Ingredients:
8 oz. almond paste
1 unbaked 9" pie crust
5 baking apples, peeled, cored, & sliced
1/4 cup sugar
1 tsp. cinnamon, divided
1/2 cup all-purpose flour
1/2 cup uncooked oats
1/2 cup brown sugar
6 Tbsp. cold butter, in 1/2" pieces
1/4 cup chopped almonds

Directions:
Preheat oven to 375. 
Roll almond paste between 2 sheets of parchment paper to form a 9" circle. 
Press rolled almond paste into the bottom of the unbaked pie crust.  
In a bowl, combine the apples, sugar, and 1/2 teaspoon of cinnamon.  
Pour into pie shell. 
In a bowl, combine remaining cinnamon, flour, oats, brown sugar, and almonds.   Cut the butter into the flour mixture until crumbs form.  
Spoon crumb mixture evenly over apples. 
Bake for 55 minutes.

READ ALL INSTRUCTIONS BEFORE BEGINNING

Ingredients:
1 lb. butter
2 c. granulated sugar
6 Tbsp. water
2 Tbsp. light corn syrup
1 lb. chopped almonds

Directions:
Combine the butter, sugar, water, and corn syrup in a pan and heat, stirring until the mixture reaches 280 degrees.   Add 1 cup of the chopped almonds.  
Stir and continue heating until the mixture reaches 300 degrees.  
Pour into a buttered jelly roll pan or 12"x18" pan.  
Spread melted chocolate on top of the almond Rocca and sprinkle half of the remaining chopped almonds on the chocolate.  
Let cool long enough for the chocolate to set. 
Remove from the pan and place,
chocolate side down, on parchment paper. Spread melted chocolate on the remaining side of the almond Rocca and sprinkle with the rest of the chopped
almonds.  
Let it set completely and break into pieces.

Ingredients:
1/2 cup butter, softened
1/4 cup brown sugar, firmly packed
2 cups flour
1/2 tsp grated nutmeg
pinch salt  

Directions:
Cream butter and sugar together. 
Combine flour, nutmeg, and salt. 
Add to the butter mixture and blend well. 
Roll dough 1/2" thick on a lightly floured surface. 
Cut with a cookie cutter and place on an ungreased cookie sheet. 
Pierce each cookie several times with the tines of a fork.  
Bake at 300 degrees for 25 minutes or until cookies just begin to color around the edges. 
Remove to a rack and cool.

Ingredients:
1 lb. pecan halves (or other nuts)
1 tsp. cinnamon
1 egg white
1/4 tsp. nutmeg
1 Tbsp. cold water
1/4 tsp. salt
1/2 cup brown sugar
1/2 cup sugar 

Directions:
Beat egg whites with water until very frothy.
Mix in the remaining ingredients.
Coat the nuts.
Spread on an ungreased baking sheet.
Bake at 250 degrees for one hour, stirring every 15 minutes.

Ingredients:
1/2 cup whipping cream
1/2 pound caramel
2 cups cocoa lite (milk chocolate), unmelted

Directions:
Heat whipping cream over medium heat until cream starts to bubble around the edges. 
Add caramel to the whipping cream and stir over medium heat until the caramel is melted. 
Add the cocoa lite to the caramel mixture and stir until completely melted and combined.  
Chill the truffle until it is firm enough to shape into balls.

Ingredients:
1/2 lb. butter
3/4-1 cup whole milk
1 tsp. vanilla
3 lbs. powdered sugar
1 small can of cocoa (8 oz.)

 Directions:
Blend butter, vanilla, and cocoa in a large mixing bowl.
Slowly add the milk and powdered sugar alternately.
Beat until well blended.

**When using this icing for spreading on the cake, add 1/4-1/2 cup more milk for that perfect spreadable consistency!

Ingredients:
1/2 lb. butter
3/4-1 cup whole milk
1 tsp. vanilla 
3 lbs. powdered sugar
1-8 oz. can of cocoa

Directions:
Blend butter, vanilla, and cocoa in a large mixing bowl. 
Slowly add milk and powdered sugar alternately. 
Beat until well blended.

**When using this icing for spreading on the cake, add 1/4-1/2 cup more milk for that perfect spreadable consistency!

Ingredients:
3/4 cup heavy whipping cream
8 oz. semi-sweet chocolate, chopped or chips

Directions:
Heat the cream to a boil. 
Pour over the chocolate pieces. 
Stir until all of the chocolate is melted and combined with the cream. 
(1 Tbsp. liqueur may be added for taste.)  

**To use as a glaze, pour over a cooled cake.  

**To use as a frosting, let cool for about 30 minutes.

Ingredients:
3 cups sifted powdered sugar
1-8 oz. pkg. cream cheese, softened
12 oz. semi-sweet chocolate wafers, melted
3 Tbsp. flavored liqueur or 24 drops of candy oil
powdered sugar
ground nuts
cocoa

Directions:
Mix the powdered sugar with the cream cheese with an electric mixer until well blended. 
Add the melted chocolate and mix well. 
Add the liqueur or flavoring and mix well. 
Refrigerate for several hours. 
Shape mixture into 1-inch balls. 
Roll in nuts, sugar, or cocoa. 
Store in the refrigerator.

Ingredients:
1 small potato, cooked, peeled, and mashed
1 lb. dry fondant
1/2 to 1 cup moist coconut
1/2 tsp. vanilla
1/2 tsp salt
2 tsp. cinnamon
2 tsp. cocoa
cream or evaporated milk

Directions:
Mix the potato, fondant, and coconut well.
Add vanilla and salt.
Add cinnamon and cocoa and mix well. Add enough cream or milk to achieve the consistency of a cream center.
Shape into balls and dip into melted chocolate or use as a center for molded candy.

 Ingredients:
1/2 cup butter or margarine, melted
2 cups dry fondant or powdered sugar
8 oz. coconut
2 oz. cocoa dark, melted (semi-sweet candy coating)  

Directions:
Combine butter, fondant, and coconut in a bowl and mix well.
Shape into balls.
Make an indentation in the center of each ball.
Fill each indentation with the melted dark cocoa.
Chill.

Ingredients:
1 stick softened butter
1-8oz. bag toffee crunch
1 yellow cake mix
1/2 to 1 cup chopped pecans
2 eggs
1 Tbsp. water

Directions:
Preheat oven to 350.
Beat butter with an electric mixer until creamy. 
Add cake mix, eggs, and water.
Beat until blended.
Stir in pecans and toffee crunch.
Drop by teaspoons on a greased cookie sheet, 2" apart.
Bake 8-10 minutes, until edges are lightly browned.
Cool for three minutes on the cookie sheet, then transfer to a cooling rack.  Cool completely and enjoy!

Ingredients:
3 cups granulated sugar
1/2 cup light corn syrup
1/8 teaspoon salt
2/3 cup water
2 egg whites
1 teaspoon vanilla
1 cup coarsely chopped pecans 

Directions:
Line a cookie sheet with parchment paper. Set aside.
Combine the sugar, corn syrup, salt, and water in a large heavy saucepan.
Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. 
Wash down the sides of the pan frequently with a pastry brush dipped in hot water. 
Place a candy thermometer in the pan.
Cook without stirring to250-260 degrees.
Beat egg whites with an electric mixer in a large bowl until stiff.
Pour the cooked syrup slowly into the beaten egg whites, beating constantly at high speed until the mixture loses its gloss and forms soft peaks.
Add vanilla extract and pecans. 
Mix until well blended.
Drop by teaspoonfuls onto parchment paper. 
Cool to set.

Ingredients:
1 pkg. lemon cake
1 pkg. Instant lemon pudding (3-3/4 oz.)
4 eggs
1 cup water
1/3 cup cooking oil

Directions:
In a large bowl, combine all the ingredients and beat them together for 4 minutes.
Pour the mixture into a greased and floured Bundt pan.
Bake at 350 degrees for 45-50 minutes, or until a toothpick inserted into the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Finally, sprinkle with confectioners' sugar before serving. 

Ingredients:
2 pints of chocolate chip ice cream, softened
1 pkg. chocolate cake mix
1/2 cup butter or margarine 

Directions:
Line the bottom of a 9" round pan. 
Spread the ice cream in the pan and refreeze. 
When firm, remove from the pan and return to the freezer.
Preheat the oven to 350 degrees.
Line the bottom of 2-9" round pans with parchment paper.  
Place cake mix in a large bowl. 
Add butter and mix thoroughly until crumbs form. 
Place half of the mixture in each pan and press lightly. 
Bake for 15 minutes. 
Remove from the oven and cool for 10 minutes. 
Remove the cake from the pans.   Remove the parchment paper.  
Cool cakes completely.
To assemble, place one cake layer on a plate.  
Top with ice cream. 
Place ice cream on top. 
Top with the other cake. 
Wrap with foil or plastic wrap and return to the freezer for 2 hours.

Ingredients:
1 box cinnamon graham crackers
1 cup brown sugar
1 cup butter or margarine
1 tsp. vanilla
1 cup chopped pecans  

Directions:
Line a jelly roll pan with graham cracker squares. 
In a saucepan, melt the margarine or butter with the sugar and vanilla.  
Boil for 3-4 minutes, stirring constantly.
Pour the sugar mixture over the graham crackers and sprinkle with chopped pecans.  
Bake at 350 degrees for 8-10 minutes. 
Cut into small squares. 
Cool on parchment paper.

Ingredients:
2 cups granulated sugar
2/3 cups light corn syrup
3/4 cups water
1/2-1 tsp flavoring oil
liquid food coloring

Directions:
Prepare hard candy molds by lightly spraying with baker’s choice and wiping away any excess.
In a 2-quart saucepan, combine sugar, corn syrup, and water.
Cook on medium heat, stirring only until the sugar has dissolved.
Continue to cook without stirring until the syrup has reached 300 degrees F. on a candy thermometer.
Remove from heat.
Allow the bubbles to settle.
Add the coloring and flavoring.
Stir only long enough to mix in the color and flavoring.
Carefully pour or spoon the mixture into the molds.
If the candy starts to harden, it may be reheated on low heat.
Do not let the mixture get too hard before reheating, as it will not remain clear.

Ingredients:
1 cup sugar
1 cup Karo syrup
1 tablespoon baking soda
1 cup melted chocolate

Directions:
Cook sugar and Karo syrup in a saucepan until it reaches 300 degrees.
Stir in 1 tablespoon of baking soda.
Mix thoroughly and pour the mixture into a buttered 9"x9" pan.
Allow to cool, then break into pieces.
Dip in melted chocolate and place on parchment paper to set.

Ingredients:
1/2 cup butter
1/2 cup packed light brown sugar
2 t. Instant espresso powder
2 t.cocoa powder
dash of salt
1 egg yolk
1 T coffee liqueur
1 1/2 cups flour

Directions:
Cream butter, brown sugar, espresso powder, cocoa powder, and salt in a mixing bowl until combined, scraping sides as needed. 
Beat in egg yolk and coffee liqueur. 
Mix in flour.   Chill the dough.
Heat oven to 350 degrees.  
Roll dough to 1/4" thickness.  
Cut dough with cookie cutters and place on an ungreased cookie sheet. 
Bake 12 minutes or until bottoms are lightly browned. 
Cool on a cookie sheet for 1 minute.

Ingredients:
2 cups sugar
1 cup light corn syrup
1/2 cup water
2 cups salted roasted peanuts
2 tablespoons butter
1 1/2 teaspoons soda
1 1/2 teaspoons vanilla

Directions:
Line a sheet pan with parchment paper. Set aside.
Add sugar and water to a medium saucepan and stir well. Stir in corn syrup.
Cook the mixture over medium heat. stirring occasionally, until it comes to a gentle boil.
Cook, stirring occasionally, until the temperature reaches 250°F.
Add the peanuts and stir the mixture constantly until the candy thermometer reaches 300 degrees F.
Remove mixture from heat and immediately stir in butter, baking soda, and vanilla.
Carefully pour the hot mixture onto the prepared pan.
Allow to cool completely before breaking apart.

Ingredients:
2 cups marshmallow creme
3-1/2 cups powdered sugar
1 teaspoon vanilla
1/4 teaspoon butter flavoring
1 pound of caramel
2 teaspoons whipping cream
1/2 cup chopped pecans 

Directions:
Combine the marshmallow creme, powdered sugar, vanilla, and butter flavoring in a large bowl.
Knead with your hands until the sugar is thoroughly blended.
Shape into 8 rolls.
Wrap each roll in plastic wrap and place it in the freezer until firm. (about an hour)
Melt the caramel in a heavy saucepan over MEDIUM heat, stirring constantly.
Remove from the heat and add the whipping cream.
Dip the frozen rolls of candy into the melted caramel.
Immediately, roll in the chopped pecans. Allow to cool and set.
Wrap in plastic wrap and store in a cool, dry place.
Slice to serve.

Ingredients:
12 oz. of water
5 cups sugar
(2) 16 oz. glass jar
Cotton string
Food coloring
Flavoring extract

Directions:
Bring 12 oz. of water to a boil.  Remove from heat. 
Spoon in 1 tablespoon of sugar at a time, stirring after each tablespoon until the sugar is dissolved. 
Continue adding sugar, 1 tablespoon at a time, until the water reaches its saturation point (the sugar fully dissolves in the water). 
Pour the saturated sugar water into the glass jar. 
Immerse a piece of cotton string 3/4 of the way into the jar and tie the other end around a pencil to rest across the top of the jar.  
Let the contents cool for 15 minutes, then swish the mixture. 
Repeat after another 15 minutes. 
Set the jar in a cool, dry place. 
After 24 hours, the crystals should be done forming.  
Remove the string with the crystals attached from the jar and let it dry.

Ingredients:
1/4 cup meringue powder
1 pound powdered sugar
2 tablespoons less than 1/2 cup water

Directions:
Mix all of the ingredients until blended. Whip on high speed until the shine is
gone (about 10 minutes).
Store royal icing in an air-tight container that is made of glass or metal.

Ingredients:
1 lb. butter or margarine
(For cutout cookies, use a 70% margarine)
1 cup sugar
4 cups flour
Flavoring to taste (optional)

Directions:
Cream the room temperature butter.
Add powdered sugar and flavoring and mix on low. 
Scrape bowl down and add the flour while mixing on low.
Scrape down again and mix until combined. Chill the dough.
For cutout cookies, roll out dough, cut and place on an ungreased cookie sheet.
Bake at 350 degrees until the bottom edge begins to brown (usually about 10-12 minutes).
For bar cookies, press dough onto an ungreased cookie sheet, prick with a fork and bake until the top begins to brown (usually about 20 minutes).
Remove from the oven.
Cut into bars while still warm.

Ingredients:
3 cups confectioners' sugar
1/4 cup plus 2 tsp warm water
1 tablespoon corn syrup
1/2 teaspoon vanilla extract
Food coloring (optional)

Directions:
In a large bowl, whisk together the confectioners' sugar, warm water, vanilla extract, and corn syrup until smooth.
If the icing is too thick, add more water, 1 teaspoon at a time, until the desired consistency is reached.
If it's too thin, let it sit for a couple of minutes and stir again.
If desired, portion the icing and add food coloring.
Decorate cooled cookies with the glaze. 

Ingredients:
1 cup granulated sugar
2 sticks unsalted butter
1 whole egg plus 1 egg yolk
1 tsp. vanilla
3 cups flour
dash of salt

Directions:
Cream together the butter and sugar until light and fluffy. 
Add the egg, egg yolk, and vanilla.  Scrape bowl down and add the flour while mixing on low.
Scrape down again and mix until combined. Chill the dough.
This can be used for cut-out cookies.  Bake at 350 on ungreased cookie sheets for 15-20 minutes or until lightly browned.

Ingredients:
1 cup chocolate candy wafers
1 cup white candy wafers
1/2 cup smooth peanut butter

Directions:
Line a 9-inch square pan with parchment paper and set it aside.
In a medium bowl, melt the chocolate candy wafers and set them aside.
In another bowl, melt the white candy wafers.
Once melted, add the peanut butter to the white candy wafers and mix well.
Stir the melted chocolate candy wafers into the peanut butter mixture, mixing just slightly.
Pour the combined mixture into the prepared pan.
Using a table knife, swirl the light and dark mixtures together to create a marbled effect.
Allow the mixture to set at room temperature until it is solid.

Ingredients:
1/2 cup pecans, chopped
3/4 cup brown sugar, packed
1/2 cup butter
1/2 lb. chocolate candy wafers

Directions:
Butter an 8" square pan.
Spread the pecans in the pan and set aside.
Combine the sugar and butter in a large, heavy saucepan.
Cook over medium heat, stirring constantly, until mixture comes to a boil.
Wash down the sides of the pan with a pastry brush and hot water.
Boil to 260 degrees (about 7 minutes), stirring constantly.
Remove from the heat and immediately spread the mixture over the nuts in the pan.
Spread the chocolate candy wafers over the hot mixture.
The chocolate will melt. Spread the melted chocolate over the candy.
Chill until firm. Break into pieces.

Ingredients:
1 lb. milk chocolate candy wafers
1 cup whipping cream
1/4 tsp. salt
1/4 tsp. vanilla  

Directions:
Melt the milk chocolate candy wafers.  While it is melting, whip the cream until stiff.
Add the melted milk chocolate, slowly, to the whipped cream while stirring vigorously with a spoon to blend the two ingredients.
Then stir in the salt and vanilla.
Store in the refrigerator. 
This may be used as a center for a candy or rolled in sprinkles or nuts.