Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
1 (15.25 ounce) package white cake mix (such as pillsbury® classic white)
1 cup water
3 eggs
1/3 cup vegetable oil
2 tablespoons lime zest
1 tablespoon fresh lime juice
3 drops green food coloring (optional)
frosting:
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
2 tablespoons lime zest
1/2 teaspoon vanilla extract
1 1/2 cups confectioners' sugar, sifted
2 tablespoons pearlized sprinkles, or as needed (optional)
Recipe
Preparation Time: 20 mins
Cook Time: 20 mins
Ready Time: 1 hr 40 mins
preheat oven to 350 degrees f (175 degrees c). line 24 muffin cups with paper liners or spray with cooking spray.
mix cake mix, water, eggs, and vegetable oil together in a bowl using an electric mixer until batter is smooth, about 2 minutes. add 2 tablespoons lime zest, lime juice, and food coloring; mix well. pour batter into the prepared muffin cups.
bake in the preheated oven until golden and a toothpick inserted in the center of a cupcake comes out clean, about 18 minutes. cool cupcakes on a wire rack.
beat butter and cream cheese together in a bowl using an electric mixer until smooth and creamy. add 2 tablespoons lime zest and vanilla extract to creamed butter mixture; mix well. mix confectioners' sugar, 1/2 cup at a time, into creamed butter mixture until frosting is smooth; chill in refrigerator until frosting is thickened, about 30 minutes.
spread frosting each cupcake and top with sprinkles.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
1 (8 ounce) can crushed pineapple in juice, drained and juice reserved
frosting:
1 (8 ounce) package neufchatel cheese, softened
1 (16 ounce) package confectioners' sugar
1 teaspoon vanilla extract
1 pinch salt
Recipe
Preparation Time: 20 mins
Cook Time: 45 mins
Ready Time: 10 hrs 5 mins
preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
sift flour, baking soda, cinnamon, and 1/2 teaspoon salt together in a bowl. lightly beat eggs in a bowl; add white sugar, buttermilk, applesauce, oil, and 2 teaspoons vanilla extract and mix well. stir buttermilk mixture, carrots, pecans, and drained pineapple into flour mixture just until mixed; pour into prepared dish.
bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes. cool cake in baking dish on a wire rack, about 1 hour. cover dish tightly with plastic wrap; refrigerate 8 hours to overnight.
beat neufchatel cheese and 1 tablespoon reserved pineapple juice together in a bowl with an electric mixer until smooth; add confectioners' sugar, 1 teaspoon vanilla extract, and 1 pinch salt and beat until frosting is smooth. spread frosting on cake.
beat cream and vanilla extract in a bowl using an electric mixer until fluffy and stiff peaks form. lift your beater or whisk straight up: the whipped cream will form sharp peaks. fold mangoes, bananas, and blueberries into whipped cream.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
2 (3/4 inch thick) slices prepared pound cake, crusts trimmed and cut into 1/2-inch squares
2 cups cold milk
1 (3 ounce) package instant lemon pudding mix
1/2 cup whipped cream, or to taste
Recipe
Preparation Time: 10 mins
Ready Time: 30 mins
put blueberries into a shallow bowl. pour lemon juice and sprinkle sugar evenly over the blueberries; refrigerate at least 15 minutes.
divide pound cake cubes into 4 small dessert dishes.
pour milk into a bowl, add pudding mix, and beat with a whisk for 2 minutes; pour evenly over the 4 portions of pound cake. refrigerate pudding and cake mixtures until the pudding is set, at least 5 minutes.
divide blueberries into 4 portions, reserving 4 berries for topping. spoon 1 portion berries over each cake portion. top each portion with whipped cream. place one berry atop each portion of whipped cream.
beat cake mix, water, and vegetable oil together in a bowl with an electric mixer on medium speed until smooth. fold whipped topping and crushed cookies into batter.
cover the bowl with plastic wrap and refrigerate until cookies are softened and mousse firms, about 24 hours.
Preparation Time: 30 mins
Ready Time: 4 hrs 30 mins
stir milk and vanilla pudding mixes together in a bowl until pudding is thick. fold whipped topping into pudding.
place 1 layer of graham crackers in the bottom of a 9x13-inch glass dish. spread a layer of pudding over graham cracker layer; top with a layer of raspberries. repeat layering with remaining ingredients, ending with graham crackers.
warm frosting in a microwave-safe bowl in the microwave until melted, 15 to 30 seconds; drizzle over graham crackers. refrigerate until torte is set, about 4 hours.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
preheat oven to 325 degrees f (165 degrees c). grease a fluted tube pan (such as bundt®).
beat yogurt, white sugar, 1 cup brown sugar, eggs, and vanilla extract together in a bowl using an electric mixer until smooth.
combine flour, flax seed, cinnamon, salt, cloves, and nutmeg together in a separate bowl. stir yogurt mixture into flour mixture just until batter is combined; fold in apples. pour batter into prepared pan.
bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 70 to 75 minutes. turn cake a serving plate.
melt butter, 1/2 cup brown sugar, and milk together in a saucepan over medium heat until sugar is dissolved, 2 to 3 minutes. remove saucepan from heat and cool until sauce is thickened, about 10 minutes. pour sauce over cake.
2 (15 ounce) cans sliced peaches, peaches cut into thirds
1 (15.25 ounce) package yellow cake mix
3/4 cup butter, thinly sliced
3 cups brown sugar
Recipe
Preparation Time: 10 mins
Cook Time: 30 mins
Ready Time: 40 mins
preheat oven to 350 degrees f (175 degrees c).
pour peaches into a 9x13-inch baking dish. spread cake mix in an even layer over peaches. cover cake mix with butter slices and spread brown sugar over the top.
bake in the preheated oven until golden and bubbling, about 30 minutes.
Preparation Time: 15 mins
Cook Time: 40 mins
Ready Time: 55 mins
preheat oven to 350 degrees f (175 degrees c). grease and flour a fluted tube pan.
whisk flour, baking powder, baking soda, and salt together in a large bowl.
beat sugar and margarine together in a bowl until creamy. add sour cream, eggs, and 1 teaspoon almond extract to sugar mixture; beat until smooth. pour sugar mixture into flour mixture and mix to form a smooth batter. pour 1/3 the batter into the prepared pan.
pour cranberry sauce into a bowl and stir. spread 1/2 sauce over batter in the prepared pan. pour 1/3 the batter over cranberry sauce, and spread second 1/2 cranberry sauce over the batter. top with remaining 1/3 cake batter.
bake in the preheated oven until golden and cooked through, about 40 minutes.
whisk confectioners' sugar and 1 tablespoon almond extract together in a bowl until smooth, adding enough water for icing to reach a drizzling consistency. drizzle icing over cake.
Preparation Time: 20 mins
Ready Time: 1 hr 20 mins
pour 1/2 cup caramel topping into bottom of graham cracker crust. sprinkle 1/2 cup chopped pecans over caramel layer.
whisk pumpkin puree, cold milk, pudding mixes, cinnamon, and nutmeg together in a bowl until smooth; stir in 1 1/2 cups whipped topping. spread pumpkin mixture over caramel and pecans in pie crust; top with remaining whipped topping. refrigerate pie until chilled and set, about 1 hour. sprinkle 2 tablespoons pecans over pie. drizzle 2 tablespoons caramel topping over pie using a fork.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 1 hr 35 mins
butter a 9x5-inch loaf pan.
combine cranberries, sugar, corn syrup, and salt in a heavy, large saucepan; bring to a boil. heat to 245 degrees f (118 degrees c) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface, 20 to 30 minutes.
gradually stir cream and butter into cranberry mixture, keeping the boil steady. cook until 245 degrees f (118 degrees c) is reached again, 5 to 10 minutes. pour mixture into the prepared loaf pan. cool caramel in pan on a wire rack, about 1 hour. remove caramel from pan, cut, and wrap individually or serve from pan.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
whisk egg with 3 tablespoons melted butter, vanilla extract, and 1 tablespoon white sugar in a bowl until thoroughly combined; whisk in milk and cream. sift flour with baking powder and salt in a separate bowl; stir flour mixture into liquid ingredients to make a smooth batter.
stir 1/4 cup white sugar with brown sugar and cinnamon in a small bowl.
melt 1 teaspoon butter in a skillet over medium-low heat. scoop up about 3 tablespoons of batter and pour into skillet. sprinkle top of pancake with about 2 teaspoons of cinnamon sugar in an even layer; cook pancake until bottom is golden brown, 2 to 3 minutes. flip pancake over sugared side and cook until the cinnamon sugar melts into a crust, about 3 minutes. repeat with remaining batter and cinnamon sugar. let pancakes cool without stacking to avoid softening the sugar crust.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
20 buttery round crackers (such as ritz®), coarsely crumbled
1 cup chopped pecans
1 teaspoon vanilla extract
1 pint heavy cream
1 pinch white sugar, or to taste
Recipe
Preparation Time: 25 mins
Cook Time: 30 mins
Ready Time: 55 mins
preheat oven to 350 degrees f (175 degrees c). grease a 9-inch pie plate.
beat egg whites in a glass or metal bowl until foamy. gradually add 1 cup sugar and baking powder, continuing to beat until soft peaks form. lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
fold crackers and pecans into the egg whites. add vanilla and stir.
bake pie in preheated oven until set in the middle, about 30 minutes. set aside to cool to room temperature.
beat cream with pinch sugar in a bowl until stiff peaks form. lift your beater or whisk straight up: the cream will form sharp peaks. top cooled pie with whipped cream to serve.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
preheat oven to 350 degrees f (175 degrees c). grease a 10-inch tube pan.
whisk flour, baking powder, and baking soda together in a bowl.
beat butter and sugar together in a bowl until creamy. add marzipan. add eggs one at a time, beating well after each addition. beat half-and-half into butter mixture.
stir 1 cup of flour mixture into the butter mixture. stir in milk. add another 1 cup flour mixture to the butter mixture and stir milk into mixture. add remaining flour mixture and stir in orange juice. scrape down the sides of the bowl with a spatula and give batter a final mix. pour batter into prepared tube pan.
bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 90 minutes.
cool cake in the pan for 15 to 20 minutes before turning out a wire rack to cool completely.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
Preparation Time: 15 mins
Ready Time: 4 hrs 15 mins
blend avocados, sweetened condensed milk, cream cheese, lemon juice, and 1 teaspoon vanilla extract in a blender until smooth; pour into the graham cracker crust.
mix sour cream, sugar, and vanilla extract together in a bowl; pour over avocado filling. refrigerate pie until set, about 4 hours.
Preparation Time: 15 mins
Cook Time: 40 mins
Ready Time: 2 hrs 25 mins
preheat oven to 325 degrees f (165 degrees c). spray a 9x13-inch baking dish with cooking spray.
place flour, confectioners' sugar, and salt in a food processor; pulse until blended. add cold butter pieces and vanilla extract; blend until mixture forms clumps. press butter-flour mixture evenly into the prepared baking dish.
bake in the preheated oven until lightly browned, about 10 minutes. pierce dough all over with a fork while still hot. slice dough into 12 squares, then cut each square in half diagonally, forming 24 triangle cookies.
return cookies to the oven and continue to bake until golden brown, 30 to 35 minutes more. trace a knife around each cookie to ensure they're completely sliced. cool in the pans for 10 minutes before removing to cool completely on a wire rack.
melt white chocolate in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). drizzle white chocolate over cookies in a zigzag pattern, using a fork.
melt milk chocolate chips, 2 tablespoons butter, and corn syrup in another microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. drizzle milk chocolate mixture over white chocolate, using a clean fork. sprinkle almonds over chocolate. let stand until chocolate sets, about 1 hour.
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
preheat oven to 400 degrees f (200 degrees c). place butter in an 8x8-inch microwave-safe baking dish.
heat butter in microwave until melted, 30 seconds to 1 minute.
whisk flour, sugar, baking powder, and salt together in a bowl; whisk in milk until batter is smooth. pour batter over butter without stirring. spoon pie filling evenly over batter.
bake in the preheated oven until cobbler is golden brown, about 30 minutes.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
1 (9 ounce) package yellow cake mix (such as jiffy® golden yellow cake mix)
3/4 cup water
1/3 cup unsalted butter, melted
2 teaspoons confectioners' sugar
1 cup frozen whipped topping, thawed (optional)
Recipe
Preparation Time: 10 mins
Cook Time: 50 mins
Ready Time: 1 hr 15 mins
preheat oven to 350 degrees f (175 degrees c). prepare a 11x7x2-inch baking dish with non-stick cooking spray.
spread rhubarb into the baking dish. sprinkle white sugar, gelatin mix, and yellow cake mix over the rhubarb. pour water over the rhubarb mixture. drizzle butter over the rhubarb mixture.
bake in preheated oven until rhubarb is tender, about 50 minutes. cool on a wire rack for 15 minutes. dust with confectioners' sugar and top with whipped topping.
1/2 pound processed cheese food (such as velveeta ®), cut into small chunks
1 (16 ounce) can sliced apples, undrained
Recipe
Preparation Time: 15 mins
Cook Time: 35 mins
Ready Time: 50 mins
preheat oven to 350 degrees f (175 degrees c).
beat sugar and butter together in a bowl using and electric mixer until smooth and creamy; add flour. beat mixture until just combined; fold in cheese until dough is evenly mixed.
spread apples into a 9x13-inch baking dish. spoon dough mixture over apples to evenly cover.
bake in the preheated oven until golden brown, 35 to 40 minutes.
3/4 cup solid vegetable shortening (such as crisco®)
2 eggs
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon vanilla extract
1 cup buttermilk
1 tablespoon baking soda
3 1/2 cups all-purpose flour
2 cups blackberries, drained
icing:
3 cups packed brown sugar
1 cup evaporated milk
2 tablespoons butter
1 teaspoon vanilla extract
Recipe
Preparation Time: 20 mins
Cook Time: 40 mins
Ready Time: 1 hr
preheat oven to 325 degrees f (165 degrees c). grease a 9x13-inch baking dish.
beat white sugar and shortening together in a bowl using an electric mixer until creamy; add eggs and mix well. mix cinnamon, cloves, and vanilla extract into creamed butter mixture.
whisk buttermilk and baking soda together in a separate bowl; stir into creamed butter mixture until thoroughly mixed. slowly stir flour into butter-buttermilk mixture until batter is smooth; fold in blackberries. pour batter into the prepared baking dish.
bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes. cool in the pan for 10 minutes before removing to a serving plate.
combine brown sugar, evaporated milk, and butter in a saucepan; cook and stir mixture over medium heat until a small amount of brown sugar mixture dropped into cold water forms a soft ball. remove saucepan from heat and stir in vanilla extract. beat by hand until icing is thick. spread icing quickly over top and sides of cake.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
Preparation Time: 10 mins
Ready Time: 4 hrs 10 mins
blend raspberries in a blender until pureed; pour raspberries through a sieve to strain seeds. discard seeds. blend seedless-raspberry puree, yogurt, sugar, and cottage cheese in a blender until smooth; pour mixture into ice pop molds or paper cups. insert ice pop sticks into mixture and freeze until solid, at least 4 hours.
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 45 mins
preheat oven to 350 degrees f (175 degrees c). grease 18 muffin cups.
mix flour, sugar, cornmeal, baking powder, and salt together in a large mixing bowl. add cream-style corn, eggs, applesauce, and 1/2 cup milk to the flour mixture and beat with an electric hand mixer for 1 minute. pour remaining milk into the batter and beat until just blended. fill muffin tins 3/4 full of batter.
bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
1/2 cup butter, softened, plus additional for preparing pan
1 1/2 cups pillsbury best® all purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup milk
1 cup crosse & blackwell® mincemeat filling & topping or crosse & blackwell® & mincemeat filling & topping
2 large eggs
grated peel of 1 lemon
topping:
1 cup crosse & blackwell® mincemeat filling & topping
1/4 cup sugar
1/4 cup rolled oats
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr
Ready Time: 1 hr 15 mins
heat oven to 350 degrees f. line bottom of springform cake pan with wax paper and butter the sides.
place flour, baking powder, sugar and 1/2 cup butter in large bowl. stir in milk, mincemeat, eggs and lemon peel. mix on low speed of electric mixer 2 minutes or until thoroughly combined. pour into prepared pan.
bake 30 minutes. while cake is baking, mix all topping ingredients in small bowl. remove cake from oven and spoon on topping. return cake to oven and bake an additional 30 minutes or until toothpick inserted in center comes out clean.
Preparation Time: 5 mins
Cook Time: 2 mins
Ready Time: 7 mins
toast bread in a toaster oven until lightly browned, 1 to 2 minutes. spread margarine over toast and sprinkle with cinnamon; top with marshmallows. return toast to toaster oven and toast until marshmallows are golden brown, 1 to 2 minutes.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
Preparation Time: 10 mins
Cook Time: 10 mins
Ready Time: 20 mins
preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper.
stir almond meal, honey, cinnamon, and nutmeg together in a bowl. mix beaten egg whites into the almond meal mixture; scoop by teaspoonful prepared baking sheet.
bake in preheated oven until browned, 10 to 15 minutes.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
Preparation Time: 30 mins
Ready Time: 1 hr 30 mins
peel white peaches, leaving a little bit of peach skin to add texture and color. cut chunks from peaches into a bowl and discard pits. add lemon juice.
puree peaches and lemon juice with an immersion blender until smooth. stir in sugar to taste. blend again. chill peach mixture in refrigerator for 1 hour.
pour peach mixture into an ice cream freezer and freeze according to manufacturer's instructions.
in a large bowl, toss together the pistachio nuts, hazelnuts, 2 teaspoons cinnamon, 1/2 teaspoon ground cloves, and 1/2 cup sugar.
unroll thawed phyllo pastry, and cover with a damp towel to prevent drying and cracking. brush a 10x15-inch jellyroll pan with melted butter using a pastry brush. lay one sheet of pastry the buttered pan, and brush with more butter. repeat until there are 8 buttered sheets of dough stacked. sprinkle some of the nut mixture over this layer, then cover with 3 more layers of pastry, each brushed with butter. sprinkle more of the nut mixture, then 3 layers of buttered pastry. repeat this pattern until the nut mixture is gone, reserving 8 layers of pastry for the top. each time a layer of pastry is added, it must be brushed with the melted butter.
cut the pastry into strips, then into diamonds. pieces should be somewhat small because they are so sweet. at this point, each piece may be studded with a whole clove. heat the remaining melted butter until boiling, and drizzle it evenly over the whole pan.
bake in the preheated oven until evenly golden, about 1 hour and 15 minutes.
while the pastry is baking, combine the remaining 3 cups sugar, water, honey, 1 teaspoon cinnamon, and 1/4 teaspoon ground cloves in a large saucepan. bring to a boil, then simmer over medium heat for 15 minutes. set aside to cool.
when the pastry comes out of the oven, immediately pour the syrup evenly over the entire pan. be careful when pouring; the hot syrup may cause the butter in the pastry to boil up and splatter. allow baklava to cool to room temperature before serving. remove whole cloves from pieces before eating.
Preparation Time: 15 mins
Cook Time: 40 mins
Ready Time: 55 mins
preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13-inch baking dish.
whisk sugar into vegetable oil in a mixing bowl. beat eggs, vanilla extract, salt, flour, and baking soda into the sugar mixture, one ingredient at a time, in that order. fold apple slices into the batter; pour into the prepared baking dish.
bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
15 chocolate cream-filled sandwich cookies, broken into chunks
Recipe
Preparation Time: 5 mins
Ready Time: 5 mins
whisk milk and pudding mix together in a bowl until slightly thickened, about 2 minutes. fold whipped topping and cookie chunks into the pudding. spoon into dessert cups to serve.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. stir in cold water. refrigerate 45 minutes or until slightly thickened. remove 1-1/2 cups gelatin; let stand at room temperature.
stir drained fruit into remaining gelatin. spoon into 6-cup mold sprayed with nonstick cooking spray. refrigerate 15 minutes or until set not firm.
whisk whipped topping into reserved gelatin until blended. spoon over gelatin layer in mold. refrigerate 4 hours or until firm. unmold.
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
preheat oven to 375 degrees f (190 degrees c). grease and flour a 9x13-inch pan.
beat sugar and butter together in a bowl using an electric mixer until creamy and smooth; mix in milk, eggs, and vanilla extract.
sift flour, baking powder, baking soda, cream of tartar, and salt together in a bowl; stir flour mixture into butter mixture until just combined. fold in bananas and walnuts. pour batter into prepared pan.
bake into the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
1 (6 ounce) can frozen orange juice concentrate, thawed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 cup confectioners' sugar, or as needed
Recipe
Preparation Time: 20 mins
Ready Time: 20 mins
crumble fig bars into a bowl. stir walnuts, orange juice concentrate, cinnamon, allspice, and cloves with the fig bars until well incorporated. shape mixture into balls and roll in confectioners' sugar to coat.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 7 hrs
preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
beat cake mix, 1 1/4 cup water, vegetable oil, and egg whites together in a bowl using an electric mixer in medium speed until combined, about 2 minutes. pour batter into the prepared baking dish.
bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 29 to 34 minutes. cool for 15 minutes.
stir pineapple-flavored gelatin with boiling water in a bowl until dissolved; stir in cold water.
poke holes into cake using a skewer or straw; spoon gelatin mixture evenly over cake. refrigerate for 4 hours.
mix pineapple and pudding mix in a bowl; fold in whipped topping. spread mixture evenly over chilled cake; refrigerate at least 2 more hours.
blend sliced strawberries, sour cream, half and half, sugar, and vanilla extract in a blender until smooth. divide soup into 8 chilled bowls. top each with a whole strawberry.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
Preparation Time: 20 mins
Cook Time: 15 mins
Ready Time: 55 mins
preheat oven to 375 degrees f (190 degrees c). grease a 17x11 3/8x3/4-inch jelly roll pan; line the bottom with waxed paper. sift 2 tablespoons confectioners' sugar a clean kitchen towel at least the same size as jelly roll pan.
beat cake mix and cold water with an electric mixer on low in a large glass or metal bowl for 30 seconds; increase to medium speed and beat for 1 minute. pour 3/4 the batter into the prepared jelly roll pan.
bake in the preheated oven until cake is firm to the touch, 15 to 17 minutes. loosen cake from pan and turn the floured towel; peel off waxed paper. carefully trim any browned edges. roll cake in the towel, starting from the narrow end; cool on a wire rack with seam side down for 20 minutes.
toss sliced strawberries with 2 tablespoons confectioners' sugar in a bowl until coated.
beat cream in a glass or metal bowl until foamy. gradually add 1 1/2 tablespoons confectioners' sugar, continuing to beat until soft peaks form. lift your beater or whisk straight up: whipped cream will form soft mounds. measure 1 1/2 cups whipped cream and set aside. fold sliced strawberries into the remaining whipped cream.
unroll the cooled cake and spread strawberry-whipped cream mixture cake, leaving 1/2-inch border of cake exposed. roll cake (without towel) around whipped cream layer. transfer rolled cake, seam side down, to a serving platter.
stir food coloring into the reserved 1 1/2 cups whipped cream until pink. frost the outside of rolled cake with pink whipped cream. garnish with whole strawberries.
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
