Prep: 25 mins | Bake: 25 mins + cooling | Makes: 4 dozen

Ingredients:

1 1/2 cups all-purpose flour

1 cup confectioners’ sugar

1/2 cup cornstarch

1 tsp sea salt

1 cup cold unsalted butter, cubed

Filling:

3/4 cup unsalted butter

1 1/2 cups packed brown sugar

1/2 cup dark corn syrup

1/2 tsp sea salt

1/2 cup milk chocolate chips

2/4 cup heavy cream

1 tsp vanilla extract

4 cups coarsely chopped pecans, toasted

Instructions:

1. Preheat oven to 350°F. Line two 9×13″ pans with foil, letting ends extend up and over sides of pan.
2. Place flour, confectioners’ sugar, cornstarch and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Divide mixture between prepared pans; press onto bottom of pans/ Bake 10-12 mins oor until light brown. Cool on a wire rack.
3. For filling, melt butter in a large saucepan. Stir in brown sugar, corn syrup and salt; bring to a boil. Reduce heat to medium; stir until sugar is completely dissolved, about 3 minutes. Remove from heat; stir in chocolate chips, cream and vanilla until smooth. Stir in pecans. Spread over crusts.
4. Bake 12-15 mins or until filling is bubbly. Cool completely in pans on wire racks. Using foil, lift bars out of pans. Cut into bars. Stor in an airtight container.

Prep: 35 mins | Bake: 25 mins + cooling | Makes: 12 servings

Ingredients:

4 large eggs, separated

2 1/2 cups confectioners’ sugar

3/4 cup orange juice

1/4 cup butter

3/4 cup rum

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp salt

1/4 tsp ground nutmeg

1/2 cup packed brown sugar, divided

1 tsp vanilla extract

3/4 cup butter, melted

Instructions:

1. Let egg whites stand at room temperature 30 mins. In a saucepan, combine confectioners’ sugar, juice and 1/4 cup butter, cook and stir over medium-low heat until sugar is dissolved. Remove from heat; stir in rum. Reserve 3/4 cup.
2. Preheat oven to 375°F. Grease and flour a 10″ tube pan. Sift together flour, baking powder, cinnamon, salt and nutmeg.
3. In a bowl, beat egg whites until soft peaks form. Add 1/4 cup brown sugar, 1 tbsp at a time, beating after each addition until sugar is dissolved. Continue beating until stiff peaks form.
4. In a bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup brown sugar and vanilla, beating until thick. Fold 1/4 of the egg whites into batter. Alternately fold in flour mixture and remaining whites. Fold in melted butter.
5. Transfer to prepared pan. Bake on lowest oven rack 25-30 minutes or until top springs back when touched. Immediately poke holes in cake with fork; slowly pour sauce over cake, allowing sauce to absorb into cake. COol in pan on a wire rack. Invert onto a serving plate. Serve with reserved sauce.

Prep: 30 mins + chilling | Bake: 10 mins / batch | Makes: 16 servings (1/4 cup cream with 3 dunkers each)

Ingredients:

1 pkg. spiced cake mix (regular size)

1/2 cup grapeseed oil

2 large eggs

1 cup chopped pecans

3/4 cup golden raisins

Eggnog Cream

1 pkg (8 oz.) cream cheese, softened

2 jars (7 oz. each) marshmallow creme

1 tsp rum extract

3/4 tsp ground nutmed

1/4 tsp ground cinnamon

1 carton (8 oz.) frozen whipped topping, thawed

Additional nutmeg

Instructions:

1. Preheat oven to 375°F. In a large bowl, beat cake mix, oil and eggs until well blended. Stir in pecans and raisins.
2. Divide dough in half. On baking sheets, roll each portion between two sheets of parchment paper into a 12×8″ rectangle. Refrigerate 30 mins. Meanwhile, in a large bowl, beat cream cheese, marshmallow creme, extract, nutmeg and cinnamon until smooth; fold in whipped cream topping. Refrigerate, covered, until serving.
3. Remove top sheet of parchment paper from dough. Cut each dough rectangle in half lengthwise; cut crosswise into 1″ strips. Transfer to parchment paper-lined baking sheets. (Refrigerate any remaining strips until ready to bake.) Bake 8-10 mins or until edges are golden brown. Cool on pans 4 minutes. Remove to wire racks to cool.
4. Sprinkle eggnog cream with nutmeg; serve with dunkers.

Prep: 35 mins | Bake: 35 mins + cooling | Makes: 2 dozen

Ingredients:

3 large egg yolks

1 1/2 cups sour cream

1 cup sugar

3 tbsp cornstarch

1/8 tsp salt

1 cup dried cranberries

1 tsp vanilla extract

Crust:

1 cup butter, softened

1 cup sugar

2 tsp vanilla extract

1 3/4 cups all-purpose flour

1 1/3 cups quick oats

1 tsp salt

1 tsp baking soda

1 cup flaked coconut

Instructions:

1. Preheat oven to 350°F. In top of double boiler or a metal bowl over simmering water, whisk the first five ingredients until blended, stir in cranberries. Cook and stir 15-20 mins until mixture is thickened. Remove from heat; stir in vanilla.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, oats, salt and baking soda; gradually beat in creamed mixture. Stir in coconut. Reserve half of the dough for topping. Press remaining onto bottom of greased 13×9″ baking dish. Bake 8-10 minutes or until set.
3. Spread sour cream mixture over crust; crumble reserved dough over top. Bake 25-30 minutes or until filling is set and top is golden brown. Cool in pan on a wire rack. Cut into bars.

Prep: 45 mins | Bake: 45 mins + cooling | Makes: 8 servings

Ingredients:

2 cups fresh or frozen cranberries, thawed

1/2 cup water

1/4 cup honey

1 cup crushed pineapple, drained

1/4 cup cornstarch

1 tsp ground cinnamon

1 medium apple, peeled and thinly sliced

Pastry for double crust (9″) (recipe in Notes)

Instructions:

1. Preheat oven to 350°F. In a small saucepan, combine cranberries, water and honey. Cook, uncovered, over medium heat until berries pop, about 15 minutes. Cool slightly.
2. In a large bowl, combine pineapple, cornstarch and cinnamon, stir in cranberry mixture and apple. On a lightly floured surface, roll one half of pastry dough to an 1/8″-thick circle, transfer to a 9″ pie plate. Trim pastry even with outside edge of pie plate. Add filling.
3. Roll remaining dough to an 1/8″-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
4. Bake 45-55 mins or until crust is golden brown and filling is bubbly. Cover pie lossly with foil during the last 30 mins if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

Notes:

To make your own pastry:

Ingredients:

2 1/2 cups all-purpose flour

1/2 tsp salt

1 cup cold butter

1/3-2/3 cup ice water

Instructions:

1. Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shap each into a disk; wrap in plastic wrap. Refrigerate one hour or overnight.

Prep: 20 mins + Cooling | Bake: 40 min + cooling | Makes: 3 dozen

Ingredients:

2 cups all-purpose flour

1 cup packed brown sugar

1/2 tsp salt

1 cup butter, melted

Filling:

3 large eggs

1 can (14 oz.) sweetened condensed milk

1/2 cup all-purpose flour

1/4 cup packed brown sugar

1/4 cup butter, melted

3 tsp vanilla extract

1/2 tsp salt

4 cups flaked coconut, divided

Instructions:

1. Preheat oven to 350°F. Line a 13×9″ baking pan with parchment paper, letting ends extend up and over sides.
2. In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake 12-15 minutes or until light brown. Coool 10 minutes on a wire rack.
3. Reduce oven temp to 325°F.
4. In a large bowl, whisk the first seven filling ingredients until blended, stir in 3 cups coconut. Pour over crust, sprinkle with remaining coconut. Bake 25-30 minutes or until light golden brown. Cool in pan on a wire rack. Lifting with parchment paper, remove from pan. Cut into bars.