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.