Sultana Cake

Ingredients

• Servings: 1
• 2 cups sultana raisins
• water, or as needed
• 10 tablespoons butter, diced
• 2 cups white sugar
• 3 eggs
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon vanilla extract

Recipe

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

Ready Time: 2 hrs 25 mins


• preheat an oven to 325 degrees f (165 degrees c). lightly grease a 9 inch round cake pan.
• put the raisins in a saucepan with enough water to cover and bring to a boil; reduce heat to medium low and allow to simmer for 15 minutes. drain the water from the raisins. stir the butter into the raisins until it melts and coats the raisins.
• beat the sugar into the eggs in a bowl. sift the flour and baking powder together in a separate bowl. stir the raisins and vanilla into the egg mixture; add the flour mixture and stir until just mixed. pour the batter into the prepared cake pan.
• bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 75 minutes. cool in the pan for 10 minutes before removing to cool completely on a wire rack.

zucchini cake with cream cheese applesauce icing

Ingredients

• Servings: 1
• 3 eggs
• 1 cup vegetable oil
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 1/3 cups all-purpose flour
• 1/4 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups shredded zucchini, squeezed dry
• 1 (8 ounce) package cream cheese, softened
• 3 tablespoons butter, softened
• 1/2 cup cinnamon-flavored applesauce
• 1 teaspoon ground nutmeg
• 2 cups confectioners' sugar, or to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• beat eggs, vegetable oil, white sugar, and vanilla extract in a large bowl until thoroughly combined. whisk flour, baking powder, baking soda, and salt in a separate bowl. stir the flour mixture into the wet ingredients and mix in zucchini. transfer batter to the prepared baking dish.
• bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center comes out with moist crumbs, about 40 minutes. let cool completely.
• beat cream cheese and butter in a bowl until smooth; stir in applesauce and nutmeg. mix in confectioners' sugar until the frosting is smooth and workable; spread on cooled zucchini cake.

strawberry banana torte

Ingredients

• Servings: 8
• 1 (10 inch) prepared angel food cake
• 2 cups heavy cream
• 1/2 teaspoon cornstarch
• 3 pints strawberries
• 1/2 cup white sugar
• 1 cup sour cream
• 1 dash red food coloring (optional)
• 3 bananas, sliced

Recipe

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


• slice the angel food cake horizontally into 3 layers using a long serrated knife.
• whip cream with cornstarch in a large bowl until stiff, but not grainy. in a separate bowl, crush about 1/2 cup of the strawberries. stir in sugar and sour cream. mix in red food coloring if desired. gently fold the strawberry mixture into the whipped cream. refrigerate until ready to use.
• set aside 6 or 8 nice-looking whole strawberries to use for garnish. remove stems from remaining berries, and slice.
• place the bottom slice of angel food cake a serving plate. top with a layer of sliced strawberries and bananas. spread a layer of the whipped cream over the fruit. top with the center layer of the cake, and repeat the fruit and cream layers. place the top layer of the cake on top.
• frost the top and sides of the cake with the remaining whipped cream mixture. arrange whole strawberries on top for garnish. refrigerate before serving.

fluffy pancakes

Ingredients

• Servings: 8
• 3/4 cup milk
• 2 tablespoons white vinegar
• 1 cup all-purpose flour
• 2 tablespoons white 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.

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 white 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.

thanksgiving leftovers cupcakes

Ingredients

• Servings: 0
• cupcakes:
• 1 2/3 cups cooked turkey
• 2 1/4 cups all-purpose flour
• 1 2/3 cups white sugar
• 1/2 cup butter, softened
• 1/2 cup canola oil
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• glaze:
• 3 cups confectioners' sugar
• 2 cups turkey gravy

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease 30 muffin cups.
• blend turkey in a food processor until pureed. mix flour, white sugar, turkey, butter, canola oil, baking powder, vanilla extract, and salt together in a large bowl until all batter is moistened. pour batter into the prepared muffin cups, filling them about 2/3 full.
• bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. cool muffins in the tins for 10 minutes before removing to cool completely on a wire rack.
• mix confectioners' sugar and gravy together in a bowl until glaze is smooth. spoon glaze cooled cupcakes.

ginger-peach cake

Ingredients

• Servings: 1
• 2 cups cake flour
• 4 tablespoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon lemon zest
• 1 tablespoon sour cream
• 1/2 cup milk
• 6 fresh mint leaves, thinly sliced
• 2 fresh basil leaves, thinly sliced
• 1 tablespoon grated fresh ginger root
• 6 fresh peaches - peeled, pitted and chopped

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 2 hrs 30 mins


• preheat an oven to 350 degrees f (175 degrees c). grease a 10-inch bundt pan.
• sift together the cake flour, baking powder, cinnamon, nutmeg, and salt. cream the butter and sugar with an electric mixer until light and fluffy. add the eggs one at a time, beating well. beat in the vanilla and lemon zest. add half of the flour mixture and beat on medium speed to combine. blend in the sour cream and milk; stir in the remaining flour mixture. fold in the mint, basil, ginger, and peaches and mix until thoroughly combined. pour the batter into the prepared pan.
• bake in the preheated oven until browned and a toothpick inserted in the cake comes out clean, 50 to 60 minutes. let the cake cool in the pan for 10 minutes, then turn it out a wire rack to cool completely.

Lemon Pineapple Daisy Bites

Ingredients

• Servings: 48
• 1 (8 ounce) can dole® crushed pineapple
• 1 (18.25 ounce) package white cake mix
• 1 (3 ounce) package lemon flavored gelatin
• 2 eggs
• 3/4 cup water
• 1/3 cup vegetable oil
• 1 (16 ounce) can prepared vanilla frosting
• multi-colored sprinkles, as needed

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 32 mins


• preheat oven to 350 degrees f. line mini-muffin pan with mini-cupcake papers (1-1/2 inch in diameter).
• stir together pineapple with juice, cake mix, gelatin, eggs, water and oil in large bowl. spoon level tablespoon into each cupcake paper.
• bake 10 to 12 minutes or until toothpick inserted in center comes out clean.
• cool completely on wire racks. pipe frosting creating a small flower on top of each cake bite, decorate with sprinkles.

texas praline coffee cake

Ingredients

• Servings: 12
• 2 cups baking mix (such as bisquick ®)
• 1/2 cup brown sugar
• 3/4 cup chopped pecans
• 2 tablespoons instant coffee granules
• 1 large egg
• 1 cup butter flavored shortening, melted
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1/4 cup brown sugar
• 1/4 cup chopped pecans
• 1/4 cup graham cracker crumbs
• 1/4 cup softened butter

Recipe

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


• preheat an oven to 375 degrees f (190 degrees c). grease and flour a 10 inch square cake pan.
• mix baking mix, 1/2 cup brown sugar, 3/4 cup chopped pecans, and the instant coffee granules in a large bowl. whisk together the egg, shortening, buttermilk, and vanilla in a separate large bowl. stir the dry ingredients into the wet ingredients, mixing just until completely moistened.
• pour batter into prepared pan. mix remaining 1/4 cup brown sugar, 1/4 cup chopped pecans, and the graham cracker crumbs in a small bowl. sprinkle topping evenly over batter.
• bake in preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. immediately dot top of cake with softened butter.

fluffy pancakes

Ingredients

• Servings: 8
• 3/4 cup milk
• 2 tablespoons white vinegar
• 1 cup all-purpose flour
• 2 tablespoons white 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.

Butterless Dessert Cake

Ingredients

• Servings: 8
• 2 eggs, separated
• 1/2 cup white sugar plus
• 2 1/2 tablespoons white sugar
• 2 small apples, peeled, cored, and roughly grated
• 1/2 cup all-purpose flour plus
• 2 1/2 tablespoons all-purpose flour
• 1 1/2 teaspoons baking powder
• 2 cups assorted fresh berries
• 1 cup whipping cream

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease and flour a 9 inch log mold (baking dish that looks like a half pipe) or small loaf pan.
• use an electric mixer to beat the egg yolks and the sugar until light. in a separate bowl, whip the egg whites until a beater lifted from the whites leaves a peak that folds over on itself. fold the beaten egg whites, grated apples, flour, and baking powder into the egg yolk and sugar mixture. gently stir batter to blend well. spread the dough into the greased baking pan.
• bake in preheated oven for 30 minutes. cool cake in pan before removing. using an electric mixer, whip the cream in a chilled bowl until stiff peaks form. serve cake with fresh berries and whipped cream.

Easy Surprise Cake

Ingredients

• Servings: 2
• 13 tablespoons butter, softened
• 1 cup white sugar
• 3 eggs
• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c). grease 2 8-inch cake pans.
• place the butter and sugar into a mixing bowl, and mash together with a wooden spoon until the mixture is creamy and thoroughly combined. in a separate bowl, beat the eggs, and pour into the butter mixture. stir until combined.
• sift the flour and baking powder together in a bowl, and lightly stir into the butter mixture. pour half the batter into each prepared cake pan.
• bake in the preheated oven until a toothpick inserted into the middle of a cake comes out clean, 20 to 25 minutes. cool in pans for 10 minutes before removing to finish cooling on wire racks.

Durian Puree Cheesecake

Ingredients

• Servings: 8
• 12 ounces cream cheese, room temperature
• 7 fluid ounces sweetened condensed milk
• 1/4 cup pureed fresh durian
• 2 eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1 tablespoon durian or banana extract
• 1 (9 inch) prepared graham cracker crust

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 325 degrees f (170 degrees c).
• if not using canned or frozen durian puree, cut into husk of a durian fruit and remove one segment of the pulpy inner flesh. place in a bowl and use a fork to mash the flesh. reserve 1/4 cup.
• beat the cream cheese until fluffy. add the condensed milk and continue beating until smooth. beat in pureed durian, eggs, sour cream, vanilla extract, and durian or banana extract. pour the batter into prepared graham cracker crust.
• bake 1 hour or until filling is set and edges are lightly browned. serve warm or chill overnight in the refrigerator.

Ice Cream Cone Cupcakes

Ingredients

• Servings: 2
• 1 cup white sugar
• 1/2 cup hard margarine
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup milk
• 24 flat-bottomed ice cream cones

Recipe

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


• place the oven rack in the center position. preheat oven to 375 degrees f (190 degrees c).
• beat sugar and margarine together in a bowl using an electric mixer on medium speed until creamy and smooth. beat in eggs, 1 at a time, on high speed until incorporated. mix in vanilla extract.
• mix flour, baking powder, and salt together in a separate bowl. stir flour mixture, alternating with milk and ending with flour mixture, until just incorporated. spoon batter into each ice cream cone, filling to within 1/2-inch from the top. set filled cones on a baking sheet.
• bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 15 to 20 minutes.

Vanilla Sesame Cake

Ingredients

• Servings: 1
• 1 1/8 cups butter, softened
• 1 1/4 cups white sugar
• 6 eggs
• 1 tablespoon vanilla extract
• 2/3 cup black sesame seeds
• 2 cups self-rising flour

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13-inch baking dish.
• with an electric mixer, beat the butter and sugar together in a mixing bowl until the mixture is creamy, about 5 minutes. beat in the eggs, one at a time, beating until each egg is incorporated before adding the next one. stir in the vanilla extract and black sesame seeds, mixing until well blended. lightly stir in the flour to make a smooth batter, and pour the mixture into the prepared baking dish.
• bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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 white 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.

christmas eggnog cheesecake

Ingredients

• Servings: 1
• crust:
• 8 whole graham crackers
• 1 teaspoon white sugar
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/4 cup butter, melted
• filling:
• 4 (8 ounce) packages cream cheese, room temperature
• 3/4 cup white sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 egg
• 1 3/4 cups prepared eggnog
• 1 teaspoon vanilla extract
• 1 (8 ounce) carton sour cream
• 1 pinch ground nutmeg, or more to taste

Recipe

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

Ready Time: 5 hrs 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• process graham crackers in a food processor to make crumbs; pulse 1 teaspoon sugar, ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cinnamon with crumbs once or twice to combine. with processor running, drizzle butter into crumbs just to incorporate. press graham cracker mixture into the bottom of a 9-inch spring form pan.
• bake crust in the preheated oven for 10 minutes; cool on wire rack.
• beat cream cheese in a large bowl with an electric mixer on medium speed until smooth. stir 3/4 cup sugar, flour, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon, and cloves in a bowl. beat sugar mixture into cream cheese until smooth; beat in egg. slowly beat eggnog into cream cheese mixture, followed by vanilla extract. pour cream cheese filling into spring form pan over the crust. tap pan lightly on a work surface to release air .
• bake in the oven for 1 hour.
• spread sour cream over filling. return to oven and bake 5 more minutes.
• cool in pan on a rack until cool to the touch, about 30 minutes, before refrigerating to chill thoroughly. sprinkle with ground nutmeg to taste before serving.

easy blackberry crumble cake

Ingredients

• Servings: 8
• 1 cup blackberries
• 1/4 cup white sugar
• 1/3 cup quick-cooking oats
• 1/4 cup brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1 cup all-purpose flour
• 3/4 cup white sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup milk, or as needed
• 1/4 cup butter, cut into small chunks

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). butter a 9x12-inch baking dish.
• stir blackberries and 1/4 cup white sugar together in a bowl.
• mix oats, brown sugar, and cinnamon together in a separate bowl.
• mix flour, 3/4 cup white sugar, salt, and baking powder together in a third bowl. add milk to flour mixture; mix well. pour batter into prepared baking dish. top with blackberry mixture; sprinkle oat mixture over blackberries. top oat mixture with butter chunks.
• bake in the preheated oven until bubbling, about 30 minutes.

mexican flan cakes

Ingredients

• Servings: 2
• 1 (13.4 ounce) can cajeta or dulce de leche (mexican milk caramel spread), divided
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can evaporated milk
• 4 eggs
• 2 teaspoons vanilla extract
• 1 (18.25 ounce) package spice cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). spray 2 9-inch fluted tube cake pans (such as bundt® pans) with cooking spray.
• spread half the cajeta into the bottom of each prepared cake pan. place sweetened condensed milk, evaporated milk, 4 eggs, and vanilla extract into a blender, cover the blender, and pulse several times to break up the eggs; blend until thoroughly mixed, about 30 seconds. pour half the milk mixture into each cake pan.
• place the cake mix into a mixing bowl, add the water, vegetable oil, and 3 eggs, and beat with an electric mixer on low speed to combine, about 30 seconds; increase speed to medium, and beat until the cake batter is smooth, about 2 more minutes. scrape half the cake mix into each pan, on top of the flan ingredients.
• bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 45 minutes. remove from oven, and flip pans over cake serving pans while still hot to remove from pans. allow to cool before serving.

glazed doughnut strawberry shortcake

Ingredients

• Servings: 4
• 2 cups heavy whipping cream
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 4 glazed doughnuts, halved horizontally
• 1 quart strawberries, hulled and sliced

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• beat cream, sugar, and vanilla extract together in a chilled glass or metal bowl with an electric mixer until stiff peaks form.
• place the bottom half of one doughnut on a plate. spoon 1/4 cup whipped cream the doughnut, arrange 1/4 of the sliced strawberries over the whipped cream, and then spoon another 1/4 cup whipped cream over the strawberries. top with remaining doughnut half. repeat with remaining doughnuts, cream, and strawberries.

lemon cake from scratch

Ingredients

• Servings: 2
• 2 1/2 cups all-purpose flour
• 1 tablespoon lemon zest
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup unsalted butter at room temperature
• 1 1/2 cups white sugar
• 2 large eggs
• 3 large egg yolks
• 2 tablespoons fresh lemon juice
• 1 cup low-fat buttermilk

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). butter and flour two 8-inch cake pans, tapping out excess flour.
• whisk flour, lemon zest, salt, baking powder, and baking soda together in a bowl.
• beat butter and sugar in a large bowl using an electric mixer until light and fluffy. beat eggs and egg yolks, 1 at a time, into creamed butter mixture on low speed, beating well after each addition before adding the next. beat lemon juice into butter mixture. beat flour mixture, alternating with buttermilk, into butter mixture until batter is just combined. divide batter between the prepared cake pans.
• bake in the preheated oven until cake pulls away from sides of pan, 32 to 35 minutes. cool cakes in pans for 10 minutes. run a knife around the edges of pan and invert cake a wire rack to cool.

Passover Iced Lemon Loaf

Ingredients

• Servings: 1
• 1 1/2 cups matzo cake flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 eggs
• 1 cup white sugar
• 2 tablespoons margarine, softened
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1/3 cup lemon juice
• 1/2 cup vegetable oil
• 1 drop yellow food coloring, or as desired (optional)
• 1 cup confectioners' sugar
• 1 teaspoon powdered non-dairy creamer
• 2 tablespoons water
• 1 tablespoon confectioners' sugar
• 1/2 teaspoon lemon extract

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9x5-inch loaf pan.
• whisk together the matzo flour, baking soda, baking powder (see note), and salt in a large mixing bowl.
• in a separate bowl, beat the eggs, white sugar, margarine, vanilla extract, 1 teaspoon of lemon extract, lemon juice, vegetable oil, and food coloring with an electric mixer set on medium speed until smooth; pour the wet ingredients into the flour mixture. stir until combined into a smooth batter, and pour into the prepared loaf pan.
• bake in the preheated oven until set and lightly browned, about 45 minutes. a toothpick inserted in the center of the loaf will come out clean. cool completely, then remove from the pan.
• place 1 cup of confectioners' sugar in a bowl. in a separate small bowl, mix the non-dairy creamer with water, and stir in 1 tablespoon of confectioners' sugar. stir the creamer mixture into the confectioners' sugar by teaspoons until the mixture forms an even, workable glaze. mix in 1/2 teaspoon of lemon extract. spread the glaze over the cooled lemon loaf. allow to set, and serve in 1-inch slices.

Persimmon Upside Down Cake

Ingredients

• Servings: 1
• for the topping:
• 3 tablespoons margarine
• 1/4 cup brown sugar
• 4 large ripe persimmons, peeled and sliced
• for the cake:
• 1/2 cup butter, softened
• 1 cup white sugar
• 2 cups persimmon pulp
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 cup chopped pecans
• 1/2 teaspoon lemon zest

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c). grease a 9-inch round cake pan.
• place the margarine and brown sugar in the cake pan and transfer the pan to the hot oven until the sugar is melted and bubbly, about 5 minutes. remove from the oven; arrange the persimmon slices over the topping in the cake pan.
• beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. the mixture should be noticeably lighter in color. stir in the persimmon pulp. in a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. gradually add the flour mixture to the batter, stirring just to mix. the batter will be stiff, since the only liquid comes from the persimmon pulp. stir in the pecans and lemon zest.
• spoon the cake batter evenly over the persimmon slices and return the cake pan to the preheated oven. bake until a toothpick inserted into the center comes out clean, about 30 minutes. cool in the pan for 10 minutes before inverting the cake right-side-up on a serving platter.

Quick And Easy Summer Limoncello Cake

Ingredients

• Servings: 1
• cooking spray
• cake:
• 1 cup sour cream
• 1 cup white sugar
• 1/3 cup canola oil
• 2 eggs, beaten
• 3 tablespoons limoncello liqueur
• 1 lemon, zested
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 pinch salt
• glaze:
• 1/2 cup confectioners' sugar
• 2 tablespoons limoncello liqueur

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). spray an 8-inch square cake pan with cooking spray.
• whisk sour cream, white sugar, canola oil, eggs, 3 tablespoons limoncello, and lemon zest together in a large bowl.
• sift flour, baking powder, baking soda, and salt together in another bowl. add flour mixture to sour cream mixture; stir with a wooden spoon until batter is just combined. pour batter into prepared cake pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 33 to 35 minutes. cool cake in the pan for 5 minutes.
• whisk confectioners' sugar and 2 tablespoons limoncello liqueur together in a bowl until glaze is thin and smooth. spread glaze over the top of the cake. cool cake completely before slicing.

Fruity Mini Cupcakes

Ingredients

• Servings: 48
• 1 (18.25 ounce) package white cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 4 (0.13 ounce) packages unsweetened fruit-flavored drink mix (such as kool-aid®)

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• line 48 mini muffin cups with mini paper liners.
• beat cake mix, water, vegetable oil, eggs, and unsweetened drink mix powder until batter is smooth and evenly colored.
• fill the prepared mini muffin cups about 2/3 full of batter.
• bake in the preheated oven until the cupcakes are set in the middle, about 15 minutes. a toothpick inserted into the center of a cupcake should come out clean.
• allow mini cupcakes to cool before decorating.

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 white 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.

president andrew jackson's favorite blackberry jam cake

Ingredients

• Servings: 1
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup lowfat buttermilk
• 1 teaspoon vanilla extract
• 1 1/2 cups white sugar
• 1/2 cup butter, at room temperature
• 1 large egg
• 2 large egg whites
• 1 1/2 cups seedless blackberry jam, divided

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease 2 9-inch round cake pans, dust with flour, and line pan bottoms with waxed paper.
• whisk flour, baking powder, cinnamon, nutmeg, baking soda, and salt in a bowl until thoroughly combined. stir buttermilk and vanilla extract in a separate small bowl.
• beat sugar and butter in a large mixing bowl, using an electric mixer on medium speed, until mixture is light yellow and fluffy. scrape down the sides often while beating. beat in egg and egg whites thoroughly, then beat 3/4 cup of blackberry jam into mixture.
• stir 1/3 cup flour mixture and 1/2 of the buttermilk mixture into moist ingredients, using a wooden spoon. beat in 1/3 of flour mixture, remaining buttermilk mixture, and remaining flour mixture to make a batter. spread batter evenly into prepared cake pans.
• bake in the preheated oven until a toothpick inserted into center of a cake comes out clean, 25 to 30 minutes. let cakes cool in the pans for 10 minutes before removing, peeling off waxed paper, and letting cakes finish cooling on wire racks.
• place a cake layer, bottom side facing up, a cake plate. spread remaining 3/4 cup of blackberry jam evenly over the cake; top with second cake layer with bottom side facing down.

Scandinavian Almond Bread

Ingredients

• Servings: 12
• 1/2 cup butter
• 1 1/4 cups white sugar
• 1 egg
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons almond extract
• 2/3 cup heavy cream
• 1 1/4 cups all-purpose flour

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 2 hrs 25 mins


• preheat an oven to 350 degrees f (175 degrees c). line a loaf pan with wax paper, then spray with cooking spray.
• place the butter into a heavy saucepan, and melt over medium heat. allow the butter to simmer until foam rises to the top of the butter, 5 to 10 minutes. gently skim away the foam and discard; pour the golden, clear layer of butter through a fine mesh strainer into a bowl to remove remaining milk solids, avoiding pouring any milk solids left in the bottom of the pan. allow the clarified butter to cool.
• beat sugar and egg with an electric mixer in a large bowl until light and fluffy. beat in the baking powder and almond extract. stir in the clarified butter. pour in the flour alternately with the cream in 2 or 3 installments, mixing until just incorporated. pour batter into prepared pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. cool in the pan for 15 minutes before removing to cool completely on a wire rack.

italian easter cheesecake

Ingredients

• Servings: 1
• 2 1/2 cups all-purpose flour
• 3/4 cup confectioners' sugar
• 1 1/2 teaspoons baking powder
• 1 pinch salt
• 1/2 cup unsalted butter at room temperature
• 1 tablespoon vanilla extract
• 1 tablespoon anise flavored liqueur
• 3 large eggs
• 3 pounds ricotta cheese
• 1 (17.5 ounce) package mascarpone cheese
• 12 large eggs
• 1 1/2 cups confectioners' sugar
• 1 cup heavy whipping cream
• 1/4 cup anise flavored liqueur
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 2 lemons (zest only)

Recipe

Cook Time: 2 hrs

Ready Time: 3 hrs 20 mins


• sift flour, 3/4 cup confectioners' sugar, baking powder, and pinch of salt in a large bowl.
• mash the unsalted butter with a fork until thoroughly worked into the flour mixture; stir in 1 tablespoon vanilla extract and 1 tablespoon anise liqueur.
• stir 3 eggs into the flour mixture to make a workable dough. turn dough out a floured work surface and knead a few times; roll the dough into a ball.
• chill dough in refrigerator at least 20 minutes or up to 1 hour.
• place ricotta cheese, mascarpone cheese, and 12 eggs in a large bowl. beat mixture with an electric mixer on high speed until smooth. (if you prefer, process the mixture in a large food processor until smooth, working in batches if necessary.)
• mix 1 1/2 cup confectioners' sugar, heavy cream, 1/4 cup anise liqueur, 1 tablespoon vanilla extract, 1/4 teaspoon salt, and lemon zest into the ricotta cheese mixture until thoroughly combined.
• preheat oven to 325 degrees f (165 degrees c).
• grease the inside of a 9-inch springform pan with butter and sprinkle with flour.
• remove chilled dough from refrigerator and roll into a large circle on a floured work surface. fit the dough into the prepared springform pan.
• pour cheesecake filling into the dough. place a large roasting pan into oven; place the cheesecake into the roasting pan. pour enough hot water into the outer pan to reach several inches up the side of the springform pan.
• bake in the preheated oven until the top is golden brown and a toothpick inserted into the middle of the cheesecake comes out clean, about 2 hours.

fluffy pancakes

Ingredients

• Servings: 8
• 3/4 cup milk
• 2 tablespoons white vinegar
• 1 cup all-purpose flour
• 2 tablespoons white 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.

spicy pineapple upside down cake

Ingredients

• Servings: 1
• 1 cup dark brown sugar
• 1/2 cup butter, melted
• 1 (15.25 ounce) can pineapple rings, juice drained and reserved
• 8 maraschino cherries, or more as needed
• 5 cups all-purpose flour
• 1 tablespoon baking soda
• 2 1/2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon salt
• 1 cup butter
• 1 cup white sugar
• 2 eggs
• 2 cups molasses
• 1 cup hot water

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 2 hrs 15 mins


• preheat an oven to 350 degrees f (175 degrees c).
• pour the melted butter in a 9x13-inch baking dish, then sprinkle the brown sugar all around. arrange the pineapple rings in a single layer in the baking dish, placing a maraschino cherry in the center of each ring. set aside.
• combine the flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl. beat 1 cup butter and the white sugar with an electric mixer in another bowl until light and fluffy. beat in the eggs and molasses. gradually stir the flour mixture into the liquid ingredients, alternating with the hot water and reserved pineapple juice, until just combined. slowly pour the batter evenly into the prepared pan, being careful not to move the arranged pineapple slices.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool the cake in the pan completely on a wire rack. when the cake is cool, run a paring knife between the cake and the edge of the pan. cover the cake pan with a plate, and invert it to tip the cake out of the pan and the plate.

Incredible Middles - Apple Caramel Decadent Cupcakes

Ingredients

• Servings: 12
• 1 box duncan hines® apple caramel cake mix
• 1/3 cup water, for filling
• 1 tablespoon oil or melted butter, for filling
• 1 cup water
• 3 large eggs
• 1/3 cup oil
• 1 tub duncan hines® creamy home-style vanilla frosting

Recipe

Preparation Time: 20 mins Ready Time: 50 mins


• preheat oven to 350 degrees f.
• place 14-16 liners in muffin cups. (baking tip: spray top of pan with cooking spray for cupcakes to release from pan easier.)
• mix batter according to directions. spoon batter into muffin tin, about two-thirds of the way full. you will have enough batter for 14-16 cupcakes.
• mix caramel pouch as directed on box. spoon a heaping teaspoon of caramel on top of the batter. do not mix into batter. gently swirl caramel into surface of cupcake using a knife.
• bake for 21-24 mins. cupcakes will be golden brown and spring back when touched in center. allow to cool completely before frosting. frost with duncan hines® creamy home-style vanilla frosting and decorate.

Cherry Cheesecake Pie

Ingredients

• Servings: 1
• 1 (9 inch) prepared graham cracker crust
• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1 (21 ounce) can cherry pie filling, chilled
• 1/2 cup lemon juice
• 1 teaspoon vanilla extract

Recipe

• in a medium bowl, beat cream cheese until fluffy. add condensed milk and mix thoroughly. stir in lemon juice and vanilla.
• pour into crust. chill 2 hours. top with cherry or other pie filling before serving. refrigerate.

quick strawberry shortcake

Ingredients

• Servings: 5
• 2 pints ripe strawberries, hulled and chopped
• 2 tablespoons white sugar
• 1 cup sweetened condensed milk
• 5 prepared strawberry shortcake cups
• 1 cup whipping cream, whipped

Recipe

Preparation Time: 15 mins Ready Time: 45 mins


• place the strawberries into a glass bowl and sprinkle with sugar. stir condensed milk into strawberries and mash together with a fork until somewhat juicy. cover and refrigerate 30 minutes to 1 hour.
• place each shortcake cup a dessert plate. evenly divide the strawberries and their juice among the shortcake cups. top with whipped cream to serve.

Pat's Blueberry Citrus Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package lemon cake mix
• 1/2 cup orange juice
• 1/2 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 1 1/2 cups fresh blueberries
• 1 tablespoon grated orange zest
• 1 tablespoon grated lemon zest

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 two 9-inch round cake pans.
• stir lemon cake mix, orange juice, water, vegetable oil, and eggs in a bowl to moisten; beat with an electric mixer on low for 30 seconds. increase mixer speed to medium and beat for 2 more minutes. gently fold in blueberries, orange zest, and lemon zest. divide batter into prepared cake pans.
• bake in the preheated oven until cakes spring back when lightly pressed with a finger and a toothpick inserted into the center of each cake comes out clean, 35 to 40 minutes. cool thoroughly before frosting.

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 white 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.

Fruity Mini Cupcakes

Ingredients

• Servings: 48
• 1 (18.25 ounce) package white cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 4 (0.13 ounce) packages unsweetened fruit-flavored drink mix (such as kool-aid®)

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• line 48 mini muffin cups with mini paper liners.
• beat cake mix, water, vegetable oil, eggs, and unsweetened drink mix powder until batter is smooth and evenly colored.
• fill the prepared mini muffin cups about 2/3 full of batter.
• bake in the preheated oven until the cupcakes are set in the middle, about 15 minutes. a toothpick inserted into the center of a cupcake should come out clean.
• allow mini cupcakes to cool before decorating.

fluffy pancakes

Ingredients

• Servings: 8
• 3/4 cup milk
• 2 tablespoons white vinegar
• 1 cup all-purpose flour
• 2 tablespoons white 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.

baked alaska

Ingredients

• Servings: 1
• 2 quarts vanilla ice cream, softened
• 1 (18.25 ounce) package white cake mix
• 1 egg
• 1/2 teaspoon almond extract
• 8 egg whites
• 1/8 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1 cup white sugar

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 11 hrs


• line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. spread ice cream in container, packing firmly. cover and freeze 8 hours or until firm.
• preheat oven to 350 degrees f (175 degrees c). grease and flour an 8x8 inch pan.
• prepare cake mix with egg and almond extract. pour into prepared pan.
• bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
• beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
• line a baking sheet with parchment or heavy brown paper. place cake in center. turn molded ice cream out cake. quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. return to freezer 2 hours.
• preheat oven to 425 degrees f (220 degrees c).
• bake the alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. serve at once.

berry bliss cheesecake

Ingredients

• Servings: 1
• 1 1/4 cups honey maid graham crumbs
• 1/4 cup butter, melted
• 2 (250 g) packages philadelphia light brick cream cheese spread, softened
• 3/4 cup sugar
• 4 cups mixed fresh berries (blueberries, blackberries, raspberries, strawberries)
• 2 cups thawed cool whip light whipped topping

Recipe

Preparation Time: 15 mins Ready Time: 6 hrs


• line a 9-inch springform pan with parchment on the bottom and sides. mix graham crumbs and butter; press bottom of prepared pan.
• beat cream cheese spread and sugar in large bowl with mixer until blended. mash 1-1/2 cups berries with fork. add to cream cheese mixture; beat on low speed just until blended. gently stir in cool whip; spoon over crust.
• refrigerate 6 hours. serve topped with remaining berries.

Peach Cobbler Cake

Ingredients

• Servings: 10
• 1 (18.25 ounce) package yellow cake mix, divided
• 1 (16 ounce) can sliced peaches in heavy syrup, drained in juice reserved
• 1 (10.5 ounce) can peaches in light syrup, drained and juice reserved
• 6 tablespoons cold butter, cut into pieces, or more to taste

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• spread 1/2 of the yellow cake mix into a 9x13-inch baking dish.
• cut peaches from the larger can into large chunks and layer on top of the cake mix. sprinkle butter over peach layer. cover butter layer with remaining cake mix. pour the reserved juice from both cans over cake mix mixture. set the peaches from smaller can aside for another use.
• bake in the preheated oven until cobbler is lightly browned, 35 to 40 minutes.

fluffy pancakes

Ingredients

• Servings: 8
• 3/4 cup milk
• 2 tablespoons white vinegar
• 1 cup all-purpose flour
• 2 tablespoons white 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.

pretty cake pops

Ingredients

• Servings: 30
• 1 (15.25 ounce) package yellow cake mix
• 1 cup water
• 3 eggs
• 1/2 cup vegetable oil
• 1 (16 ounce) container prepared vanilla frosting
• 1/4 cup multicolored candy sprinkles, or as needed (optional)
• 1 (24 ounce) package vanilla almond bark, or as needed
• 1 package paper lollipop sticks
• 1 12x12-inch block of styrofoam

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease bottom of a 9x13-inch baking pan. line a baking sheet with parchment paper.
• beat cake mix, water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until cake mix is moistened, 30 seconds. increase speed to medium and beat until batter is thoroughly combined, 2 minutes. pour into prepared baking pan.
• bake cake in the preheated oven until the top is lightly browned and a toothpick inserted into the middle of the cake comes out clean, about 30 minutes. cool in pan for 10 minutes before removing from pan to finish cooling.
• crumble cake into a large bowl and mix crumbs with vanilla frosting. pinch off about 2 tablespoons of cake crumb mixture and roll into a ball about 1 inch in diameter. repeat with remaining cake mixture. place cake balls parchment paper-lined baking sheet and freeze for 15 minutes.
• pour candy sprinkles into a bowl.
• melt 4 blocks of vanilla almond bark in a small saucepan over low heat and stir until coating is melted and smooth. insert a lollipop stick into a cake ball and slowly and carefully dip the cake ball into the melted coating, spinning the cake ball slightly to get an even, smooth coat. cover the entire ball and about 1/4 inch of the lollipop stick where it meets the ball. repeat dipping remaining cake balls, melting additional coating as you work.
• decorate each cake ball with candy sprinkles by dipping or applying as desired; place lollipop handles into styrofoam block and let coating harden. work quickly; coating will set in a minute or so.

No Bake

Ingredients

• Servings: 1
• 1 (3 ounce) package strawberry-flavored gelatin (such as jell-o®)
• 1 cup boiling water
• 1 (8 ounce) package cream cheese, softened
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1 (5 ounce) can cold evaporated milk
• 1 (9 inch) prepared graham cracker crust

Recipe

Preparation Time: 30 mins Ready Time: 4 hrs


• dissolve strawberry gelatin in boiling water in a bowl; cool in refrigerator until thick, but not set, about 20 minutes.
• beat cream cheese, sugar, and vanilla extract together in a bowl until smooth.
• beat evaporated milk in a separate bowl with an electric mixer until whipped and thick. gradually pour strawberry gelatin mixture into evaporated milk, beating constantly. fold cream cheese mixture into gelatin-milk mixture to form cheesecake filling.
• set graham cracker crust on a baking sheet or plate to maintain stability. pour cheesecake filling into crust. refrigerate until cake is set, at least 3 1/2 hours.

Easy Strawberry Cupcakes

Ingredients

• Servings: 24
• 2 cups white sugar
• 1 3/4 cups pureed strawberries
• 3/4 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups self-rising flour
• 3 drops red food coloring, or as needed (optional)

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 1 hr 25 mins


• preheat oven to 325 degrees f (165 degrees c). grease 24 muffin cups or line with paper muffin liners.
• beat sugar, pureed strawberries, oil, eggs, and vanilla extract in a bowl with an electric mixer until smooth. add flour, mixing until just incorporated. stir food coloring into strawberry batter until color is even. divide batter into prepared muffin cups.
• 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.

sun drop® pound cake

Ingredients

• Servings: 1
• cake:
• 3 cups white sugar
• 1 cup margarine
• 1/2 cup vegetable shortening (such as crisco®)
• 3 cups all-purpose flour
• 6 fluid ounces citrus-flavored soda (such as sun drop®)
• 5 eggs
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• glaze:
• 2 cups confectioners sugar
• 2 tablespoons margarine, melted
• 1 fluid ounce citrus-flavored soda (such as sun drop®)

Recipe

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

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a tube pan.
• beat white sugar, 1 cup margarine, and shortening together with an electric mixer until creamy and smooth. mix flour, 6 fluid ounces citrus-flavored soda, eggs, lemon extract, and vanilla extract into the creamed mixture until well incorporated. pour batter into the prepared tube pan.
• bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 1 hour 15 minutes. let cake cool for 10 minutes before turning cake a serving plate.
• whisk confectioners' sugar, 2 tablespoons melted margarine, and 1 fluid ounce citrus-flavored soda together in a bowl until smooth; spread over cake.

light and airy cheesecake

Ingredients

• Servings: 8
• 1/2 (12 ounce) package vanilla wafers, crushed
• 3 eggs, separated
• 1/2 cup white sugar
• 8 ounces sour cream
• 1 teaspoon vanilla extract
• 1 (8 ounce) package cream cheese, softened
• 1/8 teaspoon cream of tartar

Recipe

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

Ready Time: 6 hrs 10 mins


• preheat an oven to 350 degrees f (175 degrees c). wrap the exterior of an 8-inch springform pan with aluminum foil, then spray the interior with cooking spray. spread the vanilla wafer crumbs over the bottom and sides of the pan, pressing firmly to adhere.
• cream together the egg yolks and sugar in a large bowl. stir in the cream cheese, sour cream, and vanilla extract until smooth. beat egg whites until foamy in a large glass or metal mixing bowl. add the cream of tartar, continuing to beat until stiff peaks form. lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
• use a rubber spatula or wire whisk to fold 1/3 of the egg whites into the cream cheese mixture . gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. add the remaining egg whites, folding just until incorporated. pour the batter into the prepared springform pan. line a roasting pan with a damp kitchen towel. place springform pan on towel, inside roasting pan, and place roasting pan on oven rack. fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
• bake in the preheated oven for about 50 minutes. the cheesecake is ready when the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken. turn off the oven, and allow the cheesecake to rest in the oven for 1 hour before placing into the refrigerator, and cooling 4 hours to overnight.

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 white 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.

banana split cake iv

Ingredients

• Servings: 1
• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1 (8 ounce) package cream cheese
• 1/4 cup butter, softened
• 3 cups confectioners' sugar
• 4 bananas
• 1 (20 ounce) can crushed pineapple, drained
• 1 quart strawberries, stemmed and quartered
• 1 1/2 cups sugar free strawberry glaze
• 1 (12 ounce) container lite frozen whipped topping, thawed
• 1 (10 ounce) jar maraschino cherries, drained and quartered

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• in a medium bowl, mix together the graham cracker crumbs and melted butter. press into the bottom of a 9x13 inch baking pan. chill to set.
• in a large bowl, mix together the cream cheese, butter and confectioners' sugar until smooth and creamy. spread over the chilled graham cracker crust. arrange the sliced bananas over the cream cheese mixture. then cover with the drained crushed pineapple. place strawberries cut side down over the pineapple layer, then coat with the strawberry glaze. spread the whipped topping over the strawberry layer, decorate with maraschino cherries and sprinkle with chopped nuts.
• refrigerate at least 4 hours before serving.

Plum Cake

Ingredients

• Servings: 1
• 3 eggs
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1 teaspoon lemon zest
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 1/4 cups plums, pitted and sliced

Recipe

• preheat oven to 375 degrees f (190 degrees c). grease and flour one 9 inch tube pan.
• separate the eggs. in a small bowl, beat the egg whites until stiff peaks form, and set aside.
• in a large bowl, cream the butter or margarine with the sugar. beat in the egg yolks and the lemon zest.
• stir together the flour and baking powder and then beat the flour mixture into the creamed mixture. gently fold in the egg whites. spread the batter evenly into the prepared pan. there will only be a little over an inch of batter. arrange the plums, skin side down, attractively over the batter.
• bake in preheated oven until a tester inserted in the center comes out clean, about 40 minutes. transfer to a cooling rack and allow to cool before serving.

Banana Nut Cake

Ingredients

• Servings: 1
• 2 eggs
• 1 teaspoon baking soda
• 4 tablespoons buttermilk
• 1/2 cup butter
• 1 1/2 cups white sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 3 ripe bananas, mashed
• 1 cup chopped pecans
• icing
• 3 tablespoons butter, softened
• 2 cups confectioners' sugar
• 3 tablespoons heavy whipping cream
• 1/4 cup pecan halves, or to taste (optional)

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9 inch round cake pans.
• separate the eggs and set aside.
• stir the baking soda into the buttermilk. cream 1/2 cup of the butter or margarine with the white sugar. add the egg yolks, and vanilla, beating well. add flour alternately with the mashed bananas. stir in the buttermilk mixture.
• beat the egg whites until stiff. stir the pecans into the cake batter then fold in the egg whites. pour batter into prepared pans.
• bake at 350 degrees f (175 degrees c) for 25 minutes or until cakes test done. let cakes cool in pans.
• to make icing: cream 3 tablespoons butter or margarine with the confectioners' sugar. stir in the heavy cream until well blended. spread icing on to cooled cake layers. top with pecan halves if desired.

no-bake holiday fruitcake

Ingredients

• Servings: 1
• 1 (16 ounce) package graham crackers, crushed
• 6 ounces red candied cherries, coarsely chopped
• 6 ounces green candied cherries, coarsely chopped
• 6 ounces candied pineapple, coarsely chopped
• 2 (14 ounce) cans sweetened condensed milk
• 1 1/2 cups chopped pecans

Recipe

• line one 9x5 inch loaf pan with plastic wrap, allowing wrap to hang over edges a few inches.
• in a large bowl, combine the graham crackers, red and green cherries, pineapple, pecans, and the sweetened condensed milk, using your hands mix thoroughly. place mixture into lined pan and cover well.
• freeze for at least 8 hours or overnight before serving. when ready to serve; invert a serving platter, remove pan and plastic wrap, and slice. store any remaining cake in the freezer.

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 white 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.

® Cheesecake

Ingredients

• Servings: 1
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 2 eggs
• 3/4 cup sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon orange extract
• 2 drops yellow food coloring
• 1 drop red food coloring
• 1 (9 inch) prepared graham cracker crust

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 9 hrs 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat cream cheese and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs and beat well. beat sour cream and vanilla extract into cream cheese mixture until batter is smooth.
• transfer one cup of the cream cheese mixture to a small bowl and stir in orange extract, yellow food coloring, and red food coloring until batter is smooth and orange.
• pour uncolored batter into prepared graham cracker crust. drop spoonfuls of orange batter over the top of the uncolored batter and run a knife through the orange batter to create a marbled effect.
• bake in the preheated oven until the edges are firm and center is slightly loose, 30 to 35 minutes. cool at room temperature for 1 hour. cover cheesecake with plastic wrap and chill in the refrigerator, 8 hours to overnight.

Aebleskiver (danish Pancakes)

Ingredients

• Servings: 14
• 1 cup whole wheat flour
• 2 tablespoons white sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 dash ground nutmeg
• 1 dash ground cloves
• 1 egg, lightly beaten
• 3/4 cup milk
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

Recipe

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


• stir the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl; mix in the egg, milk, butter, and vanilla until just combined.
• heat an aebleskiver pan over medium heat; prepare with cooking spray.
• pour the batter into each cup to about 2/3 full. allow the batter to cook in the bottom of the cup 3 to 4 minutes until golden brown. don't forget which cup you placed the batter in first, it's all about rotation! use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. the uncooked batter will spill over into the cup, and cook. continue lifting and turning the edges until the batter is fully cooked into a golden brown ball. drain on paper towels.

Easy Strawberry Shortcake

Ingredients

• Servings: 6
• 1 quart fresh strawberries, sliced
• 1/4 cup white sugar
• 1 (12 ounce) package prepared sponge cake dessert cups
• 1 (7 ounce) can whipped cream, or to taste

Recipe

Preparation Time: 15 mins Ready Time: 30 mins


• place strawberries in a container with a lid; add sugar and stir to coat. place lid on the container and refrigerate until sugar has dissolved, at least 15 minutes.
• place a 1 dessert cup in each serving bowl and smother with strawberries. top each with whipped cream.

Simple Banana Coffee Cake

Ingredients

• Servings: 1
• 1/2 cup butter or margarine
• 1 cup white sugar
• 2 eggs
• 2 ripe bananas, mashed
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9-inch square baking dish.
• beat butter and sugar with an electric mixer in a large bowl until light and fluffy; beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. stir bananas into butter mixture.
• sift flour, baking soda, and salt together in another bowl. stir flour mixture into banana mixture until batter is evenly blended. pour batter into prepared baking dish.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Homemade Angel Food Cake

Ingredients

• Servings: 1
• 18 egg whites
• 2 teaspoons cream of tartar
• 1 pinch salt
• 1 1/2 cups white sugar
• 1 cup cake flour
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract

Recipe

• preheat oven to 350 degrees f (175 degrees c). sift cake flour and confectioners sugar together 5 times and set aside.
• in a large clean bowl, whip egg whites with a pinch of salt until foamy. add cream of tartar and continue beating until soft peaks form. gradually add sugar while beating, and continue to beat until very stiff. add vanilla.
• quickly fold in flour mixture. pour into a 10 inch tube pan.
• bake at 350 degrees f (175 degrees c) for 45 minutes.

nectar kake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 3/4 cup apricot nectar
• 4 eggs
• 1 teaspoon lemon extract
• 1 (3 ounce) package lemon flavored jell-o®
• 3/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 lemon, juiced
• 1 cup confectioners' sugar
• 1/4 cup confectioners' sugar for dusting

Recipe

• preheat oven to 325 degrees f (165 degrees c). grease a tube pan.
• in a large bowl, mix dry cake mix and gelatin. add apricot nectar and oil, mixing well. beat in eggs, one at a time. stir in vanilla and lemon flavoring. pour batter into greased tube pan.
• bake for 55 minutes. cool.
• mix lemon juice and confectioners' sugar. pour glaze over cooled cake. dust with powered sugar.

fluffy pancakes

Ingredients

• Servings: 8
• 3/4 cup milk
• 2 tablespoons white vinegar
• 1 cup all-purpose flour
• 2 tablespoons white 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.

raisin cheesecake

Ingredients

• Servings: 1
• 1/4 cup golden raisins
• 1/4 cup raisins
• 1 cup plain low-fat yogurt
• 1 (3 ounce) package cream cheese
• 1 1/4 cups low-fat cottage cheese
• 1 teaspoon vanilla extract
• 1/2 cup white sugar
• 1/2 cup low-fat milk
• 1 (.25 ounce) package unflavored gelatin
• 3 egg whites
• 1 cup boiling water
• 2 tablespoons water

Recipe

• put all the raisins in a small bowl, and pour hot water over them. set the bowl aside.
• heat 1/4 cup white sugar with 2 tablespoons water in a small saucepan over medium-high heat. boil the mixture until the rise to the surface in a random pattern. this indicates that the water has nearly evaporated, and that the sugar is beginning to cook. with a small spoon, drop a bit of the sugar into a bowl filled with ice water. if the sugar dissolves immediately, continue cooking the sugar mixture. remove from heat when the sugar dropped into the water can be rolled between your fingers into a ball.
• begin beating the egg whites with an electric mixer on high speed. pour the sugar syrup down the side of the bowl in a thin, steady stream. when all the sugar has been incorporated, decrease mixer speed to medium. continue beating until the egg whites are glossy, have formed stiff peaks, and have cooled to room temperature--about 10 minutes. increase the speed to high, and beat the meringue for 1 minute more.
• puree the yogurt, cream cheese, cottage cheese, vanilla extract, and 1/4 cup white sugar in a food processor or blender. scrape the cheese mixture into a large bowl.
• pour the milk into a small saucepan. sprinkle the gelatin over the milk. let it stand until the gelatin softens, about 5 minutes. heat the milk over a medium heat, stirring until the gelatin is dissolved. stir the milk into the cheese mixture. mix about 1/3 of the meringue into the cheese mixture to lighten it. gently fold in the rest of the meringue.
• line an 8 inch cake pan with plastic wrap. drain the raisins, and scatter them in the bottom of the pan. then pour the cheesecake batter into the lined pan. chill for 4 hours. to turn out the cheesecake, invert a serving plate on top of the pan. turn both over together. lift away the pan, peel off the plastic wrap, and slice for serving.

Easy Pecan Pie Cupcakes

Ingredients

• Servings: 12
• cooking spray with flour
• 1 cup chopped pecans
• 1 cup packed brown sugar
• 1/2 cup whole wheat flour
• 2/3 cup melted butter
• 2 eggs, beaten
• 24 whole pecans

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). spray a non-stick mini-muffin pan with floured cooking spray.
• stir chopped pecans, brown sugar, flour, melted butter, and eggs together in a bowl. spoon pecan mixture into prepared muffin cups and place 1 whole pecan in the center of each.
• bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 18 minutes. transfer cupcakes to a wire rack to cool completely, about 1 hour.

Cream Cheese Cupcakes With Sour Cream Topping

Ingredients

• Servings: 18
• cupcakes:
• 3 (8 ounce) packages cream cheese, at room temperature
• 5 eggs, at room temperature
• 1 cup white sugar
• 1 1/2 teaspoons vanilla extract
• topping:
• 1/2 pint sour cream
• 2 tablespoons white sugar
• 1/4 teaspoon vanilla extract

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line 18 muffin cups with paper liners.
• beat cream cheese in a bowl using an electric mixer until smooth; add eggs, 1 at a time, ensuring each is fully incorporated before adding the next. beat 1 cup sugar and 1 1/2 teaspoons vanilla extract into cream cheese mixture until mixture is smooth; fill muffin cups to within 1/8 inch of the top.
• bake in the preheated oven until set in the middle, about 35 minutes.
• mix sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla extract together in a bowl. drop a teaspoonful of sour cream mixture over cupcakes.
• bake cupcakes in the oven for 5 minutes more. cool cupcakes to room temperature and refrigerate until chilled.