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COOKBOOK“A recipe has no soul. You as thecook must bring soul to therecipe.”– Thomas Keller 2022UPLEVELINGYOUR BUSINESS

Cocktails“Cooking is likelove. It should beentered into withabandon or not atall.”– Harriet Van Horne

CHOCOLATEPEPPERMINT STICKCOCKTAILFROM: COACH TANIACOCKTAIL/MOCKTAIL1 candy cane crushed (or use peppermintcandies)1.5 ounces Creme de Cacao1.5 ounces Baileys1.5 ounces Peppermint SchnappsFor the glass rim: place the candy cane orpeppermint candies in a plastic bag and crush theminto small pieces with a rolling pin. Alternatively, ifyou don't want to do the rim, simply garnish theglass with a mini candy cane or skip this stepaltogether.Rim the glass with the crushed candy cane pieces (Ijust used water and the candy stuck to it easily).Add some ice into a cocktail shaker.Add the 3 liqueurs into the cocktail shaker andshake vigorously. Strain into the glass. Enjoyimmediately.I N G RED I E NTS P R E PAR A T ION

EARL GREY–BOURBON PUNCHFROM:COACH ROBINCOCKTAIL/MOCKTAIL1/4 cup loose Earl Grey tea or 4 bags1/2 cup honey4 sprigs thyme2 sprigs rosemary, plus more for garnish1 cup fresh lemon juice1 1/2 cups bourbon1/2 cup Cognac or brandy1 teaspoon orange or regular bittersIce ring and lemon wheels (for serving)Combine tea and 1 1/4 cups boiling water in aheatproof bowl. Let steep 5 minutes, then strainthrough a fine-mesh sieve into a measuring glass(you should have 1 cup). Let cool. Meanwhile, bring honey, thyme, 2 rosemarysprigs, and 1/2 cup water to a gentle simmer overmedium heat, stirring to combine. Let cool;discard herbs. Combine tea, honey syrup, lemon juice, bourbon,Cognac, and bitters in a large pitcher or punchbowl. Add 2 cups ice and stir until ice is meltedand punch is very cold. Serve punch in tumblers filled with ice, garnishedwith rosemary sprigs and lemon wheels.1.2.3.4.I N G RED I E NTS P R E PAR A T IONSyrup and tea can be made 3 days ahead; cover separately and chill. Punch can be made 1 day ahead; cover and chill.**NOTES:

VAMPIROFROM: MARCELACOCKTAIL/MOCKTAIL2 shots tequila1 shot tomato juice (or pomegranate juice)1 shot orange juice1/2 shot lime juice7 drops hot pepper sauce1 pinch salt1 grind black pepperMix all the ingredients with ice. Shake well.Enjoy.I N G RED I E NTSP R E PAR A T ION

Appetizers“Cooking is likelove. It should beentered into withabandon or not atall.”– Harriet Van Horne

CINNAMON ROLLFRENCH TOASTCASSEROLEFROM: ELIZABETHA P P E T I Z E RCASSEROLE: (2) 17.5 oz. cans refrigerated Cinnamon Rolls(w/ cream cheese icing) – icing reserved 2 tbsp melted butter 4 eggs 1/3 cups milk 1 tbsp cinnamon 1 tsp vanilla ICING: ½ cup powdered sugar 2 containers reserved icing 2 tbsp cream cheese, softened 1 tbsp milk For extra icing, combine ¾ cup powdered sugar+ 3 oz. cream cheese, softened, + 1 ½ tbsp milk1. Preheat the oven to 350 degrees F. 2. Remove cinnamon rolls from packages andcut each roll into sixths (w/ a bread knife). 3. Drizzle melted butter in 9x13 inch pan. 4. Spread cinnamon roll pieces evenly in pan. 5. In a separate bowl, combine eggs, milk,cinnamon, and vanilla. Whisk until combined. 6. Pour egg mixture over cinnamon rolls. 7. Bake at 250 degrees for 30-35 minutes oruntil top of casserole is golden brown andcenter is set. Let sit 5 minutes before icing. 8. Prepare icing by combining reservedcinnamon roll icing with ½ cup powdered sugar,2 tbsp softened cream cheese, and 1 tbsp milk.Whisk until smooth. 9. Pour icing evenly over casserole. ServeING REDIE NTS PRE PARAT ION

HORTOBÁGYI PALACSINTA(HUNGARIAN STUFFEDCREPES)FROM: COACH VIKTORIAA P P E T I Z E R1/4 cup extra virgin olive oil1/2 cup diced onions1 pound ground veal, chicken, pork, or beef10 1/2 ounces (300 g) diced tomatoes1 cup water4 teaspoons paprika1/4 teaspoon caraway seeds2 tablespoons freshly chopped parsley1/2 cup sour creamsalt and pepper to tasteStew:ING REDIE NTS4 eggs1 cup flour1 cup milkOil for panDrained liquid from meat1/4 cup flour1 cup sour creamCrepes:Sauce:

HORTOBÁGYI PALACSINTA(HUNGARIAN STUFFEDCREPES)A P P E T I Z E RIn a large pan, drizzle olive oil over mediumheat. Add onions and cook, stirringoccasionally, until softened and translucent.Stir in the meat and break it up into smallpieces. Cook, continuing to break it up, untilbrowned. Stir in tomatoes and water. Addpaprika, caraway seeds, and parsley. Cook,stirring occasionally, until sauce thickens.Stir in 1/2 cup sour cream.Place a fine mesh sieve over a medium bowl.Pour meat sauce into the sieve and let drain.In another medium bowl, whisk togethereggs, flour, and milk until a smooth batterforms.Heat a large non-stick skillet over mediumlow heat. Brush with about 1/4 teaspoon oil.Pour in about 1/4 cup batter and quickly tiltthe pan to coat with a thin circle of batter.When the top begins to dry, flip to cook theother side. Cook until the bottom begins toturn golden, about 1 minute. Repeat withremaining batter, brushing the pan with oilas needed.Preheat oven to 350 degrees Lightly greasea 9x13 inch baking dish or 2 smaller bakingdishes.Place a layer of drained meat along thelower third of a crepe, leaving a 1 inchborder on the edges. Fold in the sides androll up. Place in prepared baking dish, seamside down. Repeat with remaining crepesand filling.Whisk 1/4 cup flour and 1 cup sour creaminto the drained liquid from the meat untilsmooth. Pour over the prepared crepes.Bake in preheated oven until heatedthrough and sauce is bubbly, about 15minutes.Serve hot with sour cream.PRE PARAT ION, CONT. 'D

TEX-MEX ESPINACHAQUESO BLANCO DIP FROM LISAA P P E T I Z E R2 1/2 lbs. white american cheesehalf bag of frozen spinach1 can of Rotel1 cup of half and half1 cup of heavy whipping cream1 onion, diecd1/2 a jalepenocumin to tasteChop everything and put it all iin a crock pot forabout 1 hour.ING REDIE NTS PRE PARAT ION

Entrees“Cooking is likelove. It should beentered into withabandon or not atall.”– Harriet Van Horne

FRIED CHICKENSTRIPSFROM: COACH WILLE N T R E E2-2/3 cups crushed saltines (about 80 crackers) 1 teaspoon garlic salt 1/2 teaspoon dried basil 1/2 teaspoon paprika 1/8 teaspoon pepper 1 large egg 1 cup 2% milk 1-1/2 pounds boneless skinless chicken breasts,cut into 1/2-inch strips Oil for frying1. In a shallow bowl, combine the first 5ingredients. In another shallow bowl, beat eggand milk. Dip chicken into egg mixture, thencracker mixture. 2. In an electric skillet or deep-fat fryer, heat oilto 375°. Fry chicken, a few strips at a time, for2-3 minutes on each side or until golden brown.Drain on paper towels. ING REDIE NTS PRE PARAT ION

GINGER PEACH GLAZEDHAMFROM: JACLYNE N T R E E5 cinnamon sticks, about 6 inches long1 pre-cooked, smoked ham, about 15 lbs.2 cups dry white wineGLAZE:1 jar (15 oz.) peach preserves1 tablespoon minced pickled ginger1 1/2 teaspoons ground dry ginger1 teaspoon dry mustard4 tablespoons firmly packed light brown sugar1 head chicory (curly endive) seperated intoleavesPreheat oven to 435 degrees. Break the cinnamon sticks into 1 1/2 - 2-inch pieces. Using a sharp knife, cut 8 or 9horizontal slits, each 1/8 to 1/4 inch deepand running at an angle in the upper, morefatty side of the ham. Slip the cinnamon-stick pieces into the slits, poking them intothe meat.Set the ham on a rack in a large roastingpan, cinnamon-side up. Pour the wine intothe bottom of the pan and tent the ham withaluminum foil, sealing the edges securely. Bake for 2 hours.Meanwhile, in a saucepan over mediumheat, combine the peach preserves, pickledginger, dry ginger, and mustard. Stir welland heat until the preserves melt, forming aglaze.1.2.3.4.ING REDIE NTS PRE PARAT ION

E N T R E E5. After 2 hours, remove the ham from the ovenand poke any loose cinnamon sticks back intothe meat. Raise the oven temperature to 350degrees. Stir about 2 tablespoons of the panjuices into the glaze to thin slightly. Then spoonabout 3/4 of the glaze over the top of the ham. Sprinkle 2 tablespoons of the brown sugar ontop of the peach glaze, then pat it with the backof a spoon so that it clings to the meat. Returnthe ham to the oven and continue baking for 1hour. After the hour, baste with the pan juicesand spoon the remaining glaze over the top. Patwith the remaining sugar. Continue to bakeuntil the glaze is browned and bubbly and aninstant-read thermometer inserted into thethickest part of the ham registers 140 degrees,about 30 minutes longer. Remove from theoven, tent loosely with foil, and let rest for 25minutes before carving.6. Transfer the ham to a large platter andgarnish with the chicory. Beginning at the largeend of the ham, carve across the grain into thinslices and arrange them around the platter.Serve hot or at room temperature.PRE PARAT ION, CONT. 'DGINGER PEACH GLAZEDHAM

ROAST TURKEYFROM: COACH JENE N T R E E1 (14 to 16 pound) frozen young turkeyBRINE:1 cup kosher salt1/2 cup light brown sugar1 gallon vegetable stock1 tablespoon black peppercorns1 1/2 teaspoons allspice berries1 1/2 teaspoons chopped candied ginger1 gallon heavily iced waterAROMATICS:1 red apple, sliced1/2 onion, sliced1 cinnamon stick1 cup water4 sprigs rosemary6 leaves sageCanola oilTwo to three days before roasting: Beginthawing the turkey in the refrigerator or ina cooler kept at 38 degrees F. Combine the vegetable stock, salt, brownsugar, peppercorns, allspice berries, andcandied ginger in a large stockpot overmedium-high heat. Stir occasionally todissolve solids and bring to a boil. Thenremove the brine from the heat, cool toroom temperature, and refrigerate. The night before or early on the day you'dlike to eat: Combine the brine, water and icein the 5-gallon bucket. Place the thawedturkey (with innards removed) breast sidedown in brine. If necessary, weigh down thebird to ensure it is fully immersed, cover,and refrigerate or set in cool area for 8 to16 hours, turning the bird once half waythrough brining.1.2.3.ING REDIE NTS PRE PARAT ION

ROAST TURKEYE N T R E E4. Preheat the oven to 500 degrees F. Removethe bird from brine and rinse inside and out withcold water. Discard the brine. 5. Place the bird on roasting rack inside a halfsheet pan and pat dry with paper towels. 6. Combine the apple, onion, cinnamon stick,and 1 cup of water in a microwave safe dish andmicrowave on high for 5 minutes. Add steepedaromatics to the turkey's cavity along with therosemary and sage. Tuck the wings underneaththe bird and coat the skin liberally with canolaoil. 7. Roast the turkey on lowest level of the ovenat 500 degrees F for 30 minutes. Insert a probethermometer into thickest part of the breastand reduce the oven temperature to 350degrees F. Set the thermometer alarm (ifavailable) to 161 degrees F. A 14 to 16 poundbird should require a total of 2 to 2 1/2 hours ofroasting. Let the turkey rest, loosely coveredwith foil or a large mixing bowl for 15 minutesbefore carving.PRE PARAT ION, CONT. 'D

Side Dishes“Cooking is likelove. It should beentered into withabandon or not atall.”– Harriet Van Horne

ACORN SQUASH WITHWALNUTS & CRANBERRYFROM: COACH ROBINS I D E D I S H1 Acorn Squash cut in half1/2 cup walnuts roughly chopped1/2 cup cranberries frozen or fresh4 tablespoons brown sugar2 tablespoons butterPreheat oven to 375°F.Combine 1/2 cup walnuts, 1/2 cupcranberries, and 4 tbsp brown sugar. Toss tocombine.Cut each acorn squash in half. Remove anddiscard seeds.Split the mixture between two halves of thesquash. Top with 1 tablespoon butter eachhalf. Place in a baking dish, loosely cover withfoil and bake in a for 1 hour 15 minutes, to 1hour 30 minutes, or until fork inserted intothe squash goes in easily.Remove from the oven, place on a plate andserve right away.1.2.3.4.5.6.ING REDIE NTS PRE PARAT ION

CHEESEPOTATOESFROM: COACH MARIES I D E D I S Hpotatoesslices of cheeseonion1/2 to 3/4 cup milkPut in a serving pan that you can put in theoven.Clean, peel, and dice the potatoes into largecubes. Boil in salted water for about 10 minutes.Drain.Place 2 inch layer of potatoes on bottom of pan.Cover with slices of cheese. Add another 2 inchlayer of potatoes. Add another layer of cheeseand mince up an onion fine. Put onion on top ofcheese. Add another 2 inch layer of potatoes.Add a final layer of cheese. Add 1/2 to 3/4 cupof milk. Bake at 350 degrees for 1 hour. Stir once. Turnoven down to 200 degrees. Leave until ready toserve.ING REDIE NTS PRE PARAT ION

CRANBERRY SALADFROM: COACH MARIES I D E D I S H1 lb. cranberries1 lb. miniature marshmallows2 c. cream, whipped, or 1 pkg. Dream Whip,whipped1 c. sugar1 c. crushed pinapple, drainedGrind or finely chop the cranberries. Add sugar. Mix well and let stand for 30 minutes.Add remaining ingredients. Mix well and pourinto bowl or mold and place in refrigerator. This is very different and good. It keeps forseveral days in the refrigerator.ING REDIE NTS PRE PARAT ION

GARLICKY BAKEDMACARONI & CHEESEFROM:ELIZABETHS I D E D I S HINGREDIENTS: 1 lb. elbow pasta ½ cup (4 ounces) unsalted butter ½ cup all-purpose flour 1 tbsp garlic powder Salt & pepper to taste (I add about 1 tsp ofLawry’s garlic salt and about ¼ tsp of pepper tobutter/flour mixture) 5 cups milk 8 cups (4 bags) shredded sharp cheddar cheese TOPPING: 1 sleeve Ritz crackers, crushed 1 tbsp unsalted butter, melted 1. Preheat the oven to 350 degrees F. 2. Cook the pasta according to the package directions foral dente. Drain, rinse with cool water, and set aside. 3. In a large saucepan over medium heat, melt the butter.Whisk in the flour, then add the garlic powder, garlic saltand pepper. Gradually whisk in the milk. Cook, stirringconstantly, until the sauce thickens and the mixturebegins to boil. Remove from heat. 4. Add the cooked pasta. Stir until completely mixed. Addany additional salt/pepper to taste, if desired. 5. Pour the mixture into a 9x13 inch baking dish. Mixtogether the crushed Ritz crackers and the melted butteruntil all of the crumbs are moistened, and then sprinkleover the top of the pasta mixture. 6. Bake for 30 minutes, until golden and bubbly. Let stand10 minutes. Serve.I N G RED I E NTSP R E PAR A T ION

ITALIAN STUFFINGFROM: JACLYNS I D E D I S H3/4 to 1lb. sweet Italian sausage1 medium onion1 cup celery, finely chopped1/4 cup pine nuts or pecans, chopped1/4 cup raisins1 package Pepperidge Farm BreadcrumbsBrown and chop italian sausage. Then followinstructions on bread crumb package to cook.Combine all ingredients.I N G RED I E NTS P R E PAR A T ION

YAMCASSEROLEFROM: COACH RONAS I D E D I S HCASSEROLE:4 - 6 yams, cooked to mash1 cup sugar (cut down on the sugar dependingon the sweetness of the yams)1 tsp. salt4 eggs, beaten1 stick butter, melted1/2 - 1 cup milk, depending on the texture ofthe yams1 tsp. vanillatsp. cinnamontsp. nutmegTOPPING:1 cup brown sugar1/3 cup flower1/3 cup soften butter1 cup chopped nuts (pecans recommended)CASSEROLE:Mash the potatoes while they are hot and addthe butter and sugar so the butter melts and thesugar dissolves easier. Also, while it is hot, put inthe eggs so that it will cook somewhat (don'thave to worry about it sitting out). Add thecinnamon and nutmeg. Put in a 13 x 9 inchbacking dish.TOPPING:Mix all topping ingredients. Put on top of thepotato casserole.Bake for 1 hour at 350 degrees.I N G RED I E NTS P R E PAR A T ION

Desserts “Cooking is likelove. It should beentered into withabandon or not atall.”– Harriet Van Horne

BLUEBERRY PIEFROM KRISTEND E S S E R T PIE DOUGH:2 1/2 cups unbleached all-purpose flour (plusmore for work surface)1 teaspoon table salt2 tablespoons sugar12 tablespoons cold unsalted butter, cut into1/4-inch slices1/2 cup vegetable shortening cold, cut into 4pieces1/4 cup vodka cold 1/4 cup cold waterI N G RED I E NTSBLUEBERRY FILLING:6 cups fresh blueberries about 30 ounces 1 Granny Smith apple peeled and grated onlarge holes of box grater2 tsp grated lemon zest2 tsp lemon juice3/4 cup sugar 5 1/4 ounces2 tablespoons quick-cooking tapioca ground pinch table salt2 tablespoons unsalted butter cut into 1/4-inch pieces1 large egg lightly beaten with 1 teaspoonwater

BLUEBERRY PIEFROM KRISTEND E S S E R T Process 1 1/2 cups flower, salt, and sugar in food processor until combined, about 2, 1-secondpulses. Add butter and shortening and process until homogenous dough just starts to collect inuneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should beno uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly aroundprocessor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4-6 quick pulses. Empty mixture into medium bowel.Sprinkle vodka and water over mixture. With rubber spatula use folding motion to mix, pressingdown on dough until dough is slightly tacky and sticks together. Divide dough into 2 even balls, andflatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to2 days.Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) worksurface to 12-inch circle, about 1/8 inch thick. Roll dough loosely around rolling pin and unroll intopie plate, leaving at least 1-inch overhang on each side. Working around circumference, easedough into plate by gently lifting edge of dough with one hand while pressing into plate bottomwith other hand. Leave dough that overhangs plate in place; refrigerate while preparing filling untildough is firm, about 30 minutes.Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400degrees. Place 3 cups berries in medium saucepan and set over medium heat. Using potato masher,mash berries several times to release juices. Continue to cook, stirring frequently, and mashingoccasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cookedberries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss tocombine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.Roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle,about 1/8 inch thick. Using 1 1/4-inch round biscuit cutter cut round from center of dough. Cutanother 6 rounds from dough, 1 1/2-inches from edge of center hole and equally spaced aroundcenter hole. Roll dough loosely around rolling pin and unroll over pie, leaving at least 1/2-inchoverhang on each side.Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2 inch overhang. Folddough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumband forefinger or press with tines of fork to seal. Brush top and edges of pie with egg mixture. Ifdough is very soft, chill in freezer for 10 minutes.Place pie on heated baking sheet and bake 30 minutes. Reduce oven temperature to 350 degreesand continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer.Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.PIE DOUGH:1.2.3.FILLING:1.2.3.4.5.PRE PARAT ION

CHEWY GLUTEN-FREECHOCOLATE CHIP COOKIESFROM: COACH JEND E S S E R T 8 ounces unsalted butter11 ounces brown rice flour, approximately 2cups1 1/4 ounces cornstarch, approximately 1/4 cup1/2-ounce tapioca flour, approximately 2tablespoons1 teaspoon xanthan gum1 teaspoon kosher salt1 teaspoon baking soda2 ounces sugar, approximately 1/4 cup10 ounces light brown sugar, approximately 11/4 cups1 whole egg1 egg yolk2 tablespoons whole milk1 1/2 teaspoons vanilla extract12 ounces semisweet chocolate chipsMelt the butter in a heavy-bottom medium saucepan overlow heat. Once melted, pour into the bowl of a standmixer. In a medium bowl, sift together the rice flour, cornstarch,tapioca flour, xantham gum, salt & baking soda. Set aside. Add both of the sugars to the bowl with the butter andusing the paddle attachment, cream together on mediumspeed for 1 minute. Add the whole egg, egg yolk, milk andvanilla extract and mix until well combined. Slowlyincorporate the flour mixture until thoroughly combined.Add the chocolate chips and stir to combine. Chill the dough in the refrigerator until firm, approx. 1 hr. Preheat the oven to 375 degrees F. Shape the dough into 2-ounce balls and place onparchment-lined baking sheets. Bake for 14 minutes,rotating the pans after 7 minutes for even baking. Removefrom the oven and cool the cookies on the pans for 2minutes. Move the cookies to a wire rack and coolcompletely. Store cooked cookies in an airtight container.1.2.3.4.5.6.ING REDIE NTS PRE PARAT ION

CHOCOFLANFROM: MARCELAD E S S E R T 2 tablespoons unsalted butter, roomtemperature¼ cup Smuckers Salted Caramel Sauce orcajeta1 ¾ cup all-purpose flour½ cup cocoa powder1 teaspoon baking soda½ teaspoon baking powder1 teaspoon fine sea salt10 tablespoons unsalted butter, roomtemperature1 cup granulated sugar1 large egg + 1 egg yolk1 ⅓ cup buttermilk1 (12-ounce) can evaporated milk1 (14-ounce) can sweetened condensedmilk6 ounces cream cheese, room temperature3 large eggs + 1 large egg white2 teaspoons pure vanilla extract¼ teaspoon fine sea saltChocolate Cake IngredientsFlan IngredientsPreheat the oven to 350°. Grease a 12-cupcapacity Bundt pan (preferably nonstick)with 2 tablespoons of butter. Be sure greaseit well, getting into all the nooks andcrannies.Drizzle the caramel sauce across thebottom of the pan and set aside until readyto use.In a medium-sized mixing bowl, whisktogether the flour, cocoa powder, bakingsoda, baking powder, and salt. Set aside.Add the room temperature butter and thegranulated sugar to a large mixing bowl andbeat on medium-high speed for until lightand fluffy, 3-4 minutes. You could also use astand mixer fitted with a paddleattachment.Add the egg and the egg yolk and mix well tocombine. Scrape the sides and the bottom ofthe bowl and mix once more.1.2.Make the Cake Batter1.2.3.ING REDIE NTS PRE PARAT ION

CHOCOFLAND E S S E R T In a blender combine the evaporated milk,sweetened condensed milk, cream cheese,eggs, the egg white, vanilla extract, and salt.Blend on high for 30 seconds.Pour the flan over the chocolate cake layer.It is ok if the two seem to mix, they willseparate while baking.Seal the cake tightly with a layer of nonstickaluminum foil and transfer to a largeroasting pan. Add hot water to fill by 1".Bake on the center rack for 1 hour and 20minutes. Remove from the water bath andallow the cake to cool completely for 3hours.Delicately, run a sharp knife along the edgesof the Bundt pan. Invert a large, rimmedserving platter or cake stand over the Bundtpan, hold tightly together, jiggle a little bit,and then carefully flip over. Garnish withextra caramel sauce, chocolate sauce, orpecans, desired. Keep refrigerated untilready to serve. 4. Add a third of the flour mixture and mix onlow, followed by half of the buttermilk, again,mixing on low. Repeat this process until all ofthe flour has been mixed in. Add the batter tothe pan and smooth across the top.Make the Flan1.2.Bake the Cake1.2.3.PRE PARAT ION, CONT. 'D

LEMON PIEFROM MARINA VILLEGAS DE LA VEGAD E S S E R T 2 tubes of Maria biscuits1 can of evaporated milk1 can of condensed milk6 lemons1. Squeeze the lemons to get the lemon juicewithout seeds.2. Blend the evaporated milk, condensed milkand lemon until creamy.3. In a refractory or mold, arrange a layer ofMaria cookies as a base and add the previouslyprepared cream and repeat the process untilyou reach the top of the container.4. Freeze for 2 hours and serve.ING REDIE NTS PRE PARAT ION

SOUTHERN SWEETPOTATO PIEFROM COACH MICHELED E S S E R T 2 cups cooked sweet potato (boiluntil a fork goes through potatosmoothly)1/2 tsp. freshly grated nutmeg1 3/4 cups sugar1 1/2 tsp. pure vanilla extract1 cup evaporated milk2 eggs beaten1 stick butter (softened)1/2 tsp. salt1 Tbsp. all purpose flour Blend potatoes with a hand mixer until mashedwithout lumps. Mix together sugar and flourand blend with potatoes. Blendmelted/softened butter. Blend one at a time:sugar, nutmeg, vanilla extract, milk, beateneggs, and salt until everything is completelyblended and creamed together. Pour into 9 inchunbaked pie shell. Brush egg wash (1 eggbeaten) around the edge of the pie shell to aid ina even brown color. Bake for approximately 45minutes to 1 hour 15 min in 350 degree oven. Pie may still shake a little because the pie isthick and will continue to bake after pie is takenout of the oven. Make sure rack is on secondpostion from bottom (close to center of oven). Mixture will fill approx. 1 1/2 9-inch pie shells ifyou fill pie shells completely full.I N G RED I E NTS P R E PAR A T ION

SWEET POTATO PIEFROM COACH WILLD E S S E R T 9- inch pie crust store-bought or homemade 1.5lbs sweet potato (about 2 medium sweetpotatoes) ¼ cup butter softened ¾ cup packed light brown sugar 2 large eggs lightly beaten ½ cup evaporated milk 1 ½ teaspoon vanilla extract ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground ginger ¼ teaspoon salt Air fryer - 400 degrees Fahrenheit for 35-40 minutes, OR Oven - 425 degrees Fahrenheit for 45-50minutes, ORMicrowave - prick potatoes all over,microwave for 8-10 minutes, flippinghalfway. 1. Bake or microwave the sweet potatoes: 2. Preheat oven to 375 degrees Fahrenheit. 3. Mash sweet potatoes in a bowl. Addremaining ingredients and whisk until smoothand combined. Pour in prepared pie pan. 4. Bake for 40-45 minutes until pie is set in themiddle. Remove and allow to cool for at least 1hour.I N G RED I E NTSP R E PAR A T IONSweet Potato Pie is best when it has cooled, so wait to serve it. The best sweet potato pie is made at least a day ahead and chilled. Remove from the fridge at least 30 minutes before serving. Don't boil the sweet potatoes or they will take on too much liquid and the filling will be soggy. **NOTES: