Total Time: 54 mins
Preparation Time: 25 mins
Cook Time: 29 mins
Ingredients
Servings: 16
18 1/4 ounces cake mix
1 cup whole milk
1/2 cup butter, melted
3 eggs
2 teaspoons vanilla
1/2 cup butter
1/2 cup light brown sugar, packed
1/2 cup dark brown sugar, packed
1/4 cup whole milk
2 cups powdered sugar, sifted
1 teaspoon vanilla
Recipe
1 preheat oven to 350° and place rack in center of oven. grease and flour two 9 inch cake pans.
2 in large mixing bowl, blend cake mix, milk, butter, eggs and vanilla with electric mixer on low for 1 minute. scrape bowl and mix on medium for 2 minutes.
3 pour batter into prepared pans and bake 27-29 minutes.
4 cool in pans for 10 minutes; remove to rack and cool for 30 minutes.
5 to prepare frosting, place butter and brown sugars in a medium saucepan over medium heat, stirring, until mixture comes to a boil.
6 add milk, stir and bring back to a boil; remove from heat.
7 mix in powdered sugar and vanilla with wooden spoon until smooth.
8 frost cake layers while frosting is still warm, working quickly (frosting will set as it cools). if frosting gets too hard to work with, warm over low heat for 1 minute, stirring constantly.
Total Time: 45 mins
Preparation Time: 10 mins
Cook Time: 35 mins
Ingredients
Servings: 16
1 (8 ounce) carton sour cream
1/4 cup milk
1 cup butter (softened)
2 cups sugar
4 eggs
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon rum extract (optional)
caramel pecan frosting
Recipe
1 combine sour cream and milk. cream butter; gradually add sugar, beating well at medium speed of an electric mixer. add eggs, one at a time, beating well after each addition.
2 combine flour, baking powder, and salt; add to creamed mixture alternately with.
3 sour cream mixture beginning and ending with flour mixture. mix after each addition. stir in vanilla and, if desired, rum extract.
4 pour batter into 2 greased and floured 9-inch round cakepans. bake at 350 degrees for 30 to 35 minutes or until a wooden pick insearted in center comes out clean. cool in pans 10 minutes; remove from pans, and cool completely on wire racks. spread caramel frosting between layers and on top and sides of cake.
1 in a mixing bowl, cream together the butter and sugar.
2 add egg, milk, vanilla extract, and chocolate and stir.
3 combine together the flour, baking powder, and salt and then gradually add to creamed mixture.
4 cover dough and refrigerate overnight or for a few hours so it is easy to handle.
5 cut each caramel piece into fours.
6 shape about a tablespoon of dough around each caramel. be sure that all the caramel is completely covered and place 2 inches apart on a lightly greased cookie sheet.
7 bake at 400 for 6-8 minutes or until set.
8 cool cookies on wire rack.
9 for frosting, combine the confectioners' sugar, chocolate, corn syrup and enough water to make a thick spreading consistency.
10 frost cookies and if desired, sprinkle with pecans.
11 when i made this recipe i was only able to make around 30 cookies, so if you want more cookies, use less dough around each caramel. watch baking time, because they bake up fast!
1/2 cup caramel, flavored topping sauce (or you can use butterscotch)
1 cup pecans, chopped
3 (250 g) packages cream cheese, softened (regular or light)
1 (300 ml) can eagle brand sweetened condensed milk (regular or low-fat)
3 eggs
1 teaspoon vanilla extract
Recipe
1 combine crumbs with the butter. press onto the bottom and halfway up sides of 9-inch springform pan. pour caramel sauce over crust and top with pecans.
2 beat cream cheese until fluffy. gradually beat in eagle brand, eggs and vanilla; pour over crust.
3 bake in preheated 325f oven 45-50 minutes or until center slightly jiggles when pan is lightly shaken. cool and chill 4 hours or overnight.
4 with each piece served, drizzle lightly with caramel sauce and serve with a few chopped pecans on top.
2 in ungreased 13x9-inch pan, break up cookie dough.
3 with floured fingers, press dough evenly in bottom of pan to form crust.
4 bake 15 to 18 minutes or until light golden brown.
5 cool 15 minutes.
6 meanwhile, in 3- to 4-quart saucepan, cook 1 cup of the chocolate chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth.
7 remove from heat.
8 stir in cereal and cashews.
9 spread cereal mixture over crust.
10 in 1-quart saucepan, heat remaining chocolate chips and dip over medium heat, stirring constantly, until melted and smooth.
11 spread over cereal mixture.
12 refrigerate until chocolate mixture is set, about 30 minutes.
13 for bars, cut into 6 by 6 rows.
14 high altitude (3500-6500 ft):bake crust 16 to 19 minutes.
Total Time: 25 mins
Preparation Time: 15 mins
Cook Time: 10 mins
Ingredients
1 1/2 cups flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon cinnamon
2 1/4 cups oats
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 large egg
2 tablespoons honey
3 ripe bananas, smashed with fork
1 cup blueberries (if frozen, thaw and drain well (do not smash though)
Recipe
1 heat oven to 350.
2 mix flour, baking soda, salt, cinnamon and oats in large bowl. set aside.
3 cream butter and both sugars. i do this by hand with a whisk, but a hand mixer would work well too.
4 add honey and egg and stir well with rigid spoon.
5 add smashed bananas.
6 stir in the dry ingredients.
7 add blueberries, about a cup, or as many as you wish. make sure that they are thawed and drained well if you are using frozen ones so the cookies do not get too mushy.
8 drop by rounded teaspoon on greased cookie sheets.
9 bake for 10 minutes. they will be very lightly browned on the bottom edges. they might look like they are not quite done, but as long as they are set, they should be good. if you cook them too long they will be dry.
10 cool on wire racks and keep airtight, with wax paper or plastic wrap between layers of cookies so they don't stick together. enjoy!
Total Time: 1 hr 15 mins
Preparation Time: 45 mins
Cook Time: 30 mins
Ingredients
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter, softened
2/3 cup plus 1 1/2 tbsp sugar
1 large egg, at room temperature
1 teaspoon vanilla
1/2 cup buttermilk, at room temperature
1 1/4 cups blackberries (plus more for serving)
sweetened whipped cream (for serving)
Recipe
1 preheat oven to 400 degrees. butter a 9" round cake pan and line the bottom with parchment paper. butter the paper.
2 in a small bowl, whisk the flour, baking powder, baking soda, and salt. in a large bowl, using a mixer, beat the butter with the 2/3 cup of sugar at medium-high speed until fluffy, 3 minutes. beat in the egg and vanilla. at low speed, beat in the buttermilk and dry ingredients in 3 alternating batches, ending with the dry ingredients; do not overbeat. gently fold the batter just until blended, then scrape into the pan and smooth the top.
3 scatter the 1 1/4 cups of blackberries over the batter; lightly press them inches sprinkle the remaining 1 1/2 tablespoons of sugar over the cake. bake for about 30 minutes, until a cake tester inserted in the center comes out clean.
4 transfer the cake to a rack to cool for 10 minutes. turn out the cake and remove the paper. turn the cake right side up and let cool completely. serve with whipped cream and more blackberries.
1 in small saucepan over medium-high heat, bring the sugar and 1/2 cup of water to a boil, stir until the sugar dissolves. boil the syrup for 2 minutes, then remove the pan from the heat and set aside to cool.
2 remove the black currants from the stalks by pulling them through the tines of a fork.
3 in a blender, process the black currants and lemon juice until smooth. alternatively, chop the black currants coarsely, then add the lemon juice. mix in the sugar syrup.
4 press the puree through a sieve to remove the seeds.
5 pour the puree into a non-metallic, freezer proof dish. cover the dish with plastic wrap or a lid, and freeze until the sobet is almost firm, but still a little slushy.
6 cut the sorbet into pieces and put into the blender. process until smooth, then with the machine running, add the egg and process until well blended. transfer the sorbet back into the dish, and freeze until almost firm. chop the sorbet again and process until smooth. ( i know this seems like a lot of processing, but it makes the sobet very smooth, and is really necessary).
7 serve immediately ot freeze, tightly covered, for up to 1 week. let soften 5-10 minutes at room temperature before serving, garnish with mint leaves.
Total Time: 50 mins
Preparation Time: 25 mins
Cook Time: 25 mins
Ingredients
Servings: 36
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup margarine or 1 cup butter
1 cup water
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk
1 1/2 teaspoons vanilla
1/4 cup butter or 1/4 cup margarine
3 tablespoons unsweetened cocoa powder
3 tablespoons buttermilk
2 1/4 cups powdered sugar, sifted
1/2 teaspoon vanilla
3/4 cup pecans, coarsely chopped (optional)
Recipe
1 in mixing bowl, combine flour, sugar, baking soda, and salt. set aside.
2 in medium saucepan, combine 1 cup butter, 1 cup water, and 1/3 cup unsweetened cocoa.
3 bring mixture just to boiling, stirring constantly.
4 remove from heat.
5 add chocolate mixture to dry ingredients and beat until thoroughly combined.
6 add eggs, the 1/2 cup buttermilk, and 1 1/2 teaspoons vanilla. beat for 1 minute (batter will be thin).
7 pour batter into greased and floured 15x10x1 baking pan. bake at 350f for about 25 minutes or until toothpick inserted into the center comes out clean.
8 frosting:.
9 in medium saucepan, combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. bring to boiling; remove from heat. add powdered sugar and 1/2 teaspoon vanilla. beat til smooth. pour warm frosting over warm brownies, spreading evenly. cool in pan on wire rack, then cut into bars.
Total Time: 1 hr 10 mins
Preparation Time: 45 mins
Cook Time: 25 mins
Ingredients
Servings: 8
1/2 cup unsalted butter (1 stick)
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla
2 cups sifted cake flour or 2 cups all-purpose flour
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon baking soda
1 tablespoon vinegar
1/2 cup butter (1 stick)
1 lb light brown sugar
1/8 teaspoon salt
2/3 cup evaporated milk
1 teaspoon baking powder
1 teaspoon vanilla
Recipe
1 preheat oven to 350 degrees. grease and flour two 8-inch cake pans.
2 in a large bowl, cream the butter and sugar. beat in the eggs one at a time, beating well after each addition. continue beating until fluffy. add vanilla and blend well. sift the flour and salt together and add gradually to the butter mixture, alternating with the buttermilk. dissolve the baking soda in the vinegar and add to the mixture.
3 pour the batter into the prepared pans. bake for 25 minutes, or until the cake springs back when lightly touched in the center. let cool on wire racks before removing from pans and frosting.
4 for the icing: melt the butter in a heavy saucepan or small cast-iron skillet. add the brown sugar and salt and blend well. add the evaporated milk and cook, stirring frequently, to the softball stage (235° f-240° f). .
5 remove from heat and let stand 5 minutes. add baking powder and stir. add vanilla. beat until the mixture reaches spreading consistency.
Total Time: 55 mins
Preparation Time: 20 mins
Cook Time: 35 mins
Ingredients
Servings: 24
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1 cup water
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk
1 1/2 teaspoons vanilla
1/4 cup butter
3 tablespoons unsweetened cocoa powder
3 tablespoons buttermilk
2 1/4 cups sifted powdered sugar
1/2 teaspoon vanilla
3/4 cup coarsely chopped pecans
Recipe
1 grease a 15x10x1-inch or a 13x9x2-inch baking pan; set aside.
2 in a medium mixing bowl combine the flour, sugar, baking soda, cinnamon, and salt; set aside.
3 in a medium saucepan combine the 1 cup butter, water, and the 1/3 cup cocoa powder.
4 bring mixture just to boiling, stirring constantly.
5 remove from heat.
6 add the chocolate mixture to the flour mixture; beat with an electric mixer on medium speed until combined.
7 add the eggs, 1/2 cup buttermilk, and 1-1/2 teaspoons vanilla.
8 beat for 1 minute (batter will be thin).
9 pour batter into the prepared pan, spreading evenly.
10 bake brownies in a 350 degree f oven about 25 minutes for the 15x10x1-inch pan, 35 minutes for the 13x9x2-inch pan, or until a wooden toothpick inserted in the center comes out clean.
11 meanwhile, in a medium saucepan combine the 1/4 cup butter, the 3 tablespoons unsweetened cocoa powder, and the 3 tablespoons buttermilk.
12 bring mixture to boiling.
13 remove from heat.
14 add powdered sugar and 1/2 teaspoon vanilla.
15 beat until smooth.
16 if desired, stir in pecans.
17 pour warm frosting over the warm brownies, spreading evenly.
Total Time: 360 hrs 25 mins
Preparation Time: 360 hrs
Cook Time: 25 mins
Ingredients
16 (2 1/2 inch) foil liners
nonstick cooking spray
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 large egg whites (or 1 whole egg)
1 (15 ounce) can pumpkin (libby's)
1 (12 ounce) can fat-free evaporated milk
1 cup fat-free whipped topping
12 small gingersnap cookies, broken into 1/4-inch pieces
Recipe
1 preheat oven to 350ºf (175ºc). place baking cups on baking sheet with sides. spray each cup with cooking spray.
2 combine sugar, cornstarch, cinnamon, ginger and salt in small bowl. beat egg whites in large bowl. stir in pumpkin and sugar mixture. gradually stir in evaporated milk. spoon 1/4 to 1/3 cup of mixture into each prepared cup.
3 bake for 25 to 28 minutes or until knife inserted near centers comes out clean. cool on baking sheet for 20 minutes. refrigerate for at least 1 hour. top each with whipped topping and gingersnap crumbs.
Total Time: 3 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 3 hrs
Ingredients
Servings: 12
1 cup all-purpose flour
1/2 cup butter or 1/2 cup margarine, softened
1/4 cup finely chopped nuts
30 caramels, unwrapped (from 14-ounce bag)
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons water
1/2 cup chopped pecans, toasted
2 (3 ounce) packages cream cheese, softened
1/3 cup powdered sugar
4 ounces sweet baking chocolate
3 tablespoons hot water
1 teaspoon vanilla
2 cups whipping cream (heavy)
2 tablespoons powdered sugar
chocolate curls, if desired
Recipe
1 pat-in-pan pie crust:.
2 heat oven to 400°f mix all ingredients until dough forms. press firmly and evenly against bottom and side of pie plate, 9 x 1 1/4 inches. bake 12 to 15 minutes or until light brown. cool completely.
3 pie:.
4 heat caramels, butter and 2 tablespoons water in 2-quart saucepan over medium heat, stirring frequently, until caramels are melted. pour into pie crust. sprinkle with pecans. refrigerate about 1 hour or until chilled.
5 beat cream cheese and 1/3 cup powdered sugar with spoon until smooth. spread over caramel layer; refrigerate.
6 heat chocolate and 3 tablespoons hot water in 1-quart saucepan over low heat, stirring constantly, until chocolate is melted. cool to room temperature. stir in vanilla.
7 beat whipping cream and 2 tablespoons powdered sugar in chilled medium bowl with electric mixer on high speed until stiff; reserve 1 1/2 cups. fold chocolate mixture into remaining whipped cream. spread over cream cheese mixture.
8 garnish with reserved whipped cream and chocolate curls. cover and refrigerate at least 1 hour until firm but no longer than 48 hours. store covered in refrigerator.
6 ounces cream cheese, cut into small pieces, room temperature
2 1/4 cups sugar
2/3 cup water
9 tablespoons unsalted butter, cut into 1/2-inch cubes
Recipe
1 whisk whipping cream and cream cheese in small bowl until smooth.
2 combine sugar and 2/3 cup water in heavy medium saucepan. stir over medium-low heat until sugar dissolves. increase heat to high; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 10 minutes.
3 slowly and carefully whisk in cream cheese mixture (caramel mixture will bubble vigorously). add butter; whisk until mixture is smooth, about 1 minute.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
2 cups whole wheat flour
2 tablespoons wheat germ
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup brown sugar
1/2 teaspoon salt
1 1/4 cups buttermilk
1 egg
1/4 cup honey
1 teaspoon vanilla
1/3 cup canola oil
1 1/4 cups dried blueberries
Recipe
1 mix first 6 ingredients together plus the blueberries. wisk together rest of ingredients in a seperate bowl. pour into dry ingredients and mix until just combined. pour into greased mini muffin cups. bake at 350 degrees for approximately 20mins. they are done when a toothpick comes out clean. allow to cool.
2 add the remaining ingredients except for the butter.
3 cook until almost the soft ball stage. (when dropping a little bit into a cup of cold water, it should not disperse - it should stay together, but it still doesn't form a ball).
4 add 1 tablespoon butter after removing from cooking.
5 leave mixture in the pan and cool in a sink of cold water (approximately 15 minutes).
6 use electric mixer and beat until it loses it's glossiness.
Total Time: 1 hr 5 mins
Preparation Time: 25 mins
Cook Time: 40 mins
Ingredients
10 eggs (separated)
1/2 teaspoon cream of tartar
1 dash salt
1 tablespoon water
3/4 cup cake flour
1 cup sugar
1 teaspoon vanilla
Recipe
1 beat egg whites until frothy. add cream of tartar and beat until stiff.
2 in a separate bowl, beat egg yolks and salt until very thick and lemon colored. add water and beat. add sugar gradually, beating until thick enough to hold a soft peak.
3 fold egg whites and flour into egg yolk mixture.
Total Time: 50 mins
Preparation Time: 15 mins
Cook Time: 35 mins
Ingredients
Servings: 10
8 tablespoons butter, cut into pieces,plus
additional butter, for the pan
4 ounces bittersweet chocolate, chopped
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup sugar
2 teaspoons vanilla extract
16 small chocolate-covered caramel candies or 16 pieces rolo chocolates, halved
Recipe
1 preheat the oven to 325°f line an 8-by-8-by-2-inch baking pan with parchment paper or heavy aluminum foil, making sure the paper or foil extends beyond the edges of the pan; lightly butter the paper or foil.
2 in a heatproof container set over, but not touching, a saucepan of barely simmering water, heat the butter and chocolate, stirring constantly, until the mixture is melted and smooth; remove from the heat; set aside to cool slightly.
3 in a small bowl, combine the flour, baking powder and salt; set aside.
4 in a large bowl beat the eggs and sugar until fluffy and lightened in color, about 1 minute; add the vanilla and mix until combined; add the chocolate mixture and mix just until incorporated; add the flour mixture and mix just until incorporated; the batter should be smooth; using a spatula, fold in the chocolate-covered caramel pieces; spread the batter evenly in the prepared pan.
5 bake the brownies in the preheated oven for about 35 minutes, until a toothpick inserted in the center comes out with moist crumbs; transfer the pan to a wire rack to cool completely; using a small knife, loosen the sides of the brownies from the pan; carefully lift the paper and the whole uncut brownie in 1 piece from the pan; remove and discard the paper; cut the brownie into whatever size you see fit to indulge inches.
Total Time: 1 hr 10 mins
Preparation Time: 25 mins
Cook Time: 45 mins
Ingredients
Servings: 32
3 cups packed light brown sugar
1 cup whole milk
2 tablespoons butter
1 1/2 teaspoons vanilla extract
1 1/2 cups pecan pieces
salt
Recipe
1 combine the sugar and milk in a 4 quart heavy bottomed pan and cook over medium heat, stirring constantly with a wooden spoon to avoid curdling.
2 cook until the soft ball stage is reached 234*-240*.approximately 16-17 minutes. remove the pan from the heat, and add the butter, and set aside to cool without stirring.
3 when it is lukewarm 110* approximately 1 hour. but keep checking. beat until thick and creamy, about 2 minutes by hand. add the vanilla, pecans and salt and mix thoroughly.
4 transfer immediately to a lightly buttered 8x8 pan.
2 mix sugar, lime juice, and salt in heavy large saucepan. add pears and toss gently to coat. cover and cook over medium-low heat until pears are just tender, stirring occasionally, 10 to 12 minutes. transfer mixture to bowl. do ahead: can be made 1 day ahead. chill until cold, then cover and keep chilled.
3 for buttermilk spice cake:.
4 preheat oven to 350°f butter and flour 9-inch-diameter cake pan with 2-inch-high sides; line pan with round of parchment paper. sift first 9 ingredients into medium bowl. using electric mixer, beat butter in large bowl until fluffy. gradually add sugar, beating until smooth. beat in eggs 1 at a time, beating to blend between additions. scrape in seeds from vanilla bean and add lime peel; beat to blend. beat in flour mixture in 4 additions alternately with buttermilk in 3 additions, scraping down bowl occasionally. transfer batter to prepared pan.
5 bake cake until beginning to brown on top and tester inserted into center comes out clean, about 30 minutes. cool cake in pan on cooling rack. do ahead: cake can be made 1 day ahead. cover and let stand at room temperature.
6 cut around pan sides to loosen cake. turn cake out onto rack; peel off parchment and turn right side up onto platter. sift powdered sugar over. cut into wedges. serve with pear compote and dollop of crème fraîche.
