Baking Book: Discover Delicious Desserts with Easy Baking Recipes

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Baking Book Discover Delicious Desserts with Easy Baking Recipes

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

Table of Contents Cinnamon Cookies 7 Amish Black Cherry Cookies 8 Tartar Cookies 9 Iced Orange Cookies 10 Walnut Cookies 11 Nutty Buttermilk Cookies 12 Teatime Every Time Cookies 13 Chewy Coconut Cookies 14 Sweet Egg Based Cookies 15 Cocoa Truffle Cookies 16 Applesauce Muffins 17 Handmade Breakfast Muffins 18 Autumn Muffins 19 Almond Muffins 20 October’s Muffins 21 Vegan Cornmeal Muffins 22 Caribbean Rolled Oats Muffins 23 Muffins Chiang Mai 24

Rustic Muffins 25 Tropical Flavored Muffins 26 Watermelon Kiwi Cake 27 Moist Homemade Plum Lemon Cake 28 German Plum Cake 29 Coffee Cakes 101 30 Buttermilk Cake 31 How to Make a Mango Cake 32 Middle Eastern Inspired Date Cake 33 Old-Fashioned Cinnamon Cake 34 Moist Tea Time Cake 35 Central European Coffee Cake 36 Canela Brownies 38 Chocolate Chip White Brownies 39 Old German Semi-sweet Brownies 40 Chocolate Cake Brownies 41 Apple Brownies 42 Lunch Box Brownies 43 Chicago Style Brownies 44

Sugar Free Brownies 45 Fiesta Berry Brownies 46 Cupcake Brownies 48 Manhattan Style Cheesecake 49 Classic New York Style Cheesecake 50 Raspberry Cheesecake 51 Minnesota Type Cheesecake 52 Mexican Style Festive Cheesecakes 53 November’s Cheesecakes 54 Cheesecake Flan 55 Chipotle Cheesecake 56 Cheesecake Shanghai 58 Pumpkin Cheesecakes 59 Cheesecake Italian Style 60 Crusty Caramel Crisps 61 Caramel Coffee Candies 62 Cream Cheese Caramel Candy 63 1-Ingredient Caramel Sauce 64 Caramel Cream Dream 65

Caramel Coocoo’s 66 Macho Macchiato 67 4-Ingredient Dessert Glaze 68 Caramel Country Bars 69 Opera Playhouse Popcorn 70 Walnuts and Caramel 71 How to Make Sweet Potato Pie 72 Brazilian Pot Pies 73 Ricy Chicken Pie 74 Stale Bread Pie 75 Blanch Neige Pie 76 Crunchy Roasted Veggies Pie 77 Countryside Apple Pie 78 Moroccan Meat Pie 79 Chicken & Corn Pot Pie 80 Canadian Cream Pot Pie 81 Hot Amish Chocolate Cake 82 Chocolate Chip Cake in Russia 83 Candied Chocolate Crackers 84

Pirate Cupcakes 85 Cornerback Candy 86 Choco-Veggie Muffins 87 Cocoa Bread 88 Tuscan Biscotti 89 Chocolaty Banana Spring Rolls 90 Coffee Cocoa and Hazelnut Granola 91 Classical Cherry Cake 92

Cinnamon Cookies

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 1 Calories 2517.7 Fat 102.6g Cholesterol 255.0mg Sodium 2151.1mg Carbohydrates 366.0g Protein 43.8g

Ingredients 1 1/2 C. raisins 1 C. salted peanuts 6 C. sifted all-purpose flour 3 tsp baking powder 1 tsp salt 1 tsp ground cinnamon 1 tsp ground cloves 1 1/2 C. butter 3 C. sugar

2 C. quick-cooking oats 3 tsp baking soda 1 C. buttermilk 1/2 C. molasses 4 eggs flour

Directions 1. Before you do anything, preheat the oven to 375 F. Grease a baking sheet. 2. Get a food processor: Combine in it the peanuts with raisins. Pulse them several times until they become finely chopped. 3. Get a large mixing bowl: Stir in it 6 C. flour, baking powder, salt, cinnamon and cloves. Add the butter and mix them well until they become crumbly. 4. Mix in the raisins and peanuts mix with sugar and oats. 5. Get a large mixing bowl. Stir the soda with buttermilk in a small bowl. Stir in it the molasses and 3 of the eggs. 6. Use a stand mixer to beat them until they become frothy. 7. Drizzle the eggs mix over the flour mix while mixing all the time. Drop mounds of the mix in the baking sheet and press them slightly with a C. 8. Get a small mixing bowl: Whisk in it the remaining egg then brush the cookies with it. 9. Place the cookies in the oven and cook them for 9 min. 10. Allow them to cool down completely then serve them. 11. Enjoy.

Cinnamon Cookies

7

AMISH

Black Cherry Cookies

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 1 Calories 105.5 Fat 5.3g Cholesterol 11.3mg Sodium 75.4mg Carbohydrates 12.9g Protein 1.8g

Ingredients 1 1/2 C. all-purpose flour 1 tsp baking powder 1/4 tsp salt 1 1/2 tbsp dark brown sugar 1 1/2 tbsp granulated sugar 1/2 C. butter

1 C. shredded mild cheddar cheese 1 C. black cherry jam 1/2 C. chopped toasted walnuts

Directions 1. 2. 3. 4. 5. 6.

Before you do anything, preheat the oven to 350 F. Grease and line up a baking pan Get a large mixing bowl: Stir in it the flour, baking powder, salt and the sugars. Slice the butter into dices and add them to the flour mix. Combine them well until they become crumbly. Mix in it the cheddar cheese. Reserve 3/4 C. of the mix. Pour the remaining mixture into the lined up pan. Pour the jam all over it and top it with the chopped nuts. 7. Sprinkle the reserved crumbled mix. Place the pan in the oven and let them cook for 28 min. Slice them cookie loaf into bars then serve them. 8. Enjoy.

8

Amish Black Cherry Cookies

Tartar

Cookies

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 1 Calories 194.6 Fat 11.5g Cholesterol 23.8mg Sodium 84.4mg Carbohydrates 20.8g Protein 2.0g

Ingredients 1 C. granulated sugar 1 C. powdered sugar 1 C. butter 1 C. cooking oil 2 eggs 4 1/2 C. flour

1 tsp cream of tartar 1 tsp vanilla 1 tsp baking soda

Directions 1. Before you do anything, preheat the oven to 375 F. 2. Get a large mixing bowl: Combine in it the granulated sugar, powdered sugar, butter, and cooking oil. 3. Combine in the eggs gradually while mixing all the time. Stir in the flour, cream of tartar, vanilla, and baking soda until no lumps are found. 4. Use a spoon to drops balls of dough on a lined up baking sheet. 5. Use a C. to flatten the cookies a bit then sprinkle over them some granulated sugar. 6. Place the pan in the oven and cook the cookies for 11 min. Serve them after they completely cool down. 7. Enjoy.

Tartar Cookies

9

ICED

Orange Cookies

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 36 Calories 110.6 Fat 4.6g Cholesterol 7.5mg Sodium 61.5mg Carbohydrates 16.6g Protein 0.9g

Ingredients 2/3 C. shortening 3/4 C. sugar 1 egg 1/2 C. orange juice 1 tsp orange zest 2 C. all-purpose flour 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt

FOR THE ICING 2 C. confectioners’ sugar 2 tbsp butter, softened 2 tbsp orange juice 1 tsp orange zest

Directions 1. 2. 3. 4.

Before you do anything, preheat the oven to 350 F. Grease a baking sheet. Get a mixing bowl: Combine in it the flour, baking powder, baking soda and salt. Add to them 1/2 C. orange juice and 1 tsp orange zest. Mix them well. Get a mixing bowl: Bet in it the shortening with sugar until they become creamy. Add the egg and mix them well. 5. Add the four mix gradually while mixing all the time. Use a round tsp to spoon drop mounds of the mix in the greased sheet. 6. Place the pan in the oven and cook it for 9 to 10 min. 7. Get a mixing bowl: Beat in it the confectioner sugar with 2 tbsp of butter until they become creamy. 8. Add tbsp of orange juice with 1 tsp of orange zest and mix them well. 9. Allow the cookies to cool down completely. Garnish them the way you desire with the orange icing then serve them. 10. Enjoy.

10

Iced Orange Cookies

Walnut

Cookies

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 36 Calories 96.4 Fat 6.7g Cholesterol 13.5mg Sodium 61.4mg Carbohydrates 7.9g Protein 1.2g

Ingredients 1 C. butter, softened 1/2 C. powdered sugar 1 tsp vanilla 2 1/4 C. sifted flour 1/4 tsp salt

3/4 C. chopped walnuts powdered sugar

Directions 1. Set your oven to 400 degrees F before doing anything else and line 2-3 cookie sheets with the parchment papers. 2. In a bowl, add the flour and salt and mix well. 3. In another bowl, add the powdered sugar and butter and beat until creamy. 4. Add the vanilla extract and stir to combine well. 5. Slowly, add the flour mixture combined. 6. Gently, fold in the walnuts. 7. Make about 1 1/4-inch balls from the dough. 8. Arrange the dough balls onto the prepared cookie sheets about 2-inch apart and press each ball slightly. 9. Cook in the oven for about 10-12 minutes. 10. Remove from the oven and keep onto the wire racks to cool in the pans for about 5-10 minutes. 11. Carefully, invert the cookies onto the wire racks. 12. Coat the warm cookies with the extra powdered sugar evenly and place onto the wire racks to cool completely. 13. Enjoy.

Walnut Cookies

11

NUTTY

Buttermilk Cookies

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 1 Calories 821.8 Fat 30.3g Cholesterol 44.2mg Sodium 690.1mg Carbohydrates 127.2g Protein 12.4g

Ingredients 2 C. sugar 1 C. Crisco 2 large eggs, beaten 1 C. molasses 1 tsp vanilla extract 6 C. flour 3 tsp baking soda 1 tsp salt 3 tsp ground cinnamon

2 tsp ground ginger 2 C. buttermilk 1 C. walnuts, chopped

Directions 1. Before you do anything, preheat the oven to 375 F. Line up and grease cookie sheet. 2. Get a large mixing bowl: Beat in it the Crisco with sugar until they become light and fluffy. Beat in the eggs, molasses and vanilla. 3. Get another mixing bowl: Mix in it the flour, baking soda, salt, cinnamon and ginger. 4. Mix the flour into the eggs mix until no lumps are found. Beat in it the buttermilk until you get a smooth batter. 5. Fold the walnuts into the batter. Use a spoon to drop mounds of the mix into the cookie sheet. Place it in the oven and cook the cookies for 32 min. 6. Let the cookies lose heat completely then serve them. 7. Enjoy.

12

Nutty Buttermilk Cookies

Teatime

Every Time Cookies

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 24 Calories 202 kcal Fat 8g Carbohydrates 31.2g Protein 2g Cholesterol 28 mg Sodium 127 mg

Ingredients 1 C. butter 1 C. white sugar 3 C. all-purpose flour 1 tsp baking powder 1/2 tsp salt 1 egg 1 tsp vanilla extract

1 C. apricot preserves 1/3 C. confectioners' sugar for decoration

Directions 1. Set your oven to 350 degrees F before doing anything. 2. In a bowl, add the butter and sugar and beat till creamy. 3. Add the flour, baking powder, salt, egg and vanilla extract and mix till a dough forms. 4. Refrigerator the dough for about 1 hour. 5. Place the dough onto a lightly floured surface and roll into 1/4-inch thickness. 6. With a round cookie cutter, cut the dough into rounds. 7. With the tip of a tsp, place a small drop of apricot preserves into the center of each round and brush the edges with the water. 8. Fold the dough over so that the cookies change in the shape of a half moon. 9. Seal the edges and place onto an ungreased cookie sheets. 10. Cook in the oven for about 8-12 minutes. Dust the hot cookies with the powdered sugar.

Teatime Every Time Cookies

13

CHEWY

Coconut Cookies

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 12 Calories 145 kcal Fat 8.1 g Carbohydrates 17.6g Protein 1.5 g Cholesterol 41 mg Sodium 74 mg

Ingredients 1/4 cup butter, melted 2 eggs 2/3 cup white sugar

2 cups shredded coconut

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl, whisk: sugar and egg. Whisk until the mix is light and peaking. Combine in the butter and coconut and whisk everything again. 3. Place dollops of the mix onto into a casserole dish that has been coated with oil then cook the desserts in the oven for 12 mins. 4. Enjoy.

14

Chewy Coconut Cookies

Sweet

Egg Based Cookies

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 60 Calories 70.8 Fat 3.5g Cholesterol 24.7mg Sodium 51.5mg Carbohydrates 9.0g Protein 0.8g

Ingredients 1 cup butter 1 1/2 cups sugar 6 egg yolks 2 1/2 cups all-purpose flour 1 tsp. baking soda 1 tsp. cream of tartar 1 tsp. vanilla extract

1/2 tsp. lemon extract 1/2 tsp. orange extract 1 pinch salt

Directions 1. 2. 3. 4. 5. 6. 7.

Mix sugar and butter in a bowl and whisk until smooth. In another bowl whisk the egg yolks, salt and extracts. Add the egg mixture to the sugar mixture and combine well. Combine all the dry ingredients in another bowl and mix well. Stir in the dry ingredients mixture into the egg/sugar mixture. Shape the mixture into balls similar to walnuts. Brush the balls with sugar. Grease a cookie sheet, place the balls on the sheet and flatten slightly. 8. Cook in the oven for 12 minutes at 350 degrees F until done. 9. Enjoy.

Sweet Egg Based Cookies

15

COCOA

Truffle Cookies

Prep Time: 15 mins Total Time: 2 hr Servings per Recipe: 36 Calories 112 kcal Fat 6.8 g Carbohydrates 13.9g Protein 1.6 g Cholesterol 21 mg Sodium 40 mg

Ingredients 4 (1 oz.) squares unsweetened chocolate, chopped 1 C. semisweet chocolate chips 6 tbsp butter 3 eggs 1 C. white sugar 1 1/2 tsp vanilla extract 1/2 C. all-purpose flour 2 tbsp unsweetened cocoa powder

1/4 tsp baking powder 1/4 tsp salt 1 C. semisweet chocolate chips

Directions 1. In a metal bowl, add the unsweetened chocolate, 1 C. of the chocolate chips and the butter over a pan of simmering water, stirring occasionally till smooth. 2. Remove from the heat and keep aside to cool. 3. In a large bowl, add the eggs and sugar and beat till thick and pale. 4. Add the vanilla and the chocolate mixture and mix till well combined. 5. In another bowl, mix together the flour, cocoa, baking powder and salt. 6. Slowly, add the flour mixture into the chocolate mixture and stir to combine. 7. Fold in the remaining 1 C. of the chocolate chips. 8. Cover the dough and refrigerate to chill for at least an hour or overnight. 9. Set your oven to 350 degrees F. 10. Make about 1-inch balls from the chocolate mixture. 11. Arrange the balls onto ungreased cookie sheets about 2-inches apart. 12. Cook in the oven for about 9-11 minutes. 13. Remove from the oven and let the cookies cool in the cookie sheets for about 5 minutes. 14. Carefully, invert the cookies onto wire rack to cool completely.

16

Cocoa Truffle Cookies

Applesauce Muffins

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 14 Calories 96.0 Fat 1.0g Cholesterol 15.4mg Sodium 278.3mg Carbohydrates 19.0g Protein 3.1g

Ingredients 3/4 C. Amish starter 1 egg 1/2 C. buttermilk 1/2 C. applesauce 1/2 C. natural bran 1/2 C. oats 1 tsp salt

1/4 C. Splenda artificial sweetener 1 1/2 C. cake flour 1 tsp baking soda

Directions 1. Before you do anything, preheat the oven to 375 F. Grease a muffin pan. 2. Get a large mixing bowl: Whisk in it the Amish starter egg, with applesauce and buttermilk. 3. Mix in the oats with wheat flour, Splenda, cake flour, baking soda and salt. Pour the mix into the muffin pan. 4. Bake the muffins for 32 min and allow them to cool down completely then serve them with your favorite toppings. 5. Enjoy.

Applesauce Muffins

17

HANDMADE

Breakfast Muffins

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 1 Calories 222.6 Fat 12.5g Cholesterol 33.3mg Sodium 228.3mg Carbohydrates 24.3g Protein 3.4g

Ingredients 2 1/2 C. all-purpose flour 3 tbsp sugar 1 1/2 tbsp baking powder

3/4 C. cold butter 1 C. cold milk

Directions 1. Set your oven to 400 degrees F before doing anything else and grease 12 cups of a muffin pan. 2. In large bowl, mix together the flour, sugar and baking powder. 3. With a pastry cutter, cut the butter till a coarse crumb like mixture is formed. 4. Add the milk and with a fork, mix till the mixture becomes moist. 5. Transfer the mixture into the prepared muffin cups evenly. 6. Cook in the oven for about 20 minutes. 7. Remove from the oven and keep onto the wire rack to cool in the pan for about 5 minutes. 8. Carefully, remove from the muffin cups and place onto the wire rack to cool completely.

18

Handmade Breakfast Muffins

Autumn

Muffins

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 18 Calories 249 kcal Fat 8g Carbohydrates 42.6g Protein 2.8 g Cholesterol 23 mg Sodium 182 mg

Ingredients 2 1/2 C. all-purpose flour 2 C. white sugar 1 tbsp allspice 1 tsp baking soda 1/2 tsp salt 2 eggs, lightly beaten 1 C. canned pumpkin puree

1/2 C. vegetable oil 2 C. peeled, cored and chopped apple 2 tbsp all-purpose flour 1/4 C. white sugar 1/2 tsp ground cinnamon 4 tsp butter

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease 18 cups of muffin trays. 2. In a large bowl, sift together 2 1/2 C. of the flour, baking soda, 2 C. of the sugar, allspice and salt. 3. In another bowl, add the eggs, oil and pumpkin and beat till well combined. 4. Add the egg mixture into the flour mixture and mix till well combined. 5. Fold in the apples and transfer the mixture onto the prepared muffin cups evenly. 6. In another bowl, mix together the remaining flour, sugar and cinnamon. 7. With a pastry cutter, cut the butter and mix till a coarse crumb forms. 8. Place the mixture over each muffin evenly and cook everything in the oven for about 35-40 mins or till a toothpick inserted in the center comes out clean.

Autumn Muffins

19

ALMOND

Muffins

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 12 Calories 281 Fat 12g Cholesterol 32mg Sodium 238mg Carbohydrates 40g Protein 4.4g

Ingredients 2 C. all-purpose flour 1 tbsp baking powder ½ tsp salt 2 eggs ½ C. vegetable oil 1¼ C. white sugar ¾ C. milk

¼ C. fresh lemon juice 1½ C. cranberries, halved 1/3 C. almonds, toasted and slivered

Directions 1. Set your oven to 400 degrees F. Line a 12 cups muffin tin with silicon papers. 2. In a large bowl, mix together flour, baking powder and salt. 3. In another bowl, add eggs, oil, sugar, milk and lemon juice and beat till well combined. 4. Add egg mixture into flour mixture and mix till well combined. 5. Gently fold in cranberries and almonds. 6. Transfer the mixture in prepared muffin cups evenly. 7. Bake for about 18-20 mins or till a toothpick inserted in the center comes out clean. 8. Remove from oven and let the muffins cool on wire rack before serving.

20

Almond Muffins

October’s Muffins

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 10 Calories 263 kcal Fat 8.1 g Carbohydrates 46g Protein 3.2 g Cholesterol 38 mg Sodium 352 mg

Ingredients 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 3 bananas, mashed 3/4 cup white sugar 1 egg, lightly beaten

1/3 cup butter, melted 1/3 cup packed brown sugar 2 tablespoons all-purpose flour 1/8 teaspoon ground cinnamon 1 tablespoon butter

Directions 1. Coat ten sections of a muffin tin with oil then set your oven to 375 degrees before doing anything else. 2. Get a bowl, combine: salt, 1.5 cups flour, baking powder, and baking soda. 3. Get a 2nd bowl, combine: melted butter, bananas, egg, and sugar. 4. Now combine both bowls and form a batter. 5. Evenly divide the batter mix between the muffin tin sections. 6. Get a 3rd bowl, combine: cinnamon, 2 tbsps flour, and brown sugar. 7. Add in 1 tbsp of the butter and work the mixture into a crumbly topping. 8. Divide the contents of the third bowl between the muffin tin then place everything in the oven for 22 mins. 9. Enjoy.

October’s Muffins

21

VEGAN

Cornmeal Muffins

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 6 Calories 177 kcal Fat 5.4 g Carbohydrates 31g Protein 2.5 g Cholesterol 0 mg Sodium 310 mg

Ingredients 1/2 C. cornmeal 1/2 C. whole-wheat pastry flour 1/2 tsp baking soda 1/2 tsp salt 1/2 C. applesauce 1/2 C. soy milk

1/4 C. agave nectar 2 tbsp canola oil

Directions 1. Set your oven to 325 degrees F before doing anything else and lightly, grease 6 cups of a muffin pan. 2. In a large bowl, mix together the cornmeal, flour, baking soda and salt. 3. Add the applesauce, soy milk and agave nectar and stir to combine. 4. Slowly add the oil. Stirring continuously till well combined. 5. Transfer the mixture into the prepared muffin cups evenly. 6. Cook in the oven for about 15-20 minutes or till a toothpick inserted in the center comes out clean.

22

Vegan Cornmeal Muffins

Caribbean

Rolled Oats Muffins

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 12 Calories 158 kcal Fat 4.9 g Carbohydrates 26.6g Protein 3.3 g Cholesterol 16 mg Sodium 129 mg

Ingredients 1 C. water 1/2 C. rolled oats 1 1/2 C. all-purpose flour 1/4 C. wheat bran 1/3 C. white sugar 4 tsp baking powder 1/8 tsp ground allspice 1 mashed banana

1 beaten egg 1 (8 oz.) can crushed pineapple, well drained 1 C. coconut milk 1/8 tsp coconut extract

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a pan, add the water and bring to a boil. Stir in the oats and cook for about 1 minute. Cover and remove from the heat, then keep aside to cool. Set your oven to 375 degrees F before doing anything else and grease and flour 12 cups of a muffin pan. In a large bowl, mix together the flour, bran, sugar, baking powder and allspice. Make a well in the center of the mixture. In the well, add the mashed banana, cooled oatmeal, egg, pineapple, coconut milk and coconut extract and mix till smooth. Transfer the mixture into the prepared muffin cups evenly. Cook in the oven for about 25-30 minutes or till a toothpick inserted in the center comes out clean.

Caribbean Rolled Oats Muffins

23

MUFFINS

Chiang Mai

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 1 Calories 168.2 Fat 6.3g Cholesterol 15.9mg Sodium 320.7mg Carbohydrates 25.5g Protein 2.7g

Ingredients 1 1/2 C. sifted all-purpose flour 1 3/4 tsps baking powder 1/2 tsp baking soda 1/2 tsp salt 3/4 tsp ground ginger 1/2 tsp ground cinnamon 1/2 tsp ground cloves 6 tbsps margarine, softened

1/3 C. granulated sugar 1/3 C. packed light brown sugar 1 egg 2/3 C. canned pumpkin 1/2 C. buttermilk 1/2 C. chopped crystallized ginger

Directions 1. 2. 3. 4.

Before you do anything, preheat the oven to 350 F. Line up a muffin pan with muffin cups. Place a large pan over medium heat. Heat in it the oil. Get a mixing bowl: Mix in it the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves. 5. Get a large mixing bowl: Cream in it the margarine, granulated sugar, and brown sugar until they become smooth. 6. Add the egg with pumpkin. Mix them until they become creamy. Mix in the flour gradually with milk. 7. Combine them well. Stir the ginger into the batter. Pour the batter into the muffin cups. 8. Cook them in the oven for 28 min. 9. Allow your muffins to cool down completely. Serve them with your favorite toppings. 10. Enjoy.

24

Muffins Chiang Mai

Rustic

Muffins

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 1 Calories 219.5 Fat 5.8g Cholesterol 31.0mg Sodium 552.3mg Carbohydrates 37.5g Protein 4.6g

Ingredients 2 eggs 1/2 C. sugar 1/4 C. oil 4 large very ripe kiwi, mashed 1/4 tsp vanilla 1 tbsp lemon juice 3 C. flour 1 1/2 tsp salt

3 tsp baking powder 1 1/2 tsp baking soda

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease 12 cups of a muffin pan. 2. In a bowl, add the eggs, sugar and oil and beat till well combined. 3. Add the kiwi, vanilla and lemon juice and beat till well combined. 4. In another large bowl, mix together the flour, salt, baking powder and baking soda. 5. Add the kiwi mixture and mix till well combined. 6. Transfer the mixture into the prepared muffin cups evenly. 7. Cook in the oven for about 25-30 minutes or till a toothpick inserted in the center comes out clean.

Rustic Muffins

25

TROPICAL

Flavored Muffins

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 16 Calories 219 kcal Fat 8.4 g Carbohydrates 33.9g Protein 3.1 g Cholesterol 43 mg Sodium 165 mg

Ingredients 1/4 C. all-purpose flour 1/4 tsp ground cinnamon 1 tbsp white sugar 3 tbsp sweetened flaked coconut, chopped 1 pinch salt 2 tbsp butter 1/2 C. unsalted butter 1 1/4 C. white sugar 1/2 tsp salt

2 eggs 1 3/4 C. all-purpose flour 2 tsp baking powder 1/2 C. buttermilk 1 C. fresh blueberries 1/4 C. all-purpose flour 1 C. mango - peeled, seeded and diced

Directions 1. Set your oven to 375 degrees F before doing anything else and grease 16 cups of the muffin tins. 2. In a bowl, mix together the 1/4 C. of the flour, cinnamon, 1 tbsp of the sugar, coconut, and 1 pinch of the salt. 3. Add 2 tbsp of the butter and mix till well combined. 4. In a second bowl, add the unsalted butter, 1 1/4 C. of the sugar, and 1/2 tsp of the salt and beat till smooth. 5. Add the eggs, one at a time, beating continuously till fluffy. 6. In a third bowl, mix together the 1 3/4 C. of the flour and baking powder. 7. Add the flour mixture into the butter mixture alternately with the buttermilk and mix well. 8. In a small bowl, add the blueberries and 1/4 C. of the flour and toss to coat well. 9. Add the blueberry mixture and mango in the flour mixture and mix. 10. Transfer the mixture into the prepared muffin cups and sprinkle with the coconut mixture. 11. Cook everything in the oven for about 25-35 minutes.

26

Tropical Flavored Muffins

Watermelon

Kiwi Cake

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 1 Calories 5456.0 Fat 243.0g Cholesterol 493.5mg Sodium 5532.1mg Carbohydrates 776.2g Protein 62.7g

Ingredients CAKE 1 (18 1/2 oz.) packages white cake mix 1 1/3 C. seedless watermelon, cubed 1 (4 oz.) packages strawberry kiwi beef gelatin powder 3 egg whites 1 tbsp vegetable oil FROSTING 1/4 C. watermelon juice

1/2 C. butter 2 C. powdered sugar 1 (8 oz.) packages cream cheese, softened

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a bundt pan. 2. In a large bowl, add the dry cake mix, watermelon, gelatin powder, egg whites and oil and beat on high speed till smooth. 3. Transfer the mixture into the prepared pan. 4. Cook in the oven for about 35 minutes or till a toothpick inserted in the center comes out clean. 5. Remove from the oven and cool on a wire rack. 6. For frosting in a bowl, add the cream cheese and butter and beat till fluffy. 7. Add the sugar and watermelon juice and with a spatula, fold till well combined. 8. Frost the cake with the watermelon frosting. 9. Serve with a garnishing of the kiwi slices.

Watermelon Kiwi Cake

27

MOIST

Homemade Plum Lemon Cake

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 12 Calories 164 kcal Fat 9.1 g Carbohydrates 18.4g Protein 2.9 g Cholesterol 67 mg Sodium 93 mg

Ingredients 3 eggs, whites and yolks separated 1/2 C. butter, softened 1/2 C. white sugar 1 tsp lemon zest 1 C. all-purpose flour

1/2 tsp baking powder 1 1/4 C. plums, pitted and sliced

Directions 1. Set your oven to 375 degrees F before doing anything else and grease and flour a 9-inch tube pan. 2. In a small bowl, add the egg whites and beat till stiff peaks form. 3. In a large bowl, add the butter and sugar and beat till creamy and smooth. 4. Add the egg yolks and lemon zest and beat to combine. 5. In another bowl, mix together the flour and baking powder. 6. Add the flour mixture into the butter mixture and mix to combine. 7. Gently fold in the egg whites. 8. Transfer the mixture into the prepared pan evenly and top with the plums, skin side down, attractively. 9. Cook in the oven for about 40 minutes or till a toothpick inserted in the center comes out clean. 10. Remove from the oven and cool for about 10 minutes before turning out onto wire rack to cool completely.

28

Moist Homemade Plum Lemon Cake

German

Plum Cake (Kuchen)

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 12 Calories 232 kcal Fat 5.6 g Carbohydrates 43.5g Protein 3.1 g Cholesterol 31 mg Sodium 153 mg

Ingredients Batter: 1/2 C. white sugar 2 tbsp margarine 2 eggs, beaten 1 C. all-purpose flour 1 tsp baking powder 1/4 tsp salt 1 tsp vanilla extract

10 Italian plums, halved and pitted Topping: 1 C. white sugar 1/2 C. all-purpose flour 3 tbsp margarine, melted 1/2 tsp ground cinnamon

Directions 1. Set your oven to 375 degrees F before doing anything else and grease and flour an 11x7-inch baking dish. 2. In a bowl, add 1/2 C. of the sugar and 2 tbsp of the margarine and with an electric mixer, beat till smooth and creamy. 3. Add the eggs, 1 C. of the flour, baking powder and salt and vanilla and mix till well combined. 4. Transfer the mixture into the prepared baking dish and top with the plums, skin side-down. 5. In a bowl, add 1 C. of the sugar, 1/2 C. of the flour, 3 tbsp of the margarine and cinnamon and mix till a crumbly mixture forms. 6. Place the crumbly mixture over the plums. 7. Cook in the oven for about 35 minutes.

German Plum Cake

29

COFFEE

Cakes 101

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 18 Calories 284.8 Fat 14.0g Cholesterol 10.8mg Sodium 241.5mg Carbohydrates 38.0g Protein 3.2g

Ingredients 2 1/2 C. flour 3/4 C. sugar 1 C. dark brown sugar 1 tsp salt 1 tsp allspice 3/4 C. Crisco cooking oil 1 beaten egg 1 C. buttermilk 1 tsp baking soda 1 tsp baking powder

2 C. chopped ripe pears Garnish 1/2 tsp ground ginger 1 C. chopped pecans

Directions 1. 2. 3. 4.

Before you do anything, preheat the oven over to 350 F. Get a mixing bowl: Combine in it the flour, sugars, salt, allspice and oil. Place 1 C. of the mixture aside. Mix in 2 C. of chopped pears with egg, buttermilk, baking powder and baking soda to remaining flour mix. 5. Pour the mixture into a greased baking pan. Spread it in an even layer. 6. Get a mixing bowl: Mix in it the remaining 1 C. of flour mix. 7. Add to it the ginger with pecans. Combine them well to make the topping. 8. Sprinkle it on top. Place the pan in the oven and let them cook for 42 min. 9. Serve your crumble warm with some ice cream. 10. Enjoy.

30

Coffee Cakes 101

Buttermilk Cake

Prep Time: 15 mins Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 425.5 Fat 17.1g Cholesterol 94.3mg Sodium 250.4mg Carbohydrates 64.5g Protein 5.8g

Ingredients The juice of 2 lemons The zest of 2 lemons 1 -2 tsp grated ginger 3 C. sifted flour 3/4 tsp baking soda 3/4 tsp baking powder

1 -2 tsp white pepper 1 C. butter 2 1/4 C. sugar, divided 3 eggs 1 C. buttermilk

Directions 1. To prepare the cake: 2. Before you do anything, preheat the oven to 325 F. Place the rack on the third part of the oven. 3. Grease a cake pan with some butter and flour. Place it aside. 4. Get a mixing bowl: Stir in it the flour, baking soda, baking powder and pepper. 5. Get a large mixing bowl: Cream in it the butter until it become smooth. 6. Add to it 3/4 C. of flour and cream them until they become light. Mix in the eggs gradually. 7. Add the buttermilk with flour gradually while alternating between them and mix them at the same time. 8. Get a small bowl: Stir in it the ginger with lemon zest and 2 tbsp of lemon juice. 9. Add it to the batter and mix them well. Pour the mixture into the greased pan. 10. Place it in the oven and let it cook for 75 min. 11. Allow it to cool down completely. 12. To prepare the syrup: 13. Add enough water to the lemon juice until it totals 1/3 cup. 14. Place a heavy saucepan over medium heat: Mix in it the lemon juice with 1/2 C. of sugar. 15. Bring them to a boil then turn off the heat and let them cool down. 16. Coat the whole cake with the lemon syrup then serve it with your favorite toppings. Enjoy. Buttermilk Cake

31

HOW TO

Make a Mango Cake

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 12 Calories 274 kcal Fat 14.6 g Cholesterol 32.7g Sodium 4.3 g Carbohydrates 59 mg Protein 211 mg

Ingredients 1 1/2 C. all-purpose flour 1 tsp baking soda 2/3 C. butter 1 C. white sugar 2 eggs

1 C. buttermilk 1 tsp vanilla extract 1 C. mango puree 1/2 C. chopped walnuts

Directions 1. Set your oven to 375 degrees F before doing anything else and grease a 9x5-inch loaf pan. 2. In a bowl, add the sugar and butter and beat till fluffy. 3. Add the eggs and beat well. 4. In another bowl, mix together the flour and baking soda. 5. Add the flour mixture into the egg mixture and mix well. 6. Fold in the remaining ingredients. 7. Transfer the mixture into the prepared loaf pan and cook everything in the oven for about 40-50 minutes.

32

How to Make a Mango Cake

Middle Eastern

Inspired Date Cake

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 12 Calories 366 kcal Fat 16.7 g Carbohydrates 53g Protein 4.1 g Cholesterol 65 mg Sodium 253 mg

Ingredients 1 1/2 C. water 1 1/2 C. raisins 3/4 C. dates, pitted and chopped 1 tsp baking soda 1/2 C. butter 3/4 C. white sugar 2 eggs 1 tsp vanilla extract

1 1/2 C. all-purpose flour 1/4 tsp salt 4 tbsp butter 1/2 C. brown sugar 2 tbsp heavy cream 1/2 C. chopped walnuts

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 9-inch square baking dish. 2. In a pan, add the water and raisins and bring to a boil. 3. Cook for about 5 minutes. 4. Remove from the heat and stir in the chopped dates and baking soda. 5. In a large bowl, add 1/2 C. of the butter and 3/4 C. of the white sugar and beat till light and fluffy. 6. Add the eggs, one at a time and beat till well combined. 7. Stir in the vanilla. Add the flour, salt and date mixture and mix till well combined. 8. Transfer the mixture into the prepared baking dish. 9. Cook in the oven for about 45 minutes or till a toothpick inserted in the center comes out clean. 10. Remove the cake from the oven. 11. Now, set the broiler of your oven. 12. For topping in a pan, melt 4 tbsp of the butter. 13. Stir in the brown sugar, cream and chopped nuts and remove from the heat. 14. Spread the cream mixture over the warm cake and cook under the broiler for about 3 minutes. 15. Remove from the heat and keep onto wire rack to cool before serving. Middle Eastern Inspired Date Cake

33

OLD-FASHIONED

Cinnamon Cake

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 15 Calories 197 kcal Fat 6.7 g Carbohydrates 32g Protein 2.8 g Cholesterol 18 mg Sodium 116 mg

Ingredients 1 C. white sugar 1/4 C. butter, cut into chunks 2 1/2 C. all-purpose flour 2 tsp baking powder 1 C. milk

1/4 C. butter, melted 2 tbsp brown sugar 1 pinch ground cinnamon

Directions 1. 2. 3. 4. 5.

Set your oven to 350 degrees F before doing anything else. In a bowl, add the butter chunks and sugar and with a spoon, mix well. Add the flour and baking powder and mix well. Gradually, add the milk, stirring continuously till well combined. Transfer the mixture into a 13x9-inch baking dish evenly and top with the melted butter, brown sugar, and cinnamon. 6. Cook everything in the oven for about 20-25 minutes.

34

Old-Fashioned Cinnamon Cake

Moist

Tea Time Cake

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 244 kcal Fat 11.9 g Carbohydrates 33.5g Protein 2.1 g Cholesterol 31 mg Sodium 285 mg

Ingredients 7 tbsp butter, melted 1 C. self-rising flour 1/2 C. white sugar 1 tbsp ground cinnamon 1/3 C. milk 1 tbsp white sugar

1/2 tsp ground cinnamon 1 tbsp butter 1/4 C. white sugar 1 1/2 tsp ground cinnamon

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly grease a 6-inch round cake pan. 2. In a bowl, add the self-rising flour, 1/2 C. of the sugar, melted butter and 1 tbsp of the cinnamon and mix till a soft dough forms. 3. Add the milk and mix till smooth. 4. Transfer the mixture into prepared cake pan. 5. Cook everything in the oven for about 15-20 minutes. 6. Remove everything from the oven and keep aside to cool completely. 7. In a pan, melt the remaining butter. 8. Add the 1/2 tsp of the cinnamon and 1 tbsp of the butter and stir to combine. 9. Spread the butter mixture over the cake evenly. 10. In a small bowl mix together the remaining 1/4 C. of the sugar and 1 1/2 tsp cinnamon. 11. Serve the cake with a sprinkling of the cinnamon mixture.

Moist Tea Time Cake

35

CENTRAL EUROPEAN

Coffee Cake

Prep Time: 1 hr Total Time: 1 hr 45 mins Servings per Recipe: 12 Calories 528 kcal Cholesterol 34.1 g Sodium 45.3g Carbohydrates 6.8 g Protein 156 mg

Ingredients 3/4 lb. whole chestnuts, drained 1/2 C. unsalted butter 4 tbsp chocolate syrup 10 (1 oz.) squares bittersweet chocolate, chopped and melted 6 eggs 1/4 tsp salt 1/2 C. white sugar 6 (1 oz.) squares bittersweet chocolate, chopped

1/2 C. heavy cream 1 tbsp chocolate syrup 8 marrons glacé (candied chestnuts) 1 C. heavy cream, chilled 2 tbsp white sugar 1 tbsp chocolate syrup 3/4 C. chopped marrons glace (candied chestnuts)

Directions 1. Set your oven to 350 degrees F before doing anything else and line the bottom of a greased 9-inch springform pan with a greased parchment paper. 2. Separate the whites and yolks of the eggs. 3. In a food processor, add the chestnuts, butter and chocolate syrup and pulse till smooth, scraping down the sides occasionally. 4. Add the melted bittersweet chocolate and pulse till well combined. 5. While the motor is running, add the egg yolks, 1 at a time till well combined. 6. Transfer the chestnut mixture into a large bowl. 7. In a bowl, add the egg whites and salt and with an electric mixer, beat till the soft peaks form. 8. Slowly, add the sugar, a little at a time and beat till the stiff peaks form. 9. Add about 1/4 of the meringue into the chestnut mixture and beat till lighten. 10. Gently, fold in the remaining meringue. 11. Place the mixture into the prepared pan and with the back of a spoon, smooth the top surface. 12. Place the pan in the middle of the oven and cook for about 45-55 minutes or till a toothpick inserted in the center comes out clean. 36

Central European Coffee Cake

13. Remove from the oven and let the cake cool in the pan for about 5 minutes. 14. Carefully, invert the cake onto a wire rack to cool completely 15. For the glaze in a small bowl, add 6 oz. of the finely chopped chocolate 16. In a pan, add about 1/2 C. of the cream and bring to a boil. 17. Pour the hot cream over the chocolate and stir till the mixture becomes smooth. 18. Stir in 1 tbsp of the chocolate syrup. 19. Coat each candied chestnut halfway with the glaze. 20. Arrange the gazed chestnuts onto a foil-covered tray and keep aside to set. 21. Now, invert the cake onto a wax paper lined wire rack. 22. Spread the glaze over the cake and with a spatula, smooth it. 23. Keep the cake onto the rack for about 2 hours. 24. Carefully, transfer the cake into a serving plate and garnish with the glazed chestnuts. 25. Just before serving in a chilled bowl, add 1 C. of the whipped cream and with the chilled beaters, beat till soft peaks form. 26. Add 2 tbsp of the sugar and 1 tbsp of the chocolate syrup and beat till stiff peaks form. 27. Fold in the chopped candied chestnuts. 28. Serve this cake with a topping of the whipped cream.

37

CANELA

Brownies

Prep Time: 20 mins Total Time: 1 hr 10 mins Servings per Recipe: 30 Calories 206 kcal Fat 10.8 g Carbohydrates 27g Protein 2.7 g Cholesterol 62 mg Sodium 76 mg

Ingredients 1 1/2 C. unsalted butter 3 C. white sugar 6 eggs 1 tbsp vanilla extract 1 1/4 C. unsweetened cocoa powder 1 1/2 C. all-purpose flour 1 3/4 tsp ground Mexican cinnamon (canela)

1/2 tsp ground pequin chili pepper 3/4 tsp kosher salt 3/4 tsp baking powder

Directions 1. Set your oven to 350 degrees F before doing anything else and line a 15x12inch baking dish with the parchment paper, leaving about 3 inches of paper overhanging 2 sides to use as handles. 2. In a microwave-safe bowl, add the butter and microwave on Medium for about 1 minute. 3. Add the sugar and mix till well combined. 4. Add the eggs, one at a time, and mix till well combined. 5. Stir in the vanilla extract. 6. In a bowl, sift together the flour, cocoa, cinnamon, pequin pepper, salt and baking powder. 7. Add the flour mixture into the butter mixture and mix till well combined. 8. Transfer the mixture into the prepared baking dish evenly. 9. Cook in the oven for about 20-25 minutes or till a toothpick inserted into the center comes out clean. 10. Remove from the oven and keep aside to cool in the pan. 11. Remove the parchment paper handles to remove the brownies for slicing.

38

Canela Brownies

Chocolate Chip

White Brownies

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 24 Calories 183.2 Fat 8.8g Cholesterol 38.8mg Sodium 88.8mg Carbohydrates 24.4g Protein 2.5g

Ingredients 3/4 C. butter, melted 1/2 C. brown sugar, packed 3 egg yolks 1 tsp vanilla extract 1 tsp baking powder 2 C. all-purpose flour

3 egg whites 1 C. brown sugar, packed 1/2 C. nuts, chopped 1/2 C. chocolate chips

Directions 1. Before you do anything, preheat the oven to 350 F. Line up a baking dish. 2. Get a large mixing bowl: Combine in it all the ingredients well. Pour the mix into the lined up dish. 3. Get another mixing bowl: Beat in it the egg white until it becomes foamy. Beat into it the brown sugar until it soft peaks. 4. Spread the mix over the batter. Lay over it the chocolate chips. Place the pan in the oven and let them cook for 38 min. 5. Once the time is up, allow the brownie pan to cool down completely. Cut it into squares then serve it. 6. Enjoy.

Chocolate Chip White Brownies

39

OLD

German Semisweet Brownies

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 24 Calories 157.0 Fat 7.9g Cholesterol 13.3mg Sodium 195.4mg Carbohydrates 22.0g Protein 1.9g

Ingredients 1 (18 oz.) packages German chocolate cake mix 1/3 C. milk 1/4 C. butter, softened 1 egg

1 C. semi-sweet chocolate chips 1/2 C. chopped walnuts

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch baking dish. 2. In a large bowl, add the cake mix, milk, butter and eggs and with an electric mixer, beat till well combined. 3. Fold in he chocolate chips and walnuts. 4. Place the mixture into he prepared pan evenly and with the back f the spoon, smooth the surface. 5. Cook in the oven for about 20-30 minutes. 6. Remove from the oven and keep onto the wire rack to cool completely. 7. Cut into squares and serve.

40

Old German Semi-sweet Brownies

Chocolate

Cake Brownies

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 1 Calories 93.8 Fat 0.4g Cholesterol 0.0mg Sodium 33.5mg Carbohydrates 22.6g Protein 1.5g

Ingredients 2 1/2 medium sized bananas, mashed 1 C. baker's sugar 2/3 C. brown sugar, lightly packed 2 large egg whites 2 tsp vanilla extract 1 C. all-purpose flour

1/4 C. kosher cake crumbs 3/4 C. baking cocoa 1/2 tsp baking powder 1/4 tsp kosher salt

Directions 1. Before you do anything, preheat the oven to 350 F. Coat a cake pan with a cooking spray 2. Get a mixing bowl: Place in it the bananas then mash them until they become smooth. 3. Add the sugars and combine them well. Mix in it the egg whites with vanilla extract. 4. Get a mixing bowl: Stir in it the flour, cake meal, cocoa, baking powder and salt. 5. Add the flour mix to the banana mixture. Mix them well. 6. Spoon the batter into the pan. Place it in the oven and let it cook for 22 to 26 min. 7. Allow the cake to cool down completely. Serve it with your favorite toppings. 8. Enjoy.

Chocolate Cake Brownies

41

APPLE

Brownies

Prep Time: 25 mins Total Time: 1 hrs Servings per Recipe: 12 Calories 227 kcal Fat 11.5 g Carbohydrates 30.3g Protein 2.5 g Cholesterol 36 mg Sodium 177 mg

Ingredients 1/2 C. butter, melted 1 C. white sugar 1 egg 3 medium apples - peeled, cored and thinly sliced 1/2 C. chopped walnuts 1 C. all-purpose flour

1/4 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 1 tsp ground cinnamon

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 9x9-inch baking dish. 2. In a bowl, add the melted butter, egg and sugar and beat till fluffy. 3. In another bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt. 4. Add the egg mixture into the flour mixture and mix till well combined. 5. Fold in the apples and walnuts and transfer the mixture onto the prepared baking dish evenly. 6. Cook everything in the oven for about 35 minutes.

42

Apple Brownies

Lunch Box Brownies

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 24 Calories 176 kcal Fat 8.7 g Carbohydrates 22g Protein 3.6 g Cholesterol 36 mg Sodium 101 mg

Ingredients 30 graham crackers, crushed 1/3 C. butter, melted 1 (14 oz.) can sweetened condensed milk 3 eggs 1 1/2 tbsp vanilla extract

1 C. chopped walnuts 1 C. chopped dates

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch baking dish. 2. In a bowl, mix together the graham cracker crumbs and melted butter. 3. For the crust in the bottom of the prepared baking dish, place the mixture and press to smooth. 4. In a bowl, add the sweetened condensed milk, eggs and vanilla extract and beat till well combined. 5. Fold in the walnuts and dates. 6. Place the mixture into the prepared pie crust evenly. 7. Cook in the oven for about 35 minutes or till a toothpick inserted in the center comes out clean. a 8. Remove from the oven and keep aside to cool slightly. 9. Cut the warm brownie mixture into desired sized bars.

Lunch Box Brownies

43

CHICAGO STYLE

Brownies

Prep Time: 15 mins Total Time: 1 hrs Servings per Recipe: 16 Calories 228 kcal Fat 9.6 g Carbohydrates 35.7g Protein 2.6 g Cholesterol 23 mg Sodium 191 mg

Ingredients 2/3 C. gluten-free baking mix (such as Bob's Red Mill All Purpose GF Baking Flour(R)) 1/2 C. cornstarch 1 C. white sugar 1 C. packed brown sugar 3/4 C. unsweetened cocoa powder

1 tsp baking soda 2 eggs, beaten 3/4 C. margarine, melted

Directions 1. Set your oven to 350 degrees F before doing anything else and grease an 8x8inch square baking dish. 2. In a bowl, sift together the baking mix, cornstarch, white sugar, brown sugar, cocoa powder and baking soda. 3. Add the eggs and melted margarine and with an electric mixer, beat on low for about 3-5 minutes. 4. Transfer the mixture into the prepared baking dish evenly. 5. Arrange a piece of foil over the oven rack. 6. Cook in the oven for about 40-45 minutes.

44

Chicago Style Brownies

Sugar Free Brownies

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 36 Calories 71.5 Fat 7.0g Cholesterol 54.7mg Sodium 54.2mg Carbohydrates 1.1g Protein 1.4g

Ingredients 2 oz. unsweetened chocolate 1 C. butter 1 1/2 C. Splenda granular ( sugar substitute) 4 large eggs

4 large egg yolks 1 tbsp vanilla 6 tbsp cocoa

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease a 13x9-inch baking dish and then dust with the cocoa powder. 2. In a microwave safe bowl, add the chocolate and butter and microwave till melted completely. 3. Add the splenda, eggs, egg yolks, vanilla and cocoa, and stir till well combined. 4. Transfer the mixture into the prepared baking dish evenly. 5. Cook in the oven for about 50 minutes.

Sugar Free Brownies

45

FIESTA

Berry Brownies

Prep Time: 20 mins Total Time: 3 hrs Servings per Recipe: 32 Calories 135 kcal Fat 8.4 g Carbohydrates 14.5g Protein 2g Cholesterol 33 mg Sodium 69 mg

Ingredients 1 C. white sugar 2 eggs 1/2 tsp vanilla extract 1/2 C. butter or margarine, melted 1/2 C. all-purpose flour 1/3 C. unsweetened cocoa powder 1/4 tsp baking powder 1/4 tsp salt 1/2 C. miniature chocolate chips 1/2 C. evaporated milk 1 egg yolk

4 1 oz. squares semisweet baking chocolate, chopped 6 oz. cream cheese, softened 2 tbsp seedless raspberry jam 1 C. frozen whipped topping, thawed 2 drops red food coloring optional 16 chocolate curls optional

Directions 1. Set your oven to 350 degrees F before doing anything else and line an 8-inch square baking dish with a piece of foil. 2. In a large bowl, add the sugar, 2 whole eggs and vanilla and beat till well combined. 3. Add the butter and mix well. 4. In another bowl, mix together the flour, cocoa powder, baking powder and salt. 5. Add the flour mixture into the butter mixture and mix till just combined. 6. Fold in the chocolate chips. 7. Transfer the mixture into the prepared baking dish. 8. Cook in the oven for about 25-30 minutes or till a toothpick inserted in the center comes out clean. 9. Remove from the oven and keep on wire rack to cool completely. 10. In a small pan, add the evaporated milk and egg yolk and beat well on mediumlow heat. 11. Cook till the mixture becomes slightly thick, stirring continuously. 12. In a bowl, add 4 oz. of the chopped semisweet chocolate. 46

Fiesta Berry Brownies

13. Slowly, add the hot milk and stir till the chocolate melts completely. 14. Place the filling over the cooled brownies evenly and refrigerate for about 2 hours. 15. For the frosting in a large bowl, add the cream cheese and raspberry jam and beat till smooth. 16. Fold in the whipped topping and food coloring. 17. Spread the frosting over the cooled brownies evenly. 18. With a sharp knife, cut the brownies into 16 equal sized squares. 19. Now, make the triangles by cutting each square in half diagonally.

47

CUPCAKE

Brownies

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 12 Calories 213 kcal Carbohydrates 24.2 g Cholesterol 74 mg Fat 11.6 g Protein 3.2 g Sodium 289 mg

Ingredients 1 cup butter 1 cup chocolate chips 4 eggs 1 1/2 cups white sugar

1 cup all-purpose flour 1 teaspoon vanilla extract

Directions 1. 2. 3. 4. 5.

Preheat your oven to 325 degrees F and line muffin cups with wax paper. Now melt down chocolate chips and butter in a pan while stirring regularly. Whisk eggs and sugar together, then add flour and vanilla extract into this mixture. Add chocolate mixture and pour this into the prepared muffin cups, filling only half. Bake in the preheated oven for about 30 minutes or until a toothpick that is inserted in the cake comes out clean.

48

Cupcake Brownies

Manhattan Style Cheesecake

Prep Time: 40 mins Total Time: 7 hrs 35 mins Servings per Recipe: 12 Calories 509 kcal Fat 35.4 g Carbohydrates 40.8g Protein 8.3 g Cholesterol 154 mg Sodium 310 mg

Ingredients 1 1/2 C. graham cracker crumbs 1/4 C. white sugar 1/3 C. butter, melted 3 (8 oz.) packages cream cheese, room temperature 4 eggs, room temperature 1 tbsp vanilla extract 1 C. white sugar

1 tsp cream of tartar 1 pint sour cream 1 tsp vanilla extract 1/2 C. white sugar

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine butter, cracker crumbs, and sugar. 3. Layer the crumb mix into the bottom of a spring form pan and half an inch along the sides of the pan as well. 4. Get a 2nd bowl, mix with an electric mixer: sugar and cream cheese. 5. Once the mix is light and fluffy add in the cream of tartar, 1 tbsp vanilla, and eggs. 6. Combine the mix again until it is smooth then enter everything into the pan as well. 7. Cook the cheesecake in the oven for 55 mins. 8. Get a 3rd bowl, combine: 1/2 C. sugar, 1 tsp vanilla, and sour cream. 9. Top your cake with the mix evenly then place everything in the oven again for 7 more mins. 10. Enjoy.

Manhattan Style Cheesecake

49

CLASSIC

New York Style Cheesecake

Prep Time: 15 mins Total Time: 2 hrs Servings per Recipe: 8 Calories 525 kcal Carbohydrates 35.4 g Cholesterol 184 mg Fat 39.7 g Protein 8.7 g Sodium 353 mg

Ingredients 2 1/2 C. graham cracker crumbs 1/4 C. white sugar 1/2 C. margarine, softened 4 (8 oz) packages cream cheese, softened 1 1/2 C. white sugar 1 pint heavy cream 2 tbsps all-purpose flour

7 eggs 2 tsps lemon juice 2 tsps vanilla extract

Directions 1. Set your oven at 350 degrees before doing anything else. 2. Put a mixture of sugar, graham cracker crumbs and margarine in a baking dish. 3. Combine a mixture of cream cheese and sugar with a mixture of cream, vanilla, flour, lemon juice and eggs very thoroughly before pouring it over the graham cracker crust in the baking dish. 4. Bake this in the preheated oven for about 65 mins before turning the oven off and letting it cool down for 30 mins with the door closed and another 30 mins with doors open. 5. Refrigerate it for a couple of hrs. 6. Serve.

50

Classic New York Style Cheesecake

Raspberry

Cheesecake

Prep Time: 15 mins Total Time: 4 hrs 15 mins Servings per Recipe: 8 Calories 546 kcal Carbohydrates 55.3 g Cholesterol 90 mg Fat 35.3 g Protein 6.5 g Sodium 228 mg

Ingredients 2 (8 oz) packages cream cheese 1 C. white sugar 4 (7 oz) packages oval butter sandwich cookies with chocolate filling (eg Pepperidge Farm Milano)

1 pint heavy cream 1 (21 oz) can raspberry pie filling

Directions 1. Combine cream cheese and sugar before adding thoroughly whipped cream into it. 2. Place cookies at the bottom and sides of a spring form pan before pouring half of your cream cheese mixture over it. 3. Spread raspberry filling evenly before placing cookies and repeating the step. 4. Refrigerate it for at least 4 hrs before serving.

Raspberry Cheesecake

51

MINNESOTA TYPE

Cheesecake

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 12 Calories 356 kcal Fat 23.4 g Carbohydrates 31.9g Protein 6.3 g Cholesterol 122 mg Sodium 216 mg

Ingredients 1 C. graham cracker crumbs 2 tbsp white sugar 1/4 C. melted butter 2 (8 oz.) packages cream cheese, softened 1 C. sour cream 3/4 C. white sugar 1 tsp vanilla extract

2 tbsp all-purpose flour 4 eggs 2 C. frozen blueberries, dry pack 1/3 C. blueberry jelly

Directions 1. 2. 3. 4. 5.

Set your oven to 350 degrees F before doing anything else. In a bowl, mix together the crumbs, 2 tbsp of the sugar and butter. In the bottom of a 9-inch spring form pan, place the mixture. In a bowl, add the cream cheese and mash till soft and creamy. Slowly, add the sour cream, 3/4 C. of the sugar, vanilla and flour, beating continuously. 6. Add the eggs, 1 at a time, beating continuously. 7. Place the mixture over the crumb mixture evenly. 8. Cook in the oven for about 1 hour. 9. Remove from the oven and cool. 10. Remove the cake from pan by loosening edges with a knife. 11. Arrange the frozen blueberries over the cake. 12. Melt the jelly and spread over the blueberries to glaze. 13. Refrigerate to chill before serving.

52

Minnesota Type Cheesecake

Mexican Style

Festive Cheesecakes

Prep Time: 20 mins Total Time: 5 hrs 50 mins Servings per Recipe: 20 Calories 274 kcal Fat 23.3 g Carbohydrates 7.8g Protein 8.9 g Cholesterol 94 mg Sodium 384 mg

Ingredients 2 C. crushed tortilla chips 2 tbsps butter, melted 3 (8 oz.) packages cream cheese, softened 1 1/4 C. shredded Colby cheese 8 oz. cottage cheese 4 eggs 4 oz. chopped green chile peppers 8 oz. jalapeno cheese dip

8 oz. sour cream 1 tomato, chopped 4 oz. sour cream 2 (2 oz.) cans sliced black olives 2 bunches green onions, chopped

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: melted butter and tortilla chips. Place everything into a spring form pan. 3. Get a 2nd bowl, combine: chili pepper, cream cheese, eggs, Colby jack, and cottage cheese. 4. Layer this mix over the chips in the spring form pan. 5. Cook everything for 60 mins. 6. Get a 3rd bowl, combine: sour cream and jalapeno dip. Then place this over the cottage cheese mix in the oven. 7. Continue cooking everything for 12 more mins. 8. Now let the dish sit for 5 hrs then add some sour cream on top and lay the green onions, black olives, and tomatoes around the dish. 9. Enjoy.

Mexican Style Festive Cheesecakes

53

NOVEMBER’S

Cheesecake

Prep Time: 30 mins Total Time: 4 hrs 10 mins Servings per Recipe: 8 Calories 426 kcal Fat 29 g Carbohydrates 35.5g Protein 7.2 g Cholesterol 108 mg Sodium 354 mg

Ingredients 2 (8 oz.) packages cream cheese, softened 1/2 C. white sugar 1/2 tsp vanilla extract 2 eggs 1 (9 inch) prepared graham cracker crust 1/2 C. pumpkin puree

1/2 tsp ground cinnamon 1 pinch ground cloves 1 pinch ground allspice 1/2 C. frozen whipped topping, thawed

Directions 1. 2. 3. 4. 5.

Set your oven to 325 degrees F before doing anything else. In a large bowl, add the cream cheese, sugar and vanilla and beat till smooth. Add the eggs, one at a time, beating continuously. Transfer 1 C. of the mixture into the bottom of the crust evenly. In the remaining mixture, add the pumpkin, cinnamon, cloves and allspice and stir gently till well combined. 6. Carefully, spread over the mixture in the crust and cook in the oven for about 3540 minutes. 7. Let it cool, then refrigerate for about 3 hours or overnight. 8. Cover with the whipped topping before serving.

54

November’s Cheesecakes

Cheesecake

Prep Time: 10 mins

Flan

Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 310.8 Fat 14.2g Cholesterol 120.9mg Sodium 174.0mg Carbohydrates 37.5g Protein 9.0g

Ingredients 3/4 C. sugar 1 (14 oz.) cans evaporated milk 1 (12 fluid oz.) cans sweetened condensed milk 1 (8 oz.) packages cream cheese, softened

5 eggs 1 tsp vanilla

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a heavy-bottomed pan, add the sugar over medium-low heat and cook for about 3-4 minutes, mixing continuously. 3. Remove from the heat and immediately, place the melted sugar in the bottom of a 2-quart casserole dish evenly. 4. In a blender, add the eggs, cream cheese, condensed milk, evaporated milk and vanilla extract and pulse until smooth. 5. Place the egg mixture over the melted sugar into the casserole dish evenly. 6. Arrange the casserole dish in a 13x9-inch baking dish; fill baking dish. 7. Place enough warm water in the baking dish to reach about 1-inch deep. 8. Cook in the oven for about 1 hour and 20-30 minutes. 9. Remove from the oven and keep onto the wire rack to cool completely. 10. Now, refrigerate to chill for about 3 1/2-4 hours. 11. Carefully, invert the flan onto a platter and top with any remaining caramel from the mold. 12. Enjoy chilled.

Cheesecake Flan

55

CHIPOTLE

Cheesecake

Prep Time: 24 hrs Total Time: 26 hrs Servings per Recipe: 6 Calories 1694.7 Fat 91.5g Cholesterol 388.5mg Sodium 676.6mg Carbohydrates 203.1g Protein 24.3g

Ingredients Crust: 1 1/2 C. flour 1/2 C. finely ground pecans 1/3 C. sugar 1 large egg, separated 1/2 C. butter, softened Fruit Filing: 1 can whole berry cranberry sauce 2 tbsp sugar 1 tbsp cornstarch 1 tbsp grated lemon, zest of 1 tbsp lemon juice Chocolate Filling: 3 inches orange rind, by 1 inch wide ( no white part)

1 1/2 C. fresh orange juice 32 oz. cream cheese, softened 2/3 C. sugar 1 tbsp grated orange zest 2 tbsp cranberry juice, optional 8 oz. white chocolate, melted 4 eggs Sweet Garnish 4 C. water 2 C. sugar 3 seedless oranges, unpeeled,cut into paper-thin slices fresh whipped cream

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. For the shortbread crust, place the flour, pecans and sugar in the center of the large smooth surface and mix well. 3. Make a well in the center of the flour mixture. 4. Add the egg yolk and the softened butter in the well and with your hands, mix till a dough is formed. 5. Make a ball from the dough and cover with a plastic wrap. 6. Refrigerate to chill for at least 10 minutes. 7. Place the dough onto a lightly floured surface and roll into 1/4-inch thick and 11inch in diameter circle. 8. Carefully, cut the crust in a 9-inch circle. 9. Arrange the circle inside a 9-inch spring form pan. 10. With a fork, prick the crust several times. 56

Chipotle Cheesecake

11. Cook in the oven for about 15-20 minutes. 12. Remove from the oven and keep aside to cool. 13. With the leftover dough, line the sides of the spring form pan and press to smooth the surface and side crust meets the bottom crust all the way around. 14. Coat the bottom and sides of the crust with the the reserved egg white evenly and keep aside. 15. For the glaze filling in a small pan, mix together the sugar, cornstarch and cranberry sauce on medium heat and cook till the mixture becomes thick, stirring continuously. 16. Stir in the lemon zest and lemon juice and remove from the heat. 17. Keep aside to cool slightly. 18. Set your oven to 350 degrees F. 19. For the chocolate filling in a heavy medium pan, add the orange juice and piece of orange peel and cook for about 12 minutes, stirring occasionally. 20. Remove and discard the orange peel piece and keep aside to cool slightly. 21. In a large bowl, add the cream cheese, sugar, grated orange zest, Crantasia, cooked orange juice and with an electric mixer, beat till smooth. 22. Add the melted white chocolate and beat till well combined. 23. Add the eggs, one at a time, beating till just combined. 24. Spread the glaze filling in the prepared crust evenly and top with the chocolate filling. 25. Cook in the oven for about 50 minutes. 26. Remove from the oven and keep onto the wire rack to cool completely in the room temperature. 27. Refrigerate to chill for overnight. 28. For the oranges topping with a waxed paper, cover a wire rack and keep aside. 29. In a heavy shallow wide skillet, mix together the water and sugar on medium heat and cook till the sugar is dissolved. 30. Simmer for about 5 minutes. 31. Add the orange slices, 1 at a time and adjust the heat so that the syrup bubbles slightly. 32. Cook for about 1 hour. 33. Turn over the top layer of oranges and cook for about 1 hour more. 34. Remove each orange slice from the syrup and drain completely. 35. Arrange the orange slices onto the prepared rack in a single layer and keep aside to dry for about 1 hour. 36. Boil the orange syrup for about 6 minutes. 37. Carefully, remove the sides of the spring form pan. 38. Place the cheesecake onto a serving dish and arrange the candied orange slices over the top of the cheesecake. 39. Coat the orange slices with the orange syrup. 57

CHEESECAKE

Shanghai

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 12 Calories 223.8 Fat 14.6g Cholesterol 56.6mg Sodium 68.1mg Carbohydrates 20.5g Protein 3.0g

Ingredients 1 1/4 C. flour 1/3 C. sugar 1/2 C. sweet butter 2 tbsp candied orange peel, chopped 8 oz. cream cheese, softened 1/4 C. sugar 1 large egg 1 tbsp lemon juice

1/2 C. candied pineapple, chopped 1/8 C. candied ginger, chopped

Directions 1. 2. 3. 4.

Before you do anything, preheat the oven to 350 F. To prepare the crumble: Get a mixing bowl: Mix in it the flour, sugar, butter and candied orange peel. Grease a baking pan. Spread in it half of the flour mixture. Place it in the oven and let it cook for 14 min. 5. Place it aside to cool down. 6. To prepare the filling: 7. Get a mixing bowl: Cream in it the cheese, sugar, egg and lemon juice until they become smooth. 8. Fold the ginger and candied pineapple into the batter. Pour it over the crust. 9. Sprinkle the remaining flour mixture over it. 10. Place the pan in the oven and let it cook for 18 min. 11. Place the pan aside to cool down completely. Cut it into squares then serve them. 12. Enjoy.

58

Cheesecake Shanghai

Pumpkin

Cheesecakes

Prep Time: 30 mins Total Time: 4 hrs 10 mins Servings per Recipe: 8 Calories 426 kcal Fat 29 g Carbohydrates 35.5g Protein 7.2 g Cholesterol 108 mg Sodium 354 mg

Ingredients 2 (8 oz.) packages cream cheese, softened 1/2 C. white sugar 1/2 tsp vanilla extract 2 eggs 1 (9 inch) prepared graham cracker crust 1/2 C. pumpkin puree

1/2 tsp ground cinnamon 1 pinch ground cloves 1 pinch ground allspice 1/2 C. frozen whipped topping, thawed

Directions 1. 2. 3. 4. 5.

Set your oven to 325 degrees F before doing anything else. In a large bowl, add the cream cheese, sugar and vanilla and beat till smooth. Add the eggs, one at a time, beating continuously. Transfer 1 C. of the mixture into the bottom of the crust evenly. In the remaining mixture, add the pumpkin, cinnamon, cloves and allspice and stir gently till well combined. 6. Carefully, spread over the mixture in the crust and cook in the oven for about 3540 minutes. 7. Let it cool, then refrigerate for about 3 hours or overnight. 8. Cover with the whipped topping before serving.

Pumpkin Cheesecakes

59

CHEESECAKE

Italian Style

Prep Time: 15 mins Total Time: 6 hrs 15 mins Servings per Recipe: 8 Calories 703 kcal Fat 50.1 g Carbohydrates 49.8g Protein 16.1 g Cholesterol 228 mg Sodium 384 mg

Ingredients 2 (8 oz.) packages cream cheese, softened 1 (16 oz.) container ricotta cheese 1 1/2 C. white sugar 4 eggs 1 tbsp lemon juice 1 tsp vanilla extract 3 tbsp cornstarch

3 tbsp flour 1/2 C. butter, melted and cooled 1 pint sour cream

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a spring form pan. 2. In a bowl, add the ricotta cheese and cream cheese and mix till well combined. 3. Stir in the remaining ingredients except the sour cream. 4. Add the sour cream and stir to combine. 5. Transfer the mixture into the prepared spring form pan and cook everything in the oven for about 1 hour. 6. Turn the oven off but keep the spring form pan in the oven for about 1 hour. 7. Remove everything from the oven and keep aside to cool completely. 8. Refrigerate before serving.

60

Cheesecake Italian Style

Crusty

Caramel Crisps

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 32 Calories 174 kcal Fat 6.8 g Carbohydrates 28.5g Protein 1g Cholesterol 19 mg Sodium 67 mg

Ingredients 1 C. butter or margarine 1 lb. light brown sugar 1 (14 oz.) can sweetened condensed milk 1 C. light corn syrup

1 pinch salt 1 1/2 tsp vanilla extract

Directions 1. In a heavy-bottomed pan, mix together the butter, brown sugar, sweetened condensed milk, corn syrup and salt on medium heat and bring to a boil, stirring continuously. 2. Cook till the temperature reaches between 234-240 degrees F. 3. Cook for about 2 minutes. 4. Remove from the heat and immediately, stir in vanilla. 5. Meanwhile, grease a 13x9-inch baking dish with some melted butter. 6. Transfer the caramel into the prepared baking dish evenly and keep aside in the room temperature to cool completely. 7. Remove from the baking dish and cut into desired sized squares. 8. Wrap these squares in waxed paper and preserve in refrigerator by placing in an airtight container.

Crusty Caramel Crisps

61

CARAMEL

Coffee Candies

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 48 Calories 132 kcal Fat 6.2 g Carbohydrates 19.3g Protein 1.1 g Cholesterol 13 mg Sodium 45 mg

Ingredients 1 tsp butter 1 C. butter 1 (16 oz.) package brown sugar 1 (14 oz.) can sweetened condensed milk 1 C. light corn syrup 3 tbsp instant coffee granules

1 C. chopped walnuts 1 tsp vanilla extract 1/2 tsp orange zest

Directions 1. Line an 8-inch square baking dish with a piece of the foil and then grease with about 1 tsp of the melted butter. 2. In a pan, melt 1 C. of the butter on medium-low heat. 3. Add the brown sugar, sweetened condensed milk, corn syrup and coffee granules and cook for about 20 minutes, stirring continuously. 4. Remove from the heat and stir in the walnuts, vanilla extract and orange zest. 5. Place the caramel mixture into the prepared baking dish evenly and keep aside in room temperature to cool completely. 6. Remove caramel from the baking dish and remove the foil. 7. Cut the caramels into squares and serve.

62

Caramel Coffee Candies

Cream Cheese

Caramel Candy

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 48 Calories 148 kcal Fat 10.4 g Carbohydrates 12.9g Protein 1.5 g Cholesterol 16 mg Sodium 62 mg

Ingredients 6 oz. cream cheese 2 C. all-purpose flour 1 C. butter 1 (14 oz.) package individually wrapped caramels 1/2 C. evaporated milk 1/2 C. white sugar

1 C. shortening 1/3 C. evaporated milk 1 tsp vanilla extract

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 375 degrees F before doing anything else. In an owl, add the cream cheese, butter and flour and mix till a dough forms. Divide the dough in 48 equal pieces and press into the mini tassie pans. Cook in the oven for about 15 minutes. Remove from the oven and keep on wire racks to cool slightly. Careful, remove the shells from the pans. In a microwave safe bowl, add the caramels and 1/2 C. of the evaporated milk and microwave on medium-high heat till melted. 8. Remove from the microwave and stir till creamy. 9. For frosting in a bowl, add the sugar, 1/3 C. of the evaporated milk, shortening and vanilla and beat till light and creamy. 10. Place the melted caramel into shells evenly and top with the frosting.

Cream Cheese Caramel Candy

63

1-INGREDIENT

Caramel Sauce

Prep Time: 3 hrs Total Time: 3 hrs Servings per Recipe: 14 Calories 90 kcal Fat 2.4 g Carbohydrates 15.2g Protein 2.2 g Cholesterol 10 mg Sodium 36 mg

Ingredients 1 (14 oz.) can sweetened condensed milk

Directions 1. In a large pan of boiling water, place the can of milk, unopened on medium heat. 2. Simmer, covered for about 3 hours, turning the can every half hour and adding water to keep the can covered. 3. Carefully open the can and serve.

64

1-Ingredient Caramel Sauce

Caramel

Cream Dream

Prep Time: 15 mins Total Time: 1 hr 35 mins Servings per Recipe: 4 Calories 328 kcal Fat 16.8 g Carbohydrates 40.8g Protein 5.5 g Cholesterol 244 mg Sodium 191 mg

Ingredients cooking spray 1/2 C. (scant) white sugar 1 large egg 3 large egg yolks 1/4 tsp salt 1/4 C. white sugar 1/2 C. crème fraiche

1/2 C. whole milk 1 tsp vanilla extract 1/2 tsp orange cognac, optional

Directions 1. Set your oven to 325 degrees F before doing anything else and lightly, grease 4 (6 1/2-oz.) ramekins with cooking spray. 2. Arrange the ramekins in a casserole dish. 3. In a small, heavy, dry skillet, place 1/2 C. of the sugar on medium heat and cook till the sugar melts completely, shaking the pan continuously. 4. Remove the pan from the heat and immediately, place the caramel syrup in the prepared ramekins evenly. 5. In a bowl, add 1 egg, 3 egg yolks, a pinch of the salt and 1/4 C. of the sugar and beat till frothy. 6. Add the crème fraiche, milk, vanilla and Grand Marnier and beat till well combined. 7. Pace the mixture into the prepared ramekins, about 2/3-3/4 full. 8. Add the hot water in the casserole dish to reach halfway up the sides of the ramekins. 9. Arrange the casserole over the middle rack of the oven. 10. Cook in the oven for about 45-50 minutes. 11. Transfer the ramekins onto a wire rack to cool slightly. 12. Carefully, run a sharp paring knife around the edge of slightly warm custard. 13. Place a small plate over each ramekin and invert. 14. Refrigerate to chill before serving. Caramel Cream Dream

65

CARAMEL

Coocoo’s

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 20 Calories 262 kcal Fat 12.6 g Carbohydrates 36.9g Protein 3.4 g Cholesterol 12 mg Sodium 183 mg

Ingredients 1/2 C. butter 3/4 C. white corn syrup 1 C. packed brown sugar 1 C. chopped pecans

1 C. almonds 1 (12 oz.) package crispy corn and rice cereal

Directions 1. Set your oven to 275 degrees F before doing anything else and grease a large roasting pan with non-stick cooking spray. 2. In a microwave safe bowl, mix together the butter, white corn syrup and brown sugar and microwave for about 2 minutes. 3. In the prepared roasting pan, place the cereal, pecans and almonds and top with the melted butter mixture and gently, stir to coat 4. Cook in the oven for about 1 hour, stirring after every 15 minutes. 5. Remove from the oven and keep aside to cool completely, stirring occasionally.

66

Caramel Coocoo’s

Macho

Macchiato

Prep Time: 10 mins Total Time: 4 hrs 10 mins Servings per Recipe: 12 Calories 264 kcal Fat 15.1 g Carbohydrates 32.3g Protein 1.8 g Cholesterol 56 mg Sodium 127 mg

Ingredients 1 C. milk 2 tbsp instant coffee granules 1 C. white sugar 1 pinch salt

2 C. heavy cream 3/4 C. caramel dessert sauce

Directions 1. In a large bowl, add the milk, instant coffee granules, sugar and salt and beat till the sugar dissolves. 2. Stir in the heavy cream and refrigerate, covered for at least 2 hours. 3. Transfer the chilled mixture into an ice cream maker and freeze according to manufacturer's instructions. 4. Transfer half of the ice cream to a 1-2 quart plastic container and top with half of the caramel sauce. 5. Repeat the layers with the remaining ice cream and caramel sauce. 6. With a knife, swirl the caramel into the ice cream. 7. With a plastic wrap, cover the container and seal. 8. For best results, freeze for at least 2 hours or overnight.

Macho Macchiato

67

4-INGREDIENT

Dessert Glaze

Prep Time: 8 mins Total Time: 25 mins Servings per Recipe: 12 Calories 163 kcal Fat 5.7 g Carbohydrates 29g Protein 0.2 g Cholesterol < 17 mg Sodium 32 mg

Ingredients 1/4 C. butter 3/4 C. brown sugar 1/4 C. heavy cream

2 C. confectioners' sugar

Directions 1. In a heavy pan, add the butter and brown sugar on medium-low heat and cook the sugar till it dissolves. 2. Stir in the cream and bring to a boil. 3. Boil for about 1 minute and remove from the heat. 4. Keep aside to cool. 5. Add the powdered sugar and beat till smooth.

68

4-Ingredient Dessert Glaze

Caramel

Country Bars

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 24 Calories 282 kcal Fat 14.6 g Carbohydrates 36.3g Protein 4g Cholesterol 3 mg Sodium 207 mg

Ingredients 1 (14 oz.) package individually wrapped caramels, unwrapped 3/4 C. shortening 2/3 C. evaporated milk, divided 1 (18.25 oz.) package German chocolate cake mix

1 C. chopped peanuts 1 C. semisweet chocolate chips

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 9-inch square baking dish. 2. In a bowl, add the shortening and cake mix and mix till smooth. 3. Add 1/3 C. of the milk and peanuts and mix till a crumbly mixture forms. 4. Place half of the mixture in the prepared baking dish and press to smooth. 5. Cook in the oven for about 8 minutes. 6. In the top of a double boiler, add the caramels and remaining 1/3 C. of the evaporated milk on low heat and melt till smooth, stirring continuously. 7. Remove from the heat and keep aside to cool slightly. 8. Sprinkle the chocolate chips over the warm dough. 9. Place the caramel mixture over the chocolate chips and sprinkle with the remaining cake mix mixture. 10. Cook in the oven for about 18-20 minutes. 11. Remove from the oven and keep aside to cool before cutting into bars.

Caramel Country Bars

69

OPERA

Playhouse Popcorn

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 20 Calories 253 kcal Fat 14 g Carbohydrates 32.8g Protein 0.9 g Cholesterol 24 mg Sodium 340 mg

Ingredients 1 C. butter 2 C. brown sugar 1/2 C. corn syrup 1 tsp salt 1/2 tsp baking soda

1 tsp vanilla extract 5 quarts popped popcorn

Directions 1. 2. 3. 4.

Set your oven to 250 degrees F before doing anything else. In a very large bowl, place the popcorn. In a medium pan, melt the butter on medium heat. Stir in the brown sugar, corn syrup and salt and bring to a boil, stirring continuously. 5. Boil for about 4 minutes without stirring. 6. Remove from the heat and immediately, stir in the soda and vanilla. 7. Slowly, pour the caramel over the popcorn in a thin stream, stirring continuously. 8. Divide the mixture in 2 large shallow baking dishes evenly. 9. Cook in the oven for about 1 hour, stirring after every 15 minutes. 10. Remove from the oven and keep aside to cool completely before breaking into pieces.

70

Opera Playhouse Popcorn

Walnuts

and Caramel

Prep Time: 15 mins Total Time: 8 hrs 20 mins Servings per Recipe: 48 Calories 211 kcal Carbohydrates 32.7 g Cholesterol 33 mg Fat 7.8 g Protein 3.5 g Sodium 116 mg

Ingredients 1/2 C. butter, room temperature 2 C. packed brown sugar 3 eggs 1/2 tsp vanilla extract 3 1/2 C. all-purpose flour 1/2 tsp baking soda

1 tsp cream of tartar 1/2 tsp salt 1 C. chopped walnuts

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, baking soda, cream of tartar and salt into a mixture of butter, brown sugar, egg and vanilla before forming small sized coins out of it. 3. Place these coins with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 12 minutes. 5. Cool it down. Serve.

Walnuts and Caramel

71

HOW TO

Make Sweet Potato Pie

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 8 Calories 523 kcal Fat 30.3 g Carbohydrates 56.7g Protein 8.9 g Cholesterol 76 mg Sodium 345 mg

Ingredients 1 lb. sweet potatoes 1/4 C. butter, melted 1 (14 oz.) can sweetened condensed milk 1 tsp ground cinnamon 1 tsp orange zest 1 tsp vanilla extract 1/2 tsp ground allspice 1/4 tsp salt 1 egg

1 recipe pastry for a 9 inch single crust pie 1 egg 2 tbsp dark corn syrup 2 tbsp brown sugar, packed 1 tbsp butter, melted 1/2 tsp maple flavored extract 1 C. chopped pecans

Directions 1. 2. 3. 4. 5. 6.

In a large pan of water, cook the sweet potatoes for about 40-50 minutes. Set your oven to 425 degrees F before doing anything else. Drain the sweet potatoes well and rinse under cold running water. Peel the sweet potatoes and break apart in a large bowl. Add 1/4 C. of the melted butter and with an electric mixer, beat till smooth. Add the sweetened condensed milk, cinnamon, orange rind, vanilla, allspice, salt and 1 egg and mix till well combined. 7. Transfer the mixture into the unbaked crust evenly. 8. Cook in the oven for about 20 minutes. 9. Meanwhile for topping in a bowl, add 1 egg, corn syrup, brown sugar, 1 tbsp of the melted butter, maple flavoring and pecans and mix till well combined. 10. Remove the pie from the oven 11. Now, set the oven to 350 degrees F. 12. Sprinkle the topping mixture over the pie evenly. 13. Cook in the oven for about 25 minutes.

72

How to Make Sweet Potato Pie

Brazilian

Pot Pies

Prep Time: 40 mins Total Time: 1 hr 25 mins Servings per Recipe: 4 Calories 765.2 Fat 55.9g Cholesterol 200.9mg Sodium 1075.5mg Carbohydrates 39.6g Protein 28.6g

Ingredients 2 chicken breasts 1 C. tomato sauce 1 onion 2 garlic cloves 1 tsp oregano 1 C. canned corn 1 tbsp cilantro salt and pepper Dough 12 tbsp flour

1 tbsp baking powder 2 tbsp parmesan cheese 1/2 tsp salt 3 eggs 1 1/2-2 C. milk 3/4-1 C. oil pepper

Directions 1. Place a large pan over medium heat. Heat a splash of oil in it. Cook in it the chicken breasts for 6 to 10 min on each side or until they are done. 2. Drain the chicken breasts and stir them back into the pan. Add the tomato sauce, onion, garlic, salt, oregano, pepper, canned corn, and of coarse chopped cilantro. 3. Let them cook for 8 min over low heat. Place it aside. 4. Before you do anything, preheat the oven to 350 F. 5. Get a food processor: Combine in it all the dough ingredients. Process them until they become smooth. 6. Spread half of the dough in the bottom of a greased baking dish. Pour the chicken filling all over it. Spread the remaining dough mix all over it. 7. Place the pie dish in the oven and cook it for 55 min. Serve it warm with your favorite sauce. 8. Enjoy.

Brazilian Pot Pies

73

RICY

Chicken Pie

Prep Time: 10 mins Total Time: 2 hrs Servings per Recipe: 10 Calories 735 kcal Fat 28 g Carbohydrates 86.2g Protein 31 g Cholesterol 110 mg Sodium 685 mg

Ingredients 3 C all-purpose flour 1/2 tsp salt 1 C warm water 1 (2 to 3 lb) whole chicken Water to cover 1 tsp salt 1 onion, peeled 2 tbsp butter

3 C uncooked white rice 1/2 tsp salt 6 C water Freshly ground black pepper 1 egg, beaten 1 (10 inch) unbaked pie crust

Directions 1. Mix the flour, 1/2 tsp salt and 1 C water in a mixing bowl until they become smooth. Cut the dough into 2 portions and place them in a greased bowl. 2. Place a wet towel on top and place them aside. 3. Bring a salted pot of water to a boil. Stir in it the 1 tsp salt and a whole peeled onion with chicken. Bring it to a rolling boil until the chicken is done. 4. Drain the chicken discard the bones then place it aside. 5. Before you do anything else preheat the oven to 350 f. 6. Place a large saucepan over medium heat and heat in it 2 tbsp of butter. Stir in the rice and cook it for 3 min. 7. Stir in 1/2 tsp salt and 6 C water then put on the lid and cook them until they start boiling. lower the heat and keep cooking the rice for 12 min. 8. Roll each portion of dough on a floured surface into a round shape that fits in you pie dish. 9. Grease a pie baking dish and place in the bottom of it a round of dough. spoon to it the cooked rice followed by the chicken then lay the second round of dough on top. 10. Cut off the excess dough hanging on the side and brush the pie with a beaten egg. Place the pie in the oven and cook it for 32 min. 11. Once the time is up, serve your pie warm with your favorite toppings. 12. Enjoy. 74

Ricy Chicken Pie

Stale

Bread Pie

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 6 Calories 506.2 Fat 18.7g Cholesterol 28.4mg Sodium 725.2mg Carbohydrates 71.0g Protein 13.9g

Ingredients 1 (8 inch) unbaked pie shells 15 oz. stale bread, crumbled 5 tbsp granulated sugar 1 tbsp flour

2 tbsp ground cinnamon 5 C. milk

Directions 1. Before you do anything, preheat the oven to 375 F. Line a pie dish. 2. Place the pie shell in the dish and place it aside. Place in it the crumbled bread. 3. Get a mixing bowl: Mix in it the cinnamon with flour and sugar. Sprinkle the mix over the crumbled bread. 4. Drizzle the milk all over it. Place the pie in the oven and let it cook until all the liquid is soaked out of it for 20 to 30 min. 5. Serve it with some ice cream and your favorite toppings. 6. Enjoy.

Stale Bread Pie

75

BLANCH NEIGE

Pie

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 394.9 Fat 24.2g Cholesterol 57.0mg Sodium 181.2mg Carbohydrates 43.0g Protein 2.9g

Ingredients 3/4 C. white sugar 1/8 tsp salt 2 C. half-and-half cream 1/2 C. whipping cream 1/4 C. brown sugar 1/4 C. cornstarch

1/2 C. margarine 1 tsp vanilla

Directions 1. Before you do anything, preheat the oven to 375 F. 2. Place a heavy saucepan over medium heat: Stir in it the white sugar, salt, halfand-half and whipping cream. 3. Cook them until they start boiling. 4. Place a large saucepan over medium heat: Stir in it the brown sugar with cornstarch until they melt. 5. Add them the boiling cream mix gradually while whisking all the time. 6. Stir in the butter until it melts while whisking them all the time for 6 min until the mixture becomes thick. 7. Let the mix cook for 1 min over low heat then fold into it the vanilla to make the filling. 8. Place the pie crust in a baking pan. Pour in it the hot filling then cook it in the oven for 26 min. 9. Once the time is up, allow the pie to cool down completely. Place it in the fridge for at least 1 h then serve it. 10. Enjoy.

76

Blanch Neige Pie

Crunchy

Roasted Veggies Pie

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 619 kcal Fat 42.9 g Carbohydrates 41.1g Protein 17.1 g Cholesterol 67 mg Sodium 1156 mg

Ingredients 1 onion, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 1 green chile pepper, chopped 1 clove garlic, chopped freshly ground black pepper to taste 1 tbsp extra virgin olive oil 1 (14.5 oz) can diced tomatoes, drained

1 (4 oz) package feta cheese, crumbled 1/2 (17.5 oz) package frozen puff pastry (1 sheet), thawed

Directions 1. Before you do anything set the oven to 450 F. Grease a cake or pie pan. 2. Toss the peppers with garlic, onion, a drizzle of olive oil, a pinch of salt and pepper in the pie pan. Stir them and cook them in the oven for 12 min. 3. Lay the tomato over the layer of veggies and lay on it the cheese followed by the puff pastry. Place the pie in the oven and cook it for 22 min. 4. Flip the pie and serve it hot right away. 5. Enjoy.

Crunchy Roasted Veggies Pie

77

COUNTRYSIDE

Apple Pie

Prep Time: 30 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 358 kcal Fat 16.4 g Carbohydrates 52g Protein 2.5 g Cholesterol 23 mg Sodium 210 mg

Ingredients 1 (9 inch) deep dish pie crust 5 C. apples - peeled, cored and thinly sliced 1/2 C. white sugar 3/4 tsp ground cinnamon 1/3 C. white sugar

3/4 C. all-purpose flour 6 tbsp butter

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In an unbaked pie shell, place the sliced apples. 3. In a small bowl, mix 1/2 C. of the sugar and cinnamon and sprinkle over the apple slices. 4. In another bowl, mix the flour and the remaining sugar. 5. With a pastry cutter, cut the butter and mix till a crumbly mixture forms. 6. Place the mixture over the apple slices evenly and cook everything in the oven for about 40 minutes.

78

Countryside Apple Pie

Moroccan

Meat Pie

Prep Time: 20 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 569 kcal Carbohydrates 49.2 g Cholesterol 65 mg Fat 31.6 g Protein 22.6 g Sodium 1159 mg

Ingredients 1 sweet potato, diced 1 1/4 C. water 1/4 yellow onion, chopped 3 cloves garlic, minced 1 (.87 ounce) package dry brown gravy mix 1/2 tsp ground cumin 1/2 tsp ground cinnamon 1/2 tsp curry powder 1/2 tsp ground ginger

1/2 tsp ground black pepper 1/2 tsp ground turmeric 1/2 tsp salt 1 C. shredded leftover pot roast 1/2 C. peas 1/2 C. frozen corn 1 frozen deep-dish pie crust 1/2 C. crumbled feta cheese

Directions 1. Set your oven at 400 degrees F before doing anything else. 2. Cook sweet potato in boiling water for about 15 minutes at medium heat. 3. Now bring the mixture of onion, garlic and water to boil, and after turning the heat down to low, cook for five minutes or until the onion softens up. 4. Now add gravy mix, cumin, peas, ginger, black pepper, turmeric, salt leftover pot, cinnamon, roast, sweet potatoes, curry powder and corn into the pan, and cook for five minutes before pouring this into the pie crust. 5. Put some cheese over it before baking it for about 25 minutes or until the top start to turn golden brown in color.

Moroccan Meat Pie

79

CHICKEN

& Corn Pot Pie

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 6 Calories 469 kcal Fat 24.5 g Carbohydrates 48g Protein 13.9 g Cholesterol 40 mg Sodium 458 mg

Ingredients 1 (15 oz.) box refrigerated pie crusts, softened as directed on box 1 (9 oz.) pouch creamy roasted garlic with chicken stock cooking sauce 1/4 C. all-purpose flour 1/2 tsp poultry seasoning

1 (12 oz.) bag frozen mixed vegetables, thawed and drained 1 1/2 C. chopped deli rotisserie chicken

Directions 1. 2. 3. 4.

Set your oven to 425 degrees F before doing anything else. Prepare the pie crusts according to box's directions for Two-Crust Pie. Place a crust into 9-inch glass pie plate and press to fit. In a bowl, add the cooking sauce, poultry seasoning, 1/2 tsp of the salt and 1/4 tsp of the pepper and mix till smooth. 5. Add the chicken and vegetables and stir to combine. 6. Place the filling mixture into the bottom crust and cover with the second crust. 7. Crimp the edges and flute. 8. Cut several slits in the top crust. 9. Cook in the oven for about 20 minutes. 10. Now, cover the edge of crust with strips of foil and cook in the oven for about 10 minutes. 11. Remove from the oven and keep aside to cool for about 10 minutes before serving.

80

Chicken & Corn Pot Pie

Canadian

Cream Pot Pie

Prep Time: 5 mins Total Time: 45 mins Servings per Recipe: 6 Calories 380 kcal Fat 21.1 g Carbohydrates 40.8g Protein 6.1 g Cholesterol 35 mg Sodium 873 mg

Ingredients 1 (10.75 oz.) can condensed cream of mushroom 1 (15 oz.) can mixed vegetables, drained 1/2 C. milk 1/2 tsp dried thyme 1/2 tsp ground black pepper

2 (9 inch) frozen prepared pie crusts, thawed 1 egg, lightly beaten

Directions 1. Set your oven to 375 degrees F before doing anything else. 2. In a bowl, add the mushroom soup, milk, mixed vegetables, thyme and black pepper and mix well. 3. Place the filling in the bottom pie crust and cover with the top crust. 4. Crimp the edges to seal and cut several slits into the top crust. 5. Coat the top crust with the beaten egg. 6. Cook in the oven for about 40 minutes. 7. Remove from the oven and keep aside to cool for about 10 minutes before serving.

Canadian Cream Pot Pie

81

HOT

Amish Chocolate Cake

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 8 Calories 209.6 Fat 3.5g Cholesterol 132.1mg Sodium 162.6mg Carbohydrates 39.8g Protein 5.7g

Ingredients 5 large eggs, separated 1 C. white sugar 1 C. cake flour 1/4 tsp salt 1 tsp baking powder

3 tbsp cocoa powder 3 tbsp hot water

Directions 1. Before you do anything, preheat the oven to 350 F. 2. Get a large mixing bowl: Whisk in it the egg yolks, sugar and 3 tbsp of hot water. 3. Add to them flour with baking powder, cocoa powder and salt. Mix them well until no lumps are found. 4. Get another mixing bowl: Cream in it the egg whites until their soft peaks. Fold the into the egg yolk batter. 5. Pour the batter into a lined up silicon mold or pan. Cook the cake in the oven for 24 to 26 min. 6. Allow it to cool down completely then serve it with your favorite toppings. 7. Enjoy.

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Hot Amish Chocolate Cake

Chocolate Chip

Cake in Russia

Prep Time: 2 hrs Total Time: 3 hrs Servings per Recipe: 12 Calories 220.8 Fat 10.4g Cholesterol 57.9mg Sodium 189.1mg Carbohydrates 29.5g Protein 4.0g

Ingredients Dough 9 oz. all-purpose flour 3 2/3 tsp instant yeast 1/2 C. buttermilk 1/4 C. butter, unsalted 1/4 C. sugar 1/2 tsp vanilla extract

2/3 tsp salt 2 egg yolks Filling 1 C. semi-sweet chocolate chips 1/2 tsp cinnamon, ground 2 1/4 tbsp butter

Directions 1. To make the dough: 2. Get a mixing bowl: Beat in it the sugar with butter until they become creamy. 3. Mix in the vanilla with egg yolks until they become light. Mix in the yeast with flour. Pour in the milk and mix them well until you get a smooth dough. Knead the dough for 5 min. 4. Place the dough in a greased bowl and cover it. Let it rest for 16 min. 5. Roll the dough and fold it. Place it back in the bowl and cover it. Let it rest for another 16 min. 6. Place the dough on a floured surface. Flatten it until it becomes 12 inches rectangle. 7. Before you do anything, preheat the oven to 350 F. Grease a baking sheet. 8. To make the filling: 9. Get a blender: Place in it the chocolate chips with cinnamon. Pulse them several times until they become finely chopped. 10. Combine the butter with the chocolate and blend them smooth. Spread the chocolate mix over the dough rectangle. Use a sharp knife to cut the dough rectangle in half. Place the base of one the piece over them other one. 11. Keep rolling them over each other like a rope. Place it over the baking sheet. 12. Coat the cake loaf with some egg white. Cook it in the oven for 55 min to 70 min. 13. Allow the cake loaf to cool down completely then serve it with your favorite toppings. Enjoy. Chocolate Chip Cake in Russia

83

CANDIED

Chocolate Crackers

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 10 Calories 598 kcal Fat 39 g Carbohydrates 58.2g Protein 6g Cholesterol 49 mg Sodium 251 mg

Ingredients 1/4 (16 oz.) package saltine crackers 1/2 lb. butter 3/4 C. white sugar

2 C. semisweet chocolate chips 3/4 C. chopped walnuts

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. In a pan, melt the butter on medium heat. 3. Stir in the sugar and bring to a gentle simmer then cook, stirring continuously, for about 3 mins. 4. Place the crackers into a baking sheet in a single layer and top with the sugar syrup evenly. 5. Cook everything in the oven for about 5 mins. 6. Remove everything from the oven and immediately sprinkle with the chocolate chips and let them melt. 7. Now, sprinkle with the walnuts and gently, press into the melted chocolate. 8. Keep aside to cool till chocolate becomes hard. 9. Break into the desired size pieces and transfer into an airtight container. 10. Store in the refrigerator before serving.

84

Candied Chocolate Crackers

Pirate

Cupcakes

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 24 Calories 171 kcal Carbohydrates 22.4 g Cholesterol 18 mg Fat 8.9 g Protein 2.3 g Sodium 145 mg

Ingredients 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/4 cup unsweetened cocoa powder 1/2 teaspoon salt 1 cup white sugar 1/3 cup vegetable oil 1 cup water 1 tablespoon vinegar 1 teaspoon vanilla extract

1 (8 ounce) package cream cheese, softened 1 egg 1/3 cup white sugar 1/8 teaspoon salt 1 cup miniature semisweet chocolate chips

Directions 1. 2. 3. 4. 5.

Preheat your oven to 350 degrees F and line muffin cups with wax paper. Combine baking soda, flour, cocoa, baking powder and salt. In a separate bowl combine sugar, water, oil, vinegar and vanilla. Now add that flour mixture into it and mix it properly. Pour this mixture into the muffin cups and fill 1/3 of the cup with this mixture and the remaining cup with a mixture of cream cheese, salt, egg and sugar. 6. Bake in the preheated oven for about 25 mins or until a toothpick that is inserted in the cake comes out clean.

Pirate Cupcakes

85

CORNERBACK

Candy

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 36 Calories 155 kcal Fat 9.5 g Carbohydrates 16.5g Protein 1.9 g Cholesterol 10 mg Sodium 49 mg

Ingredients 1/2 C. unsalted butter 1 1/2 C. graham cracker crumbs 1 C. semisweet chocolate chips 1 C. butterscotch chips 1 C. chopped walnuts

1 (14 oz.) can sweetened condensed milk 1 1/3 C. shredded coconut

Directions 1. 2. 3. 4. 5. 6. 7.

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Set your oven to 350 degrees F before doing anything else. In a 13x9-inch baking dish, place the butter and melt in the oven. Swirl the baking dish to coat with butter evenly. In the bottom of the baking dish, spread the graham cracker crumbs evenly. Top with the chocolate chips, followed by the butterscotch chips and walnuts. Place the condensed milk over the walnuts evenly and sprinkle with the coconut. Cook in the oven for about 25 minutes. Let cool before cutting into bars.

Cornerback Candy

Choco-Veggie Muffins

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 12 Calories 265 kcal Fat 15.2 g Carbohydrates 30.6g Protein 3.5 g Cholesterol 16 mg Sodium 212 mg

Ingredients 1 1/2 C. all-purpose flour 3/4 C. white sugar 1 tsp baking soda 1 tsp ground cinnamon 1/2 tsp salt 1 egg, lightly beaten 1/2 C. vegetable oil 1/4 C. milk 1 tbsp lemon juice

1 tsp vanilla extract 1 C. shredded zucchini 1/2 C. miniature semisweet chocolate chips 1/2 C. chopped walnuts

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease 12 cups of a muffin pan. 2. In a large bowl, mix together the flour, sugar, baking soda, cinnamon and salt. 3. In another bowl, add the egg, oil, milk, lemon juice and vanilla extract and beat till well combined. 4. Add the egg mixture into the flour mixture and mix till just moistened. 5. Fold in the zucchini, chocolate chips and walnuts. 6. Transfer the mixture into the prepared muffin cups about 2/3 full. 7. Cook in the oven for about 20-25 minutes or till a toothpick inserted in the center comes out clean.

Choco-Veggie Muffins

87

COCOA

Bread

Prep Time: 10 mins Total Time: 3 hrs 50 mins Servings per Recipe: 12 Calories 259 kcal Fat 7.3 g Carbohydrates 38.3g Protein 8.3 g Cholesterol 17 mg Sodium 260 mg

Ingredients 1/4 C. water 1 C. milk 1 egg 1 tbsp vanilla extract 3 1/3 C. bread flour 1/4 C. sucralose and brown sugar blend (such as Splenda(R) brown sugar blend) 1 tsp salt 1 tsp ground cinnamon

1 tsp cocoa powder (such as Hershey's(R)) 1 1/2 tsp active dry yeast 2 tbsp margarine, softened 1/2 C. peanut butter chips (such as Reese's(R)) 1/4 C. semisweet chocolate chips

Directions 1. In the bread machine pan, place the water, milk, egg, vanilla extract, bread flour, sucralose and brown sugar blend, salt, cinnamon, cocoa powder, yeast and margarine in the order recommended by the manufacturer. 2. Select a 1 1/2-lb. loaf cycle with a Light Crust and press Start. 3. Add the peanut butter chips and semisweet chocolate chips when the final knead cycle begins. 4. Cool the bread for about 10-15 minutes before slicing.

88

Cocoa Bread

Tuscan

Biscotti

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 24 Calories 137.0 Fat 7.0g Cholesterol 28.2mg Sodium 84.2mg Carbohydrates 16.3g Protein 2.5g

Ingredients 2 C. all-purpose flour 1 1/2 tsp baking powder 1 tsp ground ginger 1/4 tsp salt 2/3 C. sugar 1/2 C. butter, softened 2 large eggs

1 tsp vanilla extract 2/3 C. crystallized ginger, chopped 1/2 C. blanched almond, sliced, toasted 1/2 C. white chocolate chips

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Before you do anything, preheat the oven to 325 F. Coat a baking pan with some butter and flour. Get a mixing bowl: Stir in it the flour, baking powder, ground ginger and salt. Get a large mixing bowl: Cream in it the eggs with vanilla until they become pale. Add the flour mix gradually while mixing all the time. Fold the crystallized ginger, almonds and white chocolate chips into the mixture. Shape the dough into two 12 inches logs. Lay them on the greased baking pan. Cook them in the oven for 26 to 32 min until they become golden brown. Remove the pan from the heat and let them rest for 6 min. Slice them into 1 inch thick slices. 10. Place the slices back on the baking pan. Cook them in the oven for 11 to 13 min. 11. Allow everything to cool down completely. Serve them with some tea. 12. Enjoy.

Tuscan Biscotti

89

CHOCOLATY

Banana Spring Rolls

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 119.0 Cholesterol 15.9mg Sodium 47.0mg Carbohydrates 16.1g Protein 1.3g

Ingredients 8 large spring roll wrappers 2-oz. unsalted butter, melted 4 small ripe bananas, peeled, sliced lengthwise and halved diagonally

4-oz. bittersweet chocolate, chopped Salt, to taste

Directions 1. Set your oven to 425 degrees F before doing anything else and line a baking dish with parchment paper. 2. Arrange 2 wrappers onto a smooth surface and coat with some butter. 3. Arrange one piece of banana over the lower third of the wrapper. 4. Top with chocolate and sprinkle with salt. 5. Fold the inner sides of wrapper around the banana and roll tightly. 6. Repeat with the remaining wrappers and banana pieces. 7. Arrange the rolls on the prepared baking dish in a single layer and coat with the butter. 8. Cook everything in the oven for about 5-7 minutes or till golden brown.

90

Chocolaty Banana Spring Rolls

Coffee Cocoa

and Hazelnut Granola

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 8 Calories 341 kcal Fat 23.3 g Carbohydrates 30.6g Protein 4.5 g Cholesterol 0 mg Sodium 370 mg

Ingredients 2 C. rolled oats 1/2 C. coconut oil, melted 1/2 C. chopped hazelnuts (optional) 1/4 C. cocoa nibs 3 tbsps maple syrup 2 tbsps fresh ground coffee beans 2 tbsps dark brown sugar 1 1/2 tbsps unsweetened cocoa powder 2 tsps instant coffee granules

2 tsps coffee-flavored extract 1 1/2 tsps kosher salt 1 tsp ground cinnamon 1/2 tsp ground black pepper 1/2 tsp vanilla extract 1/4 C. miniature chocolate chips

Directions 1. Cover a cookie sheet with wax paper then set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: vanilla extract, oats, black pepper, coconut oil, cinnamon, hazelnuts, kosher salt, cocoa nibs, coffee extract, maple syrup, coffee granules, coffee beans, brown sugar, and cocoa powder. 3. Fold everything together evenly then layer the mix onto the cookie sheet. 4. Cook the granola mix in the oven for 10 mins then stir it and continue to bake everything for 9 to 12 additional mins. 5. Once the mix is cool combine in the chocolate chips. 6. Enjoy.

Coffee Cocoa and Hazelnut Granola

91

CLASSICAL

Cherry Cake

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 12 Calories 452 kcal Fat 25.6 g Carbohydrates 53.2g Protein 5.5 g Cholesterol 31 mg Sodium 160 mg

Ingredients 1 tsp vegetable shortening 2 C. all-purpose flour 3/4 C. white sugar 3/4 C. vegetable oil 2 eggs 2 tsp vanilla extract 1 tsp baking soda 1 tsp ground cinnamon 1 dash salt 1 (21 oz.) can cherry pie filling

1 (6 oz.) package semisweet chocolate chips 1 C. chopped walnuts 2 tsp confectioners' sugar for dusting

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 9-inch bundt pan with the shortening, then flour it. 2. In a large bowl, add the flour, baking soda, cinnamon, salt vegetable oil, sugar, eggs and vanilla extract and mix till well combined. 3. Gently fold in the cherry pie filling, chocolate chips and walnuts. 4. Place the mixture into the prepared bundt pan evenly. 5. Cook in the oven for about 1 hour or till a toothpick inserted in the center comes out clean. 6. Remove from the oven and let the cake cool in the pan for about 10 minutes. 7. Now, invert the cake onto a wire rack and cool completely. 8. Serve with a sprinkling of the confectioners' sugar.

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Classical Cherry Cake