Type what you have

Ingredients

• ✓ salt
• egg white
• white sugar
• coconut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
2. 2 Beat egg whites and salt together in a small glass, metal, or ceramic bowl using an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form; continue to beat until glossy. Fold coconut into egg white mixture.
3. 3 Drop teaspoonfuls of egg white-coconut mixture onto the prepared baking sheet, spaced about 2 inches apart.
4. 4 Bake in preheated oven until edges are light golden, about 12 minutes.

By JOLLYGREEN23

Ingredients

• ✓ salt
• butter
• white sugar
• vanilla extract
• all-purpose flour
• sprinkle

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line an 8-inch square baking pan with plastic wrap (or cut parchment to fit) leaving a 1-inch overhang.
2. 2 Beat together butter, sugar, and vanilla extract in a bowl with an electric mixer on medium speed until creamy, scraping bowl often. Reduce speed to low and mix in flour and salt until well combined. Stir in sprinkles.
3. 3 Knead mixture 4 to 5 times in the bowl until dough forms a ball. Pat dough evenly into the prepared pan. Use overhang to lift dough from pan. Cut dough into 1/2-inch squares. Gently place squares 1/2 inch apart onto an ungreased baking sheet.
4. 4 Bake until bottoms just begin to brown, about 15 minutes.

By K Lea

Ingredients

• ✓ salt
• self-rising flour
• yogurt
• egg
• white sugar
• vanilla sugar
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Combine flour, yogurt, eggs, sugar, vanilla sugar, and salt in a large bowl; mix well. Set the dough aside for 30 minutes.
3. 3 Form dough into 2-inch balls.
4. 4 Heat vegetable oil to 365 degrees F (190 degrees C) in a large pot or deep fryer over high heat. Deep-fry sufganiyot, in batches, in hot oil until golden brown, about 3 minutes, turning them halfway through.
5. 5 Use a slotted spoon to transfer donuts to a paper towel-lined plate; repeat with remaining dough.
6. 6 Enjoy!

By Mel Levy

Ingredients

• ✓ salt
• egg white
• sugar
• water
• cornstarch
• vanilla extract
• white vinegar

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Grease a cookie sheet, line it with parchment paper and sprinkle a little water over paper.
2. 2 In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Beat in water, then mix in cornstarch, vanilla, vinegar, and salt.
3. 3 Pour entire meringue mixture onto the center of the pan. Pavlova will spread as it bakes.
4. 4 Bake in the preheated oven for 45 minutes. Turn oven off and leave pavlova in the oven until cold. Turn upside-down onto plate and top with fresh fruit and whipped cream.

By Kerry

Ingredients

• ✓ salt
• all-purpose flour
• baking powder
• butter
• white sugar
• egg yolk
• vanilla extract
• orange juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets. Sift flour, baking powder, and salt into a large bowl.
2. 2 Beat butter and sugar together 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 vanilla extract and orange juice. Gradually stir in flour mixture to form a dough.
3. 3 Roll out dough on a floured surface to a thickness of 1/4 inch. Cut dough into desired holiday shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough; place them on the prepared baking sheets.
4. 4 Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow cookies to cool briefly on the baking sheets before removing them to a wire rack to cool completely.

By DelightfulDines

Ingredients

• ✓ salt
• butter
• cheese-filled blintz
• egg
• sour cream
• sugar
• vanilla extract
• orange juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt the butter in a 2-quart casserole, and place the frozen blintzes on top of the butter in a single layer. Mix the eggs, sour cream, sugar, salt, vanilla extract, and orange juice in a bowl until thoroughly combined, and pour the mixture over the blintzes.
3. 3 Bake in the preheated oven until the top is lightly browned, and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.

By Lisa Altmiller

Ingredients

• ✓ salt
• egg
• vegetable oil
• sugar
• vanilla extract
• baking powder
• all-purpose flour
• apple pie filling

Instructions

1. 1 Beat eggs, add oil and mix. Add the sugar, vanilla, baking powder and salt. Add the flour gradually and mix well.
2. 2 Refrigerate a few hours or overnight.
3. 3 Kneed dough until it becomes soft enough to roll. Cut dough with three inch cup or three inch round cookie cutters. Put about 1 tablespoon of pie filling into the middle of each circle. Fold up the edges of the circle into the middle and pinch together.
4. 4 Bake at 350 degrees F (180 degrees C) for 20 minutes.

By Stu Kinzler

Ingredients

• ✓ salt
• white sugar
• black raspberry
• water
• lemon juice
• all-purpose flour
• baking soda
• shortening
• buttermilk

Instructions

1. 1 Combine 4 ½ cups sugar, raspberries, 1 cup water, and lemon juice in a large saucepan; bring to a boil. Reduce heat to low; cover and simmer, gently stirring occasionally, about 15 minutes. Add equal amounts more sugar and water, if needed, so liquid remains slightly above berries.
2. 2 Stir flour, baking soda, and salt together in a medium bowl; cut in shortening with a pastry blender or tines of a fork to form pea-size pieces. Stir in ¾ cup buttermilk until dough comes together. Gradually add more buttermilk if dough seems stiff.
3. 3 Drop dough into raspberry sauce, 1 tablespoon at a time; cover and simmer, about 5 minutes. Flip dumplings, cover, and cook 10 minutes more. Set aside before serving, 10 minutes.

By Jennifer

Ingredients

• ✓ salt
• egg noodle
• cottage cheese
• sour cream
• white sugar
• raisin
• egg
• cinnamon
• nutmeg

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
3. 3 Mix cottage cheese, sour cream, sugar, raisins, eggs, salt, cinnamon, and nutmeg together in a large bowl. Mix in cooked noodles. Pour into the prepared baking dish.
4. 4 Bake, uncovered, in the preheated oven, until golden brown on top, about 40 minutes.

By amyh

Ingredients

• ✓ salt
• butter
• white sugar
• walnut
• vanilla extract
• all-purpose flour
• white sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 In a large bowl, cream together the butter and 1/3 cup of sugar until smooth. Mix in the walnuts, vanilla, salt and flour until well blended. Shape tablespoonfuls of dough into crescent shapes. Place 1 inch apart on an ungreased baking sheet.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until the bottoms begin to brown. In a small bowl, mix together the remaining 1/2 cup of sugar and cinnamon. Roll the cookies in the cinnamon sugar while still hot. Cool completely before storing in an airtight tin.

By Tasha

Ingredients

• ✓ salt
• vegetable oil
• sugar
• egg
• all-purpose flour
• baking powder
• pecan
• maraschino cherry
• cinnamon sugar

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. 2 Beat the vegetable oil and sugar with an electric mixer in a large bowl. Add the room-temperature eggs one at a time, allowing each egg to blend into the sugar mixture before adding the next. Combine flour, salt, and baking powder in a small bowl. Stir flour mixture into sugar mixture until just incorporated. Fold in the pecans and cherries; mixing just enough to evenly combine.
3. 3 Using lightly greased hands, divide dough into 2 equal portions. Form 2 loaves about 10 inches long and 3 inches wide and place on the prepared baking sheet. Sprinkle with cinnamon sugar.
4. 4 Bake in the preheated oven until firm, 25 to 30 minutes. Remove from oven and allow to cool slightly. Cut each loaf into 3/4 inch slices. Place slices cut side up, back on the baking sheet. Increase oven heat to 400 degrees F (200 degrees C) and return mandlebrodt to the oven. Toast until edges become golden brown, about 5 minutes.
5. 5 Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store in an airtight container.

By Shortcake

Ingredients

• ✓ salt
• egg white
• cream of tartar
• sugar
• cornstarch
• white vinegar
• vanilla
• whipping cream
• orange liqueur
• strawberry

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper or aluminum foil.
2. 2 Beat egg whites, cream of tartar, and salt in a large bowl with an electric mixer until soft peaks form. Beat in sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Mix in cornstarch, vinegar, and vanilla until blended.
3. 3 Spread egg white mixture on the prepared baking sheet into a 10-inch (25cm) circle with a raised edge and a slight indentation in the center.
4. 4 Bake in the preheated oven until meringue is cream-colored and firm to the touch, about 1 hour 15 minutes. If meringue appears to be browning, reduce the oven temperature to 225 degrees F (105 degrees C). Remove meringue from the oven and let cool.
5. 5 When ready to serve, peel parchment paper off the bottom of meringue. Place meringue onto a serving plate.
6. 6 Whip cream in a medium bowl with an electric mixer until stiff peaks form. Gently stir in liqueur until incorporated. Spread whipped cream over meringue, leaving edge of meringue visible. Top with strawberries. Cut into wedges to serve.

By Egg Farmers of Ontario

Ingredients

• ✓ salt
• butter
• white sugar
• brown sugar
• egg
• ginger
• self-rising flour
• crystallized ginger
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
2. 2 Beat butter, 1/2 cup white sugar, and brown sugar in a large bowl with an electric mixer until creamy, 1 to 2 minutes. Beat in egg, ground ginger, and salt. Gradually add flour until cookie dough comes together, 1 to 2 minutes. Fold in chopped crystallized ginger.
3. 3 Place 2 tablespoons white sugar in a shallow dish. Shape dough into balls, and roll one side in sugar. Press onto prepared baking sheets.
4. 4 Bake in the preheated oven until golden brown, 10 to 15 minutes.

By ElaineDale

Ingredients

• ✓ salt
• vegetable shortening
• egg
• vegetable oil
• orange juice
• sugar
• matzo cake meal
• cinnamon
• apple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish with vegetable shortening.
2. 2 Beat egg whites in a metal, glass, or ceramic bowl with an electric mixer until stiff peaks form. Lift the beater or whisk straight up: egg whites should form a sharp peak that holds its shape. Set aside.
3. 3 Place egg yolks, oil, and orange juice into a large bowl; beat with an electric mixer until creamy and thick, about 5 minutes. Stir in 1 cup sugar, mixing well, then lightly stir in matzo cake meal and salt until incorporated. Use a rubber spatula or wire whisk to fold about 1/3 of the beaten egg whites into matzo meal mixture. Gently run the spatula through the center of mixture, then around the sides of the bowl, repeating until fully incorporated. Add remaining egg whites, folding until just incorporated.
4. 4 Mix together remaining 3/4 cup sugar with cinnamon in a small bowl until well combined. Spread 1/2 of the batter into the prepared baking dish; distribute apples evenly over batter. Sprinkle apples with about 2/3 of the sugar-cinnamon mixture. Spread remaining batter over apples; sprinkle remaining sugar-cinnamon mixture over the top of cake.
5. 5 Bake in the preheated oven until cake is golden brown, about 45 minutes. Cut into squares while still warm.

By Rhonda

Ingredients

• ✓ salt
• egg white
• vinegar
• caster sugar
• vanilla extract
• coconut
• whipped cream
• strawberry
• kiwifruit
• peach
• blueberry

Instructions

1. 1 Preheat the oven to 450 degrees F (220 degrees C). You will be turning the temperature down to 300 degrees F (150 degrees C) when you put this in to bake. Line a 9 or 10 inch round glass dish with parchment paper.
2. 2 Combine the egg whites and salt in a large bowl. Beat with an electric mixer, or stand mixer using a whisk attachment until able to form soft peaks. Sprinkle in the sugar 1 tablespoon at a time while continuing to whip to stiff peaks. Stir in the vanilla and vinegar, and fold in coconut if using. Spread evenly into the prepared glass dish, making sure to spread out to all of the edges.
3. 3 Place the Pavlova into the oven, and immediately reduce the temperature to 300 degrees F (150 degrees C). Bake for 40 to 50 minutes, or until the top is crisp and a pale straw color. Leave in the oven, and turn off the heat. Let it stay in the oven until the oven has cooled completely.
4. 4 Once the Pavlova is cooled, top generously with sweetened whipped cream. Arrange the strawberries, kiwis, peaches and blueberries in beautiful concentric circles on top.

By Adrienne Belaire

Ingredients

• ✓ salt
• white sugar
• butter
• egg
• matzo cake meal
• potato starch
• walnut
• semisweet chocolate chip
• cinnamon sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets or line with parchment paper.
2. 2 Beat together sugar and butter in a large bowl with an electric mixer until light and fluffy. Mix in eggs one at a time, beating well after each addition. Sift together matzo cake meal, potato starch, and salt in a separate bowl; stir into butter mixture until just blended. Gently mix in walnuts and chocolate chips until evenly distributed. Wrap dough and chill briefly in the refrigerator until easy to handle.
3. 3 Divide dough in half and form each half into a 5-inch-wide loaf about 1-inch thick. Sprinkle cinnamon sugar over the top.
4. 4 Bake in the preheated oven for 45 minutes. Cool completely on a wire rack, then slice into 1-inch cookies to serve.

By springfield70

Ingredients

• ✓ salt
• egg
• vegetable oil
• sugar
• vanilla extract
• all-purpose flour
• baking powder
• semisweet chocolate chip
• almond

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
2. 2 Beat together eggs, oil, sugar, and vanilla extract until well blended. Sift together flour, salt, and baking powder; and stir into egg mixture until well mixed. Fold in chocolate chips and almonds. Form two logs, 3 inches in diameter, and place onto the baking sheets.
3. 3 Bake in the preheated oven for 25 minutes, then remove from the oven and cut into 1-inch diagonal slices. Lay slices on their sides on the cookie sheet and return to the oven for 10 minutes. Remove to cool on a wire rack.

By susan yale

Ingredients

• ✓ salt
• all-purpose flour
• baking soda
• cinnamon
• walnut
• butter
• brown sugar
• honey
• egg
• vanilla extract

Instructions

1. 1 Whisk flour, baking soda, salt, and cinnamon together in a bowl; stir in walnuts.
2. 2 Beat butter and brown sugar together in a separate large bowl with an electric mixer until fluffy; stir in honey, egg, and vanilla extract until thoroughly combined. Stir flour mixture into honey mixture just until well combined (don't overmix). Chill dough, 1 hour to overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets or line with parchment paper.
4. 4 Scoop about 1 tablespoon dough; roll into a ball and place onto a prepared baking sheet. Repeat with remaining dough.
5. 5 Bake in the preheated oven until just puffy (or a little bit flat in the middle for a gooey texture), 8 to 10 minutes. Cool on baking sheets about 5 minutes before removing to wire racks to cool completely.

By FRIENDLYFOOD

Ingredients

• ✓ salt
• egg noodle
• sour cream
• cream cheese
• egg
• vanilla extract
• apricot preserves
• cinnamon
• cinnamon bite-sized cereal
• butter
• cranberry

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Liberally butter a deep 8-inch square baking dish.
2. 2 Fill a large pot with generously salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
3. 3 Drain egg noodles and rinse in cold water to stop the cooking. Drain again and mop up any excess moisture with paper towels.
4. 4 Beat sour cream, cream cheese, eggs, salt, and vanilla with an electric mixer until well combined. Mix in apricot preserves and cinnamon.
5. 5 Crush cereal in a food processor or by hand until it's broken up enough that it's no longer identifiable as cereal. Mix in softened butter until well distributed.
6. 6 Place noodles in the prepared baking dish. Pour sour cream mixture over top and stir to combine. Mix in cranberries. Sprinkle crushed cereal mixture evenly over top.
7. 7 Bake in the preheated oven until the top is browned and crusty, 1 to 1 1/2 hours, checking every so often starting at 45 minutes. If the top looks like it's headed towards burning, stick some foil on the top. At the end, if the top's not crusty enough, put it under the broiler until the butter bubbles a bit and the the color gets nice and rich looking, 1 to 3 minutes.
8. 8 Remove from the oven and let it sit for 15 minutes before serving.

By Whitney Gail Aronson

Ingredients

• ✓ salt
• butter
• unsweetened chocolate
• sugar
• egg
• vanilla extract
• potato starch
• matzo meal
• walnut
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square baking pan.
2. 2 Melt butter in a small saucepan over medium heat. Off heat, stir in unsweetened chocolate until melted.
3. 3 Beat sugar and eggs together in a bowl with an electric mixer on medium speed for about 5 minutes. Reduce speed to low; beat in chocolate mixture, then beat in vanilla.
4. 4 Whisk potato starch, matzo meal, and salt together in a separate bowl; stir into chocolate mixture with a spoon until well combined. Stir in walnuts and chocolate chips. Pour batter into the prepared pan.
5. 5 Bake in the preheated oven, until brownies are dry on top and begin to pull away from the sides, 25 minutes.

By JOANIEKR

Ingredients

• ✓ salt
• egg white
• cream of tartar
• granulated sugar
• cocoa powder
• cornstarch
• vinegar
• vanilla extract
• bittersweet chocolate
• strawberry
• whipping cream
• granulated sugar
• bittersweet chocolate

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C).
2. 2 Beat together egg whites, salt, and cream of tartar to soft peaks in a large bowl. Beat in sugar, about three tablespoons at a time, until stiff and glossy peaks form. Sift cocoa and cornstarch over egg whites, and gently fold in. Gently fold in vinegar, vanilla, and melted chocolate.
3. 3 Line a baking sheet with parchment paper, and spread the meringue into an eight inch circle. Bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft. Using a metal spatula, loosen the meringue from the parchment paper, and remove to cool on a wire rack. Allow to cool completely, about one hour.
4. 4 Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.

By Olga D

Ingredients

• ✓ salt
• sugar
• cinnamon
• apple
• all-purpose flour
• white sugar
• vegetable oil
• egg
• orange juice
• baking powder
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
2. 2 Combine 5 tablespoons sugar and cinnamon in a large bowl. Add apple slices; toss to coat.
3. 3 Beat flour, 2 cups sugar, oil, eggs, orange juice, baking powder, salt, and vanilla extract in a separate bowl until smooth and thoroughly blended. Batter will be thick.
4. 4 Transfer ½ batter to the prepared pan; top with ½ apple slices. Add remaining ½ batter; neatly arrange remaining ½ apple slices on top.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 ¼ hours. Cool in the pan for 1 hour. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack to cool completely.

By Judy in Delaware

Ingredients

• ✓ salt
• all-purpose flour
• baking powder
• white sugar
• butter
• cream cheese
• egg yolk
• vanilla extract
• egg white
• walnut
• white sugar
• confectioners' sugar

Instructions

1. 1 Sift flour, baking powder, and salt together onto a sheet of waxed paper.
2. 2 Beat 1/4 cup white sugar, butter, and cream cheese together in a bowl with an electric mixer until creamy. Beat in egg yolk and vanilla.
3. 3 Stir flour mixture into butter mixture until dough is just combined. Divide dough into 3 equal portions; shape each portion into a disk, wrap disks in plastic wrap, and refrigerate for at least 4 hours or overnight.
4. 4 Beat egg white in a bowl with an electric mixture until frothy. Mix walnuts and 1/2 cup white sugar into egg white.
5. 5 Preheat oven to 350 degrees F (175 degrees C).
6. 6 Remove dough from plastic wrap and roll each disk out into a 7-inch circle. Spread 1/3 the egg white mixture onto each dough circle, leaving a 1/4-inch border around the edge of each circle. Cut each circle into 12 wedges. Roll up each wedge from the edge to the point and place, point-side down, on a baking sheet.
7. 7 Bake in the preheated oven until lightly browned, 12 to 14 minutes. Transfer to wire racks to cool and dust with confectioners' sugar.

By Mary

Ingredients

• ✓ salt
• almond
• butter
• white sugar
• brown sugar
• vanilla extract
• almond extract
• lemon zest
• orange zest
• egg
• all-purpose flour
• baking powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet and toast in preheated oven until fragrant, 6 to 8 minutes. Cool, then coarsely chop the almonds.
2. 2 Reduce oven temperature to 325 degrees F (165 degrees C). Grease a baking sheet.
3. 3 Combine butter, white sugar, brown sugar, vanilla extract, almond extract, lemon zest, and orange zest in a large bowl. Beat at medium speed with an electric mixer until well blended. Beat in eggs one at a time.
4. 4 Whisk together flour, baking powder, and salt. Add to butter-egg mixture and mix on low speed just until blended. Stir in chopped almonds.
5. 5 Divide dough in half. Grease hands to prevent sticking. On prepared baking sheet, shape each half into a flattened log, about 9 inches long, 2 1/2 inches wide, and 1 inch tall.
6. 6 Bake in preheated oven until light brown, about 25 minutes. Remove from oven and allow to cool 5 minutes. Slice logs diagonally into 1/2-inch-thick slices. Arrange slices flat on baking sheet. Bake until bottoms are lightly browned, about 10 minutes. Flip cookies and bake until other sides are lightly browned, about 10 minutes more.

By Laura Walters

Ingredients

• ✓ salt
• all-purpose flour
• baking powder
• white sugar
• butter
• egg
• vanilla extract
• milk
• confectioners' sugar
• cocoa powder
• milk
• butter
• coconut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour an 8x12-inch pan.
2. 2 Make the cake: Sift flour, baking powder, and salt together into a bowl.
3. 3 Beat sugar and butter in a large bowl with an electric mixer until light, fluffy, and noticeably lighter in color. Mix in one egg until fully incorporated; mix in remaining egg and vanilla. Add flour mixture in two batches, alternating with milk, beating until just incorporated after each addition. Pour into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let stand in the pan for 5 minutes, then turn out onto a wire rack and let cool completely, about 30 minutes.
5. 5 Wrap cooled cake with plastic wrap. Place onto your counter at room temperature to let firm up, 8 hours to overnight.
6. 6 When ready to finish the lamingtons, make the icing: Place confectioners' sugar and cocoa into a mixing bowl. Mix in warm milk and melted butter until icing is fluid but not too runny.
7. 7 Unwrap the cake and cut into 24 squares. Cover a work surface with parchment or waxed paper, then set a wire rack over top. Pour coconut into a shallow bowl.
8. 8 Using a fork, dip each cake square into icing, turn until all sides are coated, then roll in coconut. Place onto the rack to dry.

By bme

Ingredients

• ✓ salt
• all-purpose flour
• baking powder
• baking soda
• butter
• white sugar
• egg
• vanilla extract
• sour cream
• walnut
• white sugar
• cinnamon
• nutmeg

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Combine flour, baking powder, baking soda, and salt in a bowl.
2. 2 Beat the butter and 1 1/2 cups of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated.
3. 3 Mix walnuts, 3/4 cup of sugar, cinnamon, and nutmeg in a bowl. Fold half of the walnut mixture into the batter; mixing just enough to evenly combine. Pour the batter into the prepared pan, then sprinkle the remaining walnut mixture on top.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By Alena Natalia

Ingredients

• ✓ salt
• butter
• baking chocolate
• egg
• egg white
• white sugar
• coffee
• vanilla flavoring
• potato starch
• potato starch
• matzo cake meal
• matzo cake meal
• cocoa powder
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x8-inch baking pans.
2. 2 Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until butter and chocolate are melted; mix well.
3. 3 Meanwhile, beat eggs and egg whites together in a large bowl with an electric mixer on high speed until very fluffy, about 5 minutes. Gently stir butter-chocolate mixture, sugar, coffee, and vanilla flavoring into egg mixture; beat well to combine.
4. 4 Combine potato starch, matzo cake meal, cocoa powder, and salt in a medium bowl; beat into chocolate-egg mixture until fluffy and thoroughly combined. Gently fold in chocolate chips until incorporated. Divide batter between the prepared baking pans.
5. 5 Bake in the preheated oven until a toothpick inserted into centers shows moist crumbs, 25 to 30 minutes.

By Deb

Ingredients

• ✓ salt
• cornstarch
• egg white
• white sugar
• cinnamon
• white sugar
• almond
• egg white
• sugar
• lemon juice
• lemon zest
• heavy cream
• lemon
• mint
• strawberry

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 10x15 jelly roll pan and line the pan with parchment. Grease the parchment and dust with the cornstarch.
2. 2 Beat the 6 egg whites until foamy in a large glass or metal mixing bowl. Gradually add 1 1/2 cups sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread the meringue mixture in the prepared pan.
3. 3 Whisk together the cinnamon and 1/4 cup sugar in a small bowl. Sprinkle cinnamon sugar, then almonds, evenly over the meringue mixture.
4. 4 Bake meringue in the preheated oven until lightly brown, 12 to 15 minutes. Remove pan from oven; turn over onto a foil-covered surface, almond side down. Set aside to cool completely. Carefully remove parchment when cool.
5. 5 Beat the 3 egg whites until foamy in a large glass or metal mixing bowl. Add salt, continuing to beat until stiff peaks form. Gradually beat in 1 cup sugar; then gradually beat in lemon juice and zest.
6. 6 In a separate bowl, beat cream until stiff peaks form. Fold whipped cream into lemon mixture.
7. 7 Place the filling in the center of the meringue. Using the foil to lift the meringue, fold the sides of the meringue over the filling, making a log shape. Wrap the log in foil and place in freezer for at least two hours.
8. 8 To serve, unwrap pavlova. Decorate with lemon slices, mint leaves and strawberries. Serve frozen.

By shel1

Ingredients

• ✓ salt
• apple
• sugar
• cinnamon
• vegetable oil
• white sugar
• egg
• vanilla extract
• orange juice
• all-purpose flour
• baking powder
• butter
• orange juice
• white sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch tube pan.
2. 2 Mix apples, 5 tablespoons sugar, and 2 tablespoons ground cinnamon in a bowl and set aside. Beat the oil and 2 cups of sugar with an electric mixer in a large bowl. Add the room-temperature eggs one at a time, allowing each egg to blend into the sugar mixture before adding the next. Beat in the vanilla and 1/4 cup of orange juice with the last egg. Combine the flour, baking powder, and salt in a small bowl and stir into the sugar mixture; mixing until just incorporated. Pour half of the batter into the prepared tube pan. Layer the apple mixture on top, then pour the remaining batter over the apples.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 25 minutes. Allow cake to cool completely in the pan before removing.
4. 4 To make the glaze: Combine butter, 1/3 cup of orange juice, and 2/3 cup of sugar in a bowl. Pour over the warm cake while still in the pan.

By SharonTurley

Ingredients

• ✓ salt
• butter
• cream cheese
• sugar
• all-purpose flour
• butter
• white sugar
• white sugar
• cinnamon
• walnut
• currant
• sugar
• cinnamon
• egg yolk
• water

Instructions

1. 1 Combine butter and cream cheese for pastry in a large bowl; beat with an electric mixer until completely blended and smooth. Beat in sugar and salt. Add flour gradually, mixing on low speed to incorporate until smooth. If the dough starts to run up on the beaters while adding flour, you can stir it by hand.
2. 2 Flour your hands lightly and form dough into a short, fat roll. Cut the roll into 3 equal pieces. Form each piece into a round ball, flatten slightly, and wrap individually in plastic wrap or waxed paper. Transfer to the refrigerator, 8 hours to overnight.
3. 3 Position the oven racks in the upper and lower thirds of the oven, and preheat to 350 degrees F (175 degrees C). Line 2 baking sheets with foil.
4. 4 Prepare filling ingredients by placing melted butter in a small bowl. Mix sugar and cinnamon for filling in a second bowl. Mix walnuts and currants in a third bowl. Set aside.
5. 5 Remove pastry dough from the refrigerator. Place 1 ball of dough on a floured surface. Pound the ball firmly with a floured rolling pin to soften it slightly. Roll out the dough to a 12-inch circle; the edges can be slightly uneven.
6. 6 Brush the circle with 1/3 of the melted butter, then quickly sprinkle with 1/3 of the cinnamon-sugar mixture followed by 1/3 of the nut-currant mixture. Gently roll over the filling to press toppings into the dough. Cut dough into 12-pie-shaped wedges and roll each one in jelly-roll fashion, from the outside in toward the point. Place each roll, point-side down, on a cookie sheet. Repeat with remaining dough and filling ingredients.
7. 7 Mix sugar and cinnamon for glaze together in a small bowl. Stir egg yolk and water together with a fork in a small cup. Brush egg wash over the top of each pastry then sprinkle cinnamon-sugar on top.
8. 8 Bake 2 sheets at a time in the preheated oven until golden brown, about 30 minutes, reversing sheets halfway through to ensure even browning. Remove from the oven and immediately transfer to a cooling rack with a wide metal spatula.

By A Newby