Beazer's Baked French Toast

Total Time: 24 hrs 40 mins Preparation Time: 24 hrs Cook Time: 40 mins

Ingredients

• 1 loaf french bread
• 8 eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons sugar
• 1 teaspoon vanilla
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 dash salt
• 1 cup butter
• 1 cup brown sugar
• 1 cup pecans (chopped) or 1 cup almonds (chopped)
• 2 tablespoons corn syrup
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Recipe

• 1 slice bread into 1â€? slices. arrange in a well-buttered 9x13 cake pan in 2 layers –overlapping.
• 2 in a bowl mix eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg, salt and beat until well-blended but not too bubbly. pour evenly over bread slices, spoon between slices.
• 3 cover with foil and refrigerate overnight.
• 4 heat oven to 350.
• 5 mix ingredients for praline topping in a mixing bowl.
• 6 spread praline topping over and bake 40 min until puffy and light golden.

Chocolate & Vanilla Cheesecake

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 12
• 24 ounces cream cheese, softened
• 3/4 cup sugar
• 1/2 cup sour cream
• 2 teaspoons vanilla
• 3 tablespoons flour
• 3 eggs
• 1/4 cup cocoa
• 1/4 cup sugar
• 1 tablespoon vegetable oil
• 1/2 teaspoon vanilla extract
• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 1/4 cup butter, melted

Recipe

• 1 prepare graham cracker crust--------.
• 2 mix cracker crumbs, sugar& melted butter.
• 3 press mixture onto bottom and ½ inch up side of 9 inch springform pan.
• 4 bake at 350° for 8 to 10 minutes.
• 5 cool.
• 6 cheesecake-------.
• 7 combine cream cheese, ¾ cup sugar, sour cream& 2 teaspoons vanilla in a large bowl; beat on med.
• 8 speed until smooth.
• 9 add flour, 1 tablespoon at a time, blending well.
• 10 add eggs; beat well.
• 11 cocoa mixture------.
• 12 combine cocoa and ¼ cup sugar in small bowl.
• 13 add oil and ½ teaspoon vanilla.
• 14 add 1 ½ cups of the cream cheese mixture; mix until well blended.
• 15 spoon plain and chocolate mixtures alternately into prepared crust, ending with dollops of chocolate on top; gently swirl with knife for marbled effect.
• 16 bake at 450° for 10 minutes; do not open the oven door; decrease temp.
• 17 to 250° and continue to bake for 30 minutes.
• 18 turn off oven.
• 19 leave the cheesecake in the oven for 30 minutes without opening the door.
• 20 remove from oven.
• 21 loosen cake from side of pan.
• 22 cool completely.
• 23 chill thoroughly.

Chocolate Sheath Cake

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 cups sugar
• 2 cups flour
• 1/4 teaspoon salt
• 1 cup oleo
• 4 tablespoons cocoa
• 1 cup water
• 2 large eggs, beaten
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• 1 cup margarine or 1 cup oleo
• 4 tablespoons cocoa
• 6 tablespoons milk
• 1 lb powdered sugar
• 1 teaspoon vanilla
• 1 cup nuts, chopped (optional)

Recipe

• 1 mix sugar, flour and salt in mixing bowl. in a saucepan put oleo or butter, cocoa and 1 cup water. bring to a boil and pour over above mixture. stir. then add eggs, buttermilk, soda, baking powder and vanilla. mix and bake in well greased and floured jelly roll pan or a 9 x 13-inch cake pan, about 400° for 20 minutes or until done. ten or fifteen minutes after putting cake in oven, make icing and spread on cake as soon as it's done.
• 2 --icing:--.
• 3 bring to a boil: oleo, cocoa and milk. then remove from heat and add 1 box powdered sugar and vanilla. beat well and add 1 cup chopped nuts if desired.

Bourbon Fruitcake

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 2 cups mixed candied fruit
• 1 1/2 cups raisins
• 1 1/2 cups pecans, chopped
• 3 1/2 cups all-purpose flour, divided
• 1 1/2 cups butter, softened
• 3/4 cup sugar
• 6 eggs
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon nutmeg
• 1/3 cup milk
• 1/3 cup bourbon
• 1/2 cup bourbon

Recipe

• 1 combine candied fruit, raisins, and pecans; dredge in 1/2 cup flour, stirring to coat evenly. set aside.
• 2 cream butter in a large mixing bowl; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
• 3 add eggs, one at a time, beating after each addition.
• 4 combine remaining 3 cups flour, baking powder, and nutmeg. add flour mixture to creamed mixture, alternately with milk and 1/3 cup bourbon, beginning and ending with flour mixture. stir in fruit mixture.
• 5 spoon batter into a greased and waxed paper-lined 10-inch tube pan.
• 6 bake at 300° for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean.
• 7 cool in pan 10 to 15 minutes; remove from pan, and cool completely on a wire rack.
• 8 notes :
• 9 moisten several layers of cheesecloth with remaining 1/2 cup bourbon; cover cake completely with cheesecloth. wrap with aluminum foil, and store in cool place at least one week, remoistening cheesecloth as needed.
• 10 yield: one 10-inch cake.
• 11 ________.

Apfelkuchen - Apple Cake

Total Time: 4 hrs Preparation Time: 3 hrs 30 mins Cook Time: 30 mins

Ingredients

• 1 cake yeast
• 1 tablespoon butter
• 3/4 cup evaporated milk, and
• 3/4 cup water, mixed
• 5 cups flour, sifted
• 3/4 cup butter
• 1 cup sugar
• 3 eggs
• 1 teaspoon salt
• 6 apples (use a good baking apple, such as granny smith)
• butter, melted
• 1 1/2 cups brown sugar (more if necessary)

Recipe

• 1 crumble yeast into a bowl; add 1 tablespoon sugar and 1/2 cup of milk mixture.
• 2 let stand until yeast is liquefied.
• 3 add 1/2 cup of milk mixture and one cup of flour; beat until smooth.
• 4 set in a warm place to rise, about two hours.
• 5 cream butter and sugar; add eggs and salt, beat well and add remaining diluted milk and flour alternatively.
• 6 beat in yeast mixture.
• 7 cover and let rise in a warm place until doubled in bulk or in refrigerator overnight.
• 8 when doubled in bulk, press dough out into a thin layer in well buttered 10 x 14 pans.
• 9 wash apples, peel, core and cut into 1/4" thick slices; dip in butter and place in parallel rows on the dough, having apples slightly overlapping.
• 10 sprinkle generously with brown sugar.
• 11 preheat oven to 375°f.
• 12 let dough rise until double in bulk, about 1/2 hour.
• 13 bake for approximately 1/2 hour.

Birthday Cake Martini (the Fruity Version)

Total Time: 7 mins Preparation Time: 7 mins

Ingredients

• Servings: 1
• vanilla icing
• rainbow candy sprinkles
• 1 1/2 ounces cake flavored vodka (or vanilla vodka but cake flavored is way better!)
• 1 1/2 ounces cranberry juice
• 1/2 ounce champagne
• cherries (for garnish)

Recipe

• 1 spread cake frosting onto a small plate and spread rainbow sprinkles onto another small plate.
• 2 dip the rim of the martini glass into the icing and then into the sprinkles. combine vodka and cranberry juice in an ice shaker, half-filled with ice cubes. shake well.
• 3 strain into glass.
• 4 top with champagne.
• 5 drop in cherry.

Asparagus Brunch Bread

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• 1 lb asparagus spear
• 4 ounces sliced black forest ham (1/4 inch/5 mm thick)
• 1 green onion
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• salt and pepper
• 2 eggs
• 1 1/4 cups milk
• 3 tablespoons butter, melted
• 1 cup shredded asiago cheese (4 oz/125 g) or 1 cup old cheddar cheese (4 oz/125 g)

Recipe

• 1 holding each asparagus spear at base and halfway up stalk, bend just until stalk snaps at natural breaking point. pour water into large skillet to depth of 1 inch (2.5 cm); bring to boil. arrange spears in 2 layers in water. cover and cook for 2 minutes or until bright green and still crisp. drain; chill under cold water. drain; set aside on towels.
• 2 cut ham into 1/4-inch (5 mm) wide strips; cut into about 1 -inch (2.5 cm) lengths to make strips. thin end from green onion; halve stalk lengthwise and slice thinly crosswise. set aside.
• 3 in large bowl, stir together flour, baking powder, salt and pepper. in another bowl, whisk together eggs, milk and butter; pour over flour mixture. sprinkle with green onion and 3/4 cup (175 ml) of the cheese; stir with wooden spoon just until smooth.
• 4 spoon half of the batter into greased 9-inch (2.5 l) square cake pan, spreading over bottom. arrange half of the asparagus in single layer over top. sprinkle with ham.
• 5 spoon in remaining batter, spreading evenly. arrange remaining asparagus over top. sprinkle with remaining cheese. bake in 375°f (190°c) oven for 50 to 60 minutes or until golden brown and cake tester inserted in centre comes out clean. let cool in pan on rack for 10 minutes.
• 6 invert wire rack over pan. holding both tightly together, invert pan to turn bread out onto rack. remove pan. invert serving platter onto bread. holding rack and platter together, quickly invert. remove rack. serve warm or at room temperature. (bread can be cooled, covered with plastic wrap and set aside for up to 4 hours.).

Chocolate Munchkin Pumpkins

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 12 doughnut holes, chocolate glaze munchkins taste best
• 1 (1 lb) bag orange vanilla chocolate candy melts
• 1 (4 ounce) bottle edible glitter
• 4 -5 green gumdrops, cut into small strips for pumpkin stem

Recipe

• 1 in a double boiler melt wafers.
• 2 dip one munchkin at a time into chocolate, cover all of the munchkin.
• 3 place on wax paper or foil,pull out toothpick if used and place a gumdrop slice at top of munchkin to look like stem.
• 4 sprinkle with edible glitter.
• 5 let dry and serve your pumpkin.

Cabbage And Potato Cakes

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 1 cup cooked shredded cabbage
• 1/2 cup roughly cooked mashed potato
• 1 finely chopped spring onion
• 2 lightly beaten eggs
• salt and pepper
• oil (for frying)

Recipe

• 1 heat oil in frying pan.
• 2 combine remainding ingredients together in bowl.
• 3 cook spoonfuls of the mixture in the hot oil for about 2 minutes each side or until golden.
• 4 drain on paper towels.
• 5 serve hot.

Chocolate - Mocha Frosted Brownies

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 24
• 1 1/3 cups all-purpose flour
• 1 3/4 cups sugar
• 4 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 3/4 cup butter
• 3 fluid ounces boiling water
• 3 eggs
• 4 ounces chocolate chips (40-50% cocoa)
• 5 ounces chopped walnuts or 5 ounces pecan nuts
• 1/3 cup butter
• 8 ounces sweet dark chocolate or 8 ounces dark semi-sweet chocolate
• 2 tablespoons light corn syrup
• 2 tablespoons hot espresso or 2 tablespoons very strong coffee

Recipe

• 1 preheat oven to 350 deg f.
• 2 line a 13 x 9 cake pan with parchment paper and grease.
• 3 melt butter in a saucepan.
• 4 in a large mixing bowl, mix flour, sugar, cocoa powder, baking powder and vanilla extract. add eggs, melted butter and hot water and mix until smooth.add chocolate chips and nuts.
• 5 bake at 350 degrees for about 20-30 minutes or until a wooden pick inserted in center comes out clean.
• 6 while cake is baking make the frosting. mix butter, chopped chocolate, syrup and coffee and heat in a double boiler until melted. stir until smooth.
• 7 cool cake and then frost.

Bourbon Brown Sugar Pound Cake

Total Time: 1 hr 45 mins Preparation Time: 25 mins Cook Time: 1 hr 20 mins

Ingredients

• 3 cups flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup whole milk
• 2 teaspoons vanilla extract
• 4 tablespoons bourbon
• 1 1/2 cups dark brown sugar, packed
• 1/2 cup sugar
• 1 cup butter, softened (2 sticks)
• 5 eggs
• 2 tablespoons orange juice
• 1/3 cup sugar
• 2 tablespoons bourbon
• strawberry (to garnish)
• blueberries (to garnish)

Recipe

• 1 preheat oven to 325°f.
• 2 grease and flour a 12-cup bundt pan.
• 3 in a medium bowl, combine flour, salt, baking powder, and baking soda.
• 4 combine the milk, vanilla, and 4 tablespoons bourbon.
• 5 in large bowl, with mixer at medium speed, beat brown sugar and 1/2 cup sugar until lump free.
• 6 add butter and beat at high speed until light and creamy, about 5 minutes.
• 7 add the eggs, one at a time, beating well after each addition.
• 8 at low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture.
• 9 pour batter into prepared pan.
• 10 bake 1 hour and 20 minutes or until cake springs back when toothpick inserted in center comes out clean.
• 11 cool cake in pan on a wire rack for 10 minutes.
• 12 remove cake from pan.
• 13 frosting:.
• 14 in small bowl, combine orange juice, 1/3 cup sugar, and 2 tablespoons bourbon.
• 15 brush mixture all over warm cake.
• 16 cool cake completely.
• 17 garnish with berries or other fruit for a pretty presentation.

Apfelpfannkuchen (apple Pancakes)

Chocolate Almond Coffee Cake

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 16
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter or 3/4 cup margarine, softened
• 3/4 cup packed brown sugar
• 1/4 cup honey
• 1 teaspoon almond extract
• 3 large eggs
• 1/2 cup milk
• 1 (12 ounce) package nestle toll house semi-sweet chocolate bits, divided
• 1/2 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/4 cup butter or 1/4 cup margarine
• 3/4 cup sliced almonds
• 1 tablespoon butter or 1 tablespoon margarine
• 1 tablespoon milk

Recipe

• 1 preheat oven to 350 degrees.
• 2 grease and flour two 9-inch round cake pans.
• 3 combine flour, baking powder, baking soda and salt in small bowl.
• 4 set aside.
• 5 beat butter, sugar, honey and almond extract in large mixer bowl until creamy.
• 6 add eggs one at a time, beating well after each addition.
• 7 gradually beat in flour mixture alternately with milk.
• 8 stir in 1 cup morsels.
• 9 divide batter into prepared cake pans.
• 10 in medium bowl add brown sugar and cut in butter or margarine with pastry blender or 2 knives until mixture resembles coarse crumbs.
• 11 stir in sliced almonds and 1/2 cup morsels.
• 12 sprinkle over batter.
• 13 bake for 20 to 30 minutes or until wooden pick inserted in center comes out clean.
• 14 cool in pans for 15 minutes.
• 15 melt remaining 1/2 cup morsels, butter or margarine and milk in small saucepan over low heat, stirring until smooth.
• 16 drizzle over coffeecake.
• 17 yummy!

A Lighter Johnny Cake

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 9
• 1 cup whole wheat flour
• 1 cup cornmeal
• 3/4 teaspoon salt substitute
• 4 teaspoons sodium free baking powder
• 1/4 cup splenda sugar substitute, sugar for baking
• 1/4 cup fat-free liquid egg product
• 1 cup skim milk
• 2 tablespoons skim milk
• 4 tablespoons light margarine

Recipe

• 1 preheat oven to 350 degrees and spray a 8x8 pan with cooking spray, set aside.
• 2 in a medium bowl, sift the first 5 ingredients.
• 3 using a pastry blender or two forks, blend in the margarine.
• 4 add the milk and the egg.
• 5 stir with a whisk to combine.
• 6 pour into the prepared dish and bake for 20-25 minutes or until a tooth pick inserted in the center comes out clean.

Beautiful Blueberry Cobbler

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 1/2-3 cups frozen blueberries (or fresh, but frozen work a bit better)
• 2/3 cup sugar
• 2 tablespoons cornstarch
• 3 tablespoons lemon juice
• 3 tablespoons water, plus 1/2 cup, divided
• 1 pinch salt
• 13 -16 ounces yellow cake mix (or two boxes of jiffy yellow cake mix)
• 1 egg
• 1/2 cup butter, plus
• 3 tablespoons butter, divided
• 2 teaspoons cinnamon sugar

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a medium saucepan, mix sugar, salt and cornstarch until smooth. add lemon juice and 3 tablespoon water, stir well. stir in blueberries carefully. bring to a boil over medium heat and cook, stirring constantly until sauce thickens, about 3 minutes. be careful not to crush blueberries.
• 3 melt a stick of butter and spread evenly in bottom of 9"x13" dish. pour 1/2 of one box of dry jiffy cake mix over butter. pour blueberry mixture over dry cake mix. mix the second box of jiffy cake mix as directed (1 egg plus 1/2 cup water). pour prepared cake mix over blueberry mixture. use the last 3 tablespoons of butter to dot the surface of cake mix to help brown. sprinkle cinnamon-sugar on top.
• 4 bake 25-35 minutes, or until golden brown on top. serve with whipped cream and/or ice cream.

Chocolate Almond Cake #rsc

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1/2 kg dark chocolate
• 200 ml heavy cream
• 150 g almonds (roasted)
• 100 g butter
• 2 1/2 cups maida flour (flour)
• 15 pieces refrigerated buttermilk biscuits (crushed)
• 4 eggs
• 1/2 teaspoon baking powder
• 1 1/2 cups sugar
• 2 teaspoons hot water
• reynolds wrap foil

Recipe

• 1 take a bowl mix sugar and butter for 3minites.
• 2 after that put eggs in it and beat it well untill the sugar and butter completely dissolves in the eggs.
• 3 take a bowl and melt the chocolate.
• 4 in the miture of eggs put maida,almonds and melted chocolate .
• 5 once everything is mixed.
• 6 grease the dish with butter and maida.
• 7 then put the mixture in d dish.
• 8 pre heat the oven.
• 9 then place the dish at 120 c for 25 minutes.
• 10 now for decorating the cake.
• 11 roast then almonds in silverfoil in oven for 5 minute.
• 12 then let it cool down.
• 13 take a small bowl put cream , 2 tablespoon melted chocolate and biscuits.
• 14 coating is ready.
• 15 take out the cake and use the coating on it.

Anzac Slice

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 250 g granita biscuits, crushed
• 200 g butter, melted
• 1 1/2 cups golden syrup
• 1 cup sugar
• 2 teaspoons vanilla essence
• 2 teaspoons bicarbonate of soda
• 1 cup sour cream
• 1 1/2 cups self-raising flour
• 2 1/2 cups rolled oats
• 4 eggs
• 4 egg yolks

Recipe

• 1 preheat oven to 160ºc. line a 32 x 23cm cake tin with baking paper. put crushed biscuits in a bowl and add half the melted butter to biscuit and mix to combine.
• 2 press biscuit mixture with your hand or the back of a spoon into the prepared tin.
• 3 put the remaining butter, golden syrup, sugar and vanilla in a large heavy based pan. bring slowly to the boil. remove pan from heat and stir in bicarb, sour cream, flour, rolled oats, eggs and egg yolks and stir with a wooden spoon until combined.
• 4 put oat mixture on biscuit and bake for 20-25 minutes or until a skewer inserted in centre comes out clean.
• 5 stand on a wire rack to cool and when slice is cold, cut into squares to serve.
• 6 n.b. can be served with sifted icing sugar and cream if desired.

Chocolate Almond Cheesecake Pudding (healthy)

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 2
• 3 tablespoons almond butter (all natural, no sugar, no oil)
• 3 tablespoons cocoa powder, unsweetened
• 2 tablespoons splenda sugar substitute (i did not need this)
• 200 g cottage cheese
• 30 g cream cheese (roughly 2 tbs)
• 1/4 teaspoon almond extract

Recipe

• 1 blend everything together using a food processor or blender until smooth.
• 2 pour into bowls and chill for a couple of hours or overnight. allow to come to room temp before serving.
• 3 enjoy and feel great!

Chocolate -raspberry Cheesecake

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 1 1/2 cups finely crushed graham crackers (crumbs)
• 1/4 cup sifted powdered sugar
• 1/3 cup butter, melted
• 2 cups raspberries (fresh or frozen loose-pack, thawed)
• 1/2 teaspoon granulated sugar
• 3 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 4 eggs
• 1 teaspoon vanilla
• 1 cup semisweet chocolate piece, melted & cooled

Recipe

• 1 for the crust, combine graham crumbs & powdered sugar; stir in melted butter.
• 2 press onto the bottom and 2 inches up the sides of a 9-inch springform pan; set aside.
• 3 in a bowl, stir together 1 cup of the raspberries with the granulated sugar; set aside.
• 4 for the filling, beat the cream cheese and condensed milk until combined, add eggs & vanilla; beat just until combined.
• 5 divide batter in half.
• 6 stir melted chocolate into half of the batter.
• 7 pour chocolate batter into the prepared pan.
• 8 stir the raspberry-sugar mixture into the remaining half of batter.
• 9 spoon this batter over the chocolate batter.
• 10 place on shallow baking pan.
• 11 bake at 350°f for 50-60 minutes or until center appears nearly set when shaken (only seems to take about 45 minutes in my oven). cool in pan on wire rack for 15 minutes.
• 12 loosen crust from sides of pan,cool cake completely.
• 13 cover and chill at least 4 hours.
• 14 serve with remaining raspberries, whip cream if desired.

Bourbon Fruitcake

Total Time: 3 hrs 30 mins Preparation Time: 2 hrs Cook Time: 1 hr 30 mins

Ingredients

• 2 cups mixed candied fruit
• 1/2 cup dried apricot, coarsely,cut in 1/2 inch pieces
• 1/2 cup diced dried pineapple, cut in 1/2 inch pieces
• 3 ounces packages craisins
• 1 1/2 cups raisins
• 2 1/2 cups very coarsely chopped pecans
• 1 1/2 cups butter, softened
• 1 3/4 cups sugar (preferably superfine, but regular granulated sugar is ok)
• 6 eggs
• 2 cups all-purpose flour, sifted after measuring
• 1 cup whole wheat flour, sifted
• 1/2 teaspoon salt
• 2 teaspoons unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon freshly grated nutmeg
• 1/3 cup milk
• 1 1/3 cups bourbon, bourbon whiskey,divided (or more)
• vegetable shortening, for greasing pans
• wax paper
• 1/2 cup dry sherry, about

Recipe

• 1 relative amounts of dried and candied fruit can be varied, but the total amount of fruit should be about 5 cups.
• 2 additional fruit and nuts can be added if you like lots in your fruitcake.
• 3 chop fruit as necessary.
• 4 halve the green and red candied cherries, and very coarsely chop apricots and dried pineapple.
• 5 very coarsely chop pecans.
• 6 place fruit and nuts in a large bowl, and toss well with the 1/2 cup all-purpose flour.
• 7 cream softened butter and sugar, using an electric mixer, until well combined.
• 8 add eggs, one at a time, beating after each addition, and set aside.
• 9 sift all dry ingredients, and stir until well combined.
• 10 stir 1/3 cup bourbon into milk in measuring cup.
• 11 using an electric mixer, alternately, add flour mixture and milk mixture to the creamed butter, starting and ending with flour, mixing to combine well after each addition.
• 12 when thoroughly combined, toss flour coated fruit and nuts again, and fold into batter using a large wooden spoon or spatula.
• 13 place rack in middle of oven with second rack below, place a cookie sheet on the lower rack to shield loaf pans from heat.
• 14 preheat oven to 350 degrees f.
• 15 grease 5-6 mini-loaf pans (3"x5½”x2") loaf pans or a 10" tube pan (preferably with a removable bottom), and line with greased wax paper.
• 16 if using mini-loaf pans just press 5 or 5½” wide pieces crosswise in pans; don’t worry about the pan ends.
• 17 fill pans just to the top or a little below with batter, dividing evenly.
• 18 fruitcakes will rise just a little above the top a little during baking, but they won’t overflow.
• 19 if using mini-loaf pans, bake for about 1 hour or until a toothpick inserted in the center of each loaf comes out clean, if using a tube pan, bake for about 1-1/2 hours or until a toothpick comes out clean.
• 20 pans should be shuffled about and turned after half of baking time has passed to ensure that fruitcake (s) bake evenly.
• 21 when done, remove fruitcakes from oven, and set on cooling racks to cool for 10 minutes.
• 22 turn fruitcakes out of pans, peel off wax paper, and set on cooling racks for another 10 minutes.
• 23 brush loaves generously with dry sherry, and return to racks to cool completely.
• 24 allow to set overnight, covered, for sherry to soak in to loaves.
• 25 cut cheesecloth into pieces large enough wrap each loaf in a double or triple layer, and soak cheesecloth pieces in 1/2 cup bourbon.
• 26 wrap loaves in the cheesecloth, and sprinkle any remaining bourbon on top.
• 27 wrap in foil, and set in a cool place to age for 1 week.
• 28 carefully peel back foil, and brush or spray each loaf with remaining 1/2 cup bourbon.
• 29 replace foil, and allow loaves to age 1 more week before eating or giving as gifts.
• 30 this brushing and aging process can be repeated several more times if desired, assuming that you started well before christmas.
• 31 this recipe can easily be doubled if your oven is large enough to handle all the pans.

Bourbon Date Nut Cake

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 12
• 1 cup salted butter or 1 cup unsalted butter
• 2 cups granulated sugar
• 6 medium eggs
• 4 cups sifted all-purpose flour
• 1 cup bourbon
• 1 teaspoon baking powder
• 1 teaspoon ground nutmeg
• 1/4 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1 lb finely chopped pecans
• 7 1/4 ounces pitted dates, chopped
• 3 tablespoons coconut

Recipe

• 1 preheat oven to 250 degrees.
• 2 butter and flour an angel food pan or bundt pan.
• 3 cream butter and sugar.
• 4 drop in eggs, one at a time, and stir after each addition.
• 5 sift flour, baking powder and nutmeg together, reserving 1/4 cup flour to dredge the nuts.
• 6 add the flour mixture, bourbon, almond and vanilla alternately.
• 7 flour the nuts, dates and coconut; fold into cake batter.
• 8 pour this mixture into the cake pan.
• 9 cover the cake with foil for the first few hours of the baking period, removing the foil at your discretion depending on how brown you want it to become.
• 10 place a pan of water in the oven to prevent cracking.
• 11 bake the cake for six hours-- yes! that really is 250 degrees for 6 hours!
• 12 note: you might want to add more bourbon if 1 cup is not enough as some people really like it soaked.

Any Flavor Cookies....similar To Lofthouse Cookies / Copycat

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

• 1 (18 ounce) package any flavor cake mix (i prefer the mixes with pudding in them)
• 1/2 cup vegetable oil
• 2 eggs
• 1/4 cup flour

Recipe

• 1 preheat oven to 350 degrees.
• 2 mix all the ingredients together in a bowl. i prefer to use a mixing spoon over an electric mixer since the dough will be very stiff.
• 3 on an ungreased cookie sheet, shape dough into round balls and then slightly press the dough down with the bottom of a cup.
• 4 bake for 8-9 minutes. allow to cool and remove from cookie sheet.
• 5 makes around 24 cookies.
• 6 once cooled, frost with a buttercream (or any flavor) frosting.
• 7 store in a sealed container.

Chocolate - Caramel Brownie Slice

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 1 cup caster sugar
• 125 g butter, chopped
• 150 g dark chocolate, chopped
• 1/2 cup hot water
• 3/4 cup plain flour
• 1/4 self raising flour
• 1/4 cup cocoa powder
• 1 egg, lightly beaten
• 380 g top n fill caramel, mixed well
• cocoa powder, for dusting

Recipe

• 1 preheat oven to 180°c.
• 2 grease & line 18 x 28cm slice pan.
• 3 in a saucepan, combine sugar, butter, dark chocolate and hot water. stir over low heat 5 minutes, until smooth.
• 4 transfer to bowl, cool.
• 5 sift flours and cocoa; fold into chocolate mixture along with the egg.
• 6 spoon 1/2 mixture into pan.
• 7 drizzle with caramel.
• 8 cover with remaining cake mixture.
• 9 bake 35 - 40 minutes.
• 10 cool for 5 minutes in pan & then turn out onto a wire rack.
• 11 cut into 12 squares or 24 smaller rectangles and dust with cocoa.
• 12 enjoy!

Chocolate Almond Cake

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1/2 cup almond paste
• 3 eggs, yolks and whites separated
• 1/2 cup butter, softened
• 1/3 cup flour
• 1 teaspoon baking powder
• 1/2 cup canned chocolate syrup (i use hershey's)
• 8 ounces cool whip or 8 ounces sweetened whipped cream
• fresh strawberries
• chocolate syrup

Recipe

• 1 grease an 11" tart tin or pie plate.
• 2 preheat the oven to 350*.
• 3 beat together well the almond paste, egg yolks, and butter in a large bowl.
• 4 add the flour and baking powder and mix in well.
• 5 mix in chocolate syrup.
• 6 beat egg whites until stiff.
• 7 fold into the chocolate mixture.
• 8 spread mixture into the greased pan.
• 9 bake for 15 minutes.
• 10 cool thoroughly.
• 11 just before serving, spread sweetened whipped cream or cool whip over cooled cake; arrange strawberries attractively on top.
• 12 drizzle 2 tbsp chocolate syrup over the top of all.
• 13 store leftovers (if there are any) in the frig.
• 14 this is a good recipe for the food processor - to fold in the egg whites, pulse with on-off bursts just until whites are no longer visible.
• 15 can be made a day ahead, but garnish with cool whip, berries, and chocolate syrup just before serving.
• 16 leaving stems on the strawberries adds a nice touch to the presentation.

Chocolate -cake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 3 cups flour
• 1 cup baking chocolate
• 3 teaspoons baking soda
• 1 cup mayonnaise
• 2 cups sugar
• 2 cups water

Recipe

• 1 mix in a separate bowl, flour, baking chocolate, baking soda and mayonnaise.
• 2 in a separate bowl, mix the sugar and water.
• 3 pour the mixed sugar and water into the well mixed flour, baking chocolate, baking soda and mayonnaise.
• 4 pour into a baking pan.
• 5 baked in 350°f.

Carin' Aboutcha Carrot Cake

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 1/2 cups sugar
• 1/2 cup oil
• 4 eggs
• 2 cups carrots, grated
• 1 (8 1/2 ounce) can crushed pineapple
• 1/2 cup nuts, chopped
• 1/2 cup butter
• 1 (8 ounce) package cream cheese
• 1 teaspoon vanilla
• 1 lb powdered sugar
• milk

Recipe

• 1 preheat oven to 350.
• 2 combine flour, baking powder, salt, soda and cinnamon.
• 3 add sugar, oil and eggs.
• 4 mix well.
• 5 add carrots, drained pineapple and nuts.
• 6 grease and flour a 9x13 pan and pour cake mix inches.
• 7 bake for 35 - 40 minutes.
• 8 frosting:.
• 9 cream butter, cream cheese and vanilla.
• 10 add powdered sugar.
• 11 if too thick, add milk to spreading consistency.

Cheesy Pancakes

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• 1 cup flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 eggs
• 2/3 cup cottage cheese
• 1 1/2 cups sour cream

Recipe

• 1 place all ingredients in blender and mix at high speed.
• 2 let stand for 10 minutes.
• 3 fry on a buttered, moderately hot griddle until brown, turning once.
• 4 serve with warm pure maple syrup.

Chocolate "wet" Cake

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 24
• 2 cups sugar
• 2 cups flour, sifted
• 1/2 cup butter
• 1/2 cup shortening
• 4 tablespoons cocoa powder
• 1 cup water
• 1/2 cup buttermilk
• 1 teaspoon vanilla
• 1/2-1 teaspoon cinnamon
• 2 eggs
• 2 tablespoons cocoa
• 2 tablespoons milk
• 1/2 cup butter
• 2 1/2 cups powdered sugar
• 1/2 cup chopped nuts (optional)

Recipe

• 1 heat oven to 400. it is important the oven is at the right temperature for this recipe, so leave ample time to preheat. grease and flour 9x13 pan. in a large bowl, combine sugar and flour. in a heavy pan bring butter, shortening cocoa and water to boil, then add buttermilk, vanill, cinnamon and eggs; mix well. the batter will be thin and may spatter. pour into pan and bake 400 for 25 minutes. for the frosting, bring the cocoa, butter and milk to boil. pour into bowl and add sugar till the frosting reaches desired consistency. stir in nuts if using. spread over cooled cake.

Apache Sunflower Cake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 5
• 1 lb peeled sunflower seeds
• 1 teaspoon salt
• water
• oil
• 1 -2 tablespoon flour

Recipe

• 1 in a large pan put sunflower seeds and salt and just cover with water. bring to a boil. boil 5 minutes. take 1/2 pan of drained seeds and finely chop in blender.
• 2 in large mixing bowl mix chopped mixture with flour. add remaining whole drained seeds until seeds stick together. make into 1 inch balls and flatten in hands. mixture should be sticky.
• 3 drop into hot frying oil until edges tan slightly. take out and drain on paper towels. do not over-fry.

Chocolate - Chocolate Pancakes With Raspberry Sauce

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 1 2/3 cups flour
• 1/3 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup granulated sugar
• 1 cup chocolate chips
• 2 eggs
• 2 teaspoons vanilla
• 5 tablespoons butter, melted and cooled
• 1 1/2 cups milk
• 1 pint raspberries
• 2 tablespoons sugar
• 1/4 cup water
• 1/4 cup raspberry liqueur

Recipe

• 1 to make the pancakes, sift the flour, cocoa, baking powder, salt & sugar into a large mixing bowl. add the chocolate chips to the dry ingredients.
• 2 beat the eggs and vanilla together.
• 3 add the melted butter and most of the milk (1 1/4 cups) to the eggs and vanilla and continue to blend.
• 4 pour the liquid mix over the dry ingredients and stir thoroughly. it should be the consistency of a really good chocolate milkshake, if not, slowly add remaining milk till consistency is attained.
• 5 to make raspberry sauce, place half the raspberries in a small saucepan over medium heat.
• 6 stir in the sugar, water and liqueur. when the raspberries start to collapse and liquefy, turn the heat down to low, and cook until they're very soft.
• 7 pour through a strainer to remove the seeds, pushing against the solids to extract all of the juice. add the remainder of the raspberries to the juice, and stir. set aside until pancakes are done.
• 8 to cook the pancakes, place a griddle or a large skillet over moderate heat, and brush the surface with a little melted butter. using a ladle, drop batter onto the griddle to make pancakes about 2-3 inches across.
• 9 cook until the edges begin to look dry and bubbles appear on the surface. flip gently and cook for another minute or so on the other side.

Apfelklosse (german Apple Cake)

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 2 cups flour
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter
• 2 beaten egg yolks
• 5 cups apples, peeled, sliced
• 1/2 cup sugar
• 1/4 cup flour
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon clove
• 2 egg whites, slightly beaten

Recipe

• 1 preheat oven to 350°f.
• 2 combine 2 cups flour, 1/2 cup sugar, 1/2 teaspoons salt and baking powder. cut in butter as for pie crust. add egg yolks. press half in the bottom of a 10 x 15 inche jelly roll pan.
• 3 combine apples, 1/2 cup sugar, 1/4 cup flour, cinnamon and nutmeg. spread over the bottom
• 4 crust. crumble remaining crust over the filling.
• 5 brush with egg whites and bake for 30-40 minutes.
• 6 serve with a vanilla custard sauce or ice cream.

Billy's Vanilla, Vanilla Cupcakes

Total Time: 27 mins Preparation Time: 10 mins Cook Time: 17 mins

Ingredients

• 1 3/4 cups cake flour, not self-rising
• 1 1/4 cups unbleached all-purpose flour
• 2 cups sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 cup unsalted butter, cut into 1-inch cubes
• 4 large eggs
• 1 cup whole milk
• 1 teaspoon pure vanilla extract

Recipe

• 1 preheat oven to 325°. line cupcake pans with paper liners; set aside.
• 2 in the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined.
• 3 add butter, mixing until just coated with flour.
• 4 add eggs, one at a time.
• 5 in a large glass measuring cup add milk and vanilla.
• 6 with mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
• 7 using an ice cream scoop for even cupcakes, divide batter among liners, filling about two-thirds full.
• 8 bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
• 9 transfer to a wire rack to cool completely. repeat process with remaining batter.
• 10 once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake.
• 11 decorate with sprinkles, if desired. serve at room temperature.

Chocolate Almond Cheesecake

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 2 cups finely crushed vanilla wafers
• 1 cup finely chopped almonds, toasted
• 1/3 cup sugar
• 1/2 cup butter, melted
• 1 (1/4 ounce) envelope unflavored gelatin
• 1/2 cup milk
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sour cream
• 1/4-1/2 teaspoon almond extract
• 1 (11 1/2 ounce) package milk chocolate chips, melted and cooled
• 1/2 cup heavy whipping cream
• milk chocolate kiss, unblanched
• 1 whole almonds
• additional whipped cream

Recipe

• 1 in a bowl, combine the wafer crumbs, almonds and sugar; stir in butter.
• 2 press onto the bottom and 1 3/4 inches up the sides of a greased 9 inch springform pan.
• 3 cover and refrigerate for 1 hour.
• 4 in a small saucepan, soften gelatin in milk; let stand for 5 minutes.
• 5 cook and stir over medium heat until gelatin is dissolved.
• 6 cool to room temperature, about 6 minutes.
• 7 in a large mixing bowl, beat the cream cheese, sour cream and almonds extract until smooth.
• 8 beat in melted chocolate and gelatin mixture.
• 9 fold in whipped cream.
• 10 spoon into crust.
• 11 cover and chill for 6 hours or overnight.
• 12 just before serving, run a knife around edge of pan to loosen.
• 13 remove sides of pan.
• 14 garnish with chocolate kisses, almonds and additional whipped cream.
• 15 refrigerate leftovers.

Chocolate & Orange Pumpkin Cake

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 2 eggs
• 4 ounces butter
• 1/2 cup caster sugar
• 1 cup mashed pumpkin
• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1 grated orange, rind of
• 1 orange, juice of
• 2 teaspoons vanilla custard powder
• 1 tablespoon golden syrup
• 1 teaspoon baking soda
• 3 tablespoons cocoa

Recipe

• 1 cream butter& sugar, add pumpkin, then beat in eggs, golden syrup& orange rind.
• 2 sift dry ingredients,& add alternaly with orange juice, then put in 8 inch (18-20 cm) round cake pan.
• 3 bake at 325 degrees f (150c) 45-60 minutes until cake begins to leave side of baking pan.

Chocolate - Date Pudding Cake

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 6 ounces pitted dates, about 2 cups
• 3/4 cup water
• 1 1/4 cups sugar
• 1 tablespoon pure vanilla extract
• 6 large egg whites
• 1/2 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• confectioners' sugar, for dusting

Recipe

• 1 preheat the oven to 375 degrees f. spray a 1 1/2 quart souffle dish with non-stick spray.
• 2 put the dates and water in a pot over medium-low heat. cook and stir for 10 minutes until the dates are very soft. transfer the softened dates to a food processor and puree until smooth.
• 3 add the sugar and vanilla, puree again until well-blended. scoop out the puree into a mixing bowl.
• 4 sift together the cocoa powder and flour and add to the date mixture. fold gently until well mixed.
• 5 in a mixing bowl, whip the egg whites until they form stiff peaks. fold the egg whites into the date mixture.
• 6 pour the batter into the coated souffle dish, spreading it evenly with a spatula. bake on the middle rack for 25 minutes until the outside is just set. cool to room temperature.
• 7 shake some confectioners' sugar on top and serve.

Beautiful Petit Fours - Paula Deen

Total Time: 4 hrs 5 mins Preparation Time: 4 hrs Cook Time: 5 mins

Ingredients

• Servings: 42
• 1 loaf butter pound cake, about 1 pound, top crust removed, cut into 1 1/2-inch cubes
• 1 teaspoon unflavored gelatin
• 2/3 cup cold water
• 1 egg
• 1 tablespoon light corn syrup
• 2 (8 ounce) boxes confectioners' sugar, about 1 pound, sifted
• 3 dashes food coloring
• 6 skewers

Recipe

• 1 arrange the pound cake cubes in a single layer on a baking sheet. freeze until firm, 4 hours or overnight.
• 2 in the top of a double boiler, dissolve the gelatin in 2/3 cups cold water. add egg and corn syrup. whisk. add confectioners' sugar and whisk until well blended and not too thick. when mixture reaches 110 degrees f. (warm to the touch) divide the icing among several bowls and add your preferred food coloring to each bowl. mix well.
• 3 line baking sheet with waxed paper. with 2 skewers for each color, dunk cake cubes into colored icing and cover completely. place on waxed paper to dry. do this for remaining cubes. when completely dried, place a drop of icing onto each cube and sprinkle with edible gold for design.

Chocolate & Zucchini Cake

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup light brown sugar, scant
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 2 tablespoons brewed coffee, strong and cooled
• 3 large eggs
• 2 cups zucchini, unpeeled and grated
• 1 cup bittersweet chocolate chips (i use ghirardelli brand)
• 1 tablespoon powdered sugar (optional)

Recipe

• 1 preheat oven to 350 degrees f. grease a 10-inch round springform pan (or an 8-9" cake pan lined with parchment paper and greased).
• 2 in a medium mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. set aside.
• 3 in the bowl of a mixer, beat sugar and butter until fluffy. add the vanilla, coffee, and eggs, mixing well between each addition. set aside.
• 4 in a large mixing bowl, combine the zucchini, chocolate chips, and about one-third of the flour-cocoa mixture, making sure the zucchini strands are well coated and not too clumpy. set aside.
• 5 add the remaining two-thirds of the flour-cocoa mixture into the egg batter. mix until just combined; a thick batter will result.
• 6 fold the zucchini-chocolate chip-flour mixture into the egg batter mixture and blend with a spatula without over-mixing. pour into the prepared cake pan and level the surface.
• 7 bake for 40 to 50 minutes, until a knife inserted in the center comes out clean. transfer onto a rack to cool for 10 minutes. run a knife around the pan to loosen, and unclasp the sides of the pan (or carefully pull the cake out of the parchment paper).
• 8 serve slightly warm or at room temperature, dusted with powdered sugar, if desired.

A Gooey, Decadent Chocolate Cake

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 1/2 cups cake flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 3/4 cup unsalted butter, at room temperature
• 2 cups sugar
• 3 1/2 ounces dark chocolate, melted and cooled
• 1 teaspoon vanilla extract
• 2 eggs
• 1 1/2 cups cold water
• 3 tablespoons raspberry liqueur, for drizzling
• 1/4 cup dark chocolate shavings, for decoration
• 3 cups powdered sugar
• 7 tablespoons hot water
• 4 ounces dark chocolate, melted and cooled
• 2 teaspoons vanilla extract
• 1/4 cup unsalted butter, at room temperature
• 1/4 cup dark semi-sweet chocolate, finely chopped

Recipe

• 1 position an oven rack in the center of the oven and pre-heat the oven to 350 degrees f.
• 2 in a large bowl, sift together the flour, baking soda, and salt; set aside. in the bowl of an electric mixer, cream the butter and the sugar until light and fluffy. add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. beat in the eggs one at a time. scrape down the sides of the bowl and beat for another 3 minutes. gradually mix in the dry ingredients in 3 batches, alternating with the cold water. beat for 1 minute after each addition to incorporate the ingredients. mix until the batter is smooth.
• 3 coat 2 (9-inch) round cake pans with non-stick cooking spray. cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance. pour batter into the prepared pans and smooth the surface with a spatula; the pans should be 2/3 full. bake for 30 to 35 minutes, see cook's note*.
• 4 leave to cool for 40 minutes. turn the cakes out of the pans and remove the paper. drizzle them with a few tablespoons of chambourd. with a metal spatula, spread 1/2 cup butter cream on top 1 of the layers. start in the center and work your way out. carefully place the second layer on top. smooth the sides with butter cream, then spread the rest over the top so that the cake is completely covered. refrigerate for 5 minutes before decorating or cutting.
• 5 with a large knife scrape some shavings from a block of dark chocolate. scatter shavings over cake.
• 6 *cook's note. the cake is cooked when a toothpick inserted in the centre comes out clean and the cake springs back when touched.
• 7 chocolate chip butter cream:
• 8 3 cups powdered sugar
• 9 7 tablespoons hot water
• 10 4 ounces dark chocolate, melted and cooled
• 11 2 teaspoons vanilla extract
• 12 1/2 stick unsalted butter, at room temperature
• 13 1/4 cup semisweet dark chocolate, finely chopped.
• 14 in the bowl of an electric mixer, dissolve the sugar and water at low speed. beat in the dark chocolate and vanilla. add butter gradually in small bits. mix until everything is completely incorporated. using a spatula, fold in the chopped chocolate and give a final quick spin.

Chocolate Almond Angel Food Cake

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 3/4 cup cake flour, sifted
• 1 1/4 cups sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon cinnamon
• 12 egg whites, at room temperature
• 1 1/2 teaspoons cream of tartar
• 1/4 teaspoon salt
• 1 1/2 teaspoons almond extract

Recipe

• 1 place oven rack at lowest position in oven.
• 2 preheat oven 375 degrees f.
• 3 in a small bowl, sift together flour, 1/2 cup sugar, cocoa and cinnamon. mix lightly until well blended.
• 4 in large bowl of electric mixer, mix egg whites, cream of tartar, salt and almond extract until stiff but not dry peaks form.
• 5 fold flour mixture, a little at a time, into beaten egg whites, gently, until blended.
• 6 spoon batter into angel food tube pan with removable bottom.
• 7 gently cut through the batter in the angel food pan to eliminate air pockets.
• 8 bake 30 -35 minutes, or until cake springs back when tapped with a spatula.
• 9 immediately invert cake onto soft drink bottle and allow to stand until cooled.

Biscuit Fudge Cake

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 100 g butter
• 1/2 cup sugar
• 1 tablespoon cocoa
• 1 teaspoon vanilla essence
• 1 egg (beaten)
• 250 g wine biscuits
• 1/2 cup raisins (chopped)

Recipe

• 1 place butter, sugar, cocoa and vanilla in a saucepan and heat until butter is just melted.
• 2 add the egg, mix well then heat until just boiling, stirring constantly.
• 3 crush the biscuits, mix into the cocoa mixture with the raisins.
• 4 press into a greased sponge roll tin.
• 5 cut when set.

Choco-scutterbotch

Total Time: 29 mins Preparation Time: 20 mins Cook Time: 9 mins

Ingredients

• 2/3 cup butter flavor shortening
• 1/2 cup firmly packed brown sugar
• 2 eggs
• 1 package duncan hines moist deluxe yellow cake mix
• 1 cup crispy rice cereal
• 1/2 cup milk semisweet chocolate chunk
• 1/2 cup butterscotch chips
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup coarsely chopped walnuts or 1/2 cup pecans

Recipe

• 1 preheat oven to 375.
• 2 combine shortening and brown sugar in large bowl.
• 3 beat at medium speed of electric mixer until well blended.
• 4 beat in eggs.
• 5 add cake mix gradually at low speed.
• 6 mix until well blended.
• 7 stir in cereal, chocolate chunks, butterscotch chips, chocolate chips and nuts with spoon.
• 8 stir until well blended.
• 9 shape dough into 1 1/4 inch balls.
• 10 place 2 inches apart on ungreased baking sheets.
• 11 flatten slightly to form circles.
• 12 bake at 375 for 7 to 9 minutes or until lightly browned around edges.
• 13 cool 2 minutes before removing to cooling racks.
• 14 cool completely.
• 15 store in airtight container.

A Dream Of Peaches N Cream Cake

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 (18 ounce) box butter recipe cake mix
• 3 eggs (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 4 cups peaches, peeled and sliced
• 1/2 cup water
• 1 1/4 cups sugar
• 4 tablespoons cornstarch
• 1 pint sour cream
• 1 pint whipping cream, whipped

Recipe

• 1 make the cake per the boxes directions and bake in 2 round pans.
• 2 cool cake and split each cake layer in half making 4 layers.
• 3 cook the peaches with the next 3 ingredients until thick.
• 4 cool the peaches until they are completely cool.
• 5 place a 1/3 of the peach mixture on bottom layer; cover with a third of the sour cream. repeat the layering twice use the whipped cream to ice the sides and top of the cake.
• 6 chill the cake until set.

Chocolate Almond Bars

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1/2 cup butter, softened
• 1/4 cup sugar
• 1/4 cup brown sugar, packed
• 1/2 teaspoon almond extract
• 1 egg
• 2/3 cup whole wheat flour
• 1/2 cup oats
• 1 cup chocolate chips
• 1 tablespoon butter
• 1/2 cup almonds, finely chopped

Recipe

• 1 cream butter, sugars, almond extract and egg together thoroughly.
• 2 stir in flour and oats.
• 3 mix well.
• 4 spread evenly in greased 8" square cake pan.
• 5 bake at 350°f about 25 minutes, or until golden.
• 6 meanwhile, melt chocolate chips with butter until smoothly blended.
• 7 spread over base.
• 8 sprinkle evenly with chopped almonds.
• 9 cool until chocolate sets.
• 10 cut into bars.

Choco-cherry Cheesecake Bars

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 1 (18 ounce) roll refrigerated sugar cookie dough
• 1 egg, separated
• 1 (8 ounce) package cream cheese, softened
• 2 eggs
• 1 (14 ounce) can sweetened condensed milk (not evaporated)
• 1/4 teaspoon almond extract
• 3 drops red food coloring
• 1 (10 ounce) jar maraschino cherries, finely chopped, drained on paper towels
• 2 cups semi-sweet chocolate chips
• 1/2 cup butter or 1/2 cup margarine
• 1/2 cup whipping cream (heavy)

Recipe

• 1 heat oven to 350°f.
• 2 break up cookie dough into ungreased 15"x10" pan with sides.
• 3 with floured fingers, press dough evenly in bottom of pan to form crust.
• 4 bake 10-15 minutes or until light golden brown.
• 5 meanwhile, in small bowl, beat 1 egg until frothy.
• 6 remove partially baked crust from the oven.
• 7 brush egg over crust.
• 8 return to oven; bake 3 minutes longer or until egg is set.
• 9 meanwhile, in large bowl, beat cream cheese until smooth.
• 10 add egg yolk, 2 eggs, the condensed milk, almond extract and food color; beat until well blended.
• 11 stir in chopped cherries.
• 12 remove partially baked crust from oven.
• 13 pour cherry mixture evenly over crust.
• 14 return to oven; bake 16-20 minutes longer or until set.
• 15 cool completely, about 45 minutes.
• 16 meanwhile, in medium saucepan, heat chocolate chips and margarine over low heat, stirring frequently, until melted and smooth.
• 17 remove from heat.
• 18 cool 20 minutes.
• 19 stir whipping cream into chocolate mixture until well blended.
• 20 spread over cooled bars.
• 21 refrigerate for about 30 minutes or until chocolate is set.
• 22 for bars, cut into 8 rows by 6 rows.
• 23 store in refrigerator.

Birthday Cake Pancakes

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 cup bisquick
• 1 cup yellow cake mix
• 3 tablespoons candy sprinkles
• 1 cup milk
• 1 teaspoon vanilla
• 2 eggs
• 1 cup powdered sugar
• 1 1/2 teaspoons milk
• 1/2 teaspoon vanilla

Recipe

• 1 heat griddle and grease.
• 2 stir together bisquick, cake mix, sprinkles, milk, and vanilla and eggsm until blended.
• 3 pour slightly less than 1/4 cup onto hot griddle.
• 4 cook until edges are dry.
• 5 turn; cook until golden brown.
• 6 stake on plates.
• 7 glaze:.
• 8 in small bowl, whisk powdered sugrar, milk and vanilla until smooth.
• 9 top each stack with glaze and more sprinkles.

Chocolate & Black Walnut Ice Cream Cake

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• 1 (15 1/4 ounce) box dark chocolate cake mix
• 3 eggs
• 1/3 cup oil
• 1 cup water
• 1 quart black walnut ice cream (softened)

Recipe

• 1 mix cake mix with water, oil and eggs according to package.
• 2 bake at 350 in a 13x9 pan as package directs.
• 3 cool cake completely and cut into thirds.
• 4 lay a sheet of plastic wrap on top of a piece of aluminum foil.
• 5 place one third of cooled cake on sheet of pastic/foil wrap.
• 6 spread with softened black walnut ice cream. top with another piece of cake and repeat with ice cream. place last section of cake on top.
• 7 wrap well in plastic wrap & foil and freeze several hours or overnight.
• 8 to serve, remove from freezer a few minutes before slicing.

Choco-cherry Upside Down Cake

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 (21 ounce) can cherry pie filling
• 2 1/4 cups flour
• 1 1/2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 1/2 cups water
• 1/2 cup cooking oil
• 1/4 cup vinegar
• 1 1/2 teaspoons vanilla

Recipe

• 1 in a greased 13x9x2" baking pan, spread the cherry pie filling evenly over the bottom.
• 2 in a mixing bowl, stir together the flour, sugar,unsweetened cocoa powder,the baking soda and salt.
• 3 in another bowl stir together the water, oil, vinegar and the vanilla.
• 4 add liquid ingredients to flour mixture all at once, stirring just to moisten.
• 5 pour the batter evenly over the cherry pie filling.
• 6 bake at 350 degrees for 30 to 35 minutes or till the cake tests done.
• 7 cool 10 minutes in the pan; invert and cool.
• 8 serve with cool whip.
• 9 serves 12.

Appelgebak

Total Time: 2 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter, softened
• 3/4 cup sugar, plus
• 2 tablespoons sugar, for sprinkling on apples
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated lemon zest
• 3 golden delicious apples, peeled, quartered, and cored
• 1/2 cup apricot preserves
• 2 tablespoons water

Recipe

• 1 butter a 10 inch round pan (2 inches deep) and line with a disk of buttered parchment; set aside.
• 2 position oven rack in middle of oven; preheat to 350°.
• 3 in a bowl, stir the flour, baking powder, and salt together; set aside.
• 4 add butter and ¾ cup sugar to the bowl of an electric mixer and beat with paddle on medium speed until soft and light, about 3-4 minutes.
• 5 beat in 1 egg until smooth, beat in the vanilla and lemon zest.
• 6 beat in about 1/3 of the flour mixture until smooth, and then beat in another egg.
• 7 beat in another 1/3 of the flour mixture and then beat in the remaining egg.
• 8 stop and scrape the bowl and paddle, and then beat in the remaining flour mixture.
• 9 scrape the batter into the prepared pan and smooth the top.
• 10 arrange 11 of the apple quarters, core side down, on the batter, in a circle near the edges of the pan.
• 11 place the last apple quarter in the center of the batter; sprinkle the apples with the 2 tablespoons of sugar.
• 12 bake the cake until the apples have softened, about 1 hour; the batter will definitely be baked through in this amount of time.
• 13 cook the cake on a rack in the pan, then unmold it onto another rack and lift away the first rack and replace it with a platter; invert cake again and lift off the top rack.
• 14 make the glaze: stir the preserves and water together in a small saucepan; cook over medium heat, stirring occasionally, until the glaze comes to a simmer.
• 15 strain the glaze into another pan and place it back on the heat; allow the glaze to reduce until it is slightly sticky and no longer watery, about 2 minutes.
• 16 immediately pain the hot glaze onto the apple quarters, using a brush; let the glaze cool and set before serving the cake.
• 17 cut the cake into wedges; a little whipped cream would be good with this cake.

Apfelpfannkuchen (apple Pancakes)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2/3 cup flour, unbleached,unsifted
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 4 large eggs, beaten
• 1/2 cup milk
• 2 cups apples, peeled and sliced
• 3/4 cup butter
• 2 tablespoons sugar
• 1/4 teaspoon cinnamon

Recipe

• 1 sift together the flour, sugar, and the salt.
• 2 beat eggs and milk together.
• 3 gradually add flour mixture; beat until smooth.
• 4 saute apples in 1/4 c of butter until tender.
• 5 mix sugar and the cinnamon together.
• 6 toss with apples.
• 7 melt 2 t butter in a deep frypan.
• 8 pour in the batter to a depth of about 1/4-inch.
• 9 when set, place 1/4 of the apples on top; cover with more batter.
• 10 fry pancake until lightly browned on both sides.
• 11 keep warm.
• 12 repeat the procedure 3 times, until all batter and apples are used.
• 13 serve immediately.

Bourbon Pound Cake

Total Time: 1 hr 45 mins Preparation Time: 5 mins Cook Time: 1 hr 40 mins

Ingredients

• 3 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 lb butter, at room temperature
• 2 cups sugar
• 8 large eggs
• 1/3 cup milk (whole milk for best results)
• 1/3 cup bourbon
• 1 teaspoon vanilla extract

Recipe

• 1 sift the flour, baking powder, and salt together.
• 2 cream the butter and sugar until light and fluffy.
• 3 beat in the eggs one at a time.
• 4 fold in half the flour, then fold in the milk, then the remaining flour, followed by the bourbon and vanilla.
• 5 pour the batter into two lightly greased and floured 9-inch loaf pans and run the blade of a knife through the batter in an x pattern from corner to corner of the pans to eliminate air bubbles.
• 6 place the pans in the center of a cool oven, leaving a space between them.
• 7 turn the oven to 325f and bake for about 1 hour, until a wooden skewer inserted in the middle comes out clean.
• 8 turn off the oven and let the cakes cool in the oven for 10 minutes.
• 9 open the oven door and cool for 30 minutes.
• 10 turn the cakes out onto a wire rack to cool completely before slicing.

Chocolate & Pecan Cheesecake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1/4 cup melted butter
• 1 3/4 cups crushed vanilla wafers
• 24 ounces ricotta cheese
• 3 tablespoons maple syrup
• 2 whole eggs
• 2/3 cup heavy cream
• 8 ounces good semisweet chocolate, broken
• 3/4 cup chopped pecans
• 3/4 cup chopped pecans (garnish)
• 3 ounces grated semisweet chocolate (garnish)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 grease 8 inch spring form pan.
• 3 prepare melted butter and combine with vanilla wafer crumbs.
• 4 press onto bottom of buttered pan.
• 5 to prepare the filling, beat the ricotta, maple syrup, eggs in a large bowl.
• 6 beat until nice and smooth.
• 7 bring whipping cream to a low boil and stir int the broken chocolate.
• 8 remove from heat and melt completely.
• 9 cool slightly.
• 10 blend into the cheese mixture.
• 11 stir in the 3/4 cup chopped pecans.
• 12 pour into prepared crust.
• 13 place in preheated oven and bake 45 minutes, or until set.
• 14 cool thoroughly on a wire rack and then wrap and chill.
• 15 remove rim just before serving, and place nuts around outer edge, and sprinkle with grated chocolate and powdered icing sugar.

Birthday Cake Remix Ice Cream

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1/2 cup milk
• 1 3/4 cups vanilla or 1 3/4 cups funfetti box cake mix
• 8 ounces cream cheese, softened
• 1/2 cup sugar
• 8 ounces cool whip, thawed
• 1 (1 3/4 ounce) container candy sprinkles (about 5 tbsp)
• 2 1/2 large brownies, broken into pieces
• 2 tablespoons chocolate sundae syrup

Recipe

• 1 mix the milk, cake mix, cream cheese and sugar together with a mixer. mix until smooth.
• 2 add the cool whip and mix until combined.
• 3 add the sprinkles and brownies (you can use store-bought or homemade brownies) and mix until combined.
• 4 stir in the chocolate sundae syrup. stirring a little less will give more of a ribbon of chocolate to the ice cream. stirring more will make it more uniformly chocolatey.
• 5 scoop into a freezable container and freeze.

Birdseed Cake

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 2 cups sugar
• 1 teaspoon salt
• 1 cup oil
• 1 (8 ounce) can crushed pineapple in juice or 1 (13 1/2 ounce) can crushed pineapple, drained
• 1 1/2 teaspoons vanilla
• 3 eggs
• 2 cups bananas, diced
• 1 cup pecans, chopped
• 8 ounces cream cheese, softened
• 1 (8 ounce) container cool whip
• 1 1/2 cups powdered sugar

Recipe

• 1 mix dry ingredients, add remaining ingredients.
• 2 mix together, but do not beat.
• 3 bake in 350 degree oven- 1 hour& 20 minutes- (tube pan is prettiest; however, 9" x 13" can be used) for hummingbird frosting: mix cream cheese and powdered sugar, fold in cool whip (frosts 1 tube, 1 pan or 2 layer cakes).

Appams (fermented Rice And Coconut Pancake)

Total Time: 6 hrs 2 mins Preparation Time: 6 hrs Cook Time: 2 mins

Ingredients

• 4 cups idli rice
• 3/4 cup jaggery
• 1/2 cup coconut, freshly grated
• 1/2 cup boiled sona masoori rice
• 1/4 cup sugar
• 400 ml water (for grinding the rice, coconut, jaggery, plus a little more for proofing the yeast)

Recipe

• 1 soak the idli rice ( glutinous rice) for 4-6 hours.
• 2 in a bowl add a little lukewarm water and add the yeast and sugar,stir and keep aside for 15 minutes or till frothy.
• 3 grind the rice with the coconut and jaggery in your mixer or food processor till you get a smooth batter.it should be of a pourable consistency.
• 4 when the yeast mixture is frothy,stir in the salt till it is dissolved and add it to the batter you have prepared.
• 5 keep the batter closed in a warm corner of the kitchen to ferment overnight.
• 6 .in the morning, heat a skillet,add half a teaspoons of sunflower oil, and pour a ladel of batter in the centre of it and move the pan around so that the batter spreads.
• 7 you will notice holes appearing in the pancake almost immediately.
• 8 flip it over when the sides begin to brown and cook for a minute.
• 9 serve with sweetened coconut milk or just as it is.
• 10 enjoy! :).

Appams

Total Time: 17 hrs Preparation Time: 16 hrs Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 glasses rice
• 1/2 medium coconut
• 1 cup cooked rice
• 1 glass milk
• 2 -3 teaspoons sugar
• salt
• 1 pinch baking soda or 1/4 teaspoon dry active yeast

Recipe

• 1 soak the raw rice in water for around 3-4 hours.
• 2 scrape the coconut.
• 3 grind the rice with the coconut and the cooked rice till very fine.
• 4 keep it overnight or for 8 hours (not refrigerated) early next morning (three hours before making the appams) add 1 glass of boiling hot milk to the batter and the sugar, salt and yeast/cooking soda (i prefer the yeast) mix well (add more milk if required to get the consitency of pourable batter) cover and keep aside for 3 hours.
• 5 now heat a non stick wok.
• 6 (kadhai) pour a ladle full of the batter into the wok and swirl the wok around so that the batter spreads around 6-8 inches in diameter.
• 7 cover and cook on medium heat till the lower part of the appam is light brown or the top part is not moist but spongy.
• 8 the sides will seem lacey and the centre will be thick like an idli.
• 9 this dish can be served with coconut milk and powdered cardamom sweetened with jaggery and sugar or with chicken or mutton stew (indian style with coconut milk) and yes do try it with maple syrup or as it is (as my son enjoys it).

Bourbon-pecan Cake

Ingredients

• Servings: 4
• 1 cup whole candied red cherries
• 1 cup golden seedless raisins
• 1 cup kentucky bourbon
• 2 1/2 cups flour
• 2 cups pecans or 2 cups walnuts, halves
• 1 teaspoon ground nutmeg
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter or 1 cup margarine, in room temperature
• 1 cup granulated sugar
• 1 cup firmly packed dark brown sugar
• 3 large eggs, separated
• 1 cup confectioners' sugar
• 4 teaspoons milk
• 1/4 teaspoon vanilla
• candied red cherries, optional
• pecans, optional

Recipe

• 1 in medium size bowl, mix cherries, raisins and bourbon.
• 2 cover and refrigerate for 8-24 hour.
• 3 grease and flour 12 cup fluted tube pan.
• 4 heat oven to 325 degrees.
• 5 drain fruits, reserving bourbon.
• 6 in small bowl, toss ¼ flour and pecans.
• 7 in medium size bowl, mix remaining 2 ¼ cups flour with nutmeg, baking powder and salt.
• 8 in large bowl with electric mixer at high speed, beat butter until light and fluffy.
• 9 add sugar, ½ cup at a time, beating well after each addition.
• 10 add eggyolks, one at a time, beating well after each addition.
• 11 beat in 1 cup flour mixture.
• 12 with mixer at medium speed, add ¼ cup reserved bourbon alternately with remaining 2 cups flour mixture, beating well each addition.
• 13 batter will be thick.
• 14 in another large bowl with mixer at high speed, beat egg whites until stiff peaks form when beaters are lifted.
• 15 stir about ¼ beaten egg whites into batter and fold in remaining egg whites.
• 16 fold in cherries, raisins and nuts.
• 17 turn batter into prepared pan and bake about 1 ½ hours or until toothpick inserted comes out clean.
• 18 remove cake from pan and brush remaining reserved bourbon.
• 19 drizzle glaze down sides.
• 20 cut candied cherries and pecans into quarters and garnish cake.
• 21 note: for stronger bourbon flavor, saturate piece of cheesecloth with additional bourbon.
• 22 wrap cake in cheesecloth then with foil or plastic wrap.
• 23 store in refrigerator in tightly covered container for 2-3 weeks.
• 24 unwrap cake, place on serving platter.
• 25 drizzle with glaze and garnish as desired.
• 26 confectioner’s sugar glaze: in a small bowl, beat 1 cup confectioner’s sugar, 4 tsp milk and ¼ tsp vanilla extract until smooth.

Carmel Apple Bread

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 1 (15 ounce) package spice cake mix, divided
• 1 cup quick-cooking oats
• 3/4 cup brown sugar
• 1/2 cup chopped pecans
• 1/4 cup butter, softened
• 1 1/4 cups applesauce
• 3 eggs
• 1 cup chopped dried apple (i used fresh apple, one)
• 2 tablespoons caramel ice cream topping

Recipe

• 1 line 3- 4x8 loaf pans or 2 5x9 pans, with wax paper, grease wax paper.
• 2 combine 2/3 cup cake mix, oats, brown sugar, butter and pecans.
• 3 mix until crumbly. beat applesauce, eggs, until well blended.
• 4 add apples and remaining cake mix to applesauce mix.
• 5 spread one cup of batter in pan, sprinkle 1/2 cup oat mix over top and alternate layers until all used up.
• 6 drizzle 1 tbls caramel topping over loaf.
• 7 bake at 350 for 35 minutes (i found it took longer).
• 8 cool 20 minutes. makes 3 loaves.

Chocolate Almond Brownie Cake- Kitchenaid Mixer

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 16
• 7 (1 ounce) semi-sweet chocolate baking squares
• 1/2 cup butter
• 3 eggs, separated
• 1/2 cup sugar
• 1/2 teaspoon almond extract
• 2 tablespoons all-purpose flour
• 1 (1 ounce) semisweet baking chocolate square
• 1 teaspoon vegetable shortening
• 1/2 cup whipping cream
• 1 tablespoon powdered sugar
• 1/4 teaspoon almond extract
• 2 tablespoons sliced almonds

Recipe

• 1 melt chocolate and butter in medium saucepan over low heat, stirring constantly. remove from heat; cool slightly.
• 2 place egg whites in mixer bowl. attach bowl and wire whip to mixer. turn to speed 8 and whip one to two minutes until stiff peaks form. place egg whites in another bowl. clean mixer bowl and wire whip.
• 3 place chocolate mixture, sugar, and almond extract in mixer bowl. attach bowl and flat beater to mixer. turn to speed 4 and beat about one minute. stop and scrape bowl. continuing on speed 4, add egg yolks, one at a time, beating about 30 seconds after each addition. continuing on speed 4, add flour and beat about fifteen seconds. gently fold egg whites with spatula.
• 4 spoon batter into 8-inch springform pan that has been greased and floured on bottom only.
• 5 bake at 375 degrees for 20-25 minutes, or until set in center. cool completely on wire rack before glazing. clean mixer bowl.
• 6 to make glaze, melt chocolate and shortening in small saucepan over low heat, stirring to blend. drizzle over cool cake.
• 7 to make topping, place cream, powdered sugar, and almond extract in mixer bowl. attach wire whip and bowl to mixer. turn to speed 10 and whip 30-60 seconds, or until stiff peaks form. spoon whipped cream in ring over top of cake. sprinkle with almonds. store in refrigerator.