Ingredients

6 oz. Baking sweet german chocolate

1 tbsp liquid coffee

5 eggs

1 cup superfine sugar

cocoa for dusting

Parchment paper

9×13″ jelly roll pan

2 cups whipping cream

2 tbsp powdered sugar

2 tsp vanilla

Instructions

1. Butter pan, then wax paper, then butter waxed paper. Melt chocolate in microwave, add coffee. Cool. Beat. Add egg yolks, gradually add sugar, beat. Stir into chocolate. Beat egg whites and fold into chocolate. Bake at 350°F for 12-15 mins. Cover with damp tea towel 30 mins. Dust with cocoa and turn onto waxed paper, dust with cocoa.
2. Whip cream, powdered sugar and vanilla — put on top. Roll into log. Wrap with waxed paper. Refrigerate 24 hrs before serving.

Makes about 2 cups

Ingredients

3 tbsp butter

2 tbsp honey

1/2 tsp coriander

2 apples, sliced

1/2 tsp cinnamon

1/4 cup raisins (optional)

1/4 cup chopped walnuts (optional)

Instructions

1. Melt the butter in a medium skillet over medium heat. Add the apple slices and cook a few minutes. Add the honey, cinnamon, coriander and, if desired, raisins and walnuts. Continue to cook, stirring gently until apples are tender, about 20 mins.

Prep Time: 20 mins | Bake: 1hr | Yield: 8 servings

Ingredients

1 cup all-purpose flour

3/4 cup rolled oats

1 cup packed brown sugar

1 tsp ground cinnamon

1/2 cup butter, softened

4 cups chopped peeled apples

1 cup sugar

2 tbsp cornstarch

1 cup water

1 tsp vanilla extract

Vanilla ice cream, optional

Instructions

1. Preheat oven to 350°F. In a large bowl, combine the first four ingredients. Cut in butter until crumbly. Press half into a greased 2 1/2 quart baking dish or a 9×9″ baking pan. Cover with apples.
2. In a small saucepan, combine the sugar, cornstarch, water and vanilla. Bring to a boil, cook and stir 2 mins or until thick and clear. Pour over apples. Sprinkle with remaining crumb mixture.
3. Bake 60-65 mins or until apples are tender. Serve warm, with ice cream if desired.

Prep Time: 15 mins | Cook time: 25 mins | Total Time: 40 mins | Servings: 24

Ingredients

1 cup butter, melted and cooled

1 cup granulated white sugar

1 cup packed dark brown sugar

4 large eggs

1 tbsp pure vanilla extract

1 cup all-purpose flour

1 cup Dutch-processed or unsweetened cocoa powder

1 tsp espresso powder (optional)

1 tsp kosher salt

1 1/4 cups chopped chocolate, divided

Instructions

1. Preheat oven to 350°F. Spray a 9×13″ baking pan with nonstick cooking spray. Line with parchment paper with an over hang on the sides and spray again. This will make it easy to lift the brownies out of the pan after baking. Set the pan aside.
2. In a large mixing bowl, stir together melted butter, granulated sugar, brown sugar, eggs and vanilla extract until smooth and combined.
3. Stir in flour and cocoa. Add salt and espresso powder, if using, and stir until combined. Don’t overmix. Fold in 1 cup of chopped chocolate. Spread evenly into prepared pan and sprinkle the remaining 1/4 cup chopped dark chocolate on top of the brownies.
4. Bake for 25-30 mins on the middle rack in the oven until the brownies are just set to touch. Don’t over bake the brownies. They will set up as they cool. Remove from oven and let cool before cutting into squares. Store in an airtight container at room temperature for up to 4 days.

Ingredients

6 apples, cored and sliced

3/4 cup sugar

3 tbsp flour

cinnamon

2 tbsp cornstarch

1 tbsp lemon juice

nutmeg

1 unbaked deep-dish pie shell

1 recipe streusel topping

Instructions

1. Preheat oven to 350°F.
2. Combine sugar, flour cinnamon, cornstarch, lemon juice and nutmeg. Add apples and cook on low for 20 minutes. Pour apple mixture into pie shell. Top with streusel. Bake on cookie sheet for 40-45 mins.

Makes  2 pies; 16 servings

Ingredients

1 1/2 cups sugar

2 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

4 large eggs

1 can (29 oz.) Pumpkin Puree

2 cans evaporated milk

2 unbaked 9″ (4-cup volume) deep-dish pie shells

Instructions

1. Preheat oven to 425°F.
2. Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
3. Pour into pie shells.
4. Bake for 15 mins. Reduce temperature to 350°F, bake 40-50 mins or until a knife inserted in near center comes out clean. Cool on wire rack for 2 hrs. Serve immediately or refrigerate.

Instructions

Do not freeze pie, as this will cause the crust to separate from the filling.

3 1/2 tsp pumpkin pie spice may be substituted for the cinnamon, ginger and cloves, however, the taste will be slightly different.