karen's fruit pizza

Ingredients

• Servings: 24
• crust:
• 1 (18.25 ounce) package yellow cake mix
• 2 eggs
• 1/4 cup vegetable oil
• cream cheese layer:
• 2 (8 ounce) packages cream cheese, softened
• 2 cups confectioners' sugar
• 1 teaspoon almond extract
• fruit:
• 1/2 cup sliced fresh strawberries, or as desired
• 1/2 cup diced pineapple, or as desired
• 1/2 cup sliced fresh peaches, or as desired
• fruit glaze:
• 1/2 cup white sugar
• 1/2 cup orange juice
• 1/4 cup lemon juice
• 1/4 cup water
• 2 tablespoons cornstarch

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 55 mins


• preheat oven to 400 degrees f (200 degrees c). grease two 12-inch pizza pans.
• mix cake mix, eggs, and vegetable oil together in a bowl until batter is just mixed; press into the prepared pizza pans.
• bake crust in the preheated oven until lightly browned, about 10 minutes. remove crusts from oven and cool completely, at least 30 minutes.
• whisk cream cheese, confectioners' sugar, and almond extract together in a bowl until smooth; spread the cooled crusts.
• arrange strawberries, pineapple, and peaches on the cream cheese layer.
• combine white sugar, orange juice, lemon juice, water, and cornstarch together in saucepan over medium heat; cook and stir until glaze is thickened, 5 to 10 minutes. remove saucepan from heat and refrigerate glaze until cooled, about 20 minutes.
• drizzle glaze over fruit and refrigerate pizza until chilled, at least 30 minutes.

herman pancakes

Ingredients

• Servings: 12
• 1 cup all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• 1 cup herman sourdough starter
• 1/3 cup vegetable oil
• 2 eggs
• 1/2 cup milk

Recipe

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


• in a large bowl, mix together flour, baking soda, salt, sugar and baking powder. add the sourdough starter, oil, eggs and milk; beat well.
• 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.

Crusty Loaf Cake

Ingredients

• Servings: 1
• 1 cup butter flavored shortening
• 2 cups white sugar
• 6 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). spray pan with non-stick spray.
• cream together the shortening and sugar. add eggs, vanilla, flour and mix well.
• pour into prepared pan and bake at 350 degrees f (175 degrees c) for 50 to 60 minutes or until top is golden brown.

Sugar And Spice Muffins

Ingredients

• Servings: 1
• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/3 cup vegetable oil
• 3/4 cup white sugar
• 1 egg
• 3/4 cup milk
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter, melted

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease 12 muffin cups.
• in a large bowl, combine flour, baking powder, salt and nutmeg. in a separate bowl, beat together oil, 3/4 cup sugar, egg and milk. stir egg mixture into flour mixture, just until moistened. spoon batter into prepared muffin cups.
• bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into a muffin comes out clean.
• while muffins are baking, mix together 3/4 cup white sugar and 1 teaspoon cinnamon. while muffins are still hot, dip tops in melted butter and then in cinnamon sugar mixture.

easy pineapple upside down cake

Ingredients

• Servings: 1
• 1/4 cup butter
• 1/4 cup packed brown sugar
• 1 (15 ounce) can pineapple chunks, drained
• 2 tablespoons chopped pecans (optional)
• 1 1/2 cups biscuit baking mix (such as bisquick®)
• 1/2 cup white sugar
• 1/2 cup milk
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 egg

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c).
• melt butter in a 9-inch baking pan in the preheating oven. remove pan.
• sprinkle brown sugar evenly over butter.
• arrange pineapple chunks in a single layer over the butter and brown sugar, then sprinkle with pecans; set aside.
• beat biscuit baking mix, white sugar, milk, vegetable oil, vanilla extract, and egg together in a large bowl on low speed for 30 seconds, scraping bowl constantly.
• increase mixer speed to medium and continue beating until batter is smooth, about 4 minutes more.
• slowly pour batter over the pineapple mixture.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
• run a paring knife between the cake and the edge of the pan to loosen cake. cover the cake pan with a plate, and invert it to flip the cake out of the pan and the plate. cool at least 10 minutes before serving.

italian lemon cream cake

Ingredients

• Servings: 12
• cooking spray
• cake:
• 1 (16.25 ounce) package white cake mix
• 3/4 cup milk
• 1 tablespoon milk
• 2 eggs
• 3 1/2 tablespoons vegetable oil
• crumb topping:
• 2 tablespoons butter, melted
• 1/2 teaspoon vanilla extract
• filling:
• 4 ounces cream cheese, softened
• 2/3 cup confectioners' sugar, divided, plus more for dusting
• 3 tablespoons lemon juice
• 1 teaspoon grated lemon zest
• 2 cups heavy whipping cream

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 4 hrs 50 mins


• preheat oven to 350 degrees f (175 degrees c). spray the bottom of a 10-inch springform pan with cooking spray.
• measure 1 cup cake mix; set aside for crumb topping. place the remaining cake mix in a large bowl; add 3/4 cup plus 1 tablespoon milk, eggs, and oil. beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes. pour batter into the prepared pan.
• mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly. sprinkle crumbs over top of cake batter.
• bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. cool cake to room temperature in the pan.
• beat cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form. fold cream cheese mixture into whipped cream.
• remove cake from springform pan. cut cake horizontally into 2 layers using a serrated knife; remove top layer. spread filling the bottom cake layer; place top cake over filling. refrigerate cake for at least 4 hours. dust cake with more confectioners' sugar before serving.

fluffy pancakes

Ingredients

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

Recipe

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


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

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.

cartoon cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 3 eggs
• 1 (21 ounce) can cherry pie filling
• 2 teaspoons vanilla extract
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 4 cups confectioners' sugar
• 1 (21 ounce) can light cherry pie filling

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9 inch round cake pans.
• ignore instructions on cake box. in a large bowl, beat eggs, add 1 can pie filling and combine. add cake mix and beat until well mixed. the batter will be stiff.
• pour half of the batter into each pan and spread evenly. bake at 350 degrees f (175 degrees c) for about 25 minutes, or until a toothpick inserted into the center of cake comes out clean. cool a couple of minutes, then turn layers out cooling rack. cool completely before icing.
• for the icing: beat butter, cream cheese, and vanilla until smooth. add confectioners sugar and continue beating until smooth.
• ice a layer, add the second layer, and finish icing the cake. refrigerate until time to serve. just before serving, pour the cherry pie filling on top and spread it gently to the edges. a few of the cherries will roll down the sides. that's what you want.

100% whole wheat pancakes

Ingredients

• Servings: 4
• 2 cups whole wheat flour
• 2 tablespoons white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/4 cups buttermilk
• 2 eggs
• 3 tablespoons vegetable oil

Recipe

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


• whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. stir just until combined (batter may seem a bit thick).
• heat a cast iron skillet over medium-low heat for 5 minutes. pour 1/3 cup of batter hot skillet and use a spoon to spread the pancake a bit. cook until browned and appear on top, 1 1/2 to 2 minutes. flip and cook until browned and set in the middle, about 2 more minutes. repeat with remaining batter.

strawberry cupcakes with lemon zest cream cheese icing

Ingredients

• Servings: 14
• strawberry puree:
• 1 cup frozen strawberries
• 2 tablespoons water
• 1 teaspoon honey
• 1/2 teaspoon fresh lemon zest
• 1 tablespoon white sugar
• cupcake batter:
• 1 box strawberry cake mix (such as betty crocker®)
• 1 cup water
• 3 eggs
• 1/2 cup vegetable oil
• 1/2 teaspoon lemon zest
• lemon zest cream cheese icing:
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup unsalted butter at room temperature
• 2 cups sifted confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon fresh lemon juice
• 1/2 teaspoon lemon zest

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• preheat oven to 325 degrees f (165 degrees c). line 14 cupcake cups with paper liners.
• to make strawberry puree, pulse frozen strawberries in blender or food processor until evenly chopped. add 2 tablespoons water, honey, 1/2 teaspoon lemon zest, and sugar. blend until smooth.
• beat cake mix, 1 cup water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until moistened; increase mixer speed to medium and beat for 2 minutes. beat lemon zest into batter. fill prepared cupcake cups 2/3 full. drop a spoonful of strawberry puree into the center of each portion of cupcake batter.
• bake cupcakes in preheated oven until golden and the tops spring back when lightly pressed, 18 to 22 minutes. a toothpick inserted near the center should come out clean. let cupcakes cool for at least 30 minutes.
• to make icing, place cream cheese and butter in a bowl and beat with an electric mixer until smooth. mix in confectioners' sugar; blend in vanilla extract, lemon juice, and lemon zest. refrigerate icing until cupcakes are cool enough to frost. frost cooled cupcakes with icing.

Pink Angel Dessert

Ingredients

• Servings: 1
• 1 cup warm water (110 degrees f/45 degrees c)
• 2 envelopes unflavored gelatin
• 1/2 cup white sugar
• 1 (6 ounce) can frozen pink lemonade concentrate, thawed
• 1 cup evaporated milk
• 1 (9 inch) angel food cake

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 1 hr 25 mins


• place warm water in small saucepan and sprinkle gelatin on the surface. let stand 3 to 4 minutes. stir in sugar and place over low heat, stirring to dissolve sugar. remove from heat and stir in lemonade concentrate. chill in refrigerator until partially set, mixture should be the consistency of unbeaten egg whites, 10 to 20 minutes.
• pour mixture into large mixing bowl and beat in evaporated milk until light and fluffy, 2 minutes. tear angel food cake into bite sized pieces and fold into mixture. spoon into a 9x5 inch loaf pan and freeze for 1 hour. slice and serve.

caramel frosting iii

Ingredients

• Servings: 2
• 1 cup packed brown sugar
• 1/8 teaspoon salt
• 2 tablespoons butter
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1 tablespoon cream

Recipe

• combine in a saucepan the brown sugar, salt, butter or margarine and milk. cook, stirring until sugar is dissolved. then cook without stirring until mixture forms a soft ball when a little is dropped in cold water (234 degrees f - 115 degrees c). cool to lukewarm (110 degrees f). put into small bowl and beat until it begins to thicken.
• add vanilla and cream and continue beating until of spreading consistency. if thicker consistency is desired, beat in a small amount of sifted confectioners' sugar. quickly spread on cake. sprinkle with chopped nuts if desired. enough to frost two 8 inch layers.

Peach Cake I

Ingredients

• Servings: 1
• 2/3 cup butter
• 1 cup white sugar
• 3/4 cup milk
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1 (15 ounce) can sliced peaches

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees (175 degrees c). lightly grease one 8 x 8-inch pan.
• cream together the sugar and butter. add the flour, milk, salt, and baking powder. mix well and pour into prepared pan. spread fruit evenly over the top of the batter and pour juice from canned peaches over top.
• bake in at 350 degrees f (175 degrees c) for 50 minutes or until fully browned on top.

crema de fruta

Ingredients

• Servings: 1
• cake
• 6 eggs
• 3/4 cup white sugar
• 1 1/4 cups cake flour
• 1 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 cup butter, melted
• filling
• 1 cup white sugar
• 1/3 cup cake flour
• 2 3/4 cups milk
• 5 egg yolks
• 3/4 cup water
• 1 teaspoon vanilla extract
• topping
• 1 (15.25 ounce) can , drained and juice reserved
• 2 tablespoons unflavored gelatin

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 4 hrs 35 mins


• preheat oven to 325 degrees f (165 degrees c). butter a 9x13 inch oval, glass baking dish.
• to prepare cake: beat 6 eggs until fluffy. beat in 3/4 cup sugar until smooth and thick. fold in 1 1/4 cups cake flour, nutmeg and salt. stir in melted butter. pour into prepared pan.
• bake 15 to 20 minutes, until center springs back when lightly touched. let cool 10 minutes in pan before transferring to wire rack to cool completely. split cake horizontally into two layers.
• to prepare filling: combine 1 cup sugar, 1/3 cup cake flour, 5 egg yolks, water and vanilla in a medium saucepan over low heat. cook and stir until thickened, 15 minutes. let cool completely.
• to prepare topping: place reserved juice in a small saucepan over low heat. stir in gelatin and continue stirring until completely dissolved. set aside.
• to assemble: return bottom cake layer to glass dish. spread half the filling over the layer. top with remaining layer and remaining filling. arrange on top and cover with gelatin mixture. chill 4 to 8 hours, until set.

Orange Vegan Cake

Ingredients

• Servings: 1
• 1 large orange, peeled
• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/2 cup vegetable oil
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease an 8x8-inch baking pan.
• blend orange in the blender until liquified; measure 1 cup orange juice.
• whisk orange juice, flour, sugar, vegetable oil, baking soda, and salt together in a bowl. pour batter into the prepared pan.
• bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

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.

Icelandic Christmas Cake

Ingredients

• Servings: 1
• 1 cup white sugar
• 3/4 cup butter
• 2 eggs
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 cup milk
• 1/2 cup raisins
• 1/2 teaspoon lemon extract
• 1/2 teaspoon cardamom flavored extract

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease one 11 inch loaf pan.
• cream the butter or margarine and the sugar until light and fluffy. add the eggs one at time beating well after each one. stir in the milk, lemon and cardamom flavorings. stir in the flour and the baking powder.
• sift a little flour over the raisins then stir them into the batter. pour the batter into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 55 to 60 minutes.

Huckleberry Cake

Ingredients

• Servings: 1
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 egg, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 cup butter, melted
• 1 cup buttermilk
• 1 1/2 cups brown sugar
• 1 1/2 cups huckleberries
• 1/2 cup sliced almonds for garnish (optional)
• 1 1/2 cups whipped cream for garnish (optional)
• topping
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1/4 cup rolled oats
• 1 teaspoon ground cinnamon
• 1 tablespoon butter, melted

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 2 hrs 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch pan. mix together the all-purpose flour, whole wheat flour, baking soda and salt. set aside.
• combine the egg, vanilla, 1/2 cup melted butter, buttermilk, and 1 1/2 cups brown sugar in a bowl. add the flour mixture and stir until combined. gently fold in the huckleberries. pour batter into prepared pan.
• to make the topping, combine 1/2 cup brown sugar, the white sugar, oats, and cinnamon. toss with 1 tablespoon melted butter. sprinkle the topping evenly over the cake batter.
• bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean. cool completely before serving. serve garnished with whipped cream and sliced almonds, if desired.

cappuccino cake with mocha frosting

Ingredients

• Servings: 1
• 1 (18.25 ounce) package white cake mix
• 1/4 cup instant cappuccino coffee powder
• 1 tablespoon vegetable oil
• 3 egg whites
• 1 1/4 cups water
• 1 cup shortening
• 1 1/2 teaspoons vanilla extract
• 4 1/2 cups confectioners' sugar
• 4 tablespoons milk
• 3/4 cup unsweetened cocoa powder
• 1 tablespoon instant coffee powder
• 1 cup hot water

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9 inch cake pans.
• in a large bowl, combine cake mix and 1/4 cup cappuccino. pour in 1 1/4 cups water, 3 egg whites and 1 tablespoon oil. mix well, then pour batter into prepared pans.
• bake in preheated oven according to package directions until a toothpick inserted into center of cake comes out clean. cool in pans for 10 minutes, then turn out wire racks and cool completely.
• to make the mocha frosting: in a large bowl, combine shortening with vanilla. blend in half of the confectioners' sugar. blend in 2 tablespoons milk. repeat with remaining confectioners' sugar and 2 tablespoons milk. mix in approximately half of the cocoa.
• dissolve the 1 tablespoon instant coffee into 1 cup of hot water. while still warm, pour two tablespoons of the coffee into the frosting mixture. mix in remaining cocoa. add coffee mixture, a tablespoon at a time, until desired consistency is achieved. fill and frost cake.

banana layer cake

Ingredients

• Servings: 1
• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 2 egg yolks
• 1 teaspoon baking soda
• 1/3 cup buttermilk
• 2 cups all-purpose flour
• 3 large ripe bananas, mashed
• 1 cup chopped pecans
• 2 egg whites
• 1 1/4 cups white sugar
• 3/4 cup packed brown sugar
• 1 cup evaporated milk
• 1/2 cup butter

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease and flour 2 (8 inch) round pans.
• in a large bowl, cream together 1/2 cup butter and 1 1/2 cups sugar until light and fluffy. beat in the egg yolks one at a time. dissolve soda in buttermilk; add to creamed mixture alternately with flour, beginning and ending with flour. stir in the mashed bananas and pecans.
• in a large glass or metal mixing bowl, beat egg whites until stiff peaks form. fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. pour batter into prepared pans.
• bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pans for 10 minutes, then turn out a wire rack and cool completely. spread caramel frosting between layers and on top and sides of cooled cake.
• to make the caramel frosting: in a heavy saucepan, combine 1 1/4 cup sugar, 3/4 cup brown sugar, evaporated milk and 1/2 cup butter. cook over medium heat, stirring frequently, until mixture reaches softball stage (240 degrees f; 116 degrees c). remove from heat, and beat until spreading consistency; add additional milk if necessary. spread immediately on cooled cake.

Cranberry Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package white cake mix
• 3 egg whites
• 1/4 cup cranberry applesauce
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) container frozen whipped topping, thawed
• 1/4 cup white sugar
• 1 1/4 cups water
• 1 (16 ounce) can whole cranberry sauce

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and lightly flour the bottom and sides of two 9 inch round cake pans.
• in a large mixing bowl combine the cake mix, egg whites, water and cranberry apple sauce. mix on low speed until batter is moist. then mix on medium speed for 2 minutes. pour batter into the prepared pans.
• bake cake at 350 degrees f (175 degrees c) for 30 to 35 minutes. cake is done when a toothpick inserted near the center comes out clean. cool cakes on wire racks in pans for 10 minutes. remove cakes from pans and let finish cooling on racks.
• to make frosting: in a medium sized bowl, beat the softened cream cheese, sugar and 1/2 of the whipped topping until smooth. fold in the cranberry sauce and the remaining whipped topping. refrigerate frosting until chilled. when cakes have cooled, frost the center and top of cake only. the frosting will be very soft.

Devils Whipped Parfait

Ingredients

• Servings: 15
• 1 (18.25 ounce) package devil's food cake mix
• 1 (18.25 ounce) package white cake mix
• 2 (12 ounce) containers frozen whipped topping, thawed
• 1/2 cup finely chopped pecans

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• prepare cakes according to package directions and bake in 9x13 inch pans. cool completely. cut into cubes.
• place devil's food cubes in the bottom of a glass serving dish. fold pecans into whipped topping. spread half of topping over devil's food cubes. top with white cake cubes and spread remaining topping on top. chill until serving.

petits fours

Ingredients

• Servings: 3
• 2 eggs
• 2 egg yolks
• 1 cup sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup milk
• 5 tablespoons butter, melted
• 2 cups frosting for petits fours

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). grease and flour a 10x15 inch jellyroll pan.
• in a large bowl, beat the eggs and egg yolks using an electric mixer. add sugar, and beat until thick and pale, about 10 minutes. if you have a stand mixer, use the whisk attachment. sift the flour and baking powder into the egg mixture, and fold in by hand along with the milk. stir just until the batter is mixed, then fold in the melted butter until smooth. spread the batter evenly in the prepared pan.
• bake for 12 to 15 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. when finished, invert the cake pan a sheet of waxed paper, and cool completely. this will give you nice even petits fours.
• cut the cooled cake into small squares, rectangles or triangles, and arrange the pieces in rows on a wire rack or glazing screen with plenty of space between rows. set the rack over a shallow pan or waxed paper to catch the drips.
• spoon or pour warmed petit four icing over the small cakes. the drippings may be scraped off of the pan or paper, and reheated for use again. allow the petits fours to set until completely dry. lift the cakes from the rack with a metal spatula, and trim the bottom edges with a sharp knife. set into small muffin papers for easy handling. decorate as desired.

Caramel Cake Ii

Ingredients

• Servings: 2
• 1 3/4 cups white sugar
• 1/3 cup hot water
• 3 cups sifted cake flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup butter
• 3 eggs
• 1 teaspoon vanilla extract
• 2/3 cup milk

Recipe

• preheat oven to 350 degrees f (175 degrees c). line two 9 inch pans with parchment paper. sift flour, baking powder, and salt together 3 times. set aside.
• make caramel syrup. in a heavy skillet, heat 1/2 cup of the sugar, stirring constantly as sugar melts. continue to cook and stir until melted sugar becomes dark brown. remove from heat. add hot water very slowly and stir until dissolved. set aside to cool.
• in a large bowl, cream butter with remaining 1 1/4 cups sugar until light and fluffy. add eggs one at a time, beating thoroughly after each. add vanilla and 3 tablespoons of the caramel syrup. add flour mixture and milk alternately and beat until smooth.
• pour batter into two 9 inch pans. bake at 350 degrees f (175 degrees c) for 25 to 30 minutes, or until a toothpick inserted into cake comes out clean.

blubaugh's blueberry buckle shortcake

Ingredients

• Servings: 12
• 1 1/2 cups white sugar
• 1 cup margarine
• 4 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 (16 ounce) can blueberry pie filling

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a baking sheet.
• cream the sugar and margarine together in a mixing bowl. stir in the eggs, one at a time, beating thoroughly after each. stir in the vanilla and flour, and mix well. spread the batter over the prepared baking sheet to form a rectangle. use a knife to mark off 12 squares. use a spoon to make a small well in each square. place 1 tablespoon pie filling in each well.
• bake in preheated oven until top is light brown, about 25 minutes. cool on pan, and cut into 12 squares.

summer fruit shortcakes

Ingredients

• Servings: 6
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons white sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup cold butter, cut into small pieces
• 1/2 cup buttermilk
• 1/4 cup 2% low-fat milk
• 1 pint fresh blueberries, rinsed and dried
• 4 fresh apricots, pitted and sliced
• 1/2 pound cherries, pitted and halved
• 3 tablespoons confectioners' sugar, divided
• 3/4 cup whipping cream

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 55 mins


• preheat oven to 400 degrees f (200 degrees c). lightly grease a baking sheet.
• sift together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl. using a pastry blender or two forks, cut in the cold butter until the mixture resembles coarse crumbs. make a well in the middle of the flour mixture; pour in the buttermilk and milk, and mix just until the dough gathers together. do not overwork. cover the bowl, and allow dough to rest 10 to 15 minutes. roll or pat the dough into 6 rounds, each about 3 inches in diameter. place on prepared baking sheet.
• bake in preheated oven until puffed and golden, about 15 minutes. place on a rack and cool to room temperature.
• meanwhile, combine the blueberries, apricots, and cherries in a bowl. toss to blend and set aside.
• beat the whipping cream in a mixing bowl until soft peaks form. stir in 2 tablespoons confectioners' sugar; continue beating until stiff peaks form. split the shortcakes in half and place the bottom halves on 6 serving plates. spoon whipped cream over each half, top with fruit, and place a shortcake top on each. dust tops with remaining 1 tablespoon confectioners' sugar.

rich dark fruitcake

Ingredients

• Servings: 1
• 6 cups sultana raisins
• 3 cups dried currants
• 1 1/2 cups pitted dates
• 6 cups raisins
• 3 cups candied mixed citrus peel
• 1/2 pound candied cherries
• 2 cups almonds
• 2 cups butter
• 3 1/4 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground allspice
• 4 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 tablespoon vanilla extract
• 1 tablespoon almond extract
• 2 cups white sugar
• 12 egg yolks
• 1/2 cup molasses
• 12 egg whites
• 1/2 cup grape juice
• 1/2 cup strong brewed coffee

Recipe

• wash and dry the raisins and the currants. wash, dry, pit, and chop the dates. chop the raisins and the citrus peel. slice the cherries. blanch the almonds, and slice them lengthwise. combine fruits and nuts in large bowl.
• grease and line 3 standard christmas cake pans (these round pans are at least 3 inches deep and come in a set of three sizes- 5, 7, and 9 inch across) with 4 layers of heavy waxed paper, or 3 layers of brown paper. grease again. preheat oven to 275 degrees f (135 degrees c).
• sift together flour, baking powder, soda, salt, and spices a piece of waxed paper. remove 1 cup of this flour mixture, and combine with fruit and nuts. mix until fruit is well coated.
• cream the butter until fluffy. add extracts. gradually add sugar, mixing until creamy. beat egg yolks until light and lemon-colored, and beat into the butter mixture. stir in the molasses, and beat together well. add half of the remaining flour mixture, and blend thoroughly.
• beat egg whites until stiff but not dry; fold into batter. stir in lightly the remaining flour mixture alternately with combined fruit juice and coffee. add floured fruit and nuts, blending in until fruit is well distributed.
• turn batter into prepared cake tins, filling each about 2/3 full and spreading batter evenly. bake in center of oven. bake small cake 2 1/2 hours, medium cake 3 1/2 hours, and large cake 4 to 4 1/2 hours. remove from oven and allow to stand 5 minutes, then turn out on wire rack to cool.

eggnog pancakes

Ingredients

• Servings: 6
• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup eggnog
• 2 tablespoons clarified butter
• 1 egg, lightly beaten

Recipe

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


• heat a lightly oiled skillet or griddle over medium heat.
• in a bowl, mix the flour, sugar, baking powder, and salt. make a well in the center, and pour in the eggnog, butter, and egg. mix until dry ingredients are evenly moist.
• pour 1/4 cup batter the hot griddle for each pancake. cook pancakes until bubbly on top. flip with a spatula, and continue cooking until lightly browned on bottom.

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.

Nutmeg Cake

Ingredients

• Servings: 2
• nutmeg cake:
• 3 eggs, room temperature
• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground nutmeg
• 1/4 teaspoon salt
• caramel icing:
• 1/2 cup packed brown sugar
• 3 tablespoons cream
• 1/4 cup butter
• 1 1/2 cups confectioners' sugar

Recipe

Preparation Time: 35 mins Cook Time: 25 mins Ready Time: 3 hrs


• preheat oven to 350 degrees f (175 degrees c). lightly grease two 9-inch round cake pans.
• beat the butter and white sugar with an electric mixer in a large bowl until light and fluffy. the mixture should be noticeably lighter in color. add the room-temperature eggs in three batches, blending them into the butter mixture fully. stir in the vanilla.
• sift together the flour, baking powder, baking soda, nutmeg, and salt.
• pour 1/3 of the flour mixture into the bowl; mix just until incorporated. stir in 1/2 the buttermilk, mixing gently. continue adding the flour alternately with the buttermilk, mixing until combined. spread the batter into the prepared pans.
• bake in the preheated oven until a toothpick inserted in the center of the cakes comes out clean, about 25 to 30 minutes. let the cakes cool in the pans for 10 minutes, then invert them on a wire rack to cool completely before icing.
• to make the caramel icing: in a medium saucepan, heat the brown sugar, cream or milk, and 1/4 cup butter until it boils. boil for 2 minutes, then remove from heat. let cool. stir in confectioner's sugar and beat until smooth. add more cream or milk or confectioner's sugar as needed to achieve desired spreading consistency. makes about 1 1/3 cups.

good old fashioned pancakes

Ingredients

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

Recipe

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


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

Cheesecake Chewies

Ingredients

• Servings: 9
• 1 (18.25 ounce) package yellow cake mix
• 2 eggs
• 1/2 cup butter, melted
• 1 pound confectioners' sugar
• 2 eggs
• 8 ounces cream cheese
• 1/2 cup butter, melted

Recipe

• preheat oven to 375 degrees f (190 degrees c). grease a 9x13-inch pan (non-coated).
• beat together cake mix, 2 eggs, and 1/2 cup melted butter, and pour into prepared pan.
• in a separate bowl, mix confectioners' sugar, 2 eggs, cream cheese, and 1/2 cup melted butter. beat well and pour on top of first layer.
• bake at 375 degrees f (190 degrees c) approximately 40 minutes. cool completely and cut into squares.

strawberry cupcakes with strawberry icing

Ingredients

• Servings: 2
• cake:
• 1 (18.25 ounce) package white cake mix
• 3 large eggs
• 4 ounces mott's® strawberry applesauce
• 1 1/4 cups mott's® strawberry boom
• icing:
• 4 ounces cream cheese, room temperature
• 1/4 cup mott's® strawberry boom
• 2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract

Recipe

• preheat oven to 350 degrees f.
• combine cake mix, eggs, applesauce and mott's strawberry boom in mixer. mix until completely combined, about 3 minutes.
• portion batter into greased or lined cupcake tin holder.
• bake 23-25 minutes or until toothpick inserted into cupcake comes out clean. let cool completely before icing.
• while cupcakes are baking, combine all ingredients for icing together in mixing bowl, using electric mixer. ice cupcakes. serve.

new york-style cheesecake

Ingredients

• Servings: 1
• 3 tablespoons melted butter
• 18 graham crackers, crushed
• 1/4 cup all-purpose flour
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 4 (8 ounce) packages cream cheese
• 1 1/2 cups white sugar
• 2/3 cup milk
• 4 eggs
• 1 teaspoon finely grated lemon zest
• 1 teaspoon finely grated orange zest

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 4 hrs 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• lightly grease the bottom and sides of a 9-inch springform pan.
• mix graham cracker crumbs and melted butter in a bowl until evenly moistened. press crumb mixture into the bottom and about 1/2-inch up the sides of the springform pan.
• whisk flour, sour cream, and vanilla extract in bowl. set aside.
• stir cream cheese and sugar with a wooden spoon in a large bowl until evenly incorporated, 3 to 5 minutes.
• pour milk into cream cheese mixture and whisk until just combined.
• whisk in eggs, one at a time, stirring well after each addition.
• stir in lemon zest, orange zest, and sour cream mixture; whisk until just incorporated.
• pour mixture into prepared springform pan.
• bake in the preheated oven until the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
• when the cheesecake is done, turn off the oven and let it cool in the oven for 3 to 4 hours. this prevents any cracks from forming on the top of the cheesecake.

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.

Mary Anne's Carrot Cake

Ingredients

• Servings: 2
• 4 cups ground carrots
• 2 (15 ounce) cans crushed pineapple, drained
• 1 1/2 cups vegetable oil
• 3 cups white sugar
• 6 eggs
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 3 cups all-purpose flour
• 3 teaspoons baking soda
• 1/4 teaspoon salt
• 1 1/2 cups raisins

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease and flour two 10 inch bundt pans. sift together flour, baking soda and salt. set aside.
• in a large bowl, combine carrots, pineapple, oil and sugar. add eggs, cinnamon and nutmeg. add flour mixture and mix well. stir in raisins.
• pour into prepared greased and floured pans. bake for 45 minutes, or until a toothpick inserted into the cake comes out clean. allow to cool, then frost with cream cheese frosting.

caramel apple roll-ups

Ingredients

• Servings: 9
• 3/4 cup white sugar
• 1/2 teaspoon ground cinnamon
• vegetable oil for deep frying
• 1/3 cup white sugar
• 1 teaspoon ground cinnamon
• 2 apples - peeled, cored and diced
• 1 (8 ounce) package cream cheese, at room temperature
• 2 tablespoons caramel ice cream topping
• 1/2 teaspoon vanilla extract
• 9 (7 inch square) egg roll wrappers
• 1 tablespoon cornstarch
• 1 tablespoon water

Recipe

Preparation Time: 30 mins Cook Time: 5 mins Ready Time: 35 mins


• in a shallow dish, mix together 3/4 cup of white sugar and 1/2 teaspoon of cinnamon. set aside. heat oil in a deep fryer or electric skillet to 375 degrees f (190 degrees c).
• in a separate bowl, mix together 1/3 cup of white sugar, 1 teaspoon of cinnamon and cream cheese until smooth. mix in the vanilla and caramel ice cream topping, then fold in the apples. lay out the egg roll wrappers on a clean surface. place 3 tablespoons of filling the center of each one. mix together the cornstarch and water; brush the edges of the egg roll wrappers. roll up according to package directions.
• fry the rolls in hot oil until golden brown, 4 to 6 minutes. remove and drain briefly, then roll in the shallow dish of cinnamon sugar while still hot. serve hot and enjoy.

Easy Fruit Cobbler Cake

Ingredients

• Servings: 1
• 1 (21 ounce) can blueberry pie filling
• 1 (18.25 ounce) package yellow cake mix
• 1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat oven to 375 degrees f (190 degrees c). grease a 9x13 inch pan.
• spread pie filling over the bottom of the prepared pan, then sprinkle evenly with the cake mix. pour lemon-lime soda over the top. bake in preheated oven for 45 minutes.

christmas fruitcake

Ingredients

• Servings: 1
• 1/8 cup chopped dried cherries
• 1/8 cup chopped dried mango
• 1/4 cup dried cranberries
• 1/4 cup dried currants
• 2 tablespoons chopped candied citron
• 1/4 cup dark
• 1/2 cup butter
• 1/4 cup packed brown sugar
• 1 egg
• 1/2 cup all-purpose flour
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 2 tablespoons milk
• 1/4 cup unsulfured molasses
• 1/4 cup chopped pecans
• 1/4 cup dark , divided

Recipe

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


• soak cherries, mango, cranberries, currants, and citron in 1/4 cup for at least 24 hours. cover tightly, and store at room temperature.
• preheat oven to 325 degrees f (165 degrees c). butter a 6x3 inch round pan, and line with parchment paper.
• in a large bowl, cream together butter and brown sugar until fluffy. beat in egg. whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. stir in soaked fruit and chopped nuts. scrape batter into prepared pan.
• bake in preheated oven for 40 to 45 minutes. cool in the pan for 10 minutes, then sprinkle with 2 tablespoons .
• cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. moisten cheesecloth with 1 tablespoon . arrange cheesecloth on top of parchment paper, and unmold cake it. sprinkle top and sides of cake with remaining . wrap the cheesecloth closely to the surface of the cake, then wrap with paper. place in an airtight tin, and age for at least 10 weeks. if storing longer, douse with additional for every 10 weeks of storage.

Baby Food Cake Bars

Ingredients

• Servings: 1
• 3 eggs
• 2 cups white sugar
• 1 1/2 cups vegetable oil
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 (4.5 ounce) jar carrot baby food
• 1 (4.5 ounce) jar apricot baby food
• 1 (4.5 ounce) jar applesauce baby food

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. mix together the flour, baking soda, salt and cinnamon.
• in a large bowl, combine eggs, sugar and oil. beat until smooth. beat in the flour mixture alternately with the baby food. pour batter into prepared pan.
• bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool. cut into bars.

key lime cake

Ingredients

• Servings: 12
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 cup shortening
• 1 cup butter
• 2 cups white sugar
• 5 eggs
• 2 tablespoons , or amount desired
• 2 teaspoons key lime juice
• 1 tablespoon grated key lime zest
• 1 1/2 teaspoons vanilla extract
• 1 cup milk
• 1/4 cup white sugar
• 1/4 cup butter
• 2 tablespoons key lime juice
• 3 tablespoons

Recipe

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

Ready Time: 2 hrs


• preheat oven to 325 degrees f (165 degrees c). grease and flour a 10 inch tube pan.
• stir the flour and baking powder together in a mixing bowl.
• cream the shortening with 1 cup butter and 2 cups sugar in a large mixing bowl until light colored and fluffy. beat in the eggs, one at a time until mixture is light colored. stir in 2 tablespoons , 2 teaspoons key lime juice, key lime zest, and vanilla extract until thoroughly blended. stir in the flour mixture alternating with the milk. pour the batter into the prepared pan.
• bake in preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.
• meanwhile, make the glaze by creaming 1/4 cup sugar with 1/4 cup butter in a small saucepan until light colored and fluffy. stir in 2 tablespoons key lime juice until evenly blended. bring to a boil, stirring constantly. remove from the heat and stir in 3 tablespoons .
• cool the cake in its pan for 10 minutes. turn out a wire rack or serving plate. while the cake is still warm, use a toothpick to prick the top in many places. pour the glaze evenly over the top of the cake so it drizzles down all sides. cool the cake completely before serving.

Streusel Kuchen

Ingredients

• Servings: 1
• 3/4 cup white sugar
• 1/4 cup shortening
• 1 egg, beaten
• 1/2 cup milk
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1/2 cup chopped pecans

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease one 9x12 inch pan.
• mix together the sugar, shortening, egg, milk, flour, salt and baking powder.
• prepare the streusel by mixing together the brown sugar, cinnamon, flour, butter and pecans.
• spread cake mixture in pan and spread streusel mixture on top. swirl ingredients together.
• add the rest of streusel over top and bake for 20 to 25 minutes.

apple butter cardamom cheesecake

Ingredients

• Servings: 16
• 1 refrigerated pie crust (from 15 ounce package), softened as directed on package
• 3 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1/2 teaspoon almond extract
• 2 tablespoons butter
• 3 apples, peeled, cored and thinly sliced
• 1 (9 ounce) jar dickinson's® country apple butter
• 1 1/2 teaspoons ground cardamom
• 3 tablespoons chopped pecans
• 1 cup whipped cream
• 2 tablespoons diced crystallized ginger

Recipe

Preparation Time: 45 mins Cook Time: 45 mins Ready Time: 4 hrs


• heat oven to 350 degrees f. line 9-inch springform pan with pie crust. beat cream cheese in large bowl until fluffy and smooth. add sugar and continue beating on low speed until smooth. add eggs one at a time while beating. stir in extract. pour filling into crust.
• bake 45 minutes or until center is set. cool completely before removing from the pan.
• melt butter in large skillet over medium heat. add apples and saute until soft, about 5 to 7 minutes. add apple butter, cardamom and pecans. continue cooking an additional 5 minutes. cool slightly.
• arrange apples on top of cheesecake. garnish with whipped cream and ginger. serve immediately or refrigerate, covered, until serving time.

Streusel Kuchen

Ingredients

• Servings: 1
• 3/4 cup white sugar
• 1/4 cup shortening
• 1 egg, beaten
• 1/2 cup milk
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1/2 cup chopped pecans

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease one 9x12 inch pan.
• mix together the sugar, shortening, egg, milk, flour, salt and baking powder.
• prepare the streusel by mixing together the brown sugar, cinnamon, flour, butter and pecans.
• spread cake mixture in pan and spread streusel mixture on top. swirl ingredients together.
• add the rest of streusel over top and bake for 20 to 25 minutes.

Foolproof Potato Latkes

Ingredients

• Servings: 10
• 4 potatoes, peeled and cubed
• 1 onion, chopped
• 2 eggs
• 2 teaspoons salt
• 2 tablespoons all-purpose flour, or as needed
• 1 teaspoon baking powder
• 1/4 cup canola oil, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• place 1/4 of the potatoes, onion, eggs, salt, flour, and baking powder in the work bowl of a food processor; pulse several times until the vegetables are finely chopped. add the rest of the potatoes, and pulse again until all the potatoes are finely chopped and the mixture is thoroughly combined.
• heat canola oil in a skillet over medium heat. scoop up about 1/3 cup of the potato mixture per latke, and place into the hot oil. fry the patty until brown and crisp on the bottom, flip it, and cook the other side until brown, 2 to 3 minutes per side. repeat with the rest of the potato mixture, replenishing the oil as needed. serve hot.

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.

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.

lemon crumb bars

Ingredients

• Servings: 24
• 1 (18.25 ounce) package lemon or yellow cake mix
• 1/2 cup butter, softened
• 1 egg
• 2 cups crushed saltine crackers
• 3 egg yolks
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup realemon® lemon juice from concentrate

Recipe

Preparation Time: 5 mins Cook Time: 45 mins Ready Time: 50 mins


• preheat oven to 350 degrees f. beat cake mix, butter and 1 egg in large bowl with mixer until crumbly. stir in saltine crumbs. set aside 2 cups of crumb mixture. press remaining crumb mixture on bottom of greased 13x9-inch baking pan.
• bake 15 to 20 minutes or until lightly golden. beat 3 egg yolks, condensed milk and realemon® with mixer or wire whisk. spread over prepared crust. top with reserved crumb mixture. bake 25 minutes longer or until set and top is golden. cool.
• refrigerate within 2 hours. cut into bars. store leftovers covered in refrigerator.

Lemon Peach Parfaits

Ingredients

• Servings: 6
• 2 (10 ounce) packages frozen sliced peaches, thawed
• 2 tablespoons brown sugar
• 1/4 cup white sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons grated lemon zest
• 1/4 teaspoon salt
• 1/3 cup lemon juice
• 1 cup boiling water
• 2 egg yolks
• 2 tablespoons butter
• 1 (10.75 ounce) loaf prepared pound cake, cubed
• 1 cup sweetened whipped cream

Recipe

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


• place peach slices into a large bowl, and sprinkle with brown sugar. stir to coat, and set aside.
• in a medium metal bowl, stir together the white sugar, flour, lemon zest and salt. whisk in the lemon juice until the mixture is smooth. gradually whisk in the boiling water.
• in a smaller bowl, whisk the yolks together. gradually whisk in about 1/2 cup of the hot lemon mixture. then whisk the yolk mixture back into the larger bowl. set the bowl over a pan of simmering water. cook, stirring frequently until the mixture is thick enough to coat the back of a metal spoon. remove from the heat and whisk in the butter. set aside.
• in each parfait glass, make a layer of pound cake cubes, about 1/2 cup. top with about 2 tablespoons of lemon sauce, then 1/4 cup of peach slices. repeat the layers one more time. top with 1 tablespoon of the lemon sauce. refrigerate for at least 1 hour to be sure it is thoroughly chilled. top each parfait with a dollop of whipped cream before serving.

strawberry-citrus shortcake

Ingredients

• Servings: 8
• 2 cups cake flour
• 1/2 teaspoon salt
• 1 cup unsalted butter
• 1 1/3 cups white sugar
• 1 tablespoon lemon zest
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 5 eggs
• 1 quart fresh strawberries, cleaned, hulled and sliced
• 1/3 cup white sugar
• 1 1/2 cups yogurt
• 1/2 cup heavy cream
• 2 tablespoons white sugar

Recipe

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

Ready Time: 1 hr 40 mins


• preheat oven to 325 degrees f (165 degrees c). lightly grease and flour a 9x5 inch loaf pan.
• sift the cake flour and salt into a bowl. cream the butter with 1 1/3 cups sugar in a large mixing bowl until light colored and fluffy. stir in the lemon zest, lemon juice, and vanilla until well blended. mix in the eggs, one at a time, alternating with the flour mixture. pour batter into prepared pan.
• bake cake in preheated oven until top springs back when lightly touched, or a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. cool cake 15 minutes before turning out of pan.
• meanwhile, place strawberries in a separate bowl. toss gently with 1/3 cup sugar, cover, and refrigerate until needed.
• combine the yogurt, heavy cream, and 2 tablespoons sugar in a bowl, and stir until well blended. to serve, top slices of cake with strawberries and a dollop of the cream mixture.

frozen raspberry swirl cheesecake squares

Ingredients

• Servings: 8
• 3/4 cup graham cracker crumbs
• 3 tablespoons butter, melted
• 3 tablespoons white sugar
• 3 eggs, separated
• 1 (8 ounce) package cream cheese, softened
• 1 cup white sugar
• 1/8 teaspoon salt
• 1 cup heavy cream
• 1 (10 ounce) package frozen raspberries, partially thawed

Recipe

Preparation Time: 25 mins Ready Time: 3 hrs 25 mins


• preheat oven to 375 degrees f (190 degrees c). thoroughly grease a 7x11x2 inch baking pan, and set aside.
• stir together the graham cracker crumbs, melted butter, and sugar in a bowl until well blended. press the mixture into the bottom of the prepared pan.
• bake the graham cracker crust in preheated oven until golden, about 8 minutes.
• in a separate bowl, beat the egg yolks on high speed until thick and lemon colored. add the softened cream cheese, sugar, and salt. beginning on low speed and increasing to high, beat until smooth.
• place the egg whites in a large bowl, and beat until stiff peaks form. gently fold the egg whites into the cream cheese mixture.
• place the heavy cream in a bowl, and beat until stiff. gently fold the whipped cream into the cream cheese mixture.
• place the raspberries in a blender. cover, and blend on low speed until berries soften. swirl half the berries into the cream cheese mixture. spread the cream cheese mixture evenly over the crust.
• spoon the remaining raspberries on top of the cream cheese mixture. use a knife to swirl the berries into the cream cheese, making a red and white swirl pattern.
• cover the pan tightly with foil or freezer wrap. place in freezer for at least 3 hours. when ready to serve, let stand 30 minutes before cutting into squares.

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.

Fruit Galore Sponge Cake

Ingredients

• Servings: 12
• 1/3 cup vanilla flavored syrup
• 1 sponge cake
• 1 cup blueberries
• 1 cup sliced strawberries
• 1 (12 ounce) container frozen whipped topping, thawed

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• drizzle vanilla syrup over top of sponge cake. let soak for 5 to 10 minutes.
• arrange blueberries on top of cake, then place strawberries on top of the blueberries. finish by generously spreading whipped topping over the fruit.
• serve immediately, or if you prefer, chill in the refrigerator (no more than 2 to 3 hours), until ready to eat.

congresbury ginger shortcake

Ingredients

• Servings: 8
• for the shortcake
• 1/2 cup butter
• 1/4 cup white sugar
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• for the icing
• 1/4 cup confectioners' sugar
• 1/4 cup butter
• 1 tablespoon golden syrup
• 1 teaspoon ground ginger

Recipe

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


• preheat the oven to 400 degrees f (200 degrees c). grease a 9-inch cake pan or springform pan.
• cream the 1/2 cup butter and 1/4 cup white sugar until smooth. sift together the flour, baking powder, and 1 teaspoon ground ginger. add the flour mixture to the butter and sugar and stir until combined, forming a stiff dough.
• pat the dough into the prepared pan and bake for 15 to 20 minutes or until the shortcake is firm and pale golden on top. allow the cake to cool in the pan for ten minutes, and then remove it from the pan and let it cool on a wire rack.
• transfer the cake to a serving plate. combine the confectioners' sugar, 1/4 cup butter, golden syrup and 1 teaspoon ginger in a saucepan; heat over medium-low heat until the butter and sugar have melted. pour the warm glaze over the shortcake and refrigerate the cake to set the glaze. when cool, cut the cake into 8 wedges.

cheesecake dessert

Ingredients

• Servings: 1
• 1 (18.25 ounce) package vanilla flavored cake mix
• 4 (8 ounce) packages cream cheese
• 4 eggs
• 4 teaspoons vanilla extract
• 1 1/3 cups white sugar
• 2 (10 ounce) packages frozen raspberries, thawed
• 1/2 cup white sugar
• 1/2 cup kirschwasser
• 1 (8 ounce) container frozen whipped topping, thawed

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
• prepare cake mix according to package instructions. pour into 9x13 inch pan and set aside. in a large bowl, beat cream cheese, eggs, vanilla and 1 1/3 cups sugar until light and fluffy. carefully spread over cake batter.
• bake in preheated oven for 1 hour. allow to cool.
• to make raspberry topping: in the bowl of a food processor or blender, combine the raspberries, 1/2 cup sugar, and 1/2 cup kirschwasser. process until pureed.

Poor Man's Frosting

Ingredients

• Servings: 1
• 1 cup milk
• 5 tablespoons all-purpose flour
• 3/4 cup butter, softened
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• whisk milk into flour in small saucepan until smooth. heat and stir until it boils and thickens. cool thoroughly.
• with an electric mixer beat the butter, sugar and salt until light and fluffy. beat in the cooled flour paste and mix until smooth. stir in the vanilla. use to frost any cooled cake.

Hot Orange Coffee Cake

Ingredients

• Servings: 1
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon all-purpose flour
• 1 tablespoon melted butter
• 2 cups all-purpose flour
• 1/2 cup white sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup melted butter
• 2/3 cup orange juice
• 1 orange, zested
• 2 eggs, lightly beaten

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 10 inch round cake pan.
• in a small bowl, mix the brown sugar, cinnamon, 1 tablespoon flour, and 1 tablespoon melted butter.
• in a large bowl, mix the 2 cups flour, white sugar, baking powder, baking soda, and salt. in a separate bowl, mix the 1/2 cup melted butter, orange juice, orange zest, and eggs. stir the melted butter mixture into the flour mixture until well blended. transfer to the prepared cake pan. sprinkle with the brown sugar mixture.
• bake 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

fresh peach cobbler ii

Ingredients

• Servings: 1
• 3 cups sliced fresh peaches
• 1 cup white sugar
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon zest
• 1/4 teaspoon almond extract
• 1 1/2 cups all-purpose flour
• 1 tablespoon white sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/3 cup shortening
• 1/2 cup milk
• 1 egg, beaten
• 2 tablespoons white sugar

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat oven to 400 degrees f (200 degrees c). lightly grease an 8x8 inch square baking dish.
• place sliced peaches in prepared baking dish. mix together 1 cup sugar, lemon juice, lemon zest, and almond extract. place in oven while preparing shortcake (heating peaches first helps prevent dough from getting soggy).
• in a large bowl, combine flour, 1 tablespoon sugar, baking powder, and salt. cut in shortening until mixture resembles coarse crumbs. add milk and egg; stir just until flour is moistened. spread over hot peaches. sprinkle top with remaining sugar.
• bake in preheated oven for 35 to 40 minutes, or until top is golden brown.

Pound Cake Ii

Ingredients

• Servings: 1
• 2 1/2 cups white sugar
• 3/4 cup butter, softened
• 5 eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 pinch salt
• 1 cup milk

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 10 inch round tube pan.
• in a medium bowl, cream together the sugar and butter until smooth. beat in the eggs, one at a time. combine the flour, baking powder, baking soda and salt, add to the creamed mixture alternately with the milk. stir until just blended, then pour into the prepared pan.
• bake for 20 to 25 minutes in the preheated oven. cake is done when a toothpick inserted, comes out clean. cool before removing from pan.

mom's margarine cake

Ingredients

• Servings: 1
• 3 cups white sugar
• 1 1/2 cups margarine or butter, softened
• 5 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup evaporated milk

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat the oven to 325 degrees f (165 degrees c). grease and flour a 9 inch tube pan.
• in a large bowl, cream together the sugar and margarine until smooth. beat in the eggs one at a time, then stir in the vanilla and lemon juice. combine the flour, baking powder and salt; mix into the batter alternating with the milk just until blended. pour into the prepared pan.
• bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown comes out clean. cool in the pan for at least 10 minutes before inverting a wire rack to cool completely.

amaretto mousse cheesecake

Ingredients

• Servings: 1
• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1 (.25 ounce) package unflavored gelatin
• 1/2 cup water
• 3 (8 ounce) packages cream cheese
• 1 1/4 cups white sugar
• 1 (5 ounce) can evaporated milk
• 1 teaspoon lemon juice
• 1/3 cup amaretto liqueur
• 1 teaspoon vanilla extract
• 3/4 cup heavy whipping cream

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 12 hrs 15 mins


• in a small bowl, stir together the graham cracker crumbs and melted butter. press into the bottom and sides of a 9 inch springform pan, refrigerate.
• put the water into a small saucepan, water should be cold. sprinkle the gelatin over the water, and let stand for 1 minute. then, stir over low heat until gelatin is dissolved, set aside. in a large bowl, beat cream cheese and sugar until fluffy. gradually add the evaporated milk and lemon juice, container to beat until fluffy. scrape the bottom of the bowl occasionally to make sure there are no lumps. gradually beat in the amaretto, vanilla and the gelatin mixture until everything is well blended.
• in a medium bowl, whip the heavy cream until stiff but not grainy, then fold it into the cream cheese mixture. pour the filling into the chilled crust and refrigerate for at least 12 hours before serving. do not remove the springform ring until serving time.

amaretto cheesecake i

Ingredients

• Servings: 1
• 1 cup graham cracker crumbs
• 3 tablespoons white sugar
• 3 tablespoons butter
• 2 (8 ounce) packages cream cheese
• 1 1/4 cups white sugar
• 3 tablespoons cornstarch
• 1 (16 ounce) container sour cream
• 1 1/2 teaspoons vanilla extract
• 5 tablespoons amaretto liqueur
• 1/2 teaspoon salt
• 4 eggs

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix together the graham cracker crumbs and the 3 tablespoons white sugar. add the melted butter and mix well. press into the bottom of a 9 inch springform pan. bake in preheated oven for 10 minutes, set aside.
• in a large bowl, combine cream cheese, sugar, and cornstarch, and mix until smooth. add sour cream, vanilla, amaretto liqueur, and salt. mix until well blended. on low speed of an electric mixer, add eggs one at a time, mixing well after each addition. pour batter over crust.
• bake in preheated oven for 60 minutes. remove from oven. loosen around the edges with a knife and cool on a wire rack while still in pan. refrigerate, remove from pan when completely chilled.