Makes a 9’13” pan. Ingredients: Crust 1-1/2 Cups Graham Cracker Crumbs (about 40 squares) 1/3 Cup Granulated Sugar ½ Cup Unsalted Butter, melted Cream Cheese Layer 1 Package (8 ounces) Cream Cheese, softened ¾ Cup Granulated Sugar 2 Large Eggs, room temperature Pumpkin Filling 1 Tablespoon Unflavored Gelatin ¼ Cup Cold Water 6 Large Egg Yolks, room temperature 3 Cups Canned Pumpkin 1-1/4 Cups Granulated Sugar, divided 1 Cup 2-Percent Milk 1 Tablespoon Ground Cinnamon 1 Teaspo

Makes one 9” pie. For the Pie Ingredients 3 Pounds Peaches, peeled, quartered, and pitted, each quarter cut into thirds ½ Cup (3 1/2 ounces) Plus 3 Tablespoons Granulated Sugar 1 Teaspoon Grated Lemon Zest Plus 1 Tablespoon Juice ⅛ Teaspoon Salt 2 Tablespoons Low- or No-Sugar-Needed Fruit Pectin ¼ Teaspoon Ground Cinnamon Pinch Ground Nutmeg 1 Recipe Double-Crust Pie Dough (see below). 1 Tablespoon Cornstarch Directions * If your peaches are too soft to withstand the pressure

Makes a 9” pie. Chocolate Crust Ingredients 1-1/2 Cups Flour ½ Cup Granulated Sugar 6 Tablespoons 100% Cocoa Powder 12 Tablespoons Unsalted Butter, chilled 9 Tablespoons Vegetable Shortening or Lard, chilled 3 Tablespoons Water, ice-cold 3 Tablespoons Vodka, ice-cold Directions · Preheat oven to 450 degrees. · Put flour in a food processor (or bowl and work with a pastry cutter). · Add granulated sugar. · Add 100% cocoa powder. · Pulse. · Add unsalted butter – chilled – cut i

Makes a 12-quart casserole, about 8 servings. Ingredients Apple Mixture: 2-3/4 lbs. Cooking Apples (8 cups thinly sliced, pared) ½ Cup Granulated Sugar ½ Teaspoon Ground Nutmeg ¼ Teaspoon Ground Cinnamon 1 Tablespoon Grated Lemon Peel 2 Tablespoons Lemon Juice ¼ Cup Water Biscuit Topping: 2 Cups Bisquick Baking Mix 2 Tablespoons Granulated Sugar 3 Tablespoons Unsalted Butter, melted ½ Cup Whole Milk Directions · Heat oven to 375 degrees. · Grease a 2-quart Casse

Makes a 9”x13” pan. Ingredients Peach Mixture: 5 lbs. Ripe yet Firm Peeled Peaches, about 14 medium peaches, cut into ¼” wedges ¼ Cup Granulated Sugar ¼ Cup Light Brown Sugar 4 Tablespoons Unsalted Butter, cubed small 3 Tablespoons Cornstarch (increase to 4 TBS if peaches are soft 1 Tablespoon Fresh Lemon Juice 2 Teaspoons Lemon Zest 1-1/2 Teaspoon Vanilla Extract 1 Teaspoon Cinnamon ¼ Teaspoon Nutmeg 1/8 Teaspoon Salt Biscuit Topping: 2 Cups All-Purpose Flour ¾ Cup Granula

Makes one 9” pie. IngredientsCrust:1-1/4 Cups All-Purpose Flour½ Teaspoon Table Salt1 Tablespoon Granulated Sugar6 Tablespoons Unsalted Butter, cold, cut into ¼” slices1/4 Cup Vegetable Shortening, cold, cut into two pieces2 Tablespoons Vodka, cold2 Tablespoons Water, cold Lemon Curd Filling:1 Cup Granulated Sugar¼ Cup Cornstarch¼ Teaspoon Table Salt1-1/2 Cups Water, cold6 Large Egg Yolks1 Tablespoon Lemon Zest from 1 Lemon½ Cup Lemon Juice from 2 to 3 Lemons2 Tablespoons Uns

Makes one crust for 9” pie. IngredientsCrust:1-1/4 Cups All-Purpose Flour½ Teaspoon Table Salt1 Tablespoon Granulated Sugar6 Tablespoons Unsalted Butter, cold, cut into ¼” slices1/4 Cup Vegetable Shortening, cold, cut into two pieces2 Tablespoons Vodka, cold2 Tablespoons Water, coldDirections Crust: * In food processor, process ¾ cup flour, salt and sugar until combined, about two 1-second pulses. * Add butter and shortening and process until dough just starts to collect in u

Makes 24 cupcakes. Ingredients for the Cupcakes 1 15.25 oz. Box Vanilla or White Cake Mix 1 Coup Sparkling Wine, such as Champagne, Prosecco or Cava 3 Eggs ½ Cup Vegetable Oil Directions for the Cupcakes Preheat the oven to 350 degrees. In a large bowl, whish together the cake mix,, sparkling wine, eggs and oil. Place 24 paper muffin liners in muffin pans. Fill each paper liner with three to four tablespoons of batter. Bake for 12 to 15 minutes. Let cool for five minutes in