Recipe Type: Desserts

Directions:

1. In a large bowl, combine flour, salt, baking powder and sugar. Cut in shortening with two forks or a pastry cutter, blending well.
2. In a small bowl combine the cream and egg, whisking thoroughly, then and add to the dry ingredients. Combine and mix just enough that the dough comes together.
3. Roll out dough until thin, and cut into 5- to 6-inch saucer-sized circles. (Reroll the scraps to make new ones.)
4. Prepare egg wash by whisking together 2 tablespoons water and 1 egg.
5. Fill one half of the circle with filling, leaving enough room to seal the edges. Brush egg wash on the outer edge of the filled side of the pie. Fold crust over to make a half-moon shape, flattening the edges using the tines of a fork. Use the fork to then pierce the center of the pie to allow air to escape.
6. Preheat oil to 350 degrees. Test oil by placing a small piece of scrap dough. The dough should rise to the top and bubbles should form around it. 

Directions

1. Preheat oven to 350 degrees F. Spray an 8-by-4-inch loaf pan with nonstick baking spray. Set aside.
2. Beat butter and sugar at medium speed in an electric mixer until creamy. Add eggs, one at a time, beating until combined.
3. Combine vanilla and milk in a small bowl; set aside. Combine flour, baking powder, and salt in a small bowl; set aside.
4. Take turns adding flour mixture and milk mixture to bowl, mixing after each addition. 
5. Pour into loaf pan and bake for 1 hour or until a wooden pick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes before removing from the pan to cool completely.
6. Once the cake is out of the pan, brush with melted butter and sprinkle with sugar.

1. Preheat oven to 375 degrees. Brush whipping cream on crust. Sprinkle with sugar and cinnamon. Bake crust 3-5 minutes until it’s slightly crispy. Set aside to cool.
2. Sprinkle with half the crushed graham crackers. Top with marshmallows. Bake 5 minutes or until marshmallows are golden brown and gooey. 
3. Drizzle baked s’mores pizza with melted chocolate, and sprinkle with reserved crushed graham crackers. Cut into slices, and serve.

1. Combine ice cream, milk and Rainbow Nut Butter in a blender. Add more milk to get the right consistency.
2. Drizzle sauces inside glass mason jar or milkshake glass. Pour milkshake into glass. Spread layer of frosting around the top 2 inches of glass. Top with whipped cream, chopped Goodytwos toffee, Goody-2zles and additional drizzles of chocolate and caramel. Top with maraschino cherry.

1. Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan.
2. Whisk together flour, sugar, baking soda and salt in a large bowl.
3. Combine soda, butter and cocoa in a small saucepan, bringing to a boil while stirring. As soon as mixture comes to a boil, remove from heat, and add to flour mixture, stirring to combine.
4. In a small bowl, whisk eggs, buttermilk and vanilla until blended. Add to flour mixture, whisking constantly.
5. Pour mixture into pan, baking 25-30 minutes or until a toothpick inserted in center comes out clean.
6. About 15 minutes before cake is done, prepare glaze. To make glaze, bring soda to a boil in a small saucepan, then simmer 10-15 minutes or until liquid is reduced to 1/2 cup. Stir in butter and cocoa until butter is melted, then remove from heat. Add confectioners’ sugar; stirring until smooth. Pour immediately over hot cake.

1. Preheat the oven to 350 degrees. Spray an 8-inch square baking pan with nonstick spray.
2. Melt butter and chocolate in a medium saucepan over medium-low heat, stirring, about 3 minutes. Remove from the heat, whisking in the cocoa powder until smooth. Let cool about 5 minutes.
3. Stir sugar into the chocolate mixture. Stir in eggs, one at a time, and mix well. Stir in peppermint extract. Add flour, gently stirring until combined.
4. Pour batter into the pan, spreading evenly. Bake about 40 minutes or until a toothpick comes out clean. Do not overbake. Let cool completely before cutting brownies.
5. Melt chocolate chips in microwave at 50 percent power in 30-second intervals, stirring until melted. Drizzle chocolate over brownies, then sprinkle with crushed candy canes.

1. Make a pastry crust: Place the flour, sugar and butter in a food processor, and pulse until the mixture resembles coarse breadcrumbs. Add the vinegar, water and vanilla and process until dough just begins to form. Turn out onto a clean surface, and gently bring the dough together. Shape into a disc and wrap in plastic wrap. Refrigerate for 1 hour or until firm.
2. Preheat oven to 400 degrees. Roll out the pastry between 2 sheets of nonstick baking paper to a 14- by 16-inch oval, and about ⅛-inch thick. Place on a large lightly greased baking tray lined with nonstick baking paper.
3. Spread pastry flat and sprinkle with ground pecans, leaving a 5-centimeter border.
4. Place the stone fruits and sugar in a large bowl and toss to coat. Top the pecans with the fruit mixture, discarding any excess liquid, and fold over the edges of the pastry, pressing lightly to seal.
5. Brush the pastry with the egg and sprinkle with sugar. Refrigerate for 10 minutes or until firm. Cook for 30 minutes or until the pastry is golden. Set aside to cool for 10 minutes. Serve with Hiland Vanilla Ice Cream.

1. Preheat oven to 375 degrees. In an ungreased 9-inch square baking pan, combine butter and brown sugar. Arrange pineapple slices in a single layer over sugar. Set aside.
2. In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt. Add flour mixture to batter, beating well.
3. In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan.
4. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice.