List of ingredients:

4 cups of flour
1 teaspoon of baking soda
1 teaspoon of salt
1 1/2 cups of soft butter
1 cup of white sugar
2 cups of brown sugar
4 eggs
4 teaspoons of vanilla extract
3 cups of semisweet chocolate chips

Baking instructions:

The first thing you will do is turn your oven on and set it at 350 degrees. Then you will sift together the flour, baking soda, and salt; set it to the side for now. Now you will mix together the sugars and butter until they are mixed well. Now go ahead and add in the eggs and vanilla extract, make sure you mix it until it is well blended. Now you will want to blend in the flour mixture. Add in the chocolate chips and mix them until they are well blended. Now you are going to roll the dough into fair sized balls and place them onto ungreased cookie sheets. Place the cookies into your oven and bake them for about 15 minutes, or until the edges of the cookies are a golden brown color. Take them out of the oven and let them cool for about 10 minutes before you serve them.

Source: Chocolate Cookie Recipe.

List of ingredients:

2/3 cup of butter.
2/3 cup of brown sugar, packed.
2 medium eggs.
1 cup of canned pumpkin.
1/2 cup of light molasses.
1/2 cup of milk.
2 1/2 cups of flour.
1 tablespoon of fresh grated ginger OR 1 teaspoon of dried ground ginger.
1 1/2 teaspoon of cinnamon.
1 teaspoon of baking powder.
1 teaspoon of baking soda.

Preparation method:

Cream the butter and brown sugar in a mixer.

Add the eggs and canned pumpkin, then mix for about 2 minutes.

Add the remaining ingredients and beat until smooth.

Spread the mixture in a 9*13-inch pan sprayed with non-stick spray.

Bake at 350F for about 35-40 minutes.

Source: Gingerbread Recipes.

1 cup of all-purpose flour.
1/4 cup of sugar.
1 1/2 teaspoons of double-acting baking powder.
1 teaspoon of salt.
1/2 teaspoon of baking soda.
1 1/3 cups of quick-cooking rolled oats.
1 cup of pitted prunes, chopped.
1 cup of buttermilk.
1/4 cup of unsalted butter, melted and cooled.
1/4 cup of molasses.
1 large egg, beaten lightly.

Method:

In a suitably sized bowl, sift together the flour, sugar, baking powder, salt and baking soda.

Stir in the oats and chopped prunes.

In another bowl, whisk together the buttermilk, unsalted butter, molasses and egg.

Add the buttermilk mixture to the flour mixture, stirring the batter until it is just combined.

Divide the batter among 12 buttered 1/3 cup muffin tins and bake the muffins in the middle of a preheated 400F oven for 20-25 minutes or until golden and springy to the touch.

Turn the muffins out onto a rack and allow them to cool.

Source: Prune Recipes.

Ingredient list:

12 ounces (1 packet) of vanilla wafers, crushed.
1/2 cup of rum.
1/2 cup of brandy.
1/2 cup of honey.
1 lb of ground walnuts.
Powdered sugar.

Method:

Combine all ingredients except the powdered sugar, blending thoroughly.

Roll into small balls, then gently roll in the sugar.

Refrigerate.

Source: Candy Recipes.

List of almond biscotti ingredients:

4 medium eggs.
2 medium egg whites.
4 cups of flour.
2 cups of sugar.
1 cup of almonds, chopped and toasted.
1 1/2 teaspoons of baking soda.
1 teaspoon of vanilla.
1/2 teaspoon of almond extract.
1/2 teaspoon of salt.

Method:

Combine the flour, almonds, baking soda, sugar and salt.

Separately, combine the vanilla, almond extract, 4 eggs and 2 egg whites.

Combine the two mixtures.

Turn onto a lightly floured surface and knead about 10 times.

Shape into a long roll, flattened to one-inch thickness.

Bake at 350F for 30 mins.

Remove from oven and allow to cool on a wire rack for about 10 minutes.

Cut into half-inch diagonal slices and place the cut sides down.

Bake for another 8-10 minutes, then turn and bake for another 8-10 minutes.

Remove and let cool on wire rack.

Source: This came from the biscotti recipes collection.

1 cup of figs.
1 cup of toasted coconut.
¾ cup of nuts.
1/3 cups of crystallized ginger.
1 cup of powdered sugar.
2 tablespoons of lemon juice.
¼ teaspoon of salt.

Method:

Combine the figs, nuts, salt, and ginger onto a chopping board.

Chop finely.

Place the lemon juice in a bowl and add the chopped fruit combination and stir.

Knead mixture into a paste on a board coated with powdered sugar.

Roll out thinly.

Cut dough into 1 inch squares.

Stack together in layers of three and sprinkle the coconut between the layers.

Source: Fig Recipes.

8oz self raising flour.
Pinch of salt.
2oz butter.
1oz sultanas.
1oz caster sugar.
5 Fl oz milk.

Preparation Instructions:

Heat the oven to 220C/Gas 7.

Lightly grease a baking sheet/tray.

Mix together the salt and flour, then rub in the butter.

Fold in the sultanas, sugar and then the milk to create a soft dough.

Move to a floured work surface and knead.

Pat out to create a round about 2cm thick.

Use a 5cm cutter to make small rounds and place on the baking sheet/tray.

Knead together what is left of the dough and create more scones to use it all up.

Brush the tops of the scones with a small amount of milk.

Bake for 12-15 minutes until risen and golden.
Cool on a wire rack and serve with butter and a jam of your choice.

Source: http://www.sconerecipes.co.uk/sultana-scones.html

1 stick of butter and 2 tablespoons of butter (or margarine).
2 quarts of half-and-half.
4 medium eggs, lightly beaten.
3 cups of packed brown sugar.
2 tablespoons of vanilla.
¼ teaspoon of salt.

Preparation Instructions

Melt the butter in a large pan over low heat. When melted, add the brown sugar. Continue to stir until the brown sugar just begins to caramelize (takes approximately 15 minutes).

Add the half-and-half, eggs and salt. Turn the heat up to medium-low, and stir constantly.

Remove from heat when the mixture is very hot to touch and refrigerate until cold, then add vanilla.

Freeze in an ice cream freezer.

Source: This recipe came from the ice cream recipes website.

4 medium eggs.
2 cups of flour.
1 1/2 cups of sugar.
1 1/2 cups of chocolate chips.
1 cup of margarine.
1 cup of milk.
1/2 cup of whole wheat flour.
2 teaspoons of baking powder.
2 teaspoons of vanilla.
1/2 teaspoon of salt.

ICING:
1 cup of chocolate chips.
1/2 cup of softened margarine.
2 1/2 cup of sifted powdered sugar.
1/4 cup of milk.
1 teaspoon of vanilla.

Preparation Instructions:

Preheat your oven to 350F.

In a suitably sized bowl, sift together the flour, baking powder, salt and whole wheat flour.

In another bowl, beat butter and sugar until fluffy.

Stir in the vanilla and eggs.

Add the flour mixture to the bowl, alternately with the milk, mixing after each addition.

Stir in the chocolate chips.

Pour into greased or lined muffin pan.

Bake for 20 minutes.

Allow to cool completely and frost with the icing recipe if desired.

ICING:

Using your microwave, heat the chocolate chips, stirring as they begin to melt.

Stir until smooth.

Allow to cool.

In small bowl, beat the melted chocolate with softened margarine, sugar, milk and vanilla until creamy.

Source:

http://www.cupcakerecipes.us/chocolate-chip-cupcakes.html

8 oz of crushed pineapple, including juice.
2 medium eggs, beaten.
2 cups of flour.
1 3/4 cups of sugar.
1/2 cup of apple sauce.
2 teaspoons of vanilla extract.
1 teaspoon of lemon extract.
1/2 teaspoon of baking soda.
1/2 teaspoon of salt.

How to make:

Preheat oven to 325F.

In a mixing bowl, combine the flour, sugar, baking soda and salt.

Add the eggs, apple sauce, pineapple, vanilla and lemon extracts; then mix together.

Pour batter into greased muffin pans.

Bake for 15-20 minutes or until the middle springs back when touched.

Cool on a wire rack.

Source: http://www.pineapplerecipes.net/pineapple-muffins.html