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Pistachio Thumbprint Cookies 1 cup butter, softened 1/3 cup confectioners’ sugar 1 egg 1 teaspoon vanilla extract 3/4 teaspoon almond extract (optional) 2 cups all-purpose flour 1 (3.4 ounce) box instant pistachio pudding mix 1/2 cup

Sweet Potato Fry Bread or Pumpkin Fry Bread 1 cup self-rising flour1 cup pur?ed sweet potatoes or pumpkin,    fresh or canned1/4 cup granulated sugar, or to tasteVegetable oil (for frying) Put the flour and sugar in a

Almond Cakes 1/2 pound unsalted butter1/2 cup superfine sugar4 egg yolks3 tablespoons cream4 cups pastry flour1 1/2 teaspoons ground cinnamon1 teaspoon grated nutmegConfectioners’ sugar Preheat oven to 350 degrees F. Cream butter and sugar. Beat eggs and

Ancho Chile Devil’s Food Cake with Godiva Liqueur and Marshmallow Frosting Posted by CookinMom at recipegoldmine.com May 19, 2001 Source: New York Regional Competition Winner/Dessert Category Wayne Harley Brachman, Pastry Chef, Mesa Grill and Bolo, New York

Hot Banana Souffl? with Rum Sauce 2 tablespoons butter or margarine 2 tablespoons cornstarch 1 cup mashed bananas (3 medium) 1 tablespoon fresh lemon or lime juice 1/2 teaspoon grated fresh lemon or lime peel 4

Mint Swirl Brownies 3 ounces cream cheese, softened1/4 cup margarine, softened3/4 cup granulated sugar2 eggs2/3 cup flour1/2 teaspoon baking powder1/2 teaspoon salt1/3 cup chopped nuts3 tablespoons cocoa1/2 teaspoon peppermint extractSeveral drops green food coloring Cream together cream

Toasted Almond Ice Cream 1/4 pound full fat cream cheese, softened1/2 pound cottage cheese, strained2 tablespoons ground almonds2 tablespoons orange or lemon juice1 cup confectioners’ sugar1/3 cup toasted almonds, finely chopped1 egg whiteToasted slivered almondsCoffee sugar

Powder Cookies (Polvorones) 1 cup butter, softened1/2 cup confectioners’ sugar2 1/2 cups sifted all-purpose flour1/2 teaspoon vanilla extract Cream butter and confectioners’ sugar in mixer bowl until light and fluffy. Add flour and vanilla extract; mix well.

Gold-Dusted Bourbon Pecan Balls Source: Gourmet, December 1995 2 tablespoons unsweetened cocoa powder 3/4 cup plus 1 tablespoon confectioners’ sugar 1/4 teaspoon edible gold powder 2 cups vanilla-wafer crumbs (from about 55 cookies) 1/2 cup pecans, toasted,

Raspberry-Filled Orange Scones Yield: 16 scones 3 1/4 cups all-purpose flour 1/4 cup granulated sugar 4 teaspoons baking powder 1/2 teaspoon salt 6 tablespoons butter or margarine 3 eggs, beaten 1/2 cup whipping cream 1 tablespoon grated