german twists

Ingredients

• Servings: 2
• 1 (.25 ounce) package active dry yeast
• 1/4 cup warm water
• 3 1/2 cups bleached all-purpose flour
• 1 teaspoon salt
• 1 cup butter, sliced
• 3/4 cup sour cream
• 1 large egg
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup white sugar, or as needed

Recipe

Cook Time: 15 mins Ready Time: 3 hrs 45 mins


• sprinkle yeast over warm water in a bowl and let activate while you complete remaining steps.
• place flour and salt into a food processor and pulse once or twice to combine. scatter butter slices over flour and process until butter is thoroughly mixed into the flour, about 1 minute.
• whisk yeast mixture, sour cream, egg, egg yolks, and vanilla extract together in a bowl; pour mixture into food processor. pulse several times, just until the dough starts to hold together and clean the sides of the bowl (do not overmix). remove dough from food processor and divide in half; form each half into a thick disk, wrap in plastic wrap, and refrigerate at least 2 hours. for best texture, refrigerate overnight.
• preheat oven to 375 degrees f (190 degrees c). line several baking sheets with parchment paper.
• sprinkle a work surface generously with sugar and roll out one of the dough disks into an 8x16-inch rectangle. sprinkle dough with a generous amount of sugar. fold the dough over in thirds, letter-style, and roll out again; fold as before and roll out and fold a third time, sprinkling dough with sugar each time. finally, roll dough into a 4x14-inch rectangle, about 1/4 inch thick. repeat process with second dough disk.
• cut strips from the short side of the dough rectangles, making them 1/2 to 3/4 inch wide. place strips the parchment-lined baking sheets, twisting and slightly stretching them. if preferred, form into horseshoe shapes.
• bake in the preheated oven until lightly golden brown, 12 to 15 minutes. cookies will puff up a bit to reveal delicate layers. let cookies cool for about 5 minutes on sheets before transferring to wire cooling racks.

Dark Chocolate Cream Cheese Cake

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 2 cups white sugar
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups hot water
• 1 tablespoon instant coffee powder
• 2/3 cup vegetable oil
• 2 tablespoons white vinegar
• 2 teaspoons vanilla extract
• 2 eggs
• 1/4 cup white sugar
• 1 (8 ounce) package cream cheese
• 1/4 cup white sugar
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 cup semisweet chocolate chips
• 1 cup finely chopped walnuts

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).grease and flour a 9x13 inch pan.
• in a large bowl, stir together the flour, sugar, cocoa, baking soda and salt. combine the hot water and instant coffee, then add to the dry ingredients along with the oil, vinegar, vanilla and eggs. mix until smooth and well blended. spread batter evenly into the prepared pan. sprinkle with the 1/4 cup of sugar.
• bake for 45 to 60 minutes in the preheated oven, until a toothpick inserted comes out clean.
• make the topping while the cake is cooling. in a medium-size mixing bowl, beat together the cream cheese, sugar, vanilla and egg until smooth. stir in the chocolate chips and walnuts. spread over cooled cake.

black halloween punch

Ingredients

• Servings: 1
• 1 (.13 ounce) envelope unsweetened grape soft drink mix
• 1 (.13 ounce) envelope unsweetened orange soft drink mix
• 2 cups white sugar
• 3 quarts cold water
• 1 liter

Recipe

Preparation Time: 10 mins Ready Time: 1 hr


• to make a frozen hand, wash a disposable glove, fill with water, seal with a rubber band and freeze until hard.
• stir together grape soft drink mix, orange soft drink mix, sugar and water until solids are dissolved. combine with chilled just before serving. dip the frozen hand briefly in warm water, then peel off the glove. float the prepared hand in the punch bowl for a ghastly effect.

Bars

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1/2 cup melted butter
• 3 eggs
• 3 cups filling
• 2/3 cup milk
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/4 cup butter

Recipe

• preheat oven to 350 degrees f (190 degrees c). grease the bottom of a 9x13 inch pan.
• pour one cup of yellow cake mix into a medium size mixing bowl; set aside.
• combine remaining cake mix, 1/2 cup melted butter and 1 egg; mix well. press into the baking pan.
• combine filling, 2 eggs and milk in a medium size mixing bowl; mix until smooth. pour evenly over the crust in the 9x13 inch pan.
• pour the sugar and cinnamon into the mixing bowl containing the 1 cup of yellow cake mix. cut in the butter until the mixture looks crumbly. sprinkle this mixture over the pumpkin filling.
• bake for 45 to 50 minutes or until a knife inserted into the bars come out clean. let cool before cutting.

Vanilla Coffee Creamer

Ingredients

• Servings: 30
• 2 cups half-and-half
• 1 (14 ounce) can sweetened condensed milk
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• combine half-and-half, sweetened condensed milk, and vanilla extract together in a container with a lid; cover container and shake vigorously until creamer is smooth.

flan mexicano (mexican flan)

Ingredients

• Servings: 8
• 1 cup white sugar
• 1 cup whole milk
• 1 (14 ounce) can sweetened condensed milk
• 3 eggs
• 3 egg yolks
• 1/4 cup freshly squeezed orange juice
• 1 tablespoon grated orange peel
• 1 tablespoon vanilla extract
• 1 tablespoon cornstarch
• 1 cup heavy cream

Recipe

Preparation Time: 10 mins Cook Time: 55 mins Ready Time: 6 hrs 5 mins


• place sugar in a heavy saucepan over medium-high heat, and cook, stirring constantly, until the sugar melts and turns a golden amber color, about 10 minutes. watch carefully once syrup begins to change color, because it burns easily. carefully pour the melted sugar syrup into a flan mold. let cool.
• preheat oven to 350 degrees f (175 degrees c).
• pour whole milk, sweetened condensed milk, eggs, egg yolks, orange juice, orange peel, vanilla extract, and cornstarch into a blender, and blend for a minute or so, until the mixture is smooth. pour in the cream, and pulse several times to incorporate the cream. pour the mixture over the cooled caramel syrup in the flan mold.
• line a roasting pan with a damp kitchen towel. place the flan mold on the towel, inside roasting pan, and place roasting pan on oven rack. fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
• bake in the preheated oven until the center of the flan is set but still slightly jiggly when moved, 45 minutes to 1 hour. let the flan cool, then refrigerate for at least 4 hours. to serve, run a sharp paring knife around the inside of the mold to release the flan. invert a plate on the mold, flip the mold over, and gently remove the mold to unmold the flan and reveal the syrupy caramel topping.

green punch

Ingredients

• Servings: 20
• 2 (3 ounce) packages lime flavored jell-o® mix
• 1 quart hot water
• 1 (46 fluid ounce) can pineapple juice
• 2 (12 fluid ounce) cans frozen orange juice concentrate, thawed
• 2 cups white sugar
• 4 1/2 cups cold water
• 2 liters

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a large saucepan dissolve the gelatin in 1 quart of hot water. allow to cool.
• when gelatin is cool, pour into a large punch bowl, stir in pineapple juice, orange juice concentrate, sugar and 4 1/2 cups cold water. pour in just before serving.

great grandad's sugar cookies

Ingredients

• Servings: 5
• 6 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon ground nutmeg
• 1 pinch salt
• 2 1/2 cups white sugar
• 1 1/2 cups shortening
• 1 teaspoon baking soda
• 1 cup sour milk
• 3 eggs, beaten
• 1 teaspoon vanilla extract

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper.
• in a medium bowl, stir together 4 cups flour, baking powder, nutmeg, salt, and sugar. cut in the shortening until the mixture resembles coarse crumbs. stir in baking soda, sour milk, beaten eggs, and vanilla. stir as little as possible, and add the remaining flour as necessary to make dough thick enough to roll out.
• on a lightly floured surface, roll out dough 1/4 inch thick. cut into desired shapes with cookie cutters. place cookies 1 inch apart on the prepared cookie sheets.
• bake for 8 to 10 minutes in preheated oven. cool on baking sheets.

Plain Caramel Apples

Ingredients

• Servings: 6
• 6 granny smith apples
• 6 wooden sticks
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 2 tablespoons water
• 1/2 teaspoon vanilla extract

Recipe

• insert wooden sticks 3/4 of the way into the stem end of each apple. place apples on a cookie sheet covered with lightly greased aluminum foil.
• combine caramels and water in a saucepan over low heat. cook, stirring often, until caramel melts and is smooth. stir in vanilla extract. dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. scrape excess caramel from the apple bottoms using the side of the saucepan. place on the aluminum foil and chill until ready to serve.

Chef John's Chia Chocolate Pudding

Ingredients

• Servings: 2
• 1 cup milk
• 1/4 cup chia seeds
• 2 tablespoons cocoa powder
• 1 tablespoon brown sugar
• 1 tablespoon white sugar
• 1/2 teaspoon instant coffee granules
• 1/4 teaspoon vanilla extract
• 1 tiny pinch salt
• 1 tablespoon chocolate covered hemp seeds, or to taste

Recipe

Preparation Time: 15 mins Ready Time: 8 hrs 30 mins


• whisk milk, chia seeds, cocoa powder, brown sugar, white sugar, coffee granules, vanilla extract, and salt together in a bowl until pudding is smooth. let sit for 5 minutes; stir. repeat sitting and stirring process at least 2 times.
• cover the bowl with plastic wrap and refrigerate, 8 hours to overnight. spoon into bowls and top with chocolate hemp seeds.

cupcake graveyard

Ingredients

• Servings: 2
• 1 (18.25 ounce) package chocolate cake mix
• 2 (16 ounce) packages vanilla frosting
• 3/4 cup chocolate sandwich cookie crumbs
• 24 chocolate covered graham cracker cookies

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• prepare and bake cake mix according to package directions for cupcakes.
• in a medium bowl stir 1 package of frosting with the cookie crumbs. frost cooled cupcakes.
• fill a pastry bag, fitted with a plain tip, with remaining white frosting. write r.i.p. on each chocolate covered graham cracker cookie. stand a decorated cookie on top of each cupcake so that it looks like a tombstone. place the cupcakes on a large cookie sheet that has been covered with green paper. place paper ghosts and bats randomly through the graveyard. serve!

minnesota poodle

Ingredients

• Servings: 1
• 2 ice cubes
• 1 (1.5 fluid ounce) jigger
• 1 (1.5 fluid ounce) jigger coffee flavored liqueur
• 1/2 cup root
• 1 teaspoon heavy cream

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• place the ice cubes in a glass. pour the , coffee liqueur, root , and cream over the ice cubes in that order.

gluten-free zucchini carrot muffins

Ingredients

• Servings: 18
• 1 cup brown rice flour
• 1/2 cup tapioca starch
• 1/2 cup potato starch
• 2 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 pinch ground ginger
• 1 pinch ground cloves
• 1/2 cup quinoa
• 1/2 cup flax seeds
• 1/2 cup toasted almonds
• 1/4 cup sunflower seeds
• 3 eggs, room temperature
• 1 cup plain yogurt
• 3/4 cup brown sugar
• 1/2 cup coconut oil
• 1/2 cup agave nectar
• 2 teaspoons vanilla extract
• 2 cups shredded zucchini, squeezed dry
• 2 cups shredded carrot
• 1 apple, grated
• 3/4 cup raisins, soaked in hot water and drained (optional)

Recipe

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


• lightly grease 18 muffin cups.
• sift brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves in a bowl.
• place quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder; process until mixture is finely ground. add mixture to rice flour mixture.
• beat eggs, yogurt, brown sugar, coconut oil, agave nectar, and vanilla extract in a large bowl. stir rice flour mixture into egg mixture until batter is just blended. fold zucchini, carrot, apple, and raisins into batter; divide evenly between prepared muffin cups. let batter rest for 30 minutes.
• preheat oven to 375 degrees f (190 degrees c).
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

mocha-almond cheesecake

Ingredients

• Servings: 1
• 2 cups chocolate cookie baking crumbs
• 1/3 cup butter, melted
• 3 (250 g) packages philadelphia chocolate brick cream cheese, softened
• 3/4 cup white sugar
• 1 tablespoon maxwell house instant coffee original roast
• 1 tablespoon warm water
• 3 eggs
• 1/2 cup slivered almonds, toasted
• 2 tablespoons chocolate syrup

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 6 hrs


• preheat oven to 350 degrees f (180 degrees c).
• combine cookie crumbs and butter; press bottom and 1-1/2 inches up side of 9-inch springform pan.
• beat cream cheese and sugar in large bowl with mixer until blended. dissolve coffee in water. add to cream cheese mixture; mix well. add eggs, 1 at a time, mixing on low speed after each just until blended; pour into crust.
• bake 40 to 45 minutes or until centre is almost set. run knife around rim of pan to loosen cake; cool before removing rim. refrigerate cheesecake 4 hours.
• sprinkle with nuts and drizzle with chocolate syrup just before serving.

witches' brew

Ingredients

• Servings: 16
• 1 (10 ounce) package frozen raspberries, thawed
• 2 1/2 cups cranberry juice
• 2 envelopes unflavored gelatin
• 2 liters
• 2 liters sparkling apple (non-alcoholic)
• 6 gummi snakes candy

Recipe

Preparation Time: 30 mins Cook Time: 10 mins
• to make the frozen hand: wash and rinse the outside of a rubber glove. turn glove inside out and set aside. in a 4 cup measuring cup, combine the thawed raspberries and cranberry juice.
• pour 2 cups of the raspberry mixture into a small saucepan. sprinkle the gelatin over and let stand 2 minutes. warm over low heat, stirring constantly, just until gelatin dissolves. mix back into the reserved raspberry mixture in the measuring cup.
• pour raspberry mixture into the inverted glove. gather up the top of the glove and tie securely with kitchen twine. freeze until solid, or several days if possible.
• to serve: carefully cut glove away from frozen hand. place frozen hand, palm side up, leaning against side of a large punch bowl. pour in and sparkling . garnish with gummy snakes.

Overnight Delight White Coffee Ice Cream

Ingredients

• Servings: 8
• 2 cups heavy whipping cream
• 3/4 cup white sugar
• 4 egg yolks
• 1 1/2 cups whole freshly roasted coffee beans
• 1 cup whole milk
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 9 hrs 25 mins


• place the bowl of ice cream maker in the freezer.
• combine cream, sugar, and egg yolks in a saucepan; cook and stir over medium-low heat until mixture is heated through but not boiling, 10 to 15 minutes. remove saucepan from heat and add coffee beans. transfer cream mixture to a bowl and refrigerate, 8 hours to overnight.
• strain coffee beans out of cream mixture. stir milk, vanilla extract, and salt into cream mixture; transfer to bowl of ice cream maker.
• process cream mixture in the ice cream maker according to manufacturer's instructions.

Chocolate Pecan Pie I

Ingredients

• Servings: 1
• 1 (9 inch) unbaked pie crust
• 1/3 cup butter
• 2/3 cup white sugar
• 3 eggs
• 1/4 teaspoon salt
• 1 cup light corn syrup
• 1 teaspoon instant coffee powder (optional)
• 1 cup chopped pecans
• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream
• 1/4 teaspoon vanilla extract
• 1 tablespoon confectioners' sugar

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 375 degrees f (190 degrees c.) in a medium saucepan, melt the butter over low heat. stir in sugar, and set aside to cool.
• in a mixing bowl, beat eggs well. stir in salt, corn syrup and melted butter mixture. add coffee powder mixed with 1 teaspoon water, if desired. stir in the chopped pecans.
• spread chocolate chips evenly over the bottom of the pie crust. pour pecan mixture over the crust.
• bake at 375 degrees f (190 degrees c) for 45 to 50 minutes, or until set. cover and let stand at room temperature about 8 hours before serving. pie will be soft.
• combine cream, confectioners' sugar, and vanilla in a small mixing bowl. whip until stiff. garnish pie.

bat cupcakes

Ingredients

• Servings: 2
• 1 (18.25 ounce) package chocolate cake mix
• 1 (16 ounce) container prepared chocolate frosting
• 1 (11.5 ounce) package fudge stripe cookies
• 1 (6 ounce) bag milk chocolate candy kisses, unwrapped
• 1 tablespoon red gel icing

Recipe

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


• prepare the cake mix according to package directions for cupcakes. cool. frost cupcakes with chocolate frosting.
• break the cookies in half, and press two halves into the top of each cupcake for wings, stripes facing the frosting. place a chocolate kiss in front of the cookies with the point facing forward for the body. make two beady little eyes with the red gel icing towards the point of the kiss. let the fun begin!

Chocolate Chip Kahlua® Pecan Pie

Ingredients

• Servings: 2
• 2 unbaked deep dish pie crusts
• 2 cups chocolate chips, divided
• 2 cups pecan halves, divided
• 2 cups dark corn syrup (such as karo®)
• 6 eggs, beaten
• 1 1/2 cups white sugar
• 1/2 cup butter, melted
• 2 tablespoons vanilla extract
• 1 cup coffee-flavored liqueur (such as kahlua®)
• 1/2 cup chocolate syrup

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). spread 1 cup chocolate chips and 1 cup pecan halves into the bottom of each pie shell.
• whisk dark corn syrup and eggs together in a bowl. add sugar, butter, and vanilla extract to corn syrup mixture and whisk until smooth. stir in coffee-flavored liqueur and chocolate syrup until pie filling is well-mixed. pour filling into each prepared pie shell, being careful not to disturb the pecans and chocolate chips.
• bake pies in the preheated oven until crust is lightly browned and filling is puffy set, 50 to 60 minutes. cool on a wire rack.

White Chocolate Coffee Toffee

Ingredients

• Servings: 12
• 8 ounces white chocolate, chopped
• 1/2 cup toffee baking bits
• 1/3 cup chocolate-covered toffee bits, or more to taste
• 2 teaspoons finely ground coffee beans

Recipe

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


• butter a baking sheet and line the baking sheet with waxed paper.
• melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. stir in toffee bits, chocolate-covered toffee bits, and coffee. remove from heat and spread into prepared baking dish. refrigerate until hardened, about 1 hour; break into pieces.

October Apple Pie

Ingredients

• Servings: 1
• 1 recipe pastry for a 9 inch double crust pie
• 6 cups thinly sliced apples
• 1 lemon, juiced
• 1/2 cup packed light brown sugar
• 1/2 cup white sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 3 tablespoons all-purpose flour
• 1/4 cup butter, chilled and diced
• 9 caramel squares, quartered
• 1 tablespoon white sugar

Recipe

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


• in a large bowl, combine apples, lemon juice, sugars, spices, flour, butter, and caramels. stir to coat fruit evenly.
• roll dough out, and cut out two crusts. line a pie plate with one of the crusts. spoon filling into the bottom crust, and cover with the top crust. crimp the edges. place the pie on a baking sheet covered with foil. poke fork holes over top. sprinkle lightly with granulated sugar.
• bake at 375 degrees f (190 degrees c) for 50 minutes. if you notice overbrowning after 30 minutes, reduce heat to 350 degrees f (175 degrees c). serve warm, or at room temperature.

the best rolled sugar cookies

Ingredients

• Servings: 5
• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 8 mins Ready Time: 3 hrs


• in a large bowl, cream together butter and sugar until smooth. beat in eggs and vanilla. stir in the flour, baking powder, and salt. cover, and chill dough for at least one hour (or overnight).
• preheat oven to 400 degrees f (200 degrees c). roll out dough on floured surface 1/4 to 1/2 inch thick. cut into shapes with any cookie cutter. place cookies 1 inch apart on ungreased cookie sheets.
• bake 6 to 8 minutes in preheated oven. cool completely.

Tabbouleh I

Ingredients

• Servings: 8
• 1 cup bulgur
• 1 2/3 cups boiling water
• 1/3 cup olive oil
• 1/3 cup lemon juice
• 1 cup chopped green onions
• 1 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 3 tomatoes, chopped
• 1 cucumber - peeled, seeded and chopped
• 1 teaspoon salt
• ground black pepper to taste

Recipe

Preparation Time: 10 mins Ready Time: 2 hrs 10 mins


• combine bulgur and boiling water in a large bowl. cover, and set aside to soak for 1 hour.
• add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. season to taste with salt and black pepper. cover, and refrigerate for at least 1 hour.

Mom's

Ingredients

• Servings: 1
• 1 recipe pastry for a 9 inch single crust pie
• 3 eggs
• 1 egg yolk
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 1/2 cups milk
• 1/2 cup heavy whipping cream
• 2 cups pumpkin puree

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a large bowl, combine eggs, egg yolk, white sugar and brown sugar. add salt, cinnamon, nutmeg, ginger and cloves. gradually stir in milk and cream. stir in pumpkin. pour filling into pie shell.
• bake for ten minutes in preheated oven. reduce heat to 350 degrees f (175 degrees c), and bake for an additional 40 to 45 minutes, or until filling is set.

passover chocolate mandelbrot

Ingredients

• Servings: 2
• 2 cups white sugar
• 1 cup pareve margarine
• 6 eggs
• 2 3/4 cups matzo cake meal
• 3/4 cup potato starch
• 1/2 teaspoon salt
• 1 cup chopped walnuts
• 2 cups semisweet chocolate chips
• 2 teaspoons white sugar
• 1 teaspoon ground cinnamon

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a large cookie sheet.
• in a large bowl, cream together the 2 cups sugar and margarine until smooth. beat in eggs one at a time, mixing well after each one. combine the cake meal, potato starch and salt; stir into the creamed mixture. mix in walnuts and chocolate chips. the mixture will be heavy. form into 2 long oval loaves. place the prepared baking sheet. sprinkle the top with a mixture of 2 teaspoons sugar and cinnamon.
• bake for 50 to 55 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.

chocolate coffee molasses cookies

Ingredients

• Servings: 3
• 1 cup chopped dark chocolate
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1/2 cup molasses
• 3 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour, or as needed
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 2 teaspoons baking powder
• 1 pinch salt
• 1 cup brewed coffee, cooled
• 2 cups confectioners' sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 2 teaspoons red sugar sprinkles (optional)
• 2 teaspoons green sugar sprinkles (optional)

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). line baking sheets with parchment paper.
• gently melt the chocolate in a small saucepan over very low heat, and allow to cool for about 5 minutes. stir the butter and sugar together in a large bowl, and mix in the chocolate, molasses, eggs, and vanilla extract.
• sift 5 cups of flour with the cinnamon, cloves, baking powder, and salt in a bowl. gradually stir the flour mixture into the chocolate mixture by cupfuls, alternating each addition of flour with about 2 tablespoons of coffee, until all the coffee is incorporated. dough should be soft but not runny. add more flour if needed to make a soft dough, but cookies will be dry if the dough is too stiff. use a small scoop or melon baller to form 1-inch balls, and place them on the prepared baking sheets.
• bake in the preheated oven until the cookies are set and just beginning to brown at the edges, about 10 minutes. let cool on sheets for about 1 minute before removing to continue cooling on a rack until slightly warm, 8 to 10 minutes.
• to make frosting, stir together confectioners' sugar, cream, and 1 teaspoon of vanilla extract in a bowl until smooth. frost the cookies while they're still a little warm. sprinkle with red or green sugar sprinkles.

holiday punch i

Ingredients

• Servings: 40
• 4 cups cranberry juice cocktail
• 8 cups prepared lemonade
• 2 cups orange juice
• 1 (4 ounce) jar maraschino cherries
• 1 (2 liter) bottle
• 1 orange, sliced in rounds

Recipe

Preparation Time: 10 mins Ready Time: 2 hrs 10 mins


• in a large punch bowl, combine cranberry juice cocktail, lemonade, and orange juice. stir in the maraschino cherries. refrigerate for 2 hours or more.
• when ready to serve, pour in the ginger . garnish each glass with an orange slice.

anise cookies (springerle)

Ingredients

• Servings: 50
• 4 eggs
• 4 cups confectioners' sugar
• 2 teaspoons lemon zest
• 4 1/2 cups cake flour
• 1 teaspoon baking powder
• 4 drops anise oil

Recipe

• in a large bowl, beat the eggs and sugar until very light and fluffy. stir in the anise oil and lemon zest. add the flour and baking powder; mix until well blended. cover and chill dough for 3 to 4 hours.
• on a lightly floured surface, roll out the dough to 1/4 to 1/8 inch thickness. use a springerle rolling pin or board to make the designs. cut into 1 1/2 inch rectangles, place a cookie sheet, and let them sit out overnight, uncovered, in a cool dry place.
• the next morning, preheat the oven to 350 degrees f (175 degrees c). bake the cookies for 15 to 20 minutes. do not let the cookies brown. allow cookies to cool, and store in an airtight tin for 1 week to blend the flavors.

witches' brew

Ingredients

• Servings: 16
• 1 (10 ounce) package frozen raspberries, thawed
• 2 1/2 cups cranberry juice
• 2 envelopes unflavored gelatin
• 2 liters
• 2 liters sparkling apple (non-alcoholic)
• 6 gummi snakes candy

Recipe

Preparation Time: 30 mins Cook Time: 10 mins
• to make the frozen hand: wash and rinse the outside of a rubber glove. turn glove inside out and set aside. in a 4 cup measuring cup, combine the thawed raspberries and cranberry juice.
• pour 2 cups of the raspberry mixture into a small saucepan. sprinkle the gelatin over and let stand 2 minutes. warm over low heat, stirring constantly, just until gelatin dissolves. mix back into the reserved raspberry mixture in the measuring cup.
• pour raspberry mixture into the inverted glove. gather up the top of the glove and tie securely with kitchen twine. freeze until solid, or several days if possible.
• to serve: carefully cut glove away from frozen hand. place frozen hand, palm side up, leaning against side of a large punch bowl. pour in and sparkling . garnish with gummy snakes.

Candied Carrots

Ingredients

• Servings: 4
• 1 pound carrots, cut into 2 inch pieces
• 2 tablespoons butter, diced
• 1/4 cup packed brown sugar
• 1 pinch salt
• 1 pinch ground black pepper

Recipe

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


• place carrots in a pot of salted water. bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. do not cook the carrots to a mushy stage!
• drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. stir in butter, brown sugar, salt and pepper. cook for about 3 to 5 minutes, until sugar is bubbly. serve hot!

Cappuccino Cookie Bar

Ingredients

• Servings: 4
• 1 cup butter, softened
• 1 cup light brown sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 8 (1.5 ounce) bars chocolate candy
• 1 1/2 cups chopped walnuts
• 1/2 cup ground coffee beans

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking pan.
• in a large bowl, cream together the butter, brown sugar, egg yolk and vanilla until smooth. combine the flour and salt; stir into the creamed mixture. spread evenly into the prepared pan.
• bake for 15 minutes in the preheated oven. remove from the oven and place chocolate bars over the top in a single layer. let stand until chocolate is soft enough to spread. spread the chocolate out smooth and sprinkle with walnuts and ground coffee. allow the bars to cool completely before cutting into squares.

Pumpkin Fudge

Ingredients

• Servings: 1
• 2 tablespoons butter
• 2 1/2 cups white sugar
• 2/3 cup evaporated milk
• 1 cup white chocolate chips
• 7 ounces marshmallow creme
• 3/4 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Recipe

• line a 9x9 inch pan with aluminum foil, and set aside.
• in a 3 quart saucepan, heat milk and sugar over medium heat. bring to a boil, stirring occasionally with a wooden spoon.
• mix in pumpkin puree and cinnamon; bring back to a boil. stir in marshmallow creme and butter. bring to a rolling boil. cook, stirring occasionally, for 18 minutes.
• remove from heat, and add white chocolate chips and vanilla. stir until creamy and all chips are melted. pour into prepared pan. cool, remove from pan, and cut into squares. store in a cool, dry place.

Homemade Fresh

Ingredients

• Servings: 1
• pastry for single-crust pie:
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup shortening
• 3 1/2 tablespoons cold water
• filling:
• 2 cups mashed, cooked pumpkin
• 1 (12 fluid ounce) can evaporated milk
• 2 eggs, beaten
• 3/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• prepare pie crust by mixing together the flour and salt. cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). mix dough and repeat until dough is moist enough to hold together.
• with lightly floured, hands shape dough into a ball. on a lightly floured board roll dough out to about 1/8 inch thickness. with a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. gently roll the dough around the rolling pin and transfer it right-side up the pie pan. unroll, easing dough into the bottom of the pie pan.
• in a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. mix well. pour into a prepared crust. bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

No Cook Icing

Ingredients

• Servings: 3
• 1 cup white sugar
• 1 egg white
• 1 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• 1/2 cup boiling water

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, stir together the white sugar, egg white, vanilla, cream of tartar, and boiling water. beat using an electric mixer until stiff peaks form. if you have a stand mixer, use the whisk attachment.

cranberry-pumpkin cookies

Ingredients

• Servings: 3
• 1/2 cup butter, softened
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 cup solid pack pumpkin puree
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh cranberries
• 1 teaspoon ground cinnamon
• 1 tablespoon orange zest
• 1/2 cup chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 32 mins


• preheat oven to 375 degrees f (190 degrees c). grease cookie sheets.
• in a large mixing bowl, cream butter and sugar until light and fluffy. beat in vanilla, egg and pumpkin. sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. cut the cranberries in half and stir into mixture along with the orange zest and walnuts. drop by teaspoonfuls cookie sheets.
• bake for 10 to 12 minutes.

chocolate coconut cake from king arthur flour®

Ingredients

• Servings: 16
• 1/2 cup king arthur coconut flour
• 1 teaspoon baking powder
• 6 tablespoons butter
• 1/2 cup dutch-process cocoa powder
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 6 large eggs

Recipe

Preparation Time: 14 mins Cook Time: 40 mins Ready Time: 1 hr 34 mins


• preheat the oven to 350 degrees f. grease an 8 1/2 x 4 1/2-inch loaf pan or an 8-inch square cake pan.
• sift together the coconut flour and baking powder, mixing to combine; set aside.
• in a large, microwave-safe bowl, melt the butter with the cocoa, stirring until well blended.
• whisk the sugar, salt, vanilla, and eggs into the butter-cocoa mixture. add the coconut flour and baking powder, whisking until smooth.
• pour the batter into the prepared pan. let it rest for 10 minutes.
• bake the loaf or cake until set, and a cake tester inserted into the middle comes out clean. this will take 35 to 45 minutes for the loaf pan, or 30 to 35 minutes for the square pan.
• cool the cake in the pan for 30 minutes before turning it out a rack to cool completely. the cake is easiest to slice when it's completely cool.

pumpkin brownies

Ingredients

• Servings: 1
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup butter, melted
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 3 eggs
• 1/4 cup cocoa powder
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup pumpkin puree
• 1/2 cup chopped walnuts
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease an 8x8 inch baking pan. stir the flour, baking powder, and salt together in a bowl.
• in another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. gradually add the flour mixture, and stir the batter until it's evenly moistened. divide the batter in half in two separate bowls.
• into one bowl of batter, blend the cocoa powder and chocolate chips. in the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
• spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
• bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. cool in the pan, cut into squares, and serve.

bumbleberry pie ii

Ingredients

• Servings: 2
• 5 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 cups shortening
• 3/4 cup cold water
• 1 egg
• 1 tablespoon vinegar
• 4 cups apples - peeled, cored and chopped
• 2 cups chopped fresh rhubarb
• 2 cups sliced fresh strawberries
• 2 cups fresh blueberries
• 2 cups fresh raspberries
• 2 tablespoons lemon juice
• 2 cups white sugar
• 2/3 cup all-purpose flour
• 2 tablespoons tapioca
• 1 egg yolk, beaten
• 2 tablespoons water

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, combine flour and salt. cut in shortening until mixture resembles coarse crumbs. whisk together 3/4 cup water, egg, and vinegar. stir into flour until mixture forms a ball. divide dough into 4 balls. wrap in plastic and refrigerate for 4 hours, or overnight. roll out dough portions to fit a 9 inch pie pan. place bottom crusts in 2 pie pans. set aside top crusts.
• in a large bowl, combine apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice. mix together 2 cups sugar, 2/3 cup flour, and tapioca; gently toss with fruit mixture. divide into 2 pastry lined pie pans. cover with top crusts; trim and crimp edges. brush tops with egg wash (1 egg yolk beaten with 2 tablespoons water). cut a few slits in the top to allow steam to vent.
• bake in preheated oven for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown.

Pumpkin Cookies V

Ingredients

• Servings: 3
• 2 cups shortening
• 2 cups white sugar
• 2 cups canned pumpkin
• 2 eggs
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 4 cups all-purpose flour
• 6 tablespoons butter
• 8 tablespoons milk
• 2 cups confectioners' sugar
• 1 1/2 teaspoons vanilla extract
• 1 cup packed brown sugar

Recipe

• cream shortening, white sugar and pumpkin. add eggs and mix well. sift together the baking soda, ground cinnamon, salt and flour. add to pumpkin mixture and mix well.
• drop from spoon to cookie sheet. bake 10 minutes at 350 degrees f (175 degrees c).
• to make frosting: cook butter, milk, and brown sugar until dissolved. cool and add confectioners' sugar and vanilla. spread over warm cookies.

Peanut Blossoms Ii

Ingredients

• Servings: 7
• 1 cup shortening
• 1 cup peanut butter
• 1 cup packed brown sugar
• 1 cup white sugar
• 2 eggs
• 1/4 cup milk
• 2 teaspoons vanilla extract
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup white sugar for decoration
• 2 (9 ounce) bags milk chocolate candy kisses, unwrapped

Recipe

Preparation Time: 30 mins Cook Time: 12 mins Ready Time: 1 hr 30 mins


• preheat oven to 375 degrees f (190 degrees c). grease cookie sheets.
• in a large bowl, cream together the shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. beat in the eggs one at a time, and stir in the milk and vanilla. combine the flour, baking soda, and salt; stir into the peanut butter mixture until well blended. shape tablespoonfuls of dough into balls, and roll in remaining white sugar. place cookies 2 inches apart on the prepared cookie sheets.
• bake for 10 to12 minutes in the preheated oven. remove from oven, and immediately press a chocolate kiss into each cookie. allow to cool completely; the kiss will harden as it cools.

Mrs. Sigg's Fresh

Ingredients

• Servings: 1
• 1 sugar pumpkin
• 1 recipe pastry for a 9 inch single crust pie
• 2 eggs
• 1 cup packed light brown sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 2 1/2 teaspoons spice
• 1 (12 fluid ounce) can evaporated milk

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 14 hrs 40 mins


• cut pumpkin in half and remove seeds. place cut side down on a cookie sheet lined with lightly oiled aluminum foil. bake at 325 degrees f (165 degrees c) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. cool until just warm. scrape the pumpkin flesh from the peel. either mash, or puree in small batches in a blender. increase oven temperature to 450 degrees f (230 degrees c.)
• in a large bowl, slightly beat eggs. add brown sugar, flour, salt, 2 cups of the pumpkin puree, spice, and evaporated milk. stir well after each addition.
• pour mixture into the unbaked pastry shell. place a strip of aluminum foil around the edge of the crust to prevent over browning.
• bake 10 minutes at 450 degrees f (230 degrees c), then reduce the oven temperature to 350 degrees f (175 degrees c). bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. cool pie, and refrigerate overnight for best flavor.

rich dark fruitcake

Ingredients

• Servings: 1
• 6 cups sultana raisins
• 3 cups dried currants
• 1 1/2 cups pitted dates
• 6 cups raisins
• 3 cups candied mixed citrus peel
• 1/2 pound candied cherries
• 2 cups almonds
• 2 cups butter
• 3 1/4 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground allspice
• 4 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 tablespoon vanilla extract
• 1 tablespoon almond extract
• 2 cups white sugar
• 12 egg yolks
• 1/2 cup molasses
• 12 egg whites
• 1/2 cup grape juice
• 1/2 cup strong brewed coffee

Recipe

• wash and dry the raisins and the currants. wash, dry, pit, and chop the dates. chop the raisins and the citrus peel. slice the cherries. blanch the almonds, and slice them lengthwise. combine fruits and nuts in large bowl.
• grease and line 3 standard christmas cake pans (these round pans are at least 3 inches deep and come in a set of three sizes- 5, 7, and 9 inch across) with 4 layers of heavy waxed paper, or 3 layers of brown paper. grease again. preheat oven to 275 degrees f (135 degrees c).
• sift together flour, baking powder, soda, salt, and spices a piece of waxed paper. remove 1 cup of this flour mixture, and combine with fruit and nuts. mix until fruit is well coated.
• cream the butter until fluffy. add extracts. gradually add sugar, mixing until creamy. beat egg yolks until light and lemon-colored, and beat into the butter mixture. stir in the molasses, and beat together well. add half of the remaining flour mixture, and blend thoroughly.
• beat egg whites until stiff but not dry; fold into batter. stir in lightly the remaining flour mixture alternately with combined fruit juice and coffee. add floured fruit and nuts, blending in until fruit is well distributed.
• turn batter into prepared cake tins, filling each about 2/3 full and spreading batter evenly. bake in center of oven. bake small cake 2 1/2 hours, medium cake 3 1/2 hours, and large cake 4 to 4 1/2 hours. remove from oven and allow to stand 5 minutes, then turn out on wire rack to cool.

Tres Leches 'three Milks'

Ingredients

• Servings: 1
• 5 eggs
• 1 cup white sugar
• 1 cup self-rising flour
• 1 teaspoon vanilla extract
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can evaporated milk
• 1 cup milk
• 1 tablespoon vanilla extract
• 3 egg whites
• 1 cup white sugar
• 1 teaspoon vanilla extract

Recipe

• grease and flour a 8 x 12 inch pan. preheat the oven to 350 degrees f (175 degrees c).
• separate 5 eggs, and beat the egg whites in a large mixing bowl. add 1 cup sugar slowly to the egg whites, beating constantly. add the yolks one by one, beating well after each addition. stir in the 1 teaspoon vanilla. sift the flour, and stir it into the egg mixture. pour the batter into the prepared pan. bake the cake for 20 minutes, or until done. cool.
• blend the sweetened condensed milk, evaporated milk, milk, and 1 tablespoon vanilla. pour this syrup over the cooled cake.
• to make meringue frosting: beat 3 egg whites to soft peaks. gradually add 1 cup sugar, and beat until stiff peaks form. stir in 1 teaspoon vanilla. frost the cake.