Barefoot Contessa Brownie Pudding

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

Ingredients

• Servings: 6
• 1 cup unsalted butter
• 4 extra large eggs
• 2 cups sugar
• 3/4 cup cocoa powder
• 1/2 cup all-purpose flour
• 1 tablespoon vanilla
• 1 tablespoon framboise liqueur (optional)

Recipe

• 1 preheat oven to 325 degrees.
• 2 melt butter and set aside to cool.
• 3 beat eggs and sugar together on medium speed until very light yellow and thick, about 5 minutes.
• 4 sift cocoa powder and flour together, and add to sugar and egg mixture on low speed just until mixed.
• 5 slowly pour in melted butter and mix again just until combined.
• 6 grease a 9x12x2 baking dish (i used an 8x11), and spread mixture into the pan.
• 7 place dish into a larger baking pan.
• 8 add enough very hot tap water to larger pan to come halfway up the side of the smaller pan.
• 9 bake for exactly 1 hour.
• 10 a cake tester inserted 2 inches from the side will come out 3/4 clean.
• 11 the center will appear very underbaked, it should. the texture of this is between a brownie and pudding.
• 12 cool, serve slightly warm or room temperature, with vanilla ice cream if desired.

Almond Triangles (trigona)

Total Time: 5 hrs 20 mins Preparation Time: 30 mins Cook Time: 4 hrs 50 mins

Ingredients

• Servings: 75
• 3 cups ground blanched almonds
• 2 cups sugar
• 1 cup water
• 3 tablespoons rose water or 1 tablespoon vanilla extract
• 1 tablespoon lemon juice
• 1 lb phyllo pastry
• 1 1/2 cups unsalted butter, melted, for brushing phyllo
• confectioners' sugar, for topping

Recipe

• 1 preheat oven to 350°.
• 2 combine almonds, sugar, water, rose water or vanilla extract, and lemon juice in saucepan.
• 3 cook over low heat, stirring constantly, until mixture becomes thick and pasty.
• 4 cut phyllo sheets into thirds.
• 5 cover two-thirds with plastic wrap so it doesn’t dry out.
• 6 lay strip in vertical position, brush with some melted butter, at bottom of strip add 1 teaspoon filling, bring the left side over so that you have a triangle, but keeping on going by bringing the right bottom tip up, keep going up repeating the triangles.
• 7 brush triangles with butter and place on an ungreased baking sheet, seam side down.
• 8 bake for 30 minutes, or until golden not brown or they are over baked.
• 9 remove from sheet to cool.
• 10 when slightly cool, sprinkle with confectioners' sugar.
• 11 note: triangles can be frozen, unbaked. when ready to use, place unthawed in a preheated 350° oven. bake for 45 minutes, or until golden.

Almond Streusel Cherry Cheesecake Bars (cookie Mix)

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

Ingredients

• 1 (17 1/2 ounce) package betty crocker sugar cookie mix
• 1/4 cup cold butter or 1/4 cup margarine
• 4 ounces cream cheese (half of 8-oz package)
• 1/2 cup sliced almonds
• 2.5 (8 ounce) packages cream cheese, softened (20 oz total)
• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon almond extract
• 2 eggs
• 1 (21 ounce) can cherry pie filling

Recipe

• 1 heat oven to 350°f
• 2 spray bottom and sides of 13x9-inch pan with cooking spray.
• 3 place cookie mix in large bowl.
• 4 cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly.
• 5 reserve 1 1/2 cups mixture for topping.
• 6 press remaining mixture in bottom of pan.
• 7 bake 12 minutes.
• 8 meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
• 9 spread cream cheese mixture evenly over partially baked cookie base.
• 10 spoon pie filling evenly over cream cheese mixture.
• 11 sprinkle with reserved topping and almonds.
• 12 bake 40 to 45 minutes or until light golden brown.
• 13 cool 30 minutes.
• 14 refrigerate about 2 hours or until chilled.
• 15 for bars, cut into 6 rows by 4 rows.
• 16 store covered in refrigerator.

Almond Toffee Bars

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

Ingredients

• Servings: 40
• 3/4 cup butter, softened
• 1/3 cup sugar
• 1 egg
• 2 cups flour
• 1 cup butter
• 2/3 cup packed brown sugar
• 1/4 cup light corn syrup
• 2 1/2 cups coarsely chopped slivered almonds
• 1 cup semi-sweet chocolate chips

Recipe

• 1 heat oven to 375. grease bottom and sides of 15 x 10 x 1 inch pan with shortening or cooking spray.
• 2 in large bowl, beat 3/4 cup butter and sugar with mixer on medium speed until fluffy. beat in egg. beat in flour until dough starts to form. press dough in pan. bake 13-18 minutes or until edges are light brown.
• 3 meanwhile, in 2 quart saucepan, heat 1 cup butter, brown sugar and corn syrup to boiling over medium heat, stirring frequently. boil 2 minutes without stirring. quickly stir in almonds; spread over baked layer. bake 15-20 minutes or until dark golden brown and bubbling.
• 4 immediately sprinkle chocolate chips over hot bars. let stand 5 minutes to soften; swirl chips over hot bars with spatula. cool completely, about 30 miuntes.

Almond Toffee Bars

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

Ingredients

• Servings: 40
• 3/4 cup butter, softened
• 1/3 cup sugar
• 1 egg
• 2 cups flour
• 1 cup butter
• 2/3 cup packed brown sugar
• 1/4 cup light corn syrup
• 2 1/2 cups coarsely chopped slivered almonds
• 1 cup semi-sweet chocolate chips

Recipe

• 1 heat oven to 375. grease bottom and sides of 15 x 10 x 1 inch pan with shortening or cooking spray.
• 2 in large bowl, beat 3/4 cup butter and sugar with mixer on medium speed until fluffy. beat in egg. beat in flour until dough starts to form. press dough in pan. bake 13-18 minutes or until edges are light brown.
• 3 meanwhile, in 2 quart saucepan, heat 1 cup butter, brown sugar and corn syrup to boiling over medium heat, stirring frequently. boil 2 minutes without stirring. quickly stir in almonds; spread over baked layer. bake 15-20 minutes or until dark golden brown and bubbling.
• 4 immediately sprinkle chocolate chips over hot bars. let stand 5 minutes to soften; swirl chips over hot bars with spatula. cool completely, about 30 miuntes.

Almond Tahini Date Balls

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 2 cups sliced almonds (i just used whole almonds)
• 1 teaspoon cinnamon
• 2 teaspoons tahini
• 18 medium dried dates (they must be pitless. i use pitless chinese red dates, which are small, so i used about 25)

Recipe

• 1 grind almonds and cinnamon in food processor until finely chopped.
• 2 add tahini and continue to pulse.
• 3 add dates and chop until all blended in (be careful with pits!).
• 4 form into 1" balls and refrigerate.
• 5 can be eaten chilled or at room temperature, and they also travel well so they make a good brown-bag dessert.

Almond Tuiles

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• 1/2 cup heavy cream
• 2 ounces unsalted butter, cut into 8 pieces
• 1/8 teaspoon vanilla
• 3/4 cup blanched coarse ground almonds
• 2/3 cup sugar
• 2 tablespoons flour
• 1 grated orange, zest of
• 2 ounces bittersweet chocolate, melted, for decoration

Recipe

• 1 put the cream and butter in a small saucepan and heat over medium heat until the butter melts.
• 2 remove from heat and stir in the vanilla.
• 3 put the almonds, sugar, flour and zest in a medium bowl and stir to mix thouroughly with a rubber spatula.
• 4 add warm cream mixture and stir with spatula until batter is smooth.
• 5 cover the batter with plastic wrap and refrigerate until thoroughly chilled and thickened- preferably overnight.
• 6 the batter can be made ahead and refrigerated, wrapped airtight, for 4 days.
• 7 baking the tuiles: preheat the over to 325 degrees and place your oven rack in the middle or lower third of the oven.
• 8 you will need a rolling pin, wine bottle or some other cylindrical object to form the tuiles.
• 9 they can also be formed over the bottom of a cup to make a container for mousse or berries etc.
• 10 stir the chilled batter to remix.
• 11 drop batter onto a parchment or silpat lined sheetpan, allowing 1 teaspoon of batter for each tuile.
• 12 leave 2 inches between each one.
• 13 there is no need to spread out the batter- it will spread itself.
• 14 you can make these larger if you want, but will have to adjust baking times accordingly.
• 15 bake the tuiles for 5-8 minutes until they spread and turn honey brown.
• 16 do not leave the kitchen- the tuiles will go from almost done to overdone in a very short time.
• 17 remove sheetpan and allow to cool for about 30 seconds.
• 18 forming the tuiles: slide the tuiles back and forth with your fingers or a spatula to release them.
• 19 pick them up one by one and lay on the rolling pin.
• 20 press lightly on the tuile with your hand to get a nice curved shape.
• 21 the cookies will mold and cool in a few seconds, so you should remove the shaped cookies as soon as you need room on the rolling pin for more.
• 22 if the tuiles become cool and hard to remove from the sheetpan, put them back in the oven for 1 minute and then continue.
• 23 repeat with the rest of the batter making sure that the sheetpans cool between batches.
• 24 decorating the tuiles: scrape the melted chocolate into a parchment cone or plastic zip-lock bag.
• 25 snip the end making a tiny hole and pipe very thin lines across the tuiles.
• 26 you can also use a fork dipped into the chocolate and then waved back and forth over the tuiles.
• 27 serve as soon as the chocolate sets.

Almond Tree Cookies

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

Ingredients

• 1 cup butter or 1 cup margarine, softened
• 1/2 cup granulated sugar
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• frosting
• 1 cup powdered sugar
• 2 tablespoons butter or 2 tablespoons margarine, softened
• 1 -2 tablespoon milk
• 8 -10 drops green food coloring

Recipe

• 1 heat oven to 350 degrees. in medium bowl, beat 1 cup butter, the granulated sugar and almond extract with electric mixer on medium speed until smooth. on low speed, beat in flour.
• 2 shape dough into 1-inch balls place 2 inches apart on ungreased cookie sheets.
• 3 bake 12 to 15 minutes or until firm to the touch. cool 1 minute, remove from cookie sheets to cooling racks. cool completely, about 30 minutes.
• 4 in small bowl, beat powdered sugar, 2 tablespoons butter and the milk on medium speed until smooth and spreadable. stir in green food color until uniform color.
• 5 spoon frosting into resealable food-storage plastic bag. seal bag; cut off tiny corner of bag. squeeze bag to make tree shape in a zigzag pattern on each cookie with frosting.

Baked Chocolate Cheesecake

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 10
• 180 g chocolate
• 150 g wheat biscuits
• 80 g butter, melted
• 500 g cream cheese, softened and chopped
• 300 g sour cream
• 3/4 cup caster sugar
• 1 teaspoon vanilla essence
• 3 eggs, room temperature

Recipe

• 1 preheat oven to 160 degrees celsius line springform pan with baking paper.
• 2 break half chocolate into pieces and place in food processor and process until roughly chopped. transfer to bowl.
• 3 place biscuits in processor and process until fine crumbs, with motor running pour in butter. process until well combined.
• 4 press biscuit mixture into base of pan. refrigerate for 30 minutes.
• 5 place cream cheese, sour cream, sugar and vanilla in processor. process until smooth. with motor running add 1 egg at a time.
• 6 pour cream mixture on top of biscuit base. sprinkle with the chopped chocolate and swirl through filling.
• 7 bake for 50 to 60 minutes until firm in the centre.
• 8 turn off oven and open door. allow cake to cool in oven for 2-3 hours.
• 9 refrigerate for 4 hours.
• 10 when ready to serve, grate remaining chocolate and sprinkle over the top.

Blue Ribbon Apple Pie- Lighter Version

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

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup butter, chilled and cut into small pieces
• 1/4 cup vegetable shortening
• 1/2 teaspoon cider vinegar
• 5 -7 tablespoons ice water
• 2 cups granny smith apples, thinly sliced and peeled (about 1 lb.)
• 2 cups braeburn apples or 2 cups empire apples, same as above
• 1 cup rome apples (about 1/2 lb) or 1 cup winesap apple, thinly sliced and peeled (about 1/2 lb)
• 1 cup mcintosh apples or 1 cup jonathan apple, same as above
• 1 tablespoon fresh lemon juice
• 1/2 cup sugar
• 1/4 cup brown sugar
• 3 tablespoons flour
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 teaspoons milk
• 1 tablespoon sugar

Recipe

• 1 for crust: combine flour and salt in a bowl.
• 2 "cut in" butter and shortening until it resembles coarse meal.
• 3 add vinegar and sprinkle with ice water, 1 tbsp at a time, mixing with a fork in between until dough is moist and crumbly.
• 4 divide in half. press each half together and wrap loosely in plastic wrap. roll each into 11 inches rounds and chill 1 hour.
• 5 for filling: preheat oven to 450°f.
• 6 combine apples and lemon juice in a large bowl.
• 7 in a small bowl combine sugar, brown sugar, flour, cinnamon and salt. sprinkle over apples in large bowl and toss to combine.
• 8 remove 1 round of crust dough from fridge, unwrap and place in a 9-inch pie pan lightly coated with cooking spray or a little butter. allow extra dough to extend over the edge.
• 9 spoon apple mixture into crust dough. top with remaining crust dough half from fridge (unwrapped of course). press edges of bottom and top together to seal in the apples- making it pretty if you can! cut 6 1-in. slits across crust dough with a sharp knife.
• 10 brush with milk and sprinkle with sugar. place on a baking sheet and bake at 450°f for 15 minutes.
• 11 reduce oven temp to 375°f and bake an additional 45 minutes. cover edges of crust with tin foil if they brown too much before the time is up.

Baked Yogourt

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

Ingredients

• Servings: 6
• 2 cups plain yogurt
• 1 cup sweetened condensed milk

Recipe

• 1 preheat oven to 180 degrees celsius.
• 2 combine ingredients in a large bowl until smooth.
• 3 pour into a shallow ovenproof glass baking dish.
• 4 reduce oven temp to 160 c and bake for 30 minutes or until set.
• 5 remove from oven and cool.
• 6 cover and refrigerate until cold.
• 7 serve with fruit or granola. great from breakfast or as a dessert.

Apple Slab Pie

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 20
• 8 granny smith apples, peeled, cored, and sliced thin (about 3 1/2 pounds)
• 8 honeycrisp apples (about 3 1/2 pounds) or 8 gala apples (about 3 1/2 pounds) or 8 golden delicious apples, peeled, cored, and sliced thin (about 3 1/2 pounds)
• 1 1/2 cups granulated sugar
• 1/2 teaspoon salt
• 1 1/2 cups animal crackers
• 2 (15 ounce) boxes of pillsbury ready to roll pie crusts
• 4 tablespoons unsalted butter, melted and cooled
• 6 tablespoons minute tapioca
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 3 tablespoons lemon juice

Recipe

• 1 for the pie: combine apples, sugar and salt in colander set over large bowl. let sit, tossing occasionally, until apples, release their juices, about 30 minutes. press gently on apples to extract liquid and reserve ¾ cup juice.
• 2 adjust oven rack to lower middle position and heat oven to 350 degrees.
• 3 pulse crackers and remaining sugar in food processor until finely ground. dust work surface with cracker mixture, brush half of one pie round with water, overlap with second pie round, and dust top with cracker mixture. roll out dough to 19 by 14 inches and transfer to rimmed baking sheet. brush dough with butter and refrigerate; roll out top crust in the same way.
• 4 toss drained apples with tapioca, cinnamon, nutmeg and lemon juice and arrange evenly over bottom crust, pressing lightly to flatten. brush edges of bottom crust with water, and arrange top crust on pie. press crusts together and use a paring knife to trim any excess dough. use fork to crimp and seal outside adge of pie, then to pierce top of pie at 2-inch intervals. bake until pie is golden brown and juices are bubbling, about 1 hour. transfer to wire rack and let cool.
• 5 for the glaze: while pie is cooling, simmer reserved apple juice in saucepan over medium heat until syrupy and reduced to ¼ cup, about 6 minutes. stir in lemon juice and butter and let cool to room temperature. whisk in confectioners’ sugar and brush glaze evenly over warm pie. let pie cool completely, at least 1 hour longer.

Almond Tart

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

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1/2 cup cold butter, cut into bits
• 1 tablespoon water, with
• 1/2 teaspoon vanilla, and
• 1/8 teaspoon almond extract
• 1 cup sliced blanched almond
• 3/4 cup sugar
• 3/4 cup cream
• 1 teaspoon orange-flavored liqueur (such as grand marnier or cointreau)
• 1/8 teaspoon almond extract
• 1/8 teaspoon salt
• whipped cream (optional)

Recipe

• 1 for pastry: blend flour, sugar and butter until it resembles coarse meal.
• 2 add water with vanilla and almond extract and form dough into a ball.
• 3 press dough into a 9 inch flan/tart pan and chill for 1 hour.
• 4 preheat oven to 390°f.
• 5 line with wax paper or foil and fill with pie weights or beans.
• 6 bake pastry in lower third of preheated oven for 7 minutes.
• 7 remove pie weights and paper and bake 3 minutes longer, or until golden.
• 8 let cool.
• 9 for filling: combine well almonds, sugar, cream, liqueur, almond extract and salt; let stand 15 minutes.
• 10 pour into pastry shell and bake for 30-40 minutes, or until top is browned and caramelized.
• 11 let cool before serving.
• 12 serve with whipped cream, if you wish.

Brie Cheese & Apricot Preserve Egg Roll Dessert

Total Time: 27 mins Preparation Time: 5 mins Cook Time: 22 mins

Ingredients

• 10 egg roll wraps
• 1 egg (beaten)
• 10 tablespoons apricot preserves
• 1 wedge double cream brie cheese
• pam cooking spray

Recipe

• 1 *after prepping the edges of the egg roll wrapper with the egg wash, add 1 tablespoons of the apricot preserves to the center.
• 2 *add a 1/4" thick x 2" long slice of brie cheese on top of the preserves (approximate sizes).
• 3 *fold bottom up, then sides, then roll away from you, tucking in the edges as necessary.
• 4 *place on sheet pan sprayed with pam cooking spray.
• 5 *brush top with egg wash.
• 6 *cook for 22 minutes at 350 degrees or until golden and crispy.
• 7 *serve warm.

Almond Tart

Total Time: 1 hr 25 mins Preparation Time: 55 mins Cook Time: 30 mins

Ingredients

• 3/4 cup all-purpose flour, sifted
• 1 tablespoon granulated sugar
• 5 tablespoons sweet butter, cold
• 1/2 teaspoon vanilla extract
• 2 -3 teaspoons water, as needed
• 1/2 cup granulated sugar
• 3 tablespoons apricot preserves
• 3/4 cup sliced blanched almond
• 1/2 cup heavy cream
• 2 tablespoons amaretto liqueur (or use 1/2 tsp. almond extract)
• 1/4 teaspoon salt

Recipe

• 1 for crust: mix flour and sugar together.
• 2 working quickly, cut in cold butter with 2 knives or a pastry blender until mixture resembles oatmeal.
• 3 add vanilla and 2 tsp.
• 4 of the water and toss with a fork until dough just holds together.
• 5 (add more water, a few drops at a time, if necessary).
• 6 do not overwork.
• 7 press dough evenly into an 8-inch false-bottom tart pan.
• 8 chill in refrigerator for 45 minutes.
• 9 preheat oven to 400*.
• 10 line the chilled dough with aluminum foil and fill with dried beans.
• 11 bake in the lower part of oven for 8 minutes.
• 12 remove foil and beans and bake for 5 minutes longer.
• 13 remove from oven.
• 14 for filling: stir sugar and apricot preserves together in a bowl, mixing well.
• 15 add remaining ingredients, blending thoroughly.
• 16 pour into partially baked shell.
• 17 set on the middle rack of the oven and bake for 25 to 30 minutes, until filling top is golden brown.
• 18 cool and serve.
• 19 enjoy!

Almond Vanilla Bean Biscotti

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

Ingredients

• 3 tablespoons butter
• 2/3 cup granulated sugar
• 1 egg, plus
• 1 egg
• 1/4 teaspoon pure vanilla extract
• 1 vanilla bean, scraped
• 1/4 teaspoon salt
• 3 tablespoons buttermilk
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 cup finely chopped almonds

Recipe

• 1 preheat oven to 350 degrees.
• 2 cream together the butter and sugar in a large mixing bowl until smooth.
• 3 add egg and egg and continue beating until creamy, then add the vanilla,vanilla bean (scrapings) salt and buttermilk and mix until combined.
• 4 sift the flour, baking powder, and baking soda together into a medium bowl.
• 5 add the dry stuff to the wet stuff in the mixing bowl, but do it a little at a time.
• 6 when all the flour's in, toss in the finely chopped almonds, but save a couple tablespoons of the nuts for something we'll do later.
• 7 don't mix this dough too much or it might toughen up; you only want to mix it enough to get all the ingredients incorporated, and then you'll have tender biscotti.
• 8 you may want to use your hands to work everything together as the dough thickens.
• 9 form the dough into a rectangular loaf on a lightly greased or parchment paper-lined sheet pan.
• 10 the dimensions of the loaf should be somewhere around 10 inches long and 5 inches wide, and about an inch thick in the middle.
• 11 sprinkle the left over almond bits over the top of the loaf, then bake it for 30 to 35 minutes or until the top has turned light brown.
• 12 remove this now puffed-up loaf from the oven and let it cool for 5 minutes or as long as it takes for it to be cool enough to handle and slice.
• 13 when it's cool, move the biscotti loaf to a cutting board.
• 14 use a long serrated bread knife to slice the dough across its width.
• 15 make slices that are approximately 3/4-inch thick.
• 16 keep the slices standing up and move them back to the sheet pan.
• 17 position them in rows on the pan so that they aren't touching, then pop the whole pan back into the oven for 10 to 15 minutes or until the cookies are crisp on the outside.
• 18 when you remove the cookies from the oven, keep them out on the sheet pan for several hours or overnight so that they completely dry out.

Almond Sugar Cookies W/ Craisins

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

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup butter
• 1/2 cup margarine
• 1 1/2 cups sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons almond extract
• 1 (12 ounce) package cherry flavored craisins
• 1 1/2 cups slivered almonds

Recipe

• 1 in a medium sized bowl, blend together flour, baking soda and baking powder. set aside.
• 2 in a large bowl, cream together butter, margarine and sugar until smooth. add egg, vanilla and almond extracts, blend again until smooth. gradually add flour mixture and stir well. add craisins and almonds, stir until blended.
• 3 drop by heaping teaspoonfuls onto ungreased cookie sheet. bake for 6-9 minutes or until golden brown.

Apple Snack Cake

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

Ingredients

• Servings: 12
• 3/4 cup vegetable oil
• 2 eggs
• 2 cups sugar
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 cups peeled and chopped apples
• 1/2-1 cup chopped pecans (depending on taste)
• 1 (6 ounce) package butterscotch chips

Recipe

• 1 combine oil, eggs & sugar in large mixing bowl. beat @ medium speed until well mixed.
• 2 combine flour, soda, baking powder, salt & cinnamon. mix with wet ingredients.
• 3 stir in pecans, half of butterstoch morsels & apples.
• 4 spread batter into greased 13x9x2 baking pan. sprinkle with remaining butterstoch morsels.
• 5 bake @350 degrees for 55-60 minutes or until done.
• 6 servings are approximate.

Apple Scrapple Muffins

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 1/2 cups enjoy life cranapple crunch granola cereal
• 1 cup rice flour
• 1/4 cup brown sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 tablespoon cinnamon
• 1/2 teaspoon xanthan gum
• 2 tablespoons tapioca flour
• 1 cup applesauce
• 2 tablespoons vegetable oil
• 4 tablespoons honey or 4 tablespoons agave nectar
• 2 large eggs
• 1/4 cup milk (dairy, rice or soy)
• 1/2 enjoy life cranapple crunch granola cereal (chopped)
• 2 tablespoons butter substitute
• 1 teaspoon cinnamon
• 1 apple, cored and chopped (approx. 1 cup)

Recipe

• 1 preheat oven to 350°f line or grease 12-16-muffin cups. in a food processor, chop granola into small pieces, measure 1 1/2 cups for the muffins and set aside. mix the remaining granola with melted butter and cinnamon to prepare the topping and set aside. combine dry ingredients. in a separate bowl, combine the wet ingredients. add wet ingredients to the dry and combine. then fold in fruit. fill muffin cups and sprinkle with topping. bake 30 minutes, or until knife inserted in center comes out clean. serve warm or at room temperature.
• 2 * for egg substitute, combine 1tbsp flax meal and 3 tbsp cold water - let stand for 15 minutes before whisking together.

Brie Cheese & Apricot Preserve Egg Roll Dessert

Blue Ginger Asian Banana Split

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 1 pint coconut sorbet
• 1/2 cup sugar
• 3 tablespoons sugar
• 3/4 cup water
• 2 tablespoons fresh ginger, minced
• 1/4 stalk lemongrass, roughly chopped
• 1/2 vanilla bean, split
• 1/4 fresh pineapple, peeled, cored, and diced into tiny pieces
• 1/2 cup dried cherries
• 1/2 cup sugar
• 1/2 cup water
• 8 medium bananas, peeled, halved lengthwise
• 1/2 cup sugar
• 1/4 cup toasted slivered almonds
• 1/2 cup sweetened whipped cream

Recipe

• 1 for the compote:.
• 2 place the ingredients, except the pineapple, in a medium saucepan and bring to a boil; simmer about three minutes.
• 3 remove from heat, strain liquid (discard solids) into a bowl with the pineapple (strained if you are using canned pineapple).
• 4 for the cherries:.
• 5 bring cherries, water and sugar to a boil in a small pot and stir to make sure all sugar is dissolved.
• 6 remove from heat and reserve.
• 7 for the bananas:.
• 8 preheat the broiler.
• 9 coat the bananas with sugar.
• 10 place on a foil-covered broiler pan and broil, turning once, until the bananas are lightly browned on both sides.
• 11 to assemble:.
• 12 arrange two bananas (4 halves) on each of four plates.
• 13 place two scoops of sorbet on each plate.
• 14 spoon ¼ of the compote over each plate.
• 15 scatter ¼ of the cherries over each plate.
• 16 garnish with almonds and whipped cream.
• 17 indulge.

Almond Toffee Ice Cream Loaf

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• 1 cup slivered almonds, toasted and divided
• 2 cups vanilla wafer crumbs (about 42 wafers)
• 3 tablespoons butter or 3 tablespoons margarine, melted
• 1 (14 ounce) can sweetened condensed milk (not evaporated milk)
• 1 tablespoon vanilla extract
• 1/2 teaspoon almond extract
• 2 (1 1/2 ounce) english toffee-flavored candy bars, crushed
• 2 cups whipping cream, whipped

Recipe

• 1 line 9x5-inch loaf pan with aluminum foil, extending foil above sides of pan.
• 2 finely chop 1/2 cup of almonds.
• 3 in medium bowl, combine almonds with wafer crumbs.
• 4 reserving 1 cup crumb mixture, combine remainder with butter; press firmly on bottom and halfway up sides of prepared pan.
• 5 in large bowl, combine sweetened condensed milk and extracts; mix well.
• 6 stir in reserved crumb mixture, crushed candy bars and remaining 1/2 cup almonds, coarsely chopped.
• 7 fold in whipped cream.
• 8 pour into prepared pan; cover and freeze 6 hours or until firm.
• 9 to serve, remove from pan; peel off foil.
• 10 garnish as desired.
• 11 slice to serve.
• 12 freeze leftovers.

Almond Toffee

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• 1 1/2 cups whole almonds
• 3 1/3 cups sugar
• 1 1/2 cups butter
• 1/4 cup light corn syrup
• 1/2 teaspoon salt
• 1 tablespoon vanilla
• 12 ounces semi-sweet chocolate chips

Recipe

• 1 1.place almonds in baking pan. bake in a 350 oven shaking pan occasionally until golden brown. about 10-12 minute when cool, finely chop.
• 2 2.in a 5-6 qt pan over medium-low heat stir sugar butter corn syrup and salt and 3/4 cup water until butter is melted and sugar is dissolved. increase heat to medium high and cook, stirring occasionally until mixture is golden brown (300 degrees on candy thermometer)about 10-15 minutes. remove from heat and carefully stir in vanilla and 1/2 the almonds. immediately pour onto a 10 x 15 inch baking pay with 1 inch tall sides. let toffee cool at room temp until set for at least 30 minutes.
• 3 3.place chocoate in the top of a double boiler or in a heatproof bowl. bring a few inches of water to simmer put pan over and remove from the heat and let stand stirring occasionally until melted and smooth.
• 4 4.pour over toffee and spread. sprinkle with remaining almonds. let stand for at least 1 hr then gently twist pan to remove and break into pieces. store chilled airtight for up to 1 month.

Almond Torte

Total Time: 2 hrs 15 mins Preparation Time: 45 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 lemon
• 1 1/2 cups blanched almonds
• 6 tablespoons flour
• 6 eggs
• 1 cup sugar, plus
• 5 tablespoons sugar
• 1/4 teaspoon almond extract
• 1 1/2 cups heavy cream

Recipe

• 1 heat oven to 350 degrees.
• 2 butter and flour 3 nine (9) inch cake pans.
• 3 grate 3/4 tsp zest from lemon and squeeze 1 1/2 tbsp.
• 4 juice.
• 5 grind almonds to a powder.
• 6 combine with flour.
• 7 separate eggs and beat whites to soft peaks.
• 8 gradually beat in 6 tbsp.
• 9 sugar and continue beating until whites are stiff and glossy.
• 10 beat yolks with 3/4 cup sugar until lemon-colored.
• 11 beat in lemon juice, zest and almond extract.
• 12 fold whites into yolks alternating with nuts until blended but still streaked.
• 13 divide among pans.
• 14 bake until cake comes away from sides of pan 15-20 minutes.
• 15 cool completely.
• 16 beat cream with 3 tbsp.
• 17 sugar to stiff peaks.
• 18 put 1/2 cup cream in pastry bag with star tip.
• 19 spread 1 layer with half remaining cream.
• 20 top with second layer and spread remaining cream on top.
• 21 put third layer on top.
• 22 decorate with resettes of reserved cream.

Almond Triangles

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

Ingredients

• 2 cups butter, at room temperature and divided
• 3/4 cup sugar, divided
• 1 egg
• 3/4 teaspoon almond extract
• 1/2 teaspoon salt
• 2 3/4 cups flour
• 1 cup brown sugar, packed
• 1/3 cup honey
• 1/4 cup heavy whipping cream
• 1 lb sliced almonds

Recipe

• 1 line a 10x15 jelly roll pan with foil (shiny side up). in bowl of electric mixer on medium/high speed, beat 2 sticks of butter until creamy (approx. 1 min.). gradually add 1/2 cup sugar, beat until light and fluffy (approx. 2 min.). add egg, extract, and salt, beat until throughly combined. reduce speed to low, add flour and mix until just incorporated.
• 2 press dough evenly into pan and push up sides. cover with plastic wrap and refrigerate for 30 minutes.
• 3 preheat oven to 375. using a fork, prick dough in several places across pan. bake for 10 minutes. remove and allow to cool.
• 4 in a large saucepan over med/high heat combine remaining butter, remaining sugar, brown sugar, and honey. heat, stirring occasionally until the sugar dissolves. increase heat, and allow mixture to boil for about 3 minutes undisturbed (no stirring). then remove from heat and stir in cream and almonds. spread mixture evenly across the cooled dough, return to oven and heat until bubbly. cut into triangles while slightly warm.

Apple Slab Pie (cook's Country)

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 18
• 8 granny smith apples, peeled, cored, and sliced thin (about 3 1/2 pounds)
• 8 golden delicious apples, peeled, cored, and sliced thin (about 3 1/2 pounds)
• 1 1/2 cups granulated sugar
• 1/2 teaspoon salt
• 1/4 lb animal crackers (about 1 1/2 cups)
• 2 (15 ounce) boxes pillsbury ready to roll pie crusts
• 4 tablespoons unsalted butter, melted and cooled
• 6 tablespoons minute tapioca
• 2 teaspoons ground cinnamon
• 3 tablespoons lemon juice
• 2 tablespoons lemon juice
• 1 tablespoon unsalted butter, softened
• 1 1/4 cups confectioners' sugar

Recipe

• 1 toss apples, 1 cup sugar, and salt in colander set over large bowl. let sit, tossing occasionally, until apples release their juices, about 30 minutes. press gently on apples to extract liquid and reserve 3/4 cup juice (any excess may be discarded).
• 2 adjust oven rack to lower-middle position and heat oven to 350 degrees f. pulse animal crackers and remaining sugar in food processor until finely ground. dust work surface with cracker mixture. brush half of one pastry disc with water, overlap with second pastry disc, and dust top with more cracker mixture. roll out dough to 19 by 14 inches and transfer to rimmed baking sheet. brush dough with butter and refrigerate; roll out top crust in the same way.
• 3 toss drained apples with tapioca, cinnamon, and lemon juice and arrange evenly over bottom crust, pressing lightly to flatten. brush edges of bottom crust with water, and arrange top crust on pie. press crusts together and use a paring knife to trim any excess dough, leaving a 1/2" rim of pastry; fold pastry under itself and tuck into rim of baking sheet. use fork to crimp and seal outside edge of pie, then pierce top of pie at 2-inch intervals with fork. bake until pie is golden brown and juices are bubbling, about 1 hour. transfer to wire rack and let cool 1 hour.
• 4 for the glaze: while pie is cooling, simmer 3/4 cup apple juice (which you reserved in step 1) in saucepan over medium heat until syrupy and reduced to 1/4 cup, about 6 minutes. stir in lemon juice and butter and let cool to room temperature. whisk in confectioners' sugar and brush glaze evenly over warm pie. let pie cool completely, at least 1 hour longer. cut into thirds lengthwise, and into sixths widthwise, making 18 pieces each about 4"x3".
• 5 make ahead: the pie can be made up to 24 hours in advance and refrigerated. bring to room temperature before serving.

Brigadeiros

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

Ingredients

• Servings: 25
• 1 (14 1/2 ounce) can sweetened condensed milk
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon butter or 1 tablespoon margarine, plus extra
• butter or margarine, for shaping
• 6 -8 tablespoons chocolate sprinkles
• 12 -24 small aluminum foil or paper cups, for serving

Recipe

• 1 in a 2-quart saucepan, mix together the sweetened condensed milk, the cocoa powder and teh butter.
• 2 cook over medium low heat for 7-8 ninutes, stirring constantly, or until the candy forms a ball and pulls away from the sides of the pan.
• 3 cool to room temperature.
• 4 with buttered hands, shape the candy into 1-inch balls. roll each in the sprinkles to cover and place each one in a paper or foil candy cup.
• 5 place in a container, cover, and refrigerate to chill before serving. refrigerate any leftover candies.

Almond Torta

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

Ingredients

• Servings: 12
• 1 1/2 cups finely ground almonds
• 2/3 cup flour
• 1/4 teaspoon salt
• 6 egg yolks
• 3 tablespoons amaretto
• 1/4 teaspoon vanilla extract
• 1/3 cup sugar
• 6 egg whites
• 1 teaspoon cream of tartar
• 1/3 cup sugar
• strawberry (fresh or unsweetened frozen)
• whipped cream

Recipe

• 1 preheat oven to 325 f.
• 2 butter and flour a 10 inch bundt pan.
• 3 stir together the almonds, flour and salt. set aside.
• 4 beat the egg yolks at high speed using an electric mixer for about 6 minutes or until they are thick and lightly colored.
• 5 add the amaretto and vanilla.
• 6 gradually add 1/3 cup sugar, beating until it is dissolved. set this mixture aside.
• 7 wash and dry the beaters thoroughly.
• 8 in a large bowl, combine the egg whites and cream of tartar and beat until soft peaks form.
• 9 gradually add 1/3 cup sugar, beating until stiff peaks form.
• 10 gently fold the egg yolk mixture into the whites.
• 11 then gently fold in the flour mixture, about 1/3 at a time.
• 12 pour the batter into the bundt pan and bake for 45-55 minutes or until a knife inserted in center comes out clean.
• 13 invert the pan onto a plate. after 30 minutes, loosen the sides of the cake from the pan and remove the pan.
• 14 serve topped with strawberries and whipped cream.

Almond Strawberry Bars

Total Time: 1 hr 25 mins Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup butter
• 1/3 cup firmly packed brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1/4 cup butter, softened
• 1/2 teaspoon almond extract
• 3/4 cup strawberry preserves
• 1/2 cup powdered sugar
• 1/2 teaspoon almond extract
• 1 -2 teaspoon milk

Recipe

• 1 heat oven to 350°f
• 2 combine all crumb mixture ingredients in small mixer bowl.
• 3 beat at low speed, scraping bowl often, until mixture resembles coarse crumbs (1 to 2 minutes).
• 4 press on bottom of greased and floured 8-inch square baking pan.
• 5 bake for 20 minutes or until edges are lightly browned.
• 6 meanwhile, combine all topping ingredients except preserves in same bowl.
• 7 beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes); set aside.
• 8 spread preserves to within 1/8 inch from edge of hot, partially baked crust; sprinkle with topping.
• 9 continue baking for 20 to 25 minutes or until edges are lightly browned.
• 10 cool completely.
• 11 combine powdered sugar and almond extract in small bowl.
• 12 stir in enough milk for desired glazing consistency.
• 13 drizzle glaze over bars.

Baba Au Rhum (rum Baba) By Ina Garten (barefoot Contessa)

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 cup sugar
• 1 tablespoon lemon juice
• 2/3 cup good dark rum
• 1/2 teaspoon pure vanilla extract
• 2 cups cold heavy cream
• 2 tablespoons sugar
• 2 teaspoons pure vanilla extract
• 1/3 cup dried currant
• 1 tablespoon grated lemon zest
• 1 tablespoon good dark rum
• 5 tablespoons unsalted butter, at room temperature
• 1/2 cup milk
• 1/4 ounce fast-rising active dry yeast
• 2 tablespoons sugar
• 2 extra-large eggs, at room temperature
• 1 2/3 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 3/4 cup apricot preserves

Recipe

• 1 make the rum syrup:.
• 2 place the sugar, lemon juice and 1 1/2 cups water in a small saucepan and cook over high heat until the sugar dissolves. pour into a 4-cup heatproof measuring cup and allow to cool. add the rum and vanilla and set aside.
• 3 make the whipped cream:.
• 4 whip the cream in the bowl of an electric mixer fitted with the whisk attachment. when it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. don't overheat, or you'll end up with butter!
• 5 make the baba:.
• 6 combine the currants, lemon zest and rum in a small bowl and set aside. melt 1 tablespoon of the butter and brush a 5-cup (6 1/2 x 3 1/2-inch) tube pan or kugelhopf mold with the melted butter. be sure to coat every crevice of the pan. heat the milk to 115°f (46°c) and then pour it into the bowl of an electric mixer fitted with the paddle attachment. stir in the yeast and sugar and allow to sit for 5 minutes.
• 7 with the mixer on low speed, first add the eggs, then the flour, salt, and remaining 4 tablespoons of butter. raise the speed to medium-high and beat for 5 minutes. scrape down the bowl and beater to form the dough into a ball. it will be very soft. cover the bowl with a damp towel and allow it to rise until doubled in size, about 1 hour.
• 8 drain the currants and zest (empty the rum remaining into the prepared syrup), fold them into the dough with a spatula, and spoon into the prepared pan. smooth the top, cover the pan with a damp towel, and allow to rise until the dough reaches the top of the pan, 50 minutes to 1 hour.
• 9 meanwhile, preheat the oven to 375°f (190°c) and make the rum syrup. bake the cake for about 50 minutes, or until a toothpick comes out clean. allow to cool for 10 minutes, then tap it out of the cake pan onto a baking rack set over a sheet pan.
• 10 pour all of the rum syrup very slowly onto the warm cake, allowing it all to soak in thoroughly. amazingly, the liquid will be absorbed into the cake, so be sure to use all of the syrup.
• 11 heat the preserves with 1 tablespoon of water until runny, press it through a sieve, and brush it on the cake. serve with whipped cream piped into the middle of the cake plus an extra bowl on the side.

Brioche Cinnamon Rolls (bread Machine)

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

Ingredients

• 1/3 cup milk
• 2 1/4 teaspoons active dry yeast
• 5 large eggs
• 4 1/2 cups unbleached flour
• 1/3 cup sugar
• 1 teaspoon kosher salt
• 6 ounces unsalted butter
• 2 tablespoons cinnamon
• 1 cup brown sugar
• 1 tablespoon butter, melted
• 4 tablespoons butter, softened
• 6 tablespoons butter
• 3/4 cup brown sugar
• 3 tablespoons corn syrup
• 2 tablespoons heavy cream
• 1 pinch salt
• 1 teaspoon vanilla extract

Recipe

• 1 place the ingredients for the dough into the bread machine as directed by the manufacturer. i let the dough go though the cycle until it has risen one time. at this point you can either punch the dough down and let the dough rest overnight in the refrigerator or go ahead and take the dough out of the machine and roll it out.
• 2 when you roll out the dough cut the dough into two equal pieces and roll it out to 1/3" thickness.
• 3 in a separate bowl mix together the cinnamon, sugar and softened butter. sprinkle this mixture over the pieces of dough. roll the dough up, reserving the neatest, straightest edge for the outside edge of the roll. cut the rolls into 1 inch pieces and place them on a high sided baking pan. cover them with a oiled piece of plastic wrap. place the rolls in a warm spot to rise for at least an hour or until they have doubled in size. uncover and bake at 350 degrees for about 10-12 minutes.
• 4 to make the caramel glaze combine all the ingredients in a pot except vanilla. cook and stir continuously until bubbly. take off the heat and add vanilla. i like to make two batches. one for the bottom of the rolls and one for the top.

Blue Ribbon Sugar Cookies

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• 1 cup margarine
• 1 1/2 cups confectioners' sugar
• 1 egg
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar

Recipe

• 1 preheat oven to 350°. mix margarine and sugar and beat till fluffy. add egg and extracts. mix in soda and cream of tartar, and then add flour. wrap in a disc and chill for at least an hour, but no more than 24 or it will dry out.
• 2 roll to 1/4" thickness and cut with desired cookie cutters. leave room between cookies on baking sheet ( i use parchment) because they do spread. bake 8 minutes till set, but not browned.
• 3 frost with cream cheese frosting, or any other flavor if you like, and decorate with sugars or decors.
• 4 note: since every oven varies, it may be a good idea to bake a few at first to determine how long a batch will take in your oven. underbaking will cause cookies to break, and overbaking will make them crispy.

Blueberries 'n' Cream Jello

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 (3 ounce) packages sugar-free blackberry gelatin or 2 (3 ounce) packages sugar-free black cherry gelatin
• 2 cups boiling water
• 1 (15 ounce) can blueberries
• 1 (8 ounce) can crushed pineapple in juice
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup splenda granular or 1/2 cup sugar
• 1 cup sour cream
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped pecans

Recipe

• 1 dissolve gelatin in boiling water.
• 2 drain the blueberries and pineapple, reserving 1 cup of liquid. (add water if necessary to get 1 cup).
• 3 stir blueberries, pineapple and juice into the dissolved gelatin.
• 4 pour into a 2 quart jello mold.
• 5 refrigerate until firm.
• 6 mix together the cream cheese, splenda, sour cream and vanilla until fluffy.
• 7 carefully spread over the jello.
• 8 sprinkle the pecans over the cream cheese layer.
• 9 refrigerate for approximately 30 more minutes.
• 10 invert and serve immediately.

Apple Spice Cupcakes

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

Ingredients

• 1/2 cup unsalted butter, at room temperature
• 3 apples, peeled, cored, and cut into 1-inch chunks (about 1 lb.)
• 2 tablespoons sugar, plus
• 3/4 cup sugar
• 1 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• freshly grated nutmeg, a pinch
• 2 large eggs, at room temperature
• 1/2 teaspoon vanilla extract
• 1/4 cup sour cream
• 12 ounces cream cheese, at room temperature
• 6 tablespoons unsalted butter, at room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup powdered sugar, sifted
• 2 tablespoons honey

Recipe

• 1 position oven rack in middle of oven; preheat to 350°.
• 2 line a standard 12-cup muffin pan with paper or foil liners.
• 3 in a saucepan over med-high heat, melt 2 tablespoons of the butter; add in apple chunks and 2 tablespoons sugar and cook, stirring often, until the apples are translucent and soft, 5-7 minutes; set aside to cool.
• 4 in a bowl, whisk together the flour, baking powder, salt, baking soda, cinnamon, allspice, and nutmeg.
• 5 in another bowl, with an electric mixer on med-high speed, beat the remaining 6 tablespoons butter and the 3/4 cup sugar together until light and fluffy, 2-3 minutes.
• 6 add in the eggs and vanilla and beat until combined.
• 7 slowly add the flour mixture and beat on low speed until combined.
• 8 add in the sour cream and reserved apple mixture, beating until just combined; scrape down the sides of bowl as needed.
• 9 divide the batter evenly among the prepared muffin cups, fill each one 2/3 full.
• 10 bake 18-20 minutes, until golden brown and a pick comes out clean.
• 11 let cool in the pan on a wire rack for 5 minutes.
• 12 transfer cupcakes to the wire rack and let cool completely, about 1 hour.
• 13 make the frosting: in a bowl, with an electric mixer on med-high speed, beat the cream cheese, butter, and vanilla together until light and fluffy, about 2 minutes.
• 14 gradually beat in the sugar and honey and mix until thoroughly combined; scrape down the sides of bowl as needed; use right away, or if the consistency is too soft, refrigerate it until the frosting is spreadable, about 15 minutes.
• 15 frost the cupcakes with the frosting and serve (the frosted cupcakes can be refrigerated in an airtight container for up to 4 days; bring to room temperature before serving).

Almost Fat-free Oatmeal Cookies

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• 18 cookies
• 1 cup quick oats
• 1 cup whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla
• 1/2 cup brown sugar
• 1/4 cup agave nectar
• 1/4 cup unsweetened coconut, shavings
• 1/4 cup ground walnuts
• 1/4 cup 60% dark chocolate chips
• 1/2 cup applesauce
• 2 teaspoons powdered egg substitute
• 2 tablespoons water

Recipe

• 1 preheat oven to 375 degrees.
• 2 mix flour, oats, baking soda, baking powder, and salt together and set aside. in a mixing bowl combine the water and egg replacer, once mixed add the applesauce and mix. once that is mixed add the sugar, agave nectar, vanilla and cinnamon until well combiined. add the remaining ingredients of coconut, walnuts and chocolate chips.
• 3 line a cookie sheet with parchment paper and spoon dough onto sheet in the size you want the cookies as the dough will not spread with the heat. bake one dozen at a time for 12-14 minutes, until lightly golden brown. let cool for 10 minutes before transferring to cool. store in airtight container.

Apple Spice Protein Bars

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

Ingredients

• Servings: 8
• 3 tablespoons vanilla praline whey protein powder (3 scoops)
• 3 teaspoons baking powder
• 8 teaspoons splenda sugar substitute
• 4 eggs
• 1/4 cup olive oil
• 1/4 cup water
• 1/2 apple, chopped fine
• 1 tablespoon vanilla extract
• 1 teaspoon maple flavoring
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg

Recipe

• 1 mix together dry ingredients.
• 2 in separate bowl mix together eggs, oil, and extracts. beat well & add to dry ingredients, mixing well. add water and apple. should be a wet consistancy like a cake mix.
• 3 pour into pam-sprayed square cake pan. cook at 325 for 15-25 minutes until a toothpick comes out clean. may take longer to cook,depending on consistency of protein powder used.
• 4 cut into nine squares.

Almond-topped Pumpkin Cheesecake

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

Ingredients

• Servings: 12
• 1 1/2 cups graham cracker crumbs
• 1/3 cup finely chopped almonds
• 1 tablespoon sugar
• 1/4 teaspoon pumpkin pie spice
• 1/4 cup butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 cup canned pumpkin
• 3/4 cup sugar
• 1/4 cup eggnog
• 3 tablespoons all-purpose flour
• 2 tablespoons maple syrup
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 3 eggs, lightly beaten
• 1 cup sour cream
• 3 tablespoons sugar
• 1/4 teaspoon vanilla extract
• 1/4 cup sliced almonds

Recipe

• 1 in a small bowl combine first 4 ingredients.
• 2 stir in butter then press into bottom of a 9 inch spring form pan.
• 3 place on a baking sheet and bake at 325* for 10 minutes.
• 4 cool on a wire rack.
• 5 in a large mixing bowl combine first 7 filling ingredients until smooth.
• 6 add eggs, beat on low until just combined.
• 7 pour into crust.
• 8 place pan on a double thickness of heavy-duty foil (about 16 inches square), securely wrap foil around pan.
• 9 place in a large baking pan, add 1 inch of hot water to larger pan.
• 10 bake at 325* for 55-60 minutes or until center is set.
• 11 in a small bowl mix first 3 ingredients of topping and spread over hot cheesecake.
• 12 sprinkle with almonds.
• 13 bake at 325* for 15-18 minutes longer or until topping is set.
• 14 remove pan from water bath and cool on wire rack for 10 minutes.
• 15 carefully run a knife around edge of pan to loosen.
• 16 cool 1 hour longer.
• 17 refrigerate overnight.
• 18 remove sides of pan.

Apple Squares

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

Ingredients

• 1 3/4 cups rolled oats
• 1 1/2 cups flour
• 3/4 cup shortening
• 1/4 teaspoon baking soda
• 1 cup brown sugar
• 2 1/2 cups sliced apples
• 2 teaspoons butter
• 3/4 teaspoon cinnamon
• 1/2 cup sugar

Recipe

• 1 mix rolled oats, flour, shortening, soda and brown sugar together and put half of mixture in bottom of baking pan.
• 2 mix together sliced apples, butter, cinnamon and sugar.
• 3 spread over first layer of rolled oats.
• 4 cover with remaining rolled oat mixture.
• 5 bake in 350 degree oven 35- 40 minutes til done.

B-52 Cheesecake

Total Time: 1 hr 35 mins Preparation Time: 25 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 10
• 1 cup sugar
• 3 (8 ounce) packages cream cheese, softened
• 1 cup sour cream
• 2 teaspoons vanilla
• 3 eggs
• 2 tablespoons orange-flavored liqueur (such as grand marnier)
• 2 tablespoons coffee-flavored liqueur (such as kahlua)
• 2 tablespoons bailey's irish cream
• 1 1/2 cups crushed chocolate wafers or 1 1/2 cups graham crackers
• 2 tablespoons margarine or 2 tablespoons butter, melted

Recipe

• 1 preheat oven to 350 degrees if using a silver 8- or 9-inch springform pan; 325 degrees if using a dark springform pan. line pan bottom with parchment or waxed paper.
• 2 to make crust: combine chocolate wafer crumbs with margarine. press firmly onto bottom of pan; set aside. bake 5 minutes to set crust.
• 3 beat cream cheese and sugar on medium speed until well-blended.
• 4 add sour cream and vanilla; mix well. add eggs, one at a time, beating on low speed until blended. divide batter into 3 parts. add 1 liqueur to each part. spread each part over crust, in layers. bake 60 to 70 minutes, until center is almost set.
• 5 turn oven off and open oven door slightly. leave cheesecake in oven 1 hour.
• 6 remove; cool completely. refrigerate at least 4 hours or overnight.
• 7 loosen cheesecake from rim of pan; remove rim.

Blueberries N Cheese Coffeecake

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

Ingredients

• Servings: 24
• 1/2 cup unsalted butter, softened
• 1 1/2 cups sugar, divided
• 2 eggs, room temperature
• 2 1/2 cups flour, divided
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3/4 cup milk
• 1/4 cup water
• 8 ounces bar cream cheese, softened
• 2 teaspoons lemon zest, divided
• 2 cups fresh blueberries
• 2 tablespoons unsalted butter

Recipe

• 1 preheat oven to 375 degrees. grease and flour a 13x9x2" pan.
• 2 in a large bowl, cream together 1/2 cup softened butter and 1 1/4 cup sugar.
• 3 add eggs one at a time, mixing well after each addition.
• 4 in a medium bowl, sift together 2 cups flour, baking powder, and salt.
• 5 in a measuring cup, mix milk and water.
• 6 alternately add flour mixture with milk mixture, ending with milk.
• 7 beat in softened cream cheese and 1 t. lemon zest.
• 8 in a small bowl, sprinkle 1/4 cup flour over blueberries and toss gently. fold into batter and pour into pan.
• 9 sift 1/4 cup sugar and 1/4 cup flour into a small bowl.
• 10 mix in 1 t. lemon zest.
• 11 using a pastry cutter, cut in 2 t. butter until mixture resembles coarse crumbs. sprinkle over batter. bake for 40-45 minutes.
• 12 serve warm, heavily dusted with powdered sugar.

Apple Squares

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

Ingredients

• Servings: 9
• 2 cups pastry flour
• 3/4 teaspoon salt
• 3/4 cup shortening
• 2 tablespoons butter
• 1 egg (separated)
• 1/4 cup cold water
• 2 cups apples, chopped (size of raisins)
• 1 tablespoon lemon juice
• 1/4 teaspoon cinnamon
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/2 cup boiling water

Recipe

• 1 for crust: in mixing bowl add salt to flour.
• 2 cut in shortening and butter.
• 3 mix egg yolk with cold water. (save leftover for brushing top) mix into flour mixture.
• 4 line bottom and sides of 9 x 9 pan, reserving remaining pastry for top. chill while making filling.
• 5 for apple filling: put apples in saucepan and sprinkle with lemon juice.
• 6 mix together sugar and cornstarch. add to apples; mix well, then add boiling water.
• 7 cook until thick.
• 8 spread evenly over pastry.
• 9 cover with remaining pastry.
• 10 press sedges together to seal.
• 11 brush with slightly beaten egg and sprinkle with sugar.
• 12 bake at 425 for 10 minutes, then at 350 for 30 minutes.

Almond/riesling Savarin With Fig Compote

Total Time: 2 hrs 45 mins Preparation Time: 2 hrs Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 1/2 cups all-purpose flour
• 1/3 ounce compressed yeast (1/2 cake)
• 1/4 cup milk
• 3 tablespoons unsalted butter
• 2 eggs
• 1/2 teaspoon orange zest
• 1/4 teaspoon salt
• 1 cup sugar (or sugar substitute)
• 1 (375 ml) bottle of a german riesling wine, of spatlese quality
• 2 fresh oranges, juice of
• 1 teaspoon cornstarch
• 3 tablespoons honey
• 1/2 lb whole raw almonds
• 1 cup 35% cream
• 24 dried figs (about 1 lb)
• 5 tablespoons honey
• 4 cloves

Recipe

• 1 to make the savarin: sift the flour into a mixing bowl; make a well in centre and into it, crumble yeast.
• 2 heat milk to lukewarm and pour into well to combine with yeast.
• 3 allow a little surrounding flour to blend in.
• 4 cover and let rest for 15 minutes.
• 5 melt butter; allow it to cool, then whisk gently with eggs, orange peel, salt and 1-1/2 tsp sugar (or sugar substitute).
• 6 add to the flour and knead well, incorporating more flour, if necessary.
• 7 (dough should be soft, slightly sticky.) cover and allow to"proof" for 30 minutes.
• 8 knead briefly again, and divide among 8 greased savarin rings, or a 1-qt.
• 9 mold.
• 10 let rest a further 30 minutes.
• 11 preheat oven to 350f and bake savarin 12 to 15 minutes.
• 12 turn out onto a rack set over a bowl.
• 13 immediately spoon on riesling mixed with remaining sugar.
• 14 reserve any that has drained into the bowl for reuse in making fig compote.
• 15 carefully remove to serving dish, brush with orange glaze and sprinkle with toasted almonds.
• 16 whip cream and garnish along with fig compote.
• 17 to make orange glaze: whisk together orange juice, cornstarch and honey.
• 18 cook over high heat, stirring for about 3 minutes.
• 19 toasted almonds: preheat oven to 350 degrees f.
• 20 blanche almonds in boiling water for 1 minute drain in a sieve and remove skins place on an ungreased baking tray, and toast for about 8 minutes.
• 21 chop coarsely.
• 22 to make fig compote: in a saucepan, place figs, honey and cloves.
• 23 add riesling left over from making savarin, with enough water to make 1 cup liquid.
• 24 bring to a boil, stirring occasionally.
• 25 cook for 20 minutes.
• 26 discard cloves.
• 27 allow to boil down to compote consistency.

B-52 Ice Cream Pie

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

Ingredients

• Servings: 12
• 2 cups chocolate wafer crumbs
• 1/3 cup unsalted butter, melted
• 3 cups chocolate ice cream
• 1/4 cup kahlua
• 4 cups vanilla ice cream
• 1/4 tablespoon irish cream
• 2 cups vanilla ice cream
• 1 tablespoon frozen orange juice concentrate
• 1 tablespoon orange-flavored liqueur
• chocolate curls, and (optional)
• candied orange, slices (optional)

Recipe

• 1 place crumbs in a bowl and with a fork, stir stir in butter until evenly moist.
• 2 firmly press over bottom up and sides of a 9inch pie plate.
• 3 place in freezer to cool about 20 minute.
• 4 place chocolate ice cream in large bowl, and cut into small chunks and drizzle kahlua overtop. mix as best you can.
• 5 spoon into cooled crust and spread evenly.
• 6 place 4 cups vanilla ice cream in large bowl, and cut into small chunks and drizzle irish cream overtop. mix as best you can.
• 7 dollop over chocolate layer then evenly spread over top. freeze until top is firm about 15 minute.
• 8 place 2 cups vanilla ice cream in a large bowl, and cut into small chunks and drizzle frozen orange juice concentrate and orange liqueur overtop. mix as best you can.
• 9 dollop over irish cream layer, then evenly spread over top.
• 10 tightly cover with plastic wrap and freeze until firm, about 4 hours.

Blue Ribbon Winner Holiday Cutout Cookies

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

Ingredients

• 1 cup shortening, crisco preferred
• 1 cup butter
• 2 cups powdered sugar, sifted
• 2 teaspoons cream of tartar
• 2 teaspoons baking soda
• 4 cups all-purpose flour
• 2 large eggs, room temperature
• 1 teaspoon almond extract
• 1 teaspoon vanilla

Recipe

• 1 cream shortening and butter with powdered sugar til light and fluffy.
• 2 add eggs one at a time til incorporated; mixing well; add extracts til blended.
• 3 sift flour, baking soda and cream of tartar in separate bowl. stir with whip until well blended.
• 4 add dry mixture to batter; mixing just until incorporated and creamy. do not overbeat.
• 5 chill in bowl for at least 4 hours or overnight.
• 6 roll out on lightly floured board or between saran wrap sheets.
• 7 cut out and transfer to lightly greased cookie sheets.
• 8 bake at 350° for 8-10 minutes. do not overbrown. edges should be very light brown.
• 9 leave on cookie sheet exactly one minute before transferring to cooling rack. the cookie should have a crisp melt in your mouth texture.
• 10 souce: blue ribbon winner cookie entry minnesota state fair 1987.

Blueberries And Cream Cupcakes

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

Ingredients

• 1/2 cup coconut flour, sifted
• 1/4 teaspoon celtic sea salt
• 1/4 teaspoon baking soda
• 3 eggs
• 1/2 cup agave nectar
• 1/2 cup grapeseed oil
• 1 tablespoon vanilla extract
• 1 cup frozen blueberries (for cupcakes)
• fresh blueberries (for decorating)

Recipe

• 1 in a small bowl, combine coconut flour, salt and baking soda.
• 2 in a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand mixer.
• 3 mix dry ingredients into wet, blending with a hand mixer.
• 4 gently fold in frozen blueberries.
• 5 scoop batter one heaping ¼ cup at a time into paper lined cupcake tin.
• 6 bake at 350° for 20-25 minutes.
• 7 cool 1-2 hours and then top with whipped cream frosting.
• 8 decorate each cupcake with 4-5 fresh blueberries (place on top of frosting).
• 9 serve.

Almost Chocolate Chip Cookies

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

Ingredients

• 1/2 cup shortening
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 cup flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup cocoa (unsweeted)

Recipe

• 1 cream shortening, sugars, egg, and vanilla until light and slightly fluffy.
• 2 be sure to sift together dry ingredients, then stir into fluffed mixture, blend well.
• 3 add chocolate and nuts, if desired.
• 4 place dough balls about 2'' apart on a greased cookie sheet, and bake at 375 for 10-12 minutes.
• 5 remove from cookie sheet immediately onto a cooling rack, or similar surface, as the cookies continue to bake past their desired texture pretty quickly!
• 6 enjoy!

Blue Ribbon Mile High Lemon Meringue Pie

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

Ingredients

• 1 unbaked 9-inch pie shell (with high fluted edge)
• 1 1/2 cups sugar
• 3 tablespoons cornstarch
• 3 tablespoons flour
• 1 dash salt
• 1 1/2 cups water
• 6 egg yolks (slightly beaten)
• 1 1/2 teaspoons lemon peel, grated
• 6 tablespoons lemon juice
• 3 tablespoons butter
• 6 egg whites (at room temperature)
• 1/2 teaspoon cream of tartar
• 3/4 cup sugar
• 1 teaspoon vanilla extract

Recipe

• 1 bake 9-inch fluted pie shell:.
• 2 preheat oven to 400°f (205°c).
• 3 fit the crust into a pie plate and flute the edge.
• 4 prick the bottom and sides of the crust with a fork.
• 5 bake at 400°f (205°c) for 5 minutes.
• 6 allow to cool while preparing rest of recipe.
• 7 prepare lemon filling:.
• 8 in a medium-size heavy saucepan, mix 1-1/2 cups sugar, cornstarch, flour and salt.
• 9 gradually add water, stirring until well blended.
• 10 bring mixture to a boil over medium heat, stirring constantly; cook 3 minutes.
• 11 remove hot mixture from heat.
• 12 slowly pour about half of mixture into slightly beaten egg yolks, stirring constantly.
• 13 slowly pour egg yolk mixture back into hot mixture, stirring constantly.
• 14 return saucepan to heat.
• 15 bring to a boil, stirring constantly, and cook 3 minutes more.
• 16 add lemon peel, lemon juice, and butter.
• 17 cook about 2 minutes more, stirring with a rubber spatula in a circular motion. do not let mixture stick to bottom of pan. filling will be very thick and spatula will leave a track when drawn through filling.
• 18 cover saucepan and remove from heat; keep warm.
• 19 prepare meringue:.
• 20 preheat oven to 350°f (175°c).
• 21 in a large bowl, beat egg whites and cream of tartar until foamy.
• 22 beat in 3/4 cup sugar, 1 tablespoon at a time.
• 23 beat in vanilla extract with the last tablespoon of sugar.
• 24 continue beating until egg whites hold a soft peak.
• 25 set aside.
• 26 assemble pie:.
• 27 if filling has cooled, reheat, stirring constantly, before spooning into baked pie shell.
• 28 starting around the edge of pie, spoon meringue over filling, making sure meringue touches fluting on pie shell.
• 29 bake in preheated 350°f (175°c) oven 15 minutes or until meringue is golden brown.
• 30 cool 4 hours before serving:.
• 31 cool about 4 hours at room temperature before cutting.
• 32 makes one 9-inch pie.

Almond Toffee In 17 Minutes

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

Ingredients

• 1 cup cold butter
• 1 cup sugar
• 2 cups semi-sweet chocolate chips or 2 cups chopped chocolate bark
• 1 cup slivered almonds, toasted to a mid-golden

Recipe

• 1 line a 13x9 pan with aluminum foil, leaving about 4 inches overhang over each end for a "handle.".
• 2 toast the almonds in a skillet or the oven to a fragrant golden brown.
• 3 combine the butter and sugar in a saucepan over high heat. cook, stirring constantly with a wooden spoon (i used a whisk once and it worked fine) until mixture darkens to a nutty golden.
• 4 (the process starts slowly, then happens very fast, so when it begins to darken, stir like mad and snatch it off the heat once it's darkened a couple of shades.)
• 5 pour into foil-lined pan, spreading quickly. let cool about 10 minutes. top with chocolate or chocolate. let melt a few minutes, then spread evenly. press toasted almonds into the chocolate. let cool completely, then break into pieces. (striking it with the tip of a table knife works well for breaking into useful size pieces.).

Apple Spice Bundt Cake

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

Ingredients

• 1/3 cup butter or 1/3 cup margarine, softened
• 1/3 cup shortening
• 3/4 cup sugar
• 2/3 cup packed brown sugar
• 1 teaspoon grated lemon, rind of
• 2 eggs
• 1 1/4 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup unsweetened applesauce
• 3/4 cup chopped pecans, toasted
• 2/3 cup finely chopped peeled tart apple
• 3 tablespoons butter or 3 tablespoons margarine
• 3 tablespoons brown sugar
• 3 tablespoons whipping cream
• 3/4 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons chopped pecans, toasted

Recipe

• 1 in a large mixing bowl, cream butter, shortening, sugars and lemon peel until fluffy.
• 2 add eggs one at a time, beating well after each addition.
• 3 beat in vanilla.
• 4 combine the flour, cinnamon, baking soda, allspice, nutmeg and salt; add to creamed mixture alternately with applesauce.
• 5 stir in the pecans and apple.
• 6 pour into a greased and floured 9- or 10-in. bundt pan.
• 7 bake at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean.
• 8 cool for 10 minutes; remove from pan to a wire rack to cool completely.
• 9 for glaze, in a heavy saucepan, melt butter and brown sugar over low heat.
• 10 stir in cream.
• 11 cook and stir until mixture comes to a boil; boil for 1 minute.
• 12 remove from heat; whisk in sugar and vanilla until smooth, about 1 minute.
• 13 pour over cake, immediately sprinkle with pecans.

Baba Au Rhum

Total Time: 2 hrs 40 mins Preparation Time: 2 hrs Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 package dry yeast
• 1/3 cup warm milk
• 2 1/2 cups sifted flour, divided
• 8 tablespoons butter, softened
• 2 2/3 cups sugar, divided
• 6 eggs
• 5 1/2 cups water
• 1/2 cup dark rum
• candied fruit, for decoration
• whipped cream (to garnish)

Recipe

• 1 dissolve yeast in the milk in a large bowl.
• 2 stir in 1/2 cup flour.
• 3 cover and set aside in a warm place to rise for 30 minutes.
• 4 meanwhile, beat 7 tablespoons of the butter in an electric mixer or in a food processor.
• 5 beat in 2 tablespoons sugar and 2 tablespoons flour.
• 6 beat in the eggs, one at a time.
• 7 beat the remaining flour into the risen yeast mixture, then beat in the butter-egg mixture to make a thick, cake-like batter.
• 8 grease an 8-inch bundt pan with the remaining tablespoon of butter, taking care to leave no part of the pan ungreased, and spoon the batter into the mold.
• 9 it should fill it halfway.
• 10 cover with a cloth and set aside to rise until the dough reaches the top of the mold.
• 11 heat the oven to 350 degrees.
• 12 bake the baba for about 40 min.
• 13 until nicely browned on top.
• 14 while the baba is baking, combine the remaining sugar with the water in a saucepan and boil until syrupy and reduced to 3 cups.
• 15 remove from heat and stir in rum.
• 16 remove baked baba from oven and spoon rum syrup over it, saturating completely.
• 17 cool 45 minutes.
• 18 unmold.
• 19 decorate with candied fruits and whipped cream.