easy valentine's day cake

Ingredients

• Servings: 1
• cake:
• 2 cups sugar
• 1 cup butter, softened
• 4 eggs, beaten
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract (optional)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3 cups all-purpose flour
• 2 cups milk
• icing:
• 4 cups confectioners' sugar
• 1 cup butter, softened
• 2 teaspoons vanilla extract

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease an 8x8-inch square pan and an 8-inch round pan.
• beat sugar and 1 cup butter together in a bowl with an electric mixer until creamy and smooth. mix eggs, 1 tablespoon vanilla extract, and almond extract into creamed butter mixture. stir baking powder and baking soda into butter mixture until just combined.
• stir 1 cup flour into butter mixture until just combined. add 2/3 cup milk into butter-flour mixture; mix well. continue adding 1 cup flour and 2/3 cup milk, alternating until all the flour and milk are used and batter is smooth. pour batter into the 2 prepared pans.
• bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 40 minutes. cool cakes completely before removing from pans, at least 2 hours.
• beat confectioners' sugar, 1 cup butter, and 2 teaspoons vanilla extract together in a bowl with an electric mixer until icing is fluffy and smooth.
• remove cakes from pans and slice round cake in half. lay the square cake on a work surface so it resembles a diamond-shape. lay 1 round cake half on the top left side of the 'diamond' cake. lay the second round cake half on the top right side of the 'diamond' cake, creating a 'heart-shaped' cake on top. spread icing over the assembled cake.

raspberry-sour cream crumb cake

Ingredients

• Servings: 1
• topping:
• 1 cup all-purpose flour
• 2/3 cup sugar
• 1 lemon, zested
• 1/2 cup unsalted butter, melted
• cake:
• 1 3/4 cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 room-temperature eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2 cups fresh raspberries
• 2 tablespoons confectioners' sugar

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 10-inch springform pan.
• stir 1 cup flour, 2/3 cup sugar, and lemon zest together in a bowl; add melted butter and stir with a fork until the mixture turns crumbly. set aside.
• mix 1 3/4 cup flour, 1 cup sugar, baking powder, baking soda, and salt together in a large bowl.
• whisk together the eggs, sour cream, and vanilla in another bowl until they are well blended. add the egg mixture to the flour mixture in the large bowl and beat until you get a smooth and fluffy batter, about 2 minutes. pour into the prepared pan; cover with an even layer of raspberries. sprinkle the topping over the raspberries.
• bake in preheated oven until a toothpick inserted into the center comes out clean, 38 to 42 minutes. cool on a wire rack for 20 minutes before removing sides. dust with confectioners' sugar to serve.

swampland cheesecake

Ingredients

• Servings: 1
• 1 1/2 cups graham cracker crumbs
• 1/2 cup chopped pecans
• 1/3 cup sugar
• 6 tablespoons margarine, softened
• 3 (8 ounce) packages cream cheese, softened
• 2 cups sugar
• 4 eggs, beaten
• 1 tablespoon lemon juice
• 1 (16 ounce) container sour cream
• 1/2 cup sugar
• 1 teaspoon vanilla extract

Recipe

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

Ready Time: 5 hrs 40 mins


• preheat oven to 325 degrees f (165 degrees c).
• mix the graham crackers, pecans, and 1/3 cup of sugar in a bowl, and mash the softened margarine into the crumbs until thoroughly combined. press the crumb mixture into the bottom of a 10-inch springform pan. in a bowl, beat the cream cheese, 2 cups of sugar, eggs, and lemon juice together with an electric mixer set on medium speed until fluffy and well blended; spoon the mixture on top of the crumbs.
• bake in the preheated oven until set, about 1 hour and 10 minutes; remove from oven, and let cool for 30 minutes. mix the sour cream, 1/2 cup of sugar, and vanilla extract together in a bowl; top the cheesecake with the sour cream mixture. return to oven, and bake 10 more minutes. allow to chill in refrigerator at least 4 hours to set.

raspberry angel cake

Ingredients

• Servings: 16
• 3 cups boiling water
• 2 (3 ounce) packages jell-o raspberry flavor gelatin
• 1 (12 ounce) package frozen red raspberries (do not thaw)
• 1 (7.5 ounce) package round angel food cake, cut into 21 thin slices
• 1 cup thawed cool whip whipped topping

Recipe

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


• add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. add raspberries; stir until thawed. pour into 9-inch round pan sprayed with cooking spray.
• arrange cake slices in concentric circles over gelatin, with slices overlapping as necessary to completely cover gelatin.
• refrigerate 3 hours or until gelatin is firm. unmold plate; top with cool whip.

pineapple and pecan cake

Ingredients

• Servings: 1
• 1 cup chopped pecans
• canola oil cooking spray
• 2 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking soda
• 1 (20 ounce) can crushed pineapple in juice, undrained
• 2 eggs
• icing:
• 2 cups confectioners' sugar
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 1 tablespoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr 50 mins


• preheat oven to 350 degrees f (175 degrees c). butter a 9x13-inch baking pan.
• spread pecans a baking sheet; spray pecans with cooking spray.
• bake in the preheated oven until pecans are fragrant and toasted, about 5 minutes.
• whisk flour, sugar, and baking soda together in a bowl. stir pineapple and its juice and eggs into flour mixture until batter is well mixed; fold in toasted pecans. pour batter into the prepared baking pan.
• bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 35 minutes. remove from oven and cool completely.
• beat confectioners' sugar, cream cheese, butter, and vanilla extract together in a bowl using an electric mixer until icing is smooth. frost the cooled cake using all the icing.

Cinnamon Honeybun Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 cup buttermilk
• 4 eggs
• 1/2 teaspoon baking soda
• 3/4 cup vegetable oil
• 1 cup brown sugar
• 2 teaspoons ground cinnamon
• 3/4 cup milk
• 1 teaspoon vanilla extract (optional)
• 3 cups confectioners' sugar

Recipe

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


• preheat an oven to 325 degrees f (165 degrees c). grease a 9x13-inch cake pan.
• in a bowl, whisk together the cake mix, buttermilk, eggs, baking soda, and vegetable oil until thoroughly combined. in a separate bowl, stir the brown sugar and cinnamon together. pour batter into the prepared cake pan, and spoon the cinnamon sugar the batter in several places. using the spoon, gently swirl the cinnamon sugar into the cake batter, leaving streaks and ribbons of sugar mixture (do not overmix).
• bake cake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. remove cake from oven, and punch holes all over the cake with a table knife.
• whisk milk, vanilla extract, and confectioners' sugar together in a bowl to form a smooth, runny icing; pour the icing all over the cake, allowing it to soak into the holes. allow cake to cool before serving.

fluffy pancakes

Ingredients

• Servings: 8
• 3/4 cup milk
• 2 tablespoons vinegar
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons butter, melted
• cooking spray

Recipe

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


• combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
• combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. whisk egg and butter into "soured" milk. pour the flour mixture into the wet ingredients and whisk until lumps are gone.
• heat a large skillet over medium heat, and coat with cooking spray. pour 1/4 cupfuls of batter the skillet, and cook until appear on the surface. flip with a spatula, and cook until browned on the other side.

Almond Cake

Ingredients

• Servings: 1
• 1 cup butter
• 1 1/2 cups sugar
• 4 eggs, separated
• 3 cups self-rising flour
• 1 cup milk
• 1 teaspoon almond extract
• 2 cups water
• 1 cup sugar
• 1/2 cup
• 1 teaspoon vanilla extract

Recipe

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

Ready Time: 3 hrs 20 mins


• preheat an oven to 300 degrees f (150 degrees c). grease and flour an 8 inch round baking pan.
• beat the butter and 1 1/2 cups of sugar with an electric mixer in a large bowl until light and fluffy. the mixture should be noticeably lighter in color. add the room-temperature egg yolks one at a time, allowing each egg yolk to blend into the butter mixture before adding the next. pour in the flour alternately with the milk, mixing until just incorporated. stir in the almond extract. beat egg whites until stiff peaks form in a large glass or metal mixing bowl. lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. fold the egg whites into the batter; mixing just enough to evenly combine. pour the batter into prepared pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. cool in the pan for 10 minutes before removing to cool completely on a wire rack. cut any excess cake so that it is flush with the sides of the pan.
• bring the water and 1 cup of sugar to a boil for 8 to 10 minutes. reduce heat to a simmer, then add and 1 teaspoon vanilla extract. simmer for 2 to 3 minutes and remove from heat. allow syrup to cool to room temperature. prick holes in the cooled cake with a toothpick, then slowly saturate the cake with the syrup.

semolina cake

Ingredients

• Servings: 1
• 1 cup all-purpose flour
• 1/4 cup semolina flour
• 1 teaspoon baking powder
• 1 1/2 cups butter
• 3/4 cup sugar
• 10 eggs, separated
• 1/2 cup orange juice
• 2 tablespoons grated orange zest
• 2 teaspoons vanilla extract
• 2 tablespoons
• 2/3 cup almonds, coarsely chopped
• 2/3 cup almonds, finely chopped
• 1/2 cup sliced almonds
• 1 tablespoon (optional)

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease and flour a 9x13-inch baking pan. sift together the flour, semolina flour, and baking powder. set aside.
• cream the butter and sugar until light and fluffy. add the egg yolks one at a time, beating well after each addition, until incorporated. stir in the orange juice, orange zest, vanilla extract, and .
• beat the egg whites in a clean, dry bowl until medium peaks form. fold 1/3 of the beaten egg whites into the butter-sugar-egg yolk mixture until combined. gently stir in 1/3 of the flour mixture. continue adding the remaining egg whites alternately with the flour, folding in until just combined.
• stir in the coarsely chopped and finely chopped almonds. pour batter into the prepared baking pan and sprinkle with sliced almonds.
• bake in preheated oven for 30 minutes. reduce the heat to 350 degrees f (175 degrees c) and bake until a toothpick inserted into the center of the cake comes out clean, about 15 minutes. remove from oven and sprinkle with the tablespoon of , if desired. allow to cool completely before serving.

Double Layer No Bake

Ingredients

• Servings: 1
• 1 (8 ounce) package cream cheese, softened
• 1/3 cup sugar
• 1/2 teaspoon vanilla extract
• 1 (16 ounce) container frozen whipped topping, thawed
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup strawberry preserves

Recipe

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


• beat together the cream cheese, sugar, and vanilla extract in a large bowl with an electric mixer until smooth.
• beat in the whipped topping until well mixed.
• spread about half of the cream cheese mixture into the graham cracker crust.
• spread the strawberry preserves in an even layer over the cream cheese mixture.
• top the preserves with the remaining half of the cream cheese filling.
• cover with plastic wrap and refrigerate until set, about 1 hour.

good old fashioned pancakes

Ingredients

• Servings: 8
• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted

Recipe

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


• in a large bowl, sift together the flour, baking powder, salt and sugar. make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
• heat a lightly oiled griddle or frying pan over medium high heat. pour or scoop the batter the griddle, using approximately 1/4 cup for each pancake. brown on both sides and serve hot.

Marbled Tea Cake

Ingredients

• Servings: 8
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 3/4 cup sugar
• 2 eggs
• 1/2 cup milk
• 2 teaspoons vanilla extract
• 2 teaspoons instant coffee granules
• 2 tablespoons boiling water
• 2 tablespoons cinnamon sugar

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). grease an 8x8 inch baking pan.
• sift the flour, baking powder, and salt into a large bowl. use and electric mixer to beat the butter and sugar in a separate large bowl until light and fluffy. one at a time, beat the eggs into the butter mixture. beat in 1/2 of the flour mixture, the milk, and the remaining flour. mix well after each addition. stir in vanilla extract.
• transfer about 1/3 of the batter to a small bowl. dissolve the instant coffee granules in 2 tablespoons of boiling water. stir the coffee liquid into the small bowl of batter.
• spoon 1/2 of the vanilla batter into the prepared baking pan, top with the coffee batter. spoon the remaining vanilla batter over the coffee layer. use a butter knife to gently swirl the batters together.
• bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes. cool on wire rack for 30 minutes. dust cooled cake with cinnamon sugar.

classic red velvet cupcakes

Ingredients

• Servings: 24
• 1 package duncan hines® red velvet cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 (16 ounce) container duncan hines® creamy home-style cream cheese frosting
• sprinkles or additional garnishes

Recipe

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


• preheat oven to 350 degrees f. grease muffin pans or line with paper baking cups.
• blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). beat at medium speed for 2 minutes. spoon batter into muffin pan or paper cups.
• bake cupcakes for 19-22 minutes. add 3-5 minutes to bake time for dark or coated pans. cupcakes are done when toothpick inserted in center comes out clean.
• cool in pan on wire rack for 15 minutes. cool completely before frosting.
• garnish, and enjoy!

Quick And Easy Peach Cheesecake

Ingredients

• Servings: 2
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 2 (12 ounce) jars peach preserves
• 1 (8 ounce) container whipped topping
• 2 (8 inch) prepared graham cracker crusts

Recipe

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


• beat cream cheese in a large bowl with an electric hand mixer until smooth.
• spoon confectioners' sugar into cream cheese and beat until fully incorporated.
• beat vanilla and peach preserves into cream cheese mixture until combined.
• fold whipped topping into cream cheese mixture until evenly smooth.
• divide cream cheese mixture between the two prepared graham cracker crusts and spread evenly. refrigerate until set, at least 1 hour.

Pashka

Ingredients

• Servings: 10
• 2 (8 ounce) packages cream cheese, softened
• 1 (8 ounce) container cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup butter, melted
• 1 cup sugar
• 1/4 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 1/2 cup finely chopped blanched almonds
• 1/2 cup currants

Recipe

Preparation Time: 30 mins Ready Time: 8 hrs 30 mins


• in a medium bowl, thoroughly blend cream cheese, cottage cheese, sour cream and butter.
• gradually fold in sugar, lemon extract, vanilla extract, almonds and currants.
• transfer the mixture to a shallow medium dish. cover with a cloth, and chill in the refrigerator 8 hours, or overnight.

aunt josephine's fresh pear cake

Ingredients

• Servings: 1
• cooking spray
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 cup sugar
• 1 cup grapeseed oil
• 3 large eggs, lightly beaten
• 3 cups peeled and finely chopped bartlett pears
• 1 cup chopped pecans

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9-inch fluted tube pan (such as a bundt®) with cooking spray; dust lightly with flour.
• mix flour, baking soda, sea salt, allspice, cinnamon, and cloves together in a bowl.
• beat sugar and grapeseed oil together in a separate bowl until creamy; stir in eggs. stir flour mixture into sugar mixture; add pears. blend batter with an electric mixer until thickened, about 3 minutes. fold pecans into the batter and mix by hand until batter is well blended, about 2 more minutes. pour batter into prepared pan.
• bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. loosen cake from pan by gently running the edge of a knife between cake and pan; let cool in pan for 20 minutes. place a cake plate upside-down atop cake and flip pan to turn cake plate.

Nasty Cake

Ingredients

• Servings: 12
• 1 (18.25 ounce) box devil's food cake mix
• 1/2 cup butter
• 1 cup evaporated milk
• 1 cup light corn syrup
• 1 cup sugar
• 1 teaspoon baking soda

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 1 hr 15 mins


• prepare batter and bake cake as directed on the package.
• about 5 minutes before the cake is finished baking, melt the butter in a large saucepan to allow for foaming, and stir in the evaporated milk. bring the mixture to a boil over medium heat, and stir in the corn syrup and sugar. bring back to a boil, stir to dissolve sugar, turn off the heat, and add the baking soda. stir continuously until the baking soda is mixed in and stops foaming, about 2 minutes.
• remove the cake from the oven, and poke holes in the hot cake with a butter knife or the end of a wooden spoon. pour the syrup over the hot cake, and let cool before cutting.

granola almond pancakes

Ingredients

• Servings: 8
• 2 cups unbleached all-purpose flour
• 2 tablespoons sugar, or to taste
• 4 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 2 cups almond milk (such as silk®)
• 1 (4 ounce) container applesauce
• 2 eggs
• 2 teaspoons almond extract
• 1/2 cup sliced almonds, or to taste
• 1 cup granola (such as back to nature®), or to taste

Recipe

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


• whisk flour, sugar, baking powder, cinnamon, and salt together in a bowl. whisk almond milk, applesauce, eggs, and almond extract together in a separate bowl. add flour mixture to almond milk mixture and stir until batter is just moistened. stir granola and almonds into batter.
• heat a lightly oiled griddle over medium heat. drop batter by large spoonfuls the griddle and cook until form and the edges are dry, 3 to 4 minutes. flip and cook until browned on the other side, 2 to 3 minutes. repeat with remaining batter.

Orange Spice Garbanzo Cake

Ingredients

• Servings: 1
• 1 (15 ounce) can garbanzo beans, drained
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves (optional)
• 3 eggs, beaten
• 1/2 cup sugar
• 2 teaspoons gluten-free baking powder
• 1 orange, zested and juiced

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease an 8-inch square cake pan or line with parchment paper.
• process garbanzo beans in a food processor until smooth. add cinnamon and cloves and pulse until combined. add eggs, sugar, baking powder, and orange zest; process until just combined. stir orange juice into garbanzo mixture. pour batter into prepared pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. remove cake from pan and cool completely on a wire rack before cutting into squares.

lemon cupcakes with lemon frosting

Ingredients

• Servings: 12
• cupcakes:
• 3/4 cup sugar, or more to taste
• 1/2 cup butter, softened
• 2 eggs
• 2 teaspoons lemon extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 2/3 cup cold milk
• frosting:
• 3 tablespoons butter, softened
• 2 teaspoons lemon extract
• 1 teaspoon milk, or more as needed
• 1 cup confectioners' sugar, or more as needed

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease or line 12 muffin cups with paper liners.
• beat sugar, 1/2 cup butter, eggs, and 2 teaspoons lemon extract together in a bowl using an electric mixer until smooth and creamy; add baking powder and salt and beat until smooth. slowly mix flour, alternating with cold milk, into butter mixture until batter is just mixed. spoon batter into the prepared muffin cups.
• bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes.
• beat 3 tablespoons butter, 2 teaspoons lemon extract, and milk together until smooth. beat confectioners' sugar into butter mixture until desired consistency is reached; spread cupcakes.

good old fashioned pancakes

Ingredients

• Servings: 8
• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted

Recipe

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


• in a large bowl, sift together the flour, baking powder, salt and sugar. make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
• heat a lightly oiled griddle or frying pan over medium high heat. pour or scoop the batter the griddle, using approximately 1/4 cup for each pancake. brown on both sides and serve hot.

strawberry sweetheart cake

Ingredients

• Servings: 16
• 1 (18.25 ounce) package cake mix
• 1 1/4 cups water
• 1/2 cup vegetable oil
• 3 eggs
• 1/2 (3 ounce) package strawberry flavored jell-o®
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) jar strawberry preserves
• 1 (12 ounce) container cream cheese frosting
• 1 (8 ounce) container frozen whipped topping, thawed

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 10 mins


• preheat an oven to 350 degrees f (175 degrees c).
• lightly grease and flour a 9x9-inch square pan and a 9-inch round pan.
• stir together the cake mix, water, vegetable oil, and eggs together in a bowl until smooth.
• mix in the strawberry gelatin until combined.
• divide the batter evenly between the 2 prepared pans.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• transfer the square cake a large platter.
• cut the round cake in half, then arrange the cut side of the cake along two edges of the square cake to create a heart shape.
• poke several holes on the top of the cake using the handle of a wooden spoon or spatula.
• pour the sweetened condensed milk over the cake so that it runs into the holes; allow the milk to soak in.
• spread the strawberry preserves on top of the cake.
• fold the cream cheese frosting into the whipped topping in a bowl until just incorporated.
• spread the frosting over the top and sides of the cake.

Georgia Cornbread Cake

Ingredients

• Servings: 1
• 4 eggs, beaten
• 1 cup vegetable oil
• 1 cup sugar
• 1 cup brown sugar
• 2 cups finely chopped pecans
• 1 1/2 cups self-rising flour
• 1 teaspoon vanilla extract

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13-inch baking dish.
• beat eggs, oil, sugar, and brown sugar together in a bowl until smooth. stir pecans, flour, and vanilla into the egg mixture; pour into prepared baking dish.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

yummy blueberry breakfast cake

Ingredients

• Servings: 1
• 1 1/4 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, melted
• 1/2 cup milk
• 1 egg
• 1 teaspoon vanilla extract
• topping:
• 1/2 cup all-purpose flour
• 1/4 cup sugar
• 3 tablespoons butter, melted
• 1 (21 ounce) can blueberry pie filling
• 1/4 teaspoon lemon extract
• 1/4 cup fresh blueberries

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x9-inch baking pan.
• mix 1 1/4 cups flour, 1/2 cup sugar, baking powder, baking soda, and salt together in a bowl using a fork. stir 1/2 cup butter, milk, egg, and vanilla extract into flour mixture until evenly combined. pour batter into prepared pan.
• combine 1/2 cup flour, 1/4 cup sugar, and 3 tablespoons butter in a bowl using a fork until mixture resembles crumbs; sprinkle half the crumb mixture over the batter.
• stir blueberry pie filling and lemon extract together in a bowl; spread over crumb topping. sprinkle blueberries over pie filling; top with remaining crumb topping.
• bake in the preheated oven until cake is golden brown, about 1 hour.

fluffy pancakes

Ingredients

• Servings: 8
• 3/4 cup milk
• 2 tablespoons vinegar
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons butter, melted
• cooking spray

Recipe

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


• combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
• combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. whisk egg and butter into "soured" milk. pour the flour mixture into the wet ingredients and whisk until lumps are gone.
• heat a large skillet over medium heat, and coat with cooking spray. pour 1/4 cupfuls of batter the skillet, and cook until appear on the surface. flip with a spatula, and cook until browned on the other side.

cranberry pecan cake

Ingredients

• Servings: 1
• 3 cups frozen cranberries
• 1 cup pecans
• 1 cup sugar
• 2 eggs
• 1 cup sugar
• 1 cup all-purpose flour
• 1/2 cup butter, melted
• 2 tablespoons milk

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). generously grease a 2 quart rectangular baking dish.
• spread the cranberries evenly over the bottom of the baking dish, and sprinkle the pecans over the cranberries. spoon 1 cup of sugar over the cranberries and pecans.
• place the eggs into the work bowl of an electric mixer, and beat on high speed about 1 minute, until the eggs are foamy. beat in 1 cup of sugar, the flour, melted butter, and milk, and beat on low until just mixed. the batter will be thick. spread the batter evenly over the cranberry-pecan mixture.
• bake in the preheated oven until the cake is lightly brown and a toothpick inserted near the center comes out clean, 40 to 45 minutes. carefully invert the cake a serving plate, so the cranberry-pecan layer is on top. let cool 30 minutes before serving.

Pineapple Mandarin Cake

Ingredients

• Servings: 1
• 2 3/4 cups cake flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2/3 cup shortening
• 1 1/2 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 1/3 cups milk
• 1/2 cup butter, softened
• 4 cups sifted confectioners' sugar
• 1/4 cup light cream
• 2 teaspoons lemon juice
• 1 (11 ounce) can mandarin oranges, drained
• 10 ounces crushed pineapple, drained

Recipe

• combine flour, baking powder, and salt. stir well to blend.
• in a large bowl, cream shortening, sugar, eggs, and vanilla together; beat until light and fluffy. add flour mixture to creamed mixture alternately with milk, making 3 dry and 2 liquid additions; combine lightly after each. spread batter evenly into 2 greased and floured 8 inch round layer cake pans.
• bake at 350 degrees f (175 degrees c) for 35 to 40 minutes, or until toothpick inserted in center comes out clean. cool cake in pan 10 minutes, then turn out on wire rack to cool completely.
• cream butter or margarine. gradually blend in confectioners' sugar, cream, and lemon juice. beat until light and creamy. fill and frost the cake. decorate top with a ring of well drained mandarin orange segments around outside edge. fill center with well drained crushed pineapple. decorate center with a few additional orange sections.

Almond And Pear Cake

Ingredients

• Servings: 1
• 1 firm pear, thinly sliced
• 2 tablespoons amaretto liqueur
• 3/4 cup sliced blanched almonds
• 6 tablespoons sugar, divided
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup all-purpose flour
• 1/8 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 55 mins


• preheat oven to 400 degrees f (200 degrees c). butter a small tart pan or a 9-inch cake pan.
• mix pear slices and amaretto liqueur together in a bowl.
• process almonds and 2 tablespoons sugar together in a food processor until the mixture is a fine almond meal.
• beat 1/4 cup sugar and butter together in a bowl using an electric mixer until light and fluffy; add eggs and vanilla extract and beat until well combined. mix almond meal mixture, flour, and salt into creamed butter mixture to make a smooth batter.
• drain pears, reserving the amaretto liqueur. stir drained liqueur into batter just until incorporated.
• pour batter into the prepared pan, smoothing batter if uneven. arrange pear slices in a decorative pattern atop batter.
• bake in the preheated oven until cake is starting to pull away from the edges, about 25 minutes. allow cake to cool in pan for at least 15 minutes before serving.

Kulich (russian Easter Cake)

Ingredients

• Servings: 4
• 1 cup golden raisins
• 1 tablespoon
• 1 teaspoon sugar
• 1/4 cup lukewarm water
• 1 (.25 ounce) package active dry yeast
• 1 cup milk
• 1 pinch saffron threads
• 1 teaspoon ground cardamom
• 1/2 cup sugar
• 1 cup all-purpose flour
• 1/2 cup butter, melted
• 1/2 cup sugar
• 1/4 cup honey
• 1 lemon, zested
• 2 teaspoons vanilla extract
• 1 pinch salt
• 2 eggs
• 1 egg yolk
• 3 cups all-purpose flour, divided
• 1/2 cup sliced almonds
• 4 clean 14-ounce food cans
• 1 egg
• 1 1/2 cups confectioners' sugar, or more as needed
• 1/2 teaspoon lemon juice
• 2 tablespoons toasted sliced almonds, or as needed

Recipe

Cook Time: 45 mins Ready Time: 13 hrs 45 mins


• place golden raisins into a bowl, drizzle with , and allow raisins to soften overnight.
• mix 1 teaspoon sugar into lukewarm water in a bowl until sugar dissolves. stir yeast into the water and let stand until the yeast mixture is frothy, about 10 minutes.
• heat milk in a saucepan over medium-low heat until very warm but not simmering. stir in saffron threads and cardamom, remove from heat, and let the milk mixture stand until lukewarm.
• transfer yeast mixture into a large mixing bowl. stir milk mixture, 1/2 cup sugar, and 1 cup flour into the yeast mixture, beating until the batter is smooth. cover the bowl with plastic wrap and allow to rise in a warm place for 1 hour.
• mix melted butter, 1/2 cup sugar, honey, lemon zest, vanilla extract, and salt together in a bowl. beat butter mixture into the batter, then beat in eggs and egg yolk.
• mix 2 1/2 cups of flour into the dough. sprinkle remaining 1/2 cup flour a work surface and knead dough until it holds together, about 5 minutes; knead soaked golden raisins and 1/2 cup almonds into the dough until well distributed.
• form dough into a ball and place into an oiled bowl; turn dough around in the bowl several times to coat outside of dough. cover bowl with plastic wrap and allow to rise in a warm place until doubled, about 1 1/2 hours.
• punch down dough, knead a few times, and divide dough into 4 pieces. coat inside of clean 14-ounce cans with butter. line cans with parchment paper. roll each piece of dough into a ball, place into a can, and press dough lightly against the inside bottom of can.
• cover cans with a cloth and allow dough to rise to the top of the cans, about 45 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• place a baking sheet into the oven; place the cans of dough upright into oven on baking sheet. bake until kulich are risen and lightly browned, 45 to 50 minutes.
• let kulich cool in the cans for about 15 minutes before gently removing from cans to finish cooling on racks.
• beat egg in a bowl with an electric mixer on medium speed until frothy; beat in confectioners' sugar until the mixture holds stiff peaks. beat lemon juice into frosting.
• frost the tops of the kulich and sprinkle tops with 2 tablespoons toasted sliced almonds. refrigerate leftovers.

fresh apple cake by memom

Ingredients

• Servings: 12
• 3 cups all-purpose flour
• 2 1/2 cups sugar
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 3 eggs
• 1 cup vegetable oil
• 1 cup buttermilk
• 1 tablespoon pure vanilla extract
• 4 cups sliced apples
• 1 1/2 cups chopped pecans
• 1/2 cup margarine
• 1 cup brown sugar
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 tablespoon pure vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 2 hrs 20 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a fluted tube pan.
• mix 3 cups all-purpose flour, sugar, baking soda, cinnamon, allspice, salt, cloves, and nutmeg together in a bowl.
• beat eggs in a separate large bowl; add vegetable oil, buttermilk, and 1 tablespoon vanilla. beat until smooth. pour egg mixture into flour mixture; stir together with a large spoon. fold apples and pecans into batter. pour batter into the prepared pan.
• bake in the preheated oven until a knife inserted in the center of the cake comes out clean, 60 to 75 minutes. cool cake in pan.
• cook and stir margarine and brown sugar together in a saucepan over medium heat until sugar is dissolved, about 5 minutes. add 2 tablespoons flour; stir constantly until combined. stir in milk and 1 tablespoon vanilla. cook and stir until thickened, 5 minutes.
• invert cake a plastic cake carrier or container; poke holes over entire cake using a knife. pour hot icing over entire cake. pour any remaining icing into the center of the cake. the icing will absorb into the cake overnight.

fluffy pancakes

Ingredients

• Servings: 8
• 3/4 cup milk
• 2 tablespoons vinegar
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons butter, melted
• cooking spray

Recipe

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


• combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
• combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. whisk egg and butter into "soured" milk. pour the flour mixture into the wet ingredients and whisk until lumps are gone.
• heat a large skillet over medium heat, and coat with cooking spray. pour 1/4 cupfuls of batter the skillet, and cook until appear on the surface. flip with a spatula, and cook until browned on the other side.

cake batter pancakes

Ingredients

• Servings: 10
• pancakes:
• 1 cup original bisquick® mix
• 1 cup betty crocker® supermoist® yellow cake mix
• 3 tablespoons candy sprinkles
• 1 cup milk
• 1 teaspoon vanilla
• 2 eggs
• glaze and garnish:
• 2 1/2 cups powdered sugar
• 3 tablespoons milk plus
• 2 teaspoons milk
• 1 teaspoon vanilla
• additional candy sprinkles

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• heat griddle or skillet over medium-high heat or electric griddle to 375 degrees f; grease with cooking spray, vegetable oil or shortening. (surface is ready when a few drops of water sprinkled on it dance and disappear.)
• in medium bowl, stir together pancake ingredients until blended. pour by slightly less than 1/4 cupfuls hot griddle. cook until edges are dry. turn; cook until pancakes are golden brown. stack on serving plates.
• in small bowl, beat powdered sugar, milk and 1/2 teaspoon vanilla with whisk until smooth.
• to serve, top each serving with glaze and additional candy sprinkles.

good old fashioned pancakes

Ingredients

• Servings: 8
• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted

Recipe

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


• in a large bowl, sift together the flour, baking powder, salt and sugar. make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
• heat a lightly oiled griddle or frying pan over medium high heat. pour or scoop the batter the griddle, using approximately 1/4 cup for each pancake. brown on both sides and serve hot.

Cupcakes

Ingredients

• Servings: 2
• 1 (15.25 ounce) package yellow cake mix (such as betty crocker®)
• 1/2 cup butter, melted
• 3 eggs
• 1/2 cup lime mix (such as jose cuervo®)
• 1 egg yolk
• 3/4 cup lemon-lime soda
• 1 1/2 (1.5 fluid ounce) jiggers tequila (such as jose cuervo®)

Recipe

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


• preheat oven to 325 degrees f (165 degrees c). line muffin cups with paper liners.
• mix cake mix and butter together in a large bowl; add eggs, mix, and egg yolks and stir just until combined. pour lemon-lime soda into batter and stir until foam is dissolved. stir tequila into the batter. pour batter into the prepared muffin cups.
• bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.

sugar dusted apple bundt cake

Ingredients

• Servings: 1
• 1 (21 ounce) can lucky leaf® premium apple pie filling
• pan prep:
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• cake batter:
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 2 1/2 teaspoons baking powder
• 2 cups sugar
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/3 cup orange juice
• 2 teaspoons vanilla extract
• optional glaze:
• 1 cup powdered sugar
• 1 tablespoon orange juice

Recipe

• preheat oven to 350 degrees f.
• grease and flour a 10-inch tube pan or bundt cake pan. in a small bowl, mix together 2 tbsp. sugar and cinnamon, and sprinkle bottom and sides of pan.
• combine the flour, salt, baking powder and 2 cups sugar in a large bowl. stir in the oil, eggs, orange juice and vanilla; mix well. add lucky leaf premium apple pie filling and stir. pour batter evenly into the prepared pan.
• bake uncovered for 1 hour. let cool for 15 minutes. invert serving plate and cool. drizzle with citrus glaze if desired.
• optional glaze: in a medium bowl, beat 1 cup powdered sugar and 1 tbsp. orange juice for 1 minute or until smooth. add additional orange juice by the teaspoon if needed for desired consistency.

good old fashioned pancakes

Ingredients

• Servings: 8
• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted

Recipe

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


• in a large bowl, sift together the flour, baking powder, salt and sugar. make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
• heat a lightly oiled griddle or frying pan over medium high heat. pour or scoop the batter the griddle, using approximately 1/4 cup for each pancake. brown on both sides and serve hot.

Mom's Brazil Nut Fruitcake

Ingredients

• Servings: 1
• 3/4 cup all-purpose flour
• 3/4 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 cups brazil nuts
• 1 pound pitted dates
• 1 cup maraschino cherries, drained
• 3 eggs
• 1 teaspoon vanilla extract

Recipe

• preheat oven to 300 degrees f (150 degrees c). grease one 9x5 inch loaf pan.
• sift the flour, sugar, baking powder, and salt together. mix in the nuts, dates, and cherries.
• beat the eggs until foamy, add the vanilla and the flour mixture. stir until just combined and pour into the prepared pan.
• bake at 300 degrees f (150 degrees c) for 1 hour and 45 minutes. store in the refrigerator, wrapped in foil.

Burnt Sugar Cake I

Ingredients

• Servings: 3
• 1/2 cup sugar
• 1 cup water
• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup butter
• 1 1/2 cups sugar
• 3 eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup sugar
• 1 cup water

Recipe

• preheat oven to 375 degrees f (190 degrees c). grease three 9 inch round cake pans.
• in a small saucepan bring 1 cup of the water to a boil, slowly add 1/2 cup of the sugar and cook to a thick syrup.
• sift together the flour with the baking powder and salt.
• in a large bowl, cream the butter or margarine with 1 1/2 cups of the sugar. add the eggs one at a time, beating well after each addition.
• in another bowl, combine milk and sugar/water mixture. add the vanilla and mix well.
• add the sifted dry ingredients alternately with the milk mixture to the creamed butter or margarine mixture. stir until just combined. pour batter equally into three greased 9 inch round cake pans.
• bake for about 30 minutes at 375 degrees f (190 degrees c). when cool, glaze with burnt sugar syrup.
• to make glaze: in a small saucepan bring 1 cup water to a boil, slowly add 1/2 cup of the sugar and cook to a thick syrup. pour over top of cooled cake layers.

Peach Filled Cake

Ingredients

• Servings: 1
• 3/4 cup butter, softened
• 1 cup sugar
• 3 eggs
• 1 teaspoon lemon zest
• 2/3 cup milk
• 1 cup all-purpose flour
• 7/8 cup whole wheat flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 4 fresh peaches - pitted, skinned, and sliced
• 1/3 cup packed brown sugar
• 1/2 teaspoon ground cinnamon

Recipe

• bake at 350 degrees f (175 degrees c). grease and flour one 8x10 inch cake pan.
• in a bowl, cream the butter or margarine with the granulated sugar. beat in the eggs, then the lemon rind and milk.
• in another bowl, stir together the whole wheat flour, all purpose flour, baking powder, and salt. beat into the creamed mixture. spread half the batter evenly into the prepared pan. arrange the peach slices on top and sprinkle with the brown sugar combined with the ground cinnamon. spread the remaining batter on top.
• bake at 350 degrees f (175 degrees c) for 50 minutes. let cake cool on a rack. because this cake is so moist, it is easiest to serve it directly from the baking pan. it should be stored in the refrigerator. makes 16 servings.

ginger-spiced pancakes

Ingredients

• Servings: 8
• 1 1/3 cups milk
• 1 egg
• 1 tablespoon applesauce
• 2 teaspoons ground ginger
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 2 cups baking mix
• cooking spray

Recipe

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


• beat milk, egg, applesauce, ground ginger, vanilla extract, and cinnamon together in a bowl. whisk baking mix into the milk mixture until just combined into a loose batter.
• prepare a skillet with cooking spray and place over medium heat.
• ladle about 1/4 cup batter into the prepared skillet; cook until begin to form on the top, 3 to 5 minutes. turn the pancake and continue cooking until the other side of the pancake is golden brown, 3 to 5 minutes more. transfer pancake to a plate and cover with a lid to keep warm. repeat until batter is completely used.

Angelo Cake

Ingredients

• Servings: 1
• 4 cups self-rising flour
• 2 cups corn flour
• 2 cups sugar
• 1 cup butter
• 4 eggs
• 2 cups milk

Recipe

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

Ready Time: 2 hrs


• cream together butter or margarine and sugar. add eggs one at a time until creamy.
• mix flour and corn starch together.
• add flour mixture a little at a time to egg mixture. alternate with milk until mixture is very light and creamy. pour batter into a greased and floured 9 inch round pan.
• bake in a preheated 350 degree f (175 degree c) oven for 70 to 90 minutes or until a toothpick inserted in the center comes out clean.

good old fashioned pancakes

Ingredients

• Servings: 8
• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted

Recipe

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


• in a large bowl, sift together the flour, baking powder, salt and sugar. make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
• heat a lightly oiled griddle or frying pan over medium high heat. pour or scoop the batter the griddle, using approximately 1/4 cup for each pancake. brown on both sides and serve hot.

Scripture Cake

Ingredients

• Servings: 1
• 1/2 cup butter, judges 5:25
• 1 1/2 cups sugar, jeremiah 6:20
• 3 eggs, isaiah 10:14
• 2 cups all-purpose flour, 1 kings 4:22
• 2 teaspoons baking powder, luke 13:21
• 1 teaspoon ground cinnamon, 1 kings 10:10
• 1 teaspoon ground mace, 1 kings 10:10
• 1 teaspoon ground cloves, 1 kings 10:10
• 1/2 teaspoon salt, leviticus 2:13
• 1/2 cup water, genesis 43:24
• 1 tablespoon honey, proverbs 24:13
• 1 cup figs, 1 samuel 30:11
• 1 cup raisins, 1 samuel 30:11
• 1/2 cup almonds, genesis 43:11

Recipe

• blend butter, sugar, spices and salt. beat egg yolks and add. sift in baking powder and flour, then add water and honey.
• put fruit and nuts through food processor and flour well. fold in stiffly beaten egg whites. pour into a 13 x 9-inch pan and bake at 375 degrees f (190 degrees c) for one hour.

Easter Cake

Ingredients

• Servings: 1
• 1/2 cup water
• 1 1/2 cups sugar
• 12 eggs
• 1 teaspoon salt
• 1 teaspoon cream of tartar
• 2 cups cake flour
• 1 teaspoon almond extract
• 1 teaspoon orange extract

Recipe

Preparation Time: 40 mins Cook Time: 1 hr

Ready Time: 2 hrs 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a saucepan over medium heat combine the water and the sugar, boil until mixture spins a thread approximately 225 degrees f (110 degrees c).
• beat egg whites, salt and cream of tartar in the bowl of a stand mixer until light and fluffy but not stiff. add hot syrup slowly to egg whites, beating until cool, about 15 minutes.
• beat egg yolks until thick and lemon-colored. fold 1/3 cup of the egg whites into the beaten egg yolks to lighten.
• sift 1 cup flour over the egg whites and gently fold in. add almond flavoring.
• sift remaining flour over egg yolks and fold in orange flavoring. spoon egg batter and egg yolk batter alternately into one ungreased 9-inch tube pan.
• bake at 350 degrees f (175 degrees c) for 1 hour. once cool frost with yellow tinted seven minute frosting.

Opal's

Ingredients

• Servings: 1
• 20 graham crackers, finely crushed
• 1/2 cup confectioners' sugar
• 1/4 cup butter, melted
• 1 (8 ounce) package cream cheese, at room temperature
• 1 (8 ounce) container whipped topping (such as cool whip®)
• 1 cup confectioners' sugar
• 1 (12 ounce) can cherry pie filling

Recipe

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


• mix graham cracker crumbs, 1/2 cup confectioners' sugar, and butter together in a bowl; press into a 9x9-inch pan.
• whisk cream cheese, whipped topping, and 1 cup confectioners' sugar together in a bowl until smooth; spread over graham cracker crust. pour cherry pie filling over cream cheese mixture layer. refrigerate until firm, at least 1 hour.

almond cake

Ingredients

• Servings: 1
• 3 eggs
• 1/2 teaspoon cream of tartar
• 2/3 cup butter, softened
• 1 1/2 cups sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 teaspoons lemon zest
• 2 teaspoons lemon juice
• 3/4 cup milk
• 2 1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 cup finely chopped blanched almonds
• 2 teaspoons dark

Recipe

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

Ready Time: 2 hrs


• preheat oven to 300 degrees f (150 degrees c). grease one 10 inch tube pan and sprinkle the almonds evenly over the bottom.
• separate the eggs. in a bowl, beat the egg whites with the cream of tartar until stiff. set aside.
• in a large bowl, cream the butter with the sugar. beat in the egg yolks, then the vanilla, almond extract, lemon juice, lemon rind, and milk.
• in another bowl, stir together the flour, baking powder, and baking soda. beat into the creamed mixture. stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly. turn batter into the prepared pan.
• bake at 300 degrees f (150 degrees c) for 1-1/2 hours or until cake tests done when a toothpick inserted neat the center comes out clean. as soon as you remove the cake from the oven, sprinkle the top evenly with the . transfer to a rack to cool. makes about 14 servings.

Dundee Cake

Ingredients

• Servings: 1
• 1 cup raisins
• 1 cup dried currants
• 1/3 cup diced candies mixed fruit peel
• 1/3 cup candied cherries, quartered
• 2 tablespoons grated orange zest
• 1/3 cup all-purpose flour
• 1 cup butter, softened
• 1 cup sugar
• 4 eggs
• 1 2/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 ounce ground almonds
• 1/2 cup whole almonds
• 1 tablespoon corn syrup

Recipe

• combine raisins, currants, mixed peel, cherries, and orange rind. dredge with 1/3 cup flour.
• cream butter or margarine and sugar until fluffy. beat in eggs 1 at a time until light. combine 1 2/3 cups flour, baking powder, and ground almonds; fold into batter mixture. mix in fruit. spread in foil lined 8 x 3 inch round pan. if using a different size pan fill 3/4 full.
• bake at 325 degrees f (165 degrees c) for about 1 1/2 hours, until an inserted wooden pick comes out clean. remove cake from pan.
• toast almonds in 350 degrees f (175 degrees c) oven until lightly browned, about 5 minutes. heat corn syrup, and brush over top surface of hot cake. place almonds in whatever design you like. after cooling, cake will not be sticky.

petits fours frosting

Ingredients

• Servings: 1
• 1 cup sugar
• 1 dash cream of tartar
• 1/8 teaspoon salt
• 1/2 cup water
• 1 drop red food coloring
• 1 drop green food coloring
• 1 drop yellow food coloring
• 1/4 cup confectioners' sugar

Recipe

• combine sugar, cream of tartar, salt, and water in a small saucepan. cook to the soft ball stage, 234 - 240 degrees f (112 - 115 degrees c). cool to lukewarm.
• gradually beat in enough confectioners' sugar to make mixture thick enough to almost hold its shape. stir in flavoring. divide into 4 parts. leave one part and tint other portions pink, yellow, and green.
• to ice petits fours, place them on a cooling rack and spoon the icing/frosting over the top until covered.

Pink Lady Cake

Ingredients

• Servings: 1
• 4 eggs
• 1 cup vegetable oil
• 1/2 cup water
• 1 (16 ounce) package sliced frozen strawberries
• 1 (18.25 ounce) package cake mix
• 3 tablespoons all-purpose flour
• 1 (3 ounce) package strawberry jell-o® mix
• 2 cups confectioners' sugar

Recipe

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

Ready Time: 1 hr 35 mins


• preheat oven to 250 degrees f (120 degrees c). grease and flour a 9x13 inch baking pan.
• in a large bowl, beat eggs and add oil, water and 1/2 of strawberries; mix well. beat in cake mix, flour and gelatin mix. pour mixture into greased and floured pan
• bake in preheated oven for 75 minutes, until a toothpick inserted in center comes out clean.
• to make icing: in a medium bowl, mix sugar and remaining strawberries; frost cake while warm.
• chill in refrigerator before serving.

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.

sage cakes

Ingredients

• Servings: 16
• 1 cup sifted all-purpose flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2 egg yolks
• 1 cup buttermilk
• 3 tablespoons chopped fresh sage
• 2 egg whites
• 2 tablespoons vegetable oil
• 1/2 cup grated romano cheese

Recipe

Preparation Time: 10 mins Cook Time: 8 mins Ready Time: 48 mins


• in a medium bowl, stir together the flour, sugar and salt. stir in the egg yolks, buttermilk and sage all at once. let the batter stand at room temperature for 30 minutes.
• in a clean bowl, beat egg whites with an electric mixer until they can hold a stiff peak. fold egg whites into the sage batter.
• heat the oil in a large skillet over medium-high heat. drop spoonfuls of batter into the skillet to make small pancakes. flip when appear on the surface and cook until light brown on both sides. repeat with remaining batter. add more oil to the skillet if needed. sprinkle romano cheese over the pancakes while still warm.

fluffy pancakes

Ingredients

• Servings: 8
• 3/4 cup milk
• 2 tablespoons vinegar
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons butter, melted
• cooking spray

Recipe

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


• combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
• combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. whisk egg and butter into "soured" milk. pour the flour mixture into the wet ingredients and whisk until lumps are gone.
• heat a large skillet over medium heat, and coat with cooking spray. pour 1/4 cupfuls of batter the skillet, and cook until appear on the surface. flip with a spatula, and cook until browned on the other side.