Caribbean Coconut Cake

Ingredients
Batter:
 1 cup all-purpose flour
 ½ cup cornstarch
 1 teaspoon baking powder
 4 large eggs, separated
 3 tablespoons warm water
 ½ cup plus 1 tablespoon granulated sugar
 1½ teaspoons grated lemon zest
Syrup:
 3 tablespoons coconut milk
 ¼ cup granulated sugar
 1 tablespoon rum
Filling and Topping:
 3 large eggs, separated
 1 cup plus 1 tablespoon coconut milk, divided
 ¼ cup cornstarch
 1 cup granulated sugar, divided
 1 teaspoon pure vanilla extract
 2⅓ cup shredded or flaked sweetened coconut, divided
 12 candied cherries
Instructions
Preheat oven to 375 degrees F. Prepare a 9 inch round
springform pan; Grease only the inside bottom of the pan with shortening.
Batter:
1. In a small mixing bowl, add flour, cornstarch, and baking powder; sift or whisk together to
mix. Set aside.
2. In a large bowl of an electric mixer, combine egg yolks, water, sugar and lemon zest;
beat with an electric mixer until mixture is pale and creamy, about 5 to 10 minutes.
3. In a medium mixing bowl and using clean beaters, beat egg whites until stiff. Using a
balloon type whisk or large rubber spatula, fold the egg whites into the egg yolk mixture,
and then fold in the flour mixture.
4. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a
large spoon. Bake 30 to 35 minutes or until a long toothpick, wooden skewer, or cake
tester inserted in the center comes out clean. Remove from oven and place pan on a wire
cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the
cake on the wire cooling rack to finish cooling.
Syrup:
1. In a small heavy-bottomed pan over medium heat,
combine coconut milk and sugar; stir constantly until
boiling and sugar is completely dissolved. Remove
from heat and stir in rum. Set aside to cool.
Filling and Topping:
1. In a medium bowl, beat the egg yolks, 4 tablespoons
coconut milk, and cornstarch together with a wire
whisk 1 to 2 minutes until a light color. Set aside.
 2. In a medium heavy saucepan over low heat, combine remaining coconut milk and 6
tablespoons sugar; heat and stir constantly until almost boiling. Remove from heat.
3. Temper the eggs: very slowly, in a thin stream, pour about ⅓ of the hot milk mixture into
the beaten eggs while quickly whisking the two together. Tip: The technique used to
blend uncooked eggs with a hot liquid is called tempering. Tempering slowly warms the
eggs so they are closer to the temperature of the liquid they will be added to, preventing
the eggs from scrambling. If you simply poured the eggs into the hot milk they would
immediately start cooking and you would have chunks of cooked egg in the mixture.
4. Return the egg mixture back to the rest of the hot milk, return to medium heat and heat
until it gently boils, stirring constantly so the mixture does not burn. Remove from heat;
stir in vanilla. Set aside to partially cool.
5. In a medium bowl and using clean beaters, beat egg whites with an electric mixer until
stiff peaks form. Fold remaining sugar into the egg whites. Fold egg whites into the
partially cooled egg mixture, and then fold in 1⅓ cups coconut. Set aside to cool to room
temperature.
Assembly:
1. Using a long kitchen knife, split cooled cake horizontally into 3 layers. Tip: place
toothpicks around the cake to mark where to cut.
2. Spread about ¼ of the filling over the bottom layer. Place the second layer on top,
sprinkle with half of the syrup; let soak in and then spread with ¼ of the filling. Place the
3rd layer on top, sprinkle with the remaining syrup and let soak in. Spread top and sides
of cake with remaining filling.
3. Sprinkle the top and sides of the cake with 1 cup coconut. Decorate top of cake with
candied cherries.
4. Cover and Refrigerate until ready to serve. Refrigerate Leftovers.

Honey Hearts
Ingredients
Dough:
 4 cups all-purpose flour
 1 teaspoon baking powder
 ½ teaspoon ground cinnamon
 ¼ teaspoon ground cloves
 ⅛ teaspoon salt
 1 cup plus 1 tablespoon granulated sugar
 3 tablespoons unsalted butter
 ⅔ cup honey
 1 large egg
 3 tablespoons mixed candied peel, finely chopped (use a combination of orange peel and
lemon peel)
Filling:
 ½ cup raspberry preserves
Topping:
 4 ounces semisweet chocolate, chopped into small pieces
 2 teaspoons shortening
 Instructions
Dough:
1. Preheat oven to 425 degrees F. Baking sheets may be ungreased, lined with parchment
paper, or lined with a non-stick baking mat.
2. In a medium mixing bowl, combine flour, baking powder, cinnamon, cloves, and salt.
Whisk together to mix. Set aside.
3. In a medium saucepan over medium low heat, combine sugar, butter, and honey; stir
constantly with a wooden spoon or rubber spatula until heated and butter is melted.
Remove from heat and cool to room temperature.
4. Pour the cooled honey mixture into a large mixing bowl. Add egg and candied peel. Beat
with an electric mixer or wooden spoon until well mixed. Add flour mixture and beat until
well mixed. The dough will be stiff.
5. Form dough into a 6 inch flattened disk. On a lightly floured pastry mat or pastry board,
and using a lightly floured rolling pin, roll the dough to ¼ inch thickness. Cut dough with a
3-inch heart-shaped cookie cutter that has been dipped in flour (to help prevent dough
from sticking to the cutter.)
6. Bake: Place cutout dough 2 inches apart on baking sheets. Bake 8 to 10 minutes or until
cookies are set and the edges are very lightly browned. Don’t overbake as these cookies
can get tough. Remove cookies from baking sheets with a metal spatula and place on a
wire cooling rack.
Filling:
1. While cookies are still warm, spread about 1 teaspoon raspberry preserves on a cookie.
Top with another cookie to make a sandwich. Place cookies back on wire cooling rack to
cool completely.
Topping:
1. In top of a double boiler over hot water, Melt the semi-sweet chocolate.
2. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a
simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the
simmering water, the upper pan should not touch the water.
3. Dip half of each heart sandwich into the melted chocolate. Place on wax paper; let sit until
the chocolate is hardened.

Black and White Cupcakes

Ingredients
Batter:
 1½ cups cake flour
 ¾ teaspoon baking powder
 ¼ teaspoon salt
 ⅓ cup buttermilk
 1 teaspoon pure vanilla extract
 ½ teaspoon pure lemon extract
 ¾ cup (1½ sticks) unsalted butter, room
temperature
 1¼ cups granulated sugar
 3 large eggs
 Vanilla Glaze:
 2 cups confectioners' (powdered) sugar
 1 tablespoon plus 1 teaspoon corn syrup
 1 teaspoon pure vanilla extract
 2 to 3 tablespoons warm milk plus more if needed (preferably whole milk)
Chocolate Glaze:
 2 ounces unsweetened baking chocolate
 2 ounces semi-sweet chocolate
 1 tablespoon unsalted butter
 1 tablespoon corn syrup
 1 teaspoon pure vanilla extract
 1¼ cups confectioners' (powdered) sugar
 2 to 3 tablespoons hot water plus more if needed
Topping (optional):
 Chocolate Sprinkles
Instructions
Preheat oven to 350 degrees F. Prepare two standard 12-cup muffin pans; line with paper
cupcake liners.
Batter:
1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to
mix. Set aside.
2. In a small mixing bowl, stir the buttermilk, vanilla extract, and lemon extract together. Set
aside.
3. In a large bowl of an electric mixer, cream the butter and sugar until light and
fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on
medium speed begin by beating the butter about 1 minute until it is smooth and light in
color. With the mixer still on medium speed, slowly add the sugar to the butter, either one
tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all
of the sugar, and beating until the butter and sugar are fully incorporated and the mixture
is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer
occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of
the bowl with a rubber spatula so the mixture blends evenly.
4. Add eggs one at a time, beating until thoroughly mixed. The mixture may appear curdled
when all of the eggs have been added but this will be corrected when the flour is
added. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to
thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on
low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed
increase the speed to medium. Each egg should be fully incorporated into the mixture
before adding the next egg, taking about one minute to blend in each egg.
5. With the mixer on low speed, add about one third of the flour mixture, mix just until the
flour is almost completely blended. Scrape the bowl down, and add about one half of the
buttermilk mixture, blending just until mixed. Scrape the bowl down again and continue
alternating with the flour mixture and buttermilk mixture, ending with the last portion of the
flour, and stirring just until blended.
 6. Spoon the batter into the cupcake liners. Fill ⅔ full, using about ¼ cup of batter per
cup. Tip: Avoid over-filling the liners which may cause the batter to run-over the sides
when baking. It is better to bake any remaining batter separately after the first pan of
cupcakes has finished baking.
7. Bake: Bake, rotating pan halfway through, 18 to 20 minutes, or until the cakes are just
firm and spring back when gently pressed, and a toothpick, wooden skewer, or cake tester
inserted in the center comes out clean. Cool slightly in cupcake pan, and turn out of pan
when cool enough to handle. Repeat process with any remaining batter. Cool cupcakes
completely on a wire cooling rack before glazing.
Vanilla Glaze:
1. In a medium bowl, and using an electric mixer or hand mixer, combine powdered sugar,
corn syrup, vanilla. Add warm milk in small quantities, start with 2 tablespoons of milk,
then when it’s getting close to the right consistency add milk in teaspoonfuls or just drops
of milk at a time, until it is the desired consistency; the glaze should be like a thick sour
cream. You may need to add additional warm milk to the glaze if it becomes too thick
while glazing the cupcakes.
2. Using a small offset spatula, spread vanilla glaze on half of each cupcake. Set aside to let
the glaze set while preparing the chocolate glaze. Tip: If the glaze seems to run down the
side of the cupcake, place the vanilla glazed cupcakes in the refrigerator for a few minutes
to quickly set the glaze.
Chocolate Glaze:
1. Melt the unsweetened chocolate and semi-sweet chocolate in the top of a double boiler
over hot water; add butter and stir with a rubber spatula or wooden spoon until butter is
melted and mixture is smooth. Remove from heat. Tip: Create a double boiler by filling a
saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a
stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan
should not touch the water.
2. Add corn syrup and vanilla, stir until combined. Add confectioners’ sugar and stir until
completely blended and smooth. Add 2 tablespoons hot water and stir until smooth. Add
an additional tablespoon or more of hot water if needed until it is the desired consistency;
the glaze should be like a thick sour cream. You may need to add additional hot water to
the glaze if it becomes too thick while glazing the cupcakes.
Topping:
1. Spread chocolate glaze on the unglazed half of the cupcakes. Set aside until the glaze is
set. If desired sprinkle the chocolate half with sprinkles before the glaze is set.

Raspberry Charlotte
Ingredients
Ladyfingers:
 About 12 to 15 Ladyfingers, depending on size. You can use packaged Ladyfingers, or make
your own. See recipe for Ladyfingers.
 ½ cup Chambord or Framboise raspberry liqueur, divided
Filling:
 2 cups (about 8 ounces) fresh or frozen
raspberries
 2 cups (about 8 ounces) fresh or frozen
strawberries, hulled
 ½ cup plus 3 tablespoons granulated sugar,
divided
 1 envelope unflavored gelatin
 ¼ cup plus ⅓ cup water, divided
 3 large egg yolks
 1 cup whipping (heavy) cream
 ½ teaspoon pure vanilla extract
Garnish:
 About 1 tablespoon confectioners’ (powdered) sugar for dusting
 About 1 cup fresh raspberries
Instructions
Prepare one 1½ quart Charlotte Mold or soufflé dish with 4-inch sides. Lightly grease the pan
with shortening. Cut a round of parchment paper to fit the bottom of the mold. Cut another
piece of parchment 4 inches wide and long enough to fit around the inside of the mold, and
shape the parchment around the inside of the mold. Tip: A paper Pannettone Mold can be
used in place of the Charlotte Mold or soufflé dish. Or use any type mold of the equivalent
size.
Ladyfingers:
1. Using a pastry brush, lightly brush the flat side of the Ladyfingers with some of the
raspberry liqueur. Tip: don’t overly saturate the Ladyfingers, but just give them a light
brushing.
2. Line the inside of the mold with the Ladyfingers, with the rounded sides facing the mold.
Set aside.
Filling:
1. In a food processor or blender, combine the raspberries and strawberries and puree until
smooth. Pour the fruit puree through a fine-mesh sieve and into a large mixing bowl to
strain out the seeds. Tip: Press on the puree with a rubber spatula or the back of a spoon
to push all the juices out. Discard the seeds. Stir ½ cup sugar plus remaining raspberry
liqueur into the fruit puree. You should have about 2 cups of fruit puree. Measure 1 cup of
the puree to use in the Charlotte, and refrigerate remaining puree to use when serving the
Charlotte.
2. Sprinkle gelatin over ¼ cup water in a small saucepan and let stand for 1 minute. Stir over
low heat until gelatin is completely dissolved. Remove from heat, set aside to cool slightly.
When partially cooled, stir into the 1 cup fruit puree. Set aside, stirring occasionally to
prevent the puree from getting lumpy.
3. In top of a double boiler, add the egg yolks; whisk the yolks to thoroughly break them up.
In a small saucepan, combine 3 tablespoons sugar and ⅓ cup water and bring to a boil,
continue to boil for another 2 minutes to make sugar syrup.
4. Temper the eggs; very slowly, in a thin stream, pour the hot sugar syrup into the egg
yolks while quickly whisking together. Tip: The technique used to blend uncooked eggs
with a hot liquid is called tempering. Tempering slowly warms the eggs, preventing the
 eggs from scrambling. If you simply poured the hot sugar syrup into the eggs they would
immediately start cooking and you would have chunks of cooked egg in the mixture.
5. Set the pan with the egg yolk mixture over another pan of simmering water (double boiler.)
Cook, whisking constantly, until the mixture is slightly thickened (like pudding) and
reaches 160 to 170 degrees using a candy or instant read thermometer to gauge the
temperature, about 15 to 20 minutes. Remove from heat. Tip: Create a double boiler by
filling a saucepan with 2 inches of water and bringing it to a simmer. Place a stainless
steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not
touch the water.
6. Let egg yolk mixture cool to room temperature, whisking frequently. Tip: place pan over a
larger bowl of ice water and whisk until the mixture is cooled.
7. Add the cooled egg yolk mixture and vanilla to the fruit puree and gelatin mixture; stir until
well blended. Set aside.
8. In a large size mixing bowl, beat the whipping cream with an electric mixer until cream is
thick and stiff. Tip: Cream whips easiest when the bowl and beaters, as well as the cream,
are well chilled. Place the bowl and beaters in the freezer for 10 to 15 minutes before
using, and keep the cream in the refrigerator until ready to use.
9. Using a balloon type whisk or large rubber spatula, gently fold the egg yolk and puree
mixture into the whipped cream.
10. Spoon the mixture into the Ladyfinger-lined mold. Cover with plastic wrap and
refrigerate at least 6 to 8 hours or overnight.
11. Unmold: To unmold, dip the mold in very hot
water for several seconds, then invert the mold onto
a chilled serving plate, preferably one with a raised
rim.
Garnish:
1. Before serving, use a fine-mesh sieve to dust the top
of the Ladyfingers with confectioners’ sugar. Spoon
some the reserved fruit puree onto the plate around
the edge of the Charlotte. Place fresh raspberries
around bottom edge of Charlotte and a few on top.
Cut into wedges to serve. Serve individual pieces
with any remaining fruit puree.

Chocolate Nut Crust

Ingredients
Chocolate Nut Crust:
 1 cup Chocolate Cookie crumbs, finely ground (Use a
cookie such as Nabisco Famous Chocolate Wafers, or
the chocolate cookie portion of Oreo cookies)
 ½ cup walnuts or pecans, finely chopped
 2 tablespoons granulated sugar
 ½ teaspoon ground cinnamon
 ⅓ cup unsalted butter, melted
Instructions
 Preheat oven to 350 degrees F.
Chocolate Nut Crust:
1. In a medium mixing bowl, combine cookie crumbs, nuts, sugar, cinnamon, and melted
butter. Stir until thoroughly mixed and mixture is crumbly.
2. Pour the chocolate crumb mixture into a 9 inch pie pan. Using the back of a large spoon or
the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and
evenly across the bottom and against the sides of the pie pan.
3. Bake: Bake 10 minutes. The edges may be just slightly browned, but you do not want the
edges or crust to over-brown. Remove from oven. Cool completely on a wire rack.
4. The pie crust may be cooled completely on a wire cooling rack or used warm, according to
the pie recipe.

Chocolate Peanut Butter Fudge

Ingredients
Chocolate Fudge Layer:
 2 cups granulated sugar
 ½ cup whipping (heavy) cream
 ¼ cup whole milk
 3 tablespoons light corn syrup
 4 ounces unsweetened baking chocolate,
chopped into small pieces
 2 tablespoons unsalted butter, cut into small
pieces
 1 teaspoon pure vanilla extract
Peanut Butter Fudge Layer:
 2 cups granulated sugar
 1 cup firmly packed light brown sugar
 1 cup whipping (heavy) cream
 ½ teaspoon salt
 ½ cup creamy peanut butter
 1 teaspoon pure vanilla extract
Topping:
 2 ounces semi-sweet chocolate, melted and cooled
 ½ cup salted peanuts, coarsely chopped
Instructions
Prepare one 9 inch square pan. Line the pan with parchment paper, allowing overhang on all
sides. Lightly grease the top of the parchment paper. Tip: rub a bit of vegetable shortening or
butter in the pan bottom, pan corners, and pan sides to help the parchment paper stay in
place. Or, line the pan with foil, allowing overhang on all sides, and lightly grease the top.
Chocolate Fudge Layer:
1. In a large heavy-bottomed pan, combine granulated sugar, whipping cream, whole milk,
and corn syrup. Heat over medium-low heat, stirring constantly with a rubber spatula or
wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the
 mixture onto the sides of the pan. Tip: Rub a drop of the warm sugar mixture between
your fingertips to make sure it feels smooth, with no trace of sugar granules. If the mixture
feels sandy, continue warming and stirring until the mixture is smooth.
2. Continue to heat until the mixture simmers, simmer for 1 minute. Reduce the heat to low;
add the chopped chocolate and stir until the chocolate is melted and thoroughly combined.
3. Increase the heat to medium or medium high and bring to a boil, stirring frequently and
scraping the pan bottom to avoid scorching, until the mixture reaches a temperature of
238 degrees F, a soft ball stage, using a candy or instant read thermometer to gauge the
temperature. Immediately remove pan from the heat. Tip:Lower the heat when the
temperature reaches about 230 degrees to slow the cooking because at this point it will
quickly reach 238 degrees.
4. Let the candy sit until the bubbling has stopped. Scatter the butter pieces on top of the hot
candy and add the vanilla, but don’t stir. After the candy has cooled a bit, give the candy a
quick stir to combine the butter and vanilla but don’t worry about completely combining at
this step. Let candy sit until cooled to approximately 140 to 150 degrees.
5. When candy is cooled to approximately 140 to 150 degrees, beat with a wooden spoon
until the candy thickens slightly and just begins to lose its gloss, 1 to 2 minutes.
6. Scrape the candy into the prepared pan and smooth the top with a rubber spatula or
wooden spoon. Tip: If candy is hard to smooth, pat smooth with your hands.
7. Set aside while preparing the Peanut Butter Fudge layer. Thoroughly clean the pan and all
equipment and tools to reuse for the next layer.
Peanut Butter Fudge Layer:
1. In a large heavy-bottomed pan, combine granulated sugar, brown sugar, whipping cream,
and salt. Heat over medium-low heat, stirring constantly with a rubber spatula or wooden
spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture
onto the sides of the pan. Tip: Rub a drop of the warm sugar mixture between your
fingertips to make sure it feels smooth, with no trace of sugar granules. If the mixture feels
sandy, continue warming and stirring until the mixture is smooth.
2. Increase the heat to medium or medium high and bring to a boil, stirring frequently and
scraping the pan bottom to avoid scorching, until the mixture reaches a temperature of
238 degrees F, a soft ball stage, using a candy or instant read thermometer to gauge the
temperature. Immediately remove pan from the heat. Tip:Lower the heat when the
temperature reaches about 230 degrees to slow the cooking because at this point it will
quickly reach 238 degrees.
3. Let the candy sit until the bubbling has stopped. Place spoonfuls of peanut butter on top of
the hot candy and add the vanilla, but don’t stir. After the candy has cooled a bit, give the
candy a quick stir to combine the peanut butter and vanilla but don’t worry about
completely combining at this step. Let candy sit until cooled to approximately 140 to 150
degrees.
4. When candy is cooled to approximately 140 to 150 degrees, beat with a wooden spoon
until the candy thickens slightly and just begins to lose its gloss, 1 to 2 minutes.
5. Scrape the candy on top of the chocolate fudge layer and smooth the top with a rubber
spatula or wooden spoon. Tip: If candy is hard to smooth, pat smooth with your hands. Set
aside while preparing the topping.
Topping:
1. In top of a double boiler over hot water, melt chocolate. Or, place the chocolate in a
microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted;
 do not overheat as chocolate will burn easily. Stir in the shortening. Set aside to
cool. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing
it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top
of the hot water, the upper pan should not touch the water.
2. Spread the melted chocolate over the top of the peanut butter fudge layer, smoothing with
a small offset spatula. Sprinkle the chopped peanuts over the top and gently press into the
candy. Cut into approximately 1-inch squares before completely set. Let set about 1 to 4
hours to completely cool and become firm.

Poppy Seed Sweet Rolls

Ingredients
Dough:
 ¼ cup warm water (110 to 115 degrees)
 1 package active dry yeast
 ¼ cup granulated sugar
 1 teaspoon salt
 1½ cups warm buttermilk (110 to 115 degrees)
 ½ cup vegetable oil
 4 to 4½ cups all-purpose flour
Filling:
 8 ounces cream cheese, room temperature
 ¼ cup unsalted butter, room temperature
 1 cup firmly packed light brown sugar
 2 tablespoons all-purpose flour
 1 teaspoon pure vanilla extract
 2 tablespoons poppy seeds
 1 cup walnuts or pecans, coarsely chopped (optional)
Icing:

 2 cups confectioners (powdered) sugar
 1 teaspoon pure vanilla extract
 3 to 4 teaspoons milk (preferably whole milk)
Instructions
Dough:
1. In a large mixing bowl combine warm water and yeast; stir and let sit until yeast is
dissolved, about 10 minutes. Add sugar, salt, warm buttermilk, and oil; beat until mixture is
smooth. Add 2 cups flour; stir until well mixed. Stir in enough remaining flour to form a soft
dough.
2. Turn dough onto a lightly floured pastry mat or pastry board; knead dough until smooth
and elastic, about 5 minutes, adding additional flour 1 tablespoon at a time if dough is too
sticky.
3. Place dough in a well greased bowl; turn dough over once to grease the top. Cover bowl
with a small kitchen towel and let dough rise is a warm place until doubled in size, 1 to 2
hours.
 Filling:
1. In a medium bowl, combine cream cheese, butter, brown sugar, flour, and vanilla extract;
beat until smooth. Stir in poppy seeds and nuts (optional.) Set aside.
2. Prepare two large baking sheets; lightly grease with shortening.
3. Punch dough down then turn onto a lightly floured surface; knead dough briefly, 4 to 5
times.
4. Divide dough in half. Roll half the dough into a 15 inch by 9 inch rectangle. Spread half of
the filling mixture on top to within ½ inch of the edges. Roll-up dough jelly-roll style,
starting with a long side; pinch seams together to seal. Slice dough into 1½ inch pieces
and place 2 inches apart on baking sheets. Repeat with the 2nd half of the dough.
5. Cover and let rolls rise is a warm place until doubled in size, 1 to 2 hours.
6. Preheat oven to 375 degrees F.
7. Bake: Bake 12 to 15 minutes, or until golden brown. Remove rolls from baking sheets and
cool on wire cooling racks.
Icing:
1. In a small bowl, combine confectioners sugar, vanilla, and enough milk to make a good
spreading consistency. Spread icing onto still warm rolls.

Vanilla Nut Easter Eggs

Ingredients
Center:
 2 large egg whites
 2½ cups granulated sugar
 ½ cup light corn syrup
 ½ cup water
 ¼ teaspoon salt
 2 teaspoons pure vanilla extract
 8 ounces white chocolate, chopped into small pieces
 1 cup walnuts or pecans, coarsely chopped
Coating:
 12 ounces milk chocolate or, semi-sweet chocolate
 1 tablespoon shortening (optional, not used if tempering chocolate)
 Royal Icing decoration (optional)
Instructions
Line a large baking sheet or jelly roll pan with parchment paper, wax paper, or a non-stick
baking mat. Set aside.
Tip: Before beginning to make the candy, have all ingredients, equipment, and tools prepared
and ready to use.
Center:
1. In a large bowl of an electric stand mixer fitted with the whisk attachment, beat egg whites
on medium speed until soft peaks form. Set aside. Tip: Use a stand mixer; a hand mixer is
not likely to have enough power for the heavy texture of the candy.
2. In a medium-size heavy-bottomed pan, combine sugar, corn syrup, water, and salt. Heat
over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the
sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of
the pan. When the mixture begins to simmer, cover the pan tightly with a lid for 3 to 4
minutes to allow condensation to form and run down the inside of the pan to help wash
away stray sugar crystals.
3. Remove the lid and increase the heat to medium high and bring to a boil, without stirring,
until the syrup reaches a temperature of 260 degrees F, a hard ball stage, using a candy
or instant read thermometer to gauge the temperature. While the syrup is cooking, wash
away any sugar crystals that form on the sides of the pan by wiping upwards with a damp
pastry brush so the sugar crystals don’t fall back into the syrup.
4. Meanwhile, as the temperature of the syrup reaches about 240 degrees F, continue
beating the egg whites on medium-high speed until stiff peaks form. Stop the mixer,
remove the whisk attachment and attach the paddle.
5. When the sugar mixture reaches 260 degrees F, Immediately remove pan from the
heat. Tip: Lower the heat when the temperature reaches about 250 degrees to slow the
cooking because at this point it will quickly reach 260 degrees. In addition, remove the pan
from the heat just before the syrup reaches 260 degrees to prevent it from going over 260
degrees.
6. Immediately start pouring the hot sugar mixture, in a thin steady stream, into the beaten
egg whites, while beating with the electric mixer at medium speed. This will cause the egg
whites to double in volume. Be careful, the sugar is extremely hot and will burn your skin
if you touch it.
7. Slowly add the vanilla. Increase the speed to high and continue beating at high speed until
the candy changes from a smooth shiny texture to a rough dull texture. This can take
anywhere from 10 to 20 minutes.
8. As soon as the texture changes to the rough dull texture, slow the electric mixer to a
medium speed and add the white chocolate pieces, stirring until chocolate is melted and
mixed in. Add the nuts, and stir until mixed. Tip: the candy will be stiff and difficult to stir. If
necessary, turn the mixture out onto a pastry board or marble board and knead with your
hands to mix the nuts into the candy.
9. Shape candy into egg shapes, about 2” in diameter. Place eggs on baking pan, cover and
refrigerate until well chilled, 1 to 2 hours.
Coating:
Tip: It is always preferable to temper chocolate when the chocolate is used for dipping
candies. In place of step 9 below, See Tempering Chocolate for information about how to
temper the chocolate to be used for dipping these candies.

If you don’t want to go through the steps of tempering the chocolate, the following directions
are for melting chocolate (not tempering.)
1. Line a large baking sheet or jelly roll pan with parchment paper or wax paper.
2. In top of a double boiler over hot water, melt chocolate and shortening; stir with a rubber
spatula or wooden spoon to combine. Set aside to cool. Tip: Create a double boiler by
filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and
place a glass bowl, stainless steel bowl, or ceramic bowl on top of the hot water; the upper
pan should not touch the water.
 3. Place the cooled bowl of chocolate over a pan of hot water to keep the chocolate a liquid
consistency for dipping.
Dipping:
1. Place one egg at a time in the chocolate, gently turn it over with a fork or candy dipping
fork. Use the fork to lift the egg out of the chocolate and tap the fork on the rim of the bowl
to allow excess chocolate to drip back into the pan, and then draw the underside of the
fork over the rim of the pan to remove any drips of chocolate. Gently place the chocolate
coated egg on the baking pan, pushing the egg off the fork with another fork. Let eggs sit
until the chocolate is dry and firm. Tip: refrigerate chocolate coated eggs about 30
minutes for the chocolate to become firm. However, if the chocolate has been tempered
the balls do not need to be refrigerated as the chocolate should set quickly.
2. Decorate as desired with Royal Icing (optional.)
3. Store in an airtight container so they won’t dry out. Candies dipped with tempered
chocolate can generally be stored in a cool place or at room temperature. Candies dipped
with melted (untempered chocolate) should generally be stored in the refrigerator.

Cranberry Orange Biscuits

Ingredients
Small amount of flour for the pastry board
Biscuit:
 2 cups all purpose flour
 1 tablespoon baking powder
 ¼ teaspoon salt
 1 tablespoon granulated sugar
 1 teaspoon freshly grated orange zest
 ½ teaspoon ground cinnamon
 ¼ cup vegetable shortening
 ¼ cup cold unsalted butter, cut into ¼ to ½ inch pieces
 ½ cup dried cranberries
 ½ cup golden raisins
 ¾ cup milk (preferably whole milk)
 ¼ cup freshly squeezed orange juice
Glaze:
 1½ cups confectioners’ (powdered) sugar
 2 tablespoons freshly squeezed orange juice
 About 1 tablespoon half and half or heavy cream Tip: you can use all orange juice or a
combination of orange juice plus cream.
Instructions
Preheat oven to 400 degrees F. Prepare one large baking sheet; line with parchment paper,
or line with a non-stick baking mat.
Biscuit:
1. In a large mixing bowl, combine flour, baking powder, salt, sugar, orange zest, and
cinnamon; whisk together to mix.
 2. With a pastry blender or two knives, cut shortening and butter into the flour mixture until
the mixture resembles coarse crumbs. Stir in cranberries and golden raisins.
3. In a small bowl, stir the milk and orange juice together. Add the liquid mixture to the flour
mixture and stir just until mixed.
4. Turn the dough onto a lightly floured pastry mat or pastry board. Sprinkle the top of the
dough lightly with flour to cut down on the stickiness. Shape and pat the dough into a
rough circle about ¾ inches thick.
5. Use a floured 2 inch round cookie cutter Cut into wedges, squares or circles with a floured
kitchen knife and place them 1 inch apart on the baking sheet. Tip: Use a drinking glass in
place of a cookie cutter to make circles, or cut into squares or wedges with a knife. Dip the
edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the
biscuit down; instead leave the cuts as sharp as possible to allow the biscuit to rise in
layers.
6. Bake: Bake 18 minutes or until the biscuits are very lightly browned. Remove from oven
and place pan on a wire cooling rack.
Glaze:
1. In a small bowl, combine confectioners’ sugar, orange juice, and cream, adding enough
juice or cream to make a good drizzling consistency; stir to mix.
2. Drizzle glaze over the still hot biscuits. Tip: Pour glaze into a small plastic sandwich bag,
trim off the corner, and drizzle over the biscuits.

Gingerbread
Ingredients
Parchment paper and small amount of vegetable
shortening and flour for preparing pan
Batter:
 2¼ cups all-purpose flour
 1 teaspoon baking powder
 ½ teaspoon baking soda
 ½ teaspoon salt
 2 teaspoons ground ginger
 1 teaspoon ground cinnamon
 ½ teaspoon ground cloves
 ½ teaspoon ground nutmeg
 ½ teaspoon ground allspice
 ½ cup (1 stick) unsalted butter, melted and cooled to room temperature
 ½ cup whole buttermilk, room temperature
 ½ cup whole milk, room temperature
 ¾ cup light or dark unsulphured molasses
 ¾ cup granulated sugar
 1 large egg
 1 teaspoon freshly grated lemon zest
Sweetened Whipped Cream:
 2 cups heavy (whipping) cream
 ½ cup confectioners’ (powdered) sugar
 1 teaspoon pure vanilla extract
Instructions
Preheat oven to 350 degrees F. Prepare one 9x9x2 inch square pan; lightly grease the pan
with shortening and dust with flour. Tip: to make baked cake easier to remove from pan,
lightly grease the pan, line the pan with parchment paper, and then lightly grease the top of
the parchment paper.
Batter:
1. In a medium-sized mixing bowl, combine flour, baking powder, baking soda, salt, ginger,
cinnamon, cloves, nutmeg, and allspice; sift or whisk together to mix. Set aside.
2. In a large bowl of an electric mixer, combine melted and cooled butter, buttermilk, milk,
molasses, sugar, egg, and lemon zest; beat on low to medium low speed until thoroughly
blended. Add flour mixture and beat on medium speed until the batter is smooth and thick,
about 1 minute, scraping the mixture off the paddle and scrape down the sides and bottom
of the bowl with a rubber spatula so the mixture blends evenly.
3. Pour the batter into the prepared pan and smooth the surface with a small offset spatula
or the back of a large spoon. Bake 40 minutes or until a long toothpick, wooden skewer, or
cake tester inserted in the center comes out clean. Remove from oven and place pan on a
wire cooling rack to cool for at least 10 minutes
4. Serve: serve gingerbread still warm or cooled to room temperature. Gingerbread is
wonderful as is or serve with a spoonful of sweetened whipped cream.
Sweetened Whipped Cream
1. In a large mixing bowl, using an electric mixer, beat the whipping cream until soft mounds
form. Gradually add the powdered sugar, then add the vanilla and continue beating until
thick and stiff. Tip: the cream will whip easier if the mixing bowl and beaters are first
chilled; place in the refrigerator to chill until ready to whip the cream.