Introduction

This is a very simple and easy recipe to follow and it takes a short time to complete it. On completion, a loaf of sweet white bread would be ready.

Preperation Time : 20 Minutes

Cook Time: 40 Minutes
Ready In: 2 Hours 30 Minutes
Serving: 12 person

Ingredients

• 1 cup warm water (110 degrees F/45 degrees C)
• 1/3 cup white sugar
• 2-1/4 teaspoons active dry yeast
• 3/4 teaspoon salt
• 5 eggs
• 2 tablespoons vegetable oil
• 3 cups bread flour

Instructions

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground mace
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 cup butter, softened
• 1 1/2 cups packed brown sugar
• 1 cup white sugar
• 2 eggs
• 1 tablespoon milk
• 1 1/2 teaspoons vanilla extract
• 1 cup cornflakes cereal, crumbled
• 3 cups rolled oats
• 1/2 cup flaked coconut
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves; set aside.
2. In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and walnuts. Roll the dough into walnut sized balls, and place 2 inches apart on prepared cookie sheets; flatten slightly.
3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. I found that slightly under baking these yields wonderfully chewy cookies!

Ingredients:

INGREDIENTS

• 1 unbaked 9 inch pie crust
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 1 cup sour cream
• 1/2 teaspoon vanilla extract
• 1 egg
• 2 cups diced apples
• 
  
• 1/3 cup sugar
• 1/3 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 cup chilled butter, diced

DIRECTIONS

1. Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into and up the sides of a 9 inch pie plate.
2. In a medium bowl, stir together 3/4 cup sugar, 2 tablespoons of flour, and salt. Mix in the sour cream, egg and vanilla until smooth. Add apples, and stir to coat. Scrape the mixture into the pie shell.
3. Bake for 15 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and continue baking for 30 minutes more.
4. While the pie is baking, prepare the topping in a medium bowl. Stir together 1/3 cup of flour, 1/3 cup sugar, and cinnamon. Cut in the butter until the mixture resembles fine crumbs.
5. After the 30 minute bake time has passed, cover the top of the pie with the crumb topping, and continue to bake for 15 minutes, or until topping is lightly browned and apples are tender. Allow the pie to cool, then refrigerate until chilled before serving.

INGREDIENTS

• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 3/4 cup white sugar
• 1 egg, beaten
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 2 cups apples - peeled, cored and chopped
• 1/3 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter
• 1 recipe pastry for a 9 inch single crust pie

DIRECTIONS

1. Preheat oven to 400 degrees F (205 degrees C).
2. Combine apples, 2 tablespoons flour, nutmeg, and salt. Mix together egg, sour cream, 3/4 cup sugar, and vanilla; blend into the apple mixture. Pour filling into unbaked pie shell.
3. Cream together 1/3 cup sugar, 1/3 cup flour, and 1/4 cup butter or margarine. Set topping aside.
4. Bake for 15 minutes. Reduce temperature to 300 degrees F (150 degrees C), and continue baking for 30 minutes. Remove pie from oven, and sprinkle with topping. Increase temperature to 400 degrees F (205 degrees C), and bake pie for 10 more minutes. Cool.

INGREDIENTS

• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup white sugar
• 1/4 teaspoon ground nutmeg
• 1 egg
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 3 cups apples, peeled and chopped
• 1 recipe pastry for a 9 inch single crust pie
• 1/3 cup white sugar
• 1/3 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 2 tablespoons butter

INGREDIENTS

• 3 egg yolks
• 1/4 cup white sugar
• 2 teaspoons vanilla extract
• 1 1/8 cups mascarpone cheese
• 24 ladyfingers
• 1 1/2 cups brewed coffee
• 1 tablespoon unsweetened cocoa powder

DIRECTIONS

1. In a medium bowl, beat yolks with sugar and vanilla until smooth and light yellow. Fold mascarpone into yolk mixture. Set aside.
2. Dip ladyfingers briefly in coffee and arrange 12 of them in the bottom of an 8x8 inch dish. Spread half the mascarpone mixture over the ladyfingers. Repeat with remaining cookies and mascarpone. Cover and chill 1 hour. Sprinkle with cocoa just before serving.

INGREDIENTS

• 6 egg yolks
• 3/4 cup white sugar
• 2/3 cup milk
• 1 1/4 cups heavy cream
• 1/2 teaspoon vanilla extract
• 1 pound mascarpone cheese
• 1/4 cup strong brewed coffee, room temperature
• 2 tablespoons rum
• 2 (3 ounce) packages ladyfinger cookies
• 1 tablespoon unsweetened cocoa powder

DIRECTIONS

1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
2. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
3. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
4. Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

INGREDIENTS

• 1/2 cup brewed coffee, room temperature
• 1/4 cup amaretto liqueur
• 1 (8 ounce) package cream cheese, softened
• 3/4 cup heavy cream
• 2 tablespoons vanilla extract
• 20 ladyfingers
• 1 tablespoon unsweetened cocoa powder

DIRECTIONS

1. In a medium bowl, combine coffee and amaretto. Divide cream cheese in half and stir coffee mixture into one half of cheese. Set aside.
2. In a medium bowl, whip cream with vanilla until stiff peaks form. Fold whipped cream into remaining cream cheese.
3. Line a 7x11 inch dish with parchment paper. Place 10 ladyfingers in the bottom of the dish. Spoon one-half of the coffee mixture over the cookies. Top with one-half of the whipped cream mixture. Repeat layers. Sprinkle with cocoa. Refrigerate one hour before serving.

INGREDIENTS

• 5 egg yolks
• 1/4 cup white sugar
• 1/2 cup Marsala wine
• 
  
• 1 cup heavy cream, chilled
• 2 tablespoons white sugar
• 1 pound mascarpone cheese
• 
  
• 2 cups strong brewed coffee, room temperature
• 2 tablespoons white sugar
• 1/2 cup brandy
• 1 tablespoon vanilla extract
• 48 ladyfinger cookies
• 3 tablespoons unsweetened cocoa powder

DIRECTIONS

1. To make zabaglione: In the top of a double boiler, beat yolks and 1/4 cup sugar until smooth and pale yellow. Place over simmering water and gradually beat in Marsala. Continue to beat over simmering water until soft mounds form, 5 to 10 minutes. Transfer to a cool bowl, cover and refrigerate 30 minutes.
2. Whip heavy cream with 2 tablespoons sugar until soft peaks form. Fold in mascarpone and zabaglione. Cover and refrigerate 1 hour.
3. In a small bowl, combine coffee, 2 tablespoons sugar, brandy and vanilla. Arrange 16 ladyfingers in the bottom of a 9x13 inch dish. Spoon about 1 tablespoon of coffee mixture over each cookie. Ladyfingers should be soaked, but not crumbling. Spoon one-third of the cheese mixture over the ladyfingers, and spread evenly. Sprinkle with 1 tablespoon cocoa. Repeat layering twice. Cover and refrigerate 5 hours before serving.

INGREDIENTS

• 6 eggs, separated
• 3 tablespoons white sugar
• 1 pound mascarpone cheese
• 2 tablespoons brandy
• 1 teaspoon vanilla extract
• 1 1/2 cups strong brewed coffee, room temperature
• 30 ladyfinger cookies
• 8 ounces finely chopped bittersweet chocolate

DIRECTIONS

1. In large mixing bowl, beat egg yolks and sugar with electric mixer until light yellow, 1 minute. Beat in mascarpone, brandy and vanilla until smooth. In a separate bowl, beat egg whites until stiff, but not dry. Fold egg whites into mascarpone mixture.
2. Quickly dip ladyfingers, one at a time, in cooled coffee and arrange them in a 9x13 inch baking dish. Use 15 cookies to cover the bottom of the dish. Spread half the mascarpone mixture over the cookie crust and sprinkle the chocolate on top. Repeat the soaked cookie and cheese layers.
3. Cover tightly with plastic wrap and refrigerate 4 hours or overnight before serving.

INGREDIENTS

• 1 (12 ounce) package vanilla wafers
• 2 (8 ounce) packages cream cheese
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 (21 ounce) can cherry pie filling

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
2. Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
3. In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
4. Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.

INGREDIENTS

• 3 cups KELLOGG'S* RICE KRISPIES* cereal
• 1/3 cup firmly packed brown sugar
• 3 tablespoons margarine
• 2/3 cup chocolate chips
• 1/3 cup chopped pecans
• 2 (8 ounce) packages light cream cheese, softened
• 3/4 cup granulated sugar
• 2 eggs
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1 cup light sour cream
• 2/3 cup caramel ice cream topping

1. In food processor, combine cereal, brown sugar and margarine. Process until it becomes fine crumbs. Press into bottom and halfway up sides of 23 cm (9-inch) springform pan coated with cooking spray. Bake at 180 degrees C (350 degrees F) about 8 minutes.
2. In small bowl mix together chocolate chips and pecans. Remove 50 mL (1/4 cup); set aside for topping. Sprinkle remainder of mixture over baked crust.
3. In large bowl with electric mixer, beat together cream cheese and sugar on medium until smooth. Beat in eggs one at a time, mixing well after each addition. Mix in salt, vanilla and sour cream. Pour into prepared crust.
4. Return to oven. Bake about 40 minutes or until set in center and pulls away from edges. Remove from oven and immediately run knife around edge to prevent cracking. Cool 1 hour; remove outer ring. Chill at least 2 hours before serving. Cut into wedges, place on serving plates. Sprinkle tops with a little of the reserved chocolate/pecan mixture and drizzle each with 15 mL (1 tbsp) caramel topping.

Note:

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.