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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• 1 cup all- purpose or cake flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 3 tablespoons water 
• 1 teaspoon vanilla
• 4 large eggs
• powdered sugar
• 1 cup jelly, or as needed

Paste Recipe Title Here

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• 3 cups sifted cake or all-purpose flour
• ½ teaspoon salt
• 3 teaspoons baking powder 
• 1 cup of butter or shortening 
• 2 cups sugar 
• 1 teaspoon vanilla 
• 4 eggs
• 1 cup milk
• ½ cup butter, melted
• 12 slices canned pineapple
• 12 maraschino cherries, drained
• 1 cup brown sugar
• ½ cup chopped pecans

Pineapple Upside Down Cake

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• 4 large eggs
• 1¼ cups Double-Dutch Dark Cocoa or Dutch-process cocoa
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon espresso powder
• 1 tablespoon vanilla extract
• 1 cup (2 sticks) unsalted butter
• 2¼ cups sugar
• 1½ cups King Arthur Unbleached All-Purpose Flour
• 2 cups chocolate chips

King Arthur Flour Fudge Brownies

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• 8 cups cubed day-old croissants
• 9 large eggs
• 1½ quarts milk
• ½ cup brown sugar
• 2½ cups granulated sugar
• 2  ablespoons vanilla extract
• 1 tablespoon cinnamon
• Hard Sauce (recipe follows)

• Hard Sauce
• ¾ cup brown sugar
• ⅓ cup water
• 2 ounces (½ stick) butter
• ¼cup rum, bourbon, or brandy

Bread Pudding with Hard Sauce

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DOUGH

• 7½ to 8¼ cups King Arthur Unbleached All-Purpose Flour*
• ⅔ cup granulated sugar
• 1 tablespoon salt**
• 2 envelopes Fleischmann's® RapidRise Yeast
• 1½ cups milk
• ½ cup water
• ¾ cup (12 tablespoons) butter**
• 2 large eggs

*See "tips," below.

**If you use salted butter, reduce the salt to 2½ teaspoons.

FILLING

• ½ cup granulated sugar
• ¼ cup (4 tablespoons) softened butter
• 1½ tablespoons (4½ teaspoons) ground cinnamon

FROSTING

• ¼ cup (4 tablespoons) softened butter
• 4 cups confectioners' sugar
• ⅛ teaspoon salt, optional; for enhanced flavor
• ½ to 1 teaspoon vanilla extract, to taste; optional
• 4 to 6 tablespoons milk

Cinnamon Rolls

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• 1 pint Louisiana strawberries
• 1 cup blueberries
• 3 tablespoons superfine sugar
• 2 tablespoons spiced rum
• pinch salt

Macerated Strawberries

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• 4 large pears
• 1 tablespoon lemon juice
• 1/4 cup firmly packed brown sugar 
• 3 tablespoons unsalted butter, softened 
• 2 tablespoons all-purpose flour 
• 1/2 teaspoon ground cinnamon 
• 1/8 teaspoon salt
• 1/2 cup chopped pecans or walnuts 
• 1/2 cup pear nectar
• 3 tablespoons honey
• vanilla ice cream

Caramelized Pears

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• 2 cups granulated sugar
• 1 cup dark or light brown sugar
• 1 stick (1/4 pound) butter
• 1 cup milk
• 2 tablespoons Karo syrup
• 4 cups pecan halves (if pecan halves are large, crush in small pieces)

Creole Pralines

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• 1/3 cup granulated sugar
• 1 teaspoon salt
• 1/2 cup shortening
• 2 large eggs
• 2 packs active dry yeast, ¼ ounce each
• 1 cup milk heated to 110ºF.
• 1 teaspoon lemon, orange, vanilla, or butter flavoring
• 4 cups all-purpose flour, in all, or as needed
• vegetable oil
• 1/2 cup granulated sugar
• 3 tablespoons ground cinnamon
• 1/4 cup each purple, green, and gold granulated sugar*

*Mix colored sugar (purple, green, and gold) using granulated sugar and paste food coloring, found in the baking aisle of most craft stores and cake decorating stores.

Haydel's King Cake

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