Type what you have

Ingredients

• butter
• white sugar
• vanilla extract
• all-purpose flour
• salt
• sprinkle

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line an 8-inch square baking pan with plastic wrap (or cut parchment to fit) leaving a 1-inch overhang.
2. 2 Beat together butter, sugar, and vanilla extract in a bowl with an electric mixer on medium speed until creamy, scraping bowl often. Reduce speed to low and mix in flour and salt until well combined. Stir in sprinkles.
3. 3 Knead mixture 4 to 5 times in the bowl until dough forms a ball. Pat dough evenly into the prepared pan. Use overhang to lift dough from pan. Cut dough into 1/2-inch squares. Gently place squares 1/2 inch apart onto an ungreased baking sheet.
4. 4 Bake until bottoms just begin to brown, about 15 minutes.

By K Lea

Ingredients

• butter
• baking chocolate
• egg
• egg white
• white sugar
• coffee
• vanilla flavoring
• potato starch
• potato starch
• matzo cake meal
• matzo cake meal
• cocoa powder
• salt
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x8-inch baking pans.
2. 2 Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until butter and chocolate are melted; mix well.
3. 3 Meanwhile, beat eggs and egg whites together in a large bowl with an electric mixer on high speed until very fluffy, about 5 minutes. Gently stir butter-chocolate mixture, sugar, coffee, and vanilla flavoring into egg mixture; beat well to combine.
4. 4 Combine potato starch, matzo cake meal, cocoa powder, and salt in a medium bowl; beat into chocolate-egg mixture until fluffy and thoroughly combined. Gently fold in chocolate chips until incorporated. Divide batter between the prepared baking pans.
5. 5 Bake in the preheated oven until a toothpick inserted into centers shows moist crumbs, 25 to 30 minutes.

By Deb

Ingredients

• cocoa powder
• semi-sweet chocolate
• butter
• egg
• vanilla extract
• white sugar
• chocolate chip
• almond
• confectioners' sugar
• cocoa powder

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Grease a 9-inch springform pan and dust with 1/2 teaspoon unsweetened cocoa powder.
3. 3 Melt chopped chocolate squares and butter in a heavy saucepan over low heat, stirring until smooth, 5 to 10 minutes.
4. 4 Whisk egg yolks and vanilla extract together in a large bowl.
5. 5 Gradually whisk chocolate and butter mixture into egg yolk mixture until well blended.
6. 6 Beat egg whites in a separate bowl with an electric mixer on high speed until soft peaks form. Gradually beat sugar into egg whites until sugar dissolves and egg whites hold stiff peaks.
7. 7 Fold 1/3 of the egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture until just blended and batter is smooth and fluffy.
8. 8 Spread batter evenly into prepared springform pan.
9. 9 Bake in the preheated oven until sides begin to pull away from pan and top is set in center, about 25 minutes.
10. 10 Let torte cool in pan on a wire rack for 10 minutes before removing the sides of pan.
11. 11 Place chocolate chips into a microwave-safe bowl and heat in microwave on full power for 1 minute. Stir the chips. Continue to heat in 15-second intervals, stirring after each time, until the chocolate chips have melted and are warm and smooth. Do not overheat.
12. 12 Drizzle melted chocolate chips onto torte. Sprinkle crushed almonds and a dusting of confectioners' sugar and 1/2 teaspoon unsweetened cocoa powder, or as needed, onto the torte before serving..

By Stephanie C

Ingredients

• all-purpose flour
• white sugar
• honey
• egg
• vegetable oil
• coffee
• jam
• baking powder
• cinnamon
• clove
• baking soda
• white sugar
• cocoa powder
• water
• flour
• margarine
• brandy

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x3-inch loaf pans.
2. 2 Mix 4 cups flour, 1 1/2 cups sugar, honey, eggs, oil, coffee, jam, baking powder, cinnamon, cloves, and baking soda together in a bowl until smooth; spread evenly into the prepared loaf pans.
3. 3 Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Remove cake from pans and cool on a wire rack.
4. 4 Mix 1/2 cup sugar, cocoa powder, water, and 1 teaspoon flour together, stirring constantly, in a saucepan over low heat until mixture is smooth and thick, about 8 minutes. Remove saucepan from heat and add margarine and brandy; whisk until glaze is thickened. Refrigerate glaze until cooled, at least 15 minutes.
5. 5 Spread glaze over cooled cakes.

By Dinah Berch

Ingredients

• egg white
• cream of tartar
• salt
• sugar
• cornstarch
• white vinegar
• vanilla
• whipping cream
• orange liqueur
• strawberry

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper or aluminum foil.
2. 2 Beat egg whites, cream of tartar, and salt in a large bowl with an electric mixer until soft peaks form. Beat in sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Mix in cornstarch, vinegar, and vanilla until blended.
3. 3 Spread egg white mixture on the prepared baking sheet into a 10-inch (25cm) circle with a raised edge and a slight indentation in the center.
4. 4 Bake in the preheated oven until meringue is cream-colored and firm to the touch, about 1 hour 15 minutes. If meringue appears to be browning, reduce the oven temperature to 225 degrees F (105 degrees C). Remove meringue from the oven and let cool.
5. 5 When ready to serve, peel parchment paper off the bottom of meringue. Place meringue onto a serving plate.
6. 6 Whip cream in a medium bowl with an electric mixer until stiff peaks form. Gently stir in liqueur until incorporated. Spread whipped cream over meringue, leaving edge of meringue visible. Top with strawberries. Cut into wedges to serve.

By Egg Farmers of Ontario

Ingredients

• egg white
• rose petal powder
• white sugar
• vanilla extract
• rose extract
• cornstarch
• cream cheese
• heavy cream
• white sugar
• rose petal

Instructions

1. 1 Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine egg whites and rose petal powder in the bowl of a stand mixer; beat until soft peaks form. Start beating in 1/2 cup sugar gradually. Increase speed to high and beat until stiff and glossy peaks form. Mix in vanilla extract and rose extract. Fold cornstarch very gently into the meringue using a spatula.
3. 3 Spoon meringue into a piping bag fitted with a fine round tip. Pipe into 18 individual rounds.
4. 4 Bake in the preheated oven until edges appear dry, 1 hour 15 minutes. Turn off oven and leave pavlovas inside the oven for another 20 to 25 minutes. Remove from oven and let cool completely, about 30 minutes.
5. 5 Beat cream cheese in a bowl for 30 seconds. Add heavy cream and 2 tablespoons sugar; beat until fluffy. Spoon whipped cream into another piping bag.
6. 6 Pipe whipped cream over cooled pavlovas. Decorate with dried rose petals.

By Mydreamfeathers

Ingredients

• egg white
• white sugar
• sugar
• cornstarch
• orange blossom water
• white vinegar
• lemon
• white sugar
• egg yolk
• sea salt
• coconut oil
• heavy cream
• confectioners' sugar
• orange blossom water
• grapefruit
• orange
• fuyu persimmon
• pomegranate

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with parchment paper. Invert a small bowl onto the parchment paper and trace the rim with a pencil. Repeat twice more. Flip parchment paper over.
2. 2 Beat egg whites in a large bowl with an electric mixer until soft peaks begin to form. Gradually add white sugar, with the mixer running. Whisk superfine sugar and cornstarch in a small bowl. Gradually beat into the meringue. Continue beating meringue until stiff, glossy peaks form. Beat in orange blossom water and vinegar.
3. 3 Spoon meringue into the traced circles. Make the borders higher than the center, to leave room for the filling.
4. 4 Bake meringues in the preheated oven until firm and dry to the touch, about 1 hour.
5. 5 Meanwhile, make the lemon curd. Fill a medium saucepan with 1 inch of water and bring to a bare simmer.
6. 6 Whisk lemon juice, lemon zest, sugar, egg yolks, and salt together in a glass bowl. Set the bowl over the simmering water. Cook, whisking constantly, until curd foams, then thickens, about 10 minutes. Remove the bowl from the simmering water. Gradually whisk in coconut oil until melted and incorporated.
7. 7 Strain the curd through a fine-mesh sieve; discard solids left in the strainer. Press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Transfer to the refrigerator.
8. 8 Turn off oven and keep meringues inside until completely dry, about 1 hour.
9. 9 Combine heavy cream, confectioners' sugar, and orange blossom water in a bowl. Beat with an electric mixer until soft peaks form.
10. 10 Spoon lemon curd into the center of the cooled meringues. Mound whipped cream over the curd. Arrange grapefruit, orange, and persimmon slices on top. Sprinkle pomegranate seeds over the top.

By LauraF

Ingredients

• olive oil cooking spray
• matzo board
• butter
• brown sugar
• chocolate chip

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Line a baking sheet with aluminum foil and spray with cooking spray; arrange matzo boards to fit in a single layer, breaking if necessary.
3. 3 Combine butter and brown sugar together in a saucepan over medium heat; bring to a boil, stirring constantly, then boil for about 3 minutes.
4. 4 Pour butter mixture evenly over matzo on the prepared baking sheet. Transfer baking sheet into the preheated oven and immediately reduce heat to 350 degrees F (175 degrees C); bake for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) if the matzo are smoking too much.
5. 5 Remove baking sheet from oven and sprinkle matzo with chocolate chips. Let stand to melt chocolate, about 5 minutes.
6. 6 Spread melted chocolate over matzo; place in refrigerator until chilled and set. Break into pieces when cooled.

By Sush Maven

Ingredients

• white sugar
• butter
• egg
• matzo cake meal
• potato starch
• salt
• walnut
• semisweet chocolate chip
• cinnamon sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets or line with parchment paper.
2. 2 Beat together sugar and butter in a large bowl with an electric mixer until light and fluffy. Mix in eggs one at a time, beating well after each addition. Sift together matzo cake meal, potato starch, and salt in a separate bowl; stir into butter mixture until just blended. Gently mix in walnuts and chocolate chips until evenly distributed. Wrap dough and chill briefly in the refrigerator until easy to handle.
3. 3 Divide dough in half and form each half into a 5-inch-wide loaf about 1-inch thick. Sprinkle cinnamon sugar over the top.
4. 4 Bake in the preheated oven for 45 minutes. Cool completely on a wire rack, then slice into 1-inch cookies to serve.

By springfield70

Ingredients

• sugar
• cinnamon
• apple
• all-purpose flour
• white sugar
• vegetable oil
• egg
• orange juice
• baking powder
• salt
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
2. 2 Combine 5 tablespoons sugar and cinnamon in a large bowl. Add apple slices; toss to coat.
3. 3 Beat flour, 2 cups sugar, oil, eggs, orange juice, baking powder, salt, and vanilla extract in a separate bowl until smooth and thoroughly blended. Batter will be thick.
4. 4 Transfer ½ batter to the prepared pan; top with ½ apple slices. Add remaining ½ batter; neatly arrange remaining ½ apple slices on top.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 ¼ hours. Cool in the pan for 1 hour. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack to cool completely.

By Judy in Delaware

Ingredients

• butter
• egg
• lemon zest
• salt
• white sugar
• lemon juice
• cooking spray
• cornstarch
• sugar
• cream of tartar
• lemon juice
• vanilla extract
• blueberry
• white sugar
• water
• blueberry
• mint

Instructions

1. 1 Prepare lemon curd filling: Cut butter into small pieces and set aside.
2. 2 Separate eggs, placing yolks in a heat-proof bowl and whites in glass, metal, or ceramic bowl. Cover egg whites and leave on the counter to come to room temperature for the meringue.
3. 3 Add lemon zest, salt, sugar, and lemon juice to egg yolks. Whisk until thoroughly combined.
4. 4 Add 1 to 2 inches water to a saucepan over low heat; bring to a simmer. Place bowl of filling over the simmering water. Cook, stirring constantly with a spatula, until mixture is very hot to the touch and thick enough to coat the back of a spoon, 10 to 15 minutes.
5. 5 Stir in butter, 3 or 4 pieces at a time, waiting until butter has melted before each addition. Remove from the heat and pour filling into a bowl to cool, about 15 minutes. Lay plastic wrap on top of the filling, pressing down so it doesn't develop a skin, and place in the refrigerator until well chilled, 2 to 3 hours.
6. 6 Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with a silicone liner, such as Silpat®. Lightly spray with cooking spray.
7. 7 Begin meringue: Mix cornstarch into sugar and set aside.
8. 8 Add cream of tartar, lemon juice, and vanilla to the reserved egg whites. Whisk with a large whisk until very soft peaks form, about 3 minutes. Whisk in sugar mixture, 2 tablespoons at a time, whisking about 1 minute between each addition, until incorporated. When all sugar mixture has been added, continue to whisk until relatively stiff peaks form and whites are firm enough to hold their shape.
9. 9 Use 2 spoons or a piping bag to transfer whites onto the prepared baking sheet, forming a ring of dollops about 8 or 9 inches across. Fill in the middle with meringue, then go back around the edges adding more meringue to build up the outside edge.
10. 10 Bake in the center of the preheated oven for exactly 1 hour. At 1 hour, turn off the oven and crack the door. Let meringue sit in the oven until its cooled completely, about 1 hour.
11. 11 Meanwhile, prepare blueberry sauce: combine 1 cup blueberries, sugar, and water in a saucepan over medium heat; bring to a simmer. Cook, stirring occasionally, until blueberries collapse and liquid thickens, about 10 minutes.
12. 12 Remove from the heat and pass through a fine mesh strainer. Place in the refrigerator until fully chilled, about 45 minutes.
13. 13 Very carefully transfer cooled meringue to a serving platter using 2 large spatulas if necessary; you may get some cracks but that's okay. Use a spoon to crack the center a bit to make room for the filling.
14. 14 Fill the center with chilled lemon curd filling. Place remaining blueberries over top and drizzle with blueberry sauce. Garnish with mint.

By John Mitzewich

Ingredients

• bittersweet chocolate
• sugar
• margarine
• egg yolk
• concord grape wine
• matzo sheet
• nut

Instructions

1. 1 Place chocolate in a microwave-safe glass or ceramic bowl; microwave in 15-second intervals, stirring after each interval, until chocolate is almost melted. Stir until smooth. Set aside.
2. 2 Beat 1 cup sugar and margarine together in a large bowl until light and fluffy. Beat in egg yolks, one at a time, until well blended; fold in chocolate.
3. 3 Beat egg whites and 1 pinch sugar in a medium bowl until stiff peaks form; fold into chocolate mixture.
4. 4 Pour ¼ bottle wine into an 8x8-inch baking dish. Soak 1 matzo sheet briefly on both sides; transfer to a serving platter (do not oversoak or matzo will fall apart). Add more wine to the baking dish as needed.
5. 5 Spread thin layer chocolate mixture over wine-soaked matzo. Repeat soaking matzo and spreading with chocolate mixture; stack matzo layers on top of each other. Frost sides of matzo cake with remaining chocolate mixture.
6. 6 Press nuts onto cake sides or sprinkle on top. Refrigerate before serving, 8 hours to overnight.

By BSROSS

Ingredients

• egg white
• cream of tartar
• sugar
• cornstarch
• white vinegar
• heavy cream
• vanilla extract
• confectioners' sugar
• passion fruit

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C). Grease interior of 8 inch springform pan and dust lightly with cornstarch.
2. 2 Beat egg whites, preferably in a glass or ceramic bowl, until stiff and glossy. Make sure egg whites have absolutely no contact with grease (fresh or residual), or even a speck of yolk. Combine cream of tartar, white sugar, and cornstarch; gradually beat in to the egg whites. Sprinkle vinegar over egg white mixture, then fold it in very gently.
3. 3 Pile meringue into prepared pan. Spread to the sides leaving a slight depression in the center. Place in preheated oven. Close the oven door, and immediately turn oven down to 250 degrees F (120 degrees C). Bake for 75 to 90 minutes. Open oven door, but leave meringue in the oven for 15 more minutes. Remove meringue to a draft free spot. Very carefully remove rim of springform pan, and allow meringue to cool completely. There may be a slight sinking in the center. Carefully remove meringue from pan base, and place on serving platter.
4. 4 Whip cream, vanilla extract, and confectioners' sugar until thick and firm. Gently spread over the meringue.
5. 5 Remove the pulp from the passion fruit, and spoon over cream. If using kiwi, peel and slice the fruit; arrange slightly overlapping slices in a pleasing design. Chill until serving time.

By Rosina

Ingredients

• egg white
• sugar
• cornstarch
• vanilla extract
• lemon juice
• heavy cream
• kiwi

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Line a baking sheet with parchment paper; draw a 9-inch circle on the parchment paper.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until stiff but not dry. Gradually add sugar, about 1 tablespoon at a time, beating well after each addition. Continue beating until meringue is thick, white, and glossy.
4. 4 Gently fold in cornstarch, vanilla extract, and lemon juice.
5. 5 Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge and build the edge slightly. This should leave a slight depression in the center.
6. 6 Bake in the preheated oven until meringue is dry and sounds hollow when tapped, about 1 hour. Cool on a wire rack.
7. 7 Beat heavy cream in a medium bowl until stiff peaks form; set aside. Remove meringue from the parchment paper and place on a flat serving plate.
8. 8 Fill center of meringue with whipped cream and top with kiwi slices.
9. 9 Top with fruit and enjoy!

By Rosina

Ingredients

• butter
• sugar
• egg
• baking soda
• water
• date
• raisin
• all-purpose flour
• cinnamon
• walnut

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, dissolve baking soda in hot water. Stir in the dates and raisins; set aside.
2. 2 In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the date and raisin mixture. Combine the flour and cinnamon; mix into the batter until just blended. Finally stir in the walnuts. Drop dough by tablespoonfuls onto the prepared cookie sheet. Cookies should be at least 1 inch apart.
3. 3 Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

By BRADTHERESA

Ingredients

• all-purpose flour
• baking powder
• salt
• butter
• white sugar
• egg yolk
• vanilla extract
• orange juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets. Sift flour, baking powder, and salt into a large bowl.
2. 2 Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract and orange juice. Gradually stir in flour mixture to form a dough.
3. 3 Roll out dough on a floured surface to a thickness of 1/4 inch. Cut dough into desired holiday shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough; place them on the prepared baking sheets.
4. 4 Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow cookies to cool briefly on the baking sheets before removing them to a wire rack to cool completely.

By DelightfulDines

Ingredients

• pecan
• white sugar
• butter
• semisweet chocolate chip
• semisweet chocolate chip
• butter
• egg yolk
• white sugar
• vanilla extract
• heavy cream
• semisweet chocolate chip
• brandy

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, mix together the pecans, 1/3 cup sugar, 1/4 cup butter and miniature chocolate chips. Press into the bottom and up the sides of a 9 inch pie plate. Bake for 8 to 10 minutes in the preheated oven. Cool completely.
3. 3 In a metal bowl set over a pan of simmering water, combine 1 1/3 cups chocolate chips and 1/2 cup butter. Stir occasionally until melted and smooth. Remove from the heat and stir in the vanilla.
4. 4 In a separate bowl, beat egg yolks with 1/4 cup sugar until thick and pale using an electric mixer, at least 3 minutes. Stir into the melted chocolate and set it back over the pan of simmering water. Whisk constantly until thick, 3 to 4 minutes. Pour into the cooled crust and smooth the top.
5. 5 Heat the heavy cream in a small saucepan. When warm, stir in the remaining chocolate chips until melted. Remove from the heat and stir in the brandy. Pour over the truffle filling. Refrigerate for several hours to set before serving.

By springfield70

Ingredients

• butter
• cheese-filled blintz
• egg
• sour cream
• sugar
• salt
• vanilla extract
• orange juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt the butter in a 2-quart casserole, and place the frozen blintzes on top of the butter in a single layer. Mix the eggs, sour cream, sugar, salt, vanilla extract, and orange juice in a bowl until thoroughly combined, and pour the mixture over the blintzes.
3. 3 Bake in the preheated oven until the top is lightly browned, and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.

By Lisa Altmiller

Ingredients

• egg noodle
• cottage cheese
• sour cream
• white sugar
• raisin
• egg
• salt
• cinnamon
• nutmeg

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
3. 3 Mix cottage cheese, sour cream, sugar, raisins, eggs, salt, cinnamon, and nutmeg together in a large bowl. Mix in cooked noodles. Pour into the prepared baking dish.
4. 4 Bake, uncovered, in the preheated oven, until golden brown on top, about 40 minutes.

By amyh

Ingredients

• prune
• apricot
• sugar
• egg
• safflower oil
• lemon
• orange
• all-purpose flour
• baking powder
• walnut
• lemon juice

Instructions

1. 1 Place prunes and apricots in a large pot, cover with water, and bring to a rolling boil over high heat. Cover and cook uncovered, stirring occasionally, until fruit is tender, about 15 minutes. Drain fruit in a colander and mash together in a medium bowl using a fork. Set aside to cool while you make dough.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
3. 3 Whisk together 1 cup sugar, eggs, oil, lemon zest, and orange zest in a large bowl until well combined. Sift together flour and baking powder in another large bowl. Stir egg mixture into flour mixture, kneading with hands until dough comes together.
4. 4 Transfer dough to a lightly floured surface and roll out dough to about 1/4-inch thickness. Cut circles out using a cookie cutter or the rim of a drinking glass.
5. 5 Mix together prune-apricot mixture, walnuts, remaining 1/3 cup sugar, and lemon juice in another large bowl until filling is well combined. Place 1 tablespoon filling in the center of each dough circle. Pinch the edges firmly together to create a triangle, leaving the center open to expose filling. Repeat with remaining dough circles. Place hamantaschen on the prepared baking sheets.
6. 6 Bake in the preheated oven until golden brown, about 20 minutes. Cool on the baking sheets for 10 minutes, then remove to a wire rack to cool completely.

By Aliza Finley

Ingredients

• all-purpose flour
• baking soda
• salt
• cinnamon
• walnut
• butter
• brown sugar
• honey
• egg
• vanilla extract

Instructions

1. 1 Whisk flour, baking soda, salt, and cinnamon together in a bowl; stir in walnuts.
2. 2 Beat butter and brown sugar together in a separate large bowl with an electric mixer until fluffy; stir in honey, egg, and vanilla extract until thoroughly combined. Stir flour mixture into honey mixture just until well combined (don't overmix). Chill dough, 1 hour to overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets or line with parchment paper.
4. 4 Scoop about 1 tablespoon dough; roll into a ball and place onto a prepared baking sheet. Repeat with remaining dough.
5. 5 Bake in the preheated oven until just puffy (or a little bit flat in the middle for a gooey texture), 8 to 10 minutes. Cool on baking sheets about 5 minutes before removing to wire racks to cool completely.

By FRIENDLYFOOD

Ingredients

• cooking spray
• all-purpose flour
• baking powder
• baking soda
• salt
• cinnamon
• clove
• nutmeg
• canola oil
• honey
• white sugar
• brown sugar
• egg
• vanilla extract
• coffee
• orange juice
• whiskey

Instructions

1. 1 Place an oven rack in an upper position in the oven. Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt) with cooking spray.
2. 2 In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until thoroughly combined. In a separate large bowl, whisk together canola oil, honey, white and brown sugars, eggs, vanilla, coffee, orange juice, and whiskey. With an electric mixer, beat the flour mixture into the honey mixture just until thoroughly incorporated. Pour the batter into the prepared pan.
3. 3 Bake on the upper shelf of the preheated oven until golden brown and a toothpick inserted into the center comes out with moist crumbs, about 1 hour. Cool for 20 minutes in the pan before turning out onto a serving platter.

By Amybobamy

Ingredients

• sugar
• cornstarch
• egg white
• lemon juice
• heavy cream
• confectioners sugar
• strawberry

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a rimmed baking sheet with parchment paper; draw a 9-inch circle in the center of the paper.
2. 2 Whisk 1/4 cup sugar and cornstarch together in a small bowl.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form. Gradually add remaining 3/4 cup sugar, continuing to beat until sugar is completely dissolved and stiff peaks form. Gently fold in cornstarch mixture and lemon juice.
4. 4 Spread a 1/4-inch-thick layer of meringue onto the prepared baking sheet to fill the circle. Pipe or spoon remaining meringue to form a taller edge around the circle to create a shallow bowl, making decorative swirls if desired.
5. 5 Bake in the preheated oven for 1 hour. Turn the oven off. Let meringue sit in the oven for 30 minutes; do not open the door. After 30 minutes, remove meringue from the oven; it should be hard on the outside and slightly moist on the inside.
6. 6 Beat cream and confectioners sugar in a mixing bowl with an electric mixer until stiff peaks form. Spread whipped cream over cooled meringue and top with strawberries.

By Virginia

Ingredients

• vegetable oil
• sugar
• egg
• all-purpose flour
• salt
• baking powder
• pecan
• maraschino cherry
• cinnamon sugar

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. 2 Beat the vegetable oil and sugar with an electric mixer in a large bowl. Add the room-temperature eggs one at a time, allowing each egg to blend into the sugar mixture before adding the next. Combine flour, salt, and baking powder in a small bowl. Stir flour mixture into sugar mixture until just incorporated. Fold in the pecans and cherries; mixing just enough to evenly combine.
3. 3 Using lightly greased hands, divide dough into 2 equal portions. Form 2 loaves about 10 inches long and 3 inches wide and place on the prepared baking sheet. Sprinkle with cinnamon sugar.
4. 4 Bake in the preheated oven until firm, 25 to 30 minutes. Remove from oven and allow to cool slightly. Cut each loaf into 3/4 inch slices. Place slices cut side up, back on the baking sheet. Increase oven heat to 400 degrees F (200 degrees C) and return mandlebrodt to the oven. Toast until edges become golden brown, about 5 minutes.
5. 5 Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store in an airtight container.

By Shortcake

Ingredients

• sugar
• cornstarch
• egg white
• vanilla extract
• white vinegar
• heavy cream
• confectioners' sugar
• strawberry

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
2. 2 Whisk sugar and cornstarch together in a bowl. Beat egg whites in a second bowl until foamy with a thick, ribbony texture, 2 to 3 minutes. Whisk in 1/4 of the sugar mixture until completely incorporated, about 30 seconds. Repeat with the remaining sugar mixture, whisking after each addition, until all is incorporated and egg whites are glossy and thick.
3. 3 Add 1 teaspoon vanilla and vinegar; whisk until you can lift the beater or whisk straight up and egg whites form a sharp peak that holds its shape, 2 to 3 minutes.
4. 4 Spoon egg white mixture onto the prepared baking sheet; spread out into a 2x6-inch disk.
5. 5 Bake in the preheated oven for 1 hour. Turn off the oven, crack open the oven door, and let the Pavlova cool for 1 hour.
6. 6 Transfer cooled Pavlova to a serving plate.
7. 7 Whip cream, sugar, and remaining 1 teaspoon vanilla in a bowl until soft peaks form, 3 to 4 minutes. Spread over Pavlova and top with fresh strawberries.

By John Mitzewich

Ingredients

• egg white
• salt
• white sugar
• coconut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
2. 2 Beat egg whites and salt together in a small glass, metal, or ceramic bowl using an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form; continue to beat until glossy. Fold coconut into egg white mixture.
3. 3 Drop teaspoonfuls of egg white-coconut mixture onto the prepared baking sheet, spaced about 2 inches apart.
4. 4 Bake in preheated oven until edges are light golden, about 12 minutes.

By JOLLYGREEN23

Ingredients

• oat
• sugar
• all-purpose flour
• coconut
• butter
• golden syrup
• water
• baking soda

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet or line with parchment paper.
2. 2 Mix together oats, sugar, flour, and coconut in a large bowl. Set aside.
3. 3 Melt together butter and golden syrup in a small saucepan over low heat. Combine boiling water and baking soda in a small bowl, then add to melted butter mixture. Pour over oat mixture; mix until well combined. Drop spoonfuls of dough 2 inches apart onto the prepared baking sheet.
4. 4 Bake in the preheated oven until edges are golden, 18 to 20 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By Sharon McAllister

Ingredients

• egg
• vegetable oil
• sugar
• vanilla extract
• all-purpose flour
• salt
• baking powder
• semisweet chocolate chip
• almond

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
2. 2 Beat together eggs, oil, sugar, and vanilla extract until well blended. Sift together flour, salt, and baking powder; and stir into egg mixture until well mixed. Fold in chocolate chips and almonds. Form two logs, 3 inches in diameter, and place onto the baking sheets.
3. 3 Bake in the preheated oven for 25 minutes, then remove from the oven and cut into 1-inch diagonal slices. Lay slices on their sides on the cookie sheet and return to the oven for 10 minutes. Remove to cool on a wire rack.

By susan yale

Ingredients

• self-rising flour
• yogurt
• egg
• white sugar
• vanilla sugar
• salt
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Combine flour, yogurt, eggs, sugar, vanilla sugar, and salt in a large bowl; mix well. Set the dough aside for 30 minutes.
3. 3 Form dough into 2-inch balls.
4. 4 Heat vegetable oil to 365 degrees F (190 degrees C) in a large pot or deep fryer over high heat. Deep-fry sufganiyot, in batches, in hot oil until golden brown, about 3 minutes, turning them halfway through.
5. 5 Use a slotted spoon to transfer donuts to a paper towel-lined plate; repeat with remaining dough.
6. 6 Enjoy!

By Mel Levy

Ingredients

• butter
• cottage cheese
• all-purpose flour
• brown sugar
• pecan
• raisin
• cinnamon
• orange marmalade
• egg white
• water

Instructions

1. 1 Beat 1 cup butter and cottage cheese together in a bowl; gradually stir in flour. Dough will be sticky. Divide dough into thirds, roll into balls, wrap, and refrigerate, at least 2 hours.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
3. 3 Combine brown sugar, pecans, raisins, remaining ¼ cup butter, and cinnamon in a bowl. Set aside.
4. 4 Roll one dough ball into a 9-inch circle on a floured surface. Keep remaining dough refrigerated.
5. 5 Spread 1 tablespoon orange marmalade on dough circle; gently press ⅓ brown sugar mixture into dough. Cut circle into 16 wedges; roll each wedge tightly, starting with wide end. Place cookies, point-sides down, on the prepared baking sheet. Repeat with remaining dough, marmalade, and brown sugar mixture. Beat egg white with water in a small bowl; brush onto each cookie.
6. 6 Bake in the preheated oven until golden brown, 18 to 20 minutes.

By sandy z