Makes 4 dozen tea cakes. Ingredients: 1 Cup Unsalted Butter, softened 3½ Cup Powdered Sugar 1 Teaspoon Vanilla 2-1/4 Cups Flour ¾ Cup Pecans, finely chopped ¼ Teaspoon Salt Directions: * Preheat the oven to 400 degrees. * Place parchment paper in the bottom of the baking pans. * Beat butter, ½ cup powdered sugar, and vanilla in a large bow until * light and fluffy, approximately five minutes. * Stir in flour, nuts and salt until the dough holds together. (Add one * a teaspoon

Makes a 9”x13” cake. Cake Ingredients: 3 Large Eggs, at room temperature 2-1/2 Cups Granulated Sugar ¾ Teaspoon Vanilla 3/8 Cup Water ½ Cup plus 2 Tablespoons Melted Unsalted Butter 2-1/2 Cups Flour 1/3 Cup Chopped Pecans 3 Cups Whole Raw Cranberries Directions: * Preheat the oven to 350 degrees. * Grease and flour a 9” x 13” baking pan. * Combine eggs and granulated sugar, and then beat approximately 5 * minutes until light and fluffy. * To the above mixture, add vanilla, a

Recipe from Baker by Nature Makes a 9” round cake. Espresso Chocolate Cake Ingredients: 1-1/2 Cups Granulated Sugar 1-1/2 Cup Light Brown Sugar 2-1/2 Cups All-Purpose Flour 1-3/4 Cups Unsweetened Cocoa Powder 2 Teaspoons Baking Soda 1 Teaspoon Baking Powder 1 Teaspoon Salt 3 Large Eggs 2 Large Egg Yolks 1 Cup Whole Milk 2/3 Cup Full-Fat Sour Cream ¾ Cup Vegetable Oil 2 Teaspoons Vanilla Extract 2-21/2 Teaspoons DeLallo Espresso Powder 1-1/2 Cups Freshly Boiled Water Direction

Makes a 12” diameter tube cake. Pudding Ingredients: * 1-3/4 Cups Buttermilk * 12 ounces Dried Calimyrna Figs, coarsely chopped * 1-1/2 Cups White Whole-Wheat Flour * 1 Cup White Granulated Sugar * 2/1/2 Teaspoons Baking Powder * 1 Teaspoon Ground Nutmeg * 1 Teaspoon Ground Cinnamon * 1 Teaspoon Salt * 3 Eggs, at room temperature * 1-1/2 Cups Dry Bread Crumbs * ½ Cup Unsalted Butter, melted * 2.45 Ounces Sliced Almonds * 3 Tablespoons Orange Marmalade * 1 Tablespoon Grated Or

Makes 12 cupcakes. For the Cupcakes Ingredients ¾ Pound (3 Sticks) of Unsalted Butter, at room temperature 2 Cups Sugar 5 Extra-large Eggs, at room temperature 1-1/2 Teaspoons Vanilla Extract 1-1/2 Teaspoons Almond Extract 3 Cups Flour 1 Teaspoon Baking Powder ½ Teaspoon Baking Soda ½ Teaspoons Salt 1 Cup Buttermilk 6 Fluid Ozs. Red Gel Food Coloring .6 Fluid Ozs. Blue Gel Food Coloring Directions* Preheat oven to 325 degrees. * With an electric mixer, cream the butter and su

Makes an 8” layered cake. Ingredients Red Cake Layers: 1 Box (15.25 oz.) White Cake Mix 1 Pint (2 Cups) Strawberries, stems removed, pureed in blender or food processor to about 1-1/4 Cups 1/3 Cup Vegeta le Oil 3 Egg Whites 1 Teaspoon Red Food Coloring Blue Cake Layer ½ Box (15.25oz.) White Cake Mix (about 1-2/3 Cups) ½ Cup Blueberries, pureed in blender or food processor 3 Tablespoons Vegetable Oil 2 Whole Eggs ½ Teaspoon Blue Food Color 3 Tablespoons White Star-shaped Candy

Makes one 9-inch pie. For A Double Crust Ingredients 2-1/2 Cups All-Purpose Flour 1 Teaspoon Table Salt 2 Tablespoons Granulated Sugar 12 Tablespoons Unsalted Butter, cold, cut into ¼” slices 1/2 Cup Vegetable Shortening, cold, cut into two pieces 4 Tablespoons Vodka, cold 4 Tablespoons Water, cold Directions * In food processor, process 1-1/2 cups flour, salt and sugar until combined, about two 1-second pulses. * Add butter and shortening and process until dough just starts

Makes five dozen cookies. Ingredients 3 Cups Unsalted Butter, softened to room temperature 4 Cups Powdered Sugar 2 Large Eggs, at room temperature 2 Tablespoons Vanilla Extract 6-1/2 Cups Flour 1 Teaspoon Baking Powder ½ Teaspoon salt .6 Fluid Ozs. Red Gel Food Coloring, adding enough to produce desired color .6 Fluid Ozs. Blue Gel Food Coloring, enough to produce the desired color Directions * Preheat oven to 350 degrees. * Line cookie sheet with parchment paper. * In a lar

Makes 24 cupcakes. Ingredients: 2 Cups Granulated Sugar 1-1/3 Cups Vegetable Oil 3 Extra-large eggs, room temperature 1 Teaspoon Pure Vanilla Extract 1-1/2 Cups Plus 1 Tablespoon All-purpose Flour, divided 2 Teaspoon Ground Cinnamon 2 Teaspoons Baking Soda’1-1/2 Teaspoons Kosher Salt 1 Cup Raisins 1 Cup Walnuts, Chopped 1 Pound Carrots, Grated ½ Cup Carrots, Grated ½ Cup Fresh Pineapple, Diced 48 Small Candied Easter Malt Balls, assorted colors 24 Yellow Chick Peeps 24 White

Makes two 8” cakes or one 9x13” For the Cake: Ingredients: 2 Cups Granulated Sugar 1-1/3 Cups Vegetable Oil 3 Extra-large eggs, room temperature 1 Teaspoon Pure Vanilla Extract 1-1/2 Cups Plus 1 Tablespoon All-purpose Flour, divided 2 Teaspoon Ground Cinnamon 2 Teaspoons Baking Soda’1-1/2 Teaspoons Kosher Salt 1 Cup Raisins 1 Cup Walnuts, Chopped 1 Pound Carrots, Grated ½ Cup Carrots, Grated ½ Cup Fresh Pineapple, Diced Directions: * Preheat oven to 350 degrees. * Butter 2 8-

Ingredients 2 Cups All-purpose Flour 1-1/2 Teaspoons Baking Power ¾ Cup Sugar ½ Cup Unsalted Butter, at room temperature 1 Teaspoon Grated Lemon Zest ¼ Teaspoon Salt 2 Large Eggs ¾ Cup Pistachios, coarsely chopped 2/3 Cup Dried Cranberries 12 Ounces White Chocolate, Chopped Red and Green Sugar Crystals Directions Preheat the oven to 350 degrees. Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to lend. Using an electric

Makes approximately 2 dozen cookies. Ingredients2 Tablespoons Granulated Sugar 2 Large Eggs 1 Cup Milk 1 Cup Flour ¼ Teaspoon Table Salt 1 Teaspoon Clear Almond Extract DirectionsPlace approximately 2” of vegetable oil in deep fryer, electric frying pan, or saucepan. Using a candy thermometer, heat the oil to 375 degrees. Securely attach desired rosette mold to handle and immerse in hot oil until thoroughly heated. Lift iron out and shake off excess oil. Dip iron into batter

Makes approximately 6 dozen 2” cookies. Ingredients ½ Cup Granulated Sugar 1 Cup Packed Brown Sugar 1 Cup Creamy Peanut Butter 1 Cup Butter, Softened 2 Eggs 3 Cups All-Purpose Flour 1-1/2 Teaspoons Baking Soda 1 Teaspoon Baking Powder 2 Tablespoons Granulated Sugar (for rolling) About 7 dozen Hershey’s Kisses Milk Chocolates DirectionsHeat oven to 375 degrees. In large bowl, beat ½ cup granulated sugar, brown sugar, peanut butter, butter and eggs on medium speed. Mix flour, b

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 48 small 2” cookies.Ingredients ¾ Cup Sugar 2 Teaspoons Cornstarch 4 Large Egg Whites ½ Teaspoon Peppermint Extract 1/8 Teaspoon Table Salt ¼ Teaspoon Green Food Coloring 1-1/2 Cups Mini Semi-Sweet Chocolate Chips Directions Adjust oven racks to upper-middle and lower-middle positions. Pre-heat oven to 225 degrees. Line two baking sheets with parchment paper. Combine sugar and cornstarch in a small bowl and set aside. Beat egg whites, peppermint extract and salt at high

Preparation Preheat the oven to 300 degrees. Set the oven shelves in the center and lowest racks. Take two sheets of parchment paper and, using a pen that shows on the other side of the paper, trace circles around bowls, cookie cutters, scone cutters or glasses as follows Tray 1: 6”, 4”, and 2” diameter rounds Tray 2: 5”, 3”, 1” diameter rounds Turn the paper over and bake on the unmarked side (otherwise pen may stain the pavlova. Make the Meringue for Pavlova: Ingredients 2/

Preparation: Waterproof a 9" springform pan by placing two 18" x 18" pieces of aluminum foil on a flat surface underneath the pan so they form a “T”, then gently fold (to make sure you don't create any holes) up the sides of the foil around the pan. Line bottom of springform with parchment paper and lightly grease the inside of your entire pan with nonstick cooking spray. Preheat oven to 350°F, with the oven rack in lower third of oven. Fill a roasting pan with 1-1/2 inches w

For the Crust: Ingredients: 2-1/2 Cups Flour 2 Tablespoons Sugar 1 Teaspoons Salt 8 Tablespoons Chilled Shortening 12 Tablespoons Chilled Unsalted Butter ¼ Cup Water ¼ Cup Vodka Directions: Process 1-1/2 cups flour, salt, and sugar in food processor until combined, about two one-second pulses. Add small cubes of butter and shortening and process until starts to collect in uneven clumps, about 15 seconds. Scrape bowl with rubber spatula and redistribute the dough evenly around