Makes about 3 dozen cookies

Ingredients:

2 1/4 all-purpose flour

3/4 tsp baking soda

1/2 tsp salt

1 cup (2 sticks) unsalted butter, softened

1/2 cup granulated sugar

1/2 cup firmly light brown sugar

1 large egg, room temperature

1 cpu (6 oz.) Nestlé Toll House Premier White Morsels

1 tbsp grated orange zest

Instructions:

1. Preheat oven to 350°F. Sift flour, baking soda and salt into small bowl. Beat butter, granulated sugar and brown sugars in large mixer bowl until smooth, about 3 minutes. Add egg; mix well. Gradually add flour mixture. Stir in morsels and orange zest. Drop by rounded teaspoonfuls onto un-greased baking sheets. Bake 10-12 minutes or until light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Prep: 20 mins + chilling | Makes: 4 pie shells

Ingredients:

4 cups all-purpose flour

1 tbsp sugar

2 tsp salt

1 3/4 cup shortening

1 egg

1/2 cup cold water

1 tbsp cider vinegar

Instructions:

1. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Whisk the egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide into four portions. Cover and refrigerate for at least 1 hour.
2. On a lightly floured surface, roll out each portion of dough to fit a 9″ pie plate. Transfer pastry to pie plates. Trim each pastry  to 1/2″ beyond the edge of plate; flute edges. Fill or bake shells according to recipe directions.

Prep: 45 mins + standing | Bake: 35 mins + cooling | Yield: 16 servings

Ingredients:

3 cups sugar

2 3/4 cups all-purpose flour

1 cup dark baking cocoa

2 tsp baking soda

1 1/2 tsp salt

3/4 tsp baking powder

1 1/4 cups buttermilk

3/4 cup vegetable oil

3 tsp vanilla extract

3 eggs

1 1/2 cups strong brewed coffee, room temperature

Filling:

3 tbsp all-purpose flour

6 tbsp milk

6 tbsp shortening

3 tbsp butter, softened

3 cups confectioners’ sugar

2 tbsp raspberry liqueur

1/4 tsp salt

2 drops red food coloring, optional

4 tbsp seedless raspberry jam, melted

Frosting:

1 pkg. (8 oz.) cold cream cheese

1/3 cup butter, softened

1/2 cup baking cocoa

1 tbsp raspberry liqueur

4 cups confectioners’ sugar

Instructions:

1. Line three greased 9″ round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine the first 6 ingredients. Combine the buttermilk, oil and vanilla; add to the dry ingredients. Add eggs, one at a time, beating well after each addition; beat for 2 minutes. Gradually add coffee (batter will be thin).
2. Pour batter into prepared pans. Bake at 350°F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing pans from pans to wire racks to cool completely; discard wax paper.
3. For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat for 1 minute or until thickened, stirring constantly. Remove from the heat and let stand until cool. In a large bowl, cream shortening and butter. Gradually add confectioners’ sugar; mix well. Gradually add cooled milk mixture; beat for 4 minutes or until light and fluffy. Beat in liqueur, salt and food coloring, if desired.
4. Level tops of cakes is necessary. Place one layer on a serving plate; spread with about 2 tbsp jam. Place remaining layers on waxed paper; spread one of the remaining layers with remaining jam. Let stand for 30 minutes. Spread 1/2 cup filling over cake on the plate to within 1/4″ of edges. Top with jam covered cake, then spread with remaining filling. Top with remaining cake layer.
5. In a large bowl, beat cream cheese and butter until smooth. Add cocoa and liqueur; mix well. Gradually beat in confectioners’ sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.

Prep: 10 mins | Cook: 10 mins + chilling | Yield: 5 servings

Ingredients:

1/2 cup sugar

1/2 cup dark baking cocoa or baking cocoa

1 tbsp cornstarch

1/8 tsp salt

2 1/4 cups evaporated milk

2 egg whites, beaten

1 1/2 tsp vanilla extract

Toppings:

whipped cream topping, chocolate syrup, slivered almonds and maraschino cherries

Instructions:

1. In a small heavy saucepan, combine the sugar, cocoa, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly.
2. Remove from the heat. Stir a small amount of hot mixture into egg whites; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool for 15 minutes, stirring occasionally.
3. Transfer to individual dessert dishes. Cover and refrigerate for 1 hour. Just before serving, garnish with whipped cream topping, chocolate syrup, almonds and cherries.

Prep: 30 mins | Bake: 50 mins + cooling | Yield: 12 servings

Ingredients:

1 1/2 cups cream-filled chocolate sandwich cookie crumbs (about 16 cookies)

3 tbsp butter, melted

4 pkg. (8 oz. each) cream cheese, softened

1 cup sugar

1 1/2 cups semisweet chocolate chips, melted and cooled

3 tsp vanilla extract

4 eggs, lightly beaten

20 chocolate cream-filled chocolate sandwich cookies, coarsely chopped

Instructions:

1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9″ springform pan. Refrigerate while preparing filling.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in chocolate and vanilla. Add eggs; beat on low speed just until combined. Fold in half of chopped cookies. Pour over crust. Sprinkle with remaining cookies. Place pan on a baking sheet.
3. Bake at 325°F for 50-60 minutes or until center is almost set and top appears dull. Cool on a wire rack for 20 minute. Carefully run a knife around edge of pan to loosen; cool 1hour longer. Refrigerate overnight.

Prep: 20 mins | Bake: 15 mins + cooling | Yield: 3 dozen

Ingredients:

1 cup butter, softened

2 cups all-purpose flour

1/2 cup sugar

1/4 tsp salt

1 can (14 oz.) sweetened condensed milk

1 cups (12 oz.) semisweet chocolate chips, divided

1 tsp vanilla extract

1/2 cup chopped macadamia nuts

1/2 cup chopped walnuts

1/2 cup chopped pecans

1/2 cup milk chocolate chips

Instructions:

1. In a large bowl, beat butter until fluffy. Add the flour, sugar and salt; beat just until crumbly. Set aside 1 cup for topping. Press remaining crumb mixture into a greased 9×13″ baking pan. Bake at 350°f for 10-12 minutes or until set and edges begin to brown.
2. Meanwhile, in a small saucepan, combine milk and 1 1/2 cups semisweet chocolate chips. Cook and stir until chips are melted. Remove from the heat; stir in vanilla. Spread mixture over crust.
3. Combine the nuts and milk chocolate

Prep: 15 mins | Bake: 25 mins + cooling | Yield: 12 servings

Ingredients:

Pastry for single-crust pie (9″)

1 cpu coarsely chopped walnuts

1 cup (6 oz.) semisweet chocolate chips

3 eggs

3/4 cup dark corn syrup

1/2 cup packed brown sugar

1/4 cup butter, melted

1 tsp vanilla extract

Instructions:

1. Press pastry onto the bottom and up the sides of an un-greased 9″ fluted tart pan with removable bottom; trim edges. Sprinkle walnuts and chocolate chips into crust. In a small bowl, combine the eggs, corn syrup, brown sugar, butter and vanilla. Pour into crust.
2. Bake at 350°F for 25-30 minutes or until top is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate leftovers.

Prep: 10 mins | Bake: 10 mins + chilling | Yield: 16 slices

Ingredients:

2 1/2 cups graham cracker crumbs

2/3 cup butter, melted

1/2 cup sugar

2 pkg. Dove dark chocolate candies (9 1/2 oz. each)

1/2 cup chopped pecans

Instructions:

1. Combine the cracker crumbs, butter and sugar; press onto a greased 12″ pizza pan. Bake at 375°F for 7-9 minutes or until lightly browned. Top with chocolate candies; bake for 2-3 minutes or until chocolate is softened.
2. Spread chocolate over crust; sprinkle with nuts. Cool on a wire rack for 15 minutes. Refrigerate for 1-2 hours or until set.

Yield: 6 servings

Ingredients:

1 1/2 tsp unflavored gelatin

4 1/2 tsp cold water

3 egg yolks

3/4 cup sugar

1 1/2 cups canned pumpkin

3/4 tsp ground cinnamon

1/4 tsp ground ginger

1/8 tsp ground cloves

1 1/2 cups heavy whipping cream

1 1/2 tsp vanilla extract

18 gingersnap cookies, divided

Instructions:

1. In a small saucepan, sprinkle gelatin over water; let stand for 1 minute or until softened. Beat in egg yolks and sugar. Cook and stir over medium heat until a thermometer read 160°F and mixture has thickened, about 5 minutes.
2. Transfer to a small bowl; beat until cool and thickened, about 3 minutes. Beat in pumpkin and spices. Refrigerate for 1 hour or until set.
3. In a small mixing bowl, beat cream and vanilla until stiff peaks form. Fold into pumpkin mixture.
4. Coarsely crumble 12 gingersnaps, sprinkle into six parfait or dessert dishes. Spoon or pipe mousse over the top. Cover and refrigerate for 1 hour or until just set. Just before serving, garnish with remaining gingersnaps.

Yield: 6 servings

Ingredients:

1/2 cup butter, softened

4 oz. cream cheese, softened

1 1/2 cups all-purpose flour

2 large apples, peeled and thinly sliced

1 medium pear, peeled and thinly sliced

4 1/2 tsp cornstarch

1/2 tsp ground cinnamon

1/4 tsp ground cardamom

1/4 tsp ground nutmeg

1/4 cup orange juice

1/3 cup packed brown sugar

1/2 cup apricot jam, warmed

Instructions:

1. In a small mixing bowl, beat butter and cream cheese until smooth. Gradually add flour, beating just until mixture forms a ball. Cover and refrigerate for 1 hour.
2. In a large bowl, combine apples and pear. In a small bowl, combine cornstarch and spices; stir in orange juice until smooth. Stir in brown sugar until blended. Add to apple mixture and stir gently to coat.
3. On a lightly floured surface, roll out dough into a 14″ circle. Transfer to a parchment paper-lined baking sheet. Spoon filling over the pastry to within 2″ of edges. Fold up edges of pastry over filling, leaving center uncovered.
4. Bake at 375°F for 40-45 minutes or until crust is golden and filling is bubbly. Spr