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 • • • • 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 • • • • • • • • • • • • 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.