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Cantaloupe Pie
Dessert American

Cantaloupe Pie

4.3

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Cut cantaloupe in half; remove and discard seeds. Scoop flesh into a medium saucepan; cook over medium heat until it comes to a gentle boil, mashing cantaloupe as it heats. This should make about 2 cups pulp.
  3. 3 Combine ½ cup sugar, flour, and salt in a medium bowl; stir into pulp and cook, stirring, until thick.
  4. 4 Whisk egg yolks and water together in a large bowl; whisk in a little of the hot pulp to heat yolks gradually, then pour egg yolk mixture into pulp in the saucepan. Continue cooking and stirring until filling is thick and creamy. Remove from heat.
  5. 5 Stir in butter and extract until incorporated. Pour filling into baked pie crust.
  6. 6 Beat egg whites and cream of tartar together in a separate large glass, metal, or ceramic bowl with an electric mixer until frothy. Gradually add 6 tablespoons sugar, continuing to beat until thick peaks form. Spread meringue over filling.
  7. 7 Bake in the preheated oven until meringue is delicately brown, 18 to 20 minutes.

By gerkatdu

Poppy Seed Bread with Glaze
Breakfast American

Poppy Seed Bread with Glaze

4.8

Prep
15 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease bottoms of two 9-inch loaf pans.
  2. 2 Mix flour, salt, baking powder, poppy seeds, 1 ½ teaspoons butter flavoring, oil, eggs, milk, sugar, vanilla, and almond flavoring together in a large bowl. Pour into prepared pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 1 hour. Cool loaves for 5 minutes, then poke holes in top of loaves; pour glaze over top of bread.
  4. 4 To make the glaze: Mix orange juice, 1/2 teaspoon butter flavoring, 1/2 teaspoon almond flavoring, and 1 teaspoon vanilla together in a bowl; stir in enough confectioners' sugar to make a smooth glaze.

By Christina Jun

Sugar Cookies with Buttercream Frosting
Dessert American

Sugar Cookies with Buttercream Frosting

4.6

Prep
15 min
Cook
5 min
Total
140 min

Instructions

  1. 1 In a large bowl, mix together butter, sugar, eggs, and vanilla with an electric mixer until light and fluffy. Combine the flour, baking powder, baking soda, and salt; gradually stir flour mixture into butter mixture until well blended using a sturdy spoon. Chill dough for 2 hours.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart onto ungreased cookie sheets.
  3. 3 Bake for 4 to 6 minutes in the preheated oven. Remove cookies from pan and cool on wire racks.
  4. 4 Using an electric mixer, beat shortening, confectioners sugar, water, salt, vanilla extract, and butter flavoring until fluffy. Frost cookies after they have cooled completely.

By Diane

Five Flavor Pound Cake
Dessert American

Five Flavor Pound Cake

4.8

Prep
25 min
Cook
95 min
Total
130 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan.
  2. 2 Combine flour and baking powder in a medium bowl; set aside. Combine milk and extracts in a liquid measure; set aside.
  3. 3 Cream sugar, butter, and shortening in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in flour mixture alternately with milk mixture in batches, beginning and ending with flour mixture. Spoon mixture into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 1/2 to 1 3/4 hours. Cool in the pan on a wire rack for 10 minutes.
  5. 5 While cake is cooling, make glaze: Combine sugar, water, and extracts in a saucepan. Bring to a boil, stirring until sugar is dissolved.
  6. 6 Turn cake out onto the wire rack. Place waxed paper under the rack to catch glaze drippings. Slowly spoon glaze over the top of hot cake. Cool completely.

By PJ Coward

Southern Red Velvet Cake
Dessert American

Southern Red Velvet Cake

4.2

Prep
20 min
Cook
25 min
Total
165 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease and flour three 10 inch round pans.
  2. 2 Cream 1/2 cup of shortening, 1 1/2 cups of white sugar, eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of butter flavored extract in a large bowl. Make a paste of cocoa and food coloring in a small bowl and add to shortening mixture. Pour in 2 1/2 cups flour alternately with the buttermilk, mixing until just incorporated. Mix 1 teaspoon of salt, baking soda, and vinegar in a small bowl, and while fizzing fold into the batter; mixing just enough to evenly combine. Pour the batter into prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  4. 4 To make frosting: Cook 3 tablespoons of flour, 1/2 teaspoon of salt, and milk in a skillet over low heat, stirring constantly, until thick. Let cool completely. Cream butter, 1 cup sugar, and 1/2 cup shortening in a separate bowl. Stir in 2 teaspoons each of vanilla extract and butter flavored extract. Then add flour mixture to bowl and cream together. Frost cooled cake.

By FTWRTHDAVIS

James Gang Red Velvet Cake
Dessert American

James Gang Red Velvet Cake

4.0

Prep
30 min
Cook
35 min
Total
125 min

Instructions

  1. 1 Pre-heat oven to 350 degrees. Grease and flour 2 9-inch or 3 8-inch round cake pans.
  2. 2 In a large bowl, mash together 1/2 cup of vegetable shortening with 1 1/2 cup of sugar until combined, then mix in the eggs, one at a time, stirring until the mixture is thoroughly blended. In a small bowl, stir the red food coloring with the cocoa powder to make a smooth paste, and stir the coloring into the shortening mixture.
  3. 3 Sprinkle in the salt, and mix in the flour in several additions, alternating with buttermilk. As you mix, sprinkle in the baking soda, then drizzle in the vinegar, butter extract, and vanilla extract. Stir just until the mixture is smooth. Pour batter into prepared cake pans.
  4. 4 Bake in the preheated oven until the cakes are set in the center and a toothpick inserted into the center of a cake comes out clean, about 30 minutes. Allow to cool.
  5. 5 In a saucepan over medium-low heat, whisk together 3 tablespoons of flour with milk until smooth. Bring just to a simmer, whisking constantly, and cook until thickened, about 30 seconds. Remove from heat, and let cool completely. In a bowl, mash together 1 cup of vegetable shortening with 1 cup of sugar and 1 teaspoon of vanilla extract until thoroughly combined, and slowly beat in the cooled milk mixture with an electric mixer, about 1 tablespoon at a time. Beat until the frosting is fluffy, 1 to 2 more minutes. Frost the cooled cake layers with the frosting, and sprinkle cake with coconut and chopped nuts to serve.

By HROUSE80

French Buttercream Frosting

French Buttercream Frosting

4.4

Prep
Cook
Total

Instructions

  1. 1 Mix heavy cream and flour in a small bowl. Heat mixture in the microwave for 45 seconds on high. Set aside to cool.
  2. 2 In a mixing bowl, combine butter, shortening, confectioners' sugar, vanilla extract, and butter extract.
  3. 3 Using an electric mixer, beat on low until combined. Then beat on medium speed for 6 to 8 minutes.
  4. 4 Add heavy cream mixture, and beat on medium speed for another 10 minutes. (Mixture will appear soupy at first, but will become fluffy.)

By Kristen Pontier

Cornmeal Cookies II
Dessert

Cornmeal Cookies II

4.8

Prep
Cook
Total

Instructions

  1. 1 Cream together the shortening and the sugar. Add the egg. Sift together the flour, baking powder and cornmeal. Add in the vanilla, butter flavoring and salt.
  2. 2 Drop by spoonful onto greased cookie sheet. Bake at 350 degrees F (175 degrees C) until edges just turning slightly brown. Do not overbake.

By Elaine Ogden

Peanut Butter and Banana Frosting

Peanut Butter and Banana Frosting

4.6

Prep
Cook
Total

Instructions

  1. 1 Combine margarine, shortening, peanut butter, milk, vanilla, and butter flavoring. Add confectioners' sugar and beat until creamy. Add more milk, if needed, 1 teaspoon at a time.
  2. 2 Spread icing over one layer of a yellow cake. Slice bananas on top. Place second layer on top and frost top and sides.

By Stephanie

Poppy Seed Bread II
Breakfast

Poppy Seed Bread II

4.7

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
  2. 2 Mix the flour, salt, baking powder, eggs, milk, vegetable oil, white sugar, poppy seeds, 1 1/2 teaspoons of the vanilla, lemon and butter flavoring. Stir until just combined and pour the batter into the prepared pans.
  3. 3 Bake at 350 degrees F (175 degrees C) for 1 hour. Cool for 5 minutes then poke holes in the top of the bread with a meat fork and pour glaze over tops.
  4. 4 To Make Glaze: Mix the orange juice, confectioner's sugar, and the remaining 1/2 teaspoon each of the vanilla, butter and lemon flavorings. Use immediately to pour over the still warm loaves.

By Pat Heldenbrand

Poppy Seed Bread III
Snack

Poppy Seed Bread III

4.6

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Mix together the flour, 2 1/4 cups white sugar, baking powder, salt, milk, 1 1/2 teaspoons vanilla and eggs. Mix in the vegetable oil, poppy seeds, 1 1/2 teaspoons butter flavoring and 1 1/2 teaspoons almond flavoring. Beat with an electric mixer for 1 to 2 minutes.
  2. 2 Lightly grease 2 loaf pans or 6 small loaf pans. Bake 45-60 minutes at 350 degrees F (175 degrees C). Cool for 3 minutes and top with the orange glaze.
  3. 3 To make Orange Glaze: Mix together 1/4 cup orange juice, 3/4 cup sugar, 1/2 teaspoon vanilla, 1/2 teaspoon butter flavoring and 1/2 teaspoon almond flavoring.

By Shirley M

Grandma's Pumpkin Tea Bread

Grandma's Pumpkin Tea Bread

4.3

Prep
20 min
Cook
60 min
Total
95 min

Instructions

  1. 1 Place fresh pumpkin in a small pan and fill with water. Boil pumpkin until soft, about 15 minutes. Drain and puree pumpkin. Measure 2 cups of pumpkin puree for use in this recipe.
  2. 2 Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
  3. 3 In a large bowl, cream together the sugar and vegetable oil. Stir in the eggs one at a time, beating well with each addition. Stir in the 2 cups pumpkin puree, then stir in the vanilla, almond, butter extract, and lemon extract.
  4. 4 In a separate bowl, sift together all-purpose flour, wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and mace. Stir flour mixture into pumpkin mixture; pour into prepared pans.
  5. 5 Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 15 minutes before removing to a wire rack to cool completely.

By Kristy