Prep Time: 15 mins | Total Time: 1hr 15 mins (includes refrigeration) | Makes: 3 dozen (18 servings); two truffles/serving

Ingredients:

2 1/2 pkg (20 squares) semi sweet baking chocolate, divided

1 pkg cream cheese, softened

Decorations: chopped Peanuts, multi-colored sprinkles

Instructions:

1. Melt 8 chocolate squares as directed on package. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate until firm.
2. Shape into 36 balls. Place on waxed paper-covered baking sheet.
3. Melt remaining chocolate. Use fork to dip truffles; return to baking sheet. Decorate, then refrigerate 1 hr.

Makes 2 8×9″ crusts

Ingredients:

3 cups plain flour

1 cup shortening or softened butter

1 tsp salt

1 tbsp sugar

pinch of baking powder

6 tbsp of ice water

Instructions:

1. Preheat the oven to 450°F. Knead together and roll out. Will refrigerate for later baking.
2. For pre-baked pie shell, generously prick bottom and sides of pastry in pie plate with a fork. Prick all around where bottom and sides meet. Line pastry with a double thickness of foil. Bake for 8 mins. Remove foil. Bake 5-6 mins more or until golden. Cool on a wire rack.

Serves: 16 | Prep Time: 15 ins | Cook Time: 45 mins | Total Time: 60 mins

Ingredients:

2 1/4 cups all-purpose flour

3/4 cup packed light or dark brown sugar

1/2 tsp kosher slat

2 sticks (1 cup) salted butter, at room temperature

1/4 cup granulated sugar

1 tsp ground cinnamon

2 cups fresh or frozen blueberries or raspberries

1 tsp cornstarch

2 tsp vanilla extract

2 tsp lemon zest

1/2 cup blueberry or raspberry jam

Instructions:

1. Preheat the oven to 350°F. Line an 8×8″ baking dish with parchment paper.
2. In a large bowl, beat together the flour, brown sugar, salt, and butter, until a crumbly dough forms. If the dough seems dry, add 1 tbsp water.
3. Press 1/2 of the dough in the bottom of the prepared baking dish. To the remaining dough, add granulated sugar and cinnamon.
4. In a bowl, toss together the blueberries, cornstarch, vanilla, and lemon zest. Spoon the berries evenly over the dough. Dollop the jam over the berries. Sprinkle the remaining sugar-cinnamon dough over the berries. Transfer to the oven and bake for 45-50 ins, until the crumble is a light golden brown.
5. Let cool completely before cutting into the bars. Keep stored in a sealed container for up to 1 week.

Total Time: 45 mins | Yield: 16 brownies

Ingredients:

1 1/2 sticks unsalted butter

2 oz. unsweetened chocolate, finely chopped

1/4 cup plus 2 tbsp unsweetened cocoa

2 cups sugar

3 large eggs

1 1/2 tsp pure vanilla extract

1 cup all-purpose flour

12 tsp flaky sea salt, such as Maldon

Instructions:

1. Preheat the oven to 350°F. Line a 9″ square metal cake pan with foil, draping the foil over the edges. Lightly butter the foil.
2. In a large saucepan, melt the butter with the unsweetened chocolate over very low heat, stirring occasionally. Remove from the heat. Whisking them in one at a time until thoroughly incorporated, add the cocoa, sugar, eggs, vanilla and flour. Pour the batter into the prepared pan and smooth the surface. Sprinkle the salt evenly over the batter. Using a butter knife, swirl the salt into the batter.
3. Bake the fudge brownies in the center of the oven for about 35 mins, until the edge is set but the center is still a bit soft and a toothpick inserted into the center comes out coated with a little of the batter. Let the brownies cool at room temperature in the pan for 1 hr, then refrigerate just until they are firm, about 1 hr. Lift the brownies from the pan and peel of the foil. Cut the brownies into 16 squares. Serve at room temperature.

Makes about 4 dozen cookies, or 4 dozen bars

Ingredients:

1 1/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1 cup (2 sticks) butter or margarine, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 large eggs

1 tsp vanilla extract or grated peel of 1 orange

3 cups quick or old-fashioned oats

1 2/3 cups (11-oz. pkg.) Butterscotch Flavored Morsels

Instructions:

1. Preheat oven to 375°F.
2. Combine flour, baking soda, salt and cinnamon in a bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in a large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tbsp onto un-greased baking sheets.
3. Bake for 7-8 mins for chewy cookies or 9-10 mins for crispy cookies. Cool on baking sheets for 2 mins; remove to wire racks to cool completely.
4. Pan cookie variation: Preheat oven to 375°F. Grease 15×10″ jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18-22 mins or until light brown. Cool completely in pan on wire rack. Cut into bars.

Makes: 3 cups

Ingredients:

1 cup (8 oz./225 g) granulated sugar

1/4 cup (2 fl oz./60 ml) water

1/2 cup heavy whipping cream, hot

1/2 tsp salt

2 cups butter, room temperature

3 cups powdered sugar, sifted

Instructions:

1. Make the Caramel: In a medium, heavy-bottomed saucepan, stir the granulated sugar and water together over medium heat until the sugar has dissolved.
2. Once the mix comes to a simmer, stop stirring and watch carefully— once the sugar turns a deep amber and starts to smell ever so slightly smoky, turn off heat and immediately add in the hot cream and salt.
3. Once the caramel stop bubbling, return to low heat and stir until smooth. Transfer to a heatproof bowl and let cool until room temperature and thickened to a thick, paste-like consistency, about 30 mins.
4. Whipping the Buttercream: In the bowl of a stand mixer fitted with a whisk attachment (or with a handheld electric mixer and large bowl) whip the butter on High speed until light and fluffy, about 5 mins.
5. Add in the cooled caramel and continue whipping until incorporated.
6. Turn the mixer to low and gradually add in the powdered sugar a spoon at a time. Once the sugar is mixed in, turn the mixer up to High for another 2 mins to fully aerate the frosting.
7. Store in a covered container at room temperature for up to one day, or refrigerate for up to 1 week.

Ingredients:

4 cups peaches, peeled and sliced

2 cups sugar, divided

1/2 cup butter

1 cup flour

2 tsp baking powder

3/4 cup milk

Instructions:

1. Preheat oven to 325°F. Combine peaches and 1 cup sugar. Set aside. Melt butter in 9×13″ glass dish. Combine the remaining ingredients. Mix until lumps are gone. Pour batter over melted butter. Spoon fruit on top of batter. Bake at 325°F for 50-60 mins. If using canned fruit, drain well!

Yield: 1 serving | Sized to 1 serving, Instructions reflect original yield of 1 serving

Ingredients:

1/2 lb butter, softened

3 cups sugar, sifted 3 times

3 cups flour, sifted 3 times

6 whole eggs; add one at a time

1/4 tsp baking soda

1/4 tsp salt

1 cup sour cream

2 tsp vanilla extract

Instructions:

1. Grease and flour tube pan. Sift together flour, soda, and salt and set aside. Cream butter and sugar in electric mixer, add eggs one at a time. Alternate adding flour (4ths) and sour cream (3rds). Add vanilla. Bake in greased and floured tube pan at 325°F for 1-1 1/4 hrs.

Ingredients:

1/3 cup flour

3 tbsp brown sugar

1 tsp cinnamon

1/8 tsp salt

1/2 cup chopped nuts

2 1/2-3 tbsp butter, melted

1/2 tsp vanilla

Instructions:

1. Combine dry ingredients in a small bowl, mixing until well combined. Add butter and vanilla and mix well. Bake for 30-45 mins, or until browned.

Prep Time: 1 1/2 hrs | Serves: 8

Ingredients:

1 unbaked pie shell

1 1/2 cup dark chocolate chips

1 1/2 cup pecans halves or pieces

1 tbsp all-purpose flour

1/2 cup butter, softened

1/2 cup packed light brown sugar

3 eggs

1/2 cup dark corn syrup

2 tsp vanilla extract

1/4 tsp salt

Instructions:

1. Heat oven to 350°F. Prick bottom and sides of crust. Press foil onto bottom and sides of crust; fill with dry rice or beans. Bake 10 mins. Remove foil and beans/rice. Bake additional 7 mins or until pale golden brown. Cool on wire rack.
2. Reduce oven temperature to 325°F. Stir together chocolate chips, pecans and flour; set aside.
3. Beat butter and sugar until well blended. Add eggs one at a time, beating well after each. Beat in corn syrup, vanilla and salt, beating just until blended. (May look curdled.) Stir in pecan mixture. Pour into pie shell.
4. Bake 55-60 mins or until edges are set and toothpick comes out clean (with melted chocolate). Center will still be jiggly. Cool completely on wire rack. Cover; store up to 2 days at room temperature. Refrigerate if longer.