Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
2 eggs, separated
1/2 cup packed brown sugar
1 cup coconut
1/2 cup ground pecans
1 (18 ounce) package butter-recipe cake mix (with pudding in the mix)
1/2 cup amaretto
1 cup sour cream
1/2 cup water
2 eggs
1 cup confectioners' sugar
2 tablespoons cocoa
2 tablespoons amaretto
1 tablespoon butter, softened
1 tablespoon corn syrup
2 -4 teaspoons water
2 teaspoons ground pecans
6 maraschino cherries
Recipe
1 preheat oven to 350 degrees. generously grease a 10-inch bundt pan (or use non-stick cooking spray).
2 in a small bowl, beat 2 egg whites until foamy. gradually add the brown sugar and continue to beat until stiff peaks form, about 3 minutes. fold in coconut and 1/2 cup pecans.
3 spread the meringue on the bottom and up the sides of the prepared pan, to within 1 inch of the top of the pan.
4 in a large bowl, blend the cake mix, sour cream, 1/2 cup amaretto, 1/2 cup water, eggs and 2 egg yolks. beat at low speed until moistened; beat at high speed for 2 minutes. pour batter evenly into prepared pan with meringue.
5 bake at 350 degrees for 55-65 minutes, until a toothpick inserted in the center of the cake comes out clean. cool in pan 10 minutes, then loosen sides and invert onto a serving plate. cool completely.
6 in a small bowl, blend confectioners sugar, cocoa, 2 tablespoons amaretto, butter, corn syrup, and 2 teaspoons water. if the glaze is too stiff, up to 2 more teaspoons of water may be added.
7 spoon the glaze over the cooled cake, allowing some to run down the sides. sprinkle with 2 teaspoons ground pecans and garnish with cherries.
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
2/3 cup butter
1 1/2 cups sugar
2 3/4 cups flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup champagne
6 egg whites
Recipe
1 preheat the oven to 350. insert liners into a medium cupcake pan.
2 in a large bowl cream together the butter and sugar until light and fluffy, about 3-5 minutes.
3 in a separate medium bowl sift together the flour, baking powder and salt.
4 blend the dry ingredients into the creamed mixture alternatively with champagne.
5 in a large clean bowl beat the egg whites on high speed until stiff peaks form. fold one-third of the whites into the batter until blended, then fold in the remaining egg whites until well blended.
6 fill the cupcake liners three-quarters full with batter. bake for about 20 minutes.
3 for the cake: sift the flour, baking powder, baking soda and salt together into a bowl and set aside.
4 cream the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy, about 5 minutes.
5 reduce the speed to medium-low.
6 add the eggs, one at a time, beating 30 seconds between additions.
7 add alternating increments of the flour mixture and buttermilk and vanilla, blending well after each addition; this should take about 3 to 5 minutes.
8 divide the batter evenly between the prepared pans.
9 bake for about 30 minutes, until a cake tester comes out clean.
10 cool in pans, on wire racks, for 10 minutes, unmold the cakes and let cool completely.
11 note: the cake recipe makes two 8-inch round cake layers.
12 only one is used for this recipe.
13 to make the brittle: combine the granulated sugar, honey and water in a medium-sized saucepan.
14 bring to a boil over medium heat, stirring to dissolve sugar.
15 boil, without stirring, until the mixture turns a deep amber color, about 10 minutes.
16 remove the pan from the heat and immediately stir in the toasted almonds, butter and baking soda.
17 mix with a wooden spoon just until the butter melts and the foaming subsides.
18 pour the mixture into a nonstick or lightly greased baking sheet and set aside to cool.
19 once the brittle has hardened, break it up and crush to fine crumbs in a food processor.
20 store in a covered container in the refrigerator until ready to use.
21 to make the custard cream: in a heavy saucepan over medium-low heat, heat milk to barely simmering.
22 meanwhile, combine egg yolks, sugar and cornstarch in a medium mixing bowl.
23 whisk to blend smoothly.
24 stir the heated milk into the egg mixture; return mixture to saucepan.
25 bring back to a boil, over medium-low heat, whisking constantly; boil 1 minute.
26 remove pan from heat; add butter and vanilla, stirring to melt the butter.
27 transfer custard to a bowl; place a piece of waxed paper directly on top to prevent a crust from forming and refrigerate until cold.
28 whip the cream and confectioners' sugar until stiff peaks form.
29 fold into the chilled custard and refrigerate until ready to use.
30 to assemble cake: cut the cake in half horizontally.
31 place one layer on a cake plate, spread cake with cold custard cream and sprinkle with brittle crumbs.
32 cover with the remaining layer of cake.
33 spread the remaining custard cream over cake, applying a thinner coat to the sides than the top.
34 chill for a least 1 hour before garnishing.
35 to garnish, press brittle crumbs onto the sides of the cake with the palm of your hand and sprinkle a layer of crumbs on the top.
36 refrigerate until ready to use.
37 note: to toast nuts, arrange in a single layer on a baking pan.
38 bake in a 375f oven until golden brown, about 7 to 10 minutes.
Total Time: 55 mins
Preparation Time: 15 mins
Cook Time: 40 mins
Ingredients
1/2 cup unsalted butter, melted, plus more
unsalted butter, for pan
1/2 cup light brown sugar, packed
1/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup walnuts, chopped
Recipe
1 preheat oven to 350°f; line an 8-inch square baking pan with a piece of parchment paper, leaving a 2 inch overhang on two sides. butter paper.
2 in a large bowl, whisk butter and sugars until smooth. whisk in egg and vanilla. add flour and salt; mix just until moistened (do not overmix). fold in 1/2 cup each of chocolate chips and walnuts. transfer batter to prepared pan; smooth top. sprinkle with remaining chocolate chips and walnuts.
3 bake until top is golden brown and a toothpick inserted in center comes out clean, 40 to 45 minutes. set pan on a wire rack, and let cool completely. using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares. store blondies in an airtight container at room temperature, up to 2 days.
1 cup cake flour or 1 cup minus 2 tbsp. all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups butter, softened
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
2 large eggs
1 tablespoon vanilla extract
1 3/4-2 cups nestle toll house semisweet chocolate chunks or 1 3/4-2 cups semisweet chocolate morsels
Recipe
1 preheat oven to 375°f.
2 combine all-purpose flour, cake flour, baking powder and baking soda in medium bowl.
3 combine butter, both sugars, in large mixer bowl. beat until creamy. add eggs and vanilla extract. beat until well mixed. gradually beat in flour mixture; stir in morsels. drop dough by level 1/4 cup measure 2-inches apart onto ungreased bakng sheets.
4 bake for 10-14 minutes or until golden brown. cool on baking sheets for 2 minutes;'remove to wire racks to cool completely.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4-1 1/2 cups milk
2 eggs
1 teaspoon vanilla (optional)
2 tablespoons vegetable oil
Recipe
1 in a bowl, mix together all the dry ingredients.
2 make a well in the centre and pour in the milk.
3 start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix it with the flour.
4 add the two eggs, vanilla if using and oil, whisking until mixed but still a bit lumpy.
5 heat a frying pan (if it is not non-stick, you will need to melt a bit of butter or oil in it) and when hot, pour in some pancake mix.
6 how much depends on how experienced you are at flipping pancakes and how big you want them. we do about 1/4 cup a time for small, easy-to-flip pancakes but you could make this as much as 1/2 cup of pancake mix.
7 if you are adding fruit, i like to sprinkle it on top of the pancake now.
8 when the pancake starts to bubble on top and is golden brown on the cooked side, turn it and continue cooking until both sides are golden brown.
9 the first pancake is always a bit of a test so adjust the batter by adding more flour if you need to make it thicker or more milk if you want a thinner pancake. in either case, just add a few spoonfuls at a time until you get it right.
10 repeat the cooking process with the remaining batter. you may need to adjust the heat as pan tends to get hotter as you keep making pancakes.
11 keep the cooked pancakes covered with a tea towel, to keep them warm while you finish cooking the rest.
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
Servings: 6
10 tablespoons butter, divided
1/2 cup packed brown sugar
2 tablespoons honey
2 large ripe bartlett pears, peeled and cored
1 1/2 cups flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 salt
2 eggs
1/2 cup milk
1/4 amaretto or 1/4 other almond flavored liqueur
lightly sweetened whipped cream
toasted sliced almonds
Recipe
1 preheat oven to 350 degrees butter six 1 1/4 cup ramekins, custard cups or giant muffin tins.
2 melt 4 tbsp butter in a small saucepan add brown sugar and honey cook over low heat for about 2 minutes until mixture no longer separates divide mixture evenly between prepared dishes.
3 cut each pear into 12 wedges and place 4 wedges in the bottom of each dish: set aside in medium bowl, beat remaining 6 tbsp butter until light and fluffy.
4 beat in eggs and vanilla in a separate bowl, combine all dry ingredients.
5 combine milk and amaretto in a bowl.
6 add half the dry ingredients to the butter and sugar mixture, then half the liquid, beating well after each addition.
7 repeat until all ingredients are combined.
8 pour batter into the 6 prepared dishes, smoothing the top.
9 bake 25 to 30 minutes, until cooked through.
10 remove from oven and place on rack for 10 minutes.
11 carefully flip each dish over onto serving plates to remove from dish serve immediately with lightly sweetened cream and toasted almond slices.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
1 1/4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups milk
2 large eggs
3 tablespoons unsalted butter, melted
1/4 teaspoon pure vanilla extract
maple syrup or honey or jam or butter
Recipe
1 in a bowl, whisk together the flour, sugar, baking powder, and salt.
2 in another bowl, whisk together the milk, eggs, melted butter, and vanilla; bend well.
3 pour the liquid ingredients over the dry ingredients; mix with the whisk, stopping when everything is just combined (don’t worry if the batter is a bit lumpy).
4 lightly butter or oil or spray your griddle or skillet.
5 preheat over medium heat (if using an electric griddle, set to 350°; if you want to hold the pancakes until serving time, preheat oven to 200°.
6 spoon ¼ cup batter onto griddle for each pancake, allowing space for spreading.
7 when the undersides of the pancakes are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown.
8 serve immediately or keep the finished pancakes in the preheated oven while you make the rest of the batch.
Total Time: 1 hr 30 mins
Preparation Time: 20 mins
Cook Time: 1 hr 10 mins
Ingredients
1 cup crushed graham cracker crumbs (or crushed amaretti macaroons)
1/2 cup toasted almond, finely chopped
1 tablespoon amaretto
4 tablespoons unsalted butter
2 tablespoons granulated sugar
4 ounces almond paste, such as odense (or marzipan)
1/2 cup granulated sugar
2 tablespoons flour
1/3 cup amaretto (such as disarono)
24 ounces cream cheese, at room temperature
3 eggs, at room temperature
1 cup sour cream
3 tablespoons amaretto
2 tablespoons granulated sugar
Recipe
1 for the crust: combine all the ingredients into a paste. press the paste onto the bottom and sides of a 9-inch springform pan and refrigerate.
2 for the cheesecake filling: preheat the oven to 350 degrees f.
3 combine the almond paste, sugar, and flour in a food processor; beat until smooth. place this into a mixing bowl and beat in one-third of the cream cheese at a time, mixing well after each addition. beat in the eggs one at a time, then pour the mixture into the prepared springform pan. bake in the preheated oven for 50 minutes.
4 for the topping: combine the sour cream, amaretto, and sugar; mix well. spread it evenly on the cheesecake and return the cake to the oven for an additional 20 minutes, or until set.
5 refrigerate 6 hours or over night; serve chilled.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 cup milk
2 tablespoons cooking oil
1 teaspoon vanilla
Recipe
1 in a mixing bowl stir together flour, sugar, baking powder and salt.
2 in another bowl combine egg, milk, cooking oil, and vanilla.
3 add liquid ingredients to dry flour mixture all at once and stir just until moistened. mixture will be slightly lumpy.
4 use a paper towel to rub a little cooking oil over the griddle. set to medium heat.
5 heat the griddle. sprinkle a few drops of water on the griddle. if they jump, the griddle is hot enough to use. measure 1/4 cup batter for each pancake and pour onto hot griddle.
6 when bubbles cover the surface of the pancake and the edges look dry,turn over with a pancake turner. cook until golden brown.
7 remove pancakes with pancake turner. repeat until all batter is used.
1 beat together the first 5 ingredients at low speed with an electric mixer 2 minutes or until blended. pour batter into a greased 15x10 inch jelly roll pan.
2 bake at 350°f for 15-20 minutes or until a wooden pick inserted in center comes out clean. cool in pan on a wire rack 2 hours. make caramel pecan frosting and pour immediately over cooled cake in pan, and spread quickly to cover cake.
3 frosting:.
4 place chopped pecans in a single layer in a shallow pan. bake at 350°f for 6 minutes or until lightly toasted.
5 bring butter and brown sugar to a boil in a 3 1/2 quart saucepan over medium heat, whisking constantly (about 2 minutes). remove from heat and slowly whisk in buttermilk.
6 return mixture to heat, and bring to a boil. pour into bowl of a heavy duty electric stand mixer. gradually add powdered sugar, vanilla extract and almond extracts,beating at medium-high speed until smooth(about 1 minute). stir in pecans. use immediately.
2 tablespoons cornstarch (experimental thickening agent, use at your own risk)
Recipe
1 cake instructions.
2 1. preheat oven to 350°f line two 6 cake mini bundt cake pans with tin foil and spray inside of tinfoil with pam (hint: cut foil into small square pieces to line pans with it).
3 2. stir together sugar, flour, cocoa powder, baking powder, baking soda and salt in large bowl. add eggs, milk, oil and vanilla; mix until well blended, and then beat on high speed with electric mixer for 2 minutes. then mix in boiling water with electric mixer (batter will be thin). pour batter evenly into prepared pans.
4 3. bake 25 minutes or until wooden pick inserted in center comes out clean. use knife or shrimp skewers to loosen and carefully remove tinfoil covered cakes from pans and remove tin foil from them and either place them onto prepared plates for serving or freeze them for reheating later.
5 chocolate sauce instructions.
6 1. mix together cornstarch and 1 cup water to prevent cornstarch from clumping.
7 2. in a medium saucepan, mix together cornstarch and water mix, sugar, 1/2 cup of corn syrup, and cocoa powder until well blended and mixture looks like liquid chocolate.
8 3. bring to a boil over medium heat stirring constantly to prevent scorching. once it's just begun to simmer and boil, remove from heat and stir in the other 1/2 cup of corn syrup, and chopped chocolate until melted. chocolate sauce must be right thickness, too thin it will get sucked into the cakes, too thick it won't glaze right.
9 final cake preparation instructions.
10 1. serve cakes on dinner plates, put cake on one side of dinner plate and put a scoop of vanilla ice cream on the other side of dinner plate.
11 2. carefully pour some of the chocolate sauce into the center hole in the mini bundt cake until it fills up the hole. carefully drizzle sauce in a crisscross pattern over plate, cake and ice cream; it should look like what you see in the photo above when done properly. use a chocolate spreading paint brush to paint sauce all over cake to give it that nice looking wet glaze effect.
12 3. serve cakes hot and watch them blow your friends minds away.
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
160 g unbleached flour
90 g oat flour
1/2 teaspoon baking powder
1/2 teaspoon cardamom
1 teaspoon vanilla sugar
200 g sugar
50 g brown sugar
2 eggs
1 tablespoon nonfat yogurt
50 g chopped roasted hazelnuts
40 g coarsely chopped milk chocolate
30 g chopped candied orange peel
2 -3 tablespoons cold water
Recipe
1 mix the two flours, baking powder, vanilla sugar and cardamom well. add the other ingredients except water and knead. then add water little at a time until dough is quite sticky and soft.
2 with moistened hands form into two logs on heavy pan lined with baking paper. logs should be roughly two inch wide.
3 bake in the middle of the oven at 340 f (convection) for ten min and then reduce heat to 310 for another 20 minute total bake time is 30 minute.
4 slide baking paper with logs onto tabletop and cut into one inch biscotti while cakes are still warm and moist. let cool on a rack so air can circulate. the biscotti will firm up as they cool and become crisp with chewy, moist centers.
Total Time: 1 hr 10 mins
Preparation Time: 30 mins
Cook Time: 40 mins
Ingredients
2 cups all-purpose flour
2 cups sugar
1/4 cup powdered sugar, sifted
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1/4 cup amaretto liqueur
1/4 cup amaretto syrup
1/2 cup coconut milk
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon almond extract
Recipe
1 preheat oven to 350 degrees f (175 degrees c). grease and flour two 9 inch round cake pans or one 9x13 inch pan.
2 in large bowl combine flour, sugar, baking soda, baking powder and salt. make a well in the center.
3 add eggs, liqueur, coconut milk, buttermilk, oil and vanilla. beat for 2 minutes on medium speed. batter will be thin. pour into prepared pans.
4 bake at 350 degrees f (175 degrees c) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean.
5 cool for 10 minutes, then remove from pans and finish cooling on a wire rack. fill and frost as desired. i used cream cheese frosting with a little coconut milk.
Total Time: 45 mins
Preparation Time: 25 mins
Cook Time: 20 mins
Ingredients
Servings: 12
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon apple pie spice
3/4 cup butter, softened
1 1/2 cups brown sugar, packed
3 large eggs
1 teaspoon vanilla extract
3 tablespoons apple juice concentrate, thawed
1/2 cup applesauce
3 cups peeled chopped apples
3/4 cup walnuts, chopped
5 tablespoons butter, softened
1/4 teaspoon salt
1/2 cup packed brown sugar
2 tablespoons corn syrup
3 tablespoons milk
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Recipe
1 preheat oven to 350°.
2 grease the wells of a pop up pan or 12 muffin cups.
3 whisk together the flour, baking powder, salt and spices; set aside.
4 cream together the butter, and sugar until light and fluffy. beat in the eggs, then mix in dry ingredients, vanilla, boiled cider or apple juice concentrate, thawed; and applesauce.
5 stir this mixture until evenly moistened and then fold in the apple and walnuts.
6 transfer the batter to prepared pan.
7 bake for 20-22 minutes or cake tester inserted near the center comes out clean.
8 cool the cakes for 15 minutes before turning out of the pan; cool complete before frosting.
9 to prepare the frosting: melt the butter, stir in the salt and the brown sugar, and corn syrup and cool, stirring until the sugar melts.
10 add the milk, bring to a rolling boil and pour into a mixing bowl to cool for 10 minutes.
11 stir in the sugar, vanilla and cinnamon; beat well. if the mixture appears too thin, add more powdered sugar.
12 spread on the cakes while frosting is still a little warm.
Total Time: 50 mins
Preparation Time: 30 mins
Cook Time: 20 mins
Ingredients
Servings: 24
1 (18 ounce) package butter recipe cake mix (plus the ingredients to prepare the mix) or 1 (18 ounce) package yellow cake mix (plus the ingredients to prepare the mix)
1 cup dried apple, chopped
3 tablespoons butter
1 cup light brown sugar, packed
1/2 cup evaporated milk
1/8 teaspoon salt
3 3/4 cups powdered sugar
3/4 teaspoon vanilla
chopped nuts (for garnishing)
Recipe
1 preheat oven to 375 degrees, and line 24 (2 1/2 inch) muffin pan cups with paper liners.
2 prepare cake mix according to package directions.
3 stir in apples and spoon batter into prepared muffin cups.
4 bake 15-20 minutes, or until toothpicks inserted into centers come out clean.
5 cool in pans on wire racks for 10 minutes, then remove from pans and cool completely on the racks.
6 for caramel frosting:.
7 melt butter in a 2 quart saucepan.
8 stir in brown sugar, evaporated milk, and salt.
9 bring to a boil, stirring constantly; remove from heat and cool to lukewarm.
10 beat in powdered sugar until frosting is of spreading consistency.
11 beat in vanilla until smooth, and then frost cupcakes.
12 sprinkle cupcakes with chopped nuts for garnish.
1 (14 ounce) premade angel food cake, cut into cubes
Recipe
1 wash the strawberries and remove the stems, cut the strawberries into quarters. place into a bowl and add the 1/4 - 1/2 cup sugar, depending on how sweet you'd like it; toss to mix well. set in fridge to chill until ready to serve.
2 meanwhile, in another bowl, beat the softened cream cheese and powdered sugar until smooth. fold in the cool whip and the cubed angel food cake.
3 spread the cake and cream cheese mixture into an ungreased 13x9 dish.
4 cover and chill for a few hours.
5 when ready to serve, cut cake into squares and top with strawberries.
Total Time: 31 mins
Preparation Time: 1 min
Cook Time: 30 mins
Ingredients
Servings: 20
active dry yeast
1/2 teaspoon sugar
1 cup water, warmed to 110 f
1 tablespoon barley malt syrup
2 cups whole wheat pastry flour
1/2 cup extra virgin olive oil
1 teaspoon salt
1/4 cup water
2 cups all-purpose flour, plus extra
flour, for rolling
1 quart water
2 tablespoons baking soda
2 tablespoons barley malt syrup
1 egg, lightly beaten
1 tablespoon milk
coarse salt, for sprinkling
Recipe
1 dissolve yeast with sugar and water in large bowl. stir and let rest until foamy, about 5 minutes. add barley malt syrup and one cup of the whole wheat flour, salt and olive oil, stirring until the consistency is like pancake batter. add the remaining whole wheat flour and the 1/4 cup water, beating until smooth. gradually incorporate the all-purpose flour, one cup at a time, kneading until smooth. turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. return to clean, dry bowl, cover with oiled wrap and let rise 30–60 minutes or until doubled.
2 preheat oven to 400°f place rack in upper third of oven. grease a cookie sheet.
3 heat one quart of water with baking soda and barley malt until almost boiling. keep on simmer until ready to use. stir often.
4 punch down dough and turn out onto lightly floured surface. cut dough into 20 equal pieces. work with one piece at a time, keeping the others covered in the bowl.
5 roll a rope about 18 inches long, using the flat of your hand. holding each end, lay the middle point onto the cookie sheet, cross the two ends, and spiral them into the fat curve of the heart shape. gently shape the "v" of the bottom and form an attractively plump heart.
6 using a slotted spatula, ease the pretzel into the simmering water, and poach 30 seconds on each side. remove to a drying towel and place on greased cookie sheet.
7 mix the lightly beaten egg with one tablespoon milk. when all pretzels have been formed, brush with egg wash and sprinkle with coarse salt.
Total Time: 1 hr 20 mins
Preparation Time: 30 mins
Cook Time: 50 mins
Ingredients
2 1/2 cups sugar
1 cup margarine or 1 cup butter, softened
1 teaspoon vanilla
5 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup evaporated milk
Recipe
1 beat sugar, butter, vanilla and eggs in large bowl, low speed for 30 seconds, scraping sides of bowl, then at high speed for 5 minutes, scrape occasionally.
2 in separate bowl, mix flour, baking powder and salt.
3 beat flour mixture into sugar mixture alternately with milk on low speed.
4 spread into pan.
5 bake in 2 loaf pans (9x5x3") for approx 55 minutes at 350 degrees.
6 (variation: substitute 1 tsp lemon extract for vanilla and 1 t lemon rind).
1 syrup: to make syrup first caramelize the 1/2 cup sugar in a heavy skillet over low heat until clear and medium brown, shaking pan gently to keep from burning.
2 remove from heat.
3 add slowly, stirring constantly, 1/2 cup boiling water.
4 stir over low heat until lumps are dissolved.
5 measure and add water to make 1 cup liquid.
6 cool.
7 cake: sift together into bowl, 2 1/4 cups sifted softasilk flour, 1 cup sugar, 3 teaspoons baking powder and 1 teaspoon salt.
8 add 1/2 cup soft shortening and 2/3 cup cooled caramel-water mixture.
9 beat 2 minutes.
10 add remaining 1/3 cup cooled caramel-water mixture, 2 eggs and 1 teaspoon vanilla.
11 beat 2 more minutes.
12 pour into greased and floured pans (2 8-inch pans, or 2 9-inch pans, or 1 9 x 13 oblong pan).
Total Time: 55 mins
Preparation Time: 10 mins
Cook Time: 45 mins
Ingredients
Servings: 40
cooking spray
1 3/4 cups all-purpose flour (spooned & leveled)
1/4 teaspoon baking soda
1/4 teaspoon coarse salt
1/3 cup unsalted butter (room temperature)
3/4 cup granulated sugar
1 cup unsulphured molasses
4 large egg whites
1/2 cup confectioners' sugar
Recipe
1 preheat oven to 350 degrees. lightly coat an 8-inch square baking dish with cooking spray. ina small bowl, whisk together flour, baking soda, & salt. in a large bowl, using an electric mixer, beat butter & granulated sugar on med-high until pale & fluffy. 4 minutes. with mixer on medium, add molasses & egg whites & beat until combined. with mixer on low, add flour mixture & beat until combined.
2 transfer batter to dish & smooth top. bake until a toothpick inserted in center of cake comes out clean. 40-45 minutes. let cool completely in dish on a wire rack. invert cake onto a cutting board & cut into 1 1/2-inch squares. (store uncoated squares in an air-tight container at room temperature, up to 3 days). to serve, toss in confectioner's sugar to coat.
1 in a medium bowl, dissolve the package of jell-o with the water. if the strawberries aren't sweet, add 1 tablespoon of sugar. add the package of thawed berries to the jell-o mixture and stir to combine well. set this into the refrigerator.
2 meanwhile, tear the angel food cake into chunky pieces and lay at the bottom of a 9x13-inch baking dish; set aside.
3 once the jell-o mixture is slightly set, but not totally congealed, fold in the tub of cool whip and stir to combine. pour this mixture over top of the angel food cake, using a spoon to work the berry mixture in and around the cake pieces; using all of the jell-o mixture.
4 cover and return back to the refrigerator until completely set. garnish with more whip cream and fresh strawberries.
5 notes: this can also be turned into a healthier dessert by using sugar-free and fat-free ingredients.
6 prep time is fast! cooking time is actually time for jell-o to slightly set and then finally congeal.
Total Time: 50 mins
Preparation Time: 30 mins
Cook Time: 20 mins
Ingredients
75 g apricots
75 g dates
75 g sultanas
275 g oats
50 g rice krispies
50 g sesame seeds
50 g sunflower seeds
200 g butter
150 g sugar
100 ml honey
Recipe
1 preheat the oven to 180c/160c fan/gas 4. line a 21cm square cake tin with baking paper. cut the apricots and dates into pieces the same size as the sultanas using children's scissors. put in a large bowl.
2 add the sultanas, oats, rice snaps, sesame seeds and sunflower seeds to the bowl and mix together.
3 put the sunflower spread in a saucepan along with the sugar and honey. stir over a low heat until the spread has melted and the sugar has just started to melt. make sure you don't let the mixture get so hot that it boils.
4 carefully add to the dry ingredients (an adult should do this for young children), stir to mix it all together, then put it in the tin. level the top and press it down lightly.
5 bake for 20-25 minutes. leave for 20 minutes, then lift out in the paper and put on a board. score into bars with a knife but leave until completely cold before separating the pieces.
Total Time: 55 mins
Preparation Time: 40 mins
Cook Time: 15 mins
Ingredients
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon apple pie spice
3/4 cup brown sugar, firmly packed
3/4 cup butter, melted
1/2 cup caramel ice cream topping
1/2 cup half-and-half cream (traditional or fat free)
3 eggs
4 small apples, shredded or 2 cups shredded apples
3/4-1 cup caramel, bits
1/2 cup brown sugar, firmly packed
4 -5 tablespoons half-and-half cream
2 tablespoons butter
2 1/2-3 cups powdered sugar
1 teaspoon vanilla
Recipe
1 heat oven to 350°f place paper baking cups into 24 muffin pan cups; set aside.
2 combine flour, baking powder, baking soda, salt and apple pie spice in medium bowl. combine all remaining cupcake ingredients except apples in large bowl. beat at medium speed, scraping bowl often, until well mixed (2 to 3 minutes). add flour mixture; stir until just moistened. stir in apples.
3 fill each prepared muffin cup with about 1/4 cup batter. bake for 15 to 20 minutes or until toothpick inserted in center comes out clean. remove cupcakes from pans; cool completely.
4 combine 1/2 cup brown sugar, 4 tablespoons half & half and 2 tablespoons butter in 1 1/2 quart saucepan. cook over medium heat, stirring occasionally, until butter is melted and sugar is dissolved (4 to 5 minutes). remove from heat. stir in enough powdered sugar for desired frosting consistency, adding additional half & half, if necessary. stir in vanilla. frost cupcakes.
5 tip: an easy way to shred the apples is to core and halve them before shredding. leave the peel on for a little color and texture.
2 comine all ingredients except fruit, raisins and nuts. blend and beat 2 minutes at medium speed. fold in fruit, raisins and nuts. pour into pan.
3 bake for 70 - 80 minutes. cool completely.
4 sprinkle topping packet over cake.
5 sauce: mix sugar and cornstarch in saucepan. stir in water. over medium heat, stirring constantly, heat to boiling, boil 1 minute. remove from heat; stir in margarine and amaretto, juice and raisins. serve warm over chilled cake.
Total Time: 20 mins
Preparation Time: 5 mins
Cook Time: 15 mins
Ingredients
Servings: 8
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk
4 eggs, beaten
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
8 cups assorted fresh berries
Recipe
1 beat eggs in a small bowl, set aside. in a saucepan, combine sugar, cornstarch and salt. gradually stir in milk until smooth. bring to a boil over medium heat, stirring constantly. stir a small amount into eggs; return all to pan, stirring constantly. cook and stir for 2 1/2 minutes or until mixture reaches 160 degrees.
2 remove from the heat; stir in sour cream and vanilla. set saucepan in ice and stir mixture for 5 minutes. cover and refrigerate until serving.
3 serve over berries -- strawberries, blueberries, raspberries (whatever mix of berries you prefer).
4 yield: about 2 cups of sauce. recipe did not state how much berries to use, so i but an estimated amount in the recipe.
5 i think it would be really good with angel food cake or shortcake.
