Ingredients3 large eggs, separated
1/4 cup granulated sugar, divided
1 teaspoon vanilla extract
1/2 cup cake flour, sifted
Powdered sugar, for dusting
Instructions
Preheat oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.
In a large bowl, beat the egg yolks and 2 tablespoons sugar until pale yellow and thick, about 5-6 minutes. Stir in the vanilla extract. Sprinkle the mixture with the sifted cake flour (this is one of the rare occasions when sifted flour is necessary for a light and delicate finished product). Do not stir. Set aside.
In another bowl, beat together the egg whites with the remaining 2 tablespoons sugar until stiff peaks form. Fold the egg whites into the rest of the batter, mixing until just incorporated. Fill a pastry bag with the batter and fit with a round 1/2-inch tip (a large plastic bag with the corner cut off will also work). Pipe the batter into lines 3-inches long, keeping a good inch between the cookies on the baking sheet (in the pictures above, I piped 4-inch lines for a special project). If the room is hot and humid, chill the baking sheet before piping; it will prevent the ladyfingers from spreading too much due to the heat.
Sprinkle the cookies lightly with powdered sugar. Bake for 8-10 minutes, or until the edges are barely browned and the cookies spring back when touched. Remove from the oven and let sit for a few minutes before transferring the cookies to a cooling rack. The cookies will stick to the parchment if allowed to cool on it. Serve immediately.

Ingredients
1 cup yellow cornmeal
1½ cups milk
½ cup butter, at room temperature
½ cup sugar
1 1/3 cups pastry flour
2 ½ teaspoons baking powder
1 teaspoon salt
1 egg
Instructions
Preheat the oven to 350F Grease an 8-inch square pan. In a large mixing bowl, combine the cornmeal and ½ cup of the milk. Set aside.
In another bowl, cream the butter and gradually add the sugar. Set aside.
In another bowl, sift the flour, baking powder and salt together. In a glass measuring cup, beat together the egg and the remaining 1 cup milk. Alternately add the flour mixture and the milk/egg mixture to the butter mixture, stirring after each addition until combined. Add the cornmeal mixture and mix until smooth.
Pour into the prepared pan and bake for 45 minutes. Cut into nine squares and serve hot with butter and syrup, if desired.

Ingredients

• 7 ounces (200 grams) almonds or almond meal
• 3/4 cups (100 grams) flour
• 1/2 cup (100 grams) sugar
• 1 medium-large egg
• 2 tablespoons (30 grams) butter
• 1 teaspoon ground cinnamon
• 1 shot rum

Instructions

1. If using whole almonds, peel the almonds by blanching them first, then pop the skins off. Let them air dry or place in a warm oven until dry, then blitz in a food processor until extremely fine and it resembles sand. If using pre-prepared almond meal, head straight to the next step.
2. Combine all the ingredients together until you have a smooth, compact dough. If it is too crumbly, add some warm water, a very little bit at a time until the dough comes together.
3. Roll walnut-sized pieces of dough into balls and place on a lined baking tray. Flatten each ball into a disc and bake at 350°F for 10-15 minutes or until dry to the touch and hardened but not too browned. Once cool, keep in an air tight container. These go very well with coffee or dessert wine.
   

Ingredients12
Original recipe yields 12 servings
Ingredient

• ¼ cup margarine
• ¼ cup milk
• ¼ cup warm water (110 degrees F/45 degrees C)
• 3 cups all-purpose flour
• 1 ¼ teaspoons active dry yeast
• ½ teaspoon salt
• 2 teaspoons anise seed
• ¼ cup white sugar
• 2 large eggs eggs, beaten
• 2 teaspoons orange zest
• ¼ cup white sugar
• ¼ cup orange juice
• 1 tablespoon orange zest
• 2 tablespoons white sugar
  

Directions Instructions Checklist

• Step 1 Heat the milk and the butter together in a medium saucepan, until the butter melts. Remove from the heat and add them warm water. The mixture should be around 110 degrees F (43 degrees C).
  
• Step 2 In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar. Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft.
  
• Step 3 Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
  
• Step 4 Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 to 2 hours. Punch the dough down and shape it into a large round loaf with a round knob on top. Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.
  
• Step 5 Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze.
  
• Step 6 To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white sugar.
  
  

Ingredients

• 1 cup unsalted butter, room temperature
• 2/3 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 1/2 cups all-purpose flour

Instructions

1. In a medium-sized bowl, cream the butter and sugar until light and fluffy.
2. Mix in the egg.
3. Mix in the vanilla, salt, and flour until well-combined.
4. Cover and chill the dough for about four hours.
5. Preheat oven to 350 F.
6. Roll out the cold dough on a lightly floured counter to about 1/4" thick (no need to break out your ruler) and cut with cookie cutters or the rim of a glass.
7. Transfer cookies to cookie sheets lined with parchment paper.
8. Bake 8-10 minutes or until the edges just start to brown.
9. Cool and eat!
   

Ingredients
1 cup butter
¾ cup sugar
½ cup molasses
1 egg
2½ cups flour
1 teaspoon baking soda
2 teaspoons ginger
1 tablespoon caraway seeds (optional)
Instructions
Cream together butter and sugar; add molasses and egg. In a separate bowl, stir together the dry ingredients, then mix the dry ingredients with the wet. Cut in circles, and cook in a 350 degree oven 10-12 minutes.

Ingredients

8 tablespoons (1 stick) salted butter
One 28- to 32-ounce bag frozen shredded hash brown potatoes
1 medium onion, finely diced 
1/4 cup all-purpose flour 
1 cup milk 
2 cups low-sodium chicken broth 
Kosher salt and freshly ground black pepper
1 1/2 cups grated Monterey Jack cheese 
1 cup sour cream 
1/2 cup grated sharp Cheddar
2 cups kettle-cooked potato chips 
1/4 cup grated Parmesan

1. Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter. Take the potatoes out of the freezer while you are preparing the rest of the ingredients.
2. Heat a large, deep skillet over medium-high heat, then melt 6 tablespoons of the butter in it. Add the onions and cook, stirring occasionally, until the onions start to soften, 3 to 4 minutes. Sprinkle the flour over the onions and stir to incorporate. Cook for a minute or 2 to cook out the raw flour, but do not let it color. Whisk in the milk, making sure to get out all the lumps. Add the broth and whisk again if there are still lumps. Bring the mixture to a simmer and allow it to thicken, about 3 minutes. Season to taste with salt and pepper. Turn off the heat and stir in the Monterey Jack, sour cream and Cheddar. Add the hash brown potatoes and mix everything together. Transfer the mixture to the prepared baking dish.
3. Melt the remaining 1 tablespoon butter in a small pan. Put the potato chips and Parmesan in a bowl and crush the potato chips. Pour in the melted butter and toss to coat. Sprinkle the crumbs over the top of the potatoes.
4. Cover with foil and bake for 20 minutes, then remove the foil and continue baking until golden brown on top and bubbling around the edges, about 15 minutes more. Let rest for 15 minutes before serving.

As seen on Food Network and other cooking shows

Funeral Pie- Amish

• Prep 30 m
  
• Cook 45 m
  
• Ready In 4 h 15 m
  

Ingredients

• 2 cups raisins
  
• 2 cups water
  
• 1/2 cup packed light brown sugar
  
• 1/2 cup white sugar
  
• 3 tablespoons cornstarch
  
• 1 1/2 teaspoons ground cinnamon
  

• 1/4 teaspoon ground allspice
  
• 1 pinch salt
  
• 1 tablespoon cider vinegar
  
• 3 tablespoons unsalted butter
  
• 1 recipe pastry for a 9 inch single crust pie
  

Directions

1. Preheat the oven to 400 degrees F (205 degrees C). Line a pan with half the pastry and chill.
   
2. Place the raisins and 2/3 cup of the water in a saucepan and heat over medium heat for 5 minutes.
   
3. Combine the sugars, cornstarch, spices, and salt in a bowl and, mixing all the time, slowly add the remaining water. Add this mixture to the heating raisins. Cook and stir until the mixture starts to bubble. Add the vinegar and butter and heat until the butter is melted. Cool until room temperature.
   
4. Pour into the prepared shell and top with the second crust. Bake 25 minutes or until golden. Cool completely before serving.