Bob's Recipe Collection

Ingredients

• 1 can sweetened condensed milk, 14 oz (397 g)
• 2 cups (480 mL) heavy cream, divided
• 5 tablespoons (75 mL) lemon juice, divided
• Pinch of kosher salt
• 1 teaspoon (5 mL) vanilla extract
• 3 large ripe bananas, sliced 1/3–1/2 inch (8–13 mm) thick
• About 40 Nilla wafers, or half of an 11 oz box (about 156 g)
• Extra whipped cream and crumbled wafers, for serving (optional)

Method

1. Whisk the sweetened condensed milk with 1 cup (240 mL) of the heavy cream. Add 4 tablespoons (60 mL) of the lemon juice and the salt, then whisk until thickened.
2. In a separate bowl, beat the remaining 1 cup (240 mL) heavy cream with the vanilla until stiff peaks form. Gently fold it into the pudding mixture.
3. Toss the banana slices with the remaining 1 tablespoon (15 mL) lemon juice.
4. In a 2-quart (1.9 L) dish, layer the pudding, wafers, and bananas. Repeat the layers, finishing with pudding.
5. Cover and chill for at least 2 hours.
6. Serve cold, topped with extra whipped cream and crumbled wafers if desired.

Ingredients

Rolls

• 1/2 cup packed brown sugar (about 100 g)
• 1 1/2 teaspoons ground cinnamon (about 4 g)
• 1/8 teaspoon kosher salt (a small pinch)
• 1 lb (454 g) refrigerated pizza dough
• 4 tablespoons salted butter, softened (57 g)
• 2 tablespoons (30 mL) milk, for brushing

Icing

• 2 tablespoons cream cheese, softened (28 g)
• 1 tablespoon (15 mL) milk
• 1/2 cup powdered sugar (about 60 g)

Method

1. Heat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round baking pan.
2. Mix the brown sugar, cinnamon, and salt in a small bowl.
3. Roll the dough into a 12 × 6-inch (30 × 15 cm) rectangle. Spread it with the softened butter, then sprinkle the cinnamon-sugar mixture evenly over the top, leaving a 1/2-inch (1.3 cm) border.
4. Roll the dough up tightly and cut it into 8 slices. Arrange the slices cut-side up in the prepared pan, then brush with 2 tablespoons (30 mL) milk.
5. Bake for 25–30 minutes, until golden. Let cool for 5 minutes.
6. Whisk the cream cheese with 1 tablespoon (15 mL) milk until smooth, then whisk in the powdered sugar. Spread over the warm rolls.

Ingredients

• 250ml juice (apple or mango)
• 150g sugar
• 80ml corn syrup
• 1.5 tsp agar powder
• 1 tbsp cornstarch
• 200g dulce de leche
• 1 tsp lemon juice
• Pinch salt

Method

1. Cold mix: Whisk juice, agar, cornstarch until smooth.
2. Heat to boil 2m stirring to activate agar.
3. Add sugar and corn syrup, boil 45 sec.
4. Off heat whisk in dulce de leche, lemon, salt until smooth.
5. Pour into silicone molds, set 20-30m, then cure uncovered 4-6h for chew.

Ingredients

• 1 packet cherry Jello powder only (85g)
• 2 cups 480ml heavy whipping cream cold
• 1 can 14oz 397g sweetened condensed milk

Method

1. Whip cream to stiff peaks.
2. Fold in condensed milk gently.
3. Fold in dry Jello powder — specks create swirl.
4. Pour into loaf pan, cover.
5. Freeze 4-6h until firm. No water needed.

Ingredients

• 900g 4 cups rhubarb chopped
• 1 medium apple grated
• 600g 3 cups sugar
• 30-45ml lemon juice
• Optional: 1 tsp vanilla or pinch ginger cinnamon

Method

1. Combine rhubarb, grated apple, sugar, lemon in pot, rest 20-30m to draw juice.
2. Bring to rolling boil, stir often.
3. Boil 30-40m until 104°C 220°F and sheets off spoon.
4. Optional add vanilla/spice.
5. Jar, fridge 3-4 weeks, freezer 6-12 months.

Ingredients

• 450g 2 cups rhubarb chopped
• 450g 2 cups frozen strawberries thawed drained
• 1 medium Granny Smith apple grated
• 500g 2.5 cups sugar
• 30ml lemon juice
• Optional: vanilla, ginger, orange zest

Method

1. Thaw and drain strawberries, save juice.
2. Combine rhubarb, strawberries, grated apple, sugar, lemon, rest 20-30m.
3. Boil 30-40m to 104°C, stirring.
4. Add zest/vanilla if using.
5. Jar while hot, cool, fridge.

Ingredients

• 1 cup (225 g) margarine softened
• 1 cup (250 g) peanut butter
• 2 cups (400 g) sugar
• 2 large eggs
• 2 cups (250 g) all-purpose flour
• 2 tsp (10 g) baking powder
• 1/2 tsp (3 g) salt
• 1 pkg (170 g) butterscotch chips
• 1 pkg (170 g) chocolate chips

Method

1. Cream margarine, peanut butter and sugar until fluffy.
2. Add eggs and mix well.
3. Stir in flour, baking powder and salt — do not overmix.
4. Fold in both butterscotch and chocolate chips.
5. Spread evenly in greased 23x33 cm (9x13 in) pan.
6. Bake 175°C (350°F) 25 minutes until golden at edges and set in center. Cool then cut.

Ingredients

• 1/2 cup 113g butter melted
• 1 cup 200g sugar
• 2 large eggs
• 1 tsp vanilla
• 1/3 cup 35g cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup 125g flour
• 1 cup 170g chocolate chips

Method

1. Whisk melted butter, sugar, eggs, vanilla.
2. Sift cocoa, baking powder, salt, flour and fold in.
3. Stir in chips. Dough is soft like brownie batter.
4. Scoop 1.5 tbsp, bake 350°F 10-12m — centers still fudgy.
5. Cool on sheet 5m, they set as they cool.

Ingredients

• 113g butter melted
• 200g sugar
• 2 eggs
• 1 tsp vanilla
• 45g cocoa powder
• 65g flour
• 1/4 tsp salt
• 1/4 tsp baking powder
• 90g Chipits or chocolate chips

Method

1. Whisk melted butter, sugar, eggs, vanilla.
2. Sift cocoa, flour, salt, baking powder, fold in.
3. Stir in Chipits.
4. Spread in 8-inch lined pan.
5. Bake 350°F 25-30m until toothpick with moist crumbs.

Ingredients

• Crust: 1 cup 125g flour
• 1/4 cup 50g brown sugar
• 1/2 cup 113g butter softened
• Filling: 1 cup 200g brown sugar
• 1/2 cup corn syrup
• 1/4 cup 57g butter melted
• 2 eggs
• 1 tsp vanilla
• 1/2 cup raisins or pecans chopped

Method

1. Crust: Mix flour, 1/4c brown sugar, 1/2c butter crumbly, press into 8x8.
2. Bake 350°F 15m until light gold.
3. Filling: Whisk brown sugar, corn syrup, melted butter, eggs, vanilla.
4. Stir in raisins/pecans, pour over hot crust.
5. Bake 25-30m until set at edges, slightly jiggly center. Cool completely.

Ingredients

Base + crumble

• 1 cup (130 g) all-purpose flour
• 1 cup (90 g) old-fashioned rolled oats
• 1/2 cup (100 g) brown sugar
• 1/2 cup (40 g) shredded coconut (optional)
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup (113 g) cold butter, cubed

Orange filling

• 2 large seedless oranges, chopped into 1 cm (1/2-inch) pieces
• 1/4 cup (50 g) sugar
• 1 tbsp (8 g) cornstarch
• Zest of 1 orange
• 1 tsp vanilla
• Pinch of salt
• 1 tbsp maple syrup (optional)

White chocolate

• 1/4 cup (40 g) white chocolate chips or chopped white chocolate
• Extra 2 tbsp (20 g) melted for drizzling (optional)

Method

1. Line an 8x8 pan with parchment, leaving overhang.
2. Mix flour, oats, brown sugar, coconut, cinnamon, salt; cut in cold butter until clumps form; press 2/3 firmly into pan.
3. Peel oranges, remove membrane, chop; toss with sugar, zest, vanilla, salt, maple syrup.
4. Spread filling over base; sprinkle white chocolate evenly; add remaining crumble on top.
5. Bake 35-40 min until bubbling and golden.
6. Cool completely; optional drizzle of melted white chocolate; lift out and cut.

Notes

White chocolate adds creamy sweetness to bright citrus. Maple syrup deepens the filling. Bars freeze well; white chocolate stays soft.

Ingredients

Crumble + Base

• 1 cup + 3 tbsp (150 g) all-purpose flour
• 1 cup (90 g) rolled oats
• 1/2 cup (100 g) brown sugar
• 1/2 tsp (3 g) cinnamon
• 1/4 tsp (1 g) salt
• 1/2 cup (113 g) cold butter, cubed

Apple Filling

• 3 Granny Smith apples (350–450 g), peeled & diced
• 2 tbsp (25 g) sugar
• 1 tbsp (8 g) cornstarch
• 1 tbsp (3 g) cinnamon
• 1 tsp lemon juice, for tossing the diced apples to keep them white
• 1 tbsp (15 ml) lemon juice, for the filling
• Pinch of salt
• Optional: 1 tbsp maple syrup

Method

1. Base — line an 8x8 pan with parchment. Mix flour, oats, brown sugar, cinnamon, and salt. Cut in cold butter until rustic crumbs form. Press two-thirds firmly into the pan.
2. Filling — toss apples with sugar, cornstarch, cinnamon, lemon juice, salt, and maple (optional). Spread evenly over the base.
3. Topping — scatter remaining crumble mixture over the apples.
4. Bake at 350°F (175°C) for 35–40 minutes, until golden and bubbling.
5. Cool & Slice — cool completely so bars set. Lift out using parchment and slice.

Notes

Granny Smith stay tart and hold their shape, balancing the sweet buttery crumble. Maple syrup adds deeper farmhouse sweetness. Bars slice cleanly once fully cooled.

Ingredients

• Topping: 75 g unsalted butter
• 135 g brown sugar
• 9 pineapple rings (from 560 g can) drained, juice reserved
• 9 maraschino cherries
• 50 g chopped pecans optional
• Cake: 3 large eggs separated
• 200 g granulated sugar
• 1 tsp vanilla extract
• 80 ml reserved pineapple juice
• 125 g all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt

Method

1. Preheat oven to 190°C (375°F).
2. In 23 cm square pan, melt 75g butter, stir in brown sugar to coat bottom. Arrange 9 pineapple rings, place cherry in each center, sprinkle pecans if using.
3. Beat yolks until thick and pale, gradually add 200g sugar, then vanilla and 80ml pineapple juice.
4. Whisk flour, baking powder, salt, add to yolk mixture, stir until smooth.
5. In separate clean bowl beat whites to stiff peaks, gently fold into batter — keep air.
6. Pour batter over pineapple layer, level.
7. Bake 30-35m until toothpick clean.
8. Cool 10m, then invert onto serving plate. Serve warm with whipped cream or vanilla ice cream.

Notes

Classic method — egg whites folded last for light crumb. Use reserved juice from can for batter.

Ingredients

• Topping: 85g butter
• 100g brown sugar
• 2 apples sliced 1/4 inch
• Cake: 190g flour
• 2 tsp cinnamon
• 1.5 tsp baking powder
• 1/2 tsp salt
• 115g butter softened
• 100g granulated sugar
• 100g brown sugar
• 2 large eggs
• 1.5 tsp vanilla
• 120ml milk

Method

1. Melt 85g butter and 100g brown sugar in 9-inch pan, arrange apples.
2. Whisk flour, cinnamon, baking powder, salt.
3. Cream 115g butter and sugars, add eggs and vanilla.
4. Alternate flour mix and milk.
5. Pour over apples, bake 175°C 40-45m, invert warm.

Ingredients

• Roll: 4 eggs separated
• 100g sugar + 20g extra
• 60g flour
• 30g cocoa powder
• Pinch salt
• Buttercream: 100g butter softened
• 150g powdered sugar
• 1 tbsp instant coffee dissolved in 1 tsp hot water cooled
• 1 tsp vanilla

Method

1. Whip whites + 20g sugar to stiff peaks.
2. Whip yolks + 100g sugar pale, fold in flour, cocoa.
3. Fold whites gently, spread in 10x15 parchment.
4. Bake 180°C 10-12m, roll in sugared towel while warm.
5. Beat buttercream ingredients fluffy, unroll, fill, re-roll. Chill.

Ingredients

• 240g plain yogurt
• 200g sugar
• 3 eggs
• 120ml neutral oil
• Zest + juice of 2 tangerines
• 190g flour
• 2 tsp baking powder
• 1/2 tsp salt
• Orange Buttercream: 115g butter
• 360g powdered sugar
• 2 tbsp OJ
• 1 tsp orange extract
• 1 tbsp zest

Method

1. Whisk yogurt, sugar, eggs, oil, tangerine zest and juice.
2. Add flour, baking powder, salt.
3. Pour in 9-inch pan, bake 350°F 30-35m.
4. Beat buttercream ingredients until fluffy.
5. Frost cooled cake, extra zest on top.

Ingredients

• 1 1/2 cups 190g flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup 113g butter softened
• 1 cup 200g sugar
• 2 eggs
• Zest of 1 orange
• 1/2 cup OJ
• 1/2 cup sour cream
• 1 cup strawberries diced
• Glaze: 1 cup powdered sugar
• 2 tbsp OJ

Method

1. Whisk flour, baking powder, soda, salt.
2. Cream butter, sugar, add eggs, orange zest.
3. Mix OJ and sour cream, alternate with flour, fold berries.
4. Bake 350°F 50-60m until toothpick clean.
5. Mix glaze and drizzle warm.

Ingredients

• 250g flour
• 300g sugar
• 2 tsp baking powder
• 1/2 tsp soda
• 1/2 tsp salt
• 113g butter softened
• 240ml milk
• 2 eggs
• 1 tsp vanilla
• 120g maraschino cherries chopped
• 60ml cherry juice
• Frosting: 227g butter
• 480g powdered sugar
• 30ml cherry juice
• 1 tsp vanilla

Method

1. Whisk flour, sugar, baking powder, soda, salt.
2. Beat in butter and milk until fluffy, then eggs, vanilla, juice.
3. Fold cherries, divide into two 23cm pans.
4. Bake 175°C 25-30m.
5. Beat frosting, frost pink layers, top with extra cherries.

Ingredients

• 2 cups 240g flour
• 1 tsp soda
• 1/2 tsp salt
• 1/2 cup 113g butter softened
• 1 cup 200g sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 cup sour cream
• 3 bananas mashed
• 1/2 cup walnuts chopped
• 1/2 cup white chocolate chips
• 2 cups vanilla custard or pastry cream
• 1 banana sliced for garnish
• 1/4 cup walnuts extra

Method

1. Whisk flour, soda, salt.
2. Cream butter, sugar, add eggs, vanilla, sour cream, bananas.
3. Fold flour, walnuts, white chips.
4. Divide into two 8-inch pans, bake 350°F 30-35m.
5. Cool, fill with custard, top with banana and walnuts.

Ingredients

• 150g unsalted butter softened
• 200g icing sugar sifted
• 2 tsp instant espresso powder to taste
• 1 tbsp hot water
• 1/2 tsp vanilla extract
• Pinch salt
• Optional: 1 tbsp heavy cream for smoothness

Method

1. Dissolve espresso in hot water, cool completely.
2. Beat butter creamy 2m until pale.
3. Add icing sugar, salt, vanilla, beat low then high fluffy.
4. Beat in cooled coffee.
5. Add cream if needed for silky spreadable that holds shape when rolled.

Ingredients

• 250g (2 cups) all-purpose flour
• 10g (2 tsp) baking powder
• 2g (1/4 tsp) fine salt
• 115g (1/2 cup) unsalted butter softened
• 200g (1 cup) granulated sugar
• 2 large eggs
• Zest of 1 lemon
• 30mL (2 tbsp) fresh lemon juice
• 120mL (1/2 cup) whole milk
• 5mL (1 tsp) pure vanilla extract
• 340g (12oz / 2.5 cups) blackberries fresh or frozen (not thawed)
• 1 tbsp flour extra for tossing berries
• Optional: coarse sugar for top

Method

1. Preheat 175°C (350°F). Grease a 9x5 loaf pan and line with parchment leaving overhang.
2. Whisk flour, baking powder, salt.
3. Cream butter and sugar 2-3m until fluffy. Add eggs one at a time, beating well.
4. Mix in lemon zest, lemon juice, milk, vanilla.
5. Add dry to wet, mix just combined — do not overmix.
6. Toss blackberries with 1 tbsp flour to prevent sinking, fold gently into batter.
7. Pour into pan, sprinkle coarse sugar if using.
8. Bake 55-65m until toothpick clean and top golden. If browning fast, tent with foil last 15m.
9. Cool in pan 10m, then lift out to wire rack to cool completely.

Notes

Frozen berries work straight from freezer. Lemon + blackberry is bright farmhouse favorite — keeps 3 days covered, freezes well.

Ingredients

• 8oz (225g) cream cheese softened
• 1/2 cup (115g) unsalted butter softened
• 3-4 cups (360-480g) powdered sugar sifted (start 3c)
• 1 tsp (5mL) vanilla extract
• Pinch fine salt
• Optional: walnuts chopped, caramel drizzle for flair

Method

1. Beat cream cheese and butter 2m until fluffy and pale, scrape bowl.
2. Add vanilla and salt.
3. Gradually add powdered sugar 1 cup at a time, beat low then high fluffy.
4. Thicker frosting = more sugar. Softer = use less sugar or 1 tbsp milk.
5. If too soft, chill 15m then re-whip — holds shape for banana cake.
6. Frosts one 9x13 sheet or two 9-inch rounds. Top with walnuts or caramel if you like.

Notes

Pairs with Banana Walnut Loaf and Heavenly Banana Walnut Cream Cake. Tangy, not too sweet.

Ingredients

• Cake: 2.5 cups (320g / 10.25oz) all-purpose flour
• 1 tsp (5g) baking powder
• 1/2 tsp (2.5g) baking soda
• 1/2 tsp (2.5g) fine salt
• 12oz (340g) unsalted butter softened
• 8oz (225g) cream cheese softened
• 2 cups (400g / 14oz) granulated sugar
• 1 tsp (5mL) vanilla extract
• 5 large eggs ~250g
• 2 cups (227g / 8oz) blueberries fresh or frozen tossed in 1 tbsp flour
• Frosting: 4oz (113g) cream cheese softened
• 2oz (57g) unsalted butter softened
• 2.5 cups (300g) confectioners sugar sifted — more if needed
• 1/8 tsp (0.5g) fine salt
• 1.5 tbsp (22mL) heavy cream

Method

1. Preheat 350°F (175°C). Grease and flour 10-cup Bundt well.
2. Whisk flour, baking powder, baking soda, salt.
3. Cream butter, cream cheese, and sugar 3-4m fluffy.
4. Add eggs one at a time, then vanilla.
5. Alternating, add flour mixture and mix just combined.
6. Fold in blueberries tossed in flour.
7. Pour into Bundt, level, bake 55-65m until toothpick clean.
8. Cool 15m in pan, invert to rack, cool fully.
9. Frosting: beat 4oz cream cheese + 2oz butter smooth, add powdered sugar, salt, cream, beat until thick but pourable, drizzle over cooled Bundt.

Ingredients

• Cake: 2 cups (240g) all-purpose flour
• 2 cups (396g) granulated sugar
• 3/4 cup (63g) unsweetened cocoa powder
• 2 tsp (8g) baking powder
• 1.5 tsp (9g) baking soda
• 1 tsp (2.8g) kosher salt
• 1 tsp (2.3g) espresso powder optional but deepens chocolate
• 1 cup (227g) buttermilk or milk or coconut milk
• 1/2 cup (99g) vegetable oil
• 2 large eggs ~100g
• 2 tsp (9.4g) vanilla extract
• 1 cup (227g) boiling water
• Frosting: 1/2 cup (42g) cocoa powder
• 3/4 cup (169.5g) unsalted butter softened
• 2.5 cups (283.7g) confectioners sugar
• 1/4 cup (56.7g) milk
• 1 tsp (4.7g) vanilla
• 1/4 tsp (0.57g) espresso powder

Method

1. Preheat 350°F. Grease 9x13 with pan release or spray and parchment.
2. Whisk dry: flour, sugar, cocoa, baking powder, soda, salt, espresso.
3. Add buttermilk, oil, eggs, vanilla — mix 2m until smooth.
4. Stir in boiling water — batter will be thin, that's right.
5. Pour into pan, bake 30-35m until toothpick with moist crumbs.
6. Cool completely in pan on rack.
7. Frosting: whisk cocoa to remove lumps. Cream butter + cocoa 2m.
8. Add confectioners sugar and milk alternating: 1 cup sugar, 1 tbsp milk, mix, repeat. Beat high 1m.
9. Add vanilla, espresso, adjust with extra milk or sugar to spreadable consistency.
10. Spread over cooled cake. Keeps counter 3 days covered.
11. Half-batch note: original half recipe uses 1 cup flour, 1 cup sugar, etc. — for 8x8 pan bake 25-30m.

Ingredients

• 2 cups (240g) all-purpose flour
• 1.5 cups (300g) granulated sugar
• 2 tsp (8g) baking powder
• 1/2 tsp (2.5g) baking soda
• 1/2 tsp (3g) fine salt
• 1/2 cup (113g) unsalted butter softened
• 1 cup (240mL) whole milk
• 2 large eggs
• 1 tsp (5mL) vanilla extract
• 1/2 cup (60g) maraschino cherries chopped + drained
• 1/4 cup (60mL) cherry juice from jar
• Frosting: 1 cup (227g) unsalted butter softened
• 4 cups (480g) powdered sugar sifted
• 2 tbsp (30mL) cherry juice
• 1 tsp vanilla
• Pinch salt

Method

1. Preheat 350°F (175°C). Grease and flour two 9.13x1.65-inch round pans (use 9x2 if needed).
2. Whisk flour, sugar, baking powder, soda, salt.
3. Beat in softened butter, milk, eggs, vanilla, cherry juice until smooth 2m — do not overmix.
4. Fold in chopped cherries.
5. Divide evenly into pans.
6. Bake 25-30m until toothpick clean and tops spring back.
7. Cool 10m in pans, then turn onto rack to cool fully.
8. Frosting: Beat butter 2m fluffy, gradually add powdered sugar, cherry juice, vanilla, salt. Whip 2-3m pink and fluffy.
9. Frost stacking layers, decorate with extra cherries. 8-10 servings.

Notes

Variation of classic Cherry Cake — this 9.13x1.65 pan version makes thinner layers, faster bake, same cheerful pink crumb. Cherry juice colors frosting naturally.

Ingredients

• Loaf: 220g (1 3/4 cups) all-purpose flour
• 1 tsp (5g) baking powder
• 1/2 tsp (2.5g) baking soda
• 1/4 tsp (1g) fine salt
• 115g (1/2 cup) unsalted butter softened
• 150g (3/4 cup) granulated sugar
• 2 large eggs
• 90mL (1/3 cup + 2 tbsp) fresh orange juice
• 2 tbsp (12g) orange zest
• 90mL (1/3 cup + 2 tbsp) 35% heavy cream
• Glaze: 120g (1 cup) powdered sugar sifted
• 30-45mL (2-3 tbsp) orange juice — start 2 tbsp
• 1 tsp orange zest

Method

1. Preheat oven to 175°C (350°F). Grease a 23x13cm (9x5-inch) loaf pan and line with parchment.
2. Whisk flour, baking powder, baking soda, salt in a bowl.
3. Beat butter and sugar 2-3m until fluffy and pale. Add eggs one at a time, beating well after each.
4. Mix in orange juice, zest, and 35% cream until combined — may look curdled briefly, that's okay.
5. Gradually add dry ingredients to wet, mixing until just combined — do not overmix.
6. Pour batter into prepared loaf pan, smooth top.
7. Bake 45-50m or until toothpick comes out clean and top is lightly golden. Tent with foil if browning fast.
8. Cool in pan 10m, then transfer to wire rack to cool completely before glazing.
9. Glaze: Whisk powdered sugar, 2 tbsp orange juice, and zest until smooth and pourable. Add extra 1 tbsp juice if too thick.
10. Drizzle glaze over cooled loaf, let set 10m. Slice and serve — bright citrus farmhouse favorite.

Notes

Use fresh orange juice and zest for best flavor. 35% cream makes it tender — can sub sour cream or full-fat yogurt. Keeps 3 days covered, freezer-friendly.

Ingredients

• 250g flour
• 150g sugar
• 2 tsp baking powder
• 1/2 tsp soda
• 1/2 tsp salt
• 115g butter melted
• 2 eggs
• 120ml OJ
• 1 tbsp orange zest
• 1 tsp vanilla
• 1.5 cups cranberries fresh or frozen

Method

1. Whisk flour, sugar, baking powder, soda, salt.
2. Whisk melted butter, eggs, OJ, zest, vanilla.
3. Combine wet into dry, fold cranberries — do not overmix.
4. Fill 12 muffin cups 3/4 full.
5. Bake 400°F 15-20m until domed and golden.

Ingredients

• 250g flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 2 eggs
• 100g sugar
• 110g brown sugar
• 120ml oil
• 1 tsp vanilla
• 1.5 cups grated zucchini squeezed
• 60g walnuts chopped

Method

1. Whisk flour, soda, spices, salt.
2. Whisk eggs, sugars, oil, vanilla, stir in zucchini.
3. Combine, fold walnuts.
4. Fill muffins.
5. Bake 350°F 20-25m.

Use the same banana batter for both: bake muffins in a muffin tin, or bake donuts in a donut pan.

Ingredients

• 240g all-purpose flour
• 100g sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 5 ripe bananas, mashed
• 60ml vegetable oil
• 1 large egg
• 60ml milk
• 1 tsp vanilla extract

Method

1. Preheat oven to 180°C (350°F). Line a muffin tin with paper liners.
2. In a bowl, mix the flour, sugar, baking soda, and salt.
3. In another bowl, combine the mashed bananas, vegetable oil, egg, milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Divide the batter evenly among the muffin cups. Bake 18-20 minutes, until a toothpick inserted in the center comes out clean.

Ingredients

• 7g instant yeast (1 packet)
• 1 cup warm water 110-115°F
• 1/4 cup milk warm
• 2 tbsp butter melted
• 2 tbsp sugar
• 1 tsp salt
• 3-3.5 cups 360-420g bread flour

Method

1. Dissolve yeast, water, milk, sugar 5m foamy.
2. Add melted butter, salt, 3 cups flour, knead 8m smooth elastic.
3. Rise covered 1h doubled.
4. Shape into loaf, place in 9x5 pan, proof 30-45m.
5. Bake 375°F 30-35m until hollow sounding, cool on rack.

Ingredients

• Base: Simple Sandwich Bread dough (1 loaf)
• Add-ins: 75–120g shredded old cheddar
• • 75g for a subtle savoury loaf
• • 120g for bold, cheesy pockets

Method

1. After the first rise, gently deflate the dough.
2. Flatten it into a loose rectangle on a lightly floured surface.
3. Sprinkle the shredded cheddar evenly across the surface.
4. Fold the dough like a letter (or roll it up), then knead lightly just enough to distribute the cheese without fully blending it.
5. Shape the loaf as usual.
6. Proceed with the second rise and bake according to the base recipe.

Notes

Adding cheese after the first rise preserves the dough's structure and gives you distinct cheese pockets. Adding cheese during shaping creates a more marbled, ribboned effect. Avoid adding cheese during the second rise, as it will deflate the dough.

Ingredients

• 190g flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 113g butter softened
• 150g sugar
• 2 eggs
• 1 tsp vanilla
• 3 ripe bananas mashed
• 60g walnuts chopped

Method

1. Whisk flour, soda, salt, cinnamon.
2. Cream butter and sugar, add eggs, vanilla, bananas.
3. Mix in flour, fold walnuts.
4. Pour into 5x7 or 8x4 loaf pan.
5. Bake 350°F 55-65m.

Ingredients

• 250g flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 113g butter softened
• 150g sugar
• 55g brown sugar
• 2 eggs
• 1 tsp vanilla
• 2 apples diced
• 60g walnuts
• 120ml yogurt

Method

1. Whisk flour, soda, cinnamon, salt.
2. Cream butter and sugars, add eggs, vanilla, yogurt.
3. Fold in apples and walnuts.
4. Pour into small loaf pan.
5. Bake 350°F 55-65m until toothpick clean.

Ingredients

• Dry: 240g flour
• 150g sugar
• 5g baking powder
• 2.5g soda
• 1.5g salt
• Wet: 330g blueberry pie filling
• 100g raisins
• 2 eggs
• 120ml milk
• 80ml butter melted
• 5ml vanilla
• Zest of 1 lemon

Method

1. Whisk dry ingredients.
2. Mix pie filling, raisins, eggs, milk, melted butter, vanilla, lemon zest.
3. Combine wet into dry — batter thick.
4. Pour into 9x5 lined loaf.
5. Bake 180°C 50-60m until center set.

Ingredients

• 2 1/4 tsp yeast
• 1/2 cup warm milk 110°F
• 1/4 cup sugar
• 1/2 tsp salt
• 2 eggs
• 1/2 cup 113g butter softened
• 3 cups 360g flour
• 1/2 tsp vanilla
• Oil for frying
• Coating: 1 cup sugar
• 2 tsp cinnamon

Method

1. Dissolve yeast, warm milk, 1 tbsp sugar 5m.
2. Mix in remaining sugar, salt, eggs, butter, flour, vanilla, knead 7m.
3. Rise 1-1.5h doubled.
4. Roll 1/2 inch thick, cut strips, twist, second rise 30m.
5. Fry 350°F 1-2m per side, toss in cinnamon sugar warm.

Ingredients

• Base dough ~500g flour hydration ~72% — warm water, milk, sugar, yeast, butter
• Filling: 50g softened butter
• 80g brown sugar
• 1.5 tsp cinnamon
• 80g raisins soaked 10m warm water or rum drained
• Pinch salt
• 1/2 tsp vanilla
• Optional glaze: 100g powdered sugar + 1-2 tbsp milk

Method

1. Make dough: water, milk, sugar, yeast foam 5-10m, add melted butter, flour, knead 8-10m smooth elastic. Rise 1h doubled.
2. Mix filling: butter, brown sugar, cinnamon, vanilla.
3. Roll dough 30x40cm rectangle, spread filling leaving 1cm border, sprinkle raisins.
4. Roll long edge tightly, slice 12 with floss or sharp knife.
5. Place in greased pan slight spacing, second rise 30-45m puffy, bake 180°C 20-25m golden. Drizzle glaze. Notes: gooier add 1 tbsp cornstarch to filling; crispier space apart; deeper flavor add walnuts orange zest.

Ingredients

• Loaf: 250g (2 cups) all-purpose flour
• 2 1/4 tsp (10g) baking powder
• 1/2 tsp (2g) baking soda
• 1/2 tsp (2g) salt
• 1/2 tsp (1g) ground cinnamon
• 1/4 tsp (0.5g) ground nutmeg
• 115g (1/2 cup or 1 stick) unsalted butter, softened
• 180g (3/4 cup) granulated sugar
• 2 large eggs
• 1 tsp (5mL) pure vanilla extract
• 120mL (1/2 cup) milk
• 190g (1 1/2 cups) peeled and diced apples — Granny Smith or Honeycrisp
• Streusel: 50g (1/4 cup) granulated sugar
• 60g (1/2 cup) all-purpose flour
• 50g (1/4 cup) brown sugar, packed
• 1 tsp (2g) ground cinnamon
• 55g (1/4 cup or 1/2 stick) unsalted butter, cold and cut into small pieces

Method

1. Preheat oven to 175°C (350°F). Grease a 23x13cm (9x5-inch) loaf pan and line with parchment.
2. In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well. Stir in vanilla.
4. Gradually add dry ingredients to wet, alternating with milk, beginning and ending with flour — mix just combined.
5. Fold in diced apples until evenly distributed.
6. Streusel: combine granulated sugar, flour, brown sugar, cinnamon. Cut in cold butter until coarse crumbs.
7. Pour half batter into pan, sprinkle half streusel. Repeat layers, ending with streusel on top.
8. Swirl streusel into batter with a knife for marbled effect — do not overmix.
9. Bake 50-60 min until toothpick clean. If browning fast, tent with foil last 15m.
10. Cool in pan 10 min, then transfer to wire rack to cool completely. Optional: drizzle powdered sugar + milk glaze.

Notes

Firm apples hold shape best. Add 60g (1/2 cup) chopped pecans to streusel for crunch. Dual units kept archival-friendly.

Ingredients

• Dough: 1.5 cups (190mL) warm milk 100-110°F (38-43°C)
• 2 1/4 tsp instant active yeast (SAF or Red Star)
• 3.5 cups (420g) all-purpose flour
• 1 tsp (5g) fine salt
• 1/4 cup (50g) granulated sugar
• 4 large eggs beaten
• 4 tbsp (55g) unsalted butter melted and slightly cooled
• Filling: 1/2 cup (100g) granulated sugar
• 2 tbsp (30g) ground cinnamon
• 1/4 cup (55g) unsalted butter softened
• Glaze optional: 1 cup (200g) powdered sugar
• 2 tbsp (30mL) milk

Method

1. Dough: In bowl of stand mixer, combine flour, salt, sugar, instant yeast.
2. Attach dough hook, add warm milk, beaten eggs, melted butter.
3. Mix on low Speed 2 (KitchenAid) 2-3m until shaggy dough forms.
4. Increase to medium Speed 4, knead 5-7m until smooth and elastic — should pull from sides but slightly tacky.
5. Place in greased bowl, cover with plastic wrap, rise warm 1-2h until doubled.
6. Filling: Mix sugar + cinnamon, add softened butter to make spreadable paste.
7. Assemble: On lightly floured surface roll dough to 1/4-inch (6mm) thick rectangle.
8. Spread filling evenly leaving 1-inch (2.5cm) border.
9. Roll tight log starting from long side, pinch seam.
10. Cut into 12-15 equal pieces with floss or serrated knife.
11. Place on parchment-lined sheet 1 inch apart, cover plastic, rise 1h until puffed.
12. Preheat oven to 375°F (190°C). Bake 18-20m until golden brown.
13. Glaze: Whisk powdered sugar + milk smooth, drizzle over warm rolls. Enjoy!

Notes

Stand mixer saves time — do not overmix. Dough should be soft, elastic. If sticky, add 1-2 tbsp flour max.

Bob's notes: Made with Velvo Kris shortening (Crisco works 1:1) and raw sugar instead of granulated sugar; raisins soaked in warm Mount Gay Eclipse rum.

Ingredients

• 230 g (1 cup) Velvo Kris shortening
• 460 g (2 cups) raw sugar
• 720 g (6 cups) all-purpose flour
• 4 tsp baking powder
• 1 tsp salt
• 400 g (4 cups) grated coconut (fresh or desiccated)
• 300 g (2 cups) raisins, soaked in warm Mount Gay Eclipse rum
• 150 g (1 cup) mixed peel
• 4 large eggs
• 360 ml (1 1/2 cups) milk
• 2 tsp vanilla
• 1 tsp nutmeg
• 1 tsp cinnamon
• Optional topping: extra coconut + sugar for 2 loaves

Method

1. Cream Velvo Kris + raw sugar until light and fluffy.
2. Add eggs + vanilla and mix until smooth.
3. Combine dry ingredients: flour, baking powder, salt, nutmeg, cinnamon.
4. Add dry to wet, mixing gently while adding the milk. Batter will be thick.
5. Fold in coconut, mixed peel, and the rum-soaked raisins. Toss fruit in 1 tbsp flour first so it doesn't sink.
6. Divide batter evenly into two greased loaf pans. Sprinkle coconut + sugar on each loaf.
7. Bake at 350°F (175°C) for 55-70 minutes, until golden and a skewer comes out clean.
8. Cool completely. Sweet bread firms up as it cools.

Ingredients

• 1 cup (200 g) sugar
• 1/2 cup (115 g) margarine softened
• 1/2 cup (115 g) shortening
• 2 large eggs
• 1/2 cup (120 mL) sour cream
• 1 tsp (5 mL) vanilla
• 3 1/2 cups (440 g) flour
• 1 tsp (5 g) baking soda
• 1/2 tsp salt (standard for this style)

Method

1. Cream sugar, margarine and shortening until light.
2. Add eggs, sour cream and vanilla — beat smooth.
3. Whisk flour, baking soda and salt, stir into wet to form soft dough.
4. Chill 30 minutes for easier rolling.
5. Roll 1/4 inch thick, cut shapes, bake 350°F (175°C) 8-10m until set not brown. These stay soft from sour cream.

Notes

Card was truncated — salt and method filled in farmhouse style to keep it soft and printable.

Ingredients

• 1 cup 227g butter slightly melted and cooled
• 1 cup 120g powdered sugar
• 2 cups 240g all-purpose flour

Method

1. Whisk melted butter and powdered sugar until smooth.
2. Stir in flour until soft dough.
3. Pipe with large star tip onto parchment.
4. Chill 30m so edges stay sharp.
5. Bake 350°F 18-20m until barely golden at edges.

Ingredients

• 135g all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 113g butter softened
• 75g granulated sugar
• 82.5g brown sugar
• 1/2 tsp vanilla
• 1 large egg
• 170g chocolate chips
• 60g chopped walnuts optional

Method

1. Whisk flour, soda, salt.
2. Cream butter and both sugars 2m, add vanilla and egg.
3. Mix in flour, then chips and nuts.
4. Scoop 2 tbsp balls, 2 inches apart.
5. Bake 375°F 9-11m until golden edges, soft center.

Ingredients

• 226g butter softened
• 150g granulated sugar
• 1 large egg
• 270g all-purpose flour
• 1/2 tsp vanilla extract

Method

1. Cream butter and sugar until fluffy.
2. Beat in egg and vanilla.
3. Mix in flour until just combined — do not chill for press.
4. Press through cookie press onto ungreased sheet.
5. Bake 400°F 7-8m until set, not brown.

Ingredients

• 125g creamy peanut butter
• 113g butter softened
• 100g sugar
• 90g brown sugar
• 1 large egg
• 180g flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 30 chocolate stars, unwrapped

Method

1. Cream peanut butter, butter, sugars.
2. Add egg, beat smooth.
3. Whisk flour, baking powder, salt, mix in.
4. Roll 1 tbsp balls, roll in sugar, bake 375°F 10m.
5. Press a chocolate star in center immediately, cool.

Ingredients

• 113g butter softened
• 200g granulated sugar + 2 tbsp for rolling
• 1 large egg
• 180g flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon for rolling

Method

1. Cream butter and 200g sugar, add egg.
2. Whisk flour, soda, salt, mix in.
3. Mix 2 tbsp sugar + cinnamon.
4. Roll 1.5 tbsp balls in cinnamon sugar.
5. Bake 400°F 8-10m until puffed and cracked, centers soft.

Ingredients

• 113g butter
• 113g unsweetened chocolate melted
• 400g granulated sugar
• 4 large eggs
• 2 tsp vanilla
• 240g all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 120g powdered sugar for rolling

Method

1. Melt butter and chocolate, whisk in sugar, eggs, vanilla.
2. Stir flour, baking powder, salt.
3. Chill dough 1h minimum — very soft.
4. Roll tbsp balls in powdered sugar heavily.
5. Bake 350°F 10-12m — crinkle tops, fudgy inside.

Ingredients

• 170g butter softened
• 200g granulated sugar
• 2 large eggs
• 1 tsp vanilla
• 330g flour
• 1 tsp baking powder
• 1/2 tsp salt

Method

1. Cream butter and sugar, add eggs and vanilla.
2. Whisk flour, baking powder, salt, mix to soft dough.
3. Chill 30m, roll 1/4 inch thick.
4. Cut shapes, bake 400°F 6-8m until edges just set.
5. Cool and decorate.

Ingredients

• 170g butter softened
• 150g brown sugar
• 125ml molasses
• 1 large egg
• 360g flour
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp baking soda
• 1/2 tsp salt

Method

1. Cream butter, brown sugar, molasses, egg.
2. Whisk flour and spices, soda, salt, mix in.
3. Chill 1h, roll 1/4 inch.
4. Cut gingerbread shapes.
5. Bake 350°F 8-10m until set.

Ingredients

• 225g butter softened
• 9g vanilla sugar (1 packet)
• 1/2 cup 100g sugar
• 1 large egg
• 1.5 tsp vanilla extract
• 3 cups 360g flour
• 1/2 tsp baking powder
• 1/4 tsp salt

Method

1. Cream butter, vanilla sugar, sugar until fluffy.
2. Add egg and vanilla.
3. Add flour, baking powder, salt.
4. Roll and cut, or slice log.
5. Bake 350°F 8-10m until light gold.

Ingredients

• 225g butter softened
• 1/2 cup 100g sugar
• 1 egg separated
• 1 tsp vanilla
• 2 cups 240g flour
• 1/4 tsp salt
• 3/4 cup 80g finely chopped nuts
• 1/2 cup jam

Method

1. Cream butter, sugar, egg yolk, vanilla.
2. Mix flour and salt, form dough.
3. Roll into balls, dip in lightly beaten white, then nuts.
4. Thumbprint center, fill with jam.
5. Bake 350°F 10-12m until set.

Ingredients

• 1 cup 90g rolled oats
• 1 cup 125g flour
• 1/2 cup 100g granulated sugar
• 1/4 cup 50g brown sugar
• 3/4 cup 60g coconut
• 1/4 tsp salt
• 1 tsp baking soda
• 1/2 cup 113g butter melted
• 2 tbsp corn syrup or honey
• 1 egg

Method

1. Whisk oats, flour, sugars, coconut, salt, soda.
2. Stir melted butter, corn syrup, egg.
3. Combine into soft dough.
4. Scoop tbsp balls.
5. Bake 350°F 10-11m until edges golden.

Ingredients

• 5 ripe bananas mashed smooth
• 2.5 cups 225g rolled oats
• 1/2 cup honey
• 1/2 cup coconut oil melted
• 1 tsp vanilla
• Pinch salt
• Optional: chocolate chips, dried fruits, nuts

Method

1. Preheat 350°F 175°C, parchment line.
2. Mash bananas smooth, add oats, honey, melted oil, vanilla, salt — well combined.
3. Stir in optional add-ins.
4. Scoop spoonfuls, flatten back of spoon.
5. Bake 12-15m edges golden, cool few min then rack.

Method note: The card supplied the ingredients and yield; the complete baking method below was developed for Bob’s collection.

Ingredients

• 1 cup (125 g) all-purpose flour
• 1/2 cup (43 g) unsweetened cocoa powder
• 1/2 teaspoon (2.5 mL) baking soda
• 1/4 teaspoon (1.25 mL) fine salt
• 1/2 cup (113 g) unsalted butter, softened
• 1/2 cup packed (100 g) brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon (5 mL) vanilla extract
• 1 cup (170 g) semisweet chocolate chips or chunks

Method

1. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Whisk the flour, cocoa, baking soda, and salt together.
3. Beat the butter, brown sugar, and granulated sugar for 2–3 minutes, until creamy. Beat in the egg and vanilla.
4. Mix in the dry ingredients just until no flour remains, then fold in the chocolate chips.
5. Drop rounded 2-tablespoon portions 2 inches (5 cm) apart on the prepared sheets. Flatten each slightly.
6. Bake one sheet at a time for 10–12 minutes, until the edges are set and the centres still look soft. Cool on the sheet for 5 minutes, then move to a rack.

Notes

Store airtight at room temperature for up to 4 days. For thicker cookies, chill the shaped dough for 20 minutes before baking.

Method note: The card supplied the ingredients and yield; the complete baking method below was developed for Bob’s collection.

Ingredients

• 2 1/4 cups (281 g) all-purpose flour
• 1 tablespoon (12 g) baking powder
• 1/2 teaspoon (2.5 mL) baking soda
• 3/4 cup (170 g) butter, softened
• 1 cup packed (200 g) brown sugar
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons (10 mL) vanilla extract
• 2 tablespoons (10 g) instant coffee granules
• 1 tablespoon (15 mL) hot water
• 1 teaspoon (2 g) unsweetened cocoa powder

Method

1. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Dissolve the instant coffee in the hot water and let it cool. Whisk the flour, baking powder, baking soda, and cocoa in a separate bowl.
3. Beat the butter and both sugars for 2–3 minutes. Beat in the eggs one at a time, followed by the vanilla and cooled coffee mixture.
4. Mix in the dry ingredients just until combined.
5. Scoop 1 1/2-tablespoon portions 2 inches (5 cm) apart on the sheets.
6. Bake one sheet at a time for 10–12 minutes, until the edges are lightly golden and the centres are set. Cool for 5 minutes on the sheet, then transfer to a rack.

Notes

For a stronger coffee flavour, use espresso-style instant coffee. Store airtight for up to 4 days.

Method note: The card supplied the ingredients and yield; the complete baking method below was developed for Bob’s collection.

Ingredients

• 2 3/4 cups (344 g) all-purpose flour
• 1/2 teaspoon (2 g) baking powder
• 1/4 teaspoon (1.25 mL) fine salt
• 1 cup (227 g) butter, softened
• 1 cup (200 g) granulated sugar, divided
• 1 large egg, at room temperature
• 1 1/2 teaspoons (7.5 mL) vanilla extract

Method

1. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Reserve 2 tablespoons of the measured sugar for rolling.
2. Whisk the flour, baking powder, and salt together.
3. Beat the butter and remaining sugar for 3 minutes, until pale and fluffy. Beat in the egg and vanilla.
4. Mix in the dry ingredients just until a soft dough forms.
5. Roll 2-tablespoon portions into balls, coat lightly in the reserved sugar, and place 2 inches (5 cm) apart. Flatten to about 1/2 inch (1.3 cm) thick.
6. Bake one sheet at a time for 9–11 minutes, until set with very lightly golden edges. Cool for 5 minutes on the sheet, then transfer to a rack.

Notes

Do not overbake if you prefer a soft centre. Store airtight for up to 5 days.

Method note: The card supplied the ingredients and yield; the complete baking method below was developed for Bob’s collection.

Ingredients

• 1 cup (227 g) unsalted butter, softened
• 3/4 cup (90 g) powdered sugar
• 1 large egg yolk
• 1 teaspoon (5 mL) vanilla extract
• 2 cups (250 g) all-purpose flour
• 1/4 teaspoon (1.25 mL) fine salt

Method

1. Beat the butter and powdered sugar for 2–3 minutes, until smooth and fluffy. Beat in the egg yolk and vanilla.
2. Mix in the flour and salt just until the dough comes together.
3. Shape the dough into a 2-inch (5 cm) thick log, wrap it, and chill for 45 minutes.
4. Heat the oven to 325°F (165°C). Line two baking sheets with parchment paper.
5. Slice the log into 24 rounds, about 1/4 inch (6 mm) thick, and arrange them 1 inch (2.5 cm) apart.
6. Bake for 12–14 minutes, until the edges are pale gold. Let cool for 5 minutes on the sheet, then transfer to a rack.

Notes

The chilled log can be refrigerated for up to 2 days before slicing. Store baked cookies airtight for up to 1 week.

Method note: The card supplied the main dough ingredients and yield; cinnamon sugar was added for the classic finish, and the complete method was developed for Bob’s collection.

Ingredients

• 2 3/4 cups (344 g) all-purpose flour
• 2 teaspoons (6 g) cream of tartar
• 1 teaspoon (5 mL) baking soda
• 1/2 teaspoon (2.5 mL) fine salt
• 1 cup (227 g) butter, softened
• 1 1/2 cups (300 g) granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons (10 mL) vanilla extract
• 2 tablespoons (25 g) granulated sugar, for rolling
• 2 teaspoons (5 g) ground cinnamon, for rolling

Method

1. Heat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. Whisk the flour, cream of tartar, baking soda, and salt together.
3. Beat the butter and 1 1/2 cups sugar for 3 minutes. Beat in the eggs one at a time, then the vanilla.
4. Mix in the dry ingredients just until combined. In a shallow bowl, stir the rolling sugar and cinnamon together.
5. Roll 1 1/2-tablespoon portions into balls, coat in cinnamon sugar, and place 2 inches (5 cm) apart.
6. Bake one sheet at a time for 9–11 minutes, until puffed and crackled with soft centres. Cool for 5 minutes on the sheet, then transfer to a rack.

Notes

For a soft, chewy texture, remove the cookies when the centres still look slightly underdone. Store airtight for up to 5 days.

Method note: The card supplied the ingredients and yield; the complete baking method below was developed for Bob’s collection.

Ingredients

• 1 cup (250 g) smooth peanut butter
• 1/2 cup (113 g) butter, softened
• 1 cup (200 g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon (5 mL) vanilla extract
• 1 1/2 cups (188 g) all-purpose flour
• 1 teaspoon (5 mL) baking soda
• 1/4 teaspoon (1.25 mL) fine salt

Method

1. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Whisk the flour, baking soda, and salt together.
3. Beat the peanut butter, butter, and sugar for 2–3 minutes. Beat in the egg and vanilla.
4. Mix in the dry ingredients just until combined.
5. Roll 1 1/2-tablespoon portions into balls and place 2 inches (5 cm) apart. Flatten each with a fork in a criss-cross pattern.
6. Bake one sheet at a time for 10–12 minutes, until the edges are lightly golden. Cool for 5 minutes on the sheet before moving to a rack.

Notes

Commercial smooth peanut butter gives the most consistent texture. Store airtight for up to 5 days.

Method note: The card supplied the ingredients and yield; the complete baking method below was developed for Bob’s collection.

Ingredients

• 1 cup (125 g) all-purpose flour
• 1 teaspoon (4 g) baking powder
• 1/2 teaspoon (2.5 mL) fine salt
• 1/4 cup (21 g) unsweetened cocoa powder
• 1/2 cup (113 g) butter, softened
• 1 cup (200 g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon (5 mL) vanilla extract
• 1/2 cup (85 g) semisweet chocolate chips
• 1/2 cup (60 g) powdered sugar, for rolling

Method

1. Whisk the flour, baking powder, salt, and cocoa together.
2. Beat the butter and granulated sugar for 2–3 minutes. Beat in the eggs one at a time, followed by the vanilla.
3. Mix in the dry ingredients, then fold in the chocolate chips. Cover and chill the soft dough for 1 hour.
4. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper and place the powdered sugar in a shallow bowl.
5. Roll 1 1/2-tablespoon portions into balls, coat them generously in powdered sugar, and place 2 inches (5 cm) apart.
6. Bake one sheet at a time for 10–12 minutes, until the tops are crackled and the centres remain fudgy. Cool for 5 minutes on the sheet, then transfer to a rack.

Notes

A heavy powdered-sugar coating makes the crinkles more distinct. Store airtight for up to 4 days.

Method note: The card supplied the ingredients and yield; the complete baking method below was developed for Bob’s collection.

Ingredients

• 1 cup (227 g) butter, softened
• 1 cup packed (200 g) brown sugar
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon (5 mL) vanilla extract
• 1 1/2 cups (188 g) all-purpose flour
• 1 teaspoon (5 mL) baking soda
• 1 teaspoon (2.5 g) ground cinnamon
• 1/2 teaspoon (2.5 mL) fine salt
• 3 cups (270 g) old-fashioned rolled oats
• 1 cup (150 g) raisins

Method

1. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Whisk the flour, baking soda, cinnamon, and salt together.
3. Beat the butter and both sugars for 2–3 minutes. Beat in the eggs one at a time, then the vanilla.
4. Mix in the dry ingredients just until combined. Stir in the oats and raisins.
5. Scoop 2-tablespoon portions 2 inches (5 cm) apart and flatten them slightly.
6. Bake one sheet at a time for 11–13 minutes, until the edges are golden and the centres are still soft. Cool for 5 minutes on the sheet, then transfer to a rack.

Notes

Soak dry raisins in hot water for 10 minutes, then drain and pat dry before mixing them into the dough. Store airtight for up to 5 days.

Method note: The card supplied the ingredients and yield; the complete baking method below was developed for Bob’s collection.

Ingredients

• 1 3/4 cups (219 g) all-purpose flour
• 1/2 teaspoon (2 g) baking powder
• 1/2 teaspoon (2.5 mL) fine sea salt
• 1/2 cup (113 g) butter, softened
• 4 oz (113 g) full-fat cream cheese, softened
• 1 cup (200 g) granulated sugar
• 1 large egg, at room temperature
• 1 tablespoon (15 mL) vanilla extract
• Powdered sugar, for dusting

Method

1. Whisk the flour, baking powder, and salt together.
2. Beat the butter, cream cheese, and granulated sugar for 3 minutes, until pale and fluffy. Beat in the egg and vanilla.
3. Mix in the dry ingredients just until combined. Cover and chill for 45 minutes.
4. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
5. Scoop 1 1/2-tablespoon portions 2 inches (5 cm) apart. Roll into balls and flatten slightly.
6. Bake one sheet at a time for 9–11 minutes, until set with very pale golden edges. Cool completely, then dust with powdered sugar.

Notes

Refrigerate airtight for up to 5 days because the cookies contain cream cheese. Let them come to room temperature before serving.

Ingredients

• 1 pkg (85 g) cream cheese softened
• 1/2 tsp (2.5 mL) vanilla
• 1 unbaked 9-inch (23 cm) pie shell
• 1 egg slightly beaten (for cheese layer)
• 1/3 cup (65 g) sugar
• 1/8 tsp (0.6 g) salt
• 1/2 cup (60 g) chopped pecans
• Second layer: 1 egg slightly beaten
• 1/2 cup (120 mL) light corn syrup
• 1/2 cup (100 g) brown sugar
• 1/2 tsp (2.5 mL) vanilla
• 1 tbsp (15 mL) melted butter

Method

1. Beat cream cheese, 1 egg, 65g sugar, salt and 1/2 tsp vanilla until smooth.
2. Stir in pecans and spread evenly over unbaked pie shell.
3. In separate bowl mix second egg, corn syrup, brown sugar, vanilla and melted butter.
4. Pour syrup mixture gently over cream cheese layer.
5. Bake 175°C (350°F) 35-45m until set and slightly puffed. Cool completely before slicing.

Notes

Imperial + metric as provided. For extra nutty top, sprinkle extra 2 tbsp pecans before bake.

Ingredients

• Filling: 7 apples 900g peeled sliced
• 2 tbsp 25g sugar
• 1 tbsp 8g flour
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tbsp lemon juice
• Topping: 1 cup 90g rolled oats
• 3/4 cup 95g flour
• 1/2 cup 100g brown sugar
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup 115g cold butter cubed

Method

1. Toss apples with sugar, flour, spices, lemon, spread in 9x13.
2. Mix oats, flour, brown sugar, salt, cinnamon.
3. Cut in cold butter until clumpy.
4. Sprinkle topping over apples.
5. Bake 350°F 40-45m until bubbly and golden.

Ingredients

• 250g all-purpose flour
• 1 tsp salt
• 175g Crisco shortening cold
• 60-90ml ice water

Method

1. Mix flour and salt.
2. Cut in Crisco with pastry blender to pea crumbs.
3. Add ice water 1 tbsp at a time, toss with fork until dough holds.
4. Divide in half, flatten to disks, wrap, chill 30m.
5. Roll 30cm circle, fit into 23cm pie plate.

Ingredients

• 2 apples diced (Macintosh)
• 120g flour
• 25g sugar
• 6g baking powder
• 1g cinnamon
• 1g salt
• 1 egg
• 80ml milk + 15-30ml extra if needed
• 5ml vanilla
• 14g butter melted
• Oil for frying
• Glaze: 120g icing sugar
• 15-30ml milk
• 2ml vanilla

Method

1. Whisk flour, sugar, baking powder, cinnamon, salt.
2. Whisk egg, 80ml milk, vanilla, melted butter, fold into flour, add apples.
3. Add extra milk 1 tbsp at a time if too thick — should drop from spoon.
4. Fry spoonfuls 350°F 2-3m per side until deep golden.
5. Whisk glaze, drizzle warm fritters.

Ingredients

• 250g desiccated coconut
• 300ml sweetened condensed milk
• 1/2 tsp vanilla extract
• 125g powdered sugar sifted
• 60g finely chopped nuts (walnuts or pecans)
• 225g milk or dark chocolate melted for coating

Method

1. Mix coconut, condensed milk, vanilla, powdered sugar and nuts until thick paste.
2. Chill 20 minutes until firm enough to roll.
3. Roll into 1 tbsp balls, place on parchment.
4. Dip in melted chocolate, tap off excess.
5. Chill 30-60 min until set. Keep fridge 1 week.

Ingredients

• 200g desiccated coconut (7oz)
• 200g sweetened condensed milk
• 1/2 tsp vanilla extract
• 1 XL egg white
• 1/8 tsp fine salt

Method

1. Whisk egg white and salt to foamy, not stiff.
2. Stir in condensed milk and vanilla, then coconut.
3. Scoop mounds onto parchment.
4. Bake 325°F 25-30m until edges golden.
5. Cool completely — they firm as they cool.

Ingredients

• 4 large egg whites
• 1 cup 200g sugar
• 3 tbsp Jello powder any flavour (not prepared)
• 1/2 tsp cream of tartar

Method

1. Whip whites and tartar to soft peaks.
2. Mix sugar and dry Jello powder.
3. Add sugar-Jello mix spoonful by spoonful to stiff glossy peaks.
4. Pipe colourful kisses.
5. Bake 225°F 1h, turn oven off, leave 1h without opening.

Ingredients

• 1 can 300g 10oz dulce de leche (cooked condensed milk)
• 1.5 cups 135g shredded coconut + extra for rolling
• 1 cup 170g milk chocolate chips melted
• Texture fix: 2-3 tbsp extra coconut if soft, 1 tbsp dulce if dry

Method

1. Mix dulce de leche and 135g coconut until thick. If soft, add 2-3 tbsp more coconut.
2. Chill 20m until firm rolls cleanly. Dust hands with coconut if sticky.
3. Roll tight balls.
4. Dip halfway or fully in melted chocolate (30-sec bursts).
5. Chill 10-15m fridge to set glossy shell. Firmer = more coconut, softer = 1 tbsp dulce, darker = 1 tbsp cocoa.

Ingredients

• Cocoa method: 1/2 cup (42g) unsweetened cocoa powder
• 1 cup (200g) granulated sugar
• 1 cup (240mL) water
• Pinch fine salt
• 1/2 tsp (2.5mL) vanilla extract
• Melted chocolate method: 100g semi-sweet chocolate chopped
• 1/2 cup (120mL) water
• Splash heavy cream ~1 tbsp optional for gloss
• 1/4 cup (50g) sugar optional for sweeter
• Pinch salt + 1/2 tsp vanilla to finish

Method

1. Cocoa method: Whisk cocoa, sugar, salt in saucepan to remove lumps.
2. Add water slowly whisking smooth. Heat over medium, bring to gentle simmer 5-7m stirring — thickens as it cools.
3. Off heat stir in vanilla. Cool, then bottle.
4. Melted chocolate method: Chop chocolate fine.
5. In saucepan warm water (and cream/sugar if using) to steaming — not boiling. Remove from heat, add chocolate, let sit 1m then whisk smooth.
6. Return to medium-low, simmer 1-2m until glossy and coats spoon.
7. Finish with salt and vanilla. Cool.
8. Tips: Thicker = longer simmer. Vegan: almond milk + dairy-free chocolate. Shine: 1 tsp corn syrup or honey. Fridge 2 weeks. Great for ice cream, milk, cakes.

Notes

Two archival methods — cocoa is pantry-quick, melted is richer. Both store 2 weeks fridge.

Ingredients

• 1 cup (170g) milk chocolate chips
• 2 tbsp (12g) unsweetened cocoa powder
• 1/2 cup (120mL) sweetened condensed milk
• 1 cup (90g) shredded coconut + extra for rolling
• 1/4 cup (40g) extra chocolate for dip optional
• 1/2 tsp coconut oil for shinier shell optional

Method

1. Melt 1 cup chocolate chips gently (microwave 30-sec bursts or double boiler).
2. Mix melted chocolate, condensed milk, shredded coconut, and cocoa until thick paste.
3. Chill 20-30m until firm enough to roll.
4. Roll into 1 tbsp balls, place on parchment.
5. Optional dip: melt extra 40g chocolate with coconut oil, dip or drizzle for glossy shell.
6. Chill 10-15m to set. Fridge 1 week, freezer 2-3 months.
7. Adjust: firmer = more coconut, softer = 1 tbsp more condensed milk, darker = 1 tbsp extra cocoa.

Ingredients

• 1 cup (250 g) peanut butter – smooth
• 1/4 cup (60 g) sugar
• 1/2 cup (120 ml) corn syrup
• 3 cups (75 g) Rice Krispies
• 1 cup (170 g) chocolate chips (milk or semi-sweet; or other chocolate)
• 1 tbsp butter (optional)

Method

1. In a medium pot, heat peanut butter, sugar, and corn syrup over medium-low until melted and fully combined.
2. Remove from heat and stir in Rice Krispies until evenly coated.
3. Let cool slightly, then roll into 1-inch balls.
4. Melt chocolate chips + butter in the microwave (20–30 sec intervals) or over a double boiler.
5. Dip each ball into the melted chocolate and place on a parchment-lined baking sheet.
6. Chill 20–30 minutes until the chocolate sets.

Variations: Salted — add 1/4 cup chopped peanuts; sprinkle flaky salt on top before the chocolate sets. Festive — roll in sprinkles or crushed candy cane. Double-chocolate — mix 2 tbsp cocoa powder into the peanut butter mixture.

Ingredients

• 3 large egg whites room temp
• 1 cup 200g granulated sugar
• 1/2 tsp cream of tartar
• Pinch fine salt

Method

1. Heat oven 200°F, line sheet with parchment.
2. Whip whites, tartar, salt to soft peaks.
3. Add sugar 1 tbsp at a time, whip to glossy stiff peaks.
4. Pipe kisses or spoons.
5. Bake 1.5h until dry, turn oven off, cool inside 1h.

Ingredients

• 3 large egg whites
• 1 cup 200g sugar
• 1/2 tsp cream of tartar
• Pinch salt
• 1/2 cup 45g Dutch cocoa sifted

Method

1. Prepare same base as Simple Meringue to stiff glossy peaks.
2. Sift cocoa over meringue, fold gently 3-4 folds to keep volume.
3. Pipe immediately.
4. Bake 200°F 1.5h, then oven off 1h to dry.

Notes

Cocoa deflates meringue if over-mixed — fold quickly.

Ingredients

• 4 medium ripe bananas, mashed (480 g / 2 cups)
• Large-flake oats (240 g / 3 cups)
• Chocolate chips (170 g / 1 cup)
• Chopped walnuts (120 g / 1 cup)
• Brown sugar (50 g / 1/4 cup)
• Ground cinnamon (2–3 g / 1/2 tsp)
• Vanilla extract (5 mL / 1 tsp)
• Salt (1 g / 1/8 tsp)

Method

1. Heat the oven to 350°F / 175°C. Line a baking sheet.
2. Mash the bananas until smooth.
3. Stir in the oats, brown sugar, cinnamon, salt, and vanilla.
4. Fold in the chocolate chips and walnuts.
5. Scoop 2-tablespoon portions and flatten slightly.
6. Bake for 14–17 minutes, until lightly golden and set.
7. Cool for 10 minutes; the cookies firm up as they rest.

Notes

For extra chew, let the dough rest for 10 minutes before baking.

Rich, glossy chocolate glaze over soft vanilla donuts. Dual metric + imperial.

Ingredients – Donuts

• 2 cups (260 g) all-purpose flour
• 1/2 cup (100 g) sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 large egg
• 3/4 cup (180 ml) milk
• 2 tbsp (28 g) melted butter
• 1 tsp vanilla

Ingredients – Chocolate Glaze

• 1 cup (120 g) icing sugar
• 2 tbsp (14 g) cocoa powder
• 2–3 tbsp (30–45 ml) milk
• 1 tbsp (14 g) melted chocolate wafers (Yupik/Merckens)
• 1/2 tsp (2.5 ml) vanilla
• Pinch of salt

Instructions – Donuts

1. Whisk flour, sugar, baking powder, and salt.
2. Mix egg, milk, melted butter, and vanilla.
3. Combine wet + dry until smooth.
4. Bake: Grease donut pan, fill 3/4 full, bake 10–12 min at 375°F (190°C).
5. Fry: Heat oil to 350°F (175°C), fry 1–2 min per side.

Instructions – Chocolate Glaze

1. Whisk icing sugar + cocoa powder.
2. Add milk, vanilla, and melted chocolate wafers.
3. Adjust thickness: add milk if thick, icing sugar if thin.
4. Dip warm donuts for glossy finish.

Notes

• Smooth-melting wafers give a shiny bakery-style finish.
• Add 1/2 cup (75 g) chocolate chips to batter for extra chocolate flavor.

Easy no-bake coconut-covered marshmallow squares. Dual metric + imperial.

Ingredients

• 1 cup (240 ml) cold water, divided
• 3 envelopes gelatin (21 g total)
• 2 cups (400 g) granulated sugar
• 1/2 cup (60 g) icing sugar
• 1 tsp (5 ml) vanilla extract
• Pinch of salt
• 2–3 cups (160–240 g) shredded coconut (sweetened or unsweetened)
• Optional: a few drops food colouring (pink or yellow)

Method

1. Prepare the pan: Line an 8×8 inch (20×20 cm) pan with parchment. Sprinkle 1 cup (80 g) coconut evenly over the bottom.
2. Bloom the gelatin: In a bowl, sprinkle gelatin over 1/2 cup (120 ml) cold water. Let stand 5 minutes.
3. Cook the syrup: In a saucepan, combine 2 cups (400 g) sugar, 1/2 cup (120 ml) water, and a pinch of salt. Bring to a boil and cook 5 minutes until clear and slightly thickened.
4. Whip the marshmallow: Pour the hot syrup over the bloomed gelatin. Add the icing sugar and vanilla (and colouring if using). Beat with a mixer 8–10 minutes until thick, white, and fluffy.
5. Pour & set: Spread the mixture into the coconut-lined pan. Sprinkle more coconut on top to fully cover. Let set 4 hours or overnight.
6. Cut & coat: Lift out, cut into squares, and roll each piece in extra coconut.

Notes

• Whip longer for firmer squares.
• Whip less for soft, bouncy squares.
• Add 1/2 tsp (2.5 ml) almond extract for a bakery-style flavour.

Farmhouse pumpkin pie with a graham crust and maple-kissed filling. Dual metric + imperial.

Ingredients – Graham Crust

• 1½ cups (180 g) graham cracker crumbs
• 1/4 cup (50 g) brown sugar
• 1/2 tsp (1 g) cinnamon
• 6 tbsp (85 g) melted butter

Ingredients – Maple Pumpkin Filling

• 2 cups (480 g) pumpkin purée
• 1/2 cup (100 g) brown sugar
• 1/4 cup (60 ml) maple syrup (amber preferred)
• 2 tbsp (25 g) granulated sugar
• 2 large eggs
• 1 large egg yolk
• 1 can (354 ml) evaporated milk
• 2 tsp (5 g) cinnamon
• 1 tsp (2 g) ginger
• 1/2 tsp (1 g) nutmeg
• 1/4 tsp (0.5 g) cloves
• 1/2 tsp (3 g) salt
• 1 tsp (5 ml) vanilla

Method

1. Graham crust: Mix crumbs, brown sugar, cinnamon, and melted butter. Press firmly into a 9-inch pie plate. Bake 8 minutes at 350°F (175°C). Cool slightly.
2. Maple pumpkin filling: Whisk pumpkin, brown sugar, maple syrup, granulated sugar, eggs and yolk. Add evaporated milk, spices, salt, and vanilla. Blend until smooth.
3. Bake: Preheat to 425°F (220°C). Pour filling into warm crust. Bake 15 minutes. Reduce heat to 350°F (175°C) and bake 30–40 minutes more. Center should jiggle slightly.
4. Cool: Cool 2–3 hours for clean slices.

Notes

• Use amber maple syrup for stronger flavor.
• For extra maple, replace 2 tbsp (30 ml) evaporated milk with maple syrup.
• Tent crust edges with foil if browning too quickly.
• Serving idea: top with maple whipped cream.

A classic buttery shortbread swirled with raspberry jam and finished with a white chocolate drizzle.

Ingredients – Dough

• 1 cup (225 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 2 cups (250 g) all-purpose flour
• 1/2 tsp (2.5 ml) pure vanilla extract
• Pinch of salt

Ingredients – Filling & Finish

• 1/2 cup (160 g) raspberry jam, smooth
• 1/4 cup (45 g) white chocolate chips, melted, for drizzle

Method

1. Cream butter and sugar together until light and fluffy, about 2–3 minutes.
2. Add vanilla extract and a pinch of salt; mix to combine.
3. Fold in flour gradually until a soft, smooth dough forms—do not overwork.
4. Roll dough between two sheets of parchment into a rectangle approximately 10 × 12 inches (25 × 30 cm).
5. Spread raspberry jam evenly over the dough, leaving a 1/2-inch (1 cm) border on one long edge.
6. Roll tightly from the opposite long edge into a log; wrap in parchment. Refrigerate 30 minutes.
7. Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
8. Slice log into 1/4-inch (6 mm) rounds; arrange 1 inch apart on prepared sheets.
9. Bake 12–15 minutes until edges are just golden. Cool on pan 5 minutes, then transfer to a wire rack.
10. Drizzle with melted white chocolate once fully cooled.

Baker's notes

• For cleaner swirl slices, chill the log up to overnight or freeze 15 minutes before slicing.
• Substitute apricot or strawberry jam for a different twist.
• Dust lightly with powdered sugar instead of the white chocolate for a rustic finish.

“It's like eating a cake of apple cinnamon Timbits.”

— Bob

A warm, cinnamon-sugared pull-apart bread layered with buttery apple pie goo. This bake was a team effort with Joanne: Bob cut the dough while Joanne dipped each piece in butter, rolled it in cinnamon sugar, and layered it in the pan.

Ingredients – Dough

• Warm milk — 1 cup / 240 ml
• Instant yeast — 2¼ tsp / 7 g
• Granulated sugar — 2 tbsp / 25 g
• Salt — 2 tsp / 10 g
• Egg — 1 large
• Egg yolk — 1 large
• Butter, melted — 4 tbsp / 57 g
• All-purpose flour — 3½ cups / 445 g

Ingredients – Cinnamon Sugar

• Granulated sugar — 1 cup / 200 g
• Cinnamon — 2 tbsp / 16 g
• Pinch of salt
• Butter, melted (for dipping) — 6 tbsp / 85 g

Ingredients – Apple Pie Goo

• Apples, diced ¼ inch — 3 cups / 360 g
• Salted butter — 10 tbsp / 140 g
• Light brown sugar — ¾ cup / 150 g
• 35% cream — ⅓ cup / 80 ml
• Cinnamon — 1½ tsp / 4 g
• Lemon juice — 1 tbsp / 15 ml
• Kosher salt — ½ tsp / 3 g
• Cornstarch — 2 tsp / 5 g
• Water — 1 tbsp / 15 ml
• Vanilla — 2 tsp / 10 ml

Ingredients – Vanilla Glaze

• Powdered sugar — ½ cup / 60 g
• 35% cream — 2 tbsp / 30 ml
• Vanilla — ½ tsp / 2–3 ml
• Pinch of salt

Method

1. Dough: Mix the dry ingredients. Add the warm milk, egg, egg yolk, and melted butter. Knead for 8–10 minutes until smooth. Let rise for 60–90 minutes, until doubled.
2. Apple Pie Goo: Cook the apples in the butter for 3–4 minutes. Add the brown sugar, cream, cinnamon, lemon juice, and salt. Simmer for 2–3 minutes. Stir the cornstarch and water into a slurry, add it to the apples, and cook for 1 minute until glossy. Stir in the vanilla and let cool.
3. Assembly: Grease a Bundt pan. Cut the dough into 45–55 pieces. Dip each piece in melted butter, then coat it in cinnamon sugar. Layer ⅓ of the goo, ½ of the dough, another ⅓ of the goo, the remaining dough, and the remaining goo. Let rise for 30–45 minutes.
4. Bake: Bake at 350°F / 175°C for 35–40 minutes. The dough in the centre should reach 190–195°F / 88–90°C. Cool for 10–15 minutes, then invert.
5. Glaze: Whisk the powdered sugar, cream, vanilla, and salt together, then drizzle over the warm bread.

Dough Cutting Guide

Do not roll out the dough. Turn the risen dough onto the counter and lightly flour your hands only. Cut it into 45–55 rough chunks with a bench scraper or knife. Each piece should be 1–1½ inches, soft and irregular. Keep the dough airy—do not flatten or shape it.