Total Time: 45 mins

Ingredients:

1 loaf (1 lb.) stale Louisiana-style French bread, broken into chunks

8 large eggs

1 cup sugar

1 tbsp vanila extract

1 cup pecans, coarsely broken

1 cup raisins

about 2 cups milk

Cinnamon (optional)

Nutmeg (optional)

Hard sauce

1/2 cup (1 stick) butter, at room temperature

1 cup confectioners’ sugar

2 tbsp bourbon

Instructions:

1. Preheat the oven to 350°F. In a large bowl, stir together the bread, eggs, sugar, vanilla, pecans and raisins. Add enough milk so that the mixture “breaks milk” when squeezed (the bread can absorb no more milk). Add a shake of cinnamon and nutmeg, if desired.
2. Scrape into a greased shallow 10-cup baking pan and bake for 35 minutes or unto cooked through.
3. Meanwhile, make the sauce. In a small bowl, with an electric mixer, cram the butter and confectioners’ sugar. Add the bourbon and beat until the texture of sour cream.

Prep: 25 mins | Cook Time: 50 minutes | Cooling: 8 hours | Total Time: 9 hrs 15 mins | Servings: 18

Ingredients:

Crust

15 whole rectangular graham crackers

1/4 cup granulated sugar

8 tbsp unsalted butter, melted

Filling:

1 1/4 cups pumpkin puree

1 1/2 tsp pumpkin pie spice

1 1/2 tsp ground cinnamon

1 tbsp all-purpose flour

3 8-oz. pkgs. full fat cream cheese, at room temperature

1 2/3 cup granulated sugar

1 1/2 tsp pure vanilla extract

1/2 cup full fat sour cream

1/8 tsp salt

3 large eggs, at room temperature

Instructions:

1. Preheat oven to 350°F. Line a 9×13″ baking pan with foil and lightly grease the foil. I prefer a metal pan. A glass pan will work but bake time might be a few minutes longer.
2. Crust: Place the graham crackers in the bowl of a food processor and process until the graham crackers are in fine crumbs (you should have just over 2 cups of crumbs). In a separate bowl, combine crumbs, sugar and melted butter and stir until combined. Press the crust into the bottom of the prepared pan and press it into an even layer (I use the back of a measuring cup).
3. Bake the crust for 10-15 minutes until it is just beginning to turn golden brown and fragrant. Place the crust on a wire rack to cool slightly while you make the filling.
4. Filling: In a large bowl, whisk pumpkin puree, spices and flour. Set aside.
5. In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat cream cheese and sugar until smooth. Add vanilla, sour cream and salt and beat until combined, scraping the sides of the bowl as needed. Beat in the eggs, 1 at a time, scraping the sides of the bowl as needed, and turning off the mixer as soon as the last egg is fully incorporated.
6. Measure out 1 1/2 cups of the cream cheese mixture and add it to the reserved pumpkin mixture, stirring until combined.
7. Alternate scoops of cream cheese filling and the pumpkin filling all over the top of the crust. Use a sharp knife to drag / swirl the two mixtures together (I do figure eights). Be careful not to drag the knife all the way down into the crust.
8. Bake in the center of the oven for 35-45 minutes, until the center still has a very slight jiggle but edges are set. Place the pan on a wire rack to cool completely, then transfer to the refrigerator to chill (this will take several hours).

Prep: 25 mins + chilling | Makes: 9 servings

Ingredients:

2 large egg yolks

1/4 cup sugar

3 tsp vanilla extract

1 carton (8 oz.) mascarpone cheese

2/3 cup heavy whipping cream

27 Girl Scout Thanks-A-Lot cookies

1 cup brewed espresso or strong coffee

2 tbsp baking cocoa

Instructions:

1. In a double boiler or metal bowl over simmering water, mix yolks and sugar; whisk constantly until a thermometer reads 160°F and the mixture is thick and holds a ribbon. Remove from the heat; stir in vanilla. Cool completely.
2. Gently stir in mascarpone cheese into egg yolk mixture. In a small bowl, beat cream until soft peaks form; fold into cheese mixture.
3. Quickly dip 9 cookies into coffee (for about 5 seconds), allowing excess to drip off. Arrange in a single layer in a 8″ square baking dish. Spread with 3/4 cup cheese mixture; sprinkle with baking cocoa. Repeat layers twice. Refrigerate, covered, at least 8 hours or overnight.

Prep: 25 mins | Bake: 15 mins + cooling | Makes: 2 dozen

Ingredients:

1 pkg. (9 oz.) Girl Scout Shortbread/ Trefoils, divided

1/3 cup butter, melted

1 cup (6 oz.) semisweet chocolate chips

8 Girl Scout Caramel deLites / Samoas cookies, coarsely chopped

25 caramels

1/4 cup evaporated milk

Instructions:

1. Preheat oven to 350°F. Place 12 Shortbread / Trefoils cookies in a food processor; pulse until crushed. Reserve for topping.
2. Place remaining Shortbread / Trefoils cookies in food processor; pulse until fine crumbs form. Add melted butter; pulse until blended. Press onto bottom of an un-greased 9″ square baking pan. Layer with the chocolate chips and chopped Caramel deLites / Samoas cookies.
3. In a large saucepan, combine caramels and evaporated milk. Cook and stir over medium-low heat until caramels are melted. Pour mixture over Caramel deLites  / Samoas cookies. Sprinkle with reserved crushed Shortbread / Trefoils cookies. Bake 15-18 minutes or until golden brown. Cool in pan on a wire rack. Cut into bars.

Perp: 20 mins | Bake: 1 hour + cooling | Yield: 10 servings (1 2/3 cups sauce)

Ingredients:

Pastry for 1 single-crust pie (9″)

1 1/4 cups sugar, divided

1 cup chopped pecans

1 tsp ground cinnamon

4 eggs, beaten

1 cup mashed sweet potatoes

3/4 cup buttermilk

1/4 cup butter, melted

1/4 cup maple syrup

1 tsp maple flavoring

1/4 tsp ground cloves

Sauce

1/2 cup butter, cubed

1//2 cup chopped pecans

1/2 cup sugar

1/2 cup maple syrup

1 tsp maple flavoring

1/4 cup sour cream

Instructions:

1. Line a 9″ deep-dish pie plate with pastry; trim and flute edges. In a small bowl, combine 1/4 cup sugar, pecans and cinnamon; sprinkle evenly into pastry shell. Set aside.
2. In a large bowl, combine the eggs, sweet potatoes, buttermilk, butter, syrup, maple flavoring, cloves and remaining sugar. Pour over pecan layer.
3. Bake at 350°F for 60-70 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent over-browning if necessary. Cool on a wire rack.
4. For sauce, in a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Add the sugar, syrup and maple flavoring; cook and stir for 2-4 minutes or until sugar is dissolved. Remove from the heat; stir in sour cream. Serve with pie.

Prep: 20 mins | Bake: 40 mins | Yield: 12 servings (1 1/4 cups sauce)

Ingredients:

3 tbsp butter, melted

1 loaf (1 lb.) day-old cinnamon-raisin bread, cubed

3 cups chopped peeled tart apples

7 eggs

2 1/2 cups milk

3/4 cup sugar

3 tsp vanilla extract

Vanilla Sauce

2/3 cup sugar

1 tbsp cornstarch

1/8 tsp salt

1 cup cold water

1 tbsp butter

1 tsp vanilla extract

Instructions:

1. Pour butter into a 9×13″ baking dish. Combine bread cubes and apples; sprinkle over butter. In a large bowl, whisk the eggs, milk, sugar and vanilla. Pour over bread.
2. Bake, uncovered, at 325°F for 40-45 minutes or until a knife inserted into the center comes out clean.
3. In a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir int butter and vanilla. Serve with warm bread pudding.

Prep: 20 mins | Bake: 25 mins + chilling | Yield: 8 servings

Ingredients:

8 egg yolks

1/3 cup plus 1/2 cup sugar, divided

3 cups heavy whipping cream

3/4 cup canned pumpkin

1 1/2 tp vanilla extract

1/2 tsp ground cinnamon

1/4 tsp each ground ginger, nutmeg and cloves

Instructions:

1. In a small bowl, whisk egg yolks and 1/3 cup sugar. In a small saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir in a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in the pumpkin, vanilla and spices.
2. Transfer to 8 6-oz. ramekins in a baking pan; add 1″ of boiling water to pan. Bake, uncovered, at 325°F for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
3. If using a crème brûlée torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately.
4. If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8″ from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.

Prep: 30 mins + Freezing | Makes: 12 servings

Ingredients:

1 (9 oz.) pkg. Girl Scout Shortbread / Trefoils cookies

1/4 cup butter, melted

Filling

2 pkg. (8 1/2 oz. each) Girl Scout Lemonades Cookies

1 pkg. (8 oz.) cream cheese, softened

1/2 cup sugar

1 tsp vanilla extract

1 1/2 cups heavy whipped cream

Lemon Curd

3 large eggs

1 cup sugar

1 cup lemon juice

1/2 cup butter, cubed

Instructions:

1. Place Shortbread / Trefoils cookies in a food processor; pulse until fine crumbs form. Add butter; pulse just until blended. Press onto bottom of a greased 9″ springform pan. Freeze 10 minutes.
2. Place Lemonades cookies in a clean food processor; pulse until fine crumbs form. In a bowl, beat cream cheese, sugar and vanilla until smooth. Gradually beat in Lemonades cookie crumbs. In another bowl, beat cream until soft peaks form; fold into cream cheese mixture. Spread over crust. Freeze, covered, 1 hour.
3. In a small heavy saucepan, whisk eggs, sugar and lemon juice. Add butter; cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170°F. Remove from heat immediately. Strain through a fine mesh strainer into a bowl; cool. Press plastic wrap onto surface of curd. Refrigerate until cold.
4. Spoon 1 cup lemon curd over cheesecake. Freeze 1 hour. Serve with remaining lemon curd.