 Cheese Danishes |
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| Cheese Danish 2 packages of 8 crescent rolls 2 8-ounce packages of cream cheese (softened) 1 cup sugar 1 egg 1 teaspoon vanilla |
Danish Topping 1/2 cup sugar 1 teaspoon cinnamon 1 cup of nuts (almonds or pecans coarsely chopped) 1 stick of butter (1/2 cup) melted |
Directions
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 Red Velvet Cupcakes |
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| Cake 1/3 cup cocoa 3 tablespoons red food coloring 1 1/2 teaspoons vanilla extract 1/2 cup butter, softened 1 1/2 cups sugar 4 egg yolks 1 cup buttermilk 1 teaspoon salt 2 1/4 cups sifted cake flour 1 teaspoon baking soda 1 teaspoon white vinegar |
Frosting 1 cup milk 3 tablespoons flour 1/8 teaspoon salt 8 ounces of either 62 percent dark chocolate or white chocolate 1 cup butter 1 1/2 cups confectioners’ sugar 2 tablespoons cocoa (for white chocolate frosting, omit cocoa) 1 teaspoon vanilla extract |
| Directions Cake: Heat oven to 350 degrees. Line 2 standard 12-cup cupcake tins with baking papers and set aside. Mix the cocoa, food coloring and vanilla together in a small bowl and set aside. Beat the butter and sugar together in a large bowl, using a mixer set on medium-high speed. Add the yolks and beat for 1 more minute. Add the cocoa mixture and beat to combine. Stir the buttermilk and salt together and add it in thirds, alternating with the flour. Mix the baking soda with the vinegar and blend into the batter. Fill each cupcake tin with 3 tablespoons batter, and bake until a toothpick inserted in the cupcake center tests clean — about 15 minutes. Cool in the pans on a wire rack for 15 minutes. Release cakes and cool completely before frosting with Cooked Chocolate Frosting. Frosting: Whisk milk, flour and salt in a small saucepan over medium heat until the mixture thickens and begins to bubble — 1 to 2 minutes. Transfer to a small bowl and let cool. Beat butter, confectioner’s sugar and cocoa (for white chocolate frosting, omit cocoa) together until light and fluffy. Beat in the cooled chocolate and add milk mixture and vanilla extract (dark chocolate frosting only) until smooth and fluffy. Use immediately. |
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 Gulab Jamun |
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| 1 cup Carnation Milk Powder 1/2 cup Bisquick 1/2 teaspoon baking soda 2 tablespoons butter (melted) whole milk (just enough to make the dough) |
Sugar Syrup Sugar Syrup 2 cups sugar 1 cup water oil for frying |
Directions
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 Candy Cane Cookies (serves 28) |
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| 3/4 cup (1 1/2 sticks) unsalted butter 1 cup confectioners’ sugar 1/4 teaspoon salt 1 large egg 1 teaspoon vanilla extract |
2 1/3 cups all-purpose flour 2 tablespoons red cinnamon candies, crushed 6 peppermint starlight mints, crushed |
Directions
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