OUR BEST CAKE & PIE COVERS

FOR 50 YEARS COOKS HAVE TURNED to the pages of Southern Living with confidence for the Test Kitchen-perfected recipes that they know they can trust to deliver delicious results every time. Since the very start, mile-high layer cakes with billowy frosting and over-the-top flourishes along with swoon-worthy deep-dish pies of every persuasion have been reader favorites. From old-fashioned classics such as Holiday Lane Cake and Coconut Cream Pie to new spins on Southern standards such as Red Velvet-White Chocolate Cheesecake and Strawberry-Lemonade Layer Cake, we bring you 50 decadent recipes for cakes and pies that have graced covers of the magazine over the years. This tasty homage to all things sweet is our delicious bonus to you, our dedicated readers. We invite you to continue on the journey with us as we embark on the next 50 years. So raise a fork (or two) and dig in! We thank you for making Southern Living the South’s most iconic lifestyle brand.

STRAWBERRY SHORTCAKE

May 1981

1 quart strawberries, sliced

¼ to ½ cup sugar

4 ounces (½ cup) butter, softened

2 cups (9 ounces) all-purpose flour

¼ cup sugar

1 tablespoon plus 1 teaspoon baking powder

¼ teaspoon table salt

Dash of ground nutmeg

½ cup milk

2 large eggs, separated

¼ cup sugar

1 cup whipping cream

¼ cup (.8 ounce) sifted powdered sugar

Whole strawberries

1. Combine the sliced strawberries and ¼ to ½ cup sugar; stir gently, and chill 1 to 2 hours.

2. Preheat the oven to 450°F. Grease 2 (9-inch) cake pans with ½ tablespoon of the butter each.

3. Combine the flour, ¼ cup sugar, baking powder, salt, and nutmeg in a large mixing bowl; cut in remaining butter with a pastry blender until mixture is crumbly.

4. Combine the milk and egg yolks; beat well. Add to the flour mixture; stir with a fork until a soft dough forms. Pat the dough out evenly into prepared pans. (Dough will be sticky; moisten fingers with egg whites as necessary.)

5. Beat the egg whites until stiff but not dry. Brush the surface of dough with beaten egg whites; sprinkle evenly with ¼ cup sugar. Bake at 450°F for 10 to 12 minutes or until layers are golden brown. Cool on wire racks. (Layers will be thin.)

6. Beat the whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.

7. Place 1 of the cake layers on a serving plate. Spoon on half of the whipped cream, and arrange half of the sliced strawberries on top. Repeat procedure with the remaining cake, whipped cream, and strawberries, reserving small amount whipped cream. Top the cake with remaining whipped cream and whole berries.

SERVES 8 to 10 ACTIVE 30 minutes TOTAL 1 hour, 40 minutes

ORANGE-PECAN PIE

October 1983

3 large eggs, beaten

½ cup sugar

1 cup dark corn syrup

1 tablespoon orange zest

⅓ cup orange juice

1 tablespoon all-purpose flour

¼ teaspoon table salt

1 cup chopped pecans

1 unbaked 9-inch pastry shell

¾ cup pecan halves

Preheat the oven to 350°F. Combine the first 7 ingredients; beat at medium speed with an electric mixer until blended. Stir in the chopped pecans. Pour the mixture into pastry shell. Arrange the pecan halves over top. Bake at 350°F for 55 to 60 minutes.

SERVES 6 to 8 ACTIVE 15 minutes TOTAL 1 hour, 10 minutes

APPLE CIDER PIE

October 1984

PASTRY FOR DOUBLE-CRUST 9-INCH PIE

2 cups (9 ounces) all-purpose flour

½ teaspoon table salt

¾ cup shortening

5 to 6 tablespoons cold water

FILLING

1 cup apple cider

⅔ cup sugar

6½ cups peeled, sliced Stayman, Winesap, or other cooking apples

2 tablespoons cornstarch

1 tablespoon water

½ teaspoon ground cinnamon

1 tablespoon butter

1. Make the pastry: Preheat the oven to 375°F. Combine the flour and salt in a medium bowl; cut in shortening with a pastry blender until mixture is crumbly. Sprinkle with the cold water, 1 tablespoon at a time, over surface of mixture in bowl; stir with a fork until dry ingredients are moistened. Shape dough into a ball; chill.

2. Roll half of pastry to ⅛ -inch thickness on a lightly floured surface; line a 9-inch pie plate with pastry. Roll remaining half of pastry to ⅛ -inch thickness into an 11-inch circle.

3. Make the filling: Combine the cider and sugar in a large saucepan; bring to a boil. Add the apples; cook, uncovered, 8 minutes or until apples are tender. Drain, reserving syrup. Add enough water to syrup to measure 1⅓ cups liquid; return syrup mixture and apples to saucepan. Combine the cornstarch and 1 tablespoon water, stirring well; add to apple mixture. Stir in the cinnamon; cook, stirring constantly, until thickened. Stir in the butter. Spoon the mixture into pastry-lined pie plate. Cover with remaining top crust. Trim the edges of pastry; seal and flute edges. Cut slits in top of crust for steam to escape.

4. Bake at 375°F for 45 to 50 minutes (cover edges with foil to prevent overbrowning, if necessary). Serve warm or cool.

SERVES 6 to 8 ACTIVE 30 minutes TOTAL 1 hour, 15 minutes

OLD-FASHIONED LEMON LAYER CAKE

August 1985

CAKE

Shortening

8½ ounces (1 cup plus 1 tablespoon) butter, softened

2¼ cups sugar

6 large eggs, separated

3¼ cups (14.6 ounces) all-purpose flour

1 tablespoon baking powder

⅛ teaspoon table salt

1 cup plus 2 tablespoons milk

¾ teaspoon lemon zest

1¾ teaspoons lemon juice

LEMON FILLING

2¼ cups sugar

¼ cup plus 1½ tablespoons (1.1 ounces) all-purpose flour

2 tablespoons lemon zest

½ cup lemon juice

1 large egg, beaten

2 tablespoons butter

Garnishes: lemon zest, lemon twist

1. Make the cake: Preheat the oven to 3 50 °F. Lightly grease (with shortening) and flour 3 (9-inch) round cake pans. Beat the butter at medium speed with a mixer until creamy; gradually add sugar, beating well until blended. Add the egg yolks, 1 at a time, beating well after each addition.

2. Combine the flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in lemon zest and juice. Beat the egg whites at medium speed until stiff peaks form; fold into batter.

3. Pour the batter into prepared pans. Bake at 350°F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove the layers; cool completely.

4. Make the filling: Combine the sugar, flour, lemon zest, lemon juice, and beaten egg in a heavy saucepan; cook over medium, stirring constantly, until smooth and thickened. Remove from heat. Add the butter; stir until melted. Cool.

5. Split each layer in half horizontally. Spread the filling between layers and on top.

SERVES 8 to 10 ACTIVE 20 minutes TOTAL 1 hour, 20 minutes

BUTTERNUT SQUASH PIE

October 1987

PIE

1 (2-pound) butternut squash

¾ cup sugar

1 teaspoon ground cinnamon

½ teaspoon ground allspice

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon table salt

1 (12-ounce) can evaporated milk

2 large eggs, beaten

PASTRY

1½ cups (6.75 ounces) all-purpose flour

½ teaspoon table salt

½ cup shortening

4 to 5 tablespoons milk

1. Make the pie: Preheat the oven to 350°F. Slice the squash in half lengthwise, and remove seeds. Place cut side down in a shallow baking pan; add water to a depth of ¾ inch. Bake, uncovered, at 350°F for 45 minutes or until tender. Drain and cool. Peel squash; mash pulp thoroughly. Set aside 1¼ cups mashed squash; store remainder in refrigerator for other uses. Increase oven temperature to 400°F.

2. Make the pastry: Combine the flour and salt; cut in shortening with a pastry blender until mixture is crumbly. Sprinkle the milk, 1 tablespoon at a time, over surface of mixture in bowl; stir with a fork until dry ingredients are moistened. Shape dough into a ball, and place on a lightly floured surface; roll dough into a circle 2 inches larger than inverted 9-inch pie plate. Place in pie plate, and trim edges. Fold edges under; flute.

3. Combine the pulp, sugar, spices, and salt; stir well. Gradually stir in the milk and eggs. Pour into the pastry shell; bake at 400°F for 10 minutes. Reduce heat to 350°F, and bake 40 more minutes or until set. Cool.

SERVES 6 to 8 ACTIVE 30 minutes TOTAL 2 hours, 5 minutes

APPLE TART WITH CHEESE PASTRY

October 1988

1½ cups (13.5 ounces) all-purpose flour

½ teaspoon table salt

½ cup shortening

1 cup (4 ounces) shredded Cheddar cheese

4 to 5 tablespoons ice-cold water

½ cup powdered nondairy coffee creamer

½ cup firmly packed brown sugar

½ cup granulated sugar

⅓ cup (1.5 ounces) all-purpose flour

¼ teaspoon table salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

2 ounces (¼ cup) butter

6 cups (½-inch-thick) apple slices

2 tablespoons lemon juice

1. Preheat the oven to 450°F. Combine 1½ cups flour and ½ teaspoon salt; cut in shortening with a pastry blender until mixture is crumbly. Stir in the cheese. Sprinkle the ice water, 1 tablespoon at a time, over surface of mixture in bowl, and stir with a fork until dry ingredients are moistened. Shape into a ball. Roll dough to ⅛ -inch thickness on a floured surface. Place in a 12-inch tart pan with removable bottom.

2. Combine the coffee creamer and next 6 ingredients; sprinkle half of the mixture evenly over pastry. Cut the butter into remaining mixture.

3. Arrange the apple slices in a circle in pastry shell, overlapping slices. Sprinkle with the lemon juice and remaining sugar mixture. Bake at 450°F for 30 minutes or until apples are tender. Remove from tart pan to serve.

SERVES 8 to 10 ACTIVE 40 minutes TOTAL 1 hour, 10 minutes

CARAMEL-FILLED BUTTER PECAN CAKE

December 1988

CAKE

Shortening

Parchment paper

1 cup shortening

2 cups sugar

4 large eggs

3 cups (11.3 ounces) sifted cake flour

2½ teaspoons baking powder

½ teaspoon table salt

1 cup milk

1 teaspoon almond extract

1 teaspoon vanilla extract

CARAMEL FILLING

3 cups sugar

¾ cup milk

1 large egg, beaten

Pinch of table salt

4 ounces (½ cup) butter, cut up

BUTTERCREAM FROSTING

3 ounces (⅓ cup) butter, softened

3 cups (9.75 ounces) sifted powdered sugar

2 to 3 tablespoons half-and-half

½ teaspoon vanilla extract

1 cup chopped pecans

Pecan halves

1. Make the cake: Preheat the oven to 375°F. Grease (with shortening) 3 (9-inch) round cake pans, and line with parchment paper; grease paper. Beat 1 cup shortening in a large mixing bowl at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add the eggs, 1 at a time, beating well after each addition.

2. Combine the cake flour, baking powder, and salt; add to shortening mixture alternately with milk, beginning and ending with flour mixture, beating until blended after each addition. Stir in the flavorings.

3. Pour batter into prepared pans; bake at 375°F for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks.

4. Make the filling: Sprinkle ½ cup of the sugar in a large heavy saucepan. Place over medium, and cook, stirring constantly, until sugar melts and syrup is light golden brown. Combine remaining 2½ cups sugar, milk, egg, and salt, stirring well; stir in butter. Stir butter mixture into hot caramelized sugar. (The mixture will tend to lump, becoming smooth with further cooking.) Cook over medium, stirring frequently, until a candy thermometer registers 230°F (15 to 20 minutes). Cool 5 minutes. Beat with a wooden spoon to almost spreading consistency. Spread Caramel Filling between layers and on top of cake.

5. Make the frosting: Beat the butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with half-and-half, beating until light and fluffy. Stir in the vanilla. Spread the Buttercream Frosting on sides of cake. Press chopped pecans into frosting on sides of cake. Top with pecan halves.

SERVES 8 to 10 ACTIVE 30 minutes TOTAL 2 hours, 15 minutes, including filling and frosting

SOUR CREAM POUND CAKE

March 1989

Shortening

6 ounces (¾ cup) butter, softened

2¼ cups sugar

4 large eggs

2¼ cups (11.25 ounces) all-purpose flour

⅛ teaspoon baking soda

¾ cup sour cream

1 teaspoon vanilla extract

¼ teaspoon almond extract

¼ teaspoon lemon extract

Powdered sugar (optional)

Lemon slices (optional)

Lemon zest (optional)

Fresh mint sprigs (optional)

1. Preheat the oven to 325°F. Grease (with shortening) and flour a 10-inch Bundt pan. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.

2. Combine the flour and soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in the flavorings.

3. Pour the batter into prepared pan. Bake at 325°F for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely on wire rack. If desired, sprinkle with powdered sugar, and top with lemon slices, lemon zest, and mint sprigs.

Note: Cake may be baked in a greased and floured 2½ -quart Turk’s-head or Kugelhopf mold for 1½ hours or until a wooden pick inserted in center comes out clean.

SERVES 10 to 12 ACTIVE 20 minutes TOTAL 1 hour, 35 minutes

COCONUT-PINEAPPLE CAKE

March 1989

CAKE

Shortening

8 ounces (1 cup) butter, softened

2 cups sugar

4 large eggs

3 cups (11.3 ounces) sifted cake flour

1 tablespoon baking powder

¼ teaspoon table salt

1 cup milk

1 teaspoon vanilla extract

1 teaspoon almond extract

PINEAPPLE FILLING

1 cup sugar

3 tablespoons all-purpose flour

2 large eggs, beaten

1 (8-ounce) can crushed pineapple, undrained

2 tablespoons lemon juice

½ ounce (1 tablespoon) butter

1 teaspoon vanilla extract

SEVEN-MINUTE FROSTING

1½ cups sugar

¼ cup plus 1 tablespoon cold water

2 large egg whites

1 tablespoon light corn syrup

Dash of table salt

1 teaspoon vanilla extract

2 cups grated coconut

1. Make the cake: Preheat the oven to 350°F. Grease (with shortening) and flour 3 (9-inch) round cake pans. Beat the butter in a large bowl at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add the eggs, 1 at a time, beating well after each addition.

2. Combine the flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture, beating at low speed after each addition until blended. Stir in the flavorings.

3. Pour the batter into prepared pans. Bake at 350°F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

4. Make the filling: Combine the sugar and flour in a small saucepan; add eggs and next 4 ingredients. Cook over medium, stirring constantly, until thickened (about 2 minutes). Cool.

5. Make the frosting: Combine first 5 ingredients in top of a large double boiler. Beat at low speed with a handheld mixer 30 seconds or just until blended. Place over boiling water; beat constantly at high speed 7 minutes or until stiff peaks form. Remove from heat. Add the vanilla; beat 2 minutes or until frosting is thick enough to spread.

6. Spread 1 layer with half of the Pineapple Filling; sprinkle ⅓ cup of the coconut over filling. Repeat procedure with the second layer, filling, and coconut. Place the third layer on top, and spread Seven- Minute Frosting on top and sides of cake; sprinkle with remaining coconut.

Note: To prepare coconut: Carefully pierce eyes of coconut with screwdriver or ice pick; drain liquid. Place coconut in pan. Heat at 350°F for 15 to 30 minutes or until cracks appear. Remove from oven; cool. Tap with hammer to open. Remove dark skin with vegetable peeler.

SERVES 8 to 10 ACTIVE 1 hour, 10 minutes TOTAL 2 hours, 10 minutes, including filling and frosting

CHERRY-BERRY PIE

December 1992

1 (10-ounce) package frozen red raspberries, thawed

1 (16-ounce) can pitted red cherries, undrained

1 cup sugar

¼ cup (1 ounce) cornstarch

2 ounces (¼ cup) butter

¼ teaspoon almond extract

¼ teaspoon red liquid food coloring

1 (14.1-ounce) package refrigerated piecrusts

1 teaspoon all-purpose flour

Garnishes: fresh raspberries, powdered sugar

1. Preheat the oven to 375°F. Drain the raspberries and cherries, reserving 1 cup combined juices; set fruit aside. Combine the sugar and cornstarch in a medium saucepan; gradually stir in juices. Cook over medium, stirring constantly, until mixture begins to boil. Cook 1 minute, stirring constantly. Remove from heat; stir in the butter, almond extract, and food coloring. Gently fold in reserved fruit; cool slightly.

2. Unfold 1 of the piecrusts, and press out fold lines; sprinkle with flour, spreading over surface. Place, floured side down, in a 9-inch pie plate; fold edges under, and flute. Spoon in the filling. Roll remaining piecrust to press out fold lines. Cut 5 leaves with a 3¼ -inch leaf-shaped cutter, and mark veins using a pastry wheel or knife. Cut remaining pastry into ½ -inch strips, and arrange in a lattice design over filling. Top with the pastry leaves. Bake at 375°F for 45 minutes. Cool on a wire rack.

SERVES 6 to 8 ACTIVE 30 minutes TOTAL 1 hour, 15 minutes

SPICY BLUEBERRY PIE

June 1996

¾ cup granulated sugar

¼ cup firmly packed brown sugar

½ cup (2.25 ounces) all-purpose flour

½ teaspoon ground cinnamon

¼ teaspoon ground allspice

5 cups fresh blueberries

1 tablespoon lemon juice

1 tablespoon butter, melted

1 (14.1-ounce) package refrigerated piecrusts

1 tablespoon milk

1 teaspoon granulated sugar

1. Preheat the oven to 400°F. Combine the first 8 ingredients, tossing gently.

2. Fit 1 of the piecrusts into a 9-inch pie plate according to package directions. Spoon the blueberry mixture into pastry shell.

3. Roll the remaining piecrust to ⅛ -inch thickness; cut into 6 (2½ -inch- wide) strips. Arrange the strips in a lattice design over filling; fold edges under, and crimp. Brush pastry with the milk; sprinkle with 1 teaspoon sugar.

4. Bake at 400°F for 40 to 45 minutes or until golden, shielding edges with strips of aluminum foil during last 20 minutes of baking to prevent excessive browning.

SERVES 6 to 8 ACTIVE 15 minutes TOTAL 55 minutes

COCONUT CREAM PIE

June 1998

½ cup sugar

¼ cup (1 ounce) cornstarch

2 cups half-and-half

4 large egg yolks

1½ ounces (3 tablespoons) butter

1 cup sweetened flaked coconut

2 teaspoons vanilla extract

1 baked 9-inch pastry shell

1 cup whipping cream

¼ cup sugar

Garnish: toasted coconut chips

1. Combine ½ cup sugar and cornstarch in a heavy saucepan; gradually whisk in half-and-half and egg yolks. Bring to a boil over mediu m, whisking constantly; boil 1 minute. Remove the mixture from heat.

2. S tir in the butter, 1 cup flaked coconut, and 1 teaspoon of the vanilla. Cover tightly with plastic wrap, and cool to room temperature. Spoon the custard mixture into baked pastry shell, and chill 30 minutes or until set.

3. Beat whipping cream at high speed with an electric mixer until foamy; gradually add ¼ cup sugar and remaining 1 teaspoon vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie.

SERVES 6 to 8 ACTIVE 15 minutes TOTAL 1 hour

RED, WHITE, AND BLUEBERRY PIE

June 1998

½ cup sugar

⅓ cup (1.5 ounces) all-purpose flour

1½ cups half-and-half

2 large eggs

1 teaspoon vanilla extract

1 baked 9-inch pastry shell

1½ cups fresh blueberries

⅔ cup sugar

2 tablespoons cornstarch

2 tablespoons strawberry gelatin

⅔ cup water

3 pints fresh strawberries

Garnish: fresh mint sprigs

1. Combine ½ cup sugar and flour in a heavy saucepan; gradually whisk in half-and-half and eggs. Bring to a boil over medium, whisking constantly; boil 1 minute or until thickened. Add the vanilla, and cool.

2. Spoon custard mixture into baked pastry shell. Arrange blueberries over custard mixture.

3. Combine ⅔ cup sugar, cornstarch, and gelatin in a saucepan; gradually stir in ⅔ cup water. Bring to a boil, stirring constantly; boil 1 minute. Pour half of the mixture over blueberries. Chill 30 minutes or until set.

4. Arrange strawberries over blueberries; drizzle with remaining gelatin mixture. Chill until set.

SERVES 6 to 8 ACTIVE 50 minutes TOTAL 50 minutes

CRANBERRY STREUSEL PIE

November 1998

½ (14.1-ounce) package refrigerated piecrusts

2 cups fresh or frozen cranberries

¼ cup granulated sugar

¼ cup firmly packed light brown sugar

½ cup chopped walnuts

½ teaspoon ground cinnamon

1 large egg

2 ounces (¼ cup) butter, melted

⅓ cup granulated sugar

3 tablespoons all-purpose flour

1. Preheat the oven to 400°F. Fit the piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp.

2. Stir together the cranberries and next 4 ingredients, and spoon into piecrust.

3. Whisk together the egg and next 3 ingredients, and pour over cranberry mixture. Bake at 400°F for 20 minutes. Reduce oven temperature to 350°F, and bake 30 minutes.

SERVES 6 to 8 ACTIVE 10 minutes TOTAL 1 hour

APPLE-PEAR PULL-UP PIE

November 1998

Parchment paper

Shortening

6 large Granny Smith apples, peeled and quartered*

6 large Bartlett pears, peeled and quartered**

2 cups sugar

1 tablespoon lemon juice

4 ounces (½ cup) butter

1 (14.1-ounce) package refrigerated piecrusts

1 large egg

1 tablespoon water

5 tablespoons sugar

1 cup whipping cream

2 tablespoons orange liqueur (optional)

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper, and grease (with shortening) parchment paper. Lightly grease (with shortening) the sides of a 9-inch springform pan. Toss together the apples, pears, sugar, and lemon juice in a large bowl.

2. Melt the butter in a large skillet over medium-high; add apple mixture, and cook, stirring often, 15 to 20 minutes or until tender. Remove the apple mixture with a slotted spoon, reserving juices in skillet. Cook the juices over medium-high, stirring occasionally, 10 to 15 minutes or until slightly thickened and caramel colored. Remove caramel sauce from heat.

3. Unfold piecrusts, and stack on a lightly floured surface. Roll into a 15-inch circle. Place on prepared baking sheet. Arrange apples and pears, cut sides down, in center of pastry, leaving a 3-inch border around edges. Lift pastry edges, and pull over fruit, leaving a 4- to 6-inch circle of fruit showing in center; press folds gently to secure. Stir together egg and 1 tablespoon water; brush over pastry. Sprinkle with 2 tablespoons of the sugar.

4. Place the prepared pan with clasp open around pie; close clasp. Bake on lowest oven rack at 425°F for 30 to 35 minutes or until golden brown. Run a knife around edges of pie to loosen. Cool on baking sheet on a wire rack 10 minutes. Remove pan sides.

5. Heat the caramel sauce over medium. Beat the whipping cream at medium speed with an electric mixer until foamy; gradually add remaining 3 tablespoons sugar and, if desired, liqueur, beating until soft peaks form. Serve sauce and whipped cream with pie.

Note: Do not substitute wax paper or aluminum foil in this recipe. Parchment paper is packaged similarly to wax paper.

*Gala or Rome apples may be substituted for Granny Smith.

**Bosc or Anjou pears may be substituted for Bartlett.

SERVES 6 to 8 ACTIVE 40 minutes TOTAL 2 hours

HOLIDAY LANE CAKE

December 1999

HOLLY LEAVES

1 (12-ounce) package green candy melts

⅓ cup light corn syrup

Powdered sugar

CANDY BOW

1 (12-ounce) package red candy melts

⅓ cup light corn syrup

Powdered sugar

CAKE

Shortening

1 (18.25-ounce) package white cake mix

3 large eggs

1¼ cups buttermilk

¼ cup vegetable oil

NUTTY FRUIT FILLING

4 ounces (½ cup) butter

8 large egg yolks

1 cup sugar

1 cup toasted chopped pecans

1 cup chopped sweetened dried cranberries or dried cherries

1 cup sweetened flaked coconut

½ cup diced red or green candied cherries

⅓ cup orange juice

1 (7.2-ounce) package fluffy white frosting mix

½ cup boiling water

ADDITIONAL INGREDIENTS

Assorted red candies

Fruit-shaped candies (optional)

White sugar crystals

1. Make the leaves: Microwave the candy melts in a glass bowl at MEDIUM (50% power), stirring once, 1 minute or until melted. Stir in the corn syrup. Place in a zip-top plastic bag; seal and let stand 8 hours.

2. Knead 2 to 3 minutes or until soft (about 12 times). Turn out onto a surface dusted with powdered sugar. Roll to 1/16 -inch thickness. Cut with 1- and 2-inch holly leaf-shaped cutters. Score leaves with a knife. Place on wax paper and over sides of an inverted cake pan for a curved shape. Let stand 3 to 4 hours. Store in an airtight container up to 3 days, if desired.

3. Make the bow: Microwave the candy melts in a glass bowl at MEDIUM (50% power), stirring once, 1 minute or until melted. Stir in the corn syrup. Place in a zip-top plastic bag; seal and let stand 8 hours.

4. Knead 2 to 3 minutes or until soft (about 12 times). Turn out onto a surface dusted with powdered sugar. Roll to 1/16 -inch thickness.

5. Cut into 6 (12- x ½ -inch) strips and 1 (½ -inch) square using a fluted pastry cutter. Place ends of 2 strips together to form loops. Shape each loop into a heart. Place tops of hearts together to form half of bow. Place ends of 2 strips together to form 2 more loops, and place each on top of bow half. Wrap ½ -inch square around center of bow. Place the bow on side of an inverted cake pan. Place ends of remaining 2 strips under center of bow. Shape strips into streamers; place them on sides of cake pan. Let dry at least 30 minutes. Store in an airtight container up to 3 days.

6. Make the cake: Preheat the oven to 350°F. Grease (with shortening) and flour 3 (8-inch) round or square cake pans. Combine the cake mix and next 3 ingredients in a bowl. Beat at medium speed with an electric mixer 2 minutes. Pour into prepared pans.

7. Bake at 350°F for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.

8. Make the filling: Melt the butter in a heavy saucepan over low. Whisk in egg yolks and sugar; cook, whisking constantly, 11 minutes or until mixture thickens. Stir in the pecans and next 4 ingredients. Cool. Spread the Nutty Fruit Filling between layers.

9. Beat the frosting mix and ½ cup boiling water at low speed with an electric mixer 30 seconds. Scrape down sides of bowl; beat at high speed 5 to 7 minutes or until stiff peaks form. Spread the frosting on top and sides of cake. Arrange the Holly Leaves around top of cake to resemble a wreath. Arrange the candies for berries, and place the Candy Bow on wreath. Place the fruit candies between leaves, if desired. Sprinkle the cake with sugar crystals.

Note: We used M&M’s and Skittles for red candies. Swiss Petite Fruit may be added to wreath.

SERVES 8 to 10 ACTIVE 1 hour, 25 minutes TOTAL 10 hours, 25 minutes

FRESH ORANGE ITALIAN CREAM CAKE

December 2002

CAKE

Shortening

4 ounces (½ cup) butter, softened

½ cup shortening

2 cups sugar

5 large eggs, separated

1 tablespoon vanilla extract

2 cups (9 ounces) all-purpose flour

1 teaspoon baking soda

1 cup buttermilk

1 cup sweetened flaked coconut

FRESH ORANGE CURD

1 cup sugar

¼ cup (1 ounce) cornstarch

2 cups fresh orange juice (about 4 pounds navel oranges)

3 large eggs, lightly beaten

2 ounces (¼ cup) butter

1 tablespoon orange zest

PECAN-CREAM CHEESE FROSTING

1 (8-ounce) package cream cheese, softened

4 ounces (½ cup) butter

1 tablespoon vanilla extract

1 (16-ounce) package powdered sugar

1 cup toasted chopped pecans

½ cup sweetened flaked coconut, lightly toasted (optional)

GLAZED PECAN HALVES (OPTIONAL)

Parchment paper

Vegetable cooking spray

2 cups pecan halves

⅓ cup light corn syrup

1. Make the cake: Preheat the oven to 350°F. Grease (with shortening) and flour 3 (9-inch) round cake pans. Beat the butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add the egg yolks, 1 at a time, beating until blended after each addition. Add the vanilla; beat until blended.

2. Combine the flour and soda; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 cup flaked coconut.

3. Beat the egg whites at high speed until stiff peaks form; fold into batter. Pour the batter into prepared pans.

4. Bake at 350°F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on racks.

5. Make the curd: Combine the sugar and cornstarch in a 3-quart saucepan; gradually whisk in the orange juice. Whisk in lightly beaten eggs. Bring to a boil (5 to 6 minutes) over medium, whisking constantly. Cook, whisking constantly, 1 to 2 minutes or until mixture reaches a pudding-like thickness. Remove from heat, and whisk in the butter and orange zest. Cover, placing plastic wrap directly on curd, and chill 8 hours. Spread ¾ cup chilled c urd between layers; spread remaining c urd on top of cake. (The c urd layer on top will be very thick.) If desired, loosely cover cake, and chill 8 hours. (Chilling the cake with the curd between the layers helps keep the layers in place and makes it much easier to spread the frosting.)

6. Make the frosting: Beat the first 3 ingredients at medium speed with an electric mixer until creamy. Gradually add the powdered sugar, beating at low speed until blended. Beat at high speed until smooth; stir in the pecans and coconut, if desired. Spread 3 cups f rosting on sides of cake, reserving remaining frosting for another use. Sprinkle ½ cup toasted coconut over top of cake, if desired.

7. Ma ke the pecan halves: Preheat the oven to 350°F. Line a 15- x 10-inch jelly-roll pan with parchment paper or aluminum foil; coat with cooking spray. Combine pecan halves and corn syrup, stirring to coat pecans. Arrange pecan halves in an even layer in prepared pan. Bake at 350°F for 12 minutes; stir using a rubber spatula. Bake at 350°F for 8 more minutes. Remove from oven, and stir; arrange in an even layer on wax paper, and cool completely. Arrange Glazed Pecan Halves around top edge of cake, if desired. Store the cake in refrigerator until ready to serve.

SERVES 12 to 16 ACTIVE 45 minutes TOTAL 16 hours, 20 minutes, including chilling time

CHOCOLATE VELVET CAKE WITH CREAM CHEESE-BUTTER PECAN FROSTING

December 2003

CAKE

Shortening

1½ cups semisweet chocolate morsels

4 ounces (½ cup) butter, softened

1 (16-ounce) package light brown sugar

3 large eggs

2 cups (9 ounces) all-purpose flour

1 teaspoon baking soda

½ teaspoon table salt

1 (8-ounce) container sour cream

1 cup hot water

2 teaspoons vanilla extract

CREAM CHEESE-BUTTER PECAN FROSTING

2 cups chopped pecans

2 ounces (¼ cup) butter, melted

2 (8-ounce) packages cream cheese, softened

4 ounces (½ cup) butter, softened

2 (16-ounce) packages powdered sugar

2 teaspoons vanilla extract

Garnishes: sugared silk ivy leaves, raspberry candies, toffee peanut candies, cracked partially shelled pecans

1. Make the cake: Preheat the oven to 350°F. Grease (with shortening) and flour 3 (8-inch) round cake pans. Microwave the semisweet chocolate morsels in a microwave-safe bowl at HIGH 1½ minutes to 2 minutes or until melted and smooth, stirring at 30-second intervals.

2. Beat ½ cup butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add the eggs, 1 at a time, beating just until blended after each addition. Add the melted chocolate, beating just until blended.

3. Sift together the flour, baking soda, and salt. Gradually add to the chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in the vanilla.

4. Spoon the cake batter evenly into prepared pans. Bake at 350°F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire rack.

5. Make the frosting: Stir together the chopped pecans and ¼ cup melted butter. Spread in an even layer in a 13- x 9-inch baking pan. Bake at 350°F for 15 minutes or until pecans are toasted. Remove from oven, and cool.

6. Meanwhile, beat the cream cheese and ½ cup butter at medium speed with an electric mixer until creamy. Gradually add the powdered sugar, beating until light and fluffy. Stir in the pecans and vanilla. Spread Cream Cheese-Butter Pecan Frosting between layers and on top and sides of cake.

Note: To sugar the silk ivy leaves, brush leaves lightly with corn syrup, and sprinkle with granulated sugar.

SERVES 12 ACTIVE 25 minutes TOTAL 1 hour, 25 minutes

LEMON-COCONUT CAKE

December 2006

CAKE

Shortening

8 ounces (1 cup) butter, softened

2 cups sugar

4 large eggs, separated

3 cups (13.5 ounces) all-purpose flour

1 tablespoon baking powder

1 cup milk

1 teaspoon vanilla extract

LEMON FILLING

1 cup sugar

¼ cup (1 ounce) cornstarch

1 cup boiling water

4 large egg yolks, lightly beaten

2 teaspoons lemon zest

⅓ cup fresh lemon juice

2 tablespoons butter

CREAM CHEESE FROSTING

4 ounces (½ cup) butter, softened

1 (8-ounce) package cream cheese, softened

1 (16-ounce) package powdered sugar

1 teaspoon vanilla extract

2 cups sweetened flaked coconut

Garnishes: fresh rosemary sprigs, gumdrops

1. Make the cake: Preheat the oven to 350°F. Grease (with shortening) and flour 3 (9-inch) round cake pans. Beat the butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add the egg yolks, 1 at a time, beating until blended after each addition.

2. Combine the flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in the vanilla.

3. Beat the egg whites at high speed with electric mixer until stiff peaks form; fold one-third of the egg whites into batter. Gently fold in remaining beaten egg whites just until blended. Spoon the batter into prepared pans.

4. Bake at 350°F for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

5. Make the filling: Combine the sugar and cornstarch in a medium saucepan; whisk in 1 cup boiling water. Cook over medium, whisking constantly, until sugar and cornstarch dissolve (about 2 minutes). Gradually whisk about one-fourth of hot sugar mixture into egg yolks; add yolk mixture to remaining hot sugar mixture in pan, whisking constantly. Whisk in lemon zest and juice.

6. Cook, whisking constantly, until mixture is thickened (about 2 to 3 minutes). Remove from heat. Whisk in the butter; cool completely, stirring occasionally. Spread Lemon Filling between layers.

7. Make the frosting: Beat the butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add the powdered sugar, beating at low speed until blended; stir in vanilla. Spread the Cream Cheese Frosting on top and sides of cake. Sprinkle top and sides with coconut.

SERVES 12 ACTIVE 25 minutes TOTAL 1 hour

BANANA PUDDING PIE

February 2007

CRUST

1 (12-ounce) box vanilla wafers

4 ounces (½ cup) butter, melted

2 large bananas, sliced

VANILLA CREAM FILLING

¾ cup sugar

⅓ cup (1.5 ounces) all-purpose flour

2 large eggs

4 large egg yolks

2 cups milk

2 teaspoons vanilla extract

4 large egg whites

½ cup sugar

1. Make the crust: Preheat the oven to 350°F. Set aside 30 vanilla wafers; pulse remaining vanilla wafers in a food processor 8 to 10 times or until coarsely crushed. (Yield should be about 2½ cups.) Stir together the crushed vanilla wafers and butter until blended. Firmly press on bottom, up sides, and onto lip of a 9-inch pie plate.

2. Bake at 350°F for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and cool 30 minutes or until completely cool.

3. Arrange the banana slices evenly over bottom of crust.

4. Make the filling: Whisk together the sugar and next 4 ingredients in a heavy saucepan. Cook over medium-low, whisking constantly, 8 to 10 minutes or until it reaches the thickness of chilled pudding. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted.) Remove from heat, and stir in vanilla. Spread half of the hot filling over bananas; top with 20 vanilla wafers. Spread remaining hot filling over vanilla wafers. (Filling will be about ¼ inch higher than top edge of crust.)

5. Beat the egg whites at high speed with an electric mixer until foamy. Add the sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Spread the meringue evenly over hot filling, sealing the edges.

6. Bake at 350°F for 10 to 12 minutes or until golden brown. Remove from oven, and cool 1 hour on a wire rack or until completely cool. Coarsely crush remaining 10 vanilla wafers, and sprinkle evenly over top of pie. Chill 4 hours.

Note: We tested with Nabisco Nilla Wafers.

SERVES 8 ACTIVE 20 minutes TOTAL 5 hours, 10 minutes, including chilling time

VANILLA BUTTER CAKE

December 2007

CAKE

Shortening

8 ounces (1 cup) butter, softened

2½ cups sugar

5 large eggs

3 cups (13.5 ounces) all-purpose flour

1 teaspoon baking powder

¼ teaspoon table salt

¾ cup half-and-half

1 tablespoon vanilla extract

FLUFFY WINTRY-WHITE ICING (OPTIONAL)

2 cups (8 ounces) powdered sugar

3 to 4 tablespoons milk

1 teaspoon vanilla extract

1 teaspoon meringue powder

SPARKLING PEPPERMINT CANDY (OPTIONAL)

Vegetable oil

2 cups granulated sugar

¾ cup light corn syrup

½ cup water

1 teaspoon peppermint flavoring

½ teaspoon red food coloring paste

Clear sparkling sugar

1. Make the cake: Preheat the oven to 325°F. Grease (with shortening) and flour a 12-cup Bundt pan. Beat the butter at medium speed with an electric mixer until creamy. Gradually add the sugar, beating at medium speed until light and fluffy. Add the eggs, 1 at a time, beating just until blended after each addition.

2. Sift together the flour, baking powder, and salt. Add to the butter mixture alternately with half-and-half, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in the vanilla. Pour into prepared pan.

3. Bake at 325°F for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool 30 minutes or until completely cool.

4. If desired, make the icing : Combine powdered sugar and next 3 ingredients. Beat at medium speed with an electric mixer until light and fluffy.

5. If desired, make the candy: Generously oil the bottom and sides of a 15- x 10-inch jelly-roll pan. Stir together the granulated sugar, ½ cup of the corn syrup, and ½ cup water in an oiled 3 ½ -quart heavy saucepan over medium until a candy thermometer registers 300° F to 310°F (hard crack stage, about 15 to 20 minutes).

6. Remove from heat, and carefully stir in peppermint flavoring and food coloring until well blended; quickly pour mixture onto prepared pan. Cool 45 minutes or until completely cool. Carefully break into pieces.

7. Carefully brush or dip edges (some edges will be jagged and sharp) of candy pieces with remaining ¼ cup corn syrup, allowing excess syrup to drip off. Spoon icing over cake, decorate with candy, and sprinkle with clear sparkling sugar, if desired.

Note: For Clear Sparkling Peppermint Candy, omit the red food coloring. Proceed with recipe as directed.

SERVES 12 ACTIVE 30 minutes TOTAL 2 hours, 30 minutes

HEAVENLY ANGEL FOOD CAKE

April 2008

CAKE

2½ cups sugar

1½ cups (6.8 ounces) all-purpose flour

¼ teaspoon table salt

2½ cups egg whites

1 teaspoon cream of tartar

1 teaspoon vanilla extract

1 teaspoon fresh lemon juice

LEMON-CREAM CHEESE FROSTING

1½ (8-ounce) packages cream cheese, softened

2 ounces (¼ cup) butter, softened

¼ cup fresh lemon juice

1 (16-ounce) package powdered sugar

2 teaspoons lemon zest

GARNISHES (OPTIONAL)

Gumdrop Rose Petals Gumdrops Granulated sugar Fresh mint leaves

1. Make the cake: Preheat the oven to 375°F. Line the bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides of pan. (Do not grease pan or foil.) Sift together the first 3 ingredients.

2. Beat the egg whites and cream of tartar at high speed with a heavy- duty electric stand mixer until stiff peaks form. Gradually fold in the sugar mixture, ⅓ cup at a time, folding just until blended after each addition. Fold in the vanilla and lemon juice. Spoon the batter into prepared pan. (Pan will be very full. The batter will reach almost to the top of the pan.)

3. Bake at 375°F on an oven rack one-third up from bottom of oven 30 to 35 minutes or until a wooden pick inserted in center of cake comes out clean. Invert cake onto a lightly greased wire rack; cool, with pan over cake, 1 hour or until completely cool. Remove pan; peel foil off cake. Transfer cake to a serving platter.

4. Make the frosting: Beat the cream cheese and butter at medium speed with an electric mixer until creamy; add lemon juice, beating just until blended. Gradually add the powdered sugar, beating at low speed until blended; stir in lemon zest.

Spread Lemon-Cream Cheese Frosting evenly over top of cake.

5. If desired, make the rose petals: Using your thumbs and forefingers, flatten 1 small gumdrop to ⅛ -inch thickness, lengthening and widening to form a petal shape. Dredge lightly in granulated sugar to prevent sticking as you work. Repeat procedure for desired number of petals. Place petals on a wire rack, and let stand uncovered for 24 hours. Holding each petal between your thumbs and forefingers, use your thumb to press the lower center portion of the petal inward, cupping the petal. Gently curl the top outer edges of the petal backward.

6. Use a single brightly colored gumdrop to shape the petals, or knead 2 colors together—such as red and white to make pink. Add more white to soften the color and create a paler pink, or add a pinch of yellow to highlight a portion of the petal. Experiment with different color combinations to see which you like best. For the prettiest petals, don’t overblend the colors or be too exact with the shaping.

7. Dampen fingertips to prevent sticking when kneading gumdrops together. (A folded paper towel moistened with water works great—it’s like a stamp pad for your fingertips.) It’s easier to work with just 3 or 4 gumdrops at a time when blending new colors. After kneading several together, dredge lightly in sugar, and divide the mixture into small gumdrop-size portions for shaping individual petals and flowers.

8. Decorate cake with gumdrop petals and mint, if desired.

SERVES 15 ACTIVE 20 minutes TOTAL 1 hour, 50 minutes, plus 1 day for garnishes

DOUBLE APPLE PIE WITH CORNMEAL CRUST

September 2008

PIE

2¼ pounds Granny Smith apples (about 5 apples)

2¼ pounds Braeburn apples (about 5 apples)

¼ cup (1.1 ounces) all-purpose flour

2 tablespoons apple jelly

1 tablespoon fresh lemon juice

½ teaspoon ground cinnamon

¼ teaspoon table salt

¼ teaspoon ground nutmeg

⅓ cup sugar

CORNMEAL CRUST DOUGH

2 ⅓ cups (10.5 ounces) all-purpose flour

¼ cup (1.1 ounces) plain yellow cornmeal

2 tablespoons sugar

¾ teaspoon table salt

6 ounces (¾ cup) cold butter, cut into ½-inch pieces

¼ cup chilled shortening, cut into ½-inch pieces

8 to 10 tablespoons chilled apple cider

Wax paper

3 tablespoons sugar

1 tablespoon butter, cut into pieces

1 teaspoon sugar

BRANDY-CARAMEL SAUCE

1 cup whipping cream

1½ cups firmly packed brown sugar

2 tablespoons to 2 ounces (¼ cup) butter

2 tablespoons brandy*

1 teaspoon vanilla extract

1. Make the pie: Peel and core the apples; cut into ½ -inch-thick wedges. Place the apples in a large bowl. Stir in the flour and next 6 ingredients. Let stand 30 minutes, gently stirring occasionally.

2. Make the dough: Stir together the flour and next 3 ingredients in a large bowl. Cut the butter and shortening into flour mixture with a pastry blender until mixture is crumbly. Mound mixture on 1 side of bowl.

3. Drizzle 1 tablespoon apple cider along edge of mixture in bowl. Using a fork, gently toss a small amount of flour mixture into cider just until dry ingredients are moistened; move mixture to other side of bowl. Repeat procedure with remaining cider and flour mixture.

4. Gently gather dough into 2 flat disks. Wrap in plastic wrap, and chill 1 to 24 hours. Place 1 Cornmeal Crust Dough disk on a lightly floured piece of wax paper; sprinkle dough lightly with flour. Top with another sheet of wax paper. Roll dough to about ⅛ -inch thickness (about 11 inches wide).

5. Preheat the oven to 425°F. Remove and discard top sheet of wax paper. Starting at 1 edge of dough, wrap dough around rolling pin, separating dough from bottom sheet of wax paper as you roll. Discard bottom sheet of wax paper. Place rolling pin over a 9-inch glass pie plate, and unroll dough over pie plate. Gently press dough into pie plate

6. Stir apple mixture; reserve 1 tablespoon juices. Spoon apples into crust, packing tightly and mounding in center. Pour remaining juices in bowl over apples. Sprinkle the apples with 3 tablespoons sugar; dot with butter.

7. Roll remaining Cornmeal Crust Dough disk as directed in Step 4, rolling dough to about ⅛ -inch thickness (13 inches wide). Remove and discard wax paper, and place dough over filling; fold edges under, sealing to bottom crust, and crimp. Brush top of pie, excluding fluted edges, lightly with reserved 1 tablespoon juices from apples; sprinkle with 1 teaspoon sugar. Place pie on a jelly-roll pan. Cut 4 to 5 slits in top of pie for steam to escape.

8. Bake at 425°F on lower oven rack 15 minutes. Reduce oven temperature to 350°F; transfer pie to middle oven rack, and bake at 350°F for 35 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake at 350° for 30 more minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust. Remove to a wire rack. Cool 1½ to 2 hours before serving.

9. Make the sauce: Bring the whipping cream to a light boil in a large saucepan over medium, stirring occasionally. Add the sugar, and cook, stirring occasionally, 4 to 5 minutes or until sugar is dissolved and mixture is smooth. Remove from heat, and stir in butter, brandy, and vanilla. Cool 10 minutes. Serve pie with Brandy- Caramel Sauce.

*Apple cider may be substituted.

Note: To make the sauce ahead, prepare recipe as directed. Store in an airtight container in refrigerator up to 1 week. To reheat, let the sauce stand at room temperature 30 minutes. Place the mixture in a microwave-safe bowl, and microwave at HIGH 1 minute, stirring after 30 seconds.

SERVES 8 ACTIVE 30 minutes TOTAL 3 hours, 50 minutes

BASIC VANILLA CAKE BATTER – OUR EASIEST LAYER CAKE EVER

March 2009

BASIC VANILLA CAKE BATTER

2 cups sugar

8 ounces (1 cup) butter, softened

3 large eggs

1 teaspoon vanilla extract

¼ teaspoon almond extract

3 cups (11.3 ounces) cake flour

1½ teaspoons baking powder

¼ teaspoon table salt

1 cup buttermilk

1. Beat the sugar and butter at medium speed with a heavy-duty electric stand mixer until creamy and fluffy (about 5 minutes). Add the eggs, 1 at a time, beating until blended after each addition. Beat in the vanilla and almond extracts.

2. Whisk together the flour, baking powder, and salt in a bowl; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at medium-low speed just until blended after each addition. (Batter will be thick.) Use immediately.

MAKES 6 cups ACTIVE 20 minutes TOTAL 20 minutes

Ultimate Vanilla Cake Batter: Substitute 2 teaspoons vanilla bean paste for vanilla extract. Proceed with recipe as directed.

BASIC LAYER CAKE

Shortening

Basic Vanilla Cake Batter or Ultimate Vanilla Cake Batter

Vanilla Buttercream Frosting

Garnishes as desired

Preheat the oven to 350°F. Grease (with shortening) and flour 2 (8-inch) round (2-inch-deep) cake pans, spreading to edges. Bake at 350°F for 34 to 38 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from the pans to wire rack, and cool completely (about 1 hour). Spread Vanilla Buttercream Frosting on top and sides of cake.

SERVES 10 to 12 ACTIVE 10 minutes TOTAL 1 hour, 54 minutes

VANILLA BUTTERCREAM FROSTING

4 ounces (½ cup) butter, softened

1 teaspoon vanilla extract

⅛ teaspoon table salt

1 (16-ounce) package powdered sugar

3 to 5 tablespoons milk

1. Beat the first 3 ingredients at medium speed with an electric mixer until creamy.

2. Gradually add the powdered sugar alternately with 3 tablespoons milk, 1 tablespoon at a time, beating at low speed until blended and smooth after each addition. Beat in up to 2 tablespoons additional milk for desired consistency.

Ultimate Vanilla Buttercream Frosting Substitute 2 teaspoons vanilla bean paste for vanilla extract. Proceed with recipe as directed.

MAKES about 2 ¾ cups ACTIVE 10 minutes TOTAL 10 minutes

PUMPKIN PIE SPECTACULAR

November 2009

PIE

½ (14.1-ounce) package refrigerated piecrusts

2 cups crushed gingersnaps (about 40 gingersnaps)

1 cup pecans, finely chopped

½ cup (2 ounces) powdered sugar

2 ounces (¼ cup) butter, melted

1 (15-ounce) can pumpkin

1 (14-ounce) can sweetened condensed milk

2 large eggs, beaten

½ cup sour cream

1 teaspoon ground cinnamon

½ teaspoon vanilla extract

¼ teaspoon ground ginger

PECAN STREUSEL

¼ cup (1.1 ounces) all-purpose flour

¼ cup firmly packed dark brown sugar

2 tablespoons butter, melted

¾ cup pecans, coarsely chopped

7 thin ginger cookies, halved

GINGER-SPICE TOPPING (OPTIONAL)

1 (8-ounce) container frozen whipped topping, thawed

¼ teaspoon ground cinnamon, plus more for dusting

¼ teaspoon ground ginger

1. Make the pie: Preheat the oven to 350°F. Fit the piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.

2. Stir together the crushed gingersnaps and next 3 ingredients. Press the mixture on bottom and ½ inch up sides of piecrust.

3. Bake at 350°F for 10 minutes. Cool on a wire rack (about 30 minutes).

4. Stir together the pumpkin and next 6 ingredients until well blended. Pour into prepared crust. Place pie on an aluminum foil-lined baking sheet. Bake at 350°F for 30 minutes.

5. Meanwhile, make the streusel: Stir together the flour, brown sugar, melted butter, and chopped pecans. Sprinkle the Pecan Streusel around edge of crust. Bake at 350°F for 40 to 45 more minutes or until set, shielding edges with aluminum foil during last 25 to 30 minutes of baking, if necessary. Insert ginger cookies around edge of crust. Cool completely on a wire rack (about 1 hour).

6. If desired, make the topping: Stir together the thawed whipped topping, cinnamon, and ginger. Dollop the pie with Ginger-Spice Topping; dust with cinnamon.

Note: We tested with Anna’s Ginger Thins.

SERVES 8 ACTIVE 20 minutes TOTAL 3 hours, 10 minutes

CHOCOLATE-CITRUS CAKE WITH CANDIED ORANGES

December 2009

WHIPPED GANACHE FILLING

1 (12-ounce) package semisweet chocolate morsels

1½ cups whipping cream

1 tablespoon orange liqueur

CAKE

Shortening

Parchment paper

2 (4-ounce) bittersweet chocolate baking bars, chopped

4 ounces (½ cup) butter, softened

1⅔ cups granulated sugar

⅓ cup firmly packed light brown sugar

3 large eggs

2 cups (9 ounces) all-purpose flour

1 teaspoon baking soda

½ teaspoon table salt

1 (8-ounce) container sour cream

1 teaspoon vanilla extract

1 cup hot brewed coffee

CANDIED ORANGES

4 cups water

2 large navel oranges, thinly sliced

Parchment paper

2 cups granulated sugar

2 cups water

½ vanilla bean, split

SEVEN-MINUTE FROSTING

2 large egg whites

1¼ cups granulated sugar

1 tablespoon corn syrup

1 teaspoon orange liqueur

¼ cup water

Garnishes: fresh citrus leaves, cranberries

1. Make the ganache filling: Microwave the chocolate morsels and whipping cream in a 3-quart microwave-safe glass bowl at HIGH 2½ minutes or until melted and smooth, stirring at 30-second intervals. Whisk in the liqueur until smooth. Cover and chill 2 hours or until mixture is thickened. Beat the ganache at medium speed with an electric mixer 20 to 30 seconds or until soft peaks form and ganache lightens in color. (Do not overmix.)

2. Make the cake: Preheat oven to 350°F. Grease (with shortening) and flour 2 (9-inch) round cake pans. Line the bottoms of pans with parchment paper. Lightly grease (with shortening) parchment paper.

3. Microwave the chocolate in a microwave-safe bowl at HIGH 1½ minutes or until melted and smooth, stirring at 30-second intervals.

4. Beat the butter and sugars at medium speed with a heavy-duty electric stand mixer until well blended (about 3 minutes). Add the eggs, 1 at a time, beating just until blended after each addition. Add the melted chocolate, beating just until blended.

5. Sift together the flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. (Mixture will be thick.)

6. Stir the vanilla into hot coffee. Gradually add the coffee mixture to batter in a slow, steady stream, beating at low speed just until blended. Pour the batter into prepared pans.

7. Bake at 350°F for 38 to 42 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire rack, and cool completely (about 1 hour).

8. Spread the Whipped Ganache Filling between layers, spreading to edges of cake and leveling with an offset spatula. Gently press the top cake layer down, pressing out a small amount of ganache filling from between layers, and spread filling around sides of cake, filling in any gaps between layers.

9. Make the candied oranges: Bring 4 cups w ater to a boil in a 3- to 3 ½ -quart saucepan over medium-high. Add the oranges. Return to a boil; cook 5 minutes. Transfer oranges to a parchment paper-lined jelly-roll pan, using a slotted spoon; discard water.

10. Combine the sugar and 2 cups water in saucepan. Scrape the seeds from vanilla bean into water; add vanilla bean to water. Bring to a boil over medium-high, stirring occasionally, until sugar is dissolved. Add the orange slices. Return to a boil; cover, reduce heat to medium, and simmer 10 minutes. Uncover and cook, stirring occasionally, 35 to 45 minutes or until rinds are softened and translucent. Remove the oranges, using tongs; arrange on parchment paper-lined jelly-roll pan, folding oranges as desired. Blot with paper towels. Pour the syrup through a fine wire-mesh strainer into a bowl, reserving syrup and vanilla bean for another use. Discard solids. Let oranges stand 15 minutes.

11. Make the frosting: Pour water to a depth of 1½ inches into a 2- to 2½ -quart saucepan; bring to a boil over medium-high. Reduce heat to medium, and simmer. Combine the egg whites, sugar, corn syrup, orange liqueur, and ¼ cup water in a 2½ -q uart glass bowl; beat at high speed with an electric mixer until blended. Place the bowl over simmering water, and beat at high speed 5 to 7 minutes or until soft peaks form; remove from heat. Beat to spreading consistency (about 2 to 3 minutes). Spread the Seven-Minute Frosting over top and sides of cake. Swirl frosting using back of a spoon, if desired. Top with the Candied Oranges.

SERVES 16 ACTIVE 1 hour TOTAL 6 hours, 40 minutes, including candied oranges

STRAWBERRY-ORANGE SHORTCAKE TART

April 2010

Shortening

1¾ cups (7.9 ounces) all-purpose flour

¼ cup (1.1 ounces) plain yellow cornmeal

2 tablespoons sugar

¾ teaspoon baking powder

½ teaspoon table salt

3 ounces (6 tablespoons) cold butter, cut into pieces

1 large egg, lightly beaten

⅔ cup buttermilk

1 tablespoon orange marmalade

1 (16-ounce) container fresh strawberries, cut in half

½ cup orange marmalade

2 cups heavy cream

2 tablespoons sugar

Garnishes: fresh mint sprigs, sweetened whipped cream

1. Preheat the oven to 425°F. Lightly grease (with shortening) a 9-inch tart pan. Place the flour and next 5 ingredients (in order of ingredient list) in a food processor. Process 20 seconds or until mixture resembles coarse sand. Transfer to a large bowl.

2. Whisk together the egg and buttermilk; add to flour mixture, stirring just until dry ingredients are moistened and a dough forms. Turn the dough out onto a lightly floured surface, and knead 3 or 4 times. Press dough on bottom and up sides of prepared pan.

3. Bake at 425°F for 20 to 22 minutes or until golden and firm to touch.

4. Microwave 1 tablespoon marmalade at HIGH 10 seconds; brush over crust. Cool 45 minutes.

5. Stir together strawberries and ½ cup marmalade.

6. Beat heavy cream with 2 tablespoons sugar at medium speed with an electric mixer until soft peaks form. Spoon onto cornmeal crust; top with strawberry mixture.

SERVES 8 ACTIVE 20 minutes TOTAL 1 hour, 5 minutes

ZESTY LEMON PIE

August 2010

1 cup graham cracker crumbs

3 tablespoons powdered sugar

1½ ounces (3 tablespoons) butter, melted

6 large egg yolks

2 (14-ounce) cans sweetened condensed milk

1 cup fresh lemon juice

1 cup whipping cream

2 tablespoons powdered sugar

Garnishes: lemon slices, fresh mint leaves

1. Preheat the oven to 350°F. Stir together the first 2 ingredients; add butter, stirring until blended. Press mixture on the bottom and up sides of a 9-inch deep-dish pie plate. Bake at 350°F for 10 minutes. Cool completely on a wire rack (about 30 minutes).

2. Whisk together the egg yolks, sweetened condensed milk, and lemon juice. Pour into prepared crust.

3. Bake at 350°F for 15 minutes. Cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.

4. Beat the whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form; dollop over chilled pie.

SERVES 8 ACTIVE 20 minutes TOTAL 5 hours, 30 minutes

SWEET POTATO PIE WITH MARSHMALLOW MERINGUE

November 2010

CRUST

½ (14.1-ounce) package refrigerated piecrusts

Parchment paper

1 large egg yolk, lightly beaten

1 tablespoon whipping cream

FILLING

2 ounces (¼ cup) butter, melted

1 cup sugar

¼ teaspoon table salt

3 large eggs

3 cups lightly packed, mashed, cooked sweet potatoes (about 2½ pounds sweet potatoes)

1 cup half-and-half

1 tablespoon lemon zest

3 tablespoons lemon juice

¼ teaspoon ground nutmeg

MARSHMALLOW MERINGUE

3 large egg whites

½ teaspoon vanilla extract

⅛ teaspoon table salt

¼ cup sugar

1 (7-ounce) jar marshmallow crème

1. Make the crust: Preheat the oven to 425°F. Roll the piecrust into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides with a fork. Line piecrust with parchment paper; fill with pie weights or dried beans. Bake at 425°F for 9 minutes. Remove weights and parchment paper.

2. Whisk together the egg yolk and cream; brush bottom and sides of crust with yolk mixture. Bake at 425°F for 6 to 8 more minutes or until crust is golden. Transfer to a wire rack, and cool. Reduce oven temperature to 350°F.

3. Make the filling: Stir together the melted butter, 1 cup sugar, and next 2 ingredients in a large bowl until mixture is well blended. Add the sweet potatoes and next 4 ingredients; stir until mixture is well blended. Pour the sweet potato mixture into prepared piecrust. (Pie will be very full.)

4. Bake at 350°F for 50 to 55 minutes or until a knife inserted in center comes out clean, shielding with aluminum foil to prevent excessive browning. Transfer the pie to wire rack, and cool completely (about 1 hour).

5. Make the meringue: Preheat the oven to 400°F. Beat the egg whites and next 2 ingredients at high speed with a heavy-duty electric stand mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.

6. Beat one-fourth of marshmallow crème into egg white mixture; repeat 3 times with remaining marshmallow crème, beating until smooth (about 1 minute). Spread over pie.

7. Bake at 400°F for 6 to 7 minutes or until meringue is lightly browned.

Note: Pie can be made up to a day ahead. Prepare recipe as directed through Step 4; cover and chill up to 24 hours. Proceed as directed in Steps 5 through 7.

SERVES 8 to 10 ACTIVE 25 minutes TOTAL 2 hours, 30 minutes

ELEGANT CITRUS TART

January 2011

TART

⅓ cup sweetened flaked coconut

2 cups (9 ounces) all-purpose flour

⅔ cup (2.7 ounces) powdered sugar

6 ounces (¾ cup) cold butter, cut into pieces

¼ teaspoon coconut extract

3 tablespoons water

BUTTERY ORANGE CURD

⅔ cup sugar

2½ tablespoons cornstarch

1⅓ cups orange juice

1 large egg, lightly beaten

1½ ounces (3 tablespoons) butter

2 teaspoons orange zest

Pinch of table salt

9 assorted citrus fruits, peeled and sectioned

1. Make the tart: Preheat the oven to 350°F. Bake the coconut in a single layer in a shallow pan 4 to 5 minutes or until toasted and fragrant, stirring halfway through; cool completely (about 15 minutes).

2. Pulse the coconut, flour, and powdered sugar in a food processor 3 or 4 times or until combined. Add the butter and coconut extract, and pulse 5 or 6 times or until crumbly. With processor running, gradually add 3 tablespoons water, and process until dough forms a ball and leaves sides of bowl.

3. Roll dough into a 12½ - x 8-inch rectangle (about ¼ inch thick) on a lightly floured surface; press on bottom and up sides of a 12- x 9-inch tart pan with removable bottom. Trim excess dough, and discard.

4. Bake at 350°F for 30 minutes. Cool completely on a wire rack (about 40 minutes).

5. Make the curd: Combine the sugar and cornstarch in a 3-quart saucepan; gradually whisk in orange juice. Whisk in the egg. Bring to a boil; boil, whisking constantly, 3 to 4 minutes.

6. Remove from heat; whisk in the butter, zest, and salt. Place heavy-duty plastic wrap directly on curd (to prevent a film from forming), and chill 8 hours. Spread the Buttery Orange Curd over crust. Top with the citrus sections. Store leftovers in refrigerator up to 3 days.

Note: To make a round tart, roll dough into a 10-inch circle (about ¼ inch thick) on a lightly floured surface; press on bottom and up sides of a 9-inch round tart pan with removable bottom. Trim excess dough, and discard. Bake as directed.

SERVES 8 ACTIVE 40 minutes TOTAL 10 hours, 5 minutes

STRAWBERRY SWIRL CREAM CHEESE POUND CAKE

March 2011

Shortening

12 ounces (1½ cups) butter, softened

3 cups sugar

1 (8-ounce) package cream cheese, softened

6 large eggs

3 cups (13.5 ounces) all-purpose flour

1 teaspoon almond extract

½ teaspoon vanilla extract

⅔ cup strawberry glaze

1 (6-inch) wooden skewer

1. Preheat the oven to 350°F. Grease (with shortening) and flour a 10-inch (14-cup) tube pan. Beat the butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add the sugar, beating at medium speed until light and fluffy. Add the cream cheese, beating until creamy. Add the eggs, 1 at a time, beating just until yellow disappears.

2. Gradually add the flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in the almond and vanilla extracts. Pour one-third of the batter into prepared pan (about 2 ⅔ cups batter). Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl with a wooden skewer. Repeat procedure once, and top with remaining third of batter.

3. Bake at 350°F for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in the pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).

Note: We tested with Marzetti Glaze for Strawberries.

SERVES 12 ACTIVE 25 minutes TOTAL 2 hours, 35 minutes

BROWN SUGAR-CINNAMON PEACH PIE

July 2011

11 ounces (1⅓ cups) cold butter

4¼ cups (19.1 ounces) all-purpose flour

1½ teaspoons table salt

½ to ¾ cup ice-cold water

8 large fresh, firm, ripe peaches (about 4 pounds)

½ cup firmly packed light brown sugar

⅓ cup granulated sugar

1 teaspoon ground cinnamon

⅛ teaspoon table salt

1½ tablespoons butter, cut into pieces

1 large egg, beaten

1½ tablespoons granulated sugar

1. Cut 1⅓ cups butter into small cubes, and chill 15 minutes. Stir together 4 cups of the flour and 1½ teaspoons salt. Cut the butter into flour mixture with a pastry blender until mixture is crumbly. Gradually stir in ½ cup of the ice water with a fork, stirring until dry ingredients are moistened and dough begins to form a ball and leaves sides of bowl, adding more ice water, 1 tablespoon at a time, if necessary. Turn the dough out onto a piece of plastic wrap; press and shape dough into 2 flat disks. Wrap each disk in plastic wrap, and chill 30 minutes to 24 hours.

2. Preheat oven to 425°F. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll the dough to about ¼ -inch thickness. Starting at 1 edge of dough, wrap dough around a rolling pin. Place the rolling pin over a 9-inch pie plate, and unroll dough over pie plate. Press the dough into pie plate.

3. Roll remaining dough disk to about ¼ -inch thickness on a lightly floured surface.

4. Peel the peaches, and cut into ½ -inch-thick slices; cut slices in half. Stir together the brown sugar, next 3 ingredients, and remaining ¼ cup flour in a bowl; add peaches, stirring to coat. Immediately spoon the peach mixture into piecrust in pie plate, and dot with 1½ tablespoons butter. (Do not make mixture ahead or it will become too juicy.)

5. Carefully place remaining piecrust over filling; press edges of crusts together to seal. Cut off the excess crust, and reserve. Crimp the edges of pie. If desired, reroll the excess crust to ¼ -inch thickness. Cut into 3-inch leaves using a knife. Brush the top of pie with beaten egg; top with leaves. Brush the leaves with egg; sprinkle leaves and top of pie with 1½ table - spoons granulated sugar. Cut 4 or 5 slits in top of pie for steam to escape.

6. Freeze the pie 15 minutes. Meanwhile, heat a jelly-roll pan in oven 10 minutes. Place the pie on hot jelly-roll pan.

7. Bake at 425°F on lower oven rack 15 minutes. Reduce oven temperature to 375°F; bake 40 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake at 375°F for 25 more minutes or until juices are thick and bubbly (juices will bubble through top). Transfer to a wire rack; cool 2 hours before serving.

SERVES 8 ACTIVE 30 minutes TOTAL 4 hours, 50 minutes

LEMON MERINGUE ICE-CREAM PIE

August 2011

PIE

2 pints vanilla ice cream

VANILLA WAFER CRUST

2½ cups coarsely crushed vanilla wafers

¼ cup (1 ounce) powdered sugar

4 ounces (½ cup) butter, melted

HOMEMADE LEMON CURD

2 cups sugar

4 ounces (½ cup) butter, coarsely chopped

2 tablespoons lemon zest

1 cup fresh lemon juice (about 6 lemons)

4 large eggs, lightly beaten

16 vanilla wafers

MERINGUE TOPPING

2 large egg whites

1¼ cups sugar

1 tablespoon light corn syrup

1 teaspoon vanilla extract

¼ cup water

1. Make the pie: Preheat the oven to 350°F. Let the ice cream stand at room temperature 5 minutes or just until soft enough to spread.

2. Make the crust: Stir together crushed vanilla wafers, powdered sugar, and melted butter; firmly press on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate. Bake at 350° F for 10 to 12 minutes or until golden brown. Remove from oven, and cool completely (about 1 hour).

3. Make the curd: Stir together the sugar and next 3 ingredients in a large heavy saucepan over medium, and cook, stirring constantly, 3 to 4 minutes or until sugar dissolves and butter melts. Whisk about one-fourth of the hot sugar mixture gradually into eggs; add egg mixture to remaining hot sugar mixture, whisking constantly. Cook over medium-low, whisking constantly, 15 minutes or until mixture thickens and coats back of a spoon. Remove from heat; cool completely (about 1 hour), stirring occasionally.

4. Spoon 1 pint ice cream into Vanilla Wafer Crust. Top with ¾ cup of the lemon curd; repeat with remaining ice cream and lemon curd. Gently swirl ice cream and curd with a knife or small spatula. Insert vanilla wafers around edge of pie. Cover and freeze 8 hours.

5. Make the topping: Pour water to a depth of 1½ inches into a 3 ½ -quart saucepan; bring to a boil over medium-high. Reduce heat to medium, and simmer.

6. Combine the egg whites and next 4 ingredients in a 2½ -quart glass bowl; beat mixture at high speed with an electric mixer until blended. Place bowl over simmering water, and beat at high speed 5 to 7 minutes or until soft peaks form; remove from heat. Beat to spreading consistency (about 2 to 3 minutes). Immediately spread the Meringue Topping over pie. If desired, brown the meringue using a kitchen torch, holding torch 1 to 2 inches from pie and moving torch back and forth. (If you do not have a torch, preheat the broiler with oven rack 8 inches from heat; broil 30 to 45 seconds or until golden.) Serve immediately, or cover loosely with plastic wrap, and freeze 4 hours or up to 1 week.

Note: Plan ahead when making this recipe to allow time for the crust and curd to cool. The recipe for the lemon curd makes two cups. Reserve remaining amount in an airtight container in the refrigerator up to 2 weeks and enjoy it as a topping on pound cake or angel food cake.

SERVES 8 ACTIVE 15 minutes TOTAL 11 hours, 25 minutes

FRESH STRAWBERRY MERINGUE CAKE

April 2012

Parchment paper

Masking tape

2 tablespoons cornstarch

⅛ teaspoon table salt

1 cup toasted chopped pecans

2 cups sugar

7 large egg whites, at room temperature

½ teaspoon cream of tartar

2 (8-ounce) containers mascarpone cheese

2 teaspoons vanilla extract

3 cups whipping cream

4 ½ cups sliced fresh strawberries

Halved fresh strawberries

1. Preheat the oven to 250°F. Cover 2 large baking sheets with parchment paper. Draw 2 (8-inch) circles on each piece of paper. Turn paper over; secure with masking tape.

2. Process cornstarch, salt, toasted pecans, and ½ cup of the sugar in a food processor 40 to 45 seconds or until pecans are finely ground.

3. Beat the egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add 1 cup of the sugar, 1 tablespoon at a time, beating at medium-high speed until glossy, stiff peaks form and sugar dissolves (2 to 4 minutes; do not overbeat). Add half of the pecan mixture to egg white mixture, gently folding just until blended. Repeat procedure with remaining pecan mixture.

4. Gently spoon egg white mixture onto circles drawn on parchment paper (about 1½ cups mixture per circle), spreading to cover each circle completely.

5. Bake at 250°F for 1 hour, turning baking sheets after 30 minutes. Turn oven off; let meringues stand in closed oven with light on 2 to 2½ hours or until surface is dry and meringues can be lifted from paper without sticking to fingers.

6. Just before assembling cake, stir together mascarpone cheese and vanilla in a large bowl just until blended.

7. Beat whipping cream at low speed until foamy; increase speed to medium-high, and gradually add remaining ½ cup sugar, beating until stiff peaks form. (Do not overbeat or cream will be grainy.) Gently fold whipped cream into mascarpone mixture.

8. Carefully remove 1 meringue from parchment paper; place on a serving plate. Spread one-fourth of the mascarpone mixture (about 2 cups) over meringue; top with 1½ cups of the sliced strawberries. Repeat layers 2 times; top with remaining meringue, mascarpone mixture, and halved strawberries. Serve immediately, or chill up to 2 hours. Cut with a sharp, thin-bladed knife.

SERVES 10 to 12 ACTIVE 1 hour TOTAL 4 hours, 10 minutes

BROWN SUGAR-BOURBON BUNDT

November 2012

Shortening

8 ounces (1 cup) butter, softened

½ cup shortening

1 (16-ounce) package light brown sugar

5 large eggs

1 (5-ounce) can evaporated milk

½ cup bourbon

3 cups (13.5 ounces) all-purpose flour

½ teaspoon baking powder

½ teaspoon table salt

1 tablespoon vanilla bean paste

2 tablespoons powdered sugar

Garnishes: candied oranges, magnolia leaves

1. Preheat the oven to 325°F. Grease (with shortening) and flour a 10-inch (12-cup) Bundt pan. Beat the butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add the brown sugar, beating at medium speed until light and fluffy. Add the eggs, 1 at a time, beating just until yellow disappears.

2. Stir together the evaporated milk and bourbon in a bowl. Stir together the flour, baking powder, and salt in another bowl. Add the flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in the vanilla bean paste. Pour batter into prepared pan.

3. Bake at 325°F for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack. Cool completely (about 1 hour). Dust top lightly with powdered sugar.

SERVES 12 ACTIVE 20 minutes TOTAL 2 hours, 35 minutes

BLACK BOTTOM PUMPKIN PIE

November 2012

Shortening

1 cup cinnamon graham cracker crumbs

1 cup crushed gingersnaps

4 ounces (½ cup) butter, melted

½ cup toasted chopped pecans

1 cup semisweet chocolate morsels

2 cups whipping cream

2 (1.4-ounce) chocolate-covered toffee candy bars, finely chopped

¾ cup sugar

⅓ cup (1.5 ounces) all-purpose flour

2 large eggs

4 large egg yolks

2 cups milk

1 cup canned pumpkin

1 tablespoon vanilla bean paste*

½ cup maple syrup

Garnish: semisweet chocolate shavings

1. Preheat the oven to 350°F. Light ly grease (with shortening) a 10-inch pie plate. Stir together the graham cracker crumbs, next 2 ingredients, and toasted pecans until blended. Press th e crumb mixture on bottom, up sides, and onto lip of prepared pie plate.

2. Bake at 350°F for 10 to 12 minutes or until lightly browned. Transfer to a wire rack, and cool completely (about 30 minutes).

3. Microwave 1 cup semisweet chocolate morsels and ½ cup of the whipping cream in a small microwave-safe bowl at HIGH 1 minute or until melted, stirring at 30-second intervals. Spoon the chocolate mixture over bottom of pie crust; sprinkle candy bars over chocolate mixture. Cover and chill 1 hour or until chocolate mixture is set.

4. Meanwhile, whisk together the sugar and flour in a heavy 3-quart saucepan; add eggs, egg yolks, and milk, and whisk until blended. Cook over medium, whisking constantly, 8 to 10 minutes or until a pudding-like thickness. (Mixture will just begin to bubble and will hold soft peaks when whisk is lifted.) Remove from heat, and whisk in pumpkin and vanilla bean paste. Transfer to a bowl. Place heavy-duty plastic wrap directly on the warm filling (to prevent a film from forming); chill 30 minutes. Spoon the pumpkin mixture over chocolate; cover and chill 8 to 24 hours or until filling is firm.

5. Beat remaining 1½ cups cream at high speed with an electric mixer until foamy; gradually add syrup, beating until soft peaks form. Spread or pipe over pie.

*Vanilla extract may be substituted.

SERVES 6 to 8 ACTIVE 30 minutes TOTAL 10 hours, 20 minutes

MRS. BILLETT’S WHITE CAKE

December 2012

CAKE

Shortening

Parchment paper

1 cup milk

1½ teaspoons vanilla extract

8 ounces (1 cup) butter, softened

2 cups sugar

3 cups (13.5 ounces) cake flour

1 tablespoon baking powder

5 large egg whites

VANILLA BUTTERCREAM FROSTING

8 ounces (1 cup) butter, softened

¼ teaspoon table salt

1 (32-ounce) package powdered sugar

6 to 7 tablespoons milk

1 tablespoon vanilla extract

Garnish: Fondant Snowflakes

1. Make the cake: Preheat the oven to 350°F. Grease (with shortening) 3 (8-inch) round cake pans; line bottoms with parchment paper, and grease (with shortening) and flour paper.

2. Stir together the milk and vanilla.

3. Beat 1 cup butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar, beating until light and fluffy. Sift together the flour and baking powder; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.

4. Beat the egg whites at medium speed until stiff peaks form; gently fold into batter. Pour the batter into prepared pans.

5. Bake at 350°F for 20 to 23 minutes or until a wooden pick inserted in center comes out clean. Cool in the pans on wire racks 10 minutes. Remove from the pans to wire racks; discard parchment paper. Cool completely (about 40 minutes).

6. Make the frosting: Beat 1 cup butter and salt at medium speed with an electric mixer 1 to 2 minutes or until creamy; gradually add powdered sugar alternately with 6 tablespoons milk, beating at low speed until blended and smooth after each addition. Stir in the vanilla. If desired, beat in remaining 1 tablespoon milk, 1 teaspoon at a time, for desired consistency. Spread the Vanilla Buttercream Frosting between layers (about 1 cup per layer) and on top and sides of cake.

SERVES 10 to 12 ACTIVE 40 minutes TOTAL 2 hours

Fondant Snowflakes (OPTIONAL)

1 (24-ounce) package white rolled fondant

Powdered sugar

Vodka

White edible glitter

Pearl sparkling dust (such as Wilton Shimmer Dust)

1. If desired, m ake the snowflakes : Roll half of package of fondant to ¼ -inch thickness on a flat surface lightly dusted with powdered sugar. Cut fondant with small and large snowflake cutters. Transfer to baking sheets; let stand at room temperature 12 hours.

2. Lightly brush dry snowflakes with the vodka, and sprinkle with the glitter and sparkling dust. Arrange on cake as desired, using frosting to adhere. Press white no. 5 dragées around bottom edge of cake, if desired.

CARAMEL APPLE BLONDIE PIE

September 2013

PIE

6 large Granny Smith apples (about 3 pounds)

2 tablespoons all-purpose flour

2 cups firmly packed light brown sugar

8 ounces (1 cup) butter

1½ cups (6.9 ounces) all-purpose flour

1½ teaspoons baking powder

½ teaspoon table salt

3 large eggs, lightly beaten

3 tablespoons bourbon

¾ cup coarsely chopped toasted pecans

½ (14.1-ounce) package refrigerated piecrusts

APPLE CIDER CARAMEL SAUCE

1 cup apple cider

1 cup firmly packed light brown sugar

4 ounces (½ cup) butter

¼ cup whipping cream

1. Make the pie: Peel the apples, and cut into ¼ -inch-thick wedges. Toss with 2 tablespoons flour and ½ cup of the brown sugar in a large bowl. Melt ¼ cup of the butter in a large skillet over medium-high; add apple mixture, and sauté 15 minutes or until apples are tender and liquid is thickened. Remove from heat; cool completely (about 30 minutes).

2. Meanwhile, preheat the oven to 350°F. Melt remaining ¾ cup butter. Stir together 1½ cups flour and next 2 ingredients in a large bowl. Add the eggs, bourbon, ¾ cup melted butter, and remaining 1½ cups brown sugar, stirring until blended. Stir in the pecans.

3. Fit the piecrust into a 10-inch cast-iron skillet, gently pressing piecrust all the way up the sides of skillet. Spoon two-thirds of apple mixture over bottom of piecrust, spreading and gently pressing apple slices into an even layer using the back of a spoon. Spoon the batter over apple mixture; top with remaining apple mixture.

4. Place the pie on lower oven rack, and bake at 350°F for 1 hour and 10 minutes to 1 hour and 20 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Remove from oven; cool pie completely on a wire rack.

5. Make the sauce: Cook the cider in a 3-quart saucepan over medium, stirring often, 10 minutes or until reduced to ¼ cup. Stir in 1 cup firmly packed light brown sugar and next 2 ingredients. Bring to a boil over medium-high, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat, and cool completely. Refrigerate up to 1 week. To reheat, microwave at HIGH 10 to 15 seconds or just until warm; stir until smooth. Drizzle the cooled pie with ⅓ cup Apple Cider Caramel Sauce. Serve with remaining sauce.

SERVES 8 to 10 ACTIVE 40 minutes TOTAL 4 hours, 30 minutes

SALTED CARAMEL-CHOCOLATE PECAN PIE

November 2013

CHOCOLATE FILLING

1½ cups sugar

6 ounces (¾ cup) butter, melted

⅓ cup (1.5 ounces) all-purpose flour

⅓ cup (1.07 ounces) 100% cacao unsweetened cocoa

1 tablespoon light corn syrup

1 teaspoon vanilla extract

3 large eggs

1 cup toasted chopped pecans

1 (9-inch) unbaked deep-dish piecrust shell

SALTED CARAMEL TOPPING

¾ cup sugar

1 tablespoon fresh lemon juice

¼ cup water

⅓ cup heavy cream

2 ounces (¼ cup) butter

¼ teaspoon table salt

2 cups toasted pecan halves

½ teaspoon sea salt

1. Make the filling: Preheat the oven to 350°F. Stir together first 6 ingredients in a large bowl. Add the eggs, stirring until well blended. Fold in the chopped pecans. Pour mixture into the pie shell.

2. Bake at 350°F for 35 minutes. (Filling will be loose but will set as it cools.) Remove from oven to a wire rack.

3. Make the topping: Bring ¾ cup sugar, 1 tablespoon lemon juice, and ¼ cup water to a boil in a medium saucepan over high. (Do not stir.) Boil, swirling occasionally after sugar begins to change color, 8 minutes or until dark amber. (Do not walk away from the pan, as the sugar could burn quickly once it begins to change color.) Remove from heat; add cream and ¼ cup butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in the table salt.

4. Arrange the pecan halves on pie. Top with the warm caramel. Cool 15 minutes; sprinkle with sea salt.

Note: We tested with Hershey’s 100% Cacao Special Dark Cocoa and Maldon Sea Salt Flakes.

SERVES 8 ACTIVE 25 minutes TOTAL 1 hour, 20 minutes

RED VELVET-WHITE CHOCOLATE CHEESECAKE

December 2013

CHEESECAKE LAYERS

2 (8-inch) round disposable aluminum foil cake pans

Shortening

1 (12-ounce) package white chocolate morsels

5 (8-ounce) packages cream cheese, softened

1 cup granulated sugar

2 large eggs

1 tablespoon vanilla extract

RED VELVET LAYERS

Shortening

3 (8-inch) round disposable aluminum foil cake pans

8 ounces (1 cup) butter, softened

2½ cups granulated sugar

6 large eggs

3 cups (13.5 ounces) all-purpose flour

3 tablespoons unsweetened cocoa

¼ teaspoon baking soda

1 (8-ounce) container sour cream

2 teaspoons vanilla extract

2 (1-ounce) bottles red liquid food coloring

WHITE CHOCOLATE FROSTING

2 (4-ounce) white chocolate baking bars, chopped

½ cup boiling water

8 ounces (1 cup) butter, softened

1 (32-ounce) package powdered sugar, sifted

⅛ teaspoon table salt

GARNISHES

White Candy Leaves: Nontoxic leaves, such as bay leaves

About 2 ounces vanilla candy coating

Parchment paper

Store-bought coconut candies

1. Make the Cheesecake Layers: Preheat the oven to 300° F. Line the bottom and sides of 2 disposable cake pans with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease (with shortening) foil.

2. Microwave the white chocolate morsels in a microwave-safe bowl according to package directions; cool 10 minutes.

3. Beat the cream cheese and melted chocolate at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add the 2 eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in 1 tablespoon vanilla. Pour into the prepared pans.

4. Bake at 300°F for 30 to 35 minutes or until almost set. Turn oven off. Let the cheesecakes stand in oven, with door closed, 30 minutes. Remove from oven to wire racks; cool completely (about 1½ hours). Cover and chill 8 hours, or freeze 24 hours to 2 days.

5. Make the Red Velvet Layers: Preheat the oven to 350°F. Grease (with shortening) and flour 3 (8-inch) disposable cake pans. Beat 1 cup butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add the 2½ cups sugar, beating until light and fluffy. Add the 6 eggs, 1 at a time, beating just until blended after each addition.

6. Stir together the flour and next 2 ingredients; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in the 2 teaspoons vanilla; stir in food coloring. Spoon the batter into prepared pans.

7. Bake at 350°F for 20 to 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks; cool completely (about 1 hour).

8. Make the frosting: Whisk together the chocolate and ½ cup boiling water until chocolate melts. Cool 20 minutes; chill 30 minutes.

9. Beat 1 cup butter and chilled chocolate mixture at low speed until blended. Beat at medium speed 1 minute. Increase speed to high; beat 2 to 3 minutes or until fluffy. Gradually add the powdered sugar and salt, beating at low speed until blended. Increase speed to high; beat 1 to 2 minutes or until smooth and fluffy.

10. Assemble the cake: Place 1 layer Red Velvet on a serving platter. Top with 1 layer Cheesecake. Repeat with remaining layers of Red Velvet and Cheesecake, alternating and ending with Red Velvet on top. Spread top and sides of cake with White Chocolate Frosting. Store in refrigerator.

11. Make the White Candy Leaves: Select nontoxic leaves, such as bay leaves. Thoroughly wash the leaves, and pat dry. Melt the vanilla candy coating in a saucepan over low heat until melted (about 3 minutes). Stir until smooth. Cool slightly. Working on parchment paper, spoon a ⅛ -inch-thick layer of candy coating over backs of leaves, spreading to edges.

12. Transfer the leaves gently, by their stems, to a clean sheet of parchment paper, resting them candy-coating sides up; let stand until candy coating is firm (about 10 minutes). Gently grasp each leaf at stem end, and carefully peel the leaf away from the candy coating. Store candy leaves in a cold, dry place, such as an airtight container in the freezer, up to 1 week.

13. Handle leaves gently when garnishing or they’ll break or melt. Arrange candy leaves around the base of the cake and store-bought coconut candies (such as Confetteria Raffaello Almond Coconut Treats) in the center of the cake. Accent the top of the cake with additional candy leaves. For candy pearls, simply roll any remaining candy coating into balls, and let stand until dry.

SERVES 10 to 12 ACTIVE 45 minutes TOTAL 13 hours, 45 minutes

LEMON-LIME POUND CAKE

February 2014

CAKE

Shortening

12 ounces (1½ cups) butter, softened

3 cups sugar

5 large eggs

2 tablespoons lemon zest

1 teaspoon vanilla extract

1 teaspoon lemon extract

3 cups (13.5 ounces) all-purpose flour

1 cup lemon-lime soft drink (such as 7UP)

LEMON-LIME GLAZE

2 cups (8 ounces) powdered sugar

2 teaspoons lemon zest

1½ tablespoons fresh lemon juice

1 tablespoon fresh lime juice

1 tablespoon fresh lemon juice (optional)

CANDIED LEMONS (OPTIONAL)

2 medium lemons

4 cups water

2 cups granulated sugar

Garnish: lime zest twists

1. Make the cake: Preheat the oven to 350°F. Grease (with shortening) and flour a 10-inch Bundt pan. Beat the butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 3 cups sugar; beat at medium speed 3 to 5 minutes or until light and fluffy. Add the eggs, 1 at a time, beating just until blended after each addition. Stir in 2 tablespoons lemon zest and extracts.

2. Add the flour to butter mixture alternately with lemon-lime soft drink, beginning and ending with flour. Beat at low speed just until blended after each addition. Pour the batter into prepared pan.

3. Bake at 350°F for 1 hour and 5 minutes to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove cake from pan to wire rack.

4. Make the glaze: Whisk together the powdered sugar, lemon zest, 1½ tablespoons fresh lemon juice, and lime juice in a bowl until blended and smooth. (For a thinner glaze, stir in an additional 1 tablespoon fresh lemon juice, 1 teaspoon at a time, if desired.) Spoon the glaze over warm or room temperature cake.

5. If desired, m ake the l emons: Cut lemons into ⅛ -inch-thick slices; discard seeds. Stir together 4 cups water and sugar in a large heavy saucepan. Bring to a light boil, stirring just until sugar dissolves. Add the lemon slices; reduce heat to medium-low. Gently simmer 45 minutes or until rinds are very soft and lemons are translucent, turning lemons every 15 minutes. Remove with a slotted spoon, and place in a single layer on a wire rack. Cool completely. Top cake with the Candied Lemons.

SERVES 12 ACTIVE 20 minutes TOTAL 1 hour, 35 minutes, not including glaze and candied lemons

STRAWBERRY-LEMONADE LAYER CAKE

April 2014

CAKE

Shortening

8 ounces (1 cup) butter, softened

2 cups sugar

4 large eggs, separated

3 cups (13.5 ounces) cake flour

1 tablespoon baking powder

⅛ teaspoon table salt

1 cup milk

1 tablespoon lemon zest

1 tablespoon fresh lemon juice

STRAWBERRY-LEMONADE JAM

2½ cups coarsely chopped fresh strawberries

¾ cup sugar

¼ cup fresh lemon juice

3 tablespoons cornstarch

STRAWBERRY FROSTING

1 (8-ounce) package cream cheese, softened

⅔ cup sugar

⅔ cup chopped fresh strawberries

1 drop of pink food coloring gel (optional)

1½ cups heavy cream

3 tablespoons fresh lemon juice

1. Make the cake: Preheat the oven to 350°F. Grease (with shortening) and flour 4 (9-inch) round cake pans. Beat the butter at medium speed with an electric mixer until creamy; gradually add 2 cups sugar, beating until light and fluffy. Add the egg yolks, 1 at a time, beating until blended after each addition.

2. Stir together the flour and next 2 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in zest and 1 tablespoon juice.

3. Beat the egg whites in a large bowl at high speed until stiff peaks form. Gently stir one-third of the egg whites into batter; fold in remaining egg whites. Spoon the batter into prepared pans.

4. Bake at 350°F for 16 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.

5. Make the jam: Process 2½ cups strawberries in a blender until smooth; press through a wire-mesh strainer into a 3-quart saucepan, using back of a spoon to squeeze out juice; discard pulp. Stir in ¾ cup sugar.

6. Whisk together ¼ cup lemon juice and cornstarch; gradually whisk into strawberry mixture. Bring the mixture to a boil over medium, and cook, whisking constantly, 1 minute. Remove from heat. Place plastic wrap directly on warm jam; chill 2 hours or until cold. Refrigerate in an airtight container up to 1 week.

7. Make the frosting: Beat the cream cheese and ⅓ cup of the sugar with an electric mixer until smooth; add ⅔ cup strawberries and food coloring (if desired); beat until blended.

8. Beat the cream and 3 tablespoons juice at medium speed until foamy; increase speed to medium-high, and slowly add remaining ⅓ cup sugar, beating until stiff peaks form. Fold half of the cream mixture into cheese mixture; fold in remaining cream mixture.

9. Place 1 cake layer on a serving platter, and spread with about ½ cup Strawberry-Lemonade Jam, leaving a ½ -inch border around edges. Spoon 1 cup Strawberry Frosting into a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Top with second and third cake layers, repeating procedure with filling and frosting between each layer. Top with last cake layer, and spread remaining Strawberry Frosting on top and sides of cake.

SERVES 12 ACTIVE 45 minutes TOTAL 4 hours, 30 minutes, including jam and frosting

HONEY-BALSAMIC-BLUEBERRY PIE

June 201 4

CRUST

3 cups (13.5 ounces) all-purpose flour

6 ounces (¾ cup) cold butter, sliced

6 tablespoons cold shortening, sliced

1 teaspoon kosher salt

4 to 6 tablespoons ice-cold water

FILLING

7 cups fresh blueberries

¼ cup (1 ounce) cornstarch

2 tablespoons balsamic vinegar

½ cup sugar

⅓ cup honey

1 teaspoon vanilla extract

¼ teaspoon kosher salt

¼ teaspoon ground cinnamon

⅛ teaspoon finely ground black pepper

Butter

2 tablespoons butter, cut into ¼-inch cubes

1 large egg

1 tablespoon water

1. Make the crust: Process first 4 ingredients in a food processor until mixture is crumbly. With processor running, gradually add 4 tablespoons ice-cold water, 1 tablespoon at a time, and process until dough forms a ball and pulls away from sides of bowl, adding up to 2 tablespoons more water, 1 tablespoon at a time, if necessary. Divide dough in half, and flatten each half into a disk. Wrap each disk in plastic wrap, and chill 2 hours to 2 days.

2. Make the filling: Place 1 cup of the blueberries in a large bowl; crush blueberries with a wooden spoon. Stir the cornstarch and vinegar into crushed berries until cornstarch dissolves. Stir the sugar, next 5 ingredients, and remaining 6 cups blueberries into crushed berry mixture.

3. Grease (with butter) a 9-inch deep-dish pie plate. Unwrap 1 dough disk, and place on a lightly floured surface. Sprinkle with the flour. Roll the dough to ⅛ -inch thickness. Fit dough into prepared pie plate. Repeat rolling procedure with remaining dough disk; cut dough into 12 to 14 (½ -inch-wide) strips. (You will have dough leftover.)

4. Pour the blueberry mixture into piecrust, and dot with butter cubes. Arrange the piecrust strips in a lattice design over filling. Trim the excess dough.

5. Reroll remaining dough, and cut into 6 (9- x ½ -inch) strips. Twist together 2 strips at a time. Whisk together the egg and 1 tablespoon water. Brush a small amount of egg mixture around edge of pie. Arrange the twisted strips around edge of pie, pressing lightly to adhere. Brush the entire pie with remaining egg mixture. Freeze 20 minutes or until dough is firm.

6. Preheat the oven to 425°F. Bake the pie on an aluminum foil-lined baking sheet 20 minutes. Reduce oven temperature to 375°F, and bake at 375°F for 20 minutes. Cover pie with aluminum foil to prevent excessive browning, and bake at 375°F for 25 to 30 more minutes (65 to 70 minutes total) or until crust is golden and filling bubbles in center. Remove from baking sheet to a wire rack; cool 1 hour before serving.

SERVES 8 ACTIVE 40 minutes TOTAL 5 hours, 5 minutes

APPLE STACK CAKE

September 2014

FILLING

3 pounds tart apples (such as Granny Smith), peeled and cut into ½-inch wedges (about 6 apples)

3 pounds crisp apples (such as Braeburn or Honeycrisp), peeled and chopped (about 6 apples)

1 cup firmly packed light brown sugar

½ lemon, sliced

CAKE

Vegetable cooking spray

6 (8-inch) round disposable aluminum foil cake pans

Parchment paper

8 ounces (1 cup) butter, softened

2 cups granulated sugar

5 large eggs, separated

1½ teaspoons apple pie spice

3 cups (13.5 ounces) all-purpose flour

1 cup buttermilk

1 teaspoon baking soda

1 cup chopped toasted pecans

1 cup apple butter

GLAZE

1 cup granulated sugar

½ cup apple cider

4 ounces (½ cup) butter

1 tablespoon light corn syrup

1 teaspoon vanilla extract

1. Make the filling: Bring the first 4 ingre dients to a light boil in a Dutch oven over medium-high. Reduce heat to medium-low, and simmer, stirring often, 25 to 30 minutes or until apples are tender and juices thicken. Discard lemon slices. Cool completely (about 2 hours). Cover and chill until ready to use.

2. M ake the cake: Lightly grease (with cooking spray) disposable cake pans; line bottoms of pans with parchment paper, and lightly grease parchment paper.

3. Preheat the oven to 350°F. Beat 1 cup butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add the sugar, beating until light and fluffy. Add the egg yolks, 1 at a time, beating just until blended after each addition.

4. Stir together the apple pie spice and 2 ¾ cups of the flour in a medium bowl; stir together buttermilk and baking soda in a small bowl. Add the flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.

5. Stir together the pecans and remaining ¼ cup flour. Fold the pecan mixture and apple butter into batter.

6. Beat the egg whites at high speed with an electric mixer until stiff peaks form. Stir about one-third of the egg whites into batter; fold in remaining egg whites.

7. Divide the cake batter among prepared pans, spreading with an offset spatula.

8. Bake at 350°F for 7 minutes; rotate pans from top rack to bottom rack. Bake at 350°F for 7 to 9 more minutes or until a wooden pick inserted in center comes out clean.

9. Meanwhile, make the glaze: Bring 1 cup sugar, apple cider, ½ cup butter, and corn syrup to a boil in a small heavy saucepan over medium-high, stirring constantly. Reduce heat to medium, and cook, stirring constantly, 4 minutes. Remove from heat, and stir in vanilla.

10. Remove the cake layers from oven, and brush each with 2 to 3 tablespoons of the warm g laze. (Reserve remaining glaze.) Cool the cake layers in pans on wire racks 10 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 30 minutes).

11. Assemble the cake: Place 1 layer, glaze-side up, on serving platter. Top with 1½ cups filling. Repeat with remaining layers and filling. Top the last layer with any remaining filling, and drizzle cake with desired amount of reserved g laze.

Note: If necessary, microwave glaze in a microwave-safe bowl at HIGH 10 to 20 seconds before drizzling over cake.

SERVES 12 to 14 ACTIVE 1 hour TOTAL 4 hours, 15 minutes

PUMPKIN TART WITH WHIPPED CREAM AND ALMOND TOFFEE

November 2014

TART

½ (14.1-ounce) package refrigerated piecrusts

¾ cup granulated sugar

1½ tablespoons all-purpose flour

2 teaspoons pumpkin pie spice

¼ teaspoon ground cloves

3 cups canned pumpkin

½ cup blackstrap molasses

3 ounces (6 tablespoons) butter, melted

4 large eggs

1 (12-ounce) can evaporated milk

ALMOND TOFFEE

½ cup firmly packed light brown sugar

2 ounces (¼ cup) butter

1 cup slivered almonds

Vegetable cooking spray

Parchment paper

WHIPPED CREAM

2½ cups heavy cream

¼ teaspoon pumpkin pie spice

½ cup (2 ounces) plus 2 tablespoons powdered sugar

1. Make the tart: Preheat the oven to 350°F. Fit the piecrust into a 9-inch deep-dish tart or quiche pan with removable bottom; press into fluted edges. Whisk together the granulated sugar and next 3 ingredients in a large bowl. Whisk together pumpkin and next 2 ingredients in a separate bowl. Whisk pumpkin mixture into sugar mixture. Add the eggs, 1 at a time, whisking until blended after each addition. Whisk in the evaporated milk, and pour into crust.

2. Bake at 350°F for 1 hour and 30 minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack. Cover and chill 8 to 24 hours.

3. Make the toffee: Cook the brown sugar and butter in a small skillet over medium, stirring constantly, until bubbly. Add the almonds, and cook, stirring constantly, 2 minutes or until golden. Pour the mixture onto lightly greased (with cooking spray) parchment paper; cool completely. Break into pieces.

4. Make the whipped cream: Beat the cream and ¼ teaspoon pumpkin pie spice at medium-high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Top the tart with whipped cream; sprinkle with toffee.

SERVES 8 to 10 ACTIVE 45 minutes TOTAL 13 hours

TRIPLE-CHOCOLATE BUTTERMILK POUND CAKE

February 2015

CAKE

Shortening

2 cups (9 ounces) all-purpose flour

¾ cup (2.44 ounces) unsweetened cocoa

½ teaspoon baking powder

1 teaspoon table salt

12 ounces (1½ cups) butter, softened

3 cups granulated sugar

5 large eggs, at room temperature

1¼ cups buttermilk

2 teaspoons instant espresso

2 teaspoons vanilla extract

1 cup 60% cacao bittersweet chocolate morsels

CHOCOLATE GLAZE

¾ cup semisweet chocolate morsels

3 ounces (3 tablespoons) butter

1 tablespoon light corn syrup

½ teaspoon vanilla extract

BUTTERMILK GLAZE

1 cup (4 ounces) powdered sugar

1 to 2 tablespoons buttermilk

¼ teaspoon vanilla extract

1. Make the cake: Preheat the oven to 325°F. Grease (with shortening) and flour a 12-cup Bundt pan. Whisk together the flour and next 3 ingredients. Beat 1½ cups butter in a medium bowl at medium-high speed with an electric mixer until smooth. Gradually add granulated sugar, beating until light and fluffy. Add the eggs, 1 at a time, beating just until yellow disappears. Combine 1¼ cups buttermilk and next 2 ingredients. Add the flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed after each addition. Fold in the bittersweet chocolate morsels. Pour the batter into prepared pan. Sharply tap pan on counter to remove air bubbles.

2. Bake at 325°F for 1 hour and 15 minutes to 1 hour and 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. Remove from pan; cool completely on rack.

3. Make the Chocolate Glaze: Combine the semisweet morsels, 3 tablespoons butter, and 1 tablespoon corn syrup in a microwave-safe glass bowl. Microwave at MEDIUM (50% power) 1 to 1½ minutes or until morsels begin to melt, stirring after 1 minute. Stir until smooth. Stir in ½ teaspoon vanilla.

4. Make the Buttermilk Glaze: Whisk together the powdered sugar, 1 tablespoon of the buttermilk, and ¼ teaspoon vanilla in a small bowl until smooth. Add up to 1 tablespoon buttermilk, if desired. Drizzle warm glazes over cooled cake.

SERVES 10 to 12 ACTIVE 45 minutes TOTAL 4 hours, 25 minutes

Mini Triple-Chocolate Buttermilk Pound Cakes: Prepare recipe as directed through Step 1, pouring batter into 2 lightly greased (with vegetable cooking spray) 12-cup Bundt brownie pans, filling each about three-fourths full. Bake at 325°F for 26 to 30 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely. Proceed with recipe as directed in Steps 3 and 4.

MAKES 2 dozen ACTIVE 45 minutes TOTAL 1 hour, 25 minutes

KEY LIME-BUTTERMILK ICEBOX PIE WITH BAKED BUTTERY CRACKER CRUST

June 2015

BUTTERY CRACKER CRUST

1½ cups crushed round buttery crackers

¼ cup sugar

3 ounces (6 tablespoons) butter, melted

Vegetable cooking spray

PIE

1 (14-ounce) can sweetened condensed milk

1 tablespoon loosely packed lime zest

½ cup Key lime juice

3 large egg yolks

¼ cup buttermilk

Vegetable cooking spray

SWEETENED WHIPPED CREAM

2 cups heavy cream

1 teaspoon vanilla extract

¼ cup (1 ounce) powdered sugar

1. Make the crust: Preheat the oven to 325°F. Process crushed crackers and sugar in a food processor until finely crushed and well combined. Add the melted butter, and process until thoroughly combined. Press on bottom, up sides, and onto lip of a light ly greased (with cooking spray) 9-inch regular pie plate or 9-inch deep-dish pie plate. Bake the crust at 325°F 8 to 10 minutes or until lightly browned.

2. Meanwhile, make the pie: Whisk together sweetened condensed milk and next 2 ingredients in a bowl.

3. Beat the egg yolks with a handheld mixer in a medi um bowl at high speed 4 to 5 minutes or until yolks become pale and ribbons form on surface of mixture when beater is lifted. Gradually whisk in the sweetened condensed milk mixture, and whisk until thoroughly co mbined; whisk in buttermilk. Pour the mixture into prepared crust.

4. Bake at 325°F for 20 to 25 minutes or until set around edges. (Pie will be slightly jiggly.) Cool on a wire rack 1 hour. Cover the pie with lightly greased (with cooking spray) plastic wrap, and freeze 4 to 6 hours.

5. Make the sweetened cream: Beat the cream and vanilla at medium-high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Top the pie with Sweetened Whipped Cream.

SERVES 8 ACTIVE 20 minutes TOTAL 6 hours, 20 minutes

STRAWBERRY-LEMON-BUTTERMILK ICEBOX PIE WITH BAKED GINGERSNAP CRUST

June 2015

GINGERSNAP CRUST

1½ cups crushed gingersnaps

¼ cup sugar

1 teaspoon kosher salt

3 ounces (6 tablespoons) butter, melted

Vegetable cooking spray

PIE

1 (14-ounce) can sweetened condensed milk

1 tablespoon loosely packed lemon zest

½ cup fresh lemon juice

½ cup strawberry jam

3 large egg yolks

¼ cup buttermilk

Vegetable cooking spray

3 tablespoons strawberry jam

16 ounces sliced strawberries

1. Make the crust: Preheat the oven to 325°F. Process the crushed cookies, sugar, and salt in a food processor until finely crushed and well combined. Add the melted butter, and process until thoroughly combined. Press on bottom, up sides, and onto lip of a lightly greased (with cooking spray) 9-inch regular pie plate or 9-inch deep-dish pie plate. Bake the crust at 325°F for 8 to 10 minutes or until lightly browned.

2. Meanwhile, make the pie: Whisk together the sweetened condensed milk and next 3 ingredients in a bowl.

3. Beat the egg yolks with a handheld mixer in a medium bowl at high speed 4 to 5 minutes or until yolks become pale and ribbons form on surface of mixture when beater is lifted. Gradually whisk in the sweetened condensed milk mixture, and whisk until thoroughly combined; whisk in buttermilk. Pour the mixture into prepared crust.

4. Bake at 325°F for 20 to 25 minutes or until set around edges. (Pie will be slightly jiggly.) Cool on a wire rack 1 hour. Cover the pie with lightly greased (with cooking spray) plastic wrap, and freeze 4 to 6 hours.

5. Microwave 3 tablespoons strawberry jam in a medium-size microwave-safe bowl at HIGH 20 seconds. Stir the sliced strawberries into jam. Top the pie with strawberry mixture just before serving.

SERVES 8 ACTIVE 25 minutes TOTAL 6 hours, 25 minutes

CARAMEL APPLE CAKE

September 2015

CAKE

Shortening

1⅓ cups firmly packed light brown sugar

6 ounces (¾ cup) butter, softened

3 large eggs

1 teaspoon vanilla extract

2 cups (9 ounces) all-purpose flour

1 teaspoon baking powder

1 teaspoon table salt

1 teaspoon ground cinnamon

½ teaspoon baking soda

¾ cup buttermilk

APPLES

2 pounds McIntosh apples (about 6 apples, 6 to 7 ounces each)

½ cup firmly packed light brown sugar

1 teaspoon cornstarch

¼ teaspoon ground cinnamon

Pinch of table salt

2 tablespoons butter

APPLE BRANDY-CARAMEL SAUCE

½ cup firmly packed light brown sugar

2 ounces (¼ cup) butter

¼ cup heavy cream

Pinch of table salt

1 tablespoon apple brandy

1 tablespoon powdered sugar

1. Make the cake: Preheat the oven to 350°F. Grease (with shortening) and flour a 9-inch round cake pan. Beat the brown sugar and butter at medium speed with a heavy-duty electric stand mixer until light and fluffy. Add the eggs, 1 at a time, beating just until blended after each addition; stir in vanilla.

2. Whisk together the flour and next 4 ingredients in a medium bowl. Add the flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until blended after each addition. Spread the batter into prepared pan.

3. Bake at 350°F for 50 minutes or until a wooden pick inserted in center comes out clean, shielding with aluminum foil after 35 to 40 minutes to prevent excessive browning, if necessary. Cool in the pan on a wire rack 10 minutes. Remove from the pan, and cool completely (about 1 hour).

4. Meanwhile, make the a pples. Cut the apples into ½ -inch-thick wedges. Toss together the apples, ½ cup brown sugar, and next 3 ingredients. Melt 2 tablespoons butter in a large skillet over medium-high; add apple mixture, and sauté 5 to 6 minutes or until crisp-tender and golden. Cool completely (about 30 minutes).

5. Make the sauce: Bring the brown sugar, ¼ cup butter, cream, and salt to a boil in a small saucepan over mediu m, stirring constantly. Boil, stirring constantly, 1 minute. Remove from heat, and stir in apple brandy. Whisk in the powdered sugar; cool 15 minutes before serving.

6. Arrange sautéed apples over cooled cake, and drizzle with desired amount of warm Apple Brandy-Caramel Sauce; serve with remaining sauce.

SERVES 8 to 10 ACTIVE 20 minutes TOTAL 2 hours, 20 minutes

SPICE CAKE WITH CRANBERRY FILLING

December 2015

CRANBERRY FILLING

2 cups fresh or frozen whole cranberries

1 cup granulated sugar

3 tablespoons fresh orange juice

2 tablespoons cornstarch

1 tablespoon cold water

½ cup chopped fresh or frozen whole cranberries

2 tablespoons butter

CAKE

Shortening

4 (8½-inch) round disposable aluminum foil cake pans

8 ounces (1 cup) butter, softened

2 cups granulated sugar

4 large eggs

3 cups (13.5 ounces) all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

½ teaspoon table salt

½ teaspoon baking soda

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

1½ cups buttermilk

2 teaspoons vanilla extract

APPLE CIDER FROSTING

1 cup apple cider

8 ounces (1 cup) butter, softened

¼ teaspoon table salt

1 (32-ounce) package powdered sugar

2 teaspoons vanilla extract

4 to 5 tablespoons whole milk

Garnish: decorated sugar cones

1. Make the filling: Stir together the first 3 ingre dients in a small saucepan. Whisk together the cornstarch and cold water in a small bowl until smooth. Stir the cornstarch mixture into cranberry mixture, and cook over medium-low, stirring often, 4 to 5 minutes or until cranberry skins begin to split and mixture comes to a boil. Cook, stirring constantly, 1 more minute or until thickened and translucent. Stir in the chopped cranberries and 2 tablespoons butter, and cook, stirring constantly, 1 minute or until butter is melted. Remove from heat, and cool completely (about 30 minutes). Cover and chill 8 to 24 hours.

2. Make the cake: Preheat the oven to 350°F. Grease (with shortening) and flour 4 (8½ -inch) round disposable aluminum foil cake pans. Beat 1 cup butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add the 2 cups granulated sugar, beating until light and fluffy. Add the eggs, 1 at a time, beating just until blended after each addition.

3. Whisk together the flou r and next 6 ingredients until well blended. Add the flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 2 teaspoons vanilla. Pour the batter into prepared pans.

4. Bake at 350°F for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in the pans on wire racks 10 minutes; remove from pans. Cool completely on wire racks (about 1 hour).

5. Meanwhile, make the frosting: Cook cider in a small saucepan over medium, stirring often, 10 to 15 minutes or until reduced to ¼ cup. Cool completely (about 20 minutes).

6. Beat the 1 cup butter and ¼ teaspoon salt at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add the powdered sugar alternately with reduced apple cider, 2 teaspoons vanilla, and 4 tablespoons of the milk, beating well after each addition. If needed, add up to 1 tablespoon milk, 1 teaspoon at a time, and beat to desired consistency.

7. Place 1 cake layer on a cake plate or platter. Spoon 1 cup Apple Cider Frosting into a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Spread cake layer with about ⅔ cup chilled Cranberry Filling, spreading to edge of piped frosting. Repeat with 2 more layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.

Note: If using the sugar cones garnish, double the frosting recipe.

SERVES 10 to 12 ACTIVE 1 hour, 15 minutes TOTAL 11 hours, 15 minutes, not including sugar cone garnish

Decorated Sugar Cones

6 to 10 sugar cones

Silver dragées

1. Make the cones: Let 6 to 10 sugar cones stand at room temperature, uncovered, 24 hours.

2. Cut bottom from several cones to make trees of varying heights.

3. Prepare an extra batch of Apple Cider Frosting. Using 1 cup at a time, place the frosting in a zip-top plastic freezer bag. Snip 1 corner of bag to make a ¼ -inch hole. Pipe small dots of frosting onto each cone, starting at bottom and lifting up to create a snowy branch effect. Cover cones completely with frosting.

4. Carefully press the silver dragées into wet frosting. Let cones dry 24 hours. Place around edge and on top of cake.