Make two “puffs” 6-8 servings each Recipe adapted from beyerbeware.net To print recipe click here Don't be intimidated by the "puff pastry" part in the title. It's not the kind that requires hours of work like you see on the Great British Bake Off. I make it in the food processor. This is the kind of pastry that melts in your mouth. If you love almond, this is the pastry for you. Perfect for brunch or a little something special to go with your morning cup of coffee. Enj

This recipe from NY Times Serves 4 My dad LOVES Creme Brûlée so for his 86th birthday I decided to try my hand at making it. I have made custard pies, caramel custards and flans before so I figured I wouldn’t have a hard time. This was easy peasy. And, it turned out great. Needless to say, my dad was thrilled. This recipe makes 4 generous servings so if you want to divide it into smaller ramekins that would be OK. You might have to adjust your baking time a little. Enj

Grandma Lil’s Chocolate Drop Cookies Makes about 4 dozen I grew up eating these cookies. My mom didn’t bake often – but this is one cookie she did make, maybe because they were a favorite of my Dad’s. His mom made them when he and siblings were growing up. They were always a favorite of mine too. Cake-like and tender-I think they are the perfect cookie for any time of day. Enjoy. Ingredients 2/3 cup butter, softened 1¼ cup sugar 2 eggs, room temperature 2 ½ cups flour 2

I love dates. Sometimes when I make my Grandmother's date-filled cookies (at Christmas) I have some leftover filling. I hate to waste those yummy dates so I usually make a half batch (8x8 pan) of date bars. This recipe makes a 9x13 pan. So if you love that great date filling and want an easy way to bake with them, this is it. You can thank Betty Crocker for this recipe. Enjoy. Ingredients Date filling (below) ¾ cup butter, softened 1 cup brown sugar (packed) 1¾ cups all

This recipe was printed in the Journal years ago. I have the original newspaper clipping and it is yellowed and stained like a good recipe should be. It is a tried and true cookie. When I made them this week-end I had the eclipse in mind which is why I dipped them chocolate but I usually serve them plain because they are such a great cookie as is. Enjoy. Ingredients 1-cup butter ¾ cup oil 1 cup granulated sugar 1 cup powdered sugar 2 eggs 1 teaspoon lemon or orange extrac

My mother bakes the best poundcake – it is my favorite, but it makes a big cake. I wanted to try this cake because it makes a small, loaf-size cake. It is dense and flavorful just the way poundcake should be. It is perfect on its own or with some fresh fruit and a dollop of whipped cream. Enjoy. Ingredients 1 cup, 2 sticks, unsalted butter – room temperature* 1 cup sugar 4 large eggs, room temperature 1 TBSP vanilla extract ½ tsp. salt 2 cups flour, spooned gently into me

Have a little bit of champagne leftover from New Year’s? No problem – you can make these fun cupcakes with the bubbly that didn’t get finished. After trying this recipe you might want to save a little on purpose. Enjoy. Ingredients 2¾ cup all-purpose flour 3 tsp. baking powder 1 tsp. salt 2/3 cup butter, room temperature 1½ cup white sugar ¾ cup champagne 6 egg whites Directions Preheat oven to 350 degrees. Spray 18 muffin cups with non-stick spray or use paper liners. Be

I love to take special requests from loved ones, especially when they come from my grandchildren. My oldest granddaughter, Liesl, turned 6 on December 9th. She put in a request a few months earlier asking for banana cupcakes that looked like ice cream cones. How could I resist? I found this recipe and added 3 mashed bananas. They turned out great. Looking for something fun? Give this a try. Enjoy. Ingredients (recipe courtesy of Cinnamon Spice and Everything Nice) 1½

I saw these bars recently, on Pintrest I think, and I knew I had to bake them soon. I have a team meeting/luncheon at work tomorrow and knew these would be perfect. Chocolate chip cookies, cheesecake and easy to make – that screams bake me, bake me! I hope you give them a try too. Enjoy! Ingredients 2 1/8 cups flour ½ tsp salt ½ tsp baking soda 12 TBSP butter (1½ sticks), melted and cooled slightly 1-cup light brown sugar ½ cup sugar 1 large egg 1 large egg yolk 2 tsp. va

As fresh blueberry season is winding down I wanted to share one more of my favorite blueberry desserts. With lemon pound cake, lemon curd, blueberries and whipped cream this dish is absolutely delectable. There are several steps involved, (some of which you can do ahead of time) so don’t let it feel daunting. The outcome is so worth the ending. I hope you give it a go and enjoy. Recipe makes enough for about seven pint jars Lemon Pound Cake (can be made the day ahead) ½ c