Preheat oven to 325°.
1. Take the butter and use a hand mixer to soften it.
2. Next add the powder sugar and fully mix it.
3. Add the vanilla and mix it in.
4. Now the cup of flour. Mix until the mixture becomes crumbly. Don't over mix it or it will become a lump.
5. You will need a Shortbread Pan. They are wonderful and fun to use! Spay the pan with PAM oil spray then pour the mixture into it. Take a piece of Saran Wrap and place it over the mound. Then push down moving your hand to make sure the crumbles are all compressed on the sides as well.
6. Take Saran Wrap off and bake in the oven for 30-35 minutes.

Eat and Enjoy with tea or coffee!

1. In a small bowl combine Bailey's Irish cream and the cold coffee.

2. Place the mixture in a microwave safe bowl and heat on high for 10 seconds, or until melted and dissolved well.

3. Melt the butter milk, sugar and marshmallow cream in a saucepan on the stove over medium heat.

4. Slowly stir in the Bailey's coffee mixture; mix well and boil for 5 minutes. (Should be to the soft ball stage)

5. Remove from heat and stir in butterscotch chips and vanilla extract.

6. Stir for 3-4 minutes. until the mixture is smooth and chips are melted. Pour into a foil lined 8 x 8" pan.

7. Slice and enjoy after it sets and hardens up!
7.

Prepare pastry for filled crust. Do not pre-bake the crust.

Heat oven to 400°F.

In a large bowl or mixer bowl beat eggs. Add sugar, salt, nutmeg, cinnamon and vanilla; mix well. Slowly blend in hot milk. Pour into pastry lined pan. Bake at 400° for 25-30 minutes or until knife inserted into the center comes out clean. Let cool, then enjoy!

This is such a fun way to use up excess milk.

1. Preheat oven to 350 degrees Fahrenheit.

2. Grease a 10x15 inch (4-4.5 quart) glass baking dish with non-stick cooking spray.

3. In a large mixing bowl, cream the butter and brown sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.

4. Sift the flour, cocoa powder, baking soda, and salt into another large mixing bowl. Whisk to combine. Add the wet mixture and sour cream to the dry ingredients and beat with an electric mixer just until well blended. Add the boiling water then stir until combined.

5. Pour the batter evenly into the prepared baking dish. Bake at 350 degrees for 45 minutes until a toothpick or knife is inserted into the center of the cake and comes out clean. Set the cake aside to cool.

6. Start with the bottom layer and using a frosting tip make a ring around the cake with frosting and fill in with raspberry jam. Stack the middle layer on top. Do the same thing with frosting and jam. Third layer goes. on top.

Make your frosting now.
7. Microwave the butter in a microwave safe bowl just until melted. Stir in the semi-sweet and unsweetened chocolate. Microwave in 30 second intervals, stirring between each interval, until the chocolate is melted.

8. In a large mixing bowl, combine the melted chocolate and butter mixture, powdered sugar, sour cream, and vanilla; beat with an electric mixer until smooth.
Spread the frosting evenly onto the cooled to room temperature cake.

Makes 18 servings. Leftover cake should be covered tightly and refrigerated.

Prepare your jars by washing them in hot water with soap. You can place them in the oven to heat them up to sterilize them as well.

Place lids in a small saucepan covered with water. Boil over medium-high heat while you make the jam. Set rings to the side, they don't need sterilized.

Rinse the cranberries and pull any that look bad. Place them in a 5 quart stock pot. Add the orange juice, lemon juice and water, boil for about 5 minutes until you see the skins pop. Do this over med-high heat. Some people like to puree the cranberries to start with, but I like the chunks whole.

Add in the strawberries or raspberries, orange zest and spices. Stir in fruit pectin and add your 1/2 teaspoon of butter (this reduces foaming).

Bring the mixture to a rolling boil over med-high heat, stir often. Boil this once it reaches a rolling boil for 4 minutes.

Add sugar to the mixture. Return to full rolling boil. Boil exactly 4 minutes.

Remove from heat and start filling your jars. Immediately ladle hot jam into prepared jars. Leaving 1/4" headspace. Wipe rims and threads. Center lid. Place ring on just finger tight. I place the jars upside down on a towel on the counter and let it sit for an hour. Turn them back side up and they will start to seal (pop) when cooled. If it does not seal then just store in the fridge and eat!

Some people believe using a water-bath is the only way to seal jam, I have been making jam this way for over 15 years and never had a problem. It's so quick and easy!