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Table of Contents Cake Flavors

Carrot German Chocolate Pumpkin Apple Pie Angel Food Vanilla Strawberry Cookies and Cream Salted Caramel Salted Caramel Sauce Peanut Butter Cup Key Lime Red Velvet Chocolate Lemon Pineapple Upside Down American Buttercream Cream Cheese icing

6 7 8 9 10 11 12 14 15 15 16 17 19 20 22 23 25 25

Pies and Tarts

Fresh Fruit Tart Chocolate Ganache Tart Pate Sucree Chocolate Cream Pie Flaky Pie Dough Apple Strawberry Key Lime Peanut Butter Pumpkin Pecan

29 30 30 31 31 32 33 34 35 36 37

Breads

Potato Wild Rice and Onion Challah Buttery Sourdough Buns Sanfrancisco-Style Sourdough

2

40 41 42 43 44


Focaccia Pizza Dough Bagel Basic Cornbread Cinnamon Rolls Sticky Buns Amish White Croissants Zucchini Banana

46 47 48 49 50 51 52 53 54 55

Pastries

Scones Apple Fritters Apple Strudel Sables Crepes Lady Fingers Financier Danish Dough Puff Pastry Baklava Chocolate Macaroons Creme Brulee Pastry Cream Warm Chocolate Souflee Pate A Choux Chocolate Ganache Sugar Cookies Double Chocolate Muffins Blueberry Muffins Morning Glory Muffins Cheesecake Peanut Butter Balls Banana Pecan Crumb Muffins Deep Dish Brownies S’mores Brownies Red Velvet Chocolate Cookie Truffle Brownies

59 60 60 61 61 62 63 64 65 66 67 68 68 69 69 70 71 73 73 74 74 75 75 76 77 78

Frozen Treats

3

Fruit Sorbet Vanilla Ice Cream Paleo Chocolate Ice Cream Hazelnut Gelato Frozen Strawberry Souffle

82 82 82 83 83


4


Cake Flavors

Carrot German Chocolate Pumpkin Apple Pie Angel Food Vanilla Strawberry Cookies and Cream Salted Caramel Salted Caramel Sauce Peanut Butter Cup Key Lime Red Velvet Chocolate Lemon Pineapple Upside Down American Buttercream Cream Cheese icing

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Carrot Cake Ingredients Butter, for greasing the pan 3 cup unbleached all-purpose flour 3 cup sugar 1 teaspoon salt 1 Tablespoon baking soda 1 Tablespoon ground cinnamon 1 ½ cup corn oil 4 large eggs, lightly beaten 1 Tablespoon vanilla extract 1 ½ cup shelled walnuts, chopped 1 ½ cup shredded coconut 1 1/3 cup pureed cooked carrots ¾ cup drained crushed pineapple Cream Cheese Frosting Directions Preheat the oven to 350˚F. Prepare appropriate baking ware. Set aside. Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the walnuts, coconut, carrots and pineapple. Pour the batter into the prepared pans. Set on the center rack of the oven and bake until the edges have pulled away from the sides and a cake tester inserted in the center comes out clean, 50 minutes. Cool on a cake rack for 3 hours. **Refer to page 25 for cream cheese frosting

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Chocolate Cake with German Chocolate Frosting Ingredients Chocolate Cake: 3/4 (12 Tablespoons) cup unsalted butter 1 3/4 cup granulated sugar 2 cup all-purpose flour 3/4 cup cocoa powder 1 1/4 teaspoon baking soda 1/2 teaspoon salt 2 large eggs 1 teaspoon vanilla extract 1 1/3 cup water German Chocolate Frosting: 1 cup evaporated milk 1 cup white granulated sugar 3 egg yolk, beaten with 1 teaspoon water 1/2 cup butter or margarine 1 teaspoon vanilla extract 1 cup chopped pecans 1 cup flaked coconut 1 Tablespoon of cornstarch Directions Cake: Pre-heat oven to 350ËšF. Prepare appropriate baking ware. Set aside. Using a hand or stand mixer, cream together butter and sugar until light and fluffy. In a medium sized bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside. Add eggs and vanilla extract to butter mixture. Beat for 1 minute at medium speed. Slowly, add the dry ingredients alternating with the water until creamy. Do not over mix! Pour cake mix into prepared pan. Bake for 35-40 minutes or until a toothpick inserted into the center of each cake comes out clean. Let cool before frosting. Frosting: In a large saucepan combine evaporated milk and cornstarch and mix; add in sugar, egg yolks, margarine and vanilla. Cook over low-medium heat until it reaches a slow boil. Stirring constantly until thick, about 12 minutes from when it starts to slowly boil. Remove from heat and stir in pecans and coconut, this frosting will thicken up as it cools. Let cool 1 hour then spread on cooled cake. To make this cake easy to slice, layer cake with frosting, then set in the refrigerator for 30 minutes or more, then slice and serve.

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Pumpkin Spice Cake Ingredients 3 cup all-purpose flour 1½ teaspoons baking soda ¼ teaspoon salt 1 cup light brown sugar, packed 11/3 cup white sugar ¾ cup of butter, softened 3 eggs 2 teaspoons vanilla extract 1 Tablespoon pumpkin spice 1½ cup buttermilk 15 oz. 100% pure pumpkin (canned) Directions Preheat oven to 275˚F. Prepare appropriate baking ware. Set aside. In a large bowl whisk together flour, baking soda and salt. Set aside. In a large bowl cream together sugars and butter. Beat in each egg one at a time. Fold in vanilla and pumpkin spice. Add dry ingredients to wet ingredients, alternating with the buttermilk. Fold in pure pumpkin. Pour batter evenly into the baking ware. Bake for 30-35 minutes (check it at 25 minutes) or until toothpick inserted in center comes out with moist crumbs attached. (do not over bake. Cake will continue cooking while it cools) Let cake sit in pans for 5-10 minutes before removing and placing on a cooling rack to cool completely. **Refer to page 25 for cream cheese frosting or cinnamon buttercream frosting

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Apple Pie Cake Ingredients Cake 1 1/2 cup all-purpose flour 1 1/2 cup cake flour, sifted 1 Tablespoon baking powder 1/2 teaspoon salt 1 1/2 Tablespoons cinnamon Pinch of nutmeg Pinch of ground cloves 1 cup (2 sticks) unsalted butter, at room temperature 1 3/4 cup sugar 4 large eggs, at room temperature 2 teaspoons vanilla 1 1/4 cup milk For the apple topping: 1 Tablespoon unsalted butter 3 cup peeled and chopped apples ¼ cup sugar ½ teaspoon ground cinnamon ¾ cup water plus 2 Tablespoons water, divided 2 teaspoons cornstarch Directions Preheat oven to 350˚F. Prepare appropriate baking ware. Set aside. Sift together flours, baking powder, salt, cinnamon, nutmeg and ground cloves. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Divide the batter evenly between the prepared liners, filling each about ¾-full. Bake until a toothpick inserted in the center comes out clean, about 20 minutes, rotating the pans halfway through baking. Let cool in the pan about 5 to 10 minutes, then transfer to a wire rack to cool completely. While the cake is baking, prepare the apple topping. To make the apple topping, heat the butter in a medium-large skillet. Stir in the apples, sugar and cinnamon. Heat until the fruit begins to release its juices. Add ¾ cup of water to the pan and bring the mixture to a low simmer. Cook until the apples are just fork tender but not mushy. In a small bowl, combine the remaining 2 Tablespoons of water with the cornstarch, and whisk lightly until smooth. Add the cornstarch mixture to the apples and cook 1-2 minutes more, until the mixture has thickened. Let cool thoroughly before topping the cake. To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for about 5 minutes. Turn the mixer down to low speed and gradually add in the confectioners’ sugar until incorporated. Add in the vanilla and salt and mix until incorporated. Turn the mixer back up to mediumhigh speed and beat for an additional 4 minutes, or until light and fluffy. Whisk together the 1 1/2 teaspoons cinnamon and 3 Tablespoons sugar in a small bowl. Set aside. Pipe frosting around the edge of each cake, leaving a well for the topping. Sprinkle with cinnamon sugar topping. Divide apple topping evenly among cakes. Enjoy! **Refer to page 25 for cinnamon buttercream frosting

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Angel Food Cake Ingredients 3/4 cup + 2 Tablespoon granulated sugar 1/2 cup cake flour 1/4 teaspoon salt 6 egg whites, at room temperature 2 1/2 Tablespoon warm water 1/2 teaspoon vanilla, coconut, almond or orange extract 3/4 teaspoon cream of tartar Directions Preheat oven to 350ËšF. Prepare appropriate baking ware. Set aside. In a food processor, pulse sugar until super fine, about 2 minutes (if you don't have a food processor caster sugar should also work). In a mixing bowl, sift together half of the sugar, the cake flour and the salt. In a large mixing bowl, whisk together egg whites, water, extract of choice and cream of tartar until well combined, about 2 minutes. Switch to a hand mixer and whip mixture on medium speed while slowly adding remaining sugar to mixture, until medium peaks form. Sift just enough of the flour mixture in to evenly dust the top of the egg white mixture and using a spatula gently fold flour layer into egg white mixture and continue this process until all of the flour mixture has been incorporated (I did this in probably 12 batches). Bake in preheated oven 18 - 20 minutes until golden and toothpick inserted into center comes out clean. **Refer to page 25 for cream cheese frosting

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Vanilla Cake Ingredients 1¾ cup cake flour 1¼ cup all-purpose flour 1¾ cup sugar 2½ teaspoon baking powder 1 teaspoon kosher salt 1 cup butter, room temperature, cut into ½ inch cubes 4 eggs 1 cup milk 2 teaspoon vanilla Directions Preheat oven to 350˚F. Prepare appropriate baking ware. Set aside. In bowl of stand mixer add the first 5 ingredients and stir together using paddle attachment for about a minute. Enough to get them nice and combined. With mixer on low, drop in butter, a few cubes at a time continuing until all butter is in and mixer resembles coarse sand. Add eggs one at a time on low speed. With mixer still on low slowly pour in milk and vanilla. Turn mixer to medium and beat for 2 minutes until batter is smooth, scraping sides of bowl as needed. Bake for 15-20 minutes until centers are set and toothpick comes out clean. Allow to cool completely before frosting. **Refer to page 25 for vanilla buttercream frosting

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Strawberry Cake Ingredients 2 cup white sugar 1 (3oz pkg) strawberry Jello 1 cup homemade unsalted butter, room temperature 4 eggs, room temperature 2 3/4 cup cake flour 2 1/2 teaspoon baking powder 1 cup whole milk, room temperature 1 Tablespoon pure vanilla extract 1 cup fresh strawberries, pureed Fresh strawberries, sliced for topping the cake Directions Preheat oven to 350˚F. Prepare appropriate baking ware. Set aside. In two small bowls, separate the egg whites and the yolks. Whip the egg whites into soft peaks; set aside. Measure out 3 or so cup of the cake flour and sift. Then measure out the 2 3/4 cup of flour needed for this recipe. Set aside. In a mixing bowl, cream together the butter, sugar, and Jello until light and fluffy. Add the egg yolks one at a time, mixing well. Combine flour and baking powder; and stir in alternating with the milk. Blend in 1/2 cup of the strawberry puree and vanilla. Now fold in the egg whites. Divide the batter evenly into the cake pans. I raise the cake pans about 8� to 1 foot from the counter and let it drop to remove the air bubbles. Bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool for 15 minutes and remove from the pans. **Refer to page 25 for strawberry buttercream frosting

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Cookies and Cream Cake Ingredients 1¾ cup cake flour 1¼ cup all-purpose flour 1¾ cup sugar 2½ teaspoon baking powder 1 teaspoon kosher salt 1 cup butter, room temperature, cut into ½ inch cubes 4 eggs 1 cup milk 2 teaspoon vanilla 1 cup crushed Chocolate cookie Directions Preheat oven to 350˚F. Prepare appropriate baking ware. Set aside. In bowl of stand mixer add the first 5 ingredients and stir together using paddle attachment for about a minute. Enough to get them nice and combined. With mixer on low, drop in butter, a few cubes at a time continuing until all butter is in and mixer resembles coarse sand. Add eggs one at a time on low speed. With mixer still on low slowly pour in milk, crushed chocolate cookie and vanilla. Turn mixer to medium and beat for 2 minutes until batter is smooth, scraping sides of bowl as needed. Bake for 15-20 minutes until centers are set and toothpick comes out clean. Allow to cool completely before frosting. Top with crushed chocolate cookie or a full chocolate cookie. **Refer to page 25 for cream cheese frosting

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Salted Caramel Cake Ingredients 1¾ cup cake flour 1¼ cup all-purpose flour 1¾ cup sugar 2½ teaspoon baking powder 1 teaspoon kosher salt 1 cup butter, room temperature, cut into ½ inch cubes 4 eggs 1 cup milk 2 teaspoon vanilla Directions Preheat oven to 350˚F. Prepare appropriate baking ware. Set aside. In bowl of stand mixer add the first 5 ingredients and stir together using paddle attachment for about a minute. Enough to get them nice and combined. With mixer on low, drop in butter, a few cubes at a time continuing until all butter is in and mixer resembles coarse sand. Add eggs one at a time on low speed. With mixer still on low slowly pour in milk and vanilla. Turn mixer to medium and beat for 2 minutes until batter is smooth, scraping sides of bowl as needed. Bake for 15-20 minutes until centers are set and toothpick comes out clean. Fill center of cake with salted caramel sauce. Allow to cool completely before frosting. **Refer to page 25 for vanilla buttercream frosting

Salted Caramel Sauce Ingredients ¼ cup water 1 cup granulated sugar 2/3 cup heavy cream 3 Tablespoons unsalted butter, cut into Tablespoon size pieces 1 teaspoon vanilla 1 teaspoon salt (or to taste) Directions In a heavy bottomed saucepan, heat the water and sugar over medium heat. Make sure to use a saucepanthat's a little bigger than what you think you will need. Stir constantly until the sugar has dissolved. Increase the heat to high and bring to a boil, stop stirring completely. Let the mixture continue boiling until it turns an amber color, this could take anywhere from 4-12 minutes. Remove from the heat and slowly whisk in the heavy cream. The mixture will bubble up a lot, so make sure to do this very carefully. Mix until everything is well combined. Add the butter and stir well until the butter has melted completely. Add in the vanilla and salt, and stir until fully combined. Pour the caramel sauce into a dish and allow to cool completely.

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Peanut Butter Cake Ingredients 3/4 (12 Tablespoons) cup unsalted butter 1 3/4 cup granulated sugar 2 cup all-purpose flour 3/4 cup cocoa powder 1 1/4 teaspoon baking soda 1/2 teaspoon salt 2 large eggs 1 teaspoon vanilla extract 1 1/3 cup water Directions Pre-heat oven to 350ËšF. Prepare appropriate baking ware. Set aside. Using a hand or stand mixer, cream together butter and sugar until light and fluffy. In a medium sized bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside. Add eggs and vanilla extract to butter mixture. Beat for 1 minute at medium speed. Slowly, add the dry ingredients alternating with the water until creamy. Do not over mix! Pour cake mix into prepared baking ware. Bake for 35-40 minutes or until a toothpick inserted into the center of each cake comes out clean. Let cool before frosting. **Refer to page 25 for peanut butter buttercream frosting

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Key Lime Cake Ingredients 1¾ cup cake flour 1¼ cup all-purpose flour 1¾ cup sugar 2½ teaspoon baking powder 1 teaspoon kosher salt 1 cup butter, room temperature, cut into ½ inch cubes 4 eggs 1 cup milk 2 teaspoon vanilla 3 Tablespoons lime juice Lime zest Directions Preheat oven to 350˚F. Prepare appropriate baking ware. Set aside. In bowl of stand mixer add the first 5 ingredients and stir together using paddle attachment for about a minute. Enough to get them nice and combined. With mixer on low, drop in butter, a few cubes at a time continuing until all butter is in and mixer resembles coarse sand. Add eggs one at a time on low speed. With mixer still on low slowly pour in milk, lime juice, lime zest and vanilla. Turn mixer to medium and beat for 2 minutes until batter is smooth, scraping sides of bowl as needed. Bake for 15-20 minutes until centers are set and toothpick comes out clean. Allow to cool completely before frosting. **Refer to page 25 for cream cheese frosting

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Red Velvet Cake Ingredients 3/4 (12 Tablespoons) cup unsalted butter 1 3/4 cup granulated sugar 2 1/2 cup all-purpose flour Âź cup cocoa 3/4 cup cocoa powder 1 1/4 teaspoon baking soda 1/2 teaspoon salt 2 large eggs 1 teaspoon vanilla extract Red food dye 1 cup water Directions Pre-heat oven to 350ËšF. Prepare appropriate baking ware. Set aside. Using a hand or stand mixer, cream together butter and sugar until light and fluffy. In a medium sized bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside. Add eggs and vanilla extract to butter mixture. Beat for 1 minute at medium speed. Slowly, add the dry ingredients alternating with the water until creamy. Add red food dye. Do not over mix! Pour cake mix into prepared baking ware. Bake for 35-40 minutes or until a toothpick inserted into the center of each cake comes out clean. Let cool before frosting. **Refer to page 25 for cream cheese frosting

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Chocolate Cake Ingredients 3/4 (12 Tablespoons) cup unsalted butter 1 3/4 cup granulated sugar 2 cup all-purpose flour 3/4 cup cocoa powder 1 1/4 teaspoon baking soda 1/2 teaspoon salt 2 large eggs 1 teaspoon vanilla extract 1 1/3 cup water Directions Pre-heat oven to 350ËšF. Prepare appropriate baking ware. Set aside. Using a hand or stand mixer, cream together butter and sugar until light and fluffy. In a medium sized bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside. Add eggs and vanilla extract to butter mixture. Beat for 1 minute at medium speed. Slowly, add the dry ingredients alternating with the water until creamy. Do not over mix! Pour cake mix into prepared baking ware. Bake for 35-40 minutes or until a toothpick inserted into the center of each cake comes out clean. Let cool before frosting. **Refer to page 25 for chocolate buttercream frosting

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Lemon Cake Ingredients 1¾ cup cake flour 1¼ cup all-purpose flour 1¾ cup sugar 2½ teaspoon baking powder 1 teaspoon kosher salt 1 cup butter, room temperature, cut into ½ inch cubes 4 eggs 1 cup milk 2 teaspoon vanilla 2 - 3 Tablespoon lemon zest 1/4 cup lemon juice Directions Preheat oven to 350˚F. Prepare appropriate baking ware. Set aside. In bowl of stand mixer add the first 5 ingredients and stir together using paddle attachment for about a minute. Enough to get them nice and combined. With mixer on low, drop in butter, a few cubes at a time continuing until all butter is in and mixer resembles coarse sand. Add eggs one at a time on low speed. With mixer still on low slowly pour in milk, vanilla, lemon zest and lemon juice. Turn mixer to medium and beat for 2 minutes until batter is smooth, scraping sides of bowl as needed. Bake for 15-20 minutes until centers are set and toothpick comes out clean. Allow to cool completely before frosting. **Refer to page 25 for cream cheese frosting

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Pineapple Upside Down Cake Ingredients 1 cup unsalted butter 11/2 cup light brown sugar, packed 1 - 20-ounce can pineapple slices About 12 maraschino cherries 2 cup all-purpose flour 11/2 cup granulated sugar 4 teaspoons baking powder Pinch salt, optional and to taste 2 large egg 1 cup buttermilk 2/3 cup sour cream, lite is okay (plain Greek yogurt may be substituted) 6 Tablespoons canola or vegetable oil 4 teaspoons vanilla extract Directions Preheat oven to 350˚F. In a small, microwave-safe bowl, melt the butter, about 1 minute on high power. Pour the butter into a 9-inch springform cake pan. Use your finger to run a bit of butter around the side of the pan so it’s well-greased. Evenly sprinkle the brown sugar over the butter. Add 1 whole pineapple slice to the center of the pan. Halve the remaining slices vertically. Stagger them in a fan-like fashion going around the cake. I used 12 slices. Place the remaining slices around the sides of the cake pan with the curved side pointing down toward the bottom of the pan (see photos for reference). There will likely be bare side patches with no pineapple coverage, that’s okay. Place 1 cherry in the center of the whole pineapple slice in the middle of the pan. Place 1 cherry in the center cutout of all the fanned pineapple slices; set pan aside. In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside. In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla). Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t over mix or try to stir them smooth. Gently turn batter out into prepared pan, being careful to not disturb the pineapple slices on the sides or bottom. Fill pan only to about 3/4-full. If you have a little extra batter, discard it rather than overfilling your pan. Place pan on a cookie sheet (to catch anything that does overflow) and bake for about 40 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Only go down about 1-inch with the toothpick, not all the way to the bottom where you’ll hit gooey pineapple juice. Place pan on a wire rack and allow cake to cool for at least 30 minutes before inverting, slicing, and serving. I allowed cake to cool overnight, covered with a sheet of foil, before inverting. Cake will keep airtight at room temperature for up to 5 days.

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American buttercream Ingredients 1 1/2 cup butter 2 cups powdered sugar Directions Whip together until white and fluffy then add 1 Tablespoon of your choice of extract.

**For chocolate frosting, add ½ cup chocolate ganache **For peanut butter frosting, add ½ cup of peanut butter **For strawberry frosting, add 3-5 Tablespoon strawberry puree **Add additional spices and flavors as needed to taste

Cream cheese icing Ingredients 16 oz cream cheese 3 Tablespoon honey 1 cup powdered sugar Directions Whip until white and fluffy then add 1 Tablespoon of your choice of extract.

**For chocolate frosting, add ½ cup chocolate ganache **For peanut butter frosting, add ½ cup of peanut butter **For strawberry frosting, add 3-5 Tablespoon strawberry puree **Add additional spices and flavors as needed to taste

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Pies and Tarts Fresh Fruit Tart Chocolate Ganache Tart Pate Sucree Chocolate Cream Flaky Pie Dough Apple Strawberry Key Lime Peanut Butter Pumpkin Pecan

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Fresh Fruit Tart Ingredients 1 recipe Pate Sucree (refer to page 30) I recipe Pastry Cream (refer to page 63) Fresh fruit of your choice Directions Bake crust accordingly. Bake pastry cream accordingly. Top with fresh fruit and chill.

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Chocolate Ganache Tart Ingredients 1 recipe Pate Sucree Filling: 170 grams semisweet chocolate, chopped into small pieces 30 grams light corn syrup 70 grams butter, at room temperature 185 milliliter heavy cream Directions Preheat the oven to 350˚F. Lightly flour a clean work surface. Roll the chilled dough into a 10� circle, about 1/8� thick. Roll the dough onto the rolling pin and carefully transfer to the tart pan. Using your fingertips, gently press the dough into the pan. Trim off any excess dough. Place a piece of parchment on top of the dough and weigh it down with rice or beans. Bake the shell for 10 minutes or until the pastry appears dry. Remove the parchment and weights and bake for another 15 minutes or until the pastry is lightly browned and cooked through. Set baked shell aside to cool. For the filling; Place the chopped chocolate into a large bowl. Place the cream and corn syrup in a small saucepan, place over medium heat and bring to a boil. Pour the hot cream over the chocolate. Let sit for a few seconds. Gently stir the cream into the chocolate mixture, careful not to create air bubbles. Once the chocolate has melted, stir in the butter. Pour the filling to the cooled tart shell. Refrigerate until filling has set.

Pate Sucree Ingredients 4 oz butter, cold, cut into 1-inch cubes 1/4 cup sugar 7 oz flour 1/8 teaspoon salt 1 large egg yolk 2 Tablespoon heavy cream Directions In a medium bowl, stir together the flour, sugar and salt. Cut in the cold butter until the mixture resembles coarse meal. In a small bowl, stir together the yolk and cream. Stir the yolk mixture into the butter mixture just until the dough comes together. Flatten the dough into a disk and wrap in plastic, refrigerate for at least 30 minutes.

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Chocolate Cream Pie Ingredients 1 Recipe Flaky Pie Dough (see below) Filling: 2/3 cup sugar 1/4 cup cocoa powder 3 teaspoon cornstarch 1/4 teaspoon salt 2 1/4 cup milk 1 teaspoon vanilla Topping: 1 cup heavy cream 3 Tablespoon sugar Directions Preheat oven to 450˚F. Press pie crust into a 9� pie pan and bake on lower rack for 10-12 minutes (until crust is browned). Allow to cool completely. Combine sugar, cocoa, cornstarch, and salt in a medium pan. While stirring constantly, slowly add in milk and bring to a boil over medium heat. Remove from the heat and stir in vanilla. Pour into pie crust and chill until firm. Whip heavy cream at high speed. Slowly add 3 Tablespoons sugar. Beat until stiff peaks form. Spread whipped cream over pie. Sprinkle with shaved chocolate (optional). Refrigerate until ready to serve.

Flaky Pie Dough Ingredients 11/4 cup flour 1/4 teaspoon salt 1/8 teaspoon baking powder 8 Tablespoon butter, cold 2 to 3 Tablespoon water, cold Directions To mix by hand: Combine the flour, salt and baking powder in a large bowl. Cut the butter into pieces and add to the dry ingredients. Using your hands or a pastry cutter: Cut the butter into the flour until it resembles coarse cornmeal. Sprinkle just enough water into the mixture for it to hold together easily. Turn the dough out onto the table and form it into a disk. Wrap in plastic wrap and refrigerate until firm, about 1 hour.

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Apple Pie Ingredients 1 recipe Flaky Pie Crust (refer to page 30) Crumb Topping: 1/3 cup light brown sugar 1 cup flour 6 Tablespoon butter, melted Filling: 2 ½ lb granny smith apples 2/3 cup sugar 2 Tablespoon flour 1 teaspoon cinnamon 1 teaspoon lemon zest, optional 3 Tablespoon butter, cold Directions Roll the prepared dough out and line a 9-inch pie plate, chill the crust while preparing the filling. Preheat the oven to 375˚F. To make the Crumb Topping; Combine the sugar and flour in a small bowl, add the butter and stir together. Set the mixture aside for about 5 minutes and then break into small pieces. Set aside. To make the filling; Peel, core and slice the apples, soaking them in a mixture of lemon juice and water to prevent browning. Once all of the apples are sliced, dry them between paper towels. Combine the sugar, flour, cinnamon and lemon zest. Toss the apples with the dry ingredients. Plate the filling into the unbaked crust. Dot the filling with the cold butter. Top with the Crumb Topping. Place on a baking sheet lined with parchment paper. Bake for 40 minutes or until the crust is brown and the filling in thick and bubbling. Place on a rack to cool.

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Strawberry Pie Ingredients 1 recipe Flaky Pie Crust (refer to page 30) Filling: 4-6 cup fresh strawberries, quartered and hulled 1 cup water 1 cup sugar 1 3oz. Box of Strawberry Jell-O 3 Tablespoons of cornstarch Directions Bake pie crust in 9-inch deep pie dish and set aside to cool. Put the water, sugar and cornstarch in a saucepan and bring to a boil. Whisk constantly until it becomes thick. For about 3 minutes. Then whisk in the Jell-O and cook for a minute longer. Remove from the heat and let cool for about 15 minutes. As the glaze cools, place strawberries straight into the pie crust. Pour the glaze over the strawberries. Refrigerate until set. *You can decorate with whipped cream before serving.

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Key Lime Pie Ingredients Crust: 18 whole Graham Crackers (the 4-section Large Pieces) 1/3 cup sugar 1/3 cup butter, melted Filling: 1 Tablespoon lime zest ½ cup lime juice 2 whole egg yolks 1 can (14 oz) Sweetened condensed milk Directions Preheat oven to 350˚F. Crust: Crush crackers in a food processor or Ziploc bag. Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly. Filling: Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes. Remove from oven, allow to cool, then refrigerate for at least 1 hour – more if possible. Serve with sweetened whipped cream and more grated lime zest.

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Peanut Butter Pie Ingredients Crust: 14 whole chocolate graham crackers 1 Tablespoon light brown sugar 7 Tablespoons (3.5 oz) unsalted butter, melted 1/4 cup cocoa powder Filling: 8 oz cream cheese, at room temperature 3/4 cup powdered sugar plus 2 Tablespoons, divided 1 cup creamy peanut butter 1 cup heavy whipping cream 1 teaspoon vanilla extract Topping: Melted peanut butter Melted chocolate Peanut butter chips Directions Preheat the oven to 325ËšF. Crust: In the bowl of a food processor process the crackers and sugar until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant, about 12 minutes. Cool completely on a wire rack. Filling: In a large bowl, use an electric mixer to beat the cream cheese, 3/4 cup powdered sugar, and the peanut butter until light and fluffy, about 3 minutes. In a separate bowl, use an electric mixer with the whisk attachment to whip the heavy cream until thick and light. Add in the remaining 2 Tablespoons powdered sugar and the vanilla extract and continue to whip until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture. Pour into the prepared pie shell and freeze for 3 hours. Drizzle with melted peanut butter and melted chocolate. Top with peanut butter chips. Serve frozen or refrigerated. Store in the fridge or freezer, covered, for up to 3 days.

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Pumpkin Pie Ingredients 1 recipe Flaky Pie Crust (refer to page 30) Filling: 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 large eggs 1 can (15 oz.) pumpkin puree 1 can (12 fl. oz.) evaporated milk Whipped cream (optional) Directions Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425ËšF oven for 15 minutes. Reduce temperature to 350ËšF; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

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Pecan Pie Ingredients 1 recipe Flaky Pie Crust (refer to page 30) Filling: 1 cup dark corn syrup 3 eggs 1 cup sugar 2 Tablespoon butter, melted 1 teaspoon vanilla extract 11/2 cup (6 oz) pecans Directions Stir the first 5 ingredients thoroughly using a spoon. Mix in pecans. Pour into pie crust. Bake on center rack of oven for 60 to 70 minutes. Cool for 2 hours. Store pie in refrigerator. Tips: Pie is done when center reaches 200ËšF. Tap center surface of pie lightly; it should spring back when done.

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Breads Potato Wild Rice and Onion Challah Buttery Sourdough Buns San Francisco-Style Sourdough Sandwich Focaccia Pizza Dough Bagel Cornbread Cinnamon Rolls Sticky Buns Amish White Croissants Zucchini Banana

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Potato Bread Ingredients 1 potato 1 cup milk 1 ½ Tablespoon lard 1 ½ Tablespoon unsalted butter 1 ½ salt 1 Tablespoon granulated sugar 1 Tablespoon dry yeast 1/3 cup warm water 5 cup bread flour Directions Cut potatoes into large chunks, mashed. Boil potato until soft, drain and reserve the cooking liquid. Mash potato. Scald milk and combine with ½ cup reserved cooking liquid. Combine liquids and potato with lard, butter, salt and sugar in a small bowl. Set aside to cool to room temperature. Meanwhile, combine yeast and warm water, and set aside until foamy. When potato mixture has cooled, add yeast mixture. Add flour and knead with a dough hook, on an electric mixer, until smooth and glossy, about 7 minutes. Transfer to a buttered bowl, cover with plastic wrap, and set aside in a warm place to rise, about ½ hour. Punch dough down and briefly knead. Butter a loaf pan. Place dough in pan, cover with plastic, and let rise until doubled, about 45 minutes. Preheat oven to 350˚F. Bake for 30 minutes, until bread sounds hollow when tapped.

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Wild Rice and Onion Bread Ingredients 6 cup unbleached bread flour 2 ¼ teaspoon salt (or 3 ½ teaspoon coarse kosher salt) 2 Tablespoon instant yeast 1 cup cooked wild rice or another cooked grain (about 95˚F ) ¼ cup brown sugar 1 ½ cup lukewarm water (about 95˚F) ½ cup lukewarm buttermilk or any other milk (about 95˚F) ¼ cup minced or chopped dried onions (or 2 cup diced fresh onion) 1 egg white for egg wash (optional) 1 Tablespoon water for egg wash (optional) Directions Do Ahead: Combine all of the ingredients, except the egg wash, in a mixing bowl. If using a mixer, use the paddle attachment and mix on lowest speed for 1 minute. If mixing by hand, use a large spoon and stir for 1 minute. Let the dough rest for 5 minutes. Switch to the dough hook and mix on medium-low speed, or continue mixing by hand, for 4 minutes, adjusting the flour and water as needed to keep the dough ball together. Transfer the dough to a lightly floured work surface. Knead the dough for 2 to 3 minutes, adding more flour as needed to prevent sticking. Place the dough in a clean, lightly oiled bowl, cover the bowl with plastic wrap, and immediately refrigerate overnight or for up to 4 days. On Baking Day: Remove the dough from the refrigerator about 2 hours before you plan to bake. Shape the dough into one or more sandwich loaves, For sandwich loaves, proof the dough in greased loaf pans. For freestanding loaves and rolls, line a sheet pan with parchment paper or a silicone mat and proof the dough on the pan. Cover loosely with plastic wrap. Let the dough rise at room temperature for 1 ½ to 2 hours, until increased to about 1 ½ times its original size. If you’d like to make the rolls more shiny, whisk the egg white and water together, brush the tops of the rolls with the egg wash just before they’re ready to bake. About 15 minutes before baking, preheat the oven to 350˚F. The total baking time is 45 to 55 minutes for the loaves, and only 20 to 25 minutes for rolls. The bread is done when it has a rich golden color, the loaf sounds hollow when thumped on the bottom, and the internal temperature is about 185˚F in the center. Cool on a wire rack for at least 20 minutes for rolls or 1 hour for loaves before slicing.

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Challah Ingredients Challah: 3 ½ cup all-purpose flour, plus 3 ½ cup all-purpose flour 2 ( ¼ ounce) package dry yeast 1 egg, beaten ½ cup vegetable oil 1 Tablespoon salt ½ cup sugar 2 cup warm water (80˚F- 90˚F) Glaze: 1 egg, beaten Poppy seeds, or sesame seeds (optional) Directions First measure out all of your ingredients. Now from the ½ of cup sugar take 1 Tablespoon of the sugar and combine it with the yeast and warm water. After the yeast has dissolved add to the rest of the sugar, salt and 3 ½ cup flour. Mix well Add egg and oil Slowly start mixing in most of the remaining 3 ½ cup of flour. The dough will become quite thick. When the dough pulls away from the sides of the bowl, turn it onto a floured surface and knead for approximately 10 minutes. Add only enough additional flour to make dough manageable Knead until dough has acquired a “life of its own”; it should be smooth and elastic, spring back when pressed lightly with fingertip.

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Buttery Sourdough Buns Ingredients ½ cup sourdough starter 3 cup all-purpose flour 2 ½ teaspoon instant yeast 1 Tablespoon salt 1 large egg 5 Tablespoon butter, softened 2/3 cup lukewarm water 4 Tablespoon butter, melted for topping ¼ teaspoon paprika, optional for topping Directions Combine all of the dough ingredients in a large bowl, and mix and knead – using your hands, a stand mixer, or a bread machine set on the dough cycle – to make a soft, smooth dough. Place the dough in a lightly greased container and allow the dough to rise for 1 ½ to 2 hours, until it’s just about double in bulk. Gently deflate the dough, and transfer it to a light greased work surface. Roll and pat the dough into a rough rectangle. Put 2 Tablespoons melted butter in a small bowl, and add the paprika, if desired. Spread the dough with the melted butter. Starting with a long side, roll the dough into a log. Cut the log in 1” slices using a sharp knife. Lightly grease two 8” or 9” round cake pans. Arrange 8 buns in each pan. Cover the pans, and let the buns rise for 1 hour, until they are noticeably puffy. Preheat oven to 350˚F. Uncover the pans, and brush each bun with some of the remaining melted butter. Bake the buns for 22 to 25 minutes. Remove the buns from the oven, and turn them out of the pan onto a rack. Brush with any remaining butter.

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San Francisco-Style Sourdough Ingredients Stiff levain: 41 g water 66 g sourdough starter 78 g all-purpose flour 4 g wheat flour Final dough: 337 g water 416 g all-purpose flour 46 g whole wheat flour 11 g salt 189 g levain 98 g dates, diced fine (optional) 98 g walnuts, diced and lightly toasted (optional) Directions Dissolve the starter in the water. Add the flour and mix thoroughly until the flour has been completely incorporated and moistened. Ferment at room temperature for 16 hours. In a stand mixer, mix the flour and water at low-speed until it forms a shaggy mass. Cover and autolyse for 30 minutes. Coarsely chop or break apart the walnut pieces and toast them for 8 minutes in a 300˚F oven. Allow to cool. Coarsely chop the dates, rinse in cool water, drain and set aside. Add the salt and levain to the autolyse, and mix at low-speed for 1-2 minutes, then increase the speed to medium and mix for 5 minutes. Add flour and water as needed. The dough should clean the sides of the bowl but not the bottom. Add the walnuts and the figs to the dough and mix at low-speed until well-distributed in the dough. (About 2 minutes). Transfer to a lightly floured board, do a stretch and fold, and form a ball. Place the dough in a lightly oiled bowl and cover tightly. Ferment at 76˚F for 2 ½ to 3 hours with a stretch and fold at 50 and 100 minutes. Shape as a large ball (or divide the dough in two and shape as two smaller loaves.

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Soft Sandwich Bread and Rolls Ingredients ½ Tablespoon. instant yeast 7/8 cup lukewarm milk 3 1/8 cup unbleached bread flour 1 teaspoon salt 2 ¾ Tablespoon. sugar 3 Tablespoon vegetable oil ½ egg Directions Do ahead: Whisk the yeast into the lukewarm milk until dissolved. Set aside for 1 to 5 minutes. Combine the flour, salt, sugar, oil and egg in a mixing bowl, then pour in the mild mixture. If using a mixer, use the paddle attachment and mix on the lowest speed for 2 minutes. If mixing by hand, use the paddle attachment and mix on the lowest speed for 2 minutes. Switch to the dough hood and mix on medium low speed for 4 to 5 minutes, or knead by hand on a lightly floured work surface for 4 to 5 minutes, until the dough is soft, supple and tacky, but not sticky. Whichever mixing method you use, knead the dough by hand for 1 minute, then form into a ball. Place the dough in a clean, lightly oiled bowl, covered the bowl tightly with plastic wrap and refrigerate overnight. On Baking Day: Remove the dough from the refrigerator about 2 ½ hours before you plan to bake and divide. Shape into sandwich loaves, then place them in greased loaf pans to rise. Mist the dough with spray oil and cover the pans loosely with plastic wrap; then let the dough rise at room temperature for about 2 ½ hours, until it domes about 1 inch about the rims of the pans. About 15 minutes before baking, preheat the oven to 350˚F. Bake for 20 minutes, then rotate the pans and bake for another 20 to 30 minutes. The bread is done when the top is golden brown, the sides are firm and brown and the internal temperature is at least 185˚F in the center. Remove the pans and cool on a wire rack for at least 1 hour before slicing or serving.

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Focaccia Ingredients 2 teaspoon rapid rising dry yeast 1 cup warm water 2 Tablespoon sugar 3 ½ to 4 cup flour 1 Tablespoon kosher salt 1 Tablespoon olive oil Cornmeal for dusting Directions Preheat oven to 350˚F. In the bowl of a stand mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes or until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 Tablespoons of water and add it to the mixture. Pour in 1/3 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as needed. Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn’t form a skin. Cover with plastic wrap or damp towel and let rise, about 45 minutes. Coat a sheet pan with a little oil and cornmeal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about ½ inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes. Prepare toppings. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add toppings. Bake on the bottom rack for 15 to 20 minutes.

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Pizza Dough Ingredients 1 teaspoon yeast ½ teaspoon sugar ½ cup warm water ½ Tablespoon kosher salt 1 Tablespoon olive oil 1 ½ cup flour Directions In the bowl of a stand mixer fitted with the dough hook, combine the yeast, sugar and warm water. Stir gently to dissolve the yeast. Let stand until the yeast starts to foam, 5 to 10 minutes. Turn the mixer on low and add the salt and olive oil. Add the flour, a little at a time, until the dough starts to come together. Mix until the dough forms a ball, about 5 minutes. Knead until smooth and elastic. Place dough in an oiled bowl, turn once to coat and cover with plastic.

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Montreal Style Bagel Ingredients 1 ½ cup water, room temperature 2 packages dry quick-rising yeast (or 1 ½ oz fresh yeast) 1 teaspoon sugar 2 ½ teaspoon salt 1 whole egg 1 egg yolk ¼ cup oil ½ cup honey 5 cup or more flour (preferably bread flour) 3 quarts water for boiling 1/3 cup honey or malt syrup Sesame or poppy seeds for sprinkling on top Directions In a large mixing bowl or in the bowl of an electric mixer that has a dough hook, blend together the water, yeast, sugar and salt. Stir in the whole egg, the yolk, oil and ½ cup honey, and mix well. Add the 5 cup flour, and mix until the dough is too stiff to mix by hand. Transfer to a lightly floured work surface, and knead to form a soft, supple dough. Add a bit more flour as needed to prevent dough from getting too sticky. When the dough is smooth and elastic, place it in a lightly oiled bowl, and cover with a sheet of plastic wrap or with a plastic bag. Let the dough rest about 20 minutes. Punch it down, and divide into 18 equal portions. Pour the water into a Dutch oven, along with the remaining 1/3 cup honey or malt syrup, and heat to boiling. Cover, reduce the heat, and allow to simmer while preparing the bagels. Shape the dough portions into bagels or doughnutlike rings by elongating each portion into an 8 to 10-inch coil that is 3/4 inch thick. Fold the ends over each other, pressing with the palm of one hand and rolling back and forth gently to seal. This locks the ends together and must be done properly or the bagels will open while being boiled. Let the bagels rest 15 minutes on a towel-lined baking sheet. Preheat oven to 450˚F. Bring the water back to a boil and remove the lid. Have bowls of poppy seeds and sesame seeds nearby. When the water is boiling, use a slotted spoon, and add three bagels to the water. As they rise to the surface, turn them over, and let them boil an additional minute before removing them and quickly dipping them in either bowl of the seeds. Continue boiling the bagels in batches of three until all have been boiled and seeded. Arrange the boiled bagels on a baking sheet, and bake on the lowest rack of oven until they are medium brown, approximately 25 minutes. Remove from the oven. Once cooled, the bagels can be placed in a plastic bag, sealed and frozen.

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Basic Cornbread Ingredients 6 oz cornmeal 6 oz flour 5 oz sugar 1/2 Tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 12 fl oz buttermilk 3 large eggs, slightly beaten 3 oz butter, melted Directions Preheat oven to 375ËšF. Grease and line the bottom of an 8in baking pan. Stir together all of the dry ingredients. Combine all of the liquid ingredients, including the eggs. Add the liquid ingredients to the dry ingredients and stir just until combined. Do not over mix. The batter will be lumpy. Pour the batter into the prepared pan. Bake for 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean.

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90 Minute Cinnamon Rolls Ingredients Dough: ¾ cup milk ¼ cup butter, softened 3 ¼ cup flour 2 ½ teaspoon yeast ¼ cup sugar ½ teaspoon salt ¼ cup water 1 large egg Filling: 1 cup brown sugar, packed 1 Tablespoon cinnamon ½ cup butter, softened ½ cup raisins, optional Directions Heat the milk in a small saucepan until it boils, remove from heat and add butter. Let cool until lukewarm, 110˚F. Stir in the yeast, set aside until yeast dissolves and starts to bubble. In a large bowl combine 2 ¼ cup of flour, the sugar, and salt, mix well. Add the water, egg and milk mixture, mix well. Add the remaining flour, ½ cup at a time, until a soft dough forms. Turn the dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Cover the dough and let rest for 10 minutes. In a small bowl, mix together the brown sugar, cinnamon and softened butter for the filling. Roll the dough out into a rectangle, roughly 12x9 in. Spread the brown sugar mixture evenly over the dough, sprinkle with raisins, if using. Tightly roll the dough and cut into 12 equal pieces. Place the cut rolls in a baking pan or hotel pan, the rolls should be fairly close together. Cover and let double, about 30 minutes. Preheat oven to 375˚F. Bake rolls for 20 minutes or until well browned. Top with icing if desired.

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Sticky Buns Ingredients Schmear: 1 1/3 cup brown sugar 6 oz unsalted butter, room temperature 1 ½ Tablespoon. clover honey ½ teaspoon vanilla extract 2 cup whole pecans ½ cup + 2 Tablespoon pastry cream (refer to page 63) ½ teaspoon ground cinnamon Brioche Dough for Sticky Buns: 1 ¾ cup + 2 Tablespoon all-purpose flour 1 ¾ teaspoon instant yeast 2 Tablespoon + 1 ¾ teaspoon granulated sugar 1 teaspoon fine sea salt ½ cup + 1 ½ teaspoon egg 2 Tablespoon + 2 ¼ whole milk 4.1 oz unsalted butter, cut into ½-inch cubes Directions Schmear: Place the brown sugar in a bowl and break up any lumps with a fork. Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Turn to mediumlow speed and cream the butter, warming the bowl as needed, until the butter is the consistency of mayonnaise and holds a peak when the paddle is lifted. Add the sugar and mix for 3 to 4 minutes, until fluffy. Scrape the bowl again. Add the honey and vanilla extract and mix on low for 1 minute to combine. Place 2 Tablespoons of the schmear in each muffin cup. Sprinkle 2 Tablespoons of the pecans into each cup. Place on a baking sheet and set aside. To shape and bake the buns: Using a rolling pin, roll out the dough, flipping and fluffing it into a 16-inch square. Spread the pastry cream in an even layer over the pastry cream. Dust with the cinnamon and sprinkle with the remaining 1 ¼ cup pecans. Lift the end nearest you and roll the dough up as tightly as possible. Turn the roll seam side down, trim the ends, and cut into 6 equal portions.and set in a muffin cup. Let proof for 1 to 1 ½ hours, or until the buns have expanded to fill the cup and risen about ½ inch above the top of the pan. Preheat the oven to 350˚F. Bake for 35 to 40 minutes, or until the sticky buns are a rich golden brown and, when tested with a toothpick, there are no undercooked areas in the center. Immediately invert the muffin pan onto the Silpat, letting the melted schmear run down the sides of the sticky buns. Any schmear that pools on the Silpat can quickly be spooned back over the sticky buns. Let cool completely. The sticky buns are best the day they are baked, but can be stored wrapped in a few layers of plastic wrap or in a single layer in a covered container at room temperature for up to 3 days or frozen for up to 1 week.

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Amish White Bread Ingredients 2 cup warm water, 110˚F 2/3 cup sugar 1 ½ Tablespoon. active dry yeast 1 ½ teaspoon salt ¼ cup vegetable oil 6 cup bread flour Directions Whisk the yeast into the warm water and add the sugar, set aside until yeast is creamy and starting to bubble. Add the oil to the yeast mixture. Add the salt and start adding the flour, one cup at a time, until a soft dough forms. Turn the dough onto a floured surface and knead until smooth. Place in a lightly oiled bowl and cover. Place in proofer for 1 hour or until doubled in size. Punch down the dough and divide in half. Shape into loaves and place in two oiled loaf pans. Allow to rise for 30 minutes or until doubled. Preheat oven to 350˚F. Bake for 30 minutes or until golden brown. Allow to cool before cutting.

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Croissants Ingredients 500 grams flour 60 grams sugar 1 teaspoon salt 60 grams butter, softened 12 grams yeast 125 grams milk, at room temperature 125 grams water Beurrage 300 grams butter, cold Directions Preparation Combine the flour, sugar, and salt in the bowl of a stand mixer, add the butter and stir just to combine. Combine the yeast and water in a medium bowl. Add the milk and whisk to combine. Pour the milk mixture into the dry ingredients and combine using the dough hook. Scrape the dough from the bowl and wrap in plastic, chill for 30 minutes. Make the beurrage; wrap the cold butter in plastic, using a rolling pin, flatten the butter into a rectangle about ½ inch thick. Chill. Lightly flour a clean work surface, roll the child dough out into a large rectangle. Place the cold beurrage in the middle of the dough and fold each end of the dough over the butter, like a business letter. This is the first turn. Wrap the dough in plastic and chill for 30 minutes. Remove the dough from the refrigerator and turn 90˚. Roll the dough out into a rectangle and fold again. Repeat this process twice more for a total of 3 additional turns. After the final turn, wrap the dough tightly in plastic and place in the freezer. Processing Thaw the Croissant Dough. Line a baking sheet with parchment. Unwrap the dough and roll it out into a rectangle, about 12”x24” and ¼ inch thick. Cut the dough in half lengthwise. Cut each half into triangles for plain croissants or rectangles for chocolate croissants. Cut a small slit in the wide end of each triangle. Roll up the triangle starting at the wide end. Gently spread the dough as you roll. Turn in each end to resemble a half-moon shape and place on the baking sheet. Repeat with the rest of the dough. If making chocolate croissants, place a chocolate baton in the middle of each rectangle of dough and dough up. Place on the baking sheet making sure the seam side is down. Cover with plastic and allow to proof in a warm (not hot) proofer for about an hour or until doubled in size. Preheat the oven to 350˚F. Bake the croissants for about 20 minutes or until golden brown.

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Zucchini Bread Ingredients 3 eggs 1 cup vegetable oil 2 cup grated zucchini 2 cup sugar 2 Tablespoon vanilla 3 cup flour 1 teaspoon salt 1 teaspoon soda 3 teaspoon cinnamon 1/4 teaspoon baking powder 1 cup chopped pecans Raisins (opt) Directions Mix eggs, oil, zucchini and then add all dry ingredients. Bake at 325ËšF for 1 hour in 2 greased loaf pans.

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Banana Bread Ingredients 1/2 cup shortening 1/2 cup white sugar 1/2 cup brown sugar 1 teaspoon vanilla 1/2 teaspoon banana flavor 2 eggs 2 cup flour 1 teaspoon soda 1/2 teaspoon salt 1/4 cup buttermilk 1 cup bananas 1/2 cup nuts Directions Cream shortening and sugar, add eggs and flavor. Add flour and bananas till smooth. Pour in loaf pan. Bake at 350ËšF for 1 hour.

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Pastries Scones Apple Fritters Apple Strudel Sables Crepes Ladyfingers Financier Danish Dough Puff Pastry Baklava Chocolate Macaroon Creme Brulee Souflee Pastry Cream Pate A Choux Warm Chocolate Souffle Chocolate Ganache Sugar Cookies Double Chocolate Muffin Blueberry Muffins Morning Glory Muffins Cheesecake Peanut Butter Balls Banana Pecan Crumb Muffin Deep Dish Brownies S’mores Brownies Red Velvet Chocolate Cookie Truffle 57


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Creamy Scones Ingredients 2 cup all-purpose flour 1 Tablespoon baking powder 3 Tablespoon sugar ½ teaspoon salt 5 Tablespoon unsalted butter, chilled cut into ¼ inch cubes ½ cup dried, fresh, or frozen fruit 1 cup heavy cream *can add spices or addtional flavors

Directions Adjust oven rack to middle position and heat oven to 425˚F. If making by hand, use a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal with a few slightly larger lumps. Stir in dried fruit. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds. Form scones by patting the dough into a lightly floured work surface into a ¾ inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece and cutting until dough has been used up. Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes.

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Apple Fritters Ingredients 2 cup all-purpose flour ¼ cup + 2 Tablespoon granulated sugar 2 ¼ teaspoon baking powder 1 teaspoon coarse salt ¾ cup whole milk 2 large eggs, room temperature 2 Tablespoon melted unsalted butter ½ teaspoon pure vanilla extract 2 sweet apples peeled, cored and cut into ¼-inch pieces Oil for frying Directions In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. In another bowl, mix together milk, eggs, butter and vanilla. Gently fold milk mixture into flour mixture until just combined. Fold in apples. Meanwhile, heat 2 inches of oil in a medium heavy-bottomed pot over medium-high heat until a thermometer registers 350˚F. Set a wire rack in a rimmed baking sheet. Working in batches, drop heaping Tablespoons of dough into oil. Cook, turning once, until puffed and golden, 3 minutes. Transfer to rack with a slotted spoon. Let cool slightly, dust with confectioners’ sugar.

Apple Strudel Ingredients 1/2 cup + 1 Tablespoon sugar 1 ¼ teaspoon ground cinnamon 3 Granny Smith apples 1 Tablespoon fresh lemon juice ½ cup dried fine breadcrumbs or pecan crumbs 6 sheets phyllo dough (roughly 13 x 16in), thawed if frozen 1 stick unsalted butter, melted Lightly sweetened whipped cream, for serving Directions Preheat oven to 375˚F. Combine sugar, cinnamon, and salt in a large bowl; set aside 3 Tablespoons mixture. Peel and core apples; cut into quarters, then cut crosswise into 1/4-inch pieces. Toss with lemon juice; stir into sugar mixture with apricots and breadcrumbs. Brush 1 sheet phyllo with butter, and sprinkle with 1 teaspoon reserved sugar mixture. Top with remaining 5 sheets phyllo, layering with butter and sugar mixture. Scatter filling on phyllo, leaving a ½-inch border. Starting with a long end, roll up to enclose filling; place strudel, seam side down, on a parchment-lined baking sheet. Brush top with remaining butter; sprinkle with remaining sugar. Bake until golden brown and cooked through, 45 to 50 minutes. Let cool on a wire rack 10 minutes. Cut into slices; serve warm with whipped cream.

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Sables Ingredients Vanilla Dough:

Chocolate Dough:

225 grams unsalted butter, at room temperature 100 grams sugar 1 pinch salt 1 large egg yolk, at room temperature 1 teaspoon pure vanilla extract 270 grams all-purpose flour

270 grams all-purpose flour 14 grams dutch process cocoa powder ½ teaspoon baking soda 140 grams unsalted butter, at room temperature 150 grams sugar 1 pinch salt 1 large egg, at room temperature 30 milliliter whole milk

To Finish: Flour for dusting Egg wash 200 grams sugar Directions

Preheat oven to 350˚F. For the vanilla dough, cream the butter, sugar and salt until light and fluffy. Add the egg and vanilla and beat for about 1 minute or until well blended. Add the flour and mix just to combine. Scrape the dough from the bowl, wrap it in plastic and refrigerate for about 1 hour, or until well chilled. For the chocolate dough, sift the flour, cocoa powder, and baking soda together. Set aside. Cream the butter, sugar and salt until light and fluffy. Add the egg and milk and beat just to combine. Scrape the dough from the bowl, wrap it in plastic and refrigerate for about 1 hour, or until well chilled. When both doughs are well chilled, lightly flour a clean, flat work surface. Set the chocolate dough in the center of the floured surface. Using a rolling pin, roll out to a rectangle approximately 11 x 16 inches and 1/8 inch thick. Use a knife to trim to size. Using a pastry brush, lightly brush off the excess floor.

Basic Crepes Ingredients 1 cup all-purpose flour 2 eggs ½ cup milk ½ cup water ¼ teaspoon salt 2 Tablespoon butter, melted Directions In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stir to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle using approximately ¼ cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot. Can serve with ice cream, fresh fruit, whipped cream, etc.

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Ladyfingers Ingredients 4 eggs, separated 2/3 cup white sugar 7/8 cup all-purpose flour ½ teaspoon baking powder Directions Preheat oven to 400˚F. Line two 17 x 12 inch baking sheets with baking pans. Fit large pastry bag with a plain ½ inch round tube. Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 Tablespoon sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color. Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe onto prepared baking sheet. Bake 8 minutes.

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Financier Ingredients ½ cup unsalted butter ¼ cup all-purpose flour ½ cup ground almonds ¾ cup confectioner’s sugar, sifted 1/8 teaspoon salt 3 large egg whites, lightly beaten ½ teaspoon vanilla extract Fresh berries, optional Directions Preheat the oven to 400˚F. Place 12 rectangular or boat shaped tartlet molds on a baking sheet. Place the butter in a small light colored saucepan over medium heat. Once the butter has melted let it come to a boil, swirling the pan occasionally. Continue to cook the butter until it looks clear and the milk solids have dropped the bottom of the pan and have turned golden brown. Remove from heat and immediately pour through a cheese cloth or lined strainer. Let cool to room temperature. Only 1/3 cup will be needed, use the leftover butter to butter the molds. In a large bowl whisk together the flour, ground almonds, confectioners’ sugar and salt. Make a well in the center and fold in the lightly beaten egg whites, vanilla and the brown butter. Fill each mold almost to the rim and bake for about 4 minutes. Remove from the oven and gently place one or two fresh berries on top of each (if using). Bake for an additional 5-7 minutes or until golden brown around the edges and are springy to the touch. Remove from the oven and let cool on a wire rack.

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Danish Dough Ingredients ¼ cup warm water 2 ½ teaspoon dry yeast ½ cup milk, at room temperature 1 large egg, at room temperature ¼ cup sugar 1 teaspoon salt 2 ½ cup all-purpose flour 8 oz butter, cold Directions Combine the water and yeast. Once the yeast has dissolved, stir in the milk, egg and sugar. Put the flour and salt into the bowl of a food processor. Add the butter and pulse until the butter is in ½ in pieces, do not cover mix. Remove the flour mixture from the food processor and stir in the yeast mixture. Mix just until a soft dough forms, you want large chunks of butter to remain in the dough. Refrigerate the dough for an hour or until thoroughly chilled. Lightly flour the work surface and roll the dough out into a large rectangle. Complete one book fold, wrap the dough and return to the refrigerator for 30 minutes. Complete 3 more folds, chilling in between each fold. After the final turn, wrap the dough tightly in plastic and place in the freezer. Shape and bake until golden brown. You can add cream cheese and fresh fruit during and before baking process.

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Puff pastry Ingredients 4 sticks unsalted butter ¾ cup + 3 Tablespoon water 1 Tablespoon + 2 ½ teaspoon white wine vinegar 3 ½ cup + 1 Tablespoon all-purpose flour 1 Tablespoon + 3/8 teaspoon kosher salt 1.7 oz unsalted butter melted but cooled to room temperature Directions To make the butter block, take your 4 sticks of butter and line them up side by side on top of a piece of parchment paper, wax paper or plastic wrap. Place another piece of whatever type of paper or wrap you are using on top of the butter. Using a rolling pin, use a combination of pounding and rolling the butter until it sticks together and you have one giant thing of butter. Once the butter is “one” then roll it into a 6x8 inch rectangle that is smooth and of equal thickness throughout—Wrap the butter block tightly in plastic wrap and refrigerate. For the dough, first combine the water and vinegar together in a small bowl. Then, using the bowl of a stand mixer combine the flour and salt. With the dough hook attachment, mix the flour and salt on low speed for about 30 seconds. Then add half of the vinegar/water mixture and mix on low speed for about 30 seconds. Next, slowly add the melted butter into the mixture and mix on low speed until the dough starts to come together in the middle of the bowl. Stop the mixer. The dough should feel tacky but not really sticky. Take the dough out of the bowl and knead it for several minutes. It won’t be completely smooth. Form the dough into a ball. Place it into a lightly greased medium sized bowl. To encase the butter block in the dough, roll the dough out into a 12-13 inch circle on a lightly floured surface. Place the butter block in the center of the circle and fold the edges of the dough over the block. Pull each edge of the dough together at the center of the block and pinch the edges together to seal them – there should not be any butter exposed. Everything should still be pretty cold at this point. If it’s not, put it in the fridge to chill until it is nice and cold again. Now that the butter is encased, the first turn is ready to happen. Using a rolling pin start from the center of the block and roll the encased butter dough rectangle. You will want to continually rotate and flip the dough while you are rolling it to make sure it doesn’t stick to your work surface. Again, if the dough becomes too warm, transfer it to a parchment lined baking sheet and chill it for about 15 minutes. Now, fold the rectangle into thirds as though you were forming a letter. Turn the block 90˚ so it resembles a book. Wrap it tightly in plastic wrap and place it on a baking sheet and then into the fridge to chill for 2 hours. This completes the first turn. For the second turn, you’ll do much the same as for the first turn. You will do this same process for 3-4 more times. After you are done with all of our turns, let the dough chill for at least an hour before using or you can wrap it tightly in plastic wrap and place it in an air tight container to freeze until ready for use.

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Baklava Ingredients 1 pkg phyllo dough Nut mixture: 4 cup walnuts and pistachios, chopped 1 ½ teaspoon cinnamon ¼ teaspoon cardamom 2 Tablespoon sugar 1 ½ to 2 sticks butter, melted Syrup mixture: 1 ½ cup honey ½ cup water ½ cup sugar 1 stick cinnamon 2 Tablespoon lemon juice Directions Preheat the oven to 350˚F and butter a 13 x 9 inch baking pan. Place the chopped nuts into a bowl and mix with the cinnamon, cardamom, and sugar. Set aside. Open the phyllo dough and lay flat on the counter. Remove one sheet and place in the bottom of the baking pan and lightly brush with some of the melted butter. Place one or two more sheets of dough on top of the first one and brush with melted butter. Repeat 6 times. Sprinkle with enough of the chopped nut mixture to make a thin layer, then top with another sheet of the dough. Brush again with butter and top with another 2 sheets of the dough, repeat four times and sprinkle again with a layer of chopped nuts. Top again with a few layers of the phyllo dough and finish with a brush of butter on the top layer. Using a sharp knife, carefully cut the pan into equal squares. Place the pan into the oven and bake for 18-20 minutes. Turn the pan and reduce the heat to 325˚F and bake until golden brown, 10-15 minutes longer. Place the syrup ingredients into a saucepan over low heat, stirring occasionally until the sugar dissolves. Increase the heat to medium and cook until the mixture becomes syrupy, about 10 minutes.

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Chocolate Macaroon Ingredients 3 egg whites – aged at room temperature for 3 days (Measure 57g after 3 days) 70 g ground almond 113 g icing/confectioners’ sugar 21 g caster sugar 7 g corn starch 10 g cocoa powder ¼ teaspoon cream of tarter Chocolate Ganache filling (refer to page 70) Directions Prepare the macaroon template by drawing 20 circles, leaving about 2 inches apart. Place the template on the baking tray and add a sheet of non-stick baking paper on top. This recipe makes 2 trays. In a food processor or blender, add ground almond, icing sugar and cocoa powder. Pulse to incorporate all the ingredients together. Pass the dry mixture through the sieve to sift out lumps and set aside. Combine sugar, corn starch and cream of tartar and set aside. Put the egg whites in a large bowl. Using a stand mixer or hand held mixer, whisk the egg whites till foamy. Add in sugar mixture and whisk at medium speed for 3 minutes. Switch to high speed and continue to whisk until shiny and stiff peak. In 3 batches, fold the dry mixture gently but quickly into the egg white meringue. The final consistency should be a thick batter-like texture. Bring your trays to the counter and dab a little meringue on each corner of the baking tray to hold the baking paper in place. Fill ½ of the meringue into a piping bag fitted with a ½ inch round tip. Follow the template and pipe each circle vertically. Once you are done, carefully remove the circle template. Tap the baking tray on the counter (about 8 times) to remove any air bubbles. Use a toothpick or bamboo stick to break any visible bubbles. Let the macaroons rest for 30 minutes – 60 minutes (depending on the humidity level of your kitchen). I turned on the fan to aid the process. Halfway through, preheat your oven to 305˚F. Gently touch the top of the macaroons and when they do not feel sticky, your macaroons are ready to be baked. Bake for 15 – 16 minutes (convection fan forced oven takes about 15 minutes). Once they are done, remove from oven and let them cool on a wire rack. Assemble the macaroon by piping the ganache in the center base of one macaroon and sandwich with another. You could eat them straight, however, to achieve the full heightened flavor of these macaroons is best to let them mature for a day or two. Cover and store in fridge and bring to room temperature.

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Creme Brulee Ingredients 2 large egg yolks, at room temperature 25 grams sugar 250 milliliter heavy cream 1/2 vanilla bean, split lengthwise Pinch salt Sugar for finishing Directions Preheat oven to 300˚F. Line a hotel pan with a clean dish towel, place ramekins in the lined pan. Combine the egg yolks with ½ the sugar in a small bowl, whisk together until pale yellow and thick. Place the cream in a small saucepan, scrape the vanilla into the cream, add the salt and remaining sugar. Bring to a boil, once boiling remove the pan from the heat. Whisking constantly, pour about 1/3 of the hot cream into the egg yolks. Pour this mixture back into the remaining cream in the saucepan, whisk to combine thoroughly. Pour the mixture through a fine mesh strainer into a small bowl. Pour an equal amount of custard into each ramekin. Bring the hotel pan with ramekins over to the oven, pour enough hot water into the hotel pan to come halfway up the sides of the ramekins. Cover the pan with foil. Carefully place the hotel pan in the oven. Bake for 30 minutes or just until custard is set. Chill custard completely in the refrigerator. Once chilled cover the top of the custard with sugar and caramelize with a kitchen torch.

Pastry Cream Ingredients 1 cup whole milk ½ each vanilla bean ¼ cup sugar 15 grams cornstarch 3 large egg yolks 1 Tablespoon butter Directions Put the milk in a saucepan, scrape the seeds from the vanilla bean into the pan and add the bean. Bring just to a boil and remove from the heat. Whisk together the sugar and cornstarch in a small bowl. Place the yolks in a medium bowl, whisk in the sugar mixture, whisk until the mixture is pale yellow and thick. Temper the hot milk into the egg mixture. Once combined, return the mixture to the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Boil for several seconds and then remove from the heat and whisk in the butter. Pour the pastry cream through a mesh strainer into a clean bowl. Place in an ice bath. Cover the cream with plastic, stirring a few times, until the cream is chilled. Use chilled pastry cream for items such as filling éclair shells or fresh fruit tarts.

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Warm Chocolate Souffle Ingredients 7 oz bittersweet chocolate, chopped 3 Tablespoon butter, cut into cubes 4 large eggs, separated 3 large egg whites, at room temperature ½ teaspoon cream of tarter 1/3 cup sugar Directions Generously brush the insides of 8 6oz ramekins with butter. Chill in the freezer for 15 minutes. Brush them again with butter and coat with sugar, tapping out the excess, place bake in fridge. Place the chocolate and butter in a heat-proof bowl and melt over a double boiler, set aside to cool. Preheat the oven to 350˚F. Whisk the egg yolks into the cooled chocolate mixture. In the bowl of an electric mixer, with the whisk attachment, beat the 7 egg whites until foamy. Add the cream of tartar beat until soft peaks form. Gradually add the sugar and beat until stiff peaks form. Using a spatula gently fold the egg whites into the chocolate mixture. Fill a pastry bag with the soufflé mixture and pipe it into the prepared ramekins. Fill each ramekin about ¾ of the way full. Wipe off any excess butter and sugar from the rim. Place the ramekins on a baking sheet and bake for 11 to 13 minutes, until puffed. Serve immediately.

Pate A Choux Ingredients ½ cup water 3 Tablespoon butter 1/8 teaspoon salt ½ cup flour 2 large eggs Directions Preheat oven to 350˚F. Line a half-sheet pan with parchment. Combine the water, butter and salt in a saucepan over medium heat and bring to a boil, stirring constantly. As soon as it comes to a boil, remove from the heat and add the flour, stirring with a wooden spoon to combine. Return to the heat and cook, stirring constantly, until the paste dries slightly and begins to leave the sides of the pan. Transfer the paste to the bowl of a stand mixer and stir for one minute to cool slightly. Add the eggs, one at a time, making sure each one is fully incorporated before adding the next. To shape and bake eclairs: Place the paste in a piping bag, fitted with a large round pastry tube. Pipe the proper shape onto the baking sheet about 1 inch apart. Bake for 35 minutes or until the éclair shells are dried out and light. To check for doneness, remove one of the shells from the oven, if it does not collapse in a few minutes, the shells have baked enough; if it does collapse continue baking the remaining shells. Once shells are baked, cool completely on a wire rack.

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Chocolate Ganache Ingredients 1 cup heavy cream 1 cup chocolate chips Directions Bring heavy cream to a boil, pour over chocolate chips and stir until melted.

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Sugar Cookies Ingredients 2 cup unsalted butter (at room temperature) 2 cup sugar 2 large eggs 3 teaspoon vanilla 5 cup all-purpose flour 1 teaspoon salt Directions Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed. (Use the paddle attachment). Mix until thoroughly incorporated. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you'd like a light and fluffy cookie, that's ideal, however the dough will spread more during baking; not ideal if you'd like the cookie to hold its shape. Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again. Cut open your vanilla bean and scrape the seeds out. Add to mixing bowl. Alternatively, add liquid vanilla extract. Stir briefly. Sift your dry ingredients together. (Flour, baking powder and salt). Add all of the flour mixture to the bowl. Mix on low speed for 30 seconds. Remove the tea towels and observe the dough mixing; when it clumps around the paddle attachment it's ready. It's also important at this stage not to over mix the dough (the glutens in the flour develop and the dough can become tough). Roll out the dough further if you need to, and cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat. Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked. Preheat your oven to 350°F. Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie. Let cookies cool to room temperature and decorate!

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Double Chocolate Muffins Ingredients ¾ cup brown sugar, packed 1/3 cup vegetable oil or melted coconut oil 6 Tablespoon unsweetened cocoa powder 6 Tablespoon HOT water 2 eggs 2 teaspoon vanilla extract 1 2/3 cup all-purpose flour 2 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ¾ cup sour cream or Greek yogurt, heaping 1 1/3 cup semisweet chocolate chips, divided (or a mix of regular and mini) Directions Preheat oven to 400˚F. Line a standard size muffin tin with liners; set aside. In a large mixing bowl or the bowl of a stand mixer, combine the sugar and oil. Beat on high for 2 minutes. Combine the cocoa and the hot water in a small bowl, whisk until a smooth paste forms. Add to the bowl, beat for 1 minute. Add the eggs and vanilla, mix until combined. In a separate mixing bowl, whisk together the flour, baking powder, baking soda and salt. Gradually alternate adding the dry ingredients and the sour cream. Do not over mix. Fold in 1 cup of the chocolate chip with a spatula. Using a large scoop, fill each liner (I use a #20 scoop which as approximately 3 1/2 Tablespoon.). Sprinkle the remaining 1/3 cup of chocolate chips on top and gently press into the batter. Place in the oven to bake for 7 minutes at 400˚F, then reduce the heat to 350˚F and continue baking for 10-12 more minutes. The cracks should look slightly moist and the edges should be firm. Remove from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Blueberry Muffins Ingredients 8 Tablespoon butter, softened 1 ¼ cup sugar ½ teaspoon salt 2 large eggs 2 cup flour 2 teaspoon baking powder ½ cup buttermilk 12 oz blueberries Directions Preheat oven to 375˚F. Line muffin pan with paper liners, set aside. Mix together the flour, salt and baking powder, set aside. In a mixer with the paddle attachment, cream together the butter and sugar, until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add the flour mixture, alternating with the buttermilk. Remove from the mixer and stir in the frozen blueberries. Fill each muffin cup ¾ full and bake for about 30 minutes or until done.

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Morning Glory Muffins Ingredients 2 cup all-purpose flour 1 ¼ cup white sugar 2 teaspoon baking soda 2 teaspoon ground cinnamon ¼ teaspoon salt 2 cup shredded carrots ½ cup raisins ½ cup chopped walnuts ½ cup unsweetened flaked coconut 1 apple – peeled, cored and shredded 3 eggs 1 cup vegetable oil 2 teaspoon vanilla extract Directions Preheat oven to 350˚F. Grease 12 muffin cup, or line with paper muffin liners. In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, coconut, and apple. In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture until moistened. Scoop batter into prepared muffin cup. Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Cheesecake Ingredients Crust: 8 Honey graham crackers - crushed 2 Tablespoon packed light brown sugar 1/4 cup unsalted butter - melted (1/2 stick) Filling: 2 packages (8 oz each) cream cheese - softened 1/2 cup sour cream 1/3 cup pure sugar 1 Tablespoon bottled real lemon juice or squeeze fresh Directions Unwrap cream cheese and cut into cubes - let set to soften - on foil wrapper. Preheat oven to 325˚F - rack in center. Place honey grahams in large zip-lock and crush with rolling pin. In medium bowl, combine with brown sugar. Melt butter in microwave and gradually add to crumb mixture. Press into bottom and sides of 9” pie plate. Bake 5 minutes and remove from oven. In large bowl, beat cream cheese (med. speed) until partially smooth. Beat in sugar until smooth, then eggs, (slowly) and sour cream and lemon juice. Stir - check for lumps. Pour mixture into crust. Bake 25 to 30 minutes. Allow to cool completely. Store tightly covered in refrigerator until ready to serve. A well chilled cheesecake will be a nice firm texture. Top with fresh fruit, chocolate ganache, whipped cream etc.

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Peanut Butter Balls Ingredients 2 cup peanut butter 1 stick margarine (1/2 cup) 1 lb powdered sugar 2-3 cup rice krispies 12 oz pkg. milk chocolate chips 1/3 to 1/2 cup paraseal wax Directions Cream together peanut butter, margarine and powdered sugar. Add rice krispies. Roll into balls. Dip balls into melted chocolate chips and paraseal wax that has been melted in double boilers.

Banana Pecan Crumb Muffins Ingredients 1½ cup all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon vanilla extract ¾ teaspoon cinnamon ½ teaspoon salt 3 bananas, mashed ¾ cup white sugar 1 egg, lightly beaten 1/3 cup canola oil, melted Topping Ingredients: 2/3 cup packed brown sugar ¼ cup all-purpose flour ¼ teaspoon ground cinnamon 2 Tablespoon butter Directions Preheat oven to 375˚F and spray a muffin pan with baking spray or line with 12 cake liners. In a large bowl, mix together 1 ½ cup flour, baking soda, baking powder, cinnamon and salt. In a second bowl, mix together bananas, sugar, egg, vanilla and canola oil. Add the dry ingredients to the wet until just combined. Using a ¼ cup measure, put the batter in the cake liners. To make the topping In a small bowl, mix together brown sugar, ¼ cup flour and cinnamon. Cut in butter until mixture resembles a pea sized mixture. Crumble over muffins. Bake in preheated oven for 18 to 20 minutes, until the cake springs back with lightly touched.

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Deep Dish Brownies Ingredients 3/4 cup butter or oleo 11/2 cup sugar 11/2 teaspoon vanilla 3 eggs 3/4 cup unsifted flour 1/2 cup cocoa 1/2 teaspoon baking powder 1/2 teaspoon salt Directions Blend butter, sugar and vanilla. Add eggs and beat. Combine flour, cocoa baking powder and salt; add it to creamed mixture. Spread it in an 8 x 8-inch pan and bake at 350ËšF for 40-45 minutes.

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S’mores Brownies Ingredients Brownie: 3/4 cup butter or oleo 11/2 cup sugar 11/2 teaspoon vanilla 3 eggs 3/4 cup unsifted flour 1/2 cup cocoa 1/2 teaspoon baking powder 1/2 teaspoon salt Marshmallow: 3 envelopes unflavored gelatin 1 cup cold water, divided 1 1/2 c. granulated sugar 1 cup light corn syrup 1/4 teaspoon. kosher salt 2 Tablespoon vanilla extract Confectioners sugar, for dusting Directions Brownies: Blend butter, sugar and vanilla. Add eggs and beat. Combine flour, cocoa baking powder and salt; add it to creamed mixture. Spread it in an 8 x 8-inch pan and bake at 350˚F for 40-45 minutes. Top with toasted marshmallow. Marshmallow: In the bowl of a stand mixer, combine gelatin and 1/2 cup cold water. Allow to sit while you prepare the sugar syrup. In a medium saucepan, combine granulated sugar, corn syrup, salt, and remaining 1/2 cup cold water. Cook over medium heat until sugar dissolves, stirring frequently. Raise heat to high and cook until the sugar syrup reaches 240˚F on a candy thermometer. Remove sugar syrup from the heat. With the mixer on low speed and fitted with the whisk attachment, slowly pour sugar syrup into the gelatin. Turn mixer up to high speed and whip until very thick, about 15 minutes. Add vanilla and mix thoroughly. Line the bottom and sides of a 9x13” glass baking dish with plastic wrap. Spray plastic wrap with non-stick cooking spray and dust generously with confectioners’ sugar. Pour marshmallow mixture into prepared pan, smooth the top, and dust top with more confectioners’ sugar. Allow marshmallows to stand uncovered overnight to dry. Turn marshmallows out onto a cutting board. Using a sharp knife, cut marshmallow into 1-inch wide strips. Cut strips into 1-inch squares. Roll cut sides in confectioners’ sugar. Store in an airtight container at room temperature for up to 3 or 4 days. If marshmallows become sticky, remove the container lid for a bit to allow marshmallows to dry.

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Red Velvet Chocolate Cookie Truffle Brownies Ingredients 1 box red velvet cake mix 1/2 cup butter, melted 2 eggs 1 package instant white chocolate pudding (3.3 oz) 6 Tablespoons vegetable oil 1 package chocolate cookie 8 ounce package cream cheese 1/2 package (1/2lb) chocolate bark (or about 1 1/2 cup chocolate chips) Mini chocolate chips for garnish Directions Preheat oven to 325ËšF. Combine cake mix, melted butter, eggs, pudding mix, vegetable oil and mix well until thoroughly combined (2-3 minutes on medium of electric mixer). Spray a 9x13 with nonstick cooking spray. I like the baking variety that has flour in it. Then spread the red velvet brownie layer into the pan. It will be VERY thick, use the back of a spoon (or clean hands) to help spread it into all edges of the pan. Bake for 20-22 minutes or until a toothpick inserted comes out clean (ovens vary so watch closely). Let cool completely before flipping out. Crush package of chocolate cookie in a food processor (or in a large plastic bag and rolling pin). Melt cream cheese for 15 seconds in a microwave to soften. Stir together crushed chocolate cookie and cream cheese until blended smooth. Carefully spread out chocolate cookie truffle mixture on top of baked red velvet brownies. Use your hands to help press it down instead of spreading to avoid tearing the brownies. Melt chocolate candy bark (or chocolate chips) and pour over top chocolate cookie truffle layer. Sprinkle with mini chocolate chips while still warm. Let cool completely before cutting into squares.

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Frozen Treats

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Fruit Sorbet Vanilla Ice Cream Paleo Chocolate Ice Cream Hazelnut Gelato Frozen Strawberry Souffle


Fruit Sorbet Ingredients

2 ripe fruit peeled, pitted and cut into chunks ½ cup sugar 2 limes, juiced ¾ cup water Directions Place the fruit chunks in the bowl of a food processor and puree. Refrigerate until ready to use. Combine the sugar and ¾ cup water in a medium saucepan. Bring to a boil over medium heat stirring to dissolve the sugar. Remove from the heat and pour the syrup into a small bowl. Refrigerate until cool, about 1 hour. Stir fruit puree and the lime juice into the syrup. Refrigerate until well chilled, at least 2 hours. Churn the sorbet in the ice cream maker. Serve immediately or store in the freezer.

Vanilla Ice Cream Ingredients

1 cup half and half 1/2 vanilla bean, split lengthwise 3 large egg yolks 67 g sugar Directions Place the half and half in a saucepan, scrape the seeds from the vanilla bean into the pot and add the pod. Bring to a boil. Remove from the heat, cover and let steep for 10 minutes. Prepare an ice bath in a large bowl, set aside. Place the egg yolks and sugar in a medium bowl and whisk together until thickened and pale. Whisking constantly, pour about 1/3 of the hot cream into the egg yolks. Pour this mixture back into the remaining cream in the saucepan, whisk to combine thoroughly. Place over medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon. Do not allow the mixture to boil. Remove from heat and strain through a fine mesh strainer into a medium bowl. Place in ice bath. Cover the custard with a piece of plastic placed directly on top of the custard. Stir occasionally until custard is cooled. Once it is cool, remove from ice bath and place in the refrigerator. Once custard is very chilled, it is ready to be churned.

Paleo Chocolate Ice Cream Ingredients

1 13.5 oz can coconut milk 3 small ripe bananas 3 teaspoon cocoa powder ¼ cup maple syrup Directions In a blender, add the coconut milk, bananas and cocoa powder. Blend until smooth and thoroughly mixed. Taste and add maple syrup if needed. Place in the ice cream maker and churn.

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Hazelnut Gelato Ingredients 4 oz shelled hazelnuts, toasted and skinned 2/3 pint milk 2 egg yolks 2 Tablespoons sugar Directions Grind the hazelnuts to a very fine paste (this can be done in a blender or coffee grinder). Warm milk until the edge is ringed with tiny bubbles. Turn off heat at once. Put in the hazelnut paste, mix thoroughly, and cover. Allow to cool completely. Line a strainer with a double layer of cheesecloth. Set over a bowl and pour the hazelnut milk mixture into the strainer and press as much through as possible. Tie up the ends of the cheesecloth, suspend over the bowl, and allow to drip through. When mixture stops dripping, squeeze gently. In another bowl beat the egg yolks and sugar until pale and foamy. Add the strained milk mixture mixing in a little at a time. Pour everything into top of double boiler over medium heat. Stir constantly and cook for 3 to 4 minutes after the water in the bottom has started to bubble. Pour into a bowl. Allow to cool completely then chill. Freeze according to ice cream machine directions.

Frozen Strawberry Souffle Ingredients 4 ½ pints strawberries, hulled 1 cup sugar 5 large egg whites ½ teaspoon lemon juice 2 cup heavy cream ¼ cup water Directions Cut ½ pint of strawberries into thin slices, cut each slice in half, set aside. Place 6 ramekins on a baking sheet. Cut 4-inch wide strips out of a sheet of parchment. Wrap the strip tightly around the top of each ramekin to form a paper collar and secure with a paper clip or tape. Line the strawberry slices, upright, along the rim of each ramekin, making sure the slices are pressed firmly into the paper collar. Put the remaining 4 pints of strawberries into a blender and puree until smooth. Strain. Measure out 2 cup of puree and set aside the rest. Place ¾ cup of sugar and ¼ cup of water in a medium saucepan and bring to a boil. Cook without stirring until the mixture reaches 250˚F. Meanwhile whip the egg whites until foamy, add the lemon juice and remaining ¼ of sugar and whip to stiff peaks. Whip the heavy cream until it barely holds soft peaks. Refrigerate. Once the syrup has reached 250˚F, pour into the white eggs while mixing on low. When all of the sugar has been added, increase speed and allow to whip until cool. Gently fold one cup of the puree into the whipped cream and the other cup into the meringue. Fold the whipped cream mixture into the meringue. Fill each ramekin to the top of the paper collar. Smooth the tops. Freeze until set.

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The Cake Occasion Recipe Book