Combine lemon zest and vodka in an airtight container.

Cover and place in a cool, dark space, shaking the container to redistribute the lemon zest once a day for 5 days.

Pour milk and sugar into a large pot and bring to a low boil, stirring often, until the sugar has dissolved.

Remove from heat and allow the milk mixture to cool to room temperature.

Slowly strain the vodka mixture into the milk using a sieve.

Discard the lemon zest.

Pour limoncello into a capped bottle and place it in the freezer to chill for 1 hour.

Serve cold.

Peel and cut sweet potatoes in half lengthwise, then cut each half into 1/4-inch slices.

Place the slices into the pressure cooker’s steamer basket.

Sprinkle slices with salt.

Combine brown sugar, cinnamon, and nutmeg in a small bowl.

Mix well.

Pour orange juice into the cooker.

Place the trivet and the steamer basket with the sweet potatoes into the pot.

Sprinkle the potatoes with the brown sugar mixture.

Place butter pieces on top.

Lock the lid into place and bring the cooker up to full pressure (15 pounds per square inch) over high heat.

Once pressure is reached, reduce heat to low and cook for 7 minutes.

Quickly release the pressure using the method recommended by your cooker’s manufacturer.

Do not discard the cooking liquid.

Remove the steamer basket from the cooker and carefully place potatoes into a serving dish.

Return the cooker to the stove and bring the cooking liquid to a boil over high heat.

Reduce the heat to medium and simmer, stirring frequently, until the cooking liquid is reduced and syrupy, 5 to 7 minutes.

The mixture should coat the back of a spoon.

Pour the syrup over sweet potatoes and serve.

Beat all ingredients at low speed for 7 to 10 minutes, or until the icing forms peaks.

Preheat the oven to 375 degrees F (190 degrees C).

Grease cookie sheets.

In a large bowl, cream together the shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth.

Beat in the eggs one at a time, and stir in the milk and vanilla.

Combine the flour, baking soda, and salt; stir into the peanut butter mixture until well blended.

Shape tablespoonfuls of dough into balls and roll in the remaining white sugar.

Place cookies 2 inches apart on the prepared cookie sheets.

Bake for 10 to 12 minutes in the preheated oven.

Remove from the oven, and immediately press a chocolate kiss into each cookie.

Allow to cool completely; the kiss will harden as it cools.

Preheat the oven to 350 degrees F (175 degrees C).

Grease an 8-inch square baking dish.

In a small bowl, combine the dates and baking soda.

Pour enough boiling water over the dates to just cover them.

Cream 1/3 cup of butter with the white sugar until light.

Beat in the eggs and mix well to combine.

Add the flour and date mixture (including water) to the egg mixture and fold to combine.

Pour the batter into the prepared baking dish.

Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes.

Let it cool slightly while preparing the sauce.

To Make Caramel Sauce: In a small saucepan, combine the brown sugar, 1/3 cup butter, and evaporated milk.

Cook over medium heat and bring to a boil.

Reduce heat and simmer for 5 minutes, stirring occasionally.

Remove from heat and stir in the vanilla.

Pour the sauce over individual servings of warm cake.

Heat the krumkake iron on the stove over medium heat, or use an electric krumkake or pizzelle iron.

In a bowl, cream together the butter and sugar.

Add the eggs one at a time, mixing well with a spoon.

Pour in the milk, flour, vanilla extract, and optional butter flavoring.

Mix until well combined.

Place a teaspoon of batter on the preheated iron and press together.

Cook until browned, approximately 30 seconds per side, depending on the heat.

Remove from the iron and quickly roll up the krumkake around a stick or cone before they harden.

Preheat the oven to 325 degrees F (165 degrees C).

In a bowl, mix butter and powdered sugar together with a rubber spatula until creamy.

Add vanilla extract, almond extract, salt, and egg yolk.

Mix with the spatula.

Add flour and blend until just combined.

Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls.

Roll balls in a plate of white sugar to coat; roll again between your palms.

Place several inches apart on a silicone-lined baking sheet.

Flatten balls lightly with your fingers.

For thumbprint cookies with jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers.

Fill cookies with fruit jam.

Tap the baking sheet against the counter to let the jam settle.

Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes.

Let cool on a wire rack before icing.

While cooling, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped.

Pipe icing on top of cookies in a zigzag pattern.

Let sit for 15 minutes before serving.

For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations.

Spoon in jam.

Tap the baking sheet against the counter.

Bake until not quite golden brown, about 15 minutes.

Let rest on the pan for 5 minutes before transferring to a wire rack.

Dust with powdered sugar.

Preheat the oven to 400 degrees F (200 degrees C).

Melt unsalted butter in a saucepan over medium-low heat; stir in green onions and a pinch of salt.

Cook, stirring occasionally, until the onions are soft, about 5 minutes.

Stir in minced garlic into the onions and remove from heat.

Combine the green onion mixture with spinach, artichoke hearts, cream cheese, Gruyere, Parmigiano-Reggiano, hot sauce, nutmeg, salt, and pepper in a large bowl until well combined.

Spoon the artichoke mixture into two ramekins.

Top each with shredded mozzarella cheese.

Bake in the preheated oven until the tops are golden brown and bubbling, about 25 minutes.

Place the red potatoes in a large pot with enough water to cover.

Bring to a boil and cook until fork-tender, approximately 20 minutes.

Drain the potatoes, add unsalted butter, and mash using a potato masher, ricer, or mixer.

Gradually beat in the heavy cream until smooth and creamy.

Season with salt and freshly ground black pepper to taste.

Serve piping hot!

In a mixing bowl, cream the unsalted butter.

Gradually beat in the granulated sugar with an electric mixer until the mixture becomes light in color and well blended.

Stir in the thoroughly cooled melted chocolate and vanilla extract.

Add the eggs, one at a time, beating for 5 minutes on medium speed after each addition.

Spoon the luscious chocolate filling into a pre-baked and cooled pie shell.

Refrigerate the pie for at least 2 hours before serving.