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BREAD PUDDING WITH VANILLA BEAN SAUCE

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INGREDIENTS 1 loaf of day old French bread cut into large bite size cubes (about 8 cups) ½ cup dried cranberries ½ cup chopped pecans 2 cups whole milk 1 cup heavy whipping cream 1 teaspoon cinnamon Pinch of ground nutmeg ¾ cup Tate+Lyle® Organic Pure Cane Sugar 4 large eggs 2 teaspoons pure vanilla extract Vanilla Bean Sauce 1 cup Tate+Lyle® Organic Pure Cane Sugar ½ cup unsalted butter ½ cup heavy whipping cream 1 vanilla bean split lengthwise and beans removed. INSTRUCTIONS Preheat oven to 350 degrees. Butter or spray with cooking spray a 9-inch springform pan and set aside. In a large bowl toss cubed bread, cranberries and nuts. In another large bowl mix milk, cream, cinnamon and nutmeg. In a small bowl whisk eggs with sugar and vanilla until blended then stir into milk mixture. Add bread, cranberries and pecans and gently stir until it has almost absorbed all of the milk mixture. Pour into prepared pan and bake for about 45 minutes until top is golden b
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ALMOND SHORTBREAD BARS

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Ingredients 1 cup or 227 grams butter at room temperature 3/4 cup or 166 grams granulated sugar 1/2 cup or 128 grams almond paste at room temperature 1 large egg at room temperature 1 tsp almond extract 2 cups or 295 grams all purpose flour glaze 1/2 cup or 114 grams unsalted butter 1/4 cup or 60 grams heavy cream 2 and 1/2 to 3 cups or 300 to 375 grams confectioner's sugar sifted 1 tsp almond extract 1/2 cup or 55 grams sliced almonds Instructions Preheat oven to 350F Lightly butter and flour a 9x13 baking pan. Cream the butter and sugar together until light and fluffy, about 3 to 4 minutes, scraping down the sides of the bowl as necessary. Add the egg, almond paste, and extract, and beat until well combined. Make sure to smooth out any lumps of almond paste. Add the flour and gently mix until just blended and no dry flour remains. Don't over mix. Spread the dough out evenly in the baking pan with an offset spatula. It will take a minute or two to get i
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Chocolate Chip Pie

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INGREDIENTS 1 unbaked 9-inch deep-dish pie shell 2 eggs 1/2 cup all-purpose flour 1/2 cup granulated sugar 1/2 cup packed brown sugar 3/4 cup (1 1/2 sticks) butter, softened to room temperature 1 cup semi-sweet chocolate chips 1 cup chopped walnuts Vanilla ice cream (optional but highly recommended, for serving) INSTRUCTIONS Preheat the oven to 325 degrees. Line a deep dish pie plate with the unbaked pie crust, crimping the edges. Set aside. In a mixing bowl, beat the eggs on high speed until light and foamy. Add the flour and both sugars to the bowl and mix again until combined. Then add the softened butter and mix one more time until completely mixed. Stir in chocolate chips and walnuts and mix until the chocolate and nuts are evenly mixed throughout the batter. Spoon the batter into the prepared pie crust. Bake for 50 to 60 minutes or until a sharp knife inserted halfway between the edge and the center of the pie comes out clean. Cool on wire rack for about 30 minu
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FUDGY COOKIES AND CREAM BROWNIES

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INGREDIENTS OREO BROWNIE LAYER 3/4 cup (168g) unsalted butter 2 oz semi-sweet chocolate, coarsely chopped 2 cups (414g) sugar 3 large eggs, room temperature 2 tsp vanilla extract 1 cup (114g) Hershey’s Special Dark cocoa powder OR natural unsweetened cocoa powder 1 cup (130g) all-purpose flour 1 tsp salt 2 cups (153g) chopped Oreos (about 13–14 Oreos) COOKIES AND CREAM LAYER 12 oz (about 2 cups) white chocolate chips 6 tbsp (90ml) heavy whipping cream 3 1/2 tbsp (26g) powdered sugar 1 3/4 cups (138g) chopped Oreos (12 Oreos) INSTRUCTIONS 1. Preheat oven to 350 degrees. Grease a 9×13 inch pan or line it with parchment paper that sticks up above the sides, which can be used to lift the finished brownies out of the pan and make cutting easier. Set pan aside. 2. Combine the butter and chocolate in a microwave safe bowl and heat in 20-30 second increments, stirring well after each, until melted and smooth. 3. Add the sugar and whisk until combined. 4. Add the eggs
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Pumpkin French Toast Sticks Recipe

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Ingredients 1 loaf french bread or brioche cut into 1" thick slices, then into thirds 4 large eggs 2/3 cups milk 1/2 cup pumpkin puree 1 1/2 tsp vanilla extract 1 tsp ground cinnamon 1 tsp pumpkin pie spice 1/4 cup granulated sugar 1 1/2 tsp ground cinnamon Instructions Set a large non-stick skillet set over medium heat, add a small amount of butter and melt. In a small rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice. Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2 minutes on each side. Meanwhile, in a small rectangular baking dish, combine the sugar and cinnamon, set aside. Remove the fully cooked french toast sticks from the skillet and immediately roll in the cinnamon sugar mixture. Serve hot with maple syrup or buttered pecan syrup. Base Recipe adapted from site
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LEMON BAR COOKIE CUPS

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INGREDIENTS   1 3/4 cups all purpose flour*   1/2 cup whole wheat flour   1/2 teaspoon salt   1/2 teaspoon baking soda*   1/2 teaspoon cream of tartar   1/2 cup butter, softened   1/2 cup sugar*   1/2 cup confectioners’ sugar (powdered sugar)   1/2 cup canola oil   1 egg   1/2 teaspoon lemon extract   1/2 teaspoon vanilla extract   3/4 cup lemon curd (recipe below)   powdered sugar for decorating, optional LEMON CURD   6 tablespoons unsalted butter, softened at room temperature   1 cup sugar   2 large eggs   2 large egg yolks   2/3 cup fresh lemon juice   1 teaspoon grated lemon zest INSTRUCTIONS Prepare lemon curd. Preheat oven to 350°. Combine the flours, salt, baking soda and cream of tartar in a small bowl and set aside. In a large bowl, cream butter and sugars until light and fluffy. Beat in the oil, egg and extracts. Add flour mixture to creamed mixture and stir until combined. Drop one tablespoon dough (I used a #50 scoop) into each cup of
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Blueberry Oatmeal Crumble Bars

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Ingredients For the Base & Crumble Topping 1 cup all-purpose flour 3/4 cup old-fashioned oats , or large flake oats (not quick oats or instant oats) 1/2 cup granulated sugar 1/4 cup packed brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/2 cup unsalted butter , melted 1 large egg yolk 1 tablespoon packed brown sugar For the Blueberry Layer 2 cup blueberries , fresh or frozen - see baking time adjustment if using frozen 2 tablespoons lemon juice , freshly squeezed (use 1 tablespoon if using frozen berries) 1/4 cup granulated sugar 2 teaspoons cornstarch Instructions Preheat the oven to 350F degrees. Line an 8x8 baking pan with aluminium foil and grease with non-stick cooking spray. In a medium bowl whisk together the flour, oatmeal, granulated sugar, 1/4 cup brown sugar, cinnamon, and salt. Gently stir in the melted butter & egg yolk. Remove 1 cup of the mixture. Press the remaining mixture into the bottom of the prepared pan. In a medium bowl mix
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