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Eggless Chocolate Cake I
Drink

Eggless Chocolate Cake I

3.9

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter and dust with flour a 10 inch bundt tin.
  2. 2 Cream the butter or margarine till light and fluffy. Beat in the condensed milk. Combine the flour, cocoa powder, baking powder, and baking soda; mix into the creamed mixture alternately with the cola.
  3. 3 Bake for 45 minutes, or until the cake tests done.

By JENNY AMAR

LEGO® Sheet Cake
Drink

LEGO® Sheet Cake

5.0

Prep
30 min
Cook
30 min
Total
150 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
  2. 2 Combine eggs, sugar, and vanilla sugar in a bowl and beat with an electric blender until foamy. Add oil and orange soda and stir to combine.
  3. 3 Sift flour and baking powder together and slowly stir into batter until well combined. Spread batter on the prepared baking sheet.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Remove from oven and allow to cool completely, about 1 hour.
  5. 5 Sort chocolate-covered candy by the colors in your food color assortment, such as yellow, green, orange, blue, and red.
  6. 6 Cut cooled cake into evenly sized rectangles, about 1.5 x 3 inches in size, like oversized LEGO® pieces. Gauge the size in relationship to the chocolate-covered candy pieces; 8 pieces should fit onto each to resemble a large LEGO® piece.
  7. 7 Mix about 1/2 cup confectioners sugar with enough lemon juice in a bowl to make a thick icing. Color with a couple drops of food coloring so icing turns a deep color. Brush icing onto 2 or 3 cake pieces and arrange 8 chocolate-covered candy pieces with the matching color on top. Allow to set.
  8. 8 Continue with the next color and the next set of chocolate-covered candy pieces in the same color until all cake pieces are decorated. Allow to set.

By elisabeth

Paximade
Breakfast Greek

Paximade

4.5

Prep
Cook
Total

Instructions

  1. 1 Sift together the flour, baking powder, and salt. Add the anise seed and mix well.
  2. 2 In a separate large bowl cream together the butter and sugar until light and fluffy. Beat in one egg, and then the other. Beat for 1 minute.
  3. 3 Beginning with the flour mixture, alternately add the milk and flour to the large bowl with the creamed butter and sugar. Mix until all ingredients are incorporated.
  4. 4 Spoon batter into a greased 9x5x3 inch loaf pan.
  5. 5 Bake in a preheated 350 degree F (175 degrees C) oven for 50 minutes, or until an inserted toothpick comes out clean. Let the bread cool in the pan for 10 minutes before inverting onto a cooling rack. May be stored in the refrigerator for up to 10 days.

By jessica

Greek Egg Biscuits
Dessert Greek

Greek Egg Biscuits

4.3

Prep
25 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets.
  2. 2 Combine flour, baking powder, and salt in a bowl.
  3. 3 Beat butter in a large bowl with an electric mixer until light and fluffy. Add sugar and beat on medium speed for 10 minutes. Add 4 eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually beat in flour mixture until a soft, cohesive dough forms; add more flour if dough is too soft to handle easily.
  4. 4 Break off 1-inch lumps of dough and roll on a floured surface into 1/4-inch-thick ropes, about 7 inches long. Cross the ends and twirl dough in a loop in the opposite direction, forming a braid. Transfer braids to the prepared cookie sheets, placing them 1 inch apart.
  5. 5 Beat remaining egg in a small bowl. Brush onto braids for glaze and sprinkle with sesame seeds.
  6. 6 Bake in the preheated oven for 20 to 25 minutes. Let cool on the sheets for 10 minutes, then remove to wire racks to cool completely.

By Nico

Kourabiedes
Dessert Greek

Kourabiedes

4.6

Prep
Cook
Total

Instructions

  1. 1 Sift flour and baking powder together into a bowl.
  2. 2 Cream butter in a mixing bowl. Gradually beat in 1/4 cup confectioners' sugar until fluffy. Add egg yolk, brandy, and vanilla; beat until very light. Stir in almonds.
  3. 3 Gradually blend in flour mixture until a soft, smooth dough forms. Cover and chill until dough can easily be handled, about 30 minutes.
  4. 4 Preheat the oven to 325 degrees F (170 degrees C).
  5. 5 Shape level tablespoonfuls of chilled dough into crescents and place 1 inch apart onto ungreased cookie sheets. Insert a whole clove into the center of each crescent.
  6. 6 Bake in the preheated oven until golden, 25 to 30 minutes, switching racks halfway through; do not brown.
  7. 7 Remove from the oven and let cool on the cookie sheets.
  8. 8 Dust generously with confectioners' sugar.

By Ceil Wallace

Lemonopita (Greek Lemon Phyllo Cake)
Dessert Greek

Lemonopita (Greek Lemon Phyllo Cake)

5.0

Prep
25 min
Cook
45 min
Total
130 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with oil.
  2. 2 Remove phyllo sheets from the package. Tear each sheet roughly into shreds and pile up in the baking pan. Let shredded phyllo dry out a little while you prepare the remaining ingredients.
  3. 3 Make the syrup: Combine sugar, water, and zest of 2 lemons in a saucepan over medium-high heat. Bring to a boil and simmer for 8 minutes. Remove from heat and stir in lemon juice from all 4 lemons. Allow syrup to cool while you prepare the cake.
  4. 4 Combine yogurt, oil, sugar, eggs, vanilla extract, baking powder, and the remaining lemon zest in a blender or food processor. Blend together on high speed until frothy, about 2 minutes. Pour lemon-egg mixture over the shredded phyllo in the baking pan. Stir everything together gently until egg mixture is evenly distributed, ensuring there are no dry spots of phyllo.
  5. 5 Bake in the preheated oven until the top is golden and the filling set, about 45 minutes.
  6. 6 Remove lemonopita from the oven and immediately ladle the cooled syrup over the hot cake. Set aside until most of the syrup has soaked in, at least 1 hour. Slice into squares and serve.

By Diana Moutsopoulos

Vasilopita - Greek New Years Cake
Dessert Greek

Vasilopita - Greek New Years Cake

4.6

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch round cake pan.
  2. 2 Beat sugar and butter together in a medium bowl until lighter in color; stir in flour and mix until the mixture is mealy. Add eggs one at a time, mixing well after each addition. Combine baking powder and milk; add to egg mixture, mix well. Combine lemon juice and baking soda; stir into the batter. Pour into the prepared cake pan.
  3. 3 Bake in the preheated oven for 20 minutes. Remove and sprinkle the nuts and sugar over the cake, then return it to the oven until cake springs back to the touch, about 20 to 30 additional minutes. Gently cut a small hole in the cake and place a quarter in the hole. Try to cover the hole with sugar. Cool cake on a rack for 10 minutes before inverting onto a plate.
  4. 4 Serve cake warm.

By Paul Menikos

Milopita (Greek Apple Upside-Down Cake)
Dessert Greek

Milopita (Greek Apple Upside-Down Cake)

4.4

Prep
20 min
Cook
45 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line an 11-inch round baking pan with parchment paper.
  2. 2 Combine sliced apples, 1/2 cup white sugar, butter, and brown sugar in a large bowl. Mix together gently, being careful not to break apple slices. Pour sugary juice from the apple mixture into the prepared baking pan. Arrange sliced apples on top in a circle. Sprinkle raisins on top of apples and pour any remaining juice over all.
  3. 3 Combine olive oil and cinnamon in a large mixing bowl. Add egg yolks, flour, grated apples, baking powder, and remaining white sugar. Stir well to combine. Beat egg whites to a light froth in a separate bowl and stir into the olive oil mixture carefully. Pour over the apples in the baking pan.
  4. 4 Bake in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes. Cover cake with foil if the top browns before the cake is done baking.
  5. 5 Remove cake from oven and allow to cool, about 30 minutes. Invert cake onto a serving plate.

By Rose

Vaselopita
Dessert Greek

Vaselopita

4.7

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a round 10-inch cake pan.
  2. 2 In a medium bowl, cream butter and 2 cups sugar until light; add flour and stir until mixture is mealy. Add eggs one at a time, beating well after each egg.
  3. 3 Stir baking powder into milk then stir into flour mixture. Mix soda and lemon juice; stir into batter. Pour batter into the greased pan.
  4. 4 Bake in the preheated oven for 20 minutes. Sprinkle with nuts and 1 tablespoon white sugar, then return to oven for 20 to 30 minutes longer, until a toothpick inserted in center comes out clean.
  5. 5 Remove cake from the oven and gently cut a small hole in the middle. Place a quarter in the hole; cover the hole with powdered sugar. Cool cake on a rack for about 10 minutes. Invert cake onto a serving dish. Sift powdered over the top and serve warm.

By Paul Menikos

Portokalopita (Greek Orange Phyllo Cake)
Dessert Greek

Portokalopita (Greek Orange Phyllo Cake)

4.6

Prep
25 min
Cook
60 min
Total
145 min

Instructions

  1. 1 Combine 2 cups sugar, water, and cinnamon in a saucepan over medium-high heat. Squeeze in orange juice and add juiced halves. Bring to a boil and boil vigorously for 8 minutes. Remove from heat and allow to cool while you prepare the cake.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with some olive oil.
  3. 3 Remove phyllo sheets from the package. Tear each sheet roughly into shreds and pile up in the baking pan. Let shredded phyllo dry out a little while you prepare the remaining ingredients. Cut 1 orange in half, and slice 1 half into very thin half-moons to garnish the cake. Zest and juice the remaining 2 1/2 oranges.
  4. 4 Combine orange juice, orange zest, eggs, yogurt, olive oil, 1/2 cup sugar, and baking powder in a blender or food processor. Blend together on high speed until frothy, about 2 minutes. Pour the orange, egg, and yogurt mixture over the shredded phyllo in the baking pan. Stir everything together gently to ensure that the egg mixture is evenly distributed. Garnish top of the cake with the orange slices.
  5. 5 Bake in the preheated oven until the top is golden and the filling set, about 45 minutes. Remove from the oven and immediately pour the cooled syrup over the hot cake. Set aside for at least 1 hour, until most of the syrup has soaked in. Slice into squares and serve.

By Diana Moutsopoulos

Jeanie's Falafel
Dinner Greek

Jeanie's Falafel

4.3

Prep
25 min
Cook
7 min
Total
32 min

Instructions

  1. 1 Mash the garbanzo beans in a large bowl. Stir in the onion, garlic, cilantro, parsley, cumin, turmeric, baking powder, bread crumbs, salt and pepper. Do not be afraid to use your hands. Shape the mixture into 1 1/2 inch balls; you should get 18 to 24. If the mixture does not hold together, add a little water.
  2. 2 Heat the oil in a deep fryer to 375 degrees F (190 degrees C). Carefully drop the balls into the hot oil, and fry until brown. If you do not have a deep fryer, heat the oil in a heavy deep skillet over medium-high heat. You may need to adjust the heat slightly after the first couple of falafels, and be sure to turn frequently so they brown evenly.

By JeanieMomof3

Fanouropita (Greek St. Fanourios Cake)
Dessert Greek

Fanouropita (Greek St. Fanourios Cake)

5.0

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-inch round springform pan.
  2. 2 Combine oil, juice, and brandy in a large bowl. Stir in sugar. Combine flour, baking powder, and baking soda in another bowl; sift into oil-sugar mixture. Fold in walnuts, raisins, cinnamon, and cloves until well combined. Add batter to the prepared pan; level top. Sprinkle with sesame seeds.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes.

By Diana Moutsopoulos

Greek Honey Cake
Dessert Greek

Greek Honey Cake

4.5

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Combine honey, 1 cup sugar, and water in a saucepan; bring to a simmer and cook 5 minutes. Stir in lemon juice; bring to a boil and cook for 2 minutes. Remove from heat and let cool while you prepare the cake.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking pan.
  3. 3 Combine flour, baking powder, orange zest, cinnamon, and salt in a bowl; set aside.
  4. 4 Beat remaining 3/4 cup sugar and butter together in a large bowl until light and fluffy. Beat in eggs, one at a time. Beat in flour mixture, alternating with milk, beating just until incorporated; stir in walnuts. Pour batter into the prepared pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 40 minutes.
  6. 6 Remove cake from oven and poke holes over the surface with a toothpick. Slowly ladle the cooled honey syrup over cake. For best results, set cake aside for 4 to 6 hours to cool and absorb the syrup before slicing and serving.

By Jan O'Leary Merzlak

Greek Tomato Feta Fritters (Domatokeftethes)
Appetizer Greek

Greek Tomato Feta Fritters (Domatokeftethes)

4.8

Prep
15 min
Cook
5 min
Total
65 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir together tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl to combine. Let sit for 15 minutes for the sugar and salt to draw out liquids from the vegetables.
  3. 3 Stir the tomato mixture; add parsley, mint, and basil. Crumble in feta cheese. Add flour and baking powder; mix with a spoon until combined. Batter should be relatively loose but will hold its shape on a spoon. If too loose, add more flour; if too dry, add some water until desired consistency is reached. Wrap the bowl in plastic wrap and let chill in the refrigerator for at least 30 minutes.
  4. 4 Heat 1 inch of vegetable oil in a frying pan over medium-high heat to 350 degrees F (175 degrees C), or use a deep fryer.
  5. 5 Place heaping tablespoonfuls of batter in the hot oil; reduce heat to medium. Fry until golden brown and cooked through, 2 to 3 minutes per side.
  6. 6 Flip once more and fry for an additional 30 seconds, if desired.
  7. 7 Serve warm or at room temperature.

By John Mitzewich

Finikia
Dessert Greek

Finikia

4.6

Prep
45 min
Cook
25 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 In a large bowl, cream together the butter, superfine sugar and orange zest. Gradually mix in the oil and beat until light and fluffy. Combine the flour, semolina, baking powder, cinnamon and cloves; beat into the fluffy mixture alternately with the orange juice. As the mixture thickens, turn out onto a floured board and knead into a firm dough. Pinch off tablespoonfuls of dough and form them into balls or ovals. Place cookies 2 inches apart onto the prepared cookie sheets.
  3. 3 Bake for 25 minutes in the preheated oven, or until golden. Cool on baking sheets until room temperature.
  4. 4 To make the syrup: In a medium saucepan, over medium heat, combine the water, white sugar, honey, cinnamon stick and lemon juice. Bring to a boil and boil for 10 minutes. Remove the cinnamon stick. While the mixture is boiling hot, dip the cookies in one at a time, making sure to cover them completely. Place them on a wire rack to dry and sprinkle with walnuts. Place paper under the rack to catch the drips. Keep finished cookies in a sealed container at room temperature.

By Diana

Vasilopita (Orange Sweet Bread)
Bread & Baking Greek

Vasilopita (Orange Sweet Bread)

4.0

Prep
30 min
Cook
31 min
Total
346 min

Instructions

  1. 1 Mix orange juice, water, and cinnamon in a microwave-safe bowl. Heat in the microwave until the mixture registers 110 degrees F (43 degrees C) on an instant-read thermometer, 1 to 2 minutes.
  2. 2 Stir yeast into the orange juice mixture. Let stand until yeast is creamy and frothy, about 45 minutes.
  3. 3 Combine sugar and margarine in the bowl of a stand mixer. Beat until creamy. Add eggs; beat on high speed for 30 seconds. Mix in yeast mixture and orange zest until well combined.
  4. 4 Sift flour, salt, and baking powder together in a bowl. Add gradually to the mixture in the stand mixer, mixing with a bread hook until a soft, sticky dough forms, about 5 minutes.
  5. 5 Transfer dough to a large glass bowl. Cover with plastic wrap; let rise in a warm place until doubled in size, 2 to 4 hours.
  6. 6 Preheat oven to 350 degrees F (175 degrees C). Grease 2 round cake pans.
  7. 7 Divide dough into 2 equal pieces. Put 1 wrapped coin in each piece; knead for 2 to 3 minutes and shape into a ball. Place 1 ball of dough in each cake pan. Cover with plastic wrap; let rise until puffy, 2 to 4 hours more.
  8. 8 Whisk egg white and vanilla together in a small bowl. Brush over the top of dough.
  9. 9 Bake in the preheated oven until a knife inserted into the center comes out with a few crumbs attached, 30 to 55 minutes.

By Kathryn Dietz

Kolokithokeftedes (Greek Zucchini Fritters)
Dinner Greek

Kolokithokeftedes (Greek Zucchini Fritters)

3.0

Prep
30 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Shred zucchini into a colander and sprinkle with about 2 teaspoons salt. Allow to drain over the sink for 20 minutes.
  2. 2 At the same time, mix water and flaxseed meal together until completely combined. Set aside and allow mixture to sit for about 10 minutes.
  3. 3 Squeeze out liquid from onions and potatoes by wringing them in a clean tea towel over the sink. Set aside.
  4. 4 Combine bread crumbs, mint, dill, parsley, lemon zest, pepper, and nutmeg in a large bowl. Add flaxseed meal mixture and mix to combine.
  5. 5 Rinse shredded zucchini very lightly and ring out any liquid in a tea towel. Add zucchini, shredded onion, potato, and carrot to the bread crumb mixture and combine. Add flour and baking powder and combine everything once more with your hands. Set aside to rest for at least 10 minutes on the counter, or up to 3 days, covered in the refrigerator.
  6. 6 Heat 3 tablespoons oil in a shallow frying pan over medium heat, making sure the oil doesn't burn.
  7. 7 Scoop zucchini mixture in 1/3-cup portions and roll into balls your hands. Working in batches, add balls to the hot oil and gently pat into a patty. Cook until browned, 2 to 3 minutes; flip and continue to fry until crispy and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate. Repeat with remaining balls, adding 2 tablespoons more oil to the pan between each batch. Serve.

By gus

Melomakarona Cookies
Dessert Greek

Melomakarona Cookies

3.0

Prep
30 min
Cook
15 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Whisk flour, cinnamon, baking powder, cloves, baking soda, and nutmeg together in a large bowl. Beat butter in a separate bowl until light and fluffy; add sugar and mix well. Beat egg yolks and orange juice together in another bowl. Stir egg mixture into the butter mixture; add flour mixture slowly, mixing after each addition. Add honey. Mix until a soft dough forms.
  3. 3 Chill dough until firm enough to work with, about 30 minutes. Shape into small ovals and place a few inches apart on baking sheet sheets. Flatten slightly; cookies will spread.
  4. 4 Bake in the preheated oven until light golden brown, 15 to 20 minutes.
  5. 5 Meanwhile, heat honey, water, and sugar together in a saucepan over medium-low heat until sugar is dissolved. Let syrup cool. Mix walnuts, cinnamon, and cloves together in a bowl to make the topping.
  6. 6 Dip cookies into the cooled syrup for 10 to 15 seconds per side. Sprinkle walnut topping over syrup and let dry completely. Store in muffin cups or between layers of parchment paper.

By Chanelle Carl

Cloud Bread

Cloud Bread

4.3

Prep
10 min
Cook
17 min
Total
32 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  2. 2 Place cream cheese in a microwave-safe bowl and warm in the microwave at 10-second intervals until softened, about 30 seconds. Cool to room temperature, about 5 minutes. Mix in egg yolks until smooth.
  3. 3 Place egg whites and baking powder in a glass, metal, or ceramic bowl; beat together until stiff peaks form.
  4. 4 Fold yolk mixture gently into egg whites until batter is just combined and light yellow in color.
  5. 5 Scoop batter into 4-inch rounds on baking sheet, flattening peaks with the back of the spoon.
  6. 6 Bake in the preheated oven until golden brown, 17 to 20 minutes.

By GallifreyStands

Birthday Bones

Birthday Bones

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Stir together the flour and baking powder; set aside.
  2. 2 In a medium bowl, mix together the peanut butter and milk. Stir in the flour mixture until well blended. Turn out dough onto a lightly floured surface and knead until smooth. Roll out to 1/4 inch thickness and cut into shapes using cookie cutters. Place 2 inches apart onto the prepared cookie sheets.
  3. 3 Bake for 20 minutes in the preheated oven, or until lightly brown. Remove from cookie sheets to cool on wire racks.

By CHILE1

Homemade Egg Noodles
Dinner

Homemade Egg Noodles

3.5

Prep
Cook
Total

Instructions

  1. 1 Sift together the flour, salt and baking powder. Add egg yolks and mix until dry ingredients are moistened.
  2. 2 Press into a ball and cut in quarters. Roll out on floured surface 1/8 to 1/4 inch thick; cut to desired width and length. Lay on linen dish towel or wooden dowel to dry.
  3. 3 Add to broth such as chicken or turkey and cook until done.

By Beverly Myers

Whole Wheat Wraps
Dinner

Whole Wheat Wraps

3.9

Prep
30 min
Cook
20 min
Total
70 min

Instructions

  1. 1 In a large bowl, stir together flour, salt and baking powder. Pour in water; stir to combine. Mix in additional water in 1 tablespoon increments, until a soft pliable dough is formed.
  2. 2 Knead briefly on a lightly floured surface. Divide dough into 16 equal pieces. Cover and let rest for 20 minutes.
  3. 3 Flour each ball well, place between two pieces of wax paper and roll out to desired size and thickness.
  4. 4 Heat an ungreased skillet or frying pan over medium-high heat. Peel away wax paper and grill rounds until brown flecks appear underneath. Turn and cook other side. Serve warm or cool and store in an airtight container in the refrigerator or freezer.

By Tracy Struthers

Buttermilk Scones

Buttermilk Scones

4.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
  2. 2 Sift together flour, baking powder, and salt in a large mixing bowl. Add buttermilk and melted butter; stir until a soft dough is formed.
  3. 3 Turn dough out onto a lightly floured surface and press into a rectangle, about 3/4-inch thick and 4-inches wide. Cut into 8 equal pieces and place on the prepared baking sheet.
  4. 4 Bake in the preheated oven until golden brown, 10 to 15 minutes.

By BEVCHRIS

Baking Powder Biscuits
Snack

Baking Powder Biscuits

4.4

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
  2. 2 Mix together flour, baking powder, and salt in a bowl. Cut in shortening until mixture has only pea-sized lumps. Add milk; mix until dry mixture is absorbed. Drop dough by heaping spoonfuls onto the prepared baking sheet.
  3. 3 Bake in the preheated oven until golden brown, 12 to 15 minutes

By Anne

Baking Powder Biscuits II
Snack

Baking Powder Biscuits II

3.9

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  2. 2 In a large bowl, mix together flour, baking powder and salt. Use a fork to blend in the oil. Add buttermilk and stir until the dough comes together.
  3. 3 Roll dough out on a lightly floured surface. Cut dough into biscuits.
  4. 4 Bake in preheated oven for 15 minutes, or until golden brown.

By Arvilla

Biscuits
Breakfast

Biscuits

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly butter 2 muffin tins.
  2. 2 Mix flour and baking powder together in a large bowl; cut in butter until mixture resembles coarse crumbs. Stir buttermilk and bacon into flour mixture just until dough holds together.
  3. 3 Turn dough onto a floured surface and roll into an even thickness. Fold dough over itself a few times. Cut dough into circles using a cookie or biscuit cutter and arrange circles in the prepared muffin tins.
  4. 4 Bake in the preheated oven on the top rack until biscuits are lightly browned, 20 to 25 minutes.

By Viva Larson

Fluffy Canadian Pancakes
Breakfast

Fluffy Canadian Pancakes

4.2

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 In a medium bowl, combine flour and baking powder. Stir in milk and egg yolk until smooth.
  2. 2 In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
  3. 3 Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

By W King

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