Ingredients for Shortbread:
1/2 c. sugar
1 1/4 c. (2 1/2 sticks) unsalted butter, softened
2 1/2 c. flour
1 large egg yolk, slightly beaten

Ingredients for Caramel Filling:
28 oz. (2 14-oz. cans) sweetened condensed milk

Ingredients for Chocolate Glaze:
6 oz. 60% dark chocolate
1 tsp. light corn syrup
1/2 c. (1 stick) unsalted butter

Make the shortbread:  Preheat the oven to 350°F.  Butter the bottom and sides of a 9×13-inch glass pan.

In a medium bowl, beat the butter and sugar until blended.  Add 2 c. of the flour and beat until well combined.  Add the egg yolk and beat for a few seconds, until just combined.

Turn the dough out onto a floured surface.  Dust the top of the dough and your hands with flour, then gently work the dough into a 6×6-inch square.  Sprinkle the remaining 1/2 c. of flour onto the top of the dough.  Fold over and knead until incorporated; then flatten into a rectangle.  Transfer to prepared pan and press into pan.  Prick the dough with a fork.

Bake for 20-22 minutes, or until golden brown.  Transfer to a wire rack; let cool completely.

Make the caramel filling: Put the sweetened condensed milk over a double-boiler over a low boil.  Cook for 1-2 hours, until thick and caramel-colored.  Remove from heat and whisk until smooth.  Pour over cooled shortbread, then place the pan in the refrigerator for 1-2 hours, or until cool.

Make the chocolate glaze: Melt the chocolate, corn syrup, and butter over a double-boiler of simmering water.  Stir until smooth.  Remove from heat and stir for about 30 seconds to cool slightly.  Pour over chilled bars and spread evenly.

Refrigerate again for about 1 hour, or until the chocolate glaze hardens.

Remove pan from the refrigerator for 30 minutes before cutting and serving.  (This prevents the chocolate from cracking.)  Bars can be stored in the fridge, tightly covered, for up to 4 days–but they’re best served at room temperature.

Ingredients for Filling:
1 c. sugar
2 tbsp. light corn syrup
1/4 c. water
1/2 c. heavy cream
1 tsp. fleur de sel
1/4 c. sour cream

Ingredients for Brownie:
1 1/4 c. flour
1 tsp. salt
2 tbsp. dark unsweetened cocoa powder
11 oz. dark chocolate (~70%), coarsely chopped
1 c. unsalted butter, cut into 1-in. cubes
1 1/2 c. sugar
1/2 c. packed light brown sugar
5 eggs, at room temperature
2 tsp. vanilla

Ingredients for Topping:
1 1/2 tsp. fleur de sel
1 tsp. coarse sugar

Make the caramel:  In a medium saucepan, combine the sugar, corn syrup, and water, stirring carefully (try to avoid splashing the sides of the pan).  Cook over high heat until a candy thermometer reads 350°F, or until the mixture is dark amber in color–roughly 6 to 8 minutes.  Remove from heat, and slowly add the heavy cream and fleur de sel.  Whisk in the sour cream.  Set aside to cool.

Make the brownies:  Preheat over to 350°F.  Butter the sides and bottom of a glass or light-colored metal 9×13-in. pan.  Line the bottom with a sheet of parchment paper, then butter the parchment.

In a medium bowl, whisk together the flour, salt, and cocoa powder.

Place the chocolate and butter in a double boiler over simmering water, stirring occasionally until the chocolate and butter are completely melted and combined.  Whisk together the chocolate mixture and the sugars until completely combined; mixture should be at room temperature.  Add three eggs and whisk until just combined; then add the remaining two eggs and whisk until just combined.  Add the vanilla and stir until combined.  (Do not overbeat at this point!)

Sprinkle the flour mixture over the chocolate, and fold in until just trace amounts of the flour mixture is visible.

Assemble: Pour half the brownie mixture into the prepared pan.  Drizzle the caramel sauce over the brownie layer (strain the caramel, if necessary, to avoid clumps of sugar); try to avoid the caramel coming in contact with the edges of the pan, as it might burn.  Smooth the caramel layer evenly over the brownie.  In heaping spoonfuls, scoop the remaining brownie batter over the caramel layer, and smooth to cover caramel.

Bake for 30-35 minutes, or until a toothpick inserted in the center of the pan comes out with a few moist crumbs.  Remove from oven and sprinkle with the fleur de sel and coarse sugar.

Brownies can be stored, tightly wrapped at room temperature, for up to 4 days.

Ingredients for Dough:
3 c. flour
1 pkg. dry yeast
3 egg yolks
1 c. margarine
1 c. sour cream

Ingredients for Filling:
1 1/2 c. sugar
1 1/2 tsp. cinnamon
6 oz. ground walnuts

In a large bowl, sprinkle yeast over flour.  Add margarine.  Blend with a fork until well mixed and crumbly.  In a separate medium bowl, combine yolks and sour cream until well mixed.  Add to flour mixture; mix well.  Form into a loaf, wrap in wax paper, and refrigerate overnight.

Preheat oven to 350°F.

Mix together filling ingredients.  Divide dough into 5 sections.  Sprinkle filling onto workspace, and roll out one section at a time on filling.  Cut into 8 triangles.  Roll up, outer edge to tip, to form a crescent; pinch to stay closed.  Bake on an ungreased cookie sheet for 14 minutes.  Let rest on cookie sheet about 1 minute, then transfer to a wire rack to cool.

Ingredients:
1 c. salted butter, softened
1/4 c. sugar
3/4 c. packed light brown sugar
3 1/2-oz. pkg. instant vanilla pudding mix
1 tsp. baking soda
1 tsp. vanilla
2 eggs
2 1/2 c. flour
2 c. (12 oz.) chocolate chips

Preheat oven to 350°F.

Beat together butter, sugars, pudding mix, baking soda, and vanilla.  Beat in eggs.  Add flour and stir together.  Stir in chocolate chips.

Drop onto an ungreased cookie sheet (roughly 1 tbsp.-sized, 2 inches apart).  Bake for 7-10 minutes.  Let rest on cookie sheet about 1 minute, then transfer to a wire rack to cool completely.

Ingredients:
1 c. salted butter
1 c. margarine
2 eggs
2 c. confectioner’s sugar
5 c. flour
2 tsp. vanilla

Preheat oven to 375°F.

Cream butter, margarine, and sugar.  Add eggs and vanilla, then add flour.  Press dough through a cookie press.  Bake for 7-10 minutes.

Lemon-dipped Spritz Variation:
Stir together 1 c. confectioner’s sugar and 10 drops of lemon extract.  Add whole milk 1 tbsp. at a time, until glaze reaches desired consistency.  Drizzle on cooled cookies.

Ingredients for Scones:
2 3/4 c. flour
1/2 c. sugar
1/2 c. rolled oats
1 tbsp. baking powder
1/4 tsp. salt
1 c. shredded sweetened coconut
1/2 c. cold unsalted butter, cut into 1/2-in. chunks
1 egg
3/4 c. buttermilk
1 tbsp. vanilla
1/4 c. carrot puree*
1 egg white, beaten

Ingredients for Glaze:
1 tbsp. lemon juice
2 tbsp. orange juice
1 c. confectioners’ sugar

*To make an easy carrot puree, place 1 medium carrot in a microwaveable dish with 1/4 c. orange juice.  Cover and microwave on high for about 5 minutes or until carrot is fork-tender.  Blend in food processor until smooth.

Make the scones: Preheat the oven to 400°F.  Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, oats, baking powder, salt, and shredded sweetened coconut.  Add the butter.  Use your fingers to rub the butter into the flour until the butter is pea-sized and the mixture is coarse.

In a separate bowl, whisk together the egg, buttermilk, vanilla, and carrot puree.  Slowly pour the wet ingredients into the dry and stir until the dough just comes together.

Gently knead the dough; if sticky, sprinkle with flour.  Roll up and flatten into a disk about 1 1/2 inches high; do not overwork the dough.  Cut into 6-8 wedges and place on the prepared baking sheet.  Whisk egg white with 1 tbsp. water, then brush the tops of the scones with the egg wash.

Bake for 18-20 minutes or until a toothpick inserted into the center of a scone comes out clean.  Transfer to a wire rack to cool completely.

Make the glaze: Whisk all glaze ingredients together in a medium bowl, adjusting the consistency to achieve a loose drizzle.  Drizzle over cooled scones and allow to set.

Ingredients for Crust:
2 1/2 c. fine whole-wheat flour
2/3 c. vegan margarine
1/2 tsp. salt
2-3 tbsp. cold water
2-3 tbsp. soymilk
Cinnamon-sugar for sprinkling

Ingredients for Filling:
15 oz. canned pumpkin
9 oz. firm tofu, drained and patted dry
2/3 c. light brown sugar
1 tbsp. molasses
1 heaping tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
pinch of cloves

Preheat over to 350°F.

Make the crust: Blend flour, butter, and salt until mixture resembles coarse breadcrumbs.  Add the water 1 tbsp. at a time, until dough comes together.  Turn out onto a lightly floured surface.  Knead briefly, then form into a circle; roll out to fit a 9-inch pie plate.  Trim the edges and reserve the trimmings.

Make the filling: Put all filling ingredients in either a food processor or blender, and puree until smooth.  Pour into prepared pie plate.

Reroll the pastry trimmings, cut into strips, brush with soymilk, and sprinkle with cinnamon-sugar.  Arrange in a lattice pattern on top of filled pie.

Bake in preheated oven for 40 minutes, or until the filling is just set and the topping crisp.

Ingredients:
4 eggs
3 tbsp. oil
1 tsp. vanilla
2 c. sugar
1 c. whole milk
2 c. all-purpose flour
1 c. smooth peanut butter
8 oz. milk chocolate

Preheat oven to 350°F.  Grease an 11×17-in. pan.

Cream eggs, 2 tbsp. oil, vanilla, and sugar; beat 3-5 minutes.  Alternate adding flour and milk; beat well.  Pour into prepared pan.  Bake 20-25 minutes.  Cool completely.

Spread peanut butter over cooled cake.  Chill until solid.

Over low heat, melt chocolate and 1 tbsp. oil.  Spread over peanut butter.  Chill until set.

Ingredients for Shortbread:
1 3/4 c. all-purpose flour
1/2 tsp. salt
2 1/2 tsp. fresh rosemary leaves, minced
12 tbsp. (1 1/2 sticks) unsalted butter, cut into 1/2-in. cubes, at room temp.
1/2 c. confectioners’ sugar, sifted
3/4 tsp vanilla.

Ingredients for Apricot Filling:
2 c. dried apricots (about 8 1/2 oz.)
1/2 c. granulated sugar
3 tbsp. honey
2 tbsp. brandy
Pinch of salt

Ingredients for Crumb Topping:
1/2 c. all-purpose flour
1/2 c. dark brown sugar, firmly packed
1/2 c. pecans, coarsely chopped and toasted
Pinch of salt
4 tbsp. cold unsalted butter, cut into 1/2-in. cubes

Make the shortbread crust: Lightly spray a 9-in. square baking pan with nonstick cooking spray and line it with parchment paper, allowing the parchment to just overhang on two sides.

In a medium bowl, whisk together the flour, salt, and rosemary.  In a large bowl, beat the butter with the confectioners’ sugar and vanilla at medium speed until fluffy, approximately 2 minutes.  Turn mixer to low, then stream in the flour mixture.  Scrape the dough into the prepared pan and press into an even layer with floured hands.  Place the pan in the refrigerator for at least 30 minutes.

Preheat the oven to 350°F.  Bake the crust until it is golden, about 25 minutes.  Cool on a wire rack.

Make the apricot filling: Place the apricots, sugar, honey, brandy, and salt in a medium saucepan with 1 1/2 c. water and simmer over low heat for 40-50 minutes, or until the apricots are fork-tender and most of the liquid has evaporated or thickened.  Remove the pan from the heat and stir the mixture to release excess steam.  Scrape the apricot mixture into a food processor and puree until smooth.

Make the crumb topping: In a large bowl, combine the flour, brown sugar, pecans, and salt.  Mix on low speed for 15 seconds.  Add the butter and mix until a sandy crumb begins to form, about 1 minute.

Assemble the squares:  Spread the apricot filling over the shortbread, then sprinkle the crumb topping over the filling.  Bake at 350°F for about 20 minutes, or until the crumb has browned.  Let the pastry cool for at least 30 minutes in the pan, then lift it out using the parchment paper overhang and cut it into bars.

Ingredients:
1 1/4 c. all-purpose flour
1/4 tsp. baking soda
1/8 tsp. salt
1/2 c. light brown sugar
1/4 c. white sugar
1/2 c. (1 stick) soy butter (such as Earth Balance)
2 tbsp. ground flax mixed with 3 tbsp. warm water (allow to sit for 2 minutes)
2 tsp. vanilla extract
1 c. vegan chocolate chips

Preheat oven to 300°F.  In a medium bowl, sift the flour, baking soda, and salt.  In large bowl, mix (do not beat) the brown sugar, white sugar, soy butter, flax mixture, and vanilla; add the dry ingredients.  Stir in chocolate chips.

Form cookies into 1-inch balls and place about 3 inches apart on a greased cookie sheet.  Bake for about 20 minutes, or until golden brown.  Let sit on cookie sheet for several minutes, then transfer to a rack to cool completely.