Banana Bread

• 1/2 cup butter, softened
• 3/4 cup white sugar
• 1/4 cup brown sugar
• 4 bananas (very ripe)
• 1/4 cup sour cream
• 2 eggs
• 1tsp. vanilla
• 1 3/4 cups flour
• 1 tsp. baking soda
• 1 tsp. salt

Preheat the oven to 350.

Cream together butter and sugar. Mix in the bananas, eggs, sour cream, and vanilla. Mix together the flour, salt and baking soda and add them slowly to the mixer and mix until just combined. 

Bake in a greased, floured loaf pan for 55-65 minutes. 

Chocolate Therapy Cookies

• 1.5cups butter, softened
• 1.25 cups granulated sugar
• 1.25 cups packed brown sugar
• 1 Tb vanilla
• 2 eggs
• 2..5 cups flour
• 1.5 cups cocoa
• 2 tsp baking soda
• 1/2 tsp salt
• 1 cup semisweet chocolate chips
• 2 cups dried cranberries
• 1 cup chopped pistachios

Heat oven to 350. In a large bowl, beat butter, sugars, vanilla, and eggs on medium speed until light and fluffy. Stir in flour, baking soda, and salt. Stir in chips, cranberries, and nuts.
On ungreased cookie sheets (I use silicone mats) drop dough by tablespoonfuls or #40 cookie/ice cream scoop, 2 inches apart. Flatten slightly. Bake about 10 minutes. The centers will be soft. Cool 1-2 minutes, remove to a cooling rack.

You can double the recipe and freeze cookie dough balls to make any time.

Mandarin Orange Cake

• 1 cup sugar
• 1 cup flour
• 1 egg
• 1 tsp. baking soda
• 1/2 tsp. salt
• tsp. vanilla
• 1 can mandarin oranges

Put all the ingredients in a bowl. Beat with a mixer until the batter is smooth. Pour into a greased 9x9" pan. Bake at 350 degrees for 30-35 minutes until firm/set. 

• 3/4 cup brown sugar
• 3 tbs. milk
• 3 Tbsp. butter

Combine in a a pot and bring to a boil. while still boiling, pour over the cake as soon as it comes out of the oven. Be careful it doesn't over flow the pan. Pour slowly so it soaks in as you pour. 

Apple crisp

                    6 apples (preferably granny smiths)

·                     Teaspoon each of cinnamon, nutmeg, and ginger

·                     2-4 Tbsp sugar (depends on sweetness of apples)

·                     ½ cup butter

·                     2/3 cup sugar

·                     ¾ cup flour

Peel and slice the apples into small pieces and mix with the spices and a few tablespoons of sugar (less if you use pink/red apples). Place in a greased round oven safe dish.

Melt the butter and mix in the flour and sugar, Add more flour until the mixture is dry and crumbly. Top the apples with the crumb mixture.

Bake at 350 until the top starts to brown (30-40 minutes).

flourless chocolate cake

• 8 eggs
• 1 cup cocoa powder
• 1/2 cup melted butter
• 1 1/4 cup sugar

Preheat oven to 325

 Whip eggs for 3 minutes or till light and fluffy. Slowly add in the cocoa then drizzle in melted butter and slowly add sugar all with mixer on low speed. 

Bake in a 9 inch spring-form for 35-40 minuted. It will still be moist in center but as it cools it finishes setting up. 

Lavender Lemon Cake

Sponge Cake:

• 7 large eggs, separated
• 1 cup sugar
• 1 cup all-purpose flour
• 1 ounce or 2 tablespoons melted butter
• 1 tsp lavender extract (optional)

Frosting:

• 1 cup butter, softened
• 3 3/4 cups powdered sugar
• 1 lemon, juice and zest
• 1 tsp lavender extract (optional) or vanilla extract
• 1/8 tsp. salt

Other:

• 1 recipe of lavender lemon curd
• 6 ounces (1 1/2 cups) chopped toasted almonds

Cake: Heat the oven to 325 degrees F. Grease a 9 inch spring-form and put parchment paper in the bottom. Put egg yolks in one bowl and egg whites in another. Add 1/2 cup sugar to each. Beat egg whites till stiff and yolks till thick and light. Fold whites into yolks. Sprinkle in 1 cup flour, melted butter, and extract trying not to deflate batter. Bake for 35 minutes. Cool. Slice into 3 layers. 

Frosting: Cream together butter and sugar and salt. Add in flavorings and beat till creamy. 

Place bottom later, top with 1/2 curd and some frosting (no more than 1/2 cup). Place second layer on top and repeat. top with 3rd layer. Frost whole cake with remaining icing (or reserve some for decoration). Cover sides with almonds. Optional (color some of the frosting and pipe a decorative layer over the border from almond to frosting. 

 This recipe is based off a Russian Apricot Torte, altered for a friend.  http://easteuropeanfood.about.com/od/russiandessertrecipes/r/apricottorte.htm

Strawberry shortcake

• sliced sugared strawberrys (let sit till they get juicy)
• sweet whipped cream
• Shortcake
• 2 cups flour
• 2 tsp. baking powder
• 1/4 tsp baking soda
• 2 Tbs. sugar
• 1 tsp salt
• 3/4 cups cream
• 1/2 cup sweetened condensed milk
• 1/2 cup milk

Mix cake ingredients together and let bake at 400 in an 8x8 dish for about 20 minuted or until cooked though and slightly golden. 

Let cool

Slice whole cake in half by height then slice into squares (each square should have a top and bottom piece). layer cake, strawberry, cream, cake, strawberry cream. Serve and enjoy. 

Molten Lava Cakes

• 4 oz. bittersweet chocolate
• 4 oz. semi sweet chocolate
• 1 stick plus 2 tablespoons (10 total) of butter
• 1/2 cup flour
• 1 1/2 cups powdered sugar
• 3 eggs
• 3 egg yolks
• 1 tsp vanilla
• 1 tsp orange extract

Melt the chocolate and butter in a bowl in the microwave in 30 second increments, stirring in between until smooth. 

Add in the flour and sugar and start mixing in a mixer on low. add in the eggs and flavorings and mix till smooth. 

Grease 6 ramekins with butter. Split the batter evenly between the ramekins.

Bake at 425 degrees for 18 minutes. 

Run a knife around the edge of the ramekin and put a plate on top then invert it and take off the ramekin. 

Serve with ice cream.

Rhubarb spice cake

• 2 cups diced rhubarb
• 1/2 cup sugar
• 1/2 cup shortening
• 1 egg
• 2 cups flour
• 1 tsp. baking soda
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 cup buttermilk
• 1 tsp vanilla
• dash salt

Combine rhubarb and 1/2 cup sugar. Set aside.

Mix all other ingredients well. Add rhubarb. Bake at 350 degrees for 45 minutes in a 9x9 pan. 

Rhubarb Custard Cake

Custard Layer

2 cups chopped rhubarb (2-3 large stalks)
1/2 cup sugar
1 cup whipping cream

Cake Layer-you can use a box yellow cake mix or this recipe

1/4 cup oil
1 egg
2/3 cup milk

2 tsp. vanilla extract

1 1/4  cups  flour

1 1/2 tsp. baking powder

1/2 tsp. salt

3/4 cup sugar

Preheat oven to 350 degrees. Mix rhubarb and 1/2 cup sugar and set to the side. 

Mix the cake according to the box directions or mix wet ingredients (oil, egg, milk, vanilla) together then slowly add in the dry ingredients. Mix well. 

Pour the cake into a greased 9x9 baking dish. 

Sprinkle the rhubarb and any juices over the top. 

Slowly pour the cream over the top. Try not to pour too fast or the cream will start to mix in the cake. You want it to pool on top. 

Bake for 50-60 minutes or until cake is cooked and lightly browned but custard layer (now underneath) is still moist.

Nordy Bars

• 1/2 cup butter
• 12 oz. package of butterscotch chips
• 1/2 cup brown sugar
• 2 eggs
• 1 1/2 cups flour
• 2 tsp. baking powder
• 1/2 tsp salt
• 2 tsp vanilla
• 12. oz package chocolate chips
• 2 cups mini marshmallows
• OPTIONAL: 1 cup nuts

In a medium saucepan, heat the butter, butterscotch chips, and brown sugar till melted. It may get a little lumpy and that is okay. Remove from the heat and stir in the eggs. Mix quickly so the eggs don't scramble. 

Add in the flour, baking powder, salt, and vanilla. Let it cool until it won't melt the chocolate chips.

Add in the remaining ingredients. 

Pour into a greased 13x9" pan. Bake at 350 degrees for 35-40 minutes. let cool before cutting. 

Marble Cake

• 6 Tbsp. cocoa
• 2 Tbsp. oil
• 1 1/4 cups sugar
• 1/4 cup water
• 1 tsp vanilla
• 1/2 cup softened butter
• 2 cups flour
• 3/4 cup evaporated milk
• 3 eggs
• 2 tsp. baking powder
• 1 tsp orange extract
• 1/2 tsp salt
• 1/2 tsp baking soda
• confectioners sugar

Preheat oven to 350 degrees and grease a 9" spring form pan. 

In a small bowl mix the cocoa, oil, 1/4 cup sugar, water, and vanilla.

In a large bowl,  mix 1 cup sugar, and all other ingredients except the chocolate mixture and the powdered sugar. Beat for 5 minutes in a mixer on low. 

Remove 2 1/2 cups of batter. Beat the chocolate mixture into the remaining batter. 

Alternately spoon in chocolate and plain batter into the pan in a checkerboard type pattern. It may take a few layers. 

Use a knife and cut through the batter a few times to marble it together. 

Bake 55-60 minutes (top will crack).

Cool for about 10 minutes before taking out of the pan and sprinkle the top with powdered sugar.

Chocolate and orange biscotti

1/4 cup  butter, room temperature
1 cup  sugar
2 eggs
Juice and zest of one orange
1 tsp. vanilla extract
1 tsp. almond extract
2 1/2 cups flour
1 tsp. baking powder
1/4 tsp salt
3/4 cup mini chocolate chips

Preheat oven to 350 degrees F. Grease and flour a cookie sheet. 

Beat together butter and sugar for about 2 minutes. Slowly add in the eggs, mixing well in between. Then add in the orange juice and zest, and the extracts.  While mixing, add in the  salt, baking powder and flour, Then by hand stir in the chocolate chips. 

Divide dough in half, and shape each half into long logs. Place them on the baking sheet a few inches apart. 

If you want the biscotti for dipping in coffee or cocoa (crisp enough to hold up when dunking in a drink), cook for 45-50, if you want them crispy but soft enough to eat on their own, cook for 35-40 minutes. Then remove and let cool until you can touch them. 

Use a serrated knife to cut the logs into slices like bread. The softer cookies may still be a little doughy on the inside. Then place them back on the pan and bake for 10 minutes, then flip them over and cook for another 10 minutes. 

Let them cool until you can touch them while making the topping.

Ganache topping
1 cup chocolate chips-chopped fine
2 Tbsp. sugar (optional)
1/4 cup cream

Heat the cream and sugar together until just before boiling, then pour over the chocolate chips and mix until smooth. 

Dip the tops of the biscotti in the ganache and place chocolate side up on a cookie rack to dry. 

Lavender Lemon Mousse

• 8 eggs (4 eggs and 4 yolks, save other 4 whites)
• 1 1/4 cup sugar
• 1/2 tsp salt
• juice and zest of 4 lemons
• 1 Tbs. lavender blossoms
• 1 cup cream
• 1 tsp vanilla

Whisk together 4 eggs, 4 yolks, and 1 cup sugar in a saucepan. Add salt and juice and zest; stir until smooth. Add in lavender blossoms.Cook over medium heat, stirring often, until mixture thickens to the consistency of loose pudding, about 10 minutes. Pour through a fine mesh strainer into a large bowl, and chill.

Whisk/mix egg whites and remaining sugar in a bowl until stiff peaks form; add to curd but don't stir yet. Whip cream and vanilla until stiff peaks form; add to curd mixture. Fold until combined. chill before serving.

The lavender is optional but delicious.

-during final mixing

Double Layer Pumpkin Pie Cheesecake

This recipe is originally from http://allrecipes.com/Recipe/Double-Layer-Pumpkin-Pie/Detail.aspx

• 4 oz softened cream cheese
• 1 Tbs milk
• 1 Tbs white sugar
• 1.5 cups whipped cream/whipped topping
• 1- 9 inch prepared graham cracker pie crust
• 1 cup cold milk
• 2-3.5 oz vanilla pudding mix
• 1 can pumpkin puree
• 1 tsp. ground cinnamon
• .5 tsp. ground ginger
• 1/4 tsp. ground cloves

Whisk cream cheese, milk, and sugar until smooth. Gently stir in the whipped topping and spread mixture into the bottom of the crust. Chill for 2 hours. 

Mix together milk and pudding mix, pumpkin, and spices. Mix well and let sit for 5-10 minutes. 

Spread over the cream cheese layer. 

Refrigerate for at least 4 hours.

Tangerine sponge/custard cake

This recipe originally comes from here but I have made a few adjustments.

• 1 tbs butter-softened
• 1 tbs. minced or grated tangerine peel
• 3 egg yolks
• 3 Tbsp. flour
• 1/2 tsp. vanilla
• 1/2 cup tangerine juice
• 2/3 cup of milk
• 3 egg whites
• 1/8 tsp cream of tartar
• 1/3 cup sugar

Preheat the oven to 350. Grease a souffle dish. 

Start by mixing the butter and tangerine peel. Then mix in the flour, vanilla, and egg yolk to make a paste. Slowly mix in the tangerine juice and then the milk until everything is smooth. 

Beat the egg whites and cream of tartar until stiff peaks. Then slowly beat in the sugar. 

Fold the egg white mixture into the tangerine mixture. Carefully and slowly pour the mixture into the prepared souffle dish. Place the dish in a water bath and bake for about 40 minutes. Chill for at least 1 hour. 

As it cooks the mixture separates into a cake layer and a custard layer. 

This dish should work just as well with most citrus fruits. Lemons and limes will be more tart but oranges, grapefruits etc. should work out to a similar flavor. 

Baked Alaska

• 1 pan brownies
• 1 pint strawberry ice cream
• 1 pint other flavor ice cream
• 5 egg whites
• 1 tsp cream of tartar
• 3/4 cup sugar
• 1 tsp vanilla

Start by baking the brownies and softening the ice cream. Line a dome shaped bowl with plastic wrap and spoon one of the ice cream flavors into the bottom to conform to the bowl's shape. Then do a second layer with the other flavor. Freeze till hard. Use the bowl to cut the same sized circle in the brownies. Place the ice cream dome on top of the brownie circle on a pan and put it back in the freezer. 

Mix the egg whites and cream of tartar in a mixer on high till stiff peaks form. Add in the sugar and vanilla. and mix for 30 seconds. 

Completely coat the ice cream dome in the egg white and use the spatula to curl up little swirls in the egg. Place it back in the freezer for at least one hour and up to 1 day. 

Preheat the oven to 500. Use only a bottom rack. 

Bake the frozen creation for 4 minutes and then then broil for 30 second to one minute or until the egg is browned. 

You can customize this dessert with any dense cake and flavors of ice cream you want. You can also change up the extract used in the meringue. 

Double layer pumpkin cheesecake pie

We originally came across this recipe here but over the years a few changed and tips have been added.

This is a no-bake pie and it tastes a lot like pumpkin pie with whipped cream built in.

Start by placing a pre-made (or make it yourself) graham cracker crust in the fridge to chill.

• 6 oz cream cheese-softened
• 1 Tbs. Milk or half and half
• 1 tbs. sugar
• 1 1/2 cups whipped topping or thick whipped cream-sweetened

Mix first three ingredients together on low speed till smooth. Fold in the whipped topping and spread the mixture over the bottom of the pie crust. Chill for at least 2 hours. 

• 1 cup milk
• 2 (3.5 oz) packages of vanilla pudding mix
• 1 (15 oz) can of pumpkin puree
• 2 tsp. pumpkin pie spices (or 1 tsp. cinnamon, 1.2 tsp clove, 1.2 tsp ginger)

Mix the milk and pudding mix together thoroughly and then add in the pumpkin and spices. Mix well and spread over the top of the cream cheese mixture. Chill for at least 4 hours. 

Lavender panna cotta

• 4 cups cream
• 2 cup milk
• 4 tbs lavender blossom
• 1 cup sugar

• 1/3 cup milk
• 2-.5 ounce packages of plain gelatin

Start by putting the cream, milk and lavender in a pot a heat over medium for 15-20 minutes. Don't let it boil. 

At this point Mix the gelatin into the 1/3 cup milk and let sit for 5 minutes. 

Then add in the sugar to the cream mixture and whisk till dissolved. Strain out the blossoms. Then add in the gelatin mixture and whisk until everything is dissolved. Put the mixture into ramekins or a large shallow baking dish and chill for a minimum of 6 hours. 

Meringue Cookies

4 egg whites

1 cup of fine white sugar (use what you have and pulse in a food processor for 30 seconds)

1/4 tsp cream of tartar

1 tsp flavoring (vanilla, orange extract, peppermint, rose water... you choose)

3-6 drops food coloring (optional)

Preheat the oven to 225 degrees F. Line a cookie sheet with parchment paper (not wax paper) or a silicone baking mat. If you don't have wither, just well grease a pan and be prepared to scrub a bit afterwards. 

Put the egg whites and cream of tartar in a mixer and beat at medium speed until soft peaks (holds it shape when you pull the mixer out but the tips droop over). Increase the speed to high and slowly add in the sugar and flavoring (and color if you want) until well incorporated. 

Spoon the batter into a pastry bad and use a star tip pipe it onto the prepared cookie sheet. They should be between quarter and half-dollar sized dollops. Bake for 75 minutes then turn the oven off without opening the door and let them sit in the warm oven for another 90 minutes.