ninety minute cinnamon rolls

Ingredients

• Servings: 12
• 3/4 cup milk
• 1/4 cup margarine, softened
• 3 1/4 cups all-purpose flour
• 1 (.25 ounce) package instant yeast
• 1/4 cup white sugar
• 1/2 teaspoon salt
• 1/4 cup water
• 1 egg
• 1 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 1/2 cup margarine, softened
• 1/2 cup raisins (optional)

Recipe

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


• heat the milk in a small saucepan until it , then remove from heat. mix in margarine; stir until melted. let cool until lukewarm.
• in a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. add water, egg and the milk mixture; beat well. add the remaining flour, 1/2 cup at a time, stirring well after each addition. when the dough has just pulled together, turn it out a lightly floured surface and knead until smooth, about 5 minutes.
• cover the dough with a damp cloth and let rest for 10 minutes. meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
• roll out dough into a 12x9 inch rectangle. spread dough with margarine/sugar mixture. sprinkle with raisins if desired. roll up dough and pinch seam to seal. cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. cover and let rise until doubled, about 30 minutes. preheat oven to 375 degrees f (190 degrees c).
• bake in the preheated oven for 20 minutes, or until browned. remove from muffin cups to cool. serve warm

Baked Asparagus With Balsamic Butter Sauce

Ingredients

• Servings: 4
• 1 bunch fresh asparagus, trimmed
• cooking spray
• salt and pepper to taste
• 2 tablespoons butter
• 1 tablespoon soy sauce
• 1 teaspoon balsamic vinegar

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 25 mins


• preheat oven to 400 degrees f (200 degrees c).
• arrange the asparagus on a baking sheet. coat with cooking spray, and season with salt and pepper.
• bake asparagus 12 minutes in the preheated oven, or until tender.
• melt the butter in a saucepan over medium heat. remove from heat, and stir in soy sauce and balsamic vinegar. pour over the baked asparagus to serve.

Grandma's Lemon Meringue Pie

Ingredients

• Servings: 1
• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9 inch) pie crust, baked
• 4 egg whites
• 6 tablespoons white sugar

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• to make lemon filling: in a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. stir in water, lemon juice and lemon zest. cook over medium-high heat, stirring frequently, until mixture comes to a boil. stir in butter. place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. whisk egg yolk mixture back into remaining sugar mixture. bring to a boil and continue to cook while stirring constantly until thick. remove from heat. pour filling into baked pastry shell.
• to make meringue: in a large glass or metal bowl, whip egg whites until foamy. add sugar gradually, and continue to whip until stiff peaks form. spread meringue over pie, sealing the edges at the crust.
• bake in preheated oven for 10 minutes, or until meringue is golden brown.

Frijoles De Olla

Ingredients

• Servings: 8
• 10 cups water
• 2 tablespoons lard
• 2 cups dry pinto beans, rinsed
• 2 teaspoons salt

Recipe

Preparation Time: 5 mins Cook Time: 3 hrs

Ready Time: 3 hrs 5 mins


• measure water and lard into a large pot. bring to a boil and add beans. cook over medium heat for 2 to 2 1/2 hours. season with salt and continue cooking until tender, about 30 more minutes.

isa's cola de mono

Ingredients

• Servings: 1
• 20 whole cloves
• 5 cinnamon sticks
• 1 cup water
• 1 gallon cold milk
• 1/4 cup instant coffee granules
• 1 cup white sugar
• 1 tablespoon vanilla extract (optional)
• 1 cup , white , , or other lightly-flavored liquor (optional)

Recipe

Cook Time: 45 mins Ready Time: 45 mins


• gently simmer the cloves and cinnamon sticks in water until reduced by half, about 30 minutes. add 1 cup of milk, and heat to a simmer, then stir in and dissolve the coffee and sugar.
• strain the coffee mixture into the remaining cold milk, and discard the cloves and cinnamon sticks. stir in the vanilla extract and . store in the refrigerator.

upside-down coffee cake

Ingredients

• Servings: 1
• 1/2 cup butter
• 2 cups light brown sugar
• 3 cups fresh peaches, pitted and sliced
• 2/3 cup margarine
• 1 1/3 cups white sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1 1/3 cups milk
• 3 1/3 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

Recipe

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

Ready Time: 2 hrs 15 mins


• preheat oven to 350 degrees f (175 degrees c). use a deep sided 10 inch pan, or wrap the outside of a 10 inch springform pan with aluminum foil to prevent leaking. sift together the flour, baking powder, salt and cinnamon. set aside.
• in a saucepan over medium heat, combine brown sugar and 1/2 cup butter. bring to a boil, then pour into bottom of springform pan. sprinkle with sliced peaches.
• in a large bowl, cream together 2/3 cup margarine and the white sugar until light and fluffy. beat in the eggs one at a time, then stir in the vanilla. beat in the flour mixture alternately with the milk. pour batter over caramel and fruit in pan.
• bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. cool in pan for 10 minutes, then invert serving platter and carefully remove pan. be extremely careful of hot caramel and fruit juices! serve warm.

avocado paletas

Ingredients

• Servings: 10
• 1 cup water
• 1/2 cup white sugar
• 3 avocados, peeled and pitted
• 1 lime, juiced
• 1/4 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 14 hrs 25 mins


• bring water and sugar to a boil together in a saucepan; stir continually until sugar dissolves. set aside to cool.
• pour sugar-water mixture into a blender with avocados, lime juice, and salt; blend until smooth. pour the mixture into 10 ice pop molds.
• freeze until solid yet still soft, about 2 hours; insert wooden sticks and continue freezing until firm, 12 to 24 hours.

Texas Sheet Cake Vi

Ingredients

• Servings: 1
• 1 cup hot brewed coffee
• 1 cup butter
• 5 tablespoons unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 eggs
• 1 (8 ounce) container sour cream
• 1 teaspoon vanilla extract
• 1/2 cup butter
• 6 tablespoons milk
• 6 tablespoons unsweetened cocoa powder
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 12x18 inch sheet pan. in a saucepan, combine coffee, 1 cup butter and 5 tablespoons cocoa. bring to a boil, reduce heat and stir until smooth. remove from heat and set aside.
• in a large bowl, combine flour, white sugar, baking soda and salt. make a well in the center and pour in eggs, sour cream and 1 teaspoon vanilla. mix well, then beat in cocoa mixture. spread into prepared pan.
• bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. frost while still warm.
• to make the frosting: in a saucepan, combine 1/2 cup butter, milk and 6 tablespoons cocoa. bring to a boil, reduce temperature and stir until smooth. remove from heat and blend in the confectioners' sugar. stir in 1 teaspoon vanilla and chopped pecans. spread on cake while still warm.

best chocolate chip cookies

Ingredients

• Servings: 4
• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• cream together the butter, white sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
• bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

swedish christmas glogg

Ingredients

• Servings: 15
• 2 (750 milliliter) bottles fruity red , such as beaujolais
• 1 (750 milliliter) bottle
• 3 (3 inch) cinnamon sticks
• 14 whole cloves
• 1 orange, peel cut into thin strips
• 1 cup white sugar, or to taste
• 3/4 cup , or to taste
• 1/4 cup , or to taste
• 1 cup raisins
• 1 cup slivered almonds

Recipe

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


• gently simmer the red , , cinnamon sticks, whole cloves, and orange peel in a large pot set over medium-low heat. stir in the sugar, , and . continue simmering 5 minutes more, stirring to completely dissolve the sugar, and the mixture is steaming but not boiling.
• mix the raisins and almonds together in a bowl.
• to serve, ladle into coffee cups or swedish-style small glass or ceramic mugs. garnish each cup with a spoonful of the raisin and almond mixture.

Fresh Peach Trifle

Ingredients

• Servings: 8
• 6 large ripe peaches - peeled, pitted and sliced
• 1 tablespoon fresh lemon juice
• 2 (8 ounce) containers vanilla yogurt
• 1 teaspoon lemon zest
• 1 (10 inch) prepared angel food cake

Recipe

Preparation Time: 35 mins Ready Time: 35 mins


• place peaches in a large bowl, and gently toss with lemon juice. place 1 cup of peaches in a blender, set aside remaining slices, and blend until smooth. place yogurt into a bowl; stir in the peach puree and lemon zest until well blended.
• cut the angel food cake into squares and place half in the bottom of a glass dish. spoon half of the peach slices over the cake. cover with half of the yogurt mixture. place remaining cake squares over the yogurt. top with peaches, reserving 5 or 6 slices for garnish. cover with remaining yogurt mixture. garnish with peach slices. refrigerate until ready to serve.

Frozen Mocha

Ingredients

• Servings: 1
• 2 (1 ounce) envelopes hot cocoa mix
• 1/2 cup cold milk
• 1 1/2 cups vanilla ice cream
• 1 1/4 teaspoons instant coffee granules
• 1 cup ice
• 2 tablespoons whipped cream (optional)

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• combine the hot cocoa mix, milk, ice cream, coffee, and ice in a blender; blend until smooth. pour into a tall glass and garnish with whipped cream if desired.

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.

chocolate coffee kiss

Ingredients

• Servings: 1
• 3/4 fluid ounce coffee liqueur
• 3/4 fluid ounce irish cream liqueur
• 1/2 fluid ounce creme de cacao liqueur
• 1 teaspoon -based orange liqueur (such as grand marnier®)
• 1 cup hot brewed coffee
• 2 tablespoons whipped cream
• 1 1/2 fluid ounces chocolate syrup
• 1 maraschino cherry

Recipe

Preparation Time: 2 mins Ready Time: 2 mins


• in a coffee mug, combine coffee liqueur, irish cream, creme de cacao and grand marnier. fill mug with hot coffee. top with a dollop of whipped cream, drizzle with chocolate syrup and garnish with a maraschino cherry.

hot cross buns i

Ingredients

• Servings: 12
• 3/4 cup warm water (110 degrees f/45 degrees c)
• 3 tablespoons butter
• 1 tablespoon instant powdered milk
• 1/4 cup white sugar
• 3/8 teaspoon salt
• 1 egg
• 1 egg white
• 3 cups all-purpose flour
• 1 tablespoon active dry yeast
• 3/4 cup dried currants
• 1 teaspoon ground cinnamon
• 1 egg yolk
• 2 tablespoons water
• 1/2 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 2 teaspoons milk

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 3 hrs 30 mins


• put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
• when 5 minutes of kneading are left, add currants and cinnamon. leave in machine till double.
• punch down on floured surface, cover, and let rest 10 minutes.
• shape into 12 balls and place in a greased 9 x 12 inch pan. cover and let rise in a warm place till double, about 35-40 minutes.
• mix egg yolk and 2 tablespoons water. brush on balls.
• bake at 375 degrees f (190 degrees c) for 20 minutes. remove from pan immediately and cool on wire rack.
• to make crosses: mix together confectioners' sugar, vanilla, and milk. brush an x on each cooled bun.

ninety minute cinnamon rolls

Ingredients

• Servings: 12
• 3/4 cup milk
• 1/4 cup margarine, softened
• 3 1/4 cups all-purpose flour
• 1 (.25 ounce) package instant yeast
• 1/4 cup white sugar
• 1/2 teaspoon salt
• 1/4 cup water
• 1 egg
• 1 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 1/2 cup margarine, softened
• 1/2 cup raisins (optional)

Recipe

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


• heat the milk in a small saucepan until it , then remove from heat. mix in margarine; stir until melted. let cool until lukewarm.
• in a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. add water, egg and the milk mixture; beat well. add the remaining flour, 1/2 cup at a time, stirring well after each addition. when the dough has just pulled together, turn it out a lightly floured surface and knead until smooth, about 5 minutes.
• cover the dough with a damp cloth and let rest for 10 minutes. meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
• roll out dough into a 12x9 inch rectangle. spread dough with margarine/sugar mixture. sprinkle with raisins if desired. roll up dough and pinch seam to seal. cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. cover and let rise until doubled, about 30 minutes. preheat oven to 375 degrees f (190 degrees c).
• bake in the preheated oven for 20 minutes, or until browned. remove from muffin cups to cool. serve warm

christmas cake

Ingredients

• Servings: 1
• 2 (8 ounce) containers candied cherries
• 1 (8 ounce) container candied mixed citrus peel
• 2 cups raisins
• 1 cup dried currants
• 1 cup dates, pitted and chopped
• 2 (2.25 ounce) packages blanched slivered almonds
• 1/2 cup
• 1/2 cup all-purpose flour
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup butter
• 2 cups packed brown sugar
• 6 eggs
• 3/4 cup molasses
• 3/4 cup apple juice

Recipe

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

Ready Time: 6 hrs


• in a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. stir in ; let stand 2 hours, or overnight. dredge soaked fruit with 1/2 cup flour.
• preheat oven to 275 degrees f (135 degrees c). grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. in a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
• in a large bowl, cream butter until light. gradually blend in brown sugar and eggs. mix together molasses and apple juice. beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. fold in floured fruit. turn batter into prepared pan.
• bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. remove from pan, and lift off paper. cool cake completely, then wrap loosely in waxed paper. store in an airtight container.

pull-apart easter blossom bread

Ingredients

• Servings: 2
• 6 cups all-purpose flour, or more if needed (divided)
• 1 tablespoon rapid rise yeast
• 1/2 cup white sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 1 3/4 cups milk
• 3 eggs, beaten
• 1 lemon, zested and juiced
• 1 egg yolk
• 1 tablespoon water
• 1/2 cup seedless raspberry jam
• 1 cup confectioners' sugar

Recipe

Preparation Time: 45 mins Cook Time: 25 mins Ready Time: 3 hrs 50 mins


• in a large bowl, whisk together 4 cups of flour, the yeast, white sugar, and salt. in a saucepan over low heat, melt the unsalted butter with the milk until the mixture is warm, about 110 degrees f (43 degrees c). gradually whisk about 1/3 of the butter-milk mixture into the beaten eggs, then return the egg mixture back into the remaining milk mixture. stir the lemon zest into the liquid ingredients (set aside lemon juice for later). pour the liquid ingredients into the flour mixture, and stir until thoroughly combined.
• add enough flour to make a soft dough; turn the dough out a floured surface, and knead until smooth and elastic, 8 to 10 minutes. place dough into an oiled bowl, and turn the dough around to cover surface lightly with oil. cover the bowl with plastic wrap, and allow to rise in a warm place until doubled, about 1 hour. punch down the dough, and allow to rest for 10 minutes.
• divide the dough in half, and roll each half into a round ball. on a floured surface, roll out a ball into a 12-inch circle. place a drinking glass, face down, into the center of the circle to prevent cutting the dough too far into the center. cut the dough with a knife, from the edge of the dough circle to the rim of the glass, into quarters. cut each quarter into 5 narrow wedge-shaped strips. (center of the dough is uncut.) remove the drinking glass. there are 20 narrow wedge-shaped strips surrounding the uncut center of the dough.
• pick up two adjacent strips, and twist them together about 4 times; pinch the ends of the two pieces together at the top. gently coil to form a rough flower shape. arrange the round into the middle of the circle, where the drinking glass was.
• pick up two more adjacent strips, and twist and pinch them as before; coil them into a rough round, and arrange the new petal next to the center rosette. repeat with remaining 16 strips, twisting and pinching them in twos, coiling and arranging them into 8 more petals around the center rosette. finished bread has 9 petals surrounding the center round. repeat steps with the second ball of dough to make two breads.
• grease a baking sheet, or line with parchment paper. place the shaped breads the prepared baking sheet, reshaping them into rounds if needed; cover with a clean kitchen towel, and place into a warm spot to rise until almost doubled, 30 to 45 minutes.
• preheat oven to 375 degrees f (190 degrees c). beat the egg yolk with water in a small bowl, and brush the mixture over both the breads.
• bake in the preheated oven until the breads have turned golden brown, about 25 minutes. allow to cool.
• use your fingers to gently deepen the indentations in the center of each petal, and fill each with about 1/2 to 1 teaspoon of raspberry jam. mix the reserved lemon juice and confectioners' sugar in a bowl to form a glaze; drizzle the glaze in thin lines all over both the breads. allow glaze to set. to serve, pull the petals apart.

amazingly good eggnog

Ingredients

• Servings: 12
• 4 cups milk
• 5 whole cloves
• 1/2 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 12 egg yolks
• 1 1/2 cups sugar
• 2 1/2 cups light
• 4 cups light cream
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground nutmeg

Recipe

Preparation Time: 20 mins Cook Time: 8 mins Ready Time: 6 hrs 28 mins


• combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. slowly bring milk mixture to a boil.
• in a large bowl, combine egg yolks and sugar. whisk together until fluffy. whisk hot milk mixture slowly into the eggs. pour mixture into saucepan. cook over medium heat, stirring constantly for 3 minutes, or until thick. do not allow mixture to boil. strain to remove cloves, and let cool for about an hour.
• stir in , cream, 2 teaspoon vanilla, and nutmeg. refrigerate overnight before serving.

Ultimate Frozen Strawberry

Ingredients

• Servings: 4
• 6 fluid ounces tequila
• 2 fluid ounces triple sec
• 8 ounces frozen sliced strawberries in syrup
• 4 fluid ounces frozen limeade concentrate

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• fill a blender with ice and crush. pour in the tequila and triple sec. add the strawberries and limeade. blend for 30 seconds or until smooth. serve in glasses with the rims dipped in powdered sugar.

aunt anne's coffee cake

Ingredients

• Servings: 15
• 2 cups all-purpose flour
• 3/4 cup white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 egg
• 3/4 cup milk, or as needed
• 1 1/2 teaspoons vanilla extract
• 1/4 cup all-purpose flour
• 2/3 cup white sugar
• 1 teaspoon ground cinnamon
• 1/4 cup butter

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. make the streusel topping: in a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. cut in butter until mixture resembles coarse crumbs. set aside.
• in a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. cut in butter until mixture resembles coarse crumbs. crack an egg into a measuring cup and then fill add milk to make 1 cup. stir in vanilla. pour into crumb mixture and mix just until moistened. spread into prepared pan. sprinkle top with streusel.
• bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

Grandma's Lemon Meringue Pie

Ingredients

• Servings: 1
• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9 inch) pie crust, baked
• 4 egg whites
• 6 tablespoons white sugar

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• to make lemon filling: in a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. stir in water, lemon juice and lemon zest. cook over medium-high heat, stirring frequently, until mixture comes to a boil. stir in butter. place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. whisk egg yolk mixture back into remaining sugar mixture. bring to a boil and continue to cook while stirring constantly until thick. remove from heat. pour filling into baked pastry shell.
• to make meringue: in a large glass or metal bowl, whip egg whites until foamy. add sugar gradually, and continue to whip until stiff peaks form. spread meringue over pie, sealing the edges at the crust.
• bake in preheated oven for 10 minutes, or until meringue is golden brown.

braided easter egg bread

Ingredients

• Servings: 1
• 2 1/2 cups all-purpose flour, divided
• 1/4 cup white sugar
• 1 teaspoon salt
• 1 (.25 ounce) package active dry yeast
• 2/3 cup milk
• 2 tablespoons butter
• 2 eggs
• 5 whole eggs, dyed if desired
• 2 tablespoons butter, melted

Recipe

Preparation Time: 45 mins Cook Time: 55 mins Ready Time: 3 hrs 25 mins


• in a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
• gradually add the milk and butter to the flour mixture; stirring constantly. add two eggs and 1/2 cup flour; beat well. add the remaining flour, 1/2 cup at a time, stirring well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• deflate the dough and turn it out a lightly floured surface. divide the dough into two equal size rounds; cover and let rest for 10 minutes. roll each round into a long roll about 36 inches long and 1 1/2 inches thick. using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
• preheat oven to 350 degrees f (175 degrees c). place loaf on a buttered baking sheet and cover loosely with a damp towel. place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. brush risen loaf with melted butter.
• bake in preheated oven for 50 to 55 minutes, or until golden.

avocado paletas

Ingredients

• Servings: 10
• 1 cup water
• 1/2 cup white sugar
• 3 avocados, peeled and pitted
• 1 lime, juiced
• 1/4 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 14 hrs 25 mins


• bring water and sugar to a boil together in a saucepan; stir continually until sugar dissolves. set aside to cool.
• pour sugar-water mixture into a blender with avocados, lime juice, and salt; blend until smooth. pour the mixture into 10 ice pop molds.
• freeze until solid yet still soft, about 2 hours; insert wooden sticks and continue freezing until firm, 12 to 24 hours.

best chocolate chip cookies

Ingredients

• Servings: 4
• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• cream together the butter, white sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
• bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

nutty graham cake

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1 1/2 cups packed brown sugar
• 1 cup graham cracker crumbs
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup butter, softened
• 1 cup orange juice
• 1 tablespoon orange zest
• 3 eggs
• 1 cup chopped walnuts
• 1 cup confectioners' sugar
• 1 tablespoon water
• 1/2 cup packed brown sugar
• 1/4 teaspoon vanilla extract

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour one 10 inch bundt pan.
• measure the flour, 1 1/2 cups packed brown sugar, graham cracker crumbs, baking powder, baking soda, salt, ground cinnamon, softened butter or margarine, orange juice and the eggs. beat until smooth about 2 to 3 minutes. stir in the walnuts and pour the batter into the prepared pan.
• bake at 350 degrees f (for 45 to 50 minutes) or until a toothpick inserted in the center comes out clean. let cake stand in pan for 20 minutes. invert cake a serving plate and ice with brown sugar glaze.
• to make brown sugar glaze: combine the confectioners' sugar, water, 1/2 cup brown sugar and the vanilla. add more sugar or water to make a proper consistency for a barely pourable glaze.

Frijoles De Olla

Ingredients

• Servings: 8
• 10 cups water
• 2 tablespoons lard
• 2 cups dry pinto beans, rinsed
• 2 teaspoons salt

Recipe

Preparation Time: 5 mins Cook Time: 3 hrs

Ready Time: 3 hrs 5 mins


• measure water and lard into a large pot. bring to a boil and add beans. cook over medium heat for 2 to 2 1/2 hours. season with salt and continue cooking until tender, about 30 more minutes.

Baked Asparagus With Balsamic Butter Sauce

Ingredients

• Servings: 4
• 1 bunch fresh asparagus, trimmed
• cooking spray
• salt and pepper to taste
• 2 tablespoons butter
• 1 tablespoon soy sauce
• 1 teaspoon balsamic vinegar

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 25 mins


• preheat oven to 400 degrees f (200 degrees c).
• arrange the asparagus on a baking sheet. coat with cooking spray, and season with salt and pepper.
• bake asparagus 12 minutes in the preheated oven, or until tender.
• melt the butter in a saucepan over medium heat. remove from heat, and stir in soy sauce and balsamic vinegar. pour over the baked asparagus to serve.

Carrot Pudding

Ingredients

• Servings: 6
• 1 cup grated carrots
• 1 cup peeled and shredded potatoes
• 1 cup white sugar
• 1 cup raisins
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground cloves
• 1/2 cup butter
• 1/2 cup heavy whipping cream
• 1 cup white sugar
• 1 1/2 teaspoons vanilla extract

Recipe

• in a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves. transfer mixture to a clean 1 pound coffee can. secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. cover the pot and bring the water to a simmer.
• steam the cake for 2 hours. serve warm.
• buttery sauce: in a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. heat until the mixture is liquid. spoon mixture over the warm carrot pudding to serve.

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.

Cold-brewed Coffee

Ingredients

• Servings: 6
• 1/2 pound coarsely ground coffee beans
• 4 1/2 cups cold water
• cheesecloth
• coffee filters

Recipe

Preparation Time: 10 mins Ready Time: 18 hrs 10 mins


• put coffee grounds in a large container. slowly pour water over the grounds.
• cover bowl with plastic wrap and steep at room temperature for 18 to 24 hours.
• line a strainer with several layers of cheesecloth and place atop a pitcher; strain coffee through the cheesecloth into the pitcher. discard the grounds. to get a clearer brew, strain coffee again through coffee filters. store in refrigerator.

Ultimate Frozen Strawberry

Ingredients

• Servings: 4
• 6 fluid ounces tequila
• 2 fluid ounces triple sec
• 8 ounces frozen sliced strawberries in syrup
• 4 fluid ounces frozen limeade concentrate

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• fill a blender with ice and crush. pour in the tequila and triple sec. add the strawberries and limeade. blend for 30 seconds or until smooth. serve in glasses with the rims dipped in powdered sugar.

Overnight Coffee Cake

Ingredients

• Servings: 1
• 1/3 cup butter, softened
• 1/2 cup white sugar
• 1/4 cup packed brown sugar
• 1 egg
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 cup buttermilk
• 1/4 cup packed brown sugar
• 1/4 cup finely chopped walnuts
• 1/4 teaspoon ground cinnamon

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 9 hrs


• lightly grease an 8 inch square baking pan. in a large bowl, cream together the butter, white sugar, and 1/4 cup brown sugar. beat in the egg until well blended. in a medium bowl, combine the flour, baking powder, baking soda, and 1/2 teaspoon cinnamon. stir the flour mixture into the creamed mixture alternately with buttermilk. spread evenly into the prepared baking pan.
• in a small bowl, mix 1/4 cup brown sugar, walnuts, and 1/4 teaspoon cinnamon. sprinkle over the batter. cover, and refrigerate overnight.
• the next day, preheat oven to 350 degrees f (175 degrees c). bake the cake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

hot cross buns i

Ingredients

• Servings: 12
• 3/4 cup warm water (110 degrees f/45 degrees c)
• 3 tablespoons butter
• 1 tablespoon instant powdered milk
• 1/4 cup white sugar
• 3/8 teaspoon salt
• 1 egg
• 1 egg white
• 3 cups all-purpose flour
• 1 tablespoon active dry yeast
• 3/4 cup dried currants
• 1 teaspoon ground cinnamon
• 1 egg yolk
• 2 tablespoons water
• 1/2 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 2 teaspoons milk

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 3 hrs 30 mins


• put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
• when 5 minutes of kneading are left, add currants and cinnamon. leave in machine till double.
• punch down on floured surface, cover, and let rest 10 minutes.
• shape into 12 balls and place in a greased 9 x 12 inch pan. cover and let rise in a warm place till double, about 35-40 minutes.
• mix egg yolk and 2 tablespoons water. brush on balls.
• bake at 375 degrees f (190 degrees c) for 20 minutes. remove from pan immediately and cool on wire rack.
• to make crosses: mix together confectioners' sugar, vanilla, and milk. brush an x on each cooled bun.

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.

Espresso

Ingredients

• Servings: 2
• 1 fluid ounce vanilla flavored
• 2 fluid ounces coffee-flavored liqueur
• 1 fluid ounce cream or milk
• 1 cup crushed ice

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• combine , coffee liqueur, cream, and crushed ice in a cocktail shaker. shake vigorously to chill. pour into glasses, and serve.

christmas cake

Ingredients

• Servings: 1
• 2 (8 ounce) containers candied cherries
• 1 (8 ounce) container candied mixed citrus peel
• 2 cups raisins
• 1 cup dried currants
• 1 cup dates, pitted and chopped
• 2 (2.25 ounce) packages blanched slivered almonds
• 1/2 cup
• 1/2 cup all-purpose flour
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup butter
• 2 cups packed brown sugar
• 6 eggs
• 3/4 cup molasses
• 3/4 cup apple juice

Recipe

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

Ready Time: 6 hrs


• in a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. stir in ; let stand 2 hours, or overnight. dredge soaked fruit with 1/2 cup flour.
• preheat oven to 275 degrees f (135 degrees c). grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. in a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
• in a large bowl, cream butter until light. gradually blend in brown sugar and eggs. mix together molasses and apple juice. beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. fold in floured fruit. turn batter into prepared pan.
• bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. remove from pan, and lift off paper. cool cake completely, then wrap loosely in waxed paper. store in an airtight container.

pull-apart easter blossom bread

Ingredients

• Servings: 2
• 6 cups all-purpose flour, or more if needed (divided)
• 1 tablespoon rapid rise yeast
• 1/2 cup white sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 1 3/4 cups milk
• 3 eggs, beaten
• 1 lemon, zested and juiced
• 1 egg yolk
• 1 tablespoon water
• 1/2 cup seedless raspberry jam
• 1 cup confectioners' sugar

Recipe

Preparation Time: 45 mins Cook Time: 25 mins Ready Time: 3 hrs 50 mins


• in a large bowl, whisk together 4 cups of flour, the yeast, white sugar, and salt. in a saucepan over low heat, melt the unsalted butter with the milk until the mixture is warm, about 110 degrees f (43 degrees c). gradually whisk about 1/3 of the butter-milk mixture into the beaten eggs, then return the egg mixture back into the remaining milk mixture. stir the lemon zest into the liquid ingredients (set aside lemon juice for later). pour the liquid ingredients into the flour mixture, and stir until thoroughly combined.
• add enough flour to make a soft dough; turn the dough out a floured surface, and knead until smooth and elastic, 8 to 10 minutes. place dough into an oiled bowl, and turn the dough around to cover surface lightly with oil. cover the bowl with plastic wrap, and allow to rise in a warm place until doubled, about 1 hour. punch down the dough, and allow to rest for 10 minutes.
• divide the dough in half, and roll each half into a round ball. on a floured surface, roll out a ball into a 12-inch circle. place a drinking glass, face down, into the center of the circle to prevent cutting the dough too far into the center. cut the dough with a knife, from the edge of the dough circle to the rim of the glass, into quarters. cut each quarter into 5 narrow wedge-shaped strips. (center of the dough is uncut.) remove the drinking glass. there are 20 narrow wedge-shaped strips surrounding the uncut center of the dough.
• pick up two adjacent strips, and twist them together about 4 times; pinch the ends of the two pieces together at the top. gently coil to form a rough flower shape. arrange the round into the middle of the circle, where the drinking glass was.
• pick up two more adjacent strips, and twist and pinch them as before; coil them into a rough round, and arrange the new petal next to the center rosette. repeat with remaining 16 strips, twisting and pinching them in twos, coiling and arranging them into 8 more petals around the center rosette. finished bread has 9 petals surrounding the center round. repeat steps with the second ball of dough to make two breads.
• grease a baking sheet, or line with parchment paper. place the shaped breads the prepared baking sheet, reshaping them into rounds if needed; cover with a clean kitchen towel, and place into a warm spot to rise until almost doubled, 30 to 45 minutes.
• preheat oven to 375 degrees f (190 degrees c). beat the egg yolk with water in a small bowl, and brush the mixture over both the breads.
• bake in the preheated oven until the breads have turned golden brown, about 25 minutes. allow to cool.
• use your fingers to gently deepen the indentations in the center of each petal, and fill each with about 1/2 to 1 teaspoon of raspberry jam. mix the reserved lemon juice and confectioners' sugar in a bowl to form a glaze; drizzle the glaze in thin lines all over both the breads. allow glaze to set. to serve, pull the petals apart.

braided easter egg bread

Ingredients

• Servings: 1
• 2 1/2 cups all-purpose flour, divided
• 1/4 cup white sugar
• 1 teaspoon salt
• 1 (.25 ounce) package active dry yeast
• 2/3 cup milk
• 2 tablespoons butter
• 2 eggs
• 5 whole eggs, dyed if desired
• 2 tablespoons butter, melted

Recipe

Preparation Time: 45 mins Cook Time: 55 mins Ready Time: 3 hrs 25 mins


• in a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
• gradually add the milk and butter to the flour mixture; stirring constantly. add two eggs and 1/2 cup flour; beat well. add the remaining flour, 1/2 cup at a time, stirring well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• deflate the dough and turn it out a lightly floured surface. divide the dough into two equal size rounds; cover and let rest for 10 minutes. roll each round into a long roll about 36 inches long and 1 1/2 inches thick. using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
• preheat oven to 350 degrees f (175 degrees c). place loaf on a buttered baking sheet and cover loosely with a damp towel. place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. brush risen loaf with melted butter.
• bake in preheated oven for 50 to 55 minutes, or until golden.

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.

Overnight Coffee Cake

Ingredients

• Servings: 1
• 1/3 cup butter, softened
• 1/2 cup white sugar
• 1/4 cup packed brown sugar
• 1 egg
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 cup buttermilk
• 1/4 cup packed brown sugar
• 1/4 cup finely chopped walnuts
• 1/4 teaspoon ground cinnamon

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 9 hrs


• lightly grease an 8 inch square baking pan. in a large bowl, cream together the butter, white sugar, and 1/4 cup brown sugar. beat in the egg until well blended. in a medium bowl, combine the flour, baking powder, baking soda, and 1/2 teaspoon cinnamon. stir the flour mixture into the creamed mixture alternately with buttermilk. spread evenly into the prepared baking pan.
• in a small bowl, mix 1/4 cup brown sugar, walnuts, and 1/4 teaspoon cinnamon. sprinkle over the batter. cover, and refrigerate overnight.
• the next day, preheat oven to 350 degrees f (175 degrees c). bake the cake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

flourless chocolate roll

Ingredients

• Servings: 8
• 6 (1 ounce) squares semisweet chocolate
• 1/4 cup strong brewed coffee
• 6 eggs
• 1/4 cup white sugar
• 2 tablespoons white sugar
• 2 teaspoons vanilla extract
• 1/8 cup unsweetened cocoa powder, for dusting

Recipe

• preheat oven to 350 degrees f (175 degrees c). line a 17-1/2x11-1/2 inch jelly roll pan with foil leaving a 2 inch overhang on short sides, fold overhang under the pan. spray with foil with non-stick cooking spray and dust with flour. tap out any excess flour.
• in the top of a double boiler over hot, not simmering, water, melt the chocolate with the coffee stirring until smooth. remove from double boiler and cool about 10 minutes until tepid.
• separate the eggs. with an electric mixer beat the egg yolks at medium speed until blended. add 1/2 cup sugar in slow steady stream, beating. increase speed of mixer to medium high and continue beating 3 - 5 minutes until pale yellow and tripled in volume. beat in the tepid chocolate mixture and vanilla until blended.
• beat egg whites until frothy, increase speed of mixer and beat until soft peaks start to form. add the remaining 2 tablespoons of sugar and beat until stiff peaks.
• fold 1/3 whites into egg yolk/chocolate mixture to lighten it. fold in remaining whites gently, don't over fold or you'll deflate the cake.
• spread batter into prepared pan and bake at 350 degrees f (175 degrees c) for 12-15 minutes or until a toothpick comes out clean or cake springs back when gently touched in center.
• run knife around edges of pan, invert on clean kitchen towel. peel off foil and starting on one long side roll the cake with towel into long cylinder. cool on a rack for 20 minutes. when cool spread with mousse or whipped cream or pudding mixed with whipped cream and roll up again. dust with cocoa if desired or powdered sugar. great served with raspberries on the side as garnish.

Cuban Mango Mousse

Ingredients

• Servings: 8
• 2 medium mangoes, peeled and cubed
• 2 1/2 tablespoons honey
• 2 tablespoons fresh lime juice
• 1 1/4 cups heavy cream
• 2 egg whites

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• puree the mangoes, honey, and lime juice in a blender or food processor until smooth. whip the heavy cream to soft peaks, and fold into the mango puree. beat egg whites in a clean dry bowl until stiff, then stir half into the mango mixture. when well blended, gently fold the remaining egg white into the mousse until no streaks remain.

Frijoles De Olla

Ingredients

• Servings: 8
• 10 cups water
• 2 tablespoons lard
• 2 cups dry pinto beans, rinsed
• 2 teaspoons salt

Recipe

Preparation Time: 5 mins Cook Time: 3 hrs

Ready Time: 3 hrs 5 mins


• measure water and lard into a large pot. bring to a boil and add beans. cook over medium heat for 2 to 2 1/2 hours. season with salt and continue cooking until tender, about 30 more minutes.

Mocha Muffins

Ingredients

• Servings: 1
• 1 egg
• 2 egg whites
• 1/2 cup milk
• 1 tablespoon instant coffee powder
• 1 tablespoon water
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup malted milk powder
• 1/2 cup white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 tablespoons white sugar

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat oven to 400 degrees f (205 degrees c). grease muffin cups.
• mix together egg, egg whites, and milk. stir in coffee powder, water, and vanilla.
• in a large bowl, mix together flour, malted milk powder, 1/2 cup sugar, baking powder, and salt. stir in liquid mixture. mix together really well, until batter is thin and gooey like cake batter. fill muffin cups 2/3 full. in a small bowl, stir together cinnamon and 2 tablespoons sugar. sprinkle cinnamon sugar over muffins.
• bake in preheated oven for 20 to 25 minutes.

avocado paletas

Ingredients

• Servings: 10
• 1 cup water
• 1/2 cup white sugar
• 3 avocados, peeled and pitted
• 1 lime, juiced
• 1/4 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 14 hrs 25 mins


• bring water and sugar to a boil together in a saucepan; stir continually until sugar dissolves. set aside to cool.
• pour sugar-water mixture into a blender with avocados, lime juice, and salt; blend until smooth. pour the mixture into 10 ice pop molds.
• freeze until solid yet still soft, about 2 hours; insert wooden sticks and continue freezing until firm, 12 to 24 hours.

Grandma's Lemon Meringue Pie

Ingredients

• Servings: 1
• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9 inch) pie crust, baked
• 4 egg whites
• 6 tablespoons white sugar

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• to make lemon filling: in a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. stir in water, lemon juice and lemon zest. cook over medium-high heat, stirring frequently, until mixture comes to a boil. stir in butter. place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. whisk egg yolk mixture back into remaining sugar mixture. bring to a boil and continue to cook while stirring constantly until thick. remove from heat. pour filling into baked pastry shell.
• to make meringue: in a large glass or metal bowl, whip egg whites until foamy. add sugar gradually, and continue to whip until stiff peaks form. spread meringue over pie, sealing the edges at the crust.
• bake in preheated oven for 10 minutes, or until meringue is golden brown.

ninety minute cinnamon rolls

Ingredients

• Servings: 12
• 3/4 cup milk
• 1/4 cup margarine, softened
• 3 1/4 cups all-purpose flour
• 1 (.25 ounce) package instant yeast
• 1/4 cup white sugar
• 1/2 teaspoon salt
• 1/4 cup water
• 1 egg
• 1 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 1/2 cup margarine, softened
• 1/2 cup raisins (optional)

Recipe

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


• heat the milk in a small saucepan until it , then remove from heat. mix in margarine; stir until melted. let cool until lukewarm.
• in a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. add water, egg and the milk mixture; beat well. add the remaining flour, 1/2 cup at a time, stirring well after each addition. when the dough has just pulled together, turn it out a lightly floured surface and knead until smooth, about 5 minutes.
• cover the dough with a damp cloth and let rest for 10 minutes. meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
• roll out dough into a 12x9 inch rectangle. spread dough with margarine/sugar mixture. sprinkle with raisins if desired. roll up dough and pinch seam to seal. cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. cover and let rise until doubled, about 30 minutes. preheat oven to 375 degrees f (190 degrees c).
• bake in the preheated oven for 20 minutes, or until browned. remove from muffin cups to cool. serve warm

Alsatian Chocolate Balls

Ingredients

• Servings: 5
• 2 eggs
• 2/3 cup white sugar
• 4 (1 ounce) squares unsweetened chocolate
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/3 cup all-purpose flour
• 2 3/8 cups ground almonds
• 1/3 cup confectioners' sugar for decoration

Recipe

• beat eggs and sugar until light and fluffy. grate squares of chocolate and add to egg mixture. add remaining ingredients and beat well. shape into a ball. chill in refrigerator at least one hour.
• shape chilled dough into small balls (about 3/4 inch in diameter). roll each in sifted confectioners' sugar.
• place balls on greased baking sheet and allow to dry in warm room (kitchen) for 4-5 hours. bake at 475 degrees f (245 degrees c) for 3-5 minutes. cool on baking pan for 10 minutes.

amazingly good eggnog

Ingredients

• Servings: 12
• 4 cups milk
• 5 whole cloves
• 1/2 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 12 egg yolks
• 1 1/2 cups sugar
• 2 1/2 cups light
• 4 cups light cream
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground nutmeg

Recipe

Preparation Time: 20 mins Cook Time: 8 mins Ready Time: 6 hrs 28 mins


• combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. slowly bring milk mixture to a boil.
• in a large bowl, combine egg yolks and sugar. whisk together until fluffy. whisk hot milk mixture slowly into the eggs. pour mixture into saucepan. cook over medium heat, stirring constantly for 3 minutes, or until thick. do not allow mixture to boil. strain to remove cloves, and let cool for about an hour.
• stir in , cream, 2 teaspoon vanilla, and nutmeg. refrigerate overnight before serving.

Baked Asparagus With Balsamic Butter Sauce

Ingredients

• Servings: 4
• 1 bunch fresh asparagus, trimmed
• cooking spray
• salt and pepper to taste
• 2 tablespoons butter
• 1 tablespoon soy sauce
• 1 teaspoon balsamic vinegar

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 25 mins


• preheat oven to 400 degrees f (200 degrees c).
• arrange the asparagus on a baking sheet. coat with cooking spray, and season with salt and pepper.
• bake asparagus 12 minutes in the preheated oven, or until tender.
• melt the butter in a saucepan over medium heat. remove from heat, and stir in soy sauce and balsamic vinegar. pour over the baked asparagus to serve.

lithuanian krupnikas

Ingredients

• Servings: 1
• 10 cardamom seeds
• 1/2 nutmeg seed
• 2 teaspoons caraway seed
• 10 whole cloves
• 10 whole allspice berries
• 4 (3 inch) cinnamon sticks
• 2 teaspoons whole peppercorns
• 1 pinch crushed saffron threads (optional)
• 2 (1 inch) pieces fresh ginger root
• 2 (1 inch) pieces fresh turmeric (yellow ginger)
• 3 large strips of orange zest
• 3 large strips of lemon zest
• 4 cups water
• 1 tablespoon vanilla extract
• 2 pounds honey
• 1 quart 190 proof grain alcohol

Recipe

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


• crack the cardamom seeds and nutmeg with a heavy skillet on a cutting board. toss them into a saucepan with the caraway seed, cloves, allspice berries, cinnamon sticks, peppercorns, saffron, ginger, turmeric, orange zest and lemon zest. pour in the water, and bring to a boil. cover, and simmer until the liquid is reduced by 1/2. strain out spices, and set the liquid aside.
• pour honey into a large pot, and bring to a boil over medium heat. skim off any foam from the top. stir in the strained liquid from the spices and vanilla extract. remove from heat and place far from the stove to avoid any flare-ups from the grain alcohol. slowly stir in the grain alcohol. place the pot back the burner over low heat and cover. heat through, being careful not to boil or even simmer. remove from heat and let stand overnight with the lid on.
• the following day, pour the liquid into sterile bottles, seal, and allow to settle for 2 weeks. the longer you let it sit, the clearer it will become and the better it tastes. serve warm.

king cake

Ingredients

• Servings: 1
• 2 (.25 ounce) packages active dry yeast
• 1/2 cup white sugar
• 1 cup warm milk (110 degrees f/45 degrees c)
• 1/2 cup butter, melted
• 5 egg yolks
• 4 cups all-purpose flour
• 2 teaspoons salt
• 1 teaspoon ground nutmeg
• 1 teaspoon grated lemon zest
• 1 (8 ounce) package cream cheese
• 1/2 cup confectioners' sugar
• 2 cups confectioners' sugar
• 1/4 cup lemon juice
• 2 tablespoons milk
• 1 tablespoon multicolored candy sprinkles

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 2 hrs 45 mins


• in a large bowl, dissolve yeast and white sugar in warm milk. let stand until creamy, about 10 minutes.
• stir the egg yolks and melted butter into the milk mixture. in a separate bowl, combine the flour, salt, nutmeg and lemon zest. beat the flour mixture into the milk/egg mixture 1 cup at a time. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and supple, about 8 minutes. lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours.
• in a small bowl, combine the cream cheese and 1/2 cup confectioners' sugar. mix well. in another small bowl, combine the remaining 2 cups confectioners' sugar, lemon juice and 2 tablespoons milk. mix well and set aside.
• turn the dough out a floured surface. roll the dough out into a 6x30 inch rectangle. spread the cream cheese filling across the center of the dough. bring the two long edges together and seal completely. using your hands shape the dough into a long cylinder and place on a greased baking sheet, seam-side down. shape the dough into a ring press the baby into the ring from the bottom so that it is completely hidden by the dough. place a well-greased 2 pound metal coffee can the center of the ring to maintain the shape during baking. cover the ring with a towel and place in a warm place to rise until doubled in size, about 45 minutes. meanwhile, preheat oven to 350 degrees f (175 degrees c).
• bake in preheated oven until golden brown, about 30 minutes. remove the coffee can and allow the bread to cool. drizzle cooled cake with lemon/sugar glaze and decorate with candy sprinkles.

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.

death by chocolate

Ingredients

• Servings: 12
• 1 (18.25 ounce) package german chocolate cake mix
• 1 1/4 cups water
• 1/2 cup vegetable oil
• 3 eggs
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 2/3 cups milk
• 3/4 cup strong brewed coffee
• 1 (12 ounce) container frozen whipped topping, thawed
• 6 (1.4 ounce) bars chocolate covered toffee bars, frozen and crushed

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13-inch pan.
• mix cake batter according to package directions, adding water, oil, and eggs as directed. spread batter into prepared pan and bake in preheated oven until a tester comes out clean, about 30 minutes. cool and crumble. make pudding, according to package directions, with milk.
• in a large trifle or other glass serving bowl, place half of the crumbled cake. pour half of the coffee over the cake, and spread half of the pudding over that. top with half of the whipped topping, sprinkled with half the crumbled candy bars. repeat layers in the same order. refrigerate until serving.

Mocha Walnut Pie

Ingredients

• Servings: 1
• 1 recipe pastry for a 9 inch single crust pie
• 2 (1 ounce) squares unsweetened chocolate
• 1/4 cup butter
• 1 tablespoon instant coffee powder
• 1 (14 ounce) can sweetened condensed milk
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 1 cup walnuts

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in medium saucepan, melt chocolate and butter or margarine over low heat. dissolve coffee in 1/4 cup hot water, then stir it into saucepan with sweetened condensed milk, eggs, and vanilla. mix well. pour filling into pastry shell. top with walnuts.
• bake for 40 to 45 minutes, or until center is set. cool.

simple buttermilk coffee cake

Ingredients

• Servings: 1
• 2 1/4 cups all-purpose flour
• 1 1/2 cups white sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 cup butter, room temperature
• 1 cup buttermilk
• 2 eggs
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13-inch baking dish.
• combine flour, sugar, baking powder, and baking soda in a large bowl. cut butter into flour mixture until mixture resembles coarse crumbs. reserve about 1 cup butter crumbs.
• stir buttermilk, eggs, and vanilla extract into remaining crumbs until batter is just combined; pour batter into prepared baking dish. sprinkle reserved butter crumbs over batter.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

best chocolate chip cookies

Ingredients

• Servings: 4
• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• cream together the butter, white sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
• bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Ultimate Frozen Strawberry

Ingredients

• Servings: 4
• 6 fluid ounces tequila
• 2 fluid ounces triple sec
• 8 ounces frozen sliced strawberries in syrup
• 4 fluid ounces frozen limeade concentrate

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• fill a blender with ice and crush. pour in the tequila and triple sec. add the strawberries and limeade. blend for 30 seconds or until smooth. serve in glasses with the rims dipped in powdered sugar.

Sour Cream Coffee Cake I

Ingredients

• Servings: 1
• 1/2 cup butter
• 2 cups all-purpose flour
• 1 cup white sugar
• 1/2 cup packed brown sugar
• 2 eggs
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 cup brown sugar
• 4 tablespoons milk
• 1 cup confectioners' sugar
• 1/4 ounce candy sprinkles (optional)

Recipe

• in a large bowl, blend together butter or margarine, white sugar, 1/2 cup brown sugar, sour cream, eggs, and vanilla. add to these ingredients the flour, baking powder, and soda. blend until smooth.
• to make filling: combine cinnamon and 1/4 cup brown sugar.
• grease and flour a large bundt pan. pour 1/2 of the batter into the prepared pan. sprinkle the cinnamon sugar mix on top of the batter in the pan, and cover with the remaining batter.
• bake at 350 degrees f (175 degrees c) for 45 to 50 minutes. cool.
• make a thick glaze by mixing together confectioners' sugar with 2 to 3 tablespoons milk until smooth. pour over cooled cake, and add sprinkles if desired.

pull-apart easter blossom bread

Ingredients

• Servings: 2
• 6 cups all-purpose flour, or more if needed (divided)
• 1 tablespoon rapid rise yeast
• 1/2 cup white sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 1 3/4 cups milk
• 3 eggs, beaten
• 1 lemon, zested and juiced
• 1 egg yolk
• 1 tablespoon water
• 1/2 cup seedless raspberry jam
• 1 cup confectioners' sugar

Recipe

Preparation Time: 45 mins Cook Time: 25 mins Ready Time: 3 hrs 50 mins


• in a large bowl, whisk together 4 cups of flour, the yeast, white sugar, and salt. in a saucepan over low heat, melt the unsalted butter with the milk until the mixture is warm, about 110 degrees f (43 degrees c). gradually whisk about 1/3 of the butter-milk mixture into the beaten eggs, then return the egg mixture back into the remaining milk mixture. stir the lemon zest into the liquid ingredients (set aside lemon juice for later). pour the liquid ingredients into the flour mixture, and stir until thoroughly combined.
• add enough flour to make a soft dough; turn the dough out a floured surface, and knead until smooth and elastic, 8 to 10 minutes. place dough into an oiled bowl, and turn the dough around to cover surface lightly with oil. cover the bowl with plastic wrap, and allow to rise in a warm place until doubled, about 1 hour. punch down the dough, and allow to rest for 10 minutes.
• divide the dough in half, and roll each half into a round ball. on a floured surface, roll out a ball into a 12-inch circle. place a drinking glass, face down, into the center of the circle to prevent cutting the dough too far into the center. cut the dough with a knife, from the edge of the dough circle to the rim of the glass, into quarters. cut each quarter into 5 narrow wedge-shaped strips. (center of the dough is uncut.) remove the drinking glass. there are 20 narrow wedge-shaped strips surrounding the uncut center of the dough.
• pick up two adjacent strips, and twist them together about 4 times; pinch the ends of the two pieces together at the top. gently coil to form a rough flower shape. arrange the round into the middle of the circle, where the drinking glass was.
• pick up two more adjacent strips, and twist and pinch them as before; coil them into a rough round, and arrange the new petal next to the center rosette. repeat with remaining 16 strips, twisting and pinching them in twos, coiling and arranging them into 8 more petals around the center rosette. finished bread has 9 petals surrounding the center round. repeat steps with the second ball of dough to make two breads.
• grease a baking sheet, or line with parchment paper. place the shaped breads the prepared baking sheet, reshaping them into rounds if needed; cover with a clean kitchen towel, and place into a warm spot to rise until almost doubled, 30 to 45 minutes.
• preheat oven to 375 degrees f (190 degrees c). beat the egg yolk with water in a small bowl, and brush the mixture over both the breads.
• bake in the preheated oven until the breads have turned golden brown, about 25 minutes. allow to cool.
• use your fingers to gently deepen the indentations in the center of each petal, and fill each with about 1/2 to 1 teaspoon of raspberry jam. mix the reserved lemon juice and confectioners' sugar in a bowl to form a glaze; drizzle the glaze in thin lines all over both the breads. allow glaze to set. to serve, pull the petals apart.