baking receipes?

Question

muffins
scones
tealoaves
cakes

Answer 1

If you can not wait for a magazine and sometimes it difficult to find exactly what you want on food network and all recipes, so I am listing a few recipes below and they have links. This will bring you directly to the sites and recipes. you can change a few keywords on those links and get some different ideas too.

Raspberry White Chocolate Scones Recipe
Link: http://recipes.epicurean.com/recipe/16358/raspberry-white-chocolate-scones.html

Apricot White Chocolate Walnut Scones Recipe
Link: http://www.cdkitchen.com/recipes/recs/288/Apricot_White_Chocolate_Walnut_Scones47195.shtml

CINNAMON BLUEBERRY MUFFINS
Link: http://www.epicurious.com/recipes/recipe_views/views/1222209

Chunky Banana Bread with Pecan Streusel
http://www.coffeeandteawarehouse.com/index.cfm?method=recipes.recipe&recipeid=28

KING CAKE
http://www.gumbopages.com/food/dessert/king-cake.html

This is not one that you asked for but if you make it, you will LOVE IT!!!!!
Hawaiian Vanilla Symphony
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24645,00.html?rsrc=search

i make that one eveytime I go to the deer camp because deers love the smell of real vanilla beans and it is great to eat. Vey delicous treat! Enjoy!

Answer 2

Meringue Cake

MERINGUE:
3 egg whites
2 ½ dl sugar
3 dl Kellog´s Rice Krispies

FILLING:
1 dl water
2 ½ tablespoons flour
50 g dark chocolate
50 g butter
1 dl icing sugar (powdered sugar)
1 egg yolk
3 dl whipping cream

GARNISH:
30 g dark chocolate

First of all preheat oven to 150 degrees C (about 300 F).

For the meringue: In a clean bowl, whip egg whites on low speed until foamy. Beat until soft peaks form. Make sure meringue is very stiff before you gradually add sugar. Then beat for at least 5 minutes more, or until batter is glossy and stiff peaks form. Carefully turn down Rice Krispies. Line a baking sheet with parchment paper (about 33x42 cm). Spread meringue batter evenly on parchment paper. Bake in the middle of the oven for about 60 minutes. Then divide the meringue into two layers.

For the filling: Cook water and flour in a sauce pan, stirring, until it becomes a very thick batter. Take the sauce pan from heat and whip in chocolate and butter until mixture has thickened. Add icing sugar and the egg yolk. Stir until there are no lumps of icing sugar left.
Evenly spread the chocolate cream over one meringue layer. (A nice part about this cake is that you can make it a day in advance of serving. To keep the meringue layers crisp, do not fill with the cream until shortly before serving). Whip cream and spread all over the chocolate cream. Put the other layer of the meringue over the cream.

For the garnish: Melt 30 g chocolate in a double boiler. Drip the melted chocolate (using a fork) over the meringue. Make a pattern, if you like. Place the cake in the refridgerator a short while before serving.

http://minareceptsamlingar.blogspot.com/2007/02/meringue-cake.html

Answer 3

Pauline, those recipes will eat a lot of space here, and also consume a lot of time just typing it out. You can, however, go to Allrecipes.com. You will find all the recipes you need there, and these all came from users just like us. Each recipe even has a users' rating, so you get an idea of how good the recipe is. But the best thing about it is that you can print it out. If we put our recipes here, I'm guessing you will have a hard time printing it out. Allrecipes have a large database of cakes and muffins, too. Please click the link below:

Answer 4

Chocolate-Sour Cream Cake & Chocolate Peanut Butter Frosting

ABOUT
This is the traditional birthday cake in my brother's house. I ALWAYS look forward to having it again. It is moist, rich and decadent! If you use chunky peanut butter in the Frosting, omit the chopped peanuts.

INGREDIENTS
cake:
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 cup water
1 cup butter or margarine
1/4 cup cocoa
2 eggs, beaten
1/2 cup sour cream

frosting:
1/2 cup butter (or margerine)
1/4 cup milk (plus 2 tablespoons)
1/4 cup cocoa
4 1/4 cups powdered sugar (1 16-ounce bag)
1 teaspoon vanilla extract
1/2 cup peanuts, chopped (optional)
1/4 cup peanut butter

PREP
Combine first 3 ingredients in a large bowl; mix well, and set aside.
Combine water, butter and cocoa in a heavy saucepan; bring to a boil, stirring constantly.
Gradually stir hot mixture into flour mixture; stir well.
Stir in eggs and sour cream; mix well.
Pour into a greased and floured 13x9x2-inch baking pan.
Bake at 350 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool.
Combine butter, milk, and cocoa in a saucepan; bring to a boil, stirring constantly.
Remove from heat. Add remaining ingredients; beat at medium speed of an electric mixer until smooth.
Frost cake with Chocolate-Peanut Butter Frosting.

Answer 5

I have a magazine that is LOADED with some of the most marvelous recipes SENT to me FREE every month, just for putting my name and address into their website!!
It's the Kraft people!
Go there and get yours,....the recipes are some of the VERY BEST!! (Some are right THERE also!!)

Answer 6

well i could tell you some homemade ways but that would take to long butt another way is to go out the store and buy the pre made mixture and just add the stuff and bake them!

Answer 7

There are some good recipes at recipe archives.com. Some really tasty muffins too!

Answer 8

Got a question for us?

Answer 9

http://www.tomsaaristo.com

Answer 10

foodnetwork.com