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.

Kayla's Southern Pecan Mist Cake

Ingredients

• Servings: 1
• 12 egg yolks
• 12 egg whites
• 1/2 teaspoon salt
• 3 1/8 cups sifted confectioners' sugar
• 3 cups ground pecans

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line the bottom of a 10 inch tube pan with parchment paper (do not grease the paper). separate eggs while cold, but let them come to room temperature before making the cake.
• in a large mixing bowl, beat egg yolks until very thick and lemon colored. in another bowl, beat egg whites and salt until foamy. gradually add sifted powdered sugar to egg whites and continue to beat until stiff, but not dry. fold 1/3 of the whites into the yolks, then fold in the remaining whites. gently fold ground pecans into egg mixture.
• pour batter into pan. bake at 350 degrees f (175 degrees c) for 50 minutes or until a cake tester comes out clean and the top of the cake is light brown. remove from oven and invert pan to cool. cool cake completely before removing from pan.

lemon-lime cheesecake

Ingredients

• Servings: 16
• 1 1/4 cups graham crumbs
• 1/4 cup butter, melted
• 3 (250 g) packages philadelphia brick cream cheese, softened
• 3/4 cup granulated sugar
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 lime, zested and juiced
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• 3 eggs
• 1/2 cup whipping cream
• 1 tablespoon icing sugar

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 6 hrs


• heat oven to 350 degrees f.
• mix graham crumbs and butter; press bottom of parchment-lined 9-inch springform pan.
• beat cream cheese and granulated sugar in large bowl with mixer until blended. add lemon zest and juice, lime zest and juice, and vanilla; mix well. blend in flour. add eggs, 1 at a time, beating on low speed after each just until blended. pour over crust.
• bake 35 to 40 minutes or until center is almost set. run knife around rim of pan to loosen cake; cool before removing rim. refrigerate cheesecake 4 hours.
• beat cream in small bowl with mixer on high speed until stiff peaks form, gradually adding icing sugar after soft peaks form. spread over cheesecake.

Irish Potato Pancakes

Ingredients

• Servings: 16
• 2 slices uncooked bacon, cut into small pieces
• 1/4 cup finely chopped green onions
• 1 cup simply potatoes® shredded hash browns
• 1 cup simply potatoes® mashed potatoes
• 1 cup all-purpose baking mix
• 1/2 cup shredded cheddar cheese
• 1/2 cup milk
• 1 egg, lightly beaten

Recipe

Ready Time: 20 mins


• in 12-inch nonstick skillet cook bacon and onions until browned. remove from skillet. reserve 1 tablespoon bacon grease. set aside bacon and onions.
• meanwhile, in large bowl stir together simply potatoes, baking mix, cheese, cooked bacon and onions. stir in milk and egg just until moistened.
• heat bacon grease in skillet over medium heat. spoon four generous 1/4 cups of potato mixture into skillet at a time. flatten slightly into pancakes. cook each pancake about 2 minutes on each side or until golden brown. use additional vegetable oil in skillet if needed.

Dylan's Apple Cream Coffee Cake

Ingredients

• Servings: 1
• 1/2 cup rolled oats
• 2 tablespoons flax seeds
• 1/2 cup brown sugar
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 apple - peeled, cored, and chopped
• 2 apples - peeled, cored, and thinly sliced

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs


• preheat oven to 375 degrees f (190 degrees c). generously grease a 10-inch tube pan with a removable bottom.
• combine rolled oats, flax seeds, and 1/2 cup brown sugar in a bowl. stir flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. beat butter in a third large bowl with an electric mixer until creamy; beat 1/2 cup brown sugar and sugar with butter until mixture is fluffy, about 5 minutes. beat eggs, one at a time, into butter mixture, incorporating the first egg before adding the next one. stir in vanilla extract.
• stir flour mixture into butter mixture in several additions, alternating with sour cream and beating well after each addition, until batter is smooth. stir 1 chopped apple into batter. pour half the batter into prepared tube pan and spread 2 apples cut in slices over batter. sprinkle half the oat mixture over apple slices. pour remaining batter into tube pan and sprinkle remaining oat mixture over top of cake.
• bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. let cake stand in the pan for 30 minutes. loosen sides of cake with a thin spatula or knife. let cake cool completely and lift from pan.

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.

Whippee Ripple Strawberry Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package strawberry cake mix
• 3 cups frozen whipped topping, thawed
• 3 egg whites
• 1 cup water
• 1 package strawberry frosting mix
• 1 tablespoon water

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease one 9x13 inch baking pan.
• blend together cake mix, egg whites, 2 cups whipped topping and 1 cup of water. pour 1/2 the batter into the prepared pan. sprinkle 1 1/2 cups of the dry frosting mix over batter. spread remaining batter over frosting mix.
• bake at 350 degrees f (175 degrees c) for 35 to 40 minutes or until cake tests done. let cake cool then frost with strawberry frosting.
• to make frosting: blend remaining frosting mix with remaining whipped topping and 1 tablespoon water until easy to spread. frost cooled cake in pan. if desired you can add 1/2 cup strawberry slices, fresh or frozen (drained) to the prepared frosting.

buttermilk pancakes with vanilla and nutmeg

Ingredients

• Servings: 8
• 2 eggs
• 3 cups buttermilk
• 1 tablespoon vanilla extract
• 1 tablespoon butter, softened
• 1 dash ground nutmeg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt

Recipe

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


• whisk eggs in a bowl until pale yellow. whisk buttermilk, vanilla, butter, and nutmeg into eggs until butter is reduced to small pieces.
• stir flour, baking powder, baking soda, and salt into egg mixture until just moistened.
• heat a lightly oiled griddle over medium-low heat. drop batter by 1/2 cup portions the griddle, and cook until form and the edges are dry, about 4 minutes. flip, and cook until browned on the other side. repeat with remaining batter.

lime and tequila infused strawberries

Ingredients

• Servings: 6
• 6 tablespoons triple sec
• 1/3 cup sugar
• 1/3 cup fresh lime juice
• 3 1/2 tablespoons tequila
• 2 tablespoons grated lime zest
• 2 pounds fresh strawberries, hulled and sliced

Recipe

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


• mix triple sec, sugar, lime juice, tequila, and lime zest in a bowl; stir to dissolve sugar. pour over strawberries in a large bowl. let stand, stirring occasionally, until juice forms, 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.

Gram's Poppy Seed Cake

Ingredients

• Servings: 1
• 4 eggs
• 1 cup water
• 1 (1.3 ounce) envelope dry whipped topping mix (such as dream whip®)
• 1 (18 ounce) package yellow cake mix
• 1/4 cup poppy seeds
• 1 tablespoon confectioners' sugar

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 2 hrs


• preheat an oven to 350 degrees f (175 degrees c). grease and flour a 10 inch tube pan or bundt pan.
• in a large bowl, beat together the eggs, water, whipped topping mix, yellow cake mix, and poppy seeds until light and fluffy, 3 to 4 minutes. pour into the prepared pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. cool in the pan for 10 minutes before removing to cool completely on a wire rack. sprinkle with the confectioner's sugar.

Banana Butter Pecan Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package butter pecan cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs
• 2 bananas, mashed
• 1/2 cup chopped pecans
• 1/2 cup toffee baking bits
• 1/2 cup butter
• 1 cup brown sugar
• 1/4 cup milk
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 2 hrs 5 mins


• preheat oven to 350 degrees f (175 degrees c). generously grease and flour a 9-inch fluted tube pan (such as a bundt®).
• mix butter pecan cake mix, water, vegetable oil, eggs, bananas, pecans, and toffee baking bits in a bowl until thoroughly combined. pour batter into prepared tube pan.
• bake in the preheated oven until cake is lightly golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. cool the cake in the tube pan for 15 minutes. place a serving platter on top of the pan and invert pan. gently lift pan from cake and let cake finish cooling.
• melt butter and brown sugar in a saucepan over low heat, stirring until combined. bring to a boil, stir in milk, and return to a rolling boil. remove from heat; beat confectioners' sugar and vanilla extract into butter mixture to make a smooth frosting. spread over cooled cake and allow to stand until frosting has set, about 15 minutes.

Grandma's Cranberry Orange Cake

Ingredients

• Servings: 1
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup sugar
• 1/3 cup orange juice
• 2 eggs
• 1 cup buttermilk
• 2 tablespoons cranberry-flavored liqueur
• 3/4 cup vegetable oil
• 1 cup chopped dates
• 1 cup fresh cranberries
• 2 tablespoons grated orange zest
• 1 cup orange juice
• 3/4 cup sugar

Recipe

Preparation Time: 40 mins Cook Time: 1 hr 5 mins

Ready Time: 2 hrs


• preheat the oven to 350 degrees f (175 degrees c). grease and flour a 10 inch tube pan. sift together the flour, baking soda, baking powder and salt; set aside.
• in a large bowl, mix together 1 cup of sugar, 1/3 cup of orange juice, eggs, buttermilk, cranberry liqueur, and vegetable oil using an electric mixer. add the dry ingredients and mix just until moistened. fold in the chopped dates, cranberries and orange zest. pour the batter into the prepared pan and spread evenly.
• bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. let the cake cool in the pan set over a wire rack for 15 to 20 minutes.
• remove the cake from the pan and place on a serving plate. in a small saucepan, stir together 1 cup of orange juice and 3/4 cup of sugar. bring to a boil, stirring until the sugar has dissolved. use a turkey baster or large spoon to drizzle the sauce over the cake. poke the cake with a fork or skewer to help it absorb all of the sauce, or until the cake is thoroughly moistened.

palacinky

Ingredients

• Servings: 4
• 2 cups skim milk
• 6 eggs, beaten
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup canola oil, or as needed

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• beat milk, eggs, flour, sugar, and vanilla extract together in a large mixing bowl until the batter is thin and without lumps.
• heat a large skillet over medium heat and grease with 1 tablespoon canola oil. ladle enough batter into the skillet to cover the cooking surface in a thin layer. cook until appear on the surface, 2 to 3 minutes. flip with a large turner and cook until browned on the other side, about 2 minutes more.
• remove cooked palacinky to a plate and roll into a log.

gingerbread cupcakes

Ingredients

• Servings: 24
• 1 (18.25 ounce) box vanilla cake mix
• 1/2 cup buttermilk
• 1/2 cup molasses
• 1/3 cup vegetable oil
• 4 large eggs
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line 24 muffin cups with paper muffin liners.
• mix the cake mix, buttermilk, molasses, vegetable oil, eggs, ginger, cinnamon, and nutmeg together in large bowl until just combined. spoon the batter into a large resealable plastic bag, press out excess air, and seal the top of the bag. snip a corner of the bag about 1/4-inch from the bottom. pipe the batter into the prepared muffin cups, filling them about 2/3 full.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

palacinky

Ingredients

• Servings: 4
• 2 cups skim milk
• 6 eggs, beaten
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup canola oil, or as needed

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• beat milk, eggs, flour, sugar, and vanilla extract together in a large mixing bowl until the batter is thin and without lumps.
• heat a large skillet over medium heat and grease with 1 tablespoon canola oil. ladle enough batter into the skillet to cover the cooking surface in a thin layer. cook until appear on the surface, 2 to 3 minutes. flip with a large turner and cook until browned on the other side, about 2 minutes more.
• remove cooked palacinky to a plate and roll into a log.

"fruit smoothie" no-bake cheesecake from philadelphia®

Ingredients

• Servings: 1
• 2 cups honey maid graham cracker crumbs
• 6 tablespoons butter, melted
• 3 tablespoons sugar
• 4 (8 ounce) packages philadelphia neufchatel cheese, softened
• 3/4 cup sugar
• 1 (12 ounce) package frozen mixed berries (strawberries, raspberries, blueberries, blackberries), thawed, well drained
• 1 (8 ounce) tub cool whip lite whipped topping, thawed

Recipe

Preparation Time: 15 mins Ready Time: 4 hrs 15 mins


• line 13x9-inch pan with foil, with ends of foil extending over sides. mix cracker crumbs, butter and 3 tbsp. sugar; press bottom of pan. refrigerate while preparing filling.
• beat neufchatel and 3/4 cup sugar in large bowl with mixer until well blended. add berries; beat on low speed just until blended. whisk in cool whip. pour over crust.
• refrigerate 4 hours or until firm. use foil handles to lift cheesecake from pan before cutting to serve.

honey pie from sifnos

Ingredients

• Servings: 1
• 1 3/4 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 cup butter, cut into small pieces
• 1/4 cup cold water
• 4 eggs
• 1/4 cup sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground cinnamon, divided
• 1/4 cup thyme honey
• 1 (16 ounce) container ricotta cheese

Recipe

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


• stir together 1 3/4 cups flour and 2 tablespoons sugar in a large bowl. work in butter until the mixture becomes crumbly. stir in water a tablespoon at a time, just until the dough comes together and is no longer dry. form into a ball, and wrap with plastic; refrigerate 30 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• roll out the dough on a floured surface and line a 10-inch pie pan. trim excess from the edges of the pan. pierce the bottom of the dough several times with a fork, then set aside.
• beat eggs in a large bowl until soft peaks form. gradually beat in 1/4 cup sugar 1 tablespoon flour, and half of the cinnamon; continue beating until firm peaks form. beat in honey, then fold in ricotta cheese until evenly combined. pour the filling into the prepared pie shell and smooth the top of the pie with a moistened knife.
• bake in preheated oven until the center is set and the top is dark golden brown, 50 to 60 minutes. once finished, remove from oven, and sprinkle with remaining cinnamon.

Apricot Sponge Cake

Ingredients

• Servings: 1
• 1 1/4 cups cake flour
• 1 1/4 cups sugar, divided
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 5 eggs
• 1/4 cup apricot nectar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• sift together the flour, 3/4 cup sugar, salt, and baking powder. separate the egg yolks from the whites. add the egg yolks to the flour mixture along with the apricot juice and vanilla and almond extracts. beat on low speed of an electric mixer for about 1 minute.
• wash beaters well before beating egg whites. in a glass or metal bowl (don't use plastic) beat the egg whites until fluffy. gradually beat in 1/2 cup of the sugar and continue beating until stiff peaks form.
• gently fold the egg yolk-flour mixture into the egg whites about 1/4 at time. don't stir or cake will not be spongy. gently turn batter into an ungreased tube pan.
• bake for about 40 to 50 minutes. immediately turn pan upside down and let cool. once cake is cool remove it from the pan.