Prep: 10 mins | Cook: 10 mins + cooling | Yield: 2 cups sauce

Ingredients:

1/3 cup suar

2 tbsp cornstarch

1/8 tsp salt

1 can (14 1/2 oz.) pitted tart cherries

2 tsp lemon juice

1/4 tsp grated lemon peel

1/4 tsp almond extract

Vanilla ice cream

Instructions:

1. In a large saucepan, combine the sugar, cornstarch and salt. Drain cherries, reserving juice; set cherries aside. Stir cherry juice into cornstarch mixture until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened.
2. Remove from the heat; stir in the lemon juice and peel, extract and reserved cherries. Cool to room temperature. Serve with ice cream.

Prep Time: 15 mins | Cook Time: 12 mins | Chill Time: 30 mins | Total Time: 57 mins

Ingredients

1 cup granulated sugar

1/2 cup lightly packed brown sugar

8 tbsp butter, softened

2 eggs

1 tsp pure vanilla extract

1 1/2 cups all-purpose flour

1/2 cup cocoa powder

2 tsp ground cinnamon

1/2 tsp ground chile powder such as ancho or chipotle

1/8 tsp ground cayenne pepper, optional

1 tsp baking soda

1 tsp cream of tartar

1/4 tsp salt

For Rolling:

1/4 cup granulated sugar

2 tsp ground cinnamon

Instructions

1. In a large bowl, beat together the sugars and butter until light and fluffy. Beat in eggs and vanilla.
2. in a medium bowl, whisk together flour, cocoa powder, cinnamon, chile powders, baking soda, cream of tartar and salt. Slowly add to the sugar mixture and mix until well combined. Chill dough in fridge for about 30 minutes, and preheat oven to 350°F.
3. When ready to bake, mix together granulated sugar and cinnamon in a small bowl. Scoop dough into balls and roll in cinnamon-sugar mixture, then place on parchment-paper covered baking sheet, leaving plenty of space between cookies to allow for spreading. Chill any remaining cookie dough while you bake.
4. Bake for 10-12 minutes and transfer immediately to wire cooling rack.

Ingredients:

2 1/2 cups all-purpose flour, plus more as needed (spooned and leveled)

2 tsp granulated sugar

1 tsp salt

1 cup unsalted butter, chilled and cubed

1/2 cup ice water, plus more as needed

Instructions:

1. Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top.
2. Using a pastry cutter, food processor, or two forks (pastry cutter is ideal), cut the butter into the dry ingredients until all flour is coated. You’re looking pea-sized bits of flour coated butter. A few larger bits of butter is OK.
3. Measure 1/2 cup of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup of water since the ice has melted a bit. Drizzle the cold water in, 2 tbsp at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to. I always use about 1/2 cup of ice water.
4. Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Using your hands, flatten each half into a 1″thick disc.
5. Wrap each disc tightly in plastic and refrigerate for at least 2 hours and up to 5 days before using in a pie recipe.
6. When rolling out the chilled pie dough discs, use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands between rolls. Smooth out the edges if you notice cracks. keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier.
7. Proceed with the pie per your pie recipe’s instructions.

Ingredients:

1 cup light brown sugar

3/4 cup treacle / molasses

2 sticks butter

3 cups all-purpose flour

2 tsp ground ginger

1 tbsp cinnamon

2 whole eggs

1 1/4 cups whole milk

2 level tsp baking soda

3/4 cups butter

2 1/4 cups water

3/4 cup brown sugar

Instructions:

1. In a microwaveable bowl, gently heat the sugar, butter and treacle until metled. Set aside to cool once melted.
2. Whisk the eggs together and then pour them into the treacle mix and continue whisking.
3. Sift the flour and spices over the treacle mix and gently stir in.
4. Heat the milk until warn in the microwave (about 1 minute).
5. Whisk the baking soda into the warm milk. You will see it bubble and activate.
6. Whisk the milk straight into the treacle mix until well combined. you will notice this is a thin batter, that’s ok.
7. Butter your crock pot (or rice cooker) and pour in the batter.
8. In a a bowl, heat the butter, water and brown sugar in a bowl, until the butter melts and the sugar dissolve.
9. Gently pour it on top of the gingerbread mix. It will be hot but that’s ok.
10. Place on the lid and set your crockpot to HIGH and cook for 2 hours (this timing is based on my crock pot so your timing may vary depending on the strength of yours).
11. While baking you will notice the pudding cake rises up a lot and the liquid will bake into the cake.
12. After the 2 hours remove the pot from the body of the crock pot and set aside to cool down and let it set. It will continue cooking out of the crock pot.
13. Serve warm with vanilla ice cream and you will be in heaven!