green tea cupcakes

Ingredients

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

Recipe

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


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

Eggless Milkless Butterless Cake

Ingredients

• Servings: 1
• 1 cup white sugar
• 2 tablespoons shortening
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 1 cup raisins
• 1 1/2 cups water
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 teaspoon baking powder

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease one 8 or 9 inch square cake pan.
• in a saucepan over medium high heat combine; the sugar, shortening, ground cinnamon, ground nutmeg, ground allspice, salt, raisins, and water bring to a boil and continue boiling for 5 minutes. remove from heat and let cool.
• sift the flour, baking powder and baking soda together. add the flour mixture to the cooled raisin mixture. stir until just combined. pour batter into prepared pan.
• bake at 350 degrees f (175 degrees c) for 20 minutes.

sister schubert's® berry cream cheese coffee cake

Ingredients

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

Recipe

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


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

Pink Princess Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package white cake mix
• 1 (3 ounce) package strawberry flavored jell-o®
• 2 tablespoons all-purpose flour
• 1 (10 ounce) package frozen strawberries, thawed and drained
• 1/2 cup vegetable oil
• 4 eggs

Recipe

• preheat the oven to 350 degrees f (175 degrees c). grease one 9 or 10 inch bundt or tube pan.
• combine the cake mix, gelatin, flour, eggs and thawed strawberries. beat at medium speed of an electric mixer for 3 minutes. add the oil and beat for one more minute. pour batter into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 35 to 40 minutes. let cake cool before frosting or 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.

mom's apricot nectar cake

Ingredients

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

Recipe

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


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

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.

suzyq's elegant cheesecake

Ingredients

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

Recipe

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

Ready Time: 11 hrs 10 mins


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

blackberry bubble ring

Ingredients

• Servings: 1
• 18 frozen dinner rolls, thawed
• 1/2 cup blackberry jam
• 1/3 cup corn syrup
• 2 tablespoons butter, melted
• 1/2 teaspoon vanilla extract

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c). grease a tube pan.
• flatten each dinner roll into a circle, then place about 1/2 teaspoonful blackberry jam the center of the dough. roll the filled dough into a ball, then transfer the dough into the prepared pan.
• bake in the preheated oven until golden brown, about 30 minutes.
• combine the corn syrup, butter, and vanilla extract in a small bowl. pour over the baked rolls, and allow syrup to be absorbed before removing from the pan. to remove from the pan, run a paring knife between the bread and the edge of the pan. hold the pan on its side and gently tap the sides of the pan against the counter to loosen it. cover the pan with a plate or cooling rack, and invert it to tip the bread out of the pan and the plate.

Simple Sponge Cake

Ingredients

• Servings: 4
• 3 eggs
• 1/2 cup castor sugar or superfine sugar
• 2/3 cup self-rising flour

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• preheat the oven to 375 degrees f (190 degrees c). grease an 8 or 9 inch round cake pan.
• in a medium bowl, whip together the eggs and castor sugar until fluffy. fold in flour. pour into the prepared pan.
• bake for 20 minutes in the preheated oven, or until the top of the cake springs back when lightly pressed. cool in the pan over a wire rack.

white wedding cake

Ingredients

• Servings: 1
• 5 1/4 cups sifted cake flour
• 6 teaspoons baking powder
• 2 teaspoons salt
• 2 cups white sugar
• 8 egg whites
• 1 cup white sugar
• 1 cup shortening
• 2 cups milk
• 1 1/2 teaspoons orange extract
• 1 teaspoon almond extract

Recipe

• beat egg whites until foamy with sturdy egg beater, or at high speed of electric mixer. then add 1 cup sugar gradually, beating only until meringue will hold up in soft peaks.
• in a large bowl, stir shortening just to soften. in another bowl, sift together flour, baking powder, salt, and 2 cups sugar; sift into shortening. add 1 1/2 cups milk and the extracts, and mix until all flour is dampened. beat 2 minutes at a low speed of electric mixer. add remaining milk and the meringue mixture; beat for 1 minute more.
• line the bottoms of one 10 inch square pan and two 8 inch square pans with parchment paper. pour batter to equal depth in each pan.
• bake at 325 degrees f (165 degrees c) for about 45 minutes, or until done. cool layers.
• trim one of the 8 inch square cakes to make a 5 inch square cake. place the 10 inch cake on a large flat tray or plate. frost top and sides with thin layer of ornamental icing. cover top of cake smoothly with more frosting. center 8 inch cake on top of 10 inch cake, and frost as above. center 5 inch cake on 8 inch cake, and frost. spread frosting over entire cake to give a flat, even base for decorating. decorate as desired.

Miniature Apple Muffins

Ingredients

• Servings: 3
• 3/4 cup splenda® no calorie sweetener, granulated
• 1 cup butter, softened
• 2 teaspoons molasses
• 2 large eggs
• 1/3 cup apple juice concentrate, thawed
• 2 teaspoons grated fresh lemon peel
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup peeled, shredded fresh apple
• 2/3 cup old-fashioned oats
• 1/2 cup raisins

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 27 mins


• preheat oven to 400 degrees f. lightly spray miniature muffin pans with vegetable cooking spray; set aside.
• beat splenda® granulated sweetener, butter, and molasses at medium speed of an electric mixer 1 minute or until blended. add eggs, one at a time, beating until blended after each addition; add apple juice concentrate and lemon peel, beating until blended.
• combine flour, cinnamon, nutmeg, soda, and salt; add to splenda® granulated sweetener mixture, beating on low speed just until blended. stir in apple, oats, and raisins.
• spoon batter into prepared pans; filling three-fourths full. bake until edges are lightly browned, 12 minutes. remove to wire racks to cool.

lemon plum cake

Ingredients

• Servings: 1
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon cinnamon
• 3/4 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 3 eggs
• 1 tablespoon vanilla extract
• 2 1/2 teaspoons finely grated lemon zest
• 1/2 cup plain yogurt
• 3 plums, pitted and cut into eighths
• 2 tablespoons all-purpose flour
• 1 teaspoon confectioners' sugar

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 2 hrs 30 mins


• preheat oven to 375 degrees f (190 degrees c). grease a 9-inch cake pan, and line the bottom with a round piece of parchment paper.
• in a large bowl, whisk together 1 1/2 cups flour, baking soda, salt, and cinnamon. in a separate bowl, beat butter, brown sugar, and white sugar with an electric mixer until light and fluffy; beat in eggs one at a time, then beat in vanilla extract and lemon zest. mix the butter mixture into the flour mixture, alternating with yogurt until the mixture forms a smooth, even batter. spread the batter into the prepared cake pan. place the plum slices into a bowl, and toss with 2 tablespoons of flour. arrange the plum slices the cake in a decorative pattern.
• bake in the preheated oven until browned, about 30 minutes. loosely cover the cake with foil, and bake until a toothpick inserted into the center of the cake comes out clean and the cake pulls away from the sides of the pan, 30 to 40 more minutes.
• let cake cool completely in pan. run a knife around the edge of the cake to loosen, and remove from pan. dust with powdered sugar before slicing.

sensational strawberry shortcake

Ingredients

• Servings: 8
• 1 quart strawberries, sliced
• 1/2 cup white sugar
• 2 cups all-purpose flour
• 1/4 cup white sugar
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 1 pinch ground nutmeg
• 1/2 cup butter
• 1/2 cup milk
• 2 eggs, separated
• 1/4 cup white sugar
• 2 cups sweetened whipped cream
• 3 sprigs fresh mint (optional)

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 2 hrs 5 mins


• preheat oven to 300 degrees f (150 degrees c). lightly grease two 9-inch round cake pans.
• gently stir strawberries and 1/2 cup sugar in a bowl; chill.
• combine flour, 1/4 cup sugar, baking powder, salt, and nutmeg in a bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. whisk milk and egg yolks in a bowl, then stir into flour mixture until just moistened. divide in half and pat into prepared cake pans.
• beat egg whites until foamy in a large bowl. 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. spread over dough; sprinkle with 1/4 cup sugar.
• bake in preheated oven until golden, 40 to 45 minutes. cool 10 minutes before removing from pan to wire rack; cool completely.
• place one cake layer on a large serving plate; spread with half the whipped cream, spoon half the strawberries over cream. repeat layers; garnish with mint.

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.

philly lemon cheesecake

Ingredients

• Servings: 24
• 2 cups honey maid graham crumbs
• 6 tablespoons butter, melted
• 4 (250 g) packages philadelphia brick cream cheese, softened
• 1 cup sugar
• 1 cup sour cream
• 1 lemon, zested and juiced
• 4 eggs

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 5 hrs


• heat oven to 325 degrees f.
• mix graham crumbs and butter. reserve 1/4 cup crumb mixture; press remaining bottom of 13x9-inch pan.
• beat cream cheese and sugar in large bowl with mixer until well blended. add sour cream, zest and juice; mix well. add eggs, 1 at a time, mixing on low speed after each addition just until blended. pour over crust; sprinkle with reserved crumb mixture.
• bake 40 minutes or until centre is almost set; cool completely. refrigerate 4 hours.

lemon cream cupcakes

Ingredients

• Servings: 2
• cream filling:
• 1/4 cup white sugar
• 3/4 cup cream cheese, softened
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• cupcake batter:
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup butter
• 1 1/4 cups white sugar
• 6 eggs at room temperature
• 1/4 cup fresh lemon juice
• 2 teaspoons lemon zest

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c). grease 24 muffin cups, or line with paper muffin liners.
• prepare the filling by beating 1/4 cup sugar, cream cheese, 1 tablespoon lemon juice, and 1 teaspoon lemon zest with an electric mixer until smooth. scoop the filling into a pastry bag, and set aside. whisk together the flour, baking powder, and salt in a mixing bowl; set aside.
• beat butter and 1 1/4 cups sugar with an electric mixer in a large bowl until light and fluffy. the mixture should be noticeably lighter in color. add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. beat in 1/4 cup lemon juice and 2 teaspoons lemon zest with the last egg. beat in the flour mixture, mixing until just incorporated.
• pour the batter into prepared pans, filling the muffin cups half full. pipe about 1 tablespoon of the filling the center of each cupcake, then top with the remaining batter to fill the muffin cup 3/4 full.
• bake in the preheated oven until the tops are light golden brown, about 15 minutes. cook completely on a wire rack.

lemon gingerbread mini cakes

Ingredients

• Servings: 4
• pillsbury® baking spray with flour
• 1 (14.5 ounce) package pillsbury® gingerbread mix
• 1 cup water
• 1/4 cup butter, slightly melted
• 1 large egg
• 2 teaspoons finely grated fresh gingerroot
• 1 3/4 cups powdered sugar
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1 cup thawed frozen whipped topping
• 1 (10 ounce) jar dickinson's® lemon curd, divided

Recipe

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


• heat oven to 350 degrees f. coat 48 mini muffin cups with baking spray with flour.
• combine gingerbread mix, 1 cup water, butter, egg and ginger in large bowl. beat with electric mixer on medium speed 1 minute. divide batter evenly into prepared mini muffin cups. bake 12 to 15 minutes or until toothpick inserted in center comes out clean. cool in pan 3 minutes.
• whisk powdered sugar, lemon juice and remaining 2 tablespoons water in medium bowl until smooth and blended. place wax paper under wire rack. remove mini cakes from pan. dip bottoms immediately into lemon glaze. place on wire rack, bottom side up. cool completely.
• whisk whipped topping and 1/2 cup lemon curd in medium bowl until blended. spoon into 1-quart heavy-duty resealable plastic bag. cut 1/2-inch corner off bottom of bag. place remaining lemon curd in separate 1-quart heavy-duty resealable plastic bag. cut 1/4-inch corner off bottom of bag. squeeze whipped topping mixture each mini cake. top with a small dollop of lemon curd. chill until ready to serve.

upside down pear gingerbread cake

Ingredients

• Servings: 1
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/4 cup butter
• 1/4 cup brown sugar
• 1 (29 ounce) can pear halves, well drained
• 1/2 cup white sugar
• 1/2 cup butter, softened
• 1 egg
• 1 cup molasses
• 1 cup hot water

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 2 hrs 5 mins


• preheat oven to 350 degrees f (175 degrees c). in a bowl, lightly mix the flour, baking soda, cinnamon, ginger, cloves, and salt until thoroughly combined.
• place 1/4 cup of butter into a 10-inch springform pan, put it in the oven, and allow to melt for a minute or two. sprinkle the melted butter evenly with brown sugar. pat the pear halves dry with paper towels, and cut each half into 3 slices lengthwise. arrange the pear slices in a spiral pattern on top of the brown sugar. without disturbing the arranged slices, spray the inside walls of the pan with cooking spray.
• beat the white sugar and 1/2 cup of butter in a mixing bowl with an electric mixer until creamy; beat in the egg, then mix in the molasses. mix the flour mixture into the molasses mixture, then stir in the hot water. pour the batter into the springform pan on top of the pear slices.
• bake the cake in the preheated oven until a knife inserted into the cake comes out clean, 45 to 50 minutes.
• allow to cool completely in the pan before inverting on a serving dish and removing 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 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.

Frosted Strawberry Shortcake

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups white sugar
• 1 cup butter, softened
• 1 teaspoon almond extract
• 5 eggs
• 1 cup milk
• 1 pint strawberries, hulled and sliced
• 1 cup white sugar
• 1/4 cup cornstarch
• 1 tablespoon water
• 1 cup chilled heavy cream
• 1/4 cup white sugar
• 4 strawberries, halved for garnish

Recipe

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

Ready Time: 3 hrs 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour an angel food tube pan. in a bowl, whisk together the flour, baking powder, and salt.
• in a separate large bowl, beat 2 cups of sugar with the butter and almond extract using an electric mixer on low speed until creamy; beat in the eggs on high speed for 3 minutes, scraping down the side of the bowl a few times. beat in the flour mixture alternating with about 1/3 cup of milk at a time, and beat until smooth and creamy, 1 to 2 minutes. pour the batter into the prepared cake pan.
• bake in the preheated oven until the cake is golden brown and set, about 1 hour and 15 minutes. a toothpick inserted into the center of the cake should come out clean. allow to cool completely.
• while cake is cooling, place 1 pint of strawberries and 1 cup of sugar in a saucepan over medium heat, stirring constantly, until the strawberries soften and give up their juice, 5 to 8 minutes. mix the cornstarch and water in a small bowl, and stir the slurry into the strawberries; bring the filling to a boil, reduce heat to a simmer, and cook, stirring constantly, until thickened, about 2 minutes. set the filling aside and allow to cool for 5 minutes.
• remove cake from pan, and cut in half horizontally. place the bottom half of the cake on a serving platter, and spread the slightly warm strawberry filling over the cake. place the top half of the cake on top of the filling. chill the cake in the refrigerator until the filling has set, about 1 hour.
• beat the whipped cream in a chilled metal bowl with an electric mixer set on high speed, adding 1/4 cup of sugar gradually, until the cream forms stiff peaks. spread the whipped cream over the top, sides, and into center hole of the cake; top with halved strawberries for garnish.

blueberry cheesecake pie

Ingredients

• Servings: 1
• 1 1/2 cups graham cracker crumbs
• 6 tablespoons butter, melted
• 1/2 cup white sugar
• 1 (8 ounce) package cream cheese
• 1/2 cup white sugar
• 2 eggs
• 1 quart fresh blueberries
• 1/2 cup water
• 1 cup white sugar
• 3 tablespoons cornstarch
• 1 (16 ounce) package frozen whipped topping, thawed

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, combine graham cracker crumbs, melted butter and 1/2 cup sugar. press into the bottom of an 8x12 inch baking pan.
• in a large bowl, combine cream cheese, eggs and 1/2 cup sugar. beat until smooth. spread cream cheese mixture over crust.
• bake at 350 degrees f (175 degrees c) for about 15 minutes.
• for the blueberry filling: in a large sauce pan, combine blueberries, water, corn starch and 1 cup sugar. cook and stir until thick.
• spread blueberry filling over baked cream cheese mixture. let cool. top with whipped topping. refrigerate overnight before cutting into squares and serving.

Sudcake

Ingredients

• Servings: 2
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 cup butter
• 1 cup white sugar
• 5 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons caraway seeds

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat an oven to 350 degrees f (175 degrees c). grease and flour two 9 inch round pans. combine flour, salt, and baking powder in a bowl. set aside.
• beat the butter and sugar with an electric mixer in a large bowl until smooth. add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. beat in the vanilla with the last egg. mix in the flour mixture until just incorporated. fold in the caraway seeds; mixing just enough to evenly combine. pour the batter evenly into the 2 pans.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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.

Passover Lemon Sponge Cake

Ingredients

• Servings: 1
• 12 room temperature eggs, separated
• 1 1/2 cups white sugar
• 1/2 cup orange juice
• zest from 1 lemon
• zest from 1 orange
• 1/4 cup potato flour
• 1 cup matzo cake meal
• 1 pinch salt

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 2 hrs 25 mins


• preheat oven to 325 degrees f (165 degrees c). grease a 10-inch angel food cake pan.
• beat the egg yolks into a mixing bowl with an electric mixer until frothy. gradually add the sugar until completely incorporated. beat in the orange juice, lemon zest, and orange zest. sift the potato flour and matzo cake meal together in a bowl; gently stir into the egg yolk mixture.
• beat the egg whites in a bowl with the salt using an electric mixer on high speed until stiff and shiny. use a rubber spatula to fold 1/3 of the beaten egg whites into the egg yolk mixture. gently run the spatula through the center of the mixture, then around the sides of the bowl, repeating until fully incorporated. add the remaining egg whites, folding until just incorporated. gently pour the batter into the prepared angel food cake pan.
• bake in the preheated oven until the cake is set and lightly browned, about 1 hour. remove from oven, invert the pan, and let cool completely before removing the cake from the pan.

polish coffee cake

Ingredients

• Servings: 3
• 2 (.25 ounce) packages active dry yeast
• 1/4 cup warm water (110 degrees f/45 degrees c)
• 3 cups milk
• 1 cup butter
• 10 eggs, beaten
• 1 1/2 cups white sugar
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon orange extract
• 1 1/2 teaspoons vanilla extract
• 10 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup butter, cubed
• 2/3 cup white sugar

Recipe

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


• in a small bowl, dissolve yeast in warm water. let stand until creamy, about 10 minutes. warm the milk in a small saucepan until it , then remove from heat. mix in 1 cup butter until melted. let cool until lukewarm.
• in a large bowl, beat together the eggs and 1 1/2 cups sugar. mix in the nutmeg, orange extract, vanilla extract, and the yeast mixture. stir in 3 cups flour and the salt. stir in 1/3 of the milk mixture. mix in the remaining flour and milk mixture in two alternating additions. cover bowl, and let rise until doubled, about 45 minutes.
• in a small bowl, prepare the topping by cutting together 1/2 cup butter and 2/3 cups sugar until mixture resembles coarse crumbs.
• preheat oven to 350 degrees f (175 degrees c). lightly grease 3 10-inch bundt pans.
• divide dough into the prepared pans, and sprinkle with the topping mixture.
• bake in preheated oven for 30 to 40 minutes, until a toothpick inserted into center comes out clean.

lemon polenta cake

Ingredients

• Servings: 1
• 2 2/3 cups sugar
• 1 pound butter, room temperature
• 6 eggs, room temperature
• 5 cups almond meal
• 1 1/3 cups fine cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 lemons, juiced and zested
• 3/4 cup superfine sugar

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• preheat an oven to 300 degrees f (150 degrees c). line the bottom of a 10-inch cake pan with parchment paper.
• beat the sugar and butter with an electric mixer until light and fluffy. the mixture should be noticeably lighter in color. add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.
• in a separate bowl, combine the almond meal, cornmeal, baking powder, salt, and lemon zest. gently fold it into the butter mixture, stirring just until combined.
• pour the batter into the prepared pan and bake in the preheated oven until the cake is golden and a toothpick inserted into the center comes out clean, 90 to 120 minutes.
• while the cake is baking, combine the lemon juice and superfine sugar in a saucepan. bring to a boil over medium-high heat and boil until the sugar has dissolved and the liquid is reduced by half. remove from heat.
• remove the cake from the oven and use a skewer or toothpick to prick holes in the cake. pour the lemon syrup over the surface. allow the cake to cool in the pan completely before serving.

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.

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.

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.

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.

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.

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.

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.

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.

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.