Amaretto Cake

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.

Champagne Cupcakes

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.

Blondies

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3/4 cup pecans, coarsely chopped
• 1 1/8 sticks cups unsalted butter, plus more for pan
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup packed light brown sugar
• 2/3 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup butterscotch chips or 1 cup semi-sweet chocolate chips

Recipe

• 1 heat oven to 350 degrees.
• 2 spread pecans on a baking pan.
• 3 bake until toasted, 5-10 mins.
• 4 transfer pecans to a bowl to cool.
• 5 butter a 9 inch square cake pan, and set aside.
• 6 in medium bowl whisk together flour, baking powder, and salt, set aside.
• 7 in bowl of electric mixer, combine butter and sugars.
• 8 beat until light and fluffy, 2-3 mins, scraping sides occasionally, add eggs and vanilla, beat until well combined.
• 9 add flour mixture, beat just until combined.
• 10 fold in butterscotch chips and pecans.
• 11 using spatula, spread batter into pan.
• 12 bake until golden brown or fork inserted into center comes our barely clean.
• 13 45-55 mins.
• 14 transfer to a wire rack to cool.
• 15 store in airtight container up to 3 days.

Burnt Almond Cake

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

Ingredients

• Servings: 6
• 2 1/2 cups cake flour
• 1/2 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, at room temperature
• 1 1/4 cups sugar
• 4 large eggs, at room temperature
• 1 cup buttermilk, at room temperature
• 1/2 tablespoon vanilla extract
• 1/2 cup granulated sugar
• 3 tablespoons honey
• 1 1/2 tablespoons water
• 2 ounces slivered almonds, toasted (about 1/2 cup)
• 1 tablespoon unsalted butter
• 1/8 teaspoon baking soda
• 1 cup milk
• 3 large egg yolks
• 1/3 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon unsalted butter
• 1/2 teaspoon vanilla extract
• 1/3 cup heavy whipping cream
• 1 tablespoon confectioners' sugar

Recipe

• 1 preheat oven to 350°f.
• 2 grease two 8-by-2-inch round cake pans.
• 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.
• 39 allow nuts to cool before using.

Chewy Noels

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

Ingredients

• 1 cup packed brown sugar
• 1 cup loose brown sugar
• 1 cup roasted pecan pieces
• 2 eggs
• 4 tablespoons margarine
• 5 tablespoons bread flour
• 1 teaspoon vanilla
• 1 pinch baking soda

Recipe

• 1 preheat oven to 325.
• 2 put margerine in a 9x13 metal cake pan and place in oven to melt margerine.
• 3 while margerine is melting mix by hand the brown sugar and eggs until light khaki in color.
• 4 add remaining ingredients and mix 30 strokes.
• 5 pour batter into pan on top of he margerine being careful not to let margerine run over top of batter.
• 6 carefully spread out to within 1/2 " of sides of pan.
• 7 bake @ 325 for 25 minutes.
• 8 allow to cool before cutting into bars.

Blondies With Chocolate Chips And Walnuts

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.

Chewy Jumbo Chocolate Chip Cookies

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• 3 1/4 cups all-purpose flour
• 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.

Basic Pancake Mix

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.

Blood Orange Cheesecake

Caramel Apple Pie Dump "cake"

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 10
• 1 (18 ounce) box butter recipe cake mix
• 1 (21 ounce) can apple pie filling (comstock makes it with with caramel)
• 1 (15 ounce) can fried apples (i use luck's)
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• 1 tablespoon sugar
• 3/4 cup butter
• 1 cup chopped pecans

Recipe

• 1 preheat oven to 350.
• 2 pour apple pie filling and fried apples in a 13x9 pan evenly.
• 3 sprinkle apples with spices and sugar.
• 4 pour dry cake mix over spices.
• 5 dot with butter.
• 6 sprinkle with nuts.
• 7 bake 45 minutes-1 hour, until cake is brown and bubbling on sides.
• 8 serve warm with ice cream.

Amaretto Cheesecake

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

Ingredients

• Servings: 10
• 1 cup graham cracker crumbs
• 1/2 cup chopped toasted almond
• 2 tablespoons sugar
• 1/4 cup melted butter
• 2 (8 ounce) packages cream cheese
• 3/4 cup sugar
• 2 tablespoons flour
• 3 eggs
• 3/4 cup sour cream
• 1/4 cup amaretto
• 1/2 cup apricot jam
• 1 tablespoon amaretto
• 1/4 cup sliced almonds, lightly toasted

Recipe

• 1 preheat oven to 450 degrees.
• 2 in a medium bowl combine the graham crumbs, chopped almonds, sugar and butter.
• 3 mix well.
• 4 press into the bottom of a 9 inch springform pan.
• 5 in a large mixing bowl combine the cream cheese, sugar and flour.
• 6 mix until well blended.
• 7 beat in eggs one at a time until blended.
• 8 blend in sour cream and amaretto.
• 9 pour over crust and bake for 10 minutes.
• 10 reduce temp to 250 degrees and bake for 40 minutes more.
• 11 you want the cheese cake just set.
• 12 remove and place on a wire rack.
• 13 run a knife around the edges to loosen.
• 14 chill overnight.
• 15 combine the jam and amaretto in a small saucepan.
• 16 heat over low until just warm.
• 17 pour over chilled cheesecake and sprinkle with the almonds.
• 18 serve.

Amaretto And Bartlett Pears Upside- Down Cake

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.

Basic Pancakes

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.
• 9 serve with desired toppings.

Basic Pancake Syrup

Total Time: 7 mins Preparation Time: 2 mins Cook Time: 5 mins

Ingredients

• 1 cup sugar
• 1 cup brown sugar
• 1 cup corn syrup
• 1 cup water
• 1 teaspoon vanilla

Recipe

• 1 boil together and cook gently for 3 minutes.
• 2 bottle and store in refrigerator.

Chewy Jumbo Chocolate Chip Cookies

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 24
• 1 1/2 cups butter
• 1 1/4 cups sugar
• 1 1/4 cups brown sugar
• 2 eggs
• 1 tablespoon vanilla
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 1/4 cups all-purpose flour
• 1 cup cake flour
• 1 (12 ounce) package chocolate chips (2 cups)

Recipe

• 1 beat butter and sugars 2-3 minutes until fluffy. add eggs and vanilla; beat until well mixed, about 1 minute.
• 2 add dry ingredients. beat until well mixed.
• 3 mix in chocolate chips.
• 4 drop dough by 1/4-cupfuls 2" apart on cookie sheet.
• 5 bake at 350 for 10-14 minutes until golden brown.

Caramel Apple Oven Pancake

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 5 tablespoons butter
• 6 tablespoons brown sugar
• 1/4 teaspoon cinnamon
• 1 cup thinly sliced apple (1-2 apples)
• 1 cup flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 dash salt
• 1 cup buttermilk
• 1 egg
• 3 tablespoons melted butter

Recipe

• 1 preheat oven to 400 degrees. spray 9-inch pie pan with non-stick spray.
• 2 in small pan melt butter and add brown sugar. cook until sugar melts, about 4 minutes, stir in cinnamon.
• 3 pour into prepared pan. arrange apple slices evenly on top. set aside.
• 4 sift together flour, sugar, baking powder, baking soda, and salt. add buttermilk and egg and whisk until blended. stir in melted butter.
• 5 pour over apples covering evenly. bake for 25 minutes or until golden brown on edges.
• 6 remove from oven and let sit for 10 minutes.
• 7 invert onto serving dish.

Amaretto Cheesecake

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.

Chewy Lemon Cookies

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 30
• 15 1/4 ounces lemon cake mix
• 2 cups whipped topping
• 2 eggs
• powdered sugar

Recipe

• 1 mix together cake mix, whipped topping, and eggs. refrigerate for 2 hours.
• 2 preheat oven to 350.
• 3 lightly grease a cookie pan. roll cookie dough into small bowls, then roll balls in powdered sugar. space balls evenly on cookie sheet.
• 4 bake 6 to 8 minutes. remove from pan and cool.

Amaretto Cheesecake With Apricot Glaze

Basic Pancakes

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.
• 8 serve with syrup or fruit.

Chambord Raspberry Brownie Recipe

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

Ingredients

• Servings: 24
• 1 (18 1/4 ounce) devil's food cake mix
• 2 eggs, lightly beaten
• 1/2 cup oil
• 1/4 cup water
• 1/4 cup chambord raspberry liquor
• 1 cup raspberry chocolate chips
• 1/4 cup confectioners' sugar (more if needed)
• pecans, toasted and chopped in pieces

Recipe

• 1 preheat oven to 350ºf.
• 2 line a 9x13-inch" baking pan with nonstick foil.
• 3 combine cake mix, eggs, oil, water, pecans, and chambord. fold in raspberry chocolate chips.
• 4 pour into prepared baking pan and smooth.
• 5 bake 35-40 minutes. cool to room temperature before cutting.
• 6 dust with sifted confectioners' sugar before serving.

Chewy Moist Brownies

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 1 cup magnolia gold butter
• 1 cup dutch-processed cocoa powder, sifted
• 2 1/2 cups sugar
• 5 eggs
• 1 1/4 cups coarsely chopped walnuts
• 3/4 cup bread flour
• 3/4 cup cake flour
• 1/2 teaspoon salt
• 2 teaspoons ferna vanilla flavoring
• light syrup, for glazing

Recipe

• 1 preheat oven to 350°f.
• 2 line a 9 x 13 x 2” rectangular pan with aluminum foil.
• 3 set aside.
• 4 sift bread flour, cake flour and salt 3x.
• 5 set aside.
• 6 in a small saucepan, melt butter over low fire.
• 7 remove from fire and stir in the cocoa.
• 8 set aside.
• 9 in the bowl of the mixer, beat eggs and sugar until light and fluffy at medium speed for about 5 minutes.
• 10 at low speed, stir in cocoa mixture, walnuts, vanilla extract and the sifted dry ingredients.
• 11 pour mixture into the prepared pan.
• 12 bake for 45 minutes or until done.
• 13 cool on wire racks.
• 14 cut into bars.
• 15 brush top with light syrup.

Blood Orange & Almond Cake

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

Ingredients

• Servings: 8
• 125 g unsalted butter, softened
• 2/3 cup sugar
• 2 blood oranges, juice and zest of, grated
• 3 eggs
• 250 g almond meal
• 2 teaspoons baking powder

Recipe

• 1 preheat oven to 180°c
• 2 grease and double line sides and base of a 20cm springform cake tin.
• 3 place butter and sugar into the bowl of a food processor and pulse until
• 4 pale and light.
• 5 add the grated rind of the oranges and pulse once or twice until blended through.
• 6 add the eggs one at a time, with the food processor running until the mixture is smooth.
• 7 with the processor still running, add 125g of the almond meal.
• 8 add the blood orange juice, followed by the remaining 125g almond meal mixed with the baking powder.
• 9 turn the mixture out into the springform pan and bake for about an hour until the cake is cooked. test with a metal skewer.
• 10 the cake should not be overcooked as it should be very moist - almost a cross between a cake and a pudding.
• 11 serve with a mixture of equal parts double cream and fresh ricotta, sweetened with a little sugar and a splash of cointreau.

Applefest Apple Pumpkin Cake

Blonde Texas Sheet Cake

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 (18 1/4 ounce) package cake mix
• 1 cup buttermilk
• 1/3 cup butter, melted
• 4 egg whites
• 1/4 teaspoon almond extract
• 1 cup chopped pecans
• 1/2 cup butter
• 1 cup light brown sugar
• 1/2 cup buttermilk
• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract

Recipe

• 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.

Chambord Black Raspberry Brownies

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• 1 (18 ounce) box devil's food cake mix
• 2 eggs, lightly beaten
• 1/2 cup oil
• 1/4 cup water
• 1/4 cup chambord raspberry liquor
• 1 cup semi-sweet chocolate chips
• 1/4 cup confectioners' sugar (optional)
• ice cream (optional)
• chambord raspberry liquor (optional)

Recipe

• 1 preheat oven to 350°f line a 9” by 13" baking pan with nonstick foil. combine cake mix, eggs, oil, water, and chambord liqueur.
• 2 fold in semi-sweet chocolate chips.
• 3 pour into prepared baking pan and smooth.
• 4 bake 35-40 minutes.
• 5 cool to room temperature before cutting.
• 6 dust with confectioners sugar (optional) and slice brownies into 3" squares. top with ice cream and 3-4 ounces of chambord. (optional).

Caramel Apple Cupcakes

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

Ingredients

• Servings: 12
• 1 2/3 cups all-purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 3/4 cup applesauce
• 1/4 cup sour cream
• 1/3 cup vegetable oil
• 1 tablespoon lemon juice
• 20 caramels, unwrapped
• 3 tablespoons milk

Recipe

• 1 preheat oven to 350*.
• 2 combine flour, sugar, spices, soda and salt in bowl.
• 3 stir in applesauce, sour cream, oil, and lemon juice.
• 4 pour into muffin tins fitted with paper liners.
• 5 bake 20 minutes.
• 6 let cool completely on rack.
• 7 spread caramel glaze on top of each cupcake and insert sticks.
• 8 garnish each rim with chopped walnuts.
• 9 to prepare glaze:.
• 10 melt caramels with mailk in small pan over low heat.stirring till smooth.
• 11 it looks really nice to tie a red gingham bow on each stick.i used 6" lengths.

Caramel Apple Coffee Cake

Caramel Apple Pumpkin Pancakes

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

Ingredients

• 1 (32 ounce) package pancake mix
• 1 cup canned pumpkin
• 2 teaspoons cinnamon
• 1/2 cup sugar
• 1/4 teaspoon nutmeg
• 1 cup brown sugar, packed
• 1/4 cup butter
• 4 apples, peeled and thinly sliced

Recipe

• 1 for the pancakes:.
• 2 prepare pancake mix according to package directions.
• 3 add nutmeg, sugar, pumpkin and cinnamon; mix gently.
• 4 cook pancakes on a greased, preheated griddle or skillet until browned on both sides.
• 5 serve topped with caramel apples.
• 6 for the caramel apples:.
• 7 combine butter and brown sugar in a saucepan over low heat.
• 8 add apples and cook until sugar caramelizes with apples.

Burnt Sugar Cake

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

Ingredients

• 2 1/4 cups flour, sifted
• 1/2 teaspoon salt
• 2 1/2 teaspoons baking powder
• 1/2 cup shortening
• 1 1/2 cups sugar
• 2 eggs
• 1 cup milk
• 3 tablespoons burnt sugar (see instructions as follows)
• 1 teaspoon vanilla

Recipe

• 1 burnt sugar: melt 1/2 cup sugar in a heavy pan over low heat stirring constantly until dark brown.
• 2 add 1/2 cup boiling water and cook until mixture looks like molasses.
• 3 cake: sift flour, measure, add salt and baking powder and sift together.
• 4 in a separate bowl, cream shortening.
• 5 add sugar gradually and cream well.
• 6 add eggs one at a time to creamed mixture, beating thoroughly after each addition.
• 7 add sifted dry ingredients alternately with milk.
• 8 add burnt sugar and vanilla.
• 9 bake in two greased and floured 8-inch round layer cake pans in a moderate oven (350 deg f); 30-35 minutes.
• 10 cool and frost with broiled frosting colored with burnt sugar.

Chewy Lemon Bars

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 1 lemon cake mix
• 1 egg
• 1/2 cup butter, melted
• 3 3/4 cups powdered sugar
• 2 eggs, beaten
• 8 ounces cream cheese, softened
• 1 teaspoon vanilla

Recipe

• 1 preheat oven to 350 degrees.
• 2 mix together cake mix, egg and butter. spread into a greased 9 x 13-inch pan.
• 3 in a separate bowl, mix together powedered sugar, beaten eggs, softened cream cheese, and vanilla until smooth. spread mixture over bottom layer.
• 4 bake 30-40 minutes, until top layer turns a light golden brown.

Chambord Cheesecake

Total Time: 1 hr 35 mins Preparation Time: 25 mins Cook Time: 1 hr 10 mins

Ingredients

• 1 cup chocolate wafers or 1 cup graham cracker, crumbs
• 2 tablespoons sugar
• 3 tablespoons melted unsalted butter or 3 tablespoons melted unsalted margarine
• 19 ounces cream cheese, softened
• 1 cup sugar
• 1/4 teaspoon vanilla extract
• 3 eggs
• 1/2 cup seedless raspberry preserves (more if needed)
• 4 tablespoons chambord raspberry liquor
• fresh raspberry
• confectioners' sugar, for dusting the top of cheesecake

Recipe

• 1 heat oven to 350ºf.
• 2 mix crumbs, 2 tablespoons sugar and melted butter together. press into bottom of 9" springform pan. bake 10 minutes; cool.
• 3 lower heat in oven to 300ºf.
• 4 beat softened cream cheese in large mixing bowl. add 1 cup sugar gradually, beat it until fluffy.
• 5 add vanilla, preserves, and chambord. beat in eggs 1 at a time.
• 6 pour over crumb mixture. bake until center is firm, about 1 hour.
• 7 cool to room temperature. refrigerate at least 3 hours but no longer than 10 days.
• 8 loosen edge of cheesecake with knife before removing side of pan.
• 9 garnish with raspberries around cheesecake.

Applebee's Real Triple Chocolate Meltdown Recipe

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

Ingredients

• 2 cups sugar
• 3/4 cup dark cocoa (use hershey's special dark cocoa powder)
• 1 1/2 teaspoons baking soda
• 2 eggs
• 1/2 cup vegetable oil
• 1 cup boiling water (must be exactly at 212 fahrenheit for best results)
• 1 3/4 cups cake flour (preferably softasilk enriched bleached cake flour)
• 1 1/2 teaspoons baking powder (preferably double acting)
• 1 teaspoon salt
• 1 cup milk
• 2 teaspoons vanilla extract
• 1 cup water
• 1/2 cup sugar
• 1 cup light corn syrup (see instructions below)
• 3/4 cup cocoa powder (use hersey's cocoa powder)
• 2 ounces semisweet chocolate, finely chopped
• 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.

Blitz Kuchen

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

Ingredients

• Servings: 8
• 1/2 cup sugar
• 1/2 cup butter
• 4 egg yolks
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• 1 cup flour
• 5 tablespoons milk

Recipe

• 1 cream sugar and butter, add egg yolks.
• 2 sift flour with baking powder, add alternately with milk, add vanilla.
• 3 beat 4 egg whites until stiff.
• 4 add sugar to egg whites and whip until it stands in peaks.
• 5 put batter in 2 greased layer cake pans.
• 6 pile meringue on top of each layer and sprinkle with coconut or chopped nuts.
• 7 bake at 325 degrees for 30 to 40 minutes.

Caramel Apple Cupcakes

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

Ingredients

• Servings: 12
• 1 (18 ounce) spice cake mix or 1 (18 ounce) carrot cake mix
• 2 cups peeled and chopped tart apples
• 20 caramels
• 3 tablespoons milk
• 1 cup finely chopped toasted pecans

Recipe

• 1 prepare cake according to directions on box and fold in apples.
• 2 fill 12 greased or paper-lined jumbo muffin cups 3/4 full.
• 3 bake at 350 degrees for 20 minutes or till pick comes out clean.
• 4 cool 10 minutes.
• 5 remove and cool completely.
• 6 in a saucepan unwrap caramels and cook caramels and milk over low heat till smooth.
• 7 spread over cooled cupcakes and sprinkle with pecans.

Chewy Orange And Hazelnut Spelt Biscotti

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.

Blondies

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 3 cups cake flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 3/4 lb unsalted butter
• 3 cups packed light brown sugar
• 3 large eggs
• 1 tablespoon vanilla
• 3 cups dried fruit or 3 cups coarsely chopped nuts or 3 cups chocolate chips

Recipe

• 1 adjust oven rack to lowest position then heat to 325 degrees.
• 2 spray a 9x13 inch baking pan with vegetable cooking spray.
• 3 fit a 12x18 inch piece of heavy duty foil into the pan so you can use the foil overhang as a handle to pull baked blondies from the pan.
• 4 coat foil with cooking spray.
• 5 whisk flour, baking powder and salt in a small bowl.
• 6 heat butter and sugar in a large pan until bubbling hot.
• 7 whisk eggs and vanilla in a large bowl.
• 8 slowly whisk hot sugar mixture, then dry ingredients, into eggs.
• 9 stir in optional add-ins (if using chocolate, let batter cool slightly first).
• 10 scrape batter into prepared pan, then bake until blondies are just set, about 45 minutes.
• 11 remove from oven and let cool for five minutes.
• 12 pull blondies from pan using foil handles and set on a wire rack.
• 13 cool completely before cutting into 24 pieces.

Amaretto Coconut Cake

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.

Caramel Apple Pancakes

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

Ingredients

• 1/2 cup brown sugar, packed
• 1/4 cup butter
• 3/4 teaspoon ground cinnamon
• 2 small apples, cored, cut crosswise into very thin slices (gala, fuji, granny smith)
• 1 cup pancake mix (aunt jemima original pancake & waffle mix)
• 1 teaspoon ground cinnamon
• 3/4 cup milk
• 1 egg, beaten
• 1 tablespoon butter, melted
• 1/2 cup maple syrup, warmed

Recipe

• 1 for caramel apples, melt butter in large skillet. add brown sugar and cinnamon; cook and stir until sugar is melted.
• 2 add apples, stirring to coat with sugar mixture.
• 3 cook over medium heat 5 to 7 minutes or until apples are tender, stirring frequently. keep warm over low heat.
• 4 for pancakes, combine pancake mix and cinnamon in medium bowl.
• 5 combine milk, egg and melted butter in small bowl with wire whisk; add to dry mixture.
• 6 stir with wire whisk until large lumps disappear. let stand 1 to 2 minutes to thicken.
• 7 for each pancake, pour scant 1/4 cup batter onto hot griddle.
• 8 turn when pancakes bubble and bottoms are golden brown.
• 9 serve topped with apple mixture and syrup.

Caramel Apple Mini Cakes

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.

Caramel Apple Cupcakes

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.

Chamorro Latiya Dessert

Total Time: 1 hr 5 min  Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• Servings: 12-13
• 1 (12 ounce) can evaporated milk
• 1 2/3 cups water
• 1/4 cup cornstarch
• 6 tablespoons sugar
• 2 teaspoons vanilla extract
• 2 teaspoons butter

Amaretto Torte

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 1 (18 1/4 ounce) box yellow cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs
• 1/4 cup cornstarch
• 1/2 cup sugar
• 2 cups whole milk (do not substitute)
• 2 eggs, well beaten
• 1 teaspoon vanilla flavoring
• 1 teaspoon rum flavoring
• 3/4 cup amaretto di saronno liqueur
• 1 (12 ounce) jar apricot preserves
• 1/4 cup amaretto di saronno liqueur
• 2 cups heavy whipping cream
• 1/3 cup mixed candied fruit, chopped (optional)

Recipe

• 1 preheat oven to 350*.
• 2 grease and flour 2, 9 inch round cake pans.
• 3 beat cake mix, water, eggs, and oil in a large bowl on low speed for 30 seconds, and then on medium speed for 2 minutes.
• 4 pour into prepared pans.
• 5 bake for 28-33 minutes, or until a toothpick inserted in center comes out clean.
• 6 cool on racks.
• 7 split each cake layer horizontally into two thin layers. cover loosely, set aside.
• 8 in a sauce pan, mix cornstarch and sugar. gradually stir in milk and beaten eggs. stir over low heat until mixture bubbles and thickens.
• 9 cool mixture then stir in vanilla and rum flavorings.
• 10 cover and chill.
• 11 place one cake layer on a cake plate or serving platter.
• 12 sprinkle with 1/3 of the amaretto and spread with 1/3 of the apricot preserves, followed by 1/3 of the thickened egg mixture.
• 13 continue layering, ending with plain fourth cake layer.
• 14 in a bowl whip cream and 1/4 cup of amaretto until stiff.
• 15 spread mixture over the top and sides of the cake.
• 16 sprinkle outer edge of top with candied fruit, if desired.
• 17 chill until ready to serve.

Burning Love Chocolate Cream Cake

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 3 unsweetened chocolate squares
• 2 1/4 cups sifted flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup butter or 1/2 cup margarine, softened
• 2 1/4 cups firmly packed light brown sugar
• 3 eggs
• 1 1/2 teaspoons vanilla
• 1 cup sour cream
• 1 cup boiling water
• 2/3 cup confectioners' sugar
• 1 teaspoon vanilla
• 1 pint heavy cream
• 1/2 cup unsweetened cocoa powder

Recipe

• 1 melt chocolate in a small bowl over hot (hot boiling) water and cool.
• 2 grease and flour two 9x11/2-inch pans.
• 3 tap out excess flour.
• 4 sift flour, baking soda and salt onto waxed paper.
• 5 preheat oven to 350°.
• 6 beat butter, sugar and eggs in a large bowl with electric mixer on high speed until light and fluffy.
• 7 beat in vanilla and cooled chocolate.
• 8 stir in dry ingredients, alternating with sour cream and beating well with a spoon until smooth.
• 9 stir in water (batter will be thin).
• 10 pour into pans.
• 11 bake for 35 minutes or until centers spring back when lightly pressed with fingertips.
• 12 cool in pans 10 minutes, then turn on wire racks and cool completely.
• 13 split each layer in half crosswise to make 4 thin layers.
• 14 fill and frost with whipped cocoa cream.
• 15 refrigerate.
• 16 to make whipped cocoa cream combine listed ingredients in a chilled medium size bowl.
• 17 whip ingredients in chilled medium bowlwith chilled beaters until stiff.
• 18 you can quickly chill the empty bowl and beaters by putting them in the freezer for 15 minutes or so while the cake is cooling.

Burnt Sugar Frosting

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

Ingredients

• 2 1/2 cups sugar
• 1/3 cup boiling water
• 1 cup milk
• 1/2 cup butter
• 1 pinch salt
• 1 teaspoon vanilla

Recipe

• 1 place half of the cup sugar in a heavy skillet and cook, stirring over medium heat till melted.
• 2 add the boiling water and stir till a syrup forms.
• 3 heat the remaining 2 cups of sugar and milk.
• 4 add the cooked sugar mixture and cook to 234* -- soft ball stage.
• 5 cool for 10 minutes without stirring.
• 6 add the butter, salt and vanilla.
• 7 beat till thick enough to spread easily.
• 8 if frosting becomes too stiff, add some milk.
• 9 enough frosting for 1 8" or 9" double layer cake.

Chamoritamomma's Favorite Strawberry Dessert

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 10
• 1 quart fresh strawberries
• 1/4-1/2 cup sugar
• 1 (8 ounce) cream cheese, softened
• 1 cup powdered sugar
• 1 (8 ounce) container cool whip
• 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.

Chewy Pretzels

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.
• 8 bake 13 to 15 minutes until golden brown.

Basic Pound Cake

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).

Caramel Apple Dump Cake

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

Ingredients

• Servings: 12
• 2 (21 ounce) cans apple pie filling
• 1 (16 ounce) box butter golden cake mix
• 1 cup butter, melted
• 1/2 cup caramel sauce, like you would put on ice cream
• 1/2 teaspoon cinnamon (optional)
• 1 cup chopped pecans (optional)

Recipe

• 1 in a greased 9 x 13 inch baking dish, mix apple pie filling and caramel sauce.
• 2 you may add in the 1/2 teaspoons cinnamon, if desired.
• 3 spread evenly in the pan.
• 4 pour dry cake mix directly on top of the pie filling and spread evenly.
• 5 top with melted butter and pecans. (optional).
• 6 bake at 350 degrees for 50-55 minutes or until top is golden brown and apple filling is bubbly.

Burnt Sugar Cake (betty Crocker: Circa 1956)

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

Ingredients

• Servings: 18
• 1/2 cup sugar
• 1/2 cup boiling water
• additional water, to make 1 cup liquid (see instructions)
• 2 1/4 cups soft silk flour
• 1 cup sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup soft shortening
• 2 eggs (1/3-1/2 cup)
• 1 teaspoon vanilla, if desired
• 1/2 cup sugar
• 1/4 cup boiling water
• 1/2 cup shortening (part butter)
• 2 1/2 tablespoons soft silk flour
• 1/4 teaspoon salt
• 3 cups confectioners' sugar, sifted (aka powdered sugar)
• 3 tablespoons water
• 1/2 teaspoon vanilla

Recipe

• 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).
• 13 makes a small cake.
• 14 bake until cake tests done.
• 15 cool.
• 16 finish with creamy burnt sugar icing.
• 17 preheat 350°f (moderate oven) 8-inch layers 30-35 minutes 9-inch layers 25-30 minutes oblong 9 x 13 35-40 minutes.
• 18 creamy burnt sugar icing: first make another caramel sugar-water mixture following directions in recipe above.
• 19 caramelize 1/2 cup sugar.
• 20 add 1/4 cup boiling water.
• 21 do not add any more water!
• 22 melt in saucepan 1/2 cup shortening (part butter).
• 23 remove from heat and add 2 1/2 tablespoons softasilk flour and 1/4 teaspoon salt.
• 24 stir in slowly caramel-water mixture.
• 25 bring to boil stirring constantly.
• 26 boil 1 minute.
• 27 if mixture curdles, do not be alarmed.
• 28 remove from heat.
• 29 beat in alternately, 3 cups sifted confectioners' sugar and about 3 tablespoons water.
• 30 set saucepan in bowl of cold water.
• 31 beat until consistency to spread.
• 32 stir in 1/2 teaspoon vanilla.
• 33 if it becomes too thick to spread, add a little water.

Chewy Molasses Squares

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.

Basic Philly Cheesecake

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

Ingredients

• Servings: 10
• 1 cup graham cracker crumbs
• 3 tablespoons sugar
• 3 tablespoons margarine, melted
• 3 (8 ounce) packages philadelphia cream cheese, softened
• 3/4 cup sugar
• 3 large eggs
• 1 teaspoon vanilla
• pie filling (optional) or sundae sauce, to top cheesecake (optional)

Recipe

• 1 preheat oven to 325f degrees.
• 2 combine crumbs, sugar and melted margarine and press onto the bottom of a 9-inch springform pan.
• 3 bake for 10 minutes, remove from oven and raise oven temperature to 450f degrees.
• 4 to make filling, combine softened cream cheese and sugar in a large bowl with an electric mixer, beating at medium speed until well mixed.
• 5 add eggs, one at a time, mixing well after each addition; blend in vanilla then pour into crust.
• 6 bake for 10 minutes at 450f, then reduce heat to 250f and for 25-30 minutes more, or until set.
• 7 loosen cake from rim of pan; cool before removing rim of pan.
• 8 chill; top individual slices with desired topping, if any, just before serving.

Blood Orange Cheesecake

Total Time: 1 hr 55 mins Preparation Time: 40 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 6 -7 graham crackers, crushed into crumbs (3/4 cup)
• 4 tablespoons unsalted butter, melted
• 2 cups fresh ricotta cheese
• 3/4 cup granulated sugar, divided
• 3 tablespoons fresh lemon juice
• 1 (1 ounce) envelope unflavored gelatin
• 4 large egg yolks
• 1/2 cup milk, plus
• 2 tablespoons milk
• 1 pinch salt
• 1/2 blood orange, grated zest of
• 1 teaspoon pure vanilla extract
• 4 ounces cream cheese, room temperature
• 1/2 cup heavy cream, whipped
• 1 blood orange, scrubbed
• 3/4 cup granulated sugar
• 2 cups water
• 2 tablespoons light corn syrup
• 3/4 teaspoon unflavored gelatin
• 7 tablespoons freshly squeezed blood orange juice, strained (1 to 2 oranges)
• 2 tablespoons granulated sugar
• 1/4 teaspoon cornstarch

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 fit a parchment circle into the bottom of a 7-inch springform pan.
• 3 crust:.
• 4 combine graham-cracker crumbs and 2 tablespoons sugar(from the 3/4 cup sugar) in a small bowl.
• 5 stir in melted butter with a fork until crumbs are moistened.
• 6 press into bottom of pan, and bake for 10 minutes.
• 7 cheesecake:.
• 8 place ricotta in a sieve lined with cheesecloth, place in refrigerator, and let the ricotta drain for several hours or overnight.
• 9 place lemon juice in a small bowl, and sprinkle gelatin over the surface. set aside for 10 minutes to soften.
• 10 in a small, heavy saucepan, beat egg yolks until smooth.
• 11 whisk in milk, gradually whisk in remaining 1/2 cup plus 2 tablespoons sugar.
• 12 add saltand cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 7 minutes.
• 13 do not allow to boil!
• 14 transfer to a bowl, and stir in softened gelatin, orange zest, and vanilla, mixing until gelatin is completely dissolved.
• 15 set custard aside.
• 16 place drained ricotta in the bowl of a food processor, and process until smooth.
• 17 add cream cheese, and process again until smooth.
• 18 with machine running, add warm custard, and process just long enough to combine.
• 19 transfer to a bowl, and fold in whipped cream.
• 20 pour mixture into the prepared pan, cover, and chill overnight.
• 21 place a candied orange slice in center of cake. pour glaze over top, tipping cake pan to cover completely.
• 22 chill for 1 hour, or until glaze is set.
• 23 to unmold, wrap a hot towel around sides of pan to help release cake, and run a thin knife around the inside of the pan.
• 24 carefully remove outside of pan. slide onto a serving plate, and chill until ready to serve.
• 25 candied blood orange slices:.
• 26 cut orange into 1/8-inch slices and in a small saucepan over medium heat, combine sugar, water, and syrup.
• 27 bring to a boil, cover, and simmer until clear and no crystals cling to sides of pan, about 3 minutes.
• 28 add orange slices in 1 layer; simmer until transparent, about 1 hour.
• 29 using a slotted spoon, transfer to a wire rack to cool.
• 30 blood orange glaze (makes enough for one 7-inch cake):.
• 31 in a small bowl, sprinkle gelatin over 2 tablespoons of the juice; let stand until soft, about 10 minutes.
• 32 in a small saucepan, bring sugar and 4 tablespoons juice to a boil.
• 33 combine remaining tablespoon juice and cornstarch in a small bowl, stirring until dissolved; whisk into boiling orange juice.
• 34 remove from heat. stir in softened gelatin.
• 35 cool to lukewarm, and pour over cake.

Chamoritamomma's Strawberry Angel Delight

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

Ingredients

• Servings: 6
• 1 (6 ounce) package strawberry jell-o gelatin dessert
• 3 cups boiling water
• 1 (10 ounce) package frozen strawberries, thawed
• 1 pre-made angel food cake
• 1 (8 ounce) container cool whip

Recipe

• 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.
• 7 enjoy!

Chewy Oat Bars

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.

Chamorro Cake "brojas"

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 19-20
• 2 cups butter, melted
• 2 3/4 cups sugar
• 6 eggs
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 -2 teaspoon lemon extract
• 1 1/4 cups evaporated milk

Recipe

• 1 in a mixing bowl, beat the butter and sugar until creamy. add the eggs, one by one, beating well after each addition.
• 2 in another bowl, combine the dry ingredients. beat in the flour alternately with the milk. add the extract. scrape bowl down and mix until smooth.
• 3 bake in a 9x13-inch prepared baking pan at 350 degrees until cake tests done. cool completely.
• 4 this cake is traditionally eaten without frosting. it is also great used in the chamorro latiya recipe.

Burnt-sugar Cake

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 1/2 cup shortening
• 1 1/3 cups sugar
• 1 teaspoon vanilla
• 2 egg yolks
• 2 1/2 cups sifted cake flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 3 tablespoons burnt-sugar syrup
• 2 stiff-beaten egg whites

Recipe

• 1 stir the shortening to soften.
• 2 gradually add sugar, and cream together until light and fluffy.
• 3 add vanilla.
• 4 add egg yolks (one at a time), beating well after each.
• 5 sift flour, baking powder, and salt together 3 times; add to creamed mixture alternately with milk, a small amount at a time.
• 6 beat after each addition until smooth.
• 7 add burnt-sugar syrup; fold in egg whites.
• 8 bake in paper-lined 13 x 9 1/2 x 2 inch pan at 350ºf for about 40 minutes.
• 9 burnt-sugar syrup: melt 1/2 cup sugar in heavy skillet over low heat until dark brown, smooth.
• 10 remove from heat; add 1/2 cup boiling water; return to heat; stir rapidly until like molasses syrup.
• 11 note: frost with seven-minute burnt-sugar frosting.
• 12 posted separately.

Caramel Apple Cupcakes

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.

Amaretto Raisin Bundt Cake

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

Ingredients

• Servings: 12
• 1 (18 ounce) package duncan hines lemon supreme cake mix
• 1/2 cup sour cream
• 1/4 cup margarine, softened
• 1/2 cup water
• 1/3 cup amaretto
• 3 eggs
• 2 cups mixed candied fruit
• 1 cup raisins
• 1 cup pecans, chopped
• 1 1/2 cups sugar
• 4 tablespoons cornstarch
• 1 1/2 cups water
• 4 tablespoons butter
• 1/4 cup amaretto
• 2 tablespoons lemon juice
• 1/2 cup raisins

Recipe

• 1 heat over to 325. grease bundt pan.
• 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.

Berries With Custard Sauce (light And Easy)

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.