2 cups roasted hazelnuts

1/4 cup cocoa powder

1-2 tablespoons coconut oil

1/2 cup unsweetened almond milk or coconut milk

1 teaspoon vanilla extract or paste from one vanilla bean

1/2 cup granulated sugar

1/4 teaspoon salt

1. Preheat oven to 325º F. Place the hazelnuts in a single layer on a cookie sheet. Roast the hazelnuts for 10-15 minutes, watching very closely, you don’t want them to burn. Once they are ready, the skins will have darkened a bit and many will have come loose.

2. Add the nuts to the middle of a damp kitchen towel. Close the towel up and rub the nuts vigorously to loosen their skins. Take the nuts without their skins out of the towel and place into the bowl of the processor. Continue rubbing until you get the skins off the rest of the nuts.

3. Add all of the nuts to your food processor. Grind to a fine powder (2-10 minutes, or so), At this time, add the coconut oil. Continue processing until it becomes smooth and creamy, stopping to scrape down the sides of the bowl every minute or two. This may take 12-15 minutes (possibly longer) depending on the strength of your food processor.

4. At around 15-20 minutes once the hazelnut butter is ready, now you can add in the remaining ingredients slowly and keep processing and scraping down the bowl for another 5-10 minutes, or until silky smooth. Enjoy a big spoonful while it is warm.

Fried Pies


5cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon sugar

1 cup shortening, softened

2 eggs, slightly beaten

1 13-ounce can evaporated milk

2 1 /2 cups any flavor pie filling


In a large bowl, combine the flour, baking powder, salt, and sugar.

Cut the shortening into the dry ingredients.

In a separate bowl, mix the eggs and milk together and then add to the

Shortening flour mixture.

Mix with a fork just so it holds together and no more.

Roll out rather thin, to about 1 /8-inch thickness.

Cut out small rounds using a 7-inch saucer or circle as a pattern.

Spoon some of your favorite fruit pie filling on one side.

Be sure your filling is fairly thick and cold or it will run.

Fold over and seal the edges well.

Deep fry in melted shortening about 2 inches deep until golden brown on both sides, 2 minutes per side.

Dip into the powdered sugar glaze and then put onto a baking sheet or cooling rack to cool before serving.


1 tbsp. butter

1 c. powdered sugar

1/2 tsp. vanilla

1 1/2 to 2 tbsp. milk

1/8 tsp. salt

Put butter in 2 cup glass measure cup. Cook on high for 30 seconds or until melted. Add all ingredients. Starting with 1 1/2 tablespoons milk, add more only if needed to get glaze consistency. Drizzle over cool pie.

Biggest Softest Ginger Cookies

Biggest Softest Ginger Cookies


2 1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup margarine, softened

1 cup white sugar

1 egg

1 tablespoon water

1/4 cup molasses

2 tablespoons white sugar



Preheat oven to 350 degrees F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.



I made them and they are awesome.  Better than the real thing, I think. The cakes are light and fluffy with just about nothing to them and the filling is sweet and creamy.


1/2 cup cake flour, sifted

1/2 teaspoon baking powder

1/8 teaspoon salt

3 eggs

1/4 teaspoon cream of tartar

1 teaspoon Princess vanilla extract x2

3 Tablespoons sugar

In a small bowl, sift flour, baking powder and salt. Set aside.

Separate eggs, placing whites in the bowl of a stand mixer fitted with the whisk attachment. Beat until the egg whites begin to foam, then add cream of tartar and whip on high speed for 3-5 minutes until soft peaks form. Gently transfer whites to a clean bowl. Clean and dry work bowl. (Or if you’re crazy like me and have a second work bowl for your stand mixer, leave whites as is and use second bowl.)

Beat egg yolks for a minute, then add 1/2 teaspoon vanilla and continue beating. Gradually add sugar and beat for another 2-3 minutes until pale in color and double in size.  Add the flour and mix it in.

Fold in egg whites mixture just until fully incorporated.

Divide batter among greased cavities in the Twinkie pan, about 3/4 full and smooth over the tops.

Bake at 375 degrees F for 6-8 minutes until tops spring back and cakes are golden in color.

Remove from oven and transfer to wire rack to cool. While cakes cool, prepare filling.

Makes 12 Twinkies

Ingredients for filling

3 tbsp all purpose flour

1/2 cup milk

1/3 cup butter

1/4 cup shortening

1 tsp Princess vanilla extract

2 cups confectioner’s sugar

Additional sugar optional


In a small saucepan, combine flour and milk until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. (Mixture will be very thick) Cool to room temperature.

In a small bowl, cream butter and shortening until light and fluffy. Beat in vanilla and cooled milk mixture until smooth. Beat in confectioner’s sugar.

Transfer filling to a piping bag fitted with a Bismarck 230 tip. In three distinct holes on the bottom of each cake, pipe filling into the centers.

Almond Macaroons

Almond Macaroons2


1 c almond paste

¾ c sugar

3 egg whites



Rub paste until smooth. Gradually work in the sugar until well mixed. Add a pinch of salt and beat in one egg white at a time, mixing thoroughly. Let stand for 20 minutes. Use pastry bag or drop teaspoonfuls on lightly buttered baking sheet. Bake in slow oven (300-f) for 25 or 30 minutes until surface is dry. Keep in cool place overnight.

Chex Party Mix

Chex Party Mix 


3cups Corn Chex™ cereal

3cups Rice Chex™ cereal

3cups Wheat Chex™ cereal

1cup mixed nuts

1 cup bite-size pretzels

1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces

6 tablespoons butter or margarine

2 tablespoons Worcestershire sauce

1 1/2 teaspoons seasoned salt

3/4 teaspoon garlic powder

1/2 teaspoon onion powder


In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside.

In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.

Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes.

Spread on paper towels to cool.

Store in airtight container.