Jean's Recipes Preview Project

A Legacy of

Love and Care

Baking was Jean’s hobby and passion.

It was Jean’s special way to express love for her family and friends. Jean experienced great joy in seeing others enjoy the product of her craft.

She always made a generous double or triple recipe so there would be plenty to share and take home.

Jean was a loving, giving, and true friend to all. The sweetness of her desserts matched the sweetness of her very nature.

Our book begins with photographs centering around family events where Jean’s desserts were beautifully displayed. Following is our collection of many of Jean’s favorite dessert recipes that she gathered throughout the years. It will be a tribute to her wonderful memory if you recreate and enjoy her special treats. We know Jean would have approved of this tribute, and we know she is smiling.

With love,

Jean’s Family

to Yours From our Family

Jean & Alan Robin

Jean’s Amazing Creations

Jean & Lyla Robin

Elisa, Jean & Lyla Robin

Jean, Elisa, Jeffrey, Lyla & Garrett Robin

Jean, Alan & Lyla Robin

Jean Robin & Joan Lebow

Alan, Jean, Jeffrey, Elisa, Lyla & Garrett Robin, Miriam & Morris Sherman

Jean & Alan Robin

Lyla Rose Robin Dessert table

Jean, Ross & Crystal Robin

Ross, Crystal & Rowan Robin

Jean & Crystal Robin, and Evi Shotwell

Alan & Jean Robin, and Fern & Norm Bruckner Alan & Jean Robin, and Fern & Norm Bruckner Miriam (Mama) Wizig, Carol Weiser, Joan Lebow & Jean Robin

Jean & Alan Robin

Gagi’s Ultimate Chocolate Chip Cookies

Ingredients:

• 1-1/2 Cups Butter, Softened

• 1-1/4 Cups each: Granulated Sugar and Packed Brown Sugar

• 1 Tablespoon Vanilla

• 2 Eggs

• 4 Cups All- Purpose Flour

• 1/2 Teaspoon Salt

• 2 Cups Coarsely Chopped Nuts

• 1 (24- ounce) bag or 4 Cups Semisweet Chocolate Chips

Directions:

Step 01 / Step 02 / Step 03 / Step 04 / Step 05 /

Step 06 /

Preheat Oven to 375°F. Beat Butter, Sugar, Vanilla, and Eggs in large bowl with electric mixer on medium speed or mix with spoon. Stir in Flour, Soda, and Salt, (Dough will be stiff.) Stir in Nuts and Chocolate Chips. Measure Dough into tablespoons or desired thickness. Drop 2-inches apart on ungreased baking sheets. Flatten slightly with a fork. Bake 13 to 15 minutes or until lightly browned (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to wire rack to cool. Dip one side in Dipping Chocolate to make the cookies look fancy.

Double chocolate Chip Brownies

Ingredients:

• 2 Cups Semi-Sweet Chocolate Morsels, divided

• 1/2 Cup (1 stick) Butter or Margarine Cut into Pieces

• 3 Large Eggs

• 1-1/4 cups All-Purpose Flour

• 1 Cup Granulated Sugar

• 1 Teaspoon Vanilla Extract

• 1/4 Teaspoon Baking Soda

• 1/2 Cup Chopped Nuts

Directions:

Step 01 / Step 02 / Step 03 / Step 04 / Step 05 / Step 06 / Step 07 / Step 08 / Step 09 / Step 10 / Step 11 /

Preheat Oven to 350°F.

Grease 13” x 9”-inch Baking Pan.

Melt 1 cup of Chocolate Morsels and Butter in large, heavy-duty saucepan over low heat; Stir until smooth. Remove from heat. Stir in Eggs. Stir in Flour, Sugar, Vanilla Extract, and Baking Soda. Stir in remaining Morsels and Nuts. Spread into Prepared Baking Pan.

Bake for 16 to 17 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into squares. Yields 24.

Philadelphia Marble Brownies

Ingredients:

• 1 Package (18.3 to 19.5 ounce) Brownie Mix (Family Size)

• 1 Package Philadelphia Cream Cheese, Softened

• 1/3 Cup Sugar

• 1 Egg

• 1/2 Teaspoon Vanilla

• Chocolate Glaze (Optional)

Directions:

Step 01 /

Step 02 / Step 03 / Step 04 /

Preheat Oven to 350°F, (325°F for Glass Dish).

Prepare Brownie Batter as directed on the package; Spread it into greased 13x9-inch pan.

Beat Cream Cheese with a mixer until creamy. Add Sugar, Egg, and Vanilla; mix well. Drop by tablespoons over Brownie Batter, and swirl with a knife.

Bake 35 – 40 minutes or until the Cream Cheese mixture is lightly browned. Cool completely before cutting to serve. Keep refrigerated.

Step 05 /

Step 06 /

Chocolate Glaze: 3/4 Cup Semi-Sweet Chocolate Chips, 3 Tablespoons Butter, 1 tablespoon Corn Syrup.

Cook all Chocolate Glaze ingredients on low heat in a heavy saucepan. Spoon onto brownies and spread all over. Sprinkle on top with chopped pecans.

Step 07 /

Let cool until the glaze is set and cut into squares. Yield 32 Servings.

Caramel-Filled Brownies

Ingredients:

• 1 Package (14 ounces) Caramels

• 2/3 Cup Evaporated Milk, divided in half

• 1 Package (18 ounces) of German Chocolate Cake Mix

• 3/4 Cup Margarine or Butter, Softened

• 1 Cup Chopped Nuts

• 1 Teaspoon Vanilla Extract

• 1 Package (12-Ounces) Semi-Sweet Chocolate

Directions:

Step 01 / Step 02 / Step 03 / Step 04 / Step 05 / Step 06 / Step 07 / Step 08 /

Preheat Oven to 350°F.

Combine Caramels and 1/3 Cup Evaporated Milk.

Cook over low heat, stirring until Caramels are melted. The microwave may be utilized for this step.

Combine Cake Mix, Margarine, 1/3 Cup Evaporated Milk, Nuts, and Vanilla.

Press 1/2 of Cake mixture into greased and floured 9” x 13” oven proof dish

Bake in preheated 350°F oven for 6 minutes. Sprinkle with Chocolate Chips and pour Caramel mixture over Chips.

Crumble remaining Cake Dough over Caramel Mixture. Bake 15 to 18 Minutes.

Cool and Cut into Squares. Yields 24 Squares.

Lemon Bars

• 1/2 Pound Unsalted Butter at Room Temperature

• 1-1/2 Cup Granulated Sugar

• 2 Tablespoons Lemon Zest

• 2 Cups Flour

• 1/8 Teaspoon Kosher Salt

Ingredients: Directions:

Step 01 / Preheat Oven to 350°F.

Lemon Filling Ingredients:

• 6 Extra Large Eggs at Rom Temperature

• 3 Cups Granulated Sugar

• 2 Tablespoons Grated Lemon Zest (4 to 6 Lemons)

• 1 Cup Freshly Squeezed Lemon Juice

• Confectioners’ Sugar, for Dusting

Step 02 / For the Crust, in the bowl, cream the Butter, and Sugar until light. Use an electric mixer fitted with the paddle attachment. Combine Flour and Salt. With the mixer on low, add to the butter mixture until just mixed. Dump the Dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9x13-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Step 03 / Dump the Dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9” x13” baking sheet, building up a 1/2-inch edge on all sides. Chill.

Step 04 / Bake the crust in the 350°F oven for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

Filling Directions:

Step 05 / Whisk together the Eggs, Sugar, Lemon Zest, Lemon Juice, and Flour. Pour over the crust and bake for 30 to 35 minutes, until filling is set. Let cool to room temperature. Cut Lemon Bars into Triangles or Squares and dust with Confectioners’ Sugar. Yields 40 Bars.

Lemon Brownies

Ingredients:

• 1 Cup Unsalted Butter Softened

• 1-1/2 Cup Sugar

• 2 Tablespoons Lemon Zest

• 4 Large Eggs

• 2 Tablespoons Fresh Lemon Juice

• 1-1/2 Cup All-Purpose Flour

• 1 Teaspoon Baking Powder

Directions:

Step 01 / Step 02 / Step 03 / Step 04 / Step 05 / Step 06 / Step 07 /

Lemon Glaze Ingredients:

• 1-1/2 Cups Powdered Sugar

• 3 Tablespoons Fresh Lemon Juice

• 1/3 Cup Fresh Lemon Juice

• 4 Tablespoons Lemon Zest

Heat Oven to 350°F and line a 9” x 13”-inch baking pan with Parchment Paper.

Using a large bowl, whisk together the flour and baking powder.

Using a standing mixer, beat together the Butter, Sugar, Lemon Juice, and Lemon Zest until light fluffy.

Beat in Eggs, one at a time until combined.

Pour Batter into the baking pan and bake in the 350°F oven for 25 to 28 minutes or until a toothpick comes out clean without moist crumbs. Make sure not to over bake. Allow to cool completely on the counter.

Using a large mixing bowl, whisk together the Powdered Sugar, Lemon Juice and Lemon Zest until combined. Pour the glaze over the Lemon Bars and spread evenly. Allow glaze to harden overnight. Cut into bars.

Limeade or Lemonade Pie

Ingredients:

• 6-Ounce can Yellow Limeade or Pink Lemonade

• 1 Can Condensed Sweet Milk

• 9-1/2-Ounce Cool Whip + additional Cool Whip to decorate pie top

Directions:

Step 01 / Step 02 / Step 03 / Step 04 / Step 05 /

Mix up all ingredients.

Add in 1-1/2 Teaspoons of Lime Juice or Lemon Juice. Pour in Pie Crust.

Let set in the refrigerator for 4 hours.

Pipe additional Cool Whip to decorate top of Pie.

Key Lime Pie

Ingredients:

• 1 (9” to10”-inch) Bakery Pastry Shell

• 6 Egg Yolks

• 2 (14-Ounce) cans Eagle Brand Sweetened Condensed Milk

• 1 (8-Ounce) bottle ReaLime brand Lime Juice from Concentrate

• 1 to 2 Drops Green Food Coloring, optional

• Whipped Cream or Whipped Topping Preheat Oven to 350°F.

Directions:

Step 01 / Step 02 / Step 03 / Step 04 / Step 05 /

In large mixer bowl, beat Egg Yolks with Sweetened Condensed Milk.

Stir in Lime Juice. Add Food Coloring, if desired.

Pour into prepared Pastry Shell and Bake 12 Minutes in the 350°F oven.

Cool and Chill. Top with Whipped Cream and Garnish as desired.

Decadent Brownie Pops

POP Ingredients:

• 2 (11 to 1/2-Ounce) Bags Milk Chocolate Morsels (recommended: Nestle or Hershey’s)

• 1 Recipe Decedent Brownies, at room Temperature, Recipe Follows

• Various Toppings: Chopped Peanuts, Coconut Flakes, Mini Chocolate Chips, Sprinkles, etc.

• Special Equipment: 30 to 40 (6-inch) Candy/Lollipop Sticks

POP Directions:

Step 01 /

Melt the Chocolate in a heatproof bowl over simmering water. Dip 1 candy/lollipop stick into the melted Chocolate, (this will help the brownie adhere better to the stick). Mold the brownie onto the stick, making sure the brownie is somewhat secure. Carefully dip/paint each stick individually with melted chocolate with the help of a spoon, allowing some of the chocolate to get onto the stick. This will act a glue and keep the pop from falling apart when you bite into it.

Step 02 / Step 03 /

Step 04 /

Dip into different toppings, as desired. Place onto a parchment-lined baking sheet.

Once all the pops are finished, place into the refrigerator for about 30 minutes to set.

Note: Try to get someone to help you dip the Brownies into the Chocolate while you are molding. The heat from your hands helps the Brownies stick better to the pop and is better to dip quickly, rather than the Brownie drying out and falling apart into the Chocolate.

Decadent Brownies Ingredients:

• Preheat Oven to 325°F

• 1-1/4 Sticks Unsalted Butter, plus more, softened for the pan

• 1 Cup unsweetened Natural Cocoa Powder

• 1/2 Teaspoon fine Sea Salt

• 1-1/3 Cup Sugar

• 1-1/4 Teaspoon Pure Vanilla Extract

• 2 Eggs, at Room Temperature

• 2/3 Cup All-Purpose Flour

• 1-1/2 Cups Semisweet Chocolate Chips

Step 05 /

Step 06 /

For the Brownie batter, melt butter in a medium (or large) heatproof bowl over a pot of simmering water.

While the Butter is melting, whisk the Cocoa Powder, Sea Salt, and Sugar in a separate bowl. The sugar and salt will work as abrasive agents to get any lumps out of the Cocoa.

Step 07 / Step 08 / Step 09 / Step 10 / Step 11 /

Whisk the Cocoa, Sugar and Salt combo into the melted Butter until the Sugar has fully dissolved. The mixture should look like Fudge and pull away from the bowl into a ball.

Take off the stove and set the pan on a dishtowel on a counter. Allow the Fudgy mixture to cool down until it is warm, and not hot anymore.

While that is cooling, line the bottom and sides of your 9” by 13” baking pan with Parchment Paper or Foil. Leave about 4-inches of overhang on the 2 opposite sides. These serve as your handles to remove the Brownies from the pan in 1 piece, so make sure that there is enough of the overhang to have a solid grip. Generously Grease the Parchment or Foil.

Stir in the Vanilla into the cooled Fudge Mixture to loosen it up. Add the Eggs into the mixture 1 Egg at a time, adding the second Egg after the first Egg is fully incorporated. The batter should look shiny and well blended

Add the Flour and stir mixture until it is fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This will make the brownies chewy.

Step 12 / Step 13 / Step 14 /

Fold in the Chocolate Chips. Spread the very thick and fudgy Brownie Batter evenly in the lined pan with an Offset-Spatula or with your well-greased hands.

Pop the Brownies into the oven and bake 325°F until they get a nice crust and your home smells like Brownies, 30 to 35 Minutes.

Let the Brownies cool completely on a rack or dishtowel on a counter.

Coconut Macaroons

Ingredients:

• 4-1/2 Cups Coconut (1 large and 1 small bags)

• 3 Large Eggs

• 1 Can Eagle Brand Condensed Milk

• 1-1/2 Teaspoon Vanilla Extract

• 1-1/8 Teaspoon Almond Extract

Directions:

Step 01 / Step 02 / Step 03 / Step 04 / Step 05 /

Preheat Oven to 350°F. Blend all ingredients together. Drop on Greased Cookie Sheet. Bake 350°F for 8 to 10 Minutes. Remove from pan while still warm, but not hot.

Chocolate-Dipped Almond Marzipan Horns

Ingredients:

• 8 Ounces Marzipan

• 1 Cup Blanched super finely ground Almond Meal

• 1 Cup Powdered Sugar Sifted

• 1 Egg White

• 1/2 Teaspoon Almond Extract

• 2 Teaspoons Fresh Lemon Juice

• 1 Egg White for Brushing

Directions:

Step 01 /

• 1 Cup Sliced Almonds Preheat Oven to 350°F

Step 02 /

Place the Marzipan, Ground Almonds, Powdered Sugar, Almont Extract, Fresh Lemon Juice, and Egg White in a Mixing Bowl of a Food Processor with the Paddle attachment in place. Knead the mixture until it comes together thick and tacky, but not overly sticky, dough. If it’s too sticky add a little more ground almonds and/or sugar to it. Wrap the dough in plastic wrap and chill for at least 30 minutes. (This can be made days in advance.)

Step 03 /

Step 04 / Step 05 / Step 06 /

When ready to make the Almond Horns, break the dough off into pieces and roll them into 1-inch Balls. Then, roll each ball into a small log, tapering it off so each end is a little thinner.

Use a Pastry Brush to Brush Egg White all over the Cookie Dough

Roll each Cookie into the Silvered Almonds. They do not have to be completely coated and keep in mind also that the ends will be dipped in Chocolate. Bend each Cookie into the Shape of a Crescent and place them on a lined Cookie Sheet about an inch and a half apart.

Bake the Marzipan Almond Horns in the 350°F oven. Bake on middle shelf for 10 to 15 minutes until the tips are just starting to turn golden. Remove and let them cool completely.

Step 07 /

Step 08 /

Microwave some Chocolate Chips until melted and dip each end of the Almond Horns into the Chocolate. Place horns back on the cookie sheet to let Chocolate harden. Store in an airtight container for up to a couple of weeks. Yield: 30 Horns.

Sugar Cookies and Sugar Cookie Frostin

Ingredients – Sugar Cookies:

• 1 Cup Unsalted Butter, softened to room temperature

• 1 Cup Sugar

• 1-1/2 Teaspoon Vanilla Extract

• 1 Large Egg

• 2-1/2 Cups All-Purpose Flour

• 3/4 Teaspoon Baking Powder

• 3/4 Teaspoon Salt

Ingredients – Sugar Cookie Frosting:

• 3 Cups Powder Sugar, Sifted

• 3 to 4 Tablespoons Milk

• 2 Tablespoons Light Corn Syrup

• 1/2 Teaspoon Vanilla Extract

• Gel Food Coloring, Optional

• Add Candies and Sprinkles for Decorating, Optional

Directions sugar cookies:

Combine Butter and Sugar in the bowl of a Stand Mixer and beat until Creamy and well- combined. Add Egg and Vanilla Extract and beat until completely combined.

In a separate, medium-sized bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients into wet until completely combined. Lay out a large piece of plastic wrap and transfer approximately half of the dough onto the wrap (dough will be quite sticky at this point and that is OK).

Cover with clear wrap and mold into a disk. Repeat with remaining cookie dough in another piece of plastic wrap. Transfer dough to refrigerator and chill for at least 2 to 3 hours. Once dough has finished chilling, preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.

Generously dust a clean surface with flour and deposit one Chilled Cookie Dough Disk onto the Surface. Lightly flour the Dough and roll out to 1/8-inch (for thinner, crispier cookies), or 1/4-inch (for thicker, softer cookies). Continue to add flour as needed both on top of and beneath the dough so that it does not stick.

Step 09 /

Step 10 / Step 11 /

Use Cookie Cutters to cut out shapes and use a Spatula to transfer shapes to prepared baking sheet. Bake on 350°F for 9 to 10 minutes, or until edges just begin to turn lightly golden brown. Allow Cookies to cool completely on cookie sheet before moving and frosting.

Directions Sugar Cookie Frosting:

Step 12 /

Combine Sugar, 2 Tablespoons of Milk, Corn syrup, and Vanilla Extract in a medium- sized bowl and stir until combined. If frosting is too thick, add more milk, about a teaspoon at a time, until the frosting is thick, but pipeable. If you add too much milk, add powdered sugar until desired texture is reached.

Step 13 / Step 14 / Step 15 / Step 16 /

If coloring the frosting, divide into bowls and color as desired at this point.

Transfer frosting to a piping bag with a Wilton # 5 Piping Tip, or place in a Ziploc Bag and snip a small piece of the corner off, (not as neat, but still works).

Pipe Frosting on Cookies and Decorate with Decorative Candies, if desired. Allow Frosting to harden before enjoying. Keep uneaten cookies sealed in an airtight container at room temperature. Yields 40 Cookies.

Sugar Cookie Flower Recipe

Ingredients:

• 1 Cup Butter

• 1 Cup Sugar

• 2 Teaspoons Baking Powder

• 1 Teaspoon Vanilla Extract

• 1 Teaspoon Almond Extract

• 3 Cups Flour

Directions sugar cookies: Preheat Oven to 350°F. Spray inside of Cavities of Cookie Pan with Pam. In large bowl, Cream Butter, and Sugar with an Electric Mixer. Beat in Eggs and Vanilla. Sift Baking Powder and Flower together. Add Baking Powder and Flour, one cup at a time, mixing after each addition. The Dough will be very stiff, blend last Flour by hand, (if Dough becomes too stiff, add water, a teaspoon at a time). Do not chill Dough.

Step 01 / Step 02 / Step 03 / Step 04 / Step 05 / Step 06 / Step 07 / Step 08 / Step 09 / Step 10 /

Fill cavities of cookie pan with cookie dough to 1/8-inch below top of edge. Insert sticks into dough, covering 2 inches of the end. Bake on the middle rack for 10 to 15 minutes. Cool 5 minutes, gently loosen with a spatula, tip pan upside down to remove. Cool completely. Wash pan, then repeat. Yield: 12 Cookies.

ICING FOR COOKIES

3 Cups Sifted Confectioners’ Sugar 1/4 Cup Milk

1/2 Teaspoon Vanilla Dash of Salt

ICING FOR COOKIES

Combine Sugar, Milk, Vanilla, and Salt; mix well. Add Food Coloring. Frost Cookies. Add Candy Sprinkles, if desired.

Forgotten Cookies

Ingredients:

• 2 Egg Whites

• 2/3 Cups Sugar

• Pinch of Salt

• 1 Teaspoon Vanilla

• 1 Cup Chocolate Chips

• 1 Cup Nuts

• Food Color (optional)

Directions:

Step 01 / Step 02 / Step 03 / Step 04 / Step 05 / Step 06 / Step 07 /

Preheat Oven to 350°F.

Place Tin Foil on Cookie Sheet.

Beat Egg Whites until Stiff, the add other ingredients. Add nuts and Chocolate Chips last Put Cookies in oven and shut the oven door.

Turn off oven after 5 minutes of placing cookies in the oven. Leave cookies in the oven for 8 hours or overnight.

Chocolate Meringue Cookies

Ingredients:

• 3 Egg Whites of Larger Eggs

• 1/2 Teaspoon of Cream of Tarter

• 2/3 Cup Granulated Sugar

• 1-1/2 Teaspoon Vanilla Extract

• 1/2 Cup Chocolate Chips

• 3 Tablespoons Unsweetened Coco Powder

Directions:

Step 01 / Step 02 / Step 03 / Step 04 / Step 05 / Step 06 / Step 07 / Step 08 /

Preheat Oven to 200°F.

Spray Pam on 2 large Cookie sheets.

Beat Egg Whites and Cream of Tartar till Stiff.

Add Sugar, 1 Tablespoon at a time till Stiff and Glossy.

Beat in Vanilla, fold in Chocolate Chips and Coco.

Drop by Teaspoon on Cookie Sheet 1-inch apart.

Bake 1 Hour until Set and Dry.

Cool on Wire Rack.

Flourless Fudge Cookies

Ingredients:

• 2-1/4 Cups Confectioners’ Sugar

• 1/4 Teaspoon Salt

• 1 Teaspoon Expresso Powder, optional but good

• 1 Cup Coco Powder, Dutch-process (European-Style), preferred

• * For Darker, Richer cookies, substitute 1/4 Cup Black Cocoa for the Dutch-Process Cocoa

• 3 Large Egg Whites

• 2 Teaspoons Gluten-Free Vanilla Extract

• Chopped Pecans (Optional)

Directions:

Step 01 /

Step 02 / Step 03 / Step 04 /

Preheat Oven to 350°F.

Lightly grease two baking sheets, or line with Parchment Paper, and grease the Parchment Paper.

Stir Together all the ingredients till smooth. Scrape the bottom and sides of the bowl and stir again till smooth.

Drop the soft, batter like Dough onto the prepared baking sheets in 1-1/2-inch circles, a tablespoon cookie scoop works well here.

Step 05 / Step 06 / Step 07 /

Bake the Cookies for 8 Minutes, they should spread, become somewhat shiny, and develop faintly crackly tops.

Remove the Cookies from the oven. Allow them to cool right in the pan.

Yield: 16 Large (3”) Cookies.

Chocolate Pecan Chewies

Ingredients:

• 1-1/2 Cups Powdered Sugar

• 3 Tablespoons Cocoa

• 2-2/3 Cups Chopped Pecans

• 3 Large Egg White, Room Temperature

• Pinch of Salt

• 1/4 Teaspoon of Vanilla

Directions: Preheat Oven to 350°F. Line with Parchment Paper and grease the Parchment Paper. Sift together Sugar & Cocoa. Add Pecans and stir. In another mixing bowl, mix Egg Whites until foaming and add salt and vanilla. Beat until soft peaks – Not stiff or dry. Fold Egg Whites into Sugar mixture. With spatula, drop teaspoonfuls onto Cookie sheet. Bake at 350°F for 8 to 10 minutes. Watch them! Yield 24 large Cookies.

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Hello Dollies (Magic Cookie Bars)

Ingredients:

• 1-1/2 Cups Graham Cracker Crumbs

• 1/2 (1 Stick) Butter or Margarine, Melted

• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (Not Evaporated Milk)

• 2 Cups (12-ounces) Semi-Sweet Chocolate Chips

• 1-1/3 Cups Flaked Coconut

• 1 Cup Chopped Nuts

Directions: Preheat Oven to 350°F, (325°F for Glass Dish).

Step 01 / Step 02 / Step 03 / Step 04 / Step 05 /

In small bowl, combine Graham Cracker Crumbs and Butter, mix well. Press Crumb mixture firmly on bottom of 13” x 9”-inch baking pan.

Pour Eagle Brand Milk evenly over crumbs. Layer evenly with remaining Ingredients and press down firmly with a fork.

Bake 25 minutes or until lightly browned. Cool and chill if desired. Cut into bars. Store covered at room temperature.

Cut into bars. Store covered at room temperature.

Snickerdoodle Bars

Ingredients:

• 2-1/3 Cups Gold Medal All-Purpose Flour

• 1-1/4 Teaspoon Baking Powder

• 1/2 Teaspoon Salt

• 3/4 Cup Butter, Softened

• 1-1/4 Cups Granulated Sugar

• 1/2 Cup Packed Brown Sugar

• 3 Eggs

• 1 Teaspoon Vanilla

Cinnamon Filling Ingredients: Glaze Ingredients:

• 1 Tablespoon Granulated Sugar

• 1 Tablespoons Cinnamon

Cinnamon Filling Directions:

Step 01 /

Step 02 / Step 03 /

Step 04 /

Step 05 /

Step 06 /

• 1 Cup Powdered Sugar

• 1 to 2 Tablespoons Milk

• 1/4 Teaspoon Vanilla

Preheat Oven to 350°F. Spray with Pam, or grease bottom only of 13” x 9”-inch baking pan. In small bowl, combine Flour, Baking Powder, and Salt, set aside.

In large bowl, beat Butter with electric mixer on high speed until creamy. Beat in Sugars. Gradually beat in Eggs and Vanilla into Sugar mixture until combined. On low speed, beat in dry Ingredients until combined.

Spoon half the Batter into pan; spread evenly. Sprinkle Cinnamon-Sugar mixture evenly over the Batter.

Dollop Teaspoon size amounts of remaining Batter evenly over Cinnamon-Sugar mixture.

Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.

In a small bowl, stir Glaze Ingredients until smooth and thin enough to drizzle. Drizzle over the Bars. For Bars, cut into 6 rows by 4 rows. Yield 24 Bars.

Strudel

Ingredients:

• 1/2 Pound Butter

• 1 Small Sour Cream

• 2 Cups Flour

• 1 Pound Apricot Preserves

• 1-1/2 Cans Angel Flaked Coconut

• 2 Cups Chopped Nuts

• 1 Box White Raisins

Directions:

Step 01 /

Step 02 / Step 03 / Step 04 / Step 05 / Step 06 /

Mix Butter, Sour Cream and Flour. Refrigerate and store overnight. Next day separate into 5 to 6 pieces and roll thin in an oval shape.

Spread, preserves, coconut, nuts, and raisins on the dough.

Then, roll up as in a jelly roll. Cut slits about 3/4 inch apart, (not all the way thru).

Bake in a 375°F Oven. Bake 27 to 30 minutes, until brown. Sprinkle with Powdered Sugar while it is still warm.

Cool, then cut Strudel into pieces, or leave whole and put in freezer. When ready to use, cut into pieces while still frozen.

Thumbprint Cookies

Ingredients: Filling:

• 1/2 Cup Butter or Margarine

• 2/3 Cup Sugar

• 1 Egg Yolk

• 2 Tablespoons Milk

• 1 Teaspoon Vanilla

• 1 Cup Unshifted All-Purpose Flour

• 1/3 Cup Cocoa

• 1/4 Teaspoon Salt

• Vanilla Filling

• Granulated Sugar

• 1/2 Cup Walnuts or Pecan Halves, or Milk Chocolate Kisses, (Optional)

Directions:

Step 01 / Step 02 / Step 03 / Step 04 / Step 05 / Step 06 / Step 07 / Step 08 /

• Combine 1/2 Cup Confectioners’ Sugar

• 1 Tablespoon Butter

• 2 Teaspoons Milk

• 1/4 Teaspoon Vanilla

Cream Butter, 2 / 3 Cup Sugar, Egg Yolk, Milk and Vanilla in small mixer bowl. Combine Flour, Cocoa, and Salt. Blend into Creamed Mixture.

Chill Dough about 1 hour or until firm enough to handle.

Prepare Vanilla Filling. Thoroughly combine all Vanilla Filling ingredients.

Roll Dough into 1-inch balls. Roll in Sugar. Place on lightly greased cookie sheet. Press thumb gently into center of each cookie.

Bake in a 350°F Oven for 10 to 12 minutes or until set.

As soon as Cookies are removed from oven, spoon about 1/4 teaspoon filling into “Thumbprint”. Gently place Pecan or Walnut Halves in center. Variation: Omit Nut halves and gently press in a Milk Chocolate Kiss (remove Wrapper), in the center of each cookie.

Carefully remove cookies from cookie sheet. Cool on wire rack. Yields 24 cookies.

Mandel Bread

Ingredients:

• 6 Eggs

• 2 Cups Sugar

• 2 Cups Wesson Oil

• 2 Teaspoons Vanilla

• 2 Teaspoons Almond Extract

• 2 Teaspoons Baking Powder

• 6 Cups Flour

• 2 Pinches of Salt

• 2 Cups Chopped Almonds

• Sprinkle with Cinnamon Sugar

Directions:

Step 01 / Step 02 / Step 03 / Step 04 / Step 05 / Step 06 / Step 07 / Step 08 /

Preheat oven 375°F.

Mix Eggs, Sugar, and Oil. Cream well.

Add Vanilla and Almond Extract.

Sift Dry Ingredients and add Sugar Mixture. Add Nuts.

Place in Freezer for 10 Minutes. Roll logs on Cookie Sheet. Put Cinnamon/Sugar on top.

Bake in oven 350°F for 30 minutes. Cut while hot and lay on side.

Put back in the oven for about 5 minutes.

Roll in Cinnamon/Sugar mixture and cool.

Cherry Almond Biscotti

Ingredients:

• 1-3/4 Cups Dried Cherries

• 1/2 Cup Amaretto Liqueur

• 3 Cups All-Purpose Flour

• 2 Teaspoons Baking Powder

• 1/2 Teaspoon Salt

• 1/4 Cup Butter, softened

• 1 Cup White Sugar

• 3 Eggs and 1 Beaten Egg

• 2 Teaspoons Vanilla Extract

• 3/4 Cup Chopped Blanched Almonds

• 3 Tablespoons White Sugar, divided

Directions:

Step 01 /

Step 02 /

Step 03 /

Preheat oven 375°F. Line two baking sheets with Parchment Paper.

Stir Dried Cheeries and Amaretto Liqueur together in a saucepan over medium heat until the Amaretto comes to a simmer, drain, reserving 2 Tablespoons of the liquid for later use.

Sift Flour, Baking Powder, and Salt together onto a Sheet of waxed paper. Beat Butter with 1 Cup Sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat Eggs into ButterSugar mixture, one at a time, blending in each Egg before adding the next. Stir reserved Cherry Liquid and Vanilla Extract into the wet ingredients.

Step 04 / Step 05 /

Beat Butter with 1 Cup Sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 Eggs into Butter-Sugar mixture, one at a time, blending in each Egg before adding the next. Stir reserved Chery Liquid and Vanilla Extract into the wet ingredients.

Stir Flour mixture into the wet ingredients a little at a time to form a smooth dough. Gently fold Cheeries and Almonds into the Dough. Turn the Dough out onto a floured work surface, divide in half, and form each half into a log 12 inches long and 2 1/2- inches wide. Gently press the logs with your fingers to flatten to a thickness of 3/4-inch. Transfer loaves to the prepared baking sheets, brush with beaten egg, and sprinkle each with 1 1/2-inch tablespoon White Sugar.

Bake in oven 375°F until the Loaves are Golden, about 35 minutes. Transfer Loaves to wire racks and cool for 20 minutes. Use a Sharp Knife to slice each loaf on the diagonal into 16 pieces. Transfer the Biscotti to baking sheets. Reduced oven heat to 300°F.

Bake in the oven for 8 minutes, flip Biscotti and bake until crisp and lightly browned.

Italian Wedding Cookies

Ingredients:

• 1-1/2 Cup Unsalted Butter or Margarine

• 3/4 Cup Powdered Sugar

• 3/4 Teaspoon Salt

• 1-1/2 Cup Almonds, Finely Ground

• 4-1/2 Teaspoon Vanilla Extract

• 3 Cups All-Purpose Flour, Sifted

Directions:

Step 01 / Step 02 / Step 03 / Step 04 / Step 05 / Step 06 / Step 07 / Step 08 /

Preheat Oven to 350°F. Cream Butter or Margarine in a bowl, gradually add Powdered Sugar and Salt.

Beat until Light and Fluffy. Add Almonds and Vanilla. Blend in Flour gradually and mix well. Shape into Balls or Crescents using about 1 Teaspoon for each Cookie. Place on an ungreased Cookie Sheets and bake at 350°F oven for 15 to 20 Minutes. Do not Brown. Cool slightly, then roll in the extra Powdered Sugar. Yields 80 Italian Wedding Cookies.

Bourbon or Rum Balls

Ingredients:

• 9 Ounce (1 Box) Vanilla Wafer Cookies

• 3 Cups Confectioners’ Sugar

• 2/3 Cup Bourbon (Rum can be Substituted)

• 1/3 Corn Syrup

• 1/3 Unsweetened Cocoa

• 1/2 Pound Shelled Pecans (about 2 Cups)

Directions:

Step 01 / Step 02 / Step 03 / Step 04 / Step 05 / Step 06 /

In a Food Processor, combine Wafers, 2 Cups Sugar, Bourbon, Syrup and Cocoa.

Process until Cookies are ground to crumbs and the mixture is blended.

Add Pecans and process, pulsing, until Nuts are Finely Chopped.

Turn out into a bowl.

Form into 1-inch Balls. Coat with remaining Sugar. Yields 5 dozen Bourbon Balls.

Bourbon Pecan Pie

Ingredients:

Crust:

• 4 Tablespoons Unsalted Butter, Cubed

• 3-1/2 ounces Pecan Halves or Pieces

• 6 ounces All-Purpose Flour, Plus Extra for Rolling

• 1/2 Teaspoon Kosher Salt

• 2 Tablespoons Ice Water

• 2 Tablespoons Bourbon, Chilled

Filling:

• 3 Large Eggs

• 3-1/2 ounces Sugar

• 6 ounces Golden Syrup

• 4 Tablespoons Unsalted Butter, Melted and Cooled Slightly

• 1 Tablespoons Bourbon

• 2 teaspoon Vanilla Extract

• 1/4 Teaspoon Kosher Salt

• 8 ounces Spiced Pecans, recipe follows, coarsely chop 6 ounces, and leave the remaining 2 ounces whole

Spiced Pecans:

• 1 Teaspoon Kosher Salt

• 1/2 Teaspoon Ground Cumin

• 1/2 Teaspoon Cayenne Pepper

• 1/2 Teaspoon Ground Cinnamon

• 1/2 Teaspoon Dried Ground Orange Peel

• 1 Pound Pecan Halves

• 4 Tablespoons Unsalted Butter

• 1/4 Cup Packed Light Brown Sugar

• 2 Tablespoons Packed Dark Brown Sugar

• 2 Tablespoons Water

Directions:

Step 01 / Step 02 / Step 03 / Step 04 / Step 05 / Step 06 / Step 07 / Step 08 / Step 09 / Step 10 /

To make the Crust: Chill the Butter in the Freezer for 15 Minutes.

Pulse the Pecans 6 to 7 times in a Food Processor or until finely ground. Add the Flour and Salt and Pulse an additional 4 or 5 times. Add the Butter and Pulse 6 to 7 times, until the texture looks mealy. Remove the lid of the Food Processor, add the Water and Bourbon, and Pulse 5 to 6 times until the mixture holds together when squeezed and feels like Dough. Transfer the Dough to a gallonsized Zip-Top Bag, squeeze together until it forms a ball, then press into a rounded disk shape and refrigerate for 30 minutes.

To Assemble and Bake the Pie: Heat the Oven to 350°F.

Whisk the Eggs, Sugar, Golden Syrup, Butter, Bourbon, Vanilla, and Salt together until combined. Set aside.

Remove the Dough from the refrigerator. Cut along two sides of the Zip-Lock Bag. Open the bag to expose the Dough and sprinkle both sides very lightly with Flour. Cover with the bag and roll out with a Rolling Pin to an 11-inch circle. Open the bag again and sprinkle the top of the Dough with Flour. Place the Dough into a 9 1/2-inch to 10-inch tart pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Evenly Sprinkle the 6 ounces of Chopped Spiced Pecans in the Crust and pour the filling on top. Bake for 20 Minutes. Place the Remaining 2 ounces of Whole Spiced Pecans in the border on the edge of the filling. Bake 10 Minutes, until the center of the pie should reach 200°F, and a skewer inserted in the center comes out clean. Cool on a Cooling Rack to room temperature before serving, 3 1/2 to 4 hours.

Spiced Pecans Directions:

Line a half sheet pan with Parchment Paper and set aside. Mix the Salt, Cumin, Cayenne, Cinnamon, and Orange Peel together in a small bowl and set aside. Place the Pecans in a 10-inch cast iron skillet and set over medium heat. Cook, stirring frequently, for 4 or 5 minutes until they just start to turn brown and small toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the Pecans, 2 to 3 minutes.

Transfer the Pecans to the prepared sheet pan and separate them with a fork or spatula. Allow the Pecans to cool completely before transferring to an airtight container for storage. Can be stored for up to 3 weeks. Yield: 1 Pound.

Banana Bread Cake

Ingredients:

• 1 Stick Butter

• 1-1/2 Cups All Purpose Flour, a little more for the pan, or Bakers Joy Spray

• 1 Teaspoon Baking Soda

• 1 Teaspoon Baking Powder

• 1 Teaspoon Salt

• 3 Large Ripe Bananas

• 2 Large Eggs

• 1/2 Sour Cream

• 1 Teaspoon Vanilla Extract

• 1 Cup Chopped Pecans

• Can also add Chocolate Chips if desired

Directions:

Step 01 / Step 02 / Step 03 / Step 04 / Step 05 / Step 06 /

Preheat Oven to 350°F and put the oven rack on the middle shelf.

Flour and Butter a 9x5x3-inch Loaf Pan.

In a large bowl, whisk together the Flour, Baking Soda, Baking Powder, and Salt.

In a separate small bowl, mash the bananas, leaving a bit of texture.

In another large bowl, use a stand mixer to cream the 1/2 Cup of Butter and Sugar until light and fluffy.

Add the Eggs one at a time. Stir in the Mashed Bananas, Sour Cream, and Vanilla and beat until just combined.

Step 07 /

Step 08 / Step 09 /

Add the Dry Ingredients and gently stir in Pecans. Pour the batter into the prepared pan and put on a sheet tray.

Bake for 1 hour and ten minutes (70 minutes). Let cool and turn out on a rack to finish cooling.

GLAZE TOPPING: 2 to 3 Heaping Tablespoons Powder Sugar

1 Capful of Clear Vanilla

1 to 2 Tablespoons Heavy Whipping Cream

Chopped Pecans

Stir all together until Glazing consistency. Top with Pecans.

Carrot Cake

Ingredients:

• 3 Cups Cake Flour (Spoon & Leveled)

• 2 Teaspoons Baking Powder

• 1 Teaspoon Salt

• 3/4 Cup (1.5 Sticks) Unsalted Butter (Softened to Room Temperature)

• 1 and 2/3 Cups Granulated Sugar

• 5 Large Egg Whites, at Room Temperature

• 1/2 Cup Sour Cream, at Room Temperature

• 2 Teaspoons Pure Vanilla Extract

• 1 Teaspoon Coconut Extract

• 1 Cup Canned Coconut Milk, at Room Temperature

• 1 Cup Sweetened Shredded Coconut

Coconut Cream Cheese Buttercream:

• 1 Cup Unsalted Butter, Softened to Room Temperature

• 1 (8 Ounce) Block Full Fat Cream Cheese, Softened to Room Temperature

• 5 Cups Confectioners’ Sugar

• 2 Tablespoons Canned Coconut Milk

• 1/2 Teaspoons Pure Vanilla Extract

• 1/2 Teaspoon Coconut Extract

• 1/8 Teaspoon Salt

• 2 Cups Sweetened Shredded Coconut

Directions:

Step 01 /

Step 02 / Step 03 / Step 04 /

Preheat Oven to 350°F

Grease Three 9-inch Cake Pans, Line with Parchment Paper, the grease the Parchment Paper for easier release from the pans.

Wisk the cake Flour, Baking Powder, Baking Soda, and Salt together and set aside. Using a Handheld or Stand Mixer with a Whisk or Paddle Attachment, beat the Butter and Sugar together on Medium Speed until Smooth and Creamy, about 2 Minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

Beat in the Egg White until combined, the add the Sour Cream, Vanilla Extract, and Coconut Extract. Beat until Combined. Mixture will look curdled because of the varying Textures and Solid Butter combining. Scrape down the sides and up the bottom of the bowl as needed.

With the mixer on low, slowly add the dry ingredients and Coconut Milk. Beat on low speed until combined, then add the Shredded Coconut. Wisk it all by hand to make sure there are no Butter lumps at the bottom of the bowl. The batter will be slightly thick.

Pour Batter evenly into the cake pans. Weigh them to ensure accuracy. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.

Allow Cakes to cool Completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

Make the Frosting

Step 09 / Step 10 / Step 11 /

In a large bowl using a hand-held mixer or a stand mixer fitted with a whisk or paddle attachment, beat the Butter and Cream Cheese together on medium speed until creamy and smooth, about 2 Minutes.

Add Confectioners’ Sugar, Coconut Milk, Vanilla Extract, and Salt with the mixer running low. Increase to high speed and beat for 3 minutes.

Add more Confectioners’ Sugar if Frosting is too thin, more Coconut Milk, if Frosting is too thick, or extra pinch of Salt if it is too sweet.

Assemble and Decorate

Step 12 / Step 13 / Step 14 / Step 16 / Step 17 /

Using a serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!).

Place 1 Cake Layer on your cake stand, cake turntable, or serving plate. Evenly cover the Top with about 1-1/2 Cups of Frosting.

Repeat and Top with 2nd Cake Layer and 3rd Cake layers and evenly cover the top with about 1 1/2 Cups of Frosting for each layer.

Preheat oven to 325°F. Place 1/2 Cup Shredded Coconut on parchment paper on baking sheet. Bake Coconut for about 3 minutes until golden brown to decorate on cake top.

Sprinkle Coconut on top of the Cake and apply to the sides. Then place toasted coconut on top to decorate. Refrigerate the cake for at least 20 minutes before slicing.

Step 18 /

Cover leftover cake tightly and store in the refrigerator for up to 5 Days. Cake can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating or serving.

Sock It To Me Cake!!!

Ingredients:

• 1 (18.25 ounce) Package Butter Cake Mix

• 1 Cup Sour Cream

• 1/3 Cup Vegetable Oil

• 2 Teaspoons Ground Cinnamon

• 2 Tablespoons Brown Sugar

• 1 Cup Chopped Pecans

• 1/4 Cup White Sugar

• 1 Cup Confectioners’ Sugar

• 2 Tablespoons Milk

• 4 Eggs

• 1/4 Cup Water

Directions: Preheat Oven to 375°F.

Step 01 / Step 02 / Step 03 /

Step 04 / Step 05 / Step 06 /

Combine 2 tablespoons of Cake Mix, Cinnamon, Brown Sugar, and Pecans, set aside.

In a large bowl, blend Cake Mix, Sour Cream, Oil, Water, Eggs, and Sugar. Beat on high speed with an electric mixer for 2 minutes.

Pour 2/3rd of the batter into a greased and floured Bundt Pan. Sprinkle the Cinnamon Sugar Mixture in the center of this. Then spread the remaining batter evenly over this mixture.

Bake at 375°F for 45 to 55 minutes. Cool in pan for 25 minutes. Remove Cake from pan.

To make Glaze: Blend Powdered Sugar and Milk together to make a Glaze. Drizzle the Glaze over the Cake. Enjoy!

Mama Rose’s German Chocolate Chip Cake

Ingredients:

• 1 Package Yellow Duncan Hinze Cake Mix

• 1 Cup Water

• 4Eggs

• 3/4 Cup Oil

• 1 Small Box Instant Vanilla Pudding

• 1 Box German Chocolate Grated

• 1 Cup Chocolate Chips

• 1/2 Cup Pecan Halves

Directions: Preheat Oven to 325°F.

Step 01 / Step 02 / Step 03 / Step 04 / Step 05 / Step 06 / Step 07 /

Mix cake Mix, Eggs, Water, Oil, and Pudding. Mix for 2 minutes.

Add Grated Chocolate, then add Chocolate Chips. Grease pan and bake for 55 minutes at 325°F.

Cool Cake 20 minutes.

Frost as desired or sprinkle with powdered sugar. Put some Chocolate Chips on top to melt. Decorate with Pecan Halves, if desired.

Italian Cream Cake

Ingredients:

• 1/2 Cup Margarine or Butter, Softened

• 2 Cups Sugar

• 1 Cup Oil

• 5 Egg Yolks, Beaten

• 2 Cups Cake Flour

• 1 Teaspoon Baking Soda

• 1 Cup Buttermilk

• 1 Teaspoon Vanilla Extract

Italian Cream Icing:

•

5 Egg Whites, Stiffly Beaten

• 1 Small Can Coconut

• 1 Cup Chopped Pecans

• 1/4 Cup Margarine or Butter, Softened

• 1 (8-ounce) Package Cream Cheese, Softened

• 1/3 Cup Confectioners’ Sugar

• 1 Cup Chopped Pecans and 1/2 Cup Pecan Halves

Directions: Preheat Oven to 350°F Cream 1/2 cup Margarine or Butter, Sugar in an electric mixer bowl until light and fluffy. Add Egg Yolks and beat well. Add Buttermilk and 1 Teaspoon of Vanilla and mix well.

Step 01 /

Step 02 / Step 03 / Step 04 /

Step 05 / Step 06 / Step 07 /

Fold in Egg White, Coconut, and 1 cup of Pecans.

Pour into 3 Greased and Floured 8-inch Round Cake Pans. Bake at 350°F oven for 15 to 20 minutes or until cake test done. Remove from oven and place on wire rack to cool.

Combine 1/4 cup Butter or Margarine, Cream Cheese and Confectioners’ Sugar in a bowl and beat well.

Step 08 /

Stir in 1 Teaspoon Vanilla and 1 cup of Pecans. Spread between the layers and over top and sides of Cake. Decorate top of Cake with Pecan Halves.

Pineapple Upside Down Bundt Cake

Ingredients:

• 2 Tablespoons Butter, melted.

• 1/4 Cup Packed Brown Sugar.

• 8 Pineapple Slices from a 20-ounce can, drained.

• 8 Maraschino Cherries.

• 1 Box Betty Crocker Super Moist Yellow Cake Mix.

• 1 Cup reserved Pineapple Juice from the can of Pineapple.

• 1-1/2 Cup Vegetable Oil

• 3Eggs

Directions:

Step 01 /

Step 02 / Step 03 / Step 04 / Step 05 /

Preheat Oven to 350°F. In a 12-cup Fluted Tube (Bundt) Cake Pan, pour melted butter. Sprinkle Brown Sugar evenly over Butter.

Line bottom of Bundt Pan with Pineapple Slices. Place 1 Cherry in the center of each Pineapple Slice.

In a large Bowl, beat Cake Mix, Pineapple Juice, Oil, and Eggs with electric mixer on low speed until moistened. Beat 2 minutes on high speed. Pour into Bundt Pan over the Fruit.

Bake in 350°F oven 40 to 45 minutes or until Cake is golden brown and springs back when lightly touched. Cool Cake in the Bundt Pan 10 to 15 minutes.

Step 06 / Step 07 /

Place heat proof plate upside down over pan; turn plate and pan over.

Remove Cake from the pan. Serve warm or cool.

Cinnamon Pull-Apart Bread

Ingredients:

• 1/2 Cup Granulated Sugar

• 1 Teaspoon Ground Cinnamon

• 3 Cans (16-ounce) Pillsbury Grands Homestyle, or Hungry Jack refrigerated Buttermilk Biscuits

• 1 Cup Packed Brown Sugar

• 3/4 Cup Butter or Margarine, Melted

• Add 1 Cup Mini Chocolate Chips, 1 Cup Chopped Pecans, and 2 Teaspoons Grated Lemon Peel, (Optional)

Directions:

Step 01 / Step 02 / Step 03 / Step 04 / Step 05 / Step 06 / Step 07 / Step 08 /

Preheat Oven to 350°F.

In large Plastic Food-Storage Bag, mix granulated Sugar and Cinnamon. Add (Optional) Chocolate Chips, Pecans, and Grated Lemon Peel.

Separate Dough into a total of 16 Biscuits; Cut into Quarters. Shake in Bag to Coat. Arrange in Pan. Mix Brown Sugar and Butter. Pour over the Biscuit Pieces. Bake 28 to 32 Minutes or until Golden Brown and no longer doughy in the center. Cool in pan 10 Minutes. Turn upside down onto serving plate. Pull apart to serve. Serve warm.

Maple Pumpkin Cheesecake

W/ Maple Pecan Praline Glaze

Ingredients for Cheesecake:

• 1-1/4 Cups Graham Cracker Crumbs, (1 Sleeve of Graham Crackers)

• 1/4 Cup Sugar

• 1/4 Cup Melted Butter

• 3 (8 ounce) packages Cream Cheese, Softened

• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk – (Not Evaporated Milk)

• 1 (15- ounce) can Pumpkin (about 2 Cups)

• 3 Eggs

• 1/4 Maple Syrup

• 1-1/2 Teaspoons Ground Cinnamon

• 1 Teaspoon Ground Nutmeg

• 1/2 Teaspoons Salt

Ingredients for the Pecan Praline Glaze:

• 3/4 Cup Maple Syrup

• 1 Cup Heavy Whipping Cream

• 1/2 Cup Chopped Pecans or Walnuts

• Chocolate Chips, (Optional)

Directions:

Step 01 / Step 02 /

Step 03 / Step 04 /

Step 05 / Step 06 / Step 07 /

Preheat Oven to 300°F. Combine Graham Cracker Crumbs, Sugar and Butter, Press Firmly on Bottom of a 9-inch Springform Pan. With Electric Mixer, Beat Cream Cheese until Fluffy. Gradually beat in Eagle Brand Milk until Smooth. Add Pumpkin, Eggs, Syrup, Cinnamon, Nutmeg, and Salt. Mix Well. Pour into Prepared Pan. Add Pumpkin, Eggs, Syrup, Cinnamon, Nutmeg, and Salt. Mix Well. Pour into Prepared Pan. Bake at 300°F for 1 Hour and 15 Minutes or until center appears nearly set when shaken. Cool 1 Hour. Cover and Chill at least 6 to 8 hours before serving.

for the Maple Pecan Glaze:

In a small saucepan, combine 3/4 cup Maple Syrup and 1 cup Whipping Cream. Bring to a Boil, and boil rapidly 15 to 20 minutes, stirring occasionally. Cool completely. Add 1/2 cup Chopped Nuts and (Optional), Chocolate Chips. Pour Glaze over entire Cheesecake and cascade down the sides. Glaze is delicious on Ice Cream or Pound Cake too.

Philadelphia New York Style

Sour Cream Topped Cheesecake

Ingredients:

• 1-1/2 Cups Graham Cracker Crumbs

• 1/4 Cup Melted Butter

• 1-1/4 Cups Sugar, divided

• 4 (8 ounce) packages Cream Cheese, Softened

• 2 Teaspoons Vanilla, Divided

• 16 Ounce Sour Cream, Divided

• 4Eggs

• Fresh Raspberries to garnish

• 1 Tablespoon Sugar

Directions:

Step 01 / Step 02 / Step 03 /

Preheat Oven to 325°F.

Mix Graham Cracker Crumbs, Butter and 2 Tablespoons of Sugar. Press onto Bottom of pan and 1-1/2 inches up the side of 8” or 9”-inch Springform Pan.

Beat Cream Cheese, 1 Cup of the remaining Sugar and 1 Teaspoon of Vanilla with mixer until blended.

Step 04 /

Step 05 /

Add 1 Cup Sour Cream, mix well. Add Eggs, 1 at a time, beating on low speed after each until blended. Pour over the Crust.

Bake 40 minutes or until center is almost set. Mix remaining Sour Cream, Sugar, and Vanilla; Carefully spread over Cheesecake.

Step 06 / Step 07 /

Bake 10 minutes. Cool completely. Refrigerate 3 Hours.

Combine Berries with 1 Tablespoon Sugar and top Cheesecake with Berries.

Jean’s Best Cheesecake

Ingredients:

• 1-3/4 Cups Graham Cracker Crumbs

• 1/3 Cup Melted Butter

• 1-1/4 Cups Sugar

• 3 (8 ounce) packages Cream Cheese, Softened

• 2 Teaspoons Vanilla Extract

• 4Eggs

• 1 Cup Dairy Sour Cream

• 1 (21 Ounce) Can Cherry Pie Filling or Sliced Strawberries

Directions:

Step 01 / Step 02 / Step 03 / Step 04 / Step 05 / Step 06 / Step 07 /

Preheat Oven to 350°F

In a Bowl, combine Graham Cracker Crumbs, Butter, and 1/4 Cup Sugar.

Press on bottom and 1-1/2 inches up the side of 8 or 9-inch Springform Pan. Set aside.

In a Bowl, with Electric Mixer at high speed, beat Cream Cheese, remaining Sugar and Vanilla until Creamy. Beat in Eggs, one at a time. Blend in Sour Cream. Spread in Prepared Pan.

Add Bake at 350°F for 60 to 70 minutes or until Center is set. Turn off oven. Leave door slightly ajar, leave Cheesecake in oven 1 hour.

Remove from Oven; Cool completely. Chill 4 hours or overnight.

Remove side of pan. Top with Cherry Pie Filling or sliced Strawberries, if desired.

Cheesecake Tarts

Ingredients:

• 1/2 Pound Cream Cheese

• 1/4 Cup Sugar

• 1 Teaspoon Vanilla

• 1Egg

• 3/4 Cup Graham Cracker Crumbs

• 2 Tablespoons Melted Butter

• 2 Additional Tablespoons Sugar

• 1 (21-Ounce) Can Cherry Pie Filling, (Optional)

Directions:

Step 01 / Step 02 / Step 03 / Step 04 / Step 05 / Step 06 / Step 07 / Step 08 / Step 09 /

Preheat Oven to 375°F

Mix Cream Cheese, 1/4 Cup Sugar, Vanilla, and Egg. Mix well

Mix together Graham Cracker Crumbs, Melted Butter and additional 2 Tablespoons of Sugar

Use small cupcake or muffin tins lined.

Put 1 Tablespoon Graham Cracker mixture in each cup

Put 1 Tablespoon Cream Cheese mixture on top of Graham Cracker mixture.

Bake 375°F for 10 minutes.

Remove from oven and cool completely before serving

Top with Cherry Pie Filing, if desired. Yield 16 Cheesecake Tarts

Chocolate Babka

Ingredients for the Dough:

• 4-1/2 Cups All-Purpose Flour

• 1/2 Cup Granulated Sugar

• 2-1/4 Teaspoons Instant Yeast (1.25-ounce Packet)

• 4 Large Eggs, room temperature

• 1/2 Cup Whole Milk, room temperature

• 1 1/2 Teaspoons Kosher Salt

• 10 Tablespoons Unsalted Butter, room temperature

Ingredients for the Filling:

• 1/2 Cups Unsalted Butter Cubes

• 1/2 Cup Heavy Cream

• 8-Ounces Chopped Dark Chocolate

• 3/4 Cup Powdered Sugar

• 1/2 Cup Unsweetened Cocoa Powder

Ingredients for the Syrup:

• 1/3 Cup Granulated Sugar

• 1/3 Cup Water

• 1 Cup Chocolate Chips

Directions for the Dough:

Step 01 /

Whisk together the Flour, Sugar, and Yeast* in a bowl of an Electric Stand Mixer. Add Eggs, Milk, and Salt and mix on low speed using a Dough Hook attachment until combined, and a Dough starts to form, for about 2 minutes.

(Optional): For Fast Acting Yeast, dissolve yeast in a warm (110F) mixture of Mile with 2 tablespoons of the Sugar. Set aside until bubbly and add to the dry mixture.

Step 02 /

Add the Butter a tablespoon or so at a time, waiting for the butter to be incorporated before adding more. Once all the butter has been added, continue kneading until a smooth elastic dough forms, about 10 minutes, scraping down the sides of the bowl occasionally. The dough will still feel sticky but will be very stretchy.

Step 03 /

Transfer the dough to a large, oiled bowl, turning to coat. The cover and chill overnight or for a least 8 hours.

Directions for the Filling:

Step 04 /

In a small saucepan, combine Butter and Cream. Heat over medium heat until Butter is melted, and mixture is steaming. Add the Chocolate and stir until melted, then remove from the heat. Wisk in the Powdered Sugar and Cocoa Powder. Transfer to a bowl and let cool until thickened to a spreadable consistency, about 1 hour.

Step 05 /

Step 06 /

For the Assembly: Butter qty 2 (8x4-inch) loaf pans or Spray with Baking Spray with flour. Then line pans with Parchment Paper.

On a lightly floured surface, divide the chilled dough in half, and return one dough ball to the refrigerator. Gently roll the dough inti a 12x16-inch rectangle. Spread half of the filling on the dough all the way to the edge on three sides, leaving a 1-inch border on one short side. (The dough may pull a little bit while spreading, but it shouldn’t tear.) Starting at the short side opposite the border, roll the dough into a tight coil, and pinch the steam to seal.

Step 07 / Step 08 / Step 09 / Step 10 / Step 11 /

Using a large sharp knife, cut the dough in half lengthwise. Position each half parallel to each other with the cut sides facing up. Twist the halves together, keeping the cut sides facing up, and tuck the ends under. Gently place in a prepared loaf pan.

Repeat with the second half of the dough and the remaining filling. Loosely cover the pans and let rise in a warm place for 1-1/2 to 2 hours or until noticeably puffed. (It will not quite double in size).

Preheat Oven to 350°F. Bake the Risen Loaves for 40 minutes or until the tops are golden brown, and a wooden pick can be inserted into the center without resistance and comes out clean. Can also use an Instant-Read Thermometer to check that the Internal Temperature has reached 190°F.

Directions for the Syrup:

Step 12 / Step 13 / Step 14 /

While the Babkas are Baking, combine the Sugar and Water in a small saucepan. Bring to a Simmer over Medium Heat, stirring until the Sugar is fully dissolved. Remove from the heat. Toss the Chocolate Chips in the Syrup. Brush the Babka loaves with the Syrup when they come out of the Oven. Spread over the loaves Let the Babkas cool for 30 minutes in the Pans. Serve warm or at Room Temperature. Yield: Two (8 x 4-Inch) Loaves.

Mama Rose Blitz Torte

Ingredients:

• 1/2 Cup Butter

• 1-1/2 Cup Sugar

• 4 Beaten Egg Yolks and 4 Egg Whites

• 1 Teaspoon Vanilla

• 3 Tablespoons Milk

• 1 Cup Sifted Flour

• 1 Tablespoon Baking Powder

• 2 Pinches of Salt

• 1 Teaspoon Cinnamon

• Chopped Sliced Almonds

• Whipped Cream

Directions:

Step 01 / Step 02 / Step 03 / Step 04 / Step 05 / Step 06 / Step 07 / Step 08 / Step 09 /

Preheat Oven to 350°F Cream together Butter, 1/2 Cup Sugar, and one Pinch of Salt.

Add Beaten Egg Yolks, Vanilla, and Milk. Mix well. Add Sifted Flour, Baking Powder, and another Pinch of Salt. Spread in 2 Large (9-inch) pans that are greased and Floured.

TOPPING: Beat Egg Whites until Stiff. Add 3/4 Cup of Sugar and Spread on Top of the Cake. Then add 1 Teaspoon of Cinnamon, 1 Tablespoon of White Sugar, and Chopped Nuts. Bake 350°F for 1/2 Hour. Cool 15 Minutes.

Remove Cakes from pans and place on Cooling Racks. When cool, Spread Whip Cream in the middle. Then, put one cake on top of the other. Decorate Cake Top Layer with Whip Cream and Nuts.

Strawberry Brownie Torte

Ingredients:

• 1 (21.5 or 23.6- Ounce) Package Brownie Mix

• 1 (14 – Ounce) Can Eagle Brand Sweetened Condensed Milk (NOT Evaporated Milk)

• 1/2 Cup Cold Water

• 1 (4 -Serving size) instant Vanilla Pudding Mix

• 1 (4-Ounce) Container Frozen Non-Dairy Whipped Topping, thawed

• 1 Quart Fresh Strawberries, hulled and sliced

• 1/2 Cup Chocolate Chips

Directions:

Step 01 / Step 02 / Step 03 / Step 04 / Step 05 / Step 06 / Step 07 / Step 08 / Step 09 / Step 10 /

Preheat Oven to 350°F. Grease two 9-inch round layer cake pans. Line with Wax Paper, extending up sides of pans, grease the Wax Paper. Prepare Brownie Mix as package directs for Cake-Like Brownies and pour into prepared cake pans. Bake in 350°F oven for 20 minutes or until top springs back when touched.

Cool

In large bowl, mix sweetened condensed milk and water, beat in pudding mix. Chill 5 minutes. Fold in Whipped Topping.

Place 1 Brownie Layer on a serving Plate. Top with half each the Pudding Mixture and Strawberries. Repeat. Melt Chocolate Chips in microwave for a few seconds until melted. Drizzle on top to decorate torte. Yields 8 to 10 Servings.

Bacardi Rum Cake

Ingredients:

• 1 Yellow Cake Without Pudding

• 1 Cup Chopped Pecans

• 4 Beaten Eggs

• 1 Small Vanilla Instant Pudding and Pie Mix

• 1/2 Cup Cold Water

• 1/2 Cup Vegetable Oil

• 1/2 Cup Bacardi Rum

Glaze:

• 1/4 Pound Butter

• 1/4 Cup Water

• 1 Cup Granulated Sugar

• 1/2 Cup Bacardi Rum

Directions:

Step 01 / Step 02 / Step 03 / Step 04 / Step 05 / Step 06 / Step 07 / Step 08 /

Preheat Oven to 325°F Grease and Flour a 10-inch Tube or a 12-Cup Spring Form Pan Sprinkle Nuts over the bottom of the pan. Mix all Cake ingredients together Pour Batter over the Nuts. Bake at 325°F for 1 Hour. Cool. Invert onto Serving Plate. Prick Top Glaze: Melt Butter in Saucepan. Stir in Water and Sugar. Boil 5 minutes, stirring constantly. Remove from Heat. Stir in Rum Spoon and Brush Glaze evenly over the Top and Sides of the Cake. Allow the Cake to absorb the Glaze. Repeat until all the Glaze is used up

Cocoa Layer Cake

Ingredients:

• 1/2 Cup Natural Unsweetened Cocoa Powder Spooned into Cup to Measure, then Leveled)

• 1 Cup Lukewarm Water, divided

• 1/2 Cup Buttermilk

• 1-1/2 Cups Cake Flour (Spooned into Cups to Measure, then Leveled)

• 3/4 Teaspoon Baking Soda

• 1 Cup Sugar

• 1/2 Cup (Packed) Golden Brown Sugar

• 1/2 Cup (1 Stick) Unsalted Butter, Room Temperature

• 2 Large Eggs, Room Temperature, Beaten to Blend

Frosting:

• 10 Tablespoons (1 1/4 Sticks) Unsalted Butter

• 1-1/3 Cups (Packed) Golden Brown Sugar

• 1 Cup Natural Unsweetened Cocoa Powder

• 2 Teaspoons Instant Expresso Powder

• 1 Cup Heavy Whipping Cream

• 2 Teaspoons Vanilla Extract

Directions:

Step 01 / Step 02 /

Preheat Oven to 350°F. Position 1 rack in Top Third and 1 rack in bottom third of oven. Butter three 9-inch diameter cake pans with 1 1/2-inch-high sides. Line with Parchment Paper Rounds, butter Parchment.

Whisk Cocoa and 1/2 Cup Warm Water in small bowl. Whisk Buttermilk and 1/2 Cup Water in another small bowl.

Step 03 /

Step 04 / Step 05 /

Sift Flour, Baking Soda, and 1/4 Teaspoon salt into medium bowl.

Using electric mixer, beat both sugars and butter in large bowl until pale yellow and fluffy (mixture will appear granular), about 5 minutes. With mixer running, gradually add beaten eggs, then beat until smooth and fluffy, about 15 seconds.

Add Cocoa mixture, beat to blend. Add Flour mixture in 3 additions alternately with Buttermilk mixture in 2 additions, beating to blend after each addition. Divide batter among pans (about 1 3/4 Cups each).

Step

Step 07 /

Bake Cakes at 350°F until tester inserted into center comes out clean, reversing pans halfway through baking, about 18 minutes. Cool completely in pans on racks.

Step 08 /

Melt Butter in medium saucepan over medium heat. Stir in Sugar, Cocoa, Expresso Powder, and 1/2 Teaspoon (scant) Salt. Gradually stir in Cream. Stir until mixture is very hot and just begins to simmer at edges. Reduce heat to low; stir 1 minute to let flavors blend. Transfer to medium bowl; stir in Vanilla, (Frosting will resemble Chocolate Sauce). Chill until just thickened, stirring occasionally, about 1 1/2 hours. Let stand at room temperature.

Step 09 / Step 10 /

Run knife around cake sides. Carefully invert 1 Cake onto plate, (Cake is very tender); Peel off Parchment Paper. Spread with 1/2 Cup Frosting. Invert second cake onto palm of hand. Position Cake 2-inches above Frosted Cake layer. Carefully slide Cake onto 1st layer. Peel off parchment.

Spread Cake with 1/2 Cup Frosting. Repeat with 3rd Cake Layer. Spread remaining Frosting over top and sides of Cake.

Step 11 /

Best Frostings

Chocolate Ganache Icing

Ingredients:

• 7 (1-Ounce) Squares Bittersweet Chocolate

• 1/2 Cup Heavy Cream

• 3 Tablespoons Butter

• 3 Tablespoons Brandy

Directions:

Melt Chocolate, Cream, Butter, and Brandy together until smooth. Allow to cool a little before spreading liberally over cake.

Vanilla Buttercream Frosting

Ingredients:

• 1 Cup Unsalted Butter (2 Sticks), softened, but not melted, soft serve consistency

• 3 Cups sifted Powder Sugar

• 1/4 Teaspoon Table Salt

• 1 Tablespoon Vanilla Extract

• 4 Tablespoons Heavy Cream

Directions:

Step 01 /

Step 02 /

Step 03 /

Beat softened butter 1 minute with an electric mixer on medium speed. Turn of mixer and add 3 cups of sifted powder sugar. Turn mixer on lowest speed so sugar does not blow everywhere. Mix until Sugar has been incorporated with the Butter. Mixture will look clumpy. Increase mixer speed to medium speed and add the vanilla extract, salt, and 2 tablespoons of cream and beat for 2 to 3 minutes until it is whipped, fluffy and creamy in appearance.

Step 04 /

If frosting needs a stiffer consistency, add remaining sugar. If frosting needs to be thinned out, add remaining cream 1 tablespoon at a time.

Chocolate Whip Cream

Ingredients:

• 1-1/3 Cup Powder Sugar

• 1-1/2 Cup Heavy Whip Cream

• 1/3 Teaspoon Vanilla

• 2 Tablespoons Chocolate Instant Pudding

• 1 Teaspoon Expresso Powder

• 1 Pinch Salt

Directions: Whip all Ingredients together. Spread or pipe on favorite dessert. Step 01 /

Chocolate Covered Strawberries

Ingredients:

• 16-Ounces Milk Chocolate Chips

• 2 Tablespoons Shortening

• 1 Pound Fresh Strawberries with Leaves

Directions:

Step 01 / Step 02 / Step 03 / Step 04 / Step 05 /

Insert toothpicks into the tops of the Strawberries.

In a Double Boiler, melt the Chocolate and Shortening, stirring occasionally until smooth. Holding them by toothpicks, dip the Strawberries into the Chocolate mixture. Turn the Strawberries upside down and insert the toothpick into Styrofoam for the Chocolate to Cool. Or place the Strawberries on a sheet of Waxed Paper.

White Chocolate may be Drizzled over the Milk Chocolate for a Fancier look.

Snickers Cake

Ingredients For Chocolate Cake:

• 2 Cups All Purpose Flour

• 1-1/2 Sugar

• 1/2 Cup Unsweetened Natural Cocoa Powder

• 1 Teaspoon Baking Soda

• 1 Teaspoon Instant Espresso Powder

• 1-1/2 Teaspoon Salt

• 1 Cup Whole Milk + 2 Tablespoons, at Room Temperature

• 2 Large Eggs at Room Temperature

• 1/4 Cup Vegetable Oil

• 4 Tablespoons Unsalted Butter, melted

• 1 Teaspoon White Vinegar

Peanut Butter Buttercream:

• 1 Stick Unsalted Butter t Room Temperature

• 1/2 Cup Creamy Peanut Butter

• 1 Cup Powdered Sugar

• 1/2 Teaspoon Pure Vanilla Extract

• 1/8 Teaspoon Coarse Kosher Salt

• 1/2 Cup Melted Butter

Chocolate Ganache:

• 1/4 Cup Heavy Cream

• 2 Ounces Bittersweet Chocolate Chopped

Salted Caramel Sauce:

• 1 Cup Pure Cane Sugar

• 1 Cup Heavy Whipping Cream Warmed

• 4 Tablespoons Unsalted Butter at Room Temperature

• 1/2 Teaspoon Coarse Sea Salt

• 1/2 Cup All-Purpose Flour

• 1/2 Cup Raisins

• 1/2 Cup Melted Butter

Salted Caramel Buttercream:

• 1 Stick Unsalted Butter t Room Temperature

• 1/2 Cup Salted Caramel Sauce, (from the batch made above)

• 1 Cup Powdered Sugar

Assembly:

• Cup Dry Roasted Peanuts Chopped & 2 to 3 Snicker Bars Sliced

Directions:

Step 01 / Step 02 / Step 03 /

Step 04 / Step 05 / Step 06 / Step 07 /

Preheat oven to 350°F. Line 2 7”-inch Cake pans with Cooking Spray or Parchment Paper

In a Mixing Bowl with Paddle attachment, combine Flour, Sugar, Cocoa Powder, Instant Espresso Powder, Baking Soda, and Salt. Mix on Low Speed for 30 Seconds, or until everything is well combined.

Add Milk, Eggs, Oil and Butter. Mix the Batter just until smooth, about 15 Seconds.

Stir in Vinegar and mix for another 10 seconds. Divide the batter into the prepared Baking Pans. Bake for 35 minutes, or until inserted toothpick comes out clean.

Let Cakes cool completely in the pans set on wire rack. Carefully run knife around the edges and invert. Wrap each cake with Plastic Wrap and Refrigerate until ready to use, preferably overnight. Chilled cakes are sturdier and slice much easier, however, cakes can be frosted when cooled.

Salted Caramel Sauce

Beat Whip Cream and slowly add sugar

Step 08 /

Peanut Butter Buttercream

In a Mixing Bowl with a Paddle attachment, combine Butter and Peanut Butter and Beat on Medium High Heat for about 2 minutes, or until pale and fluffy. Scrape the sides and bottom of the bowl with a Silicone Spatula halfway through. Add Powdered Sugar, Vanilla Extract and Salt continue beating until the Frosting is smooth and fluffy, about 2 more minutes.

Step 09 /

Salted Caramel Buttercream:

In a Mixing Bowl with a Paddle attachment, combine Butter and Salted Caramel Sauce and beat on Medium High Heat for about 2 minutes, or until pale and Fluffy. Scrape the sides and bottom of the bowl with a Silicone Spatula halfway through. Add Powdered Sugar and Combine beating until the Frosting is smooth and Fluffy, about 2 more minutes.

Step 10 /

Ganache

Heat Heavy Cream in Microwave for 45 seconds, or until hot. Place the Chopped Chocolate in a Bowl and Pour hot Cream over Chocolate. Let it sit for 2 minutes, and then stir until smooth. If the Chocolate is not melted completely, microwave the mixture for 15 seconds and stir, continue until Ganache is smooth and runny. Make the Ganache right before assembling the Cake.

Step 11 / Step 12 / Step 13 /

Assemble The Cake

Cut the Cake Layers Horizontally into Equal Layers. Place the Buttercream Frosting into 2 separate piping bags fitted with plain round tips or cut the ends off.

Assemble The Cake

Put 1st layer on cake plate, pipe peanut butter buttercream frosting all over the cake and spread evenly with a small spatula.

Assemble the Cake

Pipe Salted Caramel Buttercream Frosting around the edges to create a Border and put 1/4 Cup of Salted Caramel in the middle. Sprinkle some dry roasted chopped peanuts over the Caramel Sauce and place the next layer of Cake. Repeating with the remaining layers.

Step 14 / Step 15 /

Crumb Coat the Cake

Frost the entire Cake with a thin layer of Frosting and Smooth it out as best as you can. Refrigerate for about 30 minutes, or until the Frosting is Set.

Assemble the Cake

Meanwhile, transfer remaining Salted Caramel Sauce and Ganache into Squirt Bottles. If they are too thick, microwave each sauce for 10-15 seconds to thin them out. Make sure they are not too hot before decorating the cake.

Step 16 /

Assemble the Cake

Transfer a small amount of Frosting into a Piping Bag, fitted with Star Tip.

Step 17 /

Decorate the Cake

Apply another Layer of Frosting and Smooth it out nicely with an offset Spatula.

Step 18 /

Decorate the Cake

Step 19 /

Drip Salted Caramel Sauce around the edges, followed by Chocolate Ganache. Decorate the Cake

Pipe the Frosting with a decorated tip around the edges. Pour some Chocolate Ganache in the middle and sprinkle some peanuts. Top with Snickers Bar Sliced through. Use about 2 or 3 snickers Bars.

Mardi Gras King Cake

Ingredients:

• 1 Cup Milk

• 1/4 Cup Butter

• 2 (.25 ounce) Packages Active Dry Yeast

• 2/3 Cup Warm Water (100°F)

• 2 Eggs + 1 Large Egg Yolk

• 1-1/2 Teaspoon Salt

• 5-1/2 Cups All-Purpose Flour

• 1/4 Teaspoon Ground Nutmeg and 1 Teaspoon Cinnamon

• Zest of Orange and Lemon

Frosting:

• 1 Cup Confectioners’ Sugar

• 1 Tablespoon Water

filling:

• 1 Cream Cheese and 1/2 Cup Powdered Sugar mixed together

• 1 Cup Packed Brown Sugar

• 1 Tablespoon Ground Cinnamon

• 2/3 Cup Chopped Pecans

• 1/2 Cup All-Purpose Flour

• 1/2 Cup Raisins

• 1/2 Cup Melted Butter

Directions: Preheat Oven to 325°F

Step 01 /

Step 02 /

Step 03 /

Scald Milk, remove from heat and stir in 1 / 4 cup of Butter. Allow mixture to cool to room temperature.

In a large bowl, dissolve Yeast in the warm water with 1 tablespoon of the White Sugar. Let stand until creamy, about 10 minutes.

Step 04 /

When Yeast mixture is bubbling, add the cooled milk mixture. Whisk in the Eggs. Stir in the remaining White Sugar, Salt, and Nutmeg. Beat the Flour into the Milk/Egg Mixture 1 Cup at a time. When the Dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.

Step 05 / Step 06 /

Lightly Oil a large bowl, place the Dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.

Grease 2 Cookie Sheets or line with Parchment Paper. Preheat the oven to preheat oven to 325°F.

Filling:

To make Filling, combine the Brown Sugar, Ground Cinnamon, Chopped Pecans, 1/2 Cup Flour, and 1/2 Cup Raisins. Pour 1/2 Cup Melted Butter over the Cinnamon mixture and mix until crumbly. Roll Dough Halves out into large Rectangles, (approximately 10 x 16- inches or so). Sprinkle the filling evenly over the Dough and Roll up each half tightly like a Jelly Roll, beginning at the wide side. Bring the ends of each Roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors, make cuts 1/3 of the way through the rings at 1-inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes. Bake in preheated oven for 30 minutes. Push a small new plastic baby doll into the bottom of the cake. Frost while warm with Confectioners’ Sugar blended with 1 to 2 tablespoons of Water. Sprinkle Cake with Purple, Green and Gold Sugar or Decorate with Whole Pecans and Candied Cherries.

Apple Pie

Ingredients of crust:

• 1 Betty Crocker Pie Crust – makes 2 top and bottom crust

• Add 1/2 Teaspoon Cinnamon and 1/8 Teaspoon Nutmeg for each Crust

• 4 Beaten Eggs

Directions:

Step 01 / Step 02 / Step 03 / Step 04 / Step 05 / Step 06 / Step 07 / Step 08 /

Preheat Oven to 375°F.

Make Pie Crust as directed on the box.

Put in Refrigerator for 10 minutes.

Add all Filling Ingredients together.

Roll out Bottom Dough.

filling:

• 3 Each: Fuji, Gala and Granny6 Smith Apples Thinly Sliced

• 1 Cup Sugar

• 2 Teaspoons Cinnamon

• 2 Tablespoons Flour

• Dot with Butter

Fill the bottom Dough, the put-on top Crust and Press the edges together and Flute. Wrap the Edges of the Crust with Foil and place a piece of foil covering the top.

Bake at 375°F for 1 Hour. Remove the Foil the last 1

Dutch Apple Pie

Ingredients of bottom crust:

• 1 Stick Butter, softened

• 1-1/4 Cup Flour

• 2 to 3 Tablespoons Sugar

• 1/2 Teaspoon Cinnamon

• 1/4 Teaspoon Nutmeg

Top Crust:

• 1/2 Cup Shortening

• 1-1/4 Cup Flour

• 1/2 Teaspoon Cinnamon

• 1/4 Teaspoon Nutmeg

• 1 tablespoon Sugar

• Dash of Salt

• 3 to 4 Tablespoons Water

• 2 Tablespoons Brown Sugar

• 2 Tablespoons Butter

Directions:

Step 01 /

Step 02 /

Step 03 / Step 04 /

Step 05 / Step 06 / Step 07 /

Preheat Oven to 375°F.

filling:

• 3 Each: Fuji, Gala and 6 Granny Smith Apples, Thinly Sliced

• 1 Cup Sugar

• 2 Teaspoons Cinnamon

• 2 Tablespoons Flour

• Dot with Butter

Topping for Dutch Apple Pie:

• 6 Tablespoons Brown Sugar

• 6 Tablespoons Flour

• 6 Tablespoons Sugar

• 4 Tablespoons Butter

• 2 Tablespoons Cinnamon

• Your Favorite Brand Caramel Sauce to Drizzle on Top (Optional)

For Bottom Crust: Mix together all ingredients for the Bottom Crust and toss with a fork. Pour into pie plate and press down bottom and sides.

For Filling: mix sugar, cinnamon, and flour. Pour over the apples in a large bowl. Pour into pie plate.

For Top Crust: Cut the flour into the shortening, add the cinnamon, nutmeg, sugar, and salt, and toss with a fork until mixture is like coarse grain and add water until you can form it into a ball.

Roll out dough on floured surface and sliced into strips with a knife and weave the strips onto the top of the pie.

Mix together the brown sugar and butter and dot the top crust with it. Wrap the edges of the crust with aluminon foil and place another piece covering the top of the pie.

Bake at 375°F for 1 or 1-1/2 Hours or until apples are tender. Remove the foil the last 15 minutes of baking.

Melt the Caramel Sauce in Microwave and Drizzle over the Pie.

Chocolate Velvet Pie

Ingredients:

• 1 (8-inch) Crumb Crust

• 1-3/4 Cups Chocolate Chips

• 1 (8-Ounce) Package Cream Cheese Softened

• 1 Teaspoon Vanilla Extract

• 1 Cup Heavy Cream Whipped Sweetened

• 2-Ounces Chocolate Bar for Chocolate Curls

• Chopped Nuts, (Optional)

Directions: Melt Chocolate and cool to room temperature.

Step 01 / Step 02 / Step 03 / Step 04 / Step 05 / Step 06 /

Beat melted Chocolate, Softened Cream Cheese, and Vanilla Extract in a large mixing bowl until light in color.

Fold in Sweetened Whipped Cream.

Spoon into Crust.

Refrigerate for 2 hours or until firm.

Top with Sweetened Cream, Chocolate Curls and Pecans.

Mocha-Chocolate Trifle

Ingredients:

• 1 (18.25-Ounce) Package Devil’s Food Cake Mix

• 1-1/3 Cups Water

• 2 Tablespoons Vegetable Oil

• 2 Large Egg Whites

• 1 Large Egg

• Cooking Spray

• 3 Cups Cold Milk

• 1 (5.9-Ounce) Package Chocolate Instant Pudding Mix

• 1/2 Kahlua (Coffee-Flavored Liqueur), or 1/2 Cup Strong Brewed Coffee

• 1 (8-Ounce) Carton Frozen Whipped Topping, Thawed

• 1/2 Cup Chopped Chocolate Toffee Crisp Bars, (about 4 bars, such as Hershey’s Sweet Escapes)

Directions:

Step 01 /

Step 02 /

Preheat Oven to 350°F

Combine first 5 ingredients in a large bowl; beat at medium speed of a mixer until well- blended. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350°F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack.

Step 03 / Step 04 / Step 05 /

Combine Milk and Pudding Mix in a medium bowl, prepare according to package directions.

Tear half of Cake into pieces, place in a 3-Quart Bowl or Trifle Dish. Pour half of the Kahlua over Cake pieces. Top with half of Pudding, Whipped Topping, and Chocolate Bars. Repeat procedure with remaining Cake, Kahlua, Pudding, Whipped Topping, and remaining Chocolate Bars.

Step 06 /

Cover, chill at least 4 Hours.

Almond Cloud Cookies

Ingredients:

• 10-Ounces Almond Paste

• 1 Cup Sugar

• 1/4 Teaspoon Salt

• 2 Large Egg Whites, Lightly Beaten

• 1/4 Teaspoon Almond Extract

• 1/8 Teaspoon Lemon Extract

• 1 Cup Chopped Whole Almonds

• Confectioners’ Sugar for Rolling

Directions: Preheat Oven to 325°F.

Step 01 / Step 02 / Step 03 / Step 04 / Step 05 / Step 06 / Step 07 /

Lightly grease two Baking Sheets, or line with Parchment Paper.

In the bowl of a stand mixer, blend the Almond Paste, Sugar, and Salt until the mixture is uniformly crumbly. Add the Egg Whites one at a time, mixing to make a smooth paste. Stir in the Almond Extract and Lemon Extract and Chopped Nuts.

Scoop the Dough by heaping tablespoons onto the prepared pans.

Rolls the Cookies heavily with Confectioners’ Sugar and place on the prepared pans., Then, use three fingers to press an indention into the center of each cookie.

When ready, bake in the preheated 325°F oven.

Bake the cookies for 20 to 25 minutes in the preheated 325°F oven, until they are brown around the edges. Remove from the oven and let cool on the pan on a rack.

Step 08 /

Step 09 /

Store cookies in an airtight container at room temperature for up to 10 days; freeze for longer storage.

Yield 21 Almond Cloud Cookies.

Fudge Mallow Candy Bars

Ingredients:

• 1 (12-Ounce) Package Semi-Sweet Chocolate Pieces

• 1 Cup Chunk Style Peanut Butter

• 4 Cups Miniature Marshmallows

Directions:

Step 01 / Step 02 / Step 03 / Step 04 /

Melt Chocolate Pieces with Peanut Butter in saucepan over low heat, stirring until smooth. Fold in Marshmallows and Chocolate Chips.

Pour into Grease 9-inch Square Pan.

Chill until firm. Cut into Squares. Yields 24 Bars

Pecan Pie Bar Cookies

Ingredients of crust:

• 2 Cups Flour

• 1/2 Cup Butter (Room Temptress)

• 1/3 Cup Sugar

• 1/4 Teaspoon Salt

Filling:

• 2 Eggs

• 3/4 Cup Karo Syrup

• 3/4 Cup Sugar

• 2 Tablespoons melted Butter

• 1 Teaspoon Vanilla

• 1-1/4 Cups Coarsely Chopped Pecans

Directions:

Step 01 / Step 02 / Step 03 / Step 05 /

Step 06 / Step 07 / Step 08 / Step 08 /

Preheat Oven to 350°F. Spray 13 x 9-inch pan with cooking spray or line pan with parchment paper.

In a large bowl with the electric mixer on medium speed, beat flour, butter, sugar, and salt until mixture resembles coarse crumbs. Press firmly into bottom of prepared pan. Can use a Texas shape Cookie Cutter for a Texas Shape.

Bake at 350°F for 15 minutes or until Golden Brown. Remove from oven.

Prepare and bake Bar Cookies Crust. Meanwhile, in a large bowl, beat eggs, corn syrup, sugar, butter, and vanilla until well blended.

Stir in Pecans. Pour over hot crust, spread evenly.

Bake for 20 minutes in the 350°F oven or until filling is firm around the edges and slightly firm in center.

Cool on the wire rack. Cut into bars or Texas shapes.

Chocolate Chip Crescents

Ingredients:

• 1/2 Pound Butter

• 10 Tablespoons Powder Sugar

• 6-Ounce (Small bag) Chocolate Chips

• 7-Ounce (Small Can) Coconut

• 2 Cups Chopped Pecans

• 2-1/2 Cups Flour

• 3 Teaspoons Vanilla

• 1/2 Cup Chocolate Chips, Melted

• Finely Chopped Nuts

Directions:

Step 01 /

Step 02 / Step 03 /

Preheat Oven to 350°F.

Cream Butter, Sugar, and Vanilla until well blended.

Add flour a little at a time. Shape into crescents or balls.

Bake for 20 minutes in the 350°F oven on an ungreased cookie sheet for 15 minutes or until browned.

Step 05 /

Cool completely, then roll in powdered sugar or dip one end in melted chocolate chips and chopped nuts.

Million Dollar Cookies

Ingredients:

• 4 Cups Butter, Softened

• 4 Cups Sugar

• 4 Cups Dark Brown Sugar

• 8Eggs

• 4 Teaspoon Vanilla

• 8 Cups Flour

• 6 Cups Nuts, Chopped

• 10 Cups Blended Oatmeal

• 2 Teaspoons Salt

• 4 Tablespoons Baking Powder

• 4 Teaspoons Baking Soda

• 48-Ounces Chocolate Chips

• 2 (8-Ounce) Chocolate Bars, Grated

Directions:

Step 01 /

Step 02 /

Step 03 /

Step 04 /

Step 05 / Step 06 / Step 07 /

Preheat Oven to 375°F.

Cream Butter, and both Sugars.

Add Eggs and Vanilla.

Mix with Flour, Oatmeal, Baking Powder, Baking Soda, and Salt.

Add Chocolate Chips, Chocolate Bars, and Nuts.

Roll into Balls, and place 2 inches apart on Cookie Sheet.

Bake 6 minutes or until lightly browned.

Cream Cheese Sugar Cookies

Ingredients:

• 1 Cup White Sugar

• 1 Cup Butter, Softened

• 1 (3 Ounce) Package Cream Cheese, Softened

• 1/2 Teaspoon Salt

• 1/2 Teaspoon Almond Extract

• 1/2 Teaspoon Vanilla Extract

• 1 Egg Yolk

• 2-1/4 Cups All- Purpose Flour

• 2 (8-Ounce) Chocolate Bars, Grated

Directions: Preheat Oven to 375°F

Step 01 /

Step 02 / Step 03 /

In a large Bowl, combine the Sugar, Butter, Cream Cheese, Salt, Almond and Vanilla Extracts, and Egg Yolk. Beat until smooth. Stir in Flour until well blended, Chill the Dough for 8 hours, or overnight.

On a lightly floured surface, roll out the Dough 1 / 3 at a time to 1 / 8-inch thickness, refrigerating remaining Dough until ready to use. Cut into desired shapes with lightly floured Cookie Cutters. Please 1-inch apart on ungreased cookie sheets. Leave Cookies plain for frosting, or brush with slightly beaten Egg White and sprinkle with Candy Sprinkles or Colored Sugar.

Step 04 /

Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool Cookies completely before Frosting.

Peanut Butter

Rice Krispie Treats

Ingredients:

• 1/4 Cups Unsalted Butter

• 1 (10-Ounce) Bag Mini Marshmallows about 5 Cups

• 1/2 Cup Peanut Butter

• 6 Cups Rice Krispie Cereal

• 8-Ounce Chocolate Chips about 1 1/2 Cups

• 2 Teaspoon Vegetable Oil

• 1-1/2 Teaspoon Vanilla

• Pinch Pink Kosher Salt

• 2 (8-Ounce) Chocolate Bars, Grated

Directions:

Step 01 / Step 02 / Step 03 / Step 04 / Step 05 / Step 06 / Step 07 / Step 08 / Step 09 /

Lightly grease a 9x12-inch pan with butter or non-stick cooking spray.

In a large saucepan, melt the butter, mini marshmallows, and peanut butter together over low heat while stirring gently.

Once melted, remove from heat, and stir in Rice Krispies. Press the mixture into the pan, (lightly spray your hands with non-stick cooking spray to avoid the mixture sticking to your hands.)

Add the Chocolate Chips (or Chopped Chocolate) to a medium-sized heatproof bowl. Microwave for 45-seconds intervals on medium power, (not high or standard), stirring in between each burst.

Once almost melted, stir until smooth and stir in the vegetable oil

Pour the Chocolate over the Top of the Bars, and let harden at room temperature, (about 2 hours.)

Cut into Squares and store in an airtight container at room temperature. Yield 18 Squares.

No Bake Peanut Butter Balls

Ingredients:

• 1 Cup Creamy Peanut Butter

• 1 Cup Crushed Graham Crackers

• 1 Cup Powdered Sugar

• 1/4 Cup Butter Softened

• 8-Ounce Semisweet or other Baking Chocolate

Directions: In a large bowl, combine Peanut Butter, Graham Cracker Crumbs, Powdered Sugar, and Butter. Stir until uniformly combined and smooth.

Step 01 /

Step 02 /

Step 03 / Step 04 /

Shape into teaspoon-sized balls and place on a baking sheet or tray with Parchment paper or a Silicone mat. Chill at least 30 minutes.

Melt Chocolate according to package directions and stir gently until smooth. Using two spoons, dip Peanut Butter balls into melted Chocolate and transfer to lined baking sheet.

Chill at least 30 minutes to set Chocolate. Yield 30-36 Peanut Butter Balls.

Rugelach

Ingredients of Crust:

• 1 Cup Creamy Peanut Butter

• 1 Cup Crushed Graham Crackers

• 1 Cup Powdered Sugar

• 1/4 Cup Butter Softened

• 8-Ounce Semisweet or other Baking Chocolate

Filling:

• 1/2 Cup Brown Sugar

• 1 Cup Walnuts, Chopped

• 1/2 Cup Raisins

• 3 to 4 Teaspoons Cinnamon, to taste

• Water for Brushing

Directions: Crust: Preheat Oven to 350°F

Step 01 /

Step 02 / Step 03 /

Cut the butter and cream cheese into chunks and add to the bowl along with the Sour Cream. Pulse until crumbly. Pieces of butter and cream cheese about the size of green peas should still be visible in the dough.

Divide the Dough into 3 equal portions. Wrap well in Plastic Wrap, pressing each gently into a disc. Chill the Dough for at least 2 hours, or up to overnight.

Step 04 / Step 05 / Step 06 / Step 07 /

Filling:

To make the Filling, process the Sugar, Walnuts, Raisins, and Cinnamon in the Food Processor until finely Chopped and well combined. The filling should feel slightly moist to touch.

Remove the dough from the refrigerator. Working with one piece of dough at a time, place it on a very lightly floured surface. Roll it to a 10-inch circle and Brush it Lightly with water. Use your fingers to spread about 1 / 3 of filling onto the round. Press the filling down into the dough gently to anchor it.

Using a pizza cutter or sharp knife, divide the dough into 8 equal wedges. Roll each wedge up, beginning with the wide end and ending with the narrow end. Place the rolls point-side down on a parchment-lines, rimmed baking sheet. Repeat with the remaining two pieces of dough.

Bake the Rugelach in the preheated 350°F oven for 25 – 30 minutes, or until golden brown. As the Rugelach bakes, the butter will lightly fry the bottom, yielding a crunchy crust and caramelized base. Serve warm or cool and dust with confectioners’ sugar before serving. Yields 24 Rugelach Rolls.

Peach Cobble

Ingredients of Crust:

• 1 Cup Creamy Peanut Butter

• 1 Cup Crushed Graham Crackers

• 1 Cup Powdered Sugar

• 1/4 Cup Butter Softened

• 8-Ounce Semisweet or other Baking Chocolate

Directions of filling:

Filling:

• 1/2 Cup Brown Sugar

• 1 Cup Walnuts, Chopped

• 1/2 Cup Raisins

• 3 to 4 Teaspoons Cinnamon, to taste

• Water for Brushing

Step 01 / Step 02 /

In a large bowl, whisk, together sugar and cornstarch. Add Peaches and Lemon Juice. Toss to combine. Divide filling evenly among 4 (8-ounces) custard cups. Transfer to a rimmed baking sheet.

Directions of toping:

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Whisk together flour, 3 Tablespoons Sugar, Baking Powder, Baking Soda, and Salt in a large bowl. Using a pastry blender or your fingers, blend in Butter until mixture resembles Coarse Meal. Add Buttermilk; stir just until Dough forms. Drop Dough onto Peaches, using about 1/3 Cup Dough for each Custard Cup.

Sprinkle Dough with remaining 1 teaspoon Sugar.

Bake 35 to 45 Minutes, until Fruit is Bubbling, and Biscuit Topping is Golden Brown. Let cool 15 minutes. Serve warm.

Strawberry Jell-O Mold

Ingredients:

• 6-Ounce Jell-O (package Strawberry)

• 2 Cups boiling water 1 Tablespoon Fresh Lemon Juice

• 1 Cup cold Water

• 15-Ounce Jellied Cranberry Sauce

• 1 Cup Sour Cream

• 1/2 Cup Pecan Pieces

• Fresh Strawberries and Seasonal Berries to Garnish

Directions: In a large bowl, completely dissolve the gelatin in the boiling water. Whisk in the cold water. Place in the refrigerator for about 15 to 20 minutes to cool to the touch.

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In a medium bowl, whisk together the cranberry sauce and sour cream until thoroughly combined. Add Pecan pieces.

Thoroughly combine the sour cream mixture with the cooled gelatin.

Transfer to a nonstick Jell-O mold lightly coated with cooking spray; place in the refrigerator to set, about 5 to 6 hours.

Transfer to a nonstick Jell-O mold lightly coated with cooking spray; place in the refrigerator to set, about 5 to 6 hours

Loosen the Jell-O and invert onto a serving plate. Garnish with Fresh Strawberries and Seasonal Berries. Enjoy Jell-O with whipped cream!

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Tips for Getting the Jell-O out of the Mold:

1. Fill a bowl, that’s larger than your Jell-O mold, with hot water.

2. Dip the Jell-O mold into the hot water three times OR place the mold in the

3. warm water and let stand for 4 to 5 seconds.

4. Using your finger or a small spatula, gently press the Jell-O around the edge.

5. Gently pull away from the edge around the whole Jell-O.

6. Place a serving plate on top of the mold and gently flip it over.

7. Place your hands over both the base of the plate and the base of the mold. Shake quickly and sharply a couple of times and the Jell-O should release.