Type what you have

Ingredients

• butter
• sugar
• golden syrup
• rolled oat
• raisin
• milk chocolate

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a baking pan.
2. 2 Combine butter, sugar, and golden syrup in a saucepan over low heat. Mix until butter has melted and sugar has dissolved. Remove from heat. Add 2 cups oats and raisins. Mix until oats are well coated. Pour mixture into the prepared pan; flatten down with the back of a spoon.
3. 3 Bake in the preheated oven until golden brown on top, 10 to 20 minutes. Let flapjack cool.
4. 4 Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Pour over the cooled flapjack. Let cool until chocolate is set.

By kuppet

Ingredients

• butter
• white sugar
• all-purpose flour
• baking powder
• vanilla sugar
• raspberry jam

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 16-cup muffin tin with muffin liners.
2. 2 Beat butter and sugar together in a large bowl using an electric mixer until creamy. Add flour, vanilla sugar, and baking powder; beat to combine.
3. 3 Divide dough in half and divide each half into 8 equal pieces. Roll each piece into a ball. Place a ball of dough into each prepared muffin cup; make a small indentation in the center of each dough ball with a flour-coated thumb. Fill each indentation with a teaspoon of raspberry jam.
4. 4 Bake in the preheated oven until lightly golden brown, about 20 minutes.

By RoRo

Ingredients

• butter
• white sugar
• golden syrup
• water
• vanilla extract
• baking soda

Instructions

1. 1 Grease a rimmed 8x12-inch baking pan and line bottom and sides with parchment paper, making sure the parchment sides reach at least 2 inches above the sides of the baking sheet. Grease parchment with butter.
2. 2 Combine sugar, golden syrup, water, and vanilla extract in a deep, heavy-bottomed saucepan. Bring to a boil, but do not stir. Heat to 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, about 10 minutes. Brush the sides of the pan with a clean pastry brush dipped in water if any sugar crystals form on the sides of the pan.
3. 3 Remove from heat and carefully add baking soda; stir quickly until foaming subsides and mixture turns golden. Pour into the prepared baking pan immediately. Cool until set, about 15 minutes. Break into bite-size chunks to serve.

By mrsnorris

Ingredients

• all-purpose flour
• sugar
• butter
• milk
• butter
• white sugar
• flour
• nutmeg
• egg
• cream sherry
• almond
• fruit preserves

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, stir together 1 cup flour and 1 tablespoon sugar. Cut in 1/4 cup butter until smaller than peas. Sprinkle 1 tablespoon of milk at a time over the dough until moistened. Form dough into a ball. On a lightly floured surface, roll dough out to 1/8 inch thickness. Cut into 2 1/2 inch circles using a cookie or biscuit cutter. Press circles into the bottom and up the sides of ungreased mini muffin cups. set aside.
3. 3 In a medium bowl, cream together 2 tablespoons butter, 3/4 cup sugar and 1 tablespoon flour. Beat in the eggs and sherry, then stir in the ground almonds. Place 1/4 teaspoon of jam into the bottom of the lined cups. Cover with 1 tablespoon of the almond mixture.
4. 4 Bake for 15 to 20 minutes in the preheated oven, until the tops are lightly browned. Allow to cool slightly before removing from muffin tins to cool on wire racks.

By dlynn

Ingredients

• butter
• white sugar
• egg
• all-purpose flour
• allspice
• turmeric

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Beat butter in a large bowl with an electric mixer until creamy; beat in sugar until light and fluffy. Beat in egg yolk.
3. 3 Whisk flour, allspice, and turmeric together in a bowl until well combined; sift into butter mixture and stir until dough is combined. Press dough into a 9-inch square baking dish.
4. 4 Beat egg white in a small bowl; brush over dough.
5. 5 Bake in the preheated oven until cake feels firm when lightly pressed in center, 30 to 45 minutes. Cut into squares while cake is still hot; cool in the baking dish.

By Jenna Arden

Ingredients

• butter
• all-purpose flour
• heavy cream
• white sugar
• butter
• confectioners' sugar
• egg yolk
• swedish arrack punsch

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a bowl, cream together 1 cup butter and the flour until smooth and creamy. Stir in heavy cream. Scrape dough into a ball.
3. 3 Sprinkle the white sugar on a cutting board. Roll out the dough to about a 1/4-inch thickness on the sugared surface. Using a 3-inch round cookie cutter, cut dough into 24 circles. Using the rolling pin, roll each circle into a slightly oval shape. Place cookies on an ungreased cookie sheet about an inch apart.
4. 4 Bake in the preheated oven until the edges of the cookies get very lightly brown, 10 to 12 minutes. Cool slightly on cookie sheet; then transfer them to cooling racks using a spatula.
5. 5 To make the filling, mix together 1/2 cup of butter, confectioners' sugar, egg yolk, and Swedish arrack punsch in a bowl. Beat until mixture is well blended and creamy.
6. 6 To assemble, spread about a rounded teaspoon of filling on the bottom of one cookie and place another cookie, bottom side down, on the filling to form a sandwich. Repeat with the rest of the cookies.

By Linda T

Ingredients

• chestnut
• butter
• rum
• bittersweet chocolate
• egg
• salt
• white sugar
• bittersweet chocolate
• heavy cream
• rum
• candied chestnut
• heavy cream
• white sugar
• rum
• candied chestnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a greased 9-inch springform pan with parchment paper. Then grease the parchment paper.
2. 2 Separate the eggs.
3. 3 In a food processor puree the chestnuts with the butter and the rum, scraping down the sides, until the mixture is smooth. Add the melted bittersweet chocolate and blend the mixture until it is combined well. With the motor running, add the yolks, 1 at a time, and transfer the mixture to a large bowl.
4. 4 In a bowl with an electric mixer beat the whites with the salt until they hold soft peaks, add the sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks.
5. 5 Whisk about one fourth of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the prepared pan and smooth the top.
6. 6 Bake the cake in the middle of a 350 degrees F (175 degrees C) oven for 45 to 55 minutes, or until a tester comes out with crumbs adhering to it and the top is cracked. Let the cake cool in the pan on a rack for 5 minutes, remove the side of the pan, and invert the cake onto another rack. Remove the bottom of the pan, invert the torte onto a rack, and let it cool completely. (The cake will fall as it cools.)
7. 7 To Make Glaze: Put 6 ounces of the finely chopped chocolate in a small bowl, in a saucepan bring 1/2 cup of the cream to a boil, and pour it over the chocolate. Stir the mixture until the chocolate is melted and the glaze is smooth and stir in 1 tablespoon of the rum. Dip each candied chestnut halfway into the glaze to coat it partially, transfer the chestnuts to a foil-covered tray, and let them set.
8. 8 Invert the cake onto a rack set on wax paper, pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side, and let the cake stand for 2 hours, or until the glaze is set. Transfer the cake carefully to a serving plate and garnish it with the coated chestnuts.
9. 9 Make the whipped cream just before serving the cake: In a chilled bowl with chilled beaters beat the 1 cup heavy cream until it holds soft peaks, beat in the 2 tablespoons sugar and the1 tablespoon rum, and beat the mixture until it holds stiff peaks. Fold in the chopped candied chestnuts. Serve the cake with the whipped cream.

By MARBALET

Ingredients

• shortcrust pastry
• semolina flour
• plum
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Roll pastry out onto a flat work surface. Line a tart tin with the pastry.
3. 3 Bake in the preheated oven for 15 minutes. Leave oven on.
4. 4 Sprinkle semolina evenly over the pastry. Place plum halves on top in a circular pattern. Sprinkle brown sugar over plums.
5. 5 Return tart to the oven and bake until plums are tender and pastry is golden, about 30 minutes. Serve warm or cold.

By barbara

Ingredients

• butter
• butter
• white sugar
• sour cream
• all-purpose flour
• baking powder
• butter
• butter
• dulce de leche
• poppy seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Make dough: Combine 3/4 cup plus 2 tablespoons melted butter and sugar in a large bowl; stir well. Whisk in sour cream until smooth. Sift in flour and baking powder over batter. Knead until a smooth, stiff dough forms.
3. 3 Using the meat grinder attachment of an electric stand mixer, pass handfuls of dough through the grinder. Spread ground dough bits evenly over the prepared baking sheet.
4. 4 Bake in the preheated oven until lightly browned, about 15 minutes. Remove from the oven and allow to cool.
5. 5 Beat 3/4 cup plus 2 tablespoons softened butter in a large bowl with an electric mixer until smooth and creamy. Add dulce de leche and beat until well combined. Add cooled cake pieces to caramel mixture and fold in with a spatula until well combined.
6. 6 Mound mixture onto a serving plate; using buttered hands, form into an ant hill. Sprinkle with poppy seeds.

By Natasha Titanov

Ingredients

• apple
• lemon
• butter
• sugar
• vanilla sugar
• egg
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a deep baking pan with butter or line with parchment paper.
2. 2 Toss apple slices with lemon juice in a bowl and set aside.
3. 3 Combine butter, sugar, and vanilla sugar in a large bowl and beat using an electric blender until pale and fluffy. Add eggs, one at a time, and mix well after each addition. Combine flour, baking powder, and salt together in a separate bowl and mix on low speed. Fold apple slices into the batter.
4. 4 Spread batter into the prepared baking pan and smooth the top.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

By jenniferb

Ingredients

• butter
• bread crumb
• egg
• white sugar
• almond
• lemon juice
• cinnamon
• rum

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan or wide casserole dish and sprinkle with breadcrumbs.
2. 2 Beat eggs in a large bowl with an electric mixer until light and fluffy. Add sugar and beat in well. Stir in almonds and continue beating until batter is well combined. Add lemon juice, cinnamon, and rum, one after the other, beating until well combined. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

By Diana

Ingredients

• butter
• white sugar
• egg
• all-purpose flour
• all-purpose flour
• baking powder
• apple
• confectioners' sugar

Instructions

1. 1 Beat butter in a large bowl with an electric mixer until creamy. Gradually add sugar and mix until well combined. Add eggs, 1 at a time, mixing well after each addition.
2. 2 Mix 1 1/2 cups plus 2 tablespoon flour and baking powder in a separate bowl. Add to batter and mix until batter is smooth.
3. 3 Peel and quarter apples. Remove core and cut apples like a fan from the outside towards the inside but do not cut all the way through.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Grease a springform pan with butter.
5. 5 Spoon batter into the prepared springform pan and spread out evenly. Set cut apple quarters in a circle into the batter with the round, cut side facing up. Gently push apples into the batter.
6. 6 Bake in the preheated oven until cake is golden brown, about 45 minutes.
7. 7 Remove from oven, allow to cool, and dust cooled cake with confectioners' sugar.

By Marianne

Ingredients

• butter
• sugar
• egg
• almond meal
• cherimoya pulp
• cinnamon
• almond
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch round cake pan.
2. 2 Beat butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment until smooth and creamy. Beat in eggs, one at a time, beating well after each addition. Add almond flour; beat until smooth. Fold in cherimoya pulp and cinnamon. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven for 30 minutes. Top cake with sliced almonds; continue baking until a toothpick inserted into center comes out clean, about 15 minutes more.
4. 4 Cool cake on a wire rack for 5 minutes. Run a knife around edges of the pan to loosen cake; carefully invert onto a serving plate or cooling rack. Cool completely. Dust with confectioners' sugar before serving.

By Buckwheat Queen

Ingredients

• heavy cream
• confectioners' sugar
• cream cheese
• lemon curd
• vanilla extract
• berry
• mint

Instructions

1. 1 Beat heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Add confectioners' sugar gradually, continuing to beat until stiff peaks form, starting on low speed and increasing to high speed, for about 2 minutes; set aside.
2. 2 Beat cream cheese in a bowl with an electric mixer until lump free, 1 to 2 minutes. Add the lemon curd and vanilla extract and mix until smooth and creamy, 1 to 2 minutes.
3. 3 Fold whipped cream into the lemon mixture until just combined. Divide mousse equally among 4 dessert dishes or ramekins. Chill for at least 1 hour before serving.
4. 4 Garnish with fresh berries and mint leaves.

By lutzflcat

Ingredients

• self-rising flour
• white sugar
• margarine
• vanilla extract
• egg
• confectioners' sugar
• butter
• vanilla extract
• raspberry jam

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 7-inch cake pans and line with parchment paper.
2. 2 Sift self-rising flour into a bowl; add sugar, margarine, and 1/2 teaspoon vanilla extract. Crack in eggs; beat with a wooden spoon or an electric mixer until pale and fluffy, about 3 minutes. Divide batter between the cake pans; smooth the tops with the back of a spoon.
3. 3 Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack to cool completely, about 20 minutes.
4. 4 Sift confectioners' sugar into a bowl; add butter and 1/2 teaspoon vanilla extract. Beat with an electric mixer until frosting is light and fluffy.
5. 5 Spread jam over 1 cake layer; cover jam with frosting. Place second cake layer on top.

By TheBritishBaker

Ingredients

• butter
• bread crumb
• all-purpose flour
• sugar
• milk
• cardamom
• baking powder
• cinnamon
• pearl sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with 1/4 cup butter and dust with bread crumbs.
2. 2 Mix 3/4 cup butter, flour, sugar, milk, cardamom, and baking powder together lightly in a bowl to form a moderately stiff and lumpy dough; transfer dough to the prepared tube pan. Sprinkle cinnamon and pearl sugar over the top of the dough, respectively.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By bbLasagna

Ingredients

• dark chocolate
• egg white
• white sugar
• vanilla sugar
• cocoa powder

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Grate dark chocolate with a fine grater (such as Microplane®) into a bowl.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Add sugar and vanilla sugar gradually, continuing to beat. Sift cocoa powder over grated chocolate; fold mixture with a spatula carefully into the egg whites.
4. 4 Use 2 teaspoons to place little mounds of chocolate mixture 2 inches apart onto the prepared baking sheets.
5. 5 Bake in the preheated oven until cookies are dried on the outside and slightly darkened on the bottom, about 30 minutes, depending on the size of the cookies.
6. 6 Allow to cool on the baking sheets for 1 to 2 minutes, then carefully transfer onto a wire rack to cool completely, about 5 minutes.

By Barbara Sauermann

Ingredients

• butter
• butter
• white sugar
• vanilla sugar
• egg
• rum
• all-purpose flour
• cornstarch
• baking powder
• salt
• almond flour
• chocolate sprinkle

Instructions

1. 1 Preheat the oven to 355 degrees F (180 degrees C). Grease a loaf pan.
2. 2 Combine butter, sugar, and vanilla sugar in a bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in rum.
3. 3 Sift flour, cornstarch, baking powder, and salt into a separate bowl; stir into butter mixture, 1 tablespoon at a time. Mix in almond flour and chocolate sprinkles. Pour cake batter into prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick comes out clean, about 1 hour. Turn off oven and leave cake in the warm oven for 10 more minutes.
5. 5 Remove from oven and carefully unmold onto a wire rack. Cool completely before serving.

By barbara

Ingredients

• date
• tea
• white sugar
• white sugar
• butter
• egg
• all-purpose flour
• baking powder
• baking soda
• vanilla extract
• instant espresso coffee granules
• white sugar
• sugar
• brown sugar
• brown sugar
• golden syrup
• golden syrup
• butter
• heavy cream
• vanilla extract

Instructions

1. 1 Combine dates and tea in a bowl; set aside to soak for 15 minutes.
2. 2 Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch round cake pan and line with parchment paper.
3. 3 Cream 3/4 cups plus 2 tablespoons sugar and butter until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Sift in flour and baking powder and fold into the mixture.
4. 4 Add baking soda, vanilla, and espresso granules to the date-tea mixture. Add mixture to the batter and stir to produce a loose, soft, dropping consistency. Pour into the prepared pan.
5. 5 Bake in the preheated oven until a skewer inserted in the center comes out clean, 1 to 1 1/2 hours.
6. 6 When pudding is almost finished baking, combine 1/2 cup plus 1 tablespoon sugar, 3/4 cup plus 1 tablespoon brown sugar, 3/4 cup plus 1 tablespoon golden syrup, and butter for the sauce in a heavy saucepan over low heat until melted. Simmer for 5 minutes, then remove from heat. Gradually stir in cream and vanilla. Return to the heat and stir until smooth, 2 to 3 minutes.
7. 7 Remove pudding from the oven. Spoon a little sauce onto each serving plate. Place a portion of pudding on top, then pour over more sauce. Serve remaining sauce on the side.

By Allrecipes Member

Ingredients

• white sugar
• egg
• all-purpose flour
• baking soda
• sour cream
• walnut
• raisin
• poppy seed
• butter
• butter
• sweetened condensed milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
2. 2 Beat sugar and eggs together in a bowl using an electric mixer for 5 minutes.
3. 3 Sift flour and baking soda together in another bowl. Beat into the egg and sugar mixture gradually, alternating with sour cream, until a smooth batter forms. Divide batter equally between 3 bowls.
4. 4 Fold walnuts into the first bowl, raisins into the second bowl, and poppy seeds to the third. Pour each bowl into its own separate cake pan.
5. 5 Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, 20 to 30 minutes.
6. 6 Let cakes cool in pans for a few minutes. Remove from pans carefully; let cool completely, at least 30 minutes.
7. 7 Beat 3/4 cup plus 2 tablespoons butter in a bowl using an electric mixer until creamy. Add condensed milk slowly, mixing with a fork or spatula in a clockwise motion. Spread a couple of tablespoons of buttercream onto a large cake plate.
8. 8 Place one of the cakes onto the butter cream on the cake plate. Spread another few tablespoons buttercream over the cake and lay another cake on top. Repeat with the remaining cake and cover top and sides with remaining buttercream. Decorate as desired.

By Anastasiya

Ingredients

• butter
• confectioners' sugar
• egg
• almond extract
• salt
• almond
• all-purpose flour
• prune
• water
• sugar
• cinnamon
• lemon juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 5 (8 inch) round pans.
2. 2 Grind the blanched almonds in a food processor with 1/4 cup confectioners' sugar. Cream the butter with the remaining 3/4 cup confectioners' sugar until light and fluffy. Beat in the egg. Stir in the almond extract, salt, and ground almond mixture. Add the flour and mix thoroughly. Divide the dough into 5 equal parts. Roll each piece between 2 sheets of waxed paper or parchment paper to fit the pans, or pat each piece of dough into the prepared pans.
3. 3 Bake in the preheated oven until the edges begin to brown, about 20 minutes. Remove from the pans while still hot.
4. 4 To make the Prune Filling: Place the prunes in a saucepan with the water. Bring to a boil, remove from heat and let stand for 10 minutes. Drain and reserve the liquid. Puree the prunes in a food processor.
5. 5 Return the prune puree to the saucepan and add the white sugar, cinnamon, lemon juice and 4 tablespoons reserved prune liquid. Bring the mixture to a boil, then remove from heat. Assemble the torte layers, spreading them with warm prune filling. Let stand for 24 hours before slicing.

By Olga D

Ingredients

• ground beef
• apple
• brown sugar
• brandy
• raisin
• beef fat
• walnut
• mixed fruit
• candied mixed fruit peel
• lemon
• salt
• nutmeg
• cinnamon
• allspice
• clove

Instructions

1. 1 Cook and stir ground beef in a skillet over medium heat until well-browned, about 10 minutes, breaking it up into small crumbles as it cooks. Drain excess fat.
2. 2 Combine beef, apples, brown sugar, brandy, raisins, suet, walnuts, dried mixed fruit, mixed fruit peel, lemon juice, salt, nutmeg, cinnamon, allspice, and cloves in a large cast-iron or other heavy skillet over medium heat. Stir until thoroughly combined and sugar has dissolved; bring to a boil. Reduce heat to a simmer; cook until flavors have blended and filling is thickened, about 1 hour. Stir occasionally.
3. 3 Use mincemeat pie filling as desired.

By Rosa Christine Reeve

Ingredients

• all-purpose flour
• salt
• butter
• vegetable shortening
• white sugar
• orange
• vanilla extract
• orange juice
• mincemeat filling
• confectioners' sugar

Instructions

1. 1 Combine flour and salt in a large bowl. Add butter and shortening; rub in with cold fingers until mixture resembles fine bread crumbs. Mix in sugar and orange zest thoroughly. Mix in vanilla extract. Stir in enough orange juice to bring dough together.
2. 2 Knead dough briefly to form a smooth ball. Wrap in plastic wrap; refrigerate until firm, at least 1 hour.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Roll dough out on a lightly floured work surface to a thickness of 1/8 inch. Cut out 12 circles using a 2 1/2-inch cutter and 12 circles using a 1-inch cutter.
5. 5 Line 12 mini tart pans or a muffin tin with the 2 1/2-inch dough circles. Cover dough with about 1 tablespoon mincemeat filling. Lay 1-inch circles on top.
6. 6 Bake in the preheated oven until tops are pale golden brown, 17 to 21 minutes. Cool slightly on wire racks, about 10 minutes. Dust with confectioners' sugar before serving.

By lighty78

Ingredients

• yeast
• milk
• all-purpose flour
• butter
• sour cream
• white sugar
• egg
• egg yolk
• plum jam
• confectioners' sugar
• water

Instructions

1. 1 Stir milk and yeast together in a bowl until smooth. Set aside until foamy, about 10 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
3. 3 Combine flour, butter, sour cream, sugar, eggs, and egg yolks in a large bowl. Stir in yeast mixture. Mix well using an electric mixer at first, then using your hands.
4. 4 Turn out dough onto a floured work surface and knead until smooth, adding more flour, 1 tablespoon at a time, if dough is sticking to your hands. Form dough into a long log and cut into 1 1/2-inch rounds. Cover rounds with a cloth.
5. 5 Roll each round of dough into a thin circle. Cut the circle into six triangles, as you would a pizza. Place 1 teaspoon jam at the wider end of each triangle, then roll up like a croissant. Place on the prepared baking sheet. Repeat until all the dough is used up.
6. 6 Bake in the preheated oven until rogaliki have risen and are golden brown, about 20 minutes. Remove from oven and cool completely, about 30 minutes.
7. 7 Place confectioners' sugar in a bowl and stir in water, 1 tablespoon at a time, until a drizzling consistency is reached. Drizzle icing over cooled rogaliki.

By Jola

Ingredients

• cake flour
• salt
• baking powder
• butter
• white sugar
• vanilla extract
• pecan

Instructions

1. 1 Sift cake flour, salt, and baking powder into a medium bowl.
2. 2 Combine butter, sugar, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add dry ingredients and mix thoroughly. Shape dough into a 1-inch diameter log, wrap with plastic wrap, and place in the refrigerator until firm, 1 hour to overnight.
3. 3 Preheat the oven to 275 degrees F (135 degrees C). Line 2 cookie sheets with parchment paper.
4. 4 Remove dough from the refrigerator and slice into 24 slices. Place on the prepared cookie sheets and press a pecan firmly into each slice.
5. 5 Bake in the preheated oven until edges are golden, about 40 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By cakeeater567

Ingredients

• butter
• bread crumb
• russet potato
• butter
• all-purpose flour
• egg
• salt
• prune plum
• white sugar

Instructions

1. 1 Melt 3 tablespoons of butter in a skillet over medium-low heat, cook and stir the bread crumbs until golden brown and fragrant, about 2 minutes. Set the crumbs aside.
2. 2 Place potatoes in a pot of water over medium heat, and boil until tender, 20 to 30 minutes. Drain the potatoes, and allow to cool for several minutes to dry out; then squeeze the potatoes through a potato ricer into a bowl. Place 1 tablespoon of butter into the potatoes, and allow to melt, then mix in the flour until thoroughly combined. Mix in egg and salt. Turn the mixture out onto a generously floured work surface, and knead until the dough is soft and no longer sticky, about 10 minutes.
3. 3 Divide the dough into quarters, and subdivide each quarter into fourths to make 16 portions. Roll each portion into a ball, and roll the ball out on a floured work surface until it forms a circle about 3 1/2 inches in diameter. Place a pitted plum into the center of the dough circle, and spoon a teaspoon of sugar into the plum. Roll and pinch the dough around the plum to seal. Repeat with the remaining dough to make 16 dumplings.
4. 4 Bring a pot of lightly salted water to a boil over medium heat, and drop the dumplings into the boiling water. Stir gently to loosen any dumplings that stick to the bottom. Allow the dumplings to rise to the top, then boil for 5 more minutes. Gently remove dumplings with a slotted spoon, and roll in the toasted bread crumbs to serve. Any remaining dough can be rolled into plain dumplings, boiled, and rolled in crumbs.

By EMSEV333

Ingredients

• baking spray
• dark chocolate
• all-purpose flour
• baking soda
• salt
• coffee
• cocoa powder
• buttermilk
• butter
• brown sugar
• vanilla extract
• egg
• irish cream liqueur
• heavy cream
• instant coffee granules
• powdered sugar
• vanilla pudding mix
• irish cream liqueur
• hot fudge topping

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line three 8-inch round cake pans with parchment paper, then spray with baking spray. Place a large aluminum mixing bowl in the freezer.
2. 2 Place 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 chocolate is melted, about 5 minutes. Remove from the heat and allow to cool.
3. 3 Sift flour, baking soda, and salt together in a bowl. Whisk hot coffee and cocoa together in a separate bowl until smooth; stir in buttermilk.
4. 4 Cream brown sugar, butter, and vanilla extract in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating briefly after each addition. Mix in cooled chocolate. Add flour mixture in 2 batches, alternating with buttermilk mixture, beating batter briefly after each addition. Divide batter evenly between the prepared cake pans.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and remove parchment paper. Let cool, about 30 minutes.
6. 6 Flip cakes over and trim the top of each one to make it flat. Drizzle 1/4 cup cream liqueur over each cake and allow to soak in while you make the frosting.
7. 7 Remove aluminum bowl from the freezer; add heavy cream and instant coffee granules. Beat with an electric mixer fitted with a whisk attachment until soft peaks start to form. Add powdered sugar and whisk until medium peaks form. Add pudding mix gradually on low speed. Fold in cream liqueur. Taste and adjust with more powdered sugar, if needed.
8. 8 Place one cake on a serving plate, top with 1/3 of the fudge sauce, and spread a generous layer of coffee frosting on top; repeat with the second layer. Add the remaining cake and top with remaining fudge sauce. Crumb-coat the sides of the cake lightly with frosting.
9. 9 Fit a pastry bag fitted with a large round tip and fill with frosting. Pipe 1 vertical line of dots from the bottom to the top edge of the cake. Place a spoon over the center of each dot and drag to create a petal effect, wiping the spoon clean after each swipe. Pipe another line of dots in the tails of the previous petals and repeat dragging motion. Continue to pipe dots and create petals around the entire cake, finishing with a line of dots.

By Scott Hindley

Ingredients

• butter
• sugar
• egg
• baking powder
• almond extract
• heavy cream
• all-purpose flour

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Line a loaf pan with wax paper, then spray with cooking spray.
2. 2 Place the butter into a heavy saucepan, and melt over medium heat. Allow the butter to simmer until foam rises to the top of the butter, 5 to 10 minutes. Gently skim away the foam and discard; pour the golden, clear layer of butter through a fine mesh strainer into a bowl to remove remaining milk solids, avoiding pouring any milk solids left in the bottom of the pan. Allow the clarified butter to cool.
3. 3 Beat sugar and egg with an electric mixer in a large bowl until light and fluffy. Beat in the baking powder and almond extract. Stir in the clarified butter. Pour in the flour alternately with the cream in 2 or 3 installments, mixing until just incorporated. Pour batter into prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 15 minutes before removing to cool completely on a wire rack.

By SS

Ingredients

• egg white
• sugar
• cornstarch
• cream of tartar
• vanilla extract
• salt
• whipped cream
• berry

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
2. 2 Make meringue: Beat egg whites in a glass, metal, or ceramic bowl on medium speed with an electric mixer until soft peaks form, about 3 minutes. Slowly add sugar, cornstarch, and cream of tartar and continue beating on high speed until stiff, glossy peaks form, 3 to 5 minutes. Add vanilla and salt and beat until combined, about 30 seconds.
3. 3 Scoop meringue with a spring-hinged scoop onto the prepared baking sheet and shape into individual rounds about 3 inches in diameter. Use the back of a spoon to create an indentation in the center of each meringue.
4. 4 Bake in the preheated oven until meringue is dry to the touch, about 1 hour 15 minutes. Transfer the parchment with meringues to a wire rack and allow to cool. Once cool to the touch, remove meringues from parchment and place directly on the rack to cool completely, about 1 hour.
5. 5 When ready to serve, top each meringue with whipped cream and garnish with fresh berries.

By thedailygourmet

Ingredients

• egg
• white sugar
• vanilla sugar
• confectioners' sugar
• all-purpose flour
• baking powder
• sugar
• heavy cream
• vanilla sugar
• strawberry
• whipping cream
• vanilla sugar
• strawberry

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 10x15-inch jelly roll pan with parchment paper.
2. 2 Combine egg yolks, 1/2 cup sugar, and 2 teaspoons vanilla sugar in a large bowl; beat with an electric mixer until foamy.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add confectioners' sugar, continuing to beat until stiff peaks form. Slide over the egg yolk mixture.
4. 4 Sift flour and baking powder over the stiff egg whites. Carefully fold everything into the egg yolk mixture until batter is well combined, but do not over mix. Spread batter onto the prepared jelly roll pan.
5. 5 Bake in the preheated oven until sponge cake is set and lightly browned, 12 to 16 minutes.
6. 6 Lay a clean dish towel on a flat work surface and sprinkle dish towel with 2 teaspoons sugar. Invert sponge cake onto the dish towel and remove parchment paper. Roll up cake with the dish towel and allow to cool completely, about 1 hour.
7. 7 Beat 3/4 cups cream in a chilled glass or metal bowl with an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until stiff peaks form. Fold in strawberries with a spatula.
8. 8 Carefully unroll sponge cake. Spread strawberry cream on top, leaving a little room on the edges. Carefully roll up and place seam down onto a cake platter. Allow to chill in the refrigerator for 1 hour.
9. 9 Beat 1/2 cup cream in a chilled glass or metal bowl with an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until stiff peaks form. Spread all over the strawberry roll and garnish with strawberry halves.

By elisabeth