• 1 recipe double-crust pie dough
• 2½ pounds Granny Smith apples, peeled, cored, and sliced ¼ inch thick
• 2½ pounds Golden Delicious apples, peeled, cored, and sliced ¼ inch thick
• ½ cup (3½ ounces) plus 1 tablespoon granulated sugar, divided
• ¼ cup packed (1¾ ounces) light brown sugar
• ½ teaspoon grated lemon zest plus 1 tablespoon juice
• ¼ teaspoon table salt
• ⅛ teaspoon ground cinnamon
• 1 large egg, lightly beaten with 1 tablespoon water

Deep-Dish Apple Pie

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• 1 cup salted, roasted peanuts
• 2½ cups all-purpose flour
• ¾ teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 2 sticks European-style butter, at room temperature
• 1 cup dark brown sugar
• 1 cup granulated sugar, plus more for rolling
• 1 cup chunky peanut butter
• 2 teaspoons vanilla extract
• 2 large eggs
• flakey sea salt, for garnish

Salted Peanut Butter Cookies

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• 1 box yellow, extra-moist cake mix
• 1 cup evaporated milk
• 1 14-ounce can sweetened condensed milk
• 2 cups heavy whipping cream, in all
• ½ cup rum or 2 tablespoons rum flavoring
• 3 tablespoons sugar
• Maraschino cherries and mint leaves for garnish

Tres Leches

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This cake seems to have been the busy homemaker’s answer to a quick and easy dessert. By definition, it is not a cake, but it is made with some off-the-grocery-shelf prepared products that made it an easy answer to a dessert that the whole family could enjoy. Many variations followed this initial recipe, including one made with spice cake mix and apple pie filling.

• 1 large can crushed pineapple
• 1 can cherry pie filling
• 1 box yellow cake mix
• 2 sticks butter or margarine, melted
• ½ cup pecans or walnuts, chopped
• vanilla ice cream, for serving (optional)

Dump Cake

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• 2 cups sugar
• 1 cup shortening
• 4 eggs
• 3 cups all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 2 teaspoons vanilla
• 4 1-ounce squares German Sweet Chocolate, melted
• German Chocolate Frosting (recipe follows)

German Chocolate Frosting

• 1½ cups coconut
• 1 cup chopped pecans
• 1 15-ounce can evaporated milk
• 1 cup sugar
• 3 egg yolks
• ½ cup butter
• 1 teaspoon vanilla

German Chocolate Cake

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• 3 1-ounce squares unsweetened chocolate
• 2¼ cups sifted cake flour
• 1½ teaspoons baking soda
• ¾ teaspoon baking powder
• ¾ teaspoon salt
• ¾ cup shortening
• 2 cups minus 2 tablespoons brown sugar
• 3 eggs, slightly beaten
• 1½ teaspoon vanilla
• ¾ cup buttermilk
• 1 can Ancel-brand coconut with syrup
• Easy Divinity Frosting (recipe follows)

Icing on the Cake: Easy Divinity Frosting

• ¾ cup sugar
• ¼ cup water
• ⅛ teaspoon cream of tartar
• 1 tablespoon clear corn syrup
• 1 teaspoon vanilla
• 2 egg whites, stiffly beaten

Devil's Food Cake

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Chocolate-Raspberry Heart Cake

• 1¼ cups all-purpose flour
• ¾ cup (2¼ ounces) unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon table salt
• 8 ounces semisweet chocolate, chopped
• 12 tablespoons unsalted butter, cut into 12 pieces
• 1½ cups (10½ ounces) sugar
• 1 cup buttermilk 4 large eggs
• 1 teaspoon vanilla extract

Frosting:

• 7½ ounces (1 ½ cups) fresh or thawed frozen raspberries, plus about 20 fresh raspberries, divided
• 8 ounces white chocolate, chopped
• 1 ½ cups (10½ ounces) sugar
• 6 large egg whites
• ⅛ teaspoon table salt
• 24 tablespoons unsalted butter, cut into 24 pieces and softened

Chocolate-Raspberry Heart Cake

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Creamed Corn Ice Cream

• 2 to 3    ears fresh sweet corn
• 2¼    cups heavy cream
• 1    cup whole milk
• 1    vanilla bean
• ½    cup sugar
• 6    egg yolks
• ½    teaspoon pure vanilla extract
• ¼    teaspoon kosher salt, or to taste
•     Salted Caramel (recipe follows), at room temperature
•     Caramel Corn, for garnish

Salted Caramel

• 1    cup granulated sugar
• 4    tablespoons water
• ½    cup cream
• 1    vanilla bean
• ¾    teaspoon fine table salt

Salted Caramel Corn Ice Cream

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• 2¾ pounds ripe peaches. halved lengthwise pitted, and cut into ¾-inch-thick wedges (about 8 cups)
• 1 cup fresh blueberries blackberries or raspberries
• 2/3 cup granulated sugar
• 3 tablespoons cornstarch
• 2 tablespoons light-brown sugar
• tablespoon fresh lemon juice
• teaspoon finely grated peeled fresh ginger
• ½ teaspoon salt plus a pinch
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ cup (1 stick) cold unsalted butter. cut into small pieces
• 1 vanilla bean. split lengthwise and seeds scraped (reserve pod for another use)
• 1 cup plus 2 tablespoons heavy cream plus more for brushing
• Sanding sugar for sprinkling

Peach and Berry Cobbler

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For the Crust and Filling

• 1 Graham-Cracker Crust
• 1 cup sugar
• 2 cup unsweetened Dutch-process cocoa powder
• 2 tablespoons cornstarch
• ⅛ teaspoon salt
• 1½ cups milk
• 3 ounces bittersweet chocolate. finely chopped
• 2 tablespoons unsalted butter, cut into small pieces
• ½ teaspoon pure vanilla extract

For the Topping

• 1½ teaspoons unflavored powdered gelatin
• 5 tablespoons cold water
• ¾ cup sugar
• 1 tablespoon cornstarch
• ⅛ teaspoon salt
• 1 cup milk
• teaspoon pure vanilla extract
• 2 tablespoons light rum
• 4 large egg whites, room temperature

Black-Bottom Pie

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