How to Make
Dad's Oatmeal Crisps

1. Combine dry ingredients then add egg, melted margarine and vanilla and mix until combined.
2. Put dough in the fridge to chill (20 minutes or so).  Form into balls, place on baking sheet and press down. Approximately 12 cookies per sheet ... leave space in between cookies because these will spread.  Bake at 350℉ for 10 minutes.

How to Make
Mom’s Shortbread

1. In a stand mixer cream the butter and sugar (or knead by hand). Scrape down the sides and gradually add in the flour just until the flour is combined. It should be a crumbled consistency with the crumbs no bigger than pea size.  I finish it off by kneading the dough by hand on the counter until it holds together and can be easily rolled out without cracking. The more you work it, the more gluten you will create and the harder your cookies will be so don't over work it unless you like hard cookies. Roll the dough out to 1/4 - 1/2” thickness and cut out with your favourite cookie cutters.
2. Transfer cookies to cookie sheet, sprinkle with coloured sugar sprinkles and bake at 325°F for 20 minutes. 
3. Do not brown; do not grease the cookie sheet.

Note

You can make this recipe completely by hand kneading if you have the strength and patience. Just like the instructions above, start by kneading the sugar and butter until well creamed together before you start to gradually add in the flour. You will know it's done when the dough doesn't crack as you are kneading it. Good luck!

How to Make
The Ultimate Salted Chocolate Chunk Cookie

1. Preheat the oven to 450°F.
2. Lightly spoon flour into dry measuring cups; level with a knife. Whisk together flour, baking soda, baking powder, and salt.
3. Beat butter and sugars with an electric mixer at medium speed, occasionally scraping down sides of the bowl, until light and fluffy, 2-3 minutes. Add eggs and vanilla; beat until pale, 4-5 minutes. Reduce mixer speed to low and gradually add flour mixture until just blended. Fold in chocolate chunks using a rubber spatula.
4. Scoop dough into even portions (2 tablespoons each) and arrange 2 inches apart on 2 parchment paper-lined baking sheets (maximum of 6 cookies per sheet). Sprinkle cookies with flaky salt and refrigerate sheets until dough is firm to touch, 10-20 minutes.
5. Bake at 450°, rotating baking sheets halfway through cooking, until just golden brown around the edges, 6-7 minutes. Let cool on baking sheets for 5 minutes, then transfer to a cooling rack. Repeat process with remaining dough.

How to Make
Peanut Butter Chocolate Chip Cookies (Gluten Free)

1. Preheat the oven to 350°F. Line a large baking tray with parchment paper and set aside.
2. In a large mixing bowl, add your peanut butter, sugar, and egg and mix until just combined. Fold in your chocolate chips, reserving a few to top the cookies with. 
3. Using your hands, form 12 balls od dough and place them on the lined tray. Press each ball into a slight cookie shape, topping each one with extra chocolate chips.
4. Bake your cookies for 10-12 minutes, or until just golden around the edges. Remove from the oven and let cool on the tray completely.

Note

To store - Keep in an airtight container at room temperature for 4-5 days or in the fridge for up to 2 weeks.

To Freeze - Place the cookies in a freezer bag and freeze for up to 6 months.

How to Make
Salted Caramel Bars

1. Preheat the oven to 350 degrees F and lightly grease a 9 x 13 inch dish with non-stick spray.
2. For the crust, cream together the butter and sugars in a large bowl for 3-5 minutes, or until light & fluffy.  Mix in vanilla extract, then gradually add in flour until just incorporated and the dough comes together.
3. Take less than half of the dough (just enough to cover the bottom of the pan completely) and gently press it into a greased baking dish, then bake for 20 minutes. Wrap the remaining dough tightly in plastic wrap and refrigerate until further use.
4. Remove the crust from the oven when it is golden brown and let it cool.
5. For the filling, place caramels and heavy cream in a large, microwave-safe bowl and cook for 1 minute. (Or heat on the stovetop on med-low). Stir vigorously. If not melted after 1 min, microwave in 30-sec increments, stirring in between, until smooth.
6. Stir in vanilla extract, then pour caramel over the cooled crust, sprinkling sea salt over the top. Crumble all of the chilled dough evenly over the caramel. Bake for 26-28 minutes, or until the top crumble is a light golden brown. 
   
7. Cool completely, then cut into squares and enjoy.

How to Make
Carrot Cake Cupcakes

Cupcakes:

1. Preheat the oven to 350 F (175 C) and line a 12-count muffin pans with paper liners.
2. In the large bowl with stand mixer, mix flour, sugars, baking powder, baking soda, salt, cinnamon & nutmeg.
3. Stir in canola oil. Add eggs, one at a time. Beat until well-combined.
4. Stir in vanilla extract and milk.
5. Add carrots and nuts (if using). and stir until combined.
6. Evenly divide batter into cupcake liners, filling each 2/3 - 3/4 full. Transfer to the oven and bake at 350 F for 20 minutes or until a toothpick inserted in the center comes out clean.
7. Allow to cool completely before decorating with cream cheese frosting.

Frosting:

1. Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.
2. Add vanilla extract and salt and stir well to combine.
3. With mixer on low, gradually add powdered sugar until completely combined then turn mixer on high for 2 minutes.  Use to frost completely cooled cupcakes.

How to Make
Pumpkin Roll

1. Preheat the oven to 375° F. Line a 15 x 10-inch jelly roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking. (If you’d like the parchment to stick to the bottom of the pan more easily, sprinkle a little bit of water on the pan and then press the parchment paper on top of it. You can also lightly mist the top of the parchment paper with cooking spray for easier cake release afterwards, although it’s not required.)
2. Whisk together flour, baking powder, baking soda, pumpkin pie spice and salt in a large mixing bowl until combined.
3. In a separate bowl, whisk eggs and granulated sugar for 1 minute until thick. Add in the vanilla and pumpkin, and whisk until just combined. Fold in the flour mixture with a rubber spatula, and stir together until just combined.
4. Spread the batter evenly into the prepared pan. Bake for 13 to 15 minutes, or until the top of the cake springs back when touched. Carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface. Then slowly, use your hands to roll the cake — rolling from the short end to the short end — until it is completely rolled up. Transfer the cake roll to a wire rack, and cool until it reaches room temperature.
5. While the cake is cooling, make the cream cheese filling:
6. Whisk together cream cheese, powdered sugar, butter and vanilla extract in a mixing bowl until smooth. If the filling is too thin, add more powdered sugar. If it is too thick, add a half teaspoon or two of water. (You want a medium consistency so that the filling is easy to spread, but not too warm or thin that it will ooze out of the cake when you’re rolling it up.)
7. Once the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully unroll it until it is flat again (or mostly flat, it’s ok if the ends curl up a bit). Spread the cream cheese mixture evenly over the cake, leaving a 3/4-inch border on all sides. Then carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. Tightly wrap the pumpkin roll in plastic wrap and refrigerate for at least one hour.
8. Remove and unwrap the pumpkin roll and transfer it to your serving dish. Lightly dust the pumpkin roll on all sides with powdered sugar, if you would like. Then slice and serve.
9. If you have leftovers, just re-wrap the pumpkin roll in plastic wrap and store in the refrigerator for up to 5 days. Or freeze for up to 3 months.

How to Make
Vegan Chocolate Cake

Cake:

1. Preheat oven to 350°F and grease two 9-inch cake pans. I also line them with parchment rounds and lightly flour for easy removal of the cakes later.
2. Measure 1 cup unsweetened almond milk and add the tablespoon of vinegar to it. Stir slightly and set aside to curdle.
3. In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt.
4. Whisk well to combine.
5. Now add the oil, applesauce, vanilla and almond milk/vinegar mixture. Mix on medium speed with a hand mixer (or stand mixer with the paddle attachment) until well combined.
6. Lower the speed and carefully pour in the boiling water, continuing to mix into the cake batter until combined. The batter will seem very runny at this point; that is how it should be, trust me!
7. Divide the batter evenly between your cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting.

Chocolate Buttercream Frosting:

1. Add the cocoa powder to a large bowl (I just wipe out the cake bowl and use it for the frosting). Whisk well to remove any clumps.
2. Add the softened vegan butter and mix with a hand mixer until creamed and well combined.
3. Add half of the powdered sugar and half of the almond milk, and mix until combined. Add the rest of the powdered sugar and vanilla extract. Mix starting on low, and turn to high. Mix until fluffy and combined.
4. If the frosting seems too dry, add more milk, a tablespoon or two at a time. If the frosting seems too wet and doesn't hold it's shape, add more powdered sugar until it thickens up.
5. Frost the cake using an icing spatula or just a butter knife.

Note

For cupcakes, fill liners half full and bake for 20-25 minutes. The whole recipe will yield approximately 24 cupcakes. Double the recipe to make a 4 layer cake, or cut in half to make a 1 layer round cake. You can also make a bundt cake, simply bake for 45 minutes. Or a 9 x 13 inch cake, baking for about 35-40 minutes. Don't like a lot of frosting? Cut the frosting ingredients in half. The recipe as written makes enough for thick layers of frosting. Nut allergy? You may substitute soy milk or another milk for the almond milk, any non-dairy milk will work here. No applesauce? Substitute 2 flax eggs (2 tbs ground flax + 5 tbs water), whipped aquafaba or another egg replacer such as Bob's Red Mill (2 eggs worth).

How to Make
Jill's Strawberry Filled Angel Food Cake

Cake:

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside.
2. Place the oven rack in the lowest position. Preheat the oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form.
3. Gradually fold in flour mixture, about 1/2 cup at a time.
4. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and the entire top appears dry, 35-40 minutes.
5. Immediately invert pan; cool completely, about 1 hour.
6. Run a knife around the side and center tube of the pan. Remove cake to a serving plate.

Filling:

1. Cut the top off of the cake. Use a long, serrated knife and keep it as level as possible while cutting. Cut about 3/4 to 1 inch down from the top of the cake. Remove the top of the cake.
2. After the top has been removed, cut along the inside of the cake near the center hole. Use a shorter serrated knife and cut around the entire circle.  Then cut around the outside edge of the cake. I usually cut about 1/2 - 3/4 inches away from the edge.  Slightly remove the inside of the angel food making sure you leave some cake at the bottom.  Reserve what you remove to add to the filling.
3. With a beater, whip your whipped cream and add the desired amount of powdered sugar to taste.
4. Cut your strawberries into quarters (2 cups).  Combine whipped cream to the strawberries and mix.
5. Cut the angel food cake that you removed from the cake into cubes and add to the strawberries and whipped cream.  Spoon the strawberry mixture into the inside of the angel food cake. Fill to the top and even  mound the filling.  Replace the top of the cake.

Frosting:

1. Blend all ingredients until well incorporated and there are no lumps.
2. With an offset spatula, frost the angel food cake.
3. If the frosting is too stiff, you can add a little bit of whipped cream if you have any left over from the strawberry mixture.
4. Garnish with cut strawberries at the base if desired.
5. Garnish with a topping if desired. Sprinkles or chocolate curls.
6. Keep refrigerated.
7. When serving, use a long serrated knife to slice the cake.

How to Make
Individual No-Bake Cheesecake

Crust:

1. In a medium bowl, mix together crumbs and melted butter until combined and crumbs are moistened. 
2.  Divide evenly between individual serving dishes (about 2 tablespoons per serving dish).  
3. Press on the mixture with your fingers or the back of a spoon to form a crust layer.  
4. Refrigerate.

Cheesecake Filling:

1. In a large bowl, combine cream cheese and sugar, and whisk with an electric mixer until combined and completely smooth.  Mix in vanilla and lemon zest.  Set aside to let the sugar dissolve into the cream cheese.  
2. Whisk the heavy cream with an electric mixer until soft peaks form.  Avoid over-beating.
3. Using a spatula, gently fold half of the whipped cream into the cream cheese mixture, then fold in the other half.  Evenly spoon about 1/2 cup of filling into each serving dish.  Cover and refrigerate until you are ready to serve.
4. When ready to serve, top with fresh fruit.

Note

Feel free to get creative with different toppings. You may want to leave out the lemon zest in your filling if you are using candy bar toppings.

I love to make these individually in the containers in the photo (Amazon) for the Amherstburg Mission. To have the correct quantities; the crust quantity stays the same, but I double the cheesecake. For best results put the cheesecake in a piping bag and cut off the end (no tip required). Do a layer of cheesecake, then sprinkle a rounded teaspoons of crumbs mixture, layer of fruit, repeat.