Iced Tea

Ingredients

• 1 pinch baking soda
• 2 cups boiling water
• 6 tea bags
• 3/4 cup white sugar
• 5 cups cool water

Directions

1. Sprinkle a pinch of baking soda into a large, heat-proof, plastic pitcher. Pour in boiling water, and add tea bags. Cover, and allow to steep for 15 minutes.
2. Remove tea bags, and discard; stir in sugar until dissolved. Pour in cool water, then refrigerate until cold.

Lemonade

Ingredients

• 1 1/2 cup white sugar
• 8 cups water
• 1 1/2 cups lemon juice

Directions

1. In a small saucepan, combine sugar and 2 cups water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
2. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 6 cups water.

Tiramisu Cakes

Ingredients

Cake:

• 3 eggs
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 cups sugar
• 3/4 cup milk
• 3 Tablespoons butter

Drizzle:

• 1/2 cup strongly brewed coffee
• 1 Tablespoon coffee-flavored liquor (optional)

Filling:

• 1 (16 ounce) package marscapone cheese*
• 1 cup confectioners' sugar
• 1 1/4 teaspoons instant coffee granules

Whipped Cream Frosting:

• 1/2 cup confectioners' sugar
• 1 teaspoon instant coffee granules
• 1 1/2 cups heavy cream

• Cocoa powder, for garnish

Directions

1. To make the cake: Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 17x11-inch jelly roll pan and line with parchment paper (greasing the pan prevents the parchment from moving); set pan aside. Stir together flour and baking powder; set aside.
2. In a medium mixing bowl beat eggs with an electric mixer on high speed about 2 minutes or until thick. Gradually add sugar, beating on medium speed for 2 to 3 minutes or until light and fluffy. Add the flour mixture; beat on low to medium speed just until combined.
3. In a small saucepan heat and stir milk and butter until butter melts; add to batter, beating until combined. Pour batter into the prepared pan.
4. Bake in a 350 degree Fahrenheit oven for 13 to 15 minutes or until a wooden toothpick inserted near the center comes out clean. Cut cake in half lengthwise, then cut each half into thirds crosswise, creating six equal-sized square pieces of cake. Invert cakes onto wire racks and let cool.
5. To make the "drizzle": Combine the coffee and coffee liquor together in a small bowl and set aside.
6. To make the filling: Beat together the marscapone cheese, powdered sugar, and instant coffee granules until thoroughly combined. Set aside in the refrigerator.
7. To make the whipped cream frosting: Beat the confectioners' sugar, coffee, and heavy cream together until stiff peaks form. Set aside in refrigerator.
8. To assemble: Using a pastry brush or spoon, brush the coffee drizzle over all of the cakes. Spread 1/6 of the filling mixture over each cake. Layer half of the cakes on top of one another, creating three 2-layer cakes.
9. Top each cake with the whipped cream frosting, and sift cocoa powder over the tops for garnish. Cut each double-layered cake into quarters, yielding 12 square cakes in total. Refrigerate until serving, or serve immediately.

*Marscapone cheese substitute: Cream together 2 (8 ounce) packages cream cheese, 5 Tablespoons sour cream, and 1/2 cup heavy cream together until fully combined.

Oreo Truffles

Ingredients

• 1 (16 ounce) package Oreo Sandwich cookies (any flavor, but DO NOT use Double Stuff)
• 1 (8 ounce) package cream cheese, softened
• 16 ounces semisweet chocolate, white chocolate, or other chocolate coating flavor, melted

Directions

1. Crush all of the cookies to fine crumbs in food processor. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. Chill until truffles are firm.
2. Roll the balls in the melted semisweet chocolate (or other desired chocolate coating), using two spoons or two forks; let excess chocolate drip off. Place on a parchment paper-covered baking sheet.
3. Refrigerate until firm, about 1 hour. Use remaining chocolate to create designs on each truffle. Refrigerate again until chocolate has solidified. 
4. Enjoy! Store leftover truffles, covered, in refrigerator.

Chiffon Cake

Ingredients

• 2 cups sifted cake flour
• 1 1/2 cups white sugar
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 7 egg yolks
• 3/4 cup cold water
• 1 Tablespoon vanilla extract
• 7 egg whites
• 1/2 teaspoon cream of tartar

Directions

1. Preheat oven to 325 degrees Fahrenheit. Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free.
2. Sift the flour, sugar, baking powder, and salt into into a bowl. Make a well; add oil, egg yolks, water, and vanilla to the well in the order that is given. Set aside. Don't beat.
3. In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside.
4. Using the same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir or the egg whites will deflate! Pour batter into angel food tube pan.
5. Bake for 55 minutes. Increase heat to 350 degrees Fahrenheit, and bake 10 to 15 minutes until done. Invert pan and cool.

Chinese Cocktail Buns

Ingredients

• 1/3 cup white sugar
• 1 cup milk
• 1/4 cup butter, softened
• 1 Tablespoon active dry yeast
• 1/4 teaspoon salt
• 2 1/2 cups all-purpose flour
• 1 egg, beaten
• 1 cup all-purpose flour, for kneading

• 1/4 cup softened butter
• 1/2 cup white sugar
• 1/2 cup instant vanilla pudding mix
• 1/4 cup all-purpose flour
•  1/4 cup milk
• 1 cup finely grated coconut (optional)

• 1 egg, beaten (optional)
• Sesame seeds, for garnish (optional)

Directions

1. Place 1/3 cup sugar and milk in a small saucepan, and stir until the sugar is dissolved. Add 1/4 cup softened butter, and gently warm the mixture until the butter melts and the mixture is warm but not hot (no warmer than about 100 degrees Fahrenheit.) In a large bowl, stir together the yeast and salt with 2 1/2 cups flour until well blended. Pour the milk mixture into the flour-yeast mixture. Stir in 1 beaten egg, and mix until the mixture forms a sticky, wet dough.
2. Turn the dough out onto a well-floured surface, and knead for about 10 minutes, gradually kneading in 1 cup of additional flour, or as needed, to make a smooth, elastic dough. Form the dough into a round ball, place into an oiled bowl, and turn the dough around in the bowl a few times to coat with oil. Cover the bowl with a cloth, and allow dough to rise in a warm place until doubled, about 1 hour.
3. Cream 1/4 cup softened butter with 1/2 cup of sugar in a bowl until the mixture is light and fluffy. Stir in the pudding mix, 1/4 cup flour, milk, and the coconut (if desired) until the mixture is smooth and well blended (but not liquidy). Set the filling aside.
4. Working on a floured surface, punch down the dough, and cut into 2 equal pieces. Cut each piece into 8 equal-sized pieces (16 pieces total). Form each piece into an oblong bun, and flatten the bun with a floured rolling pin. Scoop up about 1 tablespoon of filling with a spoon, and place in the center of a bun. Pull and pinch the edges of the dough together to enclose the filling in the bun. Repeat with all dough pieces, and place the filled buns, seam sides down, onto the prepared baking sheets. Cover the buns with a cloth, and allow to rise in a warm place 1 hour.
5. Preheat an oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
6. For a glossy coating, beat 1 egg in a bowl, and brush each bun with a little beaten egg. Sprinkle each bun with a few sesame seeds.
7. Bake in the preheated oven until the buns are golden brown, about 15 minutes. Allow to cool before serving.
8. Yields 16 buns.

Flourless Chocolate Cake

Ingredients

• 8 oz. semisweet chocolate
• 1/2 cup butter
• 3 eggs
• 3/4 cup white sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 300 degrees Fahrenheit. Grease an 8 inch round cake pan, and dust with cocoa powder.
2. In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat and let cool.
3. Meanwhile, in a large bowl, beat the eggs until slightly foamy. Add the sugar and vanilla and beat together until white and foamy. Mix in the chocolate until fully combined. Pour into prepared pan
4. Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.