Makes 2 pies

Ingredients

16 oz. cool whip

Eagle Brand condensed milk

1/2 cup lemon juice

5-7 peaches

Instructions

1. Cut up peaches and put into mixture. Divide into two graham cracker crusts. Chill 45 mins.

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.

Notes

• 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.

Course: Dessert | Cuisine: American | Servings: 12

Ingredients

Crust:

28 Golden Oreo Cookies

1/3 cup butter, melted

Cheesecake:

16 oz. cream cheese, full fat, brick style, softened

1 tbsp cornstarch

2 tbsp milk, cold

1/2 cup sour cream, full fat

14 oz. sweetened condensed milk, canned

1 tbsp lemon juice

1 tsp vanilla extract

Instructions

1. Preheat oven to 300°F.
2. Prepare your springform pan. Take the base of your 8-inch springform pan and flip it so that there isn’t any lip on the bottom anymore. This makes it easier to remove the cheesecake later on.
3. Spray the base and sides of the springform pan with non-stick spray and then place a square sheet of parchment paper on the bottom and clip in the sides. There is no need to cut the parchment paper to fit, it’s fine if it sticks out the sides.
4. Now cut strips of parchment paper to line the sides.
5. Prepare the crust: Add Golden Oreos to your food processor and process into crumbs.
6. Pour in melted butter ad process again so that the butter is mixed in with the crumbs.
7. Transfer to your prepared 8-inch springform pan, and use a spatula to move the crumbs up the sides of the dish. Then use the bottom of a glass or a measuring cup to press down on the crumbs and pack them in more tightly for the crust. Place into the fridge to set while you work on the filling.
8. Prepare the cheesecake filling. Add the cream cheese to your stand mixer and whisk until smooth.
9. Add cornstarch and milk to a bowl and whisk until smooth.
10. Add the cornstarch mix, sour cream, sweetened condensed milk, lemon juice and vanilla extract to the stand mixer and mix until smooth.
11. Pour the filling out over the top of the cookie crust and smooth down.
12. Place your springform pan on top of a baking tray and bake in the oven for 45 mins.
13. After 45 mins, remove from the oven and leave to cool on the countertop for 2 hrs.
14. Prepare the sour cream topping. Add sour cream to a bowl and sift in the powdered sugar. Mix together until smooth.
15. Spread the sour cream topping on top of the cheesecake.
16. Place the cheesecake into the fridge to set for at least 6 hrs, and preferably overnight.
17. Remove the cheesecake from the pan, and place onto a cake stand.
18. Slice and serve!

Notes

1. Cream cheese — should be full fat, firm, brick-style. We used Philadelphia Cream Cheese.
2. Place the springform pan on a baking tray before baking in case of leaking. Not all springform pans leak, but many of them do, (including mine!) So it’s safest to place it on a baking tray before baking, so that any leaks are caught in the tray and you don’t have to clean your oven.
3. Bake at low heat. We bake this at low heat — 300°F — which is low enough so that there are no cracks and we don’t need to use a water bath. The cheesecake also doesn’t rise too much and then sink, it has a perfectly flat top. It should be lightly golden on top, not browned.
4. Let it set overnight for best results. It’s ideal to make this the day before you actually need it. That way you don’t have to rush any of the steps. It’s most ideal to let it set overnight in the fridge before removing it from the springform pan.
5. Heat your knife to cut perfect clean slices. To cut perfectly neat, clean slices, heat your knife by placing it in hot water and then wiping it dry with a paper towel. Slice and then dip the knife in the hot water and dry it off again before the next slice. Repeat for very slice.
6. Make Ahead: This is the perfect dessert to make ahead of time as it is best to make the day before and let it set overnight.
7. Storing: Keep your cheesecake stored in the fridge (covered) and enjoy it within 5 days.
8. Freezing: This cheesecake is freezer friendly. Follow all the steps including letting it set overnight in the fridge. Then remove it form the springform pan and place it on a plate (or a cardboard round), wrap in plastic wrap and then foil and freeze. It is freezer friendly for up to 3 months. Thaw overnight in the fridge.

Course: Dessert | Cuisine: American | Servings: 16 bars | Prep Time: 15 mins | Cook time: 35 mins | Chilling Time: 2 hrs | Total Time: 2 hrs 50 mins

Ingredients

Shortbread Crust:

1 cup all-purpose flour

1/4 cup powdered sugar

1/2 cup butter, softened

1/2 tsp vanilla

5-6 drops lemon oil

Lemon Filling:

3/4 cup lemon juice, from about 4 large lemons

Optional: 2 tsp lemon zest

1 1/2 cups granulated sugar

1 1/4 cups full fat coconut milk, using mostly the white part

6 tbsp cornstarch

Tiny pinch turmeric, optional for color (1/8th teaspoon), or natural food coloring

For Serving:

powdered sugar, for dusting the tops

Instructions

1. Preheat the oven to 350°F, and line an 8×8″ pan with parchment paper, leaving a little overhang for easy removal.
2. Make the Crust: Beat crust ingredients together. Press into pan, and bake for 18 mins until golden. Set aside.
3. Make the filling: In a medium saucepan, add the lemon juice, lemon zest, if using for even more lemon flavor, sugar, coconut milk, cornstarch and turmeric, if desired. Whisk well to dissolve the cornstarch. Heat over medium heat, stirring constantly until the sugar dissolves and the mixture thickens.
4. Spread the filling over the crust evenly, using a spatula if needed to smooth. Bake for 15 mins, then remove from the oven and let cool at room temperature for 30 minutes. Transfer to the refrigerator for an additional 1-2 hrs, or overnight, until set.
5. Lift the bars our of the pan with the parchment paper, dust generously with powdered sugar, and cut into 16 squares.
6. Leftover bars will keep for 1 week in a covered container in the refrigerator. They freeze well, too.

Notes

There was too much filling the first time, so I doubled the crust, or you can double both, and pour into a 9×13″ pan instead.

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.