Pecan Melting Moments (Melts in your mouth, not in your hand!)

Ingredients:

• 1 1/2 cup of flour
• 3/4 cup of soft butter
• 1/3 cup of brown sugar
• 1 cup of chopped pecans
• Icing sugar
• 1 square unsweetened chocolate

• Set oven at 350 F (make sure there are no pans in the oven!!)
• Cream butter and brown sugar thoroughly
• Add flour to creamed mixture, and mix well
• Stir in nuts
• Shaped dough into moon crescents
• Bake at 350 F on an ungreased cookie sheets for about 20 minutes
• When cooled, sprinkle icing sugar and dip in melted chocolate

Gingerbread Cookies (Ooooh, how could you not like ginger!?!)

Ingredients:

• 2 1/4 cups of flour
• 1/2 tablespoon of cinnamon
• 1/2 teaspoon of salt
• 1/2 teaspoon of baking sode
• 1/2 cup of molasses
• 1 teaspoons of vinegar
• 2 teaspoons of ginger
• 1/2 teaspoon of cloves
• 1/4 cup of butter
• 1/4 cup of brown sugar
• 1 egg

• Cream butter in a large mixing bowl, then add brown sugar and egg
• Add molasses and vinegar while beating
• Stir in dry ingredients
• Wrap dough in stretch and seal overnight (or at least for a few hours)
• Set oven at 350 F (make sure there are no pans in the oven!!)
• Roll dough to 1/4" thick and cut into shapes
• Bake at 350 F for 10 minutes

Chocolate Macaroons (Very, very chocolatey!)

Ingredients:

• 3 cups of oats, uncooked
• 1 cup of coconut (in flakes)
• 7 tablespoons of cocao powder (Careful, this is not the same as chocolate milk powder!!)
• 1 1/2 cups of sugar
• 1/2 cup of butter
• 1/2 cup of milk

• In a large bowl, mix the oats, coconuts, and cocao
• In a heating saucepan, mix the sugar, butter and milk
• Mix the wet mixture into the dry mixture -- combine well
• Place spoonfuls of the combination onto a cooking sheet
• Place filled cooking in fridge to cool for 1 hour
• Serve immediately (better to not leave it in the sunlight!)

Berner Haselnussleckerli / German Nut Cookies (Sweet, chewy, and zesty!)

Ingredients:

• 300 g of ground hazelnuts
• 200 g of ground almonds
• 50 g of orange zest (finely chopped) - 3 Oranges
• 50 g of lemon zest (finely chopped) - 3 Lemons
• 300 g of sugar
• 3 egg whites (no need for yokes - this is a serious dish)
• 2 tablespoons of lukewarm water

• 5 tablespoons of icing sugar
• 1 cup of lemon juice

• Mix all ingredients together in a large bowl
• Create one inch balls of dough, and place onto a cookie sheet
• Bake at 300 F for about 10-15 minutes
• Meanwhile, for icing, mix icing sugar and lemon juice until smooth
• When cookies are ready, apply icing

German Lebkuchen Cookies

Ingredients:

• 40 g (1 1/4 oz) Chopped Mixed Peel
• 155 g (5 oz) Plain Flour
• Large Pinch of Ground Cloves
• 1/2 tsp Ground Cinnamon
• 1/2 tsp Ground Ginger
• Large Pinch of Ground Nutmeg
• 1/4 tsp Baking Powder
• 85 g (2 3/4 oz) Ground Almonds
• 1 Egg
• 60 g (2 oz) Soft Dark Brown Sugar
• 180 ml (5 3/4 fl oz) Clear Honey
• 3 tbs Milk
• 125 g (4 oz) Icing Sugar
• 1 tsp Brandy
• 3 tbs Melted Butter

• Preheat the oven to moderately hot 400 F.
• Brush a 20 x 30 cm swiss roll tin with melted butter, line the base with greaseproof paper and brush with butter. Dust the tin with flour, turning to coat the base and sides thoroughly.
• Lightly dust a work surface with flour, place the mixed peel on it, toss lightly in the flour and then chop finely using a large sharp knife. The flour will stop the peel sticking to the knife.
• Sift the flour, cloves, cinnamon, ginger, nutmeg, and baking powder into a large bowl.
• Add the mixed peel and stir in the almonds.
• Place the egg and brown sugar in a bowl and whisk with an electric whisk until increased in volume and pale in colour. Whisk in the honey and then the milk. Pour onto the flour mixture and stir briskly until the mixture resembles a batter.
• Pour the mixture into the tin and spread evenly to the corners. Bake on the middle shelf of the oven for about 20-25 mins, or until just springy to the light touch of a finger. While the lebkuchen is cooking, prepare the icing.
• To make the icing, sift the icing sugar into a small bowl, add 1 tbs water and the brandy and mix with a wooden spoon to a thick coating consistency. It should run but leave a trail as it falls back. If it doesn't fall from the spoon, it needs a little more water.
• Loosen the sides of the Lebkuchen and turn it out of the tin onto a tray, then invert onto a wire rack, crustside up. Brush the top with the icing while it is still warm - it will run to give a thin glaze. Leave to cool and then cut into 8 slices lengthways and 3 across to make 24 pieces. Remove from the paper.
• Lebkuchen will store in an airtight container for at least one month.

Chocolate & Peppercorn Cookies (chocolate cookies with a little extra kick!)

• 2 1/2 Cups Flour
• 1/2 cup unsweetened Dutch-process cocoa powder
• 1/4 tsp coarse salt
• 2 tsp finely ground pepper (can be replaced alternatively with 2 hot peppers, finely chopped, for a different spicy taste)
• 2 tsp cinnamon
• 3/4 cup of unsalted butter, softened
• 1 tsp good quality instant espresso
• 1 cup granulated white sugar

• Sift together flour, cocoa powder, salt, pepper (or chili), espresso powder and cinnamon into a large mixing bowl.
• In another bowl, mix butter and granulated sugar until pale, smooth and fluffy.
• Add flour mixture to wet mixture. Mix until combined.
• Turn out dough onto a piece of parchment paper and roll into a 2 inch diameter log. Completely cover the log with the parchment and place in the fridge to cool for an hour or overnight.
• Preheat oven to 350 degrees F. Remove parchment paper from log and let sit for about 5 mins at room temperature to soften a little.
• Roll log into sanding sugar to adhere sugar to dough and create a tasty border.
• Transfer log to cutting board and slice into 1/4 inch thick rounds. Place rounds on a cookie baking sheets lined with parchment paper (or baking sheets that have been greased), spacing the rounds at least 1 inch apart.
• Sprinkle each round with finely ground pepper
• Bake cookies at 350F until there is slight resistance when you lightly touch centres, about 10 minutes. Transfer cookies to wire racks to cool completely.
• Note: Cookies can be stored in air-tight containers at room temperature up to 2 days.
• Alternate flavours include chocolate chili (substitute ground peppercorns with finely chopped fresh chili) or hot masala chocolate (swap pepper for chili and add 1 tablespoon of hot masala spices).

Ginger Pumpkin Cookies

• 4 1/2 Cups All-Purpose Flour
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1 3/4 tsp salt
• 1 1/2 tsp cinnamon
• 1 1/4 tsp ground ginger
• 3/4 tsp ground nutmeg
• 3/4 Cup Unsalted Butter, softened
• 2 1/4 cups packed light brown sugar
• 2 large eggs
• 1 1/2 Cups pumpkin pure (14 ounce can)
• 3/4 Cup Evaporated Milk
• 1 tsp Vanilla
• 1 Cup Raisins (Light Brown Sultanas ar best)
• 1 Cup Chopped Walnuts

• Preheat the oven to 375F
• Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a medium bowl.
• In another larger bowl, mix butter and brown sugar until creamy. Mix in eggs.
• Add pumpkin, evaporated milk and vanilla. Mix until well blended. Mix in raisins and walnuts first, then flour until well combined.
• Create small 1" flattened balls of dough and place onto a greased or parchment paper lined cookie tray, spacing each about 1" apart.
• Bake cookies until tops spring back, about 12 minutes. Cool on cookie tray for about 5 mins, then transfer to a wire rack or room temperature plate.
• Recipe makes about 6 dozen.

Poppyseed and Walnut Swirl Cookies

• 1/2 Cup Sugar
• 1/2 Cup butter
• 1 3/4 Flour
• 1/4 tsp Salt
• 1 Egg
• 1/2 Cup Chopped Walnuts
• 1/2 Cup PoppySeeds
• 1/4 Cup Honey
• 2 tbsp Grated Orange Peel
• 1/4 tsp Ground Cinnamon

• In a large bowl, mix sugar and butter until light and fluffy. Add eggs and salt until mixed in smoothly, then add flour slowly while blending.
• Shape dough into a ball, wrap with plastic saran wrap and chill in the fridge for 1 hour.
• Meanwhile, in another bowl, mix poppy seeds, walnuts, honey, orange peel, cinnamon, and 4 tsp butter. Mix well.
• Roll 1/2 dough into 10x8" rectangles.
• Spread half of the poppy seed mix evenly on top of the dough.
• Starting at the 8" side, jelly roll the dough.
• Wrap the roll in plastic saran wrap and chill for 1 hour.
• Repeat above steps for the other half of the dough.
• Preheat oven at 375F.
• Slice roll crosswise into 1/4" slices and place slices 1/2" apart on a greased cookie tray.
• Bake for 10-12 minutes.

Peanut Butter Chocolate Chip Cookies

• 1/2 cup (1 stick) butter, softened
• 1/2 cup chunky or smooth peanut butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, firmly packed
• 1 egg
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips

• Preheat oven to 375°.
• Cream the butter, peanut butter and sugars until light. Add the egg and mix until fluffy.
• Blend the flour, baking powder, soda and salt together well.
• Add these dry ingredients to the butter mixture. Add the chocolate chips.
• Drop cookie dough by teaspoonfuls onto lightly greased baking sheets. Bake for 10-12 minutes at 375°.

Lemon, Coconut and Cranberry Squares

• 2 Cups All-purpose Flour
• 1/3 Cup Icing sugar
• 1 Cup Margarine

• 4 Large Lemons
• 7 Eggs
• 2 1/4 Cup Sugar
• 1/4 Cups Margarine, melted
• 1/2 Cup All-purpose Flour
• 2 tsp Baking Powder
• 1 1/4 Cups Finely Chopped Almonds
• 1 Cup Coconut, flaked
• 1 Cup Dried Cranberries

• For the crust, mix all the ingredients together. Press mixture in the bottom of a greased pan 13x9".
• Bake 350F (180C) for 15-20 mins until the top is lightly golden.
• Beat the eggs and sugar together until light and fluffy.
• Then, zest all lemons. Separately obtain 3/4 cups of lemon juice from the lemons.
• Add the lemon zest, lemon juice and the rest of the ingredients in the topping mixture. Blend well.
• Pour into the crust and bake at 325F (170C) for 40-50 minutes or until the topping is set and golden.
• Lightly powder icing sugar on the top of the squares before serving.
• Makes 3 dozen squares.

Festive Fudge & Smarties Bars

• 2 Cups Quick Oats
• 1 1/2 Cups Flour
• 1 Cup Chopped Hazelnuts
• 1 Cup Packed Brown Sugar
• 1 Can (14 Ounces/Oz.) Sweetened Condensed Milk
• 1 tsp Baking Soda
• 1 tsp Salt
• 1 Cup Butter, melted
• 2 tbsp Vegetable Shortening
• 1 Packet (16 Ounces / Oz.) Smarties
• 1/2 cup Shredded Coconut

• Combine oats, flour, hazelnuts, sugar, baking soda and salt. Mix well.
• Add melted butter. Mix well.
• Take out 1 1/2 cup of the mixture.
• With the remaining portion, press mixture onto the bottom of a greased 15 1/2 x 10 1/2 inch pan (that is about 1" deep).
• Bake for 10 minutes at 375 degrees F.
• Meanwhile... slowly melt shortening in heavy sauce pan.
• Add 1 1/2 cup of smarties and continue cooking at a very low temperature. Break up the candies against the edge of the pan with a spoon. Don't let them melt completely.
• Remove from heat, stir in condensed milk. Stir well. Spread over partially baked crust to within 1/2 inch of the edge around the perimeter.
• Add coconut and remaining candies to the remaining mixture. And pour this mixture on top of the melted milk / cookie goo in the pan, going all the way to the edges of the pan.
• Press in top mixture lightly.
• Bake at 375 F for another 20 - 25 minutes until the top is lightly toasted.
• Cool for a few minutes and cut into small rectangle pieces before it gets too cool and hardens.

Cheesecake Swirled Brownies (Heaven!)

Ingredients:

Filling:

• 1/3 cup of Crisco Golden or other favourite brand of shortening
• 1 package (250 g) of Cream Cheese (softened)
• 1/2 cup of sugar
• 2 eggs
• 2 tablespoons of flour

• 2/3 cup of Crisco Golden or ...
• 4 squares of unsweetened chocolate
• 2 cups of sugar
• 4 eggs
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 1 cup of flour

Filling:

• Cream Crisco, cream cheese, and sugar in a mixer
• Beat in eggs and flour
• Set aside

• Set oven at 350 F (make sure there are no pans in the oven!!)
• Melt other portion of Crisco and chocolate in a large saucepan on low heat
• Remove from heat and add sugar and eggs.
• Beat well
• On the side, in a bowl, mix flour, baking powder, and salt
• Add the mix to chocolate mixture
• Mix well
• Spread HALF of the brownie batter in a greased (with Crisco) or non-stick deep oven pan
• Spread cheese filling evenly ontop
• Drop evenly the remaining of the chocolate batter on top to cover (spread as needed)
• Swirl the 2 mixtures together (SLIGHTLY, for art's sake!) with the tip of a knife
• Bake at 350 F for 25-30 minutes (or until top springs back when touched) -- important to not overbake!

Old Fashioned Macademia Brownies (Moist and Chewy!)

Ingredients:

• 1 Cup Plain Flour
• 1/2 Cup Sour Cream
• 1 Cup Macadamian Nuts, Chopped in Half
• 150g Unsalted Butter
• 250g Cadbury Dark Cooking Chocolate Bar, chopped
• 1 1/2 Cup Caster Sugar
• 4 Eggs, lightly beaten
• 1 tsp Vanilla essence

• Preset oven at 160 C conventional or 140 C fan forced (make sure there are no pans in the oven!!)
• Line a 20x30 cm slice pan with baking paper
• Combine butter and chocolate in medium sauce pan; stir over low heat until cholate has just melted. Add sugar, eggs, vanilla, flour, sour cream and nuts.
• Stir well until combined.
• Spread mixture into prepared pan.
• Bake for 35 minutes or until brownie forms a crust on the outside.
• Allow to cool and slice.

Scottish Oat Scones
(The best way to start your day, if you have 1/2 hour to spare -- good for Sunday brunches and sleepovers!)

Ingredients:

• 2/3 cup of butter (melted)
• 1/3 cup of milk
• 1 egg
• 1 3/4 cups of oats, uncooked
• 1 1/2 cups of flour
• 1/4 cup of sugar
• 1 tablespoon of baking powder
• 1/2 teaspoon of salt
• 1/2 cup of raisins (Craisins are good too here!)

• Set oven at 425 F (make sure there are no pans in the oven!!)
• Mix butter, milk, eggs in a large bowl
• Seperately, mix oats,flour, sugar, baking powder, and salt in a small bowl
• Combine dry mix to wet mixture (into the large bowl)
• Mix well and then add raisins
• Pat mixture out on a lightly floured pan to 1/2" height, accross the pan
• Bake at 425 F for about 12 minutes, or until the sides turn to a light brown
• Serve warm, with butter or jam, and plenty of milk!!

North American Apple Custard Crumble

Ingredients:

• 8 Cups Sliced Peeled Apples (about 8; Granny Smith give the best flavour)
• 1/4 Cup Granulated Sugar
• 2 tbs All Purpose Flour
• 1 tsp Cinnamon
• 2 Eggs
• 1 Cup Milk
• Grated Rind of 1 Lemon
• 1 tsp Vanilla

• 2/3 Cup Rolled Oats
• 1/2 Cup Packed Brown Sugar
• 1/4 Cup All Purpose Flour (for the crumble)
• 2 tsp Cinnamon
• 3 tbs Butter, Cubed
• Whipping Cream, whipped.

• Preheat the oven to 350 F.
• Lightly grease or spray 8 inch (2L) square glass baking dish.
• Layer apple slices into dish
• In bowl, whisk together sugar, flour, and cinnamon. Whisk in eggs until frothy. Whisk in milk, lemon rind and vanilla.
• Pour mixture over apples. Spread evenly on top and press to flatten apples.
• In bowl, combine oats, brown sugar, flour and cinnamon. With fingers, mix in butter until mixture is crumbly. Sprinkle over apple mixture.
• Bake for about 50 mins or until apples are tender, custard is thickened and topping is golden.
• Serve warm or cold with a dollop of Whipping Cream.

Key Lime Pie

• 16 Graham Crackers Crushed
• 3 tbsp sugar
• 1/4 pound of butter

• 4 large egg yolks
• 1 14 Ounce can of sweetened condensed milk
• 1/2 cup fresh key lime juice (approx. 12 key limes)
• 2 tsp grated lime peel
• whipping cream for garnish

• Mix the base crust ingredients and press them into a 9" pie plate.
• Bake in a preheated 350F oven for 10 - 12 mins until lightly browned.
• Place on a rack to cool.
• Meanwhile, for the filling, use an electric mixer to beat the egg yolks until they are thick and turn to a light yellow, don't over mix.
• Turn the mixer speed to low and add the sweetened condensed milk.
• Mix in half of the lime juice.
• Once the juice is incorporated add the other half of the juice and the zest.
• Continue to mix until blended (just a few seconds more).
• Pour the mixture into the pie shell and bake at 350 F for 12 mins to set the yolks and kill any salmonella in the eggs.
• Add whipped cream to individual slices, as desired.

American Pumpkin Pie

• 16 Graham Crackers Crushed
• 3 tbsp sugar
• 2 tsp Cinnamon
• 1/4 pound of butter

• 1 1/4 cups pumpkin puree, canned or fresh
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon all-purpose flour
• 2 eggs, lightly beaten
• 1 cup evaporated milk, undiluted
• 2 tablespoons water
• 1/2 teaspoon vanilla extract

• Mix graham crust, with melted butter, sugar and cinnamon. Bake crust for 10 minutes until lightly hardened. Set aside to cool.
• Separately, combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl.
• Add eggs; mix well.
• Add evaporated milk, water, and vanilla; mix well.
• Pour pumpkin mixture on top of pie crust.
• Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.

Hazelnut Carrot Muffins

• 2 eggs
• 3/4 cup white sugar
• 1 cup cooking oil
• 3/4 cup milk
• 1 cup white flour
• 1 cup whole wheat flour
• 2/3 cup oatmeal
• 1 tsp salt
• 3 tsp cinnamon
• 1 tbsp baking powder
• 1 cup shredded carrots
• 1 cup raisins
• 1/2 cup chopped nuts
• 4 tbsp of molasses
• (optional : 1/4 cup sunflower seeds)

• Preheat oven 375 F.
• Mix together dry ingredients (sugar, white and whole wheat flour, oatmeal, salt, cinnamon, baking powder, nuts, raisins and sunflower seeds). Blend well.
• In a separate - bigger - bowl, mix together wet ingredients (eggs, milk, oil, molasses and carrots). Blend well until smooth.
• Mix dry mixture into wet mixture and blend well.
• Pour mixture into greased muffin tray or deep bread loaf tray.
• Bake for 15 - 20 minutes at 375 F until golden brown on top and knife comes out dry.

Coffee Syrup Hazelnut Cake

Ingredients:

• 3/4 Cup Sugar
• 1 Cup Water
• 1/2 Cup Corn Syrup
• 1/2 Cup Very Strong Hot Coffee
• 1/2 Cup Unsalted Butter, at room temperature
• 3/4 Cup Sugar
• 2 Eggs
• Zest of 1 Lemon, finely chopped
• 1 Cup (259 mg) of Hazelnuts, chopped in very small pieces
• 1 1/2 Cups All Purpose Flour
• 1/3 tsp Baking Powder
• 1/3 tsp Salt
• 1/3 Cup Milk
• Garnish: Icing Sugar and Chopped Hazelnuts

• For the coffee syrup, combine the sugar, water and corn syrup. Bring to a boil (watch the pot carefully, it has a tendency to overflow). Reduce heat to a medium simmer until 1 cup. Stir in the hot coffee and remove from heat.
• For the cake, beat butter and sugar together until light and fluffy. Add eggs, one at a time, beating well between each. Stir in the lemon zest. Fold in the ground hazelnuts and flour, alternating with milk.
• Spoon the batter into 9 inch (23 cm) cake pan and bake at 325F for about 45 mins or until golden.
• Using a wooden skewer, poke holes in top of cake and immediately pour the cooled syrup over the cake. Let cool completely in pan before turning out onto a serving plate.
• To serve, dust with icing sugar and chopped hazelnuts. Serve warm.

Cappucino Cheesecake

• Solid Vegetable Shortening, for greasing the pan
• 1 1/2 cups Graham Crackers Crushed (from about 12 graham crackers)
• 1/3 cup packed brown sugar
• 1 tsp ground cinnamon
• 1/4 cup unsalted butter, melted and cooled slightly

• 1 1/2 pounds cream cheese (not light), at room temperature
• 1 cup sugar
• 4 eggs, lightly beaten
• 1/2 cup instant espresso
• 1/2 cup coffee-flavoured liqueur (Kalhua)
• 1 tsp vanilla extract

• Position racks so that the cheesecake will bake in the middle of the oven and preheat the oven to 350 F
• To make the crust, generously grease the bottom and sides of a 9" springform pan with shortening. Set aside.
• In a bowl, combine the graham crackers crumbs, brown sugar, and cinnamon. Add the melted butter and blend well. Press the mixture into the bottom and halfway up the sides of the pan. Bake until set, about 10 minutes. Let out of the oven to cool.
• Reduce the oven temperature to 325F.
• To make the filling, in a bowl, beat the cream cheese with an electric mixer at low speed until soft and creamy, about 45 seconds.
• With the mixer still running, slowly add the sugar and continue beating until light and creamy.
• Slowly pour in the eggs and beat just until smooth avoid overbeating, which will incorporate too much air that may result in a cracked top. Stir in the espresso, liqueur, and vanilla and blend well.
• Pour the mixture into the crust. Bake until the cheesecake is barely set except for the center, which should still wobble when moved, about 45 mins. Do not overbake.
• Remove the cake from the oven and immediately run the blade of a dull knife around the inside edges of the pan to loosen the cheesecake. Set aside to cool.
• Cover the cooled cheesecake and refrigerate until firm and chilled, at least a couple of hours or for up to 24 hours.

Sour Cream Coffee Cake with Pecan and Cinnamon

• Vegetable shortening for greasing
• 1 1/2 Cups Pecans
• 3/4 Cup Firmly packed light brown sugar
• 1 tbsp cinnamon
• 3 Cups All-purpose Flour
• 1 tbsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1 Cup Butter, at room temperature
• 1 Cup Sugar
• 1 tbsp lemon zest
• 2 Eggs, lightly beaten
• 1 tsp vanilla extract
• 1 1/2 cups Sour cream (not fat free)

• Preheat the oven to 350F
• Grease the bottom of a 10 inch Bundt Crown cake. Be sure to coat every nook and crannies. Dust generously with flour, shake the pan to coat all over, invert, and tap out excess flour. Set aside.
• Toast the pecans in the oven on a cookie tray. Finely chop, transfer to a bowl, add the brown sugar and cinnamon, and mix well.
• In a separate bowl, blend the flour, baking powder, baking soda and salt.
• In the bowl with an electric mixer, beat the butter until soft and creamy, and then add the sugar. Add the lemon zest and continue mixing until mixture is light and fluffy.
• Slowly mix in the eggs and vanilla, and beat well.
• Slowly fold in about one-third of the flour mixture, then half of the sour cream, then half of the remaining flour mixture, then the remaining sour cream, and finally the remaining flour mixture.
• Scrape half of the batter into the prepared crown pan. Then sprinkle the pecan mixture evenly down the center of the batter, preventing the mixture from touching the sides of the pan. Cover with the remaining batter.
• Bake until the cake springs back when lightly touched in the thickest part with your fingertip and a wooden skewer comes out clean, 45 to 55 minutes.
• Remove the pan to a wire rack to cool for 5 to 10 minutes. Run the blade of a dull knife around the insides of the pan to loosen the top edges of the cake. Invert a wirerack over the cake pan and turn the whole lot upside down. Lift the pan off the cake carefully and let cool a little before serving.
• Dust with powdered sugar (optional).

Sour Cherry Cake (Easter European Specialty)

• 1 1/4 Cup Sugar
• 3/4 Cup Shortening
• 6 Eggs, divided into whites and yolks
• 4 1/2 Cups of Flour
• 2 Cans or Jars of Pitted Sour Cherries
• 1 1/2 tsp Baking Powder
• 1 Cup of Sour Cream
• Lemon Peel (1-2 Lemons)
• 2 Enveloppes of vanilla sugar

• Mix sugar and shortening until well blended.
• Add egg yolks, flour, baking powder, and sour cream.
• Carefully fold in beaten egg whites into the mixture.
• Spread dough in mold 8 x 12 (or larger).
• Put cherries on evenly and sprinkle with vanilla sugar on top.
• Bake at 375 F for 30 minutes.

Aussie Beetroot Chocolate Cake

• 90g unsalted butter
• 2/3 cup brown dark sugar
• 2 eggs
• 2/3 cup sour cream
• 60g dark chocolate chopped
• 2/3 cup self raising flour
• 1 1/2 tablespoon (15ml size) unsweetened cocoa
• 100g cooked grated beetroot

• Melt the chocolate over a bain marie or on the lowest setting of your microwave.
• Beat the butter and sugar together with and electric mixer until well combined.
• Add the eggs one at a time, beating well after each addition then add the sour cream and cooled melted chocolate mixing well.
• Fold in the flour and cocoa and then add the grated beetroot and mix well to combine.
• Place spoonfuls of the mixture into muffin tin sized patty pans or a full cake pan and bake at 180C for 15 minutes.

Hungarian Palacinta Csustatot (Layered Pancake Cake)

Ingredients:

• 14 eggs
• ½ cup white sugar
• 1 cup flour
• ¾ cup butter, softened
• 4 packages Oetker Vanilla Sugar
• 4 ½ cups of milk
• ¾ cup oil (approx.) to fry pancakes in
• Topping: 1 cup white sugar and 2 pkgs of vanilla sugar (Oetker powder)

• In a large mixing bowl, mix soft butter and sugar, add egg yolks.
• In the same bowl, gradually blend in flour, milk and 2 packages of Vanilla Sugar.
• In a separate mixing bowl, beat egg whites and add 1 tsp of sugar toward end of beating to make it harder. Fold the egg white preparation into the second mixture. Fold careful and be careful to not lose too much fluff from the beaten egg whites.
• Heat some oil in frying pan to cook pancake. Fry a ladle full for each pancake only on one side. Slide off the pan when bottom is brown or solid enough to hold onto a deep circular baking pan.
• Note: The least amount of oil used to fry each pancake in, the better! You can refrigerate the pancake cake for a few days.
• Sprinkle mixture of vanilla Sugar and sugar (about 2 env. of Vanilla sugar for 2/3 cup of sugar) on top of each pancake as you stack them.
• Once all pancakes are stacked but the last one, flip the last one upside down to show the fried side on top.
• Bake the pancake cake in the oven at 300° F for ½ hour.
• May be enjoyed warm (richer, heavier taste) or cold (lighter flavor)… Have a mixture of sugar and vanilla sugar on hand to sprinkle on individual servings.

TIPS

• Egg whites should be at room temperature for best meringue results.
• Do not increase sugar amount, or pancake mixture will be more likely to stick.
• Pancake will remain loose in pan by cooking in more oil and by gently lifting with thin spatula as it cooks. Do not break bottom skin.
• Canola oil : you will need between 1 cup to 1/3 cup depending on how easily you can cook and slide pancakes off with minimum oil. Note : if you use too much oil, pancake cake will be too greasy.
• Do not microwave.

Ice Cream Base(Use this base to make all sorts of flavours)

Ingredients:

• 2 large eggs
• 3/4 cup sugar (though you probably can decrease this a little)
• 2 cups of heavy or whipping cream
• 1 cup of milk

• Whisk eggs in mixing bowl until light anf fluffy (1-2 mins)
• Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 min more
• Pour in cream and milk and whisk to blend
• Put the cream in the freezer for 2-3 hours (stir regularly)
• Meantime place flavouring ingredients in the fridge to cool them down (ie. fruit, cookies, etc)
• Once the cream base has stiffened, blend in candy / Cookies, and return to freezer

Cinnamon Chocolate Gelato(My tastiest and smoothest ice cream recipe)

Ingredients:

• 2 large eggs
• 1 cup sugar
• 1 cup of heavy or whipping cream
• 1 1/2 cup of milk
• 1/3 Cup unsweetened cocoa powder
• 4 ounces of unsweetened chocolate squares
• 2-3 tsb cinnamon (or alternatively 1/2 cup of peanut butter)

• Melt unsweetened chocolate in very low heat, stir constantly. Gradually add cocoa, stir until smooth. Whisk in milk little at a time and cinnamon, and heat until completely blended. Let cool.
• Whisk eggs in mixing bowl until light anf fluffy (1-2 mins)
• Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 min more
• Pour in cream and milk and whisk to blend
• Blend the cooled chocolate & cinnamon mixture into the cream mixture.
• Put the final mixture in the freezer for 2-3 hours or overnight.

Jasmine Sherbet(The absolute most refreshing and unique dessert!!!)

Ingredients:

• 2 Cups Jasmin Tea, Hot and Boiling (as you would drink it)
• 3/4 Cup Icing Sugar
• 1 tbs chopped fresh mint leaves
• 1 tbs Lemon Juice
• 1 tbs Orange Juice
• 1 Egg White
• Orange Zest for Garnish

• Mix the tea with the sugar and the mint until the sugar is dissolved.
• Mix in juices and let cool.
• Remove mint leaves by siphoning the mixture.
• Put mixture into the freezer for two hours. Remove and mix sherbert well until smooth. Return to freezer for another hour. Remove from freezer and mix again until smooth.
• Beat the egg white until fluffy. Add to sherbert and mix delicately.
• Return to the freezer until frozen (usually 2 or more hours)
• Serve with Orange Zest Garnish.

Peanut Butter & Banana Ice Cream

• 2 large eggs
• 3/4 cup sugar (though you probably can decrease this a little)
• 2 cups of heavy or whipping cream
• 1 cup of milk
• 1/2 Cup of Smooth Peanut Butter
• 2 overripe bananas
• Juice of 1 lemon

• Start this recipe in the evening
• Whisk the eggs in a mixing bowl until light and fluffy (1 - 2 mins)
• Whisk in the sugar, little at a time ( 1 min )
• Pour in the cream and milk and whisk to blend
• Pour about 1 cup of the mixture into another mixing bowl and add the peanut butter and mix until well blended (this will take a while)
• Transfer the second mixture back into the first and then ensure well blended and place mixture into the freezer (I used yogurt or sour cream containers -- best to use lots of 250ml size containers as they freeze faster). Save some room to add in the banana mixture.
• Go to sleep overnight -- pleasant dreams!
• In the morning, stir containers to maximize creaminess.
• Mash the bananas in a bowl, add lemon juice (to prevent browning) and mix until smooth
• Mix the banana mixture into the peanut butter mixture. And place in the freezer.
• Go to work
• Come back home and mix it all up again (if it is frozen enough at this point you can enjoy it right away, other wise you might have to wait a few more hours)
• Hope it's clear, let me know if you have any more questions... my mixture didn't seem to freeze quickly so that's why you might need to wait a while.
• Good tip -- put the containers as deep in your freezer as possible -- the ones along the freezer door took much much longer to freeze.

Mexican Deep-Fried Ice Cream(Really... you fry it!!!)

Ingredients:

• 20 oz. Vanilla Ice Cream (or substitute ice cream)
• 2 Cups Cornflakes (Flake Cereal), crushed
• 1 1/2 tbs Sugar
• 3 1/2 tsp Ground Cinnamon
• 2 Eggs
• 1 tsp Water
• 4 8" Flour Tortillas
• Vegetable Oil (For Deep Frying)
• Garnish: Cinnamon and Sugar, Whipping Cream (whipped), Maraschino Cherries

• Form ice cream into 4 balls. Place in baking pan and freeze solid, 2hrs or longer
• Mix cereal, sugar, and cinnamon. Divide equally between 2 pie plates or other shallow containers.
• Beat eggs and mix with water.
• Roll each ice cream ball in cereal mixture and press coating into ice cream.
• Dipp coated ball in egg wash, then roll in second container of cereal mixture. Again, press coating onto ice cream.
• Freeze coated ice cream balls solid, for 4-6 hours more.
• Shape each tortilla into hourglass form (with narrow waist) by cutting off curved slice from 2 opposite sides. One end will serve as a base for ice cream. Other end will be a decorative fan. (Honestly, we didn't try this fancy part of the dessert yet)
• Heat oil in wok or large deep fryer.
• Place tortilla between 2 ladles or large spoons of different sizes (smaller ladle on top). Place supported by handle of larger ladle. Deep fry until crisp.
• Drain and sprinkle with cinnamon and sugar. Set aside.
• Deep fry frozen coated ice cream balls for about 20 secs, rotating them quickly so that they toast only the outside layer.
• Place each fried ball in the base of the fried tortilla. Top with garnish.

French Canadian Sucre a la creme (For those with a very sweet tooth)

Ingredients:

• 2 cups (or 6 oz.) of 2% Evaporated Milk
• 2 cups of brown sugar
• 5 tablespoons of butter
• 2 tablespoons of maple syrop or peanut butter (peanut butter is soo good!)
• 2 cups of icing sugar

• Mix in a saucepan the milk, sugar, butter and chosen flavouring (peanut or maple)
• Heat to boil
• Remove from the heating element, add icing sugar
• Mix well until it is smooth (with no sugar clumps)
• Pour in a greased (with Cisco) pan (at least 1" deep)
• Cover with aluminum foil and place in freezer for at least an hour
• Serve cold and in brownie pieces

Rice Pudding (Not Runny!)

Ingredients:

• 5 cups of milk
• 1 cup of rice
• 6 tablespoons of sugar
• 1 teaspoon of salt
• 3/4 cups of raisins
• Pinch of cinnamon

• Heat milk in a deep saucepan to a boil
• Reduce heat to medium, add rice, sugar, and salt
• Mix well and cook for 1 hour -- during cooking, stir rice occasionally
• Stir in raisins, cook 15 minutes longer
• Remove from heat, cool in refrigerator for at least 1/2 hour before serving
• Sprinkle portions with cinnamon

Cantonese Sesame Seed Balls

Ingredients:

• 1/2 Cup Wheat Starch (white not yellow)
• 1/2 Cup + 3/4 Cup Boiling Water
• 1/2 Cup Granulated Sugar
• 400 g Bag of Glutinous Rice Flour (about 3 1/4 Cups)
• 3/4 Cup Cold Water
• 1/2 Cup of Vegetable Shortening, at room temperature
• 500 g Can Lotus Nut Paste (sweetened! If not, add sugar), rolled into 24 small balls about 2 tsp each
• Cold Water for dipping during preparation
• 1 Cup of White Sesame Seeds
• Canola or Vegetable oil for deep frying

• Put wheat starch in medium mixing bowl. Add 1/2 Cup of boiling water. Mix well with wooden spoon.
• When cooled slightly, knead thoroughly with hands into ball. Set aside.
• In another bowl, stir sugar and 3/4 cup of boiling water until sugar dissolves. Add flour and cold water. Stir until combined. Then, using hands, work in lard, in pieces, and also add, in pieces, the wheat starch mixture. Knead into smooth dough that is no longer sticky (for about 5 minutes).
• Divide dough in half. Roughly shape each piece of dough into 12 inch logs. Cut each log into 12 pieces.
• Roll each piece of dough into a ball. Place small portion of lotus nut paste in centre. Gather edges of dough around filling; pinch to seal. Roll by hand into smooth ball. Repeat with remaining dough and paste.
• Fill shallow bowl with cold water. Fill second shallow bowl with sesame seeds. Dip each ball quickly in water, then roll in sesame seeds to cover.
• Heat several inches of oil in wok or large heavy sauce pan over high heat.
• Add balls, in batches of 6, or so,. Fry (and rotate) using slotted spoon to stir and flip, until the whole ball is golden brown (for about 5 mins). Suggest to taste test first one to get used to how much it needs to be cooked. (Dough should be cooked inside).
• Serve warm.

Lollipops

Ingredients:

• 1/3 Cup Light Corn Syrup
• 1 Cup Granulated Sugar
• 1/3 Cup of Hot Water
• 1/2 tsp Liquid Food Colouring
• 1/2 tsp Flavouring (Liquid Extract, etc)
• Vegetable Oil

• Combine sugar, hot water and corn syrup in a heavy saucepan. Place on high heat and stir with a wooden spoon until all sugar crystals are dissolved.
• Continue cooking without stirring to 290 F, then remove from heat. Should take about 10 mins.
• Add colouring and flavouring, as desired.
• Lightly grease a candy mold that can take the heat with a little vegetable oil.
• Pour mixture in the molds and let harden at room temperature (about 10 mins). Unmold and lay on paper towel to absorb the oil.
• When completely cool, wrap tightly in plastic wrap until ready to use. Store at room temperature for up to 6 weeks.

Chocolate Cream Cheese Frosting

• 2 tablespoons softened butter
• 2 small packages (3 ounces each) cream cheese, softened
• 1 pound confectioners' sugar
• 2 ounces unsweetened chocolate, melted
• 1 to 2 tablespoons milk
• 1 teaspoon vanilla

• Cream butter and cream cheese.
• gradually add part of the sugar, alternating with chocolate then milk, until well blended and spreading consistency is reached.
• Beat in 1 teaspoon vanilla.
• Frosts 2 9-inch round layers.