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Anyone with great cake recipies, cookie recipies and pie recipies? I will really be grateful. Thanx.

2006-12-01 01:26:51 · 10 answers · asked by Nana T. 2 in Food & Drink Cooking & Recipes

10 answers

Zucchini Chocolate Orange Cake

"Very moist and different."
Original recipe yield: 1 Bundt pan.

INGREDIENTS :
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon round cinnamon
3/4 cup butter
2 cups white sugar
3 eggs, beaten
2 teaspoons vanilla extract
1/2 cup orange juice ( or milk )
3 cups grated zucchini
1 tablespoon orange zest
1 cup chopped walnuts

1 1/4 cups confectioners' sugar
1/4 cup orange juice
1 teaspoon vanilla extract

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt pan.
In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, cream butter and sugar until fluffy. Add eggs, 1 teaspoon vanilla and orange juice to the butter mixture. Stir in dry ingredients and mix until well blended. Fold in zucchini, orange zest and nuts.
Pour into a greased and floured Bundt cake pan. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a toothpick inserted into center of cake comes out clean. Allow to cool, then drizzle with glaze.
To make the glaze: In a small bowl mix together sugar, orange juice and vanilla. Invert cake onto serving dish, then pour glaze over.

2006-12-02 03:06:56 · answer #1 · answered by Massiha 6 · 0 2

Wacky Cake

The simplicity of this cake is hard to beat. It is assembled in the baking pan and contains no eggs, yet makes a moist cake with a delicious chocolate flavor.

1 1/2 cups flour
1 tsp. baking powder
1 cup sugar
1/2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp.salt
3 tbsp. cocoa
1 tsp.vanilla
1 tbsp. vinegar
5 tbsp, butter or margarine
1 cup lukewarm water

Combine dry ingredients in an 8 inch square pan. Add remaining ingredients, mix well and bake at 350 for 30 minutes. Enjoy

2006-12-01 09:41:52 · answer #2 · answered by Bob D 6 · 0 0

Almond Biscuits

Ingredients

50g (2 oz) soft vegetable margarine
25g (1 oz) caster sugar
75g (3 oz) plain flour
25g (1 oz) ground almonds

Blend margarine with sugar.
Stir in the flour and almonds to form a dough.
Roll out the dough and cut out shapes with a cutter.
B ake for about 8 minutes at 200ºC/400ºF until pale brown.
Cool on a cooling rack

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Apple and Sultana Twirls

Ingredients

I roll of vegan puff pastry
apple sauce
sultanas

Lay the pastry out flat and spread with a thin layer of apple sauce. Sprinkle a layer of sultanas on top.

Roll the pastry up and place on a tray and put in the fridge for 30 minutes.

Preheat the oven to 200 degrees and grease an ovenproof baking tray.

Take the pastry from the fridge and slice it into 1cm thick pieces. Lie these down on the baking tray and cook for about 15 minutes - until golden brown.

-------------------------------------------------
Apple and Blueberry Tart

Ingredients

vegan shortcrust pastry
4 tablespoons blueberrys
2 sweet eating apples (one green and one red)
lemon juice
Icing sugar

Grease a flan dish or other oven proof dish and place the pastry in it. Blind bake it for 10 minutes in a 180 degree oven.

Slice the apples (leaving the skins on but removing the core) and soak in a bowl of water with lemon juice added. Once the pastry is cooked put the blueberries into the bottom and spinkle with a layer of icing sugar and then lay the apples alternately red then green in a fan shape.

Brush with olive oil and bake in the oven for 20 minutes. Dust with icing sugar when serving if required.

2006-12-01 09:31:55 · answer #3 · answered by Anonymous · 0 0

Look for the Neiman Marcus Choc Chip cookie recipe or Italian Creme Cake. Peanut Butter Cake. Try recipes.com--I've gotten a lot of great stuff from there.

2006-12-01 12:28:15 · answer #4 · answered by wondermom 5 · 0 0

peanutbutter cookies

1c. beanutbutter
1c. sugar
1 egg
1tsp. vanilla
mix all ingredients bake at 350 for 10 min


wacky cake

3c. flour
6 tblsp cocoa
2 tsp baking soda
2c. sugar
1tsp. salt
2tblsp. vinegar
2/3c. salad oil
2c. cold water
2tsp. vanilla

mix all ingredients bake at 350 for 30-40 min.

zucchini bars

2c. sugar
3 eggs
2c. grated zucchini
2tsp. baking soda
3/4c rolled oats
1c. flour
1tsp vanilla
1/2 tsp baking powder
1c. chopped nuts

mix all ingredients put in greased pan bake at 350 for 25-35 min let cool cut and frost

frosting

1/2c butter
4oz softened cream chesse
2tsp almond extract
2 1/2 c powderd sugar


microwave fudge

2lb package powderd sugar
1c cocoa
1/2c milk
2 sticks butter
1tsp vanilla

put all ingredients in bowl place in micro on high for 5 to 7 min stirf with fork and pour into greased pan let cool 30 min

may add

peanuttbutter
various chips (chocolate, toffee ect.)
nuts
marshmellows

in a jiffy cake

1 1/2 c flour
3/4c sugar
1/4tsp salt
2 tsp baking powder
3/4c milk
1tsp vanilla
1/4c melted shortning
1 egg

mix all ingredints pour into greased pan bake on 350 for 30 min

2006-12-01 10:10:27 · answer #5 · answered by emotionalyhurtmom 4 · 0 0

Shortbread.

250g unsalted butter at room temperature, bit extra for greasing
125g caster sugar, bit extra for sprinkling
250g sifted plain flour, bit extra for dusting
125g semolina or cornflour

Preheat oven to 150C/gas 2. Butter a 22cm square tin. Cream the cutter and sugar together with a whisk or wooden spoon until it looks pale, light and fluffy. Add the plain flour and the semolina (or cornflour). Mix it very lightly with a wooden spoon and then with your hands until you have a smooth dough.

Put the dough on a floured surface and roll it out until it's about 2 cm thick, all over. Press it into the tin, poking the corners with your fingers. Prick it all over with a fork & put in the oven for 50 minutes, until it's lightly golden.

When it's still warm, sprinkle with a bit of caster sugar. x

2006-12-01 09:39:51 · answer #6 · answered by Mae 2 · 0 0

A yellow cake mix and a can of any type berry {one can} mix in with batter and a few nuts{your choice?} great cake, The pie is as follows get a frozen pie crust and then buy cool whip, one small frozen lemon {rozen of course and } eagle bran milk {one can ,mix and it is a great quick frozen pie I also put pa cream cheese in my,,,,

2006-12-01 09:44:11 · answer #7 · answered by Gypsy Gal 6 · 0 0

APPLE WALNUT UPSIDE-DOWN CAKE WITH CARAMEL RUM SAUCE

For topping:
3 to 3 1/2 Golden Delicious apples (about 1 1/2 pounds)
1 1/2 sticks (3/4 cup) unsalted butter
2/3 cup sugar
1/2 cup coarsely chopped walnuts

For cake batter:
1/2 Golden Delicious apple
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1 stick (1/2 cup), unsalted butter, softened
2/3 cup sugar
1 teaspoon vanilla
2 tablespoons minced peeled fresh ginger
2 large eggs
1/2 cup sour cream

For Caramel Rum Sauce:
1 1/2 cups sugar
1/2 cup water
3 tablespoons rum
2 tablespoons unsalted butter

Make topping:
Peel, core, and quarter apples.
In a well-seasoned 10 1/4 by 2-inch cast-iron skillet or a 10- by 2-inch non-stick skillet melt butter over moderately low heat just until melted (butter should not separate). Stir in sugar until combined well. Arrange apple quarters decoratively, cut sides up, in skillet and sprinkle walnuts evenly in between apples. Cook mixture, undisturbed, 25 to 35 minutes, or until apples are tender in centers and sugar is a golden caramel.

Preheat oven to 375°F.

Make cake batter while topping is cooking:
Peel apple and chop fine.

In a bowl whisk together flour, baking powder, salt and cinnamon.

In another bowl with an electric mixer beat butter and sugar until light and fluffy. Beat in vanilla and ginger and add eggs, 1 at a time, beating well after each addition. Beat in sour cream and with mixer on low speed beat in flour mixture gradually until just combined. Fold chopped apple into batter.

Remove skillet from heat and spoon batter evenly over topping. With a metal spatula spread batter (being careful not to disturb topping), leaving a 1/4-inch border of cooked apples uncovered. If using a non-stick skillet with a plastic handle, wrap handle in a double thickness of foil. Put skillet in a shallow baking pan and bake cake in middle of oven 25 to 35 minutes, or until a tester comes out with crumbs adhering and cake is golden brown. Cool cake in skillet on a rack 10 minutes. Run a thin knife around edge of skillet and carefully invert cake onto a plate.

Serve cake warm or at room temperature with caramel sauce and whipped cream.

To make Caramel Rum Sauce:
In a dry heavy saucepan (about 2 quarts) cook sugar over moderate heat, stirring with a fork, until melted and cook without stirring, swirling pan, until a golden caramel. Remove pan from heat and carefully add water and rum down side of pan (caramel will bubble and steam). Return pan to heat and simmer, stirring, until caramel is dissolved. Stir in butter. Sauce may be made 3 days ahead and chilled, covered. Reheat sauce to warm before serving.

Makes about 1 1/4 cups.

2006-12-01 09:37:10 · answer #8 · answered by professor grey 7 · 0 0

Caramel Cheesecake Bars
1 1/2 cups crushed NILLA Wafers
1 cup chopped PLANTERS Pecans, divided
1/4 cup butter, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 tablespoons flour
1 tablespoon vanilla
4 eggs
1/4 cup KRAFT Caramel Topping

Preheat oven to 325 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan to form handles . Mix wafer crumbs, 1/2 cup of the pecans and butter. Press firmly onto bottom of prepared pan. Refrigerate until needed.

Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake 45 min. or until center is almost set. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board, using foil handles. Drizzle with topping and remaining 1/2 cup pecans. Cut into 32 bars. Store leftover bars in refrigerator.
Yield: 32 servings (Serving size: 32 servings)
_________________________________

Chocolate Chip Angel Food Cake
3 ounces bittersweet or semisweet chocolate, coarsely chopped
1 cup cake flour
1 1/2 cups granulated sugar
13 large egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1 cup granulated sugar, plus
2 tablespoons granulated sugar
3 large egg whites
1/2 teaspoon cream of tartar
Pinch of salt
3 teaspoons pure vanilla extract

Position a rack in the lower third of the oven and preheat the oven to 375 degrees F. Pulse the chocolate in a food processor until finely ground; reserve. In a medium bowl, whisk together the flour and 3/4 cup of the sugar until combined; reserve.

In the bowl of a mixer fitted with a whisk, mix the egg whites, cream of tartar and salt on low speed until frothy, about 1 minute. Increase the speed to medium and beat the egg whites until they hold soft peaks, about 2 minutes. Stir in the remaining 3/4 cup of sugar, then beat the egg whites at medium-high speed until fluffy and just stiff.

Remove the bowl from the mixer, sift one-third of the flour mixture over the egg whites and fold it in with a large spatula until just blended. Add the vanilla and fold in the remaining flour in 2 batches. Fold in the reserved ground chocolate and scrape the batter into a 10-inch tube pan. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Invert the pan and place the tube opening over the neck of a bottle to suspend the cake, then let cool completely, at least 1 hour and up to overnight.

Unmold the Chocolate Chip Angel Food Cake and coat generously with the Seven-Minute Frosting.

Seven-Minute Frosting: In a large saucepan, bring 1 inch of water to a simmer. In a large stainless-steel bowl, combine the sugar, egg whites, 1/4 cup of water, the cream of tartar and the salt. Set the bowl over the simmering water and beat the egg whites with a whisk or handheld mixer until the frosting holds stiff peaks, about 5 minutes.

Remove the bowl and continue to beat until cooled and billowy, about 2 minutes more. Beat in the vanilla and frost the cake.

Yield: 8 servings (Serving size: 8 servings)

___________________________
Double-Chocolate Peanut Butter Pie

4 ounces semisweet chocolate, chopped
1/4 cup unsalted butter, cut into tablespoons
8 ounces chocolate wafer cookies, finely ground
8 ounces cream cheese, softened
1 cup chunky peanut butter
1/2 cup sugar
2 teaspoons pure vanilla extract
1 cup well-chilled heavy cream
3/4 cup salted roasted peanuts, chopped
kosher salt
4 ounces semisweet chocolate, chopped
1/2 cup heavy cream

MAKE THE CHOCOLATE CRUST: Preheat the oven to 375 degrees F. In a medium glass bowl, combine the chocolate and butter and microwave at high power in 20-second intervals until the chocolate is melted. Stir well, then stir in the cookie crumbs. Press the cookie crumbs over the bottom of a 9-inch springform pan and 1 1/2 inches up the side. Bake the crust for 10 minutes, or until set; the crust will continue to firm up as it cools.

MEANWHILE, MAKE THE PEANUT BUTTER FILLING: In a large bowl, using a handheld electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended. In another large bowl, using the same beaters, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream and 1/2 cup of the chopped peanuts. Spoon the filling into the crust, smoothing the surface. Sprinkle lightly with salt and refrigerate until set, about 3 hours.

MAKE THE CHOCOLATE TOPPING: In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is melted and the cream is hot. Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally.

Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, about 15 minutes. Sprinkle the remaining 1/4 cup of chopped peanuts around the edge of the pie. Carefully run a thin knife around the pie crust to loosen it, then remove the springform ring. Using a sharp knife, cut the pie into wedges. Run the knife under hot water and dry it between each cut.

Yield: 8 servings (Serving size: 1 - 9 inch pie)

2006-12-01 09:39:39 · answer #9 · answered by Anonymous · 0 0

I have a zillion pampered chef recipes that I love to share. Here's a few, email for more.... ShariPamperedChef@si.rr.com

Chocolate Zebra Cookies
Ingredients:
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter or margarine, softened
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
2/3 cup semi-sweet chocolate morsels
4 ounces white chocolate for baking, melted


Directions:
1.Preheat oven to 350°F. In Small Batter Bowl, combine flour, cocoa powder, baking soda and salt; mix well. In Classic Batter Bowl, beat butter and sugar until creamy. Add egg and vanilla; beat well. Add flour mixture and chocolate morsels; mix well.
2.Using Large Scoop, drop 6 scoops of dough, 3 inches apart, onto Rectangle Stone. (Cookies will spread while baking.)
3.Bake 14-16 minutes or until cookies are almost set and cracked on top. (Centers will still be moist. Do not overbake.) Cool 5 minutes on Stone; transfer to Stackable Cooling Rack. Cool completely. Repeat with remaining dough.
4.Chop white chocolate using Food Chopper. Place chocolate in Small Micro-Cooker®. Microwave on HIGH 1-2 minutes or until chocolate is melted and smooth, stirring every 30 seconds. Drizzle cookies with melted chocolate; allow chocolate to set completely.

Creamy Coconut Lime Pie
Ingredients:
1/2 package (15 ounces) refrigerated pie crust (1 crust)
1 container (12 ounces) light frozen whipped topping, thawed, divided
1 container (8 ounces) reduced-fat sour cream
2 limes, divided
1/2 cup sweetened flaked coconut, toasted, divided
1 package (3.4 ounces) vanilla instant pudding and pie filling
12 maraschino cherries with stems (optional)


Directions:
1.Preheat oven to 425°F. Let pie crust stand at room temperature 15 minutes. Gently unfold crust onto lightly floured surface. Roll to an 111/2-inch circle. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides. Prick bottom and sides using fork. Bake 10-12 minutes or until golden brown. Cool completely.
2.Reserve 1 cup of the whipped topping for garnish. In large bowl, whisk remaining whipped topping and sour cream until blended. Zest one lime to measure 1 teaspoon zest; juice to measure 2 tablespoons juice. Add lime zest and juice to sour cream mixture; whisk until smooth. Add 1/4 cup of the coconut and pudding mix; whisk until well blended. (Mixture will be very thick.) Immediately spoon filling into crust; spread evenly.
3.Sprinkle top of pie with remaining coconut. Garnish pie with reserved whipped topping. Slice remaining lime; cut slices in half and place between each rosette. Top each rosette with a cherry, if desired. Cover; refrigerate at least 30 minutes before serving.

Choco-Peanut Butter Swirl Cake
Ingredients:
Cake
1 package (18.25 ounces) yellow cake mix
1 cup water
3 eggs
1/2 cup creamy peanut butter
3 squares (1 ounce each) semi-sweet chocolate for baking

Glaze
3 tablespoons creamy peanut butter
2-3 tablespoons milk
1 cup powdered sugar
3 tablespoons coarsely chopped peanuts


Directions:
1.Preheat oven to 350°F. Spray Stoneware Fluted Pan with vegetable oil. For cake, place cake mix in Classic Batter Bowl. In Small Batter Bowl, whisk water, peanut butter and eggs until well blended. Stir peanut butter mixture into cake mix. Mix 2 minutes or until well blended.
2.Pour half of batter (about 2 cups) into prepared pan. Melt chocolate in Small Micro-Cooker® on HIGH 1 minute, stirring every 15 seconds or until melted and smooth. Stir into remaining batter. Using Small Scoop, drop chocolate batter onto batter in pan; swirl with Skinny Scraper. Bake 50-55 minutes or until Cake Tester inserted near center of cake comes out clean. Cool 15 minutes in pan. Carefully invert pan onto Stackable Cooling Rack to remove cake. Cool 30 minutes.
3.For glaze, whisk peanut butter and 2 tablespoons milk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is of desired consistency. Drizzle glaze over cake; sprinkle nuts evenly over cake.

2006-12-01 10:17:11 · answer #10 · answered by ShariSiggies 3 · 0 0

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