Basic Need to Know Info - ● Butter - Butter should be softened unless specified otherwise. If you’re on a tight schedule, speed up the softening process by microwaving the butter at 5 second intervals in the microwave. ● Chocolate - There are many ways to bake with chocolate. Here are a few. For melting chocolate the best way is to bring a saucepan (with water up halfway) to simmer and place the bowl on top until melted. For chopped chocolate, Chop up chocolate bar(s). ● Creaming butter and sugar - When you’re creaming the butter and sugar, the sugar evenly disperses throughout the butter, completely dissolving the sugar into the butter. ● Lining the cake pans - When you line your cake pan(s) you ensure that the cake won’t get stuck to the cake pan. Line a cake pan with parchment paper, grease or spray the cake pan. ● Check the cake is cooked - During the baking time don’t open the oven at all! Make sure that your cake is actually cooked by inserting a toothpick into the center of the cake. ● Cooling the cake - Always leave the cake in the pan for the specified time. You’ll know when it’s time to flip the cake out of the pan, because the cake will be springy to the touch. ● Icing the cake - Always elevate the cake somehow. Elevating the cake stops the icing from pooling around the bottom. Using warm icing ensures a smooth finish. ● Always read the recipe thoroughly - If you don’t read the recipe before starting, you run the risk of not realizing how much time or ingredients you need. ● Use a trusted recipe source - A good recipe source will list the ingredients in the order they are used in. It’ll be clear whether that ingredient is optional or not. ● Using ingredients at room temperature is not a suggestion - Many recipes will call for the butter and eggs to be at room temperature. Cold eggs will be easier to separate but won’t gain more volume. Room temperature butter will make your cake fluffier and won’t make your cookies spread too thin. ● Avoid substitutions - Each ingredient in a recipe has a purpose. In baking, the combinations of the ingredients work together in specific ways. ● Bake on the center rack - Always check the oven to make sure that the rack you’re baking on is in the center of your oven. This is the standard for most baking, as it generally provides the most even heat. ● Rub in method - Pastry recipes will tell you to rub in the butter. This means rubbing the butter into the flour. ● Measuring the ingredients - It is very important that you measure exactly how much of the ingredients that the recipe calls for. When measuring most dry ingredients use the scrape method. When measuring wet ingredients use a liquid glass measuring cup.

● S c r a p e m e t h o d - S c o o p fl o u r in t o t h e m e a s u rin g c u p. G r a b a b u t t e r k nif e o r a le v ele r a n d s t a r t a t t h e h a n dle a n d s c r a p e o f f all o f t h e e x c e s s fl o u r. ● Baking Powder and Baking Soda - W h a t e v e r y o u d o, D O N’T s u b s tit u t e b a kin g s o d a f o r b a kin g p o w d e r o r vic e - v e r s a. B o t h o f t h e m a r e dif f e r e n t a n d a c t dif f e r e n tly in r e cip e s. ● Flour - Flour provides the recip e f o u n d a tio n a n d giv e s t h e s t r u c t u r e f o r t h e p r o d u c t. ● Fat - In many ca k e s f a t als o c o n t rib u t e s t o t h e fi nis h e d p r o d u c t s fl u f fi n e s s. ● Sugar - Su g a r a d d s s w e e t n e s s, is w ell as adding to the product’s browning and also holds moisture in the finished product. ● Eggs - Eggs are a leavening agent. The proteins that the eggs have help to make the structure of the baked good. ● Liquids - Liquid helps carry the flavor throughout the product. They also contribute to the tenderness of the product. ● Salt - Salt adds flavor to the dessert and enhances the flavors. ● Leavening Agents - Too much leavening agent will make the bubbles too big, then they’ll combine and burst, leading to a flat cake or dessert. Too little leavening agent will result in a heavy product, with soggy or damp layers. 2

Table of Contents Group Page # Basic Recipes Pies and Tarts Cakes Cookies 3

Basic Recipes In this section you’ll find the basic recipes that ANYBODY needs to know. From the standard whipped cream to the apple crisp, you’ll find many of the beginner recipes. 4

Whipped Cream Ready in 20 minutes Makes about 1 cup Ingredients ● 1 cup cold, heavy whipping cream ● 1 tsp vanilla extract ● ¼ cup sugar ● Pinch of salt Preparation 1. In a stand mixer, beat together the heavy whipping cream, vanilla extract, sugar and salt.(see note) Mix together until stiff peaks form. 2. Store in an air-tight container for up to 3-4 days in the fridge. Tips While mixing, if you end up with a clumpy and curd-like texture you have mixed it too much! If you have any more heavy whipping cream, you can always try again! You can use the whisk attachment or the paddle. 5

Graham Cracker Tart Crust Ready in 20 minutes Makes about 1 cup Ingredients ● ¾ graham crackers, processed into fine crumbs ● 5 tbsp butter, melted Preparation 1. In a medium bowl, combine the graham crackers and the butter. Mix with your hands until all of the graham crackers are moistened. Press into the tart pan or other. Continue with the recipe. Tips Using your hands makes quick work rather than trying to mix with a spoon. 6

Magic Chocolate Shell Ready in 5-10 minutes Makes 1 cup Ingredients ● 1 cup chocolate chips (see tips) ● 2 tbsp coconut oil Preparation 1. Pour chocolate and coconut oil into a bowl. Microwave in 10 second intervals. Stir after every 10 seconds. Repeat until liquidy. 2. Store in an airtight container. Tips You want to make the chocolate and coconut melt, not cook. You can use any type of chocolate chips. For this recipe I used semi-sweet chocolate chips, but you can have fun and experiment with butterscotch, milk, dark, white, etc. 7

Apple Crisp Ready in about 1 hour Makes 10 servings Ingredients Crumble ● 7 tbsp all-purpose flour ● 7 tbsp brown sugar ● 11 tbsp old fashioned rolled oats ● 4 tbsp cold butter, cut into ● pieces Filling ● 8 apples, peeled and cut ● 2 tsp cornstarch ● 2 tsp brown sugar ● 1 tsp cinnamon ● 4 tsp vanilla extract ● 2 tsp lemon juice Topping ● 2 tsp cinnamon ● ¼ tsp nutmeg ● 4 tsp granulated sugar ● 2 tsp pumpkin pie spice ● Vanilla Ice Cream (optional) Preparation 1. Preheat oven to 375 degrees F. 2. To make crumble - Combine flour, brown sugar, oats, and butter. Mix with hands until crumbly but sticks together. Set aside. 3. To make filling - In a large bowl combine apples, cornstarch, brown sugar, cinnamon, vanilla extract and lemon juice. Mix. Set aside. 8

4. To make topping - In a small bowl combine cinnamon, nutmeg, sugar, and pumpkin pie spice. 5. Prep - Clean off work space. Gather all 3 bowls. Butter or spray the square baking dish. Pour in apple filling first, the crumble second, and the topping third. 6. To cook - Cook apple crisp for 40-45 minutes (see note) or until the apple filling is bubbling at the edges. (see note) 7. It is best to serve warm. You can also serve with a scoop of ice cream. Tips Before you put your apple crisp in the oven, if you want to, put 3 slices of butter on top of the apple crisp. This will make the apple crisp bubble a little more. If you want the top to just be browned, cook it for 30-35 minutes instead. 9

Tofu Pudding Ready in 1 day, 10 minutes Makes 1-2 cups Ingredients ● 2 packages silken or extra-firm tofu ● Maple syrup ● Sugar ● Any type of fruit, plus more for garnish Preparation 1. Wrap the tofu tightly in 6-8 towels. Store in the fridge for 24 hours. 2. Unwrap tofu from towels and place into a blender along with the maple, syrup, sugar and fruit. 3. Spoon into bowls. Place fruit on top. Serve and enjoy. Tips You can use a food processor, but a blender works best. 10

Pies and Tarts In this section you’ll find recipes for the yummiest fruit pies to the fall tarts. If you’re the type of people who love pies and tarts, this is the place for you. 11

Mini Fruit Tarts Ready in 7-8 hours Makes 12 Ingredients ● 1 recipe Graham Cracker Tart Crust ● 1 box vanilla pudding mix ● 2 cups cold milk ● Blueberries ● Strawberries ● Mango ● Mint Preparation 1. Prepare Graham Cracker Tart Crust; refrigerate until needed. To make filling - 2. Pour milk into a bowl. Cut open pudding packet. While whisking pur in pudding powder. 3. Whisk for 2 minutes. Pour into a cup of bowl with a spout. 4. Take tart shells out of fridge. Pour an even amount of pudding into each tart shell. 5. Put it back into the fridge. It will take about 5-6 hours to set. For the toppings - 6. After tarts are set, cut up strawberries and mango. 7. Take tarts back out from the fridge. Place some strawberries mango, blueberries, and mint on them 8. Serve in cupcake wrappers. Enjoy! 12

Tips When I made this recipe, I used the Jell-O brand of pudding. I recommend this brand because of how much milk you need, but feel free to use whatever brand of pudding you want. If you choose to use a different brand, make pudding according to the box and then continue the steps. 13

\Strawberry Tart Ready in 2 hrs Serves up to 10 people Ingredients ● 1 recipe Graham Cracker Tart Crust ● ¼ cup sugar ● 7 oz sweetened condensed milk ● 1 tsp vanilla extract ● ½ tsp pumpkin pie spice ● 1 lbs strawberries ● 1 recipe of the Whipped cream Toppings - (see note) ● Melted semi sweet chocolate chips ● Halved strawberries ● Graham crackers, finely crushed Preparation Prep - 1. Preheat the oven to 350 degrees F. 2. Spray a tart pan with baking spray or butter a tart pan. Set aside. For the filling - 3. In a large mixing bowl, combine the sweetened condensed milk, sugar, vanilla extract and pumpkin pie spice 4. In a food processor, blend the strawberries until smooth with a few chunks. Pour into the condensed milk mixture and mix well. 5. Pour this mixture into the crust. Cook in the oven for 20-25 minutes or until the crust is golden brown. Refrigerate for 1-2 hours before serving. 14

To serve - 6. Cut the tart into slices and place onto a plate. Pipe or spoon on whipped cream. Drizzle with chocolate, sprinkle with graham crackers and place strawberries on top. Tips You can use as much of the toppings as you would like. There is no maximum amount or minimum amount of them. 15

Gingerbread Apple Cider Tart Ready in 2 hrs Serves up to 10 people Ingredients Crust - ● About 12 Gingersnap cookies ● 4 tbsp butter ● 1 tsp cinnamon ● ½ tsp nutmeg ● 1 tsp pumpkin pie spice ● ½ tsp vanilla extract Filling - ● 7 oz sweetened condensed milk ● ¼ cup apple cider ● 1 tsp cinnamon ● ½ tsp nutmeg ● 1 tsp pumpkin pie spice Preparation Prep - 1. Preheat the oven to 375 degrees F. 2. Butter or spray a tart pan. To make the crust - 3. In a medium bowl, mix together the gingersnap cookies, butter, cinnamon, nutmeg, pumpkin pie spice and vanilla extract. Make sure you use your hands to mix. 4. Evenly press the crust into the tart pan. (see note) Set aside. To make the filling - 5. In a large mixing bowl combine the sweetened condensed milk, apple cider, cinnamon, nutmeg and pumpkin pie spice. Pour into the crust. To cook - 16

6. Cook for 15-20 minutes. Top with whatever you want/ have. Tips If you want to bake the crust right now, go ahead and cook it for 3-5 minutes and let it cool before pouring in the filling. Since there is apple cider in the filling, it’ll bubble up when you cook i \ 17

Witch’s Brew (Mini Tart) Ready in about 1 ½ hrs Serves 12 Ingredients Crust ● 2 1/2 cups all-purpose flour ● 1 cup powdered sugar (see note) ● ½ teaspoon salt ● 1 cup cold butter cut into small cubes (see note) ● 2 large egg ● 1 teaspoon vanilla extract Filling ● 1 ½ cups pumpkin puree ● 1 ½ cups mashed purple sweet potatoes ● 1 large egg ● ¼ cup light brown sugar ● ½ teaspoon salt ● 1 teaspoon nutmeg ● ½ teaspoon allspice ● ½ teaspoon pumpkin pie spice Tools - ● Measuring cups ● Bowls ● Muffin pan with 12 holes Preparation To prep 1. Spray cupcake pan with baking spray or butter the pan. Press dough into each of the cupcake molds. Evenly portion the filling. 2. Preheat the oven to 375 degrees Fahrenheit. Cook for 8-10 minutes or until the crust is golden brown. To make the crust 18

3. Combine flour, powdered sugar, salt, butter, egg and vanilla extract in a medium bowl. Mix with your hands or a spatula. 4. Set aside To make the filling 5. Mix together pumpkin puree, egg, light brown sugar, salt, nutmeg, allspice and pumpkin pie spice together in a separate bowl. 6. Combine purple sweet potato with the pumpkin puree mixture in a large mixing bowl. Tips You can substitute the 1 cup powdered sugar for ½ cup granulated sugar. 1 cup of butter is equal to 2 sticks of butter. When you’re at the store make sure to buy 2 sticks of butter! 19

Coconut Cups (Mini Tarts) Ready in 1 hour Serves 23 Ingredients ● 1 stick butter, softened ● ¼ cups granulated sugar ● 1 egg ● ½ tsp vanilla extract (see note) ● 1 ½ cups all purpose flour ● 1 tsp baking soda ● 1 tsp cinnamon ● ½ tsp nutmeg ● ½ cup shredded coconut flakes ● ¼ tsp nutmeg ● ¼ tsp cinnamon ● ¼ tsp vanilla extract ● ⅔ cup sweetened condensed milk ● 1 tsp milk ● 1 Hersey’s chocolate bar Preparation 1. Preheat oven to 350 degrees F. Grease a mini muffin pan. 2. Cream together the butter and sugar until creamy and smooth. Add in egg and vanilla extract, mix; set aside. (see note) 3. In a medium mixing bowl, combine the flour, baking soda, cinnamon and nutmeg. Make a well in the center, pour the butter-egg mixture into the well. 4. Start to mix the ingredients together with a rubber spatula, then move onto your hands. 5. Cover in plastic wrap and chill until needed. 20

6. Place shredded coconut flakes into a food processor. Process until desired small pieces. Pour into a small bowl. Add the nutmeg, cinnamon, vanilla extract, sweetened condensed milk and milk; set aside 7. Flour a clean work surface. Roll dough out until ½ inch thick. Cut into squares. Take 1-2 pieces, roll into a ball and place into one of the cookie holes. Use a small teaspoon to press the dough around. Repeat until there’s no leftover dough. 8. Use 2 spoons to scoop filling into the dough. 9. Bake in the preheated oven for 15-20 minutes or until golden brown. Let cool for 10 minutes before placing individual cups on a cooling rack. 10. Finely chop the chocolate bar. Sprinkle the chocolate over the cups. Make sure that the cups are still warm so that they melt the chocolate. Serve and enjoy! Tips You can use vanilla extract, but almond extract to give it a burst of flavor. When I mixed these 3 ingredients together I used a rubber spatula, but you can use an electric mixer. 21

Fruit Cups Ready in about 1 ½ hours Serves 12 Ingredients ● ⅓ cup warm water ● ⅓ packet active dry yeast ● 1 ½ cups pizza flour (see note) ● ⅓ cup brown sugar ● 1 tsp baking powder ● 4 tbsp butter, softened ● 1 pint blueberries ● 1 tsp vanilla extract (see note) ● 1 egg, room temperature ● Pizza flour ● 6 large strawberries, cut into cubes, ● 3 medium kiwis, cut into cubes ● ½ mango, cut into cubes ● 1 tbsp lemon juice ● 1 tbsp lime juice ● 2 tbsp sugar ● 1 tsp cornstarch ● 3 oz blackberries ● ½ tsp cornstarch ● ½ tbsp lemon juice ● 2 tbsp whipping cream ● 1 tbsp sugar ● Sugar Preparation 1. Preheat oven to 400 degrees F. Grease 12 muffin cups; set aside. 2. Dissolve the yeast into the warm water; set aside until needed. 3. In a medium mixing bowl, combine the flour, brown sugar and baking powder. Rub in the butter until coarse crumbs form; create a well; set aside. 4. In a small bowl, puree the blueberries. Discard the guts. Stir in the vanilla extract, yeast mixture and egg. Fold 22

the wet ingredients into the well in the dry ingredients. (see note) Once most of both mixtures has been combined, start kneading in the rest of the flour. Clean off the work surface; sprinkle some pizza flour onto the work surface. Knead dough for 5 minutes. Wrap in plastic wrap and refrigerate. 5. Mix together the strawberries, kiwi, and mango. Add in the lemon juice, lime juice, sugar and cornstarch; set aside. 6. Evenly proportion the dough into the 12 muffin cups. Press the dough around the sides and bottom. Brush with leftover blueberry puree mixture. 7. Cook in the preheated oven for 1-15 minutes. 8. When cooled quickly use something flat, but fits into the center of the dough to make an indentation for the fruit to go. 9. Spoon fruit mixture into the indentation on each cup; set aside. 10. Puree the blackberries, discard as many seeds as you can. Stir in the cornstarch, lemon juice, whipping cream and sugar. 11. Pour some over the tops of the fruit cups. Sprinkle lightly with sugar. 12. Take out of muffin cups, let cool and serve. Tips Why use pizza flour and not regular all purpose flour? Well, pizza flour is typically made with durum wheat, while all purpose flour is made with red winter wheat. All purpose flour may be used but isn’t ideal for pizza. Vanilla extract is the basic type of extract, but if you want to try something a little different you can use maple extract or whatever you feel like. Do not. I said DO NOT Use up all of the wet ingredients. Add just enough to the wet ingredients so that it’ll stick together. 23

Cakes In this section you find the standard sheet cakes to the 2 layer cakes that are smothered in the yummiest frosting. If you’re the type of person who will just eat the whole entire cake, you’ve come to the right place! 24

Bueno Delight Ready in 45-50 min Serves 10 Ingredients ● 1 cup all purpose flour ● ½ cup sugar ● ½ tsp baking powder ● ½ tsp salt ● 1 tsp cinnamon ● ⅔ cup milk ● 1 bag of mini Bueno (9.5 oz), crushed ● 1 stick butter, melted ● 2 eggs ● 1 ½ cup powdered sugar ● ½ tsp salt ● 1 tsp cinnamon ● ⅓ cup milk ● 1 tsp vanilla extract Preparation 1. Preheat the oven to 350 degrees F. 2. In a large mixing bowl, combine the flour, sugar and baking powder. 3. In a medium bowl, mix together the milk and crushed Bueno. 4. In a small mixing bowl, whisk together the melted butter and the eggs. 5. Pour the butter into the flour mixture. Then pour the Bueno mixture. Mix until well combined. 6. Pour the batter into a square baking dish and cook for 20-25 minutes. Glaze - 7. Combine the powdered sugar, salt, cinnamon, milk and vanilla extract. 8. Pour the glaze on top of the cake and spread evenly across the top of the cake. 25

9. Place mini Bueno pieces on top of the icing. Tips Make sure to use the mini Bueno and not the candy bar size. 26

Cookies These are the types of cookies that just will give that satisfaction when you bite down. This is the section for those cookie-lovers out there! 27

Monster Match (Cookie) Ready in about 1 ½ hrs Serves 12 Ingredients Snickerdoodle cookie ● 2 ¾ cups all-purpose flour ● 2 teaspoons cream of tartar ● 1 teaspoon baking soda ● ½ teaspoon salt ● 1 cup of butter, softened ● 1 ½ cups granulated sugar ● 2 eggs ● 1 teaspoon vanilla extract Filling ● 1 cup Halloween Fruity Pebbles ● 2 bags lucky charms marshmallows Topping ● ½ cup Halloween fruity pebbles ● 1 cup milk Preparation Prep 1. Preheat oven to 350 degrees F. To make the cookie 2. Combine flour, tartar, baking soda, salt, butter, sugar, eggs and vanilla extract in a large 28

bowl. Mix with hands or a spatula. 3. Drop dough onto greased cookie sheet(s). To make the inside of the cookie 4. Mix together fruity pebbles and lucky charms marshmallows. Spoon a little bit of the mix into each cookie. 5. Cover each cookie with the rest of the cookie dough. (see note) To make the topping 6. Soak the halloween fruity pebbles in the milk. 7. Once the cereal is soggy, strain out the milk. 8. Cook the cookies in the preheated oven for 8-10 minutes, or until the cookies are golden brown. Tips Make sure to leave some cookie dough, so you have enough to cover the tops of the cookies. 29

2 tbsp flour ● ½ tsp baking soda ● ½ tsp salt ● 2 tbsp cocoa powder ● 1 tsp vanilla extract Glaze - ● 1 cup heavy whipping cream ● ½ tsp salt ● 1 tsp vanilla extract ● ½ cup peanut butter Ganache - ● 2 cups powdered sugar ● 1 tsp vanilla extract ● 1 tbsp cocoa powder ● ½ cup milk Toppings - ● Mini Reese’s ● Raspberries Preparation 1. Preheat the oven to 350 degrees F. For the cookies - 2. Cream the butter, brown sugar, and granulated sugar together, until light and fluffy. Beat in the egg and peanut butter. 30

3. In a large bowl, combine the flour, baking soda, salt, cocoa powder and vanilla extract. 4. While mixing on low, pour in half of the dry ingredients into the butter mixture. Once well incorporated, add in the rest of the flour mixture. Making sure to scrape down the sides as necessary. 5. Flour a work surface and knead the dough for about 2 minutes. 6. Evenly proportion equal sized amounts of dough into a mini muffin pan. Roll the pieces of dough into small balls. Use a ½ tsp to press the middle and the sides of the dough. 7. Cook for 13-15 minutes. As soon as the cookies are done baking, press a mini Reese’s into the hole. 8. Turn off the oven, and place the cookies back inside for 1-2 minutes. 9. Once the cookies have cooled down, carefully take them out of the muffin pan. To make the glaze - 10. Whisk together the heavy whipping cream, salt, vanilla extract and peanut butter. 11. Pour the glaze into a bowl and carefully dip the cookies into the glaze. Let the excess glaze drip off before putting on a clean pan. To make the ganache - 12. Mix together the powdered sugar, vanilla extract, cocoa powder and milk. Pour into a piping bag and pipe over the cookies. Top off with fresh raspberries. Tips If you would like to create a raspberry sauce, follow these easy steps. You’ll need - ● Raspberries ● Cornstarch ● Flour ● Some ganache What you do - 1. Puree the raspberries. Set the bowl with the juice aside and pour the other stuff into a bowl. Add a little bit of ganache and mix. Pour into a bowl, dip the cookies and enjoy. 2. Add some flour, cornstarch and ganache into the bowl with the juice. Add more flour, cornstarch or ganache to your desire. Dip the cookies in and enjoy! 31