Ca k e Re cipe s
A- C
Ba na na Br e a d
Preheat oven t o 350 degrees F ( 180 degrees C) and place oven rack t o m iddle
posit ion. But t er and flour ( or spray wit h a non st ick veget able/ flour spray) t he
bot t om and sides of a 9 x 5 x 3 inch ( 23 x 13 x 8 cm ) loaf pan. Set aside.
Place t he nut s on a baking sheet and bake for about 8 - 10 m inut es or unt il light ly
t oast ed. Let cool and t hen chop coarsely.
I n a large bowl whisk t oget her t he flour, cocoa powder, sugar, baking powder,
baking soda, and salt . Set aside.
I n a m edium - sized bowl com bine t he m ashed bananas, eggs, m elt ed but t er, and
vanilla. Wit h a rubber spat ula or wooden spoon, light ly fold t he wet ingredient s
( banana m ixt ure) int o t he dry ingredient s unt il j ust com bined and bat t er is t hick
and chunky. Fold in t he nut s and chocolat e chips. Scrape bat t er int o prepared
pan and sprinkle t he t op of t he bread wit h coarse brown sugar ( opt ional) . Bake
unt il bread has risen and a t oot hpick insert ed in t he cent er com es out clean,
about 55 t o 65 m inut es. Place on a wire rack t o cool and t hen rem ove t he bread
from t he pan. Serve warm or at room t em perat ure.
Makes 1 - 9 x 5 x 3 inch loaf.
Re cipe :
1/ 2 cup ( 55 gram s) t oast ed walnut s or pecans, coarsely chopped
1 3/ 4 cups ( 245 gram s) all- purpose flour
1/ 4 cup ( 30 gram s) Dut ch- processed cocoa powder
1 cup ( 200 gram s) granulat ed whit e sugar
1 t easpoons baking powder
1/ 4 t easpoon baking soda
1/ 4 t easpoon salt
1/ 2 cup ( 85 gram s) whit e chocolat e chips
2 large eggs, light ly beat en
1/ 2 cup ( 113 gram s) unsalt ed but t er, m elt ed and cooled
3 ripe bananas ( approxim at ely 1 pound or 454 gram s) , m ashed well ( about 1- 1/ 2
cups)
1 t easpoon pure vanilla ext ract
Ba na na M uffins
Preheat oven t o 350 degrees F ( 180 degrees C) and place t he oven rack in t he
m iddle of t he oven. But t er or spray a 12 - 1/ 2 cup m uffin pan.
I n a large bowl com bine t he flour, sugars, baking powder, baking soda, salt , and
whit e chocolat e. Set aside.
I n a m edium - sized bowl com bine t he m ashed bananas, eggs, m elt ed but t er, and
vanilla. Wit h a rubber spat ula or wooden spoon, light ly fold t he wet ingredient s
( banana m ixt ure) int o t he dry ingredient s unt il j ust com bined and bat t er is t hick
and chunky. ( The im port ant t hing is not t o over m ix t he bat t er. You do not want
it sm oot h. Over m ixing t he bat t er will yield t ough, rubbery m uffins.) Spoon t he
bat t er int o t he prepared m uffin t ins and place a slice of banana on t op of each
m uffin for garnish. Bake about 20 - 25 m inut es or unt il a t oot hpick insert ed in t he
cent er com es out clean. Place on a wire rack t o cool for five m inut es and t hen
rem ove m uffins from pan. Serve warm or at room t em perat ure.
Not e: To m ash bananas I have found t he easiest way is t o j ust use m y fingers, a
fork or a pot at o m asher.
Makes 12 regular sized m uffins.
Re cipe :
1 3/ 4 cups ( 245 gram s) all- purpose flour
1/ 2 cup ( 100 gram s) granulat ed whit e sugar
1/ 4 cup ( 50 gram s) light brown sugar
1 t easpoons baking powder
1/ 2 t easpoon baking soda
1/ 4 t easpoon salt
2 ounces ( 65 gram s) whit e chocolat e, cut int o sm all pieces
2 large eggs, light ly beat en
8 t ablespoons ( 113 gram s) ( 1 st ick) unsalt ed but t er, m elt ed and cooled
3 very ripe large bananas ( approxim at ely 1 pound or 454 gram s) , m ashed well
( about 1- 1/ 2 cups)
1 t easpoon pure vanilla ext ract
Garnish:
1 large banana, sliced ( opt ional)
Br ow n ie s
Preheat oven t o 350 degrees F ( 177 degrees C) and place t he rack in t he cent er
of t he oven. But t er ( or spray wit h a nonst ick cooking spray) an 8 inch ( 20 cm )
square pan.
Melt t he chocolat e and but t er in a large st ainless st eel bowl placed over a
saucepan of sim m ering wat er. Rem ove from heat and st ir in t he cocoa powder
and sugar . Next , whisk in t he vanilla ext ract and eggs, one at a t im e, beat ing
well aft er each addit ion. Finally, st ir in t he flour, salt and chocolat e chips ( if
using) .
Pour int o t he prepared pan and bake for about 30 m inut es, or unt il a t oot hpick
insert ed in t he cent er com es out wit h a lit t le bat t er and a few m oist clum ps
clinging t o it . Do not over bake. Rem ove from oven and let cool on a wire
rack. Serve at room t em perat ure or chilled. These freeze very well.
Makes 16 brownies.
Re cipe
5 ounces ( 140 gram s) sem isweet or bit t ersweet chocolat e, chopped
1/ 2 cup ( 1 st ick) ( 113 gram s) unsalt ed but t er, cut int o pieces
2 t ablespoons ( 15 gram s) cocoa powder
1 cup ( 200 gram s) granulat ed whit e sugar
1 t easpoon pure vanilla ext ract
3 large eggs
3/ 4 cup ( 95 gram s) all- purpose flour
1/ 4 t easpoon salt
3/ 4 cup ( 125 gram s) sem i- sweet chocolat e chips ( opt ional)
Ca r r ot Ca k e
Preheat oven t o 350 degrees F ( 180 degrees C) and place rack in cent er of oven.
But t er or spray t wo - 9 x 2 inch ( 23 x 5 cm ) cake pans and line t he bot t om s of
t he pans wit h a circle of parchm ent paper.
Toast t he pecans or walnut s for about 8 m inut es or unt il light ly browned and
fragrant . Let cool and t hen chop coarsely.
Peel and finely grat e t he carrot s. Set aside.
I n a separat e bowl whisk t oget her t he flour, baking soda, baking powder, salt ,
and ground cinnam on. Set aside.
I n bowl of elect ric m ixer ( or wit h a hand m ixer) , beat t he eggs unt il frot hy ( about
1 m inut e) . Gradually add t he sugar and beat unt il t he bat t er is t hick and light
colored ( about 3 - 4 m inut es) . Add t he oil in a st eady st ream and t hen beat in t he
vanilla ext ract . Add t he flour m ixt ure and beat j ust unt il incorporat ed. Wit h a
large rubber spat ula fold in t he grat ed carrot s and chopped nut s. Evenly divide
t he bat t er bet ween t he t wo prepared pans and bake 25 t o 30 m inut es or unt il a
t oot hpick insert ed in t he cent er com es out clean.
Rem ove from oven and let cool on a wire rack. Aft er about 5 - 10 m inut es invert
t he cakes ont o t he wire rack, rem ove t he pans and parchm ent paper, and t hen
cool com plet ely before frost ing.
To assem ble: place one cake layer, t op side down, ont o your serving plat e.
Spread wit h about one t hird of t he frost ing. Gent ly place t he ot her cake, t op of
cake facing down, ont o t he frost ing, and spread t he rest of t he frost ing over t he
t op and sides of t he cake. I f desired, press t oast ed and finely chopped nut s on
t he sides of t he cake and decorat e t he t op of t he cake wit h m arzipan carrot s ( see
below) . Cover and refrigerat e any left overs.
Serves 10 - 12.
Fr ost in g:
I n bowl of elect ric m ixer ( or wit h a hand m ixer) , beat t he cream cheese and
but t er, on low speed, j ust unt il blended wit h no lum ps. Gradually add t he sift ed
powdered sugar and beat , on low speed, unt il fully incorporat ed and sm oot h.
Beat in t he vanilla ext ract , and lem on zest .
Re cipe :
1 cup ( 100 gram s) pecans or walnut s, t oast ed and coarsely chopped
3/ 4 pound ( 340 gram s) raw carrot s ( about 2 1/ 2 cups finely grat ed)
2 cups ( 280 gram s) all- purpose flour
1 t easpoon baking soda
1 1/ 2 t easpoons baking powder
1/ 2 t easpoon salt
1 1/ 2 t easpoons ground cinnam on
4 large eggs
1 1/ 2 cups ( 300 gram s) granulat ed whit e sugar
1 cup ( 240 m l) safflower, veget able or canola oil
2 t easpoons pure vanilla ext ract
Not e: For a m oist er carrot cake, add 1/ 2 cup of crushed pineapple ( well drained)
or applesauce t o t he bat t er when you add t he oil and vanilla ext ract . You m ay
have t o bake t he cake a few m inut es longer.
Not e: This cake can be baked in a 9 x 13 x 2 inch ( 23 x 33 x 5 cm ) pan. Just
increase t he baking t im e t o bet ween 30 t o 40 m inut es
Cr e a m Ch e e se Fr ost in g:
1/ 4 cup ( 57 gram s) unsalt ed but t er, room t em perat ure
8 ounces ( 227 gram s) cream cheese, room t em perat ure
2 cups ( 230 gram s) confect ioners ( powdered or icing) sugar, sift ed
1 t easpoon ( 4 gram s) pure vanilla ext ract
finely grat ed lem on zest of one lem on
Garnish: ( Opt ional)
1 cup ( 100 gram s) t oast ed and finely chopped walnut s or pecans
Ch e e se ca k e
Grease, or spray wit h Pam , a 9 inch ( 23 cm ) springform pan. Place t he
springform pan on a larger baking pan t o cat ch any leakage while t he cheesecake
is baking. Preheat oven t o 350 degrees F ( 177 degrees C) wit h rack in cent er of
oven.
For Cr u st :
I n a m edium sized bowl com bine t he graham cracker crum bs, sugar, and m elt ed
but t er. Press t he crum bs evenly over t he bot t om and about 1 inch ( 2.5 cm ) up
t he sides of t he springform pan. Cover and refrigerat e while you m ake t he filling.
For Filling:
I n bowl of your elect ric m ixer place t he cream cheese, sugar, and flour. Beat on
m edium speed unt il sm oot h ( about 2 m inut es) , scraping down t he bowl as
needed. Add t he eggs, one at a t im e, beat ing well ( about 30 seconds) aft er each
addit ion. Scrape down t he sides of t he bowl. Add t he whipping cream , lem on
zest , vanilla ext ract and beat unt il incorporat ed. Rem ove t he crust from t he
refrigerat or and pour in t he filling. Place t he cheesecake pan on a larger baking
pan and place in t he oven.
Bake for 15 m inut es and t hen lower t he oven t em perat ure t o 250 degrees F ( 120
degrees C) and cont inue t o bake for about anot her 1 1/ 2 hours or unt il firm and
only t he cent er of t he cheesecake looks a lit t le wet and wobbly. Rem ove from
oven and place on a wire rack.
Meanwhile, in a sm all bowl com bine t he sour cream , sugar, and vanilla ext ract .
Spread t he t opping over t he warm cheesecake and ret urn t o oven t o bake for 15
m ore m inut es. Rem ove from oven and carefully run a knife or spat ula around t he
inside edge of pan t o loosen t he cheesecake ( helps prevent t he surface from
cracking as it cools) .
Let cool before covering wit h plast ic wrap and refrigerat ing. This cheesecake
t ast es best aft er being refrigerat ed for at least a day.
Serve wit h fresh fruit or fruit sauces.
Makes one - 9 inch ( 23 cm ) cheesecake.
To fr e e ze : Place t he cooled cheesecake on a baking pan and freeze, uncovered,
unt il firm . Rem ove t he cheesecake from t he freezer, wrap it in heavy dut y
alum inum foil and place in a freezer bag. Seal and ret urn t o freezer. Can be
frozen for several m ont hs. Thaw uncovered cheesecake in t he refrigerat or
overnight .
Re cipe
Cr u st :
2 cups ( 200 gram s) of graham wafer crum bs or finely crushed vanilla wafers or
gingersnaps ( process whole cookies in a food processor unt il t hey are crum bs)
1/ 4 cup ( 50 gram s) granulat ed whit e sugar
1/ 2 cup ( 114 gram s) unsalt ed but t er, m elt ed
Fillin g:
32 ounces ( 1 kg) ( 4 - 8 ounces packages) cream cheese, room t em perat ure ( use
full fat , not reduced or fat free cream cheese)
1 cup ( 200 gram s) granulat ed whit e sugar
3 t ablespoons ( 35 gram s) all purpose flour
5 large eggs, room t em perat ure
1/ 3 cup ( 80 m l) heavy whipping cream
1 t ablespoon lem on zest
1 t easpoon pure vanilla ext ract
Topping:
1 cup ( 240 m l) sour cream ( not low fat or fat free)
2 t ablespoons ( 30 gram s) granulat ed whit e sugar
1/ 2 t easpoon pure vanilla ext ract
Tips: Som et im es t he surface of t he cheesecake cracks. To help prevent t his
from happening do not overbeat t he bat t er, especially when cream ing t he cheese
and sugar.
Anot her reason for cracking is overbaking t he cheesecake. Your cheesecake is
done when it is firm but t he m iddle m ay st ill look a lit t le wet .
Also, m ake sure t he springform pan is well greased as cracking can occur if t he
cheesecake st icks t o t he sides as it cools.
Ch ocola t e Ch ip Cook ie s
Preheat oven t o 350 degrees F ( 177 degrees C) and place one oven rack in t he
t op t hird of t he oven, and one oven rack in t he bot t om t hird of t he oven. Line t wo
baking sheet s wit h parchm ent paper.
Melt t he 10 ounces of sem i sweet chocolat e in a st ainless st eel bowl placed over a
saucepan of sim m ering wat er. Rem ove from heat and set aside t o cool t o room
t em perat ure.
I n a separat e bowl, whisk t oget her t he flour, cocoa powder, baking soda, and
salt .
I n t he bowl of your elect ric m ixer ( or wit h a hand m ixer) , cream t he but t er and
sugars unt il light and fluffy ( 2- 3 m inut es) . Scrape down t he sides of t he bowl.
Add t he m elt ed chocolat e and beat unt il well incorporat ed. Add t he eggs, one at a
t im e, beat ing well aft er each addit ion. Then beat in t he vanilla ext ract . Add t he
flour in st ages, m ixing unt il incorporat ed. Fold in t he t he chocolat e chips and
nut s.
Form dough int o balls, using 1/ 4 cup ( 55 gram s) for each cookie. Place six balls
of dough on each baking sheet . Wit h m oist ened hands, gent ly flat t en each ball of
dough int o a 2 inch ( 5 cm ) diam et er cookie. Bake t he cookies for about 14 - 17
m inut es, rot at ing t he baking sheet s halfway t hrough t he baking t im e. The cookies
are done when t hey are j ust barely set in t he cent er. They should st ill be soft .
Rem ove from oven and let t he cookies cool a few m inut es on t he baking sheet
before t ransferring t hem t o a wire rack t o cool.
Makes about 20 cookies.
Re cipe
10 ounces ( 280 gram s) sem i sweet chocolat e, chopped ( or 1 1/ 2 cups sem i sweet
chocolat e chips)
1 2/ 3 cup ( 220 gram s) all purpose flour
1/ 3 cup ( 35 gram s) unsweet ened cocoa powder ( not Dut ch processed)
1 1/ 4 t easpoon baking soda
1/ 4 t easpoon salt
1 cup ( 226 gram s) unsalt ed but t er, room t em perat ure
1/ 2 cup ( 110 gram s) dark brown sugar
1/ 2 cup ( 100 gram s) whit e granulat ed sugar
2 large eggs
1 1/ 4 t easpoons pure vanilla ext ract
3/ 4 cup ( 125 gram s) sem i sweet chocolat e chips
1 cup ( 100 gram s) walnut s or pecans, chopped
Ch ocola t e Tiffin
I f using hazelnut s: Preheat t he oven t o 350 degree F ( 177 degree C) and place
t he hazelnut s on a baking sheet . Bake for about 15 m inut es or unt il fragrant and
t he skins begin t o flake. Rem ove from oven and place a dish t owel over t he
nut s. Let t he nut s sit ( st eam ) for a few m inut es and t hen rub t he nut s in t he
t owel briskly t o rem ove t he skins. Let cool and t hen chop coarsely.
I f using alm onds, walnut s, pecans, and/ or m acadam ia nut s: I n a 350 degree F
oven bake t he nut s for about 8 - 10 m inut es or unt il light ly brown and fragrant .
Let cool t hen chop coarsely.
Then in a heat proof bowl over a saucepan of sim m ering wat er, m elt t he but t er
and chocolat e.
Meanwhile break or chop t he digest ive cookies int o sm all pieces ( about 1/ 2 inch) .
Once t he but t er and chocolat e are m elt ed, rem ove from heat and st ir in t he
digest ive cookies, along wit h t heir crum bs, and t he chopped nut s.
Spread t his m ixt ure int o a light ly but t ered 8 inch ( 20 cm ) t art or cake pan, cover,
and refrigerat e for several hours or unt il set . Cut or break int o slices. St ore in an
airt ight cont ainer in t he refrigerat or.
Makes about 10 slices.
Re cipe
1/ 2 cup ( 4 ounces) ( 113 gram s) unsalt ed but t er, room t em perat ure ( cut int o
sm all pieces)
4 ounces ( 115 gram s) sem i- sweet or bit t ersweet chocolat e, chopped
4 ounces ( 113 gram s) Digest ive cookies ( or graham crackers, short bread cookies
or but t er cookies)
1 1/ 4 cups ( 175 gram s) ( 6 ounces) hazelnut s, alm onds, walnut s, pecans, and/ or
m acadam ia nut s ( t oast ed and chopped)
D- F
D ou ble Ch ocola t e Pou n d Ca k e
Se r ve s 8 slice s
For eit her baking novices or seasoned pros, a 'dum p cake' is a great opt ion. To
prepare one, you sim ply dum p t he ingredient s int o a bowl and beat t hem , t hen
pour t he bat t er int o a pan and bake it . Alt hough a dum p cake is easy t o m ake, it 's
j ust as good as a m ore fancy cake. Perhaps t hat 's why dum p cakes, including
pound cakes, have been popular for hundreds of years.
I n gr e die n t s
1 and 1/ 4 cups all- purpose flour
1/ 4 cup unsweet ened baking cocoa
1/ 2 t easpoon salt
1 cup but t er, soft ened ( 2 st icks)
1 cup sugar
4 eggs
2 t easpoons vanilla
1/ 2 cup m ini chocolat e chips
1. Using but t er, light ly grease bot t om and sides of 8 and 1/ 2 x 4 and 1/ 2 x 2 and
1/ 2 or 9 x 5 x 3- inch loaf pan. Dust wit h flour. Shake out excess flour. Set aside.
Wit h a sift er or m esh st rainer, sift 1 1/ 4 cups flour t oget her wit h t he cocoa and
salt int o bowl or ont o sheet of waxed paper. Set aside.
2. I n large m ixer bowl at m edium speed, beat t oget her but t er and sugar unt il
light and fluffy, about 3 t o 5 m inut es. Beat in eggs and vanilla unt il t horoughly
blended, at least several m inut es. At low speed, gradually beat in reserved flour
m ixt ure, 1/ 2 cup at a t im e, beat ing j ust unt il blended and no st reaks rem ain. St ir
in chips. Spread bat t er evenly in prepared pan.
3. Bake in preheat ed 325 degree F oven until cake begins t o pull away from sides
of pan and cake t est er insert ed near cent er com es out clean, about 60 t o 70
m inut es for 9- inch pan or 75 t o 85 m inut es for 8 1/ 2- inch pan. ( I f t est er shows
dark brown, you've hit a m elt ed chocolat e chip. Test again in anot her spot .
4. To prevent overbaking, rem ove cake from oven as soon as no light brown
bat t er shows on t est er.) Cool on wire rack 10 m inut es. Wit h narrow spat ula or
knife, loosen cake from pan. Gent ly shake ont o wire rack. Cool com plet ely. To
ret ain m oist ure, st ore cooled cake in plast ic wrap. Serve plain or t opped wit h
fruit , ice cream or whipped cream , if desired.
Cook 's n ot e
The secret t o t his cake is in properly beat ing t he ingredient s, so follow t hese t ips.
Let t he but t er soft en and t ake t he eggs out of t he fridge t o warm a bit . For an
airy bat t er, beat t he soft ened but t er and sugar really well unt il t he cream ed
m ixt ure looks pale and wispy. Beat in t he eggs and vanilla unt il all t he st reaks are
gone. Any curdling you m ight see will disappear as you beat . Turn off t he m ixer
occasionally and scrape t he bat t er at t he sides of t he bowl int o t he pat h of t he
beat ers so everyt hing get s t horoughly m ixed.
Swit ch t o low speed when you add t he dry ingredient s t o keep t he flour m ixt ure
from flying int o t he air. Since overbeat ing t he flour can t oughen a cake, beat only
unt il t he bat t er has no st reaks. St ir in t he chips by hand so t he m ixer does not
break t hem .
Be sure t he cake is done before you t ake it out of t he oven. You can use eit her a
cake t est er, a t hin m et al wire wit h a knob on t op, or a wooden pick. Gent ly push
t he t est er int o t he m iddle of t he cake and pull it out . I f you see liquid bat t er on
t he t est er, keep baking. I f t he t est er com es out clean, rem ove t he cake from t he
oven and let it cool. A silky- t ext ured pound cake is rich and m oist all by it self, so
you don't need t o frost it .
Fr e sh St r a w be r r y Upside D ow n Ca k e
I n gr e die n t s
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330 g crushed fresh st rawberries
168 g st rawberry flavored gelat in m ix
180 g m iniat ure m arshm allows
1 ( 18 ounce) package yellow cake m ix, bat t er prepared as direct ed on
package
D ir e ct ion s
1. Preheat an oven t o 350 degrees F ( 175 degrees C) .
2. Spread crushed st rawberries on t he bot t om of a 9x13 inch baking pan.
Evenly sprinkle st rawberries wit h t he dry gelat in powder, and t op wit h
m ini m arshm allows.
3. Prepare t he cake m ix as direct ed on t he package, and pour on t op of t he
m arshm allows. Bake in t he preheat ed oven unt il a t oot hpick insert ed int o
t he cent er com es out clean, about 40 t o 50 m inut es. Cool in t he pan for 15
m inut es. Run a knife around t he pan t o loosen t he sides, and t urn t he
cake out ont o a serving t ray. St ore cake in t he refrigerat or.
G- I
Gin ge r br e a d M e n
I n a large bowl, sift or whisk t oget her t he flour, salt , baking soda, and spices. Set
aside.
I n t he bowl of your elect ric m ixer ( or wit h a hand m ixer) , wit h t he paddle
at t achm ent , cream t he but t er and sugar unt il light and fluffy. Add t he egg and
m olasses and beat unt il well com bined. Gradually add t he flour m ixt ure beat ing
unt il incorporat ed.
Divide t he dough in half, and wrap each half in plast ic wrap and refrigerat e for at
least t wo hours or overnight .
Preheat oven t o 350 degrees F ( 177 degrees C) and place rack in cent er of
oven. Line 2 baking sheet s wit h parchm ent paper and set aside while you roll out
t he dough.
On a light ly floured surface, roll out t he dough t o a t hickness of about 1/ 4
inch. Use a gingerbread cut t er t o cut out t he cookies. Wit h an offset spat ula lift
t he cut out cookies ont o t he baking sheet , placing t he cookies about 1 inch ( 2.54
cm ) apart . I f you are hanging t he cookies or using as gift t ags, m ake a hole at
t he t op of t he cookies wit h a st raw or end of a wooden skewer.
Bake for about 8 - 12 m inut es depending on t he size of t he cookies. Sm all ones
will t ake about 8 m inut es, larger cookies will t ake about 12 m inut es. They are
done when t hey are firm and t he edges are j ust beginning t o brown.
Rem ove t he cookies from t he oven and cool on t he baking sheet for about 1
m inut es. When t hey are firm enough t o m ove, t ransfer t o a wire rack t o cool
com plet ely.
I f desired, you can press raisins, currant s, or candies int o t he dough for eyes and
but t ons while t he cookies are st ill warm . Ot herwise, confect ioners frost ing can be
used t o decorat e t he cookies. You can also use t he icing as a glue t o at t ach
candies, raisins, and sprinkles.
Confect ioners Frost ing: I n an elect ric m ixer ( or wit h a hand m ixer) , cream t he
but t er unt il sm oot h and well blended. Add t he vanilla ext ract . Wit h t he m ixer on
low speed, gradually beat in t he sugar. Scrape down t he sides of t he bowl and
beat er. Add t he m ilk and beat on high speed unt il frost ing is light and fluffy
( about 3- 4 m inut es) . Add a lit t le m ore m ilk if t oo dry. Place t he frost ing in a
past ry bag fit t ed wit h a decorat ive t ip and decorat e t he gingerbread m en as
desired.
Tint port ions of frost ing wit h desired food color ( I use t he past e food coloring t hat
is available at cake decorat ing st ores and part y st ores) .
Makes about 3 dozen cookies depending on t he size of cookie cut t er used.
St ore in an airt ight cont ainer.
Re cipe
3 cups ( 420 gram s) all purpose flour
1/ 4 t easpoons salt
3/ 4 t easpoon baking soda
2 t easpoons ground ginger
1 t easpoon ground cinnam on
1/ 4 t easpoon ground nut m eg
1/ 4 t easpoon ground cloves
1/ 2 cup ( 113 gram s) unsalt ed but t er, room t em perat ure
1/ 2 cup ( 100 gram s) granulat ed whit e sugar
1 large egg
2/ 3 cup ( 160 m l) unsulphured m olasses
Not e: To prevent t he m olasses from st icking t o t he m easuring cup, first spray
t he cup wit h a non st ick veget able spray ( like Pam ) .
Confe ct ione r s Fr ost ing:
2 cups ( 230 gram s) confect ioners sugar ( icing or powdered sugar) , sift ed
1/ 2 cup ( 113 gram s) unsalt ed but t er, room t em perat ure
1 t easpoon pure vanilla ext ract
1 1/ 2 t ablespoons m ilk or light cream
Assort ed food colors ( if desired)
J- L
Le m on Pou n d Ca k e
I n gr e die n t s
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225 g unsalt ed but t er
150 g whit e sugar
3 eggs
145 g cake flour
15 g dry m ilk powder
15 m l corn syrup
0.5 lem on, j uiced
2 g salt
3 m l vanilla ext ract
0.8 g ground nut m eg
2 g baking powder
0.4 g ground m ace ( opt ional)
D ir e ct ion s
1. Allow but t er t o reach room t em perat ure. Cream sugar and but t er t oget her
unt il light and fluffy. Add eggs one at a t im e and m ix well. Add in flour,
powdered m ilk, and corn syrup. Beat each in well. Add j uice of half a
lem on, salt , vanilla, nut m eg and m ace. Make sure everyt hing is well
blended, and pour int o a greased loaf pan.
2. Bake at 325 degrees F ( 165 degrees C) for 45 m inut es, checking for
doneness by insert ing a t oot hpick and seeing if it com es out clean. You
alm ost want t o underbake t his.
M-O
Oa t m e a l Cook ie s
To t oast nut s: Preheat oven t o 350 degrees F ( 177 degrees C) and t oast nut s for
8- 10 m inut es unt il light ly browned and fragrant . Let cool and t hen chop int o
pieces. Set aside.
Line 2 baking sheet s wit h parchm ent paper.
I n t he bowl of your elect ric m ixer ( or wit h a hand m ixer) , cream t he but t er and
sugar unt il cream y and sm oot h ( about 2 - 3 m inut es) . Add t he egg and vanilla
ext ract and beat t o com bine. I n a separat e bowl, whisk t oget her t he flour, baking
soda, salt , and ground cinnam on. Add t he flour m ixt ure t o t he cream ed m ixt ure
and beat unt il incorporat ed. St ir in t he nut s, oat s, and dried cranberries or
chocolat e chips.
For large cookies, use 1/ 4 cup of bat t er ( I like t o use an ice cream scoop) and
space t he cookies about 2 inches ( 5 cm ) apart on t he baking sheet . Then wet
your hand and flat t en t he cookies slight ly wit h your fingers so t hey are about 1/ 2
inch ( 1.25 cm ) t hick. Bake t he cookies for about 12 - 15 m inut es at 350 degrees
F ( 177 degrees C) , or unt il light golden brown around t he edges but st ill soft and
a lit t le wet in t he cent ers. Rem ove from oven and let t he cookies cool a few
m inut es on t he baking sheet before t ransferring t hem t o a wire rack t o cool.
Makes about 20 - 24 large cookies
Re cipe
1 cup ( 110 gram s) walnut s or pecans, t oast ed and chopped ( opt ional)
3/ 4 cup ( 170 gram s) unsalt ed but t er, room t em perat ure
1 cup ( 215 gram s) light brown sugar
1 large egg
1 t easpoon pure vanilla ext ract
3/ 4 cup ( 105 gram s) all purpose flour
1/ 2 t easpoon baking soda
1/ 2 t easpoon salt
1/ 2 t easpoon ground cinnam on
3 cups ( 260 gram s) old- fashioned rolled oat s
1 cup dried cranberries, cherries, or raisins or 1 cup whit e or dark chocolat e chips
( opt ional)
P- S
Pu ff Pa st r y Cr e a m s
Se r ve s 4 ( double s or h a lve s e a sily) .
I t 's easier t han you t hink t o m ake hom e- m ade m ille feuille, t hose delight fully light
crisp past ries adorned wit h cream so beloved of french pat isserie chefs. The t rick
is t o use bought puff past ry, but don't t ell anyone!
I n gr e die n t s:
1 pack of puff past ry, defrost ed and rolled t hinly
1 cart on of ready- m ade cust ard
1 cart on of double cream , whipped
Good qualit y fruit j am ( opt ional) or fresh fruit
Direct ions:
1 . Cut t he past ry int o as m any rect angular st rips m easuring 2 inches x 4
inches as you can get out of t he sheet . Roll up any left over past ry and you
m ay get anot her one or t wo out of it . You need 3 rect angles for every Puff
Past ry Cream . Lay t he rect angles out on an oiled baking sheet and bake t o
t he pack inst ruct ions or unt il t he past ry is risen and golden. Leave t o cool.
2 . Just before serving, lay one rect angle on a board and spoon cust ard on
t op of it . Spread t he second rect angle wit h fruit j am or layers of fruit
( sliced st rawberries look and t ast e great ) , t hen whipped cream and place
on t op of t he cust ard slice. Press down a lit t le. Top wit h anot her rect angle
of
past ry,
golden
side
showing.
Re cipe not e : t hese will look a lit t le hom em ade but don't worry, t hey t ast e
great .
Rice Kr ispie Bu n s
I n gr e die n t s:
•
1 package (10 oz., about 40) regular marshmallows
- OR -
•
4 cups miniature marshmallows
6 cups Ready-To-Eat Cereal Cocoa Rice Crispies
•
1. I n large saucepan m elt but t er over low heat . Add m arshm allows and st ir unt il
com plet ely m elt ed. Rem ove from heat .
2. Add KELLOGG'S COCOA KRI SPI ES cereal. St ir unt il well coat ed.
3. Using but t ered spat ula or wax paper evenly press m ixt ure int o 13 x 9 x 2- inch
pan coat ed wit h cooking spray. Cool. Cut int o 2- inch squares. Best if served t he
sam e day.
M I CROW AVE D I RECTI ON S:
I n m icrowave- safe bowl heat but t er and m arshm allows on HI GH for 3 m inut es,
st irring aft er 2 m inut es. St ir unt il sm oot h. Follow st eps 2 and 3 above. Microwave
cooking t im es m ay vary.
N ot e
For best result s, use fresh m arshm allows.
1 j ar ( 7 oz.) m arshm allow crèm e can be subst it ut ed for m arshm allow s.
Diet , reduced calorie or t ub m argarine is not recom m ended.
St ore no m ore t han t wo days at room t em perat ure in airt ight cont ainer. To
freeze, place in layers separat ed by wax paper in airt ight cont ainer. Freeze for up
t o 6 weeks. Let st and at room t em perat ure for 15 m inut es before serving.
Sponge Ca k e ( Rou la de )
Preheat oven t o 450 degrees F ( 230 degrees C) and place oven rack in t he cent er
of t he oven. But t er, or spray wit h Pam , a 17 inch ( 43 cm ) x 12 inch ( 30 cm )
baking pan, line it wit h parchm ent paper, and t hen but t er and flour t he
parchm ent paper ( or spray wit h Baker's Joy) . Set aside.
While eggs are st ill cold separat e t wo of t he eggs, placing t he yolks in one large
m ixing bowl and t he whit es in anot her bowl. To t he t wo yolks, add t he addit ional
yolk, and t he t wo rem aining eggs. Cover t he t wo bowls wit h plast ic wrap and
allow t he eggs t o com e t o room t em perat ure before using ( about 30 m inut es) .
Meanwhile, in a sm all bowl whisk t oget her t he sift ed cake flour and cornst arch.
Set aside.
Once t he eggs are at room t em perat ure, place t he egg yolks, along wit h 1/ 2 cup
( 100 gram s) of granulat ed whit e sugar, in your elect ric m ixer, fit t ed wit h t he
paddle at t achm ent . Beat on high speed for five m inut es, or unt il t hick, pale
yellow, and fluffy. ( When you slowly raise t he beat ers t he bat t er will fall back
int o t he bowl in slow ribbons.) At t his point beat in t he vanilla ext ract .
Sift half t he flour m ixt ure over t he egg yolk m ixt ure and fold in gent ly wit h a
rubber spat ula, j ust unt il t he flour is incorporat ed. Sift t he rem aining flour
m ixt ure int o t he bat t er and fold in.
I n a clean m ixing bowl, wit h t he whisk at t achm ent , beat t he egg whit es unt il
foam y. Add t he cream of t art ar and cont inue beat ing unt il soft peaks form .
Sprinkle in t he rem aining one t ablespoon ( 13 gram s) granulat ed whit e sugar and
beat unt il st iff peaks form . Gent ly fold a lit t le of t he whit es int o t he bat t er t o
light en it , and t hen add t he rest of t he whit es folding j ust unt il incorporat ed. Pour
t he bat t er int o t he prepared pan, evenly spreading t he cake bat t er wit h an offset
spat ula or knife.
Bake for about 7 m inut es or unt il golden brown. A t oot hpick insert ed in t he cent er
will com e out clean and t he cake, when light ly pressed, will spring back.
I m m ediat ely upon rem oving t he cake from t he oven invert t he sponge cake ont o
a clean dish t owel t hat has been sprinkled wit h confect ioners sugar. Carefully
rem ove t he parchm ent paper, sprinkle light ly wit h confect ioners ( powdered or
icing) sugar, and roll up t he sponge, wit h t he t owel, while it is st ill hot and
pliable. Place on a wire rack t o cool.
M e a nw h ile for t h e Ra spbe r r y Pur e e ( if u sin g) : Thaw t he unsweet ened frozen
raspberries in a large fine m eshed st rainer suspended over a large bowl. ( This
m ay t ake a few hours.) Once t he berries have com plet ely t hawed, force t he j uice
from t he berries by gent ly pressing t he berries wit h t he back of a large spoon. All
t hat should rem ain in t he st rainer is t he raspberry seeds. Throw away t he
raspberry seeds and, t o t he st rained j uice, st ir in t he lem on j uice ( if using) and
1/ 4 cup ( 50 gram s) of whit e sugar ( add m ore if needed) . The puree can be
st ored in t he refrigerat or for a week or frozen for up t o a year.
For Ra spbe r r y W h ippe d Cr e a m : I n a large m ixing bowl place t he whipping
cream , vanilla ext ract , and sugar and st ir t o com bine. Cover and chill t he bowl
and beat ers in t he refrigerat or for at least 30 m inut es. When chilled, beat t he
m ixt ure unt il soft peaks form . Then add t he sweet ened raspberry pur? or
raspberry j am , a lit t le at a t im e, and beat j ust unt il st iff peaks form when t he
beat er is raised. Tast e and fold in m ore sugar or puree, if needed.
To Asse m ble : Rem ove about 1/ 2 cup of t he raspberry whipped cream t o use as
garnish. Then unroll t he sponge, spread wit h t he rem aining whipped cream
filling, and reroll. Transfer t o your serving plat t er. Place t he rem aining whipped
cream in a past ry bag fit t ed wit h a decorat ive t ip and pipe roset t es down t he
cent er of t he sponge. Place fresh raspberries on t he roset t es, if desired. Cover,
and chill in t he refrigerat or for a few hours or overnight . ( You can serve t his cake
im m ediat ely but chilling it for a few hours, or even overnight , set s t he filling and
m akes it easier t o slice.) Just before serving, dust wit h confect ioners ( powdered
or icing) sugar.
Serves 6 - 8 people.
Re cipe :
1/ 3 cup ( 33 gram s) sift ed cake flour
3 t ablespoons ( 25 gram s) cornst arch ( corn flour)
4 large eggs
1 large egg yolk
1/ 2 cup ( 100 gram s) plus 1 t ablespoon ( 15 gram s) granulat ed whit e sugar
1 t easpoon pure vanilla ext ract
1/ 4 t easpoon cream of t art ar
Ra spbe r r y W hippe d Cr e a m :
1 cup ( 240 m l) heavy whipping cream
1/ 2 t easpoon pure vanilla ext ract
1 t ablespoon ( 15 gram s) granulat ed whit e sugar
1/ 2 cup ( 120 m l) light ly sweet ened raspberry pur? ( recipe follows) or 1/ 3 cup ( 80
m l) raspberry j am
Ra spbe r r y Pu r e e :
1 - 12 ounce bags ( 340 gram s) of frozen raspberries ( unsweet ened)
1/ 4 cup ( 50 gram s) granulat ed whit e sugar, or t o t ast e
1/ 2 t easpoon of freshly squeezed lem on j uice ( opt ional)
Ga r n ish :
Fresh Raspberries
T- V
Va n illa Cu pca k e s
Preheat oven t o 350 degrees F ( 177 degrees C) and light ly but t er or line 12
m uffin cups wit h paper liners.
For t he Cupcakes: Cream t he but t er and sugar unt il light and fluffy. Add t he eggs,
one at a t im e, beat ing well aft er each addit ion. Beat in t he vanilla ext ract and
lem on zest .
I n a separat e bowl whisk t oget her t he flour, baking powder, and salt .
Wit h t he m ixer on low speed, alt ernat ely add t he flour m ixt ure and m ilk, in t hree
addit ions, beginning and ending wit h t he flour. Scrape down t he sides of t he
bowl.
Evenly fill t he m uffin cups wit h t he bat t er and bake for about 18- 20 m inut es or
unt il nicely browned and a t oot hpick insert ed int o a cupcake com es out
clean. Rem ove from oven and place on a wire rack t o cool. Once t he cupcakes
have com plet ely cooled, frost wit h icing. I f you want flat t opped cupcakes t hen
slice off t he dom e of each cupcake, wit h a sharp knife, before frost ing. I f you
want t o pipe t he frost ing, I like t o use a large Wilt on 1M closed st ar decorat ing
t ip.
For t he Frost ing: I n an elect ric m ixer, or wit h a hand m ixer, cream t he but t er
unt il sm oot h and well blended. Add t he vanilla ext ract . Wit h t he m ixer on low
speed, gradually beat in t he sugar. Scrape down t he sides of t he bowl. Add t he
m ilk and beat on high speed unt il frost ing is light and fluffy ( about 3- 4
m inut es) . Add a lit t le m ore m ilk or sugar, if needed. Tint t he frost ing wit h desired
food color ( I use t he past e food coloring t hat is available at cake decorat ing
st ores and part y st ores) .
Makes about 12 cupcakes.
Re cipe
Va n illa Cupca k e s:
1/ 2 cup ( 113 gram s) unsalt ed but t er, room t em perat ure
2/ 3 cup ( 130 gram s) granulat ed whit e sugar
3 large eggs
1 t easpoon pure vanilla ext ract
Zest of 1 large lem on ( opt ional)
1 1/ 2 cups ( 210 gram s) all purpose flour
1 1/ 2 t easpoons baking powder
1/ 4 t easpoon salt
1/ 4 cup ( 60 m l) m ilk
Bu t t e r cr e a m Fr ost in g:
2 cups ( 230 gram s) confect ioners sugar ( icing or powdered sugar) , sift ed
1/ 2 cup ( 113 gram s) unsalt ed but t er, room t em perat ure
1 t easpoon pure vanilla ext ract
2 t ablespoons m ilk or light cream
Assort ed food colors ( if desired)
Lem on Zest - The yellow out er rind of t he lem on t hat cont ains t he fruit 's flavor
and perfum e. The rind being t he out er skin of t he lem on which consist s of bot h
t he yellow zest and whit e m em brane
W-Z
Ye llow D r e a m Ca k e
1 cup water
1 package non-dairy topping mix (dry)
1 (18.25-ounce) package yellow cake mix
2 large eggs
1/4 cup vegetable oil
1 (3.5-ounce) package vanilla pudding mix
1. In a bowl beat water, non-dairy topping mix (dry), yellow cake
mix, eggs, oil, and vanilla pudding mix with an electric mixer on
medium speed for 4 minutes.
2. Pour into two greased and floured 8 or 9-inch round baking
pans.
3. Bake at 350*F for 35 to 40 minutes or until a wooden pick
inserted in the center comes out clean. Cool in the pans for 10
minutes. Loosen the sides and remove from pans.
4. Frost when cool.
Makes 12 servings.