Makes 12 cupcakes. Cupcakes Ingredients: 12 Tablespoons Unsalted Butter, at room temperature 2/3 Cup Granulated Sugar 2/3 Cup Light Brown Sugar 2 Extra-large Eggs, at room temperature 2 Teaspoons Pure Vanilla Extract 1 Cup Buttermilk, shaken, at room temperature ½ Cup Sour Cream, at room temperature 2 Tablespoons Brewed Coffee 1-3/4 Cups All-Purpose Flour 1 Cup Good Cocoa Powder 1-1/2 Teaspoons Baking Soda ½ Teaspoon Kosher Salt Directions:Preheat the oven to 350 degrees. Lin

Makes three dozen 1-1/2” cookies. Ingredients 3 Cups All-purpose Flour ¾ Teaspoon Baking Powder ¼ Teaspoon Salt 1 Cup Unsalted Butter, softened 1 Cup Granulated Sugar 1 Egg, beaten and at room temperature 1 TableSpoon Whole Milk Powdered Sugar, for rolling out dough Directions Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl, and beat until light and fluffy. Add egg and milk to sugar mixture and beat to combine. Put mixer on low sp

Makes one 8” round two-layer cake. FOR THE CAKE BATTER   Ingredients: 2 Cups Granulated Sugar 2 Eggs, at room temperature 2 Tablespoons Unsalted butter, at room temperature 1 Cup Buttermilk 2 Teaspoons Baking Soda 14 Heaping Teaspoons of Dark Cocoa 2 Teaspoons Vanilla Extract 1 Cup Hot Water 2 Cups All-Purpose Flour, sifted 2 Teaspoons Salt Directions: Preheat oven to 350 degrees. IPreheat oven to 350 degrees. In a medium bowl, mix granulated sugar, eggs, and unsalted butter

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

Makes approximately 1-1/2 pounds Ingredients: 1-1/2 Cups plus 2 Tablespoons Unsalted Butter, softened 2 Cups Granulated Sugar 1/8 Teaspoon Salt 6 ozs. Semi-sweet chocolate, chopped 1 Cup Pecans, chopped and toasted Directions: * Prepare an approximately 12” x 17” baking pan by placing parchment paper in the bottom. Then pour 2 tablespoons of melted butter on top of the parchment and spread to cover the complete pan. Set aside. In a 4-quart saucepan, melt 1-1/2 cups softened b

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 a 9x13” pan. Bread Pudding Ingredients: 8 medium-size Croissants 1-1/2 Cup Whole Milk 1-1/2 Cup Heavy Cream 1 15-oz. Can Pumpkin ½ Cup White Granulated Sugar 1-1/2 Cup Light Brown Sugar 5 Large Eggs, at room temperature 2 Teaspoons Vanilla 2 Teaspoons Pumpkin Pie Spice 1 Teaspoon Cinnamon ½ Teaspoon Nutmeg Directions: * Preheat oven to 350 degrees. * Spray a 9”x13” baking dish with non-stick cooking spray. * Tear bread into 1’ to 2” pieces and add to a large bowl. * In

Recipe Provided by Dance Ranch 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 coar

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

Ingredients 6 Large Overripe Bananas 1-1/2 Cups Unsalted Butter, at room temperature 1-½ Cups Granulated Sugar 1 Cup Packed Brown Sugar 6 Large Eggs, at room temperature 4 Teaspoons Vanilla Extract 3 Cups Greek Yogurt, at room temperature 6 Cups All-Purpose Flour 2 Teaspoons Baking Powder 2 Teaspoons Baking Soda 1 Teaspoon Ground Cinnamon 1 Teaspoon Salt 3 Teaspoons Semi-Sweet Chocolate Chips Directions For the Buttercream Frosting Ingredients 1 Cup Unsalted Butter, at room

Makes approximately 100 2” cookies Ingredients 2 Cups Minus 2 Tablespoons Cake Flour 1-2/3 Cups Bread Flour 1-1/4 Teaspoons Baking Soda 1-1/2 Teaspoons Baking Powder 1-1/2 Teaspoons Fine Grain Sea Salt 2-1/2 Sticks Unsalted Butter, at room temperature 1-1/4 Cups Light Brown Sugar 1 Cup Plus 2 Tablespoons Granulated Sugar 1 Large Egg – at room temperature 2 Egg Yolks, at room temperature 2 Teaspoons Vanilla Extract 3 Cups Semi-Sweet Chocolate Chips Directions · In a large m

Makes 14 cupcakes For the Cupcakes Ingredients 1 and ¾ Cups Cake Flour ¾ Teaspoon Baking Powder ¼ Teaspoon Baking Soda ¼ Teaspoon Salt ½ Cup Unsalted Butter, at room temperature 1 Cup Granulated Sugar 3 Large Egg Whites, at room temperature 2 Teaspoons Pure Vanilla Extract ½ Cup Full-Fat Sour Cream ½ Cup Whole Milk ¼ Cup of Your Favorite Jelly Directions · Preheat the oven to 350 degrees. · Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – thi

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 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 9 portions. Ingredients: 1 Quart Sliced and Sugared Strawberries ½ Cup and 2 Tablespoons Granulated Sugar 1 Pint Heavy Whipping Cream 1 Tablespoon Vanilla 1 Cup Unsalted Butter 4-1/2 Cups Baking Mix (such as Bisquick) 1 Cup Lemon-Lime Soda (such as 7-Up) 1 Cup Sour Cream Directions: * Wash, clean and slice the strawberries and put them in a bowl. * Sprinkle ½ cup granulated sugar over the berries and set aside for at least 2 hour. * Pour heavy cream in bowl and beat at