1 TBL Yeast
1/4 C Sugar
1/4 C very warm water

1. Mix first four ingredients and set aside to proof
2. Let feed (proof) for about 10 minutes to create sponge
3. Heat milk just to hot – about 105°
4. Add 1/2 C softened butter, 2 TBL sugar, Juice and zest from one lemon, Scant nutmeg, 1 C flour, 1 tsp vanilla, and 1 egg
5. Add sponge to flour mixture
6. Mix to combine BUT DO NOT OVER MIX
7. Add 1 C more flour and salt after incorporated
8. Balance flour and milk to be a dry playdough
9. Refrigerate 8 hours
10. Let warm for 30 minutes
11. Roll into thick pizza dough – about 1/4 inch thick
12. Cut into strips, then the strips into triangles
13. Alternately cut or tear into irregular shapes
14. Fry at 350-360º until browned uniformly
15. Allow to rise :: 6-7 minutes
16. Place on paper towel to drain
17. Sprinkle with confectioner powdered sugar while still warm

INGREDIENTS

• 1/2 cup butter
• 1/2 C clear Karo Syrup
• 1/2 cup packed dark brown sugar
• 1 teaspoon salt
• 1/4 cup maple syrup
  • Heat until it starts to turn a deep amber
• Add 3 cups room temperature milk to sugar mixture
  • Mix until smooth
  • Add 1 teaspoon vanilla extract
• Combine separate thickeners
  • 2 TBL cornstarch (substitute flour if necessary)
  • 3 whole eggs plus three egg yolks
• Temper into egg mixture
• Sprinkle top with cinnamon and nutmeg

STEP BY STEP

1. In a small bowl, mix together brown sugar, cornstarch and salt.
2. Add just enough milk to make thick paste.
3. In a saucepan, add your paste
4. Cook over medium heat, stirring constantly, until mixture starts to darken
5. Add in the rest of your liquid, stirring constantly and rapidly
6. “Temper” liquid into the beaten eggs, then add the eggs to the mixture.
7. Cook until it starts to bubble and thicken.
8. Remove from heat.
9. Blend in vanilla with whisk.
10. Pour into dessert cups and chill.

INGREDIENTS

• 2 Bananas
• 4 TBL butter
• 1/2 C dark brown sugar
• 1 cinnamon stick
• Juice and zest from one lemon (do not get white)
• TBL high proof Dark rum
• 2 scoops each of high quality vanilla ice cream

STEP BY STEP

1. Heat butter in a sauce pan
2. Pour clarified butter into a larger saute pan – Discard butter solids
3. Add brown sugar, cinnamon stick, and lemon zest
4. Cook until it starts to caramelize. Add dark rum, (helps sugar dissolve)
5. Peel ripe but firm (2 bananas) slice 4 halves into sauce flat side down.
6. Turn heat down to low
7. Cook 1-1/2 – 2 min each side, baste, flip delicately till coated
8. Dish out ice cream – ready to flambé.
9. Add dark rum, take off heat and set on fire.
10. Spoon the sauce over bananas & ice cream

INGREDIENTS

• CRUST
  • 4 oz. Pretzels
  • 1/3 cu sugar
  • 4-6 tbl butter
• CHEESECAKE FILLING
  • 24 oz cream cheese (room temperature)
  • ¾ cu sugar
  • zest of 1 lime
  • 8 oz. Sour cream
  • 2 tbl grand marnier
  • 1 tbl tequila
  • 4 eggs

STEP BY STEP

1. Pulse 4 oz. Pretzels in blender till broken
2. Add 1/3 cu sugar in blender till combined
3. Add 4-6 tbl butter in blender and pulse till smooth
4. Press into 9 1/2 “ spring form pan and bake @325° for 7 min. Cool before filling .
   PREPARING THE FILLING
5. Blend together cream cheese, sugar, lime zest, grand marnier, tequila.
6. One at a time add the 4 eggs, ONE AT A TIME, beating each to combine
7. Pour into crust.
8. Bake in a water bath, put boiling water into baking pan filled ½ way
9. Bake @ 325° for 1 hour.
10. Cool completely, turn out, then cut.

INGREDIENTS FOR THE CAKE

• 2-1/2 C sifted AP flour
• 2 tsp fine salt
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 C cocoa powder
• 1 TBL red food coloring
• 1-1/2 TBL water
• 2 sticks butter, softened
• 2 cups granulated sugar
• 3 large eggs, at room temperature
• 1 tsp vanilla extract
• Juice and zest from two oranges
• 1 cup low-fat buttermilk

INGREDIENTS FOR THE ICING

• 1 stick butter, softened
• 1 pound cream cheese, at room temperature
• 4 C sifted powdered sugar
• 2 TBL whole milk

STEP BY STEP

1. Preheat the oven to 350°F
   MAKING THE CAKE
2. Coat 2 (9-inch) round cake pans with Crisco
3. Add 2 TBL flour to the pans, and shake to spread it around
4. Discard any leftovers
5. Set pans aside
6. Sift your flour, salt, baking powder, and baking soda together, then set aside
7. Cream together your butter, cocoa, sugar, eggs, vanilla, orange juice and zest, food coloring and water
8. Add in small increments, mixing well in between
9. On low speed mix your flour and buttermilk, starting and ending with the flour.
10. Do not overmix, or your batter will become tough.
11. Divide the batter into your two cake pans.
12. Smooth the top with a spoon
13. Bake about 30 minutes, or until a toothpick comes out clean
14. Remove from the oven and let the cake pans cool for 10 minutes.
15. Slide a butter knife around the edges and turn the cake out onto the cooling rack.
16. Let cool for at least an hour
    PREPARING THE ICING
17. Beat room temperature butter in a large bowl for about 30 seconds
18. Add the cream cheese and beat another minute.
19. Reduce the speed and add the powdered sugar a spoonful at a time, mixing for 30 seconds between each spoonful.
20. If the frosting is too stiff, add a spoonful of milk and beat for 30 seconds until it is just right
    ASSEMBLING YOUR CAKE
21. Cut the puffy top off what will be your bottom layer.
22. Spread 1 cup of the icing onto the cake layer, using an offset spatula
23. Work from the center to the outside
24. Add more icing if necessary
25. Set the second cake layer on top of the first and ice the second layer
26. Ice the sides of the cake
27. If the sides are crumbly, paint a thin layer of icing on the side to create a base.  Refrigerate for 30 minutes, then add a layer of icing on top of the first stabilization layer.
28. If you plan on eating it that day, store the cake at room temperature beneath a cake cover
    If this is for another day, store it in the fridge for up to three days covered in plastic wrap.
29. Remove from refrigerator one hour before serving.