holiday apple wassail

Ingredients

• Servings: 16
• 1 gallon apple
• 6 apples, cored and cut into 1 inch chunks
• 4 (2 inch) whole cinnamon sticks
• 1/4 teaspoon ground mace
• 1/4 teaspoon anise seed
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 3 tablespoons brown sugar
• 1 orange, thinly sliced
• 1 lemon, thinly sliced

Recipe

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


• combine the , apple chunks, and cinnamon sticks in a large kettle and bring to a boil over medium heat. turn the heat down to low and add the mace, anise seed, ground cinnamon, nutmeg, ginger and brown sugar. stir to combine, and simmer for 20 minutes until the spices have developed their flavor.
• drop in the orange and lemon slices, simmer for 5 more minutes, and turn off the heat. ladle the wassail punch into mugs and serve hot. include a few pieces of cooked apple or a cooked orange or lemon slice in each mug.

scotch scones

Ingredients

• Servings: 12
• 2 cups all-purpose flour
• 3/4 cup white sugar
• 1 tablespoon baking powder
• salt
• 3/4 cup butter
• 1/2 cup raisins
• 1 egg
• 1/4 cup milk

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• in a large bowl, stir together the flour, sugar, baking powder, and salt. cut in butter by rubbing the mixture between your fingers until the mixture is fine and crumbly; stir in the raisins. in a small bowl, mix together the egg and milk; mix with dry ingredients to form a soft dough.
• on a lightly floured surface, roll the dough out to 1/4 inch in thickness. dip cutter into flour, and stamp out scones. you may need to re roll the dough to get 12.
• heat dry non-stick griddle over medium heat. cook each side of the scone until slightly raised and golden brown in color. transfer to a wire rack to cool.

Ellen's Addictive Guacamole

Ingredients

• Servings: 8
• 4 hass avocados, halved, pitted, and peeled
• 1 yellow onion, diced
• 2 tomatoes, diced
• 1 lemon, juiced
• 5 dashes hot pepper sauce (such as tabasco®), or to taste
• 1 teaspoon salt, or to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• mash avocados in a bowl with a fork until smooth.
• mix onion and tomatoes into mashed avocado.
• stir lemon juice, hot pepper sauce, and salt into avocado mixture with a wooden spoon.

Fresh Southern Peach Cobbler

Ingredients

• Servings: 4
• 8 fresh peaches - peeled, pitted and sliced into thin wedges
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon fresh lemon juice
• 2 teaspoons cornstarch
• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• 1/4 cup boiling water
• mix together:
• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon

Recipe

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


• preheat oven to 425 degrees f (220 degrees c).
• in a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. toss to coat evenly, and pour into a 2 quart baking dish. bake in preheated oven for 10 minutes.
• meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. stir in water until just combined.
• remove peaches from oven, and drop spoonfuls of topping over them. sprinkle entire cobbler with the sugar and cinnamon mixture. bake until topping is golden, about 30 minutes.

grandma's canadian cashew caramels

Ingredients

• Servings: 50
• 1 (9.25 ounce) container cashews, chopped
• 1 cup light brown sugar
• 1 cup golden syrup (such as roger's®)
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup butter

Recipe

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


• lightly spray a 9x13 inch baking dish with butter flavored cooking spray. arrange chopped cashews in the bottom of dish.
• combine brown sugar, golden syrup, sweetened condensed milk, and butter in a large, heavy bottomed saucepan. bring to a boil over medium-high heat. do not stir once the sugar syrup begins to boil. heat to 250 degrees f (120 degrees c), or until a small amount of syrup dropped into cold water forms a rigid ball.
• pour caramel over top of cashews. stir well. use a heatproof rubber spatula to spread the mixture evenly in the dish; allow to cool for 1 hour. cut cooled caramel into squares or roll into balls as desired.

delightful punch

Ingredients

• Servings: 12
• 1 cup strong brewed black tea
• 1 cup grapefruit juice
• 1 cup orange juice
• 1/2 cup pineapple juice
• 1/2 cup simple syrup
• 1 liter soda

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a large punch bowl, combine tea, grapefruit juice, orange juice, pineapple juice and simple syrup. stir in the and serve.

buttermilk-herb bread

Ingredients

• Servings: 2
• 2 (.25 ounce) envelopes active dry yeast
• 1/2 cup warm water
• 1 1/2 cups warm buttermilk (105 to 115 degrees f/43 to 46 degrees c) warm buttermilk (105 to 115 degrees f/43 to 46 degrees c)
• 1 egg
• 2 tablespoons vegetable oil
• 1 (1 ounce) package dry ranch-style dressing mix
• 5 cups all-purpose flour
• 1 teaspoon salt

Recipe

Cook Time: 20 mins Ready Time: 4 hrs 20 mins


• in a large bowl, sprinkle the yeast over the warm water. let stand for about 10 minutes, until foamy.
• stir the buttermilk, egg, oil, dressing mix, and salt into the yeast mixture. stir in 2 cups of the flour using a wooden spoon. add remaining flour 1/2 cup at a time until the dough can be picked up out of the bowl. knead on a floured surface for 6 to 8 minutes, until smooth and elastic. try not to add much more flour. place in a greased bowl, and turn to coat. cover with a cloth, and let it rise in a warm place until doubled in size.
• press the air out of the dough, and divide into two pieces. form into tight loaves, and place each one into a greased 8x4 inch loaf pan. let rise until a your finger leaves a mark when lightly pressed into the dough.
• preheat the oven to 350 degrees f (175 degrees c). bake loaves for about 20 minutes in the preheated oven, until golden brown. when finished, the loaves should sound hollow when tapped on the bottom.

Pound Cake Ii

Ingredients

• Servings: 1
• 2 1/2 cups white sugar
• 3/4 cup butter, softened
• 5 eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 pinch salt
• 1 cup milk

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease a 10 inch round tube pan.
• in a medium bowl, cream together the sugar and butter until smooth. beat in the eggs, one at a time. combine the flour, baking powder, baking soda and salt, add to the creamed mixture alternately with the milk. stir until just blended, then pour into the prepared pan.
• bake for 20 to 25 minutes in the preheated oven. cake is done when a toothpick inserted, comes out clean. cool before removing from pan.

g's tres leches cake

Ingredients

• Servings: 1
• 1 1/2 cups white sugar
• 3/4 cup unsalted butter at room temperature
• 6 eggs at room temperature, separated
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups whole milk at room temperature
• 1 teaspoon almond extract
• 3/4 teaspoon cream of tartar
• 2 tablespoons white sugar
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can evaporated milk
• 2 tablespoons whole milk
• 1 pint heavy whipping cream
• 1/4 cup white sugar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 2 hrs 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13-inch baking pan.
• cream 1 1/2 cup sugar and unsalted butter in a large bowl until mixture is fluffy and pale yellow, 3 to 5 minutes. mix 6 egg yolks into the butter mixture, stirring in each one before adding the next. whisk flour, baking powder, baking soda, and salt in a separate bowl; gradually stir the flour mixture into the egg yolk mixture, alternating with 1 1/2 cup milk, to make a smooth batter. stir in almond extract.
• beat 6 egg whites with cream of tartar in a bowl with an electric mixer until frothy; gradually beat in 2 tablespoons sugar until the egg whites form stiff peaks. gently fold the egg white mixture into the batter, retaining as much volume as possible. pour the cake batter into prepared baking pan.
• bake in preheated oven until a toothpick inserted into the middle of the cake comes out clean, 35 to 45 minutes. cool cake completely in pan on a rack.
• whisk sweetened condensed milk, evaporated milk, and 2 tablespoons whole milk in a bowl. use a large fork or skewer to poke holes all over the cake; pour the three-milk mixture over the cake.
• beat cream with 1/4 cup sugar and 1 teaspoon vanilla extract until the whipped cream holds stiff peaks. top the cake with whipped cream; refrigerate until cold, at least 1 hour. refrigerate leftovers. cake is better a day or two after making.

Milk Chocolate Bundt Cake

Ingredients

• Servings: 20
• 7 ounces milk chocolate candy bar or morsels
• 1/2 cup chocolate syrup
• 1 cup butter, softened
• 1 1/2 cups sugar
• 4 eggs
• 1 teaspoon vanilla
• 2 3/4 cups all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup lactaid® chocolate milk

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f. grease and lightly flour a 10-inch bundt pan. set aside.
• melt chocolate with chocolate syrup in a small saucepan over low heat. set aside.
• cream butter and sugar together until light and fluffy. add eggs, one at a time. mix well after each addition. add vanilla and chocolate mixture. mix well.
• add flour, salt and baking soda. mix well. add lactaid® chocolate milk and stir until well blended.
• pour batter into prepared bundt pan. bake in preheated 350 degrees f oven 60 to 70 minutes or until a toothpick inserted near the center comes out clean. remove cake from oven and cool on a wire rack 15 to 20 minutes. invert pan to place cake on a serving platter and cool completely. dust with powdered sugar as a garnish, if desired.

pear pomatini

Ingredients

• Servings: 1
• 1 cup ice cubes
• 1 1/2 fluid ounces pear
• 1 fluid ounce pomegranate liqueur
• 1 ounce cranberry juice
• 1 dash fresh lime juice
• 1 tablespoon pomegranate seeds
• 1 slice pear

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• place ice into a cocktail shaker. pour in , pomegranate liqueur, cranberry juice, and lime juice. cover and shake until the outside of the shaker is covered in frost. strain into a chilled glass and garnish with pomegranate seeds and pear slice.

spicy ice cream-citrus punch

Ingredients

• Servings: 20
• 6 eggs
• 1/4 cup white sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 quart vanilla ice cream, softened
• 1/4 cup fresh lemon juice
• 1 1/2 quarts orange juice
• 3 (12 fluid ounce) cans or bottles soda

Recipe

Preparation Time: 15 mins Ready Time: 2 hrs 15 mins


• beat the eggs in a mixing bowl until light and frothy. mix in the sugar, cinnamon, and cloves until the sugar dissolves. beat in the vanilla ice cream, lemon juice, and orange juice on low speed. cover and refrigerate at least 2 hours. just before serving, stir in the ginger .

cranberry ice

Ingredients

• Servings: 24
• 2 teaspoons unflavored gelatin powder
• 2 tablespoons cold water
• 1 pound fresh cranberries
• 2 cups water
• 2 cups white sugar
• 2 cups
• 2 (2 liter) bottles ginger , chilled

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 4 hrs 30 mins


• sprinkle the gelatin over 2 tablespoons cold water and set aside.
• combine the cranberries and 2 cups water in a saucepan over medium-high heat, bring to a boil and cook until cranberries burst. remove from heat and stir in sugar until dissolved; mix the softened gelatin into the hot cranberry mixture. pour the cranberries into a shallow freezer-proof container and chill until cold.
• when cooled, mix in 2 cups and place the mixture into the freezer. freeze until slushy, about 4 hours. stir twice during the freezing process to break up the ice crystals.
• to serve, fill clear glasses 3/4 full with chilled ginger , and spoon some of the cranberry ice overtop. serve immediately.

Cold Duck Punch

Ingredients

• Servings: 30
• 1 (750 milliliter) bottle cold duck
• 1 (32 fluid ounce) bottle lemon-lime flavored carbonated beverage
• 1 (64 fluid ounce) bottle fruit punch

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a punch bowl, mix together cold duck, lemon-lime soda and fruit punch.

irish soda bread iv

Ingredients

• Servings: 2
• 4 cups all-purpose flour
• 2/3 cup white sugar
• 1/2 cup margarine
• 5 teaspoons baking powder
• 2 eggs
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons caraway seed
• 2 1/2 cups raisins
• 2 cups buttermilk
• 3 tablespoons milk (optional)
• 3 tablespoons sour cream (optional)

Recipe

• combine flour, sugar, baking powder, baking soda, and salt in a large bowl. use fingers or a pastry cutter to press in butter or margarine, like a pie crust. when mixture looks fine and crumbly, add raisins and caraway seeds. mix together and then add eggs, buttermilk, and sour cream. if mixture is not moist, add milk. pour into two greased and lightly floured loaf pans or a frying pan.
• bake at 375 degrees f (190 degrees c) for 45 to 60 minutes, or until a toothpick inserted in the bread comes out clean.

easy cheese and garlic scones

Ingredients

• Servings: 8
• 2 cups self-rising flour
• 2 tablespoons butter
• 1 pinch salt
• 1/2 cup shredded cheddar cheese
• 1 clove garlic, minced
• 1 cup milk

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 425 degrees f (220 degrees c). lightly grease a baking sheet.
• in a large bowl, sift together flour and salt. rub in butter lightly with finger tips until mixture resembles coarse breadcrumbs. stir in cheese and garlic. make a well in the center of the mixture and pour in the milk, reserving 1 teaspoon for a glazing the scones. gently mix, just until combined.
• turn out a lightly floured board and knead briefly and lightly. be careful not to overwork the dough. press out dough to form a 1 inch thick round. cut into 8 wedges. place on prepared tray and brush with reserved milk.
• bake in preheated oven for 10 to 20 minutes, or until light brown. serve hot or let cool on a wire rack.

And Eggnog Kugelhopf

Ingredients

• Servings: 1
• 1 cup dried currants
• 3 tablespoons
• 1 cup eggnog
• 3 1/2 cups bread flour, divided
• 2 1/2 teaspoons instant yeast
• 1/2 cup white sugar
• 1 cup butter
• 3 eggs
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup sliced almonds, for garnish
• 2 tablespoons confectioners' sugar, for dusting

Recipe

Preparation Time: 50 mins Cook Time: 30 mins Ready Time: 13 hrs


• soak currants in overnight.
• in a saucepan, heat the eggnog to a boil. pour it into a large bowl and add 1 1/2 cups of bread flour. mix until smooth and let the mixture cool to 110 degrees f (43 degrees c) or just warm to the touch. add the instant yeast and mix until blended. cover the bowl with plastic wrap and allow to rise until doubled, 20 to 30 minutes.
• in the bowl of an electric mixer, beat the sugar and butter together until smooth. beat in the eggs one at a time. stir in the salt and cinnamon. pour the egg mixture into the dough and mix until smooth. gradually add the remaining 2 cups of bread flour and mix for 3 minutes. the dough will be very sticky. stir in the currants, cover the bowl with plastic wrap, and allow it to rest for 20 minutes.
• lightly grease a kugelhopf mold or bundt pan. sprinkle the bottom of the pan with sliced almonds. carefully add the dough mixture and cover with plastic wrap. let the dough rise until doubled, 1 to 1 1/2 hours.
• preheat an oven to 375 degrees f (190 degrees c).
• bake the kugelhopf in the preheated oven until the loaf is deep golden brown and the bottom of the loaf sounds hollow when tapped, 30 to 35 minutes. invert the loaf a wire rack to cool. dust with powdered sugar before serving.

breakfast monkey bread

Ingredients

• Servings: 8
• 1 pound bulk lamb sausage
• 1 small green bell pepper, chopped
• 4 eggs
• 2 (10 ounce) cans refrigerated biscuit dough
• 1 cup shredded pepperjack cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• preheat oven to 375 degrees f (190 degrees c). grease the entire inside of a fluted tube pan.
• cook and stir sausage and green bell pepper in a skillet over medium heat until sausage is browned and crumbly, about 10 minutes; drain excess grease. cook and stir eggs into sausage mixture until cooked through and scrambled, about 5 minutes.
• cut each biscuit in half. flatten a piece of biscuit dough; fill with 1 to 2 tablespoons sausage-egg mixture. roll the biscuit dough around the filling, creating a ball. place pepperjack cheese into a shallow bowl. roll the biscuit ball in the pepperjack cheese. place in the prepared fluted tube pan. repeat with remaining biscuits, sausage filling, and cheese. sprinkle any remaining cheese around the filled biscuits.
• bake in the preheated oven until the biscuits are browned and the cheese is melted, 45 to 60 minutes. remove and let cool for 20 minutes. run a knife between the pan and the cooked biscuits to release; invert a serving plate. to serve, pull the monkey bread apart with fingers.

Irish Apple Cake

Ingredients

• Servings: 1
• 3 cups sifted all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 3 egg yolks
• 1 cup butter, softened
• 1 lemon, zest grated
• 1 3/4 cups applesauce
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• grease a 9x9-inch baking pan.
• mix flour, sugar, and salt together in a bowl.
• beat in egg yolks, butter, and lemon zest until dough is thoroughly mixed.
• mix applesauce, cinnamon, and cloves together in a small bowl.
• press half the dough into the prepared baking pan; spread applesauce mixture over dough in a layer. top with remaining dough.
• bake in the preheated oven until cake is browned, 40 to 45 minutes.

Fried Irish Soda Farls

Ingredients

• Servings: 2
• 1 prepared soda bread farl
• 1 tablespoon olive oil for frying
• 1 pinch salt, or to taste (optional)

Recipe

Preparation Time: 2 mins Cook Time: 6 mins Ready Time: 8 mins


• split the soda farl in half horizontally.
• heat oil in skillet over medium high heat. gently fry soda bread for 2 to 3 minutes on each side or until crisp and golden brown. serve hot, seasoned lightly with salt.

maja blanca especiale (corn and coconut cream pudding)

Ingredients

• Servings: 12
• 1 cup coconut cream
• 1 1/2 cups cornstarch
• 1 3/4 cups white sugar
• 4 cups coconut cream
• 2 tablespoons light butter
• 2 teaspoons vanilla extract
• 1 (14.75 ounce) can cream-style corn
• 1 cup frozen corn

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 2 hrs 30 mins


• latik topping: boil 1 cup of coconut cream in a saucepan over medium heat until coconut oil and coconut milk solid separate, stirring constantly, about 15 minutes. continue cooking until the milk solids become golden brown. drain oil.
• grease two 9 inch round pans and set aside. mix cornstarch and sugar in a bowl and set aside.
• heat 4 cups of coconut cream, butter, vanilla extract, cream-style corn and corn in a saucepan over medium-low heat and bring to a simmer. slowly add the cornstarch mixture, stirring constantly to prevent any lumps, about 10 minutes. pour the hot mixture into the prepared pans and allow to set. sprinkle latik on top. cool before slicing and serving.

Passover Chocolate Raspberry Torte

Ingredients

• Servings: 16
• 2 cups unsalted butter
• 1 cup cola-flavored carbonated beverage
• 16 ounces semisweet chocolate, chopped
• 1/3 cup raspberry jam
• 1 teaspoon lemon juice
• 8 eggs, room temperature
• 1 cup white sugar
• 2 tablespoons vanilla sugar
• 1 cup semi-sweet chocolate chips
• 2 tablespoons unsalted butter

Recipe

• preheat oven to 350 degrees f (175 degrees c). line bottom of a 10 inch springform pan with parchment paper.
• in a heavy saucepan over low heat, or using a double boiler, mix butter or margarine and cola and heat through. remove the pan from the stove and add chocolate, stirring to melt. let this mixture cool completely.
• in a small mixing bowl, blend raspberry preserves and lemon juice together. in the bowl of an electric mixer, whip the eggs with sugar and vanilla sugar for 10 minutes on high speed. whisk cooled, melted chocolate into egg mixture until thoroughly incorporated (mixture will deflate but that's ok). stir in raspberry preserve mixture.
• place the prepared springform pan on a cookie sheet in the oven and reduce the oven's heat to 325 degrees f (165 degrees c). bake 55 to 60 minutes until the cake is done. the cake is done when the top has a slight crust and seems set. cake may rise and fall but that is fine. refrigerate the cake several hours.
• to make the glaze: melt the chocolate chips with butter or margarine in a double boiler; stir to melt evenly. cool, then pour over chilled cake before serving.

Chocolate Salami

Ingredients

• Servings: 1
• 1/2 cup white sugar
• 1/2 cup unsweetened cocoa powder (such as hershey's®)
• 1/2 cup melted butter
• 1 (1 pound) package sweetened chestnut puree
• 1/2 cup chopped almonds
• 1/2 cup chopped walnuts

Recipe

Preparation Time: 10 mins Ready Time: 8 hrs 10 mins


• stir together the sugar, cocoa powder, butter, and chestnut puree in a bowl. fold in the almonds and walnuts until evenly blended. pat the mixture into a log and wrap tightly with wax paper. refrigerate overnight before slicing to serve.

Irish Apple Cake

Ingredients

• Servings: 1
• 3 cups sifted all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 3 egg yolks
• 1 cup butter, softened
• 1 lemon, zest grated
• 1 3/4 cups applesauce
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• grease a 9x9-inch baking pan.
• mix flour, sugar, and salt together in a bowl.
• beat in egg yolks, butter, and lemon zest until dough is thoroughly mixed.
• mix applesauce, cinnamon, and cloves together in a small bowl.
• press half the dough into the prepared baking pan; spread applesauce mixture over dough in a layer. top with remaining dough.
• bake in the preheated oven until cake is browned, 40 to 45 minutes.

portuguese lemon bavarois

Ingredients

• Servings: 1
• 1 quart milk
• 2 tablespoons lemon zest
• 1 tablespoon cold water
• 1 teaspoon fresh lemon juice
• 2 teaspoons unflavored gelatin
• 8 egg yolks
• 1 cup white sugar
• 1 pinch salt
• 1 quart heavy cream
• 1/2 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 3 hrs 10 mins


• in a large saucepan over medium heat, combine milk and lemon zest. bring to a simmer, then remove from heat and strain zest from milk. set milk aside.
• in a small bowl, combine water and lemon juice. sprinkle gelatin over top and set aside until liquid is absorbed.
• in a large bowl beat egg yolks, sugar, and salt until mixture is light yellow and forms a slowly dissolving ribbon when beaters are lifted.
• return milk to saucepan and bring it to a simmer over medium-high heat. slowly pour the hot milk into yolk mixture, whisking constantly. return it to the saucepan. place mixture over medium heat and cook, stirring, until mixture coats the back of a metal spoon. do not boil. remove from heat and stir in gelatin mixture. let cool to room temperature.
• oil a 3-quart ring mold. in a large bowl, combine cream and confectioners' sugar and whip until fluffy. fold mixture into cooled custard. spread in prepared mold, smoothing top. cover tightly with plastic wrap and refrigerate until set, at least 2 hours, preferably overnight. to serve, briefly dip mold in warm water to loosen. pat dry, then invert on a serving platter.

strassburgare

Ingredients

• Servings: 3
• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1 1/2 tablespoons vanilla sugar
• 1 cup all-purpose flour
• 1/2 cup potato flour
• 1 drop red food coloring, or as needed (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 45 mins


• preheat oven to 325 degrees f (165 degrees c).
• with an electric mixer, beat the butter and confectioners' sugar together in a bowl until smooth and creamy; beat in the vanilla sugar.
• in a separate bowl, whisk the flour with potato flour.
• stir the flour mixture into the butter mixture, about 1/4 cup at a time, until all the flour is mixed in.
• stir in the food coloring until the dough is evenly colored.
• place the dough into a cookie press fitted with a decorative tip.
• press out 1 1/2-inch cookies an ungreased baking sheet.
• bake cookies in the preheated oven until the bottoms are just lightly browned, about 10 minutes. allow to cool on the baking sheet for about 5 minutes before removing to finish cooling on wire racks.

pain perdu ii

Ingredients

• Servings: 12
• 5 eggs
• 1/2 cup white sugar
• 1/2 cup milk
• 2 tablespoons orange liqueur
• 1 teaspoon orange zest
• 12 slices white bread

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a large bowl, combine eggs, sugar, milk, and orange zest. beat until thick and foamy. pour mixture into a shallow pan. soak bread slices in the mixture for 1 to 2 minutes on each side until they are thoroughly soaked through.
• heat a griddle or frying pan over medium heat. lightly spray griddle with cooking spray. cook the bread slices 1 to 2 minutes on each side, until golden brown. serve hot.

pfeffernusse iii

Ingredients

• Servings: 4
• 3 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cloves
• 2 tablespoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon orange zest
• 1 cup chopped walnuts
• 4 eggs
• 2 cups white sugar

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• sift together flour, baking powder, cloves, cinnamon, and nutmeg. stir in the orange rind and nuts.
• in a medium size bowl, beat eggs and sugar until thick. blend in flour mixture to make a smooth dough.
• roll dough into 1 inch balls, place ungreased baking sheets and bake in the preheated oven for 15 minutes, until light brown.

Chocolate Butterfinger-caramel Cake

Ingredients

• Servings: 15
• 1 (18.25 ounce) package chocolate cake mix
• 1 (14 ounce) can nestle® carnation® sweetened condensed milk
• 36 pieces nestle® butterfinger® bites candy, chopped, divided
• 1 (12.25 ounce) jar caramel ice cream topping
• 1 pint whipping cream, whipped

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 1 hr 25 mins


• prepare cake according to package directions using a 13 x 9-inch baking pan. cool completely in pan on wire rack.
• poke holes in cake about 1-inch apart and 1-inch deep using handle of wooden spoon. pour sweetened condensed milk over cake. sprinkle with half of chopped butterfinger. pour caramel topping over butterfinger.
• spread whipped cream over cake; sprinkle with remaining chopped butterfinger. store in refrigerator until ready to serve. refrigerate any uneaten cake.

wet-bottom shoofly pie

Ingredients

• Servings: 1
• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar
• 2 tablespoons shortening
• 1 teaspoon baking soda
• 1 cup boiling water
• 1/2 cup dark corn syrup
• 1/2 cup molasses
• 1/4 teaspoon salt
• 1 egg
• 1 (9 inch) unbaked pie crust

Recipe

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


• to make crumbs: in a medium bowl, combine flour, brown sugar and shortening. cut ingredients together with a pastry cutter or rub with fingers until dough forms fine crumbs. set aside.
• preheat oven to 375 degrees f (190 degrees c).
• to make filling: in a medium bowl, dissolve the baking soda in the boiling water. stir in corn syrup, molasses, salt and egg being sure to stir well. pour 1/3 of mixture into unbaked pie crust. sprinkle 1/3 of the crumbs over mixture. continue this process until crumb mixture and liquid mixture have been used up.
• bake in preheated oven for 10 minutes, then lower oven temperature to 350 degrees f (175 degrees c) and bake for an additional 30 minutes.

Passover Lemon Sponge Cake

Ingredients

• Servings: 1
• 12 room temperature eggs, separated
• 1 1/2 cups white sugar
• 1/2 cup orange juice
• zest from 1 lemon
• zest from 1 orange
• 1/4 cup potato flour
• 1 cup matzo cake meal
• 1 pinch salt

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 2 hrs 25 mins


• preheat oven to 325 degrees f (165 degrees c). grease a 10-inch angel food cake pan.
• beat the egg yolks into a mixing bowl with an electric mixer until frothy. gradually add the sugar until completely incorporated. beat in the orange juice, lemon zest, and orange zest. sift the potato flour and matzo cake meal together in a bowl; gently stir into the egg yolk mixture.
• beat the egg whites in a bowl with the salt using an electric mixer on high speed until stiff and shiny. use a rubber spatula to fold 1/3 of the beaten egg whites into the egg yolk mixture. gently run the spatula through the center of the mixture, then around the sides of the bowl, repeating until fully incorporated. add the remaining egg whites, folding until just incorporated. gently pour the batter into the prepared angel food cake pan.
• bake in the preheated oven until the cake is set and lightly browned, about 1 hour. remove from oven, invert the pan, and let cool completely before removing the cake from the pan.

apple pie in a brown paper bag

Ingredients

• Servings: 1
• bottom crust:
• 1 cup all-purpose flour
• 1 1/2 teaspoons white sugar
• 6 tablespoons unsalted butter
• 2 1/2 tablespoons cold water, or more as needed
• pie filling:
• 5 pounds granny smith apples - peeled, cored and thinly sliced
• 1/2 cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 pinch ground ginger
• 2 tablespoons lemon juice
• 2 tablespoons graham cracker crumbs
• topping:
• 1/2 cup all-purpose flour
• 1/2 cup softened butter
• 1/2 cup superfine sugar
• 2 12x30-inch pieces of parchment paper

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• to make the bottom crust, stir the flour and white sugar together in a bowl until well-combined. rub the unsalted butter into the flour until the mixture resembles coarse crumbs; sprinkle with cold water, a couple of tablespoons at a time, mixing the dough together lightly with a fork until it barely holds together.
• form the dough into a ball and roll it out to a circle about 1/8-inch thick. gently ease the dough into an 8-inch pie dish. cut off any excess pastry with a knife. finish the edge of the crust by gently pressing the tines of a fork into the dough all the way around the edge of the pie dish. set the crust aside.
• to make the pie filling, stir the apples, brown sugar, 2 tablespoons of flour, the cinnamon, nutmeg, ginger, and lemon juice together in a large bowl; set aside.
• to make the topping, mix 1/2 cup of flour, 1/2 cup of softened butter, and the superfine sugar together in a bowl until you have a sticky, moist dough.
• to assemble the pie, cover the bottom of the pie crust with a light, even layer of graham cracker crumbs. fill the pie with the apple mixture, piling it up in a mound shape. pinch off pieces of the topping mixture, flatten them a little with your fingers, and dot them at random all over the top of the filling, covering as much of the filling as possible.
• preheat oven to 425 degrees f (220 degrees c).
• tear off 2 30-inch-long pieces of parchment paper and place them in a cross shape on a work surface. place the filled pie in the center of the two pieces of parchment, bring the paper ends up over the pie and fold and staple the parchment paper over the pie to completely enclose and seal in the pie. the paper should not touch the top or sides of the pie. place the parchment-wrapped pie on a baking sheet to catch any drips.
• bake in the preheated oven for 1 hour. don't peek inside the parchment paper while baking. remove from the oven, carefully tear the parchment paper away from the pie, and let cool; serve warm. store leftovers in refrigerator.

sesame chicken strips with sweet sauce

Ingredients

• Servings: 10
• 1 cup mayonnaise
• 2 teaspoons dried minced onion
• 2 teaspoons dry mustard
• 1 cup crushed buttery round cracker crumbs
• 1/2 cup sesame seeds
• 2 pounds skinless, boneless chicken breast halves
• sauce:
• 1 cup mayonnaise
• 2 tablespoons honey

Recipe

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


• preheat oven to 425 degrees f (220 degrees c).
• in a shallow plate or bowl combine 1 cup mayonnaise, onion and mustard. mix together and set aside. in a separate shallow plate or bowl combine the cracker crumbs and sesame seeds. cut chicken lengthwise into 1/4 inch strips.
• dip chicken strips in mayonnaise mixture, then in sesame mixture to coat. place coated strips in a single layer on a lightly greased cookie sheet.
• bake in preheated oven for 15 to 18 minutes, or until juices run clear. mix 1 cup mayonnaise and honey together in a small bowl and serve with chicken strips.

Really Cranberry Orange Yummy Gummy Pudding Cake

Ingredients

• Servings: 1
• 5 cups all-purpose flour
• 3 cups white sugar
• 4 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 2 teaspoons salt
• 3 tablespoons dried grated orange peel
• 3/4 cup orange juice concentrate
• 1 1/2 cups water
• 1 tablespoon orange extract
• 1 1/2 cups butter, softened
• 2 (12 ounce) packages cranberries, rinsed and stems removed if necessary
• 3/4 cup finely chopped pecans

Recipe

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

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 10x14-inch baking pan.
• whisk together the flour, sugar, baking powder, baking soda, salt, and dried orange peel in a bowl. in a separate bowl, whisk together the orange juice concentrate, water, and orange extract. using a pastry cutter, cut the butter into the flour mixture until well combined, and stir the orange juice mixture in, stirring just enough to thoroughly mix. gently stir in the cranberries and pecans. smooth the batter into the prepared baking dish.
• bake in the preheated oven until the top is browned, about 50 minutes. reduce heat to 325 degrees f (165 degrees c), cover the dish with foil, and bake until a knife inserted into the center of the cake comes out clean, 20 to 30 more minutes.

Brigid's Blackberry Pie

Ingredients

• Servings: 1
• 1 (15 ounce) package pastry for a 9 inch double crust pie
• 4 cups fresh blackberries
• 1 1/2 cups white sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon butter

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat the oven to 325 degrees f (165 degrees c). line a 9 inch deep dish pie pan with one of the crusts.
• place the blackberries in a large bowl. stir together the sugar, flour, and salt. sprinkle over the berries, and toss to coat. pour into the pie crust. dot with butter. place the other pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers. cut a design in the top crust with a sharp knife to vent steam.
• bake for 1 hour in the preheated oven, or until the top crust is browned. let cool to almost room temperature before serving to allow the filling to set.

Rhubarb Spice Cake With Lemon Sauce

Ingredients

• Servings: 1
• 2 tablespoons butter
• 1 cup white sugar
• 1 egg
• 3/4 cup milk
• 2 cups sifted all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 2 cups rhubarb, cut into 1/2 inch pieces
• 2 cups white sugar
• 4 tablespoons cornstarch
• 2 1/2 cups water
• 4 tablespoons butter
• 2 1/2 teaspoons grated lemon zest
• 2 tablespoons lemon juice
• 1/4 teaspoon lemon extract (optional)
• 1 drop yellow food coloring (optional)

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13-inch pan.
• sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves. set aside.
• in a large bowl, cream together 2 tablespoons butter and 1 cup sugar until light and fluffy. beat in the egg. beat in the flour mixture alternately with the milk, mixing just until incorporated. stir in the chopped rhubarb. pour batter into prepared pan.
• bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes. allow to cool before slicing.
• to make the lemon sauce: in a saucepan, mix together 2 cups sugar and 4 tablespoons cornstarch. stir in the water. cook over medium heat, stirring constantly, until mixture is thickened. remove from heat and stir in 4 tablespoons butter, lemon zest, lemon juice, and extract (if desired). stir in 1 or 2 drops yellow food coloring, if using.
• serve slices of cake with the warm lemon sauce.

Badam (almond) Sherbet

Ingredients

• Servings: 4
• 2 cups milk
• 2 tablespoons heavy cream
• 1 cup finely ground almonds
• 1/2 cup confectioners' sugar
• 2 tablespoons rose water

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• combine the milk, cream, ground almonds, confectioners' sugar, and rosewater in a blender, and blend until thoroughly mixed and smooth, about 1 minute. serve over ice.

Brussels Sprouts With Chestnuts

Ingredients

• Servings: 8
• 1 pound fresh chestnuts
• 1 pound brussels sprouts, halved
• 3 tablespoons butter
• 2 shallots, minced
• salt and ground black pepper to taste
• 1 pinch ground nutmeg, or to taste

Recipe

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


• score the flat side of each chestnut with an x. place the chestnuts into a large pot filled with water and bring to a boil. cook for 10 minutes, then remove chestnuts from the pot. allow to cool slightly, then peel outer shell and brown skin. return chestnuts to the pot and continue to boil over medium heat until tender, 20 to 25 minutes. drain and set aside.
• meanwhile, bring another large pot of lightly salted water to a boil. add the brussels sprouts, and cook uncovered until tender, 7 to 10 minutes. drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. once the brussels sprouts are cold, drain well, and set aside.
• heat the butter in a skillet over medium heat. stir in the shallots; cook and stir until the shallots has softened and turned translucent, about 5 minutes. stir in the chestnuts and brussels sprouts. season with salt, pepper, and nutmeg. continue cooking and stirring until heated through, about 5 minutes.

danish cinnamon snails

Ingredients

• Servings: 15
• dough:
• 1 cup warm milk (110 degrees f/45 degrees c) warm milk (110 degrees f/45 degrees c)
• 3 (0.6 ounce) cakes cake yeast
• 6 1/2 tablespoons butter, room temperature
• 2 eggs
• 1/2 teaspoon ground cardamom
• 2 tablespoons white sugar
• 1/4 teaspoon salt
• 4 cups all-purpose flour, or as needed
• filling:
• 2/3 cup butter, softened
• 1/2 cup white sugar
• 2 tablespoons ground cinnamon

Recipe

Cook Time: 10 mins Ready Time: 1 hr 40 mins


• pour the warm milk into a mixing bowl and mash in the fresh cake yeast. mix in 6 1/2 tablespoons of soft butter, eggs, cardamom, 2 tablespoons sugar, salt, and 3 1/2 cups of the flour. use a wooden spoon to mix the dough. if it's very sticky, mix in the remaining 1/2 cup of flour. cover the bowl and let the dough rise for 30 minutes.
• cream together the 2/3 cup butter and 1/2 cup sugar. stir in the cinnamon.
• transfer the dough to a floured surface and knead it until it's firm, about 3 minutes. divide the dough in half; roll each half into a rectangle no more than 1/2 inch thick. spread each rectangle with half the filling.
• stack one layer of dough and filling on top of the other rectangle of dough, filling-side up. roll the dough up, starting with the edge closest to you, to form a long log. cut the log into 1 inch-thick slices.
• preheat an oven to 425 degrees f (220 degrees c). line a baking sheet with parchment paper, or grease a baking dish or two cake pans.
• place the rolls on the prepared baking sheet, spacing them about 3 inches apart. if you like pull-apart rolls, arrange them in a greased baking dish or cake pans, spacing the rolls about 1 inch apart. place the uneven end pieces on the baking sheet cut-side up for the best presentation. let the rolls rest 20 minutes before baking.
• bake the snails in the preheated oven until golden brown, about 10 minutes. pull-apart rolls will take longer to bake: after 10 minutes, reduce the oven temperature to 350 degrees f (175 degrees c) and bake the rolls until the sides are fully set, about 10 minutes longer. cover the baking dish with foil if the rolls begin to get too brown.

Butterfinger Banana Cake

Ingredients

• Servings: 12
• 1 (18.25 ounce) package yellow cake mix
• 2 medium ripe bananas, mashed
• 36 pieces nestle® butterfinger® bites candy, chopped, divided
• 1 (16 ounce) container prepared white frosting

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f. grease and flour 13 x 9-inch baking pan.
• prepare cake mix batter according to package directions; stir in bananas and 3/4 cup chopped butterfinger. pour into prepared pan.
• bake for 40 to 50 minutes or until wooden pick inserted in center comes out clean. cool completely in pan on wire rack.
• frost cake; sprinkle with remaining chopped butterfinger.

red hot sugar cookies

Ingredients

• Servings: 48
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 (2.25 ounce) package cinnamon red hot candies

Recipe

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


• preheat an oven to 375 degrees f (190 degrees c).
• whisk together flour, baking soda, and baking powder in a small bowl. using an electric mixer, beat butter and sugar in a large bowl until smooth. beat in egg and vanilla. stir in the dry ingredients.
• roll dough out on lightly floured surface. cut into heart shapes and place on ungreased baking sheets. dot cookies with red hot candies.
• bake until golden, 8 to 10 minutes. let stand on cookie sheet for 2 minutes before removing to cooling racks.

Michigan Maple Peanut Butter Sheet Cake

Ingredients

• Servings: 1
• cake:
• 2 cups white sugar
• 2 cups all-purpose flour
• 1 cup hot water
• 2/3 cup creamy peanut butter
• 1/2 cup butter
• 1 cup vanilla yogurt
• 2 eggs
• 1 teaspoon baking soda
• frosting:
• 2/3 cup chunky peanut butter
• 1/2 cup butter
• 6 tablespoons milk
• 2 1/2 cups confectioners' sugar
• 1 tablespoon pure michigan maple syrup
• 1/2 cup finely chopped walnuts
• 1/3 cup finely chopped pecans
• 1/4 cup sliced almonds
• frosting drizzle (optional):
• 1 (8 ounce) package cream cheese, softened (optional)
• 1/2 cup confectioners' sugar (optional)
• 1 tablespoon milk (optional)
• 1 teaspoon almond extract (optional)
• 1 cup frozen whipped topping, thawed (optional)

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). grease and flour the bottom of a 15x20-inch rimmed baking sheet or jelly roll pan, or line it with parchment paper.
• sift white sugar and flour together in a bowl.
• combine hot water, creamy peanut butter, and 1/2 cup butter in a saucepan; bring to a boil, stirring frequently. remove from heat.
• blend yogurt, eggs, and baking soda together in a bowl. pour peanut butter mixture into egg mixture in a steady stream, stirring constantly. mix flour mixture into peanut butter mixture until batter is combined. spread batter into prepared baking sheet.
• bake in preheated oven until the center of the cake springs back when touched lightly with a fingertip, about 20 minutes. cool on wire rack.
• combine chunky peanut butter, 1/2 cup butter, and 6 tablespoons milk in a small saucepan; bring to a boil, stirring constantly. reduce heat to low; stir in confectioners' sugar and maple syrup until sugar dissolves and frosting is smooth. pour warm frosting over warm cake. sprinkle walnuts, pecans, and almonds over the top; cool completely.
• stir cream cheese, 1/2 cup confectioners' sugar, and 1 tablespoon milk together in a bowl until smooth; add almond extract. fold whipped topping into cream cheese mixture until frosting is creamy and runny. drizzle cream cheese frosting over the top of cooled cake.

apple pie in a brown paper bag

Ingredients

• Servings: 1
• bottom crust:
• 1 cup all-purpose flour
• 1 1/2 teaspoons white sugar
• 6 tablespoons unsalted butter
• 2 1/2 tablespoons cold water, or more as needed
• pie filling:
• 5 pounds granny smith apples - peeled, cored and thinly sliced
• 1/2 cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 pinch ground ginger
• 2 tablespoons lemon juice
• 2 tablespoons graham cracker crumbs
• topping:
• 1/2 cup all-purpose flour
• 1/2 cup softened butter
• 1/2 cup superfine sugar
• 2 12x30-inch pieces of parchment paper

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• to make the bottom crust, stir the flour and white sugar together in a bowl until well-combined. rub the unsalted butter into the flour until the mixture resembles coarse crumbs; sprinkle with cold water, a couple of tablespoons at a time, mixing the dough together lightly with a fork until it barely holds together.
• form the dough into a ball and roll it out to a circle about 1/8-inch thick. gently ease the dough into an 8-inch pie dish. cut off any excess pastry with a knife. finish the edge of the crust by gently pressing the tines of a fork into the dough all the way around the edge of the pie dish. set the crust aside.
• to make the pie filling, stir the apples, brown sugar, 2 tablespoons of flour, the cinnamon, nutmeg, ginger, and lemon juice together in a large bowl; set aside.
• to make the topping, mix 1/2 cup of flour, 1/2 cup of softened butter, and the superfine sugar together in a bowl until you have a sticky, moist dough.
• to assemble the pie, cover the bottom of the pie crust with a light, even layer of graham cracker crumbs. fill the pie with the apple mixture, piling it up in a mound shape. pinch off pieces of the topping mixture, flatten them a little with your fingers, and dot them at random all over the top of the filling, covering as much of the filling as possible.
• preheat oven to 425 degrees f (220 degrees c).
• tear off 2 30-inch-long pieces of parchment paper and place them in a cross shape on a work surface. place the filled pie in the center of the two pieces of parchment, bring the paper ends up over the pie and fold and staple the parchment paper over the pie to completely enclose and seal in the pie. the paper should not touch the top or sides of the pie. place the parchment-wrapped pie on a baking sheet to catch any drips.
• bake in the preheated oven for 1 hour. don't peek inside the parchment paper while baking. remove from the oven, carefully tear the parchment paper away from the pie, and let cool; serve warm. store leftovers in refrigerator.

marzipan

Ingredients

• Servings: 2
• 2 cups confectioners' sugar
• 1/2 pound finely ground blanched almonds
• 2 egg whites
• 1/2 teaspoon salt
• 1/2 teaspoon almond extract

Recipe

Preparation Time: 30 mins
• blend the confectioner's sugar, finely ground almonds, egg whites, salt ,and almond extract in a blender until perfectly blended. chill covered 24 hours to harden.

light and fluffy coconut macaroons

Ingredients

• Servings: 18
• 2 egg whites
• 1/2 teaspoon almond extract
• 1 (7 ounce) package shredded coconut
• 1/3 cup white sugar
• 3 tablespoons all-purpose flour
• 1/8 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 325 degrees f (165 degrees c).
• grease two baking sheets.
• whisk egg whites in a bowl until frothy; stir in almond extract.
• combine coconut, sugar, flour, and salt in a large bowl.
• lightly stir egg white mixture into coconut mixture to form a batter.
• scoop batter by the tablespoon and drop prepared baking sheet.
• bake cookies in the preheated oven until edges start to brown, about 20 minutes.
• transfer cookies to wire racks to cool.

red rocket

Ingredients

• Servings: 1
• 1/2 ounce peach schnapps
• 1/2 ounce watermelon schnapps
• 1/2 ounce orange juice
• 1 ounce
• 1/2 ounce pineapple juice (optional)
• 1 splash grenadine

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• pour the peach schnapps, watermelon schnapps, orange juice, , pineapple juice, and grenadine into a cocktail shaker over ice. cover, and shake until the outside of the shaker has frosted. strain into a chilled glass to serve.

my dad's candy

Ingredients

• Servings: 8
• 1 teaspoon butter
• 2 cups white sugar
• 1 cup whole milk
• 2 tablespoons peanut butter
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• butter a shallow baking dish or cookie sheet generously, and set aside.
• in a cast-iron pot or heavy saucepan, stir together the sugar and milk. heat to between 234 and 240 degrees f (112 to 116 degrees c), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• remove from the heat, and stir in the peanut butter until smooth, then stir in the vanilla. pour the prepared pan, and refrigerate for about 45 minutes. break into pieces when cooled.

hawaiian fruit crumble

Ingredients

• Servings: 6
• 2 cups thinly sliced apples
• 1 tablespoon lemon juice
• 1 cup crushed pineapple, drained
• 2 cups whole cranberry sauce
• 1 cup quick cooking oats
• 3/4 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• salt to taste
• 1/8 cup butter

Recipe

• toss apple slices with lemon juice. place in a 10 x 6 x 1 1/2 inch baking dish. spoon pineapple evenly over apples, then cover with cranberry sauce.
• mix oats, brown sugar, flour, cinnamon, and salt. cut in butter or margarine till crumbly. sprinkle over fruit.
• bake at 350 degrees f (175 degrees c) for 30 minutes, or till apples are tender. serve warm.

Ii

Ingredients

• Servings: 1
• 2 fluid ounces amber
• 1/4 cup passion fruit juice
• 1 teaspoon superfine sugar
• 1/2 teaspoon grenadine syrup
• 1/2 lime, juiced
• 2 cups ice
• 1 slice orange, garnish
• 1 maraschino cherry

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a cocktail mixer, combine , passion fruit juice and sugar. mix until sugar is dissolved. add the grenadine, lime juice and ice. shake vigorously and strain into a cocktail glass. garnish with orange slice and cherry.

Vasilopita

Ingredients

• Servings: 1
• 1 cup butter, softened
• 1 3/4 cups white sugar
• 5 eggs
• 2 tablespoons water
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup blanched slivered almonds
• 2 tablespoons sesame seeds

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 325 degrees f (165 degrees c).
• in a large bowl, blend together the butter or margarine and the sugar. separate 3 of the eggs; add the yolks and the 2 remaining whole eggs to the butter mixture. stir in the vanilla and water.
• in another bowl, sift together the baking powder and flour. add these dry ingredients to the creamed mixture.
• whip 3 egg whites until they are foamy. add 1 tablespoon sugar. continue to whip the whites until they are stiff, but not dry. fold whipped whites into batter.
• pour the batter into a greased 10 x 4 inch tube pan. wrap a large coin in foil, and place the coin in the batter. press the coin down; it should be completely hidden. sprinkle the nuts and seeds on top of the batter.
• bake the cake for about 70 minutes, or until done. cool on a wire rack.

fried wild turkey

Ingredients

• Servings: 1
• 1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
• 1 (1.5 fluid ounce) jigger
• 1 (1.5 fluid ounce) jigger hazelnut liqueur

Recipe

Preparation Time: 1 min Ready Time: 1 min


• fill a tall glass with ice. fill to 3/4 with lemon-lime soda. pour in wild turkey whiskey and hazelnut liqueur.

g's tres leches cake

Ingredients

• Servings: 1
• 1 1/2 cups white sugar
• 3/4 cup unsalted butter at room temperature
• 6 eggs at room temperature, separated
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups whole milk at room temperature
• 1 teaspoon almond extract
• 3/4 teaspoon cream of tartar
• 2 tablespoons white sugar
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can evaporated milk
• 2 tablespoons whole milk
• 1 pint heavy whipping cream
• 1/4 cup white sugar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 2 hrs 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13-inch baking pan.
• cream 1 1/2 cup sugar and unsalted butter in a large bowl until mixture is fluffy and pale yellow, 3 to 5 minutes. mix 6 egg yolks into the butter mixture, stirring in each one before adding the next. whisk flour, baking powder, baking soda, and salt in a separate bowl; gradually stir the flour mixture into the egg yolk mixture, alternating with 1 1/2 cup milk, to make a smooth batter. stir in almond extract.
• beat 6 egg whites with cream of tartar in a bowl with an electric mixer until frothy; gradually beat in 2 tablespoons sugar until the egg whites form stiff peaks. gently fold the egg white mixture into the batter, retaining as much volume as possible. pour the cake batter into prepared baking pan.
• bake in preheated oven until a toothpick inserted into the middle of the cake comes out clean, 35 to 45 minutes. cool cake completely in pan on a rack.
• whisk sweetened condensed milk, evaporated milk, and 2 tablespoons whole milk in a bowl. use a large fork or skewer to poke holes all over the cake; pour the three-milk mixture over the cake.
• beat cream with 1/4 cup sugar and 1 teaspoon vanilla extract until the whipped cream holds stiff peaks. top the cake with whipped cream; refrigerate until cold, at least 1 hour. refrigerate leftovers. cake is better a day or two after making.

night lemon sauza®-rita

Ingredients

• Servings: 8
• 10 ounces sauza® gold tequila
• 3 ounces dekuyper® triple sec
• 24 ounces lemonade
• 8 ounces lemon-lime soda
• garnish
• lemon wedge

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• combine the ingredients without ice and shake vigorously. then just pour the mixture into a glass, garnish and enjoy. perfect for warm days or fun nights.

New York State Special Milk Punch

Ingredients

• Servings: 10
• 1 1/2 quarts vanilla ice cream, softened
• 3 (46 fluid ounce) cans pineapple juice, chilled
• 1/2 cup orange juice
• 1 tablespoon lemon juice
• 1 quart cold milk

Recipe

Preparation Time: 15 mins Ready Time: 20 mins


• in a punch bowl, combine ice cream, pineapple juice, orange juice, lemon juice and milk. stir until ingredients are blended.

Shady

Ingredients

• Servings: 1
• 1 1/2 fluid ounces dark
• 1 pint irish (e.g. guinness®)

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• pour the into a pint glass, then slowly pour in the . enjoy!

Perfect

Ingredients

• Servings: 1
• ice cubes
• 2 (1.5 fluid ounce) jiggers dry
• 1/4 (1.5 fluid ounce) jigger dry
• 1 drop anise flavored liqueur, such as sambucca®
• 1 pitted green olive

Recipe

Preparation Time: 3 mins Ready Time: 3 mins


• fill a pitcher with ice. pour in the , and anise liqueur. stir or shake until extremely cold. strain into a chilled glass. garnish with an olive.

Ellen's Addictive Guacamole

Ingredients

• Servings: 8
• 4 hass avocados, halved, pitted, and peeled
• 1 yellow onion, diced
• 2 tomatoes, diced
• 1 lemon, juiced
• 5 dashes hot pepper sauce (such as tabasco®), or to taste
• 1 teaspoon salt, or to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• mash avocados in a bowl with a fork until smooth.
• mix onion and tomatoes into mashed avocado.
• stir lemon juice, hot pepper sauce, and salt into avocado mixture with a wooden spoon.

Coconut Muffins

Ingredients

• Servings: 12
• 2 eggs, separated
• 2 tablespoons margarine, softened
• 2 tablespoons honey
• 1/4 teaspoon almond extract
• 1/3 cup boiling water
• 3/4 cup unsweetened flaked coconut
• 3/4 cup all-purpose flour

Recipe

• in a large bowl beat egg yolks. add the butter, honey, almond extract, boiling water, coconut, and flour. stir until just blended.
• in a separate bowl, beat egg whites until stiff with an electric mixer. fold egg whites into muffin batter. pour batter two-thirds of the way full into greased muffin tin.
• bake in a preheated 350 degree f (175 degrees c) oven for 20 to 25 minutes.

cranberry oatmeal drops

Ingredients

• Servings: 28
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 1 egg
• 1/4 cup milk
• 1 teaspoon orange zest
• 1 1/2 cups quick cooking oats
• 3/4 cup chopped cranberries
• 1/4 cup chopped walnuts
• 1 cup confectioners' sugar
• 1/2 teaspoon orange zest
• 1/4 teaspoon vanilla extract
• 2 tablespoons orange juice

Recipe

• preheat oven to 375 degrees f (190 degrees c). grease cookie sheets.
• sift together the flour, baking powder, cinnamon and nutmeg, set aside. in a medium bowl, cream the butter and sugar. stir in the egg, milk and orange zest. add dry ingredients, mix until well blended. then stir in the quick oats, cranberries and nuts.
• drop dough by tablespoons the prepared cookie sheets about 2 inches apart. bake for 10 to 12 minutes in the preheated oven, cookies should be lightly browned. remove to cool on wire racks.
• in a small bowl, stir together the confectioners' sugar, orange zest and vanilla. stir in the orange juice 1 tablespoon at a time until desired consistency is reached. drizzle cooled cookies.

Chef John's Dark Chocolate Mousse

Ingredients

• Servings: 4
• 3 1/2 ounces dark chocolate, chopped
• 1 tablespoon butter
• 2 tablespoons water
• 1/8 teaspoon ground dried chipotle pepper
• 1 tiny pinch salt
• 2 large egg yolks
• 2 tablespoons water
• 1 tablespoon white sugar
• 1/2 cup heavy whipping cream, chilled
• 1 tablespoon heavy whipping cream, chilled

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 4 hrs 25 mins


• bring a saucepan of water to a simmer over low heat. place chocolate, butter, 2 tablespoons water, ground chipotle pepper, and salt in a heatproof bowl; set bowl over the simmering water. when the butter melts, whisk the chocolate mixture gently until smooth and shiny. set aside to cool for a few minutes.
• whisk egg yolks, 2 tablespoons water, and sugar in another heatproof bowl over the same pan of simmering water until egg yolk mixture is foamy and hot to the touch, about 3 minutes. pour hot egg mixture into warm chocolate mixture, whisk until smooth, and set over a bowl of ice to chill. whisk constantly until mixture has cooled to room temperature or slightly cooler.
• pour 1/2 cup and 1 tablespoon cold cream into a chilled metal bowl; whisk until cream holds soft peaks. place about half the whipped cream into the cooled chocolate mixture; gently fold the cream into the chocolate. repeat with remaining half of whipped cream, folding gently until nearly all the streaks have disappeared. divide mousse into 4 6-ounce ramekins.
• cover each ramekin with plastic wrap and refrigerate at least 4 hours (up to overnight) before serving.

Cranberry Eggnog

Ingredients

• Servings: 4
• 1/2 cup cranberries
• 1 cup water
• 1/2 cup white sugar
• 1 teaspoon ground nutmeg
• 1 quart eggnog

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 20 mins


• in a small saucepan over medium heat, combine cranberries and water. bring to a boil and cook until the cranberries are mushy. stir in sugar and nutmeg; remove from heat. pour the eggnog into a blender along with the cranberry mixture and mix until well blended. serve immediately.

bird's nest breakfast cups

Ingredients

• Servings: 24
• 1 (30 ounce) package frozen shredded hash brown potatoes, thawed
• 2 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 1/2 tablespoons olive oil
• 2/3 cup shredded cheddar cheese
• 12 eggs
• 2 tablespoons water
• 8 slices cooked bacon, crumbled - divided
• 1/4 cup shredded cheddar cheese, divided

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 425 degrees f (220 degrees c). grease 24 muffin cups.
• mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded cheddar cheese in a bowl. divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.
• bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. remove hash brown nests.
• reduce oven temperature to 350 degrees f (175 degrees c).
• whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon cheddar cheese.
• bake in the oven until eggs are set, 13 to 16 minutes. let cool in pans and remove by sliding a knife between potato crust and muffin cup.

sago plum pudding i

Ingredients

• Servings: 8
• 2 1/4 ounces pearl sago
• 1 cup milk
• 1 teaspoon baking soda
• 5/8 cup dark brown sugar
• 2 cups fresh bread crumbs
• 1/2 cup golden raisins
• 1/2 cup dried currants
• 1/2 cup chopped dates
• 2 eggs, lightly beaten
• 1/4 cup butter, melted

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 12 hrs 15 mins


• in a small bowl, combine sago and milk; cover and refrigerate 8 hours or overnight.
• grease a 6 cup pudding basin.
• in a large bowl, stir together sago mixture and baking soda until soda is dissolved. stir in brown sugar, bread crumbs, raisins, currants, dates, eggs and butter until well combined. spoon into prepared basin. place a piece of waxed or parchment paper over the top of the basin and secure the lid.
• place the basin on a trivet or dish in a large pot and fill the pot with boiling water to come halfway up the sides of the basin. bring the water to a boil again, then reduce the heat, cover and simmer 3 1/2 to 4 hours, topping off water as necessary, until pudding is firm.

marketing mix

Ingredients

• Servings: 1
• 1 fluid ounce blue curacao
• 1 fluid ounce coconut flavored
• 1 fluid ounce
• 1 dash grenadine syrup
• 3 fluid ounces

Recipe

Preparation Time: 2 mins Ready Time: 2 mins


• in a cocktail mixer, shake together the blue curacao, coconut , and grenadine. pour into a flute, and fill glass with .

Moon Cake

Ingredients

• Servings: 1
• 1/2 cup shortening
• 1 1/4 cups white sugar
• 2 eggs
• 1 cup hot water
• 1/2 cup unsweetened cocoa powder
• 1 1/2 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 1/2 cups confectioners' sugar
• 1 teaspoon lemon zest
• 2 fluid ounces lemon juice

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and line with parchment paper one 9 inch round cake pan.
• cream shortening, add white sugar gradually and cream until fluffy. blend in the well beaten eggs.
• in a separate bowl, slowly add hot water to cocoa and mix until smooth, dissolving cocoa completely.
• in a third bowl, sift together the flour, salt, baking soda, and baking powder; add to creamed mixture alternately with the cocoa mixture. blend in vanilla. pour batter into one 9 inch round pan.
• bake at 350 degrees f (175 degrees c) for 30 to 35 minutes or until cake tester comes out clean. let cake cool then ice with lemon icing.
• to make icing: combine confectioner's sugar with enough lemon juice to make the icing spreadable without being runny or stiff (about 1/4 cup). stir in the grated zest. pour icing over top of cake. see the full moon.

clams casino ii

Ingredients

• Servings: 24
• 4 tablespoons butter
• 1 tablespoon chopped pimento peppers
• 2 tablespoons finely chopped shallots
• 1 pinch ground black pepper
• seasoning salt to taste
• 3 slices bacon
• 24 small clams

Recipe

Preparation Time: 20 mins Cook Time: 3 mins Ready Time: 50 mins


• in a small bowl, mix together butter, pimento peppers, shallots, ground black pepper and seasoning salt. form the mixture into a ball shape, and securely wrap with plastic wrap. place in the freezer approximately 30 minutes, until firm but not solid.
• place bacon in a large, deep skillet. cook over medium high heat until browned but still tender. drain and cut each slice into 8 pieces. bring a medium pot of lightly salted water to a boil. add clams and cook for 15 to 20 seconds or until open; drain and rinse.
• preheat the broiler.
• arrange clams on a medium baking sheet. top each with 1 piece of bacon. distribute equal portions of the butter mixture each clam atop the bacon.
• checking often to avoid burning, broil the clams 2 to 3 minutes, until the butter mixture has melted and bacon is crisp.

Punch Ii

Ingredients

• Servings: 10
• 1 cup
• 4 tablespoons white sugar
• 4 cups sauterne
• 1 pound seedless grapes
• 1 (16 ounce) package frozen strawberries, thawed
• 1 liter carbonated water
• 1 (750 milliliter) bottle

Recipe

Ready Time: 1 hr


• combine , sugar and . place in refrigerator overnight.
• in a plastic container or ring mold, combine grapes, strawberries and carbonated water. place in freezer overnight.
• to serve, place frozen fruit mixture in a large punch bowl, pour in mixture, and then stir in the .