Poppy Seed Torte With Orange Glaze

Ingredients

• Servings: 1
• cake:
• 1 1/2 cups all-purpose flour
• 3 tablespoons poppy seeds
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground mace
• 1 cup unsalted butter, softened
• 1 cup sugar
• 3 eggs
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract
• filling:
• 2 cups confectioners' sugar
• 3/4 cup unsalted butter, softened
• 2 egg yolks
• 1 tablespoon vanilla extract
• glaze:
• 1/2 cup orange juice
• 2 tablespoons sugar
• 1 1/2 tablespoons cornstarch
• 2 tablespoons grated orange zest

Recipe

Preparation Time: 45 mins Cook Time: 30 mins Ready Time: 2 hrs 15 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease and flour two 8 inch round cake pans. in a small bowl, stir together flour, poppy seeds, baking powder, salt, and mace; set aside.
• in a large bowl, cream together 1 cup of butter and 1 cup of sugar until fluffy. beat in eggs, one at a time, then add grated orange zest and 1 teaspoon vanilla. stir in the flour mixture, beating at low speed, until well blended. divide equally into 2 greased and floured 8 inch round cake pans.
• bake in preheated oven for 20 to 30 minutes. allow cake layers to cool, then split each layer in half horizontally. put the 4 cake layers together with about 1/3 cup of filling spread between each layer. spread sides (not top) of cake with remaining filling. refrigerate. spread cooled glaze over top of cake and garnish with curls of orange peel. store cake in refrigerator.
• to make filling: combine the confectioner's sugar, 3/4 cup of butter, 2 egg yolks, and 1 tablespoon of vanilla. beat on medium high speed until light and fluffy (about 2 to 3 minutes).
• to make the glaze: in a saucepan, combine orange juice, 2 tablespoons sugar, cornstarch, and orange zest. cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. set aside to cool before spooning over cake.

orange pecan cake

Ingredients

• Servings: 1
• 1/2 cup butter, softened
• 1 cup sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 tablespoons orange zest
• 1 7/8 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup chopped pecans
• 1/4 cup orange juice
• 2 tablespoons brandy-based orange liqueur (such as grand marnier®)

Recipe

• stir together the flour, baking powder, baking soda, and salt.
• in a large bowl, cream the butter or margarine, 3/4 cup granulated sugar, and brown sugar. beat in eggs, then add vanilla, sour cream, and orange rind. beat the flour mixture into the creamed mixture. stir in the pecans. pour the batter into a greased and floured tube pan.
• in a small bowl, mix together the remaining 1/4 cup sugar, the orange juice, and the liqueur.
• bake at 350 degrees f (175 degrees c) for 1 hour, or until it tests done with a toothpick. pour the orange juice mixture over the hot cake. transfer to a rack to cool.

Caramel Frosting Ii

Ingredients

• Servings: 1
• 3 cups sugar
• 1 tablespoon all-purpose flour
• 1 cup milk
• 3/4 cup butter, softened
• 1 teaspoon vanilla extract

Recipe

• combine milk, butter, vanilla, and flour; set aside.
• melt sugar in a 10 inch skillet. this takes 15 to 20 minutes, be careful not to let sugar scorch!
• warm the milk combination and add to melted sugar. work quickly because the sugar hardens fast. frost on cooled cake.

Isaac's Carrot Cake

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 2 cups sugar
• 2 1/2 teaspoons baking soda
• 2 1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 cups shredded carrots
• 1 (11 ounce) can mandarin oranges, drained
• 1 1/4 cups vegetable oil
• 3 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon grated orange zest

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13x2-inch baking dish.
• whisk flour, sugar, baking soda, ground cinnamon, salt, and nutmeg together in a bowl. beat carrots, mandarin oranges, oil, eggs, vanilla extract, and orange zest into flour mixture with an electric mixer until batter is smooth, about 2 minutes. pour batter into prepared baking dish.
• bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes.

Apple Coffee Cake

Ingredients

• Servings: 1
• cooking spray
• 1 tablespoon flour, or as needed
• cake:
• 1/4 cup butter, softened
• 3/4 cup brown sugar
• 1 large egg
• 1/4 cup sour cream
• 1/4 cup vanilla yogurt
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups diced granny smith apple
• topping:
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 2 tablespoons butter
• 1/2 teaspoon ground cinnamon

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). spray an 8-inch square baking dish with cooking spray; dust with 1 tablespoon flour.
• beat 1/4 cup butter and 3/4 cup brown sugar together with an electric mixer in a large bowl until light and fluffy. the mixture should be noticeably lighter in color. beat egg into butter mixture. add sour cream, vanilla yogurt, and vanilla extract to the mixture; beat to integrate.
• stir 1 cup flour, 3/4 teaspoon cinnamon, baking soda, and salt together in a bowl; add to the butter mixture and beat to combine into a batter. fold apples into the batter. pour batter into prepared baking dish.
• mix 1/4 cup brown sugar, 1/4 cup flour, 2 tablespoons butter, and 1/2 teaspoon cinnamon together in a bowl using a fork to achieve a crumbly consistency; sprinkle over the top of the batter.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. cool in the pan for 10 minutes before removing to cool completely on a wire rack.

It Won't Last Cake

Ingredients

• Servings: 1
• 1 1/3 cups vegetable oil
• 3 cups sugar
• 3 eggs, beaten
• 1 cup crushed pineapple with juice
• 2 cups mashed bananas
• 1 cup chopped pecans
• 3 cups all-purpose flour
• 1 1/2 teaspoons vanilla extract
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 cup maraschino cherries (optional)

Recipe

• grease and flour a 9 or 10 inch bundt pan. preheat oven to 350 degrees f (175 degrees c).
• mix together oil, sugar, eggs, pineapples, bananas, pecans, flour, vanilla, soda, cinnamon, and salt. (optional: adding i cup maraschino cherries to mixture makes a nice fruit cake.) pour into prepared bundt pan.
• bake for about 1 1/2 hours at 350 degrees f (175 degrees c).

Japanese Cheesecake

Ingredients

• Servings: 8
• 1 (3 ounce) package cream cheese
• 1/4 cup milk
• 2 egg yolks
• 1/4 cup sugar, divided
• 2 egg whites
• 1/3 teaspoon cream of tartar
• 3 tablespoons all-purpose flour
• 1 1/2 tablespoons cornstarch

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). line the bottom of a 9 inch round cake pan cake pan with parchment paper.
• warm the cream cheese and milk in a small saucepan over medium-low heat. cook, stirring occasionally, until cream cheese is melted. remove from the heat and set aside.
• in a medium bowl, beat egg yolks and half of the sugar until light and fluffy using an electric mixer. fold the cream cheese mixture into the yolks. sift in the flour and cornstarch, and stir until blended.
• in a separate bowl, using clean beaters, whip egg whites with cream of tartar until they can hold a soft peak. gradually sprinkle in the remaining sugar and continue whipping to stiff peaks. fold egg whites into the cream cheese mixture. pour into the prepared cake pan. place the pan on a baking sheet with sides.
• place the baking sheet with the cheesecake into the oven, and pour water into the baking sheet until it is half way full. bake for 20 minutes in the preheated oven, then reduce the heat to 300 degrees f (150 degrees c). continue to bake for 15 more minutes. let the cake cool before removing from the pan.
• run a knife around the outer edge of the cake pan, and invert onto a plate to remove the cake. peel off the parchment paper and invert onto a serving plate so the top of the cake is on top again.

Tomato Cakes

Ingredients

• Servings: 4
• 1 (14.5 ounce) can peeled and diced tomatoes with juice
• 1/4 onion, chopped
• 30 saltine crackers, crushed
• 1 pinch salt and pepper to taste
• 3 tablespoons vegetable oil

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• place the tomatoes, onion and crackers into a large bowl. season with salt and pepper, and mix thoroughly. cover, and let stand for about 15 minutes. this will allow the crackers to soak up the juices from the tomato. the mixture should set up to be a stiff paste.
• heat oil in a large skillet over medium-high heat. form the tomato mixture into patties, and place in the hot oil. fry the patties, flipping only once, until golden on both sides.

Vegan Cheesecake

Ingredients

• Servings: 6
• 1 (12 ounce) package soft tofu
• 1/2 cup soy milk
• 1/2 cup sugar
• 1 tablespoon vanilla extract
• 1/4 cup maple syrup
• 1 (9 inch) prepared graham cracker crust

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 3 hrs 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a blender, combine the tofu, soy milk, sugar, vanilla extract and maple syrup. blend until smooth and pour into pie crust.
• bake at 350 degrees f (175 degrees c) for 30 minutes. remove from oven and allow to cool; refrigerate until chilled.

Sweet Potato Latkes

Ingredients

• Servings: 8
• 2 sweet potatoes, peeled and shredded
• 2 eggs, lightly beaten
• 1 tablespoon brown sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons ground cloves
• 2 teaspoons ground cinnamon
• 1/4 cup vegetable oil for frying

Recipe

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


• place sweet potatoes in a colander. place a cheesecloth over the potatoes, and squeeze the potatoes to release as much liquid as possible. let the potatoes sit to release more liquid, then squeeze again.
• in a large bowl, combine sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon; mix well.
• heat oil in large heavy skillet to 375 degrees f (190 degrees c).
• form mixture into pancake size cakes, and fry in hot oil. flip cakes after 2 to 3 minutes (when bottom is browned) and brown other side. drain on paper towels, and serve piping hot!

Banana Rum Cake

Ingredients

• Servings: 2
• 1 (18.25 ounce) package yellow cake mix
• 1/4 teaspoon baking soda
• 2/3 cup dark rum
• 2/3 cup water
• 2 eggs
• 1 cup mashed bananas
• 1/3 cup chopped pecans
• 1/3 cup butter, softened
• 3 cups confectioners' sugar
• 2 teaspoons vanilla extract
• 2 tablespoons dark rum

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9-inch cake pans.
• in a large bowl, combine cake mix, baking soda, rum, water, eggs, bananas and nuts. bring together, then beat on medium speed 2 to 4 minutes.
• divide into prepared pans. bake at 350 degrees f (175 degrees c) for 25 to 30 minutes, or until toothpick inserted into center of cake comes out clean. cool completely.
• for the frosting: combine 1/3 cup butter or margarine with the confectioners sugar. blend thoroughly. stir in vanilla and 2 tablespoons rum. beat until smooth.

Cream Cheese Shortbread

Ingredients

• Servings: 9
• 2 cups all-purpose flour
• 3/4 cup sifted confectioners' sugar
• 1 teaspoon baking powder
• 1/2 cup cold butter, cut into chunks
• 3/4 cup cream cheese, softened
• 3/4 cup milk, or as needed
• 1/4 teaspoon vanilla extract
• 1 tablespoon milk, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 400 degrees f (200 degrees c). grease a baking sheet.
• whisk flour, sugar, and baking powder together in a large bowl. cut cold butter pieces into flour mixture until it resembles coarse crumbs. fold cream cheese into butter mixture.
• stir a small amount of the 3/4 cup milk into cream cheese mixture, continuing to add milk until the dough is sticky. turn the dough out onto a work surface and knead until the dough is soft, 1 to 5 minutes.
• roll or cut dough into desired shape and arrange on the prepared baking sheet. brush 1 tablespoon milk over the top of the dough.
• bake shortbread in the preheated oven until golden brown and fragrant, 15 to 25 minutes.

Caramel Apple Cheesecake

Ingredients

• Servings: 12
• 1 (21 ounce) can lucky leaf® premium apple pie filling
• 1 (9 inch) graham cracker crust
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 1/4 teaspoon vanilla extract
• 2 eggs
• 1/4 cup caramel topping
• 12 pecan halves
• 2 tablespoons chopped pecans

Recipe

• preheat the over to 350 degrees. reserve 3/4 cup of apple filling; set aside. spoon the remaining filling into the crust. beat together the cream cheese, sugar, and vanilla until smooth. add the eggs and mix well. pour this over the lucky leaf apple pie filling. bake for 35 minutes, or until the center of the cake is set. cool to room temperature.
• mix the reserved lucky leaf apple pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. refrigerate the cake until ready to serve.

Apple Sheet Cake

Ingredients

• Servings: 1
• pastry:
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• apple filling:
• 3 pounds apples - peeled, cored and sliced
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons all-purpose flour
• 1/2 cup butter
• frosting:
• 2 1/2 cups confectioners' sugar
• 3 tablespoons milk
• 1/3 cup butter, softened
• 1/2 teaspoon vanilla extract

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). in a large bowl, combine 3 cups flour, baking powder and salt. cut in shortening to the consistency of coarse crumbs. stir in 1 cup cold milk slowly until completely blended. separate dough into two balls. roll out one ball of dough to fit a 15 x 10 inch pan with some dough extending over the edge of the pan.
• in a large bowl, combine sliced apples, sugar, cinnamon and 2 tablespoons flour. place filling in an even layer over prepared crust. thinly slice 1/2 cup butter and evenly distribute over the apples. roll out the remaining dough and place over the apple filling. seal edges and prick the top all over with a fork.
• bake in the preheated oven for 30 minutes. cool 5 minutes before frosting.
• to make the frosting: in a small bowl, combine confectioners' sugar, 3 tablespoons milk, 1/3 cup butter and vanilla extract. beat until smooth and creamy.

Apple Coffee Cake

Ingredients

• Servings: 8
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 2 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup orange juice
• 4 apples - peeled, cored and sliced
• 5 tablespoons sugar
• 5 tablespoons brown sugar
• 2 teaspoons ground cinnamon

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 10 inch tube pan.
• in a large bowl, stir together flour and baking powder. in a separate bowl, beat together 2 cups sugar, vegetable oil, eggs. stir egg mixture into flour mixture, alternately with orange juice, until smooth. in a small bowl, combine 5 tablespoons sugar, 5 tablespoons brown sugar and 2 teaspoons cinnamon.
• pour 1/2 of batter into prepared pan. add 1/2 of the apples then 1/2 of the cinnamon sugar mixture. repeat laying with remaining ingredients.
• bake in preheated oven until a toothpick inserted into center of cake comes out clean, about 50 to 70 minutes. let cool for 15 to 20 minutes, invert on a plate and serve.

Bourbon Cream Cheese Frosting

Ingredients

• Servings: 1
• 1/2 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 4 cups confectioners' sugar
• 5 tablespoons premium bourbon

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• beat softened butter and cream cheese until smooth. add confectioners' sugar and bourbon. beat until creamy.

Poke Cake Iii

Ingredients

• Servings: 1
• 1 (18.25 ounce) package cake mix
• 1 (3 ounce) package fruit flavored jell-o® mix
• 1 cup boiling water
• 1 (21 ounce) can cherry pie filling
• 1 (16 ounce) container frozen whipped topping, thawed

Recipe

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


• prepare and bake cake mix according to package directions for one 9x13 inch cake. remove cake from oven. poke holes at once down through cake with a fork. holes should be at 1 inch intervals.
• while the cake cools, combine the gelatin with boiling water. pour gelatin mixture over the cake. top with the cherry pie filling, then cover with whipped topping. refrigerate cake for one hour before serving.

Caramel Apple Cheesecake

Ingredients

• Servings: 12
• 1 (21 ounce) can lucky leaf® premium apple pie filling
• 1 (9 inch) graham cracker crust
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 1/4 teaspoon vanilla extract
• 2 eggs
• 1/4 cup caramel topping
• 12 pecan halves
• 2 tablespoons chopped pecans

Recipe

• preheat the over to 350 degrees. reserve 3/4 cup of apple filling; set aside. spoon the remaining filling into the crust. beat together the cream cheese, sugar, and vanilla until smooth. add the eggs and mix well. pour this over the lucky leaf apple pie filling. bake for 35 minutes, or until the center of the cake is set. cool to room temperature.
• mix the reserved lucky leaf apple pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. refrigerate the cake until ready to serve.

Apple Coffee Cake

Ingredients

• Servings: 8
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 2 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup orange juice
• 4 apples - peeled, cored and sliced
• 5 tablespoons sugar
• 5 tablespoons brown sugar
• 2 teaspoons ground cinnamon

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 10 inch tube pan.
• in a large bowl, stir together flour and baking powder. in a separate bowl, beat together 2 cups sugar, vegetable oil, eggs. stir egg mixture into flour mixture, alternately with orange juice, until smooth. in a small bowl, combine 5 tablespoons sugar, 5 tablespoons brown sugar and 2 teaspoons cinnamon.
• pour 1/2 of batter into prepared pan. add 1/2 of the apples then 1/2 of the cinnamon sugar mixture. repeat laying with remaining ingredients.
• bake in preheated oven until a toothpick inserted into center of cake comes out clean, about 50 to 70 minutes. let cool for 15 to 20 minutes, invert on a plate and serve.

Caramel Apple Cheesecake

Ingredients

• Servings: 12
• 1 (21 ounce) can lucky leaf® premium apple pie filling
• 1 (9 inch) graham cracker crust
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 1/4 teaspoon vanilla extract
• 2 eggs
• 1/4 cup caramel topping
• 12 pecan halves
• 2 tablespoons chopped pecans

Recipe

• preheat the over to 350 degrees. reserve 3/4 cup of apple filling; set aside. spoon the remaining filling into the crust. beat together the cream cheese, sugar, and vanilla until smooth. add the eggs and mix well. pour this over the lucky leaf apple pie filling. bake for 35 minutes, or until the center of the cake is set. cool to room temperature.
• mix the reserved lucky leaf apple pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. refrigerate the cake until ready to serve.

Apple Caramel Biscotti

Ingredients

• Servings: 36
• 1 box duncan hines® apple caramel cake mix
• 1 stick butter, melted
• 2 whole eggs
• 1 cup flour
• 1/4 cup water

Recipe

Preparation Time: 15 mins Ready Time: 1 hr


• combine the ingredients until a dough is formed. divide the dough into 2 pieces and roll into logs.
• place onto a sheet pan lined with parchment paper. gently flatten the logs to one inch thick and three inches wide.
• bake 325 degrees f for about 25 min or until firm.
• cool for 5 minutes, slice and re-bake for 15 minutes to dry out.
• allow to cool completely.

Apple Caramel Biscotti

Ingredients

• Servings: 36
• 1 box duncan hines® apple caramel cake mix
• 1 stick butter, melted
• 2 whole eggs
• 1 cup flour
• 1/4 cup water

Recipe

Preparation Time: 15 mins Ready Time: 1 hr


• combine the ingredients until a dough is formed. divide the dough into 2 pieces and roll into logs.
• place onto a sheet pan lined with parchment paper. gently flatten the logs to one inch thick and three inches wide.
• bake 325 degrees f for about 25 min or until firm.
• cool for 5 minutes, slice and re-bake for 15 minutes to dry out.
• allow to cool completely.

Red Velvet Cupcakes With Truvia® Baking Blend

Ingredients

• Servings: 24
• cupcakes:
• 3 1/2 cups cake flour
• 1/2 cup unsweetened cocoa
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 cup canola oil
• 1 cup applesauce
• 1 1/8 cups truvia® baking blend
• 3 eggs
• 1/8 cup red food coloring (see note)
• 1 1/2 teaspoons vanilla
• 1 cup buttermilk
• 2 1/2 teaspoons vinegar
• frosting:
• 16 ounces reduced-fat cream cheese
• 1/3 cup truvia® baking blend
• 1 teaspoon vanilla
• 1 teaspoon milk (optional)

Recipe

• preheat oven to 350 degrees f.
• combine flour, cocoa, baking soda and salt in large bowl.
• combine oil, applesauce and truvia® baking blend in a separate large mixing bowl. blend in eggs. carefully add red food coloring and vanilla while mixing at low speed.
• combine the buttermilk and vinegar. then add half of the flour mixture and half of the buttermilk mixture to the oil mixture at a time and mix just until combined.
• fill paper lined or greased cups 3/4 full with batter.
• bake for 20 minutes or until a toothpick inserted into the cupcakes comes out clean.
• frosting: mix cream cheese and truvia® baking blend at low speed for 1 minute. add the vanilla and mix for another minute at low to medium speed or until creamy and smooth. add 1 teaspoon of milk, if desired, for thinner spreading consistency.
• frost the cooled cupcakes.

Lemon-lime Cupcakes

Ingredients

• Servings: 2
• 1 1/2 cups butter
• 3 cups sugar
• 5 eggs
• 2 tablespoons lemon extract
• 3 cups all-purpose flour
• 3/4 cup lemon-lime soda (e.g. 7-up™)

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease two 12 cup muffin pans and line with paper baking cups.
• beat butter and sugar in a large bowl using an electric mixer until light and fluffy, about 15 minutes. mix in the eggs one at a time, mixing each until well blended. stir in the lemon extract. stir in the flour, alternating with the lemon-lime soda, just until the batter is smooth. spoon the batter into the prepared cups, dividing evenly.
• bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. cool in the pan set over a wire rack. when cool, arrange the cupcakes on a serving platter.

Lemon-lime Cupcakes

Ingredients

• Servings: 2
• 1 1/2 cups butter
• 3 cups sugar
• 5 eggs
• 2 tablespoons lemon extract
• 3 cups all-purpose flour
• 3/4 cup lemon-lime soda (e.g. 7-up™)

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease two 12 cup muffin pans and line with paper baking cups.
• beat butter and sugar in a large bowl using an electric mixer until light and fluffy, about 15 minutes. mix in the eggs one at a time, mixing each until well blended. stir in the lemon extract. stir in the flour, alternating with the lemon-lime soda, just until the batter is smooth. spoon the batter into the prepared cups, dividing evenly.
• bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. cool in the pan set over a wire rack. when cool, arrange the cupcakes on a serving platter.

Caramel Apple Cheesecake

Ingredients

• Servings: 12
• 1 (21 ounce) can lucky leaf® premium apple pie filling
• 1 (9 inch) graham cracker crust
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 1/4 teaspoon vanilla extract
• 2 eggs
• 1/4 cup caramel topping
• 12 pecan halves
• 2 tablespoons chopped pecans

Recipe

• preheat the over to 350 degrees. reserve 3/4 cup of apple filling; set aside. spoon the remaining filling into the crust. beat together the cream cheese, sugar, and vanilla until smooth. add the eggs and mix well. pour this over the lucky leaf apple pie filling. bake for 35 minutes, or until the center of the cake is set. cool to room temperature.
• mix the reserved lucky leaf apple pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. refrigerate the cake until ready to serve.

Almond Custard Filling

Ingredients

• Servings: 2
• 1/2 cup nonfat dry milk powder
• 2 tablespoons cornstarch
• 3/4 cup sugar
• 1 1/2 cups water
• 4 egg yolks, beaten
• 1 teaspoon almond extract

Recipe

• mix nonfat dry milk, cornstarch, and sugar together in a medium sized saucepan. stir in a mixture of water and egg yolks gradually, until smooth. cook and stir over medium heat until thick and smooth. continue to cook while stirring over low heat for one minute longer. remove from heat and stir in almond extract. allow custard to cool before using.

Almond Custard Filling

Ingredients

• Servings: 2
• 1/2 cup nonfat dry milk powder
• 2 tablespoons cornstarch
• 3/4 cup sugar
• 1 1/2 cups water
• 4 egg yolks, beaten
• 1 teaspoon almond extract

Recipe

• mix nonfat dry milk, cornstarch, and sugar together in a medium sized saucepan. stir in a mixture of water and egg yolks gradually, until smooth. cook and stir over medium heat until thick and smooth. continue to cook while stirring over low heat for one minute longer. remove from heat and stir in almond extract. allow custard to cool before using.

Chinese Steamed Cake

Ingredients

• Servings: 1
• 6 eggs
• 1 1/4 cups sugar
• 2 1/2 tablespoons water
• 1 1/2 cups cake flour
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons almond extract
• 1/4 cup confectioners' sugar for dusting

Recipe

• arrange a large bamboo steamer or a large vegetable steamer over simmering water. make sure it is large enough to hold the baking pan. line a 9 inch square pan with waxed paper.
• separate the eggs. place the yolks in a large bowl along with the sugar and water. beat with an electric mixer on medium speed until the mixture has increased about three times in volume. whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. blend in the extract.
• whip the egg whites in a clean bowl to stiff, not dry, peaks. fold into yolk base. pour the batter into the prepared pan, and smooth out to edges. rap the pan on the counter to get rid of large air bubbles.
• place the pan into the steamer. cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. cool on a wire rack. dust with confectioner's sugar.

Suzyq's Elegant Cheesecake

Ingredients

• Servings: 1
• 32 graham crackers, crushed
• 1/2 cup butter, melted
• 1/4 cup sugar
• 2 tablespoons all-purpose flour
• 2 1/2 pounds cream cheese, softened
• 1 3/4 cups sugar
• 1 1/2 teaspoons grated fresh lemon peel
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla extract
• 5 eggs
• 2 egg yolks
• 1/2 cup heavy cream, whipped

Recipe

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

Ready Time: 11 hrs 10 mins


• preheat oven to 325 degrees f (165 degrees c).
• mix the graham cracker crumbs, butter, 1/4 cup of sugar, and flour together in a bowl; press into the bottom of a 9-inch springform pan.
• bake the crust until lightly browned, about 8 minutes; allow to cool in the pan. raise the oven temperature to 450 degrees f (230 degrees c).
• in a large bowl, beat the cream cheese with 1 3/4 cup of sugar, lemon peel, lemon juice, and vanilla extract until thoroughly combined. beat in the eggs and egg yolks, one at a time, until the filling is free of lumps; gently fold in the whipped cream.
• bake in the 450-degree oven for 12 minutes, then reduce oven heat to 250 degrees f (120 degrees c). bake until set, about 1 1/2 hours. remove the cheesecake gently and carefully from the oven, and allow to cool to room temperature while still in pan; refrigerate overnight. release the pan and gently remove to slice and serve the cheesecake.

Upside-down Coffee Cake

Ingredients

• Servings: 1
• 1/2 cup butter
• 2 cups light brown sugar
• 3 cups fresh peaches, pitted and sliced
• 2/3 cup margarine
• 1 1/3 cups sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1 1/3 cups milk
• 3 1/3 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

Recipe

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

Ready Time: 2 hrs 15 mins


• preheat oven to 350 degrees f (175 degrees c). use a deep sided 10 inch pan, or wrap the outside of a 10 inch springform pan with aluminum foil to prevent leaking. sift together the flour, baking powder, salt and cinnamon. set aside.
• in a saucepan over medium heat, combine brown sugar and 1/2 cup butter. bring to a boil, then pour into bottom of springform pan. sprinkle with sliced peaches.
• in a large bowl, cream together 2/3 cup margarine and the sugar until light and fluffy. beat in the eggs one at a time, then stir in the vanilla. beat in the flour mixture alternately with the milk. pour batter over caramel and fruit in pan.
• bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. be extremely careful of hot caramel and fruit juices! serve warm.

Green Tea Cupcakes

Ingredients

• Servings: 1
• 1/2 cup unsalted butter, softened
• 1 1/4 cups sugar
• 2 eggs
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 2 tablespoons green tea powder (matcha)

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• line 12 muffin cups with paper liners.
• cream unsalted butter in a mixing bowl with an electric mixer on medium speed until soft and creamy. gradually beat in sugar, about 1/3 cup at a time, beating until the mixture is fluffy.
• beat in eggs, beating well after each egg; mix in flour and green tea powder until thoroughly combined.
• spoon batter into the prepared muffin cups, filling them about 3/4 full.
• bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out with moist crumbs or clean, 20 to 25 minutes.
• allow cupcakes to cool in muffin tins for 15 minutes before removing to finish cooling.

Caramel Cake I

Ingredients

• Servings: 1
• 1 3/4 cups all-purpose flour
• 1 cup packed brown sugar
• 1/2 cup butter, softened
• 2 eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1 3/4 teaspoons baking powder
• 1 teaspoon vanilla extract
• 2 cups packed brown sugar
• 1 cup heavy whipping cream
• 3 tablespoons butter
• 1 teaspoon vanilla extract
• 1/4 cup chopped pecans

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease one 9x13 inch baking pan.
• sift the flour before measuring then resift with the 1 cup of the packed brown sugar.
• add the butter or margarine, eggs, milk, salt, baking powder and 1 teaspoon of the vanilla to the flour mixture and beat on medium high speed of an electric mixer for 2 to 3 minutes. (use the whisk attachment for best results.) spread batter into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 30 minutes or until a cake tester comes out clean. remove cake from oven and place on a wire rack for 10 minutes then remove pan and place cake on a serving dish. once cake is cooled completely frost with caramel icing.
• to make caramel icing: in a saucepan over medium heat stir the 2 remaining cups of brown sugar, and the cream until the sugar is dissolved. cover and cook for 3 minutes. uncover and cook without stirring till a candy thermometer reads 238 to 240 degrees f (113 to 115 degrees c). stir in the remaining butter with a wooden spoon. remove the icing from the heat and let cool to 110 degrees f (55 degrees c). add the remaining 1 teaspoon vanilla. beat the icing until it is thick and creamy. if it becomes heavy, thin it out with cream until the right consistency appears. spread over the top of the cooled cake and top with chopped pecans.

Caramel Cake I

Ingredients

• Servings: 1
• 1 3/4 cups all-purpose flour
• 1 cup packed brown sugar
• 1/2 cup butter, softened
• 2 eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1 3/4 teaspoons baking powder
• 1 teaspoon vanilla extract
• 2 cups packed brown sugar
• 1 cup heavy whipping cream
• 3 tablespoons butter
• 1 teaspoon vanilla extract
• 1/4 cup chopped pecans

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease one 9x13 inch baking pan.
• sift the flour before measuring then resift with the 1 cup of the packed brown sugar.
• add the butter or margarine, eggs, milk, salt, baking powder and 1 teaspoon of the vanilla to the flour mixture and beat on medium high speed of an electric mixer for 2 to 3 minutes. (use the whisk attachment for best results.) spread batter into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 30 minutes or until a cake tester comes out clean. remove cake from oven and place on a wire rack for 10 minutes then remove pan and place cake on a serving dish. once cake is cooled completely frost with caramel icing.
• to make caramel icing: in a saucepan over medium heat stir the 2 remaining cups of brown sugar, and the cream until the sugar is dissolved. cover and cook for 3 minutes. uncover and cook without stirring till a candy thermometer reads 238 to 240 degrees f (113 to 115 degrees c). stir in the remaining butter with a wooden spoon. remove the icing from the heat and let cool to 110 degrees f (55 degrees c). add the remaining 1 teaspoon vanilla. beat the icing until it is thick and creamy. if it becomes heavy, thin it out with cream until the right consistency appears. spread over the top of the cooled cake and top with chopped pecans.

Chinese Steamed Cake

Ingredients

• Servings: 1
• 6 eggs
• 1 1/4 cups sugar
• 2 1/2 tablespoons water
• 1 1/2 cups cake flour
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons almond extract
• 1/4 cup confectioners' sugar for dusting

Recipe

• arrange a large bamboo steamer or a large vegetable steamer over simmering water. make sure it is large enough to hold the baking pan. line a 9 inch square pan with waxed paper.
• separate the eggs. place the yolks in a large bowl along with the sugar and water. beat with an electric mixer on medium speed until the mixture has increased about three times in volume. whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. blend in the extract.
• whip the egg whites in a clean bowl to stiff, not dry, peaks. fold into yolk base. pour the batter into the prepared pan, and smooth out to edges. rap the pan on the counter to get rid of large air bubbles.
• place the pan into the steamer. cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. cool on a wire rack. dust with confectioner's sugar.

Suzyq's Elegant Cheesecake

Ingredients

• Servings: 1
• 32 graham crackers, crushed
• 1/2 cup butter, melted
• 1/4 cup sugar
• 2 tablespoons all-purpose flour
• 2 1/2 pounds cream cheese, softened
• 1 3/4 cups sugar
• 1 1/2 teaspoons grated fresh lemon peel
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla extract
• 5 eggs
• 2 egg yolks
• 1/2 cup heavy cream, whipped

Recipe

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

Ready Time: 11 hrs 10 mins


• preheat oven to 325 degrees f (165 degrees c).
• mix the graham cracker crumbs, butter, 1/4 cup of sugar, and flour together in a bowl; press into the bottom of a 9-inch springform pan.
• bake the crust until lightly browned, about 8 minutes; allow to cool in the pan. raise the oven temperature to 450 degrees f (230 degrees c).
• in a large bowl, beat the cream cheese with 1 3/4 cup of sugar, lemon peel, lemon juice, and vanilla extract until thoroughly combined. beat in the eggs and egg yolks, one at a time, until the filling is free of lumps; gently fold in the whipped cream.
• bake in the 450-degree oven for 12 minutes, then reduce oven heat to 250 degrees f (120 degrees c). bake until set, about 1 1/2 hours. remove the cheesecake gently and carefully from the oven, and allow to cool to room temperature while still in pan; refrigerate overnight. release the pan and gently remove to slice and serve the cheesecake.

Mom's Apricot Nectar Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package lemon cake mix
• 4 eggs
• 1/2 cup vegetable oil
• 1 cup apricot nectar
• 2 cups confectioners' sugar
• 1/2 cup lemon juice, or as needed
• 1 teaspoon lemon zest, or to taste (optional)

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• grease a 9x13-inch cake pan.
• mix lemon cake mix, eggs, and vegetable oil in a bowl until thoroughly combined. stir apricot nectar into the batter and mix well.
• pour batter into the prepared cake pan.
• bake in preheated oven until the cake is lightly browned at the edges and the top springs back when lightly pressed, about 30 minutes. a toothpick inserted into the center of the cake should come out clean or with moist crumbs. check for doneness after 20 minutes.
• cool cake completely.
• mix confectioners' sugar with lemon juice, mixing juice in about 1 tablespoon at a time, until the frosting is fluid and easy to spread. frosting should run slightly but not be a thin runny glaze.
• spread frosting on cooled cake and sprinkle with lemon zest to serve.

Upside-down Coffee Cake

Ingredients

• Servings: 1
• 1/2 cup butter
• 2 cups light brown sugar
• 3 cups fresh peaches, pitted and sliced
• 2/3 cup margarine
• 1 1/3 cups sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1 1/3 cups milk
• 3 1/3 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

Recipe

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

Ready Time: 2 hrs 15 mins


• preheat oven to 350 degrees f (175 degrees c). use a deep sided 10 inch pan, or wrap the outside of a 10 inch springform pan with aluminum foil to prevent leaking. sift together the flour, baking powder, salt and cinnamon. set aside.
• in a saucepan over medium heat, combine brown sugar and 1/2 cup butter. bring to a boil, then pour into bottom of springform pan. sprinkle with sliced peaches.
• in a large bowl, cream together 2/3 cup margarine and the sugar until light and fluffy. beat in the eggs one at a time, then stir in the vanilla. beat in the flour mixture alternately with the milk. pour batter over caramel and fruit in pan.
• bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. be extremely careful of hot caramel and fruit juices! serve warm.

Mom's Apricot Nectar Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package lemon cake mix
• 4 eggs
• 1/2 cup vegetable oil
• 1 cup apricot nectar
• 2 cups confectioners' sugar
• 1/2 cup lemon juice, or as needed
• 1 teaspoon lemon zest, or to taste (optional)

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• grease a 9x13-inch cake pan.
• mix lemon cake mix, eggs, and vegetable oil in a bowl until thoroughly combined. stir apricot nectar into the batter and mix well.
• pour batter into the prepared cake pan.
• bake in preheated oven until the cake is lightly browned at the edges and the top springs back when lightly pressed, about 30 minutes. a toothpick inserted into the center of the cake should come out clean or with moist crumbs. check for doneness after 20 minutes.
• cool cake completely.
• mix confectioners' sugar with lemon juice, mixing juice in about 1 tablespoon at a time, until the frosting is fluid and easy to spread. frosting should run slightly but not be a thin runny glaze.
• spread frosting on cooled cake and sprinkle with lemon zest to serve.

Schiacciata Alla Fiorentina Or Italian Easter Cake

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1 cup sugar
• 7 tablespoons warm milk
• 1/4 cup olive oil
• 1 orange, juice and zest
• 2 eggs
• 1 1/2 tablespoons baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 1 hr 10 mins


• preheat oven to 360 degrees f (180 degrees c).
• grease a 9x13-inch baking dish with butter.
• mix flour, sugar, milk, olive oil, orange juice, orange zest, eggs, baking powder, vanilla extract, and nutmeg in a large bowl until batter is well combined.
• pour batter into the prepared baking dish.
• bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. let cool before serving.

Schiacciata Alla Fiorentina Or Italian Easter Cake

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1 cup sugar
• 7 tablespoons warm milk
• 1/4 cup olive oil
• 1 orange, juice and zest
• 2 eggs
• 1 1/2 tablespoons baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 1 hr 10 mins


• preheat oven to 360 degrees f (180 degrees c).
• grease a 9x13-inch baking dish with butter.
• mix flour, sugar, milk, olive oil, orange juice, orange zest, eggs, baking powder, vanilla extract, and nutmeg in a large bowl until batter is well combined.
• pour batter into the prepared baking dish.
• bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. let cool before serving.

Mountain Cake

Ingredients

• Servings: 1
• 3/4 cup shortening
• 1 3/4 cups sugar
• 3 cups cake flour
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• 1 cup milk
• 5 egg whites
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease two 9-inch round pans.
• sift and measure cake flour. add salt and baking powder, and sift again.
• in a large bowl, beat shortening until smooth. add sugar gradually, and beat until fluffy. add sifted ingredients alternately with milk and flavorings (see cook's note). beat thoroughly after each addition.
• beat egg whites until stiff, and fold into mixture. pour batter into prepared pans.
• bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted in the center comes out clean, 25 to 30 minutes. allow to cool completely before frosting.

Sister Schubert's® Berry Cream Cheese Coffee Cake

Ingredients

• Servings: 10
• 1 package sister schubert parker house style yeast rolls
• 2 tablespoons butter, melted
• 8 ounces 1/3 less fat or regular cream cheese, softened
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1 large egg
• 1/4 teaspoon pure vanilla extract
• 1/4 cup canned mixed berry or favorite flavor pie filing or topping
• 1/2 cup fresh berries, garnish

Recipe

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


• preheat oven to 325 degrees f. lightly mist bottom and sides of a 9-inch spring form pan with cooking spray.
• remove rolls from pan, keeping all intact. thaw for 7 minutes at room temperature. using a serrated knife, slice a 1/3 inch horizontal layer from bottom. transfer this to a mixing bowl and crumble with hands.
• slice remaining layer into twelve even wedges. set ten wedges aside for top of cake. crumble two remaining wedges and add to bowl of crumbs; add butter and blend. press crumb mixture into bottom of prepared pan in an even layer.
• in a bowl, beat together cream cheese and sugar with a hand mixer until smooth. add cornstarch and mix to incorporate. add egg and vanilla and mix until just blended. spread half of cream cheese mixture over crust into an even layer. place spoonfuls of fruit filling over cream cheese layer. gently press ten wedges into fruit and cream layer, leaving space into between each wedge. pour remaining cream cheese mixture over wedges and spread evenly.
• bake 30 minutes (cover with aluminum foil if cake begins to brown). cool 10 minutes. release cake from pan and cool 20 to 30 minutes. garnish with berries, slice and serve.

Seven Minute Frosting I

Ingredients

• Servings: 2
• 2 egg whites
• 1 1/2 cups sugar
• 1/3 cup cold water
• 1 1/2 teaspoons light corn syrup
• 1 teaspoon vanilla extract

Recipe

• put egg whites, sugar, water and syrup in top of double boiler. beat until mixed well. place over rapidly boiling water. beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. remove from heat. add vanilla. beat. fills and frosts 2 layer cake, 8 or 9 inch.

Ice Cream Sandwich Cake

Ingredients

• Servings: 1
• 24 vanilla ice cream sandwiches, unwrapped
• 2 (8 ounce) containers whipped topping (such as cool whip®), thawed
• 1 (12 ounce) jar hot fudge ice cream topping, warmed
• 1 (12 ounce) jar caramel ice cream topping
• 1/4 cup chopped pecans, or to taste

Recipe

Preparation Time: 30 mins Ready Time: 1 hr


• arrange a layer of ice cream sandwiches in the bottom of a 9x13-inch dish; top with a layer of whipped topping, hot fudge topping, and caramel topping. repeat layering with remaining ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping, ending with a top layer of whipped topping. sprinkle with pecans. cover dish with aluminum foil and freeze until set, at least 30 minutes.

Blueberry-lemon Pound Cake

Ingredients

• Servings: 1
• 2 cups butter, softened
• 3 cups sugar
• 1 cup milk, room temperature
• 6 eggs
• 2 teaspoons lemon extract
• 1 tablespoon baking powder
• 4 cups unbleached all-purpose flour
• 1 teaspoon grated lemon zest
• 2 cups fresh blueberries

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat the oven to 350 degrees f (175 degrees c). grease and flour a 10 inch bundt pan.
• in a large bowl, cream together the butter and sugar until light and fluffy. beat in the eggs one at a time, then stir in the lemon extract. combine the flour, baking powder, and lemon zest; stir into the batter alternating with the milk. i like to use a spatula and stir by hand, mixing just until blended so the batter is not over mixed. be sure to scrape the bottom and sides of the bowl often. fold in the blueberries. spoon the batter into the prepared pan.
• bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.

Seven Minute Frosting I

Ingredients

• Servings: 2
• 2 egg whites
• 1 1/2 cups sugar
• 1/3 cup cold water
• 1 1/2 teaspoons light corn syrup
• 1 teaspoon vanilla extract

Recipe

• put egg whites, sugar, water and syrup in top of double boiler. beat until mixed well. place over rapidly boiling water. beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. remove from heat. add vanilla. beat. fills and frosts 2 layer cake, 8 or 9 inch.

Easy Eggnog Cupcakes

Ingredients

• Servings: 2
• cupcakes:
• 1 (15.25 ounce) package yellow cake mix
• 1 1/2 cups eggnog
• 4 eggs
• 1/4 cup butter, melted
• 1 teaspoon nutmeg
• frosting:
• 1 cup eggnog
• 2 tablespoons all-purpose flour
• 1/4 cup butter
• 1/4 cup shortening
• 1 cup sugar

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease 24 muffin cups or line with paper muffin liners.
• stir yellow cake mix, 1 1/2 cups eggnog, eggs, 1/4 cup melted butter, and nutmeg together in a bowl until batter is smooth. pour cupcake batter into prepared muffin cups to fill about 2/3 full.
• bake in the preheated oven until golden and the tops spring back when lightly pressed, 12 to 14 minutes. transfer cupcakes to a wire rack to cool completely.
• stir 1 cup eggnog and flour together in a saucepan over medium-high heat until mixture thickens, 5 to 7 minutes. remove from heat and cool completely.
• beat butter, shortening, and sugar together in a bowl with an electric mixture until light and fluffy, 2 to 3 minutes. slowly beat in cooled eggnog mixture and beat until desired frosting consistency is reached. spread frosting onto cooled cupcakes.

Golden Sponge Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 cup milk
• 5 tablespoons all-purpose flour
• 1 cup sugar
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract

Recipe

• grease and flour a 9x13 inch pan. line the bottom of pan with parchment paper. prepare the cake mix according to directions on package. after baking, let cool completely. while cake is cooling, prepare the filling.
• to make the filling: in a small saucepan over medium low heat, combine flour and milk. cook, stirring constantly, until mixture thickens and boils. remove from heat and cool completely.
• in a small bowl, beat flour and milk mixture until fluffy. add sugar and salt and beat well. add shortening and beat well. add butter and beat well. add vanilla and incorporate thoroughly. total mixing time should be 8 to 10 minutes, beating very well with each addition. this creates a light and fluffy filling.
• remove cake from pan and split lengthwise. spread filling over layer and replace top layer. cover with plastic wrap and refrigerate overnight. let cake stand at least one day to develop flavor.

Easy Eggnog Cupcakes

Ingredients

• Servings: 2
• cupcakes:
• 1 (15.25 ounce) package yellow cake mix
• 1 1/2 cups eggnog
• 4 eggs
• 1/4 cup butter, melted
• 1 teaspoon nutmeg
• frosting:
• 1 cup eggnog
• 2 tablespoons all-purpose flour
• 1/4 cup butter
• 1/4 cup shortening
• 1 cup sugar

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease 24 muffin cups or line with paper muffin liners.
• stir yellow cake mix, 1 1/2 cups eggnog, eggs, 1/4 cup melted butter, and nutmeg together in a bowl until batter is smooth. pour cupcake batter into prepared muffin cups to fill about 2/3 full.
• bake in the preheated oven until golden and the tops spring back when lightly pressed, 12 to 14 minutes. transfer cupcakes to a wire rack to cool completely.
• stir 1 cup eggnog and flour together in a saucepan over medium-high heat until mixture thickens, 5 to 7 minutes. remove from heat and cool completely.
• beat butter, shortening, and sugar together in a bowl with an electric mixture until light and fluffy, 2 to 3 minutes. slowly beat in cooled eggnog mixture and beat until desired frosting consistency is reached. spread frosting onto cooled cupcakes.

Lemon Gold Cake

Ingredients

• Servings: 9
• 2 1/2 cups sifted cake flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 tablespoon lemon zest
• 1 3/4 cups sugar
• 6 egg yolks
• 1 1/8 cups milk

Recipe

• line two 9 inch round pans with parchment paper. preheat oven to 350 degrees f (175 degrees c).
• measure sifted flour, baking powder, and salt; sift together three times.
• cream butter or margarine and lemon rind together. gradually add sugar, creaming until light and fluffy. add egg yolks one at a time, beating thoroughly after each addition. add sifted ingredients alternately with milk to the creamed mixture, a small amount at a time; beat after each addition until smooth.
• bake for 25 to 30 minutes. cool on wire racks.

Golden Sponge Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 cup milk
• 5 tablespoons all-purpose flour
• 1 cup sugar
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract

Recipe

• grease and flour a 9x13 inch pan. line the bottom of pan with parchment paper. prepare the cake mix according to directions on package. after baking, let cool completely. while cake is cooling, prepare the filling.
• to make the filling: in a small saucepan over medium low heat, combine flour and milk. cook, stirring constantly, until mixture thickens and boils. remove from heat and cool completely.
• in a small bowl, beat flour and milk mixture until fluffy. add sugar and salt and beat well. add shortening and beat well. add butter and beat well. add vanilla and incorporate thoroughly. total mixing time should be 8 to 10 minutes, beating very well with each addition. this creates a light and fluffy filling.
• remove cake from pan and split lengthwise. spread filling over layer and replace top layer. cover with plastic wrap and refrigerate overnight. let cake stand at least one day to develop flavor.

Spinach Pancakes

Ingredients

• Servings: 4
• 4 tablespoons all-purpose flour
• 2 eggs
• 1 (10 ounce) package frozen spinach, thawed and drained
• salt and pepper to taste
• 1/2 teaspoon paprika
• 2 tablespoons olive oil

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a medium bowl, mix together flour and eggs. stir in spinach, and season with salt and pepper to taste and paprika.
• heat olive oil in a large skillet. drop spinach mixture into the oil by the spoonful, and flatten into patties. cook until browned on both sides. remove to paper towels to drain. serve warm.

Mountain Cake

Ingredients

• Servings: 1
• 3/4 cup shortening
• 1 3/4 cups sugar
• 3 cups cake flour
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• 1 cup milk
• 5 egg whites
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease two 9-inch round pans.
• sift and measure cake flour. add salt and baking powder, and sift again.
• in a large bowl, beat shortening until smooth. add sugar gradually, and beat until fluffy. add sifted ingredients alternately with milk and flavorings (see cook's note). beat thoroughly after each addition.
• beat egg whites until stiff, and fold into mixture. pour batter into prepared pans.
• bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted in the center comes out clean, 25 to 30 minutes. allow to cool completely before frosting.

Ice Cream Sandwich Cake

Ingredients

• Servings: 1
• 24 vanilla ice cream sandwiches, unwrapped
• 2 (8 ounce) containers whipped topping (such as cool whip®), thawed
• 1 (12 ounce) jar hot fudge ice cream topping, warmed
• 1 (12 ounce) jar caramel ice cream topping
• 1/4 cup chopped pecans, or to taste

Recipe

Preparation Time: 30 mins Ready Time: 1 hr


• arrange a layer of ice cream sandwiches in the bottom of a 9x13-inch dish; top with a layer of whipped topping, hot fudge topping, and caramel topping. repeat layering with remaining ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping, ending with a top layer of whipped topping. sprinkle with pecans. cover dish with aluminum foil and freeze until set, at least 30 minutes.

Lemon Gold Cake

Ingredients

• Servings: 9
• 2 1/2 cups sifted cake flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 tablespoon lemon zest
• 1 3/4 cups sugar
• 6 egg yolks
• 1 1/8 cups milk

Recipe

• line two 9 inch round pans with parchment paper. preheat oven to 350 degrees f (175 degrees c).
• measure sifted flour, baking powder, and salt; sift together three times.
• cream butter or margarine and lemon rind together. gradually add sugar, creaming until light and fluffy. add egg yolks one at a time, beating thoroughly after each addition. add sifted ingredients alternately with milk to the creamed mixture, a small amount at a time; beat after each addition until smooth.
• bake for 25 to 30 minutes. cool on wire racks.

Oatmeal Cake Ii

Ingredients

• Servings: 1
• 1 1/4 cups boiling water
• 1 cup quick cooking oats
• 1/2 cup butter
• 3/4 cup packed brown sugar
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups all-purpose flour
• 1/2 cup raisins

Recipe

• pour the boiling water over the quick oats and let stand for 20 minutes.
• preheat oven to 350 degrees f (175 degrees c). lightly grease one 13x15 inch baking pan .
• cream the shortening with the sugar until light. beat in the eggs. then add the oats and vanilla, mixing well.
• combine the baking soda, salt , cinnamon and flour. mix until combined. add the raisins to the flour mixture and coat well.
• add the raisin and flour mixture to the oatmeal mixture and stir to combine. pour the batter into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 25 minutes or until a tester inserted near the center comes out clean. dust with confectioners' sugar or serve with whipped topping, if desired.

Wonderful Yogurt Cake

Ingredients

• Servings: 8
• 1/2 cup butter, softened
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup plain yogurt

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). grease and flour a 9 inch bundt pan.
• in a large bowl, cream together the butter, brown sugar and vanilla until light and fluffy. beat in the egg until smooth. combine the flour, baking soda, and baking powder; stir into the batter alternately with the yogurt. spread the batter into the prepared pan.
• bake for 50 minutes in the preheated oven, until a knife inserted into the crown comes out clean.

Passover Apple Cake

Ingredients

• Servings: 12
• 2 eggs
• 1 cup vegetable oil
• 1 cup sugar
• 1 1/2 cups matzo meal
• 1/2 cup potato starch
• 1 teaspoon ground cinnamon
• 8 large apples - peeled, cored and sliced
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Recipe

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


• preheat oven to 350 degrees f (175 degrees c and grease a 9x13 inch glass baking dish.
• combine eggs, oil and sugar in large bowl with electric mixer. stir in matzo meal, potato starch and 1 teaspoon cinnamon.
• in a separate bowl, toss apples with brown sugar, 1 teaspoon cinnamon and nutmeg.
• layer half of the dough into the prepared 9x13 inch dish. pour the apples into the dish then pat remaining dough over the apples. sprinkle with some brown sugar, if desired.
• bake in a preheated 350 degrees f (175 degrees c) oven for 45 minutes.

Slow Cooker Fruit Cobbler

Ingredients

• Servings: 1
• cooking spray
• 2 cups frozen peach slices
• 2 cups mixed frozen berries
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1 (18.25 ounce) package cake mix
• 1/2 cup melted butter

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs

Ready Time: 3 hrs 10 mins


• lightly spray the slow cooker with cooking spray. mix peaches and berries together in the slow cooker; sprinkle with cornstarch and toss to coat.
• stir vanilla into berry mixture; add brown sugar, cinnamon, and nutmeg. pour cake mix over berry mixture and drizzle with melted butter.
• cook in the slow cooker set to high until bubbling, 3 to 3 1/2 hours.

Mama Gunn's Pound Cake

Ingredients

• Servings: 1
• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup butter
• 1 cup shortening
• 3 cups sugar
• 6 large eggs
• 3/4 cup milk
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract

Recipe

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

Ready Time: 2 hrs 45 mins


• preheat oven to 325 degrees f (165 degrees c). grease and flour a 9-inch fluted tube pan (such as a bundt®).
• mix flour, baking powder, and salt together in a bowl; sift the flour mixture twice into a separate bowl. cream butter, shortening, and sugar in another large bowl until smooth; stir eggs and milk into creamed mixture until thoroughly combined.
• gradually mix flour into moist ingredients to make a smooth batter; stir lemon and vanilla extracts into batter. continue mixing until no sugar granules are visible. pour batter into prepared tube pan.
• bake in the preheated oven until top is springy and cake is set in the center, about 90 minutes. let cake cool in the pan until sides separate from pan; turn out onto a rack to finish cooling.

The Best Pound Cake

Ingredients

• Servings: 1
• 1 cup margarine
• 1/2 cup shortening
• 3 cups sugar
• 5 eggs
• 2 1/2 cups all-purpose flour
• 1/2 cup self-rising flour
• 1 cup evaporated milk
• 1 tablespoon lemon extract
• 1/2 teaspoon vanilla extract

Recipe

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

Ready Time: 1 hr 30 mins


• don't preheat oven. grease and flour a 10 inch tube or bundt pan. sift together the all purpose flour and self-rising flour; set aside.
• in a large bowl, cream together the margarine, shortening and sugar until light and fluffy. beat in the eggs one at a time. alternately beat in the flour mixture and the milk, mixing just until incorporated. finally, stir in the lemon extract and vanilla.
• pour batter into a 10 inch tube or bundt pan. place cake in cool oven and set oven to 350 degrees f (175 degrees c). bake for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.

Oatmeal Cake Ii

Ingredients

• Servings: 1
• 1 1/4 cups boiling water
• 1 cup quick cooking oats
• 1/2 cup butter
• 3/4 cup packed brown sugar
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups all-purpose flour
• 1/2 cup raisins

Recipe

• pour the boiling water over the quick oats and let stand for 20 minutes.
• preheat oven to 350 degrees f (175 degrees c). lightly grease one 13x15 inch baking pan .
• cream the shortening with the sugar until light. beat in the eggs. then add the oats and vanilla, mixing well.
• combine the baking soda, salt , cinnamon and flour. mix until combined. add the raisins to the flour mixture and coat well.
• add the raisin and flour mixture to the oatmeal mixture and stir to combine. pour the batter into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 25 minutes or until a tester inserted near the center comes out clean. dust with confectioners' sugar or serve with whipped topping, if desired.

Special Rhubarb Cake

Ingredients

• Servings: 1
• cake:
• 2 tablespoons butter, softened
• 1 cup sugar
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 cups diced fresh rhubarb
• topping:
• 2 tablespoons melted butter
• 1/4 cup all-purpose flour
• 1/4 cup sugar
• sauce:
• 1/2 cup butter
• 3/4 cup brown sugar
• 1/2 cup heavy whipping cream
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease a 9-inch square cake pan.
• beat 2 tablespoons softened butter and 1 cup sugar with an electric mixer in a large bowl until light and fluffy. beat egg into the butter mixture.
• mix 2 cups flour, baking powder, baking soda, and salt in a bowl; add flour mixture alternately with buttermilk, to the butter mixture, stirring just to combine into a batter. fold rhubarb into the batter just until incorporated; pour into prepared pan.
• stir 2 tablespoons melted butter, 1/4 cup flour, and 1/4 cup sugar together in a bowl until evenly moist; sprinkle over the batter.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• stir 1/2 cup butter, brown sugar, cream, and vanilla together in a saucepan over medium heat; bring to a boil and cook for 1 minute. serve sauce immediately with the warm cake.

Michelle's Honeybun Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) box yellow cake mix
• 4 eggs
• 1 (8 ounce) carton sour cream
• 3/4 cup vegetable oil
• 1/2 cup water
• 1 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 2 cups confectioners' sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch cake pan.
• in a mixing bowl, whisk together the cake mix, eggs, sour cream, vegetable oil, and water to make a smooth batter. in a separate bowl, stir together the brown sugar with cinnamon. pour half the cake batter into the prepared baking pan, and sprinkle the brown sugar-cinnamon mixture over the batter. pour the remaining batter over the cinnamon mixture, and gently swirl the batter a few times with a table knife.
• bake the cake in the preheated oven until lightly golden brown and a toothpick inserted into the center of the cake comes out clean, about 40 minutes.
• stir the confectioners' sugar, milk, and vanilla extract together in a bowl to make a smooth, runny icing. pour the icing over the cake while it's still hot; allow to cool before serving.

Slow Cooker Fruit Cobbler

Ingredients

• Servings: 1
• cooking spray
• 2 cups frozen peach slices
• 2 cups mixed frozen berries
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1 (18.25 ounce) package cake mix
• 1/2 cup melted butter

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs

Ready Time: 3 hrs 10 mins


• lightly spray the slow cooker with cooking spray. mix peaches and berries together in the slow cooker; sprinkle with cornstarch and toss to coat.
• stir vanilla into berry mixture; add brown sugar, cinnamon, and nutmeg. pour cake mix over berry mixture and drizzle with melted butter.
• cook in the slow cooker set to high until bubbling, 3 to 3 1/2 hours.

Wonderful Yogurt Cake

Ingredients

• Servings: 8
• 1/2 cup butter, softened
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup plain yogurt

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). grease and flour a 9 inch bundt pan.
• in a large bowl, cream together the butter, brown sugar and vanilla until light and fluffy. beat in the egg until smooth. combine the flour, baking soda, and baking powder; stir into the batter alternately with the yogurt. spread the batter into the prepared pan.
• bake for 50 minutes in the preheated oven, until a knife inserted into the crown comes out clean.