Ginger - Date Squares

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

Ingredients

• 1/2 cup chopped favourite nuts
• 1/3 cup chopped preserved gingerroot
• 3/4 cup chopped dates
• 2 eggs
• 1/2 cup sugar
• 3 tablespoons melted butter
• 3/4 cup soft unbleached flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons milk
• 1/4 cup dark brown sugar (sucanat)
• 3/4 cup icing sugar
• 1/2 teaspoon vanilla extract

Recipe

• 1 preheat the oven to 350°f.
• 2 butter a 9" square pan.
• 3 chop the nuts, ginger and dates.
• 4 set them aside.
• 5 beat the eggs.
• 6 beat in the sugar and the melted butter.
• 7 sift together the flour, baking powder and salt.
• 8 add the dates and nuts to the flour.
• 9 mix in the wet ingredients.
• 10 it will seem like there is a great deal of dates and nuts, and very little batter.
• 11 don't worry, it will work out.
• 12 spread evenly in the prepared 9" pan.
• 13 bake at 350°f for 25 minutes, until done.
• 14 remove and let cool in the pan.
• 15 heat the butter, milk and brown sugar until dissolved.
• 16 beat in the icing sugar and the vanilla.
• 17 spread the icing over the cake.
• 18 cut it into squares, and remove them from the pan.

Magnolia Cupcakes

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 cups flour
• 1 teaspoon baking soda
• 1 cup unsalted butter, room temperature
• 1 cup sugar
• 1 cup light brown sugar, firmly packed
• 4 large eggs
• 6 ounces unsweetened chocolate, melted
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup butter
• 6 cups confectioners' sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract

Recipe

• 1 and a mixer:.
• 2 preheat oven to 350 degrees.
• 3 step 2:.
• 4 line your muffin tins with cupcake papers. this recipe makes roughly 2 dozen cupcakes.
• 5 step 3:.
• 6 in a small bowl, sift together the flour and baking soda and set aside.
• 7 step 4:.
• 8 melting the chocolate. you'll need some double boiler action to do this. but, if like me, you have no double boiler, one can be created very easily. find a small pot and a small heat resistent bowl that will nest easily into the pot.
• 9 step 5:.
• 10 fill the pot with just enough water so that when the bowl is nesting in the pot, the water doesn't splash out. put the water on to boil. put the 6 ounces of unsweetened chocolate into the bowl.
• 11 once the water is boiling, put the bowl of chocolate in the pot to melt the chocolate. turn down the heat on the water so it's just simmering (if you leave it on a full boil, hot water will go everywhere).
• 12 step 6:.
• 13 stir the chocolate until it's totally melted. set the bowl of melted chocolate aside to cool to room temperature.
• 14 step 7:.
• 15 in a large bowl, cream the butter until smooth.
• 16 step 8:.
• 17 add the granulated sugar.
• 18 step 9:.
• 19 add the brown sugar and beat until fluffy.
• 20 step 10:.
• 21 add the eggs 2 at a time, beating well after each addition.
• 22 step 11:.
• 23 add the chocolate, mixing until well blended.
• 24 step 12:.
• 25 well blended:.
• 26 step 13:.
• 27 add the sifted flour/baking soda mixture in small doses, alternating with the buttermilk and vanilla.
• 28 step 14:.
• 29 mix until batter is well blended and smooth. when done your batter should look like this:.
• 30 step 15:.
• 31 spoon the batter into the cupcake liners, filling until roughly 3/4 full (i kind of overfilled a few of mine by accident).
• 32 step 16:.
• 33 bake for 20-25 minutes, checking periodically to make sure they don't burn. the cupcakes are done when a toothpick inserted in the center comes out clean.
• 34 remove the cupcakes from the tins to cool. once all the cupcakes are cool, it's time for the best part, the frosting!

Magnolia Bakery's Vanilla Birthday Cake And Frosting

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 1 1/2 cups self rising flour
• 1 1/4 cups all-purpose flour
• 1 cup milk
• 1 teaspoon vanilla
• 1 cup unsalted butter, very soft
• 8 cups confectioners' sugar
• 1/2 cup milk
• 2 teaspoons vanilla

Recipe

• 1 preheat oven to 350°.
• 2 grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.
• 3 in a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
• 4 add the sugar gradually and beat until fluffy, about 3 minutes.
• 5 add the eggs one at a time, beating well after each addition.
• 6 combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
• 7 divide batter among the cake pans.
• 8 bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.
• 9 let cakes cool in the pans for 10 minutes.
• 10 remove from pans and cool completely on wire rack.
• 11 if you're making cupcakes, line two 12-cup muffin tins with cupcake papers.
• 12 spoon the batter into the cups about three-quarters full.
• 13 bake until the tops spring back when lightly touched, about 20 to 22 minutes.
• 14 remove cupcakes from pans and cool completely on a rack before icing.
• 15 when cake has cooled, ice between the layers, then ice top and sides of cake.
• 16 to make the icing - place the butter in a large mixing bowl.
• 17 add 4 cups of the sugar and then the milk and vanilla.
• 18 beat until smooth and creamy.
• 19 gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).
• 20 if desired, add a few drops of food coloring and mix thoroughly.
• 21 use and store icing at room temperature, as icing will set if chilled.
• 22 can store in an airtight container for up to three days.

cocoa cola cake

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

Ingredients

• Servings: 12
• 1 package cake mix (18 oz)
• 1 cup cola
• 2 eggs
• 1/2 cup buttermilk
• 1/2 cup butter
• 1/4 cup baking cocoa
• 1 teaspoon vanilla extract
• 1 1/2 cups mini marshmallows
• confectioners' sugar, for sprinkling on top

Recipe

• 1 preheat oven to 350.
• 2 grease a 13x9' baking pan.
• 3 mix all ingredients, exceept marshmallows in a bowl with mixer until well blended stir in marshmallows, pour into pan,.
• 4 bake 35-40 minutes until a toothpick inserted to center comes out clean.
• 5 cool on wire rack, sprinkle with confectioners sugar.

Cocoa Cupcakes

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

Ingredients

• Servings: 24
• 1 cup sugar
• 1/2 cup cocoa
• 1 1/2 cups flour
• 3/4 teaspoon baking soda
• 1/2 cup shortening
• 1/2 cup milk
• 1 teaspoon vanilla
• 1 egg
• 1/2 cup boiling water

Recipe

• 1 combine all dry ingredients.
• 2 add shortening, egg, milk, and vanilla.
• 3 add boiling water and beat for 3 minutes.
• 4 bake for 25 to 30 minutes at 350 degrees.

Mashed Potato Pancakes

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 3 cups potatoes, riced or mashed
• 1 tablespoon sugar
• 1 teaspoon salt
• 5 tablespoons shortening, melted
• 1 1/2 cups flour

Recipe

• 1 combine first 4 ingredients.
• 2 gradually add the flour.
• 3 shape into 1-1/2 inch balls.
• 4 roll out on floured surface until 1/8 of an inch thick.
• 5 grill on moderately hot griddle until it bubbles and then flip over.
• 6 butter one side, sprinkle sugar on them and then rolled them up and eat them.

Cocoa Crème Fraîche Cupcakes

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

Ingredients

• 1 cup all-purpose flour
• 3 tablespoons all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup unsalted butter, softened
• 6 tablespoons unsalted butter, softened
• 1 cup sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 3/4 cup creme fraiche, at room temperature and stirred until runny, plus more
• creme fraiche, for serving

Recipe

• 1 preheat the oven to 350°.
• 2 line a 12-cup muffin pan with foil baking cups.
• 3 put 4 additional foil cups on a small baking sheet.
• 4 sift together the flour, cocoa powder, baking powder, salt and baking soda.
• 5 in a large bowl, beat the butter and sugar until light and fluffy.
• 6 at medium speed, add the eggs one at a time, beating until each one is fully incorporated before adding the next.
• 7 add the vanilla.
• 8 at low speed, alternately beat in the dry ingredients and the 3/4 cup of crème fraîche in 2 batches.
• 9 spoon the batter into the foil cups, filling each one two-thirds full.
• 10 bake the cupcakes for 15 minutes, or until springy when gently pressed and a cake tester inserted in the center comes out clean.
• 11 let cool slightly, then remove from the pan.
• 12 place a dollop of crème fraîche on each cupcake and serve.

Honey Glaze

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 12
• 1 1/2 cups honey
• 2 tablespoons lemon juice
• 1/2 cup water
• 1/2 teaspoon lemon zest

Recipe

• 1 boil all ingredients until thick.
• 2 remove from heat, and pour over cake.

Magnolia Bakery Lemon Vanilla Bundt Cake

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 16
• 1 1/2 cups unsalted butter, softened
• 3 cups sugar
• 5 large eggs, at room temperature
• 3 cups all-purpose flour
• 3/4 cup club soda (not seltzer)
• 2 tablespoons vanilla extract
• 1 1/2 tablespoons grated lemon zest

Recipe

• 1 preheat oven to 350°.
• 2 grease and lightly flour a 10" bundt pan.
• 3 in a large bowl, on the medium speed of an electric mixer, cream the butter and the sugar until fluffy, about 3 minutes.
• 4 add the eggs, one at a time, mixing well after each addition.
• 5 add the flour in thirds, alternating with the club soda, beating after each addition until smooth.
• 6 add the vanilla extract and the lemon zest and mix well.
• 7 pour the batter into prepared pan and bake 70-80 minutes until golden brown or a cake tester inserted into center of cake comes out clean.
• 8 let cake cool in pan for 20 minutes.
• 9 remove from pan and cool completely on wire rack.

Magnolia Cafe Glazed Breakfast Buns

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

Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups butter, softened
• 2 1/4 cups granulated sugar
• 6 large eggs, room temperature
• 3/4 cup milk
• 2 teaspoons vanilla extract
• 1 1/2 cups powdered sugar
• 3 tablespoons water
• 1 1/2 cups pecans, coarsely chopped

Recipe

• 1 preheat oven to 35*.
• 2 grease and flour 18 large muffin tins.
• 3 to make the buns: in a medium size bowl, combine the flour, baking soda and salt; set aside.
• 4 in a large bowl, on low speed of an electric mixer, cream the butter with the sugar till fluffy, about 3 minutes.
• 5 add the eggs, one at a time, beating well after each addition.
• 6 add the dry ingredients alternating with the milk and the vanilla extract, in three parts, beating until well incorporated.
• 7 spoon the batter into the muffin cups.
• 8 bake for 25-28 minutes or a cake tester inserted in center comes out clean.
• 9 remove from oven and allow buns to cool for about 30 minutes.
• 10 to make the glaze: in a small bowl, stir together the sugar and the water till smooth.
• 11 drizzle the glaze over the buns and sprinkle generously with chopped nuts.

Magnolia Bakery Vanilla Cupcakes

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

Ingredients

• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 1 cup milk
• 1 teaspoon vanilla extract

Recipe

• 1 line 24 muffin tins with cupcake papers.
• 2 in a small bowl, add the flours; stir to combine; set aside.
• 3 in a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth.
• 4 add the sugar gradually and beat for 3 minutes or until fluffy.
• 5 add the eggs, one at a time, beating well after each addition.
• 6 add the dry ingredients in three parts, alternating with the milk and vanilla.
• 7 with each addition, beat until the ingredients are incorporated but do not overmix.
• 8 spoon the batter into the cupcake liners, filling about 3/4 full.
• 9 bake in a 350° oven for 20-25 minutes.
• 10 cool the cupcakes in the tin for 15 minutes.
• 11 remove cakes from the tins and cool on a wire rack before icing.
• 12 ice with tinted vanilla buttercream.

Magnolia Bakery Vanilla Vanilla Cupcakes Uk Measurements

Total Time: 1 hr 5 mins Preparation Time: 40 mins Cook Time: 25 mins

Ingredients

• 168 g self-rising flour
• 140 g all-purpose flour
• 112 g unsalted butter, softened
• 224 g sugar
• 2 large eggs, at room temperature
• 125 ml milk
• 1/2 teaspoon vanilla extract

Recipe

• 1 preheat oven to 180 degrees celsius.
• 2 line one 12-cup muffin tin with cupcake papers.
• 3 in a small bowl, combine the flours. set aside.
• 4 in a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. add the sugar gradually and beat until fluffy, about 3 minutes.
• 5 add the eggs, one at a time, beating well after each addition. add the dry ingredients in three parts, alternating with the milk and vanilla. with each addition, beat until the ingredients are incorporated but do not overbeat.
• 6 using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
• 7 bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
• 8 cool the cupcakes in the tins for 15 minutes. remove from the tins and cool completely on a wire rack before icing. ice the cupcakes with either vanilla buttercream or chocolate buttercream.
• 9 note: take your time to make your cupcakes rather than rushing them and you will have the perfect cupcake. after 15 minutes, if your oven cooks slightly unevenly, rotate the muffin tin to ensure one lot aren't burnt and the others aren't undercooked.

Magnolia Bakery's Lemon Curd Filling

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• 12 egg yolks, at room temperature
• 3 tablespoons lemon zest, grated
• 1 cup fresh lemon juice
• 1/2 teaspoon lemon extract
• 1 1/2 cups sugar
• 1 cup unsalted butter, cut in small pieces

Recipe

• 1 in a medium-size saucepan, whisk the first five ingredients until thoroughly combined.
• 2 get the saucepan on low heat to warm the mixture, and slowly augment the heat to medium. all the while stiring with a wooden spoon or rubber spatula.
• 3 cook for about 20 minutes until thick and bubbly.
• 4 remove from heat and add the butter, one piece at a time, stirring to incorporate.
• 5 place in the refrigerator until firm.
• 6 note: after cooking the mixture for about 5 minutes, it looked curdled so i strained it and then put it in a glass bowl over a pot with water on a high simmer. i cooked it for about 25 more minutes until it was quite thick and coated the back of a spoon. then i strained it again and added the butter. it was deliciously tart like lemon curd should be.
• 7 a sterile mason jar would be perfect for keeping this inches.

Cocoa Fudge Cake

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

Ingredients

• Servings: 12
• 1 2/3 cups flour
• 1 1/2 cups sugar
• 2/3 cup saco baking cocoa
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 6 tablespoons saco dry buttermilk
• 1 1/2 cups water
• 1/2 cup shortening
• 2 eggs
• 1 teaspoon vanilla

Recipe

• 1 have ingredients at room temperature.
• 2 heat oven to 350.
• 3 grease and flour a 13x9x2-inch baking pan, or 2 - 8 or 9-inch layer pans.
• 4 sift together dry ingredients in large mixer bowl. add remaining ingredients. blend 1/2 minute on low speed, scraping bowl constantly. beat 3 minutes on high speed, scraping bowl occasionally.
• 5 pour into pans. bake in oblong pan 35-40, layer pans 30-35 minutes or until wooden pick inserted in center comes out clean.
• 6 cool.
• 7 frost as desired.

Lighter Ricotta Cheesecake

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

Ingredients

• Servings: 10
• 5 1/2 ounces graham crackers, crushed
• 3 tablespoons butter, melted
• 2 tablespoons dark brown sugar
• 1 1/2 teaspoons ground ginger
• 30 ounces part-skim ricotta cheese
• 3 eggs
• 1 egg
• 1 cup buttermilk
• 1/2 cup sugar
• 1 tablespoon vanilla

Recipe

• 1 preheat oven to 375 degrees f.
• 2 grease an 9-inch springform pan.
• 3 mix together cracker crumbs, melted butter, dark brown sugar and ground ginger; press onto bottom of pan; set aside.
• 4 in a blender or food processor, process the remaining ingredients until well-blended and smooth; pour into prepared pan.
• 5 place a pan of hot water on the bottom rack of the oven (this prevents the cake from cracking).
• 6 bake the cake in the centre for 45-60 minutes or until set.
• 7 chill before serving.

Lighter Than Air Chocolate Roll

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

Ingredients

• Servings: 12
• 6 ounces fine-quality bittersweet chocolate, chopped (not unsweetened)
• 3 tablespoons water
• 6 large eggs, separated, at room temperature
• 2/3 cup sugar
• 1/4 teaspoon salt
• 1 tablespoon dutch-process unsweetened cocoa powder
• 1 cup heavy cream
• 3 tablespoons confectioners' sugar, sifted
• 2 tablespoons grand marnier
• 1 teaspoon finely grated fresh orange zest
• unsweetened cocoa powder
• confectioners' sugar

Recipe

• 1 make cake layer: preheat oven to 350°f oil a 15- by 10- by 1-inch shallow baking pan and line bottom lengthwise with a large piece of wax or parchment paper, letting paper hang over ends by 2 inches.
• 2 melt chocolate with water in a small heavy saucepan over very low heat, stirring. cool to lukewarm.
• 3 beat yolks, 1/3 cup sugar, and salt in a large bowl with an electric mixer until thick and pale, about 5 minutes in a standing mixer or about 8 minutes with a hand-held mixer. fold in melted chocolate until blended. beat whites with cleaned beaters until they just hold soft peaks. gradually add remaining 1/3 cup sugar and beat until whites just hold stiff peaks. fold one third of whites into melted-chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.
• 4 spread batter evenly in baking pan and bake in middle of oven until puffed and top is dry to the touch, 15 to 18 minutes. transfer pan to a rack. cover top with 2 layers of damp paper towels and let stand 5 minutes, then remove towels and cool completely. loosen edges with a sharp knife.
• 5 sift cocoa powder over top of cake layer and overlap 2 layers of wax paper lengthwise over cake. place a baking sheet over paper and invert cake onto it, gently peeling off wax paper lining. (don’t worry if cake layer breaks; it will hold together when rolled.).
• 6 make filling: beat cream with confectioners sugar and grand marnier with cleaned beaters until it just holds stiff peaks. fold in zest.
• 7 fill and roll cake: spread filling evenly over cake. put a long platter next to a long side of cake. using wax paper as an aid, roll up cake jelly roll–style, beginning with a long side. carefully transfer, seam side down, to platter, using wax paper to help slide cake. (cake will crack but will still hold together.).
• 8 dust cake generously with cocoa powder and confectioners sugar.

Mashed Potato Goop (similar To Shepherd's Pie But Kid Friendly)

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

Ingredients

• Servings: 8
• 2 lbs ground beef
• 1 red onion, thinly sliced and diced (onion is optional)
• 2 (14 3/4 ounce) cans creamed corn
• 4 lbs potatoes, and cut into cubes (peeled if desired)
• splash milk (amount depends on consistency of potatoes)
• 4 tablespoons butter (half stick) or 4 tablespoons margarine

Recipe

• 1 finely slice and dice onion.
• 2 cut (and peel if desired) potatoes.
• 3 add potatoes to boiling pot of water. let boil for 12-15 minutes.
• 4 while potatoes are cooking add onion to large frying pan and crumble ground beef into pan.brown the meat/onion combination on medium to medium/low heat. ( do not drain grease from meat) then, once meat is browned, lower heat to low and stir in the creamed corn .
• 5 once potatoes are done, drain them and return to pot. add splash of milk and half stick of butter and blend with mixer till smooth.( should not be soupy but should not be too thick as to not be spreadable).
• 6 now place the ground beef/creamed corn/onion mixture into a 9 by 13 inch pan then spread mashed potatoes over top of mixture (like icing a cake) with a spatula.
• 7 bake in oven at 375 degrees for about 45 minutes (peaks of the mashed potatoes will lightly brown at the peaks and beef/corn mixture will bubble up around edges of pan).

Lebanese Dill Purses With Carrot Coins (ejjet Al Shomar W Jazar)

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

Ingredients

• Servings: 8
• 1 bunch dill (80 g or 2 ounces)
• 1/2 cup cake flour (or all-purpose, just use a couple teaspoons less)
• salt, pepper
• 1 cup water
• 3 large eggs
• 1 medium onions, chopped fine and fried in clarified butter or 1 medium oil, till translucent
• olive oil or clarified butter, as needed
• 3 cups carrots, chopped like coins preferably
• 2 tablespoons brown sugar
• 1 cup yogurt
• 1 teaspoon turmeric
• 1 mashed garlic clove (for the dressing)
• 2 -3 green onions (leaves only, green part)

Recipe

• 1 1wash, dry and chop the dill as fine as possible. cook the carrots in a saucepan with 1/2 cup of water, one or two tablespoons of butter and 2 tablespoons of brown sugar. simmer till carrots are done.
• 2 chop the onion fine and fry in oil or clarified butter, cover the skillet for 5 minutes till translucent.
• 3 in a mixing bowl, blender or food processor, place the flour, salt and pepper, dill, cooled onion; start the mixer and add the water gradually and two tablespoons of oil. when the mixture is well mixed and smooth, stop.
• 4 heat a crêpe pan or small skillet and add a teaspoon of clarified butter or oil, wiping it all over with a piece of wax paper to make sure all the pan is coated with fat.
• 5 pour about 1/3 cup of batter and swirl all around; flip it when the edges look brown and cook about 15 seconds on the other side.
• 6 set all the crêpes aside in a plate.
• 7 boil some water, set the green onion leaves on a deep skillet and pour the boiling water on them; they will get limp in a few seconds. place about 1/3 cup of carrots on each crêpe, and enclose it with the help of a green onion leaf. set on a plate and serve with the yogurt dressing if desired.
• 8 mix the yogurt, turmeric, salt, pepper and 3 tablespoons of olive oil with a fork till smooth.

Magnolia Bakery Vanilla Cupcakes

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

Ingredients

• Servings: 24
• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup unsalted butter
• 2 cups sugar
• 4 eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 cup unsalted butter
• 6 cups confectioners' sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract

Recipe

• 1 cupcakes:.
• 2 preheat oven to 350 degrees.
• 3 line two 12-cup muffin tins with cupcake papers.
• 4 in a small bowl, combine the flours. set aside.
• 5 in a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
• 6 add the sugar gradually and beat until fluffy, about 3 minutes.
• 7 add the eggs, one at a time, beating well after each addition.
• 8 add the dry ingredients in three parts, alternating with the milk and vanilla. with each addition, beat until the ingredients are incorporated but do not overbeat. using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
• 9 carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
• 10 bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
• 11 cool the cupcakes in the tins for 15 minutes.
• 12 remove from the tins and cool completely on a wire rack before icing.
• 13 icing:.
• 14 place the butter in a large mixing bowl. add 4 cups of the sugar and then the milk and vanilla. on the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
• 15 gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.

Deb's Potato Pancakes

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

Ingredients

• Servings: 4
• 2 tablespoons flour
• 1 1/2 teaspoons salt
• 1/4 teaspoon baking powder
• 1/8 teaspoon pepper
• 6 medium potatoes, grated medium
• 2 eggs, beaten
• 1 teaspoon grated onion

Recipe

• 1 combine flour mixture with eggs and onion and set aside.
• 2 drain liquid from grated potatoes.
• 3 add potatoes to egg mixture and beat thoroughly.
• 4 spoon 2 teaspoons of batter for each pancake into hot frying pan.
• 5 cover over medium heat until brown.

Fresh Blueberry Pancakes

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

Ingredients

• 3 cups flour
• 1 tablespoon baking soda
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 4 eggs
• 2 cups buttermilk
• 3/4 cup butter, melted
• 1 pint blueberries
• confectioners' sugar, to taste (or maple syrup)

Recipe

• 1 combine the flour, baking soda and salt in a small bowl.
• 2 whisk the eggs in a medium bowl; whisk in the buttermilk and margarine.
• 3 stir the dry ingredients into the wet until just incorporated.
• 4 heat a greased skillet or griddle over medium heat. ladle 1/4 cup of batter per pancake into skillet. place several fresh blueberries on top of the pancakes. cook until bubbles form and bottoms are golden brown, about 3 minutes. turn carefully; cook until set, about 2 minutes; repeat with remaining batter. sprinkle with confectioners' sugar.

Healthy Oatmeal Pancakes

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 1/2 cups old fashioned oats (original called for half oats, half oat flour)
• 1 cup nonfat milk (i used water) or 1 cup water (i used water)
• 1 teaspoon baking powder (optional(but i used it!)
• 4 large egg whites (i used 1/2 cup eggbeaters)
• 1/2 teaspoon cinnamon (i used more)

Recipe

• 1 heat milk or water until hot (if using water-i just used hot tap water). add oats & set aside
• 2 mix remaining dry ingredients & add to oatmeal mixture
• 3 fold in egg whites and mix until well blended. i use my stick blender for a smoother batter; but that is optional! the batter is thick; depending on how long the oats have soaked you may want to add a little water to thin it out.
• 4 cook on a nice hot griddle!
• 5 there are variations listed on the link provided above--you can add nuts, blueberries or protein powder! i am a "topper-" i spread natural peanut butter on top, sliced bananas & sugar free syrup!

Magnolia Bakery's Chocolate Cupcakes

Fresh Blueberry Crepes

Total Time: 21 mins Preparation Time: 20 mins Cook Time: 1 min

Ingredients

• Servings: 16
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 2 teaspoons granulated sugar
• 1 cup 2% low-fat milk
• 3 eggs
• 3 tablespoons melted butter or 3 tablespoons shortening or 3 tablespoons nonstick cooking spray
• 2 cups fresh blueberries

Recipe

• 1 combine first 7 ingredients in a large bowl or measuring cup.
• 2 blend completely until smooth.
• 3 let stand at room temperature 1 hour before cooking, or cover and refrigerate overnight.
• 4 heat an 8-inch (20cm) non-stick skillet over medium high heat.
• 5 melt about 1/2 tsp (3ml) shortening in the skillet until very hot.
• 6 tilt pan back and forth to fully coat bottom.
• 7 alternatively spray the pan with cooking spray before heating.
• 8 pour in just under 1/4 c (60ml) batter with 1 hand, tilting it around in a full circle as the batter hits the pan.
• 9 replace the skillet on the heat.
• 10 using a flexible spatula,gently lift an edge when you see tiny bubbles on the surface of the crepe and when the edges start to turn brown (this will take only seconds per crepe). when the underside is golden brown flip it over shaking the pan to settle the crepe evenly on the skillet.
• 11 cook another few seconds until golden brown.
• 12 slide onto a paper towel lined plate.
• 13 place another paper towel and repeat process until batter is used up.
• 14 make sure the pan is always hot and a tiny amount of shortening coats the pan between crepes.
• 15 crepes can be filled with berries and cream then rolled or folded up into halves or quarters.

Mashed Potatoes

Total Time: 22 mins Preparation Time: 7 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 lbs potatoes
• 1/2 cup sour cream
• 3 -4 tablespoons butter
• 1/2 cup half-and-half cream
• 1 teaspoon paprika
• salt & pepper

Recipe

• 1 peel (optional) and cube potatoes, salt lightly and cover with water and boil until fork tender. drain well. return potatoes to pan and heat for approximately 30 seconds to evaporate any remaining water.
• 2 using mashing hand tool, smash potatoes (in pot) to desired level of smoothness.
• 3 add sour cream and continue mashing.
• 4 add 2-3 tablespoons butter and continue mashing.
• 5 add half-n-half slowly - you may not need the entire amount. when potatoes are the desired consistency, season with salt and pepper and paprika. taste and adjust seasonings according to your tastes.
• 6 serve hot.
• 7 *these can be made ahead and kept warm in crock pot or casserole dish and reheated in oven. left-overs are great for potato pancakes.

Cocoa Cream Roll

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

Ingredients

• Servings: 8
• 1 cup sifted cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsweetened cocoa
• 3 eggs
• 1 cup sugar
• 1/3 cup water
• 1 teaspoon vanilla
• 1 pint heavy cream
• 1/4 cup dark rum
• 1/4 cup confectioners' sugar
• 2 teaspoons vanilla
• 1/4 cup ground nuts

Recipe

• 1 grease a 15x10x1 inch pan lightly and line with aluminum foil; grease foil.
• 2 sift flour, powder, salt and cocoa together.
• 3 beat eggs in large bowl until very thick and lemon colored.
• 4 beat in granulated sugar gradually.
• 5 blend in water and 1 tsp vanilla at low speed.
• 6 mix in sifted dry ingredients slowly.
• 7 pour into prepared pan and bake at 375* for 15 minutes or until cake springs back when touched lightly.
• 8 sprinkle a clean dish towel with confectioners' sugar.
• 9 carefully turn out cake onto towel; gently peel off foil.
• 10 starting at narrow end, roll up cake and towel together.
• 11 place on rack to cool.
• 12 combine cream, rum, 1/4 cup confectioners' sugar and 2 tsp vanilla.
• 13 whip until stiff.
• 14 unroll cooled cake roll and spread evenly with about 2/3 of cream mixture.
• 15 carefully roll up cake and cream and place on a serving plate.
• 16 frost with remaining cream mixture.
• 17 sprinkle with ground nuts.
• 18 chill until serving.

Icebox Peppermint Yule Log Cake

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 20 round red- and -striped hard peppermint candies
• 2 3/4 cups heavy cream
• 1/2 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract
• 36 nabisco famous chocolate wafers
• 1/4 cup cocoa powder, sifted

Recipe

• 1 chop candies in food processor until crushed but not ground. with electric mixer, beat 1 1/2 cups cream, 1/4 cup sugar, vanilla, and peppermint extract in large bowl until soft peaks form. fold crushed candy into peppermint cream.
• 2 spread 1 tablespoon peppermint cream on chocolate wafer. top with another wafer and repeat 4 more times to produce stack of 6 wafers with cream in between each cookie. make 6 stacks, each with 6 wafers. spread 1 tablespoon peppermint cream on top of 5 stacks, leaving 1 stack plain.
• 3 place cookie stacks on sides and put them together end to end, making one 16-inch log. a plain stack without cream on top wafer should be placed at end. wrap log in plastic and freeze until firm, at least 5 hours.
• 4 with electric mixer, beat remaining cream, remaining sugar, and cocoa in large bowl until stiff peaks form.
• 5 cut thin piece diagonally from one end of frozen log and discard. cut 2-inch piece diagonally from other end of frozen log and set aside.
• 6 transfer frozen cake to serving platter and spread all but 1/2 cup cocoa cream evenly over the log. press reserved 2-inch piece on top of log to make bump, placing it several inches from one end of log. cover bump with remaining cocoa cream.
• 7 drag tines of fork down length of log to simulate bark.
• 8 freeze until firm, at least 3 hours.
• 9 let stand at room temperature for 20 minutes before serving.

Ginger And Pink Grapefruit Cheesecake

Total Time: 3 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 20 whole graham crackers, coarsely broken
• 6 tablespoons sugar
• 1/2 cup chilled unsalted butter, cut into 1/2-inch cubes
• 3 tablespoons finely chopped crystallized ginger
• 1 1/3 cups heavy whipping cream
• 1 inch piece fresh ginger, peeled, cut into very thin rounds
• 1 cup ginger preserves
• 1 tablespoon water
• 4 (8 ounce) packages cream cheese, room temperature
• 1 1/4 cups sugar
• 1 tablespoon ground ginger
• 2 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 4 large eggs
• 2 large pink grapefruit
• finely chopped crystallized ginger

Recipe

• 1 for crust:.
• 2 position rack in center of oven and preheat to 350°f butter 9-inch springform pan with 2 3/4-inch-high sides.
• 3 blend graham crackers and sugar in processor to coarse crumbs. add 1/2 cup butter. blend until crumbs hold together; press onto bottom and up sides of prepared pan. bake crust until beginning to color, about 15 minutes; sprinkle with chopped ginger. cool. reduce oven temperature to 325°f
• 4 stack 3 long sheets of 18-inch-wide foil on work surface. place cake pan in center. fold foil snugly up sides of pan.
• 5 for filling:.
• 6 bring cream and fresh ginger to simmer. remove from heat; cover. steep 30 minutes. strain cream. stir preserves and 1 tablespoon water in small saucepan over medium heat until preserves melt; strain into small bowl. discard solids; reserve ginger jelly.
• 7 using electric mixer, beat cream cheese in large bowl until smooth. beat in sugar, ground ginger, vanilla, and salt. add eggs, 1 at a time, beating well. add 2 tablespoons ginger jelly and beat until blended. gradually beat in strained cream. transfer to prepared crust. place cake pan in large roasting pan. pour enough hot water into roasting pan to come halfway up sides of cake pan. place cake in water bath in oven.
• 8 bake cake until gently set, browned on top, and beginning to crack around edges, about 2 hours. remove from water. remove foil. place hot cake, uncovered, in refrigerator and chill overnight. do ahead can be made 2 days ahead. keep cake chilled. store ginger jelly at room temperature.
• 9 for topping:.
• 10 line large plate with several layers of paper towels. cut all peel and pith off grapefruits. working over bowl, cut between membranes to release segments; place on paper towels to drain. cover with additional paper towels, pressing to absorb excess liquid. do ahead can be prepared 8 hours ahead. chill, changing towels as needed.
• 11 cut around crust. remove pan sides. spread 1/4 cup ginger jelly over filling; top with grapefruit, then brush with ginger jelly. sprinkle with crystallized ginger. do ahead can be made 1 hour ahead. chill.

Magical Orange Cake Or Loaf

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1 orange, rind and pulp of
• 125 g butter
• 1 cup sugar
• 2 large eggs
• 1 1/2 cups self rising flour

Recipe

• 1 heat oven to 180°c.
• 2 line loaf or cake tin with baking paper.
• 3 wash the orange and cut into segments.
• 4 process the orange to a pulp - pips, rind and all!
• 5 melt butter in microwave. (use a bowl big enough to hold all ingredients)
• 6 stir in the sugar
• 7 mix in the eggs one at a time.
• 8 add the pulped orange - stir to combine.
• 9 gently stir in sifted flour.
• 10 bake for approx 35 mins or ready when tested with a skewer.
• 11 all done -- so simple!

Japanese Green Tea Petits Fours

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

Ingredients

• Servings: 12
• 2 eggs
• 3 egg yolks
• 6 tablespoons sugar
• 1/3 cup cake flour
• 2 tablespoons cornstarch
• 1 tablespoon green tea powder (matcha)
• 2 egg whites
• 1/8 teaspoon cream of tartar
• 2 tablespoons sugar
• 1 cup heavy cream
• 2 teaspoons green tea powder
• 4 teaspoons superfine sugar
• 6 tablespoons almond paste
• 1 teaspoon green tea powder
• confectioners' sugar, for dusting

Recipe

• 1 preheat oven to 450 degrees f (230 degrees c).
• 2 grease an 11x7 inch pan and line the bottom with parchment paper, and grease and flour the paper.
• 3 sift together the flour, cornstarch and 1 tablespoon green tea; set aside.
• 4 in a large bowl, beat eggs, yolks and 6 tablespoons sugar until tripled in volume, about 5 minutes; fold flour mixture into whipped eggs.
• 5 in a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy; add 2 tablespoons sugar, continuing to beat until stiff peaks form.
• 6 fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain; spread batter into prepared pan.
• 7 bake in the preheated oven for 20 to 30 minutes, or until center of cake springs back when lightly tapped.
• 8 sprinkle with confectioners' sugar, then invert onto a flat surface and let cool.
• 9 for green tea whipped cream: in a medium bowl, whisk the heavy cream with 4 teaspoons superfine sugar and 2 teaspoons green tea until stiff peaks form.
• 10 for decorative green tea marzipan: knead the almond paste with 1 teaspoon green tea; roll out between 2 sheets of plastic wrap, or lightly dust with confectioners' sugar while rolling.
• 11 to assemble: when cool, remove parchment paper from bottom of cake; cut cake horizontally down the middle to make two layers; spread the bottom layer with 1/2 of the whipped cream, then cover with the top layer of cake and spread top with remaining whipped cream; cut assembled cake into 12 pieces using a knife or decorative cutters; roll out the marzipan and cut into 12 pieces to match the shapes of the cakes; place the decorative marzipan pieces on top of cakes.

Lebkuchen

Total Time: 72 hrs 10 mins Preparation Time: 72 hrs Cook Time: 10 mins

Ingredients

• 1 1/3 cups honey
• 2 cups brown sugar
• 1/4 cup water
• 1/2 cup butter
• 2 eggs
• 6 cups flour
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon clove
• 1/4 teaspoon nutmeg
• 2 cups chopped pecans
• 3 cups candied fruit (as in fruit cake)
• 2 cups confectioners' sugar
• 3 tablespoons hot water
• 1 teaspoon vanilla

Recipe

• 1 mix honey, brown sugar, and 1/4 cup water in medium saucepan and bring to boil. simmer for 5 minutes and remove from heat. add 1/2 cup butter to the sugar mixture (to melt) and cool this mixture approx 30 minutes.
• 2 while the sugar mixture cools, mix the flour, soda, cinnamon, cloves, nutmeg, nuts, and fruit in a large mixer bowl.
• 3 add the cooled sugar/butter mixture to the flour mixture along with the 2 slightly beaten eggs. and mix thoroughly. i use my kitchen aid mixer with the dough attachment. the dough will be thick, and sticky.
• 4 place the dough in a covered plastic or glass container and let the dough "ripen" for a few days in the refrigerator.
• 5 on baking day: roll the dough on a slightly floured board to 1/4 inch thickness. cut the rolled dough into 1 x 3 inch strips and place on a greased baking sheet in a 350 degree oven for 10 - 12 minutes. cool on wire rack, and cover with transparent glaze. lebkuchen should ripen in cake box or plastic container at lease one day before serving.
• 6 for the transparent glaze, mix the sugar, water, vanilla together and spread thinly on the cookies.

Grand Finale Cake

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

Ingredients

• 1 (18 ounce) box cake mix
• 1 cup water (per cake mix directions)
• 1/3 cup oil (per cake mix directions)
• 2 -3 eggs (per cake mix directions)
• 2 lbs ricotta cheese
• 1 cup sugar
• 4 eggs
• 1 teaspoon vanilla

Recipe

• 1 prepare cake mix according to package directions and pour in sprayed 9x13 pan.
• 2 mix the rest of the ingredients and pour on top the cake mix in the pan.
• 3 bake at 350 degrees for 60 to 70 minutes.
• 4 chill before serving.

Debbie's Crisp / Crumble Topping

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2/3 cup oats
• 4 tablespoons margarine
• 1/3 cup brown sugar, firmly packed
• 1/3 cup whole wheat flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking soda

Recipe

• 1 combine all ingredients except oats in a mixing bowl until smooth, fold in oats.
• 2 spoon over fresh fruit or pie filling in an 8x8 cake pan, or a round pie dish.
• 3 bake at 350 for 35-40 minutes, or until topping is golden.

Like Mom's Pineapple Upside Down Cake

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1/2 cup butter (1 stick divided)
• 1 1/2 cups brown sugar
• 1 (20 ounce) can pineapple slices (save juice)
• 3 eggs
• 1 cup sugar
• 1/4 cup milk
• 1/4 cup pineapple juice (or can use 1/2 cup pineapple juice-omit milk)
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt

Recipe

• 1 use a 9 or 10 inch cast iron skillet or pan.
• 2 melt 1/4 cup of the butter over low heat in skillet, add brown sugar make sure evenly coats bottom.
• 3 take pan off of the heat, arrange pineapple slices on top of brown sugar.
• 4 in a large bowl, cream other 1/4 cup of butter with the sugar. add eggs, one at a time, mix until blended. add juice, milk if using, and vanilla. beat until sugar is well dissolved.
• 5 sift flour, baking powder and salt and mix with the egg mixture until well blended.
• 6 pour batter into the skillet/pan.
• 7 bake at 350 degrees for 35 minutes.
• 8 let cool for 10 minutes and then put plate over skillet/pan and flip over.

Icebox Cookie Cheesecake

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 15
• 3 cups chocolate graham cracker crumbs (2 sleeves from a 3 sleeved box)
• 1/2 cup sugar
• 12 tablespoons butter, melted
• 2 cups whipping cream
• 4 (8 ounce) packages cream cheese, softened
• 1 1/3 cups sugar
• 1 (1 lb) package oreo cookies, break each cookie in 3-4 pieces

Recipe

• 1 combine chocolate graham cracker crumbs, 1/2 c sugar and 12 t of melted butter. press into a 13 x 9-in pan. chill.
• 2 whip the whipping cream until stiff peaks form; refrigerate.
• 3 in a large mixing bowl, beat cream cheese until smooth. gradually add 1 1/3 cup sugar; blend thoroughly. fold in the broken oreos along with the chilled whipped cream.
• 4 spread filling evenly into crust, smoothing top and spreading to edges. cover and refrigerate 4 hours or overnight.

Ice-cream Cake Roll

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• 3/4 cup all-purpose flour
• 1/3 cup cocoa powder
• 1 teaspoon baking powder
• 1 pinch salt
• 4 eggs
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 tablespoons confectioners' sugar
• 3 cups mint chip ice cream, softened
• chocolate syrup, for serving

Recipe

• 1 heat oven to 350°f coat a 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray. line bottom of pan with waxed paper. spray paper.
• 2 stir together flour, cocoa powder, baking powder and salt. in a large bowl, beat eggs with an electric mixer on medium speed for 5 minutes, until very light yellow. gradually add granulated sugar, beating until smooth. beat in vanilla extract.
• 3 fold flour mixture into egg mixture until no lumps remain. pour into prepared pan, spreading level. bake at 350°f for 12 minutes or until cake springs back when lightly touched.
• 4 dust a clean kitchen towel with confectioners' sugar. turn cake out onto towel. roll up towel and cake from short end; cool completely.
• 5 unroll; spread with softened ice cream to within 1 inch of edges. reroll cake without towel; wrap in plastic wrap. freeze at least 4 hours or overnight. if frozen overnight, let stand at room temperature 20 minutes before serving. to serve, carefully remove plastic wrap and drizzle cake with chocolate syrup.

Icebox Banana Cake With Chocolate Cream

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

Ingredients

• Servings: 6
• 1 cup sugar
• 2/3 cup soft butter
• 2 eggs
• 1 cup mashed ripe banana (if your bananas start getting old and brown, put them in the freezer so you can make this treat late)
• 1/4 cup sour cream
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 2 cups heavy whipping cream
• 4 tablespoons powdered sugar
• 1 1/2 teaspoons vanilla
• 3/4 cup melted semi-sweet chocolate chips
• 1 banana, thinly sliced
• 3 tablespoons pecans
• 1/2 cup chocolate chips

Recipe

• 1 preheat oven to 350°f.
• 2 combine sugar, butter, and vanilla.
• 3 beat until fluffy (about 2 minutes).
• 4 add eggs one at a time.
• 5 beat two more minutes.
• 6 stir in mashed bananas and sour cream.
• 7 fold in flour and baking soda.
• 8 pour into two greased 8-inch round pans.
• 9 bake 25-30 minutes.
• 10 while the cakes are cooling:.
• 11 beat whipping cream in a cold bowl on high until peaks form. add sugar and vanilla. beat till stiff peaks (2 minutes).
• 12 add melted chips and mix well. store in fridge until cakes are completely cool.
• 13 place one cake on plate and frost. place second cake on top and frost making sure to cover the sides. store loosely wrapped in fridge.
• 14 optional: just before serving decorate with fresh banana slices, pecans, and chocolate chips.

Cocoa Fruitcake

Total Time: 1 hr 35 mins Preparation Time: 10 mins Cook Time: 1 hr 25 mins

Ingredients

• 3/4 cup butter or 3/4 cup margarine, softened
• 1 1/2 cups sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon brandy extract
• 3 eggs
• 1 cup all-purpose flour
• 6 tablespoons hershey's cocoa
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup buttermilk
• 2 cups candied red cherries, cut in half
• 1 1/2 cups pecans, coarsely chopped
• 1 cup golden raisin
• 1/2 cup diced mixed candied fruit
• powdered sugar (optional)

Recipe

• 1 heat oven to 325*. grease and flour 12-cup fluted tube pan. in large mixer bowl, beat butter, sugar, vanilla and brandy extract until light and fluffy. add eggs; beat well.
• 2 stir together flour, cocoa, salt and baking powder; add alternetely with buttermilk to butter mixture, beating just until blended. stir together cherries, pecans, raisins and mixed fruit; fold into batter. pour batter into prepared pan.
• 3 bake 1 hour and 25 minutes or until wooden pick inserted in center comes out clean. cool 10 minutes; remove from pan. immediately wrap in foil. allow to stand overnight before serving. to serve, sprinkle powdered sugar over top, if desired.

Icing-in-the Cake Cake

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

Ingredients

• Servings: 12
• 1 (18 ounce) pkge. cake mix (any flavor)
• 4 eggs
• 1 cup milk
• 1/2 cup oil
• 1 (16 ounce) can frosting (any flavor)

Recipe

• 1 combine all ingredients in bowl, except for the frosting. add 3/4ths of the frosting and mix until blended.
• 2 pour into a greased and floured bundt pan.
• 3 bake at 350 degrees for 55-60 minutes.
• 4 cool on wire rack for 15-20 minutes and then unmold.
• 5 while baking, mix 2 tsp.milk with remaining frosting, and then drizzle over cooled cake or it is good topped with powdered sugar or just plain.

Honey Joys -gluten Free

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

Ingredients

• Servings: 12
• 90 g butter (3 ounces)
• 1/3 cup caster sugar, this is 65grams (superfine sugar)
• 4 teaspoons honey
• 4 cups corn flakes, ensure gluten free if following a gluten-free diet

Recipe

• 1 preheat oven to 150°c ( 300°f ) prepare patty/cupcake pans with paper cases.
• 2 heat buter, sugar and the honey until frothy. you can use a saucepan or the microwave for this step. this will form a soft toffee.
• 3 add cornflakes and mix until well combined.
• 4 spoon into patty cases and bake for 5-10 minutes. be careful not to burn them.
• 5 the honey joys will set as they cool. the amount you make will depend on the size of the patty cases used. for children it is better to make smaller sized in preference to large.
• 6 store in an airtight container.

Eggnog Pound Cake

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

Ingredients

• Servings: 12
• 1 (16 ounce) package poundcake mix
• 1 1/4 cups eggnog
• 2 large eggs
• 1/2 teaspoon nutmeg, freshly grated
• 1/2 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350 degrees.
• 2 beat all ingredients together at low speed with an electric mixer until blended.
• 3 increase speed to medium, and beat 2 minutes.
• 4 pour into a lightly greased 9x5-inch loaf pan.
• 5 bake at 350 degrees for 1 hour to 1 hour and 5 mintues or until a long wooden pick inserted comes out clean.
• 6 cool in pan on a wire rack 10 minutes.
• 7 remove from pan to wire rack and cool competely (about 1 hour).

Icing In The Cake Or Crawling Cake

Eggnog Pancakes

Gina's Pound Cake

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

Ingredients

• 1 lb softened imperial margarine (no substitues)
• 1 lb confectioners' sugar
• 6 eggs
• 3 teaspoons vanilla (i use a little more)
• 3 cups cake flour

Recipe

• 1 preheat oven to 350.
• 2 oil 3 medium size loaf pans.
• 3 in a large mixer, cream together the margarine and sugar.
• 4 add in eggs, vanilla and flour.
• 5 divide evenly among the loaf pans.
• 6 bake about 1 hour.
• 7 cool completely and dust with more confectioners sugar.

Leche Flan - Custard With Caramel

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

Ingredients

• Servings: 30
• 10 eggs
• 1 (14 ounce) can condensed milk
• 1 (12 fluid ounce) can evaporated milk
• 1/2 cup sugar
• 2 teaspoons lemon juice
• 1 cup sugar
• 1 1/2 cups water

Recipe

• 1 custard: preheat oven to 350 degrees f. prepare your pans/moulds.
• 2 beat the eggs with an electric mixer. set aside until the big bubbles or most of the bubbles disappear.
• 3 add all the other custard ingredients. stir gently with a whisk by hand in a single direction until sugar is dissolved. (it is imperative to not have bubbles or the custard will cook with a cakey texture.).
• 4 strain the mixture in a mesh strainer onto another bowl to get the lumpy egg whites. (to have a smooth and creamy texture) set aside.
• 5 custard: melt sugar in an iron pan over high heat. when most of the sugar is burnt (dark golden brown in color) add 1 cup of water. keep stirring until all of the sugar is dissolve. by this time sugar will be slightly bitter and have a brittle consistency. add 1/2 cup water and simmer for about 1 minute.
• 6 immediately pour the custard into the pans, dividing evenly. pour the custard mixture over the caramel. (about 1 inch thick max or the center wont cook evenly with the sides.) cover with aluminum foil.
• 7 place the mould in a large cookie sheet with about an inch of water. bake for 45 - 60 minutes depending on your pan size. (add about a 1/2 - 1 cup of water every 20 minutes) insert a toothpick to check if the custard is cooked. if the toothpick comes out clean, it is cooked. (or when center is firm, i prefer the toothpick method).
• 8 cool and then chill before serving. run a knife around the mould to let the custard loose and flip over a dish to serve.

Lebkuchen (spice Bars)

Total Time: 15 mins

Ingredients

• 1 teaspoon cinnamon
• 1 teaspoon allspice, ground
• 1/4 teaspoon clove, ground
• 1/2 teaspoon salt
• 2 1/4 cups flour, unbleached, unsifted
• 1/2 teaspoon baking powder
• 1/2 cup almonds, ground
• 1 teaspoon lemon, rind of, grated
• 2 large eggs
• 3/4 cup sugar
• 3/4 cup honey
• 1/2 cup milk
• 1 cup confectioners' sugar
• 1/2 teaspoon almond extract
• 1 teaspoon rum
• 1 tablespoon water

Recipe

• 1 stir together the spices, salt flour, and baking powder.
• 2 stir in the almonds and lemon rind.
• 3 in a separate bowl beat the eggs and sugar until a ribbon is formed when the beater is removed.
• 4 stir in the honey and milk.
• 5 gradually stir in the flour mixture; beat until smooth.
• 6 spread the batter in an 11 x 17-inch jelly roll pan that is well greased and floured.
• 7 bake at 400 degrees f for 12 to 15 minutes, until the cake is done.
• 8 while the cake is still warm, turn it out onto a wire rack.
• 9 to make the almond glaze, mix the confectioners' sugar, almond extract, rum, and 1 to 2 t of water.
• 10 beat until glaze is smooth and of the right consistency.
• 11 add more water to thin if neccessary.
• 12 spread the warm cake with the almond glaze.
• 13 cut cake into 1 x 2 1/2-inch bars while still warm.
• 14 spice bars keep 6 to 8 weeks in a sealed container if not glazed.

Lilikoi Bars

Total Time: 1 hr 25 mins Preparation Time: 35 mins Cook Time: 50 mins

Ingredients

• 1/2 lb unsalted butter (room temperature)
• 1/2 cup granulated sugar
• 2 cups flour
• 1/4 teaspoon kosher salt
• 6 large eggs (room temperature)
• 3 cups granulated sugar
• 1 tablespoon grated lemon zest (2-3 lemons)
• 1 cup lilikoi juice (freshly squeezed or frozen)
• 1 cup flour
• powdered sugar, for dusting

Recipe

• 1 preheat oven to 350 degrees.
• 2 using an electric mixer, cream butter and sugar until light and fluffy.
• 3 combine flour and salt. using the mixer set to low, add to butter until just mixed.
• 4 dump dough onto a well-floured board and gather into a ball. flatten the dough into a 9 x 13 inch baking sheet with your hands. chill for 30 minutes. bake 15-20 minutes, until lightly browned. cool.
• 5 for filling, whisk together eggs, sugar, zest, lilikoi juice and flour. pour over the cooled crust and bake 25 to 30 minutes until the filling is set. cool to room temperature. cut into squares or triangles and dust with powdered sugar.
• 6 optional glaze: 1/4 c water, 1/2 c granulated sugar, 1/4 c lilikoi fruit juice (about 6 lilikoi), and juice of 1/4 lemon. boil the water and sugar in a saucepan over medium heat for 5 minutes. add passion fruit and lemon juice and boil for a further 3 minutes. it will boil rapidly and looks like it expanded. remove from heat and allow to cool. it will turn into a thick and sugary passion fruit syrup. allow to cool and drizzle over lilikoi bars.
• 7 if you want to make it into cupcakes: use cupcake liners in cupcake pan. fill each 1/2-3/4 full with batter. bake the cupcakes at the same temperature called for in the cake recipe, but reduce the baking time by one-third to one-half (cupcakes usually bake for 15-20 minutes). check for doneness with a wooden toothpick. it should come out clean. let cupcakes cool in the pan for 5-10 minutes, then remove and cool completely on a wire rack.

Friendship Cake

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

Ingredients

• 2 cups friendship active starter
• 1/2 teaspoon salt
• 2 eggs
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 2 cups flour
• 1 cup sugar
• 2/3 cup oil
• 2 teaspoons baking powder
• 1 tablespoon flour
• 1/2 teaspoon cinnamon
• 1 cup brown sugar
• 1/4 cup margarine, softened

Recipe

• 1 preheat oven to 350 degrees f; lightly grease a 9x13 pan.
• 2 combine all cake ingredients and pour into prepared pan.
• 3 mix together topping ingredients& sprinkle evenly over cake.
• 4 bake at 350 for 30-40 minutes, or until tests done.
• 5 let cool completely, and sprinkle with powdered sugar if desired.

Matcha Green Tea Mini Cupcakes

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

Ingredients

• Servings: 40
• 3/8 cup unsalted butter (at room temperature)
• 3/4 cup sugar, plus
• 2 tablespoons sugar
• 1 large egg (at room temperature)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/4 teaspoons baking powder
• 1 1/4 cups flour
• 1/2 cup whole milk, plus
• 2 tablespoons whole milk
• 1 tablespoon matcha green tea powder, plus
• 1 teaspoon matcha green tea powder

Recipe

• 1 preheat oven to 350°f.
• 2 cream the butter and sugar in a large bowl.
• 3 beat in egg, vanilla, salt, and baking powder.
• 4 add half the flour and mix to just combine with the wet ingredients.
• 5 add half the milk and mix to combine.
• 6 repeat steps 4 and 5, adding the matcha powder with the last addition of milk.
• 7 beat at low speed until smooth and shiny, about 30 seconds.
• 8 divide batter among mini muffin pans lined with foils or papers. bake for 12 minutes, rotating the pans after 7 minutes. a toothpick should come out clean.
• 9 cool on a wire rack until the cupcakes come to room temperature.

Ihop Style Pancakes

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• nonstick cooking spray
• 1 1/4 cups all-purpose flour
• 1 egg
• 1 1/4 cups buttermilk
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 cup cooking oil
• 1 pinch salt

Recipe

• 1 1. preheat a skillet over medium heat. use a pan with a nonstick surface or apply a little nonstick spray.
• 2 2. in a blender or with a mixer, combine all of the remaining ingredients until smooth.
• 3 3. pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
• 4 4. when the edges appear to harden, flip the pancakes. they should be golden brown.
• 5 5. cook pancakes on the other side for same amount of time, until golden brown.

Icing Glaze (single Quantity)

Total Time: 3 mins Preparation Time: 3 mins

Ingredients

• Servings: 1
• 1 egg
• 1 tablespoon lemon juice
• 1 1/4 cups confectioners' sugar

Recipe

• 1 lightly whisk the egg and lemon juice in a bowl.
• 2 gradually whisk in the confectioners' sugar until the mixture has a smooth texture and is the consistency of pouring cream.
• 3 cover the surface of the icing with plastic wrap to prevent a crust from forming until ready for use.

Lillian's Rhubarb Custard Cake

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• yellow cake mix
• 1 1/4 cups water
• 1/3 cup oil
• 3 eggs
• 4 cups rhubarb
• 1 cup sugar
• 1 cup whipping cream

Recipe

• 1 mix up cake mix and next three ingredients, or use directions on your cake mix for mixing cake. put into a greased 13x9 pan. mix rhubarb and sugar and sprinkle over top of cake mix in pan. slowly pour cream over allbake 350 degree oven 45-50 minutes.

Lee Ann's Pancake Mix

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 13
• 10 cups all-purpose flour
• 2 1/2 cups non-fat powdered milk
• 1/2 cup sugar
• 1/4 cup baking powder
• 2 tablespoons salt

Recipe

• 1 combine all ingredients in a large bowl. stir together to blend. place in airtight container. label and store. lasts between 6-8 months.

Ihop Buttermilk Pancakes

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

Ingredients

• 1 1/4 cups flour
• 1 1/2 teaspoons baking powder
• 2 1/2 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/8 cup vegetable oil
• 1 egg, beaten slightly
• 1 1/2 cups buttermilk (1/8-1/4 c. more if needed to keep batter thinner)

Recipe

• 1 place first 5 ingredients into a bowl, add buttermilk, oil and egg.
• 2 with a spoon mix all ingredients and beat until smooth.
• 3 spray a griddle for frying pan with nonstick spray.
• 4 heat pan or griddle to medium low heat.
• 5 fry pancakes until small bubbles show on top before flipping pancakes.
• 6 if batter is too thick add a little more buttermilk.

Healthy Protein Cheese Cake Dessert

Total Time: 36 mins Preparation Time: 6 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 cup low fat cottage cheese
• 1 tablespoon vanilla extract
• 3 tablespoons sugar substitute (splenda)
• 12 ounces fat free cream cheese, softened to room temperature
• 1 cup egg whites or 1 cup egg substitute
• 1 reduced fat graham cracker crust

Recipe

• 1 preheat oven to 350f degrees.
• 2 spoon cottage cheese into blender or food processor. blend on high for 30 seconds. add cream cheese and blend 30 more seconds on high.
• 3 scrap down sides then add splenda and vanilla. then blend on medium while gradually adding eggs for 45 seconds.
• 4 pour cheese filling into pie crust and bake for 30 minutes.
• 5 let cool for at least 30 minutes.
• 6 refrigerate for at least 2 hours before serving.
• 7 serve plain or with any kind of berries you choose and top off with some cool whip free!

Graham Cracker Cinnamon Sweet Potato Pancakes #sp5

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

Ingredients

• Servings: 4
• 1 (24 ounce) package simply potatoes traditional mashed potatoes
• 1 tablespoon cinnamon sugar
• 2 tablespoons graham cracker crumbs
• 1 pinch pepper

Recipe

• 1 just make your simple potatoes mashed box direction) then add cinnamon sugar (1 table spoon) and add 2 table spoons of graham cracker crumbs and 1 pinch of pepper. make your pancakes,, add milk to fluff the batter b4 heating --.
• 2 they taste good.
• 3 p.s. blueberries and tapatio (lightly shaked) on top with crushing blue berries for juice on pancakes.

Eggnog Rum Bundt Cake

Total Time: 1 hr 40 mins Preparation Time: 45 mins Cook Time: 55 mins

Ingredients

• Servings: 16
• 3 cups unsifted flour
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1 teaspoon salt
• 3/4 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg
• 1 cup unsalted butter, softened
• 2 1/4 cups superfine sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 3/4 cup prepared eggnog, plus
• 1 tablespoon prepared eggnog
• 3 tablespoons dark rum
• 5 tablespoons unsalted butter, cut into chunks
• 1/2 cup granulated sugar
• 1/3 cup dark rum
• 1/2 teaspoon pure vanilla extract

Recipe

• 1 preheat oven to 350 degrees.
• 2 grease inside of a 10 inch bundt pan with shortening and dust with flour, or spray lightly with cooking spray.
• 3 set aside.
• 4 to prepare batter: sift together the flour, baking powder, baking soda, salt and nutmeg onto a sheet of wax paper and set aside.
• 5 cream butter in the large bowl of an electric mixer on a moderate speed for 3 to 4 minutes.
• 6 add superfine sugar in three additions, beating 1 minute after each portion is added.
• 7 add eggs one at a time, beating about 45 seconds after each is added.
• 8 blend in vanilla extract.
• 9 on low speed, alternately add sifted mixture in three additions with the eggnog in two addtions, beginning and ending with sifted mixture.
• 10 scrape down the sides of the bowl often.
• 11 add rum and beat 30 seconds.
• 12 (the batter will be medium thick and very creamy.) spoon into prepared pan and lightly smooth top with a spatula.
• 13 bake on center oven rack 55 minutes, or until a wooden pick or cake tester inserted in the center comes out clean.
• 14 let cake set in pan on a rack 10 minutes before unmolding onto a rack.
• 15 to prepare glaze: while cake is cooling in the pan, place butter, granulated sugar and rum in a nonreactive saucepan.
• 16 set over low heat and stir until the sugar dissolves.
• 17 bring to a boil, reduce heat and simmer 2 minutes.
• 18 remove from heat and stir in vanilla.
• 19 place rack with warm cake on a sheet of wax paper.
• 20 spoon glaze over cake in layers, using all of glaze.
• 21 cool completely before wrapping.

Eggnog Pound Cake

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 10
• 2 tablespoons softened butter or 2 tablespoons margarine, to grease pan
• 1/2 cup sliced almonds
• 1 (18 1/2 ounce) package yellow cake mix
• 1/8 teaspoon ground nutmeg
• 2 eggs
• 1 1/2 cups purchased eggnog
• 4 tablespoons butter or 4 tablespoons margarine, melted
• 2 tablespoons rum or 1/4 teaspoon rum flavoring

Recipe

• 1 generously grease a 10-inch tube or bundt pan with the softened butter; press almonds on sides and bottom of pan; set aside.
• 2 in a large bowl, combine cake mix, nutmeg, eggs, eggnog, the melted butter and the rum.
• 3 using an electric mixer, beat until smooth and creamy (about 4 minutes at medium speed) or beat about 450 strokes with a wooden spoon; pour batter into prepared pan.
• 4 bake in a 350° oven for 45 to 55 minutes or until a wooden pick inserted in center comes out clean.
• 5 let cool in pan for 10 minutes; then invert cake onto a rack to cool completely.

Graham Cracker Crust For Cheese Cake

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

Ingredients

• 2 cups graham cracker crumbs
• 1/4 cup butter, melted
• 2 tablespoons sugar

Recipe

• 1 combine ingredients and place in a spring form pan. the crust will come up about 1/2 up the sides of the pan. bake at 350 for about 15 minutes.

Eggnog Pound Cake

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

Ingredients

• 2 1/4 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg, grated
• 1/4 teaspoon ground ginger
• 1 pinch ground cloves
• 3/4 cup eggnog (full-fat or light version but not fat free)
• 2 teaspoons vanilla
• 3/4 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs

Recipe

• 1 preheat ove to 350°f.
• 2 grease and flour a 9x5-inch loaf pan.
• 3 in a large bowl, combine flour, baking powder, salt, cinnamon, nutmeg, ginger and cloves; whisk until blended and set aside.
• 4 in a measuring cup, stir together eggnog and vanilla; set aside.
• 5 in a mixing bowl, using electric mixer, cream butter and sugar until light and fluffy.
• 6 beat in eggs one at a time.
• 7 beat in half of the flour mixture, followed by half the eggnog mixture.
• 8 beat in remaining flour mixture, followed by remaining eggnog mixture.
• 9 transfer batter to prepared pan.
• 10 bake 35 to 45 minutes, or until top is browned and a skewer inserted in the center comes out clean.
• 11 remove from oven and cool in pan for about 10 minutes.
• 12 remove cake from pan ad let cool completely on a wire rack.

Lily Vanilli Fairtrade Devil's Food Ale Cakes

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 115 g unsalted organic butter (at room temperature)
• 45 g divine fairtrade cocoa
• 155 g fairtrade ale (honey ale)
• 170 g organic plain flour (sifted)
• 1 pinch salt
• 2/3 teaspoon baking soda
• 225 g tate & lyle fairtrade caster sugar
• 1 large free-range organic egg (at room temperature)
• 100 ml organic buttermilk
• 12 paper, cupcake cases
• 85 g/ 3 fl.ozs. fairtrade honey ale (3/8 cup)
• 15 g fairtrade cocoa
• 115 g unsalted organic butter (at room temperature)
• 340 g tate & lyle fairtrade icing sugar
• 1/2 teaspoon fairtrade vanilla essence
• handful toasted fairtrade brazil nut (optional)

Recipe

• 1 preheat the oven to 180c.
• 2 bring ale to the boil in a saucepan. remove from the heat and stir in the cocoa.
• 3 leave to cool until it reaches room temperature.
• 4 sift together the flour, salt and baking soda and set aside.
• 5 cream the butter and sugar together with an electric mixture until very light and fluffy (about 5 mins).
• 6 add the egg and beat until just incorporated.
• 7 beat in the cooled ale/cocoa mixture.
• 8 add the sifted dry mixture in three parts, alternating with the buttermilk in two parts - beginning and ending with the dry and beating after each addition.
• 9 spoon the batter into a baking tray lined with cupcake cases (2/3 of the way full).
• 10 bake in preheated oven for 15 mins or until a toothpick inserted into the centre comes out clean.
• 11 cool briefly in the pans and then transfer to a wire rack until cooled completely.
• 12 frosting.
• 13 boil ale in a saucepan, remove from the heat and stir in the cocoa.
• 14 allow to cool completely - transfer to a bowl and place in the fridge if necessary.
• 15 beat the butter until smooth add the vanilla, ale/cocoa mixture and half the icing sugar and continue to beat.
• 16 gradually add all of the sugar - beating continuously until you reach a consistency you like.
• 17 spread onto cooled cupcakes and top with shavings of fairtrade.
• 18 chocolate and brazil nuts.

Crockpot Hot Fudge Cake

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 cup bisquick
• 1 cup sugar (divided)
• 1/3 cup baking cocoa, plus
• 3 tablespoons baking cocoa
• 1/2 cup milk
• 1 teaspoon vanilla
• 1 2/3 cups hot tap water

Recipe

• 1 mix bisquick, 1/2 cup sugar, 3 tablespoons cocoa, milk and vanilla. pour into greased crockpot. (i use a 3.5 quart).
• 2 mix remaining 1/2 cup sugar, 1/3 cup cocoa and hot water and pour over batter in crockpot. do not stir together.
• 3 cook on high for 2 - 2.5 hours.
• 4 when it's done, the cake will have risen to the top, floating on the hot fudge sauce. yum!

Fresh Banana Cream Cheesecake (like A Popular Cheesecake Restaur

Make Your Heart Melt Red Velvet Cupcakes W/ Cream Cheese Icing

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• 1/2 cup butter
• 1 1/2 cups sugar
• 2 eggs
• 1 cup buttermilk
• 1 ounce red food coloring (i used americolor red gel food coloring and didn't measure it out. i just kept adding until it was t)
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking soda
• 1 tablespoon distilled vinegar
• 2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon salt
• 16 ounces cream cheese, softened, room temperature
• 1/2 cup butter, unsalted, softened, room temperature
• 2 lbs icing sugar (about 7 cups)
• 1 tablespoon vanilla extract

Recipe

• 1 cake directions:.
• 2 preheat oven to 350 degrees f (175 degrees c). grease two 12 cup muffin pans or line with 20 paper baking cups.
• 3 in a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. mix in the eggs, buttermilk, red food coloring and vanilla. stir in the baking soda and vinegar. combine the flour, cocoa powder and salt; stir into the batter just until blended. spoon the batter into the prepared cups, dividing evenly.
• 4 bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. cool in the pan set over a wire rack. when cool, arrange the cupcakes on a serving platter and frost with desired frosting.

recipe

• 5 icing directions:.
• 6 cream the butter on medium speed until the butter turns whitish and glossy, about 3-5 minutes.
• 7 add 1 cup of icing sugar and mix with the butter on medium speed until its all mixed well and glossy again.
• 8 add the cream cheese, continue mixing with the electric mixer until everything is well mixed.
• 9 start adding the rest of the icing sugar, one cup at a time to the mixture, and continue mixing on medium speed.
• 10 when all the sugar is mixed well, add the vanilla extract.
• 11 **the final product should be firm and fluffy, you should be able to see the track marks from the mixer hold their shape in the icing**.