• Preheat your oven to 350°F.
• Line a 15×10-inch baking pan with foil, ensuring that the foil extends over the edges, and grease the foil.
• In a large mixing bowl, beat the softened butter with a mixer on medium to high speed for about 30 seconds.
• Add sugar, baking powder, baking soda, and salt, then beat until well combined, scraping the bowl as needed.
• Incorporate the egg, mashed bananas, sour cream, and vanilla.
• Stir in the flour and almonds.
• Spread the batter evenly in the prepared pan.
• Bake for 25 minutes or until a toothpick inserted comes out clean.
• Allow the bars to cool in the pan on a wire rack.
• Spread the Butter-Rum Icing over the uncut bars.
• Use the foil to lift the uncut bars out of the pan, then cut them into individual bars.
• If desired, garnish with banana chips.
• Yields: 48 servings (1 bar each)
• Butter-Rum Icing:
• In a medium bowl, beat 3 tablespoons softened butter with a mixer on medium speed for 30 seconds.
• Beat in 1 1/2 cups powdered sugar, 1 tablespoon rum, and 1 teaspoon vanilla until smooth.
• Gradually beat in an additional 1 1/2 cups powdered sugar and enough milk to reach the desired spreading consistency.

• Preheat your oven to 350°F.
• Line a 15×10-inch baking pan with foil, ensuring that the foil extends over the edges.
• Zest the limes to get 4 teaspoons of zest and squeeze 5 tablespoons of juice from them.
• In a large mixing bowl, beat together the softened butter and shortening using a mixer on medium to high speed for about 30 seconds.
• Add the granulated sugar, baking powder, salt, and 3 teaspoons of the lime zest.
• Continue to beat until the mixture becomes light and fluffy, scraping the sides of the bowl as needed.
• Incorporate the eggs, vanilla, and 3 tablespoons of lime juice, beating until well combined.
• Finally, beat in the all-purpose flour.
• Spread the batter evenly in the prepared pan.
• Bake for 20 to 25 minutes or until the bars turn light brown.
• Allow them to cool slightly in the pan on a wire rack.
• To make the glaze, stir together the powdered sugar, the remaining 1 teaspoon of lime zest, and 4 teaspoons of lime juice in a small bowl.
• If needed, add more lime juice to reach a thin glazing consistency.
• Spread the glaze on the still-warm, uncut bars, and let them cool completely.
• Use the foil to lift the uncut bars out of the pan, then cut them into individual bars.

• In a large saucepan, combine granulated sugar, molasses, and butter.
• Bring the mixture to a boil, stirring until the sugar is completely dissolved.
• Let it cool for 15 minutes.
• Stir in the next nine ingredients (through black pepper).
• Gradually mix in the all-purpose flour until the dough is well combined.
• Cover the dough and chill it for 2 hours or until it’s easy to handle.
• Preheat your oven to 375°F and grease a large cookie sheet.
• On a surface sprinkled with coarse sugar, roll the dough into 1/4-inch-thick ropes, using 2 tablespoons for each rope.
• Cut the ropes into 3/8-inch pieces.
• Place the pieces about 1/2 inch apart on the prepared cookie sheet.
• Bake for 7 to 8 minutes or until the bottoms are light brown.
• Immediately remove the cookies from the cookie sheet and allow them to cool on paper towels.

• Preheat your oven to 350°F.
• Line a 13×9-inch baking pan with foil, extending the foil over the edges for easy removal, and lightly coat the foil with nonstick cooking spray.
• In a medium bowl, combine the all-purpose flour, freshly grated nutmeg (or ground nutmeg), baking powder, and baking soda.
• In a medium saucepan, combine the brown sugar and butter.
• Cook and stir over medium heat until the mixture is completely melted and smooth.
• Allow it to cool slightly.
• Stir in the eggs one at a time, beating well after each addition.
• Mix in the vanilla extract.
• Gently fold in the flour mixture, being careful not to overmix.
• Add the dried cranberries and spread the batter into the prepared pan.
• Sprinkle the fresh or thawed cranberries evenly over the top.
• Bake for 40 minutes or until a toothpick inserted comes out clean.
• Remove from the oven and immediately sprinkle the top with the coarsely chopped white chocolate.
• Let it cool in the pan on a wire rack.
• Using the foil overhangs, lift the uncut bars from the pan and then cut them into individual bars.

• Preheat your oven to 350°F.
• In a medium-sized bowl, combine the first six dry ingredients: all-purpose flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt.
• In a larger mixing bowl, use a mixer on medium speed to beat the softened butter for about 30 seconds.
• Add the granulated sugar and beat until the mixture becomes fluffy, making sure to scrape the sides of the bowl as needed.
• Mix in the egg, molasses, and water until everything is well combined.
• Then, gradually add the dry flour mixture and beat until a smooth dough forms.
• Place 2 tablespoons of sugar in a small bowl.
• Shape the dough into 1 1/2-inch balls, then roll each ball in the sugar to coat it.
• Place the sugar-coated balls about 2 1/2 inches apart on an ungreased cookie sheet, gently flattening them slightly.
• Bake the cookies for 10 minutes or until they turn a light brown but remain puffed up (avoid overbaking).
• Allow them to cool on the cookie sheet for 2 minutes before transferring them to a wire rack to cool completely.

For the Filling:

• In a small saucepan, combine 1 cup of the chocolate, heavy cream, and butter.
• Cook and stir over low heat until the chocolate is completely melted.
• Transfer this mixture to a medium bowl, cover, and chill for 1 hour or until it’s nearly firm.
• Beat the chilled mixture with a mixer on medium-high until it becomes light and fluffy.

For the Cookie Dough:

• Preheat your oven to 350°F.
• Line a cookie sheet with parchment paper.
• Prepare the Basic Cookie Dough as directed, but add the ground chipotle pepper with the brown sugar.
• Stir in the remaining 1/2 cup of sweet chocolate.
• The dough may be crumbly.
• Shape the dough into 1-inch balls and place them 1 inch apart on the prepared cookie sheet.
• Flatten the balls until they’re about 1/4 inch thick.
• If desired, sprinkle with additional ground chipotle pepper.
• Bake for 6 to 8 minutes or until the edges are set.
• Allow the cookies to cool on the cookie sheet for 2 minutes, then remove them and let them cool on a wire rack.
• Spread the prepared filling on the bottoms of half of the cookies and top with the remaining cookies, bottom sides down.
• This recipe yields 25 servings (1 sandwich cookie each).

For the Basic Cookie Dough:

• In a large bowl, combine the shortening, softened butter, and cream cheese.
• Beat with a mixer on medium speed for about 30 seconds.
• Add the packed brown sugar, baking powder, salt, ground cinnamon, and ground nutmeg.
• Beat until well combined, scraping the bowl as needed.
• Beat in the egg and vanilla extract.
• Gradually beat in the all-purpose flour.

• Preheat your oven to 350°F.
• In a large bowl, combine the first five ingredients (flour, rolled oats, granulated sugar, ground cinnamon, and ground ginger).
• Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
• Reserve 1 cup of the oat mixture for the topping.
• Press the remaining oat mixture into a 13×9-inch baking pan to create the crust.
• For the filling, in a medium bowl, beat the next six ingredients (cream cheese, toasted walnuts, chopped dried apples, sweetened condensed milk, maple syrup, and ground cinnamon) with a mixer on medium speed until well combined.
• Spread this filling over the crust.
• Sprinkle the reserved topping on top.
• Bake for 35 to 40 minutes or until the topping turns light brown.
• Allow the bars to cool in the pan on a wire rack.
• For the icing, in a small bowl, stir together the powdered sugar and enough milk to reach a drizzling consistency.
• Drizzle the icing over the uncut bars, then cut them into individual bars.

• Preheat your oven to 350°F and line a cookie sheet with parchment paper.
• In a medium-sized bowl, stir together the all-purpose flour, ground cinnamon, baking powder, salt, and baking soda.
• In a large mixing bowl, beat the softened butter and shortening with a mixer on medium speed for about 30 seconds.
• Add the brown sugar and beat until fluffy, scraping the sides of the bowl as needed.
• Beat in the eggs and vanilla until well combined.
• Then, beat in the flour mixture.
• Finally, stir in the rolled oats, raisins, and chopped dates.
• Drop the cookie dough onto the prepared cookie sheet using a 3-tablespoon cookie scoop or a scant 1/4-cup measure, spacing them about 3 inches apart.
• Bake for 15 to 17 minutes or until the edges are set and the centers appear dry.
• Let the cookies cool on the cookie sheet for 3 minutes, then transfer them to a wire rack to cool completely.

• In a small saucepan, gently heat and stir the chopped chocolate and butter over low heat until completely melted and smooth.
• Allow the mixture to cool slightly.
• While the chocolate mixture cools, preheat your oven to 325°F.
• Line a 13×9-inch baking pan with foil, ensuring that the foil extends over the edges.
• Coat the foil with nonstick cooking spray.
• In a separate bowl, combine the all-purpose flour and cocoa powder.
• In a large mixing bowl, whisk together the sugar, instant espresso coffee powder, ground chipotle pepper, and cinnamon.
• Add the melted chocolate mixture to this and beat with a mixer on medium speed for about 1 minute, scraping the sides of the bowl as needed.
• Add the eggs one at a time, beating on low speed after each addition until just combined.
• Stir in the vanilla extract.
• Gradually add the flour-cocoa mixture and beat until just combined, then continue to beat on medium speed for an additional minute.
• Spread the brownie batter evenly into the prepared pan.
• Bake for 35 to 40 minutes or until the edges start to pull away from the sides of the pan.
• Let the brownies cool in the pan on a wire rack.
• Once cooled, use the foil to lift the uncut brownies out.
• Sprinkle with a touch of additional cocoa powder, then cut into individual brownies.

• Preheat your oven to 300°F and line an extra-large cookie sheet with parchment paper.
• For the meringue, in a medium-sized bowl, combine the egg whites, nutmeg, vanilla extract, and cream of tartar.
• Use a mixer on medium speed until soft peaks form (tips curl).
• Gradually add the sugar, one tablespoon at a time, while beating on high until stiff peaks form (tips stand straight).
• Transfer the meringue to a decorating bag fitted with a small star tip.
• Pipe the meringue into 1 1/2-inch stars or kisses, placing them 1 inch apart onto the prepared cookie sheet.
• Alternatively, you can use a spoon to drop meringue onto the prepared cookie sheet.
• Bake for 15 minutes.
• After baking, turn off the oven.
• Let the meringues stand in the oven with the door closed for 1 hour or until they become dry and crisp.
• Then, remove them and allow them to cool on wire racks.
• If desired, you can dip the bottoms in the optional White Chocolate Dip.
• Let the meringues stand until the dip sets.
• This recipe makes approximately 40 servings, with one cookie per serving.

WHITE CHOCOLATE DIP:

• In a small saucepan, combine 4 oz.
• of white baking chocolate (coarsely chopped), 1 tsp.
• of shortening, and 1/4 tsp.
• freshly grated nutmeg or 1/8 tsp.
• ground nutmeg.
• Cook and stir over low heat just until the chocolate is melted.