Prep Time: 35 mins | Bake: 25 mins + Cooling | Yield: 16 servings

Ingredients:

1 cup butter, softened

2 cups sugar

3 eggs

2 tsp vanilla extract

3 1/4 cups all-purpose flour

3 1/4 tsp baking powder

3/4 tsp salt

1 1/2 cups milk

Filling:

1 cup sugar

1/4 cup cornstarch

1 cup water

4 egg yolks, beaten

1/3 cup lemon juice

2 tbsp butter

Frosting:

1 1/2 cup sugar

2 egg whites

1/3 cup water

1/4 tsp cream of tartar

1 tsp vanilla extract

3 cups flaked coconut

Instructions:

1. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
2. Transfer to three greased and floured 9″ round baking pans. Bake at 350°F for 25-30 mins or until a toothpick comes out clean. Cool for 10 mins before removing from pans to wire racks to cool completely.
3. For filling, in a small saucepan, combine the sugar, cornstarch, and water until smooth. Bring to a boil; cook and stir 2 mins longer or until thickened and bubbly. Remove from the heat.
4. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Being to a gentle boil, cook and stir 2 minutes longer. Remove form heat; gently stir in lemon juice and butter. Cool to room temperature without stirring.
5. Place on cake on serving plate; spread with half of the filling. Repeat layers. Top with remaining cake.
6. For frosting, in a large heavy saucepan, combine the sugar, egg whites, cream of tartar and water. With a portable mixer, beat on low speed for 1 min. Continue beating on low over low heat until frosting reaches 160°F, about 10 mins.
7. Transfer to a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes.
8. Frost top and sides of cake. Sprinkle with coconut. Store in the refrigerator.

Yield: 2 pies (6-8 servings each)

Ingredients:

Pastry for double-crust pie (9″)

1 cup sugar

1/3 cup all-purpose flour

2 tsp ground cinnamon

1/4 tsp salt

12 cups thinly sliced tart apples (about 10 apples)

Topping:

1 cup packed brown sugar

12 cup all-purpose flour

1/2 cup quick-cooking oats

1/2 cup cold butter

1/2-1 cup chopped pecans

1/2 cup caramel ice cream topping

Instructions:

1. Line two 9″ pie plates with pastry. trim and flute edges; set aside. In a large bowl, combine sugar, flour, cinnamon and salt; add apples and toss to coat. Pour into pastry shells.
2. For the topping, combine brown sugar, flour and oats; cut in butter until crumbly. Sprinkle over apples. Cover edges loosely with foil. Bake at 375°F for 25 mins. Remove foil; bake 25-30 mins longer or until filling is bubbly. Sprinkle with pecans; drizzle with caramel topping. Cool on wire racks.

Prep Time: 35 mins | Bake Time: 10 mins per batch | Yield: 5 dozen

Ingredients:

2 tbsp instant coffee granules

1 tbsp half-and-half cream

1 cup butter, softened

2/3 cup sugar

2/3 cup packed brown sugar

1 egg

1 tsp vanilla extract

2 1/2 cups all-purpose flour, divided

1 tsp baking soda

1/4 tsp salt

1/4 cup baking cocoa

1/2 cup chopped walnuts, toasted

1/2 cup mini semi-sweet chocolate chips

Instructions:

1. In a small bowl, combine coffee granules and cream, set aside. In a large bowl, cream the butter, sugar and brown sugar until light and fluffy. Beat in the egg, vanilla and reserved coffee mixture. Combine 2 1/4 cups flour, baking soda and salt; gradually add to creamed mixture and mix well.
2. Divided dough in half. to one portion, add the cocoa and walnuts and remaining cream. Stir chocolate chips into the other half.
3. To form cookies, place 1 tsp of each dough on an un-greased baking sheet; lightly press doughs together. Repeat with remaining doughs. Bake at 375°F for 8-10 mins. Cool for 1 min ebfore removing from pans to wire racks.