In a large mixing bowl, whisk together the eggs, brown sugar, flour and cinnamon. Set aside.

In a blender, puree the bananas. Set aside.

In a heavy pot over medium heat, add 3 cups of the milk and bring to a simmer, stirring frequently to avoid scorching. Just as the milk begins to boil remove from the heat and whisk into the egg mixture in a slow, steady stream (this helps avoid lumps).

Return the milk and egg mixture to the medium heat in the heavy pot and bring to a gentle simmer, stirring constantly to avoid scorching. Stir in the vanilla flavoring, then the banana puree and pour the mixture into a clean bowl.

Chill for 2 hours and serve.

For a decorative twist, layer into parfait glasses, alternating pudding and ginger snap cookies, then refrigerate 2 hours, and serve garnished with whipped cream and a mint sprig.

Preheat oven to 350 degrees.

Stir together flour, sugar, baking powder and salt, then cut in shortening with pastry blender or two butter knives used in criss-cross fashion until mixture resembles fine crumbs.

Stir in milk until blended.

Turn dough onto lightly floured surface and gently smooth into a ball. Knead 20-30 times then roll out 1/2-inch thick.

Cut dough with floured, three-inch-round cookie cutter and place dough pieces about one inch apart on ungreased cookie sheet.

Bake 10-12 minutes, or until lightly browned.

Top shortcakes with sweetened sliced strawberries and whipped cream.

Drizzle on chai scones fresh out of oven.

In a small saucepan over medium-low heat, combine almond butter, honey and coconut oil. Heat until melted together and stir until well combined.

In a medium mixing bowl, stir together oats, coconut flakes, sunflower seeds, flax seeds, cacao nibs, cinnamon and salt. Fold in warm almond butter mixture and, working quickly using a silicone spatula or wooden spoon, stir to combine.

Line a small baking sheet with parchment paper and spread a little coconut oil on your hands to help handle the sticky dough. Spoon roughly 2 tablespoons of the mixture into well-oiled hands, form into a ball and place on prepared pan. Repeat until all balls are formed.

Refrigerate for 30 minutes to 1 hour, until firm. Store in an airtight container and keep refrigerated for up to 1 week.

In a medium mixing bowl, use an electric mixer to cream the butter and orange flavor. Slowly add in the milk and powdered sugar. Mix until creamy, usually 2 to 3 minutes on medium-high speed. Use immediately or cover and refrigerate until use.

Place frosting in plastic sandwich or freezer bag, snip off corner and squeeze to drizzle on desserts and pastries. Knead glaze while in bag to warm for a thinner glaze. Color with natural food colorings.

Beat together shortening. sugars, egg. water and vanilla until creamy. Add combined remaining ingredients; mix well. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake in preheated moderate oven (350°F.) 12 to 15 minutes.

For the crust

Preheat oven to 300 degrees.

Line an 8-inch pan with parchment paper.

In a large bowl, combine 1/2 cup butter, 1/4 cup sugar and 1/4 teaspoon salt. Mix in 1 cup flour until just combined.

Press mix into the pan. Place in freezer for 10 minutes, then in the oven for 25 to 30 minutes, until golden brown.

For the apple layer

While the crust bakes, combine apples, 2 tablespoons flour, 2 tablespoons sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon of the five spice powder and a pinch of salt in a bowl and set aside to crumble top.

For the pecan crumble

In a bowl, whisk together 1/2 cup flour, pecans, 1/3 cup brown sugar, remaining 1/4 teaspoon five spice powder, 1/8 teaspoon cinnamon and pinch salt. Use your fingertips to work the cold butter into the mix until it starts to clump up into coarse crumbs. Place in the refrigerator until ready to use.

To assemble

Turn the oven temperature up to 350 degrees.

Layer the apples on the hot crust, pressing down evenly. Top with the crumble and bake 30 to 35 minutes or until the apples are tender and bubbling and the crumble is golden brown.

Remove from oven and let cool completely before slicing into bars.