Prep Time: 1 hour | Bake: 45 mins + cooling | Yield: 2 dozen

Ingredients:

2 1/2 cups all-purpose flour

1 tsp salt

1 cup cold butter

1 egg, separated

3-4 tbsp milk

1 cup crushed cornflakes

9 cups thinly sliced peeled tart apples (about 10 medium)

1 cup plus 1 tbsp sugar, divided

2 tsp ground cinnamon, divided

1/2 tsp ground nutmeg

Glaze

1 cup confectioners’ sugar

1/2 tsp vanilla extract

1-2 tbsp milk

Instructions:

1. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. In a measuring cup, combine egg yolk and enough milk to measure 1/3 cup. Gradually add to the flour mixture, tossing with a fork until dough forms a ball.
2. Divide dough in half. Roll one portion into a thin 15×10″ rectangle. Transfer to the bottom of an un-greased 15x10x1″ baking pan. Sprinkle with cornflakes. In a large bowl, combine the apples, 1 cup sugar, 1 1/2 tsp ground cinnamon and nutmeg; toss to coat. Spoon over crust.
3. Roll remaining dough into a thin 15×10″ rectangle; place over apple filling. Beat egg white; brush over pastry. Combine remaining sugar and cinnamon; sprinkle over the top. Bake at 350°F for 45-50 minutes or until golden brown.
4. For glaze, combine the confectioners’ sugar, vanilla and enough milk to achieve a drizzling consistency. Drizzle over warm pastry. Cool completely on a wire rack. Cut into squares.

Prep Time: 15 mins | Bake: 35 mins + chilling | Yield: 6-8 servings

Ingredients:

1 pkg. (8 oz.) cream cheese, softened

1/2 cup sugar

4 eggs

1 tsp vanilla extract

1 unbaked pstry shell (9″)

1 1/4 cups chopped pecans

1 cup caramel ice cream topping

Instructions:

1. In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
2. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour over pecans.
3. Bake at 375°F for 35-40 minutes or until lightly browned (loosely cover with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. Refrigerate leftovers.

Prep Time: 20 mins + chilling | Bake: 10 mins / batch + cooling | Yield: 3 dozen

Ingredients:

3/4 cup butter, softened

3 tbsp sugar

2 tsp lemon juice

1 1/4 cups all-purpose flour

1/2 cup cornstarch

1 tsp grated lemon peel

Lemon Frosting

1/4 cup butter, softened

1 cup confectioners’ sugar

2 tsp lemon juice

1 tsp grated lemon peel

Additional grated lemon peel, for garnish

Instructions:

1. In a small bowl, cream butter and sugar until light and fluffy. Beat in lemon juice. Combine the flour, cornstarch and lemon peel; gradually add to creamed mixture and mix well.
2. Shape into a 1 1/2″ roll; wrap in plastic wrap. Refrigerate for 1 hour or until firm. Unwrap and cut into 1/4″ slices. Place 2″ apart on un-greased baking sheets.
3. Bake at 350°F for 8-10 minutes or until edges are golden brown. Cool completely on pans on wire racks.
4. In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, lemon juice and peel; beat until smooth. Spread over cooled cookies; sprinkle with additional lemon peel if desired. Let stand until set. Store in an airtight container.

Prep: 25 mins | Bake: 1 hour + cooling | Makes: 2 loaves (12 slices each)

Ingredients:

2 pkg. (8 oz. each) pitted dates, chopped

1 lb. chopped candied pineapple

1 lb. red candied cherries

1/2 lb. walnut halves

1/2 lb. Brazil nuts

1 cup all-purpose flour

1 cup sugar

2 tsp baking powder

Dash salt

4 eggs, separated

1 tsp vanilla extract

Instructions:

1. In a large bowl, combine the dates, pineapple, cherries and nuts. Combine the flour, sugar, baking powder and salt; stir into fruit mixture until well coated.
2. In a small bowl, whisk egg yolks until slightly thickened. In another bowl, beat egg whites and vanilla until stiff peaks form. With a spatula, stir a fourth of the egg whites into egg yolk mixture until no white streaks remain. Fold in remaining egg whites until combined. Add to fruit mixture; gently fold until blended. Pour into two well-greased and floured 8×4″ loaf pans. Bake at 300°F for 1-1 1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 20 minutes before removing from pans to wire racks. Cool completely. Wrap tightly and store in a cool dry place. Using a serrated knife, cut in slices.

Prep: 45 mins | Bake: 10 mins + chilling | Makes: 7 1/2 dozen

Ingredients:

2 cups molasses

1 cup butter, melted

1 cup (8 oz.) sour cream

1 tbsp lemon juice

8 cups all-purpose flour

1 cup packed brown sugar

3 tsp each: ground cinnamon, nutmeg and cloves

2 1/4 tsp baking soda

1 tsp grated lemon peel

3/4 tsp salt

3 cups chopped walnuts

1 2/3 cups raisins

1/4 cup chopped candied lemon peel

1/4 cup chopped candied orange peel

Frosting

4 1/2 cups confectioners’ sugar

1 cup heavy whipping cream

2 tbsp lemon juice

Garnish

2 cups red or green candied cherries, cut as desired

Instructions:

1. In a large bowl, beat molasses, butter, sour cream and lemon juice until well blended. Combine flour, brown sugar, spices, baking soda, lemon peel and salt. Gradually add to butter mixture; mix well. Stir in walnuts, raisins and candied peels. Cover; refrigerate for 30 minutes or until easy to handle.
2. Divide dough into for portions. On a lightly floured surface, roll out each portion to 1/4″ thickness. Cut with a flour 2 1/4″ round cookie cutter. Place 1″ apart on un-greased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
3. Beat frosting ingredients until smooth. Frost cookies; decorated with cherries. Store in an airtight container.

Prep: 20 mins | Bake: 15 mins + chilling | Makes: 4 1/2 dozen

Ingredients:

1 cup butter, softened

1/2 cup sugar

2 tsp vanilla extract

1 3/4 cups all-purpose flour

1/3 cup baking cocoa

1 tbsp instant coffee granules

1 cpu finely chopped pecans or walnuts

Confectioners’ sugar

Instructions:

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour, cocoa and coffee granules; gradually add to creamed mixture and mix well. Stir in pecans. Roll into 1″ balls. Place 2″ apart on un-greased baking sheets.
2. Bake at 325°F for 14-16 minutes or until firm. Cool on pans for 1-2 minutes before removing to wire racks. Roll warm cookies in confectioners’ sugar.