Type what you have

Ingredients

• ✓ vinegar
• white sugar
• butter
• cream of tartar
• salt

Instructions

1. 1 Butter a baking dish and set aside.
2. 2 In a large saucepan over medium heat, combine sugar, vinegar, butter, cream of tartar, and salt. Heat, stirring occasionally, until sugar is melted. Do not stir once mixture comes to a boil.
3. 3 Cook candy until mixture reaches 250 to 265 degrees F (121 to 129 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a rigid ball. Remove from heat and pour into prepared dish.
4. 4 Pull taffy by stretching out into a rope with buttered hands, folding the candy over and repeating, until taffy is white and porous and becomes too stiff to pull. Cut into 1-inch pieces with buttered kitchen shears. Wrap taffy pieces in waxed paper and store in an airtight container.

By Susan White

Ingredients

• ✓ vinegar
• sugar
• corn syrup
• baking soda
• chocolate confectioners' coating

Instructions

1. 1 Butter a 9x13 inch baking dish.
2. 2 In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar. Cook, stirring, until sugar dissolves. Heat, without stirring, to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
3. 3 Remove from heat and stir in baking soda. Pour into prepared pan; do not spread. (Mixture will not fill pan.) Allow to cool completely.
4. 4 In the microwave or over a double boiler, melt coating chocolate, stirring frequently until smooth. Break cooled candy into bite-sized pieces and dip into melted candy coating. Let set on waxed paper. Store tightly covered.

By Debbie

Ingredients

• ✓ vinegar
• unsweetened chocolate
• mayonnaise
• vanilla extract
• all-purpose flour
• white sugar
• baking soda
• salt
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Melt the chocolate in a double boiler or in the microwave.
2. 2 Pour the melted chocolate into a large mixing bowl. Blend in the mayonnaise, vinegar and vanilla. Combine the flour, sugar, baking soda, and salt and gradually stir into the chocolate mixture. Slowly stir in the warm water. Pour batter into prepared pan.
3. 3 Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By Karen

Ingredients

• ✓ vinegar
• all-purpose flour
• white sugar
• baking soda
• cocoa
• vegetable oil
• vanilla
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. 2 In a large bowl, sift together the flour, sugar, baking soda and cocoa. Measure and combine water, oil, vinegar and vanilla. Pour liquid ingredients into flour mixture and beat until smooth. Pour into prepared pan.
3. 3 Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By shirleyo

Ingredients

• ✓ vinegar
• egg white
• vanilla extract
• white sugar
• vanilla ice cream
• strawberry

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C). Butter a large baking sheet or line it with parchment paper.
2. 2 In a large glass or metal mixing bowl, beat egg whites until foamy. Blend in vinegar and vanilla. Gradually add sugar, continuing to beat until stiff peaks form. With a large spoon, drop meringue in 8 mounds (about 4 inches diameter), close together on baking sheet. Indent the center of each meringue with the back of a spoon.
3. 3 Bake in preheated oven for 1 1/2 hours. Turn off oven, and let shells cool in the oven, about 1 hour.
4. 4 To serve: Fill each shell with a scoop of vanilla ice cream, and smother with thawed strawberries.

By Lene Marie Dotzler

Ingredients

• ✓ vinegar
• all-purpose flour
• lard
• salt
• egg

Instructions

1. 1 Combine flour and salt in a medium bowl. Use a pastry blender to cut in the lard, until it resembles small peas. Lightly stir in the egg and vinegar with a fork. If the dough does not stick together enough to pull away from the sides of the bowl, stir in a little cold water, about 1 teaspoon at a time.
2. 2 Form dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes before using.

By COOKCOOK57

Ingredients

• ✓ vinegar
• milk
• sugar
• vegetable oil
• brown sugar
• butter
• baking soda
• baking powder
• oat
• all-purpose flour
• banana

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Mix milk and vinegar together in a bowl.
3. 3 Stir white sugar, vegetable oil, milk mixture, brown sugar, and butter together in a bowl; add baking soda and baking powder and stir. Mix oats into sugar mixture. Stir flour, 1 cup at a time, into sugar-oat mixture until batter is evenly combined; fold in bananas. Pour batter into the prepared baking dish.
4. 4 Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.

By Jessica B

Ingredients

• ✓ vinegar
• cake flour
• sugar
• cocoa powder
• baking powder
• baking soda
• salt
• water
• vegetable oil
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Grease and flour an 9x9-inch cake pan.
3. 3 Whisk together cake flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Make a well in the middle of the dry ingredients
4. 4 Whisk water, vegetable oil, vinegar, and vanilla extract in a separate bowl until thoroughly combined; pour the wet ingredients into the well in flour mixture.
5. 5 Stir until batter is smooth. Pour into prepared cake pan.
6. 6 Bake in preheated oven until cake springs back when lightly touched and a toothpick inserted into the center comes out clean, about 45 minutes.
7. 7 Cool in pan on wire rack for 15 minutes before removing cake to finish cooling on rack.

By amber52

Ingredients

• ✓ vinegar
• all-purpose flour
• white sugar
• cocoa
• baking soda
• baking powder
• salt
• egg
• coffee
• milk
• vegetable oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
2. 2 In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth; the batter will be thin. Pour the batter into the prepared pan.
3. 3 Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By Kelly Smith

Ingredients

• ✓ vinegar
• butter
• brown sugar
• white sugar
• vanilla pudding mix
• vanilla extract
• milk
• baking powder
• all-purpose flour
• baking soda
• salt
• semi-sweet chocolate chip

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets.
2. 2 Combine butter, both sugars, pudding mix, and vanilla in a large bowl; beat with an electric mixer until smooth and creamy.
3. 3 Whisk milk, vinegar, and baking powder together in a small bowl until frothy.
4. 4 Add milk-vinegar mixture to the butter mixture and mix to combine. Mix in flour, baking soda, and salt until a dough forms. Stir in chocolate chips.
5. 5 Use a cookie scoop to make perfect balls of dough. Drop balls onto the prepared cookie sheets and press them down a bit if your prefer a flatter cookie.
6. 6 Bake in the preheated oven until light brown, 8 to 10 minutes. Cool on the cookie sheets briefly before removing to a wire rack to cool completely.

By MEGANK8

Ingredients

• ✓ vinegar
• milk
• all-purpose flour
• white sugar
• cocoa powder
• baking powder
• baking soda
• salt
• egg
• vegetable oil
• coffee
• vanilla extract
• cherry pie filling
• cherry liqueur

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch cake pans. Make sour milk by combining milk and vinegar. Set aside.
2. 2 Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together the eggs, oil, coffee and vanilla. Stir in the sour milk. Gradually beat in the flour mixture, mixing just until incorporated.
3. 3 Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool completely before filling.
4. 4 To make the cherry filling: Combine the cherry pie filling and cherry liquor. Refrigerate cherry mixture until chilled, then fill cake.

By REB_99

Ingredients

• ✓ vinegar
• shortening
• sugar
• brown sugar
• milk
• egg
• vanilla extract
• all-purpose flour
• baking powder
• baking soda
• salt
• nutmeg
• strawberry preserves

Instructions

1. 1 Beat shortening, white sugar, and brown sugar in a bowl using an electric mixer until creamy and smooth.
2. 2 Mix milk and vinegar together and let stand 5 minutes to make 'sour milk'. Stir sour milk, eggs, and vanilla extract into shortening mixture.
3. 3 Sift flour, baking powder, baking soda, salt, and nutmeg together in a large bowl. Mix flour mixture into shortening mixture until incorporated. Refrigerate until fully chilled, 2 hours to overnight.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Roll dough to a 1/8-inch thickness on a floured surface; cut into 2-inch rounds using a cookie cutter. Spoon 1 teaspoon preserves into the center of half the cookies; cover with remaining cookies. Lightly press edges of cookies together using a fork. Cut criss-cross slits into the top of each cookie using a knife. Arrange cookies on an ungreased baking sheet.
6. 6 Bake in the preheated oven until cookies are golden, 13 to 15 minutes.

By Julie Holden

Ingredients

• ✓ vinegar
• all-purpose flour
• white sugar
• cocoa powder
• salt
• baking soda
• vegetable oil
• water
• vanilla extract
• cream cheese
• egg
• white sugar
• salt
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2. 2 Mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt, and baking soda in a large bowl. Stir in oil, water, vinegar, and vanilla until blended. Pour mixture into the prepared muffin cups, filling each 2/3 full.
3. 3 Beat together cream cheese, egg, 1/2 cup sugar, and 1/4 teaspoon salt in a medium bowl until light and fluffy. Stir in chocolate chips until incorporated. Drop a heaping teaspoonful of cream cheese mixture into each cupcake.
4. 4 Bake in the preheated oven until cupcake centers bounce back when gently pressed, about 25 minutes. Allow to cool before serving.

By Kelly Smith

Ingredients

• ✓ vinegar
• all-purpose flour
• baking soda
• cocoa powder
• salt
• sugar
• vegetable oil
• water
• vanilla extract
• cream cheese
• egg
• white sugar
• salt
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside.
2. 2 In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside.
3. 3 In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips.
4. 4 Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.

By SHERIMA1

Ingredients

• ✓ vinegar
• cream cheese
• white sugar
• egg
• salt
• chocolate chip
• all-purpose flour
• sugar
• cocoa powder
• baking soda
• salt
• water
• vegetable oil
• vanilla extract
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease or line 44 miniature muffin cups with paper liners.
2. 2 Beat cream cheese, 1/2 cup sugar, egg, and 1/8 teaspoon salt together in a bowl until filling is smooth; fold in chocolate chips.
3. 3 Sift flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 teaspoon salt together in a bowl. Beat water, vegetable oil, vinegar, and vanilla extract into flour mixture until batter is evenly mixed. Fill muffin cups 1/3-full with batter; top each with about 1 teaspoon cream cheese filling. Sprinkle cupcakes with remaining 2 tablespoons sugar.
4. 4 Bake in the preheated oven until a toothpick inserted in the sides of a cupcake come out clean, 30 to 35 minutes.

By Teena Malina

Ingredients

• ✓ vinegar
• brown sugar
• butter
• white sugar
• water
• salt
• vanilla extract

Instructions

1. 1 Gather all ingredients. Generously butter a 10x15-inch baking pan (with sides).
2. 2 In a medium saucepan over medium heat, combine brown sugar, butter, white sugar, water, vinegar, and salt.
3. 3 Cover and bring to a boil. Remove lid and heat, without stirring, to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads.
4. 4 Pour in vanilla, but do not stir. Remove from the heat and pour into prepared pan.
5. 5 Let cool slightly before cutting into squares and allowing candy to cool completely.

By Susan White

Ingredients

• ✓ vinegar
• all-purpose flour
• sugar
• cocoa powder
• baking soda
• salt
• vegetable oil
• vanilla extract
• water
• unsweetened chocolate
• margarine
• water
• vanilla extract
• confectioners' sugar
• marshmallow

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, sugar, cocoa, baking soda and salt. Sift once more, then sift again into a 9 inch square pan.
2. 2 Make a well in the center, and measure in the oil, vinegar and vanilla. Pour water over all and mix with a fork until smooth.
3. 3 Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. 4 To make the frosting: In a saucepan, combine chocolate, margarine and water. Cook over low heat until melted and smooth. Remove from heat and stir in vanilla and confectioners' sugar. Fold in miniature marshmallows. Spread over cake.

By Angela

Ingredients

• ✓ vinegar
• butter
• sugar
• molasses
• egg
• buttermilk
• baking soda
• cinnamon
• clove
• ginger
• nutmeg
• salt
• all-purpose flour
• powdered sugar
• butter
• orange

Instructions

1. 1 Combine 1 cup butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Mix in molasses and egg until combined.
2. 2 Mix together buttermilk and 2 teaspoons baking soda in a small bowl. Mix vinegar with remaining 1 teaspoon baking soda in another small bowl. Add the buttermilk mixture to the molasses-egg mixture. Then add vinegar mixture, cinnamon, cloves, ginger, nutmeg, and salt; mix until well combined.
3. 3 Gradually stir in 4 cups flour, 1 cup at a time, stirring until the dough comes together and forms a ball. Shape dough into a ball, wrap in plastic wrap, and place in the refrigerator until chilled, about 30 minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Place chilled dough on a floured surface and roll to 1/2-inch thickness. Cut out cookies with desired cookie cutters and place on ungreased cookie sheets.
6. 6 Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
7. 7 While cookies are cooling, place 3 cups powdered sugar, softened butter, orange zest, and 1/3 cup orange juice in a bowl. Discard remaining orange juice, or save for another use. Beat frosting ingredients with an electric mixer until consistency is similar to fondant or modeling dough, adding more powdered sugar, if necessary. Frost cookies.

By Jasmin

Ingredients

• ✓ vinegar
• vegetable shortening
• all-purpose flour
• egg
• water
• maple syrup
• egg
• sweetened condensed milk
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Chop vegetable shortening into flour in a bowl with a pastry cutter until the mixture resembles coarse crumbs. Whisk 1 egg with cold water and vinegar in a measuring cup. Use your fingers to make a well in the center of the flour mixture and pour about half the egg mixture into the well; mix the liquid ingredients into the flour mixture. Mix remaining half of egg mixture into dough, stirring just until combined.
3. 3 Roll dough into an 10-inch circle on a floured work surface and fit the pie crust into the bottom of an 8-inch pie dish. Trim and flute the edges of the crust.
4. 4 Whisk maple syrup, 2 eggs, sweetened condensed milk, and brown sugar together in a bowl until brown sugar has dissolved. Pour filling into crust.
5. 5 Bake in the preheated oven until the filling is set and small spots of sugary crust form on top of the filling, about 45 minutes. Chill until cold and firm, 5 to 6 hours, before serving.

By CAIROTAIVA

Ingredients

• ✓ vinegar
• all-purpose flour
• granulated sugar
• cocoa powder
• baking soda
• vegetable oil
• almondmilk
• egg
• red food color
• vanilla extract
• all-purpose flour
• almondmilk
• vegan butter
• sugar
• vanilla

Instructions

1. 1 Heat oven to 350 degrees F. Grease two 9-inch round cake pans. Line bottoms with rounds of waxed paper or parchment; grease paper. Flour pans.
2. 2 In large bowl, mix 2 1/4 cups flour, sugar, cocoa, and baking soda with electric mixer on low speed. Add all remaining cake ingredients. Mix on low speed. Beat on medium speed 2 minutes or until creamy.
3. 3 Divide batter evenly between pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Run knife around edges to loosen. Remove to cooling racks and cool completely, about 1 hour.
4. 4 In small saucepan, whisk 1/3 cup flour into almondmilk until smooth. Cook and whisk over medium-low heat until thick and bubbly. Refrigerate 10 minutes.
5. 5 In large bowl, beat buttery sticks and sugar with electric mixer on medium speed until light and fluffy. Add small spoonfuls of the flour mixture and beat until blended. Scrape sides; add vanilla. Beat on high speed until thick and creamy.
6. 6 Place 1 cake layer on cake plate, rounded side down. Spread frosting over cake. Top with second layer, rounded side up. Frost top and sides of cake. Store covered in refrigerator.

By Almond Breeze

Ingredients

• ✓ vinegar
• all-purpose flour
• anise seed
• baking powder
• fennel seed
• baking soda
• corn oil
• sugar
• egg
• sesame seed

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Mix flour, anise seeds, baking powder, fennel seeds, and baking soda together in a medium bowl.
3. 3 Whisk oil, sugar, eggs, and vinegar together in a separate bowl. Pour over flour mixture and mix until dough comes together. Divide dough into small pieces and roll into short ropes. Join ends together to form rings.
4. 4 Arrange cookie rings on the prepared baking sheets. Sprinkle sesame seeds on top.
5. 5 Bake in the preheated oven until golden, 15 to 20 minutes.

By Dianashh

Ingredients

• ✓ vinegar
• egg white
• salt
• 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

• ✓ vinegar
• tart shell
• brown sugar
• corn syrup
• butter
• egg
• pecan
• raisin
• coconut
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Place tart shells on a baking sheet.
2. 2 Beat brown sugar, corn syrup, and butter together in a bowl until creamy; beat in egg just until combined. Stir in pecans, raisins, coconut, vinegar, and salt; divide mixture evenly into tart shells.
3. 3 Bake in the preheated oven until filling is bubbly and crust is golden, about 20 minutes.

By Amie Smith

Ingredients

• ✓ vinegar
• apple
• all-purpose flour
• brown sugar
• water
• butter
• vanilla extract
• baking powder
• shortening
• milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish. Layer apples evenly into the baking dish.
2. 2 Mix 1/4 cup flour and sugar together in a medium saucepan. Add water and vinegar; stir until mixture is well blended and sugar dissolves. Bring to a simmer over low heat; stir constantly until mixture thickens, about 3 minutes. Remove from heat and let cool, about 10 minutes. Stir in butter and vanilla extract. Pour mixture over apples in the pan.
3. 3 Mix remaining 1 cup flour and baking powder together in a bowl until smooth; cut shortening until mixture forms pea-size crumbs. Stir in milk; spread batter over apples.
4. 4 Bake in the preheated oven until golden brown, and apples are tender, about 35 minutes.

By Peggy Fugate

Ingredients

• ✓ vinegar
• egg
• white sugar
• milk
• heavy cream
• rum
• vanilla extract
• salt
• bread
• water
• butter

Instructions

1. 1 Beat eggs together in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in 1 ½ cups sugar, milk, cream, rum, vanilla extract, and salt until thoroughly combined. Gently stir in bread cubes to coat; soak until egg mixture has been absorbed, about 1 hour, stirring occasionally.
2. 2 Dissolve remaining 1 cup sugar in ½ cup water and vinegar in a heavy saucepan over high heat; cook without stirring until dark amber in color, about 10 minutes. Remove from heat; cool until stops bubbling. Gradually stir remaining ¼ cup water into caramel sauce, about 1 tablespoon at a time, stirring until water is incorporated.
3. 3 Pour warm caramel sauce into a 9x9-inch baking pan; swirl the pan to coat the bottom and sides. Let caramel sauce set, about 15 minutes. Coat inside of the baking dish and caramel layer with butter. Arrange soaked bread cubes and any remaining liquid on caramel layer; gently press bread cubes together. Cover pan with parchment paper.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Place baking pan into a large roasting pan; pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan.
6. 6 Bake in the preheated oven until a knife inserted into center comes out clean, about 1 ¼ hours. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan; invert pudding and caramel sauce onto a serving platter.

By starmaster25

Ingredients

• ✓ vinegar
• ricotta cheese
• confectioners sugar
• mixed peel
• dark chocolate
• all-purpose flour
• marsala wine
• butter
• sugar
• corn oil
• pistachio nut
• confectioners' sugar

Instructions

1. 1 Beat ricotta cheese and 1 1/2 cup confectioners' sugar together in a bowl until smooth. Stir in mixed peel and chocolate. Cover and refrigerate for 3 hours.
2. 2 Mix flour, Marsala wine, butter, sugar, and vinegar together in a bowl to make cannoli dough. Wrap in plastic wrap; let rest for 30 minutes.
3. 3 Knead dough on a lightly floured work surface until smooth. Roll to 1/8-inch thickness. Cut into twenty 4-inch squares. Wrap each square around a metal tubular mold, overlapping ends and dabbing with warm water to seal.
4. 4 Heat oil in a large saucepan over medium-high heat. Lower some cannoli molds into the hot oil; cook until shells are golden and crisp, about 10 minutes. Drain on paper towels. Repeat with remaining cannoli molds. Cool briefly; twist molds carefully to remove shells. Let shells cool completely, about 15 minutes.
5. 5 Fill cooled cannoli shells with ricotta filling using a spoon or piping bag. Arrange cannoli on a serving platter. Garnish with pistachios; sprinkle 2 tablespoons confectioners' sugar on top.

By Maria

Ingredients

• ✓ vinegar
• egg white
• salt
• cream of tartar
• granulated sugar
• cocoa powder
• cornstarch
• 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

• ✓ vinegar
• all-purpose flour
• baking powder
• white sugar
• buttermilk
• beet
• vegetable oil
• egg
• cocoa powder
• food coloring
• vanilla extract
• baking soda
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch cake pan with parchment paper.
2. 2 Sift flour and baking powder together in a large bowl.
3. 3 Whisk sugar, buttermilk, beets, oil, eggs, cocoa powder, red food coloring, vanilla extract, vinegar, baking soda, and salt together in a large bowl. Add flour mixture gradually to the bowl, stirring after each addition just until incorporated. Pour batter into prepared pan. Tap pan firmly to settle the batter and remove large bubbles.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

By sopenia

Ingredients

• ✓ vinegar
• pecan
• coconut
• milk
• blackberry
• butter
• confectioners' sugar
• blackberry
• all-purpose flour
• nutmeg
• clove
• cardamom
• baking soda
• egg
• butter
• sugar
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
2. 2 Combine 3 tablespoons milk and vinegar in a small bowl; set aside to sour for 5 minutes.
3. 3 Beat white sugar and ¾ cup butter together in a large bowl using an electric mixer until smooth and creamy; beat in eggs, soured milk, baking soda, cardamom, cloves, and nutmeg until well mixed. Gradually stir in flour until just incorporated; fold in 1 cup mashed blackberries. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, 25 to 35 minutes. Cool cake.
5. 5 Beat confectioners' sugar and ½ cup butter together in a bowl with an electric mixer until smooth and creamy. Mix in ½ cup mashed blackberries and 2 tablespoons milk until desired thickness is reached.
6. 6 Spread icing over cooled cake; sprinkle top with coconut and pecans.

By Allison S F

Ingredients

• ✓ vinegar
• water
• egg yolk
• tapioca
• all-purpose flour
• white sugar
• lemon juice
• raspberry
• blueberry
• strawberry
• rhubarb
• apple
• egg
• water
• shortening
• salt
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 For the dough: Combine flour and salt in a large bowl. Cut in shortening until mixture resembles coarse crumbs. Whisk water, egg, and vinegar together in a medium bowl. Stir into flour until mixture forms a ball.
3. 3 Divide dough into 4 equal balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll out dough to fit two 9-inch pie pans. Place bottom crusts in 2 pie pans. Roll out and set aside top crusts.
4. 4 For the filling: Combine apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice in a large bowl. Combine sugar, flour, and tapioca in a medium bowl. Gently toss with fruit mixture.
5. 5 Divide fruit mixture into 2 prepared pastry-lined pie pans. Cover with top crusts. Trim and crimp edges. Whisk together egg yolk and water in a small bowl. Brush tops of pies with egg wash. Cut a few slits in pie tops to allow steam to vent.
6. 6 Bake in the preheated oven for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown.

By TEDDYMOM1