1. Ingredients
 1-1/2 cups cold milk
 1 package (3.9 ounces) instant chocolate pudding mix
 2-3/4 cups whipped topping, divided
 1 package (4.67 ounces) mint Andes candies, chopped, divided
 1 chocolate crumb crust (9 inches)
 1/4 teaspoon mint extract
 2 drops green food coloring, optional
Directions
1. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2
minutes or until soft-set. Fold in 3/4 cup whipped topping. Fold in 3/4 cup
candies. Spoon into crust.
2. In another bowl, combine extract and remaining whipped topping; add food
coloring if desired. Spread over pudding layer; sprinkle with remaining candies.
Cover and refrigerate for 4 hours or until set. Yield: 8 servings.

2. Ingredients
 2/3 cup chopped pecans
 1/2 cup packed brown sugar
 3 tablespoons butter, melted
 Pastry for double-crust pie (9 inches)
 1 package (8 ounces) cream cheese, softened
 1/2 cup shredded cheddar cheese
 1 tablespoon plus 1 cup sugar, divided
 1 teaspoon vanilla extract
 4 cups thinly sliced peeled tart apples
 1/4 cup all-purpose flour
 2 tablespoons lemon juice
 2 teaspoons ground Tone's® Ground Cinnamon
 1/2 teaspoon ground ginger
Directions
1. In a small bowl, combine the pecans, brown sugar and butter; spread into a
greased 9-in. pie plate. Roll out one pastry to fit the pie plate; place over
pecan mixture. Trim pastry even with edge of plate.
2. In a small bowl, beat the cream cheese, cheddar cheese, 1 tablespoon sugar
and vanilla until blended; spread over pastry. In large bowl, combine the
apples, flour, lemon juice, cinnamon, ginger and remaining sugar; pour over
cheese mixture.
3. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and
flute edges. Cut slits in top.
4. Bake at 375° for 45-50 minutes or until golden brown. Cool for 5 minutes
before inverting onto a serving plate. Serve warm. Yield: 6-8 servings.

3. Ingredients
 1-1/4 cup chocolate cookie crumbs (20 cookies)
 1/4 cup sugar
 1/4 cup butter, melted
FILLING:
 1 package (8 ounces) cream cheese, softened
 1 cup creamy peanut butter
 1 cup sugar
 1 tablespoon butter, softened
 1 teaspoon vanilla extract
 1 cup heavy whipping cream, whipped
 Grated chocolate or chocolate cookie crumbs, optional
Directions
1. In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto
the bottom and up the sides of a 9-in. pie plate. Bake at 375° for 10 minutes.
Cool on a wire rack. For filling, beat the cream cheese, peanut butter, sugar,
butter and vanilla in a large bowl until smooth. Fold in whipped cream. Gently
spoon into crust. Garnish with chocolate or cookie crumbs if desired. Store in
refrigerator. Yield: 8-10 servings

4. Ingredients
 1 quart butter pecan ice cream, softened
 1 pastry shell (9 inches), baked
 1 cup canned pumpkin
 1/2 cup sugar
 1/4 teaspoon each ground cinnamon, ginger and nutmeg
 1 cup heavy whipping cream, whipped
 1/2 cup Marzetti's® Caramel Dip
 1/2 cup chocolate ice cream topping, optional
 Additional whipped cream
Directions
1. Spread ice cream into the crust; freeze for 2 hours or until firm.
2. In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg;
fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or
until firm. May be frozen for up to 2 months.
3. Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice
cream topping. Drizzle with chocolate ice cream topping if desired. Dollop with
whipped cream. Yield: 8 servings.

5. Ingredients
2 pieces pie crust
Filling:
1 can(375 ml) evaporated milk
1/4 cup water
3 pieces raw eggs + 1 raw egg, separate egg yolkand egg white
1 cup sugar
1 teaspoon vanilla extract(optional)
Procedures:
Filling
1. In a “microwave safe” bowl, combine evaporated milk and water then heat in
microwave for 2 minutes.
2. In a large bowl, combine hot milk, 3 eggs, 1 egg yolk, vanilla then gradually
add sugar while mixing.
3. Using an electric mixer, beat the egg white until soft peaks then fold into the
mixture until the foams separate.(this will give a brown color on top of egg pie
after baking)
Baking
1. Pour the filling on the pie crust then bake over 350 degrees Fahrenheit for
about 15 minutes.
2. Lower the heat to 325 degrees Fahrenheit then continue baking for 40 minutes
or until toothpick inserted in the filling comes out clean.
3. Remove from oven and let it cool for 2 hours before serving.

6. Ingredients
 3 cups warm water
 3 tablespoons active dry yeast
 3 teaspoons salt
 4 tablespoons vegetable oil
 1/2 cup white sugar
 8 cups bread flour
Directions
1. In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour.
Mix thoroughly, and let sponge rise until doubled in size.
2. Gradually add about 4 cups flour, kneading until smooth. Place dough in a
greased bowl, and turn several times to coat. Cover with a damp cloth. Allow
to rise until doubled.
3. Punch down the dough, let it rest a few minutes. Divide dough into three equal
parts. Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread
pans. Let rise until almost doubled.
4. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. The loaves may
need to be covered for the last few minutes with foil to prevent excess
browning.

7. Ingredients
 cooking spray
 2 cups all-purpose flour
 1 teaspoon salt
 1 teaspoon baking powder
 1 teaspoon baking soda
 1/2 cup butter, softened
 3 ripe bananas, mashed
 1 cup white sugar
 2 large eggs
 1/4 teaspoon vanilla extract
 1 tablespoon milk
 1 cup chopped walnuts
 1/3 cup semisweet chocolate chips
Direction
1. Preheat the ovento 325 degrees F (165 degrees C). Coat a 9x4-inch loaf pan
with cooking spray.
2. Whisk flour, salt, baking powder, and baking soda together in a bowl.
3. Beat butter and sugar with an electric mixer in a large bowl until smooth. Add
mashed bananas and beat until combined. Beat eggs into the butter mixture
one at a time, fully blending each egg before adding the next. Stir vanilla
extract and milk into the mixture.
4. Stir chopped walnuts, chocolate chips, and flour mixture into banana mixture
until just incorporated.
5. Pour batter into the prepared loaf pan. Tap pan on the counter to release any
air pockets.
6. Bake in preheated oven for about 1 hour 10 minutes, or until an inserted
toothpick comes out clean.
7. Let the bread rest in the pan for 15-20 minutes; remove from pan, slice, and
serve.

8. Ingredients
 1 cup milk
 1 cup water
 2 tablespoons butter
 1 tablespoon white sugar
 1 1/2 teaspoons salt
 5 1/2 cups all-purpose flour
 1 (.25 ounce) envelope active dry yeast
 1 egg yolk 1 tablespoon water
Direction
1. Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring
to a boil then remove from the heat and let stand until lukewarm. If the
mixture is too hot, it will kill the yeast.
2. In a large bowl, stir together the flour and yeast. Pour in wet ingredients and
stir until the dough starts to pull together. If you have a stand mixer, use the
dough hook to mix for about 8 minutes. If not, knead the dough on a floured
surface for about 10 minutes. Place the dough in a greased bowl, turning to
coat. Cover and let stand until doubled in size, about 1 hour.
3. Punch down the dough and divide into 12 portions They should be a little larger
than a golf ball. Make tight balls out of the dough by pulling the dough tightly
around and pinching it at the bottom. Place on a baking sheet lined with
parchment paper or aluminum foil. After the rolls sit for a minute and relax,
flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You
may want to oil your hand first. Set rolls aside until they double in size, about
20 minutes.
4. Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk
and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the
rolls. Position 2 oven racks so they are not too close to the top or bottom of
the oven.
5. Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and
return them to different shelves so each one spends a little time on the top.

9. Continue to bake for another 5 to 10 minutes, or until nicely browned on the
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bottom.
Ingredients
 1 cup warm milk (110 degrees F/45 degrees C)
 2 eggs, room temperature
 1/3 cup margarine, melted
 4 1/2 cups bread flour
 1 teaspoon salt
 1/2 cup white sugar
 2 1/2 teaspoons bread machine yeast
 1 cup brown sugar, packed
 2 1/2 tablespoons ground cinnamon
 1/3 cup butter, softened
 1 (3 ounce) package cream cheese, softened
 1/4 cup butter, softened
 1 1/2 cups confectioners' sugar
 1/2 teaspoon vanilla extract
 1/8 teaspoon salt
Direction
1. Place ingredients in the pan of the bread machine in the order recommended
by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface,
cover and let rest for 10 minutes. In a small bowl, combine brown sugar and
cinnamon.

10. 3. Roll dough into a 16x21-inch rectangle. Spread dough with 1/3 cup butter and
sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12
rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise
until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400
degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls
are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar,
vanilla extract and salt. Spread frosting on warm rolls before serving.
Ingredients
 4 teaspoons active dry yeast
 1 teaspoon white sugar
 1 1/4 cups warm water (110 degrees F/45 degrees C)
 5 cups all-purpose flour
 1/2 cup white sugar
 1 1/2 teaspoons salt
 1 tablespoon vegetable oil
 1/2 cup baking soda
 4 cups hot water
 1/4 cup kosher salt, for topping
Direction
1. In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water.
Let stand until creamy, about 10 minutes.
2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the
center; add the oil and yeast mixture. Mix and form into a dough. If the
mixture is dry, add one or two more tablespoons of water. Knead the dough
until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in
the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a
warm place until doubled in size, about 1 hour.
3. Preheat oven to 450 degrees F (230 degrees C). Grease 2 baking sheets.

11. 4. In a large bowl, dissolve baking soda in 4 cups hot water; set aside. When risen,
turn dough out onto a lightly floured surface and divide into 12 equal pieces.
Roll each piece into a rope and twist into a pretzel shape. Once all of the
dough is shaped, dip each pretzel into the baking soda-hot water solution and
place pretzels on baking sheets. Sprinkle with kosher salt.
5. Bake in preheated oven until browned, about 8 minutes.