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

Mix the flour, salt, and water.

Knead dough until smooth.

Roll out dough and cut into desired shapes.

Bake at 350 degrees F (175 degrees C) for 1 hour.

Once cool, paint with colors if desired.

Sprinkle salt over cucumbers in a bowl.

Let stand until cucumbers are soft, about 5 minutes.

Squeeze liquid from cucumbers and discard.

Add dill to cucumbers.

Mix sour cream, lemon juice, and sugar in a bowl; add to cucumbers and toss to coat.

Season with black pepper.

Chill completely before serving, at least 30 minutes.

In a large mixing bowl, combine milk powder, confectioner’s sugar, cocoa powder, and creamer.

Stir until thoroughly combined.

Store cocoa mixture in an airtight container.

Makes about 15 cups mix, or enough for about 45 servings.

For 1 serving, place 1/3 cup cocoa mixture in a coffee cup or mug, and add 3/4 cup boiling water.

Stir to dissolve.

Top with a dollop of whipped cream or a few marshmallows, if desired.

Line a jelly roll pan with parchment paper.

Melt butter in a saucepan over medium heat.

Stir sugar and salt with melted butter to dissolve completely.

Remove saucepan from heat, add peanuts, and stir to coat completely; immediately pour onto the prepared pan and spread into an even layer.

Refrigerate until brittle, at least 30 minutes.

Separate from parchment and break into pieces.

Soak the salted cod in about 2 quarts of water, changing the water 3 times over the course of 8 hours.

Drain and cut the fish into bite-size pieces.

Layer half of each ingredient in the following order: potatoes, cod fish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins.

Place the bay leaf on top, then pour half the tomato sauce and half the olive oil.

Repeat with the remaining ingredients in the same order.

Do not stir.

Cover and bring to a boil over medium heat.

Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes.

Melt the margarine in a large skillet over medium heat.

Add the bell pepper, onion, celery, crabmeat, and shrimp; cook and stir for about 5 minutes.

Set aside.

In a large bowl, stir together the stuffing, bread crumbs, and 1 tablespoon of sugar.

Mix in the vegetables and seafood from the skillet.

Stir in the cream of mushroom soup and as much of the chicken broth as you like.

Spoon into a 9×13 inch baking dish.

Bake for 30 minutes in the preheated oven or until lightly toasted on top.

Combine eggs, sugar, and salt; beat well.

Add remaining ingredients and beat until smooth.

Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.

Drain excess oil from the iron.

Dip in batter to 1/4 inch from the top of the iron, then dip the iron immediately into hot oil (375 degrees).

Fry rosette until golden, about 30 seconds.

Lift out; tip upside down to drain.

With a fork, push rosette off iron onto a rack placed over paper towels.

Reheat iron for 1 minute; make the next rosette.

Sprinkle rosettes with confectioners’ sugar.

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

Grease two 9×5-inch loaf pans.

Beat together eggs, sugar, and oil.

Blend in the grated zucchini, and then the sour cream.

Mix in the flour, baking powder, soda, and cinnamon.

Stir in chocolate chips or raisins (see Cook’s Note).

Pour batter into prepared pans.

Bake in preheated oven until a tester inserted in the center of each loaf comes out clean, about 80 minutes.

Cool on a wire rack.

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

In a large bowl, mix beef, pork, veal, salt, pepper, eggs, onion, and heavy cream.

With moistened hands, shape the mixture into 1-inch balls.

Roll the balls in the bread crumbs until all balls are well coated.

Arrange in a single layer on a large, shallow baking sheet.

Melt 1/2 cup butter in a large saucepan over low heat.

Stir in the flour.

Gradually stir in the chicken broth.

Continue stirring until thickened and bubbly, then blend in the sour cream and fresh dill.

Melt remaining butter in a small saucepan, and drizzle over the meatballs.

Bake meatballs in the preheated oven for 35 minutes, turning occasionally, until evenly browned.

Place meatballs in a chafing dish and cover with the sauce to serve.

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

Lightly grease a 9×13 baking dish.

Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish.

Bake in the preheated oven for 45 to 50 minutes.

Allow to cool to room temperature on a wire rack.

Cut the cake into 1-inch cubes.

Whisk together the milk and cheesecake pudding mix.

Allow to set, about 2 minutes.

Fold the whipped topping into the pudding mixture.

Layer 1/3 of the cake cubes into the bottom of a large bowl; top with 1/3 of the cream mixture and sprinkle with 1/3 of the pecans and toffee bits.

Repeat layering until all ingredients are used.

Refrigerate for 1 hour before serving.

Enjoy this delightful Easy Pumpkin Cream Trifle with its layers of spice cake, pumpkin, cheesecake-flavored cream, and crunchy toppings!