Serves: 6

Ingredients

Crust:

1 1/3 cups all-purpose flour

Pinch of salt

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

6 tbsp sugar

Grated zest of 1/2 lemon

Grated zest of 1/2 orange

2 large egg yolks

1 tsp vanilla extract

Lemon Curd:

Juice of 12 lemons, plus the grated zest of three of the lemons

1 tbsp unflavored gelatin

1 1/2 cups sugar

12 large eggs

10 large egg yolks

Sweetened whipped cream for decoration (optional)

Instructions

1. Make the crust: Sift the flour and salt together. In a bowl, with an electric mixer, combine the butter, sugar and zests. Mix until just combined. Add the egg yolks 1 at a time. Add the vanilla. Add the flour mixture. Mix until just combined. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
2. Preheat oven to 325°F. Roll out the dough to about a 1/8-inch thickness and fit into a pan edge. Fold extra dough in. Prick all over with a fork. Place a piece of parchment paper over the dough and weigh down with rice, beans or pie weights. Bake for 10 minutes. Remove the parchment (and weights) and bake for 15 minutes or until golden brown. Set aside to cool.
3. Meanwhile, make the lemon curd: Measure out 1/4 cup lemon juice and place in a small bowl. Sprinkle the gelatin over the juice and set aside to soften.
4. In a large heat-proof bowl, combine the remaining lemon juice, the lemon zest and sugar. Set over a saucepan of simmering water and let the mixture warm, whisking occasionally.
5. In a medium bowl, whisk the whole egg and egg yolks together well. Slowly whisk 1 cup warm lemon-sugar mixture, beating well. Pour the egg mixture into the lemon-sugar mixture, still over simmering water. Cook ,whisking constantly, until the mixture thickens, 10-12 minutes. Whisk in the gelatin. Remove from the heat and let cool.
6. With a pastry bag fitted with a large plain tip, pipe the lemon curd into the tart shell. Change to a large star tip, and pipe rosettes along the edge of the tart. Add whipped cream if desired.

Makes 1 (3-layer) cake

Ingredients

1 1/3 cups butter, softened and divided

1 cup sugar

1 cup firmly packed dark brown sugar

1 tsp vanilla extract

6 large eggs

1 1/2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 cup sour cream

2 cups firmly packed light brown sugar

2/3 cup evaporated milk

1 recipe Caramel Cream Cheese Frosting (recipe follows)

Garnish: chopped English toffee-flavored candy bars

Directions

1. Preheat oven to 350°F. Spray 3 (9-inch) round cake pans with nonstick cooking spray with flour; set aside.
2. In a large bowl, beat 1 cup butter, sugar, and dark brown sugar at medium speed with an electric mixer until creamy. Add vanilla, beating to combine. Add eggs, one at a time, beating well after each addition.
3. In a medium bowl, sit together flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture, alternately with sour cream, beginning and ending with flour mixture. Spoon batter into prepared pans. Bake for 15-17 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cake from pans and let cool completely on wire racks.
4. In a small saucepan, combine light brown sugar, evaporated milk, and remaining 1/3 cup butter. Cook over medium heat, stirring until sugar is dissolved. Cook, without stirring, until a candy thermometer registers 238°F.
5. Transfer caramel mixture to a heat-resistant bowl. Beat at medium speed with an electric mixture for 2-3 minutes, or until mixture thickens slightly and is easy to spread. Working quickly, spread caramel mixture on top of 2 cake layers. Refrigerate for 15 minutes, or until set.
6. To assemble, place one caramel-covered layer of cake on a cake plate. Spread a thin layer of Caramel Cream Cheese Frosting over caramel. Place another caramel-covered layer on top of frosting. Spread a thin layer of frosting over caramel. Top with plain cake layer. Frost top and sides of the cake with remaining frosting. Garnish with chopped English toffee-flavored candy bars, if desired.

Caramel Cream Cheese Frosting

Makes about 4 cups

Ingredients

1/2 cup firmly packed dark brown sugar

1/4 cup heavy whipping cream

1/2 cup + 2 tbsp butter, softened and divided

1 (8-oz) package cream cheese, softened

1/2 tsp vanilla extract

5 cups confectioners’ sugar

Directions

1. In a small saucepan, combine brown sugar, cream, and 2 tbsps butter over medium heat. Cook for 3-4 minutes, stirring constantly, until sugar is dissolved. Cool completely.
2. In a large bowl, beat cream cheese, and remaining 1/2 cup butter at medium speed with an electric mixer until smooth. Add brown sugar mixture and vanilla extract, beating to combine well. Gradually beat in confectioners’ sugar until smooth.

Makes one large 8-9″ 2-layered cake, capable of serving 20-25+. Alternatively, make half the recipe and bake in bread pans or other smaller pans for a cake that will serve 10-12.

Ingredients

Cake:

2 cups sugar

1 ¾ cups flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

¾ cup baking cocoa

1 cup milk

½ cup vegetable oil

3 eggs

2 ½ teaspoons vanilla

1 cup plus 2 tablespoons boiling water

Frosting:

¾ cup (1 ½ sticks) butter, softened

1 cup baking cocoa

2 cups powdered sugar

½ cup evaporated milk

1 tablespoon vanilla

¼ cup sweetened condensed milk

Instructions

1. Cake: Preheat oven to 325 degrees. Lightly grease and flour two 9-inch round cake pans.
2. Whisk together the dry ingredients in a large bowl. Whisk together the wet ingredients (minus boiling water) in a container with a pour spout. Whisk wet ingredients into dry, combining well. Slowly whisk in the boiling water until the mixture is combined.
3. Divide the batter among the prepared pans. Bake 25–30 minutes or until toothpick inserted in the center of the cake comes out clean. Cool cakes completely in pans on wire rack.
4. Frosting: Beat the softened butter and cocoa together until smooth and creamy. Slowly add the powdered sugar and evaporated milk, alternating small amounts of each until the mixture is combined and smooth. Stir in the vanilla and sweetened condensed milk.
5. Invert layers from pans. Place the first layer on a serving plate and frost with one-third of the frosting. Top with second layer and frost the top and sides of cake with remaining frosting. Refrigerate the cake at least 1 hour (or up to a day in advance) before serving.

Ingredients

6 cups sugar

4 1/4 cups Karo syrup

1/2 tsp. salt

6 cups heavy cream

2 cups evaporated milk

12 tbsp butter

2 tsp vanilla

Directions

1. Combine sugar, Karo and salt in large stockpot. Bring to 230°. Add cream and milk and bring to 245-248°. (This part takes forever) Add butter and vanilla. Pour into butter 1/2 inch deep sheet pan. Let cool. Cut into pieces and wrap.

Yield: 10 cups

Ingredients

1/2 cup shortening

2/3 cup sugar

1 egg, beaten

1 cup milk

2+ cups flour

3 teaspoons baking powder

1/2 teaspoon salt

Grated rind of 1/2 lemon

Directions

1. Cream the shortening and sugar until light.
2. Add eg, then milk, and lemon rind.
3. Sift together flour, baking soda and salt.
4. Mix into shortening and sugars. adding more flour as needed.
5. Pat out into shortcakes and bake on an un-greased cookie sheet at 350-400°F until lightly browned

Serves: 8-10

Ingredients

Streusel:

1/2 cup flour

1/2 cup packed brown sugar

3/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/8 ground ginger

4 tablespoons (1/2 stick) butter, melted

1/4 cup chopped pecans

Cake:

1/2 cup sugar

6 tablespoons (3/4 stick) butter, at room temperature

3/4 cup pumpkin purée

2 tablespoons milk

2 tablespoons sour cream

1 egg

1 teaspoon vanilla extract

1 cup flour

1 1/4 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

3/4 teaspoon ground cloves

1/2 teaspoon ground ginger

Glaze:

3/4 cup powdered sugar

1/2 teaspoon maple extract

1 tablespoon milk, or more, as needed

Chopped pecans, for garnish

Instructions

1. Preheat oven to 350°F. Line a 9-inch round cake pan with a circle of parchment paper in the bottom and coat with cooking spray.
2. Streusel: In a bowl, combine all but the pecans, and mix with a fork until all ingredients are incorporated. Set aside.
3. Cake: In a bowl, beat sugar and butter until light and fluffy, 3-4 minutes. Add pumpkin purée, milk and sour cream, and mix until well incorporated. Add egg and vanilla extract and mix until smooth. In another bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves, ginger. Add dry ingredients to batter and mix until smooth.
4. Spread half the cake batter in the bottom of the prepared cake pan. Top batter with about half the streusel mixture. Spread remaining cake batter over streusel. Sprinkle chopped pecans over the top of the cake batter.
5. Bake 24-26 minutes, or until a toothpick inserted into the center comes out only with a few crumbs. Remove cake from oven and allow to cool in the pan about 5 minutes. Remove to finish cooling on a cooling rack.
6. Glaze: Combine powdered sugar, maple extract and milk in a small bowl and whisk until smooth. You can always add a little more sugar or milk, if needed. Drizzle the glaze over the coffee cake. Garnish with chopped pecans.

Serves: 8

Ingredients

Pie:

1 can pumpkin purée (15 ounces)

1 can sweetened condensed milk (14 ounces)

1 egg

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

3/4 teaspoon ground cinnamon

1 9-inch frozen pie crust, unbaked

Crumble:

3/4 cup pecan halves

1/2 cup brown sugar

4 tablespoons (1/2 stick) butter, at room temperature

Instructions

1. Pie: Preheat oven to 375°F. In a bowl, stir together pumpkin purée, sweetened condensed milk, egg, salt, nutmeg, ginger and cinnamon. Pour into unbaked pie shell. Place filled pie on baking sheet and bake 25 minutes.
2. Crumble: While pie bakes, stir together pecans, brown sugar and butter together in a bowl until well incorporated.
3. Remove pie from oven and sprinkle crumble over the top. Return to oven and bake an additional 30 minutes. Remove from oven and cool completely. Place in fridge and chill 1 hour before serving.

Servings: 24

Ingredients

Cake:

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice

4 eggs

2 cups sugar

1 cup vegetable oil

1 can pumpkin purée (15 ounces)

Frosting:

1 cup (2 sticks) butter, softened

1 package cream cheese (8 ounces), softened

2 teaspoons vanilla extract

3 cups powdered sugar

Candied Pecans:

1/2 cup brown sugar

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

2 tablespoons water

1 cup chopped pecans

Instructions

1. 1. Cake: Preheat oven to 350°. Coat a 13-by-18-inch rimmed baking sheet with cooking spray.
   2. In a bowl, whisk together flour, baking soda, salt, baking powder, cinnamon and pumpkin pie spice. In another bowl, combine eggs, sugar, vegetable oil and pumpkin purée until fully incorporated. Slowly add the flour mixture, stirring well after each addition, until fully incorporated.
   3. Pour the batter onto the prepared baking sheet and spread evenly. Bake 25-30 minutes or until a toothpick inserted comes out clean. Let cool completely.
   4. Frosting: Cream together butter and cream cheese in a mixing bowl until light and fluffy. Add vanilla and powdered sugar, and mix until smooth.
   5. Candied Pecans: Line a baking sheet with parchment paper. In a skillet over medium-high heat, combine brown sugar, salt, cinnamon and water. Cook, stirring 1-2 minutes or until the sugar dissolves and the mixture is slightly bubbling.
   6. Stir in pecans and cook for an additional 2 minutes, stirring to coat pecans. Remove from heat and spread pecans evenly on parchment paper. Allow to cool completely. Spread frosting evenly over cooled cake and sprinkle with candied pecans.

Makes: ~40 cookies

Ingredients

1 stick butter, melted

1/4 cup milk

1/2 tsp salt

1/2 cup cocoa

2 cups sugar

3 cups quick oatmeal*

1 tsp vanilla

* You may substitute nuts or coconut for oatmeal, if desired.

Directions

1. 1. Melt butter over low-med heat.
   2. Combine butter, milk salt, sugar and cocoa in saucepan.
   3. Bring to a boil and boil two minutes only.
   4. Remove from heat and stir in oats and vanilla.
   5. Drop by spoonful on wax paper.

If the cookies are not setting, try boiling longer.