Heat oven to 375°F. Line bottom only of 15x10x1-inch pan with waxed paper; spray with baking spray and sprinkle with flour. (For the extra batter, place paper baking cups in 8 regular-size muffin cups.)

In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 1 minute, scraping bowl occasionally. Pour 3 1/2 cups batter into pan. Divide remaining batter among muffin cups.

Bake 14 to 16 minutes or until cake springs back when lightly touched in center and cupcakes test done when toothpick inserted in center comes out clean. If necessary, run knife around edges of pan to loosen cake. Turn cake upside down onto clean kitchen towel sprinkled with 1 tablespoon powdered sugar; carefully remove pan liner. While hot, carefully roll up cake and towel from narrow end. 

Cool rolled cake completely on cooling rack, about 1 hour.  [Cool cupcakes and save for another use.]

When cool, unroll the cake carefully, and remove towel. Spread vanilla frosting evenly over inside of cake. Carefully roll up cake without the towel. Place cake roll on serving plate. Frost the outside of cake with chocolate frosting. Using fork, drag tines through frosting to look like log. 

Store loosely covered in refrigerator. Let stand at room temperature 30 minutes before serving.

Preheat oven to 350 degrees F.  Cook shells on the stovetop, following the package directions. Drain well.

In a mixing bowl, combine cottage cheese, Parmesan cheese, egg, spinach, and pepper. Mix well.

Spread a layer of Marinara sauce on the bottom of a 9 x 13 inch baking dish. Stuff each of the cooked shells with the cottage cheese and spinach mixture. Place them in a single layer on the sauce in the baking dish. Top with the remaining Marinara sauce and the shredded Mozzarella cheese.

Bake until the cheese is melted and the shells are heated through, about 30 minutes.

Beat eggs at high speed until thick and lemony yellow. About 10 minutes. 

Continue beating while slowly adding the confectioner’s sugar, 1/2 cup at a time until fully incorporated. Add anise extract.

Add baking powder. Continue beating while slowly adding the flour, 1/2 cup at a time until fully incorporated.

On floured wax paper, roll out the dough to 1/2 inch thickness. (You can do this in batches). If you have a springerle rolling pin with the embedded designs, lightly roll across the rolled out dough to stamp the designs. If not, cut the rolled dough in squares.

Sprinkle a light amount of anise seeds on lightly greased cookie sheets. Place the dough squares on top of the seeds, about a 1/2 inch apart. Let dry, uncovered, overnight (about 12 hours).

The next day, preheat oven to 250 degrees F.  Bake springerles 25-30 minutes until firm but still white. Remove to wire racks or wax paper to cool.

Any anise seeds that don’t stick to the bottom of the cookies can be brushed into the airtight containers with the cooled cookies. Flavors develop as the cookies are stored.

Preheat oven to 375 degrees F. Grease baking sheets or spray with cooking oil.

Beat egg and brown sugar until creamy. Add melted butter and Greek yogurt. When combined well, add the spices, baking powder, and baking soda. Mix well. 

Add the flour in segments, beating with each submission. The dough gets thick, so you may need to switch to incorporating the flour with a spoon.  Add raisins, thoroughly mixing.

Drop by teaspoonfuls onto prepared baking sheets, about an inch apart. These cookies don’t spread, but give them room to breathe. Bake 12 minutes. Remove to cool on wire rack or waxed paper.

Pour entire carton of chicken broth into saucepan. Add chopped celery and cook on medium heat.

Add chopped turkey to the pot. Season with pepper and dried parsley. Stir and let simmer for about 10 minutes to incorporate flavors.

Stir in noodles. Turn up heat so noodles come to a boil, then turn heat to low until ready to serve. 

Make the Thick White Sauce with the first five ingredients. Melt the butter in a saucepan, add the flour, and stir until all of the flour is incorporated. Add the milk and stir over medium heat until the sauce is thickened. Remove from heat.

Chop the ham and onion together in the food processor. Add the chopped meat to the cooled cream sauce and mix well. Season to taste.

Form the ham/sauce mixture into balls, cones, or cylinders. Roll in bread crumbs, then coat with beaten egg, and roll in bread crumbs again. Deep fry in oil (385 degrees F.) until brown. Drain on paper towels.

Preheat oven to 350 degrees F. 

Cream the butter and sugar with an electric mixer until light and fluffy.

Add almond flavoring and water, continuing to beat. Add the flour in 1/2 cup increments until smooth.

Divide the mixture into two rolled logs, about an inch in diameter. Wrap in plastic wrap and refrigerate until ready to use. Cut the logs into 1/2 inch slices and place them an inch apart on an ungreased baking sheet. Sprinkle with colored sugar.

Bake until pale golden, about 18 minutes. Transfer cookies to waxed paper or a wire rack to cool.

Mix all ingredients well with hands. 

Shape mixture into a ball and roll in paprika. Keep in refrigerator until ready to serve.