Cinnamon Pecan Sticky Buns

Ingredients:
   2 packages active dry yeast, 1 tbsp. plus 1 tsp.
   1 cup plus 2 tbsp. warm milk (about 110 degrees)
   6 cups all-purpose flour
   1/3 cup granulated sugar
   2 tsp. salt
   4 large eggs
   1 lb. (4 sticks) unsalted butter (room temperature), cut in pieces, plus more for the pan
   3 1/3 cups pecan halves
   2 1/4 cups light corn syrup
   1 1/4 cups packed dark-brown sugar
   1/2 cup plus 3 tbsp. sour cream
   1 tbsp. ground cinnamon

Step 1: In a small bowl, combine yeast and milk. Let stand until yeast is creamy (about 10 minutes). In the bowl of an electric mixer, combine flour, granulated sugar, and salt. Add yeast mixture and eggs, and mix on low speed until completely combined (about 3 minutes).
Step 2: Increase the speed to high and add butter, several pieces at a time. When all the butter has been added,continue mixing dough until it is smooth and shiny (about 8-10 minutes). Transfer dough to a parchment-lined 13-by-18 inch baking pan and use your hands to spread the dough out to fit the pan. Cover the pan with plastic wrap and place in the refrigerator to chill overnight.
Step 3: Generously butter one 12-cup or two 6-cup, 7-oz.-capacity muffin pans. Chop 2 cups pecans, and break remaining 1 1/3 cups pecans in half lengthwise, keeping the 2 types separate. Pour 3 tbsp. corn syrup into each muffin cup, and add about 1 tbsp. of brown sugar to each muffin cup. Add about 2 tbsp. of the halved pecans to each muffin cup, and set the filled muffin pan aside.
Step 4: Remove dough from the refrigerator, and let stand at room temperature until slightly softened (about 15 minutes). Roll out dough lengthwise, 1/4 inch thick by 15 inches long by 20 inches wide. Using a spatula, spread sour cream over the surface of dough, leaving a 1/2-inch border. Dust sour cream with cinnamon, and sprinkle with 2/3 cup brown sugar. Cover brown sugar with chopped pecans, and roll dough up lengthwise to form a roll 18 inches long by 3 inches in diameter.
Step 5: Heat the oven to 350 degrees. Using a sharp knife, slice dough into 1 1/2-inch-thick slices, and place in the prepared pan or pans, either cut side down, until every cup is filled. Cover buns with parchment paper, and let rise in a warm place until they rise 1/2 inch above cups (20 to 30 minutes). Transfer sticky buns to the oven, placing a cookie sheet on the rack below to catch any drips. Rotate the pans between the shelves to ensure even baking, until buns are dark golden brown (about 40 minutes).
Step 6: Remove the pans from the oven, and immediately turn buns out onto a second parchment-covered cookie sheet. Replace any pecan halves that fell off buns when turning them out. Place the cookie sheet on a wire rack to cool.
Step 7: Enjoy!

 









   

Walnuts (Russian Recipe)

Ingredients:
   1 cup sugar
   2 yolks
   1 egg
   250 grams butter
   3 cups all-purpose flour
   1 tsp. baking soda mixed with vinegar
   3 tbsp. sour cream
   1 (or more) can cooked, sweetened condensed milk
   walnuts

Step 1: Mix all the ingredients together, except for the last 2.
Step 2: When it's not soggy, but good dough, cut into little balls, and spread each out in the "walnut maker" holes.
Step 3: Wait for them to get light-brown on the edges, then take out and put in more.
Step 4: Do this until you're out of dough, then take the little shells and fill them with the sweetened condensed milk and half of them with both, that and walnuts.
Step 5: Then the ones with only sweetened condensed milk, combine with another that has a walnut in it.
Step 6: Do this to all of them.
Step 7: Enjoy!

Soft and Chewy Chocolate Cookies

Ingredients:
   2 1/4 cups all-purpose flour
   1/2 tsp. baking soda
   1 cup (2 sticks) unsalted butter, room temperature
   1/2 cup granulated sugar
   1 cup packed, light-brown sugar
   1 tsp. salt
   2 tsp. pure vanilla extract
   2 large eggs
   2 cups (about 12 oz.) semisweet and/or milk chocolate chips

Step 1:Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed (about 1 minute). Add flour mixture; mix until just combined. Stir in the chocolate chips.
Step 2: Drop heaping tbsp-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Step 3: Bake until cookies are golden around the edges, but still soft in the center (8-10 minutes). Remove from oven, and let cool on baking sheet 1-2 minutes. Transfer to a wire rack, and let cool completely.
Step 4: Enjoy!
Step 5: Store cookies in an airtight container at room temperature up to 1 week.

Dark-Chocolate Cake with Ganache Frosting

Ingredients:

   1 cup (2 sticks) unsalted butter,room temperature, plus more for pans

   1/2 cup unsweetened Dutch- process cocoa (spooned and leveled), plus more for pans

   2 cups all-purpose flour (spooned and leveled)

   1/2 tsp. baking powder

   1/2 tsp. baking soda

   1/2 tsp. salt

   1 1/2 cups packed light-brown sugar

   2 large eggs plus 2 large egg yolks, room temperature

   6 oz. bittersweet chocolate, melted

   1 tsp. pure vanilla extract

   1 cup low-fat buttermilk

   Dark-Chocolate Ganache

Step 1: Preheat oven to 350 degrees. Butter 2  8-inch round cake pans; dust with cocoa, tapping out excess. Line bottom of each pan with a round of parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside.

Step 2: In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition; beat in chocolate and vanila. With mixer on low, alternately add flour mixture in 3 parts and buttermilk in 2, beginning and ending with flour mixture.

Step 3: Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in center of a cake comes out clean (40-45 minutes). Cool in pans 15 minutes; run a knife around edge of each pan, and invert cakes onto a wire rack to cool completely.

Step 4: Set a rimmed baking sheet upside down on a work surface. Place 1 cake on the sheet, and spread top with 1/3 of ganache. Place second cake on top, and spread remaining ganache over top and sides of cake. Using 2 wide metal spatulas, carefully transfer frosted cake to a serving platter.

Step 5: Enjoy! 

Peach Melba Spoom

Ingredients:
   1/2 cup water
   1/2 cup plus 1/3 cup sugar
   5 peaches
   12 oz. raspberries (3 cups)
   2 large egg whites

Step 1: Bring water and 1/2 cup sugar to a boil in a small saucepan, stirring, until sugar dissolves. Let cool slightly. Refrigerate for at least 30 minutes.
Step 2: Slice and puree 3 peaches with 1/2 the raspberries and 1/4 cup syrup in a food processor. Add more syrup to taste. Pass mixture through a fine sieve; discard solids. Refrigerate for at least one hour.
Step 3: Place whites and remaining 1/3 cup sugar in the heatproof bowl of a mixer set over a pan of simmering water. Cook, whisking, until sugar dissolves and mixture is hot to the touch (about 2 minutes). Whisk with a mixer on high speed until stiff, glossy peaks form (about 5 minutes).
Step 4: Gently fold fruit puree into whites using whisk attachment. Freeze mixture in an ice cream maker according to manufacturer's directions. Transfer spoom to an airtight container, and freeze for at least 1 hour.
Step 5: Slice remaining 2 peaches, and crush remaining raspberries. Layer fruit with spoom in 4 glasses.
Step 6: Enjoy! 

Nectarine Cupcakes

Ingredients:

For the Cupcakes:
   1 1/4 cups all-purpose flour
   1/2 tsp. baking powder
   Salt
   1/3 cup whole milk
   1 tsp. pure vanilla extract
   6 tbsp. unsalted butter, room temperature
   3/4 cup sugar
   2 large eggs
   2 medium nectarines, peeled, halved, pitted, and finely chopped (1 1/4 cups)
For the Topping:
   1 cup cold heavy cream
   1/2 cup sour cream
   3 tbsp. sugar
   1 medium nectarine, halved, pitted, and very thinly sliced

Step 1: Preheat oven to 350 degrees. Make the cup cakes: Sift together flour, baking powder, and a 1/4 tsp. salt. Stir together milk and vanilla.
Step 2: Beat butter and sugar with a mixer on medium speed until pale and fluffy (about 3 minutes). With mixer running, add eggs, 1 at a time. Beat in flour mixture in 3 additions, alternating twice with milk mixture.
Step 3: Line a standard muffin tin with baking cups. Fill each with 1 tbsp. batter, 1 heaping tbsp. chopped nectarines, and an additional 2 tbsp. batter. Bake until edges begin to turn golden (about 25 minutes). Let cool in tin.
Step 4: Make the topping: Whisk together cream, sour cream, and sugar to medium peaks. Top cupcakes with a dollop of cream and nectarine slices.
Step 5: Enjoy! 

Chocolate Cream Balls

Ingredients:
   1 12-oz. can sweetened condensed milk
   1 cup heavy cream
   1 1/2 tbsp. cocoa
   1 tsp.almond, coffee or coconut liqueur or rum
   1 cup chopped chocolate, chopped nuts, coconut or nonpareils (sprinkles)

Step 1: Mix condensed milk, cream and cocoa in a saucepan.
Step 2: Cook over medium heat for 5-10 minutes, stirring constantly, until mixture thickens and comes away from the bottom.
Step 3: Remove from heat. Add liqueur or rum.
Step 4: Let cool and, with hands greased with butter, form mixture into small 1-inch balls.
Step 5: Roll the balls over the chocolate bits, nuts,coconut or nonpareils.
Step 6: Enjoy!

Chocolate Cupcakes!

Ingredients:
   1/2 cup softened butter or margarine
   1 cup milk
   1 tbsp. lemon juice
   2 large eggs
   1/3 cup hot (110 degrees) water
   2 tsp. vanilla extract
   "Bob's Red Mill Chocolate Cake Mix"

Step 1: Mix all the ingredients together, thoroughly.
Step 2: Make sure there is no little bubbles of not mixed dough floating around.
Step 3: Take a baking pan (for cupcakes) and put "paper baking cups".
Step 4: Pour an even amount of dough in each little cup (don't fill it up more than 3/4 full).
Step 5: When you have filled every little cup, put it in the oven (350 degrees), and let it bake for about 40 minutes.
Step 6: When they are done let them cool about 15 minutes. Then.................... Enjoy!

Jello Cake!

Ingredients:
   about 5 1/2 cups of water
   1 peach jello
   1 apricot jello
   3 other jellos, flavors of your choice (as long as all 3 of them are the same flavor)
   4 tbsp. sour cream
   1/2 of a 12 oz. can of sweetened condensed milk
   8 oz. whipped cream

Step 1: Take the peach and apricot jellos and mix them (both) in 1 cup (8 oz.) of boiled water. Then set it aside and let it cool while you do the next step.
Step 2: Take the sour cream, condensed milk, and whipped cream and mix them together. Make sure it is mixed very good.
Step 3: Pour in the jello u have put aside into the bowl you had just mixed the ingredients in "Step 2", and mix that until it has an even orange color. Then let it cool for a while and put it in the refrigerator when it's not hot or very warm any more.
Step 4: Let it stay in the fridge for a while until it is hard enough to not let fruits sink in. Then take it out decorate it with fruits and put it back in the fridge while you do the next step.
Step 5: While the fruits are sticking to the jello in the fridge, take 1 of your "same-flavored" jellos n mix it with a bit more than 1/2 a cup of boiled water. Then after you've mixed that, put cold water and ice to fill it up to 1 1/2 cup.
Step 6: Make sure that jello is at least a little bit cold before gently pouring it on top of the jello in your fridge. Make sure to be very careful otherwise it will ruin your design.
Step 7: Let that cool until it is fully done, then make the other 2 jellos like you made your 1st one (1 1/2 cups of water) and pour them on top. Then let it cool until it is fully done.
Step 8: When it is done.......... Enjoy! 

No-bake Cherry Cheesecake

Ingredients for crust:
   Vegetable oil cooking spray, for pan
   1 1/3 cups vanilla wafer or shortbread cookies, finely ground (6 oz.)
   2 tbsp. unsalted butter, melted
   2 tbsp. sugar
   1/8 tsp. ground cinnamon
   Salt
Ingredients for filling:
   1 cup sour cream, room temperature
   2/3 cup sugar
   4 oz. mascarpone cheese (1/2cup), room temperature
   4 oz. cream cheese (1/2 cup), room temperature
   2 oz. soft fresh goat cheese (1/4 cup), room temperature
   1 vanilla bean, split and scraped, pod reserved for another use (or 3/4 tsp. pure vanilla extract)
   1/4 tsp. finely grated lemon zest
   1 cup heavy cream
Ingredients for topping:
   1 pound sweet cherries, halved and pitted (3 cups)
   1/3 cup sugar
   2 tsp. balsamic vinegar
   1/2 cinnamon stick
   1 tbsp. cornstarch
   1 tbsp. water

Step 1: Make the crust: Coat a 9-inch spring form pan with cooking spray; line bottom with a round of parchment. Stir together cookies, butter, sugar, ground cinnamon, and a pinch of salt; press evenly into bottom of pan. Refrigerate while making filling.
Step 2: Make the filling: Beat sour cream, 1/3 cup sugar, the cheeses, vanilla seeds or extract, and lemon zest with a mixer on medium speed until very smooth (about 4 minutes). Pass mixture through a fine sieve into a large bowl. Whisk heavy cream and remaining 1/3 cup sugar until medium peaks form; fold into filling mixture, and spread evenly onto crust. Smooth top, and freeze until firm (at least 2 hours). Refrigerate for 45 minutes before serving.
Step 3: Make the topping: Bring half the cherries, and the sugar, vinegar, and cinnamon stick to a simmer in a small saucepan. Cook, covered, for 5 minutes. Uncover, and simmer until cherries are soft (about 3 minutes). Whisk together cornstarch and water; add to cherry mixture. Simmer for 1 minute. Remove from heat, and stir in remaining cherries. Refrigerate until ready to use.
Step 4: Run a knife around edge of cake; release sides to remove from pan, and transfer cake to a serving platter. Remove cinnamon stick from topping; spoon over cake.
Step 5: Enjoy your cake!

Chocolate, Banana, and Graham Cracker Icebox Cake

Ingredients:

   15 oz. milk chocolate, chopped

   5 large egg yolks

   Salt

   3 cups heavy cream

   20 graham cracker sheets

   4-5 ripe bananas, very thinly sliced lengthwise

   Garnish: whipped cream

Step 1: Line a 5-by-10-inch loaf pan with plastic wrap. Place chocolate in a heatproof bowl. Place yolks and a pinch of salt in another heatproof bowl.

Step 2: Bring cream to a simmer in a medium saucepan. Slowly pour cream into bowl with yolks, whisking constantly; return mixture to saucepan set over low heat. Cook, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 8 minutes (mixture should not come to a boil). Immediately strain through a fine sieve set over chocolate; stir until chocolate melts and is smooth. Refrigerate, stirring occasionally, until thick, about 4 hours.

Step 3: Spread 1 cup chocolate mixture evenly into bottom of loaf pan. Top with a layer of 4 graham crackers, trimmed to fit. Spread 1/2 cup chocolate over bananas, and top with a layer of 4 trimmed graham crackers. Repeat with remaining chocolate, bananas, and graham crackers until you reach the top of the pan; finish with graham crackers.

Step 4: Cover with plastic wrap, and refrigerate overnight. Uncover, and turn out onto a serving platter. Remove plastic wrap. Garnish with whipped cream, and cut into slices.

Step 5: Enjoy!!!

No-Bake Fudge Brownies

Ingredients:
   12 oz. bittersweet chocolate, chopped
   1 1/4 cups evaporated milk (from one 12-oz. can)
   1 tsp. pure vanilla extract
   3 cups finely ground chocolate wafer cookies (from two 9-oz. packages)
   2 cups plus 2 tbsp. sweetened shredded coconut
   1 cup plus 2 tbsp. salted cocktail peanuts
   1/2 cup confectioners' sugar
   Salt

Step 1: Line a 9-inch square baking dish with plastic wrap, leaving a 1-inch overhang on all sides.
Step 2: Heat chocolate and evaporated milk in a saucepan over medium heat, stirring, until chocolate melts and is smooth. Remove from heat. Stir in vanilla. Set aside 1/3 cup.
Step 3: Combine cookies, 2 cups coconut, 1 cup peanuts, the sugar, and 1/2 tsp. salt in a bowl. Pour in chocolate mixture; stir until combined.
Step 4: Spread mixture evenly into dish. Spread reserved 1/3 cup chocolate over top. Finely chop remaining 2 tbsp. peanuts; sprinkle evenly over chocolate. Refrigerate until set, about 2 hours. Remove brownies from pan by lifting plastic wrap. Remove plastic, and cut into 24 brownies.
Step 5: Enjoy!

Homemade Cheesecake

Basic Ingredients:
   16 oz. of cream cheese
   16 oz. of whipped cream
   8 oz. of powdered sugar

Step 1: Mix all the given ingredients together, and put aside.
Step 2: Take some "Chocolate Graham Crackers" and cover the bottom of your dish.
  (dish should be 9 inches long, either square or rectangular.)
Step 3: Cover the crackers with the cream you made in "Step 1".
Step 4: Cover the cream with another layer of "Graham" crackers.
Step 5: Cover the second layer of crackers with another layer of cream.
Step 6: On top of the second layer of cream, put another layer of crackers.
Step 7: On top of the third layer of crackers put another layer of cream.
Step 8: Keep doing this until you run out of cream or space, then go to the next step.
Step 9: Make sure your last layer is cream, it can't be crackers.
Step 10: When you are finished with the first 9 steps, get some shaved chocolate and decorate the top.
Step 11: Let it stay in the refrigerator for at least an hour, then... Enjoy your cake!