Category: Desserts

Yield: 4 cups

Prep time: 5 minutes

Cooking time: 10 minutes

Ingredients:

• 2 cups heavy cream
• 2 cups whole milk
• 1/2 vanilla bean, scraped
• 1/2 cup granulated sugar
• 1/8 teaspoon salt
• 8 large egg yolks

Recipe:

1. In a medium sauce pot, heat heavy cream and milk to a scald.
2. Meanwhile, add the vanilla bean seeds to the sugar and use your fingers to combine the two until the seeds are evenly dispersed. Add the sugar mixture to the egg yolks and whisk until pale.
3. Using a ladle, add the heated cream to the egg mixture while whisking constantly. Once the egg mixture reaches the consistency of the diary, add it back to the sauce pot.
4. Turn the heat to medium-low and stir the mixture continuously with a wooden spoon until it reaches 170° to 175° F on an instant-read thermometer. If you don’t have a thermometer, you can tell the

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Yield: 25-30 pierogis

Prep time: 10 minutes

Cooking time: 20 minutes

Ingredients:

• 3 medium apples (a mix of sweet and hard apples is best), diced small
• 2 tablespoons granulated sugar
• 2 teaspoons lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter, cubed
• 1 cup apple cider
• 1/2 cup apple brandy
• 1 cup farmer’s cheese

Recipe:

1. In a medium bowl, combine diced apples, granulated sugar, lemon juice, vanilla extract, cinnamon, ginger and salt. Stir to thoroughly combine the apples with the other ingredients.
2. Transfer the apple mixture to a sauté pan or skillet over medium-high heat. Add the butter. When the foam from the butter subsides, add the apple cider and cook until syrupy. Add the brandy and reduce more, ensuring that the mixture remains syrupy.
3. Transfer the hot mixture to a sheet pan and let cool at room temperature or

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Dip in white chocolate then blue sugar

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INGREDIENTS
12 Reese’s Cups
1 ounce white modeling chocolate
2 ounces brown modeling chocolate
2 ounces black modeling chocolate
1 teaspoon piping gel or melted chocolate
12 chocolate cupcakes frosted with a big swirl of chocolate frosting
24 Whoppers
12 candy sea shells
INSTRUCTIONS
Unwrap Reese’s Cups.
Marbleize white modeling chocolate with half of the brown modeling chocolate.
Roll out to about 1/16th inch thickness.
Cut 24 small rounds using a 1 inch round (fluted) cutter.
Use a pick tool to draw on whiskers, feathering the edges of the circles.
Roll out the remaining brown modeling chocolate to about 1/4 inch thickness.
Cut out 24 small 1/4 inch rounds using a medium round plunger cutter.
Cut each circle into a 3/4 moon, using the plunger cutter.
Roll out half of the black modeling chocolate.
Cut out 24 small 1/4 inch circles using a medium round plunger cutter.
Pinch off jelly … Read more...

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• 1 box brownie mix
• 1 package oreo cookies
• 2 small boxes instant devil’s food pudding mix
• 2 cups milk
• 2 (8 oz) containers cool whip

1. Following directions of brownie box, bake brownies in oven.
2. Cool completely.
3. Combine pudding mix and milk, whisk until blended.
4. Stir in one container of cool whip until mixed well.
5. Using half the brownies, crumble into bottom of trifle bowl.
6. Spoon half of pudding mixture onto of brownies.
7. Break oreos into medium sized chunks and place on top of pudding.
8. Spoon half of remaining cool whip on top of oreo layer.
9. Repeat layering.
10. Top with crumbled oreos.
11. Store in refrigerator.

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• 3 cups sugar
• 3 cups cake flour
• 6 eggs
• 1/2 pound butter
• 2 tsp vanilla
• 1/2 pt whipping cream

1. Cream together sugar and butter.
2. Add eggs, one at a time, beating well after each addition. Add alternatively, while blending, the whipping cream and flour.
3. Add vanilla and continue to blend.
4. Pour into greased and floured tube pan.
5. Bake at 300 degrees for 1 and 1/2 to 2 hours. (put in a cold oven, do not preheat).

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• 2 eggs
• 2/3 cup sugar
• 4 tbsp pineapple juice
• 2/3 cup all purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup butter
• 2/3 cup brown sugar
• 1 can pineapple rings
• Maraschino cherries

1. Preheat oven to 350 degrees.
2. Spray muffin pan with non-stick cooking spray.
3. In a mixing bowl, add eggs, sugar and pineapple juice and beat for two minutes.
4. In a separate bowl, sift together the flour, baking powder and salt.
5. Add the dry mixture to the wet mixture and beat for two minutes.
6. In a small sauce pan, melt the butter and add in the brown sugar and stir on low heat for one minute.
7. Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin.
8. Place a pineapple ring in each muffin tin and place a cherry in the center.
9. Pour cake mixture in each tin filling about 3/4 of the

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Bread

• 1 and 1/2 cups plus 1 tbsp all purpose flour, divided
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup plain yogurt
• 1 cup sugar
• 3 large eggs
• 2 tsp lemon zest (from 2 lemons)
• 1/2 tsp vanilla extract
• 1/2 cup vegetable oil
• 1 and 1/2 cups fresh blueberries

Lemon Syrup

• 1/3 cup fresh lemon juice
• 1/3 cup sugar

Lemon Glaze

• 1 cup powdered sugar
• 3 to 4 tbsp fresh lemon juice

1. Preheat the oven to 350 degrees.
2. Grease the bottom and sides of a 9×5 inch loaf pan, dust with flour and tap out excess.
3. In a medium bowl, whisk together flour, baking powder and salt.
4. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil.
5. Slowly add the dry mixture to the wet mixture.
6. In a separate bowl mix the blueberries with the 1 tbsp of flour and then gently fold them

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• 1 pkg yellow cake mix (plus ingredients needed for mix)
• 2 pk orange gelatin
• 1 pk vanilla instant pudding
• 1 cup 2% milk
• 2 grade A large eggs
• 2 tsp vanilla extract
• 1 tub whipped topping
• Could sprinkle a little shredded coconut on top and add mint leaves.

1. Bake the cake as directed in a 9×13 pan.
2. Let the cake cool completely.
3. Poke holes in cooled cake.
4. Mix 1 package orange gelatin dessert with 1 cup boiling water and 1 cup cold water.
5. Pour over cake.
6. Cover and refrigerate for 4 hours.
7. Mix pudding mix with cold milk and the remaining package of orange gelatin mix and vanilla.
8. Beat by hand with a whisk until thickened.
9. Fold in the whipped topping.
10. Frost the cake with the pudding mixture.

For a layered cake: make the cake batter as directed, then pour batter evenly into three 9-inch cake pans. Bake cakes as … Read more...

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• 1 cup (2 sticks) butter, softened
• 1 lb powdered sugar
• 1 cup peanut butter
• 10 to 12 graham cracker sheets
• Dipping chocolate, melted

1. Put graham crackers in a food processor or plastic bag and beat until finely crushed.
2. Mix butter, powdered sugar, peanut butter and graham crackers together in a large bowl.
3. Roll into 1-inch balls.
4. Place rolled balls on large cookie sheet, on parchment paper
5. Place in freezer for 20 minutes
6. Just before 20 minutes is up, melt the chocolate.
7. Dip the balls in chocolate and place back on cookie sheet.
8. Let set up before serving.

Yields: 6 to 7 dozen truffles.

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