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Ingredients

• graham cracker
• butter
• egg
• white sugar
• cornstarch
• cake flour
• milk
• cinnamon stick
• butter
• vanilla extract
• cinnamon sugar

Instructions

1. 1 Combine graham cracker crumbs and 1/2 cup melted butter in a bowl. Mix until evenly moistened; press firmly into the bottom and sides of a pie dish.
2. 2 Beat eggs and white sugar together in a bowl; mix in cornstarch and cake flour.
3. 3 Heat milk and cinnamon stick together in a saucepan until just under the boiling point, 5 to 10 minutes; whisk into egg mixture, whisking constantly. Pour milk-egg mixture back into saucepan.
4. 4 Cook milk-egg mixture over medium heat, whisking constantly, until thickens, 5 to 10 minutes. Off heat, stir in 2 tablespoons butter and vanilla extract until completely incorporated.
5. 5 Pour milk-egg mixture into prepared crust; sprinkle with cinnamon sugar.

By Boitumelo

Ingredients

• sugar
• water
• lemon juice
• orange flower water
• all-purpose flour
• vegetable oil
• egg
• lemon juice
• salt
• orange flower water
• almond
• sugar
• egg
• baking powder
• vanilla powder
• lemon
• orange flower water
• cornstarch
• pine nut

Instructions

1. 1 Prepare the almonds the day before. Bring 6 cups of water to a boil. Remove from heat, and add the almonds. Let the almonds soak in water for about 5 minutes, then drain and peel. Spread the almonds on baking sheets, and bake at 200 degrees F(95 degrees C) until completely dry and toasted. This takes several hours, and needs to be prepared ahead. Be careful not to burn the nuts, as this will give a bitter taste to the filling.
2. 2 Combine 1 cup sugar and 1 cup water in a saucepan, and bring to a boil. Add 1 teaspoon lemon juice, reduce heat to low, and let it simmer until syrupy, about 30 to 40 minutes. Stir in orange blossom water, and remove from heat. Set sugar syrup aside.
3. 3 Combine flour and salt in a large mixing bowl. Make a hole in the center, and pour oil, egg, 1/2 teaspoon lemon juice, and 1 tablespoon orange blossom water into the center. Mix with fingers until the dough resembles coarse crumbs. Gradually sprinkle with warm water while mixing until the dough becomes soft and pliable. Divide into 4 equal portions. Cover dough with a wet cloth, and set aside.
4. 4 In a food processor, finely grind the almonds. Measure 3 cups of the finely ground almonds into a mixing bowl, and stir together with 1 cup sugar, baking powder, vanilla powder, lemon zest, and 2 tablespoons orange flower water. Mix in three eggs one at a time, stirring constantly; mix until you get a sticky, paste-like mixture.
5. 5 Sprinkle cornstarch on the rolling surface to prevent sticking. Roll each portion of dough very thinly, 1 to 2 millimeters (1/16 inch). Cut the rolled dough into circles of about 10 centimeters (4 inches) in diameter each. Lightly wipe the surface of each circle with cornstarch, and fit into a tart mold, cornstarch side down to prevent sticking. Gently press the dough onto the sides and bottom of the mold, and trim extra dough from around the rim. Fill three quarters of each mold with the almond filling.
6. 6 Bake on the top shelf at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until the surface of the tart is golden and the dough is firm. Remove the tarts from the molds as soon as they come out of the oven. Dip each tart in the sugar syrup while still hot. Stick a pine nut into the middle of each tart for decoration. Place on a wire rack to drain.

By RECIPEDOCTOR

Ingredients

• sugar
• butter
• egg
• lime
• all-purpose flour
• baking powder
• peanut

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease and flour an 8x8-inch baking dish.
2. 2 Beat sugar and butter together until light and fluffy, about 3 minutes; beat in eggs and lime juice. Stir flour and baking powder into butter mixture until combined. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until brown and a toothpick inserted in the center comes out clean, about 25 minutes. Garnish with chopped peanuts.

By seattlelove

Ingredients

• almond
• white sugar
• sugar
• cinnamon
• egg
• orange blossom water
• all-purpose flour
• butter
• butter
• salt
• egg
• vegetable oil
• orange blossom water
• honey
• orange blossom water
• pistachio

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Spread almonds over the baking sheet.
2. 2 Bake in the preheated oven until almonds are fragrant and roasted, 20 to 25 minutes.
3. 3 Prepare pastry dough while almonds are roasting. Combine flour, 1/2 cup plus 1 tablespoon butter, and salt in a bowl and rub together until the mixture resembles breadcrumbs. Add egg, oil, and 1 1/2 tablespoons orange blossom water; knead everything into a smooth pastry dough. Add a little water, 1 teaspoon at a time, if dough is too dry. Shape pastry dough into a ball, wrap in plastic wrap, and set aside for 30 minutes.
4. 4 Remove almonds from oven and cool slightly, about 5 minutes. Place almonds in the bowl of a food processor; process until finely and evenly ground. Add 3/4 cup plus 1 tablespoon sugar, cinnamon, egg, and 1 tablespoon orange blossom water in that order to the food processor, pulsing after each addition until mixture is evenly combined and resembles a paste.
5. 5 Remove small walnut-sized portions of filling with greased hands. Roll them into small logs with thin ends. Set aside.
6. 6 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
7. 7 Roll out half of the pastry dough on a lightly floured surface until very thin. Place one of the almond paste logs on the edge of the pastry, fold pastry over the filling, covering it completely, and seal the edges. Mold with your fingers into a crescent shape. Using a pastry cutter, cut around the crescent, and transfer to the prepared baking sheet. Repeat with remaining dough and filling.
8. 8 Bake in the preheated oven until gazelle horns are lightly golden and baked through, about 20 minutes. They should not get too dark. Let cool slightly, about 3 minutes.
9. 9 Heat honey in a small saucepan over low-medium heat. Remove from heat and stir in 1 tablespoon orange blossom water. Dip gazelle horns into the honey and place on a serving plate. Sprinkle with crushed pistachios.

By babou72

Ingredients

• pineapple
• canola oil
• sweet onion
• celery
• leek
• curry powder
• cumin
• cayenne pepper
• salt
• peanut butter
• tomato
• water
• heavy cream
• green onion
• garlic

Instructions

1. 1 Soak dried pineapple in a bowl of water until softened, at least 30 minutes; drain.
2. 2 Heat oil in a large pot over medium heat. Cook and stir sweet onion, celery, and leek in hot oil until tender, about 4 minutes.
3. 3 Sprinkle curry powder, cumin, cayenne pepper, and salt over the vegetables; stir to coat. Cook and stir until strongly fragrant, about 4 minutes more.
4. 4 Add peanut butter to the pot. Drain about half the juice from the tomatoes and discard; pour remaining tomatoes and juice into the pot. Cook until the tomatoes soften, about 5 minutes. Pour 3 cups water into the pot; add drained pineapple.
5. 5 Bring the mixture to a boil, reduce heat to medium-low, and simmer soup for 1 hour. Stir cream, green onion, and garlic into the soup.

By Joy Kimberly

Ingredients

• butter
• sugar
• egg
• all-purpose flour
• baking powder
• salt
• milk
• vanilla extract
• butter
• all-purpose flour
• cornstarch
• white sugar
• egg
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium mixing bowl, cream together 1/2 cup butter or margarine and 1 cup sugar. Add 1 egg and beat until mixture is smooth. In a separate bowl, mix together 2 cups flour, baking powder, and salt. Stir flour mixture into sugar mixture just until ingredients are thoroughly combined. Press mixture into bottom and sides of two 9-inch pie pans.
3. 3 Bake in preheated oven for 10 to 15 minutes, until golden brown.
4. 4 In a large saucepan, combine milk, vanilla extract, and 1 tablespoon butter or margarine. Bring to a boil over medium heat, then remove from burner.
5. 5 In a separate bowl, mix together 2 1/2 tablespoons flour, cornstarch, and 1/2 cup sugar. Add beaten eggs to sugar mixture and whisk until smooth. Slowly whisk mixture into milk. Return pan to heat and bring to a boil, stirring constantly. Boil and stir 5 minutes. Pour half of mixture into each pastry shell. Sprinkle with cinnamon. Chill before serving.

By Rene Conradie

Ingredients

• milk
• vegetable oil
• white sugar
• egg
• instant yeast
• salt
• cardamom
• all-purpose flour
• vegetable oil

Instructions

1. 1 Combine milk, 1/4 cup vegetable oil, sugar, egg, instant yeast, salt, and cardamom in a large bowl. Mix in flour, 1 cup at a time, until dough comes together and is easily handled. Knead dough on a flat work surface until no longer sticky. Return dough to the bowl; cover and let rise in a warm place until doubled in size, about 1 hour.
2. 2 Press dough down gently. Knead briefly, then divide dough into 4 equal portions. Roll each portion into a ball; keep covered with a cloth to prevent dough from drying.
3. 3 Roll 1 dough ball into a 1/3-inch-thick circle on a floured work surface. Cut into 4 triangles using a pizza cutter; cover with a cloth. Repeat with remaining dough balls.
4. 4 Heat 2-inches oil in a deep fryer or large saucepan over medium heat.
5. 5 Working in batches, fry dough in hot oil until puffed, 1 to 2 minutes. Flip dough and continue frying until golden brown, 1 to 2 minutes more. Transfer to a paper towel-lined plate to drain.

By chiakitchen

Ingredients

• coconut
• caster sugar
• egg yolk
• self-rising flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix together the coconut, sugar and egg yolks to form a stiff dough. Squeeze into 1 inch balls, and roll each ball in flour to coat. Place on a baking sheet, spacing about 2 inches apart.
3. 3 Bake for 20 minutes in the preheated oven, or until golden.

By Forgemaster

Ingredients

• sugar
• egg
• butter
• apricot jam
• white vinegar
• ginger
• baking soda
• milk
• all-purpose flour
• milk
• butter
• white sugar
• water

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9-inch cake pan.
2. 2 Combine sugar, egg, and butter in a large bowl; beat with an electric mixer until creamy. Beat in apricot jam, vinegar, ginger, and baking soda. Add milk and flour; beat until batter is smooth. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
4. 4 Make sauce: Combine milk, butter, sugar, and water in a saucepan over medium heat 5 minutes before pudding is done baking. Bring to a boil and stir until smooth. Pour hot sauce over pudding and let it sink into the pudding.

By Ruby

Ingredients

• sugar pumpkin
• white sugar
• coconut milk
• cardamom

Instructions

1. 1 Steam the pumpkin pieces for 5 to 10 minutes. Scoop flesh from skins.
2. 2 In a medium saucepan, combine the pumpkin flesh and sugar. Heat over medium-low temperature until sugar dissolves into the pumpkin. Add coconut and cardamom. Stir often. Cook until the mixture has thickened to thick pudding-like consistency.

By KULSUM HUSSEIN

Ingredients

• white sugar
• egg
• flour
• baking powder
• baking soda
• salt
• white vinegar
• apricot jam
• milk
• sugar
• water
• milk
• butter
• margarine
• vanilla

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Beat 2 cups sugar and eggs with an electric mixer in a large bowl until light and fluffy. Stir in the flour, baking powder, baking soda, salt, vinegar, and apricot jam. Pour in 2 cups of milk and stir until well combined. Spoon the batter into a greased, 2 quart oven-proof baking dish.
3. 3 Bake in the preheated oven for 60 to 70 minutes, or until a knife inserted into the center comes out clean. Pierce the baked pudding several times with a skewer or fork.
4. 4 Place 1 cup sugar, water, 1 cup milk, butter, and vanilla in a saucepan and stir over medium heat. When the mixture comes to a boil remove it from the heat and slowly pour the mixture over the hot pudding. Serve warm.

By Olivia

Ingredients

• cooking spray
• sugar
• butter
• egg yolk
• cake flour
• baking powder
• salt
• milk
• vanilla extract
• egg white
• cinnamon sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat a 9-inch deep-dish pie plate with cooking spray.
2. 2 Mix together sugar and butter in a large bowl until smooth. Add egg yolks and beat until light and fluffy. Sift in cake flour, baking powder, and salt; stir until well-blended. Mix in milk and vanilla until combined.
3. 3 Whip egg whites with an electric mixer in a separate bowl to stiff peaks. Fold into batter. Pour into the prepared pie plate; sprinkle cinnamon sugar on top.
4. 4 Bake in the preheated oven for 25 minutes, then reduce temperature to 325 degrees F (165 degrees C). Continue baking until the center is set when pie is gently jiggled, 25 to 30 minutes.

By TWAKMUIS

Ingredients

• waffle
• butter
• vanilla ice cream
• maple syrup

Instructions

1. 1 Toast the frozen waffle, immediately spread with butter and cut the waffle in half. Place a scoop of ice cream on one half of the waffle, distributing evenly. Drizzle the ice cream with maple syrup; top the ice cream with the other half of the waffle and gently press to seal the sandwich.

By got2swmfree

Ingredients

• strawberry gelatin
• applesauce

Instructions

1. 1 Stir dry gelatin mix into applesauce. Refrigerate until ready to serve.

By lovestocook

Ingredients

• peanut butter
• vegetable shortening
• vanilla extract
• confectioners' sugar
• soy milk

Instructions

1. 1 Whip peanut butter, shortening, and vanilla together in a mixing bowl until well blended. Add confectioners' sugar and soy milk; mix until light and fluffy. If mixture is too thick, add 1 tablespoon soy milk at a time until creamy and spreadable.

By JUDYLT

Ingredients

• pumpkin puree
• whipped topping
• vanilla pudding mix
• white sugar
• pumpkin pie spice
• vanilla extract

Instructions

1. 1 Mix pumpkin puree, whipped topping, pudding mix, sugar, pumpkin pie spice, and vanilla together until blended.

By B Turner

Ingredients

• blackberry
• sugar
• lemon juice

Instructions

1. 1 Combine blackberries, sugar, and lemon juice in the bowl of a food processor; pulse until smooth and sugar is dissolved, 15 to 20 seconds.
2. 2 Strain blackberry mixture into a separate bowl using a fine-mesh strainer; discard solids. Store, covered, in the refrigerator.

By France Cevallos

Ingredients

• pumpkin puree
• vanilla yogurt
• vanilla pudding mix
• pumpkin pie spice
• whipped topping

Instructions

1. 1 Stir together pumpkin puree, yogurt, pudding mix, and pumpkin pie spice in a bowl until mixture starts to thicken. Gently fold in whipped topping.
2. 2 Cover and refrigerate until ready to serve.

By Corrine Gay

Ingredients

• butter
• chocolate-hazelnut spread
• confectioners' sugar
• heavy cream
• hazelnut extract
• vanilla extract
• salt

Instructions

1. 1 Combine butter and chocolate-hazelnut spread in a large bowl and beat with an electric mixer on medium-high speed until creamy, about 2 minutes. Reduce speed to medium.
2. 2 Gradually add confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down the sides of the bowl as needed. After every 1 cup of confectioners' sugar, raise the speed of the mixer to high and beat for 10 to 20 seconds.
3. 3 Add cream, hazelnut extract, vanilla, and salt. Beat until smooth.

By Vanessa Correia

Ingredients

• chocolate-hazelnut spread
• chocolate chip cookie
• chocolate sprinkle
• marshmallow

Instructions

1. 1 Spread chocolate-hazelnut spread on the underside of each chocolate chip cookie. Cover with chocolate sprinkles.
2. 2 Place marshmallow on a stick and heat over an open campfire flame until it begins to brown and melt, 1 to 2 minutes.
3. 3 Sandwich the marshmallow between the cookies. Let marshmallow cool briefly before eating, 1 to 2 minutes.

By Faith N

Ingredients

• graham cracker
• milk chocolate candy bar
• marshmallow

Instructions

1. 1 Preheat the oven broiler. Line a small pan with aluminum foil and lightly coat with cooking spray.
2. 2 Break the graham crackers in half and lay 4 of the squares out on a serving plate. Break the candy bars in half and lay one piece on each of the graham crackers on the plate.
3. 3 Arrange the marshmallows in a single layer in the prepared pan.
4. 4 Broil the marshmallows until the tops brown, turn the marshmallows to brown the undersides. Keep a close eye on the marshmallows so they do not burn. They will brown very quickly.
5. 5 Remove the marshmallows from the pan and place three on each of the chocolate squares. Top with the remaining graham cracker halves.

By MPADEN

Ingredients

• butter
• eggnog
• confectioners' sugar
• milk

Instructions

1. 1 Combine butter and eggnog together in a saucepan over medium-low heat until heated through, about 1 minute. Pour butter mixture into a bowl and add confectioners' sugar. Beat mixture with an electric mixer until frosting is smooth, 3 to 5 minutes. Add milk if frosting is too thick, beating until desired consistency is reached.

By intelwalk

Ingredients

• vanilla ice cream
• all-purpose flour
• baking powder
• cocoa powder
• vanilla ice cream

Instructions

1. 1 Combine 1/3 cup melted vanilla ice cream, flour, and baking powder in a microwave-safe mug; stir in cocoa powder. Microwave until top of cake looks done, about 90 seconds. Top with 1 scoop vanilla ice cream.

By Elena Price

Ingredients

• plum
• plain greek yogurt
• banana
• whipped topping

Instructions

1. 1 Layer plum slices in the bottom of 2 bowls. Top with a few spoons yogurt then layer with banana slices and remaining yogurt. Add small amounts of whipped topping on each dessert.

By Melissa

Ingredients

• brandy
• triple sec
• creme de cacao
• honey and herb whiskey liqueur
• vanilla ice cream

Instructions

1. 1 Mix brandy, triple sec, creme de cacao, and whiskey liqueur in a glass measuring cup.
2. 2 Put half the vanilla ice cream and half the brandy mixture in a blender. Blend until smooth. Add remaining ice cream and brandy mixture to blender. Blend again until smooth. Store in freezer in the ice cream container.

By Ali

Ingredients

• almond flour
• confectioners sugar
• almond extract
• rose water
• egg white

Instructions

1. 1 Combine almond flour and confectioners' sugar in a food processor; pulse until evenly mixed. Add almond extract and rose water; process until combined. Add egg white; process until a thick dough forms.
2. 2 Wrap dough in plastic wrap and refrigerate until firm.

By jodre'smama

Ingredients

• strawberry
• white sugar
• heavy cream
• vanilla sugar
• rice
• milk chocolate

Instructions

1. 1 Combine strawberries and sugar and set aside to macerate.
2. 2 Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Fold in macerated strawberries and rice. Sprinkle with grated chocolate.

By Tinkerbell

Ingredients

• heavy cream
• white sugar
• vanilla extract

Instructions

1. 1 Place a medium bowl and mixer beaters into the freezer to chill, about 5 minutes.
2. 2 Pour cream into the chilled bowl and beat with an electric mixer until frothy. Add sugar and vanilla gradually, continuing to beat until soft peaks form.

By Chef Carlie

Ingredients

• raspberry
• white sugar
• lemon juice

Instructions

1. 1 Combine raspberries, sugar, and lemon juice in the bowl of a small food processor. Blend until smooth and sugar has dissolved, 15 to 20 seconds. Adjust sugar if desired, and blend again.
2. 2 Strain mixture using a fine mesh strainer to remove seeds and get a smoother consistency. Refrigerate until ready to use.

By France Cevallos

Ingredients

• nectarine
• butter
• brown sugar

Instructions

1. 1 Brush each nectarine half with 1/4 tablespoon melted butter and sprinkle with 1/2 tablespoon brown sugar.
2. 2 Preheat the grill to medium heat.
3. 3 Place nectarines into an aluminum grill dish or directly onto the grill. Grill until lightly browned, turning occasionally, 3 to 5 minutes.

By barbara