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NEW-FASHIONED BLACKBERRY CHOCOLATESPICE CAKE

Ingredients

Unsweetened cocoa1 (18.25-oz.) package devil's food cakemix (we tested with ett! "#ocke#)1 ($.%-oz.) package chocolate instantp&dding mix$ la#ge eggs1 1% c&ps milk1 c&p canola oil1 talespoon vanilla ext#act1 teaspoon chocolate ext#act

12 teaspoon almond ext#act2 teaspoons g#o&nd cinnamon1% teaspoon g#o&nd ginge#1% teaspoon g#o&nd n&tmeg1% teaspoon g#o&nd cloves2 ($.5-oz.) itte#sweet da#k chocolate with o#ange and spices cand! a#s chopped(we tested with *#een and lack's +#ganic)1 (21-oz.) can lacke##! pie filling2 (1,-oz.) cans chocolate f&dge f#osting*a#nish f#esh lacke##ies

Preparation1. #eheat oven to $5/0. *#ease 2 (-inch) #o&nd cake pans and d&st with cocoa.et aside.2. eat cake mix and next 11 ing#edients at low speed with an elect#ic mixe# 1min&te3 eat at medi&m speed 2 min&tes. 4old in chopped chocolate. o atte#into p#epa#ed pans.$. ake at $5/0 fo# $/ to $2 min&tes o# &ntil a wooden pick inse#ted in cente# comeso&t clean. "ool in pans on a wi#e #acks 1/ min&tes. emove f#om pans to wi#e#acks and cool completel!. 6#ap and chill cake la!e#s at least 1 ho o# &p to 2%hos.%. Using a se##ated knife slice cake la!e#s in half ho#izontall! to make % la!e#s.lace 1 la!e# c&t side &p on cake plate. p#ead one-thi#d of lacke##! filling ove#cake. epeat p#ocede twice. lace final cake la!e# on top of cake c&t side down.p#ead chocolate f&dge f#osting on top and sides of cake. 7#izzle #emaining fillingove# top of cake letting it d#ip down sides of cake. "ove# and chill in #ef#ige#ato# &ntil#ead! to se#ve. &st efo#e se#ving ga#nish if desi#ed.9est :itchen 9ip ;s a gene#al #&le in cake aking g#ease cake pans with sho#tening&nless the #ecipe states othe#wise.

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CHOCOLATE TRTLE CAKE

IngredientsUnsweetened cocoa1 (18.25-oz.) package devil's food cake mix1 ($.-oz.) package chocolate instant p&dding

mix$ la#ge eggs1 1% c&ps milk1 c&p canola oil2 teaspoons vanilla ext#act1 teaspoon chocolate ext#act1 teaspoon instant coffee g#an&les1 (,-oz.) package semisweet chocolate mo#sels1 c&p chopped pecans1 (1,-oz.) containe# #ead!-to-sp#ead c#eamcheese f#osting12 c&p canned d&lce de leche

2 (

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Eas! B"a#$ Forest Ca$e

IngredientsUnsweetened cocoa1 (18.25-oz.) package devil's food cake mix

1 ($.%-oz.) package chocolate instant p&ddingmix$ la#ge eggs1 1% c&ps milk1 c&p canola oil1 talespoon vanilla ext#act1 12 teaspoons chocolate ext#act1 teaspoon almond ext#act$ (1.55-oz.) milk chocolate a#s chopped1 (2%.$-oz.) containe# #ead!-to-eat cheesecakefilling divided

1 (21-oz.) can che##! pie filling divided2 (1,-oz.) cans chocolate f&dge f#osting*a#nish chocolate cove#ed che##ies halved (optional)

Preparation1. #eheat oven to $5/0. *#ease 2 (-inch) #o&nd cake pans and d&st with cocoa. etaside.2. eat cake mix and next < ing#edients at low speed with an elect#ic mixe# 1 min&te3 eatat medi&m speed 2 min&tes. 4old in chopped chocolate. o atte# into p#epa#ed pans.$. ake at $5/0 fo# $/ to $2 min&tes o# &ntil a wooden pick inse#ted in cente# comes o&tclean. "ool in pans on wi#e #acks 1/ min&tes. emove f#om pans to wi#e #acks and cool

completel! on wi#e #ack. 6#ap and chill cake la!e#s at least 1 ho o# &p to 2% hos.%. Using a se##ated knife slice cake la!e#s in half ho#izontall! to make % la!e#s. lace 1la!e# c&t side &p on cake plate. p#ead one-thi#d of cheesecake filling ove# cake3 top withone-thi#d of che##! pie filling. epeat p#ocede twice with #emaining cheesecake filling andche##! filling. lace final cake la!e# on top of cake3 c&t side down. p#ead chocolate f&dgef#osting on top and sides of cake. "ove# and chill in #ef#ige#ato# &ntil #ead! to se#ve.*a#nish if desi#ed. to#e in #ef#ige#ato#.9est :itchen 9ip 6e tested this #ecipe with hiladelphia #ead!-to-eat cheesecake filling.Co&'ll find it in the dai#! case with c#eam cheese p#od&cts.

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Coo"% Crea&! C'o#o"ate Dessert

@ng#edients

CRST(

1 1% c&ps all-ppose flo(ao&t 5 12 o&nces) 1% c&p powde#ed s&ga#

, talespoons chilled &tte# c&t intosmall pieces

1% c&p finel! chopped pecans

toasted "ooking sp#a!

FILLIN)( 1 c&p powde#ed s&ga#

12 c&p (% o&nces) 1$-less-fatc#eam cheese softened 12 c&p (% o&nces) fat-f#ee

c#eam cheese softened 1 (8-o&nce) ca#ton f#ozen

#ed&ced-calo#ie whipped toppingthawed and divided

$ c&ps 1D low-fat milk

2 ($.-o&nce) packages chocolate instant p&dding mix

Unsweetened cocoa (optional)

Preparation1. #eheat oven to $250.2. 9o p#epa#e c#&st lightl! spoon flo into d#! measing c&ps3 level with a knife. "omineflo and 1% c&p s&ga# in a food p#ocesso#3 p&lse 2 times o# &ntil comined. ;dd &tte#3p&lse 1/ times o# &ntil mixte #esemles coa#se meal. ti# in pecans. 4i#ml! p#ess mixteinto ottom of a 1$ x Einch aking pan coated with cooking sp#a!. ake at $250 fo# 2/min&tes o# &ntil c#&st is lightl! #owned. "ool completel!.$. 9o p#epa#e filling place 1 c&p s&ga# and c#eam cheeses in a medi&m owl3 eat with amixe# at medi&m speed &ntil fl&ff!. 4old in half of whipped topping. p#ead c#eam cheesemixte on cooled c#&st. "ove# loosel!3 #ef#ige#ate 1 ho.%. "omine milk and p&dding mix in a la#ge owl3 eat with a mixe# at medi&m speed fo# 2

min&tes. "ove# and #ef#ige#ate 1 ho o# &ntil p&dding is set. p#ead the p&dding mixteove# c#eam cheese la!e#. p#ead #emaining half of thawed whipped topping ove# p&ddingla!e#. "ove# and chill fo# $/ min&tes. p#inkle with cocoa if desi#ed. "&t into 15 pieces.

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*AL+OND ,OY* CHEESECAKE

@ng#edients"#&st1 1% c&ps chocolate g#aham c#acke#

c#&ms12 c&p sliced almonds1% teaspoon salt% talespoons &nsalted &tte# melted

4illing2 8-oz. packages c#eam cheese at #oomtempe#ate12 c&p s&ga#$ la#ge eggs at #oom tempe#ate12 teaspoon vanilla ext#act1 c&p canned c#eam of cocon&t12 teaspoon salt

9opping (optional)12 c&p canned c#eam of cocon&t12 c&p heav! c#eam12 o&nces semisweet chocolate chopped9oasted cocon&tliced almonds

#epa#ation1. #eheat oven to $5/F4. Bake c#&st @n a owl mix g#aham c#acke# c#&ms almonds and salt witha flexile spat&la. ti# in melted &tte# &ntil d#! ing#edients a#e lightl! moistened. #ess mixte into

ottom of a -inch sp#ingfo#m pan. 6#ap o&tside of pan tightl! with two la!e#s of al&min&m foil.ake fo# 1/ min&tes. "ool on a wi#e #ack. Geave foil on.2. Bake filling Using an elect#ic mixe# on medi&m speed eat c#eam cheese and s&ga# &ntil wellcomined and light ao&t 2 min&tes. c#ape down sides and ottom of owl and eat again &ntilsmooth. eat in eggs one at a time eating well afte# each addition. c#ape down owl again. eatin vanilla c#eam of cocon&t and salt. (o #emaining c#eam of cocon&t into a small owl cove# itwith plastic and #ef#ige#ate to &se late# in topping.) o filling onto c#&st. 9#ansfe# sp#ingfo#m pan toa #oasting pan3 fill #oasting pan with hot tap wate# &ntil it #eaches 1 inch &p sides of sp#ingfo#m pan.$. ake fo# 1 ho &ntil filling is set &t still a it =iggl! in cente# (it will fi#m &p as it cools). 9akesp#ingfo#m pan o&t of #oasting pan and #emove foil. Get cake cool on a wi#e #ack fo# 1 ho.%. Gightl! cove# cheesecake with plastic w#ap and #ef#ige#ate &ntil cold and fi#m at least , hos.5. Bake topping o c#eam of cocon&t and heav! c#eam into a sa&cepan and wa#m ove# medi&m-

low heat &ntil mixte is =&st simme#ing. @n a owl po mixte ove# chocolate and whisk &ntilmelted and mixte is smooth. Get it cool. o 12 c&p to 1 c&p topping ove# cheesecakesp#eading with an offset spat&la. *a#nish with toasted cocon&t and sliced almonds if desi#ed. "hill&ntil chocolate mixte has set ao&t 1/ min&tes. &n a sha#p pa#ing knife a#o&nd inside of pan3#elease sides. lice and se#ve.

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ORAN)E RIBBON CHEESECAKE

9his c#eam! cheesecake has a glistening topping of ca#amelized cand!like o#ange slices. #ep and"ook 9ime ao&t 2 1% hos pl&s at least $ 12 hos to cool and chill. >otes 4o# the toppingslice the whole o#ange as thinl! and evenl!as possile. @f this seems diffic&lt c&t it in half

lengthwise then c#osswise in thin slices.Yie"d(Bakes 12 se#vings@ng#edients

4o# topping

1 la#ge thin-skinned o#ange s&ch as

Halencia 1 c&p s&ga#

2 teaspoons lemon =&ice

4o# cheesecake

1 1% c&ps g#aham c#acke#

c#&ms $ talespoons &tte# melted

$ packages (8 oz. each) c#eamcheese at #oom tempe#ate

$% c&p s&ga#

% la#ge eggs at #oom tempe#ate

2 talespoons all-ppose flo

12 c&p so c#eam

1 talespoon o#ange-flavo#ed liA&e s&ch as *#and Ba#nie# o# "oint#ea& o# 2 tsp. vanilla

$ talespoons f#esh o#ange =&ice

#epa#ation1. 4o# topping inse and d#! o#ange. 6ith a sha#p knife slice into thin #o&nds (etween 18 and11, in. thick3 see >otes) disca#ding ends and seeds. @n a deep 1/-in. f#!ing pan o# pot ove#medi&m-high heat sti# s&ga# $% c&p wate# and lemon =&ice &ntil s&ga# is dissolved. ;dd o#ange

slices and #ing to a simme#. "ove# and simme# 5 min&tes. Uncove# and simme# gentl! keepingslices in a single la!e# and tning occasionall! &ntil the!'#e slightl! candied and t#ansl&cent andliA&id has the consistenc! of a thin s!#&p ao&t 2/ min&tes (the#e sho&ld e ao&t 12 c&p liA&id inpan3 if less add eno&gh hot wate# to make that amo&nt and shake pan to mix wate# into s!#&p). Getcool in pan. "ove# and chill at least 15 min&tes and &p to 2 da!s.2. 4o# cheesecake #eheat oven to $//0. o g#aham c#acke# c#&ms into a -in. cheesecake panwith #emovale #im3 add &tte# and mix. #ess mixte evenl! ove# ottom and 12 in. &p sides ofpan.$. @n a la#ge owl with a mixe# on medi&m speed eat c#eam cheese and s&ga# &ntil smooth. ;ddeggs 1 at a time eating afte# each addition. eat in flo so c#eam and liA&e =&st &ntilinco#po#ated. o into c#&st-lined pan.%. ake &ntil cente# a#el! =iggles when cake is gentl! shaken ,/ to

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CHEESECAKE CLOD WITH BERRIES

>otes 7#ain ao&t $ A&a#ts nonfat !ogt to make the cheese fo# this cheesecake. 9hetexte is most delicate if !o& d#ain the !ogt fo# the minim&m time and fi#me# if cheese iswell d#ained.

Yie"d(Bakes 8 to 1/ se#vings@ng#edients

2$ c&p g#aham c#acke# c#&ms

1 12 talespoons melted &tte#

o# ma#ga#ine $ la#ge eggs sepa#ated

1 la#ge egg white

1% teaspoon c#eam of ta#ta# 1 1% c&ps s&ga#

2 talespoons co#nsta#ch

% c&ps nonfat !ogt cheese 1 12 teaspoons g#ated lemon

peel 2 teaspoons vanilla 2 talespoons c#ant =ell!

1 c&p #aspe##ies #insed andd#ained d#!#epa#ation

1. "omine c#&ms and melted &tte#. at evenl! ove# ottom of an 8-inch cheesecakepan (at least $ 12 in. deep) with #emovale #im.2. ake in a $250 oven &ntil c#&st is slightl! #owne# ao&t 15 min&tes.$. Beanwhile with a mixe# on high speed eat the % egg whites and c#eam of ta#ta# in ala#ge owl &ntil foam!. *#ad&all! add 12 c&p s&ga# ao&t 1 talespoon at a time eating&ntil the whites hold stiff shin! peaks.%. @n anothe# la#ge owl sti# #emaining s&ga# with co#nsta#ch then add egg !olks cheeselemon peel and vanilla. eat (with &nwashed eate#s) &ntil well lended.5. 4old eaten whites into cheese mixte. c#ape the atte# into hot o# cool c#&st.,. ake in a $250 oven &ntil cente# a#el! =iggles when cake is gentl! shaken 5/ to ,/min&tes. &n a thin-laded knife etween cake and pan #im. ef#ige#ate cake &ncove#ed

&ntil cool at least $ hos. (@f making ahead cove# when cool and chill &p to 1 da!.)

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+ARTIPAN CAKE

7ngredients

1 cup unsalted butter, roomtemperature

1/2 cup sugar

1 cup marzipan

6 eggs

2 teaspoons lemon zest

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 cup all purpose flour

%/" teaspoon baking powder

1/2 teaspoon salt

6 tablespoons icing sugar, sifted, for dusting

Directions

$reheat oven to %&' ), butter and flour a *+inch cake pan (or springform pan! and line

bottom with parchment paper# ith electric beaters, cream butter and sugar together#

-ut marzipan into chunks and beat into butter mixture (if marzipan is firm, soften in

microwave for %' seconds on high! until smooth# .dd eggs one at a time, mixing well

after each addition and stir in lemon zest and extracts# 7n a separate bowl, sift togetherflour, baking powder and salt# .dd to marzipan mixture and blend until smooth# $our

into prepared pan and bake for %& to "& minutes, until a tester inserted in the centre of

the cake comes out clean# .llow to cool in pan for 2' minutes, then turn out onto a

plate to cool completel3# Dust with icing sugar#

arzipan cake will keep up to & da3s in an airtight container#

5ield 1 *+inch cake# akes * to 1' servings#

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Capp.##ino I#e Crea& Ca$e

9his is a g#eat #ecipe eca&se !o& have 2 la!e#s of ice c#eam chocolate and coffee &t !o& onl! need an icec#eam make# fo# one of the ice c#eamsJCr.st1, g#aham c#acke#s1 c&p whole almonds$ talespoons s&ga#12 c&p &nsalted &tte# meltedF.dge Sa.#e12 c&p whipping c#eam1% c&p co#n s!#&p5 o&nces itte#sweet chocolate chopped12 teaspoon vanilladash saltC'o#o"ate I#e Crea&12 c&p K $ tsp s&ga#$ talespoons wate#1 c&p whipping c#eam1 c&p whole milk

, la#ge egg !olksdash salt< o&nces itte#sweet chocolate choppedCo//ee I#e Crea&2 c&ps whipping c#eam1 c&p whole milk2 teaspoons instant coffee powde#1% c&p coa#sel! g#o&nd esp#esso eans1 cinnamon stick1 vanilla ean split lengthwise12 c&p K 2 tsp s&ga#% la#ge egg !olks

Cr.st4o# the c#&st p#eheat oven to $5/ deg#ees 4.&lse g#aham c#acke#s almonds and s&ga# &ntil g#o&nd. o in melted &tte# and p&lse &ntil lended. #ess into ottomof an &ng#eased 1/-inch sp#ingfo#m pan and ake fo# 12 min&tes. ;llow to cool.F.dge Sa.#e4o# f&dge sa&ce heat c#eam and co#n s!#&p &ntil =&st elow a simme#. o ove# chopped chocolate and sti# &ntil melted.ti# in vanilla and salt and set aside o# chill &ntil #ead! to assemle cake (#eheat in mic#owave if necessa#!).C'o#o"ate I#e Creaing L c&p s&ga# and wate# to a oil in a sa&cepot. 6itho&t sti##ing oil s&ga# &ntil a light ame# colo occasionall!#&shing down the sides of the pot with wate#. emove f#om heat and ca#ef&ll! whisk in c#eam and milk (watch o&t fo#steam). @f ca#amel ha#dens #etn pot to low heat and sti# &ntil melted.6hip !olks with #emaining $ 9sp s&ga# and salt &ntil thick and pale !ellow ao&t 5 min&tes. 6hile whipping slowl! poin c#eam mixte. o c&sta#d mixte into a pot and cook ove# medi&m-low heat sti##ing with a wooden spoon &ntilthickened ao&t % min&tes. t#ain c&sta#d ove# chopped chocolate and sti# to melt."hill to #oom tempe#ate then po into cooled c#&st and f#eeze while p#epa#ing coffee ice c#eam.

Co//ee I#e Crea&4o# coffee ice c#eam comine 1 c&p whipping c#eam milk instant coffee esp#esso eans and cinnamon stick in asa&cepot. c#ape the seeds of vanilla ean into c#eam and heat ove# medi&m-low heat.@n a owl whisk egg !olks and s&ga#. 6hile whisking slowl! po hot c#eam into egg mixte. etn c&sta#d to pot andsti# with a wooden spoon &ntil thickened and c&sta#d coats the ack of the spoon. t#ain and chill completel!.6hip #emaining 1 c&p of whipping c#eam to soft peaks and whisk into chilled c&sta#d. 4#eeze ice c#eam in an ice c#eammake# following man&facte#Ms inst#&ctions.

;sseml!9o assemle sp#ead all &t N c&p of f&dge sa&ce ove# f#ozen chocolate ice c#eam. 4&dge sa&ce will set A&ickl!.p#ead coffee ice c#eam ove# f&dge sa&ce and d#izzle #emaining sa&ce ove# coffee ice c#eam. 4#eeze fo# at least % hosefo#e slicing.9o #emove cake f#om pan #&n a hot knife o# spat&la along the inside edge of the pan efo#e #emoving #ing.

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4O>"P GOB+> "O;B 9;9 O"@O 1 c&p s&ga#

4inel! g#ated zest of $ lemons

% la#ge eggs

$% c&p f#eshl! sA&eezed lemon =&ice

(f#om % to 5 lemons)

2 sticks pl&s 5 9alespoons (219alespoons3 1/ 12 o&nces) &nsalted&tte# at #oom tempe#ate and c&t into9alespoon-sized pieces 1 f&ll!-aked -inch ta#t shell

)etting read!(Pave an instant-#eadthe#momete# a st#aine# and a lende# (fi#stchoice) o# food p#ocesso# at hand. #ing afew inches of wate# to a simme# in asa&cepan.

To +a$e T'e Le&on Crea&(

&t the s&ga# and zest in a la#ge heatp#oof owl that can e set ove# a pan of simme#ing wate#. +ffthe heat #& the s&ga# and zest togethe# etween !o finge#s &ntil the s&ga# is moist g#ain! andve#! a#omatic. 6hisk in the eggs followed ! the lemon =&ice. 0+! Notes(I .sed a Kit#'en Aid&i1ing 2o3"% added t'e s.gar% 4est and t'en 3'is$ed in t'e eggs and "e&on 5.i#e 5.st .nti"/oa&!6 T'en I set t'e &i1ing 2o3" o7er t'e pan o/ 'ot 3ater6 Ot'ers 3ere 'a7ing tro.2"erea#'ing a te&perat.re o/ 89: degrees% 2.t I t'in$ t'at;s 2e#a.se t'e! .sed g"ass and notstain"ess stee"6: &in.tesake 8> &in.tes

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Ingredients

8 c&p &nleached all-ppose flo

8 c&p packed #own s&ga#

8?@ c&p natal &nsweetened cocoa powde#

8?= tsp. aking soda

8?> tsp. salt

8?= c&p &nsalted &tte# melted = eggs

8?= tsp. vanilla ext#act 8?= c&p hot tap wate#

8 #ecipe Oas! 4&dge 4#osting #ecipe elow

>atal &nsweetened cocoa powde#

Dire#tions

86osition #ack in lowe# thi#d of oven. #eheat oven to $5/ deg#ees 4. Gightl! g#easesides of 1$xx2-inch aking pan. Gine ottom of pan with pa#chment pape#3 set aside.

=6@n la#ge mixing owl whisk togethe# flo #own s&ga# 1$ c&p cocoa powde# akingsoda and salt. ;dd &tte# eggs and vanilla. 6hisk gentl! &ntil d#! ing#edients a#emoistened and mixte #esemles a thick paste. 6hisk #iskl! ao&t $/ st#okes. 9ap o#shake an! atte# f#om whisk. Use #&e# spat&la to sti# in hot wate# sc#aping sides asnecessa#! =&st &ntil atte# is lended and smooth. 6ith spat&la sc#ape atte# f#om owlinto p#epa#ed pan and sp#ead to make a thin even la!e#.

@6ake 1% to 1, min&tes o# &ntil a wooden pick inse#ted into cente# comes o&t clean."ool in pan on wi#e #ack 1/ min&tes. lide a thin metal spat&la o# knife a#o&nd cakeedges to loosen f#om pan. @nve#t cake onto #ack. emove pape# line#3 ca#ef&ll! tn cake#ight side &p. "ool completel!.

>6"&t cake c#osswise in th#ee eA&al #ectangles. 9hickl! sp#ead f#osting on one piecetop with a second piece and sp#ead with f#osting. Geave top &nf#osted. 9hickl! f#ost longsides. efo#e se#ving d&st top with cocoa powde#. Bakes 12 se#vings.

Eas! F.dge Frosting(@n medi&m sa&cepan melt , 9sp. &nsalted &tte#. ti# in 1 c&ps&ga# 1 c&p natal &nsweetened cocoa powde# and a pinch of salt. *#ad&all! sti# in 1c&p whipping c#eam. Peat sti##ing constantl! &ntil smooth and hot &t not oiling.emove f#om heat3 sti# in 1 tsp. pe vanilla ext#act. et aside3 cool &ntil thickened andsp#eadale. 9o cool A&ickl! loosel! cove# and #ef#ige#ate 1 ho. to#e &p to 1 week in#ef#ige#ato#. Bakes 2 c&ps.

httpwww.hg.com#ecipechocolate-

cakeschocolate-stack-loaf

Co//ee #a$e

Ingredients

http://www.bhg.com/recipe/chocolate-cakes/chocolate-stack-loaf/http://www.bhg.com/recipe/chocolate-cakes/chocolate-stack-loaf/http://www.bhg.com/recipe/chocolate-cakes/chocolate-stack-loaf/http://www.bhg.com/recipe/chocolate-cakes/chocolate-stack-loaf/

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1% l Ba#ga#ine1 c &ga#2 Oggs2 c 4lo t aking soda1 t aking powde#1 c o c#eam1 t Hanilla

FOR THE FILLIN)1% ts #own s&ga#1 t "innamon1% c &ga#$% c "hopped n&ts$ t Belted &tte#

PreparationBix all ing#edients fo# the cake togethe#. eat $

min&tes. &t 12 of the atte# into a well g#easedt&e pan. p#inkle with half the filling mixte. o#emaining atte# on top. p#inkle with #emainingfilling topping. o $ 9 melted &tte# ove# the topof the cake and ake at $5/4 fo# %5 min

Cran2err! Co//eeCa$e

The taste of the holidays isunmistakable in this Cranberry

Coffee Cake. A ribbon of red

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cranberry runs through the middle, and lots of crunchy pecans are sprinkled on top. Finish Analmond icing is drizzled over the top to provide the finishing touch.

Ingredients:Small amount of vegetable shortening and flour for preparing pan

Cranberry Filling:

cup granulated sugar cup ater

! cup fresh cranberries

Batter:" cups all#purpose flour

! teaspoon baking poder! teaspoon baking soda

teaspoon salt cup unsalted butter, room temperature

! cup granulated sugar" large eggs

! teaspoon pure almond e$tract! cup sour cream

cup toasted pecans, coarsely chopped

Tip:See Toasting %uts and Seeds# &se standard measuring cups and spoons or scalesforaccurate measuring.

Almond Icing:

! cup confectioner's (podered) sugar teaspoon pure almond e$tract

* to + teaspoons ater

Directions:

Cranberry Filling:

1# n a small saucepanover medium heat, combine sugar and ater- bring to a boil. Addcranberries and return to a boil. educe heat and boil gently for !/ minutes, stirringoccasionally. emove from heat and cool completely to room temperature.

2# 0reheat oven to *1/ degrees F. 0repare one !/ inch Angel Food cake pan-generouslygrease the pan ith shortening and dust ith flour.

Batter:%# n a medium mi$ing bol, combine flour, baking poder, baking soda, and salt- hisk

together to mi$. Set aside.

"# n a large bol of an electric mi$er, cream the butter and sugar until light and fluffy.Tip:To cream, start by placing the butter in the bol, ith an electric mi$er onmedium speed begin by beating the butter about ! minute until it is smooth and

light in color. f creaming by hand ith a ooden spoon, use the backside of thespoon and move your arm in a circular motion to spread the butter over the

bottom and up the side of the bol. 2ove your arm 3uickly to beat or 4hip5 thebutter.

6ith the mi$er still on medium speed, sloly add the sugar to the butter, either

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one tablespoon at a time, or in a very slo steady stream, taking from + to 7minutes to add all of the sugar, and beating until the butter and sugar are fully

incorporated and the mi$ture is a light, or pale yello color, ith a fluffy te$ture.6hile adding the sugar, stop the mi$er occasionally to scrape the mi$ture off the

paddle and scrape don the sides and bottom of the bol ith a rubber spatulaso the mi$ture blends evenly.

Addeggs one at a time, beating until thoroughly mi$ed. Add the almond e$tract alongith the last egg.

Tip:For each egg,crack the egg into a small bol and hisk ith a fork tothoroughly break up the egg before adding to the creamed mi$ture.Start iththe mi$er on lo speed so the li3uid from the egg doesn8t splatter, once the egg

is partially mi$ed increase the speed to medium. 9ach egg should be fullyincorporated into the mi$ture before adding the ne$t egg, taking about one

minute to blend in each egg.

6# 6iththe mi$er on lo speed, add about one third of the flour mi$ture, mi$ :ust until theflour is almost completely blended. Scrape the bol don, and add one half of the sour

cream, blending :ust until mi$ed. Scrape the bol don again and continue alternatingith the flour mi$ture and sour cream, ending ith the last portion of the flour, and

stirring :ust until blended.

J# Spoon ";* of the batter evenly in the bottom of the pan- use the back of a large spoonto smooth the top. Spoon the cranberry filling over the batter. Spoon the remaining

batter on top and use the back of a large spoon to smooth the top. Sprinkle the pecansevenly over the top of the batter.

Bake:

*# rizzle the icing over the cake, alloing the icing to drip don the sides.

Tip:Serve cake using a pretty cake plateand cake serverfor a delightful presentation.

2akes 7 to !/ servings.

Bini "#ane##! Be#ing&e ie

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IngredientsBakes 12

;ll-ppose flo fo# wo#k sface

ate &c#ee

$ 1% c&ps f#esh c#ane##ies (12 o&nces)

1 12 c&ps s&ga#

1 12 teaspoons finel! chopped lood o#ange zest pl&s 1% "&p lood o#ange =&ice

1% teaspoon salt

18 teaspoon g#o&nd cinnamon

inch of g#o&nd cloves

$ talespoons co#nsta#ch

$ la#ge egg whites

inch of c#eam of ta#ta#

Directions1. #eheat oven to $

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Ingredientse#ves 8

+ne -inch pie c#&st sto#e-o&ght o# homemade &naked (fitted in a pie plate)

1 c&p s&ga#

$ talespoons &nsweetened cocoa powde#

2 talespoons all-ppose flo

1 talespoon pl&s 1 teaspoon co#nsta#ch

1 can (12 o&nces) evapo#ated whole milk

$ la#ge eggs sepa#ated

$ talespoons &nsalted &tte# c&t into small pieces

1 teaspoon pe vanilla ext#act

Directions1. #eheat oven to $

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1 c&p s&ga#

12 c&p so c#eam

$% c&p f#esh lemon =&ice (f#om ao&t % lemons)

1% teaspoon salt

FOR THE TOPPIN)(

1 teaspoon &nflavo#ed gelatin (f#om a 1%-o&nce envelope)

1 12 c&ps heav! c#eam

1% c&p s&ga#

Directions1. #eheat oven to %25 deg#ees. Gine c#&st with al&min&m foil3 leave an ove#hang and fold ove# edge. 4ill c#&st with

d#ied eans pie weights o# &ncooked #ice. lace c#&st on a aking sheet3 ake &ntil set and lightl! golden ao&t2/ min&tes. emove foil (and eans). ake witho&t foil 5 to 1/ min&tes mo#e3 if c#&st &les &p p#ess downgentl!. "ool.

2. ed&ce oven tempe#ate to $5/ deg#ees. @n a la#ge owl whisk eggs s&ga# so c#eam and salt3 g#ad&all!whisk in lemon =&ice. o mixte into c#&st. lace on a aking sheet3 ake &ntil a#el! set (cente# of pie will stillwiggle slightl!) 25 to $5 min&tes. "ool completel!.

$. Bake topping lace 2 talespoons cold wate# in a small sa&cepan and sp#inkle with gelatin3 let soften ao&t 5min&tes. Peat mixte ove# ve#! low heat sti##ing &ntil gelatin dissolves. Get cool.

%. @n a la#ge owl &sing an elect#ic mixe# eat c#eam and s&ga# &ntil ve#! soft peaks fo#m. 6hile eating slowl!add gelatin mixte and contin&e eating &ntil soft peaks fo#m. Using a #&e# spat&la sp#ead ove# cooled pie.ef#ige#ate &ntil #ead! to se#ve at least 1 ho o# loosel! cove#ed &p to 1 da!.

ead mo#e at Ba#thastewa#t.com Gemon "#eam ie - Ba#tha tewa#t ecipes

"ocon&t "&sta#d ie

Prep( $/ min&tesTota"( 1 ho pl&s chilling

Ingredientse#ves 1/

1 #ecipeasic ie "#&st #olled and fitted into a -inch pie plate

http://www.marthastewart.com/recipe/lemon-cream-pie?backto=true&backtourl=/photogallery/thanksgiving-pies#slide_19%23ixzz14rjcTuQOhttp://www.marthastewart.com/recipe/basic-pie-crusthttp://www.marthastewart.com/recipe/lemon-cream-pie?backto=true&backtourl=/photogallery/thanksgiving-pies#slide_19%23ixzz14rjcTuQOhttp://www.marthastewart.com/recipe/basic-pie-crust

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12 c&p s&ga#

1$ c&p co#nsta#ch

1% teaspoon salt

1 c&p whole milk

1 can (1% o&nces) cocon&t milk

% la#ge egg !olks

12 c&p sweetened sh#edded cocon&t toasted

Directions1. #eheat oven to %// deg#ees. #ess a sheet of al&min&m foil onto c#&st d#aping ove# #im of pie plate. 9o lind-

ake 4ill with d#ied eans o# pie weights. ake &ntil c#&st is lightl! #owned ao&t %5 min&tes. emove eansand foil3 let c#&st cool completel! and set aside.

2. 6hile c#&st is aking place a fine-mesh sieve ove# a la#ge owl3 set aside. @n a medi&m sa&cepan (off heat)whisk togethe# s&ga# co#nsta#ch and salt. *#ad&all! whisk in whole milk making se to dissolve co#nsta#ch.6hisk in cocon&t milk and egg !olks.

$. 6hisking constantl! cook ove# medi&m heat &ntil the fi#st la#ge &le sp&tte#s ao&t 5 min&tes. ed&ce heatto low3 cook whisking constantl! 1 min&te. emove pan f#om heat3 immediatel! po c&sta#d th#o&gh sieve intoowl.

%. o c&sta#d f#om owl into cooled c#&st3 smooth top with a #&e# spat&la. ef#ige#ate &ntil chilled at least %hos (o# loosel! cove#ed &p to 1 da!). 9o se#ve let stand at #oom tempe#ate $/ min&tes then sp#inkle withcocon&t.

Helpful Hint9o toast the cocon&t sp#ead it on a #immed aking sheet and ake at $5/ deg#ees fo# 5 to 1/ min&tes. Gining &nakedc#&st with al&min&m foil and filling it with d#ied eans o# pie weights p#events the c#&st f#om p&ffing &p as it akes. to#ethe eans and &se them again the next time !o& ake a pie.

ead mo#e at Ba#thastewa#t.com "ocon&t "&sta#d ie - Ba#tha tewa#t ecipes

"hocolate *anache 9a#t

*anache is a l&xio&s filling made of heav! c#eam and da#k chocolate.

Prep( 25 min&tesTota"( 2 hos 2/ min&tes

Ingredientse#ves 1/

http://www.marthastewart.com/recipe/coconut-custard-pie?backto=true&backtourl=/photogallery/thanksgiving-pies#slide_21%23ixzz14rkdT9UPhttp://www.marthastewart.com/recipe/coconut-custard-pie?backto=true&backtourl=/photogallery/thanksgiving-pies#slide_21%23ixzz14rkdT9UP

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$ talespoons slive#ed lanched almonds

, talespoons s&ga#

1 1% c&ps (spooned and leveled) all-ppose flo

2 teaspoons g#ated o#ange o# lemon zest (optional)

1% teaspoon salt

, talespoons &nsalted &tte# cold and c&t into pieces

12 o&nces itte#sweet chocolate coa#sel! chopped

1 1% c&ps heav! c#eam 1 teaspoon vanilla ext#act

Directions1. #eheat oven to $5/ deg#ees. Bake do&gh @n a food p#ocesso# p&lse almonds &ntil finel! g#o&nd. ;dd s&ga#

flo zest (if desi#ed) and salt3 p&lse &ntil comined. ;dd &tte# p&lsing &ntil coa#se c#&ms fo#m with no la#ge&tte# l&mps (do&gh sho&ld cl&mp togethe# when sA&eezed with finge#s).

2. @mmediatel! t#ansfe# do&gh to a -inch ta#t pan with a #emovale ottom. Using a measing c&p evenl! p#essdo&gh in ottom and &p sides of pan.

$. ake in cente# of oven &ntil golden #own and fi#m to the to&ch ao&t 2/ min&tes. 9#ansfe# to a wi#e #ack to coolcompletel! ao&t 1 ho.

%. Bake ganache lace chocolate in a la#ge mixing owl. @n a small sa&cepan #ing c#eam to a oil. o hotc#eam th#o&gh a sieve ove# chocolate. ti# &ntil smooth and c#eam! in texte. Bix in vanilla.

5. o chocolate mixte into cente# of cooled ta#t shell (if chocolate is l&mp! pass th#o&gh a sieve). Get stand&ntil set ao&t 2 hos o# chill fo# 1 ho.

ead mo#e at Ba#thastewa#t.com "hocolate *anache 9a#t - Ba#tha tewa#t ecipes

ate #isee (ie 7o&gh)

ate #isee is the 4#ench ve#sion of classic pie o# ta#t past#!. #essing the do&gh into a disc#athe# than shaping it into a all allows it to chill faste#. 9his will also make the do&gh easie#to #oll o&t and if !o& f#eeze it it will thaw mo#e A&ickl!.

Ingredients

Bakes 1 do&le-c#&st o# 2 single-c#&st - to 1/-inch pies

2 12 c&ps all-ppose flo

http://www.marthastewart.com/recipe/chocolate-ganache-tart?backto=true&backtourl=/photogallery/thanksgiving-pies#slide_23%23ixzz14rl4aLnMhttp://www.marthastewart.com/recipe/chocolate-ganache-tart?backto=true&backtourl=/photogallery/thanksgiving-pies#slide_23%23ixzz14rl4aLnM

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1 teaspoon salt

1 teaspoon s&ga#

1 c&p (2 sticks) &nsalted &tte# chilled and c&t into small pieces 1% to 12 c&p ice wate#

Directions

1. @n the owl of a food p#ocesso# comine flo salt and s&ga#. ;dd &tte# andp#ocess &ntil the mixte #esemles coa#se meal 8 to 1/ seconds.

2. 6ith machine #&nning add ice wate# in a slow stead! st#eam th#o&gh feed t&e.&lse &ntil do&gh holds togethe# witho&t eing wet o# stick!3 e ca#ef&l not top#ocess mo#e than $/ seconds. 9o test sA&eeze a small amo&nt togethe# @f it isc#&ml! add mo#e ice wate# 1 talespoon at a time.

$. 7ivide do&gh into two eA&al alls. 4latten each all into a disc and w#ap in plastic.9#ansfe# to the #ef#ige#ato# and chill at least 1 ho. 7o&gh ma! e sto#ed f#ozen &pto 1 month.

4#om Ba#tha tewa#t Giving +ctoe#>oveme# 1

ead mo#e at Ba#thastewa#t.com ate #isee (ie 7o&gh) - Ba#tha tewa#t ecipes

R.&-Raisin Pie

IngredientsBakes one -inch pie

12 #ecipe ate #isee

;ll-ppose flo fo# d&sting $ 2$ c&ps heav! c#eam

2$ c&p g#an&lated s&ga#

% la#ge eggs pl&s 2 la#ge egg !olks

1% teaspoon salt

1% c&p da#k #&m

1% c&p golden #aisins

1% c&p confectione#s' s&ga#

http://www.marthastewart.com/martha-stewart-livinghttp://www.marthastewart.com/recipe/pate-brisee-pie-dough#ixzz14scwyBAFhttp://www.marthastewart.com/recipe/ideal-pate-briseehttp://www.marthastewart.com/martha-stewart-livinghttp://www.marthastewart.com/recipe/pate-brisee-pie-dough#ixzz14scwyBAFhttp://www.marthastewart.com/recipe/ideal-pate-brisee

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Directions1. 9n o&t do&gh onto a lightl! floed wo#k sface. oll o&t to a 12-inch #o&nd a it

less than 1% inch thick3 fit into a -inch glass pie plate. 9#im do&gh fl&sh with edge ofpie plate then make 12-inch c&ts at $%-inch inte#vals all a#o&nd edge. end eve#!othe# ta of c#&st fo#wa#d. ef#ige#ate &ntil fi#m ao&t $/ min&tes.

2. #eheat oven to %// deg#ees. Gine shell with pa#chment pape# leaving a 1-inch

ove#hang. 4ill with pie weights. ake &ntil edge of c#&st egins to tn golden ao&t15 min&tes. emove pa#chment and weights. ed&ce oven tempe#ate to $

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12 la#ge egg !olks #oom tempe#ate

12 c&p s&ga# 2 teaspoons arrowroot or cornstarch

Directions

1. #eheat oven to $5/ deg#ees. 9n o&t pate #isee onto a lightl! floed sface. oll

do&gh to a 18-inch thickness. 9#ansfe# and p#ess do&gh to a -inch fl&ted pie disho# fit do&gh into a #eg&la# pie dish and fl&te edges. Gine do&gh with pa#chmentpape# leaving a 1-inch ove#hang. 4ill with pie weights o# d#ied eans. ake &ntiledge =&st egins to tn golden #own ao&t 25 min&tes. emove pa#chment andpie weights. ake &ntil c#&st is golden ao&t 15 min&tes mo#e. 9#ansfe# dish to awi#e #ack and let cool completel!.

2. #ing c#eam milk vanilla seeds and pod cinnamon sticks and g#o&nd cinnamon toa gentle simme# in a medi&m sa&cepan ove# medi&m heat. emove f#om heatcove# and let steep fo# 2/ min&tes. emove vanilla pod and cinnamon sticks3disca#d.

$. 6hisk togethe# !olks and s&ga# with a mixe# on medi&m speed &ntil pale and thick

ao&t 2 min&tes. ;dd hot c#eam mixte and a##ow#oot and whisk &ntil mixte issmooth. o th#o&gh a fine sieve into cooled piec#&st. kim an! foam f#om sfaceof filling. ake &ntil pie is =&st set &t cente# is still slightl! wol! ao&t 5/ min&tes.9#ansfe# dish to a wi#e #ack and let cool completel!. ef#ige#ate &ntil chilled at least% hos o# ove#night. Gightl! d&st top of pie with g#o&nd cinnamon.

ead mo#e at Ba#thastewa#t.com "innamon "&sta#d ie - Ba#tha tewa#t ecipes

"ocon&t "#eam ie

Prep( 25 min&tesTota"( 1 ho pl&s chilling

Ingredients

e#ves 8

FOR THE CRST(

$/ chocolate wafe# cookies #oken intopieces

1% teaspoon coa#se salt

1$ c&p sweetened sh#edded cocon&t

5 talespoons &nsalted &tte# melted and

cooled FOR THE TOPPIN) AND THE FILLIN)(

1 $% c&ps sweetened sh#edded cocon&t

2 $% c&ps whole milk

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% la#ge egg !olks

12 c&p s&ga#

1$ c&p co#nsta#ch $% teaspoon pe vanilla ext#act

12 teaspoon coa#se salt

1 12 c&ps heav! c#eam

Directions

1. Bake c#&st #eheat oven to $25 deg#ees. @n a food p#ocesso# comine cookies andsalt3 p#ocess &ntil fine c#&ms fo#m. 6ith machine #&nning slowl! po &tte#th#o&gh feed t&e and p#ocess &ntil mixte #esemles wet sand. ti# in cocon&t.#ess c#&ms in ottom and &p side of a -inch deep-dish pie plate. ake &ntil c#&stis set ao&t 25 min&tes. Get cool completel! in pie plate on a wi#e #ack.

2. Bake topping @nc#ease heat to $5/. p#ead 12 c&p cocon&t on a #immed akingsheet. ake &ntil golden 1/ to 12 min&tes tossing occasionall!.

$. Bake filling @n a small sa&cepan whisk togethe# milk egg !olks s&ga# co#nsta#chvanilla and salt. "ook ove# medi&m-high whisking constantl! &ntil &les fo#m at

the edge and mixte thickens ao&t 5 min&tes. t#ain th#o&gh a fine-mesh sieveinto a la#ge owl and sti# in 1 1% c&ps cocon&t. o filling into cooled c#&st andsmooth top. ef#ige#ate &ntil filling is chilled and completel! set ao&t 2 hos (o#w#ap tightl! with plastic and #ef#ige#ate &p to 2 da!s).

%. 9o se#ve whip c#eam &ntil soft peaks fo#m. 9op pie with whipped c#eam and toastedcocon&t.

ead mo#e at Ba#thastewa#t.com "ocon&t "#eam ie - Ba#tha tewa#t ecipes

C O C O A 0 C H O C O L A TE < O L I E O I L C R I N K L E C O O K I E SBakes 1 dozen cookies.

$/ g (, 9alespoons) natal cocoa

,/ ml (% 9alespoons) ext#a vi#gin o#ganic

olive oil / g (12 c&p) #aw cane s&ga#

1% teaspoon instant esp#esso powde#

12 teaspoon vanilla ext#act

1 egg

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6hisk togethe# the cocoa flo aking powde# and salt.6hisk togethe# the olive oil s&ga# and instant esp#esso powde# &ntil well comined. eatthe egg with the vanilla ext#act lightl! and add it to the olive oil mixte.

;dd the wet ing#edients to the d#! ing#edients and mix &ntil =&st inco#po#ated. lace do&ghin the #ef#ige#ato# fo# at least 2 hos to fi#m &p3 this makes #olling the cookie do&gh intoalls easie#.#eheat oven to $25 deg#ees 4. #epa#e a cookie sheet ! lining with pa#chment pape# o# asilicone aking mat. lace confectione#Ms s&ga# in a shallow owl.oll do&gh into alls (ao&t a talespoon amo&nt pe# all)3 then #oll each all in theconfectione#Ms s&ga# making se all pa#ts of the all a#e cove#ed. lace do&gh on thecookie sheet at least 2 inches apa#t. Use hands to lightl! p#ess down on the alls to flattenslightl!.ake fo# 8 E 1/ min&tes #otating the sheet halfwa! th#o&gh. "ookies will c#ack open whileaking and when done will still look a it shin! in the c#acks. Get the cookies sit on thesheet fo# 5 min&tes to fi#m &p slightl! efo#e t#ansfe##ing to a #ack to cool completel!."ookies will keep at #oom tempe#ate in a ai#tight containe# fo# a few da!s3 afte# that feelf#ee to place in the f#idge (if the! last that long).

INDE

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