Makes six pounds of fudge

Makes 12 servings.

Makes one 9” pie.

This easy, no-bake cake is simply delicious and makes for an elegant dessert at your next dinner party.

Makes about 9 to 10 dozen cookies. Ingredients3-1/2 Cups All-Purpose Flour 1 Teaspoon Baking Powder 1-1/2 Cups Butter, Softened 1 Cup Granulated Sugar 1 Egg 2 Tablespoons Milk 1-1/2 Teaspoon Clear Almond Extract DirectionsPreheat oven to 350 degrees. In medium bowl, combine flour and baking powder and set aside. In a large bowl, beat butter and sugar until light and fluffy. Add egg, milk and almond extract. Gradually add flour mixture, mixing until dough is smooth. Do not chi

Makes 18 2” cookies. Ingredients Dry Ingredients: 1-1/3 Cups Gluten-Free Flour ¼ Cup Almond Flour 1 Teaspoon Baking Soda ½ Teaspoon Kosher Salt Other Ingredients: ½ Cup Unsalted Butter 1 Tablespoon of Milk of Choice ¾ Cup Light Brown Sugar ¼ Cup Granulated Sugar 1 Large Egg 2 Teaspoons Vanilla Extract 1 Cup Chocolate Chips of Choice Sea Salt for Sprinkling (optional) Directions * In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt. Set a

Makes one 9” cheesecake For the Crust Ingredients 1 Cup Slivered Almonds, lightly toasted 2/3 Cup Graham Cracker Crumbs 3 Tablespoons Granulated Sugar 1/3 Cup Unsalted Butter, melted Directions Preheat the oven to 350 degrees. Tightly wrap the outside of a 9-inch diameter springform pan with 2-3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Then add the butter and process until moist crumbs form. P

Makes a 9” two-layer cake. Ingredients 1 ½ Cups All-Purpose Flour 1 Teaspoon Baking Soda ½ Teaspoon Table Salt 1 ½ cups Packed Light Brown Sugar 1 Cup Creamy Peanut Butter 2 Large Eggs 4 Tablespoons Unsalted Butter, melted and cooled 2 Tablespoons Honey 1 Teaspoon Vanilla Extract ½ Cup Unsalted Dry-Roasted Peanuts, chopped fine Directions   Adjust oven rack to middle position, and heat oven to 350 degrees. Line 2 18x13” rimmed baking sheets with parchment paper. In a medium b

Makes about 1-1/2 dozen cookies Ingredients: 1-1/2 Cups All-Purpose Flour 1 Teaspoon Cream of Tartar ½ Teaspoon Baking Soda ½ Teaspoon Kosher Salt 10 Tablespoons Unsalted Butter, at room temperature ¾ Cup Granulated Sugar, plus 2 Tablespoons 1 Large Egg, at room temperature ½ Teaspoon Vanilla Extract 1 Tablespoon Ground Cinnamon Directions: Preheat oven to 375 degrees. In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. In the bowl of an electri

Makes six 2-1/2” individual portions. Cake Ingredients One 1-lb. Store-bought Lemon Pound Cake 1 Pint Raspberry Sorbet 1 Pint Vanilla Ice Cream Cake Directions * Slice the pound cake into six ½” slices * Cut six 2-1/2” circles – one from each slice – with an unfluted cookie cutter or small knife, discarding the scraps. * Place the cake rounds 2 inches apart on a flat dish that will fit in your freezer. * Soften the sorbet and ice cream just enough to scoop them with a standar

Makes one 2-quart skillet cobbler. Watch the episode on YouTube Preheat oven to 375 degrees. Berry Filling Ingredients 6 Cups of Berries of Your Choice ¼ Cup Water ¼ Cup Orange Juice 1 Cup Brown Sugar Filling Directions * Pour water and orange juice into a 2-quart saucepan. * Place saucepan on medium heat and add berries. * Top with brown sugar. * Stir mixture together. * Simmer on the stove for approximately 10 minutes, until mixture just * comes to a boil. * Pour the mixtur

Ingredients Custard ½ Cup  Superfine Sugar 1 Cup Heavy Whipping Cream 1-3/4 Cup Whole Milk 2 Teaspoons Vanilla Extract 2 Tablespoons Cornstarch 4 Large Egg Yolks Rhubarb: 6 Cups Rhubarb, chopped and washed Zest of an orange 2 Tablespoons Orange Juice 1-3/4 Cup Heavy Whipping Cream  ¼ Cup Pistachios, chopped Reserve ¼ Cup Rhubarb to decorate the top 2 5-Ounce Pound Cakes, baked and torn into 1” pieces  1 Tablespoon Grand Marnier (optional) Directions * Chop and wash the rhubar

IngredientsPAVLOVA * 1 cup chopped unsalted pistachios * 2 tablespoons cornstarch * 5 large egg whites, at room temperature * 1/2 teaspoon kosher salt * 1 teaspoon distilled white vinegar * 1 1/2 cups sugar * RHUBARB CREAM * 4 ounces rhubarb, chopped into 1-inch pieces (1 cup) * 1/4 cup sugar * 1/2 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice * 1 cup hulled and quartered strawberries, plus 1/2 cup small strawberries for garnish * 1 teaspoon vanilla b

Preheat oven to 350. Spray the cupcake pan with cooking spray, then put in cupcake liners, and spray the inside of the cupcake liners. Set the cupcake pan aside. A note about chocolate; the more (and darker) chocolate you include, the richer the chocolatey flavor the cupcakes will have, but at the expense of the red color you will be seeing (they can be more of a dark reddish brown color). For very red cupcakes, use ¼ cup of Hershey’s Cocoa and go heavy on the red food colori

Recipe coming soon!

Makes one 9” pie. For the Chocolate Crust Makes two 9-inch crusts.   Ingredients 2-1/4 Cups All-Purpose Flour 1 Teaspoon Table Salt 2 Tablespoon Granulated Sugar 11 Tablespoons Unsalted Butter, cold, cut into ¼” slices 7 Tablespoons Vegetable Shortening, cold, cut into two pieces 8 Tablespoons Cocoa Powder 2 Tablespoons Vodka, cold 4 Tablespoons Water, cold Directions * In food processor, process ¾ cup flour, salt and sugar until combined, about two 1-second pulses. * Add but

Makes a 13 x17” pan To Make The Crust: Ingredients: 2 Cups Water 2 Sticks Butter 2 Cups Flour 8 Eggs, room temperature Directions: * Preheat the oven to 350 degrees. * Grease bottom and sides of a 13x17” jelly roll pan. * Bring the water and butter to a rapid boil in a medium saucepan. * Add flour to the boiling water and beat with a fork. Mixture will mound like dough. * Turn the dough into a mixing bowl and add the eggs, one at a time and beat well after each one. * Spread

Ingredients 1-1/2 Cups Unbleached All-Purpose Flour 1-1/2 Cups Old-fashioned Rolled Oats 1 Teaspoon Baking Soda 1 Teaspoon Ground Cinnamon ¾ Teaspoon Kosher Salt 1-1/2 Sticks (3/4 Cup) Unsalted Butter, room temperature ¾ Cup Light Brown Sugar ½ Cup Granulated Sugar 2 Large Eggs, room temperature 1 Teaspoon Pure Vanilla Extract 6 Ounces Bittersweet (61 Percent Cacao) Chocolate, cut into ½ inch pieces 1 Cup Pecan Hales (optional), toasted and coarsely chopped ½ Cup Unsweetened

(We made it on The Old Gays episode.) Ingredients: 1/4 Cup Unsalted Butter, melted 1/2 Cup Light Brown Sugar, firmly packed 7 Slices Canned Pineapple (reserve 1/2 cup juice for cake) 13 Candied Cherries 2 Cups All-purpose Flour 2 Teaspoons Baking Powder 1/2 Teaspoon Baking Soda 1/2 Teaspoon Salt 1 Teaspoon Ground Ginger 1/4 Teaspoon Ground Cloves 1/2 Cup Unsalted Butter, softened 1 Cup Granulated Sugar 2 Large Eggs 1/2 Cup Heavy Cream 1/2 Cup Reserved Pineapple Juice Instruct