occasion

This basic batter recipe for crêpes and pancakes is a versatile foundation for either sweet or savoury fillings

Classic Crêpes

plain flour

whole milk

eggs

unsalted butter,melted,

Classic crêpes

Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.

Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.

Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.

Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.

Zesty, melt-in-the-mouth lemon and poppyseed cookies. Looking for extra zing? Try adding a lemon glaze!

Lemon Poppyseed Cookies

150 g (about ¾ cup) Unsalted butter

220 g (about 1 cups) Granulated sugar

(about 50 g) Egg

250 g (about 2 cups) Plain flour

g (about 1 teaspoon) Baking powder

g (about 3 ⅜ tablespoons) Poppy seeds

(about 58 g) juice of, zest of Lemon

The secret to this Chinese favorite is not to let the noodles sit in the sauce very long — toss them together a few seconds before serving.

Peanut Sesame Noodles

peanut butter

soy sauce

water

ginger

garlic clove, chopped

red-wine vinegar

Asian sesame oil

honey

hot red pepper flakes

lb dried linguine fini

scallions, thinly sliced

red bell pepper,

yellow bell pepper,

sesame seeds, toasted

Epicurious

Evaporated milk, semi-sweet chocolate chips and a little vanilla make a creamy Quick Chocolate Fudge Sauce you&#039;ll have trouble putting down. Have your ice cream ready to serve because if you taste this sauce beforehand you might not be able to put it down.

Quick Chocolate Fudge Sauce

(12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk

(12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

vanilla extract

Combine evaporated milk and morsels in mediumheavy-duty saucepan.Cook over low heatstirring frequentlyuntil morsels are melted.Remove from heat; stir in vanilla extract.

Serve warm as a dipping sauce for fresh fruit or spoon over ice cream or cake.Store remaining sauce tightly covered in refrigerator. Recipe makes 2 cups.

With sugar, spice and everything nice, this delightful Pumpkin Butterscotch Bread Pudding is coated with scrumptious butterscotch morsels for a dessert that’s easy to be thankful for. And with a flavorful boost of pumpkin, what’s not to love?

Pumpkin Butterscotch Bread Pudding

(14 ounces) cinnamon challah bread

(15 ounces) LIBBY'S® 100% Pure Pumpkin

cinnamondivided

salt

NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

brown sugar

Vanilla light ice cream

Preheat oven to 350º F. Grease 13 x 9-inch baking dish.

Spread bread cubes in single layer on rimmed baking sheets. Baketossing occasionallyfor 10 minutes or until dry.

Beat eggs in large bowl; stir in evaporated milkpumpkin1 cup granulated sugarvanilla extract1 teaspoon cinnamon and salt. Add bread; toss gently to coat. Transfer mixture into prepared baking dish; let stand for 30 minutes or until bread is thoroughly saturated (press down bread occasionally).

Combine brown sugar with remaining 1 tablespoon granulated sugar and remaining ¼ teaspoon cinnamon. Sprinkle morsels over bread mixture; top with brown sugar mixture.

Bake for 45 to 55 minutes or until knife inserted in center comes out clean.Cool on wire rack for 30 minutes (this will allow bread pudding to set). Serve warm with ice cream.

Try a new twist to carrot cake—add pumpkin!

Pumpkin Carrot Cake

all-purpose flour

baking soda

cinnamon

milk

lemon juice

LIBBY'S® 100% Pure Pumpkin

sugar

vegetable oil

(8 ounces) crushed pineappledrained

(about 3 medium) carrotsgrated

coconutflaked

nutschoppeddivided

cream cheeseat room temperature

buttersoftened

sugarsifted

orange juice

orange peel

Preheat oven to 350° F.Grease two 9-inch-round cake pans.

Combine flourbaking sodacinnamon and salt in small bowl.Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).

Beat eggspumpkingranulated sugarbrown sugaroilpineapplecarrots and milk mixture in large mixer bowl; mix well.Gradually add flour mixture; beat until combined.Stir in coconut and 1 cup nuts.Pour into prepared cake pans.

Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean.Cool in pans for 15 minutes.Remove to wire racks to cool completely.

Combine cream cheesebutter and sifted powdered sugar in large mixer bowl until fluffy.Add vanilla extractorange juice and grated orange peel; beat until combined.

Frost between layerson sides and top of cake with Cream Cheese Frosting.Garnish with remaining nuts.Store in refrigerator.

This Pumpkin Carrot Raisin Bread is hard to resist with its moist and tender texture.

Pumpkin Carrot Raisin Bread

flourplus

pumpkin pie spice

carrotsshredded

raisins

Preheat oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

Combine flourpumpkin pie spicebaking soda and salt in large bowl. Combine sugarpumpkineggsoil and water in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in carrot and raisins. Spoon batter into prepared loaf pans.

Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.Cut each loaf into 10 slicestheneach slice in half.

Chocolate Peppermint Cookies

unsalted butter

NESTLÉ® TOLL HOUSE® Baking Cocoa

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

candy caneschopped

vegetable shortening

candy canes

Mix flourcocoabaking soda and salt in a medium bowl. Set aside.

Mix butter and sugars in a stand mixer or with a hand mixer until light in color and homogenous. Add eggs and vanilla and mix until fluffy. Add dry ingredients and mix until combined. Stir in 1/2 cup morsels and 1/2 cup candies.

Place tablespoon sized balls onto cookie sheets lined with parchmentleaving 2 inches between each cookie. Bake 8-10 minutes until cookies are set. Remove from oven and place sheets on cooling rack. Let cookies cool before dipping in glaze.

Make the glaze by microwaving 1 cup morsels and shortening in a small microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervalsstirring until smooth. Line 2 baking sheets with wax paper.

Dip one cookie halfway into chocolate; shake off excess. Place on prepared baking sheet and sprinkle with chopped candy canes. Repeat with remaining cookieschocolate and candy canes. Refrigerate for 15 minutes or until coating is set.

Cookie Shots

(16.5 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough

Milk

Preheat oven to 350° F. Set aside cookie shot mold.

Place 2 squares of cookie dough into each well of the cookie shot mold. Press dough down to fill bottom of the wells.Gently press the tops of the molds into each moldbeing sure to center the tops before pressing. The dough will come up the sidescreating a cup shape.

Bake for 12- 14 minutes. Remove from oven and place on a cooling rack. Let cool to room temperature. Remove each shot glass from the mold. Trim tops as needed with a sharp paring knife.

Melt morsels according to package instructions. Using a small pastry brush or small spooncoat the bottom and inside of each cookie shot glass with the melted morsels in an even layer. Let the chocolate firm and solidify. Fill with drink of choice and enjoy.

Tender wine-braised short ribs are the perfect meal for a chilly fall or winter day. Get the recipe.

Red Wine–Braised Short Ribs

beef

salt and black pepper

onions,

carrots, peeled, chopped

celery stalks, chopped

tomato paste

parsley

thyme

oregano

rosemary

bay leaves

garlic,

beef stock

The perfect dessert for a sunny day. Fresh strawberries are kept shiny with a fruit-sweetened glaze.

Strawberry Cheesecake Pie

(6 ounces) graham cracker crumb crust

(5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Fat Free Milk

(8 ounces) fat free cream cheeseat room temperature

lemon peel

strawberries

strawberry jellywarmed

Place evaporated milkcream cheeseeggsugarflour and lemon peel in blender; cover. Blend until smooth. Pour into crust.

Bake for 35 to 40 minutes or until center is set. Cool completely in pan on wire rack. Arrange strawberries on top of pie; drizzle with jelly. Refrigerate for 2 hours before serving.

Everyone will adore these Chocolate-Filled Strawberries which are perfect for snacks, dessert buffets and entertaining. The easy-to-make recipe can be made before your guests arrive.

Chocolate-Filled Strawberries

(8 ounces) cream cheeseat room temperature

NESTLÉ ABUELITA Chocolate Syrup

each) NESTLÉ CARLOS V Milk Chocolate Barsfinely chopped

Remove stems and part of inner parts of strawberries to form a small bowl. Cut a sliver off of bottom of each strawberry so that strawberry will stand on end; discard slivers.

Beat cream cheese and Abuelita syrup in large mixer bowl until creamy. Fold in chopped chocolate. Place cream cheese mixture in large pastry bag with large star tip or spoon into gallon-size heavy-duty plastic bag with a 1/4-inch-wide opening cut at one corner. Pipe mixture into strawberry cupsfilling cups completely and then mounding mixture on top of each strawberry. Refrigerate for at least 1 hour before serving.

You can't beat the original. Satisfy your chocolate craving with some Toll House Famous Fudge.

NESTLÉ® TOLL HOUSE® Famous Fudge

(5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk

butter

marshmallows

(9 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

pecans

Combine sugarevaporated milkbutter and salt in mediumheavy-duty saucepan.Bring to a full rolling boil over medium heatstirring constantly.Boilstirring constantlyfor 4 to 5 minutes.Remove from heat.

Stir in marshmallowsmorselsnuts and vanilla extract.Stir vigorously for 1 minute or until marshmallows are melted.Pour into prepared baking pan; refrigerate for 2 hours or until firm.Lift from pan; remove foil.Cut into 48 pieces.

Traditional Butterscotch Fudge has wonderful flavors and is great to try when you like a different twist on a classic dessert.

Traditional Butterscotch Fudge

(11-ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

chopped nuts

Combine sugarevaporated milkbutter and salt in mediumheavy-duty saucepan. Bring to a full rolling boil over medium heatstirring constantly. Boilstirring constantlyfor 4 to 5 minutes. Remove from heat.

Stir in marshmallowsmorselsnuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

Butterscotch morsels add their sweet creaminess to this classic gingerbread cookie. The ultimate treat, warm from the oven with a glass of cold milk.

Butterscotch Gingerbread Cookies

cloves

(2 sticks) butter

molasses

Combine flourbaking sodacinnamongingercloves and salt in small bowl.

Beat sugarbuttermolasses and egg in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

The reviews are in! This five-star recipe makes an unforgettably delectable holiday gift – one family, friends, and coworkers won't soon forget. And with easy variations, you can make milk chocolate, butterscotch, or peanutty chocolate fudge.

CARNATION® Famous Fudge

For Milk Chocolate Fudge: Substitute 1 3/4 cups (11.5-ounce package) NESTLE® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.

For Butterscotch Fudge: Substitute 1 2/3 cups (11-ounce package) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.

For Peanutty Chocolate Fudge: Substitute 1 2/3 cups (11-ounce package) NESTLE® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

Chocolate Mudslide Frozen Pie is the pefect make-ahead dessert!Chocolate crumb crust is topped with a mixture of sour cream, melted semi-sweet chocolate morsels and coffee, then sprinkled with a layer of mini chocolate morsels.

Chocolate Mudslide Frozen Pie

(6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules

sour cream

chocolate crumb crust

heavy whipping cream

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

Melt 1 cup morsels in smallheavy-duty saucepan over lowest possible heat. When morsels begin to meltremove from heat; stir. Return to heat for a few seconds at a timestirring until smooth. Remove from heat; cool for 10 minutes.

Combine coffee granules and water in medium bowl. Add sour creamgranulated sugar and vanilla extract; stir until sugar is dissolved. Stir in melted chocolate until smooth. Spread into crust; refrigerate.

Beat creampowdered sugar and cocoa in small mixer bowl until stiff peaks form. Spread or pipe over chocolate layer. Sprinkle with mini morsels. Freeze for at least 6 hours or until firm.

Holiday Dark Chocolate Bites

fruit

Nestlé® Toll House® Dark Chocolate Morsels

Flakey sea salt

Line 24 mini-muffin cups with foil or paper liners. Sprinkle about 1 teaspoon nuts or dried fruit in each liner.

Melt morsels according to package directions.

Drizzle a little melted chocolate into each liner and then sprinkle with about 1 more teaspoon of nuts or dried fruit.

Drizzle with a little more chocolate. Dust with sea salt.

Refrigerate for at least one hour before serving.

Hot Fudge Sundae

Ice cream of choice

Sprinkles (optional)

Serve warm as a dipping sauce for fresh fruit or spoon over ice cream.

Add sprinkles as desired. Store remaining sauce tightly covered in refrigerator. Sauce recipe makes 2 cups.

Peanut Butter Cookie Cups

mini peanut butter cupsunwrapped

Preheat oven to 350º F. Grease 24 mini-muffin cups. Place one square of cookie dough into each cup. Press down centers of each piece of dough to create a well in each cup. Place a peanut butter cup into the center of each well.

Bake for 12-15 minutes or until golden brown. Cool completely in pan(s) on wire rack. With tip of butter kniferemove cookie cups from muffin pan(s).

Top 40 occasion recipes from across the web

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Top Tags

Classic Crêpes

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Pumpkin Carrot Raisin Bread

Chocolate Peppermint Cookies

Cookie Shots

Red Wine–Braised Short Ribs

Strawberry Cheesecake Pie

Chocolate-Filled Strawberries

NESTLÉ® TOLL HOUSE® Famous Fudge

Traditional Butterscotch Fudge

Butterscotch Gingerbread Cookies

CARNATION® Famous Fudge

Chocolate Mudslide Frozen Pie

Holiday Dark Chocolate Bites

Hot Fudge Sundae

Peanut Butter Cookie Cups

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