Cut the cold butter into small cubes. Toss the butter cubes in the flour and salt and work it in with your hands or with a bench knife, until you'll get raisins-size chunks of butter. This way you will get a flakier texture of the crust. Stream about ⅔ of the water over the dough, gently working it into the dough. Add water as necessary to get the dough to hold together, but not too much because it will become sticky. Split the dough it in half and knead each piece on a floured surface, to make a smooth dough. Press the dough into a disc and wrap in plastic. Transfer the dough to the refrigerator to chill. Preheat the oven to 400 degrees F. Dust the counter with the flour and let the dough sit out for a few minutes to soften it just a bit. Then roll the dough out so that is is approximately ¼ inch thick and large enough to leave a 1" overhang once it is in the pie plate. Trim the dough and set it in the pie plate, trimming again if necessary. You will likely have a decent amount of leftover dough. Return the pie plate to the refrigerator. Roll out the second piece of dough and slice it into long strips. Toss the peaches with tall the ingredient for the filling. Remove the pie plate  from the fridge and pour in the sliced peaches. Whisk the egg yolk with a milk to make an egg wash and then brush the edges of the pie crust with the wash. Weave the lattice top with stripes of dough. Once you have your lattice top on the pie, trim off the edges of the  strips and press the edges into the bottom layer of dough. Then brush the lattice edges with the egg wash. Put the pie in the oven and bake for 55 to 70 minutes, until the crust is browned and the filling hot and bubbly. If the edges start to get too brown, cover them loosely with some aluminum foil. When the pie finishes baking, set it out on a wire rack to cool completely before slicing into it. If you want, dust your peach pie with confectioners sugar.

Preheat oven to 450 F. In a medium bowl lightly whisk the eggs, milk, 2 sugar, salt and lemon zest. Whist in the flour until well mixed. In a deep ovenproof  skillet melt 2 tablespoons of butter. Add the applies and sauté for 5 minutes, until caramelized. Pour the batter over the apples, sprinkle with the raisins and transfer the skillet to the oven. Bake for 20 minutes. Meanwhile melt the rest of the butter. In a small bowl mix 1/4 cups sugar with ground cinnamon. Remove the apple pie from the oven and drizzle with the melted butter and sprinkle with the cinnamon sugar. Return the skillet to the oven for 4-5 minutes. Sprinkle the pie with a little confectioners sugar and serve right away.

Fill large bowl with an ice and a little bit of water, place a medium metal bowl inside it. Set a mesh strainer over the top. In a medium saucepan mix the milk, cream, granulated sugar, ground cinnamon, cinnamon stick, nutmeg, and salt. Bring almost to a boil. In a small bowl whisk he egg yolks; gradually whisk in about half of the warm spiced milk mixture, stirring constantly. Combine egg mixture with a remaining spiced milk. Cook over low heat, stirring constantly and scraping the bottom with a silicone spatula or wooden spoon, until the mixture thickens. If using a culinary thermometer, it should read between 160º-170ºF. Quickly pour the mixture through the strainer into the bowl nested in the ice bath. Mix with a brown sugar, stir until sugar dissolves. Set a site to cool. Then refrigerate for at least 3-4 hours or overnight. Stir in pumpkin pure Press the mixture through a fine-mesh strainer, then freeze in your ice cream maker according to the manufacturer’s instructions. As you transfer the ice cream to the storage container, drizzle in the caramel after every few scoopfuls.

Preheat oven to 350 degrees Fahrenheit. Combine all ingredients except chicken in large bowl. Rub seasoning over chicken and marinate in refrigerator for 6 hours or longer. Evenly space chicken on nonstick or lightly greased baking pan. Cover with aluminum foil and bake for 40 minutes. Remove foil and continue baking for an added 30–40 minutes or until the meat can be easily pulled away from the bone with a fork.

Preheat oven to 350°F (180°C). Grease and flour 9х13 oblong pan. In a large, bowl combine the flour, salt, sugar, and baking powder. In a separate bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.  Then combine with the dry ingredients and cranberries, do not mix too thoroughly. Pour in the prepared pan. Bake for about 50 minutes in the preheated oven. Cake are done when toothpick inserted in center comes out clean. Turn out of the pan and let your cake cool on a rack. Meanwhile, in a small sauce pan combine water, maple syrup and orange zest, bring to a boil. Cook for a 3-5 min and let to cool. Then pour the syrup on your cake, leave for a 2-3 hours

Preheat oven to 350 F. Peel, rinse and grate carrots coarsely. In a large bowl, combine grated carrots, eggs, buttermilk, vanilla, sugar, vegetable oil and fresh ginger. In another bowl, whisk together flour, baking powder, soda, salt and cinnamon. Fold flour mixture into the carrot mixture. Place 12 muffin cases in a muffin tray and fill each three-quarters foul with the dough. Bake in preheat oven for 15-18 minutes or until cake tester comes clean. Leave the cakes in the molds for 5 minutes, then turn out onto a wire rack and leave until completely cool. Now you need to make some frosting for yours cupcakes. It is really easy, just beat cream cheese and butter in a large bowl until fluffy. Add powdered sugar, corn syrup, vanilla and cinnamon. Beat until light and fluffy, about 5 minutes. Pipe frosting onto cooled muffins.