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INGREDIENTS: CAKE: 2 sticks unsalted butter, at room temperature 3 cups plus 2 tablespoons all-purpose flour 2 1/2 teaspoons baking powder 1 1/4 teaspoons fine salt 1 3/4 cups granulated sugar 1/4 cup vegetable oil 4 large eggs, at room temperature 1 teaspoon vanilla extract 3/4 cup buttermilk 2 cups blueberries (about 1 pint) TOPPING: 2 to 3 cups large strawberries, halved or quartered (about 1 pint) 1 to 2 tablespoons granulated sugar 1 1/2 cups confectioners' sugar 1 table

INGREDIENTS: Crust: 1 1/2 cups graham cracker crumbs 1/3 cup white sugar 6 tablespoon butter, melted 1/2 teaspoon cinnamon Filling: 2 - 14 oz cans of sweetened condensed milk 1/2 cup sour cream 3/4 cup key lime juice 1 tablespoon grated lime zest DIRECTIONS; Make the crust - Preheat the oven to 375 degree F. Mix the ingredients and place in a glass pie dish. Bake for 7 minutes. Make the filling - reduce oven to 350 degrees F In a medium bowl, combine condensed milk, sour crea

Recipe: INGREDIENTS: Pie Crust 3 cups all-purpose flour 1 teaspoon salt 3/4 cup vegetable shortening or lard 3/4 cup salted butter, cut into pieces 1 egg, lightly beaten 1 tablespoon distilled white vinegar Filling: 2 pounds pitted cherries 3.5 tablespoons corn starch 1 cup + 2 tablespoons sugar 1 tablespoon butter 1/4 teaspoon almond extract INSTRUCTIONS: First, whip up the pie crust: Mix the flour and salt in a bowl. Add the vegetable shortening and salted butter. Work the

adapted from Allrecipes Mrs.Sigg's Snickerdoodles Recipe. Ingredients Cookies: 1 ½ cups white sugar ½ cup butter, softened ½ cup shortening 2 large eggs 2 teaspoons vanilla extract 2 ¾ cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda ¼ teaspoon salt Cinnamon-Sugar Coating: 4 tablespoons white sugar 4 teaspoons ground cinnamon Directions: Preheat the oven to 400 degrees F (200 degrees C). Make cookies: Beat sugar, butter, shortening, eggs, and vanilla

INGREDIENTS: ½ cup (1 stick) unsalted butter, plus more for greasing the pan ¾ cup (packed) light brown sugar 2 tablespoons light corn syrup 1 loaf of Challah 5 large eggs 1½ cups half-and-half 1 teaspoon vanilla extract 3 tablespoons Grand Marnier 1 teaspoon orange zest ¼ teaspoon salt DIRECTIONS: Grease a 9 x 13-inch glass pyrex with butter. In a small saucepan over medium heat, melt the butter with the brown sugar, corn syrup, and one tablespoon of water, stirring with a w

INGREDIENTS: Crust: 2 cups all-purpose flour 1 cup butter, softened ½ cup white sugar Filling: 1 ½ cups white sugar ¼ cup all-purpose flour 4 large eggs 3 lemons, juiced (2/3rd cup of lemon juice) Lemon zest from 2 lemons DIRECTIONS: Preheat the oven to 350 degrees F To make the crust: Blend 2 cups flour, softened butter, and 1/2 cup sugar in a medium bowl until well combined. Press crust into the bottom of an ungreased 9x13-inch pan. Bake crust in the preheated oven until fi

Recipe: INGREDIENTS: Pie Crust 3 cups all-purpose flour 1 teaspoon salt 3/4 cup vegetable shortening or lard 3/4 cup salted butter, cut into pieces 1 egg, lightly beaten 1 tablespoon distilled white vinegar Filling: 3 cups blueberries & raspberries 3 tablespoons corn starch 1/2 cup sugar dash of cinnamon INSTRUCTIONS: First, whip up the pie crust: Mix the flour and salt in a bowl. Add the vegetable shortening and salted butter. Work the butter into the flour using a dough cut