​My grandma's apple cake recipe is perfect for fall gatherings. With lightly spiced apples and a sweet glaze, each slice is comforting.

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1-1/2 cups vegetable or canola oil
• 2 cups sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon fresh lemon juice
• 3 medium apples, peeled and thinly sliced
• 1 cup chopped walnuts, toasted
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• GLAZE:
• 1 cup confectioners' sugar
• 2 teaspoons fresh lemon juice

Preheat oven to 300°. Line bottom of a 10-in. springform pan or a 13x9-in. baking pan with parchment; grease parchment. In a bowl, whisk together flour and next 5 ingredients. In a large bowl, beat oil, sugar and eggs until pale and slightly thick, about 2 minutes. Beat in vanilla and lemon juice. Add dry ingredients; stir just until moistened. Fold in apples and walnuts (batter will be thick).

Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 55- 60 minutes. Cool cake in pan on rack.
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For glaze, mix confectioners' sugar and lemon juice; drizzle over cake.

For a dazzling dessert, you can’t beat juicy strawberries and fresh whipped cream over homemade shortcake. My son added even more indulgence to this recipe by buttering the shortcake. This is the best strawberry shortcake recipe. 


1 cup all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup plus 2 teaspoons cold butter, divided
1 large egg, room temperature
1/3 cup half-and-half cream
1/2 cup heavy whipping cream
1 tablespoon confectioners' sugar
1/8 teaspoon vanilla extract
2 cups fresh strawberries, sliced

In a small bowl, combine the flour, sugar, baking powder and salt. Cut in 1/4 cup butter until mixture resembles coarse crumbs. In a small bowl, combine egg and half-and-half; stir into crumb mixture just until moistened.

Spread batter into a 6-in. round baking pan coated with cooking spray, slightly building up the edges. Bake at 450° until golden, 13-15 minutes. Cool for 10 minutes before removing from pan to a wire rack.
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In a small bowl, beat whipping cream, confectioners' sugar and vanilla until soft peaks form. Cut cake horizontally in half. Soften remaining butter. Place bottom layer on a serving plate; spread with butter. Top with half of strawberries and cream mixture. Repeat layers of cake, strawberries and cream.

Fall always makes me yearn for this pecan cheesecake, but it’s delicious in any season. You’ll want to put it on your list of favorite holiday desserts.

• 1-1/2 cups graham cracker crumbs
• 1/2 cup finely chopped pecans
• 1/3 cup sugar
• 1/3 cup butter, melted
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• filling:
• 3 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups sugar
• 2 cups sour cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon butter flavoring
• 3 large eggs, room temperature, lightly beaten
• 1 cup finely chopped pecans

Preheat oven to 325°. In a large bowl, combine the graham cracker crumbs, pecans, sugar and butter; set aside 1/3 cup for topping. Press remaining crumb mixture onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.

Place springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, vanilla and butter flavoring. Add eggs; beat on low speed just until combined. Fold in pecans. Pour into crust; sprinkle with reserved crumb mixture. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
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Bake until center is almost set, 70-80 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove sides of pan.

Lord knows there’s no shortage of King Cake around here.  There’s an Original King Cake which is essentially a giant cinnamon roll rounded into a cake shape.  There’s Cinnamon Roll King Cake which slices the rolls into a ring.  There’s my favorite Galette des Rois Cookies that turn a traditional French King Cake into small cookies using a homemade quick puff pastry.  And there will be more because Mardi Gras is about excess (and glitter and parades and throws and friends and cocktail and jambalaya and the most fun – it’s really just the most fun).  

FOR THE CAKE BATTER:
unsalted butter to grease the pan
1–1/2 cups all-purpose flour
3 tablespoons granulated sugar
1/4 teaspoon kosher salt
3 teaspoons RapidRise or Instant Yeast
2/3 cup very warm milk
2 tablespoons unsalted butter, melted
2 tablespoons canola oil
1 large egg, lightly beaten

FOR THE CINNAMON MIXTURE:

3 tablespoons unsalted butter, melted
2/3 cup lightly packed light brown sugar
1–1/2 teaspoons ground cinnamon
pinch of kosher salt

FOR THE GLAZE:
1 cup powdered sugar
1 to 2 tablespoons milk
1 tablespoon butter, melted
1/2 teaspoon pure vanilla extract
purple, yellow, and green sprinkles and a plastic baby

Grease an 8-inch round cake pan with butter.

Add the dry ingredients including the yeast to the cake pan and whisk to combine.

Add the milk, melted butter, oil, and beaten egg. Whisk to combine and use a spatula to coax any flour from the corners of the pan.

Allow to batter to rest in the pan for 10 to 15 minutes. While the cake rests, make the cinnamon topping.

In a small bowl stir together brown sugar, cinnamon, melted butter, and salt until the mixture is moistened and sandy.

Top batter evenly with cinnamon mixture. Use a butter knife to swirl the cinnamon sugar into the batter. Allow to rest for 5 more minutes.

To bake the cake, place pan in a COLD oven; set temperature to 350°F; bake for 25 to 30 minutes, until lightly browned and firm in center. Allow the cake to cool for 20 minutes. Combine icing ingredients in the same bowl used to make the cinnamon mixture and drizzle over the just warm cake.
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Sprinkle generously with Mardi Gras colors and tuck a little baby inside. Enjoy!

Swedish flop was one of my Gramma Esther's favorites. Found mainly in the Chicago area, this combination of fluffy yeasted cake and buttercream is, like Esther herself, a showstopper.  I have substituted margarine for all but the buttercream frosting.  


1 package (1/4 ounce) quick-rise yeast
2/3 cup warm whole milk (110° to 115°)
4 tablespoons unsalted butter, melted
1/4 cup sugar
2 large eggs, room temperature
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon fine sea salt

streusel:
3/4 cup all-purpose flour
1/3 cup packed light brown sugar
1/8 teaspoon fine sea salt
5 tablespoons unsalted butter, room temperature

ermine frosting:
1/4 cup all-purpose flour
1 cup whole milk
1 cup sugar
1/4 teaspoon fine sea salt
1 cup unsalted butter, room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup rhubarb or raspberry jam
1/4 cup confectioners' sugar

In the bowl of a stand mixer, combine yeast and milk; let stand 5 minutes. Whisk in butter, sugar, eggs, zest and vanilla. With the paddle attachment, beat in flour and salt until shiny, 3-4 minutes (batter will be very loose and sticky). Place in a greased bowl; lightly sprinkle surface with additional flour. Cover and let rise in a warm place until doubled, about 1 hour.
Lightly grease a 13x9-in. baking pan; line pan with parchment, letting ends extend up sides. Transfer dough to prepared pan; cover and let rise until doubled, about 45 minutes.

Preheat oven to 350°. Meanwhile, for streusel, in a bowl, combine flour, brown sugar and salt. Add butter and rub together until coarse crumbs form; refrigerate while dough rises.
Sprinkle streusel evenly over dough. Bake on the center rack until edges start to brown, about 30 minutes. Cool in pan on a wire rack.

For frosting, whisk flour, milk, sugar, and salt in a large saucepan. Cook, whisking constantly, over medium heat until mixture thickens, about 1 minute. Remove and let cool completely. Whisk butter and extracts on high speed until fluffy, about 2 minutes. Add cooled flour mixture; beat until fluffy and mousse like, about 5 minutes.
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Remove cake from pan. Using a serrated knife, cut 1/4 in. off outside edges; slice cake horizontally into 2 layers. Spread frosting evenly over bottom layer; top with jam. Replace top of cake; dust with confectioners' sugar.

Before I cut these bars into triangles, I usually trim the edges so all the cookies will look the same. My kids love that part since they get to eat the scraps.

12 whole graham crackers
2 cups miniature marshmallows
3/4 cup butter, cubed
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup sliced almonds
1 cup sweetened shredded coconut


Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil, letting foil extend over sides by 1 in.; lightly coat foil with cooking spray. Arrange graham crackers in prepared pan; sprinkle with marshmallows.

In a small saucepan, combine butter, brown sugar and cinnamon; cook and stir over medium heat until butter is melted and sugar is dissolved. Remove from heat; stir in vanilla.

Spoon butter mixture over marshmallows. Sprinkle with almonds and coconut. Bake until browned, 14-16 minutes. Cool completely in pan on a wire rack.

Using foil, lift out of pan. Cut into triangles; discard foil.

​Pacoca (Brazilian peanut candy) is an easy treat that has only five ingredients! It's a popular sweet in Brazil, and after you try it, I'm sure you'll love it, too.


9 whole graham crackers
1-3/4 cups dry-roasted peanuts
2 tablespoons sugar
1 can (14 ounces) sweetened condensed milk
1/2 teaspoon vanilla extract
Dash Himalayan sea salt


Line a 9-in. square baking pan with parchment, letting ends extend up sides. Place graham crackers and peanuts in a food processor; pulse until just ground. Add sugar; process 10 seconds. Add sweetened condensed milk, vanilla and salt; pulse until dough comes together.
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Press dough into prepared pan. Refrigerate, covered, at least 4 hours or overnight. Lifting with parchment, remove from pan. Cut into squares. Store in an airtight container.

Just the name Momma invites you to a scrumptious expedition for a homemade pie affair.  This is a made from scratch beauty that will definitely be part of your famous pie recipes.


Dough for single-crust pie
1 cup sugar
3 large eggs
1/2 cup buttermilk
1/2 cup unsalted butter, melted and cooled
2 tablespoons all-purpose flour
1-1/2 teaspoons vanilla extract
Dash salt
1-1/2 cups sweetened shredded coconut


Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Place pie plate on a rimmed baking sheet.
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In a large bowl, beat sugar, eggs, buttermilk, melted butter, flour, vanilla and salt until blended. Stir in coconut. Pour into crust. Bake until top is light golden brown and center is almost set, 50-60 minutes. Cool on a wire rack; serve or refrigerate within 2 hours.

When I got married in 1977, a woman at my parents’ church gave me this version of a popular Michigan treat. I sometimes pipe a bit of frosting onto each piece for decoration during the holidays.


2 teaspoons plus 1 cup butter, divided
4 cups sugar
1 cup 2% milk
25 large marshmallows
1 package (11-1/2 ounces) milk chocolate chips
2 cups semisweet chocolate chips
2 ounces unsweetened chocolate, chopped
1 teaspoon vanilla extract
Decorating icing and sprinkles, optional


Line a 13x9-in. pan with foil; grease the foil with 2 teaspoons butter.

In a large heavy saucepan, combine the sugar, milk and remaining 1 cup butter. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, for 2 minutes. Remove from the heat.

Stir in marshmallows until melted. Add all chocolate; stir until melted. Stir in vanilla. Immediately spread into prepared pan; cool for 1 hour.
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Score into 1-in. squares. Refrigerate, covered, until firm, about 3 hours. Using foil, lift out fudge. Remove foil; cut fudge. Store between layers of waxed paper in airtight containers. Decorate as desired.

I love caramel, chocolate and pecans together. While I had recipes for cake, cheesecake and candy that feature this combination, I didn't have one for cookies. So I came up with this recipe.


1-1/2 cups butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 cup baking cocoa
1 package (10 ounces) miniature semisweet chocolate chips
1 cup chopped pecans, toasted
1 bottle (12-1/2 ounces) caramel ice cream topping
4 to 6 ounces dark chocolate candy coating, melted

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and cocoa; gradually add to the creamed mixture and mix well. Stir in chocolate chips and pecans.

Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 3/8- to 1/2-in.-deep indentation in the center of each ball. Smooth any cracks. Fill each indentation half full with caramel topping.
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Bake at 350° for 15-18 minutes or until caramel is very bubbly and cookies are set. Cool for 5 minutes before removing to wire racks. Drizzle cooled cookies with candy coating.