Red Velvet Cake

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Prep Time 25 mins 

Cook Time 30 mins 

Total Time 1 hr, 30 mins 

Servings 12

• 1 ½ cups sugar
  
• ½ cup shortening
  
• 2 eggs
  
• 4 tablespoons red food coloring
  
• 2 tablespoons cocoa
  
• 1 cup buttermilk
  
• 1 teaspoon salt
  
• 1 teaspoon vanilla extract
  
• 2 ½ cups sifted all-purpose flour
  
• 1 tablespoon distilled white vinegar
  
• 1 ½ teaspoons baking soda

• 1 cup milk
  
• 5 tablespoons all-purpose flour
  
• 1 cup sugar
  
• 1 cup butter, room temperature
  
• 1 teaspoon vanilla extract

Instructions

• Preheat the oven to 350 degrees F. Grease two 9-inch round pans.
• Mix all of the filling ingredients together in a large bowl, then spread into the baking pan.
• Make the cake: Beat 1 1/2 cups sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Combine red food coloring and cocoa to make a paste; add to creamed mixture..
• Mix buttermilk, salt, and 1 teaspoon vanilla together in a small bowl. Add flour, alternating with buttermilk mixture, mixing just until incorporated.
• Mix vinegar and baking soda together; gently fold into cake batter and pour into prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• Make the icing: Heat milk and flour in a saucepan over low heat, stirring constantly, until thick. Set aside to cool completely.
• Meanwhile, beat sugar, butter, and vanilla together in a large bowl with an electric mixer until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.

Prep Time 15 mins 

Cook Time 45 mins 

Total Time 1 hr, 5 mins 

Servings 8-10

• 8 medium peeled apples, cut into 1-inch chunks that are 1/4 – 1/2 inch thick (about 10 cups, or 1200g, chunks)
• 1/2 cup (100g) packed light or dark brown sugar
• 1/4 cup (31g) all-purpose flour (spooned & leveled)
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

• 3/4 cup (94g) all-purpose flour (spooned & leveled)
• 3/4 cup (150g) packed light or dark brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup (8 Tbsp; 113g) unsalted butter, cold and cubed
• 1 cup (85g) old-fashioned whole rolled oats
• optional: salted caramel and vanilla ice cream for serving

Instructions

• Preheat oven to 350°F. Lightly grease a 9x13-inch baking pan. (Any 3.5-4-quart baking dish works.)
• Mix all of the filling ingredients together in a large bowl, then spread into the baking pan.
• Make the topping: Whisk the flour, brown sugar, and cinnamon together in a medium bowl. Cut in the butter using a pastry cutter or fork until the mixture becomes super crumbly. Stir in the oats. Sprinkle over filling.
• Bake for 45 minutes or until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool for at least 5 minutes before serving. Serve warm, room temperature, or cold; plain or with salted caramel  and/or vanilla ice cream.
• Cover leftovers and store in the refrigerator for up to 5 days.

Prep Time 10 mins 

Cook Time 10 mins 

Total Time 20 mins

Servings 24 cookies

• 2 cups butter, softened
  
• 1 cup white sugar
  
• 2 teaspoons vanilla extract
  
• 4 cups all-purpose flour

Instructions

• Preheat oven to 350º F.
  
• Cream softened butter and sugar until light and fluffy. Stir in vanilla; add flour and mix well until combined.
  
• Fill cookie press with the dough and form cookies onto two ungreased cookie sheets, spacing them about 1 1/2 inches apart. Bake for 10 - 12 minutes, or until the edges of the cookies are just starting to turn golden brown.
  
• Remove the cookie sheets from the oven, and set them on a wire cooling rack for 2 minutes. Then transfer the shortbread cookies to the rack to cool completely.

Prep Time 10 mins 

Cook Time 12 mins 

Total Time 22 mins 

Servings 22 cookies

•  1 cup butter, softened
•  1/2 cup sweetened condensed milk
•  2 cups all-purpose flour
•  3 teaspoons baking powder
•  1/2 cup confectioner's sugar

•  Add the softened butter to a mixing bowl and beat until light and creamy – about three minutes. 
•  Next, pour in the sweetened condensed milk and beat into the butter for two minutes. (If adding an extract for flavoring, add it now, but do not add more than 2 teaspoons!)
•  Scrape down the sides of the bowl and beat again for another minute or two. 
•  Finally, add the flour and baking powder. Beat into the butter and milk mixture until mixed through. (If adding anything like chocolate chips, cranberries, or chocolate candies, do so now, but do not add more than 1 cup!)
•  Using a cookie scoop, portion the dough into mounds onto a parchment paper lined baking sheet. Be sure to leave at least two inches between each mound of cookie dough. 
•  Bake for 12 minutes at 320º F. 
•  Remove from the oven and leave the cool slightly on the pan for five minutes. 
•  Finally, remove from the baking sheet and transfer to a wire cooling rack. Use a sifter to liberally dust the cookies with the confectioner’s sugar. Allow cookies to fully cool before storing.