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Homemade Lady Fingers
Dessert French

Homemade Lady Fingers

4.7

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (205 degrees C). Line two 17x12-inch baking sheets with parchment paper. Fit a large pastry bag with a plain 1/2-inch round tip.
  2. 2 Beat egg whites in a large bowl with an electric mixer on high speed until soft peaks form. Add 2 tablespoons sugar and continue beating until stiff and glossy.
  3. 3 Beat egg yolks and remaining sugar in a separate bowl until thick and pale yellow, about 3 minutes.
  4. 4 Fold half of the beaten egg whites into the yolk mixture. Sift flour and baking powder over the mixture and fold gently until nearly combined. Add the remaining egg whites and fold just until incorporated.
  5. 5 Transfer the batter to the prepared pastry bag. Pipe 3-inch-long “fingers,” spacing them about 1 inch apart on the baking sheets.
  6. 6 Bake in preheated oven until firm to the touch and just golden, about 8 minutes. Cool completely on the baking sheets before using or storing.

By Roxanne Shepphird

Real Madeleines
Dessert French

Real Madeleines

4.0

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Combine eggs, sugar, and honey in a large bowl. Whisk gently for 4 to 5 minutes. Avoid whisking too vigorously and do not use high speed if using an electric mixer; the end mixture should be light and frothy.
  2. 2 Sift flour and baking powder into the egg mixture. Fold in gently until well combined. Add melted butter and salt, stirring well. Cover the bowl with plastic wrap and chill batter in the refrigerator for at least 1 hour.
  3. 3 Preheat the oven to 460 degrees F (240 degrees C).
  4. 4 Fill silicone madeleine molds with the batter, filling each 3/4 full.
  5. 5 Bake in the preheated oven for 1 minute, then reduce the oven temperature to 400 degrees F (200 degrees C). Bake for 4 minutes, then reduce again to 350 degrees F (175 degrees C) for 5 minutes more.

By marichlo

Madeleines
Dessert French

Madeleines

4.6

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour 24 3-inch madeleine molds.
  2. 2 Beat eggs, vanilla, and lemon zest in a medium bowl with an electric mixer on high speed for 5 minutes. Gradually beat in confectioners' sugar. Beat for 5 to 7 minutes or until thick and satiny.
  3. 3 Sift together flour and baking powder. Sift 1/4 of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths. Then fold in the melted and cooled butter. Spoon batter into the prepared molds, filling 3/4 full.
  4. 4 Bake in the preheated oven until the edges are golden and the tops spring back, 10 to 12 minutes. Cool in molds on a rack for 1 minute. Loosen cookies with a knife. Invert cookies onto a rack and cool.
  5. 5 Sift confectioners' sugar over the tops or melt semi-sweet chocolate chips and dip the tips in the chocolate. Store in an airtight container.

By Jenn Hall

Grands-Peres au Sirop d'Erable (Canadian Maple Syrup Dumplings)
Dessert French

Grands-Peres au Sirop d'Erable (Canadian Maple Syrup Dumplings)

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine flour, sugar, baking powder, and salt in a bowl. Rub in margarine until mixture is crumbly. Add milk and mix until a smooth dough forms.
  2. 2 Combine maple syrup and water in a large saucepan over medium-high heat and bring to a boil. Scoop dough into dumplings using an ice cream scoop and drop gently into the boiling syrup. Reduce heat to low and simmer, keeping saucepan covered, until dumplings are cooked but not gooey and syrup has thickened, 10 to 15 minutes.

By loulou

Buckwheat Cake
Dessert French

Buckwheat Cake

3.3

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
  2. 2 Whisk all-purpose flour, buckwheat flour, sugar, baking powder, and salt together in a bowl. Add milk, egg, and margarine; beat until batter is smooth. Pour into the prepared baking dish.
  3. 3 Bake in the preheated oven until golden brown and a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes.

By Casper Furlong

Petits Fours
Dessert French

Petits Fours

3.4

Prep
15 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
  2. 2 In a large bowl, beat the eggs and egg yolks using an electric mixer. Add sugar, and beat until thick and pale, about 10 minutes. If you have a stand mixer, use the whisk attachment. Sift the flour and baking powder into the egg mixture, and fold in by hand along with the milk. Stir just until the batter is mixed, then fold in the melted butter until smooth. Spread the batter evenly in the prepared pan.
  3. 3 Bake for 12 to 15 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. When finished, invert the cake pan onto a sheet of waxed paper, and cool completely. This will give you nice even petits fours.
  4. 4 Cut the cooled cake into small squares, rectangles or triangles, and arrange the pieces in rows on a wire rack or glazing screen with plenty of space between rows. (See Cook's Notes for flavoring suggestions). Set the rack over a shallow pan or waxed paper to catch the drips.
  5. 5 Spoon or pour warmed petit four icing over the small cakes. The drippings may be scraped off of the pan or paper, and reheated for use again. Allow the petits fours to set until completely dry. Lift the cakes from the rack with a metal spatula, and trim the bottom edges with a sharp knife. Set into small muffin papers for easy handling. Decorate as desired.

By courtney

Chômeur's Pudding
Dessert French

Chômeur's Pudding

4.7

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Sift flour and baking powder into a small bowl.
  3. 3 Beat sugar, 1/4 cup margarine, and egg in a large bowl with an electric mixer until smooth. Add flour mixture in two batches, alternating with milk, stirring batter briefly after each addition just to combine. Pour into the prepared dish.
  4. 4 Bring water to a boil in a saucepan. Stir in brown sugar, remaining 1/4 cup margarine, and vanilla. Return to a boil and cook for 2 minutes. Pour sauce over batter.
  5. 5 Bake in the preheated oven until the center is set, about 45 minutes.

By Burgz

Poor Man's Pudding
Dessert French

Poor Man's Pudding

3.8

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Whisk the flour and baking powder together in a small bowl.
  2. 2 Beat the white sugar, oil, and egg together in a bowl until smooth. Stir in the flour mixture alternately with the milk. Pour into a 9-inch square pan. Dissolve the brown sugar in the hot water, then pour stir in the melted butter. Drizzle the syrup over the pudding.
  3. 3 Bake in the preheated oven until the pudding firms and becomes golden brown on top, about 40 minutes.

By Basking

Lemon Madeleines
Dessert French

Lemon Madeleines

4.5

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Blend sugar and eggs in a large bowl. Add melted butter and blend well. Blend in flour, baking powder, lemon juice, lemon zest, and vanilla on low speed. Cover the bowl with a dish towel and let sit at room temperature for 1 hour.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Butter and flour madeleine molds.
  3. 3 Whisk batter and spoon into the prepared molds, 3/4 full.
  4. 4 Bake in the preheated oven for 10 minutes. Remove madeleines from the molds to a wire rack to cool completely. Dust with confectioners' sugar.

By Ashley

Far Breton
Dessert French

Far Breton

4.6

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a shallow 2-quart baking dish.
  2. 2 Heat prunes with enough water to cover in a saucepan to a simmer; simmer until prunes are tender but still hold their shape, about 10 minutes. Drain prunes; arrange in bottom of the prepared baking dish.
  3. 3 Whisk flour, white sugar, vanilla sugar, baking powder, and salt together in a large bowl. Whisk in eggs, one at a time, beating well after each addition. Gradually pour in milk, stirring vigorously with a wooden spoon until combined. Stir in rum. Pour batter evenly over prunes.
  4. 4 Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 400 degrees F (205 degrees C); bake until filling is firm, has risen a little, and top is browned, about 30 minutes. Serve warm or at room temperature.

By saning

Half-Hour Pudding Cake (Montreal Pudding)
Dessert French

Half-Hour Pudding Cake (Montreal Pudding)

3.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.
  2. 2 Sift flour, white sugar, and baking powder together in a large bowl. Add raisins and stir in milk. Spoon batter into the prepared dish.
  3. 3 Combine brown sugar, boiling water, butter, and vanilla. Gently pour over batter. Do not stir.
  4. 4 Bake in the preheated oven for 30 minutes. Serve warm.

By Holly Liddiard

Easy Yogurt Cake
Dessert French

Easy Yogurt Cake

4.4

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan.
  2. 2 Empty the yogurt into a mixing bowl. Measure the oil, using the yogurt container, and add to the yogurt. Set aside. Rinse yogurt container and dry with paper towel to continue using it as a measuring tool.
  3. 3 Add eggs, sugar, and vanilla extract to the yogurt-oil mixture. Beat well until thoroughly combined. Add flour, baking powder, and salt. Stir until just combined; batter will be thick. Pour into the prepared cake pan and spread to level the top.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

By Diana Moutsopoulos

French Apple Cake (or the 3/4 Recipe)
Dessert French

French Apple Cake (or the 3/4 Recipe)

5.0

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch springform pan.
  2. 2 Combine sugar, eggs, and vanilla extract in a bowl; beat with an electric mixer until smooth. Mix in rum. Mix in 1/2 of the butter.
  3. 3 Combine flour, baking powder, and salt together in a separate bowl. Add 1/2 of the flour mixture to the egg mixture; mix well. Mix in remaining butter and flour. Fold in apples.
  4. 4 Scrape batter into the prepared pan. Smooth the top gently.
  5. 5 Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 50 to 60 minutes.

By JKW

French Yogurt Cake
Dessert French

French Yogurt Cake

4.7

Prep
15 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-1/2x4-1/2-inch loaf pan with butter.
  2. 2 Sift flour, baking powder, and salt together into a bowl.
  3. 3 Combine white sugar and lemon zest in a bowl. Rub lemon zest into the sugar with your fingers until fragrant.
  4. 4 Combine eggs, yogurt, juice of 1 lemon, and vanilla extract in a large bowl; beat with an electric mixture until blended. Add flour mixture and sugar mixture; beat on low speed until batter is just combined. Fold in olive oil gently using a spatula.
  5. 5 Pour batter into the prepared loaf pan.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool in the pan, at least 30 minutes. Run a knife around the edge of the pan to loosen; invert onto a serving dish.
  7. 7 Whisk remaining lemon juice and confectioners' sugar together in a bowl to make a thin glaze. Drizzle glaze over cake.

By Tracey Narinesingh

Pistachio-Chocolate Friands
Dessert French

Pistachio-Chocolate Friands

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 320 degrees F (160 degrees C). Grease 12 small cake moulds well with butter.
  2. 2 Melt 10 tablespoons butter in a saucepan until it becomes golden over medium-low heat. Remove from heat and let cool.
  3. 3 Combine almond flour, all-purpose flour, confectioners' sugar, demerara sugar, cocoa powder, and baking powder in a bowl; stir together until well combined. Add unwhipped egg whites and mix until well combined. Add melted butter and pistachios. Pour batter into the prepared moulds.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of the friands comes out clean, 30 to 35 minutes. Bon appetit!

By kitchenmemories

Blueberry Buttermilk Clafoutis
Dessert French

Blueberry Buttermilk Clafoutis

4.7

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with butter.
  2. 2 Place a layer of blueberries into the prepared baking dish.
  3. 3 Combine flour, baking powder, and salt in a small bowl. Whisk together buttermilk, eggs, and sugar in a large bowl. Add flour mixture to buttermilk mixture and stir until batter is smooth. Mix in vanilla extract and orange zest. Carefully pour over blueberries in the baking dish.
  4. 4 Bake in the preheated oven until set, about 30 minutes. Sprinkle with a thin layer of brown sugar. Return to the oven and bake until sugar is lightly browned, 10 to 15 minutes. Serve warm or cold.

By nch

French-Style Apple Rhubarb Cake
Dessert French

French-Style Apple Rhubarb Cake

4.5

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch round pan.
  2. 2 Beat 1 1/4 cups sugar and butter together using an electric mixer until well blended, light, and fluffy. Add eggs, one at a time, followed by vanilla extract, mixing well after each addition.
  3. 3 Turn mixer to low speed and slowly add in flour, baking powder, and salt, mixing just until combined. Fold in rhubarb.
  4. 4 Pour batter into the prepared baking pan. Smooth the top and place apple slices in a circular pattern on batter. Sprinkle almonds and additional sugar on top.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Let cool, and serve warm or cold.

By Diana71

Grandpere dans le Sirop
Dessert French

Grandpere dans le Sirop

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 In a large saucepan, mix together the brown sugar and water, and bring to a boil. Reduce heat to low, and stir in 1 tablespoon of butter and 1/2 teaspoon of vanilla. Cover while preparing the batter.
  2. 2 In a medium bowl, stir together the flour, white sugar, baking powder and salt. Cut in 1/3 cup of butter by pinching between your fingers, or using a fork until the mixture has lumps no larger than crumbs. Make a well in the center, and pour in the milk and 1 teaspoon of vanilla all at once. Stir just until all of the dry mixture is absorbed.
  3. 3 Return the sugar mixture to a full boil, and drop large spoonfuls of the batter into the syrup. Cover and simmer over medium heat, without removing the lid, for 15 minutes, or until a toothpick inserted into the largest dumpling comes out clean.

By COUNTRY_BUMKIN24

Yule Log Cake
Dessert French

Yule Log Cake

Prep
45 min
Cook
20 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 355 degrees F (180 degrees C). Grease a jelly roll pan. Line it with parchment paper, and grease the paper.
  2. 2 Beat 1/2 cup plus 2 tablespoons sugar and egg yolks until light and fluffy. Add 3/4 cup plus 1 tablespoons flour, butter, lukewarm water, and baking powder; beat until well combined.
  3. 3 Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff. Transfer 1/3 of the whites to the cake batter and gently fold in. Repeat with remaining whites. Spoon batter into the prepared pan and spread evenly.
  4. 4 Bake in the preheated oven until it springs back when pressed gently in the middle, about 12 minutes. Remove from the oven and let sit in the pan for 3 minutes, before carefully turning the cake out onto a large piece of parchment paper. Roll the parchment and cake from one short end to the other and let cool.
  5. 5 While the cake is cooling, place chocolate for buttercream 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.
  6. 6 Beat softened butter in a bowl until light and creamy. Add powdered sugar in small increments, beating between each addition. Add melted chocolate and beat until well combined.
  7. 7 Carefully unroll the cooled sponge cake. Spread a thin layer of buttercream across the top to the edges. Firmly roll back up, using parchment to help you, into a tight roll.
  8. 8 At one end of the roll, cut off a diagonal slice to represent a branch, about 2 inches in length at the longest side. Frost the entire roll with buttercream. Use a palette knife to create uneven ridges to represent tree bark. Position the branch somewhere near the center of the log and cover with buttercream.
  9. 9 Drag the tines of a fork lengthwise across the buttercream to create an extra bark effect. Dust the entire log with cocoa powder.

By stella

Chocolate Decadence Yule Log
Dessert French

Chocolate Decadence Yule Log

4.0

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 10x15 inch jellyroll pan and line with parchment paper. Sift flour with baking powder and salt and set aside.
  2. 2 In a large mixing bowl, beat the eggs on high for several minutes until they are very pale and fluffy. Gradually add in the sugar, beating 1 to 2 minutes more or until very thick. Gently, but thoroughly, fold in the flour mixture.
  3. 3 Melt the chocolate in a small saucepan over low heat. In a small bowl, combine the 2 tablespoons of water with the 2 tablespoons coffee liqueur and the remaining 2 tablespoons sugar and the baking soda, then gradually stir into the melted chocolate until smooth. Quickly, but thoroughly, fold chocolate mixture into batter.
  4. 4 Pour batter into prepared 10x15 inch pan. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes, or until a toothpick inserted into the cake comes out clean. Lightly sift an even layer of confectioners sugar over a cloth napkin or tea towel (do not use Terry-cloth). Flip the cake out of its pan onto the prepared cloth as soon as it comes from the oven. Carefully peel away parchment paper. Lightly dust top of cake with confectioners sugar, then trim away crisp edges. Starting with one of the short sides of the cake, immediately roll the cake up in the cloth, jellyroll style, and cool thoroughly on a rack.
  5. 5 For the Filling and Frosting: In a small saucepan over low heat, melt the chocolate. Remove from heat and let cool to lukewarm. In a medium bowl, beat the cream cheese with the confectioners sugar until smooth, then blend in the vanilla extract and coffee liqueur. Blend in the melted chocolate. Unroll the cake and spread about 1/3 of the filling evenly over the surface. Roll the cake back up.
  6. 6 Arrange cake roll on serving tray, then frost generously, swiping with an icing spatula to form the long 'bark line' design. Swipe ends of cake in a circular motion to simulate the tree-rings of a cut log. Decorate log as desired with holly leaves and berries, mushrooms and snow.

By BOOK_WORM

French Vanilla Cake with French Vanilla Buttercream Frosting
Dessert French

French Vanilla Cake with French Vanilla Buttercream Frosting

4.3

Prep
60 min
Cook
30 min
Total
150 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. 2 Whisk together flour, baking powder, salt, and nutmeg in a bowl until well combined.
  3. 3 Cream together white sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add in egg yolks and beat until incorporated. Add in whole eggs, 1 at a time, beating well after each addition. Beat mixture on medium-high speed until very fluffy, and mixture has lightened in color, 3 to 5 minutes more.
  4. 4 Slice vanilla bean in half lengthwise. Use the back of a knife to scrape seeds out of both halves, and add seeds to the butter mixture. Set vanilla bean pod aside to use for the frosting. Mix vanilla bean seeds into the butter mixture on low speed until incorporated.
  5. 5 Add vanilla and almond extracts to the batter and mix on low speed until incorporated. Pour in half of the dry ingredients and mix until combined. Add milk and sour cream and mix until combined. Pour in remaining dry ingredients and mix until just combined. Divide batter evenly between the cake pans and smooth into even layers.
  6. 6 Place pans into the preheated oven and bake until centers of the cakes spring back lightly when touched, 30 to 35 minutes. Remove from oven and allow cakes to cool in pans for 15 minutes before running a knife carefully around the edges of the pans to loosen. Transfer cakes to a wire rack to cool completely.
  7. 7 While cakes are in the oven, begin making the frosting. Add reserved vanilla bean pod to a small saucepan and pour in heavy cream. Place pan over low heat and cook until mixture is just warm, about 5 minutes. Remove pan from heat and allow mixture to sit at room temperature for about 30 minutes before placing into the refrigerator until chilled, about 30 minutes more.
  8. 8 When heavy cream mixture is chilled, finish the frosting. Place 1 cup butter into a large bowl and beat on high speed until smooth and creamy, about 3 minutes. Mix in powdered sugar gradually, 1 cup at a time, mixing well after each addition.
  9. 9 Remove vanilla bean pod from chilled heavy cream. Discard vanilla bean pod. Pour heavy cream into the butter-powdered sugar mixture. Add in vanilla extract and salt. Beat mixture on low speed until cream is incorporated, then turn mixer speed up to medium-high and continue to beat until frosting is light and fluffy, about 3 to 5 minutes more.
  10. 10 Pipe a layer of frosting to the top of one of the cakes and set 2nd cake on top. Frost cake as desired with remaining frosting.

By Kim

Cake Mix Cookies VII
Dessert

Cake Mix Cookies VII

4.4

Prep
5 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, stir together the cake mix and baking powder. Add eggs and oil, then mix until well blended. Stir in chocolate chips, or your choice of additions. Drop by rounded spoonfuls onto cookie sheets.
  3. 3 Bake for 8 to 10 minutes in the preheated oven. Bake less for chewy cookies and more for crispy cookies. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

By Angela

Homemade Graham Crackers
Dessert

Homemade Graham Crackers

3.9

Prep
30 min
Cook
15 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet. Whisk together flour, baking powder, and cinnamon in a bowl; set aside.
  2. 2 Use an electric mixer to beat butter and brown sugar together until light. Stir in flour mixture. Slowly pour in water; stir until dough is formed. Refrigerate dough for 30 minutes.
  3. 3 On a well-floured board, roll dough to between 1/8- and 1/4-inch thick. Use a knife or cookie cutter to cut dough into squares or rectangles. Transfer crackers to the prepared baking sheet.
  4. 4 Bake in the preheated oven until light brown, 11 to 13 minutes.
  5. 5 Remove crackers from the oven. Use a fork to pierce multiple holes on the tops of crackers.

By steph

Tea Cakes II
Dessert

Tea Cakes II

4.4

Prep
Cook
Total

Instructions

  1. 1 Cream together eggs, butter, sugar and baking powder. Stir in the flour. Dough will be stiff.
  2. 2 Shape in walnut sized balls and flatten with the bottom of a glass.
  3. 3 Place on an ungreased cookie sheet and bake at 350 degrees F (175 degrees C) for 8 minutes. If you brown them, you've overbaked them. These may also be rolled out and cut with cookie cutters.

By Susan Rains

Brownie Mix in a Jar
Dessert

Brownie Mix in a Jar

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix together flour, baking powder, and salt in a quart jar. Add cocoa powder to form the next layer, and wipe out the inside of the jar with a dry paper towel so the other layers will show through the glass. Add white sugar, and top with chopped pecans.
  2. 2 Write an instructions tag and attach to the brownie mix (see below).

By Lisa

Easy Surprise Cake
Dessert

Easy Surprise Cake

2.3

Prep
10 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease 2 8-inch cake pans.
  2. 2 Place the butter and sugar into a mixing bowl, and mash together with a wooden spoon until the mixture is creamy and thoroughly combined. In a separate bowl, beat the eggs, and pour into the butter mixture. Stir until combined.
  3. 3 Sift the flour and baking powder together in a bowl, and lightly stir into the butter mixture. Pour half the batter into each prepared cake pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the middle of a cake comes out clean, 20 to 25 minutes. Cool in pans for 10 minutes before removing to finish cooling on wire racks.

By luv4baking

Oatmeal Cookie Mix I
Dessert

Oatmeal Cookie Mix I

4.2

Prep
5 min
Cook
12 min
Total
17 min

Instructions

  1. 1 In a large bowl, stir together the flour, baking powder, salt, brown sugar and oats. Blend in the shortening so that it is fully absorbed. Store this mixture in an airtight container at room temperature for up to 8 weeks in a cool dry place. Prepare cookies from the mix using the following recipe.
  2. 2 Use: 2 cups of cookie mix, 1 egg, beaten, 1 teaspoon vanilla and 1 cup of chocolate chips, coconut, raisins or nuts. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheet. In a large bowl, stir together the cookie mix, egg, vanilla and the additions of your choice. Drop by rounded spoonfuls onto the prepared cookie sheet. Flatten slightly with a fork. Bake for 8 to 10 minutes in the preheated oven. Cool on wire racks. makes about 2 dozen.

By Belinda

Lazy Peach Cobbler
Dessert

Lazy Peach Cobbler

3.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Melt margarine in a 9x13-inch glass baking pan in the preheated oven.
  3. 3 In a large bowl, combine flour, sugar, and baking powder. Pour reserved peach juice into flour mixture and stir until smooth.
  4. 4 Remove the glass pan from the oven and pour in batter starting in the center; batter will spread over the entire pan. Add peaches by placing them in the center of the pan; allow peaches to spread on their own.
  5. 5 Bake cobbler in preheated oven for 20 to 25 minutes, or until just brown on top.

By Angela

Wonderful Streusbury Cake
Dessert

Wonderful Streusbury Cake

4.4

Prep
15 min
Cook
75 min
Total
150 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  2. 2 Whisk together the flour and baking powder in a bowl; set aside. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the 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 milk, mixing until just incorporated. Pour the batter into prepared pan.
  3. 3 Bake in the preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Cool completely before removing from the pan.

By peffchels