Type what you have

Ingredients

• ✓ milk
• heavy cream
• egg yolk
• sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Mix milk and cream in a medium saucepan. Warm until foam forms around the edges. Remove from heat.
3. 3 Beat egg yolks and sugar until frothy in a large bowl. Gradually pour warm milk into egg yolks and sugar, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
4. 4 Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for 2 hours to overnight.
5. 5 Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm, at least 2 hours.

By OSTAFF1

Ingredients

• ✓ milk
• light cream
• sugar
• coffee
• water

Instructions

1. 1 Mix milk, cream, and sugar together in a large bowl. Refrigerate to let sugar dissolve.
2. 2 Meanwhile, brew coffee grounds with water in a coffee maker or French press. Refrigerate coffee until completely cooled, at least 30 minutes.
3. 3 Beat milk mixture using an electric mixture until slightly thickened to the consistency of buttermilk. Stir coffee into milk mixture.
4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, 20 to 30 minutes. Serve or transfer to an airtight container and store in the freezer.

By jwinthrop

Ingredients

• ✓ milk
• heavy cream
• white sugar
• chocolate-hazelnut spread
• vanilla extract

Instructions

1. 1 Combine milk, cream, and sugar in a saucepan over medium heat; cook and stir until sugar dissolves, 3 to 5 minutes. Whisk in ½ cup chocolate-hazelnut spread and vanilla extract until incorporated and no chocolate specks remain. Do not let mixture come to a boil. Remove from heat; cool.
2. 2 Refrigerate mixture until cold, about 3 hours.
3. 3 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.
4. 4 Meanwhile, place remaining ½ cup chocolate-hazelnut spread in a small microwave-safe bowl; microwave on high until slightly melted, about 30 seconds.
5. 5 Transfer gelato to an airtight freezer-safe container. Drizzle with melted chocolate-hazelnut spread; run a knife through to swirl throughout gelato. Freeze until set, 4 hours to overnight.

By Kim's Cooking Now

Ingredients

• ✓ milk
• ube
• coconut milk
• white sugar
• gelatin

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add ube, cover, and steam until tender, about 20 minutes. Cool until easily handled, about 10 minutes. Purée ube in a blender or food processor, or thoroughly mash it by hand.
2. 2 Combine 1 cup puréed ube, 3/4 cup whole milk, coconut milk, and sugar in a blender or food processor; blend until completely smooth.
3. 3 Pour remaining 3/4 cup whole milk into a saucepan. Sprinkle gelatin on top and let stand for 5 minutes.
4. 4 Heat milk-gelatin mixture over medium-low heat, stirring until gelatin is dissolved, 3 to 5 minutes. Pour in ube mixture and increase the heat to medium. Heat until steam starts to rise from the mixture, stirring occasionally, 3 to 5 minutes.
5. 5 Pour mixture into individual serving glasses or molds. Transfer to the refrigerator and chill until set, about 3 hours.

By Diana Moutsopoulos

Ingredients

• ✓ milk
• heavy cream
• egg yolk
• sugar
• vanilla bean
• chestnut flour

Instructions

1. 1 Combine milk and cream in a saucepan and warm over low heat until foam forms around the edges. Remove from heat.
2. 2 Combine egg yolks, sugar, scraped vanilla bean seeds, and chestnut flour in a large bowl and beat with an electric mixer until frothy. Gradually pour warm milk into egg yolk mixture, whisking constantly.
3. 3 Return mixture to saucepan; add scraped vanilla bean and cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
4. 4 Pour mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
5. 5 Pour mixture into an ice cream maker, and freeze according to manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency before serving.

By Buckwheat Queen

Ingredients

• ✓ milk
• white sugar
• sugar
• egg yolk
• heavy cream
• kosher salt

Instructions

1. 1 Combine milk, ⅔ cup sugar, 1 tablespoon sugar, and egg yolks in a saucepan; whisk thoroughly. Cook over medium heat, stirring gently with a spatula, until custard is steaming-hot and thick enough to coat the back of a spoon, about 10 minutes. Stir in heavy cream and salt; remove from heat.
2. 2 Pour custard through a fine-mesh sieve into a large measuring cup or bowl; cool to room temperature. Cover the cup with plastic wrap; refrigerate until completely chilled, 8 hours to overnight.
3. 3 Pour mixture into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container, cover with a lid, and freeze until firm, at least 4 hours.

By John Mitzewich

Ingredients

• ✓ milk
• white sugar
• heavy cream
• cocoa powder
• dark chocolate
• egg yolk

Instructions

1. 1 Heat milk, 1/2 of the sugar, and cream in a heavy saucepan until simmering and sugar is dissolved, about 5 minutes, being careful not to scorch milk. Remove from heat and whisk in cocoa powder and dark chocolate until well combined. Allow to cool slightly.
2. 2 Meanwhile, beat egg yolks and remaining sugar in a large bowl using a whisk or electric beater until thick and pale yellow. Add about 1 cup of the slightly cooled chocolate mixture in a slow stream to avoid cooking eggs, whisking constantly until well combined. Add the remaining chocolate mixture and return the saucepan to medium-low heat. Stir constantly until thickened enough to coat the back of a spoon, about 5 minutes more.
3. 3 Strain custard through a sieve into a bowl and cover with plastic wrap, touching the surface to prevent skin from forming. Refrigerate for 8 hours to overnight.
4. 4 Pour cold custard into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until hardened, about 1 hour.

By Ivy

Ingredients

• ✓ milk
• pistachio
• egg
• white sugar
• orange blossom water
• heavy cream

Instructions

1. 1 Bring a large pot of water to a boil and boil pistachios for 2 to 3 minutes. Drain and remove the skin from the pistachios by rubbing them inside a clean and dry cloth. Spread out on another clean cloth and let them dry completely, about 1 hour. Grind pistachios in a blender or using a mortar and pestle until they form a paste. Set aside.
2. 2 Pour milk into a saucepan over medium heat and bring to a simmer. Remove from heat and set aside to cool slightly.
3. 3 Combine eggs and sugar in a bowl and beat using an electric mixer until pale and fluffy, about 5 minutes. Pour into the saucepan with the milk and stir well. Return the pan to low heat and cook until just simmering. Remove from heat and transfer to a bowl to stop the cooking process. Stir in orange blossom water.
4. 4 Transfer ground pistachios to a bowl, add egg-milk mixture, and stir well to combine. Set aside.
5. 5 Beat cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Gently fold pistachio mixture into the bowl with the cream.
6. 6 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By Squisitosofia

Ingredients

• ✓ milk
• gelatin
• whipping cream
• white sugar
• vanilla extract
• strawberry
• water

Instructions

1. 1 Pour milk into a bowl. Sprinkle gelatin over top; let sit until gelatin softens, about 5 minutes.
2. 2 Combine cream and ¼ cup sugar in a saucepan over medium heat; stir in gelatin mixture. Cook and stir until gelatin completely dissolves, about 3 minutes; add 2 teaspoons vanilla extract. Divide mixture among 6 ramekins; cover and chill at least 4 hours.
3. 3 Combine strawberries, remaining ¼ cup sugar, water, and remaining 2 teaspoons vanilla extract in a saucepan over medium heat, crushing strawberries with a potato masher while sauce cooks. Simmer until sugar has dissolved and sauce has thickened, about 10 minutes; cool.
4. 4 Remove chilled panna cotta from the refrigerator shortly before serving. Dip bottoms of ramekins in warm water to help loosen the custard. Run a thin-bladed knife around the inner edge of each ramekin to loosen; invert onto a dessert plate to unmold. Spoon strawberry sauce over panna cotta.

By Colleen Mitchell

Ingredients

• ✓ milk
• heavy cream
• white sugar
• egg yolk
• chocolate hazelnut spread
• instant espresso powder
• vanilla extract

Instructions

1. 1 Combine milk, cream, and ⅓ cup sugar in a saucepan over medium heat; cook and stir until sugar dissolves, 3 to 5 minutes.
2. 2 Beat egg yolks and remaining ⅓ cup sugar together in a bowl until light yellow, about 4 minutes. Pour ½ cup milk mixture into egg yolk mixture; whisk until smooth, whisking quickly to avoid scrambling eggs. Pour mixture back into the saucepan, stirring continuously; cook, stirring continuously, until custard is thick enough to coat the back of a metal spoon, 8 to 10 minutes. Remove from heat.
3. 3 Stir chocolate hazelnut spread, espresso powder, and vanilla extract into custard until well combined; pour through a mesh strainer into a bowl. Refrigerate custard until cold, about 3 hours.
4. 4 Pour custard into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze to desired consistency.

By Katie Poppy

Ingredients

• ✓ milk
• all-purpose flour
• sugar
• shortening
• anise oil
• sesame seed

Instructions

1. 1 Combine flour and sugar in a bowl. Cut in shortening with a pastry blender-or work with your hands - until mixture resembles coarse meal.
2. 2 Add anise oil (optional) small amount for it is very strong, to 1/2 cup of the milk and add to flour mixture. Gradually add more of the milk mixing until dough holds together.
3. 3 Pull off small portions of dough and roll between palms of the hands into a roll about finger size. Roll in sesame seeds. Seeds stick better if put in sugared water and taken out and put on a clean lintless cloth. Roll on cloth with seeds, then flatten out too about 1/4-inch thickness. Cut into 2 inch strips, place on ungreased baking sheet.
4. 4 Bake at 350 degrees F (180 degrees C) for 20 to 25 minutes, or until golden brown. Remove, cool completely, then store in an airtight container.

By Connie Lombardo

Ingredients

• ✓ milk
• arborio rice
• white sugar
• vanilla extract
• salt
• egg
• egg yolk
• heavy cream

Instructions

1. 1 Mix milk, rice, 1/2 of the sugar, vanilla extract, and salt together in a saucepan over medium-high heat. Bring to a boil.
2. 2 Blend remaining sugar with whole eggs and yolks in a bowl to make a creamy custard.
3. 3 Reduce heat of the milk mixture. Let simmer, uncovered, until thickened, 30 to 40 minutes. Fold in the custard. Heat until thickened again, about 5 minutes more.
4. 4 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
5. 5 Remove the milk and custard mixture from heat. Let cool, about 10 minutes. Fold in the whipped cream. Pour pudding into a serving dish, cover, and refrigerate until chilled, at least 2 hours.

By Cooking Italian With Joe

Ingredients

• ✓ milk
• lemon
• heavy cream
• confectioners sugar
• gelatin
• vanilla extract
• strawberry
• raspberry

Instructions

1. 1 Cut the rind from 1/4 lemon into long strips. Place strips in a saucepan with cream and confectioners' sugar. Bring to a simmer over medium heat. Set aside to steep for 10 minutes.
2. 2 Meanwhile, combine milk and gelatin in a small bowl. Let sit for 5 minutes.
3. 3 Reheat the cream mixture until hot. Remove from heat. Stir in gelatin mixture and vanilla extract. Remove lemon rind. Pour into 8 ramekins and refrigerate until set, about 1 to 2 hours.
4. 4 To serve, arrange strawberry slices and raspberries on top of each custard.

By Jennifer

Ingredients

• ✓ milk
• all-purpose flour
• white sugar
• shortening
• egg
• baking powder
• almond extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
2. 2 Mix flour, sugar, shortening, milk, eggs, baking powder, and almond extract in a bowl by hand until smooth.
3. 3 Form dough into a 1-inch thick log. Cut small portions and roll into 3-inch long pieces, then shape into "S" shapes. Place on the prepared cookie sheet.
4. 4 Bake in the preheated oven until edges are golden, 10 to 15 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By mrsjohnson

Ingredients

• ✓ milk
• gelatin
• water
• heavy cream
• white sugar
• lemon zest
• vanilla bean
• strawberry jam

Instructions

1. 1 Sprinkle gelatin over water; let stand until dissolved, about 1 minute.
2. 2 Place heavy cream, milk, sugar, lemon zest, and vanilla bean in a saucepan over medium heat; cook, stirring constantly, until mixture is simmering. Simmer gently, about 5 minutes. Remove from heat and discard vanilla bean.
3. 3 Stir gelatin mixture into the hot cream mixture until dissolved. Stir in strawberry jam. Pour into small dessert cups, cover with plastic wrap, and refrigerate until set, 8 hours to overnight.

By Jane Jensen Hoegh

Ingredients

• ✓ milk
• coffee
• white sugar
• rum
• ladyfinger
• egg yolk
• mascarpone cheese
• egg white
• cocoa powder

Instructions

1. 1 Mix coffee, milk, 2 tablespoons sugar, and 2 tablespoons rum together in a bowl. Soak lady fingers in the coffee mixture. Layer 1/2 of the soaked ladyfingers in the bottom of a 9x13 inch pan.
2. 2 Beat egg yolks and 2 tablespoons sugar together in a bowl; add mascarpone cheese and 1 tablespoon of rum and mix well.
3. 3 Beat egg whites in a bowl using an electric mixer until stiff peaks form; fold into mascarpone cheese mixture. Spread 1/2 of mixture over soaked lady fingers; cover with second 1/2 of soaked lady fingers and cover evenly with remaining mascarpone cheese mixture. Sprinkle top with cocoa powder. Refrigerate at least 3 hours.

By Jac Kie

Ingredients

• ✓ milk
• egg
• sugar
• vegetable oil
• anise oil
• all-purpose flour
• baking powder
• confectioners' sugar

Instructions

1. 1 Beat eggs together in a large bowl. Gradually stir white sugar into beaten eggs until smooth. Slowly pour vegetable oil and anise oil into sugar mixture until incorporated. Mix flour and baking powder together in a separate bowl; slowly add to sugar mixture, stirring with a wooden spoon until dough is dry. Refrigerate dough, 30 minutes to overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
3. 3 Roll dough into walnut-size balls and arrange on the prepared baking sheet.
4. 4 Bake in the preheated oven until cookies are crisp around the edges, 12 to 15 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack.
5. 5 Mix confectioners' sugar and milk together in a bowl until desired consistency is reached. Dip a fork into the icing and drizzle over cookies. Allow icing to harden.

By ajv2001

Ingredients

• ✓ milk
• butter
• oat
• sugar
• all-purpose flour
• corn syrup
• vanilla extract
• salt
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil.
2. 2 Melt butter in a large saucepan. Remove from heat and mix in oats, sugar, flour, corn syrup, milk, vanilla, and salt until well combined. Drop by level teaspoonfuls 3 inches apart onto the prepared cookie sheets. Spread cookies out thin with a rubber spatula.
3. 3 Bake in the preheated oven until golden brown, 5 to 7 minutes. Cool on the cookie sheets.
4. 4 Meanwhile, place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and smooth, about 5 minutes.
5. 5 Peel foil from cookies. Spread melted chocolate on 1/2 of the cookies. Top with the remaining cookies.

By Dawnsigkap

Ingredients

• ✓ milk
• heavy cream
• white sugar
• egg yolk
• white sugar
• chocolate-hazelnut spread
• instant espresso powder
• vanilla extract
• bittersweet chocolate
• maraschino cherry
• whipped topping

Instructions

1. 1 Combine milk, cream, and 1/3 cup sugar in a medium saucepan over medium heat; stir until the sugar dissolves, about 3 to 5 minutes. In a separate bowl, beat egg yolks and 1/3 cup sugar until the egg yolks are light in color, about 4 minutes. Stir 1/2 cup of the milk mixture into the egg yolks, then pour all of the egg mixture into the saucepan, stirring continuously. Cook, stirring continuously, until mixture thickens enough to coat the back of a metal spoon, 8 to 10 minutes. Remove from heat.
2. 2 Add the chocolate hazelnut spread, espresso powder, and vanilla, stirring until well combined. Pour through a mesh strainer into a bowl. Refrigerate several hours until cold.
3. 3 Pour into an ice cream maker and freeze according to manufacturer's directions. Transfer gelato into an airtight container and place in freezer until solid.
4. 4 To make the tartufo: Scoop 4-ounce portions of gelato and form into balls using your hands. Poke a hole in each ball and place 1 cherry in each, cover with gelato, and place on a baking sheet. Roll gelato balls in the grated chocolate until coated and return to the freezer until ready to serve. Serve with whipped topping, if desired.

By Katie Poppy

Ingredients

• ✓ milk
• egg noodle
• butter
• white sugar
• heavy cream
• anise extract
• vanilla extract
• egg
• ricotta cheese

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 In large mixing bowl, combine noodles, butter, sugar, milk, cream, anise, vanilla, eggs and ricotta. Spoon into 9x13 inch baking dish and bake for 1 1/4 hours, until golden and knife inserted in center comes out clean. Cool and serve.

By Connie Malagrino

Ingredients

• ✓ milk
• butter
• sugar
• egg
• anise extract
• all-purpose flour
• baking powder
• salt
• sesame seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat butter and sugar together in a large bowl with an electric mixer until smooth. Beat in egg and anise extract until combined.
3. 3 Sift flour, baking powder, and salt together into a bowl. Stir into butter mixture until well incorporated. If you are using a stand mixer, mix dough another minute to add lightness. The dough will be soft, but will hand roll easily.
4. 4 Pinch off pieces of dough slightly smaller than a walnut; roll into small logs. Dip in milk, then roll in sesame seeds. Place cookies one inch apart on a baking sheet. Cookies will not spread very much.
5. 5 Bake in the preheated oven until bottom and sides of cookies are lightly toasted, 17 to 20 minutes. Transfer cookies to wire racks to cool. Store in an airtight container at room temperature.

By DianeF

Ingredients

• ✓ milk
• ✓ milk
• cooking spray
• white cake mix
• vegetable oil
• egg
• butter
• vanilla extract
• cream cheese
• confectioners' sugar
• lemon juice
• lemon zest
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a 10-inch springform pan with cooking spray.
2. 2 Reserve 1 cup cake mix for crumb topping; place remaining in a large bowl. Add 3/4 cup plus 1 tablespoon milk, oil, and eggs to bowl; beat using an electric mixer until batter thoroughly combined, about 2 minutes. Pour into the prepared pan.
3. 3 Whisk melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until crumbly. Sprinkle over cake batter.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan until room temperature.
5. 5 Beat cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream.
6. 6 Remove cake from springform pan. Cut cake into 2 layers, horizontally, using a serrated knife. Spread cream filling onto bottom cake layer; place top layer over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners' sugar before serving.

By Cindy Catudal Shank

Ingredients

• ✓ milk
• all-purpose flour
• sugar
• olive oil
• orange juice
• orange zest
• egg
• baking powder
• vanilla extract
• nutmeg

Instructions

1. 1 Preheat oven to 360 degrees F (180 degrees C).
2. 2 Grease a 9x13-inch baking dish with butter.
3. 3 Mix flour, sugar, milk, olive oil, orange juice, orange zest, eggs, baking powder, vanilla extract, and nutmeg in a large bowl until batter is well combined.
4. 4 Pour batter into the prepared baking dish.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Let cool before serving.

By Candice

Ingredients

• ✓ milk
• ✓ milk
• all-purpose flour
• white sugar
• baking powder
• salt
• butter
• shortening
• egg
• vanilla extract
• sesame seed

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. 2 In a large bowl, stir together the flour, sugar, baking powder and salt. Blend in butter and shortening until the mixture resembles coarse meal. Make a well in the center and add eggs, 1/4 cup of milk and vanilla. Mix until a soft dough forms. Divide the dough into 4 pieces. Roll each piece out into a long snake 1/2 inch in diameter. Cut snakes into 2 inch pieces. Dip each piece in remaining milk, then roll in sesame seeds. Place 1 inch apart onto the prepared cookie sheets.
3. 3 Bake for 20 to 25 minutes in the preheated oven, or until golden brown. Remove from cookie sheets to cool on wire racks.

By Rosaria

Ingredients

• ✓ milk
• egg yolk
• white sugar
• heavy cream
• vanilla extract
• mascarpone cheese
• coffee
• rum
• ladyfinger cookie
• cocoa powder

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk egg yolks and sugar together in a medium saucepan until well blended.
3. 3 Whisk in milk and cook over medium heat, stirring constantly, until mixture comes to a boil.
4. 4 Boil gently for 1 minute, then remove from the heat and allow to cool slightly.
5. 5 Cover tightly and chill in the refrigerator for 1 hour.
6. 6 Beat cream and vanilla in a medium bowl with an electric mixer until stiff peaks form.
7. 7 Remove egg yolk mixture from the refrigerator; add mascarpone cheese and whisk until smooth.
8. 8 Combine coffee and rum in a small bowl. Split ladyfingers in half lengthwise and drizzle with the coffee mixture. Arrange 1/2 of the soaked ladyfingers in the bottom of a 7x11-inch dish.
9. 9 Spread 1/2 of the mascarpone mixture over the ladyfingers, then spread 1/2 of the whipped cream over top. Repeat layers once more.
10. 10 Sprinkle cocoa powder over top.
11. 11 Cover and refrigerate until set, 4 to 6 hours.
12. 12 Enjoy!

By Christine

Ingredients

• ✓ milk
• butter
• all-purpose flour
• white sugar
• cocoa powder
• baking soda
• cinnamon
• nutmeg
• clove
• semisweet chocolate chip
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium saucepan over medium heat, combine the butter and milk. Cook until melted, stirring occasionally. Set aside to cool.
2. 2 In a large bowl, stir together the flour, sugar, cocoa, baking soda, cinnamon, nutmeg and cloves. Stir in the milk mixture by hand until the dough is firm and not tacky. Mix in the chocolate chips and walnuts. Roll the dough into 1 1/2 inch balls and place onto the prepared cookie sheets. These cookies do not spread much, so you can place them fairly close together.
3. 3 Bake for 20 to 25 minutes in the preheated oven, until firm. Remove from baking sheets to cool on wire racks. Glaze with a thin confectioners' icing when cool to preserve freshness.

By Cindy Laudico

Ingredients

• ✓ milk
• chocolate cake mix
• water
• egg
• vegetable oil
• ricotta cheese
• white sugar
• vanilla extract
• instant chocolate pudding mix
• whipped topping

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Combine cake mix, water, 3 eggs, and oil in a large bowl; beat with an electric mixer until well combined, about 2 minutes. Pour batter into prepared baking dish. Set aside.
3. 3 To make the ricotta cheese layer: Combine ricotta cheese, sugar, vanilla, and remaining 4 eggs in a separate bowl; blend well. Spread ricotta mixture evenly over the top of the cake batter.
4. 4 Bake in the preheated oven until or toothpick inserted in the center comes out clean, about 1 hour 15 minutes if using a glass baking dish, or 1 ½ hours if using a metal pan. Allow cake to cool completely before topping.
5. 5 To make the topping: Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake.

By Rene

Ingredients

• ✓ milk
• all-purpose flour
• sugar
• baking powder
• vegetable oil
• egg
• anise extract
• confectioners' sugar
• water
• anise extract

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease or line cookie sheets.
2. 2 Combine flour, sugar, and baking powder together in a large bowl. Make a well in the center and add oil, milk, eggs, and 1 tablespoon anise extract; mix together to form a workable dough. Roll dough into walnut-sized balls, flatten slightly, and place 1 inch apart onto prepared cookie sheets.
3. 3 Bake in the preheated oven until edges are golden, about 8 minutes.
4. 4 Meanwhile, make the icing: Mix confectioners' sugar, hot water, and 1 teaspoon anise extract together until smooth. Spoon or drizzle over warm cookies and allow to cool completely.

By Heather

Ingredients

• ✓ milk
• brown sugar
• salt
• water
• butter
• heavy cream
• egg
• egg yolk
• cornstarch
• cornstarch
• rum

Instructions

1. 1 Combine brown sugar, salt, and water in a deep, heavy-bottomed saucepan and place over medium-high heat. Bring to a boil; cook until caramel is very dark, and bubbles appear, 7 to 10 minutes. Immediately turn off the heat.
2. 2 Carefully whisk in 2 tablespoons butter; pour in heavy cream and continue to stir. Be careful, as mixture may boil up in the pan. Stir over medium-low heat until sugar dissolves. Whisk in milk.
3. 3 Whisk whole egg, egg yolks, and 2 tablespoons plus 1 teaspoon cornstarch together in a mixing bowl. Slowly whisk in 1 cup of hot cream mixture to temper egg mixture. Whisk egg mixture into the saucepan and increase heat to medium-high. Bring to a simmer, and cook, whisking, until mixture thickens, about 2 minutes.
4. 4 Remove from heat and pour into a fine-mesh strainer set over a bowl to remove any lumps. Whisk in rum.
5. 5 Pour into serving glasses. Let cool to room temperature, about 20 minutes, before wrapping in plastic wrap and refrigerating until thoroughly chilled, 3 to 4 hours.

By John Mitzewich

Ingredients

• ✓ milk
• all-purpose flour
• baking powder
• butter
• sugar
• egg
• almond extract
• confectioners sugar
• almond extract
• nonpareil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
2. 2 Sift flour and baking powder together into a bowl.
3. 3 Beat butter and sugar together in a large bowl with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in almond extract. Add flour mixture, 1 cup at a time; mix on low speed until incorporated. Roll batter into teaspoon-sized balls and place on the prepared baking sheets.
4. 4 Bake in batches in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
5. 5 While cookies are baking, beat confectioners' sugar, milk, and almond extract for icing in a bowl until smooth.
6. 6 Set cooled cookies close together on a cookie sheet. Frost with icing and sprinkle with nonpareils.

By Lee M Longo