1/4 cup Butter or margarine
1 cup Graham cracker crumbs
1 tsp Sugar
1 cup Flaked coconut
2/3 cup Sweetened condensed milk
1/2 cup Chopped nuts
1 cup Semi sweet chocolate bits

Preparation Method

Put butter in 8 inch square micro proof baking dish.

Cook on Hi for 1 minute or until melted. Stir in crumbs and sugar; mix. Pat mixture firmly and evenly in bottom of dish. Cook on HI for 2 minutes. Cool partially.

Mix coconut, milk and nuts. Spoon carefully over graham cracker crust. Cook on HI for 3 minutes.

Rotate dish one half turn once during cooking. Sprinkle with chocolate bits. Cook on HI for 1 minute.

Spread melted chocolate evenly over coconut mixture. Cool and cut into squares.

1 cup sugar
3/4 cup vegetable oil
2 eggs
1 cup grated pared raw carrot
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts Cream Cheese

Preparation Method

1. Beat sugar and oil together in a large mixer bowl. Add eggs, one at a time, beating thoroughly after each addition. Mix in grated carrot.

2. Blend flour, baking powder, baking soda, salt and cinnamon. Add carrot mixture gradually, stirring until blended. Stir in chopped walnuts.

3. Line microwave-oven-safe muffin-ring cups with 2 paper baking cups each. Fill each cup half full with batter, using 2 tablespoons batter for each.

4. Cook uncovered in microwave oven 2 1/2 to 3 minutes at Medium-High; rotate ring one-quarter turn halfway through cooking period.

5. Tops will appear slightly moist and a wooden pick inserted near center will come out clean.

6. Immediately remove cupcakes from muffin ring, discard extra baking cups and let cupcakes cool on racks.

7. Frost with Cream Cheese Frosting.

1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter

Preparation Method

1. In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.

2. Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.

3. Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

2-1/2 cups crushed vanilla wafers (about 75 wafers)
1 cup ground pecans
1 cup confectioners’ sugar
2 tablespoons plus 2 teaspoons HERSHEY®’S Cocoa
1/4 cup rum
3 tablespoons honey
2 tablespoons water
Additional confectioners’ sugar and/or crushed vanilla wafers

Preparation Method

1. In a large bowl, combine the wafer crumbs, pecans, confectioners’ sugar and cocoa. Combine the rum, honey and water; stir into crumb mixture.

2. Shape into 1-in. balls. Roll in additional confectioners’ sugar and/or wafer crumbs. Store in an airtight container.

Make 40 Servings

500g AP flour
2tsp baking powder
1tsp baking soda
200g Sugar
1 sachet vanilla sugar
4 drops sweet almond extract
1 tbsp Rum
1/2 tsp ground cardamom
1/2 tsp ground nutmeg
2 eggs
175g butter
250g “Quark” (I make my own. Link here)
100g dried currants
100g raisins
100g dried craisins
50gm candied ginger/orange peel
Zest of 1 orange
150g ground almonds

For the icing
50g butter
50g powdered sugar

Preparation Method

Place the flour, baking powder, baking soda, almond meal, cardamom & nutmeg in your processor & give it a whiz.

Add chilled grated butter & process till you have breadcrumbs.

In a bowl whisk together quark, eggs, almond extract, rum (if using).

Add wet ingredients to flour mix and stir together until all the dry ingredients are moistened, and start to come together into a ball of dough, sticky but workable.

Knead on a well-floured work surface, adding just enough extra flour until it forms a nice, soft, smooth but not sticky dough.

Preheat the oven to 250°C. Bake it for 45 minutes at 180°C and then for another 15 minutes at 160°C.

The Frosting
As soon as the Stollen is done brush melted butter onto the hot Stollen and dust it with the powdered sugar.

2 3/4 cups (500gm) of mixed dried fruit
1/3 cup (80ml) Brandy
3/4 ounces (125gm) butter
3/4 cup (150gm) firmly packed brown sugar
2 Tbsp golden syrup
2 eggs
1 large apple, peeled, cored and coarsely grated
3/4 cup (110gm) flour
2 heaping tsp mixed spice
1/2 tsp baking soda

Preparation Method

Combine fruit and brandy in another microwave-safe bowl; cook covered on high (100%) for one minute.

Beat butter, sugar and syrup in a small bowl using electric mixer until combined.

Add eggs one at a time, beating until just combined.

Transfer mixture to large bowl; stir in fruit mixture, apple and sifted dry ingredients.

Divide mixture evenly between the small dishes and smooth the tops.

Arrange the dishes around the edge of the microwave turntable; cook uncovered on medium (50%) for 10 minutes.

Rotate dishes and cook on medium (50%) for 8 more minutes. The centers of puddings should be almost set.

Stand puddings for 10 minutes and the centers will firm. Turn puddings out onto serving plates.

For Cookie Dough
1 + 1/2 cups unbleached bread flour
1 teaspoon salt
1 Tablespoon baking powder
1/2 teaspoon vanilla extract
1 egg
2/3 cup butter, margarine or shortening
1/2 cup white granulated sugar
1/2 cup brown sugar
1/2 cup finely chopped walnuts (you can grind the walnuts as they are used for flavor, not necessarily texture)

For Cinnamon Roll Cookie Dough

1 + 1/2 cups unbleached bread flour
1 teaspoon salt
1 Tablespoon baking powder
1/2 teaspoon vanilla extract
1 egg
1 cup butter, margarine or shortening
1/2 cup white granulated sugar
1/2 cup brown sugar
1/4 cup cinnamon
1/4 cup raisins soaked in hot water and Tbsp sugar (allow these to steep while you make the doughs)

For Glaze

1 1/2 cups powdered sugar
1/2 teaspoons vanilla
1-2 Tablespoon condensed milk

Preparation Method

For Regular Cookie Dough:
Combine sugar, butter, egg, vanilla and dry sifted ingredients. Cream until smooth.

For Cinnamon Cookie Dough:
Combine sugar, butter, egg, vanilla and once creamed add dry sifted ingredients, and mix until smooth. Add raisins to this dough.

1. After making both doughs, chill them for 1/2 hour to firm them up.

2. Remove both types of dough and cut them in half.

3. Using a marble board and pin, roll out plain cookie dough and cinnamon cookie dough separately.

4. Once each has been rolled flat to about 1/2 to 1/4 inch thickness, gently lay cinnamon dough on top of cookie dough, roll together and cover tightly with plastic wrap, and place in refrigerator for at least 10-15 minutes to firm up before cutting.

5. To bake – slice 1/4″ sections, just like regular chocolate chip cookies.

6. Lay each section flat on a greased cookie sheet and bake at 375 degrees F for 8-10 minutes on top rack of oven, then put them on bottom rack with oven turned off for an additional 2-3 minutes.

7. Remove cookies from sheet and allow them to cool, than cover with a simple powdered sugar milk glaze.

8. For the glaze add milk slowly to sugar and vanilla until proper consistency is achieved, a smooth, glossy glaze.

9. Save a few of the steeped raisins to decorate your finished cookies.

Number of servings: 24-48 cookies

1/4 cup Butter
1 cup Sugar
1/4 cup Milk
1/2 cup Broken Walnuts
l cup Flour
2 Eggs
1 teaspoon Vanilla
2 Squares Melted Chocolate
1/8 teaspoon Salt

Preparation Method

1. Cream butter and sugar for 2 min.

2. Add rest of ingredients, beat hard 2 min.

3. Bake 25 min. at 350 degrees F.

1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup white sugar
1 tablespoon unsweetened cocoa powder
1 tablespoon shortening, melted
1/2 teaspoon vanilla extract
1/4 cup milk
1/2 cup chopped pecans
1 cup brown sugar
1 tablespoon unsweetened cocoa powder
1 cup boiling water

Preparation Method

1. Preheat oven to 350 degrees F.

2. In a medium bowl, combine flour, baking powder, salt, white sugar and 1 tablespoon cocoa.

3. Stir in shortening, vanilla and milk until smooth. Fold in nuts.

4. Spread mixture in a 1 quart baking dish.

5. Stir together brown sugar, 1 tablespoon cocoa and boiling water. Pour carefully over pudding mixture in baking dish.

6. Bake in preheated oven 30 to 45 minutes, until set.

1 9-inch frozen unbaked pie shell, baked and cooled
1 1/3 cups creamy peanut butter (do not use chunky)
1/2 cup half-and-half
2/3 cup plus 2 Tablespoons powdered sugar
1/4 cup butter, softened
1/2 teaspoon vanilla
1/3 cup granulated white sugar
1 large egg, room temperature
3 ounces semisweet chocolate, melted and cooled
1 cup cold whipping cream
2 Tablespoons chopped peanuts

Preparation Method

1. In a small bowl, mix peanut butter with half-and-half and 2/3 cup of the powdered sugar until smooth.

2. Spoon into pie crust.

3. Beat 1/3 cup granulated white sugar with butter and vanilla until fluffy. Add the egg and beat until light and fluffy, then beat in the melted chocolate.

4. Spread mixture over peanut butter filling. Refrigerate 1 hour.

5. Beat whipping cream with remaining 2 tablespoons powdered sugar until peaks form. Spread on top of pie, garnish with chopped peanuts.