This clever recipe allows you to bake crispy biscuits PLUS a second berry-filled treat, all at the same time.

Rugelach are pastry-like cookies, rolled and filled with chocolate or fruit jam and usually sprinkled with sugar and/or cinnamon.

Kolasky’s apricot and raspberry filled cookies are delicate pillows of pastry filled with fruit and topped with powdered sugar.

Cookies filled with dates, raisins and almonds. A favorite!

Breakfast Bliss! Buttery yeast dough layered with caramelized sugar, cinnamon and gooey chocolatey raspberry jam!

This lovely, seasonal, fruity dessert can be ready in under an hour. Strawberry-Rhubarb Crumble for Two is divine! Serve it with ice cream!

Dried Cherry and Pecan Hamentashen. Almond shortbread dough wrapped around a tart dried cherry filling and topped with honey and pecans.

These beautiful pineapple-filled empanadas features tasty cinnamon, cardamom, and honey with a cinnamon sugar coating.

Three new fresh-baked scone recipes! Crumbly edges, sweet glaze, and loaded with fruit in every bite.

These soft and chewy oatmeal raisin cookies are a classic! Full of cinnamon spice and raisins, these cookies will remind you of home!

Fruit-filled Scuffins – the fusion of a scone and muffin

Fruit-Filled Puff Pastry Donuts with Lemon Glaze

Light, sugar free bars with a crunchy buckwheat topping.

Kringle Cutouts – A local contest-winning recipe.