1. CustardCake
INGREDIENTS:
Caramel:
 1 cup sugar
 1/4 cup water
Custard:
 1/2 can of 14 oz condensedmilk
 1/2 can of 12 oz evaporatedmilk
 4 eggyolks
Cake:
 1 1/2 cupscake flour
 1/2 cup sugar
 1/2 tbspbakingpowder
 1/4 tsp salt
 4 eggyolks
 1/4 cup orange juice
 1 tsplemonextract
 1/2 cup vegetable oil
Meringue:
 4 eggwhites,
 1/2 tsp creamof tartar
 1/8 cup sugar
DIRECTIONS:
FOR THE CARAMEL:
 In a heavysauce pan,combine sugarand water.
 Caramelize onmediumheatuntilitturnsgolden brown.
 Immediatelypouritovera 9 inch bakingpan.Setaside.

2. FOR THE CUSTARD:
 Mix all ingredienttogether.
 Stirlightlyusingawhisk.
 Strainand pour itoverto the caramelizedpan.Setaside.
FOR THE CAKE:
 In a bowl,whiskeggwhitesuntilfrothy.
 Addcream of tartar.
 Graduallyadd1/8 cup of sugarwhile beating inhighspeeduntil stillstiff.Setaside.
 In anotherbowl,combine all the liquidingredients(orange juice,lemonextract,eggyolksand
vegetable oil).Setaside.
 Siftcake flourina bowl andadd 1 cup of the sugar, bakingpowderandsalt.
 Pour-inthe liquidingredientstothe flourmixture. Continuemixinguntillight&fluffy.
 Usinga spatula,gentlyfoldinthe eggwhitesmixture intothe battermixture.
 Slowlypourthe battermixture intothe panwithcustardmixture.
 Preheatovento350 degF.
 Pourabout 4 to 6 cups of hotwateron a roastingpan(withrack) thenplace the cake pan ontop
of the rack.
 Place the roastingpan that containsthe cake pan withall the mixturesinthe oven.
 Bake for about60 minutesoruntil toothpickinsertedcomesoutclean.
 Remove fromoven.Letitcool.
 Run a knife aroundthe panand turn itupside down.
 Refrigerate foratleastan hour.
 Serve chilled.
 Enjoy!
Red Velvet Crinkle Cookies
 Total: 2 hr 35 min (includes chilling and cooling times)
 Active: 35 min
 Yield: 20 cookie sandwiches
Ingredients
Cookies:
1 1/2 cups all-purpose flour, scooped and leveled
1/4 cup unsweetened cocoa powder, scooped and leveled

3. 1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 1/4 cups granulated sugar
4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon buttermilk
1 teaspoon red food coloring
1 teaspoon vanilla extract
2 large eggs
Confectioners' sugar, for coating
Filling:
1 cup confectioners' sugar, sifted
One 8-ounce package cream cheese, softened
4 tablespoons (1/2 stick) unsalted butter, softened
1 vanilla bean, split lengthwise and seeds scraped
1 vanilla bean, split lengthwise and seeds scraped
Directions
1. For the cookies: Sift together the flour, cocoa powder, baking powder, salt and baking soda
in a medium bowl, then set aside. Whisk together the granulated sugar, butter, buttermilk,
food coloring, vanilla and eggs in another bowl. Fold the flour mixture into the sugar mixture
with a rubber spatula until smooth. Cover the bowl with plastic wrap and refrigerate until
chilled, about 30 minutes (it will still be soft).
2. Preheat the oven to 375 degrees F; line 2 baking sheets with parchment.
3. Put some confectioners' sugar in a shallow bowl. Scoop the chilled dough with a tablespoon
and drop into the confectioners' sugar to completely coat. Transfer to one of the prepared
baking sheets and position the dough balls about 3 inches apart; they will spread to about 3
inches in diameter once done. Bake until the cookies are slightly firm to the touch with no
dark spots and dry on top, 12 to 14 minutes. Let cool on the baking sheet about 10 minutes;
the bottoms should just barely lift off the baking sheet and the cookies will still be slightly
soft.
4. While the first batch of cookies are baking, scoop and coat another batch of dough and
transfer to the second baking sheet. Bake the second batch while the first batch is cooling.
Repeat with the remaining dough.
5. For the filling: Using a stand mixer with the paddle attachment, cream the confectioners'
sugar, cream cheese, butter and vanilla until no lumps remain and the filling is smooth.
6. When the cookies are cool, spread 1 tablespoon of cream cheese filling on the bottom (flat
sides) of half of the cookies. Top each with one of the remaining cookies, bottom (flat side)
facing in.