Great EP Bake Book

THE GREAT EP

BOOK BAKE

A COLLECTION OF RECIPES FROM THE GREAT EP BAKE OFF

“CAKE

BY THE OCEAN” - COCO LIMA DOS LECHES CAKE

Servings: 12–16 Prep time: 30 min Bake time: 45 min

Coconut Lime Cake

3 cups all-purpose flour, sifted (fresh if possible)

1 Tbsp baking powder, fresh

¾ tsp salt

1 cup unsalted butter, softened (highquality recommended)

1–2 Tbsp lime zest

2 cups granulated sugar

4 large eggs, room temperature

1 tsp vanilla extract

1 tsp coconut extract

1½ cups coconut milk (or regular 2% or whole milk)

Coconut Cream Cheese Frosting

½ cup unsalted butter, softened

8 oz cream cheese brick, softened

1 tsp coconut extract

¼ tsp salt

4 cups powdered sugar

Lime Curd

3 large eggs

1

Preheat oven to 325°F Line three 8-inch cake rounds with parchment paper

3.

2 Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Cool cakes completely on a wire rack before frosting

4

5

In a medium bowl, whisk together flour, baking powder, and salt Set aside Cream butter and lime zest until smooth Beat in eggs one at a time, then stir in vanilla and coconut extracts Alternately add flour mixture and milk to wet ingredients, beginning and ending with flour. Mix until just combined. Divide batter evenly between prepared pans.

Beat butter and cream cheese until creamy Stir in coconut extract and salt Gradually add powdered sugar on low speed until desired consistency is reached

In a saucepan, whisk eggs, sugars, lime juice, and zest over low heat Cook, whisking constantly, until mixture thickens Stir in butter and strain if necessary Transfer to a bowl and chill for 2 hours

6.

For the chili milk, heat coconut milk and chili powder in a pot until desired orange-cream color is achieved. Slowly add heavy whipping cream, whisking constantly. Stir in butter if needed Chill Use 2% or whole milk as the upper layer

8

7 Spread lime curd on a plate, place a slice of cake on top and drizzle with additional chili milk and white milk onto th

Cut each cake layer in half horizontally Poke holes in each layer and spoon alternating layers of chili milk and white milk onto each layer Frost the chili milk layer and add the second white milk layer Frost the entire cake and garnish with lime zest and optional lime slices Chill for at least 30 minutes

¾ cup sugar (½ granulated, ½ coconut palm sugar; all granulated is okay)

¼ cup fresh-squeezed lime juice

2 tsp lime zest

¼ cup unsalted butter, room temp

Green food coloring (optional)

Dos Leches (Two Milks)

Chili Milk (lower layer):

½ cup coconut milk (or any white milk)

¼ cup or less heavy whipping cream (omit if using 2% or whole milk)

Chili powder to taste (mixture should be orange-cream in color)

1 Tbsp or less butter (omit if using 2% or whole milk)

Milk (upper layer):

2% or whole milk (as is!)

Decorations

Lime zest

Lime slices (optional)

From the kitchen of Sonja Roby

LEMON SHORTBREAD with lemon cream cheese frosting

SUPER LEMON BUNDT CAKE

Servings:

Lemon Cake

2¼ cups all-purpose flour

2¼ tsp baking powder

½ tsp salt

4 eggs

2 cups sugar

1 tsp vanilla extract

2 Tbsp lemon zest

2 Tbsp + 2 tsp lemon juice

1¼ cups whole milk

10 Tbsp unsalted butter, cubed

Lemon Glaze

1½ cups powdered sugar

3–5 Tbsp lemon juice

Lemon Sugar Topping

1 Tbsp lemon zest

1 Tbsp granulated sugar

Preheat oven to 350°F Grease and flour a Bundt pan thoroughly 1

In a bowl, whisk flour, baking powder and salt Set aside 2

3

In a stand mixer (or bowl with electric mixer), beat eggs on low until thickened and light yellow Gradually add sugar on low, then increase speed to medium-high and beat until light and fluffy Stir in vanilla, lemon zest, and juice

Slowly add dry ingredients to wet on low speed until just combined 4

Heat milk in a saucepan until hot and butter is melted Avoid boiling, and whisk to combine 5

Slowly pour hot milk mixture into batter and mix until smooth Batter will be thin 6

Pour batter into prepared pan and bake for 45-50 minutes, or until a toothpick inserted comes out with moist crumbs 7

Cool cake in pan for 5 minutes, then use a butter knife to loosen the sides Invert cake onto a platter or rack (leave in pan if using a 9x13) Cool completely 8

While cake cools, whisk powdered sugar and lemon juice for desired consistency 9

Combine lemon zest and sugar, let stand for 5 minutes (Optional: Strain to remove zest if desired ) 10

Drizzle glaze over cooled cake, then sprinkle with lemon sugar topping (optional) 11

ny flavor, substitute some of the milk (about ¼ cup) with fresh

s stuck, run a knife around the edges before inverting You can e pan gently on a counter soft and moist for up to 3 days in an airtight container at room

a Bundt pan, you can use a 9x13 inch pan and adjust baking time

From the kitchen of Matt Sackett

Servings: 12 Prep time: 20 min

CARROT CAKE

Bake time: 55 min

with cream cheese frosting

Cake

¾ cup vegetable oil

¾ cup buttermilk

2 cups granulated sugar

2 tsp vanilla extract

2 tsp ground cinnamon

2 Tbsp baking soda

2 cups all-purpose flour

2 tsp salt

1 8-oz can undrained crushed pineapple

2 cups grated carrots

1 cup raisins

1 cup chopped pecans

1 cup flaked coconut

Frosting

½ cup unsalted butter, softened

8 oz cream cheese, softened

1 tsp vanilla extract

16 oz powdered sugar

2 Tbsp heavy whipping cream

Cake

Preheat oven to 350°F Grease and flour a 9x13 inch baking pan 1

Combine oil, buttermilk, sugar, vanilla, cinnamon and baking soda in large bowl Mix well 2

Add flour and salt to the wet ingredients, mixing until just combined Avoid overmixing 3

4.

5.

Stir in crushed pineapple, grated carrots, raisins, chopped pecans, and flaked coconut.

Pour batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.

6.

Cool cake in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Frosting

In a stand mixer with the paddle attachment, cream together softened butter and cream cheese until light and fluffy.

1. Add vanilla extract and beat until combined. 2. Gradually add powdered sugar, beating on low speed until incorporated. Increase speed to medium and beat until smooth and creamy. 3. Add heavy whipping cream and beat until desired consistency is reached 4

Assembly:

Once the cake is completely cool, spread the frosting evenly over the top 1 Sprinkle chopped pecans lightly over the top for decoration 2

To make the frosting easier to spread, add more heavy whipping cream, 1 tablespoon at a time, until desired consistency is reached H E L P F U L T I P S

Substitute brown sugar for half of the granulated sugar for a richer cake flavor

You can use walnuts or almonds instead of pecans

From the kitchen of Amy Markle

MANDARIN ORANGE CAKE

Servings: 12–16 slices Prep time: 10 min Bake time: 45 min

2 cups all-purpose flour

2 cups granulated sugar

2 cups drained mandarin oranges, segmented

2 large eggs

2 tsp vanilla extract

2 tsp baking soda

1 tsp salt

Brown Sugar Glaze

1½ cups packed light brown sugar

6 Tbsp unsalted butter

6 Tbsp milk Cake

Preheat oven to 350°F (175°C) Grease and flour a 9x13 inch baking pan 1

In a large bowl, whisk together flour, sugar, baking soda, and salt 2

Add eggs, vanilla extract, and drained mandarin orange segments to the dry ingredients

Mix until just combined Do not overmix

Pour batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean

Glaze

While the cake is baking, prepare the glaze In a small saucepan over medium-high heat, combine brown sugar, butter, and milk Bring to a boil, stirring constantly, and cook for 1 minute 1

Remove the cake from the oven and poke several holes in the top with a toothpick

Immediately pour the hot glaze over the cake, allowing it to spread evenly

Let the cake cool completely in the pan before serving

For a richer glaze flavor, use dark brown sugar instead of light brown sugar

You can substitute orange juice for the milk in the glaze for a stronger citrus flavor

Serve the cake warm or at room temperature, topped with whipped cream or a scoop of vanilla ice cream

Leftover cake can be stored in an airtight container at room temperature for up to 3 days

From the kitchen of Lesley Cain

CHOCOLATE MALT CAKE

with creamy chocolate frosting

Cake

3½ cups all-purpose flour

1 Tbsp + 1 tsp baking powder

½ tsp salt

6 egg whites, room temperature

1½ cups milk (dairy), room temperature

1½ cups (2 sticks) unsalted butter, softened, cut into pieces

1½ cups granulated sugar

½ cup malt powder

Creamy Chocolate Frosting:

⅓ cup unsalted butter, softened

2 cups powdered sugar

3 Tbsp unsweetened cocoa powder

4–5 Tbsp milk (dairy)

Preheat oven to 350°F (175°C) Grease and flour two 9-inch cake pans 1

Whisk dry ingredients: In a medium bowl, whisk together flour, baking powder, salt, and malt powder Set aside 2

Combine milk and egg whites: In a smaller bowl, whisk together milk and egg whites 3

4

Cream butter and sugar: Using an electric mixer on medium-high speed, beat softened butter until creamy (2 minutes) Gradually add sugar and beat until light and fluffy (3 minutes), scraping down the bowl as needed

Alternate wet and dry ingredients: Add the flour mixture and milk/egg mixture alternately to the butter/sugar mixture, beginning and ending with the dry ingredients Beat on low speed just until combined after each addition

Bake the cake: Divide batter evenly between prepared cake pans Bake at 350°F for 2530 minutes, or until lightly golden brown around the edges and pulls away from the sides of the pan

Cool cakes: Cool cakes in pans for 10 minutes, then carefully remove and transfer to wire racks to cool completely before frosting 7

Creamy Chocolate Frosting:

Combine ingredients: In a bowl, cream together softened butter, powdered sugar, and cocoa powder until smooth 1

Adjust consistency: Add milk by the tablespoon until desired frosting consistency is reached. 2. Frost cooled cake(s) with desired amount of frosting. Enjoy! 3. Servings: 12–16

This makes enough frosting to cover 1 bundt cake or fill and coat two 9 inch cakes, but not enough if you want to do piping work Double the recipe if you want to get fancy with piping/decorating the cake! For a richer frosting flavor, use dark chocolate cocoa powder. You can substitute buttermilk for the milk in the cake batter for a tangier flavor.

Leftover cake can be stored in an airtight container at room temperature for up to 3 days.

From the kitchen of Sarah Strain

YELLOW CHIFFON CAKE

with marshmallow frosting

Cake

2½ cups cake flour

1 tsp baking powder

¼ tsp baking soda

1½ cups granulated sugar

¾ tsp fine sea salt

5 Tbsp unsalted butter, melted and cooled slightly

½ cup neutral oil (canola, vegetable, avocado)

1 cup buttermilk, room temp

2 tsp vanilla extract

About 6 large egg yolks, room temp

Egg Foam

3 large egg whites, room temp

¼ cup granulated sugar

Marshmallow Frosting

1½ cups granulated sugar

⅓ cup water

3 large egg whites

¼ tsp cream of tartar

1 tsp vanilla extract

For a more intense lemon flavor, substitute lemon zest for some of the vanilla extract in the cake and frosting

To prevent the cake from sticking to the tube pan, don't grease the sides

You can use a hand mixer for this recipe, but a stand mixer will make it easier

Cake

Sift dry ingredients into a large bowl and whisk together Set aside 1

Whisk wet ingredients together in a separate medium bowl Set aside 2

In a stand mixer with the whisk attachment, beat egg whites on medium speed until soft peaks form 3

Gradually add the ¼ cup sugar while beating on high speed until stiff peaks form 4

Gently fold the wet ingredients into the dry ingredients until just combined 5

Fold in a quarter of the egg whites until incorporated, then gently fold in the remaining whites in two additions Be careful not to deflate the batter 6

Pour batter into greased and floured pans:Cupcakes: Fill ¾ full

Layers: Bake for 20-25 minutes

Tube/Sheet: Bake for 40-45 minutes

Cool completely in pan on a wire rack before frosting 7

Store at room temperature for up to 3 days, covered 8

Marshmallow Frosting

In a saucepan, bring the water and sugar to a boil, stirring until the sugar dissolves Simmer for 3 minutes without stirring 1

Meanwhile, beat the egg whites with the cream of tartar until combined 2

Continue beating until stiff peaks form (2-3 minutes) 3

Slowly pour the hot sugar syrup into the egg whites while beating on high speed

Add vanilla and beat until just combined 4

Use frosting immediately, as it will harden as it cools 5

Servings

9”x13” sheet cake

8” 3-layer cake

9” 2-layer cake

24 cupcakes OR tube cake

From the kitchen of Callie Saumweber

RED VELVET CUPCAKES

Servings: 14 Prep time: 20 min Bake time: 20 min

with frostingwhite mountain frosting

Cupcakes

2 large eggs, room temp, separated

1⅓ cups all-purpose flour, spooned and leveled

¼ cup cornstarch

½ tsp baking soda

4 tsp unsweetened cocoa powder

¼ tsp salt

¼ cup unsalted butter, softened

1 cup granulated sugar

½ cup canola/vegetable oil

2 tsp pure vanilla extract

½ tsp distilled white vinegar

Liquid or gel red food coloring

½ cup buttermilk, room temp

Seven Minute Frosting

3 large egg whites

1¼ cups granulated sugar

5 Tbsp water

¼ tsp cream of tartar

1 tsp pure vanilla extract

I used a Wilton #12 tip; I don’t recommend a star tip This frosting is a little too thin

Don't overmix the batter to avoid dryness

This Seven Minute Frosting is best used the day it's made

Cupcakes

Preheat oven to 350°F. Line muffin pan with liners (makes 14; bake in 2 batches if needed). 1. Beat egg whites on high speed until soft peaks form (2-3 minutes). Set aside. 2.

Sift flour, cornstarch, baking soda, cocoa powder, and salt together Set aside 3

Cream butter and sugar on high speed (1 minute) Add oil and beat for 2 minutes 4

Add egg yolks, vanilla, and vinegar, then mix in food coloring to desired shade 5

Alternate dry ingredients and buttermilk with mixer on low, starting and ending with dry 6

7

Gently fold in egg whites with a spatula Batter will be slightly thick

Fill liners 1/2-2/3 full and bake 20-21 minutes, or until a toothpick comes out clean 8

Cool in pan 5 minutes, then transfer to a rack to cool completely 9

Seven

Minute Frosting

Fill a saucepan halfway with water and simmer over medium-low heat 1

Whisk egg whites, sugar, water, and cream of tartar in a large heatproof bowl over simmering water until sugar dissolves and mixture is foamy (5 minutes) 2

3

Transfer bowl to stand mixer with whisk attachment and beat on high until frosting is glossy and triples in volume (7 minutes)

Stir in vanilla (and food coloring, if desired) 4

Frost cupcakes immediately 5

Makes about 3 cups 6

From the kitchen of Julie Klima

LEMON SHORTBREAD with lemon cream cheese frosting

CHOCOLATE FUDGE CAKE

Servings:

1 stick + 4 Tbsp softened margarine (extra for greasing pans)

1 cup + 2 Tbsp packed light brown sugar

1 cup superfine sugar

3 large eggs

1 tsp vanilla extract

2 cups all-purpose flour

1¼ cups unsweetened cocoa powder

1½ tsp baking powder

½ tsp fine salt

1½ cups sour cream

Chocolate Frosting

6 oz bittersweet chocolate, broken into small pieces

1 cup unsweetened cocoa powder

7 Tbsp boiling water

2 sticks softened unsalted butter

6 Tbsp confectioners' sugar

H E L P F U L T I P S

For a richer chocolate flavor, use dark brown sugar instead of light brown sugar.

You can also use a hand mixer for this recipe.

If you don't have sour cream, you can substitute plain yogurt. To make sure the frosting doesn't get too runny, add the confectioners' sugar gradually and stop once you reach the desired consistency

1.

Preheat oven to 350°F. Grease and flour two 9-inch round cake pans and line with parchment paper

In a large bowl, use mixer with whisk attachment to cream together softened margarine and sugars until light and fluffy 2

Beat in eggs one at a time, then stir in vanilla extract 3

In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt 4

Add dry ingredients to wet ingredients alternately with sour cream, beginning and ending with dry ingredients Mix until just combined 5

6

Divide batter evenly between prepared pans

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean 7

Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely 8

Chocolate Frosting

In a small saucepan, combine chocolate and boiling water Heat over low heat, stirring constantly, until chocolate is melted and smooth 1

In a large bowl, cream together softened butter and cocoa powder until light and fluffy 2

Gradually add cooled chocolate mixture and beat until combined 3

Beat in confectioners' sugar until frosting reaches desired consistency 4

5

Once cakes are cool, frost top and sides of one cake layer Place the other layer on top and frost the top

From the kitchen of Jeff Carrane

LEMON SHORTBREAD with lemon cream cheese frosting

ALMOND CREAM CAKE with almond buttercream frosting

Servings: 15 Prep time: 50 min Bake time: 45 min

I N G R E D I E N T S

Cake

1 cup (2 sticks) unsalted butter, softened

1½ cups granulated sugar

3 cups cake flour

½ tsp salt

2 tsp baking powder

1 cup milk

1 tsp almond extract

¾ cup + 3 Tbsp egg whites (room temperature)

Frosting

½ cup + 2 Tbsp all-purpose flour

2 cups milk

1½ tsp almond extract

2 cups unsalted butter, softened

2 cups granulated sugar (processed, optional)

Sliced almonds and whole almonds for decorating

H E L P F U L T I P S

Toasting sliced almonds adds a nice crunch

For a more intense almond flavor, use almond milk instead of regular milk in both the cake and frosting

If you don't have a food processor, you can simply cream the butter and sugar for a longer time to achieve a similar texture Store leftover cake in an airtight container at room temperature for up to 3 days

Cake can also be baked in a 9x13 inch pan for 35-40 minutes

I R E C T I O N S

Cake

Preheat oven to 350°F Grease and flour two 9-inch round cake pans 1 Make the cake: Beat egg whites until stiff peaks form. Set aside. 2.

In a large bowl, cream butter and sugar until light and fluffy. 3. Add flour, salt, and baking powder alternately with milk and almond extract to the butter mixture. 4. Gently fold in reserved egg whites. 5. Divide batter evenly between prepared pans. 6. Bake for 25-27 minutes, or until a toothpick inserted comes out clean. 7. Cool cakes in pans for 10 minutes, then remove to wire racks to cool completely 8

Frosting

In a saucepan, whisk flour into milk over medium-low heat until thick like mashed potatoes (12-15 minutes) Cool in an ice bath for 5-10 minutes 1 Beat softened butter and sugar until light and fluffy Gradually add cooled flour mixture until combined and fluffy 2

3

Assemble the cake: Place one cake layer on a serving plate Spread with frosting Top with second cake layer and frost the top and sides

Decorate with sliced and whole almonds, if desired 4

From the kitchen of Carter Schulze

n o t e

This Bake Book includes the ingredients from the recipes submitted by the bakers In some cases, the directions have been altered for consistency with the other recipes. The Helpful Hints were not included in the recipes but added to provide more support

Crust

Cooking spray

1½ cups crushed graham crackers (about 28 squares)

⅓ cup sugar

6 Tbsp salted butter, melted

Filling

3 cups sweetened condensed milk

3 egg yolks

⅔ cup fresh lemon juice (3-4 lemons)

Pinch of sea salt

Whipped Cream Topping

1 cup heavy cream

2 Tbsp sugar

1 tsp pure vanilla extract

Garnish

Small lemon slices

Grated lemon zest

Mint springs (optional)

H E L P F U L T I P S

For a more intense lemon flavor, use the zest of one additional lemon in the filling. To prevent the crust from getting soggy, chill the baked crust before adding the filling. Leftover pie can be stored in the refrigerator for up to 3 days

MAGNOLIA LEMON PIE

Crust

Preheat oven to 350°F Lightly spray a 9-inch pie plate with cooking spray 1

In a large bowl, combine graham crackers, sugar, and melted butter Mix well until crumbs are evenly moistened Press the mixture firmly onto the bottom and up the sides of the prepared pie plate Bake for 8 minutes, or until golden brown and set

Filling

While the crust is baking, whisk together condensed milk, egg yolks, lemon juice, and salt in a large bowl Pour the filling into the baked crust 1

Bake pie for 10 minutes, or until the center is set when the pan is gently nudged Allow the pie to cool on a wire rack for 30 minutes before refrigerating

Chill the pie: Refrigerate the pie for at least 1 hour, or up to 3 days, until the filling is completely chilled and set 3

Whipped cream

Just before serving, whip heavy cream, sugar, and vanilla extract in a medium bowl with an electric mixer until soft peaks form 1

Assemble and serve: Spread the whipped cream evenly over the top of the chilled pie

Garnish with lemon slices, grated lemon zest, and optional mint springs

From the kitchen of Amy Markle

BETTER THAN ‘BUCKS LEMON LOAF

Loaf

3 large eggs

1 cup granulated sugar

1 cup (8-oz) sour cream or Greek yogurt

½ cup canola or vegetable oil

2 Tbsp lemon zest

1–2 Tbsp lemon extract (to taste)

1½ cups all-purpose flour

2 tsp baking powder

½ tsp salt (or to taste)

Lemon Glaze

1 cup confectioners' sugar

3 Tbsp lemon juice (adjust for desired consistency)

4

Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or spray with floured cooking spray. Set aside.

In a large bowl, whisk together eggs, sugar, sour cream/yogurt, and oil until smooth and combined.

Stir in lemon zest and lemon extract (adding 2 Tbsp as suggested for full flavor; adjust to taste)

Add flour, baking powder, and salt Mix until just combined (don't overmix) A few lumps are okay

Transfer batter to prepared pan and smooth the top Bake for 50-52 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs (no batter) Tent the pan with foil in the last 10 minutes to prevent excessive browning 5

Let the loaf cool in the pan on a wire rack for at least 30 minutes (ideally 4 hours) before transferring it to the rack to cool completely before glazing 6

Lemon Glaze

In a small bowl, whisk together confectioners' sugar and lemon juice until smooth and desired consistency is reached You may need to adjust the amount of lemon juice slightly for thicker or thinner glaze 1

Drizzle the glaze evenly over the cooled loaf before slicing and serving 2 Extra lemony touch (optional): Spread leftover glaze on the cut surfaces of the bread for an extra burst of lemon flavor and moisture If you prefer less glaze, simply halve the recipe 3

Don't substitute lemon oil for lemon extract; they have different flavor ntensities.

Avoid using lemon juice in place of lemon extract due to its acidity and otential impact on the final result

LAYERED LEMON DESSERT

Servings: 12 Prep time: 20 min Bake time: 18 min

Crust

2 cups all-purpose flour

½ cup (1 stick) unsalted butter, softened

24 Tbsp granulated sugar (optional)

Cream Cheese Layer

1 (8-oz) package cream cheese, softened

1 cup powdered sugar

1 (8-oz) container whipped topping, thawed

1 tsp vanilla extract

Lemon Curd

1 Tbsp lemon zest

3 large eggs

½ cup freshly squeezed lemon juice

¾ cup granulated sugar

2 Tbsp heavy cream

½ cup unsalted butter, cubed

For a more tangy lemon flavor, use more lemon zest in the crust and curd You can substitute the whipped topping in the cream cheese layer with homemade whipped cream. Leftover dessert can be stored in the refrigerator for up to 3 days.

Crust

Preheat oven to 350°F (175°C) Lightly grease a 9x13 inch baking pan 1

In a large bowl, combine flour and sugar (if using) Cut in the softened butter using a pastry cutter or fork until crumbly Press the mixture evenly into the bottom of the prepared pan 2

Bake for 18 minutes, or until lightly golden brown Let cool completely before adding the next layer 3

Cream cheese layer

In a large bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy 1

Gently fold in the thawed whipped topping and vanilla extract until just combined 2

Spread the cream cheese mixture evenly over the cooled crust 3

Lemon curd

In a heatproof bowl, whisk together the lemon zest, eggs, lemon juice, and sugar Set the bowl over a saucepan of simmering water (make sure the water doesn't touch the bottom of the bowl) 1

Whisk constantly over medium heat until the mixture thickens and reaches an internal temperature of 170°F (77°C) 2

Remove from heat and immediately strain the mixture through a fine-mesh sieve into a clean bowl 3

Whisk in the cubed butter until fully incorporated and smooth Let the curd cool completely at room temperature 4

Assemble and chill:

Once the lemon curd is cooled, pour it evenly over the cream cheese layer 1

Cover the dessert with plastic wrap and refrigerate for at least 2 hours, or until set 2

From the kitchen of Julie Klima

Servings:

Crust

1½ cups graham cracker crumbs (approximately 11 full-sheet graham crackers)

¼ cup granulated sugar

6 Tbsp unsalted butter, melted

Filling

2 (14-oz) cans sweetened

condensed milk

1 cup fresh lemon juice (approximately 6 large lemons)

6 large egg yolks

2 Tbsp finely grated lemon zest

Garnish (optional)

Whipped cream

Lemon slices

Lemon zest

Sliced almonds

LEMON SHORTBREAD with lemon cream cheese frosting

Crust

LEMON PIE

For a stronger lemon flavor, use additional lemon zest in both the crust and filling.

You can substitute a storebought graham cracker crust for the homemade version. If the filling sets too quickly while baking, cover the edges with foil to prevent overbrowning

Let the pie chill completely before slicing and serving to ensure a clean cut

Preheat oven to 350°F and place rack in center 1

2

In a bowl, combine graham cracker crumbs, sugar, and melted butter Mix until moistened and well combined.

3.

Press the crust mixture into the bottom and up the sides of a 9-inch deep dish pie pan. Set aside.

Filling

Make the filling: In a large bowl, whisk together sweetened condensed milk, egg yolks, and lemon zest. 1.

Gradually add the lemon juice while whisking vigorously until fully combined and thickened 2

Pour the filling into the prepared pie crust 3

Bake for 25-30 minutes or until the edges are set and the center is slightly jiggly 4

Let the pie cool completely on a wire rack 5

6

Cover and refrigerate for at least 3 hours, or preferably 5-6 hours or overnight, until firm

Garnish with desired toppings before serving 7

8

Store leftover pie in the refrigerator for up to 5 days

From the kitchen of Carter Schulze

Servings:

LEMON SHORTBREAD with lemon cream cheese frosting

SUPER DUPER LEMON DRIZZLE CAKE

Cake

½ cup + 2 Tbsp unsalted butter, softened, plus extra for greasing

¾ cup + 2 Tbsp superfine sugar

Zest of 2 lemons

3 large eggs

1⅓ cups all-purpose flour

2½ tsp baking powder

Pinch of fine salt

About 2 Tbsp whole milk

Drizzle Topping

Juice of 1 lemon

2 Tbsp granulated sugar

For a stronger lemon flavor, use additional lemon zest in both the cake and the drizzle

You can substitute regular granulated sugar for the superfine sugar in the cake

If the batter seems too thick, add a little more milk, 1 Tbsp at a time, until it reaches a dropping consistency

Let the cake cool completely before slicing to allow the drizzle to set and prevent it from soaking into the cake.

1

2

3

4

5

6

7

Preheat oven to 350°F (175°C) Grease and line a 2-pound loaf pan with parchment paper

Cream butter and sugar: In a large bowl, cream together the softened butter, superfine sugar, and lemon zest using an electric whisk until light and fluffy

Add eggs: Beat in the eggs one at a time, whisking well after each addition

Dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined Do not overmix

Bake the cake: Pour the batter into the prepared loaf pan and smooth the top Bake for 45-60 minutes, or until a toothpick inserted into the center comes out clean

Make the drizzle: While the cake is still warm, combine the lemon juice and sugar in a small bowl

Drizzle and cool: Poke holes all over the top of the cake with a toothpick Slowly drizzle the lemon mixture over the cake Let the cake cool completely in the pan before removing and slicing

From the kitchen of Jeff Carrane

H

Lemon Cake

LEMON BLACKBERRY CAKE

3½ cups all-purpose flour, spooned and leveled

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

¾ cup unsalted butter, softened

¼ cup canola or vegetable oil

1½ cups granulated sugar

3 large lemons, zested

¼ cup freshly squeezed lemon juice

¼ cup sour cream, room temperature

4 large eggs, room temperature

1 cup buttermilk, room temperature

Blackberry Jam

3 cups fresh or frozen blackberries

¾ cup granulated sugar

1 tablespoon lemon juice

⅛ teaspoon salt

Lemon Cream Cheese Frosting

1½ cups unsalted butter, softened

8 oz cream cheese, room temperature

7 cups powdered sugar, sifted

Zest of 1 lemon

¼ cup freshly squeezed lemon juice

½ teaspoon salt

For a more intense lemon flavor, use cake flour instead of allpurpose flour

To decorate the top of the cake, pipe rosettes of frosting and arrange fresh blackberries and lemon slices

Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days.

Lemon Cake

Preheat oven to 350°F (175°C) Grease and flour three 8-inch cake pans 1

In a bowl, whisk flour, baking powder, baking soda, and salt Set aside 2

In a stand mixer, cream butter, oil, and sugar on high for 3 minutes until light and creamy 3

Add lemon zest, lemon juice, and sour cream, mixing on medium until combined Scrape the bowl. 4

Add eggs one at a time, beating on high for 2 minutes each. Batter may appear slightly separated. 5.

Add dry ingredients and buttermilk alternately in 3 additions, beginning and ending with dry ingredients Mix until just combined

Pour batter evenly into prepared pans Bake for 18-22 minutes, or until a toothpick inserted comes out clean

Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely

Blackberry Jam

In a saucepan over medium-high heat, combine blackberries, sugar, lemon juice, and salt.

Stir until berries soften and release juice. Reduce heat to medium and lightly mash berries.

Cook until jam thickens (5-8 minutes). Add cornstarch slurry if needed for further thickening (2 tsp cornstarch mixed with water)

Pour jam into a glass container and cool completely

Lemon Cream Cheese Frosting

Beat softened butter and cream cheese on high for 2 minutes Scrape the bowl and gradually add sifted powdered sugar

Add lemon zest, juice, and salt Mix on low until combined, then switch to high and beat for 1-2 minutes until fluffy

Cake Assembly

Place a cake layer on a serving platter. Spread ¾ cup frosting and ½ of the jam. Repeat with remaining layers

Freeze cake for 15 minutes to lock in crumbs Frost the entire cake with remaining frosting Garnish with fresh blackberries and lemons

From the kitchen of Callie Saumweber

LEMON SHORTBREAD COOKIES

with lemon cream cheese frosting

Shortbread Cookies

1 cup unsalted butter, softened

½ cup powdered sugar

¼ cup granulated sugar

1 tsp salt

1 tsp grated lemon zest

2 cups all-purpose flour

Lemon Cream Cheese Frosting

1 (8-oz) block cream cheese, softened

4 cups powdered sugar

3 tsp lemon zest

2¼ tsp lemon juice (plus more if needed)

For a stronger lemon flavor, add additional lemon zest to the dough and frosting

You can use different cookie cutter shapes to create variety

If the frosting becomes too stiff, add more lemon juice, 1 teaspoon at a time, until it reaches a spreadable consistency.

Store frosted cookies in an airtight container at room temperature for up to 3 days

Cookies

In a large bowl, cream together softened butter, powdered sugar, granulated sugar, and salt until light and fluffy 1

Beat in the grated lemon zest until well combined 2

Gradually add the flour and mix until just incorporated Do not overmix 3

Refrigerate for at least 20 minutes 4

Divide the dough in half, shape each half into a disc, and wrap in plastic wrap

Preheat oven to 325°F Line baking sheets with parchment paper 5

6

On a lightly floured surface, roll out one disc of dough at a time to about ¼-inch thickness

Use cookie cutters to cut out desired shapes Re-roll scraps as needed 7

Place cookies on prepared baking sheets, leaving about 1 inch of space between them 8

Bake for 10-12 minutes, or until the edges are lightly golden brown The larger the cookies, the longer the baking time may need to be

Let the cookies cool completely on the baking sheets before frosting

Frosting

In a mixing bowl, beat the softened cream cheese until light and fluffy. 1.

Gradually add the powdered sugar and beat until smooth. 2. Stir in the lemon zest and lemon juice until the frosting reaches desired consistency. You may need to add more lemon juice, 1 teaspoon at a time, to achieve the right spreading consistency. 3.

Once the cookies are cool, spread the frosting evenly over the tops using a knife or spatula

From the kitchen of Sarah Strain

H E L P F U L T I P S

Servings: 8–12

LEMON

Prep time: 20 min

BUNDT CAKE

with lemon whipped cream and

Bake time: 45–50 min

Cake

1 cup unsalted butter, softened

1 cup granulated sugar

4 large eggs

1 tsp vanilla extract

2 Tbsp lemon juice

1 Tbsp lemon zest

1 cup whole milk

2 cups all-purpose flour

1 Tbsp baking powder

Sugar Syrup

½ cup powdered sugar

¼ cup lemon juice

Lemon Glaze

½ cup powdered sugar

2 Tbsp lemon juice

Lemon Whipped Cream

1 cup heavy cream, chilled

3 Tbsp powdered sugar

1 Tbsp fresh-squeezed lemon juice

2 tsp finely grated lemon zest

Optional Garnishes

Fresh berries

Lemon slices

Powdered sugar

Make sure the butter is softened to room temperature for a smooth batter H E L P F U L T I P S

For a stronger lemon flavor, use additional lemon zest in the cake and glaze

Cake

Preheat oven to 350°F (175°C) Butter and flour a 9-inch Bundt pan 1

Make the cake: In a large bowl or using a stand mixer, cream together softened butter and sugar until light and fluffy Beat in eggs one at a time, then stir in vanilla extract, lemon juice, and lemon zest 2

Add dry ingredients: In a separate bowl, whisk together flour and baking powder

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined Do not overmix 3

Bake the cake: Pour the batter into the prepared Bundt pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean 4

Cool and unmold: Let the cake cool completely in the pan, then carefully invert it onto a wire rack 5

Sugar syrup

While the cake cools, combine powdered sugar and lemon juice in a small bowl 1

Heat in the microwave for 1 minute, or until warm and slightly thickened. 2. Poke holes in the cooled cake with a skewer and drizzle the sugar syrup evenly over the top. 3.

Lemon glaze

Combine powdered sugar and lemon juice in a separate bowl to form a smooth glaze. 1. Drizzle the glaze over the cake. 2.

Lemon whipped cream

In a chilled bowl, whip heavy cream, powdered sugar, lemon juice, and lemon zest until stiff peaks form 1

Dollop whipped cream onto slices of cake and garnish with fresh berries, lemon slices, and/or powdered sugar (optional)

From the kitchen of Lesley Cain

berries

Servings:

LEMON SHORTBREAD with lemon cream cheese frosting

LEMON VANILLA CUPCAKES

Cupcakes

½ cup (1 stick) unsalted butter, softened

¾ cup granulated sugar

1 Tbsp vanilla extract

1 Tbsp lemon extract

1 large egg, room temperature

¾ cup milk, room temp

2 cups all-purpose flour

1 tsp kosher salt

1½ tsp baking powder

Frosting

½ stick unsalted butter, softened

½ tsp vanilla extract

½ tsp lemon extract

3 cups powdered sugar

½ cup heavy cream

Pinch of kosher salt

Cupcakes

1

Preheat the oven to 325° Fahrenheit Line a cupcake tin with paper liners (Prep Time: 5 minutes)

For a stronger lemon flavor, add an additional teaspoon of lemon zest to the cupcake batter

To make the frosting even creamier, use full-fat cream cheese instead of butter. If the frosting is too thick, add a tablespoon or two of additional heavy cream until it reaches the desired consistency

Store leftover cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days

2 Beat in the egg and milk until just combined (Prep Time: 1 minute)

In a large mixing bowl, cream together the softened butter, sugar, vanilla extract, and lemon extract using a hand mixer or stand mixer fitted with the paddle attachment Beat for several minutes until light and fluffy, ensuring no large chunks of butter remain (Prep Time: 5 minutes)

3

4

5.

6

7

Using a large spoon or spatula, gently fold the flour, salt, and baking powder into the wet ingredients until just combined. Avoid overmixing. (Prep Time: 2 minutes)

Divide the batter evenly among the prepared cupcake liners, filling each about ⅔ full. You can use a large cookie scoop for this step. (Prep Time: 2 minutes)

Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean (Bake Time: 20-25 minutes)

Let the cupcakes cool completely on a wire rack before frosting (Cooling Time: 30 minutes or more)

Frosting

1

2

In a large mixing bowl, cream together the softened butter, vanilla extract, and lemon extract using a hand mixer or stand mixer (Prep Time: 2 minutes)

Add the powdered sugar and a pinch of salt, then gradually add the heavy cream, beating well after each addition. Continue beating until the frosting is smooth, stiff, and fluffy. (Prep Time: 5 minutes)

3.

Transfer the frosting to a piping bag fitted with a large star tip (optional) and pipe onto the cooled cupcakes Alternatively, you can spread the frosting over the cupcakes with a spoon or offset spatula (Decorating Time: 5-10 minutes)

From the kitchen of Ben Schneider

H E L P F U L T I P S

LEMON AND ROSEMARY PUFF PASTRY

Servings: Depends Prep time: 2 hours Bake time: 15–20 min

with lemon-infused honey

Puff Pastry

1 cup unsalted butter, refrigerated and frozen for 10 minutes

6–12 Tbsp very cold water

1 tsp salt

1 tbsp sugar

2 cups all-purpose flour

Chilled mixing bowl

Lemon and Rosemary Filling

1 lemon, zested and sliced

Fresh rosemary, chopped

Sugar (optional)

Lemon-Infused Honey

1 lemon, zested and sliced

Honey, to taste

1 rosemary sprig

For best results, use the coldest dough possible when baking.

Don't overmix the dough during the lamination process. If the dough becomes too warm and difficult to handle, chill it in the refrigerator for 15 minutes before continuing

You can adjust the amount of sugar and rosemary to your taste

Drizzle the pastries with the honey immediately after baking, while they are still warm, for better absorption

Puff pastry

In a chilled mixing bowl, whisk together flour, salt, and sugar 1

Using a box grater or food processor, grate the frozen butter into the dry ingredients 2

3.

Gradually add cold water, 1 tablespoon at a time, using a fork or your fingers to gently knead the dough until it just comes together. Avoid overworking the dough.

Lamination Process: Lightly flour a clean surface and rolling pin. a. Roll out the dough into a thin rectangle Use a pizza cutter to shape if needed b Fold the dough in thirds like a letter, rotate it 90 degrees, and repeat this folding process 3 times c

Wrap the dough in plastic wrap and refrigerate for 1-2 hours d

Repeat the lamination and refrigeration process 2 more times e

Lemon-infused honey

Zest the lemon and set aside. 1.

Cut the lemon in half and set aside 2-3 slices. 2.

In a small saucepan, combine honey, lemon zest, lemon slices, and a rosemary sprig 3

Squeeze the juice of half a lemon into the honey, removing any seeds 4

5

Heat the mixture on low for 10-15 minutes, stirring occasionally, to allow the flavors to infuse Do not boil the honey

6

Strain the mixture through a fine-mesh sieve into a glass jar, discarding the lemon zest and rosemary sprig

7

Set aside the strained honey and lemon slices

Assemble and bake

Preheat oven to 400-425°F. Line a baking sheet with parchment paper. 1.

Lightly flour your surface and rolling pin Roll out the chilled dough into a thin rectangle 2

Sprinkle the dough evenly with sugar (optional), lemon zest, and chopped rosemary 3

Cut the dough into desired shapes (strips, knots, etc ) using a pizza cutter 4

Arrange the shapes on the prepared baking sheet 5

Sprinkle some additional sugar, lemon zest, and rosemary on top 6

Place the baking sheet in the freezer for 3-5 minutes to re-chill the dough 7

Bake for 7-10 minutes (depending on size of the shapes) until golden brown and puffed 8

Let the pastries cool on a wire rack for a few minutes before drizzling or dipping them in the lemon-infused honey. 9.

Garnish with reserved lemon slices and a fresh rosemary sprig (optional) 10

From the kitchen of Sonja Roby

AKE

CAST IRON CHOCOLATE CHIP BANANA BREAD

LEMON SHORTBREAD with lemon cream cheese frosting

Servings: 8 Prep time: 20 min Bake time: 45 min

with caramel drizzle

Banana Bread

¾ cup (1½ sticks) unsalted butter, softened

2 Tbsp unsalted butter, for greasing pan

1½ cups granulated sugar

2 large eggs, room temperature

4 ripe bananas, mashed

1 tsp vanilla extract

2 cups all-purpose flour, sifted

1 tsp baking soda

1 tsp salt

½ cup buttermilk

1 cup chopped pecans

2 cups chocolate chips

Caramel Sauce

¾ cup (1½ sticks) unsalted butter

1½ cups packed light brown sugar

¾ cup heavy whipping cream

1 tsp vanilla extract

H E L P F U L T I P S

For a richer banana flavor, use overripe bananas.

You can substitute walnuts or another type of nut for the pecans

If you don't have a cast iron skillet, you can use a 9x5 inch loaf pan Adjust the baking time accordingly Keep an eye on the caramel sauce while boiling to prevent burning.

Bread

Preheat oven to 350°F 1

2.

3

4.

5

6

7

In a large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy

Beat in the eggs one at a time, then stir in the mashed bananas and vanilla extract

In a separate bowl, whisk together the flour, baking soda, and salt.

Add the dry ingredients to the wet ingredients in three batches, alternating with the buttermilk. Begin and end with the dry ingredients.

Gently fold in the chopped pecans and chocolate chips

Grease a 10-inch cast iron skillet with the remaining 2 Tbsp melted butter

8. CaramelSauce

1.

Pour the batter into the prepared skillet and bake at 350°F for 40-50 minutes, or until a toothpick inserted into the center comes out clean Cover loosely with foil in the last 10-15 minutes to prevent excessive browning.

While the bread bakes, combine butter, brown sugar, and heavy cream in a medium saucepan Bring to a boil, then simmer for 1 minute Remove from heat and stir in the vanilla extract.

Let the banana bread cool slightly before drizzling with the warm caramel sauce 2

From the kitchen of Matt Sackett

LEMON SHORTBREAD with lemon cream cheese frosting

CHEDDAR GARLIC BISCUITS

Servings: 12 slices Prep time: 5 min Bake time: 45 min

2 cups all-purpose flour

4 tsp baking powder

1 Tbsp granulated sugar

1½ tsp garlic powder

½ tsp salt

1½ cups whole milk

1 large egg

4 Tbsp unsalted butter, melted

2 cups freshly shredded sharp cheddar cheese

Garlic Butter Topping

3 Tbsp unsalted butter, melted

½ tsp garlic powder

1 Tbsp fresh parsley, finely chopped

Butter Pats

Stick of unsalted butter, room temp

Garlic powder to taste

Fresh rosemary to taste

Th

Preheat oven to 450 degrees Line a baking sheet with parchment paper and set it aside 1

2

In a large mixing bowl, combine flour, sugar, baking powder, garlic powder, and salt

Whisk together the melted butter and buttermilk Combine with the dry ingredients until incorporated It will make a thick dough Fold in the cheddar cheese

Roll out on lightly floured surface to 1.5” height, use cookie cutter. Alternatively measure out with a ¼ cup measuring cup, and spoon out on to sheet.

3. Bake for 10-12 minutes in preheated oven until golden brown. Combine garlic butter topping ingredients and brush onto each biscuit. .

4. Butter Pats

Cream in stand mixer 1

Using pastry bag, pipe onto parchment or waxed paper

2 Hold bag direct upright and squeeze as large as you wish; pull up or away when done

3 Put in refrigerator to firm 4

F flakey biscuits: Use cold buttermilk and er cut into cubes The cold ingredients ockets of steam while baking, resulting in and flakier texture. Freeze the cubed 30 minutes before using for even better

ermix the dough! Overmixing develops n in the flour, leading to tough biscuits until the ingredients are combined he dough (optional): If you have extra gerate the dough for 30 minutes before and baking This allows the flavors to can help prevent the biscuits from g too much

e buttermilk: If you don't have buttermilk, make a substitute by adding 1 on of white vinegar or lemon juice to 1 lk. Let it sit for 5 minutes before using. nt with different cheeses! Try shredded Monterey Jack, or a combination of or a different flavor profile. H E L P F U L T I P S

From the kitchen of Callie Saumweber

Servings:

LEMON SHORTBREAD with lemon cream cheese frosting

CINNAMON SWIRL QUICK BREAD

Cinnamon Swirl

½ cup granulated sugar

1 Tbsp ground cinnamon

Bread

2 cups all-purpose flour

1 tsp baking soda

½ tsp salt

1 large egg, room temperature

¾ cup granulated sugar

⅓ cup vegetable oil

⅓ cup sour cream (or plain

yogurt/Greek yogurt), room temp

⅔ cup whole milk, room temp

1½ tsp pure vanilla extract

Optional

Vanilla icing

If the batter seems too thick, add a little more milk, 1 tablespoon at a time, until it reaches a dropping consistency

1.

Preheat oven to 350°F (177°C). Grease a 9x5-inch or 8x4-inch loaf pan with nonstick spray.

In a small bowl, mix together the sugar and cinnamon. Set aside. 2.

In a large bowl, whisk together the flour, baking soda, and salt 3

4

In a separate bowl, whisk together the egg and sugar until combined Add the oil, sour cream, milk, and vanilla extract, whisking until smooth

Pour half of the wet batter into the prepared pan Sprinkle nearly all of the cinnamon sugar mixture on top, reserving about 2 tablespoons for later 5

7

6 Sprinkle the remaining cinnamon sugar on top Use a knife to gently swirl the mixture down the center of the loaf pan, avoiding over-mixing

8.

Carefully pour the remaining batter on top of the cinnamon sugar layer Spread it as evenly as possible with a spoon, even though it may stick slightly

Bake for 50–65 minutes, covering loosely with foil halfway through to prevent browning. The bread is done when a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven.

9 (Optional) Drizzle with vanilla icing before slicing and serving 10

Let the bread cool in the pan for 1 hour on a wire rack Remove from the pan and cool completely on the wire rack

Cover and store leftover bread at room temperature for up to 2 days or in the refrigerator for up to 1 week 11

From the kitchen of Ben Schneider

Servings: 8–10

with raspberry compote LEMON SHORTBREAD with lemon cream cheese frosting

BUTTERMILK BUSCUITS

with raspberry compote

Buttermilk Biscuits

2 cups all-purpose flour

2 tsp baking powder

¼ tsp baking soda

1 tsp salt

7 Tbsp unsalted butter, chilled and sliced thin

¾ cup cold buttermilk

2 Tbsp buttermilk, for brushing

Raspberry Compote

½ pint fresh or frozen raspberries

Lemon juice, to taste

Sugar, to taste

1–2 Tbsp water (optional)

For extra flaky biscuits, use buttermilk that is very cold

Don't overmix the dough; a few dry bits are okay

You can use a larger biscuit cutter for fewer, but larger biscuits.

The compote can be made ahead of time and stored in the refrigerator for up to a week

Biscuits

Preheat oven to 425°F and line a baking sheet with parchment paper 1

In a large bowl, whisk together flour, baking powder, baking soda, and salt. 2.

3.

4

Using a pastry blender or metal spatula, cut the chilled butter slices into the flour mixture until it resembles coarse crumbs.

Make a well in the center of the mixture and pour in the cold buttermilk Stir gently just until combined, a few dry bits are okay

Turn the dough onto a lightly floured surface and pat it into a rectangle about ½ inch thick 5

6

7

Fold the dough into thirds, then turn it half a turn Gather any loose crumbs and flatten back into a rectangle Repeat folding and pressing twice more for a total of 3 folds

Roll out the dough to about ½ inch thick Use a 2 ½ inch round biscuit cutter or a ¾ cup measuring cup to cut out biscuits

8.

Place biscuits on the prepared baking sheet, leaving a little space between them. Gently press an indent into the top of each biscuit.

Brush the tops of the biscuits with the remaining buttermilk. 9. Bake for 10-15 minutes, or until golden brown and flaky. 10.

Raspberry Compote

In a small saucepan, combine raspberries, lemon juice, and sugar to taste 1

2

3

Bring to a simmer over low heat, stirring frequently, until the raspberries break down and the mixture thickens to a jam-like consistency

If desired, adjust the sweetness with additional sugar or thin the consistency with a tablespoon of water at a time

Let the compote cool slightly before serving 4

Split warm biscuits in half and spoon warm raspberry compote over the top. 5.

From the kitchen of Sonja Roby

H

Servings:

LEMON SHORTBREAD with lemon cream cheese frosting

CHOCOLATE CHIP ZUCCHINI BREAD

½ cup vegetable oil

2 eggs

2 tsp vanilla extract

½ cup granulated sugar

½ cup light brown sugar

1 cup grated zucchini (1 medium)

1½ cups all-purpose flour

1 tsp ground cinnamon

¾ tsp kosher salt

¼ tsp baking soda

½ tsp baking powder

1 cup semi-sweet chocolate chips

(Optional: ½ cup chopped walnuts)

H E L P F U L T I P S

Once the dry ingredients are incorporated and there are no streaks of flour, stop mixing

For a richer flavor, use brown butter instead of vegetable oil

Simply melt the butter over medium heat until it turns golden brown and has a nutty aroma. Let it cool slightly before using.

Gently squeeze any excess moisture from the grated zucchini before adding it to the batter. Let the bread cool completely before slicing to prevent crumbling For easier slicing, refrigerate the bread for at least an hour before serving This bread freezes well! Wrap it tightly in plastic wrap or foil and freeze for up to 3 months Thaw overnight in the refrigerator before serving

2

3

Preheat oven to 375°F. Coat a 9×5- inch loaf pan with nonstick spray. Line the bottom and up the short sides of the pan with a strip of parchment paper. Coat again with nonstick spray Set aside

In a medium bowl whisk together the oil, eggs, vanilla, and sugars until smooth Stir in the zucchini Set aside

In a large bowl whisk together the flour, cinnamon, salt, baking soda, and baking powder Using a wooden spoon or rubber spatula stir the wet ingredients into the dry ingredients and mix until combined

Stir in the chocolate chips and walnuts if desired

5

4 Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean

Allow the bread to cool in the pan for 20 minutes and then using the parchment paper, lift the bread out and transfer to a wire rack to cool completely 6

From the kitchen of Lesley Cain

Servings: 12

LEMON SHORTBREAD with lemon cream cheese frosting

Prep time: 10 min

FOCACCIA BREAD

Bake time: 20–25 min

Focaccia

2 cups all-purpose flour

1 Tbsp baking powder

½ tsp salt

1 cup water

3 Tbsp olive oil, divided

1½ tsp coarse sea salt

Freshly ground black pepper (optional)

Additional toppings (optional)

2 pinches fresh rosemary leaves

1½ Tbsp ground garlic

1 Tbsp dried thyme

Sliced vegetables of choice

Dipping Oil

⅛ cup grated Parmesan cheese

½ Tbsp black pepper

¼ tsp salt

2 Tbsp balsamic vinegar

1 garlic clove, crushed

½ Tbsp dried oregano

¼ cup olive oil

Use warm water for a slightly faster rise.

Don't overmix the dough, a few lumps are okay.

Feel free to experiment with different toppings and herbs. Let the focaccia cool slightly before cutting for a cleaner slice

Leftover focaccia can be stored at room temperature for up to 2 days or refrigerated for up to 4 days

Preheat oven to 425°F 1

2 Turn the dough onto a lightly floured surface and knead for 1 minute.

In a large bowl, whisk together flour, baking powder, and salt Drizzle in 1 Tbsp olive oil and gradually add the water while mixing until a shaggy dough forms. If too sticky, add more flour 1 Tbsp at a time; if too dry, add a splash more water.

3. Brush a large baking sheet with 1 Tbsp olive oil. 4. Press the dough into a rectangle about 1-inch thick on the prepared baking sheet. Use your fingertips to make dimples all over the top. 5. Sprinkle with black pepper (optional) and desired toppings Drizzle with the remaining olive oil

6 Bake for 20-25 minutes, or until golden brown 7 Sprinkle with coarse sea salt before serving

8 While the focaccia bakes, whisk together all dipping oil ingredients in a small bowl

10

9 Cut the focaccia into squares and enjoy warm with the dipping oil

From the kitchen of Julie Klima

LEMON SHORTBREAD with lemon cream cheese frosting

DATE, NUT AND GINGER BREAD

Servings: 12 slices Prep time: 10 min Bake

1 cup pitted, chopped dates

1 cup coarsely chopped walnuts

⅔ cup coarsely chopped candied ginger

1½ tsp baking soda

½ tsp salt

3 Tbsp vegetable oil (or applesauce)

¾ cup boiling water

2 eggs

¾ cup sugar

½ cup whole wheat flour

1 cup all-purpose flour

Preheat oven to 350 degrees Fahrenheit 1

Grease an 8 5 x 4 5 x 3 inch loaf pan 2

3

In a large bowl, combine dates, walnuts, candied ginger, baking soda, salt, and oil (or applesauce) Pour boiling water over the mixture and stir well Let stand for 15 minutes

4

In a separate bowl, whisk together eggs and sugar until combined Add both flours and stir until just incorporated The batter will be stiff

Add the date mixture to the flour mixture and stir briskly until well blended

Substitute applesauce for the oil for a slightly healthier option. You can adjust the amount of candied ginger to your taste preference.

Leftovers can be stored at room temperature for up to 3 days.

6

5 Pour batter into the prepared loaf pan Bake for 40-50 minutes, checking the loaf often The bread is done when a few moist crumbs cling to a straw inserted into the center

7.

Let the bread cool completely in the pan before slicing. (Tip: Run a knife around the edges of the pan to loosen the bread before inverting it onto a wire rack.)

From the kitchen of Amy Markle

Servings:

LEMON SHORTBREAD with lemon cream cheese frosting

JALAPENO CHEESE QUICK BREAD

2 cups flour

4 tsp baking powder

1 Tbsp sugar

1½ tsp garlic powder

½ tsp salt

1½ cup whole milk

1 large egg

4 Tbsp butter, melted

2 cups freshly shredded cheddar cheese, from block

Use freshly shredded cheddar cheese as pre-shredded has a flour/non-stick coating on it that prevents it from melting well in a loaf of bread like this Add jalapenos if desired

Pre-heat oven to 350F 1

In a large mixing bowl whisk together the flour, baking powder, sugar, garlic, and salt 2

To the center of the dry ingredients add the milk, egg, and melted butter 3

Whisk quickly, but do not over whisk The batter will thicken quickly 4

Add in the shredded cheese Mix or fold in the cheese with a rubber spatula for ease 5

Pour batter into a greased bread pan Bake for 45 minutes 6

Remove from oven and allow the loaf to cool for 10 minutes before removing andit from the pan and placing on a wire rack 7

Slice and serve with butter or chive cream cheese 8

Schulze

Servings: 1 loaf (12 slices) Prep

PARMESAN SAGE BEER BREAD

LEMON SHORTBREAD with lemon cream cheese frosting

2½ cups all-purpose flour

1 cup grated Parmesan cheese

2 Tbsp sugar

3 tsp baking powder

1 Tbsp chopped fresh sage

1 tsp salt

1½ cups beer

¼ cup melted butter, divided

Preheat oven to 375 degrees Fahrenheit. In a small bowl, whisk together flour, Parmesan cheese, sugar, baking powder, sage, and salt

Add the beer and 3 Tbsp of melted butter to the dry ingredients Stir just until moistened, do not overmix

Transfer the batter to a greased 8x4 inch loaf pan Drizzle the top with the remaining melted butter 3

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean 4

Let the bread cool in the pan for 5 minutes before transferring to a wire rack to cool completely 5

For a stronger sage flavor, you can use up to 1 ½ tablespoons of chopped sage

You can substitute any type of beer for the desired flavor profile Lagers and pale ales are popular choices, but feel free to experiment!

If the bread starts to brown too quickly on top, tent it loosely with aluminum foil during the last 10 minutes of baking

This bread is best enjoyed warm from the oven, but leftovers can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days. H E L P F U L T I P S

From the kitchen of Jeff Carrane

DOUBLE CHOCOLATE BANANA BREAD

LEMON SHORTBREAD with lemon cream cheese frosting

Servings: 8–10 slices Prep time: 10 min Bake time: 50–60 min

1½ cup flour

1 cup sugar

¼ cup baking cocoa

1 teaspoon baking soda

½ teaspoon salt

¼ teaspoon baking powder

3 ripe bananas, mashed

1/3 cup vegetable or canola oil

1 egg

1 cup semi-sweet chocolate chips (or your preferred chocolate chip)

Preheat oven to 350 degrees. 1. Combine all dry ingredients. 2. Combine banana, oil and egg 3.

Stir wet ingredients into dry ingredients until batter is moist 4

Fold in the chocolate chips 5

Pour into a bread pan greased with no-sticking cooking spray 6

Bake for 50–60 minutes, or until toothpick comes out clean 7

From the kitchen of Sarah Strain

RASPBERRY ALMOND CREAMCAKE COOKIE

Servings: 24 Prep time: 30 min

Bake time: 15-20 min

LEMON SHORTBREAD with lemon cream cheese frosting I N G R E D I E N T S

Grahamcrackercookie

1½ cups salted butter, softened

¾ cup granulated sugar

1½ cups packed brown sugar

2 eggs

1 Tbsp vanilla extract

1 Tbsp almond extract

3¾ cups all-purpose flour

2 pkg graham crackers, crushed, approx 2½ cups of crumbs

2 tsp baking soda

1 tsp baking powder

1 tsp salt

AlmondCheesecakeFrosting

8 oz cream cheese, room temp (leave out 30 minutes)

½ cup butter, softened (leave out 30 minutes)

4 cups powdered sugar

1 tsp almond extract

2 tsp vanilla extract

Milk, cream or half-and-half as needed for consistency

DrizzleRaspberryPreserves

2½ cups raspberries

1½ cups sugar

1 Tbsp lemon juice

Slurry

1 Tbsp corn starch

2 Tbsp cold water

I made dough ahead, formed balls, flattened them and placed in fridge in airtight container Baked the next day

with lemon cream cheese frosting

Cookie

Preheat oven to 350° 1

Cream together the butter, granulated sugar and brown sugar 2

Add the egg and vanilla Mix until light in color and creamy 3

Add in the dry ingredients (flour, crushed graham crackers, baking soda, baking powder and salt), mix into the dough Mix until completely combined 4.

Portion out the dough into 1/2 cup portions Roll into a ball and arrange 6 onto each cookie sheet. Press down slightly on the cookie dough, flattening it until 1 inch thick. 5

Bake for 10-13 minutes, until the cookies are turning golden brown 6

Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack 7

Frosting

While cookies are cooling, beat whipping the cream cheese and butter until smooth. 8. Add 1 cup of powdered sugar Add extracts Add milk to get to desired consistency 9

Add the frosting to a gallon sized zip top bag, cut the corner of the bag and use it to pipe the frosting onto the warm cookies in a spiral 10

Add the raspberry preserves to a small zip top bag 11.

Preserves

Cook on medium high until starts to boil, stirring occasionally 12

Reduce heat and simmer 15-20 minutes till thickened 13 op bag and cut the corner and zig zag the raspberry preserves over top of the frosting 14.

Slurry

May need to to thicken with corn starch slurry 1

Mix, add while simmering, requires heat to thicken Add a little at a time 2

From the kitchen of Callie Saumweber

CRANBERRY WHITE CHOCOLATE OATMEAL COOKIE

LEMON SHORTBREAD with lemon cream cheese frosting

Servings: 24 Prep time: 15 min

I N G R E D I E N T S

1 cup butter; softened

1½ cup sugar

1 tsp vanilla

1 Tbsp orange zest

2 cups flour

¼ tsp salt

½ tsp baking soda

1 tsp baking powder

1 cup fresh cranberries; finely chopped

12 oz white chocolate or vanilla chips

½ cup walnuts; finely chopped (if desired)

2 cups quick oats

Bake time: 10-13 min

Preheat oven to 350* 1

Cream butter and sugar 2

Add in eggs and vanilla and mix thoroughly 3

In a separate bowl mix together flour, salt, baking soda and baking powder 4

Gradually add to the butter mix 5

By hand mix in orange zest, cranberries, white chocolate chips and oats 6

Place on parchment lined cookie sheet 2 inches apart to allow for spreading 7.

Bake for 10-12 min 8.

Place cookies on rack to cool completely 9

For chewier cookies: Use brown sugar instead of white sugar, or use a combination of both. Reduce the baking time by 1-2 minutes. For crispier cookies: Use rolled oats instead of quick oats Bake for an additional minute or two

Substitute chopped dried cranberries for fresh cranberries if fresh are unavailable You may need to reduce the amount slightly, as dried cranberries are sweeter and more concentrated

Want to add some extra texture? Add chopped nuts like pecans or almonds along with the white chocolate chips

Make sure your baking soda and baking powder are fresh Expired leaveners won't make your cookies rise properly.

Don't skip the orange zest! It adds a bright, citrusy flavor that complements the cranberries and white chocolate Freeze leftover cookie dough for future cravings! Baked cookies can also be frozen for up to 3 months

From the kitchen of Lesley Cain

LEMON SHORTBREAD

Servings: 24 Prep time: 20 min Bake

HOMEMADE OREOS

with lemon cream cheese frosting

Dark chocolate cookies

1 cup granulated sugar

½ cup unsalted butter, softened

1 large egg

1 tsp vanilla extract

½ cup dark cocoa powder

¼ cup cornstarch

½ tsp kosher salt

1¾ cups all-purpose flour, (approximately)

Filling

4 Tbsp butter (room temp)

1¼ cup sifted confectioner’s sugar

1 tsp vanilla extract

⅛ tsp salt

Preheat the oven to 375 degrees F, and line baking sheets with parchment paper 1

In a large mixing bowl, beat the sugar and butter together on medium speed, until smooth (about 1 minute) 2

3

4

5

6

7

Scrape the bottom and sides of the bowl with a silicone spatula and mix in the in the egg and vanilla

Add the dark cocoa powder, cornstarch, and salt, and mix on low speed to combine

Add the flour, a little at a time, until the dough forms a ball and pulls cleanly away from the sides of the bowl (you might not need all the flour*)

Roll out the dough between two sheets of parchment paper, to a thickness of ¼-inch (rolling pin rings will help you to get an even thickness)

Use a 2-inch diameter fluted round cutter to cut shapes, place on the prepared baking sheets, and bake until crisp around the edges and set in the centers (approx 9 to 12 minutes)

8

Cool completely, and sandwich with creme filling

Chilling the dough for at least 30 minutes before rolling it out helps prevent sticking and makes it easier to handle

Wrap the dough in plastic wrap and refrigerate

Lightly flour your rolling pin and work surface to prevent the dough from sticking

Arrange the cookies on the baking sheet with a little space between them to allow for spreading

Sifting the confectioners' sugar removes any lumps and creates a smoother filling.

Store the cookies in an airtight container at room temp for up to 3 days. They can also be frozen for up to a month. H E L P F

From the kitchen of Ben Schneider

LEMON SHORTBREAD

CHOCOLATE PEANUT BUTTER COOKIES

Servings: 36 Prep time: 10 min

Bake time: 8–9 min

with lemon cream cheese frosting

1 cup flour

6 Tbsp cocoa

½ tsp baking soda

¼ tsp salt

⅔ cup butter, softened

1 cup sugar

1 egg

1 tsp vanilla

1 package Reeses peanut butter chips

For a deeper chocolate flavor, use Dutch-process cocoa powder.

Use room temperature ingredients for even mixing. Cold butter can make the dough tough.

Be sure not to overmix the dough once you've added the dry ingredients This can make the cookies dry and crumbly

Chill the dough for at least 30 minutes before baking This helps prevent the cookies from spreading too much and creates chewier cookies

Don't overbake the cookies They will be soft when they come out of the oven but will firm up as they cool

Let the cookies cool completely on the baking sheet before transferring them to a wire rack to prevent them from crumbling

Heat oven to 350 1

Stir together flour, cocoa, salt and soda 2

Beat butter and sugar in large bowl with mixer until well blended 3

Add egg and vanilla; beat well 4

Gradually add flour mixture, beating well Stir in peanut butter chips 5

Drop by rounded teaspoon onto ungreased cookie sheet 6

Bake 8-9 minutes (do not over bake, cookies will be soft) 7

Cool slightly; remove from cookie sheet to wire rack 8

From the kitchen of Julie Klima

LEMON SHORTBREAD with lemon cream cheese frosting

Servings: 24 Prep time: 10 min

OATMEAL SCOTCHIES

Bake time: 9-10 min

From the kitchen of Amy

1¼ cups all-purpose flour

1 tsp baking soda

½ tsp salt

½ tsp cinnamon

1 cup butter, softened

1 cup dark brown sugar, firmly packed

½ cup granulated sugar

2 large eggs

1 tsp vanilla

3 cups old fashioned oats

11-oz package butterscotch flavored morsels

For a deeper flavor, use dark brown sugar instead of light brown sugar. Let the cookies cool completely on the baking sheet before transferring them to a wire rack to prevent them from crumbling

Preheat oven to 375 degrees 1

In a medium bowl whisk together the flour, baking soda, salt, and cinnamon then set aside 2

Combine butter and sugars in mixer and beat until light and fluffy 3

Scrape the bowl down and add the vanilla and eggs one at a time 4

5

6

Add flour mixture and mix on low until almost combined then add the oats and butterscotch morsels and mix on low until just combined

Use a spatula to fold in any unmixed bits then portion out two-tablespoon sized pieces and place on parchment lined baking sheets allowing about 3 inches in between

Bake for 9-10 minutes 7

Markle

Servings: 56

DOUBLY CHOCOLATE AND PEANUT BUTTER COOKIES

LEMON SHORTBREAD with lemon cream cheese frosting

Prep time: 15 min Bake time: 9 min

2 cups all-purpose flour

⅔ cup Hershey’s Cocoa

¾ tsp baking soda

¼ tsp salt

1 cup (2 sticks) margarine or butter , softened

1½ cups sugar

2 eggs

2 tsp vanilla extract

2 cups Hershey’s Special Dark Mildly

Sweet Chocolate Chips or semi-sweet or milk chocolate chips (12 oz pkg)

½ cup coarsely chopped nuts (optional)

For chewier cookies, bake for 8 minutes. For crispier cookies, bake for 10 minutes.

You can use any type of chocolate chips you like, or a combination of different kinds

If the dough is too sticky to handle, chill it in the refrigerator for 30 minutes before scooping Let the cookies cool completely before storing them in an airtight container at room temperature

Preheat oven to 350 degrees Fahrenheit 1

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. 2. In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract. 3.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. 4. Fold in chocolate chips and nuts (if using) 5 Drop rounded teaspoons of dough onto an ungreased cookie sheet 6 Bake for 8-10 minutes, or just until set Cookies will be soft in the center when they come out of the oven, but will firm up as they cool 7

Let cookies cool slightly on the baking sheet before transferring to a wire rack to cool completely 8

From the kitchen of Jeff Carrane

H

LEMON SHORTBREAD with lemon cream cheese frosting

S’MORES COOKIE SANDWICH

Servings: 24 Prep time: 25 min Bake time: 8–10 min

¾ cup butter, softened

½ cup sugar

½ cup packed brown sugar

1 large egg, room temperature

2 Tbsp milk

1 tsp vanilla extract

1¼ cups all-purpose flour

1¼ cups graham cracker crumbs (about 20 squares)

½ tsp baking soda

¼ tsp salt

2 cups semisweet chocolate chips

Marshmallow fluff

3 large egg whites

½ tsp cream of tartar

¾ cup light corn syrup

⅓ cup water

⅔ cup granulated sugar divided

½ tsp vanilla extract

Chilling the dough for at least 30 minutes before baking helps prevent the cookies from spreading too much and creates chewier cookies

Line your baking sheet with parchment paper for easier cleanup

Let the cookies cool completely on the baking sheet before transferring them to a wire rack to prevent them from crumbling

1

In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes Beat in the egg, milk and vanilla Combine the flour, graham cracker crumbs, baking soda, and salt; gradually add to creamed mixture and mix well Stir in chocolate chips

2

Drop by tablespoonfuls 2 in apart onto ungreased baking sheets Bake at 375° until golden brown, 8-10 minutes Remove to wire racks to cool

Fill cookies with a good dollop of marshmallow fluff 3.

Marshmallow fluff

Set up a stand mixer with a whisk attachment. 1. Add the egg whites and cream of tartar and beat on medium speed until foamy. 2. Add 2 Tbsp sugar and beat until soft peaks form; set aside. 3. Meanwhile, in a medium saucepan, combine water, corn syrup and the remaining sugar 4.

5

6

Cook over medium-high heat while stirring until the mixture reaches firm ball stage or 248°F on a candy thermometer Takes about 10-12 minutes

Once the corn syrup mixture reaches firm ball stage, turn the mixer on to medium and in a slow steady stream, pour the sugar syrup mixture into the beaten egg whites in the mixer bowl

7

8

9

10

Once all of the corn syrup mixture has been added, beat on high for 5 minutes

Add vanilla extract and beat on high for 1 minute

Cool slightly before placing onto the cookies

Store leftovers a tightly sealed container at room temp for up to 6 weeks

From the kitchen of Sarah Strain

Servings:

LEMON SHORTBREAD with lemon cream cheese frosting

DISHPAN COOKIES

1 cup packed light brown sugar

1 cup granulated sugar

1 cup vegetable oil

2 large eggs

1 tsp vanilla extract

1 tsp baking soda

½ tsp salt

2 cups all-purpose flour

¾ cup quick-cooking oats

2 cups cornflakes cereal

In a large bowl, cream together the brown sugar, white sugar, oil, eggs, and vanilla extract until light and fluffy (2-3 minutes)

Add the baking soda and salt, then mix until combined (1 minute)

Add the flour and stir until just incorporated The batter will be stiff (1 minute) 3

Stir in the quick oats and mix well (1 minute) 4

Fold in the cornflakes cereal gently, trying to keep them as whole as possible (1 minute) 5

Drop rounded tablespoons of dough onto ungreased cookie sheets 6 Bake for 10 minutes, or until the edges are lightly golden brown 7

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

For a chewier cookie, bake for 8-9 minutes. For a crispier cookie, bake for 10-11 minutes.

You can substitute vegetable oil with applesauce for a slightly healthier option

You can add chopped nuts, chocolate chips, or dried fruit to the dough for additional flavor and texture

Schulze

LEMON SHORTBREAD with lemon cream cheese frosting

ORANGE CHOCOLATE COOKIE

Servings: 36 Prep time: 20 min Bake time: 32 min

1 cup (2 sticks) butter, at room temp, plus extra for chocolate dipping sauce

1 cup sugar

1 egg yolk

2 tsp freshly grated orange zest

2 cup flour, plus extra for rolling dough

¼ cup orange marmalade, divided

6 oz bittersweet chocolate

E L P F U L T I P S

For a richer flavor, use brown butter instead of regular butter. Simply melt the butter over medium heat until golden brown and nutty Let it cool slightly before using

If you don't have an electric mixer, you can cream the butter and sugar together by hand using a wooden spoon

Use room temperature ingredients for even mixing

Be sure not to overmix the dough once you've added the dry ingredients

Lightly flour your rolling pin and work surface to prevent the dough from sticking

Leftover dough can be stored in the refrigerator for up to 2 days or frozen for up to a month

Preheat oven to 375°F (5 minutes) Line baking sheets with parchment paper 1

2

Cream butter, then beat with sugar until light and fluffy (3 minutes) Beat in egg yolk and orange zest

Mix in flour until just combined 3

4

Roll out dough on a floured surface to 1/4-inch thickness Cut out 1 ½-inch rounds and place them on prepared baking sheets

Make an indentation in the center of each cookie and fill with marmalade 5

6

7

8

Bake for 12 minutes, or until edges are lightly browned Let cool slightly on baking sheet before transferring to a wire rack to cool completely

Melt chocolate in a double boiler If desired, add butter a tablespoon at a time to adjust dipping consistency

Dip half of each cookie in chocolate and let set on wax paper

From the kitchen of Sonja Roby

LEMON SHORTBREAD with lemon cream cheese frosting

SALTED CHOCOLATE CHIP TAHINI COOKIES

8 Tbsp unsalted butter, at room temp

½ cup tahini, well stirred

½ cup granulated sugar

½ cup packed light brown sugar

1 large egg, at room temperature

1 large egg yolk

1 tsp vanilla extract

1 cup + 2 Tbsp all-purpose flour

¾ tsp baking soda

1 tsp kosher or sea salt

2 cups bittersweet or semisweet chocolate chunks, or chocolate chips

Flaky sea salt, such as Maldon or fleur de sel

These cookies are best enjoyed the day they are baked but will keep for 2-3 days at room temperature

The unbaked dough can be stored in the refrigerator for up to 1 week or frozen for up to 2 months

1

In the bowl of a stand mixer, cream together butter, tahini, granulated sugar, and brown sugar on medium speed for 2-3 minutes until fluffy

Scrape down the sides of the bowl Add the egg, egg yolk, and vanilla extract, and mix for another minute, scraping down the sides again to ensure even incorporation 2

In a separate bowl, whisk together the flour, baking soda, and salt 3

4

5

6

7

8

9

10

11

With the mixer on low speed, gradually add the dry ingredients just until combined Then, fold in the chocolate chips Do not overmix

Cover the dough and refrigerate for at least 8 hours, ideally overnight

Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius) Line two baking sheets with parchment paper

Scoop the dough into rounds using an ice cream scoop or your hands For small cookies, make them 1 ½ inches in diameter, and for larger cookies, make them 2 inches round Space them 3 inches apart on the baking sheets

Bake one sheet at a time on the middle rack of the oven

Bake for 12 minutes for small cookies or 14-15 minutes for larger cookies, turning the baking sheet halfway through baking The cookies should be golden brown around the edges but still pale in the center

Remove the cookies from the oven, sprinkle them with flaky sea salt, and let them cool on the baking sheet

Bake the remaining cookies using the same method

From the kitchen of Matt Sackett

Servings: 24

Prep time: 15 min

HAWAIIAN BARS

Bake time: 31–39 min

From

Crust

2 cups all-purpose flour

1 cup granulated sugar

1 cup (2 sticks) unsalted butter, softened

Filling

16 oz cream cheese, softened

¼ cup (4 Tbsp) granulated sugar

¼ cup (4 Tbsp) milk or cream

2 tsp vanilla extract

16 oz crushed pineapple, welldrained

Topping

2 cups sweetened shredded coconut

H E L P F U L T I P S

For a chewier crust, bake for 14 minutes. For a crispier crust, bake for 19 minutes. You can substitute crushed nuts or chopped dried fruit for the coconut topping The bars can be stored in an airtight container in the refrigerator for up to 3 days

1.

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9x13 inch baking pan with parchment paper, letting the paper overhang the sides for easy removal

2 Bake the crust: Bake the crust for 14-19 minutes, or until lightly golden brown

Make the crust: In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, cream together the flour, sugar, and softened butter until the mixture resembles coarse crumbs Press the crumb mixture evenly into the bottom of the prepared baking pan

3

4

Remove from the oven and let cool slightly while preparing the filling

Make the filling: In a large bowl, beat together the softened cream cheese, ¼ cup (4 Tbsp) sugar, ¼ cup (4 Tbsp) milk, and 2 teaspoons vanilla extract until smooth and creamy. Stir in the drained crushed pineapple.

5.

7

Spread the filling: Pour the filling over the cooled crust and spread evenly.

6. Bake again: Bake for 17-20 minutes, or until the coconut is golden brown and toasted

8

Top with coconut: Sprinkle the shredded coconut evenly over the top of the filling.

Cool and refrigerate: Let the bars cool completely in the pan at room temperature, then refrigerate for at least 2 hours, or until chilled and set before cutting into squares and serving

the kitchen of Amy Markle

LEMON SHORTBREAD with lemon cream cheese frosting BROWNIE MARSHMALLOW CRUNCH BARS

Servings: 24 bars Prep time: 20 min Bake time: 25 min

Brownie

1 cup (2 sticks) unsalted butter, softened

2 cups (16 oz) granulated sugar

4 large eggs

6 Tbsp (3/4 cup) unsweetened cocoa powder

1 cup all-purpose flour

2 tsp pure vanilla extract

½ tsp salt

Marshmallow Layer

7 oz homemade marshmallow fluff (recipe below) or store-bought fluff

Chocolate-Peanut Butter Crunch

1 cup (8-oz) semi-sweet chocolate chips

1 cup creamy peanut butter

3 cups Rice Krispies cereal

Homemade Marshmallow Fluff

⅔ cup water

1½ cups granulated sugar

1½ cups light corn syrup

1 tsp cream of tartar

6 large egg whites, room temp

2 tsp pure vanilla extract

Preheat oven to 350°F Grease a 9x13 inch baking pan 1

In a large bowl, cream together butter and sugar until light and fluffy 2

Beat in eggs one at a time, then stir in vanilla extract 3

In a separate bowl, whisk together cocoa powder, flour, and salt 4

Gradually add dry ingredients to wet ingredients, mixing until just combined 5

Spread batter evenly into prepared pan 6

Bake for 25 minutes, or until a toothpick inserted into the center comes out with moist crumbs 7

Let cool completely on a wire rack before adding toppings 8

Homemade Marshmallow Fluff

In a medium saucepan, combine water, sugar and corn syrup Place a candy thermometer into the mixture making sure it’s not touching the bottom of the pan 1

Turn the stove up to medium-high heat and bring the mixture up to a boil 2

In a bowl, add the egg whites and cream of tartar; whisk together with mixer Keep watching the thermometer on the stove. 3

4.

Once sugar mixture reaches 225°F, increase speed of mixer to high and whip the egg whites until they have formed soft peaks.

5.

When sugar mixture reaches 240°F, remove from the heat, lower the mixer speed to medium speed and slowly pour the sugar mixture into the egg mixture.

6.

Once sugar mixture is poured with the egg white mixture, again increase the speed to high and mix the whole mixture for 7 minutes to form stiff and fuffly peaks

Whisk in the vanilla extract until well combined 7

H E L P F U L T I P S

To prevent the marshmallow fluff from becoming sticky, grease a spoon or knife before spreading it over the brownie layer.

If the marshmallow fluff becomes too thick while making it, add a tablespoon of water at a time until proper consistency

From the kitchen of Lesley Cain

AGED HAVARTI AND THYME CHEESECAKE BARS

LEMON SHORTBREAD with lemon cream cheese frosting

Servings: 16 Prep time: 15 min Bake time: 30 min

From the kitchen of Sarah Strain

Crust

36 squares, or 2 full pouches, just under 10 oz graham crackers

10 Tbsp unsalted butter, melted

Filling

2 Tbsp flour

⅓ cup sugar

½ tsp kosher salt

⅓ cup shredded aged havarti

1 Tbsp fresh thyme leaves

Zest and juice of ½ lemon

15 oz whole milk ricotta

1 tsp vanilla extract

2 large eggs

For a deeper chocolate flavor in the crust, you can substitute half of the graham crackers with chocolate wafer cookies

If you don't have fresh thyme, you can use 1 tsp dried thyme

Let the cheesecake bars come to room temperature for about 15 minutes before cutting for cleaner slices

Crust

preheat oven to 375 f. line an 8" square pan with parchment and set aside.

1. In a food processor, process the living daylights out of your graham crackers we want a nice fine crumb with the processor running, drizzle in the melted butter and process for a few seconds until the mixture clumps together pour the mixture into your tin and press it down firmly and evenly. set the tin in the fridge while you make the filling. 2

Filling

Add the flour, sugar, salt, havarti, thyme, and lemon zest to same food processor and pulse it a few times to combine everything and break up the havarti add the ricotta, lemon juice, and vanilla, and process it until smooth two minutes-ish 1.

With the processor running, add eggs one at a time, processing a bit after each one 2

3.

4

Pour the mixture into pan and bake for 30 minutes, until the outer edges are set but the center is still a little jiggly

Turn the oven off, open it about halfway, and let it be for about 45 minutes remove from the oven and let completely at room temperature cover and chill for an hour or two, or overnight.

5

Cut into bars drizzle with honey and sprinkle with fresh thyme and enjoy! These will keep in the fridge for up to a week

Servings:

LEMON SHORTBREAD with lemon cream cheese frosting

BLUEBERRY CRUMB BARS

Crust

3 cups all-purpose flour

½ cup granulated sugar

½ cup packed brown sugar

1 tsp baking powder

¼ tsp salt

1 large egg

1½ tsp vanilla extract

½ tsp almond extract

1 cup cold unsalted butter, cubed

Filling

1 Tbsp cornstarch

½ cup granulated sugar

1½ Tbsp lemon juice

½ tsp almond extract

½ tsp vanilla extract

4 cups fresh blueberries

Zest of 1 lemon

For a streusel topping, instead of pressing half the dough into the bottom, crumble all the dough over the blueberries

Add a pinch of cinnamon to the crumb mixture for a warm flavor

You can use frozen blueberries instead of fresh, but they may release more liquid and require slightly longer baking time

Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish (line with parchment paper for easier removal, optional).

In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt 2

In a separate bowl, whisk together egg, vanilla extract, and almond extract 3

Add the wet ingredients and cubed butter to the dry ingredients Using a fork or pastry cutter, cut the mixture together until it resembles coarse crumbs 4

Press half of the crumb mixture firmly into the prepared baking dish 5

6

In another bowl, whisk together cornstarch and remaining 1/2 cup granulated sugar

Stir in lemon juice, zest, almond extract, and vanilla extract

Gently fold in blueberries until evenly coated 7

Spread the blueberry mixture over the pressed crust in the baking dish 8 Sprinkle the remaining crumb mixture over the blueberries 9

Bake for 38-42 minutes, or until the top is golden brown

Let cool for 20-30 minutes before cutting into squares

Store cooled bars in an airtight container in the refrigerator Rewarm in the microwave for 10-15 seconds if desired Can also be frozen 12

LEMON SHORTBREAD

CREAM PUFF BARS

with lemon cream cheese frosting

Servings: 24 Prep time: 15 min

Bake time: 30 min

1 cup water

½ cup (1 stick) unsalted butter

1 cup all-purpose flour

4 large eggs

8 oz cream cheese, softened

2⅔ cups milk

1 (3 4 oz) package instant vanilla pudding mix

1 tsp vanilla extract

8 oz heavy whipping cream

Powdered sugar, to taste

Vanilla extract, to taste

Chocolate sauce, for garnish (optional)

1

Preheat oven to 400°F (200°C) Grease a 9x13 inch baking pan

In a saucepan, bring water and butter to a boil over medium heat 2

Remove from heat and stir in flour quickly until a dough forms 3

Let the dough cool slightly, then beat in eggs one at a time until well combined 4

Spread the dough evenly in the prepared baking pan, making sure it reaches the sides 5

6

7

Bake for 30 minutes, or until golden brown and puffed (Note: The actual baking time may vary depending on your oven Start checking at the 22-minute mark )

Cool the crust in the pan for 15 minutes

8 Pour the filling over the cooled crust. 9.

While the crust cools, prepare the filling: In a large bowl, beat together the softened cream cheese, milk, pudding mix, and vanilla extract until smooth and creamy.

10.

In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract to taste until soft peaks form.

Spread the whipped cream over the filling. 11. Drizzle with chocolate sauce, if desired. 12.

Refrigerate for at least 1 hour before serving. 13.

For a thicker crust, bake for the full 30 minutes

You can substitute other pudding flavors for the vanilla pudding mix

To prevent the whipped cream from browning, spread a thin layer of plastic wrap directly over the surface after topping the bars.

H E L P F U L T I P S

From the kitchen of Julie Klima

LEMON SHORTBREAD with lemon cream cheese frosting

MILLIONAIRE SHORTBREAD

Servings: 28 Prep time: 1 hour Bake time: 20 min

Shortbread crust

1 cup unsalted butter, softened

⅓ cup sugar

⅓ cup light brown sugar, packed

1 large egg yolk

¾ tsp vanilla extract

½ tsp salt

2¼ cups all-purpose flour

Caramel topping

2 (14-oz) cans of sweetened condensed milk

14 Tbsp unsalted butter, cut into Tbsp sized pieces

1 cup light brown sugar packed

⅓ cup light corn syrup

¾ tsp salt

1 tsp vanilla extract

Chocolate ganache topping

2 cups semisweet chocolate chips

½ cup heavy cream

Sea salt for sprinkling

H E L P F U L T I P S

For the best texture in the shortbread crust, don't overmix the dough It should be slightly crumbly

Using wax paper over the dough helps press it evenly into the pan

To speed up cooling, place the pan in the refrigerator after baking the shortbread crust, pouring the caramel, and adding the chocolate topping.

Sprinkle the sea salt over the chocolate when it's slightly set, so it adheres better

Crust

1

Preheat oven to 350 degrees F (175 degrees C) and line a 13x9 inch pan with parchment paper.

Using an electric mixer, beat butter until well creamed.

2. Add sugars and beat until light and fluffy, about 30 seconds. 3. Add egg yolk and vanilla extract, stir well, scraping down the sides. 4.

Gradually add flour (½ cup at a time) and salt with the mixer on low. Don't overmix! The dough should be slightly crumbly 5.

6

7

Press the dough evenly into the bottom of the prepared pan Use a piece of wax paper over the dough and your palm to smooth the surface

Bake at 350 degrees F for 20-25 minutes, or until edges are lightly golden brown Let cool completely while making the caramel

Caramel Topping

8

9

Combine condensed milk, butter, brown sugar, corn syrup, and salt in a saucepan over medium heat

Stir constantly until butter is melted and ingredients are combined Bring to a boil, then reduce heat and simmer for 10-15 minutes, stirring constantly, until the mixture turns a rich caramel color and thickens

10

11

Remove from heat and stir in vanilla extract Pour evenly over the cooled shortbread crust

You can place the pan in the refrigerator for 1 hour to speed up cooling the caramel layer.

Chocolate Topping

12.

Combine chocolate chips and heavy cream in a small saucepan over low heat.

Stir frequently until chocolate is melted and smooth. 13.

Remove from heat and let cool slightly (about 5 minutes). Pour over the caramel layer and spread evenly. 14.

Sprinkle with sea salt when the chocolate is slightly set 15

From the kitchen of Jeff Carrane

LEMON SHORTBREAD with lemon cream cheese frosting

Servings: 15 Prep time: 15 min

POP TART COOKIE BARS

Dough

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs, room temperature

1 tsp vanilla extract or vanilla bean

paste

2½ cups + 2 Tbsp all-purpose flour

½ tsp fine sea salt

½ tsp baking soda

Filling

⅔ cup strawberry preserves

Glaze

1 cup powdered sugar

1½–2 Tbsp whole milk

½ tsp vanilla extract

Decorations

Rainbow sprinkles

For chewier bars, bake for 20 minutes For crispier bars, bake for 23 minutes

You can substitute any type of jam or filling for the strawberry preserves If the dough is too sticky to handle, chill it for an additional 10-15 minutes

Store leftover bars in an airtight container at room temperature for up to 3 days

Line an 8x8 inch baking pan with parchment paper, letting the paper hang over all sides for easy removal Preheat the oven to 375 degrees 1

2

In a stand mixer fitted with the paddle attachment, cream together the softened butter and sugar on medium speed for 3 minutes until light and fluffy Scrape down the sides of the bowl with a rubber spatula

3

4

Beat in the eggs one at a time, then stir in the vanilla extract until just combined Scrape down the bowl again

In a separate bowl, whisk together the flour, salt, and baking soda Gradually add the dry ingredients to the wet ingredients on low speed until just combined Do not overmix

5

6

7

8

Cover the dough and refrigerate for at least 20 minutes to firm up This will make it easier to spread in the pan

Assemble the first layer: Divide the chilled dough in half Press half of the dough evenly into the prepared baking pan

Bake the first layer: Bake the first layer for 5 minutes This will partially bake the bottom layer and prevent the jam from making the dough soggy

Freeze the first layer: Carefully remove the pan from the oven and transfer it to a wire rack to cool slightly While the first layer cools, place it in the freezer for 10 minutes This will further firm up the bottom layer

9

Prepare the second layer: While the first layer chills, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).

10.

Assemble the second layer: Remove the chilled dough from the freezer and take the first layer out of the pan by lifting it out using the parchment paper overhang. Place the first layer, cookie side down, on a baking sheet.

11.

Press the remaining dough: Replace the parchment paper in the baking pan and press the remaining half of the dough evenly into the bottom of the pan.

From the kitchen of Sonja Roby

H

LEMON SHORTBREAD with lemon cream cheese frosting

D I R E C T I O N S ( C O N T I N U E D )

Spread the strawberry preserves evenly over the top of the second layer of dough 1

2

3

4

Carefully remove the first layer of dough from the baking sheet and place it on top of the jam, cookie side down, gently pressing down to seal the edges

Bake the assembled cookie bars for 20-23 minutes, or until the edges are golden brown and the center is set

Let the bars cool completely in the pan on a wire rack before adding the glaze

Glaze

5

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable

7.

Once the bars are completely cool, pour the glaze evenly over the top 6 Sprinkle the glazed bars with rainbow sprinkles. Let the glaze set for 1-2 hours at room temperature before cutting the bars into 15 squares and serving.

Servings: 24

OATMEAL AND CHOCOLATE COOKIE BAR

Prep time: 25 min

Bake time: 25 min

Dough

1 cup unsalted butter, room temp

2 cups packed dark brown sugar

2 large eggs

2 tsp vanilla extract

⅓ cup milk

2½ cups all-purpose flour

1 tsp baking soda

1 tsp salt

½ tsp ground cinnamon (optional)

3 cups old-fashioned rolled oats

Filling

1 (14 5 oz) can sweetened condensed milk

5 Tbsp butter

1 tsp vanilla extract

2 cups semi-sweet chocolate chips

E L P F U L T I P S

For chewier bars, bake for 2223 minutes For crispier bars, bake for 24-25 minutes

You can substitute chopped nuts for the chocolate chips in the filling, or use a combination of both

If the dough is too sticky to handle, chill it in the refrigerator for 15-20 minutes before spreading it in the pan

Preheat the oven to 350 degrees. Line a 9x13 inch baking pan with parchment paper, letting the paper overhang both sides for easy removal. 1.

Set aside 2.

3

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the butter and sugar on medium speed for 2 minutes until light and fluffy

4

Beat in the eggs one at a time, then stir in the vanilla extract

Slowly add the milk and mix until just combined 5

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined 6

7

8

9

With the mixer on low, stir in the rolled oats The dough will be thick, so you may need to use a rubber spatula to help incorporate the oats

In a saucepan over medium-low heat, melt together the sweetened condensed milk, butter, and vanilla extract for the filling

Spread about 2/3 of the cookie dough evenly in the bottom of the prepared baking pan. Press the dough gently into an even layer.

Pour the chocolate chip filling over the top of the cookie dough. 10.

12.

11. Bake for 25 minutes. If the edges start to brown too quickly, tent the pan loosely with aluminum foil and continue baking

Drop spoonfuls of the remaining cookie dough on top of the chocolate chip filling. It's okay if the dough isn't in perfect shapes, as it will spread while baking.

13 Store leftover bars in an airtight container at room temperature

Let the bars cool completely in the baking pan before cutting them into squares The bars will be very gooey when warm and need to set completely before cutting

14

From the kitchen of Carter Schulze

H

LEMON SHORTBREAD with lemon cream cheese frosting

BEST EVER BROWNIES

Servings: 12 Prep time: 10 min Bake time: 35-40 min

with buttercream frosting

Brownies

1¼ cups chocolate chips (½ cup melted, ¾ cup in batter)

12 Tbsp unsalted butter (1½ sticks)

¾ cup unsweetened cocoa powder

1½ tsp espresso powder (optional)

½ tsp salt

¾ cup granulated sugar

¾ cup packed dark brown sugar

3 large eggs

2 Tbsp vegetable/coconut oil

1 tsp vanilla extract

¾ cup flour

Frosting

8 Tbsp softened butter

3–4 cups confectioners' sugar

2–3 Tbsp heavy whipping cream

1 tsp vanilla extract

Pinch of salt

H E L P F U L T I P S

This recipe can be doubled for a 9x13 inch pan Bake for 5 minutes less than the recipe states and increase as needed as you check for doneness. Use quality chocolate chips for richer flavor.

Substitute 1 tablespoon strong coffee for espresso powder for a deeper depth.

Top with chopped nuts, sprinkles, or caramel drizzle. Store brownies in an airtight container at room temperature for up to 3 days.

Preheat oven to 350 degrees. Spray an 8x8 inch baking dish with nonstick spray and set aside. 1.

2.

3

4

In a microwave safe bowl, melt the chocolate and butter in 30 second increments, stirring in between, until fully melted.

Pour this melted chocolate/butter mixture into a larger bowl and add in the cocoa powder, espresso powder (optional) and salt Stir

Add in both white and brown sugars and stir again Whisk in the eggs next, one at a time Then whisk in vanilla extract and oil

5 Let the brownies cool for 15-30 minutes Then make the frosting

Fold in the flour and chocolate chips and mix very well Pour into prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (Note: try to under bake them just a tad for a ooey-gooey fudgy brownie)

6

From the kitchen of Matt Sackett

t h a n k s

Thank you to our creative bakers who participated in the EP Great Bakeoff You shared your time and talent and very importantly, your recipes to make this inaugural event a sweet success

Thanks also to our discerning (and lucky) judges who put their taste buds to work every week

Chief judge Rick Gestchow congratulates Matt Sackett, winner of the 2024 Great EP Bake Off