Dessert Recipes

Blueberry Muffins        3

Brownies Cockaigne        4

Butterscotch Brownies        6

Caramel Maison        7

Carrot Cake        9

Cherry-almond Shortbread        11

Chocolate Cheesecake        13

Chocolate Chip Loaf (Mini Morsel Pound Cake)        15

Chocolate Chunk Cookies        17

Chocolate Mousse        19

Chocolate Mudslide Pie        20

Chocolate Shortbread Cookies        22

Chocolate Truffles        23

Classic Cheesecake        26

Cold Oats        28

Crumb Crust        29

Fruit Pie        30

Glossy Chocolate Icing (for Ice Cream)        32

Glossy Chocolate Icing (for Cookies)        33

Hidden Kisses        34

Lemon Curd Squares        36

Lemon-sugar Icing        38

Linzertorte        39

Mailänderli        41

Mailänderli (Chocolate)        43

Oatmeal Raisin Cookies        45

Orange Streusel Coffee Cake        46

Peanut Butter Chip Cookies        48

Peanut Butter Cookies        50

Peanut Butter Pie (M.V.P. Pie)        51

Pecan Pie        54

Pfaffechäpli        55

Pie Dough        57

Pumpkin Loaf        59

Pumpkin Pie        61

Smoothies        62

Spitzbuebe        62

Sugar Loaf Coffee Cake        65

Sugar Plum Cookies        67

Turtle Pie        67

Two-crust Fruit Pie        70

Vanilla Crème Brûlée        71

Waffles        73

Zedernsterne        75

Template        76

Want to Add        78

Blueberry Muffins

Ingredients

Process

1. Preheat oven to 375°F.
2. Grease a muffin pan.
3. Mix sugar into butter, then mix in eggs and vanilla.
4. In a separate bowl, mix flour, salt, and baking powder.
5. Gradually mx flour mixture into butter mixture.
6. Mix in milk.
7. Mix in lemon zest.
8. By hand, mix in blueberries.
9. Bake for 30-35 minutes.

Notes

• Makes about 12 muffins.

Macronutrients

Brownies Cockaigne

Ingredients

Process

1. Preheat oven to 350°F.
2. Grease and flour a 9x13-inch cake pan.
3. Melt butter and chocolate in a double boiler, then cool.
4. In a bowl, beat eggs and salt until light in color and foamy in texture.
5. Add sugar gradually and continue beating until well creamed.
6. Mix in vanilla.
7. By hand, with a few swift strokes, combine the cooled chocolate mixture and the egg mixture.
8. Before the mixture becomes uniformly colored, fold in flour by hand.
9. Pour mixture into prepared cake pan and bake for 40 minutes.
10. Cut brownies once cool.

Notes

• Makes about 30 brownies.

Macronutrients

Butterscotch Brownies

Ingredients

Process

1. Grease and flour a 9x13-inch cake pan.
2. Melt butter in a saucepan.
3. Stir brown sugar in until dissolved.
4. Cool mixture slightly, then beat eggs and vanilla in well.
5. Preheat oven to 350°F.
6. In a bowl, mix flour, baking powder, and salt.
7. Stir flour mixture into egg mixture.
8. Add pecans and mix.
9. Pour the batter into the prepared cake pan
10. Bake 25 minutes or until inserted knife comes out clean.
11. Cut brownies once cool.

Notes

• Makes about 30 brownies.

Macronutrients

Caramel Maison

Ingredients

Process

1. Blend brown sugar and cream.
2. Bring mixture to a boil on low heat, stirring constantly.
3. Boil gently for 5 minutes.
4. Remove from heat.
5. Add remaining ingredients and heat for 5 minutes without boiling.
6. Pour into sterilized (boiled) jars.
7. Keep refrigerated

Notes

• Macronutrients are for the entire recipe.

Macronutrients

Carrot Cake

Ingredients

Process

1. Preheat the oven to 325°F.
2. Mix flour with baking soda, baking powder, cinnamon, and salt.
3. Add vegetable oil, sugar, and eggs, and mix well.
4. Drain pineapples.
5. Add nuts, carrots, pineapples, and 3 extra tbsp of flour to the mixture and blend.
6. Pour into a greased and floured baking pan.
7. Bake for about 30 minutes.
8. Let cool and remove from the pan.
9. Spread lemon-sugar icing evenly over top and sides

Notes

• Macronutrients are for a 1/8 piece of cake.

Macronutrients

Cherry-almond Shortbread

Ingredients

Process

1. Beat butter and sugar until creamy.
2. Mix in flour and lemon peel.
3. Add cherries and almonds, and knead to mix.
4. Divide dough into two sections.
5. Roll each section into a sausage shape (~3-inch diameter).
6. Wrap each of the two rolls in wax paper and chill.
7. Preheat the oven to 350°F.
8. Cut each dough roll with a sharp knife to form round cookies (~½-inch thick).
9. Bake for 12 minutes on a cookie sheet lined with parchment paper.

Notes

• Makes about 40 cookies.

Macronutrients

Chocolate Cheesecake

Ingredients

Process

1. Prepare 1 Oreo crumb crust, but use an 8-inch springform pan instead of the standard 9-inch pie pan.
2. Preheat the oven to 350°F.
3. Place a springform pan on a circle of foil with a diameter 4-5 inches larger than that of the pan.
4. Press up the sides of the foil to seal tightly.
5. Melt both chocolates, then set aside to cool.
6. In a large bowl, beat cream cheese until smooth.
7. Beat in sugar and vanilla.
8. Beat in eggs 1 at a time.
9. Add sour cream.
10. Stir in melted chocolate.
11. Pour mixture into the prepared crust.
12. Set the springform pan into a larger baking pan and place it in the oven.
13. Pour 1 inch of hot water into the outer pan.
14. Bake for 1 hour.
15. Remove the outer pan and let the pie cool in the springform pan.
16. Run a knife around the edge, then remove the rim of the springform pan.
17. Refrigerate before serving.

Notes

• Macronutrients are for a 1/8 slice of pie.
• Can also try baking at 325°F for more time instead of submerging in water.

Macronutrients

Chocolate Chip Loaf (Mini Morsel Pound Cake)

Ingredients

Process

1. Soften butter.
2. Preheat oven to 325°F.
3. Grease and flour 10-inch fluted tube pan or two 9x5-inch loaf pans.
4. In a small bowl, combine flour, baking powder, and salt.
5. In a large bowl, beat butter and sugar until creamy.
6. Add eggs one at a time, beating well after each.
7. Blend in vanilla.
8. Add flour mixture alternately with milk.
9. Stir in chocolate chips.
10. Pour into prepared pan.
11. Bake 70-90 minutes or until cake tester inserted in center comes out clean.
12. Cool 15 minutes, then remove from pan.

Notes

• Makes about 16 servings.
• Can substitute walnuts for chocolate chips.

Macronutrients

Chocolate Chunk Cookies

Ingredients

Process

1. Soften butter.
2. Blend butter, brown sugar, eggs, and vanilla.
3. Mix flour, baking soda, and salt together and add to butter mixture by spoonfuls.
4. Mix in chocolate chunks.

1. Do not use a mixer.
2. Will be high chocolate-to-dough ratio.

5. Preheat oven to 375°F.
6. Drop by tablespoonfuls onto cookie sheet covered with parchment paper.
7. Bake 8-10 minutes or until light brown.

Notes

• Makes about 70 cookies.

Macronutrients

Chocolate Mousse

Ingredients

Process

1. Melt chocolate.
2. Add gelatin.
3. Melt butter into mixture.
4. Remove mixture from heat.
5. Add egg yolks and mix well.
6. Mix until the mixture is even.
7. White egg whites until fluffy and firm.
8. Add sugar to egg whites.
9. Fold egg white mixture into chocolate mixture.
10. Refrigerate for a few hours.

Notes

• Makes about 4 servings.

Macronutrients

Chocolate Mudslide Pie

Ingredients

Crust

Chocolate layer

Filling

Process

Crust

1. Prepare 1 Oreo crumb crust.

Chocolate layer

1. In a small saucepan over low heat, melt chocolate, then cool for 10 minutes.
2. In a small bowl, dissolve instant coffee in water.
3. Add sour cream, sugar, and vanilla, and stir until sugar is dissolved.
4. Blend in melted chocolate and spread in crust.

Filling

1. In a small bowl, beat powdered sugar, cocoa, and heavy cream until stiff peaks form.
2. Spoon cream mixture into pastry bag fitted with star tip and pipe onto pie.
3. Sprinkle chocolate chips, cover, and refrigerate at least 4 hours or until firm.

Notes

• Macronutrients are for a 1/8 slice of pie.

Macronutrients

Chocolate Shortbread Cookies

Ingredients

Process

1. Cream butter well.
2. Add sugar and cocoa powder gradually, beating until fluffy.
3. Add flour in three additions, mixing well each time.
4. Knead dough well.
5. Chill 30 minutes.
6. Preheat oven to 350°F.
7. Roll dough to ¼ inch thickness.
8. Cut into desired shapes using cookie cutters.
9. Bake 12 minutes on a cookie sheet lined with parchment paper.
10. If desired, decorate with lemon-sugar icing and M&Ms.

Notes

• Makes about 4 dozen cookies.
• Macronutrients include a bit of icing and 3 M&Ms.

Macronutrients

Chocolate Truffles

Ingredients

Process

1. Melt chocolate over low heat
2. Beat cream cheese and sugar until well-blended.
3. Add melted chocolate and vanilla and mix well.
4. Refrigerate for 1 hour.
5. Shape into balls.
6. If desired, roll truffles over sprinkles.
7. Keep refrigerated.

Notes

• Makes about 50 truffles.

Macronutrients

Classic Cheesecake

Ingredients

Process

1. Prepare 1 graham cracker crumb crust, but use an 8-inch springform pan instead of the standard 9-inch pie pan.
2. Preheat oven to 350°F.
3. Place springform pan on a circle of foil with a diameter 4-5 inches larger than that of the pan.
4. Press up the sides of the foil to seal tightly.
5. In a large bowl, beat cream cheese until smooth.
6. Add sugar, lemon peel, lemon juice, and vanilla, and beat until blended.
7. Beat in eggs 1 at a time.
8. Pour mixture into prepared crust.
9. Set the springform pan into a larger baking pan and place it in the oven.
10. Pour 1 inch of hot water into the outer pan.
11. Bake until top of pie is golden brown, about 1.5 hours.
12. Remove outer pan and let pie cool in springform pan.
13. Run a knife around the edge, then remove rim of springform pan.
14. Refrigerate before serving.

Notes

• Macronutrients are for a 1/8 slice of pie.
• Can also try baking at 325°F for more time instead of submerging in water.

Macronutrients

Cold Oats

Ingredients

Process

1. Pour rolled oats into a bowl.
2. Dash cinnamon onto oats.
3. Drizzle honey onto oats and mix.
4. Eat with fresh fruit.

Notes

Macronutrients

Cranberry Christmas Cake

Source:  Barefeet in the Kitchen

Ingredients

Process

1. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5 - 7 minutes.

1. The mixture should almost double in volume and should form a ribbon when you lift the beaters out of the bowl.

2. Preheat the oven to 350°F.
3. Add the butter and vanilla; mix for two more minutes.
4. Stir in the flour until just combined.
5. Add the cranberries and stir to mix throughout.
6. Spread in a buttered 9x13-inch pan.
7. Bake for 40 - 50 minutes or until very lightly brown and a toothpick inserted into the center comes out clean.

Notes

• Makes 8 large pieces.

Macronutrients

Crumb Crust

Ingredients

Process

1. Preheat oven to 375°F.
2. Melt butter.
3. Stir in crumbs and sugar.
4. Press into 9-inch greased pan.
5. Bake for 8 minutes.
6. Cool before filling.

Notes

• Makes crust for 1 pie.

Macronutrients

Graham cracker crumb crust

Oreo crumb crust

Fruit Pie

Ingredients

Process

1. Use two-crust fruit pie for cherries, blueberries, or other small fruits.
2. Make pie dough and prepare for a single-crust pie.
3. Sprinkle graham cracker crumbs onto the prepared crust.
4. If using frozen fruit, sprinkle rolled oats onto the prepared crust.
5. Preheat oven to 375°F.
6. Wash fruit and cut if larger than strawberries.
7. Fill pie crust with fruits.
8. Mix flour and sugar.
9. Add eggs, milk, and salt to the mixture.
10. Pour mixture over fruits, making sure to coat all visible fruit surfaces.
11. Bake for 40 minutes or until a little brown.

Notes

• Macronutrients are for a ¼ slice of strawberry pie made with fresh fruit.

Macronutrients

Glossy Chocolate Icing (for Ice Cream)

Ingredients

Process

1. Melt together butter and chocolate.
2. Add sugar, salt, milk, and vanilla.
3. Serve warm over ice cream.

Notes

• Makes about 6 servings.

Macronutrients

Glossy Chocolate Icing (for Cookies)

Ingredients

Process

1. Melt together butter and chocolate.
2. Add sugar, salt, milk, and vanilla.
3. Begin icing cookies while icing is still warm-ish.

Notes

• Makes about 1.5 cups of icing.

Macronutrients

Hidden Kisses

Ingredients

Process

1. Beat butter, sugar, and vanilla until creamy.
2. Add flour and hazelnuts and mix.
3. Preheat oven to 375°F.
4. Shape dough around Kisses to make 1-inch balls.

1. Seriously,1-inch, no bigger.

5. Bake on ungreased cookie sheet for 10 minutes.
6. While still warm, roll in powdered sugar.

Notes

• Makes about 50 cookies.

Macronutrients

Lemon Curd Squares

Ingredients

Base

Lemon filling

Process

Base

1. Soften butter.
2. Grease and flour the sides of a 9x13-inch baking pan, and cover the bottom with parchment paper.
3. Preheat oven to 350°F.
4. Mix flour, salt, and sugar.
5. Beat in butter.
6. Press mixture into prepared baking pan, then bake for 20 minutes.

Lemon filling

1. Slightly beat eggs.
2. Mix in sugar, lemon juice, lemon peel, and baking powder.
3. Pour the mixture over the baked warm crust, then bake 25 minutes.
4. Refrigerate, then cut into squares and sprinkle with powdered sugar.

Notes

• Makes about 30 squares.

Macronutrients

Lemon-sugar Icing

Ingredients

Process

1. Put lemon juice in a mixing bowl.
2. Mix powdered sugar in a cup at a time.
3. Add more sugar to thicken or more lemon juice to thin, aiming for a thick but spreadable consistency.

Notes

• Makes about 1 cup of icing.

Macronutrients

Linzertorte

Ingredients

Process

1. Soften butter.
2. Preheat oven to 325°F.
3. Grease and flour the sides of an 11-inch pie pan, then cover the bottom of the pan with parchment paper.
4. Beat butter until soft, then add sugar gradually and mix.
5. Add lemon rind and mix.
6. Beat in eggs one at a time.
7. In a small bowl, mix flour with cinnamon, cocoa, cloves, and salt.
8. Add flour mixture to butter mixture gradually and mix.
9. Grind unblanched almonds until semi-fine, then add to mixture gradually.
10. Pat about 2/3 of the dough into the prepared pie pan.
11. Cover the dough layer generously with jam.
12. Roll out the rest of the dough into shapes or strips (for a lattice) and place them onto the jam.
13. Bake for 50 minutes.
14. Roll out and bake any additional dough for 12-15 minutes.

Notes

• Macronutrients are for a 1/8 slice of pie.

Macronutrients

Mailänderli

Ingredients

Process

1. Soften butter.
2. Blend butter and sugar.
3. Beat in salt, lemon peel, and eggs.
4. Beat in flour gradually.
5. Refrigerate until cool.
6. Preheat oven to 350°F.
7. Roll out until 4-5 mm thick.
8. Cut into desired shapes and re-roll extra dough.
9. Bake 12 minutes.
10. Once fully cool, paint with lemon-sugar icing.
11. Once icing has dried, decorate with extra-thick lemon-sugar icing as glue for M&M’s and/or chocolate chips.
12. Use chocolate icing or lemon-sugar icing to draw faces or designs.

Notes

• Makes about 35 cookies.

Macronutrients

Mailänderli (Chocolate)

Ingredients

Process

1. Soften butter.
2. Preheat oven to 350°F.
3. Blend butter and sugar.
4. Beat in salt, cocoa, and eggs.
5. Beat in flour gradually.
6. Refrigerate until cool.
7. Roll out until 4-5 mm thick.
8. Cut into desired shapes and re-roll extra dough.
9. Bake 12 minutes.
10. Once fully cool, paint with chocolate icing.
11. Once icing has dried, decorate with extra-thick lemon-sugar icing as glue for M&M’s and/or chocolate chips.
12. Use chocolate icing to draw faces or designs.

Notes

• Makes about 35 cookies.

Macronutrients

Oatmeal Raisin Cookies

Ingredients

Process

1. Soften butter.
2. Preheat oven to 375°F.
3. Blend butter, sugar, and eggs.
4. Mix in baking soda and salt.
5. Mix in oats.
6. Mix raisins.
7. Drop by tablespoonfuls onto cookie sheet covered with parchment paper.
8. Bake 12-15 minutes.

Notes

• Makes about 50 cookies.

Macronutrients

Orange Streusel Coffee Cake

Ingredients

Orange coffee cake

Streusel topping

Process

Orange coffee cake

1. Grease a 10-inch pie pan.
2. Preheat oven to 375°F.
3. Stir flour, salt, sugar, and baking powder together in a bowl.
4. Add orange rind and mix.
5. Slightly beat egg.
6. Make a well and add egg, milk, orange juice, and oil.
7. Stir only enough to dampen flour:  Batter should be lumpy.
8. Turn into prepared pan.
9. Sprinkle with streusel topping.
10. Bake 35 minutes.

Streusel topping

1. Mix flour and sugar in a bowl.
2. Cut in butter until consistency of corn meal.

Notes

• Macronutrients are for a 1/8 slice of cake.

Macronutrients

Peanut Butter Chip Cookies

Ingredients

Process

1. Soften butter.
2. Preheat oven to 375°F.
3. In a small bowl, combine flour, cocoa, baking soda, and salt.
4. In a large bowl, beat butter, brown sugar, and sugar until creamy.
5. Add eggs, one at a time, beating well after each.
6. Blend in vanilla.
7. Gradually beat flour mixture.
8. Stir in peanut butter chips.
9. Drop by tablespoonfuls onto cookie sheets covered in parchment paper.
10. Bake 8-10 minutes or until cookies are set.

Notes

• Makes about 70 cookies.

Macronutrients

Peanut Butter Cookies

Ingredients

Process

1. Preheat oven to 325°F.
2. Mix ingredients well.
3. Roll dough into balls and flatten with a fork on an ungreased cookie sheet.
4. Bake for 15 minutes.

Notes

• Makes about 24 cookies.

Macronutrients

Peanut Butter Pie (M.V.P. Pie)

Ingredients

Crust

Chocolate layer

Filling

Process

Crust

1. Place circular parchment paper on bottom of 9-inch pie pan.
2. Grease and flour sides of pie pan.
3. Preheat oven to 400°F.
4. In a medium bowl, combine flour peanuts, 3 tbsp sugar, and salt.
5. With pastry blender or two knives, cut in shortening until mixture resembles coarse crumbs.
6. Sprinkle 4 tbsp ice water over flour mixture.
7. Stir with fork until mixture forms ball, adding more ice water if necessary.
8. Flatten ball into a circle.
9. Between two sheets of parchment paper, roll dough to 1/8-inch thickness.
10. Remove top sheet of parchment paper.
11. Invert pastry into prepared pie pan and remove now-top parchment paper.
12. Flute edge and prick crust with fork.
13. Bake 15-17 minutes or until lightly browned.
14. Cool completely before filling.

Chocolate layer

1. In a small saucepan over low heat, melt chocolate, then cool for 10 minutes.
2. In a small bowl, dissolve instant coffee in water.
3. Add sour cream, sugar, and vanilla, and stir until sugar is dissolved.
4. Blend in melted chocolate and spread in crust.

Filling

1. In a large bowl, beat cream cheese, peanut butter, and sugar until creamy.
2. Beat in ¼ cup of cream until light and fluffy.
3. In a small bowl, beat remaining ¾ cups of cream until soft peaks form.
4. Fold cream into filling mixture and spoon over chocolate layer.
5. Sprinkle with chocolate chips and refrigerate at least 3 hours.

Notes

• Macronutrients are for a 1/8 slice of pie.

Macronutrients

Pecan Pie

Ingredients

Process

1. Make pie dough and prepare for a single-crust pie.
2. Preheat oven to 375°F.
3. Melt butter.
4. Add brown sugar and salt to butter and blend.
5. Stir in eggs until well blended.
6. Stir in corn syrup and vanilla.
7. Add pecans.
8. Pour mixture into prepared crust.
9. Bake for 45 - 60 minutes, until quite brown.

Notes

• Best served chilled in the fridge.

Pfaffechäpli

Ingredients

Process

1. Prepare a recipe of Mailänderli dough, but do not bake it.

1. Roll out the dough and cut as described.

1. Use a circle cookie cutter.

2. Mix egg yolks with a bit of sugar and milk
3. For each cookie:

1. Dollop jam into the center of the circle.
2. Paint the edges of the circle with egg whites.
3. Pinch 3 equidistant points of the edge of the circle upwards and to center so that all edges of the circle meet.

1. Should resemble a tricorn cap.

4. Press edges together to stick.
5. Paint the sides of each hat with the egg yolk mixture.

4. Refrigerate to chill.
5. Preheat oven to 350°F.
6. Bake 15-16 minutes.

Notes

• Makes about 45 cookies.
• Bigger circles aren’t really better. A rocks glass diameter is about right.

Macronutrients

Pie Dough

Ingredients

Process

Making the dough

1. Sift dry ingredients together.
2. Cut in lard with pastry blender.
3. Blend egg and vinegar in an 8-oz measuring cup.
4. Add water to measuring cup until mixture measures 1.25 c.
5. Add egg-mixture to dry ingredients and stir to blend.
6. Form into 4 275-g balls and one 475-g ball and wrap each in moisture-proof paper.
7. Chill dough balls for 24 hours.

Preparing for a pie

1. Defrost a small dough ball for 1-2 hours.
2. Press the ball onto the counter until a large area of the counter has become greasy.
3. Flatten the ball and sprinkle the top generously with flour.
4. Roll dough out about halfway.
5. Lift up edges and add more flour underneath the dough.
6. Add more flour to the top if dough is sticky.
7. Roll uniformly until radius of dough is 2-3 inches greater than upper radius of pie plate.
8. Loosen the dough from the counter with a spatula and fold in half gently in order to place in into the pie plate.
9. Unfold and press any torn areas back together.
10. Make sure the dough touches all surfaces on the inside of the pie plate.
11. Roll up the over-hanging outside dough to make an edge.
12. Transfer dough from thicker edges to areas with less extra dough.

2-crust pies

1. Perform steps 1-10 of “Preparing for a pie” with a ~275 g portion of a large dough ball.
2. Cut off over-hanging dough and add to the remaining ~200 g of dough.
3. Roll out the remaining dough until radius of dough is equal to the upper radius of the pie plate.
4. Fold dough into quarters and make 2 small cuts on each folded edge.
5. Unfold and place on top of pie after filling has been added.
6. Roll up over-hanging outside dough with the overlap of the 2 dough pieces to make the edge.

Notes

• Each small ball is enough dough for one pie.
• The large ball is enough for a pie with crust on the top and bottom (a 2-crust pie).
• Extra dough balls can be frozen for later in Ziploc bags.

Macronutrients

Small ball

Big ball

Pumpkin Loaf

Ingredients

Process

1. Preheat oven to 350°F.
2. Grease 9x5-inch loaf pan.
3. In a large bowl, combine, flour, sugar, baking soda, baking powder, cinnamon, salt, and nutmeg.
4. Stir in raisins.
5. In a small bowl, blend pumpkin, eggs, oil, and water.
6. Stir pumpkin mixture into flour mixture just until flour mixture is moistened.
7. Pour into prepared pan.
8. Bake 70 minutes or until cake tester inserted in center comes out clean.
9. Cool 10 minutes, then remove from pan.

Notes

• Makes about 12 servings.

Macronutrients

Pumpkin Pie

Ingredients

Process

1. Make pie dough and prepare for a single-crust pie.
2. Preheat oven to 425°F.
3. Mix all other ingredients until blended.
4. Pour the mixture into the pie crust.
5. Bake 15 minutes, then reduce heat to 350°F and bake about 45 minutes or until an inserted knife comes out clean.

Notes

• Macronutrients are for a ¼ slice of pie.

Macronutrients

Smoothies

Ingredients

Process

1. Combine ingredients in a blender.
2. Blend until smooth.

Notes

• I prefer to split these between 2 people.
• Honey syrup or maple syrup are good simple syrup substitutes.

Macronutrients

Spitzbuebe

Ingredients

Process

1. Soften butter.
2. Preheat oven to 375°F.
3. Blend butter and sugar.
4. Beat in lemon juice and egg.
5. Beat in flour gradually.
6. Refrigerate until cool.
7. Roll out until 3 mm thick (thinner than average cookie because they will be layered).
8. Cut into circles and re-roll extra dough.
9. Every other circle should have a hole or shapes cut out of the middle.
10. Bake the bases (circles without holes) for 12 minutes and the tops for 11 minutes.
11. Once fully cool, spread jam between each pair of base and top, creating sandwiches.
12. Dust the cookies generously with powdered sugar.

Notes

• Makes about 25 cookies.

Macronutrients

Sugar Loaf Coffee Cake

Ingredients

Process

1. Grease a 9x9x1.75-inch square pan.
2. Preheat oven to 375°F.
3. Mix dry ingredients together in a bowl.
4. Cut in shortening until mixture looks like meal.
5. Set aside 1 cup for topping.
6. Add raisins to remainder of mixture.
7. Beat egg.
8. Add milk and egg to mixture and stir just until dry ingredients are moistened.
9. Pour into pan and sprinkle reserved mixture over top.
10. Bake for 40-45 minutes.

Notes

• Macronutrients are for a 1/8 slice of cake.

Macronutrients

Sugar Plum Cookies

Ingredients

Process

1. Preheat oven to 325°F.
2. Beat butter until creamy.
3. Add sugar gradually and beat until smooth.
4. Add vanilla and almond extract and mix.
5. Add flour and salt and mix.
6. Stir in oats.
7. Shape dough around whole candied cherries to make 1-inch balls.
8. Bake on ungreased cookie sheet for 30 minutes.
9. While still warm, roll in powdered sugar.

Notes

• Makes about 50 cookies.

Macronutrients

Turtle Pie

Ingredients

Process

1. Soften butter at room temperature.
2. Process flour, sugar, and butter in mixer or food processor for 1 minute or until crumbly.
3. Add egg and vanilla and process until dough is smooth.
4. Preheat oven to 400°F.
5. Press into bottom and sides of an 11-inch pie pan.

1. Do not line the pan with parchment paper; it will cause the crust to balloon.

6. Prick bottom generously with a fork.
7. Bake for 10 minutes or until golden, then cool and set aside.
8. Combine chocolate and 1/3 cup of whipping cream in a microwave-safe bowl.

1. Option:  Use a saucepan over low heat instead.

9. Microwave on high for 1 to 2 minutes or until chocolate melts, stirring once.
10. Spread mixture evenly in bottom of pastry.
11. Chill the pastry for 30 minutes.
12. Combine caramels and remaining ⅔ cup whipping cream in a heavy saucepan.
13. Cook over low heat, stirring constantly, until caramels melt and mixture is smooth.
14. Stir in pecans.
15. Spread the caramel mixture evenly over the chocolate layer.
16. Chill at least one hour, and let stand at room temperature 30 minutes before serving.

Notes

• Macronutrients are for a 1/8 slice of pie.

Macronutrients

Two-crust Fruit Pie

Ingredients

Process

1. Use fruit pie for apples, strawberries, plums, or other large fruits.
2. Make pie dough and prepare for a two-crust pie.
3. Preheat oven.

1. Cherry pie:  300°F.
2. Blueberry pie:  350°F.

4. Wash fruit and cut if larger than blueberries.
5. Mix sugar, cornstarch and flour.
6. Toss fruit with sugar mixture.
7. Fill pie with fruit mixture.
8. Cover with top crust as directed.
9. Bake.

1. Cherry pie:  50 – 55 minutes.
2. Blueberry pie:  40 minutes.

Notes

• Macronutrients are for a 1/8 slice of blueberry pie.

Macronutrients

Vanilla Crème Brûlée

Source:  New York Times

Ingredients

Process

1. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot.

1. If using vanilla extract, don’t add it yet.

2. Let sit for a few minutes, then discard vanilla bean.

1. If using vanilla extract, add it now.

3. Heat oven to 325°F.
4. In a bowl, beat yolks and sugar together until light.
5. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir.
6. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes.
7. Bake for 30 to 45 minutes, or until centers are barely set.
8. Cool completely.
9. Refrigerate for several hours and up to a couple of days.
10. When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Brown the sugar using a blowtorch on low.

Notes

• Makes about 4 servings.

Macronutrients

Waffles

Source:  Joshua Weissman

Ingredients

Process

1. In a medium bowl, combine all the dry ingredients.
2. Whisk in all the wet ingredients until a batter forms.
3. Slowly stream in gently melted unsalted butter until combined and a batter forms.
4. Preheat the waffle iron, spray with cooking oil and add enough batter to fill up the iron ¾ of the way around.
5. Cook (flip when needed) until golden brown.
6. Top with a piece of butter and drizzle with maple syrup.

Notes

• Makes 4 waffles
• Macronutrients assume 2 tbsp of maple syrup.

Macronutrients

Zedernsterne

Ingredients

Process

1. Let egg whites warm to room temperature.
2. Whip egg whites until stiff.
3. Stir in powdered sugar.
4. In a separate bowl, blend cinnamon into almonds.

1. Almonds should be quite fine to help absorb lemon juice.

5. Add half of almond mixture to egg mixture and mix.
6. Add lemon juice and mix.
7. Add the rest of the almond mixture and mix.
8. Spread granulated sugar on a countertop.
9. Sprinkle granulated sugar on top of dough to minimize sticking.

1. Can be repeated as dough is rolled out.

10. Roll dough out over sugar to about ¼ inch thick.
11. Cut into stars using a cookie cutter.
12. Lay cookies on parchment-paper-covered cookie sheets and let dry overnight.
13. Preheat oven to 400°F.
14. Bake 5 minutes or until cookies don’t look wet in the center.
15. Spread lemon-sugar icing over cookies evenly and let dry.

Notes

• Makes about 50 servings.

Macronutrients

Template

Source:  Example

Ingredients

Process

Notes

Macronutrients

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