Baked Goods




·         6 eggs at room temperature

·         2 cups sifted flower

·         1 cup melted unsalted butter and cooled (still in liquid form)

·         1 ½ cups sugar

·         2 tsp baking powder

·         2 Tbsp. baking Pure Anise extract




·         Beat eggs until well blended

·         Add sugar ½ cup at a time (stir well in between)

·         Gradually add the melted butter

·         Add the sifted flour and baking powder mixture 1 cup at a time (stir well in between)

Heat the Pizzella iron make sure once heated it is then sprayed with PAM or any nonstick spray.

The first couple will be not good as you cure the iron.

Then start dropping about ½ tablespoon in the center and about a 30 second to a minute depending on your iron


ENJOY! This is my Nanny Billie’s and Auntie Katie’s recipe

Nanny Billie’s Banana Bread


This makes one loaf

** The pictures taken I tripled this batch which gave me four loaves pictured



·         2 cups White Flour

·         ½ tsp salt

·         2eggs

·         2 tsp Baking Powder

·         ½ cup of soft butter

·         1 ½ cup mashed ripe bananas

·         1 tsp Vanilla

·         1 cup sugar

·         ¾ cup chopped walnuts or pecans



1.       Mash your bananas and set aside.

2.       Sift the baking powder, flour, and salt together and set aside.

3.       Cream together the butter till fluffy.

4.       Gradually add the sugar (stop and stir from the bottom up so it is well blended)

5.       Now add one egg at a time (thoroughly blend before adding another egg)

6.       Now add your Vanilla.

7.       Now slowly add your mashed bananas till well blended.

8.       Fold in your nuts.

9.       Pour into a grease loaf pan.

10.    Bake at 325 degrees for one hour and 25 minutes depending on your oven (or until your cake tester comes out clean) .

11.    Serve warm or cool. Once cool you could dust the top with powder sugar.

**  NOTE: If  you do not have riped Bananas if you put them on a cookie sheet and bake them at 300 degrees till black ( I turn them as well ) you have to watch them. They are then perfect for baking.

Carrot Cheesecake


10 to 12 servings




Carrot Cake:
1/2 cup pecan halves, plus more, chopped, for garnish
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Kosher salt
1/2 cup vegetable oil
1/2 cup sugar
2 large eggs ( room temperature)
1 1/2 cups shredded carrot (2 to 3 medium carrots)


Three 8-ounce packages cream cheese, softened (room temperature)
2/3 cup sour cream ( room temperature)
2/3 cup granulated sugar
3 large eggs (room temperature)
3 tablespoons all-purpose flour
1 teaspoon lemon zest plus 2 tablespoons lemon juice (from 1 lemon)
1 teaspoon pure vanilla extract


Sour Cream Topping:
1/2 cup confectioners' sugar
2 tablespoons sour cream (room temperature)
1/4 teaspoon pure vanilla extract
Pinch kosher salt



For the carrot cake: Adjust an oven rack to the middle position and preheat to 350 degrees F. Spread 1/2 cup of the pecans on a rimmed baking sheet and bake until golden and toasted, 10 to 12 minutes. Allow to cool, and then finely chop.

Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon salt in a large bowl. Whisk together the oil, sugar and eggs in a separate bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Pour into an ungreased 9-inch spring form cake pan and tap it on the counter to even out the batter. Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool completely. The cake can be made a day ahead and stored in the pan.

For the cheesecake: Preheat the oven to 350 degrees F. Beat the cream cheese, sour cream and granulated sugar in a stand mixer fitted with a paddle attachment until smooth and creamy, about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the flour, lemon zest and juice and vanilla, about 1 minute.

Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with boiling water. Bake at 325 for 1 ½ hours or  until the cheesecake is pale yellow and just jiggles slightly in the center, about 1 hour. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate 8 hours or overnight.

For the sour cream topping: Whisk together the confectioners' sugar, sour cream, vanilla and salt. Spread on top of the cheesecake; garnish with chopped pecans. Refrigerate for at least 30 minutes before serving. Cut into slices and serve.




To start with:

 Don't use cream cheese that comes in one of those plastic tubs. Only use solid, rectangular blocks of cream cheese. The stuff in tubs has air whipped into it and it won't work out the same way. Also, full-fat cream cheese (and sour cream) works best.

Room Temperature: Make sure all ingredients — the cream cheese, sour cream, eggs and even the sugar — are at room temperature. This will allow the ingredients to blend together better, giving you a smoother cheesecake.

Don't Overbeat: Overbeating can cause the cheesecake to crack when you bake it. So, when you're combining the sugar, cream cheese, eggs and other ingredients, do it on a medium-low speed. The paddle attachment (as opposed to the whip attachment) of a stand mixer is best so that you don't beat too much air into the batter.

Use a Springform Pan: The best pan for baking a cheesecake is a springform pan. Make sure the bottom is greased when you press the graham cracker crumbs into the bottom,

and also make sure the sides of the pan are well-greased when you pour in the batter. Melted butter is great for greasing the pan, but you can just rub it with butter or even spray it with cooking spray. They make springform pans with a nonstick coating, but grease it anyway.

Keep it Moist: A dry cheesecake will also crack. To prevent this, we bake a cheesecake with a pan of water in the oven. A steamy oven will prevent the cheesecake from drying out. But when we bake a cheesecake, we don't put the springform pan in the water, because it might leak. Just put the roasting pan of water on the lower rack and bake the cheesecake on the upper rack.

No Peeking: Don't open the oven while baking! You don't want to let all that steamy air out. Also, changes in temperature during baking can cause the cheesecake to crack or sink in the middle.

Also, No Poking: Don't poke anything into the center of a cheesecake to see if it's done. You'll just make a hole in it. That goes for instant-read thermometers. It so happens that when the center of a cheesecake hits 150°F, it's done. But the only way to know that is to poke it with a thermometer. Don't do it. Instead, just give it a jiggle. If it's firm at the edges and still wobbles a little in the center, it's done.

Moist Chocolate Cake

TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling

YIELD:12 servings


·         2 cups sugar

·         1-3/4 cup all-purpose flour

·         3/4 cup baking cocoa

·         2 teaspoons baking soda

·         1 teaspoon baking powder

·         1 teaspoon salt

·         2 large eggs

·         1 cup strong brewed coffee

·         1 cup buttermilk

·         1/2 cup canola oil

·         1 teaspoon vanilla extract

·         1 tablespoon confectioners' sugar


·         1. In a large bowl, combine the first six ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan.

·         2. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. 

Homemade Granola


·         10 cups Steel Cut oats

·         1 cup brown sugar

·         1 cup maple syrup B Grade

·         2 cup flaked coconut

·         2 cup wheat germ

·         2 tablespoon ground cinnamon

·         2 teaspoon ground nutmeg


·         1 cup water

·         1 cup coconut oil

·         2 tablespoon vanilla extract

·         1 cup craisins

·         1 cup Walnuts

·         1 cup pecans


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Mix oats, brown sugar, coconut, wheat germ, cinnamon, and nutmeg together in a large bowl. Stir water, oil, and vanilla extract into the oat mixture; spread onto a baking sheet.
  3. Bake in preheated oven, stirring every 15 minutes, until golden brown and crunchy, about 1 hour; transfer to a bowl. Stir raisins and almonds through the granola.

Frango Mints (Auntie Katie’s with Mama Michelle’s modifications)

  • Total Time: 20 mins
  • Yield: 30 pieces


    • 1 (12 ounce) packages Dark chocolate chips
    • 1 stickbutter softened
    • 1 1/4 cups powdered sugar
    • 2 eggs
    • 2 teaspoons pure vanilla
    • 2 capfuls of pure extract of your choice suggested: Peppermint, Almond, Rum, Raspberry


  1. Melt the chocolate over hot water, then cool.
  2. Cream butter. Till fluffy and scrap often
  3. Add powdered sugar ( little at a time)
  4. Add eggs; one at time blend well in between
  5. Add cooled chocolate and extracts
  6. Make sure all are blended well and scarp often
  7. With a pastry bag and a star tip I pipe these into Minnie muffin cups
  8. Place in fridge for at least 4 hours, preferably overnight.
  9. Store in cool, dry place.

About This Recipe

"Those wonderful, delectable, melt-in-your-mouth chocolates...those of you in the Northwest, especially, will recognize these candies. These candies were originally made and sold at the Frederick & Nelson store in downtown Seattle. When they closed their store the Bon Marche (Now known as Macy’s) bought the rights to these and sell them in all kinds of flavors) the original flavor is Peppermint then came Almond, Rum, and Raspberry. The recipe comes from my Auntie Katie to whom I know must have lived at Frederick N Nelson’s. So if you have ever had the original when you bite into these the memory will come back! They taste exactly the same!  Delish!! The number of mints you get, depends on how big you make them. I usually make them the size of a quarter or thereabouts. So piping them with a [pastry bag into the mini cups I can get a little over fifty plus per batch. Which is great because they will go fast! They are very rich so pace yourself!!  Mainja!


Thick and Chewy Gingerbread Cookies


Because we wanted a thick and chewy gingerbread cookie recipe, we added more butter for moisture. of anything less than 4 tablespoons of fat to 1 cup of flour produced a very dry cookie—which may be desirable when building a gingerbread house but not when making a cookie meant for eating. More sugar and molasses came next, adding flavor and a pleasant sweetness. A little bit of milk gave the cookies just the right extra measure of softness and lift.


3cups unbleached all-purpose flour

¾cup packed dark brown sugar

1tablespoon ground cinnamon

1tablespoon ground ginger

½teaspoon ground cloves

½teaspoon table salt

¾teaspoon baking soda

12tablespoons unsalted butter (1 ½ sticks), cut into 12 pieces and softened slightly

¾cup unsulphured molasses

2tablespoons milk



If you plan to decorate your gingerbread cookies and make ornaments out of them, follow the related recipe for Thin, Crisp Gingerbread Cookies. Because flour is not added during rolling, dough scraps can be rolled and cut as many times as necessary Don't overbake the cookies or they will be dry. Store soft gingerbread in a wide, shallow airtight container or tin with a sheet of parchment or waxed paper between each cookie layer. These cookies are best eaten within one week. If you make gingerbread people, this recipe will make about twenty 3-inch people.

1. In food processor workbowl fitted with steel blade, process flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined, about 10 seconds. Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds. With machine running, gradually add molasses and milk; process until dough is evenly moistened and forms soft mass, about 10 seconds. Alternatively, in bowl of standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda at low speed until combined, about 30 seconds. Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1 1/2 minutes. Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds. Increase speed to medium and mix until thoroughly combined, about 10 seconds.

2. Scrape dough onto work surface; divide in half. Working with one portion of dough at a time, roll 1/4-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate dough 2 hours or overnight.)

3. Adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line two cookie sheets with parchment paper.

4. Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and gently lay it back in place. Flip dough over; peel off and discard second parchment layer. Cut dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring shapes to parchment-lined cookie sheets with wide metal spatula, spacing them 3/4 inch apart; set scraps aside. Repeat with remaining dough until cookie sheets are full. Bake cookies until set in centers and dough barely retains imprint when touched very gently with fingertip, 8 to 11 minutes, rotating cookie sheets front to back and switching positions top to bottom halfway through baking time. Do not overbake. Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature.

5. Gather scraps; repeat rolling, cutting, and baking in steps 2 and 4. Repeat with remaining dough until all dough is used.


Frozen Peanut Butter Turtle Pie

Prep Time


Total Time




10 servings

Peanut butter and chocolate are the driving forces in this frosty pie. A layer of caramel and a sprinkle of pecans make it worthy of the turtle title.


What You Need


  •        1 tub (8 oz.) PHILADELPHIA Cream Cheese Sprea
  • ·       1/3 cup creamy peanut butter
  • ·       1/2 cup sugar
  • ·       2 cups thawed COOL WHIP Whipped Topping
  • ·       1/4 cup caramel ice cream topping
  • ·       1 OREO Pie Crust (6 oz.)
  • ·       1/4 cup coarsely chopped PLANTERS Pecans, toasted
  • ·       2 oz. BAKER'S Semi-Sweet Chocolate


Make It

Tap or click steps to mark as complete

·       Beat cream cheese spread, peanut butter and sugar in large bowl with mixer until blended. Add COOL WHIP; mix well.

·       Spread caramel topping onto bottom of crust; cover with cream cheese mixture. Freeze 4 hours or until firm.

·       Top with nuts just before serving. Melt chocolate as directed on package; drizzle over pie.



yield: Makes about 6 dozen shells

 prep time: 30 minutes

cook time: 1 hour

total time: 1 hour 30 minutes


For the Shells:
2 lb. cake flour
3½ ounces granulated sugar (about ½ cup)
4 ounces vegetable shortening
4 egg yolks
1¾ - 2 cups wine Marsala (enough to make the dough easy to roll and handle)

For the Filling:
2 lb. ricotta cheese
2 cups whole milk
2 cups granulated sugar
½ cup cornstarch


1. Mix all ingredients together and allow to rest at least 4 hours before frying.

2. Tear off a chunk of dough about the size of a walnut and roll into a circle about 1/8-inch thick.

3. Wrap the dough around a cannoli form, overlapping dough and press to seal together with egg white.

4. Heat vegetable oil to around 375°F (the best temperature for deep frying) and, a few at a time (or however many fit in your frying vessel without crowding), place the prepared forms into the oil. Fry until light golden brown, about 3-4 minutes.

5. Remove the forms from the fryer and set on paper towels to drain.

6. Allow to cool until able to handle and slide the shell off of the form. Cool completely before filling.

7. To make the Filling:Mix the sugar, milk and cornstarch in a medium saucepan over medium heat until smooth and dissolved. Stir the sugar mixture into the ricotta until combined. Return to saucepan and continue to cook over medium-low heat, stirring constantly, until mixture thickens (a few large bubbles should pop at the surface when it has thickened), about 20 minutes. Cool to room temperature and then refrigerate. Filling should be cold when used to fill the cannoli shells.


Auntie Katie's Pecan Cups


For the crust: Make 24 hours ahead of time

·        1 ½ cubes of unsalted butter (VERY COLD)

·        8 oz. softened cream cheese

·        2 ½ cups sifted Cake flour

For the Filling – Make the day of baking

·        4 tbsp. unsalted butter

·        2 cups brown sugar

·        1 tsp Organic vanilla extract

·        3 cups crushed pecans

Step 1: Creating the crust

  1.  In a food processor using the dough blade put in 2 ½ cups sifted cake flour.
  2.  Then slice the VERY COLD butter into cubes and sprinkle these into the food processor.
  3. Pulse together till crumbly
  4. Break up the softened cream cheese and sprinkle around on top of the flour and butter mixture in the food processor.
  5. Process till it forms a nice ball form and it is well blended
  6. Place in a gallon zip lock freezer bag to chill overnight.


Step 2: preheat your oven 325 degrees

Step3: Spray a mini muffin pan with PAM

Step 4: Make the Filling for the Pecan Cups

·        In medium sauce pan melt the butter.

  1. Beat 2 eggs together and slowly stir this into the butter mixture.
  2. Add the Brown Sugar one cup at a time till wellblended
  3. Slowly stir in 1 cup of the pecan crumbs.
  4. Set aside to cool.

Step 5: Make the crust for the pecan cups:

  1. Take out a little piece of the dough at a time and roll out to about ¼ inch.
  2. Take a 2 inches in diameter fluted round cutter and cut your crust out.
  3. Gently press your crusts into the greased mini-muffin pan and slightly press it in using a wooden tart press.

Step 6: Fill the Cups and Bake

  1. Put a teaspoon of filling into each of the shells. (The filling should be very thin if it thickens when cooling to much thin it out with very hot water).
  2. Place a ½ tsp of pecans on top.

·        Bake in oven for 20 minutes

·        Let cool for a minute or two then remove to a cooling rack to finish cooling.

·        These store and freeze very well.


Pumpkin Cupcakes w/cream cheese frosting

What you’ll need for the cupcakes:
4 eggs
2 cups of sugar
1 cup of vegetable oil
2 cups of all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking soda
1 can of 100% pure pumpkin (15 oz can)

What you’ll need for the frosting:
1 package (16 oz) cream cheese, softened
6 tablespoons of butter, softened
5 cups of sifted powdered sugar
4 tablespoons of vanilla extract


Directions: (Cupcakes)

Beat eggs in a large mixing bowl; add all ingredients except frosting and mix well with an electric mixer. Spoon batter into paper-lined muffin pans, filling them three-fourths of the way full. Pre-heat the oven to 350 degrees and bake for 20 minutes. Let cool and then frost with yummy cream cheese frosting.

 Directions: (Frosting)

Combine cream cheese and butter; beat until light and fluffy. Add remiaining ingredients; beat until smooth. Frost and enjoy! Top the cupcakes with smashed pecans.

Mama Michelle’s Biscotti


Yield: Makes 2 loaves

Active Time: 25 - 30 min (depends on your oven



  • 1 ½  cup baking sugar
  • ½ cup = 1 stick unsalted butter, melted
  • 1 generous  teaspoons pure Anise extract
  • 1 generousteaspoon pure vanilla extract
  • 6 large eggs at room temperature
  • 6 cups sifted all-purpose flour – I use King Arthurs or cake flour the finer the better
  • 2 teaspoons baking powder
  • 1 cup walnut pieces


·         In a large stand mixer beat the eggs till well blended.

·         Gradually add ½ cup of sugar at a time blending thoroughly in between.

·         Slowly add the melted butter – blend well.

·         Add each extract blending well each time after being added.

·         Blend all the above till smooth.

Gradually add the sifted Ingredients below

·         6 cups of sifted flour ( 1 cup at a time)

·         2 tsp Baking Powder

Finally – add the walnut pieces till well blended.

Separate the dough in half

On a well-greased Cookie sheet press out a long loaf see picture below

This will make two loaves (one loaf per cookie sheet)

Bake at 350 degrees for 25 minutes depending on your oven I usually cut the middle to make sure it has cooked all the way through


Then once baked take out and holding the load with a hot pad slice the load into Biscotti’s and lay flat on a cookie sheet.

Once the cookie sheet is full you will now toast each side under the broiler (Watch closely not to burn them)

After toasted on both side you can store them (they freeze very well) or I drizzle some of them with Very dark chocolate and premium white chocolate.


Recipe Note:

For years the women in my family have made Biscotti’s faithfully every Christmas and I have too but this year decide to do my own version and even though I will always have the Original Recipe this is now my recipe. MAINJA!