Cake Layers

• ​1/2 cup unsalted butter, at room temperature
• ​1¼ cups sugar
• ​3 eggs, separated
• ​3 cups soft winter-wheat flour such as White Lily
• ​1 tablespoon baking powder
• 1/2 teaspoon salt
• ​1½ cups unsweetened coconut milk
• ​2 teaspoons vanilla extract 
• ​1/2 teaspoon coconut extract

Filling

• ​1½ cups heavy cream
• 1¼ cups sugar
• ​2/3 cup unsalted butter, room temperature
• 4 egg yolks, lightly beaten
• 2 teaspoons vanilla extract
• 1/2 cup chopped pecans, lightly toasted
• 1/3 cup sweetened flaked dried coconut, lightly toasted
• 1 can (8 oz.) crushed pineapple in its own juice, drained and squeezed dry
• ​1 navel orange, peeled, seeded, and chopped
• 1/4 cup maraschino cherries

Icing 

• ​1½ cups sugar
• ​1/8 teaspoon salt
• ​4 egg whites
• ​1 teasponn vanilla extract
• ​1/4 teaspoon coconut extract (optional)
• ​4 cups (1 pound) sweetened flaked dried coconut

Coconut Layer Cake with Ambrosia Filling

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• 1/2 cup butter
• ​1/2 cup peanut butter (check label, no corn syrup)
• ​1 1/4 cups all-purpose flour
• ​1/2 cup sugar
• ​1/2 cup packed brown sugar or 1/4 cup honey
• 1 egg
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla
• ​3/4 cup chopped peanuts

Peanut Butter Cookies

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​Cake

• 2½ cups all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 tablespoons cocoa powder
• 2 tablespoons red food coloring
• 1 cup (2 sticks) butter
• 2 cups sugar
• 2 eggs
• 1½ teaspoons baking soda
• 1 tablespoons cider vinegar or white vinegar

Frosting

• 2 sticks (1 cup) unsalted butter, room temperature
• 8 ounces softened cream cheese
• 2 teaspoons vanilla extract
• 4 cups powdered sugar
• 1 cup chopped pecans

Red Velvet Cake

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• 3/4 cup sugar
• 1 tablespoon finely grated Meyer lemon zest
• 1/2 cup fresh Meyer lemon juice, (from 3 lemons)
• 7 egg yolks
• 1 stick cold, unsalted butter, cubed
• 1 cup heavy cream

Meyer Lemon Mousse

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• 3 cups sugar, in all
• 1 cup heavy cream
• 1/4 teaspoon baking soda
• 1/4 cup butter
• 1 teapoon vanilla extract
• 1 1/2 cups chopped pecans

Caramel Candy

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• 1/2 cup butter, room temperature
• 1/2 cup shortening
• 3/4 cup granulated sugar
• 3/4 cup dark brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon maple extract (optional)
• 1 large egg
• 2 1/2 cups plain flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups semi sweet chocolate chips
• 1 cup chopped pecans, lightly toasted

Chocolate Chip Cookies

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• 3/4 cup shortening
• 1 cup granulated sugar, in all
• 1/2 cup dark brown sugar
• 1 egg
• 2 1/2 cups plain flour, in all
• 3 tablespoons ginger
• 1 teaspoon cinnamon
• 2 teaspoons baking soda
• 1/2 teaspoon salt

Ginger Crackles

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• 13 cups heavy cream
• 21 ounces granulated sugar
• 18 ounces egg yolks 
• 8 ounces Grand Marnier or other orange liqueur

Grand Marnier Creme Brulee

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For the Donuts:

• 1 3/4 cups bread flour
• 1 tablespoon instant yeast
• 1/2 cup whole milk
• 3  tablespoons butter, room temperature
• 1 whole egg
• 1 egg yolk
• 1/2 teaspoon kosher salt
• zest of 1/4 lemon
• 1/4 teaspoon vanilla extract

For the White Chocolate and Saffron Zabaione:

• 1 cup whole milk
• 1 pinch saffron
• 8 ounces white chocolate
• 1½ cups heavy cream
• 6 egg yolks
• 3/4 cups brown sugar
• 1 tablespoon rice starch
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• zest of 1 orange 
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger, ground

For the Wild Blackberry Jam:

• 2 cups wild blackberries
• 1/2 cup granulated sugar
• 1/4 vanilla bean
• 1/4 cup red wine (Cabernet or Zinfandel would work best)
• 1 tablespoon powdered pectin

Chef Alon Shaya

• 1 cup sugar
• 1 cup corm syrup
• 1 cup beanut butter
• 1 cups chopped nuts
• 8 cups unsweetened corn flakes

Peanut BUtter Balls II

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