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Fig Preserves
Pantry Italian

Fig Preserves

4.8

Prep
10 min
Cook
80 min
Total
180 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place figs in a large bowl; sprinkle baking soda over figs. Carefully cover figs with boiling water and soak for 1 hour. Drain figs and rinse thoroughly with cold water.
  3. 3 Combine sugar and 4 cups of water in a large Dutch oven; bring to a boil and simmer for 10 minutes.
  4. 4 Add figs and lemon slices to syrup and simmer for 1 hour, stirring occasionally.
  5. 5 Spoon figs into hot, sterilized jars and spoon syrup over figs, leaving ½ inch of head space. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area for up to 1 year.

By Dotti K

Herbed Dumplings
Pantry American

Herbed Dumplings

4.5

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine flour, baking powder, salt, baking soda, thyme, parsley, and oregano in a bowl. Cut in butter until mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.
  2. 2 Drop by rounded tablespoons into simmering soup or stew, cover, and cook for 15 minutes.

By Ronna

Real Fig Preserves
Pantry American

Real Fig Preserves

4.5

Prep
35 min
Cook
85 min
Total
3720 min

Instructions

  1. 1 Fill a large bowl with cool water; add baking soda and stir to dissolve. Add figs and gently stir to clean. Drain water and rinse figs thoroughly with fresh, cool water. Drain again.
  2. 2 Transfer figs to a large pot; add sugar, water, butter, lemon slices, lemon juice, cinnamon, vanilla, ginger, and cloves. Stir gently to dissolve sugar, keeping figs as intact as possible.
  3. 3 Bring mixture to a boil over medium heat. Reduce the heat and simmer, stirring gently a few times to keep figs from burning onto the bottom, until figs are golden brown and coated in syrup, about 1 hour. Add salt to tame the sweetness if desired.
  4. 4 Meanwhile, inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until figs are ready. Wash new, unused lids and rings in warm soapy water.
  5. 5 Pack figs into hot, sterilized jars and top off with syrup, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
  7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface. Let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area, and wait at least 2 days before opening.

By Dee

How to Make Homemade Pizza Sauce
Pantry Italian

How to Make Homemade Pizza Sauce

4.8

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Heat oil in a saucepan over medium-low heat. Add anchovy fillets and cook, stirring often, until they begin to sizzle, about 1 minute. Stir in garlic and cook just until fragrant, about 1 minute. Add fresh oregano and reduce the heat to low; cook until oregano is wilted, 2 to 3 minutes.
  2. 2 Add tomatoes, pepper flakes, and dried oregano; bring to a simmer. Season with sugar, pepper, and salt; reduce the heat to low and simmer, stirring occasionally, until thickened and oil rises to the top, 35 to 40 minutes. Stir in baking soda until thoroughly incorporated.

By John Mitzewich

Mom's Best Spaghetti Sauce
Pantry Italian

Mom's Best Spaghetti Sauce

4.2

Prep
20 min
Cook
255 min
Total
755 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix together whole tomatoes, mushrooms, tomato sauce, tomato paste, water, onions, basil, garlic, sugar, 1 pinch of baking soda, salt, and pepper in a large saucepan. Bring to a boil over high heat while stirring, then reduce heat to a simmer, and cook for at least 4 hours.
  3. 3 Stir in remaining pinch of baking soda; sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan into the sauce.
  4. 4 Stir in Parmesan cheese. Taste sauce: if too tangy or acidic, add another pinch of baking soda and simmer for 30 more minutes.
  5. 5 Let sauce cool to room temperature, then cover and refrigerate for 8 hours to overnight. Reheat the next day and serve.

By Barb Tucker

Grandma's Gorditas
Dinner Mexican

Grandma's Gorditas

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine corn masa flour, baking soda, and salt in a bowl. Add a little water at a time until a firm dough forms. Divide dough into equal pieces and roll between your hands to form small balls. Press dough into 1/4-inch circles.
  2. 2 Heat a griddle or comal over medium heat. Add dough circles to the hot griddle and cook until light brown, slightly inflated, and cooked on the outsides, about 3 minutes per side.
  3. 3 Heat oil in a skillet over medium heat. Pan-fry gorditas in batches, if necessary, until golden brown, 1 to 2 minutes per side. Drain on paper towels and serve hot.

By lil-chef

Authentic Mexican Corn Bread
Mexican

Authentic Mexican Corn Bread

4.3

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 2-quart baking dish.
  2. 2 Whisk sweetened condensed milk and sugar together in a large bowl. Whisk in eggs, and vanilla. Stir in whole kernel corn, cream-style corn, and butter.
  3. 3 Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.
  4. 4 Pour batter into the prepared baking dish.
  5. 5 Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes. Serve warm.

By thiswayhome

Sweet Pineapple Tamales
Dessert Mexican

Sweet Pineapple Tamales

4.0

Prep
45 min
Cook
65 min
Total
110 min

Instructions

  1. 1 Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
  2. 2 While corn husks are soaking, combine masa dough, baking soda, and water in a bowl. Knead until dough has a smooth and even consistency, adding more water, 1 teaspoon at a time, as needed. Take care not to add too much water.
  3. 3 Beat butter, vegetable shortening, and sugar together in a second bowl with an electric mixer until smooth and creamy. Slowly add masa dough and knead until mixture has a uniform consistency. Mix in chopped pineapple.
  4. 4 Spread about 1 tablespoon masa mixture onto a corn husk. Fold the bottom of the husk over the filling, then fold sides of husk together, one over the other. Finally fold the top of the husk into the tamale, making a little package. Repeat with remaining husks.
  5. 5 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil, then reduce heat to medium low. Add tamales with the open side up and cook covered until filling is heated through and separates from the husk, about 1 hour.

By gem

Mom's Mexican Cornbread
Side Dish Mexican

Mom's Mexican Cornbread

4.5

Prep
15 min
Cook
65 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9X12-inch baking dish with cooking spray.
  2. 2 Heat a large skillet over medium heat. Add ground beef; cook and stir until no longer pink. Set aside.
  3. 3 Whisk cornmeal, salt, and baking soda together in a large bowl. Stir in corn, milk, Cheddar cheese, onion, jalapeños, and egg. Stir in browned beef; pour into the prepared baking dish.
  4. 4 Bake in the preheated oven until golden brown, about 1 hour.

By snowylady

Chiles Rellenos
Dinner Mexican

Chiles Rellenos

4.3

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Remove seeds and membranes from chile peppers. Stuff each pepper with a strip of Cheddar.
  2. 2 Mix milk, 1 cup flour, egg, baking powder, baking soda, salt, and 1 teaspoon canola oil together in a small bowl until well combined. Place remaining 1/2 cup flour on a shallow plate.
  3. 3 Pour 1 inch oil into a heavy frying pan. Heat over medium-high heat.
  4. 4 Roll each pepper in flour, then dip in batter. Fry in batches until lightly browned on both sides.

By PANCHITA

Marranitos (Mexican Pig-Shaped Cookies)
Dessert Mexican

Marranitos (Mexican Pig-Shaped Cookies)

4.6

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
  2. 2 Beat brown sugar and shortening together in a large bowl with an electric mixer until smooth. Beat in 1 egg, milk, and vanilla until smooth. Stir in molasses, baking soda, and cinnamon. Mix in flour until the dough is stiff enough to roll out.
  3. 3 Roll dough out on a lightly floured surface to 1/4 inch thickness. Cut into cookies using a pig-shaped cookie cutter. Place cookies 2 inches apart on the prepared baking sheets. Brush the tops of the cookies with beaten egg.
  4. 4 Bake in the preheated oven until risen and edges are lightly browned, about 15 to 17 minutes. Cool briefly on cookie sheets; serve warm or transfer to a wire rack to cool completely.

By Mayson

Mexican Chocolate Cake
Dessert Mexican

Mexican Chocolate Cake

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan.
  2. 2 In a large bowl, stir together the flour, cocoa, sugar, baking soda and cinnamon. Add the margarine, oil, water, sour milk, eggs and vanilla, mix until smooth. Spread evenly into the prepared pan.
  3. 3 Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

By Valerie

Rice Flour Mexican Chocolate Cupcakes (Gluten Free)
Snack Mexican

Rice Flour Mexican Chocolate Cupcakes (Gluten Free)

4.1

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  2. 2 Beat butter and sugar together in the bowl of a stand mixer or using an electric hand mixer on high speed until creamy and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract and mix well.
  3. 3 Mix rice flour, cocoa powder, baking powder, cinnamon, cayenne pepper, and baking soda into creamed butter mixture and mix on low speed until flour is moistened. Increase speed to medium and mix until there are no longer lumps. Reduce mixer speed to low and add milk; mix until batter is well blended. Fill each prepared muffin cup with about 3 tablespoons batter.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes.

By ilkaisha

Mexican-Style Cornbread
Dinner Mexican

Mexican-Style Cornbread

4.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan or a cast iron skillet.
  3. 3 Beat eggs in a small bowl; mix in buttermilk and corn oil. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapeños.
  4. 4 Whisk cornmeal, flour, baking powder, baking soda, and salt together in a large bowl; stir in egg mixture until combined.
  5. 5 Pour batter into the prepared pan; sprinkle remaining 1/2 cup cheese on top.
  6. 6 Bake in the preheated oven until top is golden brown and a toothpick inserted in the center comes out clean, about 30 to 35 minutes.

By Lynn Gibson

Mexican Oatmeal Cookies
Dessert Mexican

Mexican Oatmeal Cookies

4.2

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Place the oatmeal in a blender and pulse the blender on high for 2 seconds, 5 or 6 times; transfer to a bowl.
  3. 3 Break the chocolate along the scores and pulse until it reaches a powdered form. Make sure to stir with a spoon between pulses so the heat from the blender doesn't melt the chocolate. Add the chocolate to the oatmeal; set aside.
  4. 4 Beat the butter, brown sugar, and white sugar together with an electric mixer in a large bowl until smooth. Beat one egg into the mixture until completely incorporated. Add the second egg along with the vanilla extract and continue beating.
  5. 5 Stir the flour, cinnamon, baking soda, and salt together in a separate bowl; add to the butter mixture and stir until combined. Mix the oatmeal and chocolate into the mixture. Drop teaspoonfuls of the dough 2 inches apart onto ungreased baking sheets.
  6. 6 Bake in the preheated oven until golden-brown on the edges and set in the middle, 10 to 12 minutes. Allow the cookies to cool briefly on the baking sheets before being moved to cooking racks to cool completely.

By swooda

Spicy Mexican Hot Chocolate Cookies
Dessert Mexican

Spicy Mexican Hot Chocolate Cookies

4.8

Prep
20 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Beat together 1 1/2 cups sugar, butter, vanilla, and salt in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into dough until incorporated.
  3. 3 Mix together remaining 1/4 cup sugar and 1/2 teaspoon cinnamon in a small bowl.
  4. 4 Roll heaping tablespoons of dough into balls. Roll balls in sugar-cinnamon mixture and place 2 inches apart onto the prepared baking sheets.
  5. 5 Bake in the preheated oven until centers are set and edges are slightly cracked, about 10 minutes. Cool on the baking sheets for about 5 minutes before removing to a wire rack to cool completely.

By Brandi Rose

Impossible Cake
Dessert Mexican

Impossible Cake

4.8

Prep
25 min
Cook
60 min
Total
145 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt), then lightly dust with flour; tap to remove excess.
  2. 2 Fill a shallow baking pan with enough water to come 1/3 up the sides of the tube pan. Place water bath in the oven to warm up while it is preheating.
  3. 3 Pour cajeta caramel sauce into a microwave-safe bowl. Microwave until warm and pourable, about 1 minute. Pour into the prepared tube pan, completely covering the bottom.
  4. 4 Whisk flour, cocoa powder, baking soda, and baking powder together in a bowl.
  5. 5 Beat 10 ½ tablespoons butter in a bowl with an electric mixer until smooth. Add sugar; beat until light and fluffy. Beat in 1 egg and coffee. Add flour mixture, alternating with milk, mixing well after each addition. Pour batter over caramel in tube pan.
  6. 6 Combine evaporated milk, sweetened condensed milk, 4 eggs, and vanilla extract in the bowl of a food processor; pulse until smooth. Pour over cake batter through a fine-mesh sieve.
  7. 7 Bake in the water bath in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour.
  8. 8 Cool on a wire rack for about 1 hour. Carefully run a thin knife around the edges to loosen, tap pan firmly a few times then shake gently. Place a serving plate over the pan and invert to release cake onto the plate.

By gem

Mexican Corn Bread Casserole with Turkey
Dinner Mexican

Mexican Corn Bread Casserole with Turkey

Prep
10 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Add turkey, onion, and garlic. Cook and stir in the hot skillet until turkey is no longer pink, about 5 minutes. Add 1 1/2 cups salsa, cumin, salt, black pepper, and chili powder. Stir together.
  2. 2 Preheat the oven to 425 degrees F (220 degrees C).
  3. 3 Whisk milk, polenta, butter, corn flour, egg whites, and baking soda together in a bowl. Pour mixture into a 9x13-inch baking pan. Pour cooked ground turkey mixture over corn bread layer.
  4. 4 Bake casserole in the preheated oven for 10 minutes. Sprinkle 1 1/2 cups shredded Mexican-style Cheddar cheese blend on top. Continue baking until top is bubbling, 5 minutes more. Let cool for 10 minutes.
  5. 5 Top casserole with remaining 1/2 cup shredded Mexican-style cheese and 2 cups salsa.

By Jessica Delaney

Tex-Mex Sheet Cake
Dessert Mexican

Tex-Mex Sheet Cake

3.8

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 10x15 inch jelly roll pan. Combine the flour, baking soda, brown sugar, cinnamon and salt. Set aside.
  2. 2 In a small saucepan, melt 1 cup margarine. Stir in water, 1/4 cup cocoa and 1 tablespoon instant coffee. Bring mixture to a boil, then remove from heat.
  3. 3 Make a well in the center of the dry ingredients. Pour in the cocoa mixture, then stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Mix until blended.
  4. 4 Pour batter into prepared pan. Bake in the preheated oven for 15 to 20 minutes, or until the cake springs back when lightly touched. Allow to cool.
  5. 5 For the coffee glaze: In a small saucepan, melt 1/4 cup margarine. Mix in 1/4 cup cocoa, 1 tablespoon instant coffee and sweetened condensed milk, and confectioners' sugar. Stir until blended. Fold in the almonds. Spread glaze over warm cake.

By Ann

Pumpkin Tres Leches Cake
Dessert Mexican

Pumpkin Tres Leches Cake

5.0

Prep
20 min
Cook
55 min
Total
150 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
  2. 2 Make cake: Beat together sugar and butter in a large bowl with an electric mixer until creamy. Add eggs one at a time, mixing well after each addition. Add pumpkin, sour cream, and vanilla while the mixer is running.
  3. 3 Combine flour, baking soda, cinnamon, salt, nutmeg, cloves, and ginger in a medium bowl. Add 1/2 of the flour mixture to pumpkin batter and mix until well combined. Add remaining flour mixture to batter and mix on medium-high speed for 2 minutes more. Pour batter into the prepared baking dish.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove cake from the oven and let cool for 15 to 20 minutes.
  5. 5 Meanwhile, make tres leches: Mix together evaporated milk, half-and-half, and sweetened condensed milk in a medium bowl until well combined. Set aside.
  6. 6 Poke a generous amount of holes into cake using a drinking straw, making sure to get the corners and sides as well. Pour tres leches mixture over cake, cover with plastic wrap, and cool in the refrigerator for 1 hour to overnight.
  7. 7 Add topping: Frost the top of cooled cake with whipped topping and sprinkle with cinnamon.

By Peggy Jane

G's Tres Leches Cake
Dessert Mexican

G's Tres Leches Cake

4.7

Prep
30 min
Cook
35 min
Total
125 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  2. 2 Cream 1 1/2 cup sugar and unsalted butter in a large bowl until mixture is fluffy and pale yellow, 3 to 5 minutes. Mix 6 egg yolks into the butter mixture, stirring in each one before adding the next. Whisk flour, baking powder, baking soda, and salt in a separate bowl; gradually stir the flour mixture into the egg yolk mixture, alternating with 1 1/2 cup milk, to make a smooth batter. Stir in almond extract.
  3. 3 Beat 6 egg whites with cream of tartar in a bowl with an electric mixer until frothy; gradually beat in 2 tablespoons sugar until the egg whites form stiff peaks. Gently fold the egg white mixture into the batter, retaining as much volume as possible. Pour the cake batter into prepared baking pan.
  4. 4 Bake in preheated oven until a toothpick inserted into the middle of the cake comes out clean, 35 to 45 minutes. Cool cake completely in pan on a rack.
  5. 5 Whisk sweetened condensed milk, evaporated milk, and 2 tablespoons whole milk in a bowl. Use a large fork or skewer to poke holes all over the cake; pour the three-milk mixture over the cake.
  6. 6 Beat cream with 1/4 cup sugar and 1 teaspoon vanilla extract until the whipped cream holds stiff peaks. Top the cake with whipped cream; refrigerate until cold, at least 1 hour. Refrigerate leftovers. Cake is better a day or two after making.

By Garnet B

Mexican Corn Bread Casserole
Dinner Mexican

Mexican Corn Bread Casserole

4.4

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Heat olive oil in a skillet over medium-high heat. Add onion and red bell pepper; saute until softened, 5 to 7 minutes. Add ground beef, garlic, chili powder, cayenne pepper, salt, and black pepper. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
  3. 3 Mix corn into the beef mixture and toss to defrost, about 3 minutes. Drain and discard fat. Add about 1/4 of the shredded Mexican cheese blend and mix well. Pour meat sauce into a 9x13-inch casserole dish. Cover meat with a thin layer of salsa.
  4. 4 Combine cornmeal, salt, and baking soda in a large bowl. Add milk and eggs; stir until well blended. Pour cornmeal mixture on top of salsa layer and top with remaining shredded Mexican cheese blend.
  5. 5 Bake in the preheated oven until browned on top, about 30 minutes.

By OBSIDIAN1

Mexican Chocolate Cupcakes
Dessert Mexican

Mexican Chocolate Cupcakes

3.3

Prep
20 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. 2 Beat white sugar, brown sugar, and butter together in the bowl of a stand mixer until thoroughly blended and creamy. Add egg; beat well. Mix in 1 teaspoon vanilla extract.
  3. 3 Combine flour, 2/3 cup cocoa powder, baking powder, coffee, salt, baking soda, and cinnamon in a second bowl. Blend with a whisk until fluffy and no clumps appear. Alternate adding the flour mixture and 1 cup milk into the butter mixture, mixing until just combined. Fill muffin cups 2/3-full of batter.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 17 minutes. Move to a wire rack to cool completely, at least 25 minutes.
  5. 5 Beat butter in the bowl of the stand mixer; add confectioners' sugar, 1 cup at a time, beating until creamy. Add 2 tablespoons milk; mix until frosting is creamy. Mix in 1/2 cup cocoa powder and 1 teaspoon vanilla extract.
  6. 6 Fit a piping bag with a coupler and tip. Drop piping bag into a tall glass and fold edges down around the glass. Spoon frosting into the bag. Gather edges and twist together. Pipe frosting onto the cupcakes.

By Erin Brocklehurst

Wonderful Banana Cake
Dessert

Wonderful Banana Cake

4.7

Prep
Cook
Total

Instructions

  1. 1 Prepare yellow cake mix according to package directions.
  2. 2 Mash the bananas with the baking soda and stir into the cake mix batter. Pour batter into one greased and floured 9x13 inch baking pan.
  3. 3 Do not preheat oven. Place uncooked cake in oven and turn oven on to 350 degrees F (175 degrees C). Bake for 1 hour. Let cake cool thoroughly and then refrigerate.

By Carolyn Micklas

Two-Ingredient Dough Soft Pretzels
Snack

Two-Ingredient Dough Soft Pretzels

4.4

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Bring 6 cups of water to a low boil in a large pot. Add baking soda.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  3. 3 Mix 1 cup flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with more self-rising flour, and knead for 8 to 10 minutes. Continue adding flour as needed if the dough is too sticky.
  4. 4 Cut the dough into 4 equal pieces. Roll each segment into a long, thin rope, 22 to 24 inches in length. Twist the rope into a pretzel shape by taking the two ends, twisting them around each other, then securing both ends side-by-side onto the center portion of the rope.
  5. 5 One by one, carefully drop each pretzel into the water and boil until the pretzel floats to the top, 2 to 3 minutes. Drain on paper towels or a cooling rack.
  6. 6 Transfer to the prepared baking sheet.
  7. 7 Bake in the preheated oven for 20 minutes. Remove from the oven and increase the oven's temperature to 425 degrees F (220 degrees C). Brush the pretzels with some of the melted butter; continue to bake until golden brown, 4 to 5 minutes more. Brush with remaining butter and top with coarse salt.

By Annie Campbell

Julia's Best Ever Chocolate Chip Cookies In A Jar
Dessert

Julia's Best Ever Chocolate Chip Cookies In A Jar

4.4

Prep
Cook
Total

Instructions

  1. 1 Combine the flour, baking soda, white sugar, and the chocolate chips. Place 1/2 of the mixture in a clean quart sized glass jar, and pack firmly. Place the brown sugar on top, again packing firmly. Place the remaining flour mixture on top. Cover with a lid.
  2. 2 Attach an index card with the following directions: Empty contents of jar into a large bowl. In separate bowl combine 3/4 cup of butter, 1 1/2 eggs, and 1 teaspoon vanilla. Beat until creamy. Add to dry mixture. Drop by tablespoonful onto an ungreased cookie sheet, and bake in a preheated 375 degrees F (190 degrees C) oven for 8 to 10 minutes.

By Julia

Honeycomb with Golden Syrup
Dessert Other

Honeycomb with Golden Syrup

4.0

Prep
5 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Grease an 8-inch square cake pan. Fill a bowl with cold water.
  2. 2 Bring sugar and golden syrup to a boil in a large saucepan over medium heat. Reduce heat and simmer until a small amount of syrup dropped into the water turns brittle, 10 to 15 minutes.
  3. 3 Remove from heat and carefully add baking soda; stir quickly until foaming subsides and mixture turns golden. Pour into prepared cake pan. Cool until set, about 15 minutes. Break into bite-size chunks to serve.

By Nicola