Svetlana’s Recipes

Ingredients:

1. Spread 6 Nilla Wafers each with 1 teaspoons peanut butter, and top each with another wafer to make 6 cookie sandwiches
2. Microwave 1 square Baker’s Baking Chocolate in a bowl on High for 30 seconds or until melted
3. Dip each cookie sandwich half way into the melted chocolate then place on waxed paper
4. Refrigerate 10 minutes or until chocolate is set

Ingredients:

-1 package (3oz) cream cheese, softened
-5 cups confectioners’ sugar, sifted
-3 tablespoons plain yogurt
-1 teaspoon vanilla
-1/2 cup white chocolate chips
-2 cups raisins

1. Combine cream cheese, sugar, yogurt and vanilla in top of double boiler
2. Place over boiling water and blend until lukewarm and smooth
3. Add chips and continue stirring until completely melted and smooth
4. Remove from heat
5. Quickly stir in raisins
6. Drop mixture by spoonfuls onto wax paper-lined baking sheets
7. Let stand until set
8. Store between sheets of wax paper in airtight container

Ingredients:

-1/4 cup boiling water
-2 ounces unsweetened chocolate, coarsely chopped
-2 teaspoons instant coffee powder
-6 tablespoons unsalted butter, softened
-1/2 cup sugar
-2 eggs
-1/2 teaspoon vanilla extract
-1 cup flour
-1/4 teaspoon salt
-1 1/2 cups chopped walnuts
-1 cup raisins
-1 cup semisweet chocolate pieces

1. In saucepan combine water, unsweetened chocolate and coffee powder
2. Warm over low heat to melt chocolate; set aside
3. In mixer bowl cream butter and sugar
4. Stir in chocolate-coffee mixture, eggs and vanilla
5. Stir flour and salt into creamed mixture
6. Mix in walnuts, raisins and semisweet chocolate pieces
7. Drop by teaspoonfuls onto lightly greased baking sheets
8. Bake in 350°F oven 13 to 15 minutes, until edges are crisp but centers still soft
9. Remove to rack to cool
10. Dust with powdered sugar

Ingredients:

-1 stick (4 ounces) unsalted butter, chilled
-3/4 cup granulated sugar
-1/2 cup brown sugar
-1 large egg
-1 1/4 cups flour
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1 cup chocolate chips

1. Preheat the oven to 350 degrees F
2. Using an electric mixer, beat the butter with sugars until just combined and sandy (do not cream)
3. Mix in the egg until just combined, about 4 seconds
4. Add the flour, baking soda and salt and mix until just incorporated
5. Mix in the chocolate chips
6. On a large ungreased cookie sheet, drop heaping tablespoonfuls of dough a few inches apart
7. Bake until just golden around the edges, about 20 minutes
8. Transfer the cookie sheet to a rack to cool completely

Ingredients:

-3/4 cup flour
-1 cup regular oats
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-3/4 cup brown sugar
-1/4 cup butter, softened
-1 teaspoon vanilla extract
-1 large egg
-3/4 cup coarsely chopped dried strawberries
-1/3 cup white chocolate chips

1. Preheat oven to 350 degrees F
2. Lightly spoon flour into a measuring cups; level with a knife
3. Combine flour, oats, baking soda, and salt; stir with a whisk
4. Place sugar and butter in the bowl of a stand mixer; beat at medium speed until well blended (about 3 minutes)
5. Add vanilla and egg; beat well
6. Gradually add flour mixture, beating until blended
7. Add strawberries and chips; beat at low speed just until blended
8. Drop dough by tablespoonfuls onto baking sheets coated with cooking spray
9. Bake for 12 minutes or until lightly browned
10. Remove from oven and cool
11. Makes 2 dozen of cookies

Ingredients:

-8 1/2 Honey Maid Honey Grahams, broken in half
-6 squares Baker’s Semi Sweet Baking Chocolate
-1/2 cup creamy peanut butter
-3 squares Baker’s Premium White Baking Chocolate

1. Line 13×9 pan with foil, with ends of foil extending over sides of pan
2. Arrange grahams on bottom of pan, cutting as needed to completely cover bottom of pan; set aside
3. Microwave semi-sweet chocolate and peanut butter in medium bowl for 2 minutes, or until chocolate is completely melted when stirred
4. Stir until well blended
5. Pour over grahams, spread with spatula to cover completely
6. Repeat microwave melting steps with the white chocolate
7. Drop spoonfuls of the white chocolate over chocolate-covered grahams
8. Immediately cut through the chocolate mixtures with knife several times for stripe effect
9. Refrigerate at least 1 hour or until firm
10. Use foil handles to remove dessert from pan
11. Peel off foil
12. Cut into bars
13. Store in tightly covered container in refrigerator

Ingredients:

-1 package (8 squares) Baker’s Semi-Sweet Chocolate
-1/4 teaspoon peppermint extract
-1 sleeve Ritz Crackers (35 crackers)
-1 peppermint candy cane, crushed

1. Microwave chocolate in a small bowl as directed on package
2. Stir until completely melted
3. Blend in extract
4. Dip crackers in melted chocolate, completely coating crackers with chocolate
5. Carefully scrape off excess chocolate
6. Place on wax paper-covered baking sheets; sprinkle with crushed candy
7. Refrigerate 30 minutes or until chocolate is firm

Ingredients:

-1 cup butter, softened
-2/3 cup white sugar
-1/2 teaspoon almond extract
-2 cups all-purpose flour
-1/2 cup seedless raspberry jam
-1/2 cup confectioners’ sugar
-3/4 teaspoon almond extract
-1 teaspoon milk

1. Preheat oven to 350 degrees F
2. In a medium bowl, cream together butter and white sugar until smooth
3. Mix in 1/2 teaspoon almond extract
4. Mix in flour until dough comes together
5. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets
6. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves
7. Bake for 14 to 18 minutes in preheated oven, or until lightly browned
8. Let cool 1 minute on the cookie sheet
9. In a medium bowl, mix together the confectioners’ sugar, 3/4 teaspoon almond extract, and milk until smooth
10. Drizzle lightly over warm cookies

Ingredients:

-2 1/4 cups flour
-1 teaspoon baking soda
-1/4 teaspoon salt
-1 cup packed brown sugar
-1/4 granulated sugar
-1/2 cup butter, softened
-1 teaspoon vanilla extract
-2 large egg whites
-1/2 cup chocolate chips

1. Preheat oven to 350 degrees F
2. Lightly spoon flour into dry measuring cups, level with a knife
3. Combine flour, baking soda, and salt, stirring with a whisk
4. Combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended
5. Add vanilla and egg whites; beat 1 minute
6. Add flour mixture and chips; beat until blended
7. Drop dough by tablespoons 2 inches apart onto baking sheets coated with cooking spray
8. Bake for 10 minutes

*chewy texture/rich flavor*

Ingredients

-2 cups oat flour
-3/4 teaspoon baking soda
-1 teaspoon cinnamon
-4 medium overripe bananas
-1/4 cup sunflower seeds
-1/4 cup chopped dates

1. Preheat the oven to 350ºF
2. Line a baking sheet with parchment and spray with nonstick spray
3. Pour the oat flour into a mixing bowl and add the baking soda and cinnamon
4. Put the peeled, overripe bananas into the blender and blend until completely smooth
5. Add to the oat mixture along with the sunflower seeds and dates, and mix until well combined
6. Use a 1-ounce cookie scoop to place spoonfuls of the cookie dough on the baking sheet
7. Bake for 12 minutes
8. Cool cookies on a wire rack and store in an airtight container in the refrigerator

Ingredients:

-11 whole Honey Maid Honey Grahams, crushed (about 1-1/2 cups crumbs)
-1/4 cup butter, melted
-1 package (8 oz.) BAKER’S Semi-Sweet Baking Chocolate, chopped
-1 1/2 cups Flake Coconut
-1/2 cup Walnut Pieces
-1/2 cup raisins
-1 can (14 oz.) sweetened condensed milk

1. Preheat oven to 350°F
2. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan
3. Mix graham crumbs and butter; press firmly onto bottom of prepared pan
4. Sprinkle chocolate, coconut, walnuts and raisins over crust
5. Pour condensed milk evenly over ingredients in pan
6. Bake 25 to 30 minutes or until lightly browned
7. Cool in pan
8. Lift dessert from pan using foil handles
9. Cut into 32 bars to serve

Ingredients:

-1 cup flour
-1 cup old-fashioned oats
-1/2 teaspoon baking soda
-1/2 teaspoon Baking Powder
-1/4 teaspoon salt
-1/2 cup butter, softened
-1/2 cup granulated sugar
-1/2 cup firmly packed brown sugar
-1/2 cup peanut butter
-1 egg
-1 teaspoon vanilla
-6 squares BAKER’S Semi-Sweet Baking Chocolate, coarsely chopped

1. Preheat oven to 375°F
2. Mix flour, oats, baking soda, baking powder and salt; set aside
3. Beat butter, sugars and peanut butter in large bowl with electric mixer on medium speed until light and fluffy
4. Add egg and vanilla; mix well
5. Gradually add flour mixture, mixing until well blended after each addition
6. Stir in chocolate
7. Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets
8. Bake 10 to 12 minutes or until lightly browned

Ingredients:

Crust:
-1 package graham crackers (1/3 lb)
-1/4 cup honey
-2 tablespoons butter, cut into small pieces

Filling:
-1 1/2 cups pecan halves
-4 large eggs
-1 cup honey
-2 tablespoons butter, melted
-1 teaspoon vanilla extract
-1/8 teaspoon salt

1. To make crust: preheat oven to 325 degrees F
2. Coat 9-inch square baking pan with cooking spray
3. Pulse graham crackers several times in a food processor until fine
4. Add honey and butter, and blend until crumbly
5. Press into prepared pan, making crust come 3/4 inch up sides of pan
6. Bake 10 minutes
7. To make filling: spread pecans on baking sheet
8. Bake 5 to 7 minutes, or until toasted
9. Whisk eggs in large bowl, then whisk in honey, butter, vanilla, and salt
10. Spread pecans over crust, then pour egg mixture over pecans
11. Bake 25 to 30 minutes, or until filling is set and puffed around edges
12. Cool before cutting into squares
13. Store in refrigerator

Ingredients:
-1 1/2 cups whole wheat flour
-1 teaspoon baking soda
-1 cup butter
-3/4 cup sugar
-3/4 cup brown sugar
-1 egg
-1 teaspoon vanilla extract
-2 cups oatmeal
-1 cup chocolate chips
-1 cup sweetened dried cranberries
-1 cup toffee bits

1. Preheat oven to 350 degrees
2. Sift together flour and baking soda and set aside
3. Cream butter and sugars together well and add egg and vanilla extract
4. Mix in flour and baking soda until well blended and gradually blend in oatmeal, chocolate chips, sweetened dried cranberries, and toffee bits
5. Drop by rounded tablespoonfuls on parchment-lined baking sheet and bake for 8 to 10 minutes

Ingredients:

-1 cup (2 sticks) unsalted butter, softened
-1 cup brown sugar
-1 teaspoon vanilla
-2 cups flour
-1/8 teaspoon salt
-6 oz Baker’s Semi-Sweet Baking Chocolate, chopped
-1 cup chopped pecans

1. Preheat oven to 350 degrees F
2. Beat butter, sugar and vanilla with electric mixer on medium speed until well blended
3. Mix flour and salt in separate bowl
4. Add to butter mixture; mix well
5. Stir in chocolate and pecans
6. Press mixture into ungreased baking pan
7. Bake 20-25 minutes or until lightly browned
8. Cool 5 minutes
9. Cut into 40 bars while still warm

Ingredients:

-2 eggs
-1 cup sugar
-1 cup flour
-1/3 cup butter, melted
-1 1/4 cups fresh of frozen cranberries
-1/2 cup chopped walnuts

1. Preheat oven to 350 degrees F
2. Grease an 8-inch baking pan
3. Beat eggs in a medium mixing bowl until thick
4. Gradually add sugar, beating until thoroughly blended
5. Stir in flour and butter; blend well
6. Add cranberries and walnuts, mixing gently just until combined
7. Spread evenly in pan
8. Bake for 40 to 45 minutes or until golden brown
9. Cool and cut into 16 bars

Ingredients:

-1 cup Mascarpone cheese, softened
-2 egg whites
-1/4 cup olive oil
-1 box white cake mix
-1 cup water
-1/3 cup frozen strawberries, thawed and drained
-2 1/2 cups powdered sugar

Special equipment: 4 mini muffin tins and 48 mini muffin paper cupcake liners

1. Preheat the oven to 350 degrees F
2. Line the 4 mini tins (48 muffins) with paper liners
3. In a large bowl combine the mascarpone cheese, egg whites and oil
4. Using a hand mixer, beat the ingredients until combined and creamy
5. Add the cake mix and water and mix until smooth, about 3 minutes
6. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes
7. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack
8. Meanwhile, puree the strawberries in a blender
9. Place the powdered sugar in a medium bowl
10. Pour in the strawberry puree and whisk until smooth
11. Top the cooled cupcakes with the strawberry glaze

Ingredients:

-1 cup (2 sticks) unsalted butter, softened
-1 cup powdered sugar, plus more for dusting
-1/3 cup unsweetened cocoa powder
-1 teaspoon vanilla extract
-Pinch salt
-1 1/2 cups all-purpose flour
-3/4 cup toasted pine nuts, chopped
-1/2 cup semisweet chocolate chunks or chips

1. Preheat the oven to 325 degrees F
2. Combine the butter, powdered sugar, cocoa powder, vanilla, and salt in a large bowl
3. Using a hand mixer, beat the mixture until creamy, about 2 minutes
4. Add the flour, pine nuts, and chocolate; stir until just mixed
5. Line 2 baking sheets with parchment paper
6. Scoop out 1-inch balls of dough
7. Place on the cookie sheet
8. Bake for about 18 minutes
9. Let cool for 15 minutes on the baking sheets
10. Dust with powdered sugar and transfer to a serving plate

Ingredients:

-2 cups cold milk, divided
-1 package (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
-1 tub (8 oz.) Cool Whip Whipped Topping, thawed
-22 Honey Maid Honey Grahams
-4 squares BAKER’S Unsweetened Baking Chocolate
-1/4 cup (1/2 stick) butter
-1 1/2 cups powdered sugar, divided

1. Pour 1 3/4 cups of the milk into large bowl
2. Add dry pudding mix
3. Beat with wire whisk 2 minutes
4. Gently stir in whipped topping
5. Layer one-third of the grahams and half of the whipped topping mixture in 13×9-inch pan, breaking grahams as necessary to fit; repeat layers
6. Top with remaining grahams
7. Microwave chocolate and butter in medium microwaveable bowl on HIGH 1-1/2 minutes, stirring after 1 minute
8. Stir until chocolate is completely melted
9. Add sugar and remaining 1/4 cup milk; stir until well blended
10. Immediately spread over grahams
11. Refrigerate at least 4 hours or overnight

Ingredients:

-2 1/3 cups flour
-1 cup sugar
-3 tablespoons cocoa
-2 tablespoons instant coffee granules
-1 1/2 teaspoons baking powder
-1 teaspoon cinnamon
-1/2 teaspoon salt
-2 eggs
-2 egg whites
-1 tablespoon vanilla
-1 (6 oz) package Craisins Sweetened Dried Cranberries
-3/4 cup whole almonds, coarsely chopped

1. Preheat oven to 325ºF
2. Combine dry ingredients in a medium mixing bowl
3. Combine eggs, egg whites and vanilla in a separate mixing bowl
4. Add to dry ingredients, mixing just until moist, using an electric mixer on medium speed
5. Add sweetened dried cranberries and nuts; mix thoroughly
6. On a floured surface, divide dough in half and pat each half into a log about 14-inches long and 1 1/2-inches wide
7. Place on cookie sheet and bake for 30 minutes or until firm; cool on a wire rack
8. Reduce oven temperature to 300ºF
9. Cut biscotti into 30 slices
10. Stand upright on cookie sheet
11. Bake for an additional 30 minutes
12. Let cool and store in a loosely covered container

Ingredients:

-9 ounces semi-sweet chocolate
-1/2 cup Craisins Original Sweetened Dried Cranberries
-1/2 cup cashews

1. Melt chocolate in a double boiler
2. Remove from heat and cool slightly
3. Stir in sweetened dried cranberries and nuts
4. Drop by teaspoonfuls onto a cookie sheet, makes about 16 clusters
5. Let harden at room temperature or chill in refrigerator

Ingredients:

-1/2 cup toasted slivered almonds
-24 individually wrapped caramel candies
-1 cup bittersweet chocolate chips
-4 to 6 tablespoons cream, room temperature, divided
-1 cup white chocolate chips

1. Preheat the oven to 350 degrees F
2. Lightly grease the mini-muffin tins with vegetable oil spray
3. Place 1 teaspoon of slivered nuts in each of the muffin cups
4. Unwrap the caramel candies, cut each candy into quarters and place 4 quarters (1 candy) in each of the muffin cups on top of the nuts in a single layer
5. Bake in the oven until the caramel is just melted and beginning to spread, about 8 minutes
6. Place the mini muffin tins in the refrigerator for 5 minutes to cool
7. Remove the nut clusters from the tins and set aside
8. Meanwhile, melt the bittersweet chocolate in a double boiler over low heat
9. Whisk 2 to 3 tablespoons of cream into the chocolate to slightly thin the chocolate for coating the clusters
10. Dip half of the nut clusters in the bittersweet chocolate and place on a parchment paper-lined baking sheet
11. Return the clusters to the refrigerator to harden, about 30 minutes
12. Melt the white chocolate in a double boiler over low heat
13. Whisk 2 to 3 tablespoons of cream into the chocolate to slightly thin the chocolate for coating the clusters
14. Dip remaining half of the nut clusters in the white chocolate and place on the parchment paper-lined baking sheet with the other chocolate-covered clusters
15. Return the clusters to the refrigerator to harden, about 30 minutes

Ingredients:

-1/2 cup hazelnuts, toasted and skins removed
-1 1/2 cups flour
-10 tablespoons unsalted butter, softened
-2 ounces cream cheese
-2/3 cup sugar
-1 large egg
-pinch of salt
-1 teaspoon baking powder
-3/4 cup Nutella

1. In a food processor, finely grind the hazelnuts with 1/2 cup of the flour
2. Using an electric mixer on medium speed, beat together the butter, cream cheese and sugar until light in color and smooth, about 1 minutes
3. Add the egg and mix until combined
4. On low speed, add the ground hazelnuts, the remaining flour, the salt, and the baking powder and mix until smooth
5. Wrap the dough in plastic wrap and refrigerate for at least an hour
6. Divide the dough into 4 pieces
7. On a lightly sugared work surface, roll the dough into 4 logs, each 8 inches long
8. Refrigerate for at least 1 hour until firm
9. Preheat the oven to 350 degrees F
10. Line 2 baking sheets with parchment paper
11. Slice the dough into 1/2-inch thick rounds
12. Place on the prepared baking sheets and bake until golden brown around the edges, about 8 minutes
13. Let cool at room temperature
14. Sandwich cookies together using about 1 tablespoon of Nutella for each

Ingredients:

-2 cups (215g) flour
-1/8 cup (30g) sugar
-1/8 cup (30g) unsalted butter, room temperature
-1 tablespoon baking powder
-1/2 cup (125ml) plain yogurt
-2 tablespoons milk
-1/2 cup of chopped nuts or dried fruits

1. Preheat the oven to 400°F
2. Line a cookie sheet with parchment paper
3. In a medium bowl, mix the flour, sugar and baking powder
4. Add in the diced butter and blend it all together with a fork, until no visible lump of butter remains
5. Add the yogurt and milk; mix it all together until the dough forms a ball
6. Fold in the nuts or dried fruits
7. Shape the dough into a circle about an inch thick, and cut into eight wedges
8. Place the wedges a few centimeters apart on the cookie sheet
9. Bake for 15 minutes, until the scones have risen and turned lightly golden
10. Serve warm

Ingredients:

- 2 cups flour
- 1/4 cup sugar
- 1/4 cup butter, room temperature
- 1 tablespoon baking powder (one envelope)
- 1/2 cup plain yogurt
- 2 tablespoons milk
- 1 cup craisins (or any dried fruit of your choice)

1. Preheat the oven to 400° F
2. Line a cookie sheet with parchment paper
3. In a medium bowl, mix the flour, sugar and baking powder
4. Add in the diced butter and blend it all together with a fork, until no visible lump of butter remains
5. Add the yogurt and milk, and keep working with the fork to mix it all together until the dough forms a ball
6. Fold in the dried fruits
7. Shape the dough into a circle about an inch thick, and cut into eight wedges
8. Place the wedges a few centimeters apart on the cookie sheet
9. Bake for 15 minutes, until the scones have risen and turned lightly golden
10. Enjoy warm with tea

Ingredients:

-2 cups oats
-3/4 teaspoon baking soda
-1 teaspoon cinnamon
-4 medium bananas
-1/4 cup sunflower seeds
-1/4 cup chopped dates

1. Preheat the oven to 350 degrees F
2. Line a baking sheet with parchment paper and spray with nonstick spray
3. Blend the oats into fine flour in a blender
4. Pour the oat flour into a mixing bowl and add the baking soda and cinnamon
5. Put the peeled bananas into the blender and blend until completely smooth
6. Add to the oat mixture along with the sunflower seeds and dates, and mix until well combined
7. Use a cookie scoop to place spoonfuls of the cookie dough on the baking sheet
8. Bake for 12 minutes
9. Cool cookies on a wire rack and store in an airtight container in the refrigerator

Ingredients:

-2 tablespoons butter
-1/4 cup flour
-1/4 cup shredded coconut
-2 tablespoons light corn syrup
-1 tablespoons sugar
-dash of salt
-2 tablespoons lemon juice
-1 1/2 tablespoons powdered sugar
-3 kiwifruit, peeled and sliced
-1 cup sliced strawberries
-1 (8 oz) mascarpone cheese

1. Preheat oven to 350 degrees F
2. Line two baking sheets with parchment paper
3. Melt butter in a medium bowl in the microwave
4. Stir in flour, coconut, corn syrup, sugar and salt until thoroughly mixed
5. Divide batter equally into 12 mounds on baking sheets
6. Bake for 8 to 10 minutes
7. Allow to cool completely on sheets
8. Meanwhile, mix lemon juice and powdered sugar in a small bowl; set aside
9. Combine kiwi and berries in a large bowl with 2 tablespoons of lemon juice mixture
10. Stir mascarpone cheese into remaining juice
11. Before serving, place a dollop of cheese mixture on 6 serving plates
12. Top with a wafer cookie, another dollop of cheese and another wafer
13. Spoon fruit onto the side of each wafer stack

Ingredients:

-1 cup sugar
-1/2 cup butter
-1 teaspoon Almond extract
-1 egg
-2 cups flour
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1 cup sweet strawberries, mashed
-1/2 cup chopped walnuts
-3/4 cup Confectioners’ sugar

1. Remove 2 tablespoons of the crushed strawberries with juice and set aside
2. Cream sugar, butter, and almond extract until creamy
3. Beat in egg
4. Mix flour with baking powder and soda and add to creamed mixture alternately with crushed strawberries
5. Stir in walnuts
6. Drop by tablespoons onto lightly greased cookie sheet
7. Bake in 375 degree F oven for 12-14 minutes
8. Mix reserved berries with about 3/4 cup confectioners’ sugar to make a thin glaze and spread over warm cookies

Ingredients:

-2 tablespoons matzo cake meal
-3/4 cup whole blanched almonds
-3/4 cup matzo cake meal
-3/4 cup sugar
-1/2 cup chopped dried apricots
-1 teaspoon grated orange rind
-1/4 teaspoon almond extract
-3 large egg whites

1. Preheat oven to 325 degrees F
2. Line a baking sheet with parchment paper, and sprinkle with 2 tablespoons matzo cake meal
3. Place the almonds in a food processor; pulse 3 to 4 times or until coarsely chopped
4. Lightly spoon 3/4 cup matzo cake meal into a dry measuring cup; level with a knife
5. Add 3/4 cup matzo cake meal, sugar, and remaining ingredients to almonds; pulse 3 to 4 times or just until combined
6. Using hands dusted with matzo cake meal, divide dough into 16 portions
7. Roll each portion into a ball; pinch tops to form a pear shape
8. Place on prepared baking sheet
9. Bake at 325 degrees F for 20 minutes or until lightly browned
10. Cool on a wire rack

Ingredients:

-3 egg whites, at room temperature
-1/4 teaspoon cream of tartar
-3/4 cup sugar
-1 teaspoon imitation strawberry extract
-3 drops red food coloring

1. Preheat oven to 200 degrees F
2. Line 2 heavy large baking sheets with parchment paper
3. Beat egg whites in a large metal bowl on medium speed until foamy
4. Add cream of tartar
5. Increase speed to high and continue beating until soft peaks form
6. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form, about 5 minutes
7. Quickly mix in strawberry extract
8. Stir in food coloring, 1 drop at a time, until desired color is achieved
9. Spoon meringue into pastry bag fitted with star tip
10. Pipe 12 mounds onto each prepared baking sheet, spacing evenly apart
11. Bake for 3 hours, or until dry and crisp
12. Cool meringues completely on baking sheets
13. Store in an airtight container at room temperature

Ingredients:

For Brownies:
-1/2 cup butter, softened
-1 tablespoon instant coffee
-1/3 cup light brown sugar, packed
-1 large egg
-1/4 teaspoon almond extract
-4 tablespoons water
-1 box moist chocolate devil’s food cake mix
-1 cup slivered almonds, toasted

For Icing:
-1 stick butter, softened
-4 cups powdered sugar, divided
-1 1/2 teaspoons instant espresso powder
-1/2 cup chocolate syrup

1. Preheat oven to 350 degrees F
2. Spray a 9 by 13-inch baking pan with nonstick cooking spray
3. In a large mixing bowl, combine butter, coffee, and brown sugar
4. Beat with an electric mixer on medium speed until light and fluffy
5. Add egg, almond extract, water, and cake mix and beat until smooth
6. Stir in almonds
7. Turn batter into prepared pan and smooth to edges
8. Bake for 30 to 35 minutes until tester comes out clean
9. Cool completely before icing
10. For icing: In a small mixing bowl, beat butter with powdered sugar, adding the sugar 1 cup at a time, until light and fluffy
11. Beat in espresso powder and chocolate syrup until smooth
12. Ice brownies and cut into squares

Ingredients:

-2/3 cup butter, softened
-2/3 cup brown sugar
-2 large eggs
-1 1/2 cups old-fashioned oats
-1 1/2 cups flour
-1 teaspoon baking soda
-1/2 teaspoon salt
-1 6-ounce package Original Sweetened Dried Cranberries
-2/3 cup white chocolate chips

1. Preheat oven to 375 degrees F
2. Using an electric mixer, beat butter and sugar together in a medium mixing bowl until light and fluffy
3. Add eggs, mixing well
4. Combine oats, flour, baking soda and salt in a separate mixing bowl
5. Add to butter mixture in several additions, mixing well after each addition
6. Stir in sweetened dried cranberries and white chocolate chips
7. Drop by rounded teaspoonfuls (about 30 cookies) onto ungreased cookie sheets
8. Bake for 10-12 minutes or until golden brown

Ingredients:

-2 large egg whites
-2 tablespoons sugar
-1 teaspoon finely grated fresh lemon zest
-1/4 teaspoon pure vanilla extract
-1 1/2 cups sweetened flaked coconut

1. Put oven rack in middle position and preheat oven to 325 degrees F
2. Butter a baking sheet and line with foil
3. Lightly butter and flour foil, knocking off excess flour
4. Stir together egg whites, sugar, zest, vanilla, and a pinch of salt until combined, then stir in coconut
5. Drop 16 tablespoon-size mounds onto baking sheet
6. Bake until tops are pale godlen in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 10 minutes
7. Peel macaroons from foil to serve

Ingredients:

-4 egg whites, room temperature
-1/4 teaspoon salt
-1 teaspoon vanilla
-3/4 cup sugar
-12 ounces mini chocolate chips
-1 cup pecans, finely chopped

1. Preheat oven to 250 degrees F
2. In a mixer on medium-low speed, beat the egg whites until frothy, about 2 minutes
3. Increase the mixer speed to high, add salt and whip to stiff, but not dry peaks
4. Reduce the speed to medium
5. Add the vanilla and then the sugar, a few tablespoons at a time
6. Whip to glossy peaks, about 2 minutes
7. Gently fold in the chocolate chips and the pecans
8. Drop by the tablespoon onto cookie sheets lined with parchment
9. Bake 45 minutes
10. Turn oven off and leave in oven overnight without opening the oven door

Ingredients:

-1 3/4 cups all-purpose flour
-1 teaspoon baking soda
-1 1/4 cups packed brown sugar
-1 cup (2 sticks) butter or margarine, softened
-1/2 cup granulated sugar
-2 large eggs
-2 tablespoons milk
-2 teaspoons vanilla extract
-2 1/2 cups quick or old-fashioned oats
-2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
-1 cup coarsely chopped nuts (optional)

1. Preheat oven to 375° F
2. Combine flour and baking soda in small bowl
3. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy
4. Beat in eggs, milk and vanilla extract
5. Gradually beat in flour mixture
6. Stir in oats, morsels and nuts; mix well
7. Drop by rounded tablespoon onto ungreased baking sheets
8. Bake for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies
9. Cool on baking sheets for 1 minute; remove to wire racks to cool completely

Ingredients:

-Cooking spray
-12 wonton wrappers
-2 tablespoons sugar
-1 cup whipped topping or whipped cream
-1 cup raspberries, blackberries or sliced strawberries, or any berry combination
-1 tablespoon confectioners’ sugar

1. Preheat oven to 400 degrees F
2. Coat a large baking sheet with cooking spray
3. Arrange wonton wrappers on prepared baking sheet and spray the surface with cooking spray
4. Sprinkle sugar over wontons
5. Bake 5 minutes, until golden brown
6. Remove wontons from oven and arrange 4 on a serving platter
7. Top each wonton with 2 tablespoons whipped topping and then 2 tablespoons berries
8. Top with second wonton wrapper
9. Repeat layers (whipped topping, berries, wonton wrapper)
10. Sift confectioners’ sugar over top layer and serve immediately

Ingredients:

-1 1/3 cups all-purpose flour
-1/2 teaspoon baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1/2 cup butter, softened
-1/2 cup Nutella chocolate hazelnut spread
-1/2 cup sugar
-1/2 cup brown sugar
-1 egg
-1 teaspoon vanilla extract
-3/4 cup chopped toasted hazelnuts

1. Preheat the oven to 375 degrees F
2. In a medium bowl combine the flour, baking powder, baking soda, and salt, and set aside
3. In another medium bowl combine the butter, chocolate hazelnut spread, sugar, and brown sugar
4. Using an electric mixer, cream the ingredients together, about 4 minutes
5. Add the egg and vanilla and beat until smooth, about 1 minute
6. Using a wooden spoon, stir in the flour mixture until just combined
7. Add the hazelnuts and stir until just combined
8. Using a tablespoon measure, spoon out the cookie dough onto a cookie sheet, spacing the mounds about 4 inches apart
9. Bake until lightly golden around the edges, about 10 to 12 minutes
10. Use a metal spatula to transfer the cookies to a wire rack and let cool

Ingredients:

-2 cups of walnuts
-1 cup of pitted dates
-1 cup of frozen blueberries
-1/4 cup of raw carob
-Crushed walnut to roll the truffles in

1. Blend the walnuts, dates, raw carob and blue berries in a food processor until the mixture is smooth
2. Shape the mixture into 10 small balls and roll them in crushed walnut

Ingredients:

-1/2 cup (1 stick) unsalted butter, softened
-3/4 cup sugar
-2 eggs
-1 teaspoon vanilla extract
-1/2 cup hazelnut ground coffee
-2 1/3 cups flour
-1 1/2 teaspoon baking powder
-1 teaspoon ground cinnamon
-1/4 teaspoon salt
-1 cup chopped hazelnuts
-3/4 cup cinnamon-flavored chips (or white chocolate chips)

1. Heat oven to 350 degrees F
2. Line a large baking sheet with nonstick aluminum foil
3. Beat butter and sugar in bowl until light and fluffy
4. Beat in eggs, one at a time
5. Stir in vanilla
6. Place coffee in a food processor and grind for about 2 minutes
7. Add flour, baking powder, ground cinnamon and salt; pulse to blend
8. Add to butter mixture and stir until smooth
9. Stir in hazelnuts and cinnamon chips, and mix well
10. Divide dough in half
11. With floured hands, place half on prepared baking sheet
12. Pat a 12×2 1/2-inch long, flattening top slightly
13. Repeat with second half, placing on baking sheet 2 inches apart from first
14. Bake for 28-30 minutes or until browned around edges
15. Remove from oven and cool for 10 minutes
16. Cut logs diagonally into 1/2-inch thick slices for a total of 32
17. Place slices, cut-side down, on baking sheet
18. Bake 15 to 18 minutes; transfer to rack to cool

Ingredients:

-Pâte Sucrée (Sweet Shortcrust Pastry):
-1 cup all-purpose flour, plus more if needed
-1/2 teaspoon salt
-3 tablespoons confectioners’ sugar
-1/2 cup unsalted butter, cut into small pieces
-2 egg yolks beaten with 2 tablespoons iced water and 1/2 teaspoon vanilla extract

Fruit for Tartlets:
-1 pound ripe small fruits (e.g. strawberries, raspberries, red currants, figs, grapes, etc.)

Glaze:
-4 tablespoons raspberry jam
-2 tablespoons fruit juice

Instructions:
Make Pâte Sucrée Pastry and Bake:

1. In a food processor fitted with a metal blade, process the flour, salt, sugar and butter until fine crumbs form
2. Pour in the beaten egg yolk and water mixture just until the dough begins to stick together
3. Do not allow the dough to form a ball or the pastry will be tough
4. Add water or flour depending on if the dough is too dry or too wet
5. Place dough in plastic wrap and chill for at least 2 hours
6. Preheat the oven to 400 degrees F
7. Lightly butter six 3 1/2-inch tartlet pans
8. Roll out the pastry to about a 1/8 inch thickness
9. Cut out six rounds, re-rolling trimmings as necessary
10. Place rounds into tartlet pans and cut off excess pastry (pastry that is hanging over the edge)
11. Prick the bases with a fork
12. Line the pastry cases with foil and add a layer of baking beans
13. Bake for 15 minutes until slightly dry and set, then remove the foil and beans and continue baking for 5 minutes more
14. Cool on a wire rack

Prepare the Fruit and Glaze:
1. Shortly before serving, melt the jam in a saucepan with the fruit juice over low heat
2. Strain the glaze if necessary

After tartlets have cooled, arrange the fruit inside each tartlet and brush with glaze

Ingredients:

-1/2 cup softened butter
-1 cup sugar
-2 eggs
-1 teaspoon vanilla extract
-1/8 teaspoon salt
-2 squares (2 ounces) unsweetened chocolate, melted and cooled
-1 cup all-purpose flour
-1/3 cup chopped walnuts
-confectioners’ sugar

1. In a large mixing bowl, cream butter and sugar; beat in eggs, vanilla and salt, beating until light and fluffy
2. Beat in chocolate until well blended
3. Stir in flour and chopped walnuts
4. Drop by teaspoonfuls 2 inches apart on well-greased baking sheet
5. Bake in preheated 350° oven 10 minutes, or until edges are crisp
6. Cool for 1 minute; remove to rack to cool completely
7. Sift confectioners’ sugar over tops
8. Makes about 48 cookies

Ingredients:

-1 package (14 oz.) or 5 1/3 cups flaked coconut
-1 can (14 oz.) Sweetened Condensed Milk
-2 teaspoons vanilla extract
-1 teaspoon almond extract

1. Preheat oven to 350° F
2. Foil-line and grease baking sheets
3. Combine coconut, sweetened condensed milk, vanilla extract and almond extract in large bowl
4. Drop by rounded teaspoonful on prepared baking sheets; press each cookie lightly with back of spoon
5. Bake for 10 to 14 minutes or until lightly browned around edges
6. Immediately remove from baking sheets to wire racks to cool
7. Store loosely covered at room temperature

Ingredients:

-1/4 cup sugar
-1 cup butter, softened
-1 (3 oz) cream cheese, softened
-1 teaspoon vanilla
-2 cups flour
-1/4 teaspoon salt
-1/2 cup raspberry jam
-powdered sugar (optional)

1. In a large bowl, combine sugar, buter, cream cheese and vanilla
2. Beat at meadium speed, about one minute and continue mixing until well mixed
3. Divide dough into fourths and wrap in plastic wrap
4. Refrigerate until firm
5. Heat oven to 375 degrees F
6. On lightly floured surface, roll out dough and cut with round cutter
7. Put jam on each round and fold to make a lilly shape
8. Bake 7 to 11 minutes or until edges are browned
9. Sprinkle cooked with powdered sugar (optional)

Ingredients:

-4 squares BAKER’S Unsweetened Baking Chocolate
-3/4 cup (1-1/2 sticks) butter
-2 cups sugar
-3 eggs
-1 teaspoon vanilla
-2 cups flour

1. Preheat oven to 350°F
2. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 minutes or until butter is melted
3. Stir until chocolate is completely melted
4. Stir in sugar
5. Blend in eggs and vanilla
6. Add flour and mix well
7. Refrigerate 1 hour, or until dough is easy to handle
8. Shape dough into 1-inch balls
9. Place, 2 inches apart, on greased baking sheets
10. Bake 8 minutes or just until set. (Do not overbake)
11. Cool completely before serving

Ingredients:

-1 package (8 oz.) Philadelphia Cream Cheese, softened
-3 cups powdered sugar
-1 1/2 packages (12 squares) BAKER’S Semi-Sweet Baking Chocolate, melted
-1 1/2 teaspoons vanilla
-walnuts, optional coating
-unsweetened cocoa, optional coating
-powdered sugar, optional coating
-coconut flakes, optional coating

1. Beat cream cheese in large bowl with electric mixer on medium speed until smooth
2. Gradually add sugar, mixing until well blended
3. Add melted chocolate and vanilla, and mix well
4. Refrigerate 1 hour or until chilled
5. Shape into 1-inch balls
6. Roll in walnuts, cocoa, powdered sugar or coconut
7. Store in refrigerator

Ingredients:

-2 packages (6 squares each) BAKER’S Premium White Baking Chocolate
-3/4 cup sweetened condensed milk
-1 cup coarsely chopped Almonds, toasted
-1/2 cup dried cranberries
-1 tablespoon grated orange peel

1. Line 8-inch square pan with foil, with ends of foil extending over sides of pan and set aside
2. Microwave chocolate and milk in large microwavaeble bowl on HIGH 2 to 3 minutes or until chocolate is almost melted; stir until chocolate is completely melted
3. Add almonds, cranberries and orange peel and stir until well blended
4. Spread chocolate mixture into prepared pan
5. Refrigerate 2 hours or until firm
6. Lift fudge from pan, using foil handles
7. Cut into 48 pieces and enjoy

Ingredients:

-1 1/2 sticks unsalted butter
-2 large eggs, beaten
-2 cups sugar
-8 ounces chopped dates
-1 teaspoon pure vanilla extract
-1 cup chopped pecans
-1 1/2 cups crispy rice cereal
-3 cups finely grated coconut

1. In a saucepan over medium heat, melt the butter
2. Add the eggs, sugar, and dates
3. Bring it to a boil, reduce the heat to low, and simmer for 10 minutes, stirring constantly
4. Remove from the heat and stir in the vanilla, pecans, and cereal
5. Cool and shape into finger-sized sticks
6. Roll the sticks in coconut

Ingredients:

-2 cups flour
-1 1/2 teaspoon Baking Powder
-1/4 teaspoon salt
-1/2 cup (1 stick) butter, softened
-3/4 cup sugar
-2 eggs
-1 teaspoon vanilla
-1 1/2 cups Post Cranberry Almond Crunch Cereal
-3 squares Baker’s White Baking Chocolate, chopped
-4 squares Baker’s Semi-Sweet Baking Chocolate, melted

1. Preheat oven to 325 degrees F
2. Mix flour, baking powder and salt in a small bowl
3. Beat butter and sugar in large bowl with mixer on medium speed until light and fluffy
4. Blend in eggs and vanilla
5. Gradually add flour mixture, beating well after each addition
6. Stir in cereal with white chocolate
7. Divide dough in half
8. Shape each half into 14×2 log with lightly floured hands, and place on greased baking sheet
9. Bake 30 minutes or until lightly browned
10. Remove from baking sheet
11. Place on cutting board and cool for 5 minutes
12. Using a serrated knife, diagonally cut each log into 12 slices
13. Place upright on baking sheet and bake an additional 15 to 18 minutes
14. Remove from baking sheet and cool on wire rack
15. Dip in melted chocolate
16. Let stand until set
17. Store in tightly covered container at room temperature

Ingredients:

-1 package (19.5 oz) brownie mix
-1/2 cup applesauce
-3 egg whites, divided
-1/4 cup water
-1 package (8 oz) Philadelphia cream cheese, softened
-1/2 cup sugar
-1/4 cup flour

1. Preheat oven to 350 degrees F
2. Mix brownie mix, applesauce, two of the egg whites and water
3. Pour into baking pan sprayed with cooking spray
4. Mix cream cheese, sugar, flour and remaining egg white until well blended
5. Spoon over brownie batter
6. Cut through batter withh knife several times for marble effect
7. Bake 30 minutes or until toothpick inserted in center comes out with fudgy crumbs attached
8. Cool in pan on wire rack
9. Cut into 32 squares

Ingredients:

-1 package (8 squares) Baker’s Semi-Sweet Baking Chocolate
-1/2 cup peanut butter
-1 tub (8 oz) Cool Whip Whipped Topping
-1/4 cup powdered sugar
-1/2 cup pecans, crushed

1. Microwave chocolate in large bowl on High 2 minutes or until chocolate is almost melted, stirring after 1 minute
2. Stir until chocolate is completely melted
3. Stir in peanut butter until well blended
4. Cool to room temperature
5. Gentrly stir in whipped topping
6. Refrigerate 1 hour
7. Scoop peanut mixture with teaspoon and shape into 1-inch balls
8. Roll in powdered sugar and crushed pecans
9. Store in refrigerator