Download - Cake Recipe and Ingredients

8/13/2019 Cake Recipe and Ingredients

1/53

Angel Food Cake

Ingredients:

1 1/2 cups powdered sugar1 cup flour

1 1/2 cups egg whites (12)1 1/2 teaspoons cream of tartar

1 cup granulated sugar1 1/2 teaspoons vanilla extract

1/2 teaspoons almond extract1/4 teaspoon salt

Directions:

1. Place oven rack in lowest position. Preheat oven to 375 degrees F.

2. Mix powdered sugar and flour; set aside. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy.

3. Beat in granulated sugar, 2 tablespoons at a time, with mixer on high, add vanilla, almond extract and salt with the last of sugar.

4. Beat until stiff and glossy meringue forms. Do not under-beat.

5. Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased angel foodcake pan (tube pan), 10x4 inches. Cut gently through batter with metal spatula.

6. Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heat resistant funnel orbottle.

7. Let hang about 2 hours or until cake is completely cool. Loosen sides with knife or long spatula and remove from pan.


2/53

Apple Cake

Ingredients:

6 apples (chopped, peeled and cored)1 Tablespoon cinnamon

5 Tablespoons sugar2 3/4 cups flour, sifted

1 Tablespoon baking powder1 teaspoon salt

1 cup vegetable oil2 cups sugar1/4 cup orange juice2 1/2 teaspoons vanilla

4 eggs

Directions:

1. Preheat oven to 350 degrees F. Grease a tube pan.

2. Combine apples with cinnamon and sugar, coating well. Set aside.

3. Stir together flour, baking powder and salt in a large bowl.

4. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Combine this mixture with the dry ingredients, then add eggs, one at a time. Mix

well.

5. Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top.

6. Bake for about 1 1/2 hours, or until a toothpick inserted in the center comes out clean.


3/53

Banana Chocolate Chunk CakeIngredients:

Cake Ingredients:

1/2 cup (1 stick) butter, softened1/2 cup sugar

2 eggs1 teaspoon vanilla extract

1/4 cup sour cream1-1/2 cups all-purpose flour

3/4 teaspoon baking soda3 squares semi-sweet chocolate, chopped1 cup mashed, very ripe bananas

Frosting Ingredients:

1/2 cup (1 stick) butter, softened

1-1/2 cups confectioners sugar3 squares semi-sweet chocolate, melted

Directions:

Cake Directions:

1. Preheat oven to 350 degrees F. Grease an 8-inch square pan.

2. At medium speed of an electric mixer, cream together the butter and sugar until light and fluffy.

3. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and sour cream.

4. Combine the flour, baking soda and chocolate. Add to butter mixture alternately with the mashed banana, stirring just until dry ingredients areincorporated.

5. Pour into prepared pan, and bake for about 30 minutes or until top springs back when lightly touched. Cool in pan on rack.

Frosting Directions:

1. Beat the softened butter until fluffy.

2. Gradually add the confectioners sugar and melted chocolate, beating until smooth.

3. Spread evenly over cooled cake.


4/53

Better Than Sex Cake

Ingredients:

1 (18.5 oz) package yellow cake mix (do not use the pudding in the mix type)

2/3 cup sugar1 (20 oz.) can crushed pineapple

1 (6 oz.) package vanilla pudding mix1 tub non-dairy whipped toppingflaked or shredded coconut

Directions:

1. Grease and flour a 9x13 inch cake pan, bake the cake according to package directions.

2. Put holes into the top of the cake (use toothpicks or wooden skewers)

3. Mix pineapple and sugar then pour over cake.

4. Cook the pudding according to the package directions and pour over cake. Chill in refrigerator.

5. Spread whipped topping over cake and sprinkle coconut on top.

6. Keep refrigerated.


5/53

Black Forest CakeIngredients:

1 2/3 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1/2 cup shortening

1 1/2 cups white sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups buttermilk

1/2 cup kirsch

1/2 cup butter

3 1/2 cups confectioners' sugar1 pinch salt

1 teaspoon strong brewed coffee

2 (14 ounce) cans pitted Bing cherries, drained

2 cups heavy whipping cream

1/2 teaspoon vanilla extract

1 Tablespoon kirsch

1 (1 ounce) square semisweet chocolate

Directions:

1. Preheat oven to 350 degrees F. Line the bottoms of two 8 inch round pans with parchment paper circles.2. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.

3. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined.

4. Pour into 2 round 8 inch pans.

5. Bake at 350 degrees F for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes.

6. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirsh.

7. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple

teaspoons of cherry juice or milk.

8. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.

9. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirsh.

10. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.


6/53

Blueberry CakeIngredients:

2 eggs, separated

1 cup sugar

1/2 cup butter, softened

1/4 teaspoon salt

1 teaspoon vanilla

1 1/2 cups flour, sifted

1 Tablespoon flour (to coat berries)

1 teaspoon baking powder

1/3 cup milk

1 1/2 cups fresh blueberries

cinnamon sugar for topping (1 Tablespoon sugar mixed with 1/4 teaspoon cinnamon)

Directions:

1. Preheat oven to 350 degreees F.

2. Beat egg whites until stiff. Beat in 1/4 cup of sugar.

3. In another bowl, cream butter. Add salt, vanilla, and remaining sugar gradually.

4. Add egg yolks and beat until creamy.

5. Sift flour with baking powder. Add alternately to creamed mixture with milk.

6. Fold in beaten egg whites. Coat the blueberries with 1 tablespoon of flour and then fold into mixture.

7. Pour batter into a well greased and floured 8x8 inch pan. Sprinkle cinnamon sugar on top.

8. Bake in 350 degrees F oven for 40-50 minutes. Cool on rack. Dust with powdered sugar if desired.


7/53

Caramel Frosted Chocolate CakeIngredients:

Cake Ingredients:

3 squares (1 ounce each) unsweetened chocolate1 cup water

1/2 cup butter2 cups sugar

3 eggs 2-1/2 cups all-purpose flour1-1/2 teaspoon baking soda

1/2 teaspoon salt1 cup (8 ounces) sour cream

Caramel Frosting Ingredients:

2 cups packed brown sugar

2/3 cup milk1/4 cup butter, cubed

1/4 teaspoon salt1 cup confectioners' sugar

2 tablespoons heavy whipping cream2 teaspoons vanilla extract

Cake Directions:

1. In a small saucepan, melt chocolate in water. Remove from the heat; cool completely.

2. In a large bowl, cream butter and sugar until light and fluffy.

3. Add eggs, one at a time, beating well after each addition.

4. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream.

5. Add cooled chocolate mixture; beat on medium speed for 1 minute.

6. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.


1. Combine the brown sugar, milk, butter and salt in a large heavy saucepan. Bring to a boil over medium heat, stirring constantly.

2. Cook and stir until a candy thermometer reads 234 (soft-ball stage). Remove from the heat; cool to lukewarm.

3. Transfer to a small mixing bowl; beat in confectioners' sugar, cream and vanilla until mixture achieves spreading consistency. Frost cake.


8/53

Chocolate AngelFood CakeIngredients:

Cake Ingredients:

1-1/2 cups confectioners' sugar1 cup cake flour

1/4 cup baking cocoa1-1/2 cups egg whites (about 10)

1-1/2 teaspoons cream of tartar1/2 teaspoon salt

1 cup sugar


1-1/2 cups heavy whipping cream

1/2 cup sugar1/4 cup baking cocoa

1/2 teaspoon salt1/2 teaspoon vanilla extract

Directions:

1. Sift together confectioners' sugar, flour and cocoa three times; set aside.2. In a mixing bowl; beat egg whites, cream of tartar and salt until soft peaks form.

3. Add sugar, 2 tablespoons at a time, beating until stiff peaks form.4. Gradually fold in cocoa mixture, about a fourth at a time.5. Spoon into an ungreased 10-in. tube pan. Carefully run a metal spatula or knife through batter to remove air pockets.

6. Bake on the lowest oven rack at 375 degrees F for 35-40 minutes or until the top springs back when lightly touched.7. Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake.8. In a mixing bowl, combine the first five frosting ingredients; cover and chill for 1 hour.

9. Beat until stiff peaks form. Spread over the top and sides of cake.


9/53

Chocolate Strawberry ShortcakeChocolate Strawberry Shortcake Ingredients:

3-1/2 cups biscuit/baking mix2/3 cup plus 2 teaspoons sugar, divided1/2 cup baking cocoa

1 cup milk1/3 cup butter, melted

1 egg white2-1/2 pints fresh strawberries

2 cups heavy whipping cream3 Tablespoons confectioners' sugar

1 cup chocolate syrup

Chocolate Strawberry Shortcake Directions:

1. In a large bowl, combine biscuit mix, 2/3 cup sugar and cocoa.

2. Stir in milk and butter; mix well. Drop by 1/3 cupfuls at least 2 in. apart onto a greased baking sheet.

3. Beat egg white until foamy; brush over shortcakes. Sprinkle with remaining sugar.

4. Bake at 400 degrees F for 15-18 minutes. Cool on wire racks.

5. Set aside 10 whole strawberries; slice remaining strawberries.

6. In a mixing bowl, beat cream and confectioners' sugar until soft peaks form.

7. Split shortcakes horizontally. Spoon half of the whipped cream and all of the sliced berries between cake layers. Spoon remaining whipped cream on top.Drizzle with chocolate syrup; top with a whole berry. Makes 10 servings.


10/53

Cranberry CakeCake Ingredients:

3 eggs2 cups sugar3/4 cup butter or margarine, softened

1 teaspoon almond extract2 cups all-purpose flour

2-1/2 cups fresh or frozen cranberries, thawed2/3 cup chopped pecans

Whipped cream, for topping

Directions:

1. In a mixing bowl, beat eggs with sugar until slightly thickened and light in color, about 5 minutes.

2. Add butter and almond extract; beat 2 minutes. Stir in flour just until combined.

3. Stir in cranberries and pecans.

4. Spread in a greased 13-in. x 9-in. baking pan.

5. Bake at 350 degrees for 45-50 minutes or until a wooden pick inserted near the center comes out clean. Top with whipped cream.


11/53

Dump CakeIngredients:

1 pkg. yellow cake mix, non-pudding type (white cake is OK too)1 can cherry pie filling1 can crushed pineapple, undrained

2 sticks butter, meltedCoconut (optional)

Pecans, crushed (optional)

Directions:

1. Spread the pie filling into a large pan, then spoon the pineapple on top.

2. Evenly sprinkle the yellow cake mix over the pineapple. Pour melted butter on top of the cake mix.

3. Sprinkle nuts and coconut on top of everything. (optional)

4. Bake in a 325 degrees F oven for 1 hour.

Coconut-Pecan Frosting

Ingredients:

1-1/2 cups evaporated milk

1-1/3 cups sugar4 egg yolks, slightly beaten

3/4 cup butter2 teaspoons vanilla extract

2 cups shredded coconut1-1/2 cups chopped pecans

Directions:

1. Combine the evaporated milk, sugar, egg yolks, butter and vanilla.

2. Cook and stir over medium heat until thickened, about 12 to 15 minutes.

3. Add coconut and chopped pecans. Cool until thick enough to spread, beating occasionally. Makes about 3 cups of frosting.


12/53

German Chocolate CakeIngredients:

4 ounces Baker's German Sweet Chocolate1/2 cup boiling water1-3/4 cup all-purpose flour

1 teaspoon baking soda1/2 teaspoon salt

4 eggs, separated1 cup butter

2 cups sugar1 cup buttermilk

1-1/2 teaspoons vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Grease and flour three 9-inch cake pans, then line them with waxed paper, cut to fit.

2. Grease and flour the waxed paper or spray with baking spray. This is necessary.

3. Melt the chocolate in the boiling water. Set aside.

4. Sift together the flour, baking soda and salt. Set aside.

5. Beat the egg whites until stiff peaks form; refrigerate.

6. In the large bowl of an electric mixer, cream butter and sugar, allowing mixer to run for 5 minutes.

7. Add egg yolks, one at a time, beating well after each addition. Let mixer run an additional 2 minutes.

8. With mixer running, add vanilla and chocolate/water mixture.

9. Add dry ingredients alternately with the buttermilk, combining well. Gently fold the stiffly beaten egg whites into cake batter.

10. Pour the batter into the three prepared cake pans.

11. Bake at 350 degrees F for 30 to 35 minutes or until a cake tester comes out clean. Cool on racks.

12. Frost top and fill between layers with Coconut-Pecan Frosting.


13/53

Gooey Butter CakeIngredients:

1 (18.5 ounce) package yellow cake mix

1/2 cup butter, melted

2 eggs


1 (8 ounce) package cream cheese

2 eggs


4 cups confectioners' sugar

A.Directions:

1. Preheat oven to 350 degrees F.

2. Mix cake mix, melted butter, 1 teaspoon vanilla, and 2 eggs with a spoon. Pat into a 9 X 13 inch pan.

3. Mix cream cheese, 2 eggs, and 1 teaspoon vanilla with an electric mixer. Slowly beat in confectioner's sugar. Pour over cake layer.

4. Bake for 40 to 45 minutes. Cool.

Cream Cheese FrostingIngredients:

1 box confectioners sugar1 stick (8 Tablespoons) butter

1 (8 oz.) package cream cheese2 teaspoons vanilla1 cup chopped nuts

B.Directions:

1. Beat first four ingredients together with electric mixer. If too thick, add a little milk.

2. Frost Hummingbird Cake, sprinkle chopped nuts on top of icing.


14/53

Hummingbird CakeIngredients:

3 cups flour

2 c. sugar

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

3 eggs, beaten

1 1/2 cups salad oil

1 1/2 teaspoons vanilla

1 (8 oz.) can crushed pineapple, drained2 cups bananas, diced

1 cup chopped nuts

Directions:

1. Combine all dry ingredients in bowl. Add eggs and salad oil, stir until well mixed.

3. Add vanilla, pineapple, bananas and nuts. Mix until well blended by hand with a wire whisk or spoon (about 200 strokes).

4. Spoon batter into greased and floured 13 x 9 inch pan.

5. Bake in 350 degree F oven for 45 to 45 minutes (test with toothpick). Bake 40 minutes if using 2 (9 inch) pans.

6. Frost with Cream Cheese Frosting (recipe below).


15/53

Lemon CakeIngredients:

1/2 cup butter, softened

1-3/4 cups sugar

6 egg yolks

2-1/2 cups sifted cake flour

2-1/2 teaspoons baking powder

1 cup plus 3 Tablespoons milk

1 Tablespoon grated lemon rind

Directions:

1. Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans.2. In a mixer, cream the butter then add the sugar, beating well.

3. Reduce speed to medium and add the egg yolks, one at a time, beating well after each addition.4. In a separate bowl, combine the flour and baking powder.5. Add to the creamed mixture alternately with the milk, beginning and ending with the flour mixture. Stir in the lemon rind.

6. Pour batter into prepared cake pans, and bake for 25 to 30 minutes or until cake tests done with toothpick or cake tester.7. Cool layers in pans for 10 minutes. Remove from pans, and cool completely before frosting.

Lemon Buttercream Frosting:Ingredients:1/2 cup butter, softened1 egg yolk

1-pound box (3-3/4 cups) confectioners sugar1 teaspoon grated lemon rind

5 to 6 Tablespoons fresh lemon juice

Directions:1. Cream the butter until light and fluffy.

2. Add the egg yolk, beating well, and gradually beat in the sugar with the lemon juice until desired spreading consistency is reached.3. Spread frosting between layers and on top and sides of cake layers.


16/53

Mafioso Chocolate CakeIngredients:

1/2 cup Dutch process cocoa powder

3/4 cup boiling water

1 cup sour cream

1/2 teaspoon baking soda

2 cups sifted cake flour

1/2 cup butter

2 cups white sugar

3 egg whites

1 1/2 teaspoons vanilla extract6 Tablespoons butter, softened

3/4 cup Dutch process cocoa powder

2 2/3 cups confectioners' sugar

1/2 cup milk


Directions:

1. In a small bowl, mix together 1/2 cup cocoa and 3/4 cup boiling water; set aside.2. In another small bowl, dissolve baking soda in the sour cream by stirring them together.

3. In a large bowl, cream the 1/2 cup butter and 2 cups sugar. To the butter and sugar mixture, alternately add the sifted flour and the cocoa mixture withthe sour cream mixture. Beat until fluffy.

4. Beat the egg whites until stiff and fold in the egg whites and 1 1/2 teaspoons of vanilla.5. Grease a 9x13 inch pan and pour the batter into it. Bake at 300 degrees F (150 degrees C) for 50 minutes. Frost with La Famiglia Chocolate Frosting

(recipe below).

To Make La Famiglia Chocolate Frosting:

1. Cream 6 tablespoons butter or margarine in a small bowl.2. Add 3/4 cup cocoa and confectioner's sugar alternately with milk; beat until spreading consistency. More or less milk can be used depending on thetexture you want.

3. Blend in the vanilla. This yields about 2 cups of frosting.


17/53

Orange Chiffon CakeIngredients:

2 1/4 cups cake flour, sifted

1 1/2 cups granulated sugar

1 Tablespoon baking powder

1 teaspoon salt

1/2 cup vegetable oil

5 large egg yolks, beaten

3/4 cup orange juice

1 1/2 Tablespoons orange juice

3 Tablespoons freshly grated orange zest1 cup egg whites

1/2 teaspoon cream of tartar

5 Tablespoons unsalted butter, melted

1 1/2 Tablespoons heavy cream

3 cups confectioners' sugar, sifted

For the chiffon cake:

1. Heat oven to 325 degrees F.

2. Sift the flour, granulated sugar, baking powder, and salt together in a large bowl.3. Make a well in the center of the flour mixture and add the oil, egg yolks, 3/4 cup orange juice, and 2 tablespoons of the zest.

4. Whisk until smooth and set aside.5. Beat the egg whites and cream of tartar using a mixer set on medium-high speed until stiff peaks form.

6. Gently fold the egg whites into the batter until just combined. Pour the batter into a 10-inch tube pan and bake for 55 minutes.7. Increase oven temperature to 350F and continue to bake until a wooden skewer inserted into the middle of the cake comes out clean -- 10 to 15 minutes.8. Invert pan over a funnel and cool completely. Unmold cake by running a knife around the pan sides.

To make the frosting:

1. Combine the butter, heavy cream, and remaining 1 1/2 tablespoons orange juice and 1 tablespoon zest together in a large bowl.

2. Add the confectioners' sugar gradually, using a mixer set on medium speed, until fluffy. (If necessary, add 1 or 2 additiona l tablespoons of cream to adjust frosting

consistency).

3. Spread frosting over the entire cake.


18/53

Peanut Butter Cake with Chocolate FrostingIngredients:

Cake Ingredients:

1 cup all-purpose flour

1 cup plus 2 Tablespoons sugar3 1/2 teaspoons baking powder

1 teaspoon salt2 cups graham cracker crumbs

3/4 cup peanut butter1/2 cup shortening1 cup plus 2 Tablespoons milk


3 eggs


2 cups confectioners' sugar

2 Tablespoons cocoa8 Tablespoons (1 stick) butter1/3 cup heavy cream

1/2 cup peanuts, salted2 teaspoons vanilla extract

Directions:1. Preheat oven to 375 degrees F if baking with a metal dish; 325 degrees F if using a glass dish.

2. Sift flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla.3. Beat mixture with electric mixer on low until moistened, and then beat on medium for 2 minutes.4. Add eggs and beat for 1 minute. Bake in greased 9-inch by 13-inch pan for 30 to 35 minutes. Do not remove from pan to cool.


1. Mix all of the ingredients together. Pour into a saucepan and bring mixture to a boil.2. Boil for 1 minute. Cool slightly.3. With a wooden spoon handle, poke a few holes in the cake, and then pour the warm frosting over it.


19/53

Pineapple Upside Down CakeIngredients:

2 cups packed light brown sugar

1 1/2 sticks butter

1 can sliced pineapple, undrained

maraschino cherries

3 eggs

1 teaspoon vanilla

1 cup white sugar

2 teaspoons baking powder

1 1/2 cups flour1/4 teaspoon salt

Directions:

1. Using a 10 inch round skillet, melt the butter over low heat. Remove from heat and mix in the brown sugar.

2. Combine 8 slices of pineapple with the butter and brown sugar mixture. Place a maraschino cherry in the middle of each pineapple slice.

3. In a large bowl, separate the eggs. Beat the egg yolks until lightly fluffy.

4. Add 1/2 cup pineapple juice, white sugar and vanilla. Mix until sugar is dissolved.

5. Sift baking powder, flour, and salt. Combine well. Beat egg whites until stiff then fold into the egg yolk mixture.

6. Add this mixture to the butter, pineapple, and sugar mixture.

7. Bake at 350 degrees F for 35 minutes. Let cool for 10 minutes, then turn upside down onto a plate.


20/53

Pound CakeIngredients:

3 cups all-purpose flour


1/4 teaspoon salt

2 3/4 cups sugar

1 1/4 cups butter, softened


5 eggs

1 cup evaporated milk

Pound Cake Directions:

1. Heat oven to 350 degrees F. Grease and flour a 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.

2. Mix flour, baking powder and salt; set aside.

3. Beat sugar, butter, vanilla extract and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly.

4. Beat on high speed 5 minutes, scraping bowl occasionally.

5. Beat in flour mixture alternately with milk on low speed. Pour into pan.

6. Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean.

7. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 40 minutes.


21/53

Pumpkin CakeIngredients:

1 cup shortening

3 cups sugar

3 eggs

3 cups all-purpose flour

1 can pumpkin (15-oz)

1 teaspoon cinnamon

1 teaspoon allspice

1 teaspoon nutmeg

1 teaspoon vanilla1 teaspoon baking soda


Directions:

1. Mix the dry ingredients (except the sugar) together and set aside.

2. Cream sugar and shortening; add the eggs. Add this to the dry mixture and cream well.

3. Add pumpkin and vanilla; Mix well.

4. Pour into a greased and floured tube or bundt pan.

5. Bake about 90 min at 350 degrees F.

6. Cream cheese frosting may be added, but this pumpkin cake is moist and keeps well for several days without any topping.


22/53

Red Velvet CakeIngredients:

Cake Ingredients:

1 stick butter, softened1 1/2 cups sugar

2 eggs

2 ounces red food coloring2 Tablespoons cocoa (heaping)

1 cup buttermilk2 1/4 cups cake flour

1 teaspoon vanilla1 teaspoon baking soda


3 Tablespoons flour1 cup milk

1 cup sugar

1 teaspoon vanilla

1 cup butter

Directions:

Red Velvet Cake Directions:

1. In a larger mixer bowl, cream together butter and sugar.

2. Add eggs one at a time, beating well after each addition.

3. In another bowl, mix red food coloring and cocoa until cocoa is completely dissolved. Add to the creamed mixture.

4. Mixing on low speed, add buttermilk and flour alternately, beginning and ending with f lour. Mix well but do not over-beat to ensure a light fluffy cake.

5. Add vanilla flavoring, mix well.

6. Blend the baking soda into the batter.

7. Transfer into two floured and greased 9 inch round cake pans.

8. Bake in preheated 350 degree F oven for 25-30 minutes. Cool.


23/53

Strawberry ShortcakeIngredients:

2 quarts fresh strawberries, sliced1 cup sugar2 cups all-purpose flour2 Tablespoons sugar

3 teaspoons baking powder

1/2 teaspoon salt1/2 cup butter

1 egg1 teaspoon vanilla extract

1/2 cup heavy cream

Topping Ingredients:

2 cups heavy whipping cream

1 teaspoon pure vanilla extract2 Tablespoons granulated white sugar

Directions:

1. Combine strawberries and sugar; set aside for about an hour so a good amount of juice forms.

2. In a large bowl, sift together dry ingredients. Cut in butter until crumbly.

3. In another bowl, beat egg; add vanilla extract and cream. Add to crumb mixture, stirring only until moist.

4. Pat into a greased 8-in. square or round baking pan. Bake at 450 degrees F for about 15 minutes or until golden.

5. Remove from pan; cool on wire rack.

Directions for whipped cream:

1. In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine.

2. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes.

3. When chilled, beat the mixture until stiff peaks form. The whipped cream will hold for several hours in the refrigerator.


24/53

Tiramisu CakeIngredients:

Cake Ingredients:

1 (18.25 ounce) package moist white cake mix

1 teaspoon instant coffee powder1/4 cup coffee

1 Tablespoon coffee flavored liqueur

Filling Ingredients:

1 (8 ounce) container mascarpone cheese

1/2 cup confectioners' sugar

2 Tablespoons coffee flavored liqueur


2 cups heavy cream1/4 cup confectioners' sugar

2 Tablespoons coffee flavored liqueur

Garnish:

2 Tablespoons unsweetened cocoa powder

1 (1 ounce) square semisweet chocolate

Directions:

1. Preheat oven to 350 degrees F. Grease and flour 3 (9 inch) pans.

2. Prepare the cake mix according to package directions.

3. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.

4. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

5. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

6. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.


25/53

Yellow CakeIngredients:

1/3 cup softened shortening1/2 cup butter, softened

3 eggs1 1/2 cups sugar

2 1/4 cups flour

1 teaspoon salt2 1/2 teaspoons baking powder

1 1/2 teaspoons vanilla1 cup milk

Directions:

1. Cream softened shortening and butter. Add the eggs to the mixture, mix well.

2. Sift together all dry ingredients and add to the creamy mixture. Stir in milk and vanilla.

3. Bake at 350 degrees F in two 9 inch round cake pans for 25 to 30 minutes.

3. Frost with Chocolate Buttercream Frosting (recipe below).

Chocolate Buttercream FrostingIngredients:

3/4 cups baking cocoa2-2/3 cup confectioners' sugar

6 Tablespoons butter, at room temperature5 Tablespoons milk1 teaspoon vanilla extract

Directions:

1. Combine cocoa and sugar in a bowl.

2. With an electric mixer, cream the butter with 1/2 cup of the cocoa/sugar mixture in a medium bowl.

3. Add the remaining cocoa/sugar mixture alternately with milk, beating to spreading consistency.

4. Blend in vanilla. Makes 2 cups.


26/53

CakesRecipes & Ingredients


27/53

Cookies

Recipes & Ingredients


28/53

Chocolate Chip Cookies

125g [4oz] unsalted butter

1/2 teaspoon vanilla extract1 cup brown sugar1 egg [preferably free range or organic]

1 cup plain flour1 cup self raising flour

1 cup desiccated coconut250g [8oz] chopped chocolate of choice or small chocolate buttons

Preheat oven to 190 degrees C, [375 degrees F],Place butter, sugar, vanilla in beat bowl, beat until creamy.Add eggs, then stir through remaining ingredients.

Roll 2 tablespoon balls, flatten into cookie shape & place on paper lined tray.

Bake for 15 mins or until golden brown.Cool on wire rack before eating.
http://www.cookiesrecipe.org/chocolate-chip-cookies/http://www.cookiesrecipe.org/chocolate-chip-cookies/


29/53

Caramel Brownies

Ingredients

2/3 cup evaporated milk 1 (18.25 ounce) package German chocolate cake mix 3/4 cup butter 1 cup semisweet chocolate chips 1 cup chopped walnuts 1 (14 ounce) package individually wrapped caramels, unwrapped

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8x10 inch baking pan.2. Combine cake mix, 1/2 of the evaporated milk, the butter or margarine and the chopped nuts. Mix until combined and spread 1/2 of the batter into the

prepared pan.

3. Bake at 350 degrees F (175 degrees C) for 6 minutes.4. Melt the caramels and the remaining evaporated milk.5. Remove brownies from oven. Sprinkle chocolate chips over the brownies then pour the melted caramel mixture over the top. Spread the remaining

batter over the top of the caramel. Return pan to oven and bake for an additional 18 minutes. Let brownies cool before serving.


30/53

Apricot Almond RugalachIngredients

1 cup all-purpose flour. 1/2 cup unsalted butter chilled. 4 ounces cream cheese, cold3/4 cup apricot jam 1/4 cup white sugar 1/2 cup toasted and chopped almonds

1 teaspoon lemon zest 1 egg 1/3 cup chopped almonds

1/3 cup sifted confectioners' sugar

Directions

To Make Pastry: Place the flour in a bowl. Cut the butter into the flour and blend until the mixture resembles coarse crumbs. Cut the creamcheese into small cubes and rub into the flour-butter mixture. Knead until the dough forms a ball. Cut dough in half, wrap each half in plastic

wrap and refrigerate.

To Make Filling: Stir the apricot jam until it is spreadable. In a bowl combine the sugar with the chopped nuts and grated lemon peel.

To Assemble: On a lightly floured surface roll out each half of dough. The larger and thinner the circle the crisper the cookies will be. Each circle

should be at least 9 inches in diameter. Spread each circle with jam and sprinkle with the almond mixture.

Cut each circle into twelve wedges. Roll each wedge up tightly from the outside edges. Turn edges slightly to form a crescent. Place crescents on

a parchment lined baking sheet about 1 inch apart. Repeat until all cookies are shaped.

Preheat oven to 350 degrees F (175 degrees C).

Beat egg and brush cookies with beaten egg. Sprinkle with nuts. Bake cookies for 20 to 25 minutes or until golden brown. Let cookies cool on wire

wracks then dust with sifted confectioners' sugar.


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Angel Whispers

Ingredients

1 cup butter 1/2 cup confectioners' sugar 2 cups all-purpose flour 1 teaspoon lemon zest 1/2 teaspoon salt 1 egg, beaten 2/3 cup white sugar

1 1/2 teaspoons lemon zest

3 tablespoons lemon juice

1 1/2 tablespoons butter

Directions

1. In a medium bowl, cream together butter and confectioners' sugar until light. Stir in the lemon peel, flour and salt. Cover bowl, and chill for about 1hour.

2. Preheat oven to 400 degrees F (200 degrees C).3. Flatten teaspoons of dough onto cookie sheets, and bake for 5 to 8 minutes, until light brown. Remove from baking sheets to cool on racks.4. To make the filling, combine the beaten egg, sugar, lemon zest, lemon juice and butter in the top of a double boiler. Stir until thick. Sandwich cookies

with 1 teaspoon of filling.


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Oatmeal Peanut Butter CookiesIngredients

3/4 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 1/2 cup butter, softened 1/2 cup peanut butter 1/2 cup white sugar 1/2 cup packed light brown sugar

1 egg 1 teaspoon vanilla extract 1 cup quick cooking oats 3 tablespoons butter, softened 1 cup confectioners' sugar 1/2 cup smooth peanut butter 2 1/2 tablespoons heavy whipping cream

Directions

1. In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.2. In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.3. Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175

degrees C) for 10 minutes, or until cookies are a light brown.

4. To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread fillingonto half of the cooled cookies, then top with the other half to form sandwiches.


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Fudge PuddlesIngredients

1/2 cup butter, softened 1/2 cup creamy peanut butter 1/2 cup white sugar 1/2 cup packed brown sugar 1 egg 1/2 teaspoon vanilla extract 1 1/4 cups all-purpose flour 3/4 teaspoon baking soda

1/2 teaspoon salt 1 cup milk chocolate chips 1 cup semi-sweet chocolate chips 1 (14 ounce) can sweetened condensed milk 1 teaspoon vanilla extract 3/4 cup pecan halves

Directions

1. Preheat oven to 325 degrees F (165 degrees C).2. Sift together flour, baking soda and salt.3. Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the

dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.

4. For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.5. Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baler. Cool in pan

for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half.


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Peanut Butter TemptationsIngredients

1/2 cup butter 1/2 cup white sugar 1/2 cup packed brown sugar 1/2 cup peanut butter 1 egg 1/2 teaspoon vanilla extract 1 1/4 cups all-purpose flour 3/4 teaspoon baking soda

1/2 teaspoon salt 36 miniature chocolate covered peanut butter cups, unwrapped

Directions

1. Preheat oven to 375 degrees F (190 degrees C).2. In a medium bowl, cream together the brown sugar, white sugar and butter. Stir in the peanut butter, then the egg and vanilla. Sift together the flour,

baking soda and salt, stir into the peanut butter mixture until the dough comes together. Shape into 1 inch balls and press them into the cups of an

unprepared mini muffin pan.

3. Bake for 8 to 10 minutes in the preheated oven. As soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup downinto the center of each cookie until only the top is showing. Allow the cookies to cool completely before removing from their pans.


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Cookie PopsIngredients

3/4 cup white sugar 3/4 cup packed brown sugar 3/4 cup butter, softened 1 teaspoon vanilla extract 2 eggs 1 1/2 cups all-purpose flour 1 teaspoon baking soda

1/2 teaspoon salt 2 cups rolled oats 1 cup candy-coated milk chocolate pieces 20 lollipop sticks

Directions

1. In a large bowl, cream together white sugar, brown sugar, and butter. Add vanilla and eggs; mix well. Sift together flour, baking soda, and salt; stir intobutter mixture. Finally, mix in rolled oats. Refrigerate dough for 1 hour.

2. Preheat oven to 350 degrees F (175 degrees C).3. Roll dough into 2 inch balls. Place balls on a cookie sheet, Press down slightly, and insert a lollypop stick into each one. These will spread a bit so don 't

put too many to a pan. Bake 8 to 12 minutes, or until golden brown. Cool 1 minute then arrange small candies into a happy face design. The cookies will be

chewy, but firm.


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Lollipop Cookie ValentinesIngredients

12 craft sticks 1/2 cup semisweet chocolate chips 1/2 cup butter, softened 1/3 cup packed light brown sugar 1/2 teaspoon vanilla extract 1 egg 2 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1/4 teaspoon salt 12 (1 ounce) squares white chocolate 1 egg white 1 1/4 cups confectioners' sugar 3 drops red food coloring

Directions

1. Soak craft sticks for one hour in a bowl of cold water.2. In small heavy saucepan over very low heat, stir chocolate chips until melted and smooth. Remove from heat; let cool.3. In large bowl with electric mixer at medium speed, beat butter, brown sugar and vanilla until fluffy. Beat egg in well; beat in cooled chocolate. With

mixer at low speed, beat in flour, cocoa powder and salt until smooth. Divide dough in half.

4. Preheat oven to 375 degrees F (190 degrees C) and grease 2 large cookie sheets.5. Roll each half out to 1/8 inch thickness between 2 sheets of wax paper; freeze, in wax paper, 5 minutes. Peal top sheets of wax paper off dough; cut

dough out using 3-inch heart-shaped cutter. Reroll scraps; freeze again 5 minutes; cut out. Place half of the hearts 1 inch apart on prepared cookie

sheet.

6.

Drain sticks, pat dry. Place one stick on each heart to make 2 1/2 inch handle, pressing lightly into dough. Place remaining hearts on top; press edgesgently to seal. Bake about 12 minutes until firm to touch. Cool on wire racks.

7. In 2-quart heavy saucepan over very low heat, or in top of double boiler set over barely simmering water, stir white or milk chocolate until melted andsmooth; if using both chocolates, melt in separate 1-quart pans. Remove from heat.

8. Holding each lollipop by handle, dip into chocolate to coat on both sides; let excess chocolate drip back into pan. Place each lollipop as it is coated onwax-paper-lined cookie sheet; refrigerate 20 minutes until chocolate is set.

9. To Make Icing: In large bowl with electric mixer at high speed, beat egg white and confectioners' sugar until very smooth. If desired, remove smallportion of icing to separate bowl; tint with drops of food coloring. Spoon icing into decorating bag fitted with small writing tip; pipe over lollipops in

desired patterns. Decorate with assorted candies and decors; attaching with dots of icing.


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Raspberry and Apricot RugelachIngredients

1 cup butter, softened 3/4 cup dried apricots, chopped 1 (8 ounce) package cream cheese, softened 1/4 cup packed brown sugar 1 teaspoon vanilla extract 1 1/2 teaspoons ground cinnamon 1/4 teaspoon salt 1/2 cup seedless raspberry preserves 2 cups all-purpose flour 1 tablespoon milk 3/4 cup white sugar 1 cup chopped walnuts

Directions

1.

In large bowl, with mixer at low speed, beat margarine or butter with cream cheese until blended and smooth. Beat in vanilla extract, salt, 1 cup flour,and 1/4 cup sugar until blended.

2. With spoon, stir in remaining flour. Divide dough into 4 equal pieces. Wrap each with plastic wrap and refrigerate until firm, at least 2 hours orovernight.

3. To Prepare Filling: In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamonuntil well mixed.

4. Line 2 large baking sheets with foil and grease foil.5. On lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated. Spread dough

with 2 tablespoons raspberry preserves. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife,

cut dough into 12 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on foil-lined cookie sheet, point-side down,about 1/2 inch apart. Repeat with remaining dough, one-fourth at a time.

6. Preheat oven to 325 degrees F (165 degrees C).7. In cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon. With pastry brush, brush rugelach with milk. Sprinkle with cinnamon-sugar.8. Bake rugelach at 325 degrees F (165 degrees C) on 2 oven racks about 30 to 35 minutes until golden, rotating cookie sheets between upper and lower

racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store in tightly covered container.


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Ravioli DolciIngredients

1 cup butter, softened 2/3 cup white sugar 1 egg, beaten 1 1/2 teaspoons vanilla extract 1/4 teaspoon almond extract 1 teaspoon grated lemon zest 2 1/2 cups all-purpose flour

1/4 teaspoon baking soda 1/8 teaspoon salt 1/2 cup cherry preserves 1/2 cup confectioners' sugar for dusting

Directions

1. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg, then stir in the vanilla and almond extracts and lemon zest.Combine the flour, baking soda and salt; stir into the creamed mixture until a smooth dough forms. Divide dough into halves. Roll each portion out

between two sheets of waxed paper into a 12 inch square. Refrigerate for at least one hour.

2. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.3.

Remove one piece of the dough from the refrigerator, remove the top layer of waxed paper, and cut into 1 1/2 inch squares. Place about 1/4 teaspoon ofthe cherry preserves into the center of the first sheet of squares. Set aside. Remove the remaining piece of dough from the refrigerator, remove top

layer of waxed paper, and cut into 1 1/2 inch squares also. Poke holes for venting in these squares using a fork. Place each vented square over one of the

filled squares, and gently seal the edges by pressing with the tines of a fork. Place cookies 2 inches apart onto prepared cookie sheets.

4. Bake for 9 to 11 minutes in the preheated oven, or until the edges are lightly browned. Allow cookies to cool for 5 minutes on the baking sheets beforeremoving to wire racks to cool completely. Dust cookies with confectioners' sugar while they are still warm.


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Walnut Cups

Ingredients

1 (3 ounce) package cream cheese 1/2 cup butter 1 cup all-purpose flour 1 egg 1 tablespoon butter 1 teaspoon vanilla extract

1 cup brown sugar 3/4 cup chopped walnuts

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Line mini muffin pans with paper liners.2. In a medium bowl, stir together the cream cheese, 1/2 cup butter and flour until a dough forms. Roll into 1 inch balls and press them into the bottom

and up the sides of the prepared muffin cups.

3. In a small bowl, blend together the egg, butter, vanilla and brown sugar until smooth. Stir in walnuts. Spoon the mixture into the muffin cups, but do notfill all the way to the top or the mixture will bubble over.

4. Bake for 15 to 20 minutes in the preheated oven, until the crusts are golden.


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Sugared Black Raspberry Tea CookiesIngredients

1/2 cup butter 1/4 cup packed brown sugar 1/3 cup white sugar 1 teaspoon vanilla extract 3 tablespoons milk 1 1/3 cups all-purpose flour 1/4 cup cornstarch

1/4 cup miniature semisweet chocolate chips

3 tablespoons white sugar 1 (10 ounce) jar black raspberry jam

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.2. In a large bowl, cream butter with brown sugar and 1/3 cup white sugar. Blend in the vanilla and milk. Mix in the flour and corn starch. Stir in the mini

chocolate chips.

3. Form the dough into 1 inch balls, and roll in the remaining white sugar. Place on the prepared cookie sheet, about 1 1/2 inches apart. Use your finger orthumb to press straight down into the center of each ball, making a well for the jam. Neatly fill each cookie with a small amount of jam.

4. Bake in preheated oven for 13 to 15 minutes, or until cookies are just beginning to turn golden around the edges. Let cookies cool before eating.


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Prune and Raisin Filled CookiesIngredients

2 1/4 cups pitted prunes 3 cups raisins 1/2 cup white sugar 6 cups all-purpose flour 3 teaspoons baking soda 1 cup white sugar 1 teaspoon salt

1 tablespoon lemon zest 3 eggs 1 cup milk 1 cup vegetable oil 1 lemon 1/3 cup confectioners' sugar for decoration

Directions

1. To Make Filling: Boil prunes until plump. Put raisins in pan, cover with water and heat until water steams. Strain and add 1/2 cup of sugar to raisins, mixwell and heat again until almost dry. Remove from heat and set aside. Pit the cooked prunes, if not already pitted, chop and add to raisins. Add chopped

nuts, if desired. Set fruit mix aside overnight.

2.

The next day make the dough. In large bowl, mix together the flour, baking soda, sugar and salt. Make a well in the center. Add the eggs, milk, gratedlemon rind and oil and mix to form dough. Knead the dough to the consistency for rolling.

3. Divide the dough into 6 parts. Roll each part into a rectangle of 1/8 inch thickness. Put 1/6 of the fruit mix onto the dough rectangle and spread evenly.4. Fold the dough lengthwise into the center. Fold the other side in slightly past center, and press seam lightly. Pinch ends to close. Lift the loaf with a

spatula and place on lightly greased cookie sheet with seam under.

5. Bake in 400 degree F (205 degrees C) oven for 18 - 20 minutes (top should be lightly brown). Allow to cool then cut crosswise slices about 1 inch thick.6. To Make Glaze: Use juice of 1 lemon and enough confectioners' sugar to obtain consistency for brushing top of cookie. Drop sprinkles onto glaze and

allow glaze to set. Enjoy!


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Jam Filled Butter CookiesIngredients

3/4 cup butter, softened 1/2 cup white sugar 2 egg yolks 1 3/4 cups all-purpose flour 1/2 cup fruit preserves, any flavor

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).2. In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch

balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument

of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.

3. Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.


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Peanut Butter CupIngredients

1/2 cup butter 1/2 cup white sugar 1/2 cup packed brown sugar 1/2 cup peanut butter 1 egg 1/2 teaspoon vanilla extract 1 1/4 cups all-purpose flour

2/3 teaspoon baking soda 1/4 teaspoon salt 15 miniature chocolate covered peanut butter cups, unwrapped

Directions

1. Preheat oven to 350 degrees.2. In a medium bowl, cream the butter, white sugar, brown sugar, and peanut butter together. Stir in the egg and vanilla. Sift together the flour, baking

soda and salt; stir into the creamed mixture.

3. Drop by tablespoonfuls into the cups of a muffin tin. Cups should be about 1/4 full. Bake for 8 to 10 minutes, until lightly browned. Remove from ovenand immediately press a peanut butter cup into the center of each cookie. Allow the cookies to cool completely before removing from their pan.


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Austrian PeachIngredients

3/4 cup unsalted butter 1 cup white sugar 2 eggs 1 teaspoon vanilla extract 3 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 cup milk 1/4 cup semisweet chocolate chips 2/3 cup apricot jam 1/3 cup ground pecans 2 teaspoons rum 1/4 cup water 1 cup white sugar 2 drops red food coloring 4 drops yellow food coloring

Directions

1. Preheat the oven to 325 degrees F (165 degrees C).2. In a large bowl, cream together the butter and 1 cup sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour and

baking powder, stir into the creamed mixture alternately with the milk. Roll dough into 1 inch balls and place balls 1 inch apart onto an ungreased cookie

sheet.

3. Bake for 15 to 20 minutes in the preheated oven, until cookies start to brown on the bottom. remove from baking sheets and cool on wire racks.4. When cookies are completely cool, carve a hole into the flat side of each cookie using a small knife. Save the crumbs. In a heatproof bowl, melt

chocolate chips in a microwave or over a pan of simmering water. Stir frequently until smooth. In a medium bowl, stir together the melted chocolate,

apricot jam, ground pecans, rum and reserved crumbs until well blended. Fill the carved out centers of the cookies with the chocolate mixture and stick

two cookies together with the filling sides in to form a peach shape.5. Divide the remaining cup of sugar into two bowls. One bowl should contain 1/4 cup and 3/4 cup in the other. Color the small bowl with the red coloring by

working it in with your fingers. Color the other bowl with the yellow coloring and add a pinch of the red sugar to it to make a peachy color. Brush each

cookie with water and roll them first in the yellow sugar, then dip a part of them into the red sugar to give them a blush. Insert plastic green stems

into the top for a realistic effect.


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Beehive Cookies

Ingredients

Dough: 3 1/3 cups vanilla wafer cookies, crushed 2 tablespoons water 1 3/4 cups confectioners' sugar 1/3 cup butter, room temperature 1/4 cup rum 3 tablespoons unsweetened cocoa powder

Filling: 1/2 cup butter, room temperature 3/4 cup confectioners' sugar 2 tablespoons rum, or to taste 1 tablespoon sweetened condensed milk 1 egg yolk unsweetened cocoa powder, for dusting (optional) confectioners' sugar, for dusting (optional) 24 vanilla wafer cookies

Directions

1. Combine the cookie crumbs, water, 1 3/4 cups confectioners' sugar, 1/3 cup butter, 1/4 cup rum, and cocoa powder. Work the mixture into a smoothdough, wrap it in plastic, and refrigerate for 1 hour or until firm.

2. Beat the 1/2 cup butter with 3/4 cup confectioners' sugar. Mix in 2 tablespoons of rum, sweetened condensed milk, and egg yolk.3. Grease a beehive mold or a walnut shell and coat it with cocoa or confectioners' sugar. Divide the chilled dough into balls to fit the size of your mold.

Roll the balls in cocoa or sugar. Push the dough into the mold and make a hollow in the center.

4. Use a pastry bag or sandwich bag with the corner snipped off to pipe the filling in the cookie shell. Cover the filling with a vanilla wafer (the beehive"base"), and carefully remove the mold. Repeat with the remaining cookies. Store beehives in a cool place. Flavor will improve for 2 or 3 days.


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Bon Bon Christmas CookiesIngredients

1/2 (8 ounce) package cream cheese 1/2 cup butter flavored shortening 2 cups sifted all-purpose flour 1 1/2 cups sifted confectioners' sugar 2 (10 ounce) jars maraschino cherries, drained

Directions

1. In a medium bowl, stir together the shortening and cream cheese until well blended. Stir in the flour, you may need to use your hands to help it form adough. If the mixture seems too dry, add a couple of teaspoons of water. Cover and chill several hours or overnight.

2. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.3. Before rolling out the dough, dust the rolling surface heavily with confectioners' sugar. Roll the dough out to 1/8 inch thickness. Cut into 1x4 inch

strips. Place a cherry on the end of each strip. Roll up each strip starting with the cherry. Place on prepared cookie sheets and dust with a little of the

confectioners' sugar.

4. Bake for 7 to 10 minutes in the preheated oven. Cookies should brown slightly. Dust again with the confectioners' sugar. Allow cookies to cool beforeserving, the cherries are very hot!


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Chocolate Cutout CookiesIngredients

1 1/2 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1 1/4 teaspoons baking powder 1/8 teaspoon salt 3/4 cup butter, softened 1 1/4 cups white sugar 1 egg

Directions

1. Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg.Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours.

2. Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapeswith cookie cutters. Dough is sticky so be sure to add more flour to the rolling surface as needed. Place cookies 1 1/2 inches apart onto cookie sheets.

3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.


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Stained Glass Cookies

Ingredients

3 tablespoons butter 1/2 cup packed brown sugar 3/4 cup molasses 1/3 cup water 3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger 5 3/4 ounces sourball hard candies

Directions

1. In a large mixing bowl, cream butter or margarine, brown sugar and molasses until smooth. Blend in water. Stir together flour, baking soda, salt, andspices. Gradually add flour mixture to creamed mixture; blend well.

2. Cover and chill for 1 hour.3. Cut out paper stars, bells, or other christmas motifs. Trace onto a sheet of aluminum foil.4. Roll pieces of dough into ropes about 1/4-inch wide. Outline the designs with ropes of dough. Press ends lightly together.5. Separate candies by color. In a blender or food processor, coarsely crush candies. Fill in dough outlines with the candies.6. Bake at 350 degrees F (175 degrees C) for 4 to 5 minutes or until cookie is set and candy melts. Cool on baking sheet.


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Apple BrowniesIngredients

1/2 cup butter, melted 1 cup white sugar 1 egg 3 medium apples - peeled, cored and thinly sliced 1/2 cup chopped walnuts 1 cup all-purpose flour 1/4 teaspoon salt 1/2 teaspoon baking powder

1/2 teaspoon baking soda 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.2. In a large bowl, beat together the melted butter, sugar, and egg until fluffy. Fold in the apples and walnuts. In a separate bowl, sift together the flour,

salt, baking powder, baking soda, and cinnamon. Stir the flour mixture into the wet mixture until just blended. Spread the batter evenly in the prepared

baking dish.

3. Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.


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Iced Pumpkin CookiesIngredients

2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/2 cup butter, softened

1 1/2 cups white sugar 1 cup canned pumpkin puree 1 egg 1 teaspoon vanilla extract 2 cups confectioners' sugar 3 tablespoons milk 1 tablespoon melted butter 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until

creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling

consistency.


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Spooky Witches Fingers

Ingredients

1 cup butter, softened 1 cup confectioners' sugar 1 egg 1 teaspoon almond extract 1 teaspoon vanilla extract 2 2/3 cups all-purpose flour 1 teaspoon baking powder

1 teaspoon salt 3/4 cup whole almonds

1 (.75 ounce) tube red decorating gelDirections

1. Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour,baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.

2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.3. Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the

dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near

the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to

help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.

4. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.5. Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to

ooze out around the tip of the cookie.


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Chocolate Mint Candies CookiesIngredients

3/4 cup butter 1 1/2 cups brown sugar 2 tablespoons water 2 cups semisweet chocolate chips 2 eggs 2 1/2 cups all-purpose flour 1 1/4 teaspoons baking soda 1/2 teaspoon salt

3 (4.5 ounce) packages chocolate covered thin mintsDirections

1. In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips untilmelted and set aside to cool for 10 minutes.

2. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolatemixture. Cover and refrigerate dough for at least 1 hour.

3. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto theprepared cookie sheets.

4. Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top ofeach cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of

the mint wafer. For smaller cookies, break mints in half.


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Cakes And CookiesRecipes and Ingredients

Submitted To:Mrs. Sitti Haisa Jaapar

Submitted By:Mohammad Latip H. Ismael

Download - Cake Recipe and Ingredients

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