cooking spray. drop slightly rounded teaspoonfuls of dough onto the baking sheet, placing them 1½ inches apart. flatten each cookie slightly with the tip of a spoon.
• 3 bake at 300°f for about 15 min, or until golden brown. cool the cookies on the baking sheet for 1 minute. then transfer the cookies to wire racks, and cool completely. serve immediately, or transfer to an airtight container.

Bittersweet Chocolate Pudding Pie With Creme Fraiche Topping

Total Time: 1 hr 35 mins Preparation Time: 35 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 cup chocolate wafer crumbs, about half of one 9-ounce package, about 23 cookies, finely ground in processor
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, melted
• 2 ounces bittersweet chocolate, finely chopped (60% cacao)
• 1/3 cup sugar
• 1/3 cup unsweetened cocoa powder
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 3/4 cups whole milk, divided
• 1/4 cup heavy whipping cream
• 4 ounces bittersweet chocolate, finely chopped (60% cacao)
• 1 tablespoon dark rum
• 1 teaspoon vanilla extract
• 1 cup chilled creme fraiche
• 1 cup chilled heavy whipping cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• bittersweet chocolate shavings (optional)

Recipe

• 1 crust:.
• 2 position rack in center of oven; preheat to 350°f blend cookie crumbs and sugar in processor. add melted butter; process until crumbs are evenly moistened. press crumb mixture onto bottom and up sides (not rim) of 9-inch-diameter glass pie dish. bake until crust begins to set and no longer looks moist, pressing gently with back of fork if crust puffs, about 12 minutes. remove crust from oven, then sprinkle chopped chocolate over bottom of crust. let stand until chocolate softens, 1 to 2 minutes. using offset spatula or small rubber spatula, spread chocolate over bottom and up sides of crust to cover. chill crust until chocolate sets, about 30 minutes.
• 3 filling:.
• 4 whisk sugar, cocoa, cornstarch, and salt to blend in heavy medium saucepan. gradually add 1/3 cup milk, whisking until smooth paste forms. whisk in remaining milk, then 1/4 cup cream. using flat-bottom wooden spoon or heatproof spatula, stir mixture constantly over medium heat, scraping bottom and sides of pan until pudding thickens and begins to bubble at edges, about 5 minutes. add chocolate; stir until mixture is smooth. remove from heat; stir in rum and vanilla. pour hot pudding into crust and spread evenly. cool 1 hour at room temperature. cover with plastic wrap; chill overnight. do ahead: can be made 2 days ahead. keep refrigerated.
• 5 topping:.
• 6 using electric mixer, beat crème fraîche, whipping cream, sugar, and vanilla in medium bowl just until stiff peaks form and mixture is thick enough to spread (do not overbeat or mixture may curdle). spread topping decoratively over top of pie, swirling to create peaks, if desired. do ahead: pie can be made 6 hours ahead. cover with cake dome and refrigerate.
• 7 sprinkle chocolate shavings decoratively atop pie, if desired. cut pie into wedges and serve.
• 8 * sold at some supermarkets and at specialty foods stores.

Buzzed Apple Pie Filling (for Canning)

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 20 cups sliced peeled, cored baking apples
• 3 tablespoons lemon juice
• 3 cups sugar
• 1 cup brown sugar
• 1 cup cornstarch
• 3 teaspoons cinnamon
• 1 teaspoon salt
• 1/3 teaspoon nutmeg
• 1 cup butter, cubed
• 2 -3 teaspoons vanilla
• 4 cups water
• 4 cups apple juice
• 1 cup amaretto liqueur

Recipe

• 1 toss apple slices with lemon juice in large (enormous!) bowl and set aside.
• 2 in a large stock pot, combine sugar thru nutmeg. combine water & juice and pour into pot. bring to a boil and add butter, vanilla, and amaretto. stir frequently.
• 3 boil for 3-4 minutes, stirring constantly, until desired consistency.
• 4 add apples then return to a simmer. cover and cook 8-10 minute or until apples start to soften.
• 5 pour into sterilized jars, leaving 1 inch head space. seal; water bath for 25 minutes.

Annalee's Bete Noire (black Beast)

Total Time: 1 hr 35 mins Preparation Time: 45 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 1/2 lb sweet butter, at room temp cut into small pieces
• 12 ounces semisweet chocolate
• 1/2 cup water
• 6 large eggs, at room temperature
• 1 1/3 cups sugar

Recipe

• 1 preheat the oven to 350 degrees with the rack in the center of the oven.
• 2 butter a 9â€? cake pan (not a springform) and place a circle of parchment or wax paper on the bottom, covering it completely. butter the paper.
• 3 chop both the chocolates into fine pieces and set them aside.
• 4 combine the water with 1 cup of the sugar in a heavy 1 1/2 quart saucepan. bring to a rapid boil over high heat and cook about 2 minutes.
• 5 crack the eggs into a measuring cup with a spout and set aside.
• 6 with the processor on with the chocolate in it, pur the boiling sugar syrup into the chocolate, then add the butter piece by piece. add the eggs and process until the mixture is very smooth.
• 7 pour the batter into the pan and bake in a water bath. set the pan in a slightly larger pan or jell roll pan. set both in the oven and pour hot water into the larger pan.
• 8 bake 40-50 minutes; shake to see if set. if it wiggles too much, bake 10 minutes longer. remove from oven, and water bath. cool for 30 minutes.
• 9 loosen sides with knife, place wax paper over the top and invert, place wax paper side down on a serving platter.

Carrot & Banana Cake

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• 1 1/4 cups plain flour
• 1/2 cup self raising flour
• 1 teaspoon bicarbonate of soda (baking soda)
• 1 teaspoon mixed spice
• 1/2 teaspoon cinnamon
• 1 cup brown sugar, firmly packed
• 3/4 cup coarsely chopped nuts (walnuts, pecans, or hazlenuts)
• 3 eggs, lightly beaten
• 2 cups finely grated carrots
• 1 cup mashed banana
• 1 cup vegetable oil

Recipe

• 1 pre-heat oven to 160c (325f).
• 2 grease 24cm round springform tin, line base with baking paper.
• 3 sift flours, baking soda, spices and sugar into large bowl, stir in carrot and nuts.
• 4 beat eggs and oil together and add to dry ingredients, together with banana.
• 5 mix well.
• 6 pour mixture into prepared tin.
• 7 bake for about 1 1/4 hours.
• 8 cool cake in pan.

Black & Orange Halloween Truffles - Favors / Treats!

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• 1 cup heavy cream
• 1/4 cup unsalted butter
• 2 teaspoons honey
• 2 teaspoons finely grated orange zest
• 1 lb semisweet chocolate, finely chopped
• 1/2 cup orange and black candy sprinkles, for decorating
• 1/2 cup orange and black sanding sugar, for decorating (or colour granulated sugar with liquid food colouring)

Recipe

• 1 bring cream, butter, and honey to a boil in a saucepan. remove from heat. add chocolate & orange zest and gently swirl pan to cover chocolate with cream.
• 2 slowly whisk until smooth. transfer to a large bowl. cover, and refrigerate. stir mixture every 15 minutes.
• 3 after 45 minutes, mixture will thicken quickly, so stir every 3 to 5 minutes until set but still pliable, 10 to 20 minutes more (total chilling time is 55 to 65 minutes.)
• 4 refrigerate until firm but not hard, about 10 minutes. remove from refrigerator, and roll balls in palms to smooth. refrigerate, in an airtight container, layered between pieces of parchment or waxed paper, until ready to decorate. you can use a melon baller or tiny ice cream scoop to help.
• 5 remove balls from refrigerator. place sprinkles and sanding sugar in separate small bowls. dip balls into sprinkles or sanding sugar to coat, pressing sprinkles to adhere.
• 6 truffles can be refrigerated in an airtight container for up to 1 week.

Boston Cream Pie

Total Time: 1 hr 40 mins Preparation Time: 45 mins Cook Time: 55 mins

Ingredients

• 2 eggs, separated
• 1 cup superfine sugar
• 1 cup unbleached flour
• 1 teaspoon baking powder
• 1 pinch salt
• 1 tablespoon butter
• 1/2 cup milk, heated
• 1/2 teaspoon vanilla
• 1/2 teaspoon lemon extract (optional)
• 1/2 cup sugar
• 3 tablespoons unbleached flour
• 1 pinch salt
• 1 cup milk or 1 cup cream, scalded
• 1 egg, lightly beaten
• 1/2 teaspoon vanilla or 1/2 teaspoon orange extract
• 1 cup sugar
• 3 tablespoons cornstarch
• 2 ounces unsweetened chocolate, shaved
• 1/4 teaspoon salt
• 1 cup boiling water
• 1 tablespoon butter
• 1 teaspoon vanilla

Recipe

• 1 cake: preheat oven to 350°; grease and flour an 8" round cake pan.
• 2 beat the egg whites until stiff in a large bowl; in a small bowl beat the egg yolks until light; add to the whites and beat together; slowly add the sugar, beating for 5 minutes.
• 3 sift the flour, baking powder and salt together; in a saucepan heat the milk and melt the butter.
• 4 stir the dry ingredients and milk mixture into the egg mixture as quickly as possible; stir in vanilla and lemon extract if using.
• 5 pour batter into pan and bake 25-30 minutes, until toothpick tests clean; cool 10 minutes, remove from pan and cool completely on wire rack; slice the cake into two layers.
• 6 filling: in a double boiler over medium-low heat, cook sugar, flour, salt and milk for 15 minutes, stirring constantly until thickened and bubbly.
• 7 temper the egg with the cooked mixture and pour back into the pan; cook another 3-5 minutes until thickened; remove from heat, stir in vanilla or orange extract and cool completely with plastic wrap on custard surface; spread on bottom cake layer, add top layer.
• 8 frosting: bring the sugar, cornstarch, chocolate, salt and water to a boil; cook, stirring, 3-5 minutes or until thickened enough to coat a spoon thickly; remove from heat, add butter and vanilla and stir until combined.
• 9 cool a bit, but while still warm, pour and spread frosting over the top of cake, allowing some to drip down sides if desired; there may be more frosting than you need, use it for another purpose.

Buttery Spritz Cookies

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 2 cups butter, softened (no substitutions)
• 2 cups sugar
• 4 egg yolks
• 1 teaspoon good quality vanilla
• 5 cups sifted flour

Recipe

• 1 cream butter until soft in very large mixing bowl. gradually add sugar,creaming well after each addition until light and fluffy. add egg yolks one at a time beating well after each addition. stir in vanilla. stir in flour a small amount at a time , mix well.
• 2 fit dough into cookie press and press onto ungreased cookie sheets. decorate with colored sugars as desired.
• 3 bake at 400 degrees for 7 to 10 minutes.
• 4 cookies are done when very lightly browned. remove to wire rack to cool completely.

Buttery Orange Cake

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 250 g unsalted butter, softened, chopped
• 1 1/4 cups caster sugar
• 4 eggs
• 1/3 cup self raising flour
• 3/4 cup orange juice
• 2 tablespoons boiling water

Recipe

• 1 preheat oven to moderate (180oc/160oc fan-forced). grease a deep 22-23cm round cake pan, line the base with baking paper.
• 2 beat butter and sugar in a small bowl with an electric mixer until light and creamy.
• 3 add eggs, one at a time, beating until combined between additions. fold in the sifted flour, then the juice and boiling water.
• 4 spread the mixture into the prepared pan and bake for about 1 hour or until the cake is cooked when tested with a skewer. stand the cake for two minutes before tuning onto a wire rack to cool.
• 5 dust with sifted icing sugar if desired.

Buttery Pumpkin Cake

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 1 (18 ounce) box yellow cake mix
• 1 egg
• 8 tablespoons butter, melted
• 1 (8 ounce) package cream cheese, softened
• 1 (15 ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter, melted
• 1 (16 ounce) package confectioners' sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Recipe

• 1 combine the cake mix, 1 egg and 8 tablespoons butter in a bowl. mix well with an electric mixer.
• 2 pat the mixture into the bottom of a lightly greased 9- by 13-inch baking pan.
• 3 beat the cream cheese and pumpkin in a large bowl until smooth.
• 4 add the 3 eggs, vanilla and 8 tablespoons butter, and mix well.
• 5 stir in the confectioner's sugar, cinnamon and nutmeg.
• 6 spread the pumpkin mixture over the cake layer.
• 7 bake at 350 degrees for 40 to 50 minutes. do not over bake, as the center should be gooey.

Buttery Toffee Cookies

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (8 ounce) package milk chocolate-covered toffee bits

Recipe

• 1 preheat oven to 350 degrees.
• 2 combine butter, sugar, eggs and vanilla in large mixer bowl.
• 3 beat at medium speed until creamy then reduce speed to low.
• 4 add flour, baking soda and salt.
• 5 beat until well mixed.
• 6 stir in toffee bits.
• 7 drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
• 8 bake for 10-12 minutes or until lightly browned.
• 9 cool one minute then remove from cookie sheet to wire rack.

Banana Cake With Fudge Frosting

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 2/3 cup margarine, softened
• 1 2/3 cups sugar
• 3 eggs
• 3 bananas, mashed
• 2 cups flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 2/3 cup buttermilk
• 3/4 cup sugar
• 3 tablespoons cocoa powder
• 1/3 cup milk
• 3 tablespoons margarine
• 1 1/2 tablespoons light corn syrup
• 3/4 teaspoon vanilla
• 1 1/4 cups powdered sugar

Recipe

• 1 cake: preheat oven to 350 degree. grease and flour a 9x13 pan. cream margarine and sugar, add eggs and beat until fluffy. add bananas. mix dry ingredients in a separate bowl. add buttermilk, then add dry ingredients. beat on low speed until combined, then on high speed for 3 minutes. pour into pan. bake 45 - 50 minutes. cool.
• 2 frosting: while cake is baking, mix sugar and cocoa in 2-qt saucepan. stir in milk, margarine and corn syrup. heat to boiling, stirring often. boil for 3 minutes, stirring often. cool. stir in vanilla and sugar. frost cake.

A Thousand Kisses: The Josephine Napoleon

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 24 ounces firm tofu, divided
• 9 ounces semisweet chocolate, cut into small pieces
• 9 ounces bittersweet chocolate, cut into small pieces
• 1 -4 tablespoon powdered sugar
• 2 teaspoons pure vanilla extract, divided
• 2 cups pecan halves or 2 cups pecan pieces
• 1 1/4 cups granulated sugar
• 1/3 cup light corn syrup
• 1/3 cup water
• 8 ounces unsalted butter, cut into small pieces
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 lb whole milk ricotta cheese
• 4 eggs
• 6 tablespoons flour
• 2 tablespoons butter, melted
• 4 tablespoons sugar
• 1 teaspoon pure vanilla extract
• 8 ounces butterscotch chips
• 3/4 cup heavy whipping cream
• 2 tablespoons unsalted butter
• 1 tablespoon cognac (optional) or 1 tablespoon brandy (optional)

Recipe

• 1 prepare the semi sweet mousse: melt the semi sweet chocolate in a double boiler over a simmering water bath.
• 2 chocolate should be smooth and glossy.
• 3 place 12 ounces of tofu in a food processor and puree until very smooth; note: a regular blender does not do a good job with this step.
• 4 the hand held stick blenders do a nice job if a food processor is unavailable.
• 5 add 1 tsp vanilla and semi sweet chocolate to pureed tofu and blend well.
• 6 add 1 tablespoon of powdered sugar at a time, tasting in between each addition, until you get a desired sweetness.
• 7 turn mousse into a bowl, cover with plastic wrap and set in the refrigerator for 2 1/2 hours to chill and allow the flavors to combine.
• 8 prepare the bittersweet mousse: follow the directions for the semi sweet mousse in step one and refrigerate.
• 9 note:taste the mousse before adding any powdered sugar, as the bittersweet flavor is very rich and provides a nice contrast to the semi sweet mousse as is.
• 10 prepare the brittle: place the sugar in a large saucepan.
• 11 stir in the corn syrup and water.
• 12 bring the mixture to a boil over medium heat and boil for 3-4 minutes until bubbles form on the surface.
• 13 cover the pan with aluminum foil and boil for 5 minutes more.
• 14 remove the foil.
• 15 the mixture should be clear or slightly golden and the sugar should be totally dissolved.
• 16 add the butter and stir until the butter is melted.
• 17 cook over low heat until a candy thermometer reaches 300 degrees f, about 30 minutes.
• 18 be sure to stir the mixture occasionally.
• 19 when the caramel reaches 300 degrees, remove the pan from the heat, stir in the salt, baking soda and pecans.
• 20 spray a half sheet pan (12 x 17-inches) with nonstick cooking spray.
• 21 spread the nut mixture over the prepared pan in a thin layer using a metal spatula (or a plastic spatula coated with nonstick spray).
• 22 set pan aside to cool for 30 minutes.
• 23 break the brittle into desired pieces.
• 24 prepare the ricotta rounds: combine all ingredients for the ricotta rounds in the bowl of a food processor.
• 25 the batter must be processed until smooth and all ingredients are incorporated.
• 26 heat a griddle or large saute pan over medium high heat.
• 27 spray the surface with nonstick cooking spray.
• 28 spray the inside of each 3 inch crumpet ring and place on the griddle or in the pan.
• 29 spoon 1/4 cup batter into each ring and cook until the top of the round is set with bubbles, then remove the ring, flip and cook for another minute to brown the bottom.
• 30 note: if crumpet rings or biscuit cutters are not available, drop 1/4 cup of batter onto the hot surface and use a spatula to even out the surface and try to round the edges for an approximate 3 inch circle.
• 31 if only one ring is available and you are using a griddle, you can pour the batter onto the griddle in 2 batches to make a large pancake; flip it when the top sets, and then use the cutter to cut the 3 inch rounds.
• 32 you are looking to make 12 rounds, regardless of the method you employ.
• 33 place prepared rounds on a plate, cover with a kitchen towel and refrigerate until cool.
• 34 prepare the ganache: place the butterscotch chips in a medium sized stainless steel bowl; set aside.
• 35 heat the cream and butter in a medium sized saucepan over medium heat.
• 36 bring to a boil.
• 37 immediately pour the boiling cream over the butterscotch chips and allow to stand for 5 minutes.
• 38 stir with a whisk until smooth.
• 39 if desired, add the liqueur.
• 40 assemble the napoleons: on a clean work surface, set down one ricotta round.
• 41 take 6 tbsp of the bittersweet mousse and drop it onto the ricotta round.
• 42 using an offset spatula or a large spreading knife, spread the mousse to the edges of the round, keeping some height to the layer.
• 43 top with a second ricotta round and repeat the mousse layer using the semi sweet mousse.
• 44 take a ricotta round and smear it with the butterscotch ganache, then place the round on top of the 2nd mousse layer.
• 45 to plate the napoleon, drizzle some ganache on the plate and slide the napoleon into the center.
• 46 lean several pieces of broken pecan brittle against the napoleon, and sprinkle about a tablespoon of crushed brittle over the entire plate.
• 47 an alternative way to assemble the napoleon is to use the 3 inch rings as a guide; place the 1st round in the bottom, drop in the bittersweet mousse, top it with 2nd round and press down to evenly distribute the mousse; repeat with the 2nd layer and then top and unmold the napoleon before spreading the ganache.
• 48 the final result is very "clean" this way, and more rustic using the first method, though no special equipment is needed.