Total Time: 2 hrs 20 mins
Preparation Time: 2 hrs
Cook Time: 20 mins
Ingredients
1/3 cup unsalted butter
4 1/2 teaspoons active dry yeast
2 cups warm whole milk (105-100 degrees f)
5 -6 cups all-purpose flour
1/3 cup sugar
1 large egg
2 teaspoons salt
1/2 cup packed light brown sugar
1 tablespoon ground cinnamon
1/2 cup unsalted butter
1 cup powdered sugar (icing)
4 ounces cream cheese, softened
1/4 cup unsalted butter
1/8 cup whole milk
1/8 cup caramel sauce, more for drizzling (salted)
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
Recipe
1 make the dough: in the bowl of a stand mixer fitted with a dough hook attachment, combine the yeast and warm milk. let it stand for 5 minutes until bubbly, then turn the mixer on low. add 1/2 c of flour, then the sugar and browned butter, egg and salt. increase the speed to medium and mix about 2 minutes.
2 one cup at a time, add the dough until it's fully incorporated and the dough pulls away from the sides of the bowl. the dough should be soft, but not stiff. transfer the dough to a large greased bowl, cover with a kitchen towel or plastic wrap, and let rise in a warm place until doubled in size, about an hour.
3 punch the dough down and flip it out on a lightly floured surface. using a lightly floured rolling pin, roll the dough out into a 12x18 size rectangle.
4 make the filling: place butter in a saucepan and melt over medium heat. stir with a whisk until foaming, and pull off the heat right when the butter smells nutty and starts to turn a golden brown. if you pull it off too late, it will burn, if you pull it off too soon, you won't get the full brown butter flavor. so watch it closely! scrape brown butter and bits into a separate bowl to cool while preparing the other ingredients.
5 in a small bowl, combine the brown sugar and cinnamon. spread as much as you can of the cooled melted butter over the flattened dough with a pastry brush. you might have to drizzle the rest on after adding the cinnamon sugar. sprinkle the cinnamon sugar mixture evenly over the buttery surface.
6 starting with the long side, roll up the dough slightly loosely, so it has room to rise. cut dough into 12 1-inch thick slices using a sharp knife or string. place slices cut-side-down in a greased 9x13 glass cake pan. cover lightly with plastic wrap, and let rise until doubled in size, about a half hour.
7 preheat oven to 375 degrees, bake rolls until tops are light and golden, about 20 minutes. let cool in the pan while preparing the frosting.
8 make the frosting: using a hand mixer, whip together the butter, cream cheese, extracts, and salted caramel until thoroughly combined. add in the powdered sugar, and then the milk slowly until the right consistency is reached.
9 spread frosting over cooled cinnamon rolls, and drizzle with more caramel sauce.
Total Time: 10 mins
Preparation Time: 5 mins
Cook Time: 5 mins
Ingredients
Servings: 2
1 cup maida flour
salt, for taste
water
1 egg
1/2 cup chicken or 1/2 cup sausage, grated
Recipe
1 first we need to put 1 cup of maida in a bowl little salt for taste and water needed.mix well without any roughness. keep it aside.
2 grate chiken /sausage into small pieces and keep it aside.
3 beat egg in plate which can be mixed well.
4 heat the non-stick pan add drop of oil when pan becomes hot drop oil and pour mixed maida into pan as we make dosa. after making dosa keep it aside and take one dosa and mix it into egg and put again into pan for heat in simmer way. add little chiken pieces into dosa again mix other dosa into egg put it in to same pan cover the same dosa in a pan again do it as same way 3 times. and when one side of dosa is heat then put other side of dosa to heat and of swict off the flame.
Total Time: 25 mins
Preparation Time: 5 mins
Cook Time: 20 mins
Ingredients
Servings: 4
1 cup flour
1 cup milk
4 eggs, beaten slightly
1 pinch nutmeg
1/2 cup butter
4 tablespoons confectioners' sugar
1 lemon, juice of
Recipe
1 preheat oven to 425 degrees farenheit.
2 mix together flour, milk, eggs, and nutmeg in a large bowl until incorporated, but don't over-mix.
3 melt 1 stick butter in a 13 x 9 x 2 pan.
4 pour the above mixture in the pan; don't spread.
5 bake for 20 minutes or so until puffed up and slightly golden.
6 pull pan out of the oven and immediately sprinkle with 4 tbsp confectioner's sugar and 1 lemon (it may sound strange, but don't omit this part, the lemon and powdered sugar are what make this recipe so fantastic!)
1 melt the butter in a small pot over medium heat until it's brown and gives off a deliciously nutty aroma. this can take anywhere from 10 to 20 minutes. you want the butter solids nicely toasted, but not scorched. stir in the toasted hazelnut oil. set aside and allow to cool but not set. by doing the butter first you can complete the rest of the steps while it is cooling.
2 preheat oven to 350f / 180c with a rack in the top 1/3. butter and flour a 1-lb loaf pan, or roughly 9x5x3-inch.
3 sift the flour, baking soda, cinnamon, garam masala, and sea salt into a large bowl. set aside. in a smaller bowl whisk the sugar, eggs, squash, and milk. whisk in the still melted butter, but make sure it isn't hot to the touch. add the wet ingredients to the flour mixture, and stir until just combined. fold in most of the almonds.
4 pour the batter into the prepared pan, sprinkle with 1 1/2 tablespoons of sugar and remaining almonds, and bake for about 50-60 minutes, or until the edges have browned and the center of the cake is well set. do your best to avoid over-baking, part of the charm of this cake is its moistness, when it is baked properly. use a cake tester if necessary.
5 *to make pureed winter squash: roast large wedges or small cubes of skinned and seeded pumpkin, butternut squash, red kuri squash, etc. in a 375f / 190c until cooked and tender throughout. puree with a hand blender until smooth.
2 coat a 9-inch sprinform pan with cooking spray. combine crumbs, 2 tablespoons sugar, and butter. firmly press crumb mixture into bottom and 2-inches up sides of pan.
3 combine 2/3 cup sugar, flour, and next 5 ingredients (flour through eggs) in a large bowl; beat at high speed of a mixer until smooth. add milk and sour cream to cheese mixture; beat until smooth.
4 beat egg whites (at room temperature) at high speed of a mixer until soft peaks form. gradually add 1/4 cup sugar, 1 tablespoons at a time, beating untl stiff peaks form using clean, dry beaters. gently fold egg mixture into cheese mixtue.
5 pour into prepared pan. bake at 300f for 55 minutes or until almost set. remove from oven and cool completely on a wire rack; cover and chill 8 hours. top with pie filling.
Total Time: 1 hr 15 mins
Preparation Time: 30 mins
Cook Time: 45 mins
Ingredients
Servings: 10
1 (18 ounce) package yellow cake mix
3 eggs
1 1/4 cups apple juice
1/3 cup vegetable oil
1 teaspoon cinnamon
2 cups grated peeled apples
1/2 cup all-purpose flour
1 cup pecans (optional)
3 tablespoons margarine
3 tablespoons brown sugar
3 tablespoons sugar
3 tablespoons heavy whipping cream
1/2 cup confectioners' sugar
1/4 teaspoon pure vanilla extract
Recipe
1 preheat oven to 350.
2 grease or spray 10 inch tube pan and flour.
3 for cake, combine cake mix, flour, eggs, apple juice, oil and cinnamon in large bowl.
4 fold apples and pecans into batter.
5 pour into prepared pan.
6 bake 45 minutes or until toothpick inserted in center comes out clean.
7 cool in pan for 25 minutes.
8 invert onto serving plate; cool completely.
9 for frosting, combine margarine, brown sugar, sugar ,and whipping cream in saucepan. bring to a boil over medium heat; boil one minute. remove from heat.
10 cool for 20 minutes. add confectioner sugar and vanilla extract. blend with wooden spoon until smooth and thick.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
Servings: 4
1 (18 ounce) box brownie mix
1 egg (or as directed on brownie box)
1/4 cup oil (or as directed on brownie box)
1/2 cup water (or as directed on brownie box)
1 (16 ounce) can pillsbury vanilla frosting or 1 (16 ounce) can cool whip frosting
1 lb fresh strawberries
3 tablespoons sugar
Recipe
1 start by slicing the strawberries and coating them in sugar, place in fridge to chill, this will give you a little bit of syrup on your strawberries. (you can also do this with out the sugar and just use fresh strawberries but you won't get the syrup.).
2 mix brownie mix per the recipe on the box.
3 bake brownies in mini cupcake pan or small cheesecake pan.
4 bake at 350°f for about 20 minutes.
5 allow to cool completely, then layer brownies, icing, brownies, icing, and top with strawberries.
Total Time: 1 hr
Preparation Time: 20 mins
Cook Time: 40 mins
Ingredients
8 ounces cream cheese
1 egg
1 teaspoon vanilla
1/4 cup sugar
1 cup ground nuts
1/4 cup melted butter (38 grams)
3 tablespoons sugar
cherry pie filling
Recipe
1 preheat oven to 375°f place one disc in each cup of the cheesecake pan. lightly grease the pans with butter or use a non-stick spray.
2 blend cream cheese with the egg, vanilla and 1/4 cup sugar. set aside.
3 mix the ground nuts woth the melted butter and 3 tablespoons of sugar.
4 press the nut crumb into the base of 12 cups. press the crumbs into the base and about 1/3 ways up the side of each cup.
5 fill evenly with the cheesecake mixture.
6 bake 14 minutes.
7 remove the pan from the oven and place on a rack to cool for 20 minutes.
8 the tops will all as they cool.
9 lightly loosen the cheese tarts around the edges and carefully remove the cheesecakes by pushing the handle of a wooden spoon through the hole at the bottom of each cup.
10 when cool, take the disc off the bottom of each cheesecake using a butter knife.
11 place 3 or 4 cherries on the top of each tart.
12 refrigerate until ready to serve. makes 1 dozen cheesecakes.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
pancake
1 1/2 cups all-purpose flour
2/3 cup yellow cake mix (use the mix of your choice)
1 tablespoon granulated sugar
3/4 teaspoon baking powder
1/8 teaspoon salt
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups milk
1 cup colored decorating candy sprinkles
vanilla, glaze topping
1 cup powdered sugar
1/2 tablespoon milk
1/2 teaspoon pure vanilla extract
1/4 cup colored decorating candy sprinkles
Recipe
1 combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. add the milk, eggs and vanilla extract and stir until smooth. you want the batter to look like regular pancake batter; not too thin, not too thick. this will vary greatly on the brand of cake mix you use. a cook with experience making pancakes will be able to determine the need for small amounts of extra items such as small amounts of cake mix, milk, sugar and/or pure vanilla extract. a small taste test will help determine if they are to your personal taste.
2 preheat an skillet or buttered frying pan by warming to medium heat. fold in the amount of colored sprinkles into the batter. using a 1/4 cup measure, pour the batter in to the skillet and let cook until bubbles form on top, about 2-3 minutes. flip and cook for 1 minute more. serve with vanilla glaze.
3 for vanilla glaze topping mix milk, vanilla extract and powdered sugar until glaze forms. you may need to add a little more powdered sugar or milk to reach desired consistency depending on your personal preference for a thicker or thinner glaze. mix the 1/4 cup colored decoration sprinkles into the glaze base and drizzle on pancakes just prior to serving.
Total Time: 20 mins
Preparation Time: 5 mins
Cook Time: 15 mins
Ingredients
1 1/2 cups all-purpose flour
2/3 cup yellow cake mix
1 tablespoon sugar
3/4 teaspoon baking powder
1 pinch salt
2 eggs
1 teaspoon vanilla extract
2 cups milk or 2 cups vanilla almond milk
assorted candy sprinkles
1 cup powdered sugar
1/2 tablespoon milk
1/2 teaspoon vanilla extract
assorted candy sprinkles
Recipe
1 combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. add milk, egg and vanilla extract and stir until smooth.
2 preheat a skillet on medium heat. fold desired amount of sprinkles into batter. pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. flip and cook for 1 minute more. serve with vanilla glaze.
3 glaze : mix milk, extract and powdered sugar until glaze forms. you may need to add a little more sugar or water/milk to reach desired consistency. mix into glaze and drizzle on pancakes.
Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
Servings: 6
18 pineapple chunks
12 whole strawberries
1 angel food cake, 12 1-inch cubes
6 bamboo skewers
2 tablespoons semi-sweet chocolate chips
1 tablespoon butter
Recipe
1 line cookie sheet with waxed paper. alternately thread 3 pineapple cubes, 2 strawberries, and 2 cake cubes on each skewer. place kabobs on waxed paper.
2 in small saucepan over low heat, melt chocolate chips and margarine. blend well. drizzle chocolate mixture over kabobs. refrigerate until set.
Total Time: 35 mins
Preparation Time: 10 mins
Cook Time: 25 mins
Ingredients
12 ounces semi-sweet chocolate baking squares (i use nestle toll house baking bar)
1 1/4 cups butter, sliced
2 cups granulated sugar
6 large eggs
1 1/2 cups all-purpose flour
1 cup walnuts, chopped
Recipe
1 preheat oven to 325 degrees.
2 line two 12-cup muffin pans with paper liners.
3 melt chocolate and butter in double boiler, stirring occasionally. (if you don't have a double boiler, try putting a smaller sauce pan in a larger one and slowly melt).
4 beat sugar and eggs in large mixer bowl on high for about 3 minutes or until mixture falls from beaters in ribbons.
5 with mixer at medium speed, add melted chocolate mixture to egg mixture.
6 gradually add flour.
7 stir in nuts.
8 scoop 1/3 cup batter into each cupcake liner, filling 3/4 full.
9 bake 25-30 minutes or until toothpick inserted in centers comes out with loose crumbs attached.
10 cool in pans for 5 minutes; remove to wire racks to cool completely.
2 teaspoons colorless vanilla flavoring (regular will work but icing won't be bright )
Recipe
1 using electric mixer (prefereably not handheld), cream shortening until very soft.
2 add salt, a little powdered sugar and flavorings.
3 alternately add water and powdered sugar, beating on medium speed until frosting is smooth after each addition.
4 ***do not mix on high speed as it will cause bubbles in the finished frosting.
5 ***note: this frosting makes enough to frost a 2-layer cake with enough left to make decorative roses, etc.
6 for the top of the cake.
7 decorations: roses, leaves and other decorations can be made by adding tasteless food coloring paste (wilton is one brand) to the frosting.
8 make decorations, place on plastic wrap on cookie sheet and cover gently with plastic wrap.
9 freeze for up to 1 month.
10 ***if you decide to freeze your frosted cake, do not put the decorations on it until after you have thawed both the cake and decorations, as the colored decorations will bleed into the cake frosting when they thaw.
11 ***defrost cake and decorations separately and then place decorations on the cake.
12 variations: for chocolate frosting, add 3 tbs powdered cocoa to the sugar mixture.
13 for lemon, omit butter and vanilla flavorings and add 3 tsp.
14 lemon extract.
15 colored frostings: frosting can be made any color you want with tasteless food coloring, but be sure to mix well after adding the coloring.
16 wedding cakes: five recipes of this frosting will decorate wedding cakes as follows: top layer 6-inch cake, middle layer 14-inch cake and bottom layer 18-inch cake.
1 cream together the butter and the powdered sugar until light. add the egg yolks one at a time beating well after each addition. beat in the vanilla extract. stiffly beat the egg whites then fold them carefully into the yolk mixture. line the bottom of a pan with ladyfingers and cover with half of the sugar mixture. cover this with some of the pineapple and the cherries. whip 1 cup of the cream and spread half of this over the fruit in the pan. make another layer of ladyfingers, cover with the sugar mixture, add the rest of the fruit, and cover this with the remaining whipped cream. add another layer of ladyfingers and end with a layer of the sugar mixture on top. let this stand in the refrigerator overnight, then whip the rest of the cream and cover the entire cake with this. decorate it with some of the candied cherries.
Total Time: 1 hr 50 mins
Preparation Time: 20 mins
Cook Time: 1 hr 30 mins
Ingredients
1 cup butter
1/2 cup crisco
3 cups sugar
6 large eggs
3 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon lemon flavoring
1 teaspoon butter flavoring
1 teaspoon coconut flavoring
1 teaspoon rum flavoring
1 teaspoon vanilla flavoring
1 cup sugar
1/2 cup water
1 teaspoon lemon flavoring
1 teaspoon butter flavoring
1 teaspoon coconut flavoring
1 teaspoon rum flavoring
1 teaspoon vanilla flavoring
Recipe
1 cream butter and crisco.
2 add 3 cups sugar and cream again (10 minutes – minimum). beat eggs until lemon color – add to mixture.
3 sift together: flour, baking powder and salt.
4 alternate milk and 1 tsp all flavorings w/sifted dry ingredients. pour into a greased and floured 10� tube pan.
5 bake 325° for 1 ½ hours or until cake tests done or depending on oven.
6 dissolve glaze ingredients over low heat in a saucepan. spoon glaze over cake in pan while hot. let cool in pan. keep well and it is better after 1st day.
7 note: put out the butter, crisco and eggs the night before. the key is that everything is room temperature and you beat the butter, sugar and eggs at least the 10 minutes. after that you only beat enough to mix the dry ingredients.
Total Time: 50 mins
Preparation Time: 10 mins
Cook Time: 40 mins
Ingredients
3/4 cup butter, softened
1 2/3 cups sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 cups whipping cream
Recipe
1 preheat oven to 350 degrees f. grease and flour bundt cake pan.
2 cream butter, sugar, eggs and vanilla extract until well combined.
3 sift flour, baking powder and salt. add to butter mixture alternately w/ whipping cream; beat until smoothe after each addition.
4 bake in prepared baking dish 40 minutes or until a fork or tooth pick tests clean. cool in pan, on wire rack for ten minutes. remove from pan and cool completely on cooling rack.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
2 cups flour
2 tablespoons caster sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 pinch ground nutmeg
2 large eggs
2 cups buttermilk
8 tablespoons butter, melted
1 cup fresh blueberries (wild are best, but failing that, cultivated will do) or 1 cup frozen blueberries (wild are best, but failing that, cultivated will do)
Recipe
1 sift flour, sugar, baking powder, baking soda, salt and nutmeg together into a large mixing bowl.
2 put the eggs into a medium bowl and beat until frothy.
3 beat in the buttermilk, mixing well.
4 stir the buttermilk mixture into the dry mixture, mixing to combine.
5 stir in half of the melted butter.
6 heat a large cast iron skillet over medium heat. (if you are lucky enough to have one, if you don’t a large non-stick one will do)
7 treat the skillet with some of the remaining butter.
8 make 2 to 3 pancakes at a time by ladling 1/3 cup of batter for each pancake into the skillet, keeping about ½ inch between the pancakes.
9 scatter some blueberries on top of each.
10 cook until bubbles form on the tops of the pancakes and bottoms turn golden brown. (about 2 to 3 minutes)
11 flip over and continue to cook until the bottoms are golden and the centers are cooked through. (about 2 minutes more)
12 repeat process, greasing skillet each time with more butter.
13 keep pancakes warm in a slow oven until all are cooked.
Total Time: 50 mins
Preparation Time: 5 mins
Cook Time: 45 mins
Ingredients
4 1/2 cups all-purpose flour
3/4 cup sugar
4 1/2 tablespoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups buttermilk
3 small eggs, lightly beaten
5 tablespoons butter, melted
Recipe
1 pre heat the oven to 350 f.
2 mix in the first 5 ingredients in a large bowl. make a well in the center and add the eggs, buttermilk, and butter whisking thoroughly until it makes a fairly smooth batter.
3 pour the batter into a buttered rectangular pan and bake at 350 degrees farenheit for 45 minutes to and hour; or until deeply golden on the top and mildly brown on the bottom (do not burn).
4 remove the pan and let cool for 5-10 minutes before removing loaf and slicing. enjoy at any temperature, lasts for 1 week covered with foil or bagged.
Total Time: 1 hr 5 mins
Preparation Time: 25 mins
Cook Time: 40 mins
Ingredients
Servings: 9
2 cups baking mix
1/4 cup sugar
3/4 cup milk
1 teaspoon vanilla extract
1 cup chopped pecans
2 medium tart apples, peeled and chopped
1/4 cup sugar
1/2 teaspoon cinnamon
3 eggs
1 cup whipping cream
1/2 cup sugar
1/2 teaspoon cinnamon
Recipe
1 in a bowl, combine baking mix, 1/4 cup sugar, milk and vanilla; mix well. stir in pecans. pour into a greased 9-in. square baking dish. toss apples with 1/4 cup sugar and 1/2 teaspoon of cinnamon. sprinkle over batter.
2 in a bowl, combine eggs, cream and remaining sugar. pour over the apples; sprinkle with remaining cinnamon. bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. serve warm. refrigerate leftovers.
Total Time: 55 mins
Preparation Time: 10 mins
Cook Time: 45 mins
Ingredients
1/3 cup brandy or 1/3 cup orange juice
1 cup dried cherries
1 cup chopped almonds, toasted
1 cup butter, softened
2 cups granulated sugar
4 eggs
1 tablespoon vanilla
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup icing sugar
2 tablespoons brandy or 2 tablespoons orange juice
Recipe
1 in small saucepan, bring brandy to a boil; stir in cherries and almonds.
2 let cool.
3 meanwhile, in bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, beating well after each. beat in vanilla and almond extract.
4 in separate bowl, whisk together flour, baking powder and salt; stir into butter mixture just until combined. stir in almond and cherry mixture. scrape into parchment paper-lined 13 x 9 inch (3.5 l) metal cake pan, smoothing top.
5 bake in 325 degree oven until cake tester inserted in centre comes out clean, about 45 minutes.
6 glaze: in small bowl, whisk sugar with brandy; brush over bars. let cool on rack. cut into bars.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
1 (18 1/4 ounce) box cake mix
1 teaspoon baking powder
2 eggs
1/2 cup vegetable oil
1 cup chocolate chips
Recipe
1 preheat oven to 350 degrees.
2 line baking sheet with parchment paper.
3 in a medium to large bowl stir together the cake mix and baking powder.
4 add eggs and oil.
5 mix together, the batter will be dry and a bit crumbly just keep mixing, let stand a minute, mix more, it will come together eventually but note it will be drier than usual cookie dough.
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
Servings: 8
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
3 large eggs, room temperature
2 teaspoons vanilla
3/4 cup milk
Recipe
1 preheat oven to 350°f grease and flour 2 9-inch cake pans.
2 in bowl, combine flour, baking powder, and salt with a wire whisk.
3 cream butter and sugar until light and fluffy. beat in eggs, one at a time.
4 add vanilla and mix until completely combines. slowly add flour alternately with milk. at end of addition batter should be smooth. divide between 2 pans.
5 bake for 20 to 25 minutes. cool 5 minutes in pan, then invert onto a rack and cool completely before frosting.
6 for a 9 x 13 pan - baked at 350 degrees f. for 30 to 38 minutes.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
Servings: 8
1 cup flour
3/4 cup sugar
2 tablespoons cocoa
2 teaspoons baking powder
1/2 teaspoon salt (optional)
1/2 cup milk
2 tablespoons oil
1 teaspoon vanilla
3/4 cup chopped walnuts (optional)
3/4 cup brown sugar
1/4 cup cocoa
1 3/4 cups boiling water
Recipe
1 preheat the oven to 350 degrees.
2 in a medium mixing bowl, stir together the dry ingredients (flour, sugar, 2 t. cocoa, baking powder, and salt). add the milk, oil, and vanilla and mix until smooth. stir in the walnuts, if desired. transfer the batter to a 9x9 baking pan (or roughly equivalent sized pan).
3 combine the brown sugar and 1/4 cup cocoa. stir in the boiling water. pour evenly over the batter. bake about 30 minutes or until a wooden toothpick inserted near the center of the cake comes out clean. serve warm.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
1 3/4 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup nonfat milk (skim)
1/4 cup butter, melted and slightly cooled
1 egg, lightly beaten
3 tablespoons orange juice concentrate, thawed
1 teaspoon vanilla
3/4 cup blueberries (fresh or frozen)
Recipe
1 preheat oven to 400*f. grease (or line with cupcake liners) muffin pans. set aside.
2 combine flour, sugar, baking powder, baking soda, salt and cinnamon in large bowl.
3 beat milk, butter, egg, orange juice concentrate and vanilla in medium bowl until well blended.
4 add milk mixture to flour mixture; mix lightly just until moistened. stir in blueberries just until berries are evenly distributed.
5 fill prepared muffin cups 3/4 full. bake 20-25 minutes or until toothpick inserted into centers comes out clean. cool 5 minutes; remove from pan to wire rack. serve warm or at room temperature.
Total Time: 1 hr 30 mins
Preparation Time: 30 mins
Cook Time: 1 hr
Ingredients
Servings: 9
1 3/4 cups flour, divided
1 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup milk
1 egg
1 teaspoon vanilla
2 tablespoons butter
1/4 teaspoon lemon extract
1 (21 ounce) can cherry pie filling
Recipe
1 grease and flour a 9x9-inch baking pan.
2 sift together 1 1/4 cups flour, 1/2 cup sugar, baking powder, baking soda and salt.
3 add 1/2 cup butter, milk, egg, and vanilla and beat until well mixed.
4 turn into baking pan, spreading batter evenly.
5 in small bowl, combine remaining 1/2 cup flour, 1/2 cup sugar, and 2 tablespoons butter until mixture is like coarse crumbs. sprinkle half on top of batter.
6 stir lemon extract into pie filling. spread over crumbs on batter.
7 sprinkle rest of crumb mixture over top.
8 bake at 350 degrees for 1 hour or until top is light golden. cut into squares.
Total Time: 1 hr 35 mins
Preparation Time: 20 mins
Cook Time: 1 hr 15 mins
Ingredients
1 1/4 cups butter, softened
2 3/4 cups granulated sugar
5 eggs
1 teaspoon almond extract or 1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup light cream (10%)
1 (375 ml) jar maraschino cherries, drained and chopped
sifted icing sugar (to garnish)
Recipe
1 beat butter, sugar, eggs and extract in large bowl on low speed of electric mixer until blended, then on high speed 5 minutes until light and fluffy.
2 combine flour, baking powder and salt. add dry ingredients alternately with cream to creamed mixture, mixing lightly after each addition. fold in cherries. turn batter into greased 12-cup bundt or tube pan.
3 bake at 350f for 65-75 minutes. cover with foil for last 10 minutes if becoming too brown. cool in pan 10 minutes. remove from pan; cool completely. dust with icing sugar before serving.
4 helpful hint: a icing drizzle is a pretty alternative decoration.
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
8 ounces unsalted butter, at room temperature
8 ounces sugar
2 pieces whole eggs
7 ounces bread flour
3 ounces cake or 3 ounces pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
10 ounces sour cream
1 teaspoon vanilla
Recipe
1 1. cream the butter and sugar until light and fluffy. add the eggs. beat well.
2 2. sift the dry ingredients together.
3 3. stir in the dry ingredients and sour cream, alternately, into the butter mixture. stir in the vanilla.
4 4. portion and bake at 350°f until light brown and set, approximately 20 minutes.
5 5. allow muffins to cool briefly before removing from the pan.
6 note: other fruits and nuts may be added for variety. add approximately 4-6oz (1 cup) fresh or frozen drained fruit to the batter. popular products are; blueberries, dried cherries/cranberries, candied fruits, pecans.
7 streusel topping.
8 1lb 8oz.
9 8oz (250g) cake/pastry flour.
10 ¼ oz cinnamon.
11 4oz (125g) brown sugar.
12 4oz (125g) sugar.
13 8oz (250g) whole butter, cold.
14 1. combine all dry ingredients. cut in the butter until the mixture is coarse and crumbly.
15 2. sprinkle on top of muffins or quick breads prior to baking.
16 note: topping will keep for several weeks in the refrigerator.
