Vanilla Pudding

Ingredients

• 2 cups milk
• 1/2 cup white sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon butter

Directions

1. In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.

Source:http://allrecipes.com/Recipe/Homemade-Vanilla-Pudding/

Apple Pie

Ingredients

For the Filling:

• 3 pounds mixed apples (such as Golden Delicious, McIntosh and Pink Lady)
• 2/3 cup sugar
• 2 tablespoons fresh lemon juice
• 6 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground cinnamon
• Pinch of ground cloves
• Pinch of freshly grated nutmeg

For the Dough:

• 2 1/2 cups all-purpose flour, plus more for dusting
• 1/4 cup sugar, plus more for sprinkling
• 1 teaspoon salt
• 1/4 cup vegetable shortening
• 1 stick cold unsalted butter, cut into 1/2-inch pieces
• 2 large eggs

Directions

Prepare the filling: Peel, halve and core the apples. Cut each half into 6 wedges and toss with the sugar and lemon juice in a bowl. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the apple mixture and cook, stirring occasionally, until the firmer apples begin to soften but still hold their shape, 8 to 9 minutes. Sprinkle with the flour, cinnamon, cloves and nutmeg and toss until the juices begin to thicken, about 1 minute. Remove from the heat and cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.

Make the dough: Pulse the flour, sugar and salt in a food processor until combined. Add the shortening and pulse until it disappears, about 30 seconds. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat 1 egg with 1/4 cup ice water in a bowl, then add to the processor and pulse once or twice. (Stop before the dough gathers into a ball.) Lay out 2 sheets of plastic wrap; divide the dough between the sheets and pat each into a disk. Wrap the disks tightly and refrigerate until firm, at least 1 hour.

Roll 1 disk of dough into a 12-inch round on a floured surface (or between 2 pieces of floured parchment paper). Ease into a 9 1/2-inch deep dish glass pie plate. Add the filling, mounding it slightly, and dot with the remaining 2 tablespoons butter. Chill the pie while you roll the remaining dough into a 12-inch round. 
Lay the dough over the filling and press the 2 crusts together around the edges. Fold the overhanging dough under itself and crimp with your fingers. Beat the remaining egg in a bowl and brush over the top crust; sprinkle with sugar. Pierce the top with a knife a few times to let steam escape. Chill 30 minutes.

Preheat the oven to 375 degrees F. Place the pie on a baking sheet; bake until the crust is golden and the filling is bubbly, 55 to 60 minutes. (Cover the edges with foil if they brown too quickly.) Transfer to a rack and cool until set, 2 hours.

Fudge

Ingredients

• 3 cups semisweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup butter
• 1 cup chopped walnuts (optional)

Directions

1. Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
2. Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.  

Sources: http://allrecipes.com/recipe/fudge/ 

Gelato

Ingredients

• 2 cups milk
• 1 cup heavy cream
• 4 egg yolks
• 1/2 cup sugar

Directions

1. In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
2. In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
3. Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
4. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.

Source: http://allrecipes.com/recipe/gelato/     

Cheesecake

               Ingredients:
     Crust:

• 1 1/2 cup Zwieback crumbs
• 3 Tablespoons butter
• 2 Tablespoons sugar

      Filling:

• 1 pound cream cheese
• 1/2 cup sugar
• 3 Tablespoons heavy whipping cream
• 1/8 teaspoon cinnamon
• 1/2 teaspoon vanilla
• 1 teaspoon grated lemon peel
• 1 Tablespoon lemon juice
• 2 egg yolks
• 2 egg whites

      Topping:

• 1 1/2 cup sour cream
• 1 1/2 Tablespoons sugar
• 1 teaspoon vanilla

     Directions:

• Blend crumbs with butter and sugar. Press into bottom of 8 inch pie plate
• Bake at 300 degrees F for 5 minutes and cool.
• Blend cream cheese with whipping cream, cinnamon, sugar, vanilla, lemon juice and lemon peel. Add egg yolks, one at a time and mix well. Beat egg whites well and fold into mixture lightly.
• Pour on top of crust and bake at 325 degrees for one hour.
• Beat sour cream, sugar and vanilla until smooth.
• When cheesecake is done baking, cool slightly then spread the sour cream topping on top of the cheesecake.
• Return cake to oven for 10 minutes. Cool and refrigerate for 6 hours or overnight

Source: http://www.momswhothink.com/cheesecake-recipes/cheesecake-recipe.html