Apple Blossoms

Ingredients:

1 apple

Less than a cup of water

1 tbsp lemon juice

2 ml cinnamon/2 tbsp. sugar

A bit more than a tbsp. of raspberry jam

Directions:

1. Preheat oven to 400 degrees
2. Core apple, thinly sliced. Place in bowl with 1 tbsp. of lemon juice and less than a cup of water. Microwave for 1 and a ½ minutes.
3. Get puff pastry for unit, flour rolling pin and counter, slice into inch wide strips.
4. Take a bit more than a tbsp. of raspberry jam, add water, microwave for 30 seconds.
5. Grease muffin tins and bake for 30-40 minutes.  

Apple Pie

Ingredients:

Crust:

310ml of flour

1.25 ml of salt

75ml ice water

125 ml shortening

1 egg

Filling:

2 apples peeled

5 ml of lemon juice

50 ml of sugar / cinnamon mix

Pinch of salt

15 ml of flour

15 ml or butter

Directions:

1. Crust: use pastry blender to blend to blend together the flour, salt, and shortening until it’s flaky.
2. Add cold water and mix with a pastry blender.
3. Lightly knead the dough on the counter top, just enough to make the dough to stick together.
4. Cut in half, can make up to 2 crusts.
5. Crap in plastic wrap and let sit for 1 hour.
6. Filling: Peel apples, cut in half, take out seeds, dice into quarters. Add lemon juice, add cinnamon and sugar mix, pinch of salt, flour, and all spice.
7. Take crust and roll out to 2 mm.
8. Lay parchment paper on baking pan.
9. Put apple filling on the crust and fold the sides up.
10. Brush eggs around the edges of pie sprinkle sugar.
11. Bake for 30-40 minutes at 425 degrees.

Buttermilk Biscuits

Ingredients:

2 ½ cups all-purpose flour

2 tbsp granulated sugar

2 ½  tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup cold butter

1 cup buttermilk

1 egg

Directions:

1.    Line rimless baking sheet with parchment paper or grease, set aside.

2.    In a bowl, whisk flour, sugar, baking powder, baking soda, and salt. Using a pastry blender or 2 knives, cut in butter until coarse crumbs, in a small bowl whisk butter and milk with egg, add flour mixture and stir with fork to make soft dough.

3.    With lightly floured hands press dough into a ball. On a lightly floured surface knead gently (about 10 times). Pat into ¾ inches (2 cm) thick round. Using a 2 ½ inch (6 cm) round cutter cut out rounds. Place on prepared baking sheet.

4.    Bake in oven for 25-30 minutes.                                              

Butter's Famous Marshmallows

Ingredients:

1 cup water
2 tbsp unflavored gelatin 
2 cups sugar
1/2 cup light corn syrup 
1/2 tsp salt
2 tbsp vanilla (or other flavor)
about 2 cups icing sugar

Directions:

1. In a stand mixer fitted with a whisk attachment, pour in 1/2 cup of the water and sprinkle with the gelatin. set aside to allow the gelatin to soak in. 
2. In a medium saucepan over high heat, add the sugar, corn syrup, salt and remaining 1/2 cup of water. Bring to a rolling boil and continue to boil for 1 minute. Remove from the heat.
3. Turn the mixer to low and mix the gelatin once or twice to combine it with the water. Slowly add the hot sugar mixture, pouring it gently down the side of the bowl, and continue to mix on low.
4. Turn the mixer to high and continue to whip for 25-30 minutes until the marshmallow batter almost triples in size and becomes very thick. Scrape down the sides of the bowl frequently to avoid the batter overflowing as it grows. Stop the mixer, add the vanilla (or other flavors) and then whip briefly to combine.
5. Transfer the mixture to the prepared pan and use spatula or bench scraper to spread it evenly into the pan. Work quickly, as the marshmallow becomes more difficult to manipulate as it sets.
6. Grease a sheet of plastic wrap with cooking spray and lay it across the top of the marshmallow. Press down firmly on the plastic wrap, to seal it smoothly and tightly against the mixture.
7. Leave the marshmallow to set at room temperature for at least 3 hours or overnight. 
8. Sprinkle a work surface or cutting board with the icing sugar. Run a knife along the top edge of the pan to loosen the marshmallow slab. Flip the pan upside down onto the counter or board. Scoop up handfuls of icing sugar and rub it all over the marshmallow slab.
9. Use a large kitchen knife to cut the slab into 1 by 1 inch squares. Roll each square into the remaining icing sugar, coat completely. 

Butter Cream Frosting

Ingredients:

1/2 cup solid vegetable shortening 
1/2 cup butter or margarine, softened
1 tsp vanilla
4 cups sifted icing sugar
2 tbsp milk

Directions:

1. In a large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla. 
2. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape the sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
3. Gradually add milk, beat at medium speed until light and fluffy.

Cannoli Tart

Ingredients:
Crust:

2 cups sifted flour
1/2 cup + 1 tbsp sugar
1/2 tsp salt
1 tsp cinnamon
1/3 cup cold butter
1 egg
1 tbsp milk

Filling:
2 1/4 cups ricotta 
1 egg
2 tsp sugar 
2 tsp amaretto 
1/2 cup chocolate chips or chunks 

Directions: 

1. In a bowl, combine flour, sugar, salt and cinnamon. Whisk a few times to mix up. cut in butter until the mixture forms pea sized crumbs. With your hands mix in egg and milk and knead into  a ball.
2. Place the dough ball in between 2 pieces of parchment paper. Roll dough out large enough to fit a deep dish pie pan or deep dish tart pan. Grease pan with butter or nonstick cooking spray. Gently place the dough into pan. Refrigerate while you make the filling and oven is preheating to 350 degrees F. 
3. In a mixer blend ricotta, egg, sugar and amaretto until just combined. Stir in chocolate chips.  Pour into crust.
4. Bake in preheated oven at 350 degrees F for around 25-35 minutes, or until the crust has slightly browned and the filling has puffed a bit. Serve cold or at room temperature, Sprinkled with icing sugar or drizzled with chocolate.

Carrot Oatmeal Muffins

Ingredients:

1 1/2 cups of flour 
1 cup quick cooking rolled oats (not instant)
1/2 cup packed brown sugar
1 tbsp baking powder 
1/2 tsp cinnamon or ginger 
1/4 tsp salt
1 cup milk
1 egg
1/4 cup vegetable oil
1 tsp vanilla 
1 carrot, grated
1/2 cup chopped walnuts (optional)

Directions:

1. In a large bowl, whisk together flour, rolled oats, brown sugar, baking powder, cinnamon and salt. 
2. In a separate bowl, whisk together milk, egg, oil and vanilla, pour over dry ingredients. sprinkle with carrot and walnuts (if using). stir just until dry ingredients are moistened. spoon into 12 paper lined cups or greased muffin cups. 
3. Bake in center of 375 degrees F oven for about 20 minutes or until cake tester is inserted in the center and comes out clean. Let cool in pan on racks for 5 minutes. Transfer to rack and cool completely. 

Chocolate Butterscotch Babka

Ingredients:
Dough:

75 ml sugar
125 ml hot water 
11 ml quick rise yeast
175 ml butter, softened 
175 ml milk 
2 eggs
5 ml salt
5 ml vanilla
4 cups flour

Filling:

150 ml sugar
75 ml cocoa powder
175 ml butterscotch chips

Topping:

75 ml icing sugar
50 ml flour 
25 ml cold margarine, cubed
1 egg

Directions:

1. In a large bowl, combine 250 ml of the flour, sugar, salt and yeast.
2. Heat water, milk and 50 ml of the margarine until margarine is melted and mixture is hot to the touch but not too hot-should be able to hold your finger in liquid for 10 seconds.
3. Add hot liquids to the dry ingredients and beat well for 2-3 minutes to start the gluten development.
4. Add eggs and vanilla blend well.
5. Add remaining flour 50 ml at a time, to form a soft, slightly sticky dough that will hold its shape. You may not need all the remaining flour.
6. Turn out dough onto a lightly floured surface and knead until the dough is smooth and elastic, 8-10 minutes. Add only enough flour to prevent sticking.
7. Cover with a clean towel and allow it to rest for 10 minutes.
8. On a lightly oiled surface, roll out the dough to a 22 by 10 inch rectangle.
9. Spread remaining butter over dough, leaving 1 inch border uncovered along the side.
10. Filling: In a bowl, sift together sugar and cocoa. Sprinkle cocoa mixture, then the butterscotch chips evenly over butter.
11. Starting with long side without border, roll up jelly roll style. Pinch bottom edge to seal. Twist ends of roll in opposite directions 6-8 times, fit into greased 10 inch tube pan with removable bottom, pinching ends together to seal.
12. Cover and let rise in a warm draft free place until almost double in bulk, 1-1 1/2 hours.
13. Topping:  Meanwhile, in a bowl, stir together icing sugar and flour, using a pastry blender or 2 knives, cut in butter until crumbly. Brush egg over top of dough, sprinkle topping over top.
14. Bake in center of 350 degrees F oven until golden brown, about 35 minutes.
15. Remove outside of pan, let cool on rack. Remove pan bottom.

Chocolate Cake

Ingredients:

3 cups flour

2 cups sugar

3/4 cups cocoa powder

2 tsp baking soda

1 tsp salt

3/4 cup vegetable oil

1.5 tsp vanilla 

2 tsp distilled white vinegar

1 cup brewed coffee 

1 cup water

1 cup chocolate chips

Frosting:

1/2 cup butter, room temperature 

2/3 cup cocoa powder

3 cups icing sugar

1/3 cup vanilla soy milk

2 tsp vanilla 

Directions:

1. Preheat oven to 350 degrees. Lightly oil and flour two 9 by 9 inch pans.
2. Throw the flour and sugar in a bowl, add in the cocoa and salt. Add the baking soda and whisk until dry ingredients are well blended. 
3. In a separate bowl, combine the vegetable oil, distilled white vinegar, water, warm coffee, and vanilla, add the wet to the dry and stir.
4. Pour into the two 9 by 9 inch cake pans and bake for 30-40 minutes.
5. Make the frosting when you have about 5-10 minutes of baking time left.
6. Combine all frosting ingredients in a bowl and mix on low speed or until fully blended. 

Chocolate Chip Cookies

Ingredients:

280 ml flour

1 egg

125 ml margarine

160 ml brown sugar

1  ml salt

2 ml baking soda

2 ml vanilla

80 ml chocolate chips

Directions:

1. Adjust oven rack to center position and preheat oven to 350 degrees.
2. In a large bowl cream margarine with a wooden spoon until light and fluffy.
3. Stir in brown sugar. Blend until smooth. Add eggs and vanilla. Mix.
4. Measure and level flour into medium bowl .Add baking soda and salt.
5. Mix until forms a drop of batter. Add chocolate chips.
6. use two small spoons or ice cream scoopers to drop the batter on to cookie sheet making 12 cookies.
7. Bake for 12 minutes.

Chocolate Eclair Cake

Ingredients:

Crust:

• 
  
• 1 cup water

1/2 cup butter
1 cup all-purpose flour
4 large eggs

Filling:

1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk

Topping:

1 8 oz. container cool whip (just enough for a thin layer)

chocolate syrup

Directions:

1. Preheat oven to 400. Lightly grease a 9 by 13 inch glass baking pan.
2. For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet. *If the sides of your pan are too greased you won't be able to get the mixture to stay up the sides so make sure to just lightly grease. No big deal but I like the crust to go up the sides a bit.
3. Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don't want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don't touch or push bubbles down).
4. For the Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it. Serve with a drizzle of chocolate syrup. *If you want to make this even better use homemade whipped cream.

Chocolate Lava Muffins

Ingredients:

8 ounce semisweet chocolate chips

1 stick butter

½ teaspoon vanilla extract

½ cup of sugar

3 tablespoon of flour

¼ teaspoon salt

4 eggs

Butter to coat muffin tin

1 tablespoon cocoa powder

1 cup of vanilla ice cream

1 teaspoon of espresso powder

Directions:

1. Preheat oven to 375 degrees.
2. Place metal bowl over saucepan with simmering water, melt the chocolate and butter, stir in vanilla.
3. In a large bowl, combine sugar, flour, and salt. Sift these into the chocolate mix wall with an electric mixer. Add eggs one at a time fully incorporating each egg before adding the next, beat with high until batter is creamy and lightens in color approximately 4 minute, coat the top of each cup of the muffin tin with butter, dust with cocoa powder, spoon mixture into pan using a 4 ounce scoop or ladle. Bake for 10-11 minutes, outside should be cake like inside should be gooey.
4. While muffins are in the oven melt some vanilla ice cream in a small saucepan stir in espresso powder. serve other muffins.

Chocolate Peanut Butter Surprise Cookies

Ingredients:

1 ½ cups all-purpose flour

½ cup unsweetened cocoa

½ tsp baking soda

¼ tsp salt

½ cup sugar (plus more for rolling)

½ cup packed brown sugar

½ cup unsalted butter (softened)

1 cup creamy peanut butter

1 tsp vanilla

1 egg

¾ cup powdered sugar

Directions:

1. Preheat oven to 375 degrees. line a baking sheet with parchment paper; set aside.
2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt.
3. In a bowl a of a stand mixer fitted with a paddle attachment, beat together sugars, butter and ¼ cup of peanut butter until light and fluffy. Add the vanilla and egg, continue beating, stir in flour mixture and blend well.
4. In a medium bowl, mix together powdered sugar and remaining ¾ cup of peanut butter until smooth.
5. Pull off a heaping tablespoon of cookie dough and flatten with your hands. Take about 1 teaspoon of peanut butter mixture and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie into a ball and roll the cookie in sugar. Place cookies on a prepared baking sheet 2 inches apart. Using the bottom of a glass flatten each cookie to about ½ inch thickness.
6. Bake in preheated oven for 7-9 minutes. let it sit on the baking sheet for about 2 minutes then remove on to a cooling rack.  

Churros

Ingredients:
Batter:

1/2 cup unsalted butter 
1/4 tsp salt
1 cup flour
3 eggs
1/2-1 cup water
oil for frying

Dusting:

1/2 cup sugar
1/8 cup cinnamon

Chocolate sauce:

1/2 cup chocolate chips 
1/2 cream
1 tbsp maple syrup 

Directions:
For the churros:

1. Mix sugar and cinnamon in a bowl. Set aside. 
2. Heat the butter in a saucepan until boiling. Add salt and stir, Stir in flour and slowly add the water until you have a soft doughy ball(you may not need a full cup of water). 
3. Transfer to a bowl and add 3 eggs and mix. Heat your oil at medium high. Transfer batter to a piping bag with a star tip. 
4. Pipe into the oil about 6 inch long pieces of dough. Use a knife to scrape the batter from the gun each time. 
5. Fry for about 1 minute on each side or until golden brown and crispy. Take 1 out at a time and roll in the sugar mixture.  

Cinnamon Breakfast Puffs

Ingredients:

Coating:

⅔ Cups granulated sugar

1 tablespoon ground cinnamon

6 tablespoon unsalted butter

Puffs:

1½ cup all-purpose flour

1½ teaspoon baking powder

½ teaspoon table salt

1½ baking soda

¼ teaspoon freshly ground nutmeg

½ sugar

⅓ Cup unsalted butter

1 large egg

1 tablespoon vanilla extract

½ cup buttermilk

Directions:

1. Preheat oven to 350 degrees, butter 12 standard size cups baking sheet.
2. Prepare coating; in a small saucepan melt 6 tablespoons of butter and continue to cook it stirring frequently until brown are gone, remove from heat and set aside, in a small bowl combine ⅔ cups of sugar and cinnamon.
3. Prepare puffs; whisk flour, baking powder, baking soda, salt, and nutmeg in a medium bowl, in electric mixer beat softly butter and sugar until light and fluffy, add egg and vanilla and beat until combined mix ⅓ cups of flour mixture add ½ cup of butter milk repeat to finish off the flour mixture.  
4. Spoon into muffin tin filling ¾ of the way bake for 20-25 minutes.
5. As soon as you feel you're able to pick one up roll the top and upper edges with the browned butter and the rolling it in the cinnamon sugar.

Corn Bread Muffins

Ingredients: 

1/4 cup softened butter

1/3 cup white sugar
2 tbsp honey
1 egg
1/4 tsp salt
3/4 cup of flour
1/4 cup + 2 tbsp cornmeal 
1/2 tsp baking powder
1/4 cup milk
1/4 cup + 2 tbsp frozen corn kernels 

Directions:

1. Preheat oven to 400 degrees F. Grease or line 6 muffin cups. 
2. In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder, blend thoroughly. Stir in milk and corn. pour or spoon butter into prepared muffin cups. 
3. Bake in preheated oven for 20-25 minutes or until a toothpick is inserted into the center of the muffin and comes out clean. 

1. Cream puffs 
   
   
   Ingredients:
   
   
   ¼ cup of butter
   ½ cup of water
   ¼ teaspoon of salt
   ½ cup all-purpose flour
   
   
   2 eggs
   
   
   Directions:
    1.  Preheat oven 425 degrees F.
   
   
   2.    In large pot bring water and butter to a rolling boil, stir in flour and salt until the mixture forms a ball, transfer the dough to a large mixing bowl using a wooden spoon or stand mixer, beat the egg one at a time, mixing well after each, drop a tablespoon full into ungreased baking sheet.
   
   
   3.    Bake for 20-25 minutes in the preheat oven until golden brown center should be dry when shells are cool either split and fill them with the pudding mixture or use pastry bag to pipe pudding into the shells.
   
   
   Cream puff glaze
   
   
   Ingredients:
   
   
   ½ icing sugar
   Pinch of salt
   5 ml cocoa powder
   10 ml of melted butter
   2ml vanilla
   5 ml hot water
   
   
   Directions:
   1.  Combine all listed ingredients and sir.
   
   

Focaccia

Ingredients:

217.5 ml warm water

12.5 ml active dry yeast

7.5 ml sugar

625 ml all purpose flour (plus more for kneading)

2.5 ml kosher salt (plus coarse sea salt, for sprinkling)

12.5 ml oil (divided)

1. Combine the warm water, yeast, and sugar in a small bowl. Put bowl in warm, not hot or cool, place until the yeast in bubbling and aromatic. 
2.       In the bowl of a mixer fitted with a dough hook, combine flour, salt, and half oil and yeast mixture on low speed. Once the dough has come together, continue to knead for 5-6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
   
   
   3.    Transfer the dough to a clean, lightly floured surface, then knead it by hand (1-2 times) again give it another sprinkle of flour if the dough is really sticky and tacky.
   4.    Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. cover it with plastic wrap and put it in the oven (140 F) until the dough has doubled in size, at least 1 hour.
   .
   5.    Coat a jelly roll pan with the remaining ¼ cup oil.
   
   
   6.    Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with olive oil. Continue to stretch out the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. Put dough back in the oven until it has doubled in size about 20 minutes.
   
   
   7.    Preheat oven to 425 degrees F. 

Fortune Cookie

Ingredients:

1 egg white

⅛ Teaspoon vanilla extract

1 pinch of salt

¼ cup white sugar

Directions:

1.    Preheat oven to 400 degrees F, butter cookie sheet, write fortunes on strips of paper about 4 inches long, grease 2 cookie sheet.

2.    Mix the egg white and vanilla extract until foamy but not stiff, sift the flour, salt, and sugar, and blend into the egg white mixture.

3.    Place teaspoonful of butter at least 4 inches apart on one of the prepared cookie sheet, tilt the sheet to move the batter into round shapes about 3 inches in diameter, be careful to make the batter as round and even as possible, do not make too many, because the cookie has to be hot to form them; once it’s too cold it’s too late, start with 2-3 to a sheet.

4.    Bake for 5 minutes or until cookie is golden brown ½ inch wide around the outer edge of the circle, the center will remain pale while one sheet is baking, prepare the others.

5.    Remove from oven quickly, move cookie with wide spatula and place upside down on a wooden board, quickly place the fortune on the cookie, close the middle and fold the cookie in half, place the folded edge across the rim of a measuring cup and pull the pointed edge down on the inside of the cup and one on the outside, place folded cookie into cup of muffin tin or egg container to hold their shape until firm.