Best Cake Book: July 2016

Sunday, July 31, 2016

mini cheesecakes

Ingredients

Servings: 48
1 (12 ounce) package vanilla wafers
2 (8 ounce) packages cream cheese
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). line miniature muffin tins (tassie pans) with miniature paper liners.
crush the vanilla wafers and place 1/2 tablespoon of the crushed vanilla wafers into the paper lined miniature muffin tins.
cream together with an electric mixer the cream cheese, sugar, eggs and vanilla. fill each miniature muffin liner with this mixture, almost to the top.
bake at 350 degrees f (175 degrees c) for 15 minutes. cool and then top with a teaspoonful of cherry (or any other flavor) pie filling.

plum blueberry upside down cake

Ingredients

Servings: 1
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons margarine
1/4 cup brown sugar
1/3 cup margarine
1 cup white sugar
1 egg
1 teaspoon vanilla extract
3/4 cup milk
4 black plums, pitted and thinly sliced
3/4 cup blueberries

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 9 inch cake pan. combine the flour, baking powder and salt. set aside.
in the prepared pan, combine 3 tablespoons margarine and brown sugar. place pan inside the preheated oven until the margarine melts and begins to bubble. set aside. in a large bowl, cream together the 1/3 cup margarine and 1 cup white sugar until light and fluffy. beat in the egg, then stir in the vanilla. beat in the flour mixture alternately with the milk, mixing just until incorporated.
arrange plums around the edges of the prepared pan, overlapping slightly. distribute the blueberries in the center. pour batter into prepared pan, covering fruit completely. bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool 15 minutes before serving.

Cherry Cheesecake

Ingredients

Servings: 1
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

Recipe

Preparation Time:

Ready Time:

place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. beat until well blended. pour mixture into the pie crust. chill for 5 hours. do not freeze!!!
pour cherry pie filling on top of pie. serve.

poppy seed cake iii

Ingredients

Servings: 1
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups white sugar
4 eggs
1/2 teaspoon vanilla extract
1 cup vegetable oil
13 fluid ounces evaporated milk
1/4 cup poppy seeds

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f. grease and flour a 10 inch tube pan.
in a large bowl, mix flour, baking soda, salt and sugar. make a well in the center and add eggs, vanilla, oil and milk. mix well and fold in the poppy seeds. pour into a 10 inch tube pan.
bake at 350 degrees f (175 degrees c) for 1 hour, or until a toothpick inserted into the cake comes out clean. cool for 10 minutes in the pan, then turn out a wire rack and cool completely.

philadelphia® classic cheesecake

Ingredients

Servings: 16
1 1/2 cups honey maid graham cracker crumbs
3 tablespoons sugar
1/3 cup butter or margarine, melted
4 (8 ounce) packages philadelphia cream cheese, softened
1 cup sugar
1 teaspoon vanilla
4 eggs

Recipe

Preparation Time:

Ready Time:

preheat oven to 325 degrees f.
mix crumbs, 3 tablespoons sugar and butter; press firmly bottom of pan.
beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. add eggs, 1 at a time, mixing on low speed after each just until blended. pour over crust.
55 min. or until center is almost set. loosen cake from rim of pan; cool before removing rim. refrigerate 4 hours.

Fresh Pineapple Upside Down Cake

Ingredients

Servings: 1
3/4 cup butter
3/4 cup packed dark brown sugar
3/4 cup unsweetened pineapple juice
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
1 fresh pineapple - peeled, cored and cut into rings

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (205 degrees c).
melt the butter. brush a little bit of the butter on the inside of a 9-inch cake pan.
mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. place this mixture in the bottom of the cake pan. arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). set pan aside.
stir together the flour, salt, white sugar, and baking powder.
separate the eggs. beat the whites until stiff but not dry.
beat two of the egg yolks until lemony yellow. stir in the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter. add this mixture to the flour mixture. gently fold in the egg whites. pour batter over the top of the brown sugar and pineapple rings.
bake in the preheated oven until cake springs back when lightly touched with a finger, about 30 minutes. let cake cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up.

Lemonade Cake I

Ingredients

Servings: 1
1 (18.25 ounce) package yellow cake mix
1 quart vanilla ice cream
6 drops red food coloring
1 (6 ounce) can frozen lemonade concentrate, thawed
2 cups heavy whipping cream
2 tablespoons white sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

prepare cake mix according to package directions for two 9 inch round cake pans. cool thoroughly.
stir ice cream to soften. mix in food coloring, and 1/2 cup of the lemonade concentrate. spread ice cream mixture evenly in a foil-lined, 9 inch round cake pan. freeze until firm, about 2 to 3 hours.
place one cake layer on a serving plate. top with ice cream layer, then top with the second layer of cake. put the assembled cake back into the freezer.
beat the whipping cream with the remaining lemonade and sugar until fluffy, and peaks form. frost sides and top of cake with whipped cream mixture. return cake to freezer for at least one hour before serving.

blueberry cream cheese pound cake i

Ingredients

Servings: 1
1 (18.25 ounce) package yellow cake mix
1/4 cup white sugar
3 eggs
1 (8 ounce) package cream cheese, room temperature
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/4 cups blueberries

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c). grease and flour a 10-inch bundt pan.
in a large bowl, stir together cake mix and sugar. make a well in the center and pour in eggs, cream cheese, oil and vanilla. beat on low speed until blended. scrape bowl, and beat 4 minutes on medium speed. stir in blueberries. pour batter into prepared pan.
bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out a wire rack and cool completely.

cornmeal strawberry cake

Ingredients

Servings: 1
1 1/3 cups cornmeal
2/3 cup unbleached all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
3/4 cup unsalted butter
1 1/4 cups white sugar
4 eggs
1 teaspoon vanilla extract
1/2 cup plain low-fat yogurt
1 cup sliced fresh strawberries

Recipe

preheat oven to 350 degrees f (175 degrees c). grease and flour a 9 inch round cake pan. sift together the cornmeal, flour, salt and baking powder, set aside.
in a medium bowl, cream together the butter and sugar. beat in the eggs, one at a time, then stir in the vanilla. add the dry ingredients alternately with the yogurt, stirring after each addition. finally, fold in the strawberries. pour the batter into the prepared pan.
bake for 45 to 50 minutes in the preheated oven, until a toothpick or knife inserted, comes out clean. cool cake in the pan on a wire rack for 30 minutes then invert a serving plate. serve with ice cream or whipped cream.

Sour Cream Coffee Cake Iii

Ingredients

Servings: 1
1 cup butter
2 cups white sugar
2 eggs
1 cup sour cream
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/3 cup all-purpose flour
1/2 cup packed brown sugar
2 tablespoons melted butter
1 teaspoon ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking pan.
in a large bowl, cream together 1 cup butter and white sugar until light and fluffy. beat in the eggs one at a time, then stir in the sour cream and vanilla. mix in 2 cups flour, baking powder, and salt. spread 1/2 of batter in the prepared pan.
prepare the filling: in a medium bowl mix 1/3 cup flour, brown sugar, 2 tablespoons melted butter, and cinnamon. sprinkle cake batter with 1/2 the filling. spread second half of batter over the filling, and top with remaining filling.
bake 35 to 40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.

Genoese Sponge

Ingredients

Servings: 1
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup white sugar
1 cup butter, softened
1 cup white sugar
6 egg yolks
2 cups sifted cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Recipe

preheat oven to 350 degrees f. grease a 10 inch tube pan.
beat egg whites and cream of tartar until soft peaks form. add 3/4 cup sugar gradually, beating until very stiff.
in a large bowl, cream butter or margarine and 1 cup sugar well. add egg yolks, and beat until thick and fluffy. sift flour, baking powder, and salt over batter. fold in. gently fold in egg whites. pour batter into prepared pan.
bake for 50 to 60 minutes, until an inserted wooden pick comes out clean. cool. ice with your favorite frosting.

Sopapilla Cheesecake

Ingredients

Servings: 1
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
2 (8 ounce) packages refrigerated crescent rolls
1/2 cup melted butter
1/2 cup white sugar
1 teaspoon ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c). prepare a 9x13 inch baking dish with cooking spray.
beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth; set aside.
unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13 inch rectangles. press one sheet into the bottom of a 9x13 inch baking dish. evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough, and brush with melted butter. stir together 1/2 cup of sugar with the cinnamon in a small bowl, and sprinkle evenly over the top of the cheesecake.
bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. allow to cool 10 minutes before serving.

Gumdrop Fruitcake

Ingredients

Servings: 1
1 cup butter
2 cups white sugar
2 eggs, beaten
4 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups applesauce
1 teaspoon baking soda
1 tablespoon hot water
1 teaspoon vanilla extract
16 ounces gumdrops, no black ones
3 cups raisins
1 cup chopped pecans
1 tablespoon butter

Recipe

preheat oven to 325 degrees f (165 degrees c). line two 9 x 5 inch loaf pans or a 10 inch tube pan with greased parchment or heavy paper.
sift together the flour, cinnamon, cloves, nutmeg, and salt.
cut the gumdrops in fourths. fry the pecans in the 1 tablespoon butter or margarine. mix pecans, raisins, and gumdrops together, and roll in 3/4 cup of flour mixture.
in a large bowl, cream together 1 cup butter or margarine and white sugar. mix in beaten eggs. mix in the flour and spice mixture alternately with the applesauce. dissolve soda in hot water, and stir into batter. stir in the vanilla. stir in nuts, gumdrops, and raisins.
bake for 2 hours. the baking time for the tube pan should be about 30 to 40 minutes longer. test about 10 minutes before the longer time. you may not get a clean tester, but you will be able to tell if it is the candy gumdrop or dough. cool. wrap in foil.

Blue Ribbon White Cake

Ingredients

Servings: 1
5 tablespoons cornstarch
2 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups white sugar
2/3 cup vegetable oil
1/2 cup milk
3/4 cup water
1 tablespoon vanilla extract
4 egg whites
1/4 teaspoon cream of tartar
6 tablespoons butter
2 teaspoons orange zest
1/4 teaspoon salt
4 cups sifted confectioners' sugar
1/2 cup fresh orange juice
1 tablespoon fresh lemon juice

Recipe

preheat oven to 350 degrees f (175 degrees c). grease and line two 9-inch round cake pans with parchment paper. then grease and flour the paper.
sift together the cornstarch, flour, baking powder and salt.
add the oil, milk, water and vanilla. beat until it forms a very smooth batter.
in a separate bowl beat the egg whites until frothy, add the cream of tartar and beat until stiff peaks form. gradually add the sugar and beat until very well blended.
fold the egg whites into the batter. pour batter into the prepared pans.
bake at 350 degrees f (175 degrees c) for 35 to 40 minutes. let cool then frost with orange frosting.
cream the butter until light and fluffy. add the orange zest and salt. beat in the confectioners' sugar alternately with the orange and lemon juices. continue to beat until light and fluffy. use to frost cooled cake.

cherry almond cake

Ingredients

Servings: 1
2 cups halved red candied cherries
1/2 cup blanched slivered almonds
1/2 cup cake flour
1 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
4 eggs
1 3/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk

Recipe

combine cherries, almonds, and 1/2 cup flour in a bowl; mix until fruit is well coated.
in another bowl, combine 1 3/4 cups flour, baking powder, and salt. stir well to blend.
cream butter or margarine, sugar, and flavorings together until light and fluffy. add eggs one at a time, beating for one minute with mixer on high speed after each addition. add flour mixture to creamed mixture alternately with milk, starting and ending with flour mixture. stir in floured fruits and nuts. spread batter into greased and floured bundt or tube pan.
bake at 300 degrees f (150 degrees c) for 55 to 65 minutes, or until toothpick inserted in center comes out clean. cool cake in pan for 10 minutes, then turn out wire rack to cool completely. wrap cooled cake in aluminum foil, and store in cool place for several days to allow cake to ripen.

blueberry pound cake

Ingredients

Servings: 1
2 tablespoons butter
1/4 cup white sugar
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
2 cups fresh blueberries
1/4 cup all-purpose flour

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c). grease a 10 inch tube pan with 2 tablespoons butter. sprinkle pan with 1/4 cup sugar. mix together 2 3/4 cups flour, baking powder and salt. set aside.
in a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. beat in the eggs one at a time, then stir in the vanilla. gradually beat in the flour mixture. dredge blueberries with remaining 1/4 cup flour, then fold into batter pour batter into prepared pan.
bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out a wire rack and cool completely.

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:

Cook Time:

Ready Time:

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.

Fresh Orange Refrigerator Cake

Ingredients

Servings: 1
4 cups fresh orange juice
1 1/2 cups white sugar
3 (.25 ounce) packages unflavored gelatin
1/3 cup lemon juice
1/8 teaspoon salt
1 cup heavy whipping cream
1 cup diced orange segments
1 (12 ounce) package ladyfingers
1 pint fresh strawberries

Recipe

line bottom and sides of an 8 inch springform pan with split ladyfingers.
combine 1 cup orange juice and sugar in saucepan; heat until sugar is dissolved. remove from heat. soften gelatin in 1 cup orange juice then stir in hot juice. add remaining orange juice, lemon juice and salt. chill until slightly thickened.
whip the cream until stiff and fold into the gelatin mixture. fold in orange sections and spoon into the prepared pan. chill for at least 4 hours. remove sides of pan and place on a serving plate. garnish with fresh strawberries.

best no-bake cheesecake

Ingredients

Servings: 1
1 1/2 cups graham cracker crumbs
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup butter, melted
2 (8 ounce) packages cream cheese
2 teaspoons lemon juice
1 pint heavy whipping cream
1/3 cup white sugar
1 (21 ounce) can cherry pie filling

Recipe

Preparation Time:

Ready Time:

in a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. add melted butter and mix well. press into the bottom of an 8 or 10 inch springform pan. chill until firm.
in a medium bowl, beat together the cream cheese and lemon juice until soft. add whipping cream and beat with an electric mixer until batter becomes thick. add the sugar and continue to beat until stiff. pour into chilled crust, and top with pie filling. chill several hours or overnight. just before serving, remove the sides of the springform 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:

Cook Time:

Ready Time:

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.

raspberry icebox cake

Ingredients

Servings: 1
24 graham crackers, crushed
1/3 cup butter
1/4 cup packed brown sugar
1 (6 ounce) package raspberry flavored jell-o® mix
1 cup boiling water
15 ounces frozen raspberries
20 large marshmallows
1/3 cup milk
1 cup heavy whipping cream, whipped

Recipe

preheat oven to 350 degrees f (175 degrees c).
mix graham cracker wafer crumbs, butter and brown sugar until well combined. set aside 1/4 cup of this mixture for a topping and press the remainder into one 9x13 inch pan.
bake at 350 degrees f (175 degrees c) for 10 minutes. set aside to cool.
dissolve raspberry gelatin in the boiling water and add the frozen raspberries, stirring until melted. chill until partially set and spread on wafer base.
melt marshmallows with the milk. when cool, fold in whipped cream and spread on top of raspberry mixture. sprinkle with remaining crumbs. chill for 3-4 hours 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:

Cook Time:

Ready Time:

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.

Molasses Sponge Cake

Ingredients

Servings: 1
5 egg whites
1/4 cup white sugar
1/2 teaspoon salt
5 egg yolks
1/4 cup white sugar
1/2 cup molasses
1 teaspoon lemon zest
2 teaspoons lemon juice
3/4 cup cake flour

Recipe

preheat oven to 350 degrees f (175 degrees c).
beat egg whites to form moist peaks. gradually beat in 1/4 cup white sugar and salt. beat until very stiff and shiny.
beat egg yolks and 1/4 cup white sugar together until very light and fluffy. beat in molasses, grated lemon rind and lemon juice. stir in cake flour. fold meringue gently into batter. pour batter into an ungreased 9 inch tube pan.
bake for 45 minutes. remove cake from oven, and invert until cool. loosen edges, and remove cake from pan.

the best unbaked cherry cheesecake ever

Ingredients

Servings: 1
graham cracker crust
1 1/4 cups graham cracker crumbs
1/4 cup margarine, softened
1/4 cup sugar
filling
1 (8 ounce) package cream cheese
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream, whipped
1 (12.5 ounce) can cherry pie filling (or other filling of your choice)

Recipe

Preparation Time:

Ready Time:

mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. press into a pie plate, going up the sides as much as possible.
beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. whisk whipped cream into cream cheese mixture until smooth. pour cream cheese into prepared crust. smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. spread the cherry pie filling over the top, and refrigerate until serving.

rhubarb upside down cake iii

Ingredients

Servings: 1
5 cups chopped fresh rhubarb
1 cup white sugar
3 cups miniature marshmallows
1 (3 ounce) package strawberry flavored jell-o®
1 (18.25 ounce) package yellow cake mix

Recipe

preheat the oven to 350 degrees f (175 degrees c). grease a 9x13 inch pan.
in a large bowl, stir together the rhubarb, sugar, marshmallows and dry strawberry flavored gelatin. pour into the bottom of the prepared pan, and distribute evenly. mix cake batter according to package directions; pour over the ingredients in the pan.
bake for 1 hour in the preheated oven, until a toothpick inserted into the center comes out clean. run a knife around the outer edge of the cake to loosen; turn out a large serving plate while still hot. allow the cake to cool before serving.

pecan sour cream pound cake

Ingredients

Servings: 1
1/4 cup chopped pecans
3 cups cake flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup unsalted butter
3 cups white sugar
6 eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup confectioners' sugar
3 tablespoons orange juice
1 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 300 degrees f (150 degrees c). grease and flour a 10 inch bundt or tube pan. sprinkle pecans on bottom of pan; set aside. sift together flour, salt, and baking soda into a medium bowl; set aside.
in a large bowl, cream butter and white sugar until light and fluffy. beat in eggs one at a time, then stir in vanilla. add flour mixture alternately with sour cream. pour batter over pecans in prepared pan.
bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 20 minutes, then turn out a wire rack and cool completely.
to prepare the glaze: in a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. drizzle over cake while still warm.

Easy Peach Cobbler

Ingredients

Servings: 12
12 fresh peaches, pitted and sliced
1 cup water
1 cup white sugar
1/2 teaspoon ground cinnamon
1 (18.25 ounce) package white cake mix
1 (8 ounce) package cream cheese
1/2 cup butter

Recipe

preheat oven to 350 degrees f (175 degrees c).
spread peach slices evenly into a 9x13 inch baking dish. if using canned peach juice, pour 1 cup of it over peach slices. if using fresh peaches, combine water and sugar in a small bowl. stir to dissolve, then pour mixture over peaches.
sprinkle cinnamon over peach slices, followed by dry cake mix. top cake mix with pats of cream cheese. dot cobbler with butter or margarine.
bake in preheated oven for 45 minutes, until golden.

Strawberry Cake Ii

Ingredients

Servings: 1
1 (3 ounce) package strawberry flavored jell-o®
1/2 cup cold water
1 (18.25 ounce) package white cake mix
4 eggs
1 cup vegetable oil
3 tablespoons all-purpose flour
1 (10 ounce) package frozen strawberries, thawed
6 tablespoons butter
2 cups confectioners' sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 325 degrees f (165 degrees c). grease and flour three 9 inch round cake pans.
in a large bowl, dissolve the gelatin in cold water; stir in the cake mix, eggs, vegetable oil, flour and 1/2 of the strawberries. beat for 5 minutes on the medium speed of an electric mixer. divide the batter evenly between the prepared cake pans.
bake for 30 to 35 minutes in the preheated oven, or until the layers spring back when lightly pressed in the center. cool cakes in the pans on wire racks.
to make frosting: cream the butter, sugar and the remaining half of the strawberries in a medium bowl until light and fluffy, adding additional confectioners' sugar if needed for a spreadable consistency. spread the frosting between layers and over the top and sides of cake.

peach upside-down cake iii

Ingredients

Servings: 1
6 large fresh peaches
2/3 cup white sugar
2 tablespoons unsalted butter
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon canola oil
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup lowfat buttermilk

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 375 degrees. bring a large saucepan of water to a boil.
score the stem end of each peach and place the peaches in the boiling water. boil for about 1 minute, or until the skins soften. transfer to a bowl of cold water to cool, then peel, halve and pit the peaches.
in a 9-inch cast-iron skillet, combine 1/3 cup of the sugar with 1 tablespoon of the butter. cook over medium heat for 3 to 5 minutes, or until the sugar begins to melt. add the peaches to the skillet, cut-side up, in one layer (the fruit should fit tightly). remove the pan from the heat and set aside.
in a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt; set aside.
in a large bowl, with an electric mixer at medium speed, beat the remaining 1/3 cup sugar and 1 tablespoon butter with the oil until combined. add the egg, beating until smooth, then beat in the vanilla and almond extract. with the mixer at low speed, add the buttermilk and the reserved flour mixture, beating until just incorporated.
spoon the batter evenly over the peaches in the skillet, place the skillet in the oven and bake, uncovered, at 375 degrees f (190 degrees c), for 20 to 25 minutes, or until a cake tester inserted into the center of the cake comes out clean.
transfer the skillet to a wire rack to cool for 3 to 4 minutes. loosen the edges of the cake with a knife. invert the cake a serving plate. if any of the peaches stick to the skillet, remove them with a knife and replace them on the cake.

Birthday Party Cake

Ingredients

Servings: 3
4 eggs
2 cups white sugar
2 cups cake flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup boiling milk
2 teaspoons baking powder

Recipe

Preparation Time:

Cook Time:

Ready Time:

beat eggs and sugar together for 5 minutes. cover and place in the refrigerator overnight. in the morning, beat the egg and sugar mixture for 5 minutes more.
preheat oven to 350 degrees f (175 degrees c). grease three 8 inch cake pans.
sift the flour, salt, and baking powder together. add the flour mixture alternately with the boiling hot milk to the egg and sugar mixture. stir in vanilla extract. pour the batter into the prepared pans.
bake at 350 degrees f (175 degrees c) for 15 to 20 minutes. let cakes cool then fill and frost with seven minute 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:

Cook Time:

Ready Time:

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.

Simple Parsnip Pancakes

Ingredients

Servings: 4
1 cup grated peeled parsnips
2 small eggs
1/4 cup finely chopped onion
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon dried rosemary
ground black pepper to taste (optional)
1 teaspoon sunflower oil, or more as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine parsnips, eggs, onion, olive oil, salt, rosemary, and black pepper together in a bowl until batter is combined and lumpy.
heat sunflower oil in a heavy frying pan over medium heat. spoon batter into oil and fry until pancakes are brown and crispy on the edges, 6 to 7 minutes per side.

Blueberry Dump Cake

Ingredients

Servings: 1
1 (18.25 ounce) package yellow cake mix
4 cups fresh blueberries
1/2 cup white sugar
1/2 cup butter, melted
1 teaspoon ground cinnamon

Recipe

preheat oven to 350 degrees f (175 degrees c).
mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. cover berries with dry cake mix. pour butter over cake mix, do not stir.
bake for 30 minutes, or until light brown. serve warm or cold. top with ice cream.

rivel kuchen

Ingredients

Servings: 2
1 (.25 ounce) package active dry yeast
1/4 cup warm water
1 teaspoon white sugar
2 cups milk
1/2 cup white sugar
1/2 cup shortening
2 teaspoons salt
2 eggs, beaten
7 cups all-purpose flour
1 1/2 cups white sugar
3 cups water
3 tablespoons all-purpose flour
3/4 cup milk
1 1/2 teaspoons ground allspice
1 cup all-purpose flour
1/4 cup butter
1 tablespoon white sugar
1/4 teaspoon ground cinnamon

Recipe

dissolve yeast in 1/4 cup warm water to which 1 teaspoon of sugar has been added.
scald 2 cups milk; add 1/2 cup sugar, shortening and salt. cool to lukewarm. beat in eggs. add flour enough to make medium thick batter and beat well. add beaten eggs and dissolved yeast, beat well. stir in the remaining flour. when too thick to mix by spoon, pour floured board. knead dough until smooth and elastic.
put dough into greased bowl, and let rise until double in size. divide into 2 parts. knead each down, and roll out to fit 13 x 9 inch pan.
put 1 1/2 cup sugar into heavy skillet and brown, stirring all the time. add 3 cups water. cook until sugar is dissolved. sir together 3 tablespoons flour and 3/4 cup milk; add to the sugar water. cook until mixture is thick like gravy. cool. add allspice. spread on unbaked coffee cakes.
mix 1 cup flour, 1/4 cup butter or margarine, 1 tablespoon sugar, and cinnamon until crumbly. sprinkle rivels mixture over coffee cake.
bake at 350 degrees f (175 degrees c) for 25 minutes, or until golden brown.

pancakes

Ingredients

Servings: 10
1 cup sifted self-rising flour
1 cup milk
1 egg
2 tablespoons vegetable oil

Recipe

beat eggs, oil, and milk together, and add to flour. stir until combined.
heat a greased griddle until drops of water sprinkled on it evaporate noisily. pour 1/8 to 1/4 cup batter the griddle. turn over with a metal spatula when begin to form on top. cook second side to a golden brown color.

Heavenly White Cake

Ingredients

Servings: 1
2 3/4 cups sifted cake flour
4 teaspoons baking powder
3/4 teaspoon salt
4 egg whites
1 1/2 cups white sugar
3/4 cup butter
1 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

measure sifted cake flour, baking powder, and salt; sift together three times.
in a mixing bowl, beat egg whites until foamy. add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
beat butter until smooth. gradually add remaining 1 cup sugar, and cream together until light and fluffy. add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. mix in flavorings. add meringue, and mix thoroughly into batter. spread batter in a 15 x 10 x 1 inch pan which has been lined on the bottom with parchment paper.
bake at 350 degrees f (175 degrees c) for 30 to 35 minutes. cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. this cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.

Sour Cream Pound Cake

Ingredients

Servings: 1
1 1/2 cups all-purpose flour
1 1/2 cups white sugar
1/2 cup butter
1/2 cup sour cream
3 eggs
1 pinch baking soda

Recipe

preheat oven to 375 degrees f (190 degrees c). grease and flour a 8x4 inch loaf pan.
in a large bowl, cream butter and sugar until light and fluffy. add sour cream and eggs.
add flour and pinch of soda, mix well. pour into a 8x4 inch loaf pan.
bake at 375 degrees f (190 degrees c) for 1 hour, or until a toothpick inserted into center of cake comes out clean.

aunt anne's coffee cake

Ingredients

Servings: 15
2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 egg
3/4 cup milk, or as needed
1 1/2 teaspoons vanilla extract
1/4 cup all-purpose flour
2/3 cup white sugar
1 teaspoon ground cinnamon
1/4 cup butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. make the streusel topping: in a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. cut in butter until mixture resembles coarse crumbs. set aside.
in a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. cut in butter until mixture resembles coarse crumbs. crack an egg into a measuring cup and then fill add milk to make 1 cup. stir in vanilla. pour into crumb mixture and mix just until moistened. spread into prepared pan. sprinkle top with streusel.
bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

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:

Cook Time:

Ready Time:

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:

Cook Time:

Ready Time:

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.

Gooey Butter Cake Iii

Ingredients

Servings: 1
1 (18.25 ounce) package yellow cake mix
1/2 cup butter, melted
2 eggs
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese
2 eggs
1 teaspoon vanilla extract
4 cups confectioners' sugar

Recipe

preheat oven to 350 degrees f (175 degrees c).
mix cake mix, melted butter or margarine, 1 teaspoon vanilla, and 2 eggs with a spoon. pat into a 9 x 13 inch pan.
mix cream cheese, 2 eggs, and 1 teaspoon vanilla with an electric mixer. slowly beat in confectioner's sugar. pour over cake layer.
bake for 40 to 45 minutes. cool.

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:

Cook Time:

Ready Time:

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.

Saturday, July 30, 2016

grandmother's pound cake ii

Ingredients

Servings: 3
2 cups butter
3 cups white sugar
6 eggs
4 cups all-purpose flour
2/3 cup milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease 3 - 8x4 inch loaf pans, then line with parchment paper.
in a large bowl, cream together the butter and sugar until light and fluffy. beat in the eggs one at a time. beat in the flour alternately with the milk, mixing just until incorporated.
pour batter evenly into prepared loaf pans. bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cakes comes out clean. after removing them from the oven, immediately loosen cake edges with a knife. allow to cool in pans for 10 minutes, then remove from the pans. strip off the parchment paper and cool completely on wire racks.

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:

Cook Time:

Ready Time:

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.

Raspberry Almond Coffeecake

Ingredients

Servings: 8
1 cup fresh raspberries
3 tablespoons brown sugar
1 cup all-purpose flour
1/3 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sour cream
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 egg
1/4 cup sliced almonds
1/4 cup sifted confectioners' sugar
1 teaspoon milk
1/4 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). spray an 8 inch round cake pan with cooking spray.
combine raspberries and brown sugar in a bowl. set aside.
in a large bowl, combine flour, sugar, baking soda, baking powder, and salt. combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. stir just until moist. spoon 2/3 of the batter into the prepared pan. spread raspberry mixture evenly over the batter. spoon remaining batter over raspberry mixture. top with almonds.
bake for 40 minutes, or until a wooden pick inserted in center comes out clean. let cool for 10 minutes on a wire rack.
combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. stir well. drizzle glaze over cake. serve warm or at room temperature.

Pineapple Angel Food Cake I

Ingredients

Servings: 1
1 (16 ounce) package angel food cake mix
1 (20 ounce) can crushed pineapple with juice
1 (12 ounce) container frozen whipped topping, thawed

Recipe

preheat oven to 350 degrees f (175 degrees c). spray a 9x13 inch pan with vegetable oil spray.
in a large bowl, combine cake mix and pineapple (with juice). mix until well blended.
pour batter into prepared 9x13 inch pan. bake at 350 degrees f (175 degrees c) for 25 minutes or until golden brown. let cool.
serve with whipped topping

cranberry carrot cake

Ingredients

Servings: 1
2 cups flour
2 teaspoons baking soda
1 tablespoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 pinch salt
1 1/2 cups sugar
1 cup mayonnaise
3 eggs
2 teaspoons vanilla extract
2 cups grated carrots
1 (8 ounce) can crushed pineapple, with juice
1/2 cup chopped toasted pecans
3/4 cup dried cranberries

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour 3 - 8 inch round cake pans. whisk the flour, baking soda, baking powder, cinnamon, ginger, and salt in a bowl, and set aside.
cream together the sugar, mayonnaise, eggs, and vanilla extract with an electric mixer until blended, scraping the bowl occasionally. stir in the flour mixture, then fold in the carrots, pineapple, pecans, and cranberries. divide evenly between the prepared cake pans.
bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack.

Mini Cheesecakes

Ingredients

Servings: 12
12 vanilla wafers
2 (8 ounce) packages cream cheese, softened
2 eggs
2 tablespoons lemon juice
2/3 cup white sugar
1 (21 ounce) can cherry pie filling

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
line muffin tins with 12 paper baking cups. place a vanilla wafer in each one.
in a medium mixing bowl beat cream cheese until fluffy. add eggs, lemon juice, and sugar. beat until smooth and thoroughly combined.
fill each baking cup 2/3 full with cream cheese mixture.
bake in preheated oven for 15 to 17 minutes. cool on a rack. top with fruit pie filling. pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.

eggnog cheesecake iii

Ingredients

Servings: 1
1 cup graham cracker crumbs
2 tablespoons white sugar
3 tablespoons melted butter
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 tablespoons all-purpose flour
3/4 cup eggnog
2 eggs
2 tablespoons
1 pinch ground nutmeg

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c).
in a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. press into the bottom of a 9 inch spring form pan.
bake in preheated oven for 10 minutes. place on a wire rack to cool.
preheat oven to 425 degrees f (220 degrees c).
in a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. blend in eggs, and nutmeg. pour mixture into cooled crust.
bake in preheated oven for 10 minutes.
reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. remove from the oven and immediately loosen cake from rim. let cake cool completely before removing the rim.

lemon cupcakes

Ingredients

Servings: 30
3 cups self-rising flour
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
2 cups white sugar
4 eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 cup whole milk, divided
2 1/2 tablespoons fresh lemon juice, divided
lemon cream icing
2 cups chilled heavy cream
3/4 cup confectioners' sugar
1 1/2 tablespoons fresh lemon juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). line 30 cupcake pan cups with paper liners.
sift the self-rising flour and salt together in a bowl. in another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. beat in the eggs one at a time, beating each egg until incorporated before adding the next. mix in the vanilla extract and lemon zest.
gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. beat until just combined; do not over mix.
fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
to make the icing, beat the cream in a chilled bowl with an electric mixer set on low until the cream begins to thicken. add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. increase the mixer speed to high, and beat until the icing forms soft peaks, about 5 minutes. spread on the cooled cupcakes. refrigerate leftovers.

Rhubarb Cheesecake Pie

Ingredients

Servings: 1
1/4 cup cornstarch
1 cup white sugar
1 pinch salt
1/2 cup water
3 cups chopped rhubarb
1 (9 inch) prebaked deep dish pie shell
1 (8 ounce) package cream cheese
2 eggs
1/2 cup white sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c.)
in a saucepan, combine cornstarch, 1 cup sugar, salt, water and rhubarb. cook, stirring occasionally, until thickened. pour into pie shell.
bake in the preheated oven for 10 minutes. remove from oven and reduce temperature to 325 degrees f (165 degrees c.)
in a medium bowl, beat cream cheese, eggs and 1/2 cup sugar until smooth. pour over rhubarb in the pan.
bake in the preheated oven for 35 minutes, or until filling is set.

ga peach pound cake

Ingredients

Servings: 1
1 cup butter or margarine, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh peaches, pitted and chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c). butter a 10 inch tube pan and coat with white sugar.
in a large bowl, cream together the butter and sugar until light and fluffy. add the eggs one at a time, beating well with each addition, then stir in the vanilla. reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. gradually stir into the creamed mixture. use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. spread evenly into the prepared pan.
bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. allow cake to cool in the pan for 10 minutes, before inverting a wire rack to cool completely.

Wonderful Banana Cake

Ingredients

Servings: 1
1 (18.25 ounce) package yellow cake mix
2 very ripe bananas, mashed
1 teaspoon baking soda

Recipe

prepare yellow cake mix according to package directions.
mash the bananas with the baking soda and stir into the cake mix batter. pour batter into one greased and floured 9x13 inch baking pan.
do not preheat oven. place uncooked cake in oven and turn oven on to 350 degrees f (175 degrees c). bake for 1 hour. let cake cool thoroughly and then refrigerate.

plum kuchen

Ingredients

Servings: 12
batter:
1/2 cup white sugar
2 tablespoons margarine
2 eggs, beaten
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
10 italian plums, halved and pitted
topping:
1 cup white sugar
1/2 cup all-purpose flour
3 tablespoons margarine, melted
1/2 teaspoon ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour an 7x11-inch baking dish.
beat 1/2 cup sugar and 2 tablespoons margarine together in a bowl using an electric mixer until smooth and creamy. mix eggs, 1 cup flour, baking powder, and salt into creamed margarine mixture; stir in vanilla. pour batter into the prepared baking dish. arrange plums, skin side-down, atop batter.
mix 1 cup sugar, 1/2 cup flour, 3 tablespoons margarine, and cinnamon together in a bowl until crumbly; spoon over batter and plums.
bake in the preheated oven until plums are softened, about 35 minutes.

angel food cake iii

Ingredients

Servings: 1
1 cup cake flour
1 1/2 cups white sugar
12 egg whites
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 375 degrees f (190 degrees c). be sure that your 10 inch tube pan is clean and dry. any amount of oil or residue could deflate the egg whites. sift together the flour, and 3/4 cup of the sugar, set aside.
in a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. gradually add the remaining sugar while continuing to whip to stiff peaks. when the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. do not overmix. put the batter into the tube pan.
bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. when cool, run a knife around the edge of the pan and invert a plate.

Rolled Buttercream Fondant

Ingredients

Servings: 3
1 cup light corn syrup
1 cup shortening
1/2 teaspoon salt
1 teaspoon clear vanilla extract
2 pounds confectioners' sugar

Recipe

Preparation Time:

Ready Time:

in a large bowl, stir together the shortening and corn syrup. mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. if you are using a stand mixer, use the dough hook attachment. otherwise, knead by hand. if the dough is sticky, knead in more confectioners' sugar until it is smooth. store in an airtight container at room temperature or in the refrigerator.
to use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.

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:

Cook Time:

Ready Time:

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.

Rhubarb Cake I

Ingredients

Servings: 1
1/2 cup butter
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups rhubarb, chopped
1 tablespoon all-purpose flour
1/4 cup butter
2 teaspoons ground cinnamon
1 cup packed brown sugar

Recipe

in a large bowl, cream together butter or margarine and sugar. beat in egg and vanilla.
in another bowl, sift together 2 cups flour, soda, and salt. add sifted ingredients alternately with buttermilk to creamed mixture.
toss rhubarb with 1 tablespoon flour, and stir into batter. spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.
bake at 350 degrees f (175 degrees c) for 45 minutes.

hungarian coffee cake

Ingredients

Servings: 12
3 cups all-purpose flour
1 cup brown sugar
1 cup white sugar
1 cup butter, softened
1/4 teaspoon salt
1 cup buttermilk
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
mix flour, brown sugar, white sugar, butter, and salt together in a bowl until crumbly. measure 1 cup mixture and set aside for later use.
stir buttermilk, eggs, and baking soda into crumbly mixture until batter is smooth. pour batter into the prepared baking dish. sprinkle reserved crumbly mixture over top of batter; top with cinnamon.
bake in the preheated oven until a toothpick inserted in the middle comes out clean, 45 to 50 minutes.

caramel macchiato cheesecake

Ingredients

Servings: 1
2 cups graham cracker crumbs
1/2 cup butter, melted
2 tablespoons white sugar
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
1 (8 ounce) container sour cream
1/4 cup brewed espresso or strong coffee
2 teaspoons vanilla extract
pressurized whipped cream
caramel ice cream topping

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly coat a 9-inch springform pan with nonstick cooking spray.
mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. press into the bottom of the prepared springform pan, and 1 inch up the sides. bake in preheated oven for 8 minutes, then remove to cool on a wire rack.
reduce oven temperature to 325 degrees f (165 degrees c).
beat the softened cream cheese in a large bowl with an electric mixer until fluffy. gradually add 1 cup of sugar, beating until blended. add eggs one at a time, beating well after each addition. stir in sour cream, espresso and vanilla. pour batter into the baked and cooled crust.
bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. remove from the oven, and run a knife around the edges. cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.
to serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.

Cherry Cobbler

Ingredients

Servings: 12
3 3/4 cups cherry pie filling
1 package yellow cake mix
1/2 cup brown sugar
1/2 cup butter, cut in small pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). line the inside of a dutch oven with aluminum foil.
spread cherry pie filling in an even layer into the bottom of the dutch oven. sprinkle cake mix over the pie filling; top with a layer of brown sugar. dot the top with butter pieces. put lid on the dutch oven.
bake in preheated oven until the top is golden brown, 45 to 90 minutes.

aunt johnnie's pound cake

Ingredients

Servings: 1
1/2 cup shortening
1 cup butter
2 1/2 cups white sugar
5 eggs
2 teaspoons almond extract
1 cup milk
1/2 teaspoon baking powder
3 cups cake flour

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 300 degrees f (150 degrees c). lightly grease and flour a 10 inch bundt pan.
cream shortening, butter and sugar until light and fluffy (for best results use an electric mixer). this will take a while. add eggs one at a time, beating well after each addition. beat in almond extract.
combine baking powder and flour. stir into creamed mixture alternately with the milk, starting and ending with flour. pour batter into prepared pan.
bake in the preheated oven for 1 to 1 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out a wire rack and cool completely.

Cranberry Apple Cake

Ingredients

Servings: 1
2 eggs
1 3/4 cups brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 cups chopped apples
2 cups fresh cranberries
1 cup chopped pecans

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 9-inch fluted-tube pan (such as bundt®).
whisk eggs, brown sugar, oil, and vanilla extract together in a bowl until smooth.
sift flour, baking soda, salt, cinnamon, and nutmeg together in a separate bowl; stir into egg mixture. this is a very thick mixture so use a solid spoon to mix together. fold in apples, cranberries, and pecans until evenly incorporated. pour batter in the prepared pan.
bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes.

Gateau D'abricot A L'orange

Ingredients

Servings: 1
8 ounces cream cheese
2 cups sweetened condensed milk
1/3 cup lemon juice
1/2 teaspoon orange extract
1 (9 inch) prepared graham cracker crust
1 (15 ounce) can apricot halves, syrup reserved
1/4 cup white sugar
1 1/2 tablespoons cornstarch
1/2 cup orange juice, strained

Recipe

Preparation Time:

Ready Time:

beat the cream cheese until fluffy. gradually add in the sweetened condensed milk, the lemon juice, and the orange extract.
pour the cream cheese mixture into the graham cracker crust. chill for three hours. when the cheese cake has chilled and set, arrange the apricots on the top.
in a small saucepan, combine the sugar, cornstarch, and salt. stir in 1/2 cup of the reserved apricot syrup and the orange juice; mix until smooth. cook on a medium low flame until clear and thick. cool.
cover the apricots with the glaze. chill two hours, and serve.

Pineapple Upside-down Cupcakes

Ingredients

Servings: 12
1 (15.25 ounce) package yellow cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1 (12.5 ounce) can pineapple tidbits in juice, drained and juice reserved
1 cup brown sugar, or as needed
1/2 cup butter, melted
1 (16.5 ounce) can pitted cherries, drained (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease muffin cups or line with paper muffin liners.
beat cake mix, water, oil, and eggs together with an electric mixer in large bowl on low speed 30 seconds, increase speed to medium speed and beat for 2 minutes. pour reserved pineapple juice into cake mix and beat until combined.
sprinkle brown sugar evenly in each muffin cup. drizzle butter evenly over brown sugar. place pineapple tidbits and 1 cherry atop the brown sugar mixture. pour cake batter over pineapple tidbits.
bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes.

Banana Cake Ii

Ingredients

Servings: 2
3/4 cup butter
1 1/2 cups white sugar
3 eggs
1 teaspoon vanilla extract
3/4 cup sour milk
1 cup mashed bananas
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder

Recipe

in a large bowl, mix together butter or margarine, sugar, eggs and vanilla. set aside.
in another bowl, sift together flour, salt, soda, and baking powder. add these dry ingredients to the creamed mixture. add sour milk and bananas to the batter. beat together well.
line two 9 inch round cake pans, or one 9 x 13 inch pan with wax paper; the pans can be greased and floured instead, if desired. bake at 350 degrees f (175 degrees c) for 17 to 20 minutes for the layered cakes, or for 25 to 40 minutes for the sheet cake.

Yellow Cake Made From Scratch

Ingredients

Servings: 1
2 cups all-purpose flour
1 1/2 cups white sugar
1/2 cup shortening
1 cup milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
3 eggs

Recipe

preheat oven to 350 degrees f (175 degrees c). grease and flour one 9x13 inch pan. mix together the flour, baking powder and salt; set aside.
in a large bowl, cream sugar and shortening until light and fluffy. add eggs one at a time, beating thoroughly after each addition. add flour mixture alternately with milk, beating just to combine. finally, stir in vanilla. pour batter into the prepared pan.
bake at 350 degrees f (175 degrees c) for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean. frost and enjoy.

Apple Banana Cupcakes

Ingredients

Servings: 24
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2/3 cup shortening
1 1/4 cups white sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup buttermilk
1 cup ripe bananas, mashed
2 apples - peeled, cored and shredded

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). grease and flour 24 muffin cups, or use paper liners. sift together the flour, baking soda, salt, cinnamon, and nutmeg. set aside.
in a large bowl, cream together the shortening and sugar until light and fluffy. beat in the eggs one at a time, then stir in the vanilla and buttermilk. beat in the flour mixture, mixing just until incorporated. fold in the mashed bananas and shredded apples. fill each muffin cup half full.
bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. allow to cool.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

banana bundt cake

Ingredients

Servings: 10
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 cup butter, softened
1 egg, beaten
6 tablespoons sugar
1 1/4 cups mashed overripe bananas

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease and flour a fluted tube pan (such as a bundt®.
combine flour, baking soda, baking powder, and salt in a bowl.
place butter and sugar in a blender; process until sugar is almost completely dissolved; pour into a bowl. stir in mashed bananas and egg until well blended; pour banana mixture into flour mixture and stir until batter is just combined. pour batter into prepared tube pan.
bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. cool in the pan for 10 minutes before inverting cake a plate to serve.