- 3 Eggs

- 1 cup sugar

- ¾ cup oil

- 1/3 cup apple juice

- 5-5 ½ cups flour

- 3 t vanilla extract

- 1/8 t almond extract

- 3 t baking powder

- Jam (raspberry or apricot)

Mix the sugar and eggs until creamy. Add oil extracts and juice. Add baking powder and slowly add flour.

Mix until rollable. Roll to ¼ in thick on floury surface.

Use the mouth of a cup to make circles.

Place small amount of jam (really, just a little) in the center.

Pinch into triangles.

Bake until lightly brown at 350°F. Check frequently to ensure they don’t burn!

SOURCE: Abby Johnson

Ingredients:

- 5 to 5 ½ cups all purpose flour

- 2 packages active dry years

- 1/3 cup sugar

- 1 t salt

- 1/2 c water

- 1/2 cup milk

- 1/2 c brown sugar

- 1/2 t cinnamon

- 1 3/4 stick butter

- 3 large eggs

- 1 cup or more melted butter for dipping

In a large electric mixer bowl, combine 1 1/2 flour, yeast, sugar, and salt. In saucepan heat water, milk, and 1/2 cup butter until warm (120-130); butter need not melt. Add to flour mixture. Add eggs. Beat at low speed until moistened. Beat at medium speed for 3 minutes.

Add enough remaining flour to make soft dough. Knead on a floured surface for 8-10 minutes.

Place in greased bowl, turning to grease top. Let rise in a warm place until light and doubled, about 1 hour.

Punch down; turn out on floured board. Roll out 1/4 in thick. Cut into diamonds (with a cookie cutter) or any shape preferred.

Dip each piece into mixture of brown sugar, cinnamon, and butter; arrange in a buttered 10 in tube "monkey pan".

Cover and let rise again until almost doubled, about 1 hour.

Bake at 375 degrees for 45 minutes or until browned and done.

Yields 1 loaf, 10-in ring.

SOURCE: Der Stall bed and breakfast

Defrost 1 Ib phyllo in fridge (can do this overnight).

When you open the phyllo to get started, wet down a paper towel and then squeeze out most of the water. Keep this on top of each exposed layer of phyllo as you work to help keep the phyllo from drying out and crumbling (as you lift one layer, put the paper towel on the next layer).

Melt 1/2 Ib butter (or a bit more - I usually end up using about 3/4 Ib).

Combine 1 Ib chopped shelled unsalted nuts (I use pistachios or pecans), 2 Tbsp ground cinnamon, 1/2 c sugar.

Brush 9x13 inch pan with melted butter.

Starting at one of the shorter ends of the pan, lay a sheet of phyllo across the bottom. If any hangs over the other smaller edge, use that piece to start the next layer. (some brands of organic phyllo have to be cut in half to do this or they are way way too big, so measure before you get started. if you have to cut, use scissors to cut several layers at a time together)

Lay each phyllo layer out flat and brush the entire top of the layer with butter. Make 12 layers in this manner.

Sprinkle one third of nut mixture on 12th layer evenly (you can use your hands to carefully smooth the mixture)

Layer 2 more layers, brushing each with butter.

Sprinkle on another third of the nut mixture evenly. Again, layer 2 more sheets, buttering each. Sprinkle with remainder of nut mix.

Layer the rest of the phyllo sheets in the package (10-12), brushing each one with butter. (It will only be half of the remaining sheets if you used one of the brands you had to cut at the beginning)

Preheat oven to 300.

Use a small, sharp knife and mark the phyllo in a diamond pattern, cutting through the top 2-3 layers of phyllo. To do this, have the pan so that the short 9 inch sides are on the left and right and the long 13 sides are top and bottom.

Come about 1 inch away from one of the sides with the knife, and score all the way vertically from top to bottom, parallel to the sides of the pan. Repeat this every inch across the width of the pan.Then, at the top left corner, use the knife to make a small triangular piece from the top of the first incision to the short edge on the left (closest to the incision) about one inch down from the top. At the top of the second incision, cut down and to the left, across the first incision, all the way to the left side of the pan. Continue this pattern, forming mostly diamond shape pieces in the pan, except the first and last piece which will be little triangles.

Bake at 300 for 1.5 hours.

Check during the last 20 minutes. If the top isn't turning golden brown, raise the temperature to 325 for the last 20 minutes.

While the pastry is baking, boil 2 cups honey, 1 cup water, 1 Tbsp fresh lemon juice, and 1 c sugar on the stove. When comes to a boil, reduce heat and slow boil for 5 minutes watching carefully.Stir in 2 Tbsp rose water or orange blossom water (I usually use half and half).Place this syrup in a heat proof container with a top and place it in the fridge. It is important to pour cold syrup over the baklawa or it will be soggy and disintegrate.

As soon as the baklawa emerges from the oven, pour cold syrup over the top.

The baklawa can sit out for several hours. If you have some left over, you can put it in an airtight container and refrigerate for a few days, but make sure to bring it back to room temperature before eating (to serve).

SOURCE: Becca Franklin Gordon

For each moderately ripe banana, melt 1 T butter. Use a skillet that will hold the bananas in one layer.

Add to skillet:

- 1-2 T dark brown sugar

- Pinch of cinnamon

- 2 T dark Jamaican rum

- 2-3 t banana liquor

Add the bananas cut in half lengthwise. Cook briefly until bananas begin to soften.

Spoon 4 pieces of banana and some syrup over scoop of vanilla ice cream. You can flame the sauce and banana just before spooning it over ice cream.

6 bananas is enough to cook at one time.

SOURCE: Brennan’s Restaurant, New Orleans

- 1 1/3 cup flour

- 1-2 T sugar

- pinch salt

- ½ cup butter + 2 T butter (10 T in total)

- 1 T white vinegar (+ a little more if necessary)

- 3 cups blueberries

- ½ cup sugar

- 2 T flour

- grated lemon rind, to taste

Pulse the flour, sugar and salt just to combine. Add the butter in small pieces and pulse until it comes together. Add the vinegar and pulse to combine. If necessary to get the dough to come together, add a little more vinegar.

Form into a dough and pat into a spring form pan, with the dough coming up about an inch or so on the sides.

Reserve ½ to 1 cup blueberries. Add the sugar, flour and lemon to the remaining blueberries and mix gently. Put into the pan.

Bake 40 minutes at 400 degrees.

Remove from the oven and add remaining uncooked berries on top.

When cool, dust with confectioners sugar.

Combine in a blender jar:

- 2 eggs

- 2 egg yolks

- ¼ cup firmly packed brown sugar

- 1 t grated orange rind

Whirl until light and foamy.

Add:

- 1 cup heavy cream

- ¼ cup orange juice

- 7oz semi-sweet chocolate, melted and cooled

Whirl until well blended.

Pour into individual serving dishes. Cover and chill.

Garnish with swirl of whipped cream and piece of orange peel.

Serves 6.

SOURCE: Safta’s Morgan Keegan Cookbook

***TOP SECRET! DO NOT SHARE! ***

Heat 1 cup sugar in a heavy skillet over a moderate fire until it is melted. Do not stir until evidence of melting is shown. Cook until well blended and brown.

Pour the caramel into a ring mold, turning it around and around until the entire inside is well coated.

When the caramel is set, put the following custard into the mold.

CUSTARD:

Scald 3 cups half and half.

Beat together until light and thick 6 egg yooks and ¾ cup sugar. Add the milk slowly to the egg mixture. Add 1 T vanilla.

Put the mixture in the mold by pouring through a sieve.

Set the mold in a pan of hot water. Bake at 350°F for 45 minutes to 1 hour. Cool, then place in refrigerator. When very cold, unmold and serve spooning as much as can be had of the caramel sauce from the mold on top.

SOURCE: Mr. Hyde’s and Gourmet (combination)

Ingredients:

- 1 1/2 cups unsalted butter, softened to room temperature (not melted*)

- 1 cup granulated (white) sugar

- 1 cup packed brown sugar

- 1/2 cup unsulphured molasses

- 2 eggs

- 4 1/2 cups all-purpose flour (I recommend weighing your flour for accuracy)

- 4 teaspoons baking soda

- 1 tablespoon ground ginger

- 2 teaspoons ground cinnamon

- 1 teaspoon ground cloves

- 1 teaspoon salt

In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.

Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides occasionally as needed. Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated.

Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is completely chilled.

Preheat oven to 350°F. Line a sheet pan with parchment paper; set aside.

Roll the dough into small balls, about 1-inch in diameter. Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place dough balls on the prepared baking sheet.

Bake for about 8-10 minutes, until the cookies begin to slightly crack on top. (They will crack more while cooling.) Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.

Serve warm and enjoy, or store in a sealed container for up to 4 days. Or freeze for up to 3 months.

Yield: 0 about 42-46 cookies

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

SOURCE: https://www.gimmesomeoven.com/chewy-ginger-molasses-cookies/

Melt in a 12” skillet: ½ cup honey, ¼ cup sugar, ¼ cup of butter. Set sauce aside.

Cut three or four Red Delicious or Gala apples into round ½ to ¾ inches slices. Use a melon baller of the right size to cut out the core from the apple slices once you figure out which ones you will use. How many you need and what sizes depends on the skillet you are cooking it in. Place the apple rings in a pattern in the pan--this will be what you will see on top of the cake when you turn it out after baking. Usually I try to make it a ring around the outside and one in the center. I usually try to get smallish apples that are larger on top then on bottom, so I have more to play with in terms of sizes in getting them to look nice and even in the pan.

Place the apples in the above sauce in the skillet. Be sure and put the side of the apple slices that you want showing once the cake is done to be the side that is facing up when you put them in the pan -- that’s because you will turn them over to cook on the other side later.

Cook the apples on a low flame for about 10 minutes. Turn the apples over and cook for another 5 minutes or so. You don’t want the apples to get so soft that you can’t turn them or that they lose their shape, so if they seem to be cooking quickly don’t go by the time stated above.

Put a maraschino cherry in the center of each apple slice. Fill the empty spaces with chopped walnuts.

Cream together ½ cup soft butter and 3/4 cup honey. Add one egg.

Sift together 1½ cup flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon cinnamon, ½ teaspoon nutmeg, and 1/8 teaspoon ginger. Add this to the butter, honey, and egg batter in two or three parts, alternating each time with a total of ½ cup milk.

Using a large cooking spoon, carefully spoon the batter over the fruit in the skillet. Start spooning around the inner rim of the pan then cover the fruits and nuts completely. Pour whatever batter is left into the pan. If some of the syrup from the bottom seeps up, try to cover it with batter. Don’t worry too much if this isn’t possible.

Bake in the center of a 350°F oven for 30-35 minutes. Check to make sure that the cake is fully cooked either by touching the center lightly a few times (cake should spring back) or by inserting a toothpick in several places in the middle (toothpick should come out dry, not with batter clinging to it. For this cake, don’t put the toothpick all the way down to the bottom, since that part will be wet.)

Invert onto the plate you will serve it on. Try and center it as you flip it since it’s pretty impossible to move once it’s landed!

SOURCE: Michele Safa

Mix in a food processor:

- ½ lb butter

- 1 cup sugar

- 2 cups flour

- 1 t vanilla (or other flavoring such as ½ t almond extract)

Mix until a firm dough is formed. Roll into balls/patties or press flat. Press toasted almond into each.

Bake on foil-lined pan at 350°F for 10-15 minutes.

SOURCE: Marena’s 12/96

- 3 cups flour

- 2 cups sugar

- 1 ¼ cup oil

- 2 eggs

- 2 t vanilla

- 2 t cinnamon

- 1 t salt

- 1 t baking powder

- 4 cups thinly sliced, peeled apples (8 large)

- 1 cup walnuts

Preheat oven to 375°F.

Mix all but apples and walnuts.

Stir in apples and walnuts until just blended.

Spread batter evenly in 13”x19” ungreased baking pan. It’s best in larger pan.

Bake for 55 minutes or until toothpick inserted in center comes out clean.

SOURCE: Leila

It is worth making the sweet biscuity pâte sucrée if you have time, but if you are in a hurry you can use a good shop-bought sweet shortcrust pastry or a pre-cooked pastry case.

For the sweet shortcrust pastry

plain flour 200g, plus extra for dusting

icing sugar 50g

unsalted butter 100g, cold, cut into pieces, plus extra for greasing

egg yolk 1 large

For the lemon filling

unsalted butter 85g

lemon grated zest of 1

lemon juice 75ml (2-3 lemons)

caster sugar 120g

eggs 2 large

To make the pastry, mix the flour and icing sugar in a bowl. Using your fingertips, rub the butter into the flour until crumbly. Stir in the egg yolk with a fork. If the dough is still dry, stir in 1-2 tablespoons of cold water until it holds together. Press it into a ball, flatten it and wrap it in clingfilm or greaseproof paper, then chill for 30 minutes.

Preheat the oven to 180C fan/gas mark 6 and lightly grease a 23cm round tart tin.

Roll out the dough on a lightly floured surface, turning it over once and dusting with flour underneath. Use your rolling pin to lift the dough and lay it into the prepared tin, pressing it firmly into the sides. Alternatively, you may find it easier with this soft dough to line the tin by simply pressing in lumps of dough with the palm of your hand. Trim off any excess pastry and prick all over the bottom of the pastry with a fork. Bake for 12-15 minutes, or until golden brown and biscuity.

For the lemon filling, melt the butter in a heavy-based pan. Take the pan off the heat and add the lemon zest, lemon juice, sugar and eggs. Whisking vigorously, bring to a simmer over low heat, and continue beating for 30 seconds more as it thickens. Cover and leave in the fridge until ready to use.

Leave the pastry case to cool, then pour in the filling and chill before serving.

Serves 6-8

SOURCE: Claudia Roden

***TOP SECRET! DO NOT SHARE! ***

CRUST:‍ ‍

- 1¾ - 2 cups graham cracker crumbs (I prefer to grind my own rather than using store bought crumbs. If you need to buy them, buy Nabisco Original red or blue)

- 1¼ - 1½ t cinnamon

- 1 stick (8 oz) melted butter

Mix cinnamon with graham cracker crumbs WELL. Add butter. Press into springform 8½ - 9” cake pan evenly, up to 1/8 – 1/4 “ from the top.

CAKE:

- 3 8oz packages of cream cheese, left out for several hours

- 4 large/extra large eggs or 3 jumbo eggs

- 1 cup sugar (3/4 cup for Saba Jackie)

- 4 ½ t vanilla extract

- 4 ½ t lemon juice (buy lemons that are smooth-skinned and give when pressed)

Beat cream cheese in mixer until smooth.

Mix eggs, sugar, vanilla, and lemon juice in a bowl and whisk until smooth. Add to cream cheese slowly while beating. Halfway through, scrape down sides and bottom. Taste – it should have a sharp flavor evenly vanilla and lemon. Add and mix in a little more at a time of either vanilla or lemon. Usually it is more lemon needed but sometimes vanilla also. Do this until it tastes right. Go for intensity.

Pour into crumb crust and bake 25-35 minutes at 350°F. If only baking one cheesecake, put rack in the center of the oven. Remove from oven and cool 5 minutes on rack – it should jiggle a little when gently moved but not look soupy in the middle.

Mix in 16oz sour cream tum 1/3 – ½ cup sugar then 2 t vanilla. Mix carefully until blended.

Spread sour cream mixture over cake – be careful not to dump in the middle but add in large blobs around the edges and then the middle and then smooth and add the rest. Then smooth the top.

Return to oven for 10-15 min, depending on how jiggly it was. Cool on rack then put in fridge. Cool 30 hours if possible before serving. If cake is still warm on the possible before serving. If cake is still warm on the bottom when I put it in the fridge I cover pan first with paper towel and plastic wrap over than and foil to hold it all in place.

SOURCE: Michele Safa

Ingredients:

- 12 nilla wafers

- 2 8oz packages of cream cheese

- ½ cup sugar

- 1 t vanilla

- 2 eggs

Line muffin tin with small foil liners. Place one nilla wafer in each liner.

Mix the cream cheese, vanilla and sugar on medium speed in electric mixer until well blended. Add eggs and mix well.

Pour over wafers, filling the liners ¾ full.

Bake for 25 minutes at 325°F.

Remove pan from oven and chill in the refrigerator.

Top with fruit.

SOURCE: Michele Safa

- 3 cups dried grated coconut

- 1 cup fresh orange juice

- 1 ½ cups sugar

- 4 T sunflower oil

- 6 eggs, separated

In a bowl, mix the dried coconut with the orange juice and leave about 20 minutes until the coconut is soft. Add the sugar, oil, and egg yolks. Mix well.

Beat the egg whites stiff and fold into the egg mixture.

Pour into a greased nonstick cake pan and bake in a preheated 350°F oven for 45 minutes.

Turn out upside down onto a plate while it is still warm. A creamy egg mixture, which will have sunk to the bottom, will come to the top.

Perfect for Passover!

SOURCE: Claudia Roden’s Book Of Jewish Food

For the cake:

2 cups flour

2 cups sugar (mom puts a little less)

2 teaspoons baking powder

1 cup butter= 2 sticks

3 eggs

1 lemon zest

1 cup sour cream

¼ cup poppy seeds

For the glaze:

1/8 cup butter

2 tblspoon lemon juice

1 cup powdered sugar

Mix cake ingredients and put into bundt pan.

Bake at 325 degrees for 60 min.

Cool for 10 min before inverting into plate.

Melt glaze ingredients and spread over cake.

SOURCE: Peggy Perhac (LOL) + Daniell

- ⅔ cup oil

- 1 cup sugar

- ¼ cup honey

- 1 egg

- 1 t vanilla extract

- 2 cups flour

- 2 t baking soda

- ½ t salt

- Turbinado sugar, for rolling

- Preheat the oven to 350°F.

In the bowl of a standing electric mixer, beat the oil, honey, and sugar until smooth. Add in the egg and vanilla mix until combined. Mix in the flour, baking soda, and salt.

If your dough is soft, refrigerate for 15-30 minutes until firm.

Shape the dough into balls and roll in the turbinado sugar. Make sure to coat the whole cookie.

Bake on a parchment lined baking sheet for 7-9 minutes until the edges are light brown in color.

Serves: About 3 Dozen

SOURCE: The Internet

Sift together 2 cups flour and ½ cup powdered sugar.

In an electric mixer, blend flour and sugar with 1 cup butter, cut up. Blend well.

Spread mixture across bottom of a foiled lined 9” x 13” x 2” pan. Press firmly.

Bake at 300°F for 25 minutes, or until brown.

Combine:

- 2 cup sugar

- 1 T flour

- 1 t baking powder

- ¼ t salt

- 4 eggs, well-beaten

- 4 t lemon rind, grated

- 4 T lemon juice

Pour over the baked crust.

Bake at 350°F for 25-30 minutes.

Cover with powdered sugar while still warm.

Cut in 1” squares.

SOURCE: Heritage House Recipes

Preheat oven to 400-425°F.

Beat 3 eggs and 2 cups sugar together. Mix until smooth.

Add ¼ t salt and 4 cups scalded milk, adding only a little at a time so as to avoid cooking the eggs. Add and mix well: ½ - ¾ cup raisins, 1 T vanilla, 5 T melted butter.

Break up 10-12 slices of bread. Pieces should be at least 1–1 ½ in. Can use chunks torn from unsliced loaf too. Okay to just use crusts. Usually made with white bread. It’s difficult to gauge how much bread you need but should roughly measure about 3-4 cups.

Combine bread with mixture then pour into large ring mold (3/4 full). Any extra can be cooked in a separate small soufflé dish.

Bake for 30-35 minutes in a 350°F oven.

Allow to cool slightly.

If turning out onto a plate, run a knife around the edges it won’t stick.

Serve hot – plain or with whipped cream!

SOURCE: M. Brown Southern Cookbook

Ingredients:

- 1.5 cups of ground walnuts (I don't grind too fine - let there be some texture)

- 1/3 cup of sugar

- 1 egg

- 1 tablespoon of butter, softened (I used salted butter, so I omitted any other salt from the recipe, but if using unsalted, add a pinch of salt in the mixing bowl)

- 1 T flour

- 1/2 heaped teaspoon baking powder

- 1 teaspoon vanilla

- 1/2 teaspoon almond extract

- 1/2 teaspoon cardamom extract (I find the extract gives more flavor, the spice not so much.)

Mix all ingredients except flour in a bowl. Add about a tablespoon of flour at the end, just to make it a little drier.

Fill a second small bowl with enough powdered sugar to dip/roll the cookies in. Because this dough is so sticky, I just pick up a spoonful of dough with a regular spoon, drop it in the powdered sugar and nudge it around with the spoon until it’s fully coated. Then I pick it up again (still with the spoon) and drop it on a parchment lined baking sheet. Should make about 12-15 small cookies.

Press lightly on each cookie with the palm of your hand, just to flatten a bit before putting in the oven.

Bake at 350 for 15-18 minutes.

SOURCE: Becca Johnson Bonheur (This recipe is based loosely on the Rose and Almond Ghriba cookie recipe from The New York Times)

Prepare a flaky pie crust in a deep 9” pie plate with fluted border.

Scatter over the bottom of the pastry ½ cup pecan pieces.

Make pie filling by combining in an electric mixer:

- 3 eggs

- 1 lb golden brown sugar

- ¼ cup melted butter

- 1 t vanilla

- Pinch of salt

Pour filling into the pie shell. Make a ring of perfect pecans around the edge of the filling.

Bake at 350°F for 40 minutes. Reduce heat to 224°F and bake for another 15 minutes.

Let cool but serve warm.

SOURCE: M. Brown’s Southern Cookbook