Cream Biscuits

Ingredients

• 2 cups self-rising flour, plus more for dusting*
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 1/2 cups heavy whipping cream

*Note: You can substitute 2 cups all-purpose flour plus 1 Tablespoon baking powder for the self-rising flour

Directions

1. Preheat oven to 450 degrees Fahrenheit.
2. In a medium bowl, stir together the flour, sugar, salt, and cream until the dough forms a ball. 
3. Turn the dough out onto a surface dusted with additional flour. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands. Gently roll out dough to 1/2-inch thickness. Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits. 
4. Place on baking sheet lined with parchment, leaving at least 1-inch between each biscuit. Brush with melted butter, if desired. Bake for 12-15 minutes, or until golden brown.
5. Yields 8-9 biscuits.

Sugar Cookie Icing

Ingredients

• 2 cups confectioners' sugar
• 2 Tablespoons milk
• 5 teaspoons light corn syrup
• 1/2 teaspoon vanilla extract
• Assorted food coloring

• Directions

1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and vanilla extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

Rolled Sugar Cookies

Ingredients

• 1 1/2 cups unsalted butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

• Directions

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees Fahrenheit. Roll out dough on floured surface 1/4-inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on parchment-lined cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.
4. Frost with desired frosting.

Deviled Eggs

Ingredients

• 12 eggs
• 1/2 cup mayonnaise
• 1 1/2 Tablespoons spicy brown mustard
• 2 tablespoons finely shredded Cheddar cheese (optional)
• 4 slices bacon, cooked, patted dry, and crumbled (optional)
• Paprika

• Directions

1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
2. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise and mustard. Stir in cheese and crumbled bacon, if desired. Fill egg white halves with the yolk mixture and sprinkle with paprika. Refrigerate until serving.

Pumpkin Roll Cake

Ingredients

• Powdered sugar
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 eggs
• 1 cup sugar
• 2/3 cup LIBBY'S 100% Pure Pumpkin
• 1 cup chopped walnuts, if desired

Filling

• 1 (8-ounce) package cream cheese, softened
• 1 cup sifted powdered sugar
• 6 tablespoons butter, softened
• 1 teaspoon vanilla
• Powdered sugar, if desired

Directions

1. For cake: Preheat oven to 375 degrees Fahrenheit. Grease 15x10x1-inch jelly-roll pan; line with parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
2. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread batter evenly into prepared pan. Sprinkle with walnuts, if desired.
3. Bake for 11 to 13 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with the narrow end. Cool on wire rack.
4. For filling: Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Pumpkin Scones

Ingredients

• 2 3/4 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/2 cup cold butter
• 1 cup cinnamon chips OR chocolate chips
• 2/3 cup canned pumpkin
• 2 large eggs
• Cinnamon sugar

Directions

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices. Work in the butter just until the mixture is unevenly crumbly. (Don't worry if there are butter chunks larger than others) Stir in the chips, if desired.
2. In a separate mixing bowl, whisk together the pumpkin and eggs till smooth. Add the pumpkin/egg mixture to the dry ingredients and stir until all is moistened and holds together.
3. Line a baking sheet with parchment. Sprinkle a bit of flour atop the parchment or pan.
4. Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added the chips). The circles should be about 3/4" thick. Brush each circle with milk, and sprinkle with cinnamon sugar, if desired.
5. Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.
6. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2-inch space between them, at their outer edges.
7. Place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 400 degrees Fahrenheit. 
8. Bake the scones for 22-24 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.
9. Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.

Pumpkin Chocolate Chip Muffins

Ingredients

• 3/4 cup packed brown sugar
• 1/4 cup vegetable oil
• 2 eggs
• 1 cup canned pumpkin
• 1/4 cup water
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3/4 cup semisweet chocolate chips

Directions

1. Preheat the oven to 375 degrees Fahrenheit. Grease and flour 12 standard-sized muffin cups or use paper liners.
2. In a large mixing bowl, mix together the flour, baking powder, baking soda, salt, and spices. In a separate bowl, mix together the brown sugar, oil, and eggs. Add pumpkin and water.  Add to dry ingredients and mix until combined. Stir in chocolate chips
3. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Pumpkin Spice Latte

Ingredients

For the pumpkin spice syrup:

• 1 1/2 cups water
• 1 1/2 cups sugar
• 4 cinnamon sticks or 1 Tbsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• 1 tsp ground nutmeg
• 3 Tbsp canned pumpkin

To make the Pumpkin Spice Latte:

• 1/3 cup very strongly brewed coffee
• 6 oz milk, very hot
• 3 Tbsp pumpkin spice syrup, or amount as desired (depending on your preference)
• 1 Tbsp sugar, to taste
• Whipped cream, optional
• Salted caramel sauce, optional

Directions

1. To make the syrup: Cook sugar and water in a small pot over medium heat until the mixture is completely clear. Whisk in the remaining ingredients and continue to cook for about 5 minutes, stirring frequently. Do not allow mixture to come to a boil. Allow mixture to cool for 10-15 minutes.
2. Strain syrup through cheesecloth or a fine mesh strainer into a large jar or bottle of your choice. (Depending on what kind of strainer is being used, the mixture may be needed to be strained more than once.) 
3. Yields about 2 cups syrup. It can now be stored in the fridge.
4. To make the latte: Combine strongly-brewed coffee with the milk, and stir in pumpkin spice syrup and sugar to taste.
5. Top with whipped cream and salted caramel sauce, if desired.

Challah French Toast

Ingredients

• 6 extra-large eggs
• 1 1/2 cups half-and-half or milk
• 1 teaspoon grated orange zest
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons good honey
• 1/2 teaspoon kosher salt
• 1 large loaf challah or brioche bread, sliced into 3/4-inch thick slices
• Unsalted butter
• Vegetable oil

To serve:

• Pure maple syrup
• Raspberry preserves (optional)
• Sifted confectioners' sugar (optional)

Directions

1. Preheat the oven to 250 degrees Fahrenheit.
2. In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Soak as many of the challah slices in the egg mixture as possible for about 2-5 minutes, turning once.
3. Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked french toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.

Peanut Butter and Jelly Bars

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 3 cups all-purpose flour, plus more for pan
• 1 1/2 cups sugar
• 2 large eggs
• 2 1/2 cups smooth peanut butter
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking powder
• 1 1/2 cups strawberry jam, or other flavor

Directions

1. Preheat oven to 350 degrees Fahrenheit. Grease a 9x13-inch baking pan, and line the bottom with parchment paper. Grease the parchment, dust with flour, and tap out excess.
2. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 2 minutes. With the mixer running, add eggs, peanut butter, and vanilla; beat until combined, about 2 minutes. Whisk together flour and baking powder. Add to the butter mixture, and beat on low speed until combined.
3. Transfer two-thirds of mixture to prepared pan; press down evenly on the bottom of the pan and about 1/2 inch up the sides (this is to prevent the jam from burning). Using an offset spatula, spread jam on top of peanut-butter mixture. Make sure the jam does not go over the peanut-butter "crust" on the sides. Crumble remaining third of peanut-butter mixture on top of the jam.
4. Bake until golden, 45 to 50 minutes, rotating halfway through. Transfer to a wire rack to cool. Run knife around edges and refrigerate, 1 to 2 hours. Cut into about 36 bars. Bars can be stored at room temperature up to 3 days.

Note: If you notice the peanut butter bars' bottom crust is "doughy" or a bit undercooked after you bake it, place the room temperature bars on a cookie sheet and bake for another 5 to 6 minutes.

Cream Cheese Glaze

Ingredients

• 1 (3 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract

Directions

1. Put the cream cheese, butter, confectioners' sugar, and vanilla in a large bowl. Beat with mixer until smooth.
2. Spread on top of warm cinnamon rolls.

Sesame Chicken

Ingredients

• 1 cup all-purpose flour
• 1/2 cup toasted sesame seeds, divided
• 1 teaspoon black pepper
• 1 teaspoon Chinese five-spice powder
• 1 teaspoon crushed red pepper flakes
• 5 (6 ounce) skinless, boneless chicken breast halves, cut into chunks
• 5 Tablespoons vegetable oil
• 1/2 yellow onion, cut into wedges and sliced
• 1/4 cup teriyaki sauce
• 1/4 cup honey

Directions

1. In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter.
2. Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside. Stir sliced onion wedges into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside.
3. Return chicken to skillet, and reduce heat to low. Mix in teriyaki sauce, 1/4 cup sesame seeds, and honey; stir until sauce thickens. Return onion to the skillet. Warm through, and serve.

Lemon Bars

Ingredients

• 1 1/2 cups all-purpose flour
• 2/3 cup confectioners' sugar
• 3/4 cup butter, softened

• 3 eggs
• 1 1/2 cups white sugar
• 3 Tablespoons all-purpose flour
• 1/3 to 1/2 cup lemon juice, depending on tartness preference
• 1/3 cup confectioners' sugar for decoration

Directions

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13 inch baking pan.
2. Combine the 1 1/2 cups flour, 2/3 cup confectioners' sugar, and butter. Pat dough into prepared pan. Bake for 15 minutes in the preheated oven, or until slightly golden.
3. While the crust is baking, whisk together eggs, white sugar, 3 Tablespoons flour, and lemon juice until frothy. Pour this lemon mixture over the hot crust.
4. Return to the preheated oven for an additional 20 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners' sugar. Cut into 36 squares.