Ingredients:

1 cup whole milk (or soy/almond milk for Pareve)
2 tablespoons granulated sugar
1 teaspoon salt
1 (1/4-ounce) package active dry yeast (2 1/2 teaspoons)
2 tablespoons warm water
3 1/2 to 3 3/4 cups all-purpose flour, plus additional for dusting
About 10 cups vegetable or canola oil
2 large eggs, lightly beaten
1/2 cup of filling of your choice: raspberry, strawberry, or apricot jam; chocolate or caramel filling
Confectioners sugar for dusting

Bring milk to a simmer in a 1-quart heavy saucepan, then remove from heat and stir in granulated sugar and salt. Cool milk to lukewarm.

While milk is cooling, dissolve yeast in warm water in a small bowl, stirring until creamy, then let stand until foamy, about 5 minutes.

Pour milk mixture into a large bowl and stir in 2 1/2 cups flour, 2 tablespoons oil, eggs, and yeast mixture with a wooden spoon to make a very soft dough. Spread 1 cup flour on work surface and put dough on top. Knead dough, incorporating all of flour from work

surface and adding just enough additional flour (if necessary) to keep dough from sticking, until smooth and elastic, 5 to 8 minutes. Transfer dough to another large bowl and sprinkle lightly with additional flour, then cover bowl with a clean kitchen towel and let dough rise in a warm draft-free place until doubled in bulk, about 1 1/2 hours.

Turn out dough onto a floured surface and roll out with a floured rolling pin until 1/2 inch thick. Cut out rounds with 2-inch cutter. Stretch round to 2 1/2 inches and put 1 teaspoon filling in center, then wrap dough around filling to form a ball and seal very well. Make rest of doughnuts in same manner.

Transfer rounds to a floured kitchen towel, then reroll scraps (only once) and make more doughnuts in same manner. Cover doughnuts with another kitchen towel and let rise in a warm place 30 minutes.

While doughnuts rise, heat 3 inches oil (about 10 cups) in a deep 4-quart pot until it registers 375°F on thermometer. Fry doughnuts a couple at a time, turning occasionally, until puffed and golden brown, about 2 minutes per batch. Transfer as cooked to paper towels to drain. Serve warm, dusted with confectioner’s sugar.

Ingredients:

Honey Cake Batter
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 cup oil
1/2 cup honey
3/4 cup granulated sugar
1/4 cup brown sugar, lightly packed
2 eggs
1/2 teaspoon vanilla extract
1/2 cup tea
1/4 cup orange juice

In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Stir with whisk, then make well in center and stir in oil, honey, granulated and brown sugars, eggs, vanilla, tea and orange juice. Stir well to make smooth batter. Set aside

CHOCOLATE BATTER
1 1/2 cups flour

1/3 cup cocoa, sifted
1/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 cup granulated sugar
1/2 cup brown sugar, lightly packed
1/2 cup oil
2 eggs
1 teaspoon vanilla extract
1 cup flat cola-flavored soft drink

In large bowl, combine flour, cocoa, salt, baking soda and baking powder. Make well in center and whisk in granulated and brown sugars, oil, eggs, vanilla and cola. Blend well to make smooth batter.

Pour Honey Cake Batter into well-greased 9- or 10-inch tube pan. Pour Chocolate Batter on top. Place on baking sheet and bake at 350 degrees until cake springs back when gently touched, 55 minutes to 1 hour 5 minutes. Cool 10 minutes, then unmold and place on serving platter.

The recipe for this crust tart is more of a savory flavor with the cornmeal and rosemary. If you are looking for a sweeter dessert, simply substitute with a traditional, sweet tart recipe and use this filling.

Ingredients:

For crust

1 1/2 cups all-purpose flour

1/2 cup yellow cornmeal (not stone-ground)

1 tablespoon sugar

1/4 teaspoon salt

1/2 cup cold unsalted butter or substitute, cut into pieces

1 1/2 tablespoons finely chopped fresh rosemary

4 to 5 tablespoons ice water

For filling

1/3 cup soy sour cream

8 oz soy cream cheese

1/4 cup sugar

1 1/2 teaspoons finely grated fresh lemon zest

1/8 teaspoon salt

2 tablespoons red-currant or grape jelly

1 tablespoon honey

1 1/2 lb fresh figs

Make crust:
Pulse together flour, cornmeal, sugar, and salt in a food processor. Add butter and rosemary and pulse until mixture resembles coarse meal with some small pieces. Drizzle evenly with 4 tablespoons ice water and pulse until just incorporated.

Gently squeeze a small handful: If it doesn’t hold together, add more water, 1/2 tablespoon at a time, pulsing after each addition. Press dough evenly onto bottom and up sides of tart pan with floured fingers. Smooth dough with a small offset metal spatula or back of a spoon (floured if necessary), then roll a rolling pin over top of pan to trim dough flush with rim. Chill crust until firm, about 30 minutes.

Preheat oven to 400°F. Bake crust in middle of oven until center and edges are golden, 25 to 30 minutes, then cool in pan on a rack.

Prepare filling and assemble tart:
Whisk together sour cream, cream cheese, sugar, zest, and salt in a bowl. Heat jelly and honey in a small saucepan over moderately low heat, whisking, until jelly is melted, about 4 minutes, then cool glaze slightly. Remove side of tart pan and spread mascarpone cream in shell. Cut figs lengthwise into 1/4-inch-thick slices and arrange decoratively over cream. Brush figs with honey glaze.

Ingredients:

1) Pulse flour, salt, and sugar in a food processor to combine. Add butter, and pulse until mixture forms coarse crumbs. Add ice water, and pulse until just combined (dough will still be crumbly). Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour (or overnight).
2) Preheat oven to 350 degrees. On a floured surface, roll dough to 1/4 inch thickness. Cut out a 10-inch round, and transfer to a parchment-lined rimmed baking sheet. Refrigerate for 30 minutes.
3) Cut strawberries lengthwise into 1/4-inch-thick slices. Reserve end pieces for another use. Toss slices with 1/4 cup sugar and the cornstarch, and immediately arrange them in concentric circles on dough. Start 1 inch from edge, overlapping slices slightly. Fold edge of dough over berries. Refrigerate for 15 minutes.  Whisk together yolk and water. Brush dough with the egg wash, and sprinkle with remaining 1 tablespoon sugar. Dot berries with butter. Bake until crust is golden brown, 40 to 45 minutes.
4) Meanwhile, combine cream, basil, and sugar in a heatproof bowl. Set bowl over a small saucepan of simmering water, and stir until sugar dissolves, about 4 minutes. Cover with plastic wrap, and refrigerate for at least 1 hour (or up to 2 hours for a more pronounced basil flavor). Strain through a fine sieve into a bowl. Add mascarpone, and whisk until medium peaks form. Cover, and refrigerate until ready to serve, up to 2 hours.
5) Transfer galette to a serving plate. Serve warm with basil cream and fried basil.

Ingredients:
3 cups flour
pinch salt
¾ cup unsalted butter substitute, cold, in chunks
2 eggs separated
3 T ice water, plus more if needed
1 cup sugar, plus ¼ cup for top
3 T water
¼ cup heavy cream or Pareve whipping cream
½ cup red wine
½ vanilla bean, split and scraped
1 lemon, halved
8 apples (Granny Smith or Gala)
1 T flour
1 T ground cinnamon
¼ cup unsalted butter substitute

Preheat oven to 350. Combine flour and salt together in large bowl. Cut in chunks of cold butter with pastry blender until the dough resembles cornmeal. Add the 2 egg yolks and the ice water and blend to pull dough together and moisten. Be careful not to overwork the dough. Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest in the refrigerator for 1 hour.

To make the caramel sauce: place the sugar and water in a small pot and cook, stirring constantly, over medium-low heat until the sugar has melted and carmelized, about 10 minutes. Remove the pot from the burner and add the cream and wine slowly. Return it to the flame, add the vanilla bean and heat it slowly, then continue to slowly cook until reduced by half. Remove from the heat and cool until thickened.

Fill a large bowl with cold water and squeeze in the lemon juice. Peel the apples, cut them in half, and remove the core. Put the apple halves in the lemon-water. Toss the apples with the flour and cinnamon.

Take the dough out of the refrigerator and cut the ball in half. Rewrap and return 1 of the balls to the refrigerator. Let the dough rest on the counter for 15 minutes. Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin and lay it inside a 10-inch glass pie pan. Press the dough into the pan so it fits tightly. Slice a couple of the apples at a time very thinly. Cover the bottom of the pastry with a layer of apples, shingling the slices so there are no gaps. Ladle about 2 ounces of the cooled sauce evenly over the apple slices. Repeat the layers, until the pie is slightly overfilled and domed on the top. Top the apples with pieces of the butter. Roll out the other ball of dough. Brush the bottom lip of the pie pastry with a little beaten egg white to form a seal. Place the pastry circle on top of the pie and trim off the overhanging excess from around the pie. Crimp the edges of dough together with your fingers to make a tight seal. Cut slits in the top of the pie so steam can escape while baking. Place the pie on a sheet tray and tent it with a piece of aluminum foil, so the crust does not cook faster than the apples. Bake the pie for 25 minutes on the middle rack.

Remove the foil from the pie and brush the top with the remaining egg white. Sprinkle evenly with the cinnamon sugar and return to the oven. Bake for another 25 minutes, until the pie is golden and bubbling. Let the apple pie rest at room temperature for at least 1 hour to allow the fruit pectin to gel and set; otherwise the pie will fall apart when you cut into it. Serve with vanilla ice cream.

Ingredients:
3 1/2 cups flour
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt
4 tsp ground cinnamon
1/2 tsp ground allspice (optional)
1 cup canola oil
1 cup honey
1  1/2 cup sugar
1/2 cup brown sugar
3 eggs
1 tsp vanilla
1 cup warm coffee
3/4 cup orange juice (preferably fresh)

Preheat oven to 350 degrees. Lightly grease a 9″ angel food pan or 10″ tube or bundt pan. Line the bottom with parchment paper and lightly grease with cooking spray. Whisk flour, baking powder, baking soda, salt, cinnamon and allspice.  Make a well and and add oil, honey, sugars, eggs, vanilla, coffee and orange juice. Using electric mixer, combine ingredients well to make a thick batter. Spoon into prepared pan. Place pans on 2 baking sheets stacked and bake until cake springs back, 60-70 minutes. Let stand 15 minutes, invert on wire rack and let cool completely.