2 eggs, beaten 1 ½ cup milk 1 cup all-purpose flour 1 tablespoon butter, melted 1 teaspoon sugar ¼ teaspoon salt

Tips Refrigerate in an airtight container up to 5 days or freeze up to 3 months.

* Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

¼ cup butter ⅓ cup packed brown sugar ¼ cup dark-color corn syrup 2 tablespoon molasses Molasses Whipped Cream 1 cup whipping cream 1 tablespoon powdered sugar 2 teaspoon molasses Pumpkin pie spice, apple pie spice or ground cinnamon

1 8 ounce package cream cheese ½ cup butter ½ teaspoon vanilla 2 cup powdered sugar

To Store: Layer sandwich cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days. Or freeze unassembled cookies for up to 3 months. To serve, thaw and assemble cookies as directed in Step 6.

Crisp Tip: Make a double batch of the crunchy oatmeal topping mixture and store the extra in a freezer bag. Seal, label, and freeze it for up to 1 month. Blueberry Crisp: Prepare as in recipe on page 2, except for filling, increase granulated sugar to 1/4 cup and combine with 3 tablespoons all-purpose flour. Toss with 5 cups fresh or frozen unsweetened blueberries. Cherry Crisp: Prepare as in recipe, except for filling, increase granulated sugar to 1/2 cup and combine with 3 increase granulated sugar to 1/2 cup and combine with 3 tablespoons all-purpose flour....

5 eggs 1 cup unsalted butter 1 cup whole milk 3 cup sifted cake flour 1 tablespoon baking powder ½ teaspoon kosher salt 2 cup sugar 1 tablespoon pure vanilla extract Frosting 1 fresh coconut, husk and peel removed and grated or finely shredded (3 to 4 cups) 3 egg whites 2 cup sugar ¼ teaspoon cream of tartar ¾ cup water ¼ teaspoon kosher salt 2 teaspoon pure vanilla extract

Chorizo-Poblano Artichoke Dip Cut 2 poblano peppers in half lengthwise; remove stems and seeds and place cut sides down on a foil-lined baking sheet. Roast in a 425°F oven 25 minutes or until charred. Wrap in foil and let stand 15 minutes. Remove skins and chop. In a large skillet brown 4 oz. bulk chorizo sausage. Prepare dip as directed, except stir roasted peppers, the cooked chorizo, 1/4 cup sliced green onions, and 1/4 cup cilantro into the sour cream-artichoke mixture....