cookbook

1. A Cookbook for ALL SEASONS A Cookbook for ALL SEASONS

2. Lori Yates is a Detroit-area recipe developer and food photographer. She is the author of Foxes Love Lemons, where she posts special yet simple original recipes, tips from her culinary school adventures, and restaurant reviews. Her mission is to encourage people to enjoy the act of cooking at home. Chelsea Lords is the author of the food blog Chelsea's Messy Apron, where she shares a wide variety of recipes including family-friendly and easy meals, lots of baked goods and desserts, and plenty of healthy eats. She received her BA in Exercise Science focusing on nutrition and exercise. She loves spending time with her family and getting giggles out of her little baby boy. Some other hobbies include running, yoga, and reading. Julie Evink is the author of Julies Eats & Treats. She is married to her wonderful hubby and taste tester Jason, who evens chips in and helps with dishes once in a while! They have one toddler and another baby on the way. Julie focuses on providing easy, home cooked meals for the busy mother or father with everyday ingredients! She loves spending time with her family, reading, playing volleyball and of course hanging out with her girlfriends! Joanne Bruno is a vegetable and cupcake-loving MD/PhD student living in NYC. Shes also the writer, photographer, and eater behind Eats Well With Othersa vegetarian food blog, where meals are always served with a bit of laughter on the side. Joanne has a penchant for hyperbole and a (not so) secret love for trashy reality television. When Joanne isnt in the kitchen, she can often be found running in Central Park or hanging out with her fianc in their Upper East Side apartment. Zainab Storms is a newlywed, neuroscience student, self-taught baker, and food blogger. She loves shoesespecially Manolo Blahnik heelsand lives in Central New York where she enjoys baking, cooking, window shopping and long walks at the park that were meant to be runs. She shares her passion for baking and everything sweet over on her blog, Blahnik Baker. About the Become A Better Baker Blog Ambassadors About the Become A Better Baker Fall Blog Ambassadors

3. FALL Recipes September Quick Beer Bread Apple Cider Donuts Bacon Cinnamon Rolls Apple Pie Coffee Cake Breakfast Pizza October Creepy Mini Pizzas Spooky Marshmallows Salted Caramel Apples Scotcheroo Spiders Monster Cookies November Spiced Sweet Potato Rolls with Bourbon Honey Butter Traditional Southern Cornbread Dressing Chocolate Pecan Pie Easy Cloverleaf Dinner Rolls Salted Caramel Apple Cinnamon Rolls

4. September Breakfast Pizza Bacon Cinnamon Rolls

5. Quick Beer Bread Apple Cider Donuts Apple Pie Coffee Cake

6. Yield: 1 loaf Prep Time: 20 minutes plus proofing Cook Time: 25 minutes Quick Beer Bread

7. 2-1/4 to 2-3/4 cups all-purpose flour, divided 1-1/4 cups rye flour 3/4 cup pumpkin ale 1/2 cup water 2 tablespoons honey 1 tablespoon butter, plus additional for greasing pan and brushing on dough 2 envelopes Fleischmanns ActiveDry Yeast 2 teaspoons kosher salt 1 teaspoon Spice Islands Caraway Seed 1/2 teaspoon Spice Islands Garlic Powder 2 tablespoons pepitas (roasted pumpkin seeds) Directions: 1. In medium bowl, stir together 1-1/2 cups of all-purpose flour and rye flour. In small saucepan, heat beer, water, honey and butter over medium-low heat until warm (100 to 110 degrees F). 2. In large bowl, whisk together warm beer mixture, yeast, salt, caraway, garlic powder and 1-1/2 cups of flour mixture until smooth. With wooden spoon, stir in remaining flour mixture and enough additional all-purpose flour to make a soft dough. Knead on a lightly floured surface 4 to 6 minutes or until smooth. 3. Shape dough into ball; place in greased 8-inch round pan, turning to grease top. Flatten dough to fit pan. Cover; let rise in a warm, draft-free place about 45 minutes or until doubled in size. Meanwhile, preheat oven to 375 degrees F. 4. Brush dough with melted butter and sprinkle with pepitas; lightly press pepitas into dough. Bake 25 to 30 minutes or until fully baked through. Remove from pan; transfer to wire rack. Let cool 10 minutes before serving warm, or cool completely. Ingredients: Nine months later, Im learning how to raise my first-ever yeast bread baby. Read more about this recipe on Lori Yates' blog FoxesLoveLemons.com. Original photography by Lori Yates.

8. Yield: 15 donuts Prep Time: 35 minutes Cook Time: 10 minutes Apple Cider Donuts

9. Donuts: 3-1/4 to 4 cups all-purpose flour 2 envelopes Fleischmanns RapidRise Yeast 2 tablespoons white sugar 1 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ground ginger, optional 1 cup + 2 tablespoons milk 1/4 cup butter 3 large egg yolks Optional: Mazola Corn Oil if frying instead of baking Directions: For the donuts: 1. Combine 2 cups flour, undissolved yeast, sugar, salt, cinnamon, nutmeg, and ginger in a large mixer bowl. In a small bowl combine the milk and butter and warm in the microwave to very warm (120 to 130F). Use a thermometer if you have one! 2. Beat in the egg yolks to the flour mixture and then add in the milk + butter mixture. Beat for 2 minutes at low speed. Continue adding the remaining 1 and 1/2-2 cups of flour, until a soft dough forms. 3. Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes). Cover and let rest for 10 minutes. 4. Roll out dough on a lightly floured counter into a 12-inch circle, about 1/2-inch thick. Using a 3-inch cookie or biscuit cutter, cut out as many rounds as possible. 5. Cut out center with a 1-inch cookie cutter, the top of a spice container, or poke a hole through the center with finger. Place doughnuts about 2 to 3 inches apart on lightly greased or parchment lined baking sheet. Re-roll and cut remaining dough. Cover doughnuts and let rise for 45 minutes to 1 hour. 6. To bake: Preheat your oven to 375F, and bake the risen doughnuts for 8 to 10 minutes. 7. To fry: Heat at least 2 inches of oil in a deep fryer or deep pan to 350F. Fry 2 to 3 doughnuts at a time, turning occasionally until well browned, about 2 to 3 minutes. Remove from oil and drain on paper towels. 8. Cool and then transfer to wire rack. Drizzle with Apple Cider Glaze OR using tongs, dunk the doughnuts in the glaze. Serve warm. Apple Cider Glaze 1. Boil the apple cider in a small saucepan until reduced in half, about 7 to 10 minutes. Place powdered sugar in medium bowl. Whisk in hot cider, vanilla, and corn syrup until smooth. Ingredients: At the end of the day, all donuts are good! These are just the best. Read more about this recipe on Chelsea Lords blog chelseasmessyapron.com. Original photography by Chelsea Lords. Apple Cider Glaze: 1 cup apple cider 2 cups powdered sugar 1 tablespoon Karo Light Corn Syrup 1 teaspoon vanilla extract

10. Yield: 18 rolls Prep Time: 2 hours and 45 minutes Cook Time: 20 minutes Bacon Cinnamon Rolls

11. Rolls: 1/2 c. warm water (100 to 110F) 2 envelopes Fleischmanns ActiveDry Yeast 1 1/2 c. milk 1/4 c. butter 1/2 c. sugar 2 1/2 tsp. salt 3 eggs 6 to 6-3/4 cups all-purpose flour Candied Bacon: 1 lb. bacon 1/2 c. brown sugar Filling 1 c. brown sugar Directions: 1. Combine warm water and yeast in a small bowl; set aside for 5 minutes to soften yeast. 2. Combine milk, butter, sugar and salt; heat until warm (100 to 110F). Pour into large mixer bowl. Add yeast mixture, eggs and 4 cups flour. Beat for 3 minutes on medium speed until smooth. Gradually add enough remaining flour to make a soft dough. 3. Knead dough in stand mixer with dough hook or on a lightly floured surface for 8 to 10 minutes, until dough is smooth and elastic. Place dough in a greased bowl, turning once to coat all sides. Cover and place in a warm, draft free place and let rise about 45 to 60 minutes, until doubled in bulk. 4. While dough is rising, prepare candied bacon. Preheat oven to 325 degrees. Place bacon in a large bowl and coat with brown sugar. Cover baking sheet with tinfoil. Place bacon strips on pan. Bake at 325 degrees for 30 minutes or until bacon is golden brown and crisp. Transfer bacon to plate lined with paper towel to drain. Reserve 2 tablespoons bacon drippings in a small bowl to cool. Crumble bacon when cool enough to handle. 5. Combine brown sugar, spices and salt in a small bowl. Set aside. 6. Punch dough down and turn out onto a lightly floured surface. Divide dough in half; roll each half into a 12 x 9-inch rectangle. Brush surface with butter or reserved bacon grease; sprinkle each rectangle with an equal amount of brown sugar mixture and crumbled bacon. Roll up dough, starting from the long side; press seams together to seal. Cut each log into 9 equal slices. Place 9 rolls each (cut side down) in a greased 13 x 9-inch pan. Cover and let rise about 30 to 45 minutes in a warm, draft free place, until doubled. 7. Bake in a preheated 350F oven for 18 to 20 minutes, or until lightly browned (internal temperature of rolls should reach 190F). Let cool 10 minutes in pans; invert on large serving platter or surface covered with parchment paper and frost. 8. To make frosting, mix powdered sugar and syrup in a medium bowl. Stir in enough milk to reach desired consistency. Ingredients: Did you know that using floss to cut your cinnamon rolls is amazing?Read more about this recipe on Julie Evinks blog julieseatsandtreats.com. Original photography by Julie Evink. 2 tsp. Spice Islands Ground Saigon Cinnamon 1/8 tsp. Spice Islands Ground Cloves 1/4 tsp. salt 1 lb. candied bacon 2 tsp. butter Frosting 3 c. powdered sugar 1/4 c. maple syrup 2 to 3 Tbsp. milk

12. Yield: 1-10 inch cake Prep Time: 2 hours Cook Time: 45 minutes Apple Pie Coffee Cake

13. For the dough: 1/2 cup milk 1/2 cup water 1/2 cup butter 1/4 cup sugar 1 egg 2 egg yolks 1 1/2 tsp. salt 2 tsp. Fleischmanns ActiveDry Yeast 4 to 4 1/4 cups all purpose flour For the topping: 2-3 large Granny Smith apples, peeled, cored and cut into thin slices 1 1/2 tsp. lemon juice Directions: 1. For the dough, heat the milk, water and butter in a small saucepan until the butter melts. Remove from heat and let cool until it reaches between 120F and 130F. 2. In the bowl of a stand mixer fitted with the bread hook attachment, combine the milk mixture, sugar, egg, egg yolks, salt, yeast, and 2 cups of flour. Mix on low speed until combined, about 2 minutes. Add enough of the remaining flour so that a soft dough forms. Mix on medium-high speed for 5 minutes or knead by hand for 6-8 minutes. Place in a greased 10-inch springform pan. Spread the dough in the pan so that it reaches the edges. Cover with plastic wrap and let rise in a warm, draft-free place for 1 1/2 hours. 3. Preheat oven to 350F. 4. For the topping, toss the apple slices with lemon juice and lemon peel. In a separate, small bowl, whisk together the sugar, nutmeg, cinnamon, and ginger. 5. Drizzle the dough with the honey. Sprinkle with the graham cracker crumbs. Arrange the apple slices on top of the coffee cake. Sprinkle with sugar mixture. 6. Bake for 40-45 minutes, or until it feels firm in the center. Allow to cool for 30 minutes. Remove from springform pan and drizzle with the warm dulce de leche. Ingredients: As if we really needed an excuse to eat apple pie for breakfast. Read more about this recipe on Joanne Brunos blog joanne-eatswellwithothers.com. Original photography by Joanne Bruno. 1/2 tsp. lemon zest 1/2 cup sugar 1/4 tsp. Spice Islands Ground Nutmeg 1/4 tsp. Spice Islands Ground Cinnamon 1/4 tsp. Spice Islands Ground Ginger 1-2 tbsp. honey 1/4 cup graham cracker crumbs 1/2 cup dulce de leche, warmed

14. Yield: 12-inch pizza Prep Time: 25 minutes Cook Time: 10-15 minutes Breakfast Pizza

15. Crust: 1-3/4 to 2 cups all-purpose flour 1 envelope Fleischmanns RapidRise Yeast 3/4 teaspoon salt 2/3 cup very warm water (120 to 130F) 1 tablespoon olive oil Topping: 1 cup shredded Cheddar cheese 4 ounces bacon cup red bell peppers, chopped 1/4 cup chopped onion, caramelized in 1 teaspoon sugar Directions: 1. In a large bowl, combine 1 cup flour, yeast and salt. Add warm water and oil to the mixture and mix until blended. Gradually add the remaining flour to the mixture to make a soft dough, The pizza dough should form a slightly sticky ball. 2. On a well-floured surface, knead dough until smooth and elastic, about 4 minutes. Cover dough with a kitchen towel and let rise for 10 minutes. 3. Meanwhile, assemble pizza toppings. In a medium pan set over medium heat, cook bacon until crispy. Chop and set aside. Spray pan with cooking spray. Saut onions until tender. Add 1 teaspoon sugar to the onions and cook for an additional minute or two. 4. Preheat oven to 400 degrees F and set rack to the lowest level. Grease a pizza pan or baking sheet with olive oil. Using floured hands, pat the dough gently into the prepared pizza pan OR roll out dough on a well- floured surfaced into a 12-inch circle. Transfer dough to greased pan. Form a rim by pinching edge of dough; prick surface with a fork. 5. Bake crust for 8 minutes. Remove from oven and top with cheese. Then add bacon, spinach, peppers and onions. Sprinkle the whole pizza with salt and pepper. Crack the eggs on top of the pizza and place again in oven. Bake for 10-15 minutes until eggs are set and crust is browned. Ingredients: I am sure most of you already know about breakfast pizzas, but this is my first time discovering this genius idea. Read more about this recipe on Zainab Storms blog blahnikbaker.com. Original photography by Zainab Storms. 3 eggs 1/2 teaspoon Spice Islands Fine Grind Black Pepper 1/2 teaspoon salt

16. October Monster Cookies Spooky Marshmallows

17. Scotcheroo Spiders Salted Caramel Apples Creepy Mini Pizzas

18. Yield: 8 servings Prep Time: 20 minutes Cook Time: 26 minutes Creepy Mini Pizzas

19. Crusts: 1 envelope Fleischmanns Pizza Crust Yeast OR RapidRise Yeast 3-1/4 to 3-3/4 cups all-purpose flour, divided 1-1/2 tablespoons sugar 1-1/2 teaspoons salt 1-1/3 cups very warm water (120 to 130 degrees F) (very warm to the touch) 1/3 cup Mazola Vegetable Plus! Oil Nonstick cooking spray Toppings: 2 cups pizza sauce 4 cups shredded mozzarella cheese Suggested toppings: pepperoni, bell peppers, olives Directions: 1. Preheat oven to 425 degrees F. In large bowl, stir together yeast, 2 cups flour, sugar and salt. Add water and oil; stir 1 minute or until well blended. 2. Gradually add enough remaining flour to form a soft dough (dough should form a ball and still be slightly sticky). On floured surface, knead dough 4 minutes or until smooth and elastic, adding additional flour if necessary. Divide dough in 8 portions; place on plate and cover with plastic wrap. (If using RapidRise Yeast, let dough rise at this point for 10 minutes.) 3. Spray two rimmed baking pans with cooking spray. On each pan, use floured hands to pat 2 portions of dough into 8-inch circles. Transfer to oven and bake 7 minutes or until crusts are just set and only lightly browned on the bottoms. Transfer crusts to wire rack to cool. Continue process with remaining 4 portions of dough. At this point, crusts can be used immediately or wrapped and frozen up to 1 month. 4. When ready to bake, preheat oven to 475 degrees F. Spread each crust with 1/4 cup pizza sauce and sprinkle with 1/2 cup cheese. Use desired toppings to make Halloween designs. Place pizzas on rimmed baking sheets and bake 6 to 8 minutes or until cheese is melted and bottom of crusts are browned. Ingredients: It made my house smell like a pizzeria (which is a good thing, in my opinion). Read more about this recipe on Lori Yates' blog FoxesLoveLemons.com. Original photography by Lori Yates.

20. Yield: 3 dozen marshmallows Prep Time: 45 minutes Cool Time: 4 hours Spooky Marshmallows

21. Ingredients: Or just the best marshmallows, because we all ate plenty of them plain! Read more about this recipe on Chelsea Lords blog chelseasmessyapron.com. Original photography by Chelsea Lords. 1 cup very cold water, separated Rounded 1/8 teaspoon salt 3 envelopes unflavored gelatin 1 and 1/2 cups white sugar 1 cup Karo Light Corn Syrup 2 teaspoons Spice Islands Pure Vanilla Extract 1/3 cup powdered sugar 1/3 cup Corn Starch Nonstick cooking spray Directions: 1. In the bowl of a stand mixer, combine 1/2 cup very cold water with the salt and the unflavored gelatin. Stir and allow to sit while you work on the next part. 2. Combine the remaining water with the white sugar and the corn syrup in a medium saucepan over medium heat. Bring the mixture to a boil stirring frequently. Cover with a lid for exactly 2 minutes. (This gets all the sticking sugar from the sides.) 3. Stick a thermometer in the pan and without stirring, bring the mixture to 240 degrees F or softball stage. Remove from the stovetop immediately. 4. Slowly pour the hot syrup over the gelatin mixture while the mixer is on low speed. Once all of the hot syrup has been poured in, turn the mixer to high speed and beat for 12-14 minutes. 5. Add in the vanilla extract and beat for one more minute. 6. The bowl will get very full and the mixture will be thick, white, and shiny. 7. Meanwhile, spray a 9 x 13 cooking sheet with sides with nonstick cooking spray (For thicker marshmallows, you can use a casserole dish). Combine the powdered sugar and cornstarch. Lightly coat the sides and bottom of the pan with the powdered sugar and cornstarch mixture. 8. Using a lightly greased spatula, spread the mixture evenly on the pan. Lightly coat the top of the marshmallows with the cornstarch and powdered sugar mixture reserving the rest for later. 9. Allow the marshmallows to cool and set up for at least 4 hours and preferably overnight. 10. Then using small cookie cutters or sharp kitchen scissors, cut the marshmallows into small pieces and drop the pieces in the remaining cornstarch + powdered sugar mixture. Shake off all of the excess and store in an airtight container in a cool place. 11. These are best used within one month.

22. Yield: 6 apples Prep Time: 25 minutes Cook Time: 5 minutes Salted Caramel Apples

23. Directions: 1. Spray a baking sheet with cooking spray or line with parchment paper; set aside. Wash and dry apples; insert stick into stem end. 2. Microwave caramels and corn syrup on HIGH (100%) in a small, deep microwave-safe bowl for 2 to 3 minutes or until caramels are melted, stirring twice during cooking time. 3. Dip apples in hot caramel mixture turning to coat well. Allow caramel to drip from apples for a few seconds, then scrape excess caramel from bottoms of apples. Sprinkle sea salt on apples, pressing it into the caramel if necessary. Place dipped apples in prepared pan. 4. Melt vanilla baking chips in microwave for 1-2 minutes, stirring every thirty seconds. Stir in vegetable oil. Place in small plastic bag and seal. Cut the very tip of bag off and pipe apples. 5. Store apples in refrigerator. Ingredients: It reminds you to take a moment and enjoy the small things in life like getting caramel on the tip of your nose. Read more about this recipe on Julie Evinks blog julieseatsandtreats.com. Original photography by Julie Evink. 6 medium apples 6 wooden sticks 1 package (14 ounces) caramel candies, unwrapped 1/4 cup Karo Light Corn Syrup 1/8 c. sea salt 1/2 c. vanilla baking chips 2 Tbsp vegetable oil

24. Yield: 36 spiders Prep Time: 35 minutes Cool Time: 1 1/2 hours Scotcheroo Spiders

25. Directions: 1.In a large pan, combine the Karo corn syrup and the sugar over medium heat. Stirring constantly, heat until the sugar is dissolved. Remove from the heat and stir in the peanut butter until thoroughly combined. Stir in the cereal and mix until combined. Let cool for 5 minutes. 2. Coat hands with cooking spray or vegetable oil. Roll the mixture into 1-inch balls and place on parchment paper. Let cool for 30 minutes. 3. In a microwave-safe bowl, heat the chocolate chips in 30 second increments, stirring after each one, until thoroughly melted and smooth. 4. Use a wooden skewer to make holes for legs on each side of the ball. Cut the licorice into 1 1/2- inch lengths. Dip one end in the chocolate and then stick it into one of the holes. 5. Frost the top of each spider with the melted chocolate chips. Top with candies for eyes. Cool until chocolate is set, about 1 1/2 hours. Ingredients: That time I spent an entire morning whispering sweet nothings to a clan of spiders on my kitchen table. Read more about this recipe on Joanne Brunos blog joanne-eatswellwithothers.com. Original photography by Joanne Bruno. 1 cup Karo Light Corn Syrup 1 cup sugar 1 cup crunchy peanut butter 6 cups crispy rice cereal 2 cups semi-sweet chocolate chips String licorice Small candy-coated chocolates for eyes

26. Yield: 26 cookies Prep Time: 1 hour 15 minutes Cook Time: 12-15 minutes Monster Cookies

27. Directions: 1. In a medium bowl, combine the oats, flour, baking soda and cinnamon. 2. In the bowl of an electric mixer, beat the butter and sugars together until light and fluffy, about 3 minutes on medium speed. 3. Add the peanut butter and mix until combined. Add the egg and vanilla and beat until just combined. 4. Reduce speed to low and stir in dry ingredients until just combined. Using a rubber spatula, fold in the chocolate chips and Reeses pieces. 5. Chill dough for at least an hour. 6. Preheat oven to 350 degrees F and line a baking sheet with parchment. Using a medium cookie scoop, drop cookie mounds onto prepared cookie sheet. 7. Bake 12-15 minutes until cookies are just set. Remove from oven and let cookies cool on sheet for 5 minutes. Transfer cookies to a cooling rack. They are a perfect treat for you peanut butter lovers (Mr. J approves!) Read more about this recipe on Zainab Storms blog blahnikbaker.com. Original photography by Zainab Storms. Ingredients: 1 1/2 cups quick oats 1/4 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon Spice Islands Ground Saigon Cinnamon 1/2 cup unsalted butter, softened 1/2 cup brown sugar 1/2 cup sugar 2/3 cup creamy peanut butter 1 egg, at room temperature 2 tablespoons Karo Light OR Dark Corn Syrup 1 teaspoon Spice Islands Pure Vanilla Extract 1 cup semi-sweet chocolate chips 1 cup Reeses pieces

28. November Salted Caramel Apple Cinnamon Rolls Easy Cloverleaf Dinner Rolls

29. Chocolate Pecan Pie Traditional Southern Cornbread Dressing Spiced Sweet Potato Rolls with Bourbon Honey Butter

30. Yield: 12 rolls Prep Time: 30 minutes + rising Cook Time: 25 minutes Spiced Sweet Potato Rollswith Bourbon Honey Butter

31. For the Spiced Sweet Potato Rolls: 1 cup apple juice 1 envelope Fleischmanns ActiveDry Yeast 3-1/2 to 4 cups all-purpose flour 2 tablespoons sugar 1 teaspoon Spice Islands Ground Cinnamon 1 teaspoon salt 3/4 teaspoon Spice Islands Ground Ginger 1/4 teaspoon Spice Islands Ground Cloves 1 egg 1/2 cup cooked, mashed sweet potato 2 tablespoons butter, melted Vegetable oil, for greasing bowl and baking pan For the Bourbon Honey Butter: 8 tablespoons unsalted butter, room temperature 2 tablespoons honey 2 teaspoons bourbon Directions: 1. Make Spiced Sweet Potato Rolls: In microwave-safe liquid measuring cup, microwave juice until warm (100 to 110 degrees F) (about 20 to 30 seconds on high). Stir in yeast; let stand 5 minutes. 2. In large mixing bowl, whisk together 3 cups flour, sugar, cinnamon, salt, ginger and cloves. Add egg, potato, butter and yeast mixture; beat 2 minutes. Add enough remaining flour to form a soft dough. 3. Knead on a lightly floured surface 6 to 8 minutes or until dough is smooth and elastic. Shape dough into ball and place in greased bowl, turning once to cover. Cover and let rise in warm, draft- free place until dough is doubled in size, about 1 hour. 4. Punch dough down. Divide dough into 12 equal portions; form into rolls. Place in greased 13 x 9-inch baking pan. Cover and let rise until doubled, about 40 minutes. Meanwhile, preheat oven to 350 degrees F. 5. Bake rolls 25 to 30 minutes or until well browned. Transfer to wire rack to cool. 6. Make Bourbon Honey Butter: In small bowl, stir together butter, honey and bourbon until very well combined. Serve rolls with butter. Ingredients: Honestly, Jeff thought I had bought them. Read more about this recipe on Lori Yates' blog FoxesLoveLemons.com. Original photography by Lori Yates.

32. Yield: 9 x 13 pan Prep Time: 40 minutes Cook Time: 30-35 minutes Traditional Southern Cornbread Dressing

33. Ingredients: ... the best ever cornbread dressing is ready for your turkey! Read more about this recipe on Chelsea Lords blog chelseasmessyapron.com. Original photography by Chelsea Lords. 1 package Fleishmanns Simply Homemade Cornbread Baking Mix 2/3 cup milk, I used 1% 1/3 cup butter 1 large egg 2 tablespoons olive oil 1 cup yellow onion, chopped 2 stalks celery, chopped 2 tablespoons Spice Islands Parsley 2 teaspoons Spice Islands Sage 1/2 teaspoon salt 1/2 teaspoon pepper 2 cups chicken broth Directions: 1. Preheat the oven to 375 degrees F. Grease a 9 x 13 pan and set aside. 2. Prepare the cornbread mix according to package directions. Pour the mixture into the prepared pan and bake for 18-22 minutes or until it is lightly golden brown. 3. Remove from the oven and allow it to cool completely. 4. Cut the cornbread into one-inch cubes and spread evenly on an ungreased baking sheet. 5. Bake at 350 degrees F for 15 minutes and allow to completely cool. 6. Spray a 9 x 13 baking pan with nonstick spray and set aside. 7. Pour the olive oil in large skillet over medium heat. Add the chopped onions and celery and cook for 5-8 minutes or until tender. 8. Combine the cooked cornbread croutons, onion and celery mixture, parsley, sage, salt and pepper in a large bowl. Stir in chicken broth and mix well. 9. Pour into prepared pan. Bake uncovered 30 to 35 minutes, or until slightly golden brown. Notes: The cornbread can be made the night before.

34. Yield: 8 pieces Prep Time: 5 minutes Cook Time: 1 hour Chocolate Pecan Pie

35. Directions: 1. Preheat oven to 350F. 2. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust. 3. Bake on center rack of oven for 60 to 70 minutes. Cool for 2 hours on wire rack before serving. 4. Melt chocolate chips in microwave in increments of 15 seconds, stirring after each set until melted. Drizzle on pie. Let sit until the chocolate is set. You can put in the fridge to help it set faster. Notes: To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet. Pie is done when center reaches 200F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil. Ingredients: I had to smother it with a chocolate drizzle. Whats not to love? Read more about this recipe on Julie Evinks blog julieseatsandtreats.com. Original photography by Julie Evink. 1 c. Karo Light Corn Syrup 3 eggs 1 c. sugar 2 tbsp. butter, melted 1 tsp. Spice Islands Pure Vanilla Extract 1 1/2 c. (6 ounces) pecans 1 (9-inch) unbaked OR frozen** deep-dish pie crust 1/2 c. semi-sweet chocolate chips

36. Yield: 12 rolls Prep Time: 30 minutes Cook Time: 20 minutes Easy Cloverleaf Dinner Rolls

37. Directions: 1. In a large bowl, whisk together 3/4 cup flour, undissolved yeast, sugar, and salt. In a medium pan over medium-high heat, warm the milk, water, and butter until they reach 120-130F. Pour the warm liquids into the flour mixture and beat for 2 minutes at medium speed with an electric mixer. Add in 1/4 cup of flour and beat for 2 minutes at high speed. Stir in enough of the remaining flour so that a soft dough forms. Knead lightly on a floured surface until smooth and elastic, about 8-10 minutes. Cover with plastic wrap and let rest for 10 minutes. 2. Divide the dough into 12 equal pieces. Divide each of these into 3 equal pieces. 3. Grease a muffin tin and place 3 pieces of dough in each of the cups. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 30 minutes. 4. Heat oven to 375. Bake for 20 minutes or until lightly golden. Remove from the pan and serve warm. When I grow up, I would like to be a dinner party pro. Read more about this recipe on Joanne Brunos blog joanne-eatswellwithothers.com. Original photography by Joanne Bruno. 2-2 1/4 cups all-purpose flour 1 envelope Fleischmanns RapidRise Yeast 2 tbsp. sugar 1/2 tsp. salt 1/2 cup milk 1/4 cup water 2 tbsp. butter Ingredients:

38. Yield: 15 rolls Prep Time: 1 hour Cook Time: 20-25 minutes Salted Caramel Apple Cinnamon Rolls

39. Directions: For Rolls: 1. In a large bowl, whisk together the butter, sugar and salt in a large bowl. Add the egg and mix until combined. In a separate bowl, whisk together the yeast and 2 cups of flour. Add the flour mixture to butter/sugar mixture all at once and then add water. Mix well and add an additional 1-1/2 to 2 cups of flour, 1 cup at a time, until a soft smooth dough forms. On a lightly floured surface, knead dough until smooth. Cover with a damp towel and let rest for 10 minutes. 2. In the meantime, combine chopped apples with cup brown sugar in a small saucepan. Cook over medium heat until apples are caramelized, about 7- 10 minutes. Set aside. Grease a 13 x 9-inch pan. 3. Divide dough into 2 equal portions and roll each portion out to an 14 x 8-inch rectangle on a lightly floured surface. Brush each with a good amount of melted butter. Combine the rest of the brown sugar with the cinnamon and sprinkle of the cinnamon sugar on each rectangle. Scatter the apples onto the rectangles and top with pecans. Roll up the rectangle from the long side and cut each roll into 8 slices. 4. Place rolls into prepared pan, cut side down. Cover pan and let rise until double, about 45-50 minutes. (You can freeze rolls at this point or refrigerate overnight.) Preheat oven to 325 degrees F . Bake rolls for 20-25 minutes or until golden brown. Let cool slightly before drizzling with caramel sauce (recipe below). Serve immediately. For Caramel Syrup: In a medium saucepan, melt butter. Add the brown sugar, corn syrup and vanilla extract. Whisk until blended and sugar is melted. Remove from heat. Whisk in sea salt. Pour caramel syrup into a heatproof bowl. Let cool. Come on, tell me 'amazing' is not the word that comes to mind. Read more about this recipe on Zainab Storms blog blahnikbaker.com. Original photography by Zainab Storms. Ingredients: For Rolls: cup (1 stick) unsalted butter, softened cup granulated sugar 1 teaspoon salt 1 egg 1 envelope + 2 teaspoon Fleischmann's RapidRise Yeast 3 to 4 cups flour 1 cup + 2 tablespoon very warm water (120 to 130F) For Filling: 2 medium apples, peeled, cored and chopped 3/4 cup brown sugar 5 tablespoons butter, melted 1 tablespoon Spice Islands Ground Saigon Cinnamon 1 cup (~4 ounces) chopped pecans For Caramel Syrup: 1 cup butter 1 cup brown sugar 1/4 cup Karo Light Corn Syrup 1 teaspoon Spice Islands Pure Vanilla Extract teaspoon sea salt

40. About the Become A Better Baker Winter Blog Ambassadors Kristan Roland is a wife and stay at home mom. She blogs at Confessions of a Cookbook Queen, where she shares fun and creative sweets, served with a side of humor. She believes that baking should be fun and uses herself as a prime example that the most imperfect people can create fabulous things in the kitchen! Kristen Doyle is the creator, writer, and photographer for the blog Dine & Dish. Kristen has been sharing delicious recipes, beautiful photography and inspired living posts on Dine & Dish to a growing audience of engaged readers since 2006. Kristen is a busy mom of 4 young kids, loves to entertain, has a passion for photography, and believes in keeping things simple. An avid reader, an almost runner, a horrible gardener, and the wife of an outstanding man, Kristens goal is to connect and create meaningful relationships with others. Hoosier Homemade is a national baking and lifestyle website devoted to helping the everyday Mom spend less time in the kitchen and more time with her family with our with simple, easy and creative recipes and projects. By providing easy to understand recipes and step-by-step DIY craft and party-planning ideas, Liz and Doug Latham help the everyday mom to be heroes to their family. Jamie Lothridge is hopelessly addicted to sugar and cupcake liners. She started My Baking Addiction as a way to justify having copious amounts of both in her life. If she's not elbow deep in buttercream, you'll find her hanging with her family in the depths of Ohio. Aimee Shugarman is the author and photographer of the blog, Shugary Sweets. She shares some of her family's favorite meals and snacks. But, more importantly, she entices her readers with all of her sweets and treats. She has been called the "queen of fudge" by many of her friends and family! Aimee lives in Illinois and is the workat-home mom to 4 fun-loving children and wife to her best friend, Michael. She is also a TV junkie and can be bribed to do most anything for a plate of nachos!

41. WINTER Recipes December Cinnamon Roll Christmas Trees Cheesy Potato Bread Harvest Bread Brown and Serve Rolls No Knead Garlic Parmesan Dinner Rolls January Cherry Pie Pizza Sausage Pizza with Caramelized Onions and Goat Cheese Easy Breakfast Pizza Sauted Spinach & Mushroom Pizza Sloppy Joe Pickle Pizza February Chocolate Chip Cookie Sandwich Cake Caramel Custard Pie with Chocolate Meringue Homemade Creamy Caramels Cherry Cheesecake Crumb Bars Chocolate Decadence with Raspberry Sauce

42. December Brown and Serve Rolls Cheesy Potato Bread

43. No Knead Garlic Parmesan Dinner Rolls Cinnamon Roll Christmas Trees Harvest Bread

44. Yield: 16 rolls Prep Time: 2 hours and 15 minutes Bake Time: 15-20 minutes Cinnamon Roll Christmas Trees

45. Directions: 1. Combine 1-1/2 cups flour, sugar, undissolved yeast and salt in large mixer bowl. Heat milk, water and 1/3 cup butter until very warm (120 to 130F); butter does not need to melt. Add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. 2. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make stiff batter; grease top. Cover tightly with plastic wrap; refrigerate 2 hours or up to 2 days. 3. Remove dough from refrigerator and punch dough down. Remove dough to lightly floured surface; divide in half. Set aside 1 half. 4. Roll remaining dough to 16x10-inch rectangle. Melt remaining 1/4 cup butter; brush 2 tablespoons over dough. Sprinkle evenly with half of cinnamon filling. Beginning at long end, roll up tightly as for jelly roll; pinch seam to seal. 5. With sharp knife, cut roll into 16 equal pieces. On lower third of large greased baking sheet, arrange 5 rolls, cut sides up, in a row with edges touching. Form tree shape with additional rows of rolls - 4 rolls in second row, 3 rolls in third row, 2 rolls in fourth row, and 1 for top of tree. Place remaining roll at bottom center of tree to make trunk. Repeat with remaining dough, butter and filling. Cover; let rise in warm place until doubled in size, about 30 to 45 minutes. 6. Bake at 375F for 15 to 20 minutes or until light golden brown. Remove from sheets; let cool on wire racks. Drizzle with Vanilla Icing. Decorate "trees" sprinkles and candies. 7. Cinnamon Filling: Combine brown sugar and cinnamon in a small bowl. Stir well. 8. Vanilla Icing: Combine powdered sugar, milk and vanilla in a small bowl. Stir until smooth. Add green food coloring and stir until combined. 9. Recipe Note: These are easy to make ahead. You have two choices: you can make the dough and chill up to 2 days, then shape, let rise and bake, as described in the recipe, or you can make the dough, chill for 2 hours, then shape, cover with plastic wrap that is sprayed with nonstick spray and chill for up to 2 days. Remove the rolls from the refrigerator and let sit at room temperature 30 minutes before baking. Pick the option that works best for you, but don't chill longer than 2 days total. Ingredients: Some women get excited about expensive shoesI get excited about adorable Christmas breakfasts! Read more about this recipe on Kristan Rolands blog confessionsofacookbookqueen.com. Original photography by Kristan Roland. 4-1/2 cups all-purpose flour 1/3 cup sugar 2 envelopes Fleischmann's RapidRise Yeast 1 teaspoon salt 3/4 cup milk 1/2 cup water 1/3 cup plus 1/4 cup butter or margarine 2 eggs Cinnamon Filling: 2/3 cup brown sugar 2 teaspoons Spice Islands Ground Saigon Cinnamon Vanilla Icing: 2 cups powdered sugar 3 to 4 tablespoons milk 1 teaspoon Spice Islands Pure Vanilla Extract Green Food Coloring Festive red and green candies

46. Yield: 16 rolls Prep Time: 2 hours and 15 minutes Bake Time: 15-20 minutes Cheesy Potato Bread

47. Directions: 1. Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixing bowl. Heat milk, water and shortening until very warm (120 to130F). Gradually add to dry ingredients. 2. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in mashed potato, eggs and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. 3. Cover loosely with plastic wrap; refrigerate 2 to 24 hours. 4. Punch dough down; divide into 2 equal portions. Roll each half to 12 x 7-inch rectangle. 5. Spread 1 cup sharp cheddar cheese over the surface of the dough, then roll up tightly as for a jelly roll. Pinch seam and ends to seal and bake. Place seams side down, in greased 8-1/2 x 4-1/2 inch loaf pans. 6. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. 7. Bake at 375F for 30 to 35 minutes or until done. Remove from pans; cool on wire rack. * Instant mashed potatoes, made according to package directions can be used. Ingredients: But, the one weakness I have no matter how hard I try, is fresh, baked bread. Read more about this recipe on Kristen Doyles blog dineanddish.net. Original photography by Kristen Doyle. 5 cups bread flour 2 envelopes Fleischmann's RapidRise Yeast 1 cup milk 2/3 cup shortening 2 eggs 1/2 cup sugar 1 tablespoon salt 1/2 cup water 1 cup mashed potatoes* 1 cup sharp cheddar cheese

48. Yield: 1 loaf Prep Time: 10 minutes Bake Time: 35 minutes Harvest Bread

49. Directions: 1. Grease a baking dish - casserole, baking dish or cookie sheet. 2. In a large mixing bowl, combine 2 cups flours, sugar, and undissolved yeast, mix lightly. 3. In a small saucepan, heat water and butter until very warm (120 to 130F). 4. Stir water mixture into flour mixture, beat for 2 minutes on medium speed. 5. Stir in remaining flour and mix. Fold in raisins, cranberries and nuts. 6. Cover and let rest for 10 minutes. 7. Turn batter onto greased pan. Smooth top of dough with floured hands. 8. Cover and let rise in warm, draft-free place until doubled in size, about 30 minutes. 9. Beat egg and water and brush on top of bread. 10. Bake at 375 degrees for 35 minutes or until golden brown and crusty. Remove from pan and cool on rack. Ingredients: This Harvest Bread would make a wonderful Christmas gift as well! Read more about this recipe on Liz Lathams blog hoosierhomemade.com. Original photography by Liz Latham. 3 cups flour, all-purpose 1 tablespoon sugar 1 envelope Fleischmann's RapidRise Yeast 1 teaspoon salt 1 cups water 1 tablespoon butter cup dried cranberries cup golden raisins 1 cup pecans or walnuts, chopped 1 egg + 2 teaspoons water, beaten

50. Yield: 4 dozen rolls Prep Time: 30 minutes + rise time Bake Time: 37 minutes Brown and Serve Rolls

51. Directions: 1. Mix 3 cups flour, undissolved yeast, sugar, salt, rosemary and garlic in a large mixer bowl. 2. Combine milk, water and butter; heat to very warm (120 to 130F). Butter does not need to melt completely. Add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 cups flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out on lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. 3. Divide dough into 4 equal portions (each is enough to make 1 dozen rolls). Proceed according to directions (below) for desired shapes. Cover; let rise in a warm, draft-free place until almost doubled, about 1 hour. Bake at 275F for 20 to 25 minutes, or until rolls just start to change color. Cool in pans or on sheets 20 minutes. Remove from pans or sheets and finish cooling on wire racks. Place cooled rolls in resealable plastic bags and refrigerate up to 1 week OR freeze up to 1 month. 4. Before serving, preheat oven to 400F and place rolls on ungreased baking sheet. (Note: if rolls have been frozen, thaw before baking). Bake for 10 to 12 minutes, or until golden brown. If desired, brush hot rolls with melted butter. Serve warm. Shapes for rolls (each makes 1 dozen rolls): Classic Dinner Rolls: Divide dough into 12 equal pieces. Shape each piece into a smooth round ball. Place each one in a greased muffin cup OR place all in a greased 9-inch round cake pan. Cloverleaf: Divide dough into 36 equal pieces. Place 3 each in greased muffin cups. Bowknots: Roll dough into a 12 x 6-inch rectangle. Cut into 12 (1-inch) strips. Hold one end of each strip firmly and wind dough to form a coil. Tuck end firmly underneath. Place on greased baking sheets about 2 inches apart. Curlicue Rolls: Roll each piece to a 12 x 9-inch rectangle. Cut into 12 (1-inch) strips. Hold one end of each strip firmly and wind dough to form a coil. Tuck end firmly underneath. Place on greased baking sheets about 2 inches apart. Ingredients: Chock full of fresh rosemary and garlic, betcha youll eat more than one. 8 to 9 cups all-purpose flour 2 envelopes Fleischmann's RapidRise Yeast 1/2 cup sugar 4 teaspoons salt 3-4 tablespoons minced fresh rosemary 4-5 large garlic cloves, minced 1-1/2 cups milk 1-1/2 cups water 1/2 cup butter OR margarine Read more about this recipe on Jamie Lothridges blog mybakingaddiction.com. Original photography by Jamie Lothridge.

52. Yield: 18 rolls Prep Time: 15 minutes Bake Time: 15 minutes No Knead Garlic Parmesan Dinner Rolls

53. Directions: 1. In a large mixing bowl, combine half of the flour, sugar, yeast and salt. Gradually add warm milk, water and butter. Beat two minutes at medium speed of electric mixer, scraping bowl occasionally. 2. Add 1 egg and 1/2 cup flour, beat two more minutes. With a spoon, stir in remaining flour to make a soft dough. 3. If instead using Active Dry Yeast: Dissolve yeast in 1/2 cup warm water (100 F to 110 F) in a large mixing bowl. Stir in 1 teaspoon sugar; let stand 10 minutes. Add remaining sugar, warm milk (100 F to 110 F), butter, 1 large egg, 2 cups flour and salt. Mix well. Stir in enough remaining flour to make a soft dough. 4. Grease the top of the dough, cover tightly with plastic wrap and refrigerate 2 to 24 hours. 5. Remove from refrigerator. Punch dough down. Remove dough to lightly floured surface. Divide in half and make 9 balls from each half of dough, rolling gently in hands. Place rolls into two, 9inch round baking pans (that have been lightly greased. Cover and let rise in warm, draft-free place until doubled in size, about an hour. 6. Beat remaining egg and brush over the top of the rolls. Sprinkle with the garlic salt, kosher salt and parmesan cheese. Bake at 375 degree F for 15-20 minutes, or until golden brown. Remove from pans and enjoy warm. Or allow to cool and store in airtight container. Ingredients: I like mine big and fluffy, yet dense enough to use the next day to make a sandwich. Read more about this recipe on Aimee Shugarmans blog shugarysweets.com. Original photography by Aimee Shugarman. 4 1/2 cup all-purpose flour 1/4 cup granulated sugar 2 envelopes Fleischmann's RapidRise Yeast 1 1/2 tsp kosher salt 3/4 cup very warm milk 1/2 cup very warm water 1/3 cup unsalted butter, softened 2 large eggs, divided 1 tsp garlic salt 1/2 tsp kosher salt 2 Tbsp grated parmesan cheese

54. January Sauted Spinach & Mushroom Pizza Sausage Pizza with Caramelized Onions and Goat Cheese

55. Sloppy Joe Pickle Pizza Cherry Pie Pizza Easy Breakfast Pizza

56. Yield: 12-inch pizza Prep Time: 25 minutes Bake Time: 12-15 minutes Cherry Pie Pizza

57. Directions: 1. Preheat oven to 425F. 2. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and melted butter; mix until well blended. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using RapidRise Yeast, let dough rest at this point for 10 minutes.) 3. Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to a 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching edge of the dough. 4. Spread cherry pie filling over crust; top with granola cereal. 5. Bake on lowest rack for 12 to 15 minutes, until crust is browned and granola topping is lightly browned. Remove from oven and cool 5 minutes. 6. Combine vanilla drizzle ingredients in a small bowl. Drizzle over pizza. Serve warm. 7. *If you don't have a thermometer, water should feel very warm to the touch. 8. **To knead the dough, add just enough flour to the dough and your hands to keep dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away in a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading the dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough. Ingredients: After making THIS Cherry Pie Pizza, however, I am realizing that I have missed out on many years of homemade dessert pizza. Read more about this recipe on Kristan Rolands blog confessionsofacookbookqueen.com. Original photography by Kristan Roland. 1-3/4 to 2-1/4 cups all-purpose flour 1 envelope Fleischmann's Pizza Crust Yeast OR 1 envelope Fleischmann's RapidRise Yeast 2 tablespoons sugar 3/4 teaspoon salt 2/3 cup very warm water (120 to 130F)* 3 tablespoons melted butter OR margarine 1 can (21 ounces) cherry pie filling 2/3 cup granola cereal Vanilla Drizzle 1 cup powdered sugar 1/2 teaspoon Spice Islands Pure Vanilla Extract 1 to 2 tablespoons milk

58. Yield: 8 slices Prep Time: 20 minutes Bake Time: 15 minutes Sauted Spinach & Mushroom Pizza

59. Directions: 1. Preheat oven to 425F. 2. Add olive oil to a medium skillet and heat to medium low. Once warmed, add the baby bella mushrooms and spinach and cook for 5 minutes, stirring occasionally, until the spinach starts to wilt and mushrooms soften. Remove from heat. 3. Find pizza dough recipe here: http://breadworld.com/recipes/Master-Pizza-Dough 4. Spread pizza sauce over prepared dough. Top with mushroom / spinach mixture and then the fresh mozzarella cheese slices. 5. Sprinkle salt and pepper over the topped pizza. 6. Place in the oven on the lowest rack and bake for 12-15 minutes. Remove from oven when cheese is bubbly and crust is a golden brown. 7. Slice and enjoy! Ingredients: Theres no need for Friday Night Pizza Night to be all about the kids. Grownups deserve what they want too! Read more about this recipe on Kristen Doyles blog dineanddish.net. Original photography by Kristen Doyle. 1 prepared batch of Basic Regular Pizza Crust dough using Fleischmann's RapidRise Yeast OR Fleischmann's Pizza Crust Yeast, patted out to a 12-inch circle placed on a greased pizza pan or baking sheet 2 cups baby bella mushrooms, sliced 2 cups baby spinach 2 Tablespoons olive oil 1/4 to 1/2 cup prepared pizza sauce 8-10 slices fresh mozzarella Dash of cracked black pepper Dash of Kosher salt

60. Yield: 8 pizzas Prep Time: 15 minutes Bake Time: 10 minutes Easy Breakfast Pizza

61. Directions: Pizza 1. Preheat oven to 400 degrees and line a cookie sheet with parchment paper or spray with non-stick cooking spray. 2. In a large mixing bowl, combine 1 cup flour, undissolved yeast, sugar and salt. 3. Add very warm water and oil and mix until blended, about 1 minute. 4. Gradually add enough flour to make a soft dough. Dough should form a ball but will be slightly sticky. 5. Turn onto floured surface and knead dough until smooth and elastic, about 4 minutes. 6. Divide dough into 8 equal portions, roll out each portion into a circle. Place on cookie sheet. Eggs 1. Melt butter in skillet over medium heat. 2. Combine eggs and 2/3 cup cheese in a bowl, add to melted butter. 3. Scramble egg mixture for 2-3 minutes, eggs are ready when almost set, but still slightly under cooked. 4. Divide eggs and spread on top of each pizza. 5. Sprinkle top with additional cheese for hair. 6. Bake for about 10 minutes or until pizza is golden brown and eggs are set. Funny Face 1. To add a face, cut pieces of ham, bacon, peppers, broccoli, oranges, anything you like and create a face. Ingredients: The kids will have a blast creating their own funny face Breakfast Pizzas too! Read more about this recipe on Liz Lathams blog hoosierhomemade.com. Original photography by Liz Latham. Dough: 1 3/4 - 2 1/4 cups flour, all purpose 1 envelope Fleischmann's RapidRise Yeast 11/2 teaspoons sugar 3/4 teaspoon salt 2/3 cup very warm water (120-130 degrees F) 3 tablespoons oil Eggs: 1 tablespoon butter 6 eggs, beaten 2/3 cup cheese, shredded Faces Sausage links Bacon Ham Oranges Peppers Anything you like

62. Yield: 1 12" pizza Prep Time: 30 minutes Bake Time: 15-18 minutes Sausage Pizza with Caramelized Onions and Goat Cheese

63. Directions: 1. Preheat oven to 425F. 2. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. 3. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Cover; let rest on floured surface 10 minutes. (If using Pizza Crust Yeast, omit 10-minute rest.) 4. Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. 5. Drizzle about 2 -3 tablespoons olive oil over the crust. Top with caramelized onions, cooked sausage and goat cheese. 6. Bake on lowest oven rack for 15 to 18 minutes, until crust is browned. Before serving, cut into slices and top with a drizzle of olive oil and fresh basil. NOTES: If you don't have a thermometer, water should feel very warm to the touch. To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough. Ingredients: Pizza is kind of a no-brainer for big events like holiday parties and game day. For the Crust: 1-3/4 to 2-1/4 cups all-purpose flour 1 envelope Fleischmann's Pizza Crust Yeast OR 1 envelope Fleischmann's RapidRise Yeast 1 1/2 teaspoons sugar 3/4 teaspoon salt 2/3 cup very warm water (120 to 130F)* 3 tablespoons olive oil For the Toppings: Olive oil 1 cup caramelized onions (see note below) 8 ounces Italian sausage, cooked, crumbled, and drained 8 ounces crumbled goat cheese 6-8 fresh basil leaves, torn or chopped Read more about this recipe on Jamie Lothridges blog mybakingaddiction.com. Original photography by Jamie Lothridge.

64. Yield: Two 12-inch pizzas Prep Time: 20 minutes Bake Time: 18 minutes Sloppy Joe Pickle Pizza

65. Directions: 1. Preheat oven to 425 degree F. 2. For the crust: In a large bowl, combine 2 cup of all-purpose flour, undissolved yeast, sugar and salt. Add very warm water and oil, mixing until well blended. (I used my electric mixer with paddle attachment). Gradually add the remaining flour to make a soft dough. The dough should form a ball and will be slightly sticky. Knead dough on a floured surface until smooth and elastic, for about 4 minutes (I used my electric mixer with dough hook attachment for this part instead, it worked great!!). Divide dough in half and cover with a clean dry towel until toppings are ready. 3. Cook and crumble the ground beef in a large skillet over medium high heat. Drain off the excess grease and return meat to the skillet. Add seasonings, water, and tomato sauce, mixing until fully blended. Simmer on low heat for 2-3 minutes. 4. Pat each portion of dough with floured hands to make a 12-inch round pizza (using a baking pizza stone or round pizza pan). Form a rim by pinching the edge of the dough. 5. Spread half of the warm Sloppy Joe mixture onto pizza crust. Top with half the mozzarella and half the cheddar cheese. Sprinkle half the diced pickles over the pizza. Repeat with the second pizza. 6. Bake in oven for 18-20 minutes, until cheese is bubbly and melted and the crust is browned. 7. Slice and enjoy immediately!! Ingredients: Even our pickiest eater enjoyed some of this pizza! Read more about this recipe on Aimee Shugarmans blog shugarysweets.com. Original photography by Aimee Shugarman. For the crust: 3 1/2 cup all-purpose flour 1 envelope Fleischmann's Pizza Crust Yeast OR 1 envelope Fleischmann's RapidRise Yeast 1 1/2 Tbsp granulated sugar 1 1/2 tsp salt 1 1/3 cup very warm water (120 degree to 130 degree F) 1/3 cup canola oil For the topping: 1 pound lean ground beef 1/4 tsp marjoram 1/2 tsp paprika 1 Tbsp minced onion 1/2 tsp kosher salt 1/2 tsp cornstarch 1/4 tsp garlic powder 1/4 tsp dry mustard 1/4 tsp celery seed 3/4 tsp chili powder 2 tsp granulated sugar 1/2 cup water 1 cup tomato sauce 2 cup shredded mozzarella cheese 2 cup shredded milk cheddar cheese 1 1/2 cup diced dill pickles

66. February Caramel Custard Pie with Chocolate Meringue Chocolate Chip Cookie Sandwich Cake

67. Chocolate Decadence with Raspberry Sauce Cherry Cheesecake Crumb Bars Homemade Creamy Caramels

68. Yield: 16 servings Prep Time: 20 minutes Bake Time: 20 to 25 minutes Chocolate Chip Cookie Sandwich Cake

69. Directions: 1. Preheat oven to 325F. Lightly grease two 9-inch cake pans. Line bottoms with parchment paper or waxed paper for easy removal. 2. Cream butter, sugar, brown sugar and corn syrup in a large mixing bowl. Add egg and vanilla; mix well. Combine flour, corn starch, baking soda and salt together in a small bowl. Mix into butter mixture. Stir in chocolate chips. 3. Divide dough evenly between the two cake pans, spreading to cover bottoms of pans. Bake 20 to 25 minutes until cookies are light golden brown. Cool completely in pans on wire racks. Prepare frosting: 1. In the bowl of your mixer, beat butter, milk, corn syrup and vanilla on medium low speed until combined. Slowly add powdered sugar, beating on low until just mixed. Increase mixer speed to high and beat for 1 minute. 2. Place one cookie bottom side up on a plate. Spread frosting to edges, then top with additional cookie. If desired, you can reserve a small amount of frosting for the top of the cake as well. 3. With sprinkles cupped in your hand, gently pat them around the cookie along the frosting edge. Ingredients: Who needs a little ol sandwich cookie when you can have one made for a GIANT? Read more about this recipe on Kristan Rolands blog confessionsofacookbookqueen.com. Original photography by Kristan Roland. Chocolate Chip Cookie Cake: 3/4 cup butter OR margarine, softened 1/2 cup sugar 1/2 cup brown sugar 2 tablespoons Karo Light Corn Syrup OR 2 tablespoons Karo Dark Corn Syrup 1 egg 1 teaspoon Spice Islands Pure Vanilla Extract 1-1/2 cups all-purpose flour 2 tablespoons Argo Corn Starch 1/2 teaspoon baking soda 1/4 teaspoon salt 1-1/3 cups semi-sweet chocolate chips 1/4 cup rainbow sprinkles Frosting: 1 stick salted butter 2 tablespoons whole milk 2 tablespoons Karo Light Corn Syrup 1/2 teaspoon vanilla extract 2 cups powdered sugar Additional sprinkles for sides of cake, if desired

70. Yield: 8 slices Prep Time: 10 minutes Bake Time: 12-15 minutes Caramel Custard Pie with Chocolate Meringue

71. Directions: 1. Preheat oven to 350F. 2. Combine 1/2 cup sugar, corn starch and salt in heavy saucepan. Add milk and cook until thickened, about 3 to 5 minutes, stirring constantly. Remove from heat; cool slightly. 3. Beat egg yolks and corn syrup in a medium bowl. Slowly add hot mixture to corn syrup mixture, beating constantly. Return custard to pan and bring to a simmer over low heat. Cook 2 minutes, stirring constantly. Stir in butter and vanilla. Pour hot filling into baked pie crust. 4. Beat egg whites and cream of tartar to soft peaks. Slowly add 5 tablespoons sugar and 2 Tablespoons cocoa powder, beating until stiff peaks form. Spread meringue on top of hot filling to inside edge of crust. 5. Bake for 12 to 15 minutes. Refrigerate. Ingredients: The truth is, I cant stop making pies. Now that I know how easy they really are, pies are my go-to dessert to make of choice! Read more about this recipe on Kristen Doyles blog dineanddish.net. Original photography by Kristen Doyle. 1/2 cup sugar 3 tablespoons Argo Corn Starch 1 dash of salt 2 cups milk 3 egg yolks 1/2 cup Karo Dark Corn Syrup 1 tablespoon butter 1 teaspoon Spice Islands Pure Vanilla Extract 1 (8-inch) baked pie crust 3 egg whites OR 1/2 cup pasteurized egg whites 1/4 teaspoon Spice Islands Cream of Tartar 5 tablespoons sugar 2 Tablespoons cocoa powder

72. Yield: 2 pounds Prep Time: 1 hour and 15 minutes Cool Time: 1 hour Homemade Creamy Caramels

73. Directions: 1. Line 8-inch square pan with parchment paper. 2. Combine corn syrup, 1 cup cream, milk, sugar and salt in a 4-quart saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low and continue cooking (at a low boil) and stirring occasionally until temperature on candy thermometer reaches 234F. Be patient, this can take about 40 minutes. 3. Gradually add remaining 1 cup cream in a thin steady stream, stirring constantly. Continue cooking over medium-low heat, stirring frequently being careful not to scrape the sides of the pan, until temperature on candy thermometer reaches 244F. This will take about 20-30 minutes, 4. Remove from heat. Stir in vanilla and butter, stir until well combined. (NOTE: Do NOT scrape side of saucepan.) 5. Pour into prepared pan. Cool on wire rack for at least 1 hour or until caramel is room temperature. 6. Remove caramels by lifting the parchment paper and place onto cutting board. 7. Cut into 1-inch squares. Wrap squares individually in waxed paper or plastic wrap. Store in tightly-covered container. Ingredients: "Whether you call it kar- uh-muhl, kar-uh-mel or kar-muhl, caramel is delicious. Read more about this recipe on Liz Lathams blog hoosierhomemade.com. Original photography by Liz Latham. 1 1/2 cups Karo Light OR Dark Corn Syrup 2 cups heavy or whipping cream, divided 1 cup milk 2 cups sugar 1/4 teaspoon salt 2 tablespoons butter 1 tablespoon Spice Islands Pure Vanilla Extract

74. Yield: 9 squares Prep Time: 15 minutes Bake Time: 25-30 minutes Cherry Cheesecake Crumb Bars

75. Directions: 1. Preheat oven to 350F. Line an 8 x 8-inch baking pan with parchment paper and spray with nonstick cooking spray. 2. In a large bowl with an electric mixer, mix oats, flour, almonds, cinnamon, corn syrup, brown sugar and butter until crumbly. Press about 3/4 of the mixture into the bottom of the prepared baking pan. Reserve remaining crumb mixture for topping. 3. In a large bowl with an electric mixer, combine cream cheese, sugar, egg and extracts until smooth. Pour over crust. Microwave cherry preserves in microwave-safe container on high for 5-10 seconds. Drop spoonfuls of preserves over cream cheese mixture. Use a knife to swirl it through cream cheese. Top with reserved crumb mixture. 4. Bake 25-30 minutes or until center is set. Cool on wire rack and cut into bars. You guys know I love me some cherry cheesecake and getting to enjoy it for brunch? Win. For the Crust: 2 cups quick oats (not instant) 1-1/4 cups all-purpose flour 1/2 cup sliced almonds 1 teaspoon Spice Islands Ground Cinnamon 1/2 cup Karo Light Corn Syrup 1/4 cup brown sugar 1/2 cup unsalted butter, softened For the Filling: 1 package (8 ounces) cream cheese, softened 1/2 cup sugar 1 large egg, room temperature 1/2 teaspoon pure almond extract 1 teaspoon pure vanilla extract 2/3 cup cherry preserves Read more about this recipe on Jamie Lothridges blog mybakingaddiction.com. Original photography by Jamie Lothridge. Ingredients:

76. Yield: 12 servings Prep Time: 30 minutes Freeze Time: 4 hours Chocolate Decadence with Raspberry Sauce

77. Directions: 1. Line a 9x5x3-inch metal loaf pan with plastic wrap. Set aside. 2. In a large saucepan over medium heat, combine corn syrup, chocolate and butter. Stir until chocolate is melted and mixture is smooth. 3. Mix 1/2 cup of the cream with the egg yolks in a small bowl. Add to the melted chocolate mixture and cook for about 3 minutes, stirring constantly. Remove from heat and cool completely. 4. Once the chocolate mixture has cooled, continue on by beating 1 1/2 cup heavy cream with powdered sugar and vanilla in a mixing bowl on high speed. Beat until soft peaks form. Fold in the cooled chocolate mixture and stir just until combined. Pour into loaf pan and cover with plastic wrap. Freeze for 4 hours or overnight. 5. To prepare raspberry sauce, combine 6oz of the fresh raspberries with the corn syrup and vanilla extract in a small blender. Process quickly until combined (you still want some chunks of raspberry). 6. For the whipped cream, beat heavy cream with powdered sugar until soft peaks form. Refrigerate or use immediately. 7. To assemble, slice frozen chocolate mousse and arrange on plates. Dollop a large spoonful of whipped cream onto each slice. Drizzle with raspberry sauce, chocolate syrup and add the remaining fresh berries. ENJOY! Ingredients: Valentines Day is a quiet night at home, with comfort food. And chocolate. Read more about this recipe on Aimee Shugarmans blog shugarysweets.com. Original photography by Aimee Shugarman. For the Chocolate Mousse: 1/2 cup Karo Light Corn Syrup 16 oz bittersweet chocolate (60% cacao) 1/2 cup unsalted butter 2 cup heavy cream, divided 3 egg yolks 1/2 cup powdered sugar 1 tsp Spice Islands Pure Vanilla Extract For the Topping: 12 oz fresh raspberries, divided 1/2 tsp pure vanilla extract 1/4 cup Karo Light Corn Syrup 1 cup heavy cream 1/4 cup powdered sugar 1/4 cup chocolate syrup

78. About the Become A Better Baker Spring Blog Ambassadors Rachel Rockwell is the creative content producer behind the blog Bubbly Nature Creations. She loves coming up with recipes, DIY projects and party planning ideas. She is known for her creative ideas, down to earth writing style and her sweet, "bubbly nature". Jenn Kurkiewicz is the author of the blog Deliciously Sprinkled. She began her blog as a simple way to share all of her delicious dessert recipes with friends and family, which has now developed into her full-time job. On the blog, she includes step-by-step photos to guide even the newest baker to success. Her goal is to share no fuss, no hassle and easy recipes that taste like you have spent all day in the kitchen. In addition to baking, Jenn loves to take pictures, spend time with her family, and eat anything covered in sprinkles! Jocelyn Brubaker is the baker and photographer behind the blog, Inside BruCrew Life. She enjoys making simple and creative recipes for her family that turn pre- made ingredients into a homemade with flair dessert or dinner. Jocelyn and her husband Jeremy live in Indiana where they are raising three amazing children. They enjoy taking coffee breaks, playing frisbee golf and going hiking as a family. Get ready to bake, eat, and repeat as she shares life from their kitchen. Tanya Schroeder is the writer and recipe developer behind Lemons for Lulu. Her blog is about family-friendly recipes that feature easy instructions and accessible ingredients. She believes family food should be simple, fresh, but delicious! Food, family and friends are three of Leigh Anne Wilkes favorite things. She loves throwing parties, burying her head in a book and spending time in her kitchen creating yummy food for people she loves. She believes that life is beautiful and it is up to us to find and create that beauty. She loves sharing her journey to finding the pretty and delicious in life over at Your Homebased Mom.

79. SPRING Recipes March Chocolate Orange Mini Cheesecakes Classic Chocolate Cupcakes with Vanilla Frosting Peanut Butter S'mores Bars Strawberry Lemonade Bars Lovely Lemon Rolls April Snail Rolls Raspberry Cinnamon Rolls with Cream Cheese Frosting Peanut Butter Cookies and Cream Granola Bars Parmesan Rosemary Potato Rolls Gluten Free Sugar Cookies May Mother's Day Honey Wheat Message Bread Chocolate Peanut Butter Whoopie Pies Raspberry Chocolate Chip Pull Apart Coffee Cake Toasted Coconut Sugar Cookie Bark White Chocolate Pecan Pie Bars

80. March Strawberry Lemonade Bars Classic Chocolate Cupcakes with Vanilla Frosting

81. Lovely Lemon Rolls Peanut Butter S'mores Bars Chocolate Orange Mini Cheesecakes

82. Yield: 12 mini cheesecakes Prep Time: 10 minutes Bake Time: 20 minutes Chill: 1 hour Chocolate Orange Mini Cheesecakes

83. Directions: 1. Preheat oven to 350F. 2. Line muffin pan with 12 paper baking cups. Place 1 half of the chocolate sandwich cookie in each. 3. Beat cream cheese, brown sugar and corn starch in a large bowl with an electric mixer until well mixed. Add egg and blend well. Add corn syrup, orange juice, orange zest and vanilla. Beat 1 minute. 4. Pour filling into paper baking cups, dividing evenly. Bake for 20 minutes, until just set. 5. Chill for 1 hour. Top with fresh orange slices and drizzled milk chocolate as desired. Ingredients: They will work beautifully for Mothers Day brunch, too! Read more about this recipe on Rachel Rockwells blog bubblynaturecreations.com. Original photography by Rachel Rockwell. 12 paper baking cups (2-1/2 inches) 6 chocolate sandwich cookies with cream taken out and separated into 12 cookies 1 package (8 ounces) cream cheese, softened 2 tablespoons light brown sugar 1 tablespoon Argo Corn Starch 1 egg 1/3 cup Karo Light Corn Syrup 1 tablespoon orange juice 1 tsp. orange zest 1 teaspoon Spice Islands Pure Vanilla Extract 1/2 cup milk chocolate for melting

84. Yield: 12 cupcakes Prep Time: 20 minutes Bake Time: 18-20 minutes Classic Chocolate Cupcakes with Vanilla Frosting

85. Directions: 1. Preheat oven to 350F degrees. Line (1) cupcake pan with 12 cupcake liners. Set aside. 2. In a medium bowl, mix flour, unsweetened cocoa powder, baking powder, baking soda and salt. Set aside. 3. In a large bowl, using an electric or stand mixer on medium speed, beat eggs and sugar for about 2 minutes, or until light and creamy. 4. Add the butter and vanilla extract and beat on low speed for about 1 minute, or until well blended. 5. Beat in the dry ingredients on low speed until blended. DO NOT OVER MIX! 6. Add the sour cream and beat until smooth. 7. Fill each cupcake liner about 3/4 the way full with cupcake batter. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Allow cupcakes to cool before frosting. 8. Using an electric or stand mixer, cream together butter, corn syrup, and vanilla extract until light and fluffy. Beat for about 3 minutes. 9. Slowly, add powdered sugar and heavy whipping cream. Mix until frosting becomes light and fluffy, adding milk until the mixture reaches desired consistency. 10. Frost cooled cupcakes using a piping bag or knife. Top with SPRINKLES. Ingredients: Seriously, these cupcakes taste like you got them from a bakery but theyre even better! Read more about this recipe on Jenn Kurkiewicz's blog deliciouslysprinkled.com. Original photography by Jenn Kurkiewicz. Chocolate Cupcakes: 3/4 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1/2 teaspoon Argo Baking Powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 large eggs 1 cup granulated sugar 1/2 cup (1 stick) unsalted butter, softened 1 1/2 teaspoons Spice Islands Pure Vanilla Extract 1/2 cup sour cream Vanilla Frosting: 1 cup (2 sticks) salted butter, softened 2 Tablespoons Karo Light Corn Syrup 2 teaspoons Spice Islands Pure Vanilla Extract 4-5 cups powdered sugar 1/4 cup heavy whipping cream Sprinkles, for topping

86. Yield: 24 squares Prep Time: 15 minutes Cool Time: 2 hours Peanut Butter Smores Bars

87. Directions: 1. Chop the candy bars and place 1 cup of chunks in a bowl in the freezer. Set aside the remaining candy chunks. 2. Combine the corn syrup and sugar together in a sauce pan over medium heat. Stir until it is dissolved. Bring the mixture to a boil and remove from the heat. Stir in the peanut butter. 3. Pour the hot syrup over the cereal in a large bowl. Stir quickly to coat the cereal. Add the marshmallows and frozen candy bar chunks and stir quickly. Press the mixture into a greased foil lined 9x13 pan. 4. Sprinkle with reserved candy bars and mini marshmallow bits right away. Let cool and cut into 24 squares. Ingredients: My kids love eating smores, so I am always looking for fun ways to create smores treats that we can have from all year round. Read more about this recipe on Jocelyn Brubaker's blog insidebrucrewlife.com. Original photography by Jocelyn Brubaker. 1 cup Karo Light Corn Syrup 1 cup sugar 1/2 cup creamy peanut butter 5 cups graham cereal squares 2 cups miniature marshmallows 1 1/3 cup chopped candy bar pieces, divided 1/3 cup miniature marshmallow bits

88. Yield: 24 bars Prep Time: 10 minutes Bake Time: 23-25 minutes Strawberry Lemonade Bars

89. Directions: 1. Preheat oven to 350. Spray a 9x13 inch pan with baking spray. 2. In a bowl, combine cake mix, butter and egg; spread mixture into prepared pan. Bake in the oven for 23-25 minutes or until set. Remove from oven and set on a wire rack to cool. 3. In a bowl, combine strawberries, syrup, lemon juice and zest. Keep refrigerated until ready to serve. 4. When serving, top each lemon bar with berries and sprinkle with powdered sugar or top with whipped topping. Ingredients: An easy, crowd-pleasing recipe that is sure to disappear quickly. Read more about this recipe on Tanya Schroeder's blog lemonsforlulu.com. Original photography by Tanya Schroeder. For the crust: 1 18.25 oz box yellow cake mix 1/2 cup butter, melted 1 egg For the filling: cup sugar 2 tablespoons flour 4 eggs 1/2 cup Karo Light Syrup 1/3 cup lemon juice 1/2 teaspoon Spice Islands Pure Vanilla Extract For the fruit topping: 3 cups sliced strawberries 2 tablespoons Karo Light Syrup 1 teaspoon lemon juice 1 teaspoon lemon zest Powdered sugar or whipped topping.

90. Yield: 24 rolls Prep Time: 30 minutes Bake Time: 12-15 minutes Lovely Lemon Rolls

91. Directions: 1. Combine warm water and 1 teaspoon sugar in a large mixing bowl. Add yeast; let stand until foamy, about 5 minutes. 2. Heat milk and butter to 100 degrees to 110 degrees F. (Butter does not need to melt). 3. Add milk mixture, eggs, sugar, salt and 2 cups flour to yeast mixture. 4. Beat 3 minutes with electric mixer. Stir in enough remaining flour to make a soft dough. 5. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes or use a dough hook in mixer. 6. Place dough in a greased bowl, turning to coat and cover or allow to rise, covered on the counter. 7. Let rise in a warm, draft-free place until doubled, about an hour. Punch dough down. Divide into 24 small balls. Grease 3 baking sheets. 8. Roll each ball into a 15-inch rope. Loosely coil each rope into a circle, tucking ends under. Cover and let rise in warm area until light and doubled in size, about 20-30 minutes. 9. Pre-heat oven to 325 degrees F. Uncover dough and carefully brush rolls with half of the melted butter. Make deep thumbprints in center of each roll; fill each with 1 teaspoon lemon curd. 10. Bake for 12-15 minutes or until golden brown. Immediately remove from pan; brush a second time with remaining butter. Cool slightly on wire rack. 11. In a small bowl, blend powdered sugar and enough lemon juice for vanilla desired drizzling consistency. Drizzle over warm rolls. Ingredients: The tart, bright flavor is a yummy taste of spring." Read more about this recipe on Leigh Anne Wilkes' blog yourhomebasedmom.com. Original photography by Leigh Anne Wilkes. 1/4 cup warm water (100 degrees to 110 degrees F) 1 teaspoon sugar 2 envelopes Fleischmann's ActiveDry Yeast 1 cup milk 1/2 cup butter, cut in chunks 2 eggs 1/2 cup sugar 1/4 teaspoon salt 5 1/4- 5 3/4 cups flour Topping: 1/4 cup butter, melted 1/2 cup lemon curd Glaze: 1 cup powdered sugar 1-2 Tbsp fresh lemon juice

92. April Snail Rolls Raspberry Cinnamon Rolls with Cream Cheese Frosting

93. Gluten Free Sugar Cookies Parmesan Rosemary Potato Rolls Peanut Butter Cookies and Cream Granola Bars

94. Yield: 12-16 rolls Prep Time: 1 hour Bake Time: 15-20 minutes Snail Rolls

95. Directions: 1. Combine bread flour, brown sugar, undissolved yeast, salt and cinnamon in a large mixer bowl. Heat water, corn syrup and butter until very warm (120 to 130F). Add liquids to flour mixture and beat for 2 minutes at medium speed of electric mixer. Stir in enough whole wheat flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover and let rest 10 minutes. 2. Cut dough into 16 equal long strips. Form each piece into a snail shape by rolling up one end and place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes. 3. Preheat oven to 350F. 4. Cut slits using the end of a sharp knife into the tops where the almonds will go. Place an almond slice in each slit. 5. Place rolls in oven and bake 15 to 20 minutes or until golden brown. Remove from pan and cool on wire rack. Brush with butter if desired. 6. To make muffin pan rolls: Cut dough into 12 to 16 equal pieces depending on desired size of rolls. Place balls in greased muffin cups of standard (2-1/2 inch) muffin pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes. Preheat oven to 350F. Place rolls in oven and bake for 15 to 20 minutes or until golden brown. Brush baked rolls with melted butter, if desired. Remove from pan and cool on wire rack. 7. TIP: Use these rolls to make tasty mini sandwiches or serve as hearty dinner rolls. Ingredients: These Snail Rolls would make a great bake sale treat because they are eye-catching AND delicious! Read more about this recipe on Rachel Rockwells blog bubblynaturecreations.com. Original photography by Rachel Rockwell. 1-1/2 cups bread flour 2 tablespoons brown sugar 2 envelopes Fleischmann's RapidRise Yeast 1-1/4 teaspoons salt 1/2 tsp. Spice Islands Ground Cinnamon 1-1/3 cups water 1/4 cup Karo Light Corn Syrup 2 tablespoons butter OR margarine 1-3/4 to 2-1/4 cups white whole wheat flour Sliced OR slivered almonds (2 per roll - around 32)

96. Yield: 13 rolls Prep Time: 40 minutes Bake Time: 15 minutes Raspberry Cinnamon Rolls with Cream Cheese Frosting

97. Directions: 1. Combine 1 1/2 cups flour, granulated sugar, undissolved yeast and salt in a large mixing bowl. 2.Microwave milk, water, and 1/3 cup butter in a microwave safe bowl for 2 minutes or until warm; butter does not need to melt. 3. Add butter mixture to flour mixture. Beat for 2 minutes on medium speed. 4. Add eggs and 1/2 cup flour. Beat for 2 minutes on high speed. 5. Stir in remaining 2 1/2 cups flour until batter forms. 6. Cover dough tightly with plastic wrap. Refrigerate for 2 hours or up to 2 days. 7. Line a 13 x 9 inch baking pan with parchment paper. Set aside. 8. Remove dough from refrigerator and punch down dough. Place dough onto a lightly greased surface; divide in half. Roll dough into a 16 x 10 inch rectangle. Ingredients: They take the classic homemade cinnamon roll to the next level!" Read more about this recipe on Jenn Kurkiewicz's blog deliciouslysprinkled.com. Original photography by Jenn Kurkiewicz. Dough: 4 1/2 cups all-purpose flour 1/3 cup granulated sugar 2 envelopes Fleischmann's RapidRise Yeast 1 teaspoon salt 3/4 cup milk 1/2 cup water 1/3 cup butter 2 large eggs Raspberry Cinnamon Filling: 1 (24 oz.) bag frozen raspberries, NOT THAWED 1/2 cup granulated sugar 2 teaspoons cornstarch 2 Tablespoon Spice Islands Ground Saigon Cinnamon Cream Cheese Frosting: 1/2 cup (1 stick) salted butter, softened 1 (8 oz.) package cream cheese, softened 4 cups powdered sugar 2 teaspoon Spice Islands Pure Vanilla Extract 9. Sprinkle evenly with ground cinnamon, then top with frozen raspberries. 10. Roll dough up tightly. Using a sharp knife, cut roll into 13 equal pieces. Place cinnamon rolls into prepared pan. Cover and let rise for 30 minutes in a warm place until cinnamon rolls double in size. 11. Using an electric mixer, beat together the butter and the cream cheese. 12. Slowly mix in the powdered sugar and vanilla, then beat for 2 minutes until smooth and creamy. Set aside. 13. Pre-heat oven to 375F degrees. Bake cinnamon rolls for 15 minutes. 14. Remove cinnamon rolls from pan and place onto wire rack. Frost tops of each cinnamon roll & enjoy!

98. Yield: 16 bars Prep Time: 15 minutes Peanut Butter Cookies and Cream Granola Bars

99. Directions: 1. Stir together the oats, cereal, cup mini peanut butter candies, mini chocolate chips, and cookie chunks. Set aside. 2. Combine the peanut butter, corn syrup, and brown sugar in a microwaveable bowl. Heat on HIGH for 1-2 minutes. Stir in the vanilla extract and blend. 3. Pour the syrup mixture over the oats mixture and stir until completely coated. 4. Pour the mixture into a greased 9x13 pan. Use a sheet of parchment and press the mixture down firmly. Top with the remaining candies and press down into the bars. Let set for an hour. Cut into 16 even bars. Store in a sealed container on the counter. Ingredients: "Wrapping the granola bars this way is also an appealing way to share them at bake sales or parties. Cute food always catches our eyes first, right? Read more about this recipe on Jocelyn Brubaker's blog insidebrucrewlife.com. Original photography by Jocelyn Brubaker. 2 cups quick oats 2 cups crispy rice cereal cups mini chocolate chips cup + 3 tablespoons mini chocolate and peanut butter candies 10 chocolate cream-filled cookies, chopped finely 1 cup creamy peanut butter 1 cup Karo Light Corn Syrup cup brown sugar 1 teaspoon Spice Islands Pure Vanilla Extract

100. Yield: 12 rolls Prep Time: 15-20 minutes Bake Time: 15-20 minutes Parmesan Rosemary Potato Rolls

101. Directions: 1. Combine 1-1/2 cups flour, yeast, sugar, salt and rosemary in a large bowl. Heat milk, potato flakes, water and oil until very warm (120 to 130F). Stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rise 10 minutes. 2. Divide dough into 12 equal portions. Roll each portion into a ball and place on a greased pie pan. Cover. Let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. 3. Brush tops of rolls with egg. Sprinkle rolls with Parmesan cheese and fresh rosemary. Bake at 375 F for 15 to 20 minutes or until done. Remove from baking sheet; cool on wire rack. Not only do I serve these delicious Parmesan Rosemary Potato Rolls to my kids, but seconds are encouraged!" Read more about this recipe on Tanya Schroeder's blog lemonsforlulu.com. Original photography by Tanya Schroeder. 2-3/4 to 3-1/4 cups all-purpose flour 1 envelope Fleischmann's RapidRise Yeast 1 tablespoon sugar 1 teaspoon salt 1 teaspoon fresh rosemary 3/4 cup milk 1/2 cup instant potato flakes or buds 1/2 cup water 2 tablespoons Mazola Pure olive oil 1 egg, lightly beaten 2 tablespoons grated Parmesan cheese 1 tablespoon finely chopped fresh rosemary Ingredients:

102. Yield: 3 dozen cookies Prep Time: 45 minutes Bake Time: 9 minutes Gluten Free Sugar Cookies

103. Directions: 1. Combine flour mix, baking powder and salt in a bowl and set aside. 2. Beat sugar and butter in a large bowl with electric mixer for 2 to 3 minutes until creamy. 3. Add egg, corn syrup and almond and continue mixing until well blended. 4. Add dry ingredients and mix on low speed for 1 to 2 minutes or until a smooth dough forms. 5. Transfer dough onto plastic film, flatten into a disc, wrap tightly and refrigerate for 30 minutes or until very firm. 6. Preheat oven to 375F. 7. Roll dough into 1-inch balls and arrange 3-inches apart on an ungreased baking sheet. 8. Place cookies on ungreased baking sheets. 9. OR divide dough into 3 portions; refrigerate 2 of the portions. Lightly dust counter with Gluten-Free Flour Mix. Roll one portion of dough into a circular shape that is about 1/4-inch thick. Use favorite cookie cutters to cut out shapes. Place cookies on baking sheets that have been sprayed with cooking spray. Repeat with remaining dough. 10. Bake for 8 to 10 minutes or until firm in center and light brown in color. Remove from oven and cool on baking sheet for 2 to 3 minutes. Remove to cooling rack to finish cooling. 11. Combine powdered sugar and almond extract for frosting. 12. Add in enough milk to make the right spreading consistency. 13. Frost with frosting. Ingredients: These sugar cookies would be a great go-to for any bake sale and because theyre gluten free, anyone can gobble them up!" Read more about this recipe on Leigh Anne Wilkes' blog yourhomebasedmom.com. Original photography by Leigh Anne Wilkes. 2-1/2 cups Gluten Free Flour Mix 1 teaspoon Argo Baking Powder 1/4 teaspoon salt 1-1/4 cups sugar 10 tablespoons butter OR margarine, softened 1 egg 1 tablespoon Karo Light Corn Syrup 1 teaspoon Spice Islands Pure Almond Extract Frosting: 1 1/2 cups powdered sugar 1 tsp Spice Islands Pure Almond Extract 3-4 tsp milk or whipping cream

104. May Mother's Day Honey Wheat Message Bread Chocolate Peanut Butter Whoopie Pies

105. White Chocolate Pecan Pie Bars Toasted Coconut Sugar Cookie Bark Raspberry Chocolate Chip Pull Apart Coffee Cake

106. Yield: 1 loaf Prep Time: 20 minutes Bake Time: 30-35 minutes Mother's Day Honey Wheat Message Bread

107. Directions: 1. Combine 1/2 cup all-purpose flour, whole wheat flour, undissolved yeast and salt in a large bowl. Gradually add warm water (120 to 130F) to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. 2. Knead on lightly oiled surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. 3. Shape dough into smooth ball; flatten to 9-inch round. Place on greased baking sheet. Cover; let rise in warm, draft-free place until almost doubled in size, about 1 hour. Writing Mixture: 1. Combine softened butter, flour and water in a small bowl. Stir to make a smooth paste. Transfer Writing Mixture to a resealable bag. Cut the tip. 2. Brush dough surface with beaten egg and water. Write your message on bread with Writing Mixture squeezed through resealable bag. 3. Bake in a preheated 375F oven for 30 to 35 minutes or until done. Remove from sheet; cool on wire rack. Ingredients: "It's such a fun way to celebrate Mother's Day and your mom will be surprised to see 'Mom' written on it! Read more about this recipe on Rachel Rockwells blog bubblynaturecreations.com. Original photography by Rachel Rockwell. 1-1/2 cups all-purpose flour 1 cup whole wheat flour 1 envelope Fleischmann's RapidRise Yeast 1 teaspoon salt 3/4 cup warm water 4 tablespoons honey 1/4 cup vegetable oil 1 egg (beaten with 1 tablespoon of water) Writing Mixture: 1/4 cup butter OR margarine, softened 1/4 cup all-purpose flour 1/2 teaspoon water

108. Yield: 12 whoopie pies Prep Time: 10 minutes Bake Time: 10-14 minutes Chocolate Peanut Butter Whoopie Pies

109. Directions: 1. Preheat oven to 325F. Line one large baking sheet with parchment paper or silicone baking mats. Set aside. Pies: 1. Whisk flour, cocoa powder, baking powder, baking soda and salt in a small bowl. Set aside. 2. Using a hand or stand mixer, beat butter, granulated sugar, brown sugar and eggs in a large mixing bowl for 2-3 minutes until thick and combined. 3. In a small bowl, mix together milk, corn syrup and vanilla extract until combined. 4. Add cocoa mixture to butter mixture, alternating with milk mixture, beating after each addition until smooth. 5. Fold in chocolate peanut butter cups until combined. 6. Scoop batter (about 3 tablespoons each) onto prepared baking sheet. Slightly flatten batter with fingers. Ingredients: "If you can make a batch of cookies, you can make these delicious whoopie pies, no fancy baking tools needed!" Read more about this recipe on Jenn Kurkiewicz's blog deliciouslysprinkled.com. Original photography by Jenn Kurkiewicz. Pies: 2 1/2 cups all-purpose flour 6 tablespoons cocoa powder 1/2 teaspoon Argo Baking Powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1/2 cup salted butter, softened 1/2 cup granulated sugar 1/3 cup brown sugar 2 large eggs 1/4 cup Karo Light Corn Syrup 1/4 cup milk 1 teaspoon Spice Islands Pure Vanilla Extract 1 1/2 cups chocolate peanut butter cups, crushed Peanut Butter Filling: 1 cup (2 sticks) unsalted butter, softened 1 cup creamy peanut butter 2 cups powdered sugar 2 teaspoons Spice Islands Pure Vanilla Extract 7. Bake for 10-14 minutes. Let cool completely on wire rack. Peanut Butter Filling: 1. Using a hand or stand mixer, cream together butter and creamy peanut butter until light and fluffy. Beat for about 3 minutes. 2. Slowly add powdered sugar and vanilla extract. Mix until filling becomes light and fluffy. Assemble Pies: 1. Spread or pipe filling on the bottoms of half of the pies; top with remaining pies.

110. Yield: 12 servings Prep Time: 20 minutes Bake Time: 35 minutes Raspberry Chocolate Chip Pull Apart Coffee Cake

111. Directions: 1. Dissolve the yeast in the warm water. Let set for 5 minutes. 2. Heat the milk and butter in a small saucepan over medium heat until melted and warm. 3. Combine the yeast water, milk and butter, 2 cups flour, sugar and salt. Beat with a mixer for 2 minutes. 4. Slowly add more flour until a soft dough forms. Place the dough on a lightly floured surface and knead until smooth. Place the dough ball in a greased bowl, turning the dough once to coat each side. 5. Cover the bowl and place in a warm place for 1 hours, or until double in size. Punch the dough down and roll into 48 even balls. 6. Mix together the sugar coating. Dip the dough balls in the melted butter and roll in the sugar. Place half the sugar coated balls in a greased 12 cup Bundt pan. Sprinkle with half the chocolate chips and raspberries. Repeat with the remaining balls. Mix together any remaining butter and sugar and pour over the top. 7. Cover the pan and let rise for an additional 45 minutes. Bake at 375F for 35 minutes. Remove and immediately flip the coffee cake onto a plate. Allow the cake and pan to set for one minute before removing the pan. Let the coffee cake cool for at least 10 minutes before serving. Store in a covered container. Reheat pieces in the microwave or oven. Ingredients: "You could also make it for your mom for Mothers Day as a thank you for everything she has done for you over the years." Read more about this recipe on Jocelyn Brubaker's blog insidebrucrewlife.com. Original photography by Jocelyn Brubaker. 1 envelope Fleischmanns Active Dry Yeast 1/4 cup warm water 1 cup milk 1/4 cup butter 3 1/2 - 4 cups flour, divided 1/4 cup sugar 1/2 teaspoon salt Sugar Coating: 1 1/4 cups sugar 2 teaspoons Spice Islands Ground Saigon Cinnamon 1/2 cup butter, melted 1/3 cup miniature chocolate chips 1 1/2 cups fresh raspberries

112. Yield: 4 dozen Prep Time: 30 minutes Bake Time: 10-12 minutes Toasted Coconut Sugar Cookie Bark

113. Di

Date post:	12-Aug-2015
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