Everything about Christmas and New Year

Do It Anyway - An inspiring Poem of Mother Teresa / Kent

2011-10-25T00:40:00.000-07:00

The Twelve Days of Christmas

2011-10-04T06:27:00.000-07:00

In England, between 1558 and 1829, it was not legal for Catholics to practice their kind of Christianity in private or in public.Being a Catholic is crime.They are not allowed to worship and even not allowed to have bible.So they wrote this song with symbols.All the symbols mentioned in the lyrics have a special religious significance.

The Twelve Days of Christmas song lyrics:

On the first day of Christmas,
My true love sent to me
A partridge in a pear tree.
On the second day of Christmas,
My true love sent to me
Two turtle doves,
And a partridge in a pear tree.
On the third day of Christmas,
My true love sent to me
Three French hens,
Two turtle doves,
And a partridge in a pear tree.
On the fourth day of Christmas,
My true love sent to me
Four calling birds,
Three French hens,
Two turtle doves,
And a partridge in a pear tree.
On the fifth day of Christmas,
My true love sent to me
Five golden rings,
Four calling birds,
Three French hens,
Two turtle doves,
And a partridge in a pear tree.
On the sixth day of Christmas,
My true love sent to me
Six geese a-laying,
Five golden rings,
Four calling birds,
Three French hens,
Two turtle doves,
And a partridge in a pear tree.
On the seventh day of Christmas,
My true love sent to me
Seven swans a-swimming,
Six geese a-laying,
Five golden rings,
Four calling birds,
Three French hens,
Two turtle doves,
And a partridge in a pear tree.
On the eighth day of Christmas,
My true love sent to me
Eight maids a-milking,
Seven swans a-swimming,
Six geese a-laying,
Five golden rings,
Four calling birds,
Three French hens,
Two turtle doves,
And a partridge in a pear tree.
On the ninth day of Christmas,
My true love sent to me
Nine ladies dancing,
Eight maids a-milking,
Seven swans a-swimming,
Six geese a-laying,
Five golden rings,
Four calling birds,
Three French hens,
Two turtle doves,
And a partridge in a pear tree.
On the tenth day of Christmas,
My true love sent to me
Ten lords a-leaping,
Nine ladies dancing,
Eight maids a-milking,
Seven swans a-swimming,
Six geese a-laying,
Five golden rings,
Four calling birds,
Three French hens,
Two turtle doves,
And a partridge in a pear tree.
On the eleventh day of Christmas,
My true love sent to me
Eleven pipers piping,
Ten lords a-leaping,
Nine ladies dancing,
Eight maids a-milking,
Seven swans a-swimming,
Six geese a-laying,
Five golden rings,
Four calling birds,
Three French hens,
Two turtle doves,
And a partridge in a pear tree.
On the twelfth day of Christmas,
My true love sent to me
Twelve drummers drumming,
Eleven pipers piping,
Ten lords a-leaping,
Nine ladies dancing,
Eight maids a-milking,
Seven swans a-swimming,
Six geese a-laying,
Five golden rings,
Four calling birds,
Three French hens,
Two turtle doves,
And a partridge in a pear tree!

Meanings of 12 Days of Christmas are:

1. The partridge in a pear tree is Jesus.
2. The two turtledoves are the Old and New Testaments.
3. Three French hens stand for faith, hope and love.
4. The four calling birds are the four Gospels.
5. The five gold rings recall the Hebrew Torah (Law), or the Pentateuch, the first five books of the Old Testament.
6. The six geese a-laying stand for the six days of creation.
7. The seven swans a-swimming represent the seven gifts of the Holy Spirit.
8. The eight maids a-milking are the eight Beatitudes.
9. Nine ladies dancing are the nine fruits of the Holy Spirit.
10. The ten lords a-leaping are the Ten Commandments.
11. Eleven pipers piping represent the eleven faithful Apostles.
12. Twelve drummers drumming symbolize the twelve points of doctrine in the Apostles Creed.

Happy New Year 2011

2010-12-31T06:47:00.000-08:00

Christmas Dinner Recipes

2010-12-07T21:51:00.000-08:00

	Roast Turkey
	Stuffed Turkey
	Lamb Chops
	New Potatoes with Chicken
	Ham with Honey
	Pork Roast
	Salmon with herb
	Broiled Salmon Steaks
	Roast Goose with Gravy
	Grilled Wild Duck Breast
	Peppered Beef Tenderloin
	Roasted Beef
	Mushroom Stuffing

Christmas Gift Ideas for Boys

2010-12-06T02:13:00.000-08:00

Video Games:

Watches:

Digital Items:

Toys:

Christmas Gift Ideas for Girls

2010-12-05T23:36:00.000-08:00

Dresses:

Beauty:

Jewelry:

Toys:

Watches:

Digital Items:

Christmas Gift Ideas for Kids

2010-12-02T23:47:00.000-08:00

Books:
We can give books as gift for kids.So many Story books,Fantasy Books,Craft work Books.......are avilable in market.Books will be surely a worthy one.

DVD:
Good collection of DVDs will be best choice.

Christmas Carol:

Toys:

Broiled Salmon Steaks

2010-12-02T05:04:00.000-08:00

Ingredients:

6 medium salmon steaks (1 inch thick)
1/3 cup olive oil
4 cloves garlic, crushed
1/2 cup chopped parsley
1/4 teaspoon dill weed
1 teaspoon salt
1 cup fine dry bread crumbs
1/4 cup butter or margarine

How to Prepare Broiled Salmon Steaks:

   1. Place salmon on well-greased broiler pan.

   2. Combine and blend oil, garlic, parsley, dill weed, and salt in blender container. Stir in bread crumbs and set aside.

   3. Brush steaks with butter. Broil about 4 inches from heat 8 minutes or until fish flakes easily when tested with a fork.

   4. Spread about 2 tablespoons garlic mixture on each salmon steak. Return to broiler and broil 1 or 2 minutes or until lightly browned.

Stuffed Turkey

2010-12-02T03:36:00.000-08:00

Ingredients

    * 2 large onions, chopped
    * 2 celery ribs, chopped
    * 1/2 pound fresh mushrooms, sliced
    * 1/2 cup butter
    * 1 (14.5 ounce) can chicken broth
    * 1/3 cup minced fresh parsley
    * 2 teaspoons rubbed sage
    * 1 teaspoon salt
    * 1 teaspoon poultry seasoning
    * 1/2 teaspoon pepper
    * 12 cups unseasoned stuffing cubes
    * Warm water
    * 1 (14 pound) turkey
    * Melted butter

How to Prepare Stuffed Turkey:

1. In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness.

2. Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter.

3. Bake turkey, uncovered, at 325 degrees for 3-3/4 to 4-1/2 hours or until a meat thermometer reads 180 for the turkey and 165 for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)

4. Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.

Grilled Wild Duck Breast

2010-12-02T03:27:00.000-08:00

Ingredients:

    * 1/4 cup Worcestershire sauce
    * 2 tablespoons olive oil
    * 1/2 teaspoon hot sauce
    * 2 tablespoons minced garlic
    * 1/4 teaspoon black pepper
    * 8 skinned, boned duck breast halves

How to Prepare Grilled Wild Duck Breast:

   1. Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. Add the duck breasts, and toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes to overnight.

2. Preheat a grill for medium-high heat.

3. Grill the duck to desired doneness, about 5 minutes per side for medium-well,
depending on the size of the breast, and the temperature of the grill.

Roasted Beef

2010-12-02T02:57:00.000-08:00

Ingredients:

3-4 pounds beef brisket
2 cups beef stock
2 tsp. dry mustard
1 tbs. sugar
1 tbs. onion powder
1 tbs. garlic powder
2 tbs. chili powder
1 teaspoon salt
1 teaspoon pepper
2-3 cups water

How to Prepare Roasted Beef:

1. Preheat the oven at 325 ºF.
2. In a bowl, combine mustard, sugar, onion powder, garlic powder and chili powder.
3. Place the beef in a baking dish. Add the bowl mix, salt and pepper.
4. Cook for 1 hour.
5. Add beef stock and water. (1/2 inch of liquid in the bakind dish)
6. Cook for 3 hours

Peppered Beef Tenderloin Recipe

2010-12-02T02:39:00.000-08:00

Ingredients:

* 3 tablespoons coarsely ground pepper
* 2 tablespoons olive oil
* 1 tablespoon grated lemon peel
* 1 teaspoon salt
* 2 garlic cloves, minced
* 1 (3 pound) whole beef tenderloin

How to Prepare Peppered Beef Tenderloin :

1. Combine the pepper, oil, lemon peel, salt and garlic; rub over tenderloin. Place on a greased rack in a foil-lined roasting pan.

2. Bake, uncovered, at 400 degrees F for 45-65 minutes or until beef reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Cover and let stand for 10 minutes before slicing. The beef tenderloin recipe peppered is ready .

Mushroom Stuffing

2010-12-01T22:40:00.000-08:00

Ingredients:

500g (1 1/4 lb) fresh mushrooms, sliced
100g (4 oz) butter
1 onion, diced
2 stalks celery, chopped
1 teaspoon savoury seasoning
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1.25kg (2 3/4 lb) dried breadcrumbs
350ml (12 fl oz) hot chicken stock
2 eggs, beaten
4 apples - cored, peeled and diced
handful chopped fresh parsley

How to Prepare Mushroom Stuffing:

1.Butter one 23x33cm (9x13 in) casserole dish. Preheat oven to 190 C / Gas mark 5.

2.Rinse, pat dry and quarter mushrooms. In large frying pan, heat butter and add mushrooms, onion and celery; sauté 5 minutes and remove from heat. Stir in savoury seasoning, salt and pepper.

3.In large mixing bowl, combine breadcrumbs with stock and eggs, then add mushroom mixture, apples and parsley; mix well. Transfer to casserole.

4.Cover and bake for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.

Roast Goose with Gravy

2010-12-01T22:14:00.000-08:00

Ingredients:

1 whole goose
salt and freshly ground black pepper to taste
4 slices crusty bread
3 onions
2 stalks celery
2 carrots
250ml (9 fl oz) boiling water
250ml (9 fl oz) dry white wine
4 tablespoons tawny port
5 tablespoons plain flour
750ml (1¼ pints) chicken stock

Preparation method:

1.Discard loose fat from goose. Remove neck, cut into large pieces and reserve. Rinse goose inside and out and pat dry. Pierce skin of goose all over and season with salt and pepper.

2.Loosely pack neck cavity with enough bread to fill. Fold neck skin under body and fasten with a small skewer.

3.Quarter 1 onion and all the celery, and place inside the body cavity of the goose. Tie legs together loosely with kitchen string or insert legs through slit in lower skin flap. Transfer goose breast side up to a rack set in a deep roasting tin.

4.Cut remaining 2 onions and carrots into large pieces. Scatter onion and carrot, neck pieces and giblets in roasting tin. Roast goose at 220 C / Gas mark 7 in the middle of the oven for 30 minutes.

5.Reduce temperature to 160 C / Gas mark 3. Carefully pour boiling water over goose; juices may splatter. Continue roasting goose, skimming off fat and basting with juices using a metal bulb baster every 20 minutes. Cook for 2 to 2 1/2 hours more, or until a meat thermometer inserted in fleshy part of thigh registers 80 C. When done, the juices should run clear when thigh is pierced with a fork.

6.Transfer goose to a heated platter. Remove skewer and discard string. Keep goose warm and loosely covered with aluminium foil until ready to serve.

7.With a slotted spoon, discard vegetables, neck pieces and giblets from tin. Spoon off fat from pan juices and reserve. On top of the hob, deglaze the tin with white wine and port over moderately high heat, stirring to scrape up brown bits. Add chicken stock and boil mixture until reduced by about half.

8.In a 3 litre heavy saucepan, whisk together 4 tablespoons reserved fat and flour; cook roux over moderately low heat, whisking to prevent lumps. Whisk wine mixture into the roux. Bring gravy to the boil, whisking constantly. Turn down heat. Simmer gravy, whisking frequently, for 5 minutes or until thickened. Season gravy with salt and pepper. Transfer gravy to a heated sauceboat.

Salmon with herb

2010-12-01T03:27:00.000-08:00

Ingredients :

    * 80g pitted green olives
    * 3/4 cup chopped fresh coriander
    * 1/3 cup chopped fresh basil
    * 60g dry-roasted walnuts, coarsely chopped
    * 1/2 red onion, finely chopped
    * 1 long fresh green chilli, thinly sliced
    * 1 1/2 tbs red wine vinegar
    * 3 tsp extra virgin olive oil
    * 1/2 tsp caster sugar
    * 1 (about 1.3kg) skin-on salmon fillet, pin boned
    * 60ml (1/4 cup) fresh lemon juice
    * Lemon wedges, to serve

How to Prepare Salmon with herb:

1.Place the olives in a bowl and cover with cold water. Set aside for 20 minutes to soak. Drain. Halve. Return to the bowl. Add the coriander, basil, walnuts, onion and chilli, and stir to combine. Use a fork to whisk together the vinegar, oil and sugar in a small jug. Add to the olive mixture and toss until well combined. Season with pepper.

2.Preheat oven to 200°C. Line a roasting pan or ovenproof dish with non-stick baking paper. Place the salmon in the prepared pan. Drizzle over the lemon juice and season with pepper. Cover with another piece of non-stick baking paper. Bake in oven for 20 minutes or until the salmon flakes when tested with a fork in the thickest part.

3.Carefully transfer the salmon to a large serving platter. Top with the olive mixture. Serve with lemon wedges.

Pork Roast

2010-12-01T03:20:00.000-08:00

Ingredients:

    * 1 1/2 tbs sea salt flakes
    * 2 tsp dried fennel seeds
    * 2kg boned rolled loin of pork (see note)
    * 1 tbs olive oil
    * 10 small red Gala apples, halved lengthways

Cider gravy

    * 50g (1/3 cup) plain flour
    * 500ml (2 cups) chicken stock
    * 250ml (1 cup) apple cider

How to Prepare Pork Roast:

1.Preheat oven to 230ºC. Combine salt and fennel in a bowl.

2.Place the pork, rind-side up, in a roasting pan. Drizzle the oil over the rind.Rub the salt mixture over the rind and into the cuts. Roast for 45 minutes or until the rind crackles.

3.Reduce oven temperature to 200ºC. Arrange apple around pork and roast for a further 1 hour 10 minutes or until pork is just cooked through and apple is tender.Transfer to a serving platter. Cover with foil and set aside for 10 minutes to rest.

4.Meanwhile, to make the cider gravy, drain the juices from the pan. Place the pan over medium-high heat. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Gradually add the stock and cider, scraping the pan with a wooden spoon to dislodge any bits that have cooked onto the base, until the mixture boils. Boil, stirring occasionally, for 8-10 minutes or until the gravy thickens.

Ham with Honey

2010-12-01T03:10:00.000-08:00

Ingredients

    * 10 lb (5 kg) fully (or partially) cooked bone-in smoked ham
    * whole cloves, if desired
    * 1 cup (250 mL) brown sugar
    * 2/3 cup (150 mL) orange juice
    * 1/3 cup (75 mL) honey
    * 2 tbsp (30 mL) Dijon mustard
    * 2 tsp (10 mL) grated orange zest

How to prepare Ham with Honey:

1. Preheat the oven to 325 degrees F (160 degrees C).

2. If the ham has thick skin, slice off the top layer, leaving about 1/4-inch (.5 cm) of fat on the meat. Place, fat-side-up on a rack in a roasting pan. With a sharp knife, score the fat in a criss-cross pattern and poke a whole clove into each square, if desired. Pour water into the roasting pan to 1/4-inch (.5 cm) deep. (The water should not touch the ham -- if the rack is too low, just add enough water to cover the bottom of the pan.) Place in the oven and roast, uncovered, for 20 minutes per pound or approximately 3-1/2 hours.

3. While the ham is roasting, make the glaze. In a small saucepan, stir together the brown sugar, orange juice, honey, mustard and orange zest. Bring to a boil over medium heat and cook, stirring, for about 5 minutes. Remove from heat.

4. About 45 minutes before the ham is finished roasting, brush with some of the glaze. Continue to baste with the glaze every 10 minutes until the ham is done. (A meat thermometer should read 135 degrees F or 57 degrees C when poked into the thickest part of the ham.) Remove from the oven and let rest for 10 minutes before slicing and serving.

New Potatoes with Chicken

2010-12-01T00:18:00.000-08:00

Ingredients:

    * 2 pounds chicken thighs and drumsticks, skin removed
    * 1 pound new potatoes, quartered (about 4-6 little potatoes)
    * 2 teaspoons dried basil
    * 1/2 teaspoon dried thyme
    * 1 & 1/2 teaspoons garlic salt
    * 4 tablespoons olive oil

How to prepare New Potatoes with Chicken:

1. Preheat the oven to 375° degrees.

2. Arrange the chicken and the quartered potatoes in an ungreased 9 x 13-inch baking pan.

3. Sprinkle the chicken and potatoes with the basil, thyme, garlic salt, and olive oil.

4. Cover the pan with foil and bake for 30 minutes. Turn the chicken and the potatoes, and bake, uncovered, for 20 to 30 more minutes, or until the chicken is thoroughly cooked.

5. There’s no need to peel the potatoes before using. The skins of new potatoes are very tender and they hold their shape much better than baking potatoes. If you can’t find the young red new potatoes, use regular red potatoes.
6. Serve this dish with a steamed green vegetable, and raw baby carrots with a lowfat yogurt dip.
7. Please picky eaters by baking a few drumsticks plain – instead of sprinkling them with the herbs, just sprinkle with a bit of salt and drizzle with a little olive oil. Bake in a separate pan.
8. If you like, add some carrot chunks to the pan along with the potatoes. You could also add other vegetables, like zucchini or green beans, for the last 20 to 30 minutes of cooking.

Lamb Chops

2010-12-01T00:11:00.000-08:00

Ingredients:

1) Lamb chops - 4(125 g each), well-trimmed.
2) Watercress (to garnish) - A bunch.

For the Sauce:
1) Cumin seeds - 2 tsp.
2) Coriander - 1 tsp, grounded.
3) Cinamon - 1 tsp.
4) Paprika - 1 tsp.
5) Red wine - 3/4 cup (175 ml).
6) Sugar - 3 tbsp.
7) Red currants - 7 oz (200 g), fresh.
8) Grounded black pepper.
How to prepare Lamb Chops

1) Turn the broiler temperature to HIGH.

2) For the sauce, mix the spices with black pepper.

3) In a small saucepan, combine half of the mixture with the wine and sugar. Keep the other half aside.

4) Rinse the red currants.

5) Keeping a few sprigs aside for garnish, run a fork down the other sprigs to remove the red currants. Add them to the wine.

6) Heat over medium temperature, stirring slowly time and again.

7) When it begins to boil, reduce the temperature and simmer for 10 - 15 mins or until the liquid is slightly syrupy.

8) Season both sides of the chops with the reserved spice mixture. Broil for a little less than 10 mins, turning once to cook the other side well too.

9) While the chops are being broiled, pour some sauce onto each plate. Lay a lamb chop on top.

10) Use the watercress and red currants to garnish. Serve warm.

Roast Turkey

2010-12-01T00:04:00.000-08:00

Ingredients:

For the turkey:
1) Turkey - 10 lb. (4.5 kg), oven-ready.
2) Butter - 1/2 stick (2 oz./50 g).
3) Onion - 1, quartered.
4) Lemon - 1, quartered.
5) Bay leaves - 2.
6) Dried figs (to serve).

For the Stuffing:
1) Butter - 1/2 stick (2 oz./50 g).
2) Onion - 1, finely chopped.
3) Pork sausage meat - 10 oz (275 g).
4) Canned chestnuts - 7 oz. (200 g), drained and chopped.
5) Cranberries - 1/2 cup (3 oz./75 g), dried.
6) Dried figs - 3 oz.(75 g), ready-to-eat.
7) White bread crumbs - 3/4 cup (2 1/4 oz./60 g), fresh.
8) Thyme and extra sprigs - 2 tbsp., chopped.

How to prepare Roast Turkey

1) Before you start the preparations, make sure that the turkey is totally thawed and has no remaining ice crystals in the body cavity.

2) Now to the stuffing. Drop the butter in a skillet and melt over medium temperature.

3) Add in the onion and cook slowly for 10 mins or until tender.

4) Allow the onion to cook while you break up the sausage meat with a fork. Combine the meat with chestnuts, cranberries, figs, bread crumbs and thyme.

5) Rinse the turkey inside and out. Remove all traces of water using paper towels.

6) Turn up the oven temperature to 375 degree Fahrenheit(190 degree Centigrade/Gas Mark 5).

7) Carefully push your hand under the skin covering the breast. Smear the flesh with butter.

8) Lay the onion, lemon and bay leaves in the body cavity. Using the string, tie the legs together.

9) Shove stuffing into the neck end without overfilling, else the skin will split. Tuck the skin flap under the bird and hold in place with a small skewer.

10) Form the rest of the stuffing into small ball shapes.

11) Place these on an ovenproof dish in a single layer. Cover and keep to a side.

12) Season the turkey and place into a large roasting pan containing a cup of water (225 ml). Cover securely with the thick foil.

13) Roast the turkey for 2 1/2 hours under cover. Then take the foil off. Pour in a handful of fresh thyme sprigs and roast for 45 mins more. In the meantime, place the dish of stuffing balls in the oven below the turkey.

14) Test how much the bird has been cooked by piercing the thickest part of the thigh with a small skewer. If the juices run clear, it has been prepared. If the juices run pink, return to the oven for 15-20 minutes more and check their status.

15) Shift the turkey to a carving platter. Cover with foil and let sit in a warm place for 30 mins. Let the juices flow back into the turkey, making it softer and thus, easier to carve.

16) Serve the turkey with the stuffing, dried figs, gravy and an assortment of vegetables of your choice.

Pie Recipes

2010-11-28T22:18:00.000-08:00

	Watermelon Pie
	Cranberry Cherry Pie
	Apple Butter Scotch Pie
	Eggnog Pie
	Peanut Pie

	Pumpkin Pie
	Pecan Pie
	Sweet Potato Pie
	Honey Walnut Pie
	Cherry Pie
	Coconut Custard Pie
	Cranberry Walnut Pie
	Apple Raspberry Pie
	Banana Pie
	Raisin Pie

Delightful Muffin Recipes

2010-11-28T02:25:00.000-08:00

	Blueberry Muffin
	Banana Muffin
	Pumpkin Muffins
	Corn Muffin
	Apple Muffin
	Orange Muffin
	Coconut Muffins

Tasty Trifle Recipes

2010-11-28T01:56:00.000-08:00

	Berry Trifle
	Pumpkin Gingerbread Trifle
	Eggnog Gingerbread Trifle
	Apple And Pear Ginger Trifle
	Strawberry Banana Trifle
	Raspberry Trifle
	Strawberry Trifle
	Chocolate Trifle
	Banana Trifle
	Banana and Ginger Trifle

Delicious Cake Recipes

2010-11-26T06:07:00.000-08:00

	Cup Cake
	coca-cola Cake
	White Christmas Cake
	Fruit Cake
	Apple Cake
	Chocolate Cake
	Honey Cake
	Vanilla Cake
	Orange Cornmeal Cake
	Carrot Cake
	Strawberry Cake
	Easy Cheesecake
	Sponge Cake
	Chiffon cake
	Diabetic raisin cake
	Blueberry Cake
	Pumpkin cake
	Banana Cake
	Coconut cake
	Almond Butter Christmas Cake
	Pineapple Cake
	Caramel Cake
	Peach Cake
	Butterscotch Cake

Diabetic Chocolate Sponge Cake

2010-11-16T23:40:00.000-08:00

Ingredients:

1 1/3 c eggs at room temperature
1/2 c sugar
1/4 c all-purpose flour
1/4 c unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
dry sugar substitute equal to 1/2 c sugar
1 tsp vanilla extract
1 tsp chocolate flavoring (optional)
3 tbsp vegetable oil
2 tbsp powdered sugar

*Chocolate flavoring is optional

How to prepare Diabetic Chocolate Sponge Cake:

Place eggs and sugar in a mixer bowl and mix at high speed, using a whip, until mixture holds a crease when you remove the whip.
Stir flour, cocoa, baking powder,salt and dry sugar substitute together to blend well. Add flour mixture slowly to egg mixture while whipping at slow speed.
When the flour is almost absorbed, slowly pour flavorings and oil into mixture, beating at slow speed. Pour batter into a 9 x 13-inch cake pan that has been sprayed with pan spray or greased with margarine, lined with wax paper (which should hang over the pan a little), and then greased again.
Bake at 350 degrees for 25 to 30 minutes, or until cake springs back when touched in the center.
Turn cake out onto a wire rack immediately, removing the wax paper right away if you have used it. Sprinkle with powdered sugar. Cool to room temperature.

Coconut Muffins

2010-11-01T05:44:00.000-07:00

Ingredients:

2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
2/3 cup milk
1/3 cup vegetable oil
1/2 teaspoon coconut extract
1/4 cup flaked coconut
TOPPING:
1/4 cup sugar
1/4 cup flaked coconut
1 tablespoon butter or margarine, softened
1/2 teaspoon ground cinnamon

How to prepare Coconut Muffins:

1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the egg, milk, oil and extract; mix well. Stir into dry ingredients just until combined. Stir in coconut. Fill greased or paper-lined muffin cups two-thirds full.

2. Combine the topping ingredients; sprinkle over batter. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Blueberry Muffin

2010-11-01T04:24:00.000-07:00

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1 cup milk
3/4 cup granulated sugar
1/2 cup vegetable oil
1 cup fresh or frozen North American blueberries, thawed if necessary

How to prepare Blueberry Muffin:

1. Preheat oven to 400°F (200°C).
2. Combine flour, baking powder, cinnamon and salt; mix well. Beat eggs lightly; stir in milk, sugar and oil. Quickly stir egg mixture into dry ingredients; carefully stir in blueberries.
3. Spoon into greased muffin cups; bake for 15 to 17 minutes.

Orange Muffin

2010-11-01T04:18:00.000-07:00

Ingredients:

2 cups all-purpose flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup orange juice
1/3 cup vegetable oil
1 egg
1 tablespoon orange zest

How to prepare Orange Muffin:

1. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.

2. In a medium bowl, combine flour, sugar, baking powder, orange peel and salt; mix well. In a small bowl, combine orange juice, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)

3. Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Apple Muffin

2010-11-01T04:12:00.000-07:00

Ingredients:

1 large egg
1/4 cup vegetable shortening, melted
1/2 cup granulated sugar
2 1/2 cups apples, chopped
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup milk
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon

How to prepare Apple Muffin:

1. In a bowl, combine egg, melted shortening, and 1/2 cup sugar, stirring well.
Add chopped apples and mix well.

2. In smaller bowl, combine flour, baking powder, salt, and 1/2 teaspoon cinnamon. Add to the egg mixture alternately with milk, beginning and ending with the flour mixture, stirring just until moistened. Spoon into greased muffin tins, filling two-thirds full.

3. Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon; sprinkle over the
muffins.

4. Bake at 375°F (190°C) for 20 to 25 minutes.

Corn Muffin

2010-11-01T04:03:00.000-07:00

Ingredients:

2 tablespoons unsalted butter, melted, plus more, room temperature, for muffin tins and serving
1 1/2 cups white cornmeal, finely ground
3/4 teaspoon baking soda
1 teaspoon coarse salt
2 eggs, lightly beaten
2 1/4 to 2 1/2 cups buttermilk
Sorghum molasses or honey, for serving

How to prepare Corn Muffin:

1. Preheat oven to 425 degrees. Generously butter a standard 12-cup muffin tin; set aside.

2. In a medium bowl, whisk together cornmeal, baking soda, and salt. Whisk in 2 1/4 cups buttermilk, eggs, and melted butter until smooth; batter should be loose and pourable. If not, whisk in additional 1/4 cup buttermilk.

3. Pour batter into prepared muffin tin and transfer to oven. Bake until golden brown, 12 to 20 minutes. Immediately turn muffins out onto a wire rack to cool slightly.

4. Place softened butter on a small plate and drizzle with molasses or honey; serve with warm muffins.

Pumpkin Muffins

2010-11-01T03:56:00.000-07:00

Ingredients:

1 cup canned pumpkin puree
2 large eggs, lightly beaten
1/2 cup (120 ml) buttermilk or plain yogurt
1/2 cup (120 ml) canola, corn, or safflower oil
3/4 cup (100 grams) whole wheat flour (can use all-purpose flour)
3/4 cup (55 grams) natural bran
3/4 cup (150 grams) granulated white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup (140 grams) raisins or dried cranberries

How to prepare Pumpkin Muffins:

Preheat oven to 400 degrees F (205 degrees C). Place rack in the middle of the oven.
Line 12 muffin cups with paper liners or spray with a non stick vegetable spray.
In a medium sized bowl mix together the pumpkin puree, eggs, buttermilk, and oil. Set aside.
In a large mixing bowl, combine the flour, bran, sugar, baking powder, baking soda,cinnamon, and salt. Add the milk and egg mixture to the flour mixture.
Stir until just combined. Fold in the raisins. Do not over mix the batter or the muffins will betough when baked.
Fill the muffin cups with the batter using two spoons or an ice cream scoop. Place inthe oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center comes out clean.
Place on a wire rack to cool.

Banana Muffin

2010-11-01T03:46:00.000-07:00

Ingredients:

1 cup (115 grams) walnuts or pecans, toasted and coarsely chopped (optional)
1 3/4 cups (230 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/2 cup (113 grams) unsalted butter, melted and cooled
3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract

How to prepare Banana Muffins:

1.Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Butter or spray with a non stick spray, 12 - 1/2 cup muffin pan.

2.Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.

3.In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts.

4.In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Spoon the batter into the prepared muffin tins.

5.Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.

Raisin Pie

2010-11-01T03:33:00.000-07:00

Ingredients:

1 cup sugar
2 1/2 tablespoons all-purpose flour
1 1/2 cups cold water
2 cups raisins
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 tablespoon butter or margarine
1 Pastry for double-crust pie (9 inches)

How to prepare Raisin Pie:

1. In a saucepan, stir together sugar and flour. Add water and mix well. Stir in raisins, salt and cinnamon; cook and stir over medium heat until bubbly. Cook and stir 1 minute more.
2.Remove from heat and stir in butter. Pour into a pastry-lined pie plate. Top with lattice crust, or cover with top crust and cut slits for steam to escape.
3.Bake at 375 degrees F for about 45 minutes or until crust is golden brown.

Watermelon Pie

2010-11-01T01:11:00.000-07:00

Ingredients:

1 (3 ounce) package watermelon flavored gelatin
1/4 cup water
1 (12 ounce) container frozen whipped topping, thawed
2 cups watermelon
1 (9 inch) prepared graham cracker crust

How to prepare Watermelon Pie:

1. Mix together the watermelon gelatin and water. Fold gelatin mixture into the dessert topping. Add cut watermelon.

2. Pour mixture into graham cracker crust. Cool in refrigerator for about 3 hours.

Banana Pie

2010-11-01T01:07:00.000-07:00

Ingredients:

1 1/2 cups graham cracker crumbs
1/4 cup white sugar
1/3 cup butter, melted
5 bananas
1 (3 ounce) package cream cheese, softened
2 (3.5 ounce) packages instant banana pudding mix
3 1/2 cups milk
1 (8 ounce) container frozen whipped topping, thawed
2 bananas, sliced (optional)
1 tablespoon lemon juice (optional)

How to prepare Banana Pie:

1. In a medium bowl, mix graham cracker crumbs and sugar. Stir in melted butter. Mix thoroughly, then press mixture into bottom of a 9x13 inch pan.

2. Cut bananas into 1/4 inch slices and make a single layer of banana slices on graham cracker crust. Reserve remaining banana slices.

3. In a large mixing bowl, whip cream cheese until fluffy. Add pudding mix and whip mixture until smooth. Add milk and mix until all ingredients are thoroughly combined. Pour mixture over layer of bananas.

4. Make another layer of banana slices on top of pudding layer. Cover bananas with whipped topping. Refrigerate at least 3 hours before serving. If using banana slices for garnish, toss with lemon juice to prevent browning.

Apple-Raspberry Pie

2010-11-01T01:01:00.000-07:00

Ingredients:

* 2 3/4 pounds assorted baking apples, (such as Rome or Cortland), peeled, cored, and cut into 1/2-inch-thick slices
* 6 ounces fresh or partially thawed frozen raspberries
* 3/4 cup granulated sugar
* 1/4 cup all-purpose flour, plus more for work surface
* 1 tablespoon fresh lemon juice
* Pinch of salt
* Pate Brisee
* 2 tablespoons unsalted butter, cut into pieces
* 1 large egg yolk
* 1 tablespoon heavy cream
* Fine sanding sugar, for sprinkling

How o prepare Apple-Raspberry Pie:

1. Preheat oven to 375 degrees. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.

2. On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Fill with apple mixture. Dot with butter.

3. On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into a 12-inch round. Drape over filling. Trim overhang to 1 inch. Press edges to seal. Fold overhang under, and crimp as desired. Make five 3-inch slits in top crust. Refrigerate 20 minutes.

4. Whisk egg yolk and cream in a bowl; brush over top crust. Sprinkle with sanding sugar. Bake until crust is golden and juices are bubbling, 1 hour 10 minutes to 1 hour 20 minutes. Place foil on rack below to catch juices. Tent pie with foil if browning too quickly. Transfer to a wire rack; let cool 4 hours (up to overnight).

Cranberry Walnut Pie

2010-11-01T00:57:00.000-07:00

Ingredients:

3 large eggs
2/3 cup firmly packed dark brown sugar
2/3 cup light corn syrup
1/4 cup butter, melted
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups fresh cranberries
1 cup chopped walnuts
1 (9-inch) unbaked pie crust

How to prepare Cranberry Walnut Pie:

1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, combine eggs, brown sugar, corn syrup, melted butter, salt and vanilla; beat until thoroughly combined. Stir in cranberries and chopped walnuts; mix well.
3. Pour into unbaked pie crust.
4. Bake for 40 to 45 minutes, or until set.

Cranberry Cherry Pie

2010-11-01T00:53:00.000-07:00

Ingredients:

2 cups cranberries
3/4 cup granulated sugar
2 tablespoons cornstarch
1 (21-ounce) can cherry pie filling
Pastry for 1 (9-inch) double-crust pie

How to prepare Cranberry Cherry Pie:

1. Preheat oven to 425°F (220°C).

2. In large bowl, combine cranberries, sugar, and cornstarch. Add cherry pie filling, mix well.

3. Spoon filling into unbaked pie shell. Cover filling with top crust. Fold edge of top crust under edge of bottom crust. Flute edges together to seal to pie pan. Make 4 to 5 small slits with tip of sharp knife in top crust to allow steam to escape during baking.

4. Bake 35 to 45 minutes, or until crust is lightly browned.

Coconut Custard Pie

2010-11-01T00:46:00.000-07:00

Ingredients:

1 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 1/4 cups milk
1 (12-ounce) can evaporated milk
3 large eggs, separated
1 cup sweetened flake coconut
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 (9-inch) pre-baked pie crust
1/2 teaspoon cream of tartar
3 tablespoons granulated sugar
3/4 teaspoon cornstarch

How to prepare Coconut Custard Pie:

1. Preheat oven to 400°F (205°C).

2. In a large saucepan combine first addition of sugar, flour and salt. Gradually add milk and evaporated milk, stirring until blended. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil; remove from heat.

3. Beat egg yolks in a small bowl until thick and lemon-colored. Gradually stir in about one quarter of the hot milk into yolks to temper, then add to saucepan. Cook over medium heat, stirring constantly, for about 1 minute. Remove from heat and add coconut, butter and vanilla, stirring until butter melts.

4. Pour into pre-baked pie crust.

5. In a large bowl, with an electric mixer at medium speed, beat egg whites with cream of tartar until well combined. Gradually beat in remaining 3 tablespoons of sugar and cornstarch until stiff peaks form. Spread over the entire top of the warm custard, right up to the crust, and bake for 8 to 12 minutes, or until top is set and light brown. Cool gently, away from drafts.

Cherry Pie

2010-11-01T00:40:00.000-07:00

Ingredients:

Pie Crust:

2 2/3 cup all-purpose flour
1 cup vegetable shortening
1 teaspoon kosher or coarse salt
6 tablespoons ice water

Cherry Filling:

1 1/3 cup granulated sugar
1/2 cup all-purpose flour
3 (16-ounce) cans red tart cherries, drained
1/4 teaspoon almond extract
3 drops red food coloring (optional)
2 tablespoons butter
1 teaspoon sugar for sprinkling (optional)

How to prepare Cherry Pie:

1. For Pie Crust: Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles tiny split peas. Add the ice water and mix in using a fork. Gather the dough into a ball. Divide dough into two balls and flatten each into 4-inch-wide disk.

2. Roll one dough disk on a lightly floured surface into about a 12-inch circle and place into an ungreased 9-inch regular or deep-dish pie plate.

3. Gently press dough into pie plate, leaving the portion that overhangs edge of pie pan in place. Refrigerate while preparing cherry filling.

4. Preheat oven to 425°F (220°C).

5. For Cherry Filling: Combine sugar and flour in large mixing bowl. Stir in drained cherries, extract and food coloring (if using). Pour into the prepared pie crust and dot with the butter.

6. Roll out remaining dough disk and place over filling; seal and flute the edges. make several slits in top crust to vent the steam. Sprinkle with the 1 teaspoon sugar, if desired.

7. Bake on center rack in oven for 35 to 40 minutes or until crust is nicely golden brown and juice is bubbly through slits in crust.

8. Transfer pie to wire rack and cool to room temperature before serving.

Honey-Walnut Pie

2010-11-01T00:27:00.000-07:00

Ingredients:

3 tablespoons all-purpose flour, plus more for work surface
Pate Brisee, Walnut Variation
4 large eggs, lightly beaten, plus 1 lightly beaten egg for brushing
3/4 cup acacia, or other mild honey
3/4 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter, melted
1/2 teaspoon finely grated orange zest, plus 1/4 cup fresh orange juice
1/2 teaspoon salt
2 cups coarsely chopped walnuts
Fine sanding sugar

How to prepare Honey-Walnut Pie:

1. Preheat oven to 350 degrees. Place a 9 1/8-by-1 3/8-inch tart ring on a baking sheet lined with parchment; set aside. On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick; cut into a 14-inch round. Fit into tart ring; trim overhang to 1/2 inch. Refrigerate while making filling.

2. Whisk together 4 eggs, the honey, granulated sugar, butter, orange zest and juice, salt, and flour in a large bowl. Stir in walnuts. Pour into tart shell.

3. On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into an 11-inch round. Cut 5 slits for vents. Drape over filling. Trim overhang to 1 inch; fold over bottom crust. Press edges to seal, and tuck into ring. Brush with remaining beaten egg, and sprinkle with sanding sugar.

4. Bake until a knife inserted in one of the vents comes out clean, 45 to 50 minutes. Transfer sheet to a wire rack; let cool completely. Remove ring before serving. Can be stored, covered, overnight.

Sweet Potato Pie

2010-11-01T00:19:00.000-07:00

Ingredients:

10 graham crackers (or 1 1/3 cups graham-cracker crumbs)
3 tablespoons sugar
1/2 teaspoon ground ginger
Pinch salt
5 tablespoons unsalted butter, melted
3 large eggs
1/2 cup sugar
1 3/4 cups Sweet-Potato Puree
1/2 cup half-and-half
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
1 teaspoon salt
1/4 teaspoon ground allspice

How to prepare Sweet Potato Pie:

1. Preheat oven to 350 degrees. with rack on lowest shelf. Make crust: In a food processor, pulse graham crackers, sugar, ginger, and salt until finely ground. Add butter; pulse until mixture forms large, moist crumbs. Press crust into bottom and up sides of a 9-inch pie plate.

2. Make filling: In a large bowl, whisk together eggs and sugar until combined. Add sweet-potato purée, half-and-half, lemon juice, vanilla, salt, and allspice; whisk until completely smooth. Pour filling into crust; smooth top with a rubberspatula.

3. Place pie on a baking sheet, and bake until filling is set, 40 to 50 minutes. Transfer pie to a wire rack to cool completely, about 2 hours. Pie can be prepared up to a day ahead and refrigerated; serve chilled or at room temperature.

Pecan Pie

2010-11-01T00:13:00.000-07:00

Ingredients:

* 1/2 recipe (1 disk) Basic Pie Dough, rolled out and fitted into a 9-inch pie plate
* 4 large eggs
* 1 cup light corn syrup
* 1/3 cup packed light-brown sugar
* 1/4 cup granulated sugar
* 4 tablespoons unsalted butter, melted
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt
* 3 cups pecan halves
* Lightly sweetened whipped cream, for serving (optional)

How to prepare Pecan Pie:

1. Preheat oven to 375 degrees. with rack set in lowest position.

2. Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb andforefinger to form a uniform edge around rim of pie plate. Crimp with fingertips.Transfer dough-lined pie plate to refrigerator.

3. Make filling: In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth; mix in pecans. Pour mixture into chilled pie crust; place pie plate on a rimmed baking sheet. Bake until filling jiggles slightly in the center when gently shaken, 50 to 60 minutes.

4. Cool pie completely in plate, 5 to 6 hours. Serve with whipped cream, if desired.

Pumpkin Pie

2010-11-01T00:03:00.000-07:00

Ingredients:

1 cup packed light-brown sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 cups fresh Pumpkin Puree, or canned
3 large eggs, lightly beaten, plus 1 egg for glaze
1 1/2 cups evaporated milk
Pate Brisee (Pie Dough)
1 tablespoon heavy cream

How to prepare Pumpkin Pie:

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.

2. Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.

3. Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet.

4. Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes more. Cool on a wire rack.

Peanut Pie

2010-10-31T23:59:00.000-07:00

Ingredients

* 2 eggs
* 1/3 cup creamy peanut butter
* 1/3 cup white sugar
* 1/3 cup light corn syrup
* 1/3 cup dark corn syrup
* 1/3 cup butter, melted
* 1 teaspoon vanilla extract
* 1 cup salted peanuts
* 1 (9 inch) pie shell

How to prepare Peanut Pie:

1. Preheat oven to 375 degrees (190 degrees C).

2. In a large bowl, beat eggs until light. Gradually add peanut butter, sugar,light and dark corn syrups, melted butter, and vanilla. Mix well. Fold in peanuts.

3. Pour into crust. Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes oruntil set. Cool before serving.

Eggnog Pie

2010-10-31T23:46:00.000-07:00

Ingredients:

2 boxes instant vanilla pudding (small boxes)
1 quart (4 cups) eggnog
2 tablespoon pumpkin pie spice
8 oz tub Cool Whip, divided
1 deep dish (or 2 regular) graham cracker pie crust

How to prepare Eggnog Pie:

In large mixing bowl, use a whisk to mix eggnog, pumpkin pie spice,
and vanilla pudding mix. Mix well for 2 minutes, then fold in 4 oz
(half tub) of Cool Whip, mix well. Pour into pie shell/s. Put in
refrigerator and let set for 2-4 hours. Serve with remaining Cool
Whip

Apple-Butterscotch Pie

2010-10-31T23:12:00.000-07:00

Ingredients:

Pastry for 9-inch double crust pie (see recipe)
1 cup packed light brown sugar - divided use
1/4 cup half-and-half
5 tablespoons unsalted butter
1 teaspoon vanilla extract
7 medium tart green apples, peeled, cored, and cut into 1/4-inch wedges
1 tablespoon fresh lemon juice
3 tablespoons cornstarch
Grated zest of 1/2 lemon
Grated zest of 1/4 orange (optional)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 teaspoon all-purpose flour

How to prepare Apple-Butterscotch Pie:

1. Preheat the oven to 375°F (190°C). Prepare pastry; set aside in refrigerator until ready to use.

2. In a small saucepan, stir 3/4 cup of the brown sugar with the half-and-half over medium heat until the sugar dissolves. Remove from heat and add the butter and vanilla, stirring until butter melts. Set mixture aside to cool completely.

3. In a medium bowl, toss the prepared apples with the lemon juice. Add the remaining 1/4 cup brown sugar, cornstarch, lemon zest, orange zest (if using), cinnamon, allspice and nutmeg. Toss to combine well.

4. Sprinkle 1 teaspoon flour onto the bottom of the unbaked pie shell. Turn apple mixture onto the sprinkled flour. Pour the cooled butterscotch mixture evenly over the apples.

5. Cover with top crust; trim overhang to 1-inch from edge, seal and flute. Make several slits in top crust to allow steam to escape.

6. Bake for about 45 minutes or until golden brown and the juices are bubbling (look into the slits to check). Cool completely on a wire rack before serving.

Berry Trifle

2010-10-31T23:04:00.000-07:00

Ingredients:

1 (10.75 ounce) package prepared pound cake, cubed
1 (10 ounce) package frozen blueberries
1 (10 ounce) package frozen raspberries
1 (10 ounce) package frozen blackberries
2 tablespoons praline liqueur
1 (5 ounce) package instant vanilla pudding mix
1/2 cup milk
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed

How to prepare Berry Trifle:

1. Place cubed cake in bottom of large glass serving bowl. Layer the blueberries,raspberries and blackberries on top of the cake. Sprinkle with praline liqueur.

2. In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well. Pour mixture over frozen berries. Top custard with remaining cool whip. Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving.

Banana Trifle

2010-10-31T23:00:00.000-07:00

Ingredients:

* 2 (3.5 ounce) packages instant banana pudding mix
* 1 quart cold milk
* 2 bananas, chopped
* 4 cups heavy cream
* 4 teaspoons vanilla extract
* 1 cup confectioners' sugar
* 1 (12 ounce) package prepared pound cake, cubed
* 1/2 (12 ounce) box vanilla wafers crushed

How to prepare Banana Trifle:

1. Whisk pudding mix with milk until smooth. Stir in chopped bananas; set aside.

2. In a large bowl, whip cream until stiff peaks are just about to form. Beat in
vanilla and sugar until peaks form. Make sure not to over-beat, or cream will become lumpy and butter-like.

3. Layer half the pound cake cubes, half the pudding, half the whipped cream, and half the crushed vanilla wafers in a trifle bowl. Repeat with the remaining cake, pudding, and whipped cream, and top with the remaining crushed wafers. Chill in the refrigerator until ready to serve.

Chocolate Trifle

2010-10-31T22:54:00.000-07:00

Ingredients:

* 1 (19.8 ounce) package brownie mix
* 1 (3.9 ounce) package instant chocolate pudding mix
* 1/2 cup water
* 1 (14 ounce) can sweetened condensed milk
* 1 (8 ounce) container frozen whipped topping, thawed
* 1 (12 ounce) container frozen whipped topping, thawed
* 1 (1.5 ounce) bar chocolate candy

How to prepare Chocolate Trifle:

1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.

2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.

3. In a trifle bowl or glass serving dish, place half of the brownies, half of the
pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Strawberry Trifle

2010-10-31T22:52:00.000-07:00

Ingredients:

1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 (9 inch) angel food cake, cut in cubes
4 bananas, sliced
1 (16 ounce) package frozen strawberries, thawed
1 (12 ounce) container frozen whipped topping, thawed

How to prepare Strawberry Trifle:

1. Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.

Raspberry Trifle

2010-10-31T22:49:00.000-07:00

Ingredients:

1 1/2 cups heavy cream
1/4 cup white sugar
2 (8 ounce) packages cream cheese, softened
2 teaspoons lemon juice
1 1/2 teaspoons vanilla extract
1/2 cup white sugar
1 (10.75 ounce) package prepared pound cake
2 (10 ounce) packages frozen raspberries, thawed
2 tablespoons unsweetened cocoa powder, for dusting

How to prepare Raspberry Trifle:

1. In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.

2. Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.

Apple Gingerbread

2010-10-31T22:36:00.000-07:00

Ingredients:

* 1/4 cup butter
* 3 Granny Smith apples - peeled, cored and chopped
* 3/4 cup butter at room temperature
* 1 tablespoon honey
* 1/2 cup white sugar
* 1/2 cup packed brown sugar
* 2 eggs
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons ground cinnamon
* 1 teaspoon pumpkin pie spice
* 1 teaspoon ground cloves
* 1/2 teaspoon ground ginger
* 1/4 teaspoon salt
* 1/2 cup milk
* 1/2 cup chopped walnuts
* 1 egg white
* 1 teaspoon ground cinnamon
* 1/2 cup chopped walnuts
* 1 tablespoon brown sugar
* 1/2 cup butter, softened
* 1 cup confectioners' sugar
* 1 (8 ounce) package cream cheese, softened
* 1 teaspoon vanilla extract
* 1 (20 ounce) can apple pie filling

How to prepare Apple Gingerbread:

1. Melt 1/4 cup of butter in a large skillet over medium heat. Add the apples; cook and stir until tender. Set aside and allow to cool.

2. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.

3. In a large bowl, mix 3/4 cup of butter, honey, brown sugar and white sugar until light and fluffy using an electric mixer. Beat in the eggs one at a time, mixing each one until blended. Combine the flour, baking soda, cinnamon, pumpkin pie spice, cloves, ginger and salt; stir into the batter, alternating with the milk. Stir in the walnuts and cooked apples just until evenly distributed. Divide evenly between the prepared pans and spread evenly.

4. Bake the cake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool the cakes on a wire rack. Keep the oven on for the walnuts.

5. To make the candied walnuts for the top of the cake, whip the egg whites in a clean bowl until foamy. Stir in the brown sugar, cinnamon and walnuts. Spread the nuts out on a baking sheet.

6. Bake in the preheated oven until toasted and fragrant, about 10 minutes. Cool completely before using.

7. To make the frosting, mix together the butter, confectioners' sugar and cream cheese until smooth. Place one layer of cake on a serving plate and spread with a thin layer of the cream cheese icing. Top with most of the apple filling and spread evenly. Place the other layer of cake on top with the bottom facing up. Spread remaining cream cheese icing over the top and sides. Decorate the top with remaining apple filling and sprinkle with candied walnuts.

Strawberry Banana Trifle

2010-10-31T08:17:00.000-07:00

Ingredients:

1 cup sugar
1/4 cup cornstarch
3 tablespoons strawberry gelatin powder
1 cup cold water
1 pint fresh strawberries, sliced
1-3/4 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
3 medium firm bananas, sliced
1 tablespoon lemon juice
6 cups cubed angel food cake
2 cups heavy whipping cream, whipped
Additional strawberries or banana slices, optional

How to prepare Strawberry Banana Trifle:

In a saucepan, combine the sugar, cornstarch and gelatin; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat. Stir in strawberries; set side.
In a large bowl, combine milk and pudding mix. Beat on low speed for 2 minutes set aside. Toss bananas with lemon juice; drain and set aside.
Place half of the cake cubes in a trifle bowl or 3-qt. serving bowl. Layer with half of the pudding, bananas, strawberry sauce and whipped cream. Repeat layers.
Cover and refrigerate for at least 2 hours. Garnish with additional fruit if desired.

Apple And Pear Ginger Trifle

2010-10-31T08:13:00.000-07:00

Ingredients:

1 medium cooking apple, peeled, cored and sliced
1 medium pear, peeled, cored and sliced
4 tablespoons cider
25 g (1 oz)soft brown sugar
1/4 teaspoon ground ginger
3 slices ginger cake, cut in half
6 tablespoons whipping cream
2 teaspoons icing sugar, sifted
1 tablespoon chopped nuts, toasted

How to prepare Apple And Pear Ginger Trifle:

Place the apple and pear in a saucepan with the cider, brown sugar and ginger.
Cook gently until the fruit is just tender.
Leave to cool.
Arrange the cake in individual glass serving dishes and spoon the fruit and cooking liquid over the top.
Lightly whip the cream and fold in the icing sugar.
Spoon over the fruit and sprinkle with the nuts

Banana and Ginger Trifle

2010-10-31T08:08:00.000-07:00

Ingredients:

700ml (25fl.ozs) full cream milk
2 rounded dessts. custard powder
½ dessts. sugar
few spots vanilla extract
1 pkt trifle sponges - split each into 2
3 large bananas
2-3 pieces stem ginger
284ml (10fl.oz) double cream ready grated chocolate

How to prepare Banana and Ginger Trifle:

Mix the custard powder to a smooth paste with a little of the milk, heat the remainder in a pan with the vanilla extract and sugar.
Add the paste and stir until boiling. Remove from heat and allow to cool a little.
Make the trifle by layering the sponges, banana slices, ginger pieces and custard into a dish, ending with custard.
Leave to become cold before spreading with whipped cream and scattering with grated Chocolate.

Eggnog GingerbreadTrifle

2010-10-31T08:00:00.000-07:00

Ingredients:

1 (14.5 ounce) package gingerbread cake mix
3 cups eggnog
1 (5.1 ounce) package instant vanilla pudding mix
2 cups heavy cream
1/4 cup white sugar
2 teaspoons vanilla extract
1/4 cup sweetened dried cranberries, chopped (optional)
2 tablespoons gingersnap cookie crumbs (optional)

How to Prepare Eggnog GingerbreadTrifle:

1. Prepare gingerbread cake mix and bake according to package directions (any size pan). Cool completely.

2. Place the pudding mix in a large bowl. Pour in the eggnog and whisk for about 2 minutes. Refrigerate pudding until the gingerbread cake is cool and you are ready to assemble the trifle.

3. In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.

4. Crumble 1/2 of the gingerbread into the bottom of a trifle bowl or a large glass bowl. Spread 1/2 of the eggnog pudding over the gingerbread, then spread 1/2 of the whipped cream on top of the pudding. Repeat the layers with the remaining gingerbread, pudding, and whipped cream. Refrigerate 6 hours or overnight. Sprinkle the top with the cranberries and cookie crumbs before serving.

Butterscotch Gingerbread Cookies

2010-10-31T07:50:00.000-07:00

Ingredients:

3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cloves
1/2 teaspoon salt
10 tablespoons butter or canola margarine, softened
6 tablespoons honey
1 cup brown sugar, packed
1 large egg
1/3 cup light molasses
1 1/2 cups butterscotch-flavored morsels (butterscotch chocolate chips)

How to prepare Butterscotch Gingerbread Cookies:

1. Preheat oven to 350F.

2. Combine flour, baking soda, cinnamon, ginger, cloves and salt in small bowl.

3. Beat butter, honey, brown sugar, egg and molasses in large mixer bowl until fluffy and creamy. Gradually beat in flour mixture until well blended. Stir in butterscotch chips.

4. Use cookie scoop to drop 2 tablespoons of cookie dough onto baking sheets that have been coated with canola cooking spray. Press dough down with fingers or palms to lightly flatten.

5. Bake for about 10 minutes or until cookies are lightly browned but still soft. Remove to wire racks to cool completely.

Gingerbread Cookies

2010-10-31T07:35:00.000-07:00

Ingredients:

1/2 cup unsalted butter
1/2 cup sugar
1/2 cup molasses
1 egg
2 cups all purpose flour
1/2 tsp salt
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1 tsp ground cloves
1 tsp ground ginger
1/2 tsp ground nutmeg

How to prepare Gingerbread Cookies :

Beat together sugar and butter until creamy. Add molasses and egg and continue beating until smooth and creamy.
Add spices and flour and mix until just incorporated. Form batter into a ball on plastic wrap, wrap tightly and refrigerate for at least 1 hour.
Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Dust countertop with flour and roll out about 1/2 of the dough to 1/4" thickness.
Cut into desired shapes and transfer cutouts to prepared pans.
Bake approximately 8 - 10 minutes. Cool about 1 minute on pans and then transfer to wire racks and cool completely.
Decorate as desired.

Diabetic Gingerbread Men Recipe

2010-10-31T07:15:00.000-07:00

Ingredients:

2 c Wheat flour; whole-grain
1/4 ts Salt
1 ts Baking powder
1 ts Baking soda
2 c Bran
3 ts Ground ginger; or to taste
1 ts Allspice
1 ts Ground cinnamon
1/3 c Margarine
6 tb Sugar substitute
1 Egg; beaten
3 tb Orange juice
1 ts Margarine; to grease

How to prepare Diabetic Gingerbread Men:

Heat oven to 350 F. Mix flour, salt, baking powder and baking soda , bran and spices together, then rub in margarine until the mixture resembles fine breadcrumbs.

Stir the sweetener into the egg and orange juice and beat into the flour mixture. Knead well, and roll out thinly on floured board.

Using a cutter, cut into gingerbread men shapes (or other shapes) and place on greased cookie sheets. Bake for 15-20 min or until crisp and lightly browned. Cool on a wire tray and store in an airtight container.

Banana Gingerbread

2010-10-31T07:02:00.000-07:00

Ingredients:

2 cups flour
1 tsp salt
3 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp allspice
1/4 tsp ground cloves
1/2 tsp ground ginger
1/4 cup honey
1/2 cup molasses
1/2 cup butter, melted
1/2 cup brown sugar
2 eggs
1/2 cup sour cream
2 medium bananas, mashed

How to prepare BananaGingerbread:

1. Preheat the oven to 350 degrees. Spray a 9x5 loaf pan.

2. Sift together all the dry ingredients. In a large bowl, cream the butter, brown sugar, molasses, and honey until smooth. Mix in the eggs one at a time. Mix in the sour cream and bananas. Stir in the dry ingredients just until blended.

3. Place the batter in the pan and bake for 60 minutes, or a toothpick comes out clean. Cool in the pan for 10 minutes, then turn onto a wire rack and cool completely.

Apple Gingerbread Bars

2010-10-31T06:56:00.000-07:00

Apple Gingerbread Bars:

1 sm Sweet apple, unpeeled, cut in half, then sliced 1/8 inch thick
3/4 c. All-purpose flour
3/4 c. Whole wheat flour
1 tsp Baking pwdr
1/2 tsp Baking soda
1 tsp Grnd ginger
1/8 tsp Grnd cloves
1 tsp Grnd cinnamon
2 x Egg whitesEgg whites
1 tsp Vanilla extract
1/4 c. Molasses
2 Tbsp. + 2 teaspoon vegetable oil
1 1/2 c. Applesauce - unsweetened

How to prepare Apple Gingerbread Bars:

1. Preheat oven to 350 . Using a 9 x 13 baking panbaking pan - lightly oil Or possibly spray with a nonstick cooking spray. Liberally sprinkle cinnamoncinnamon in bottom of pan. Arrange apple slices over the cinnamon proportionately.

2. Combine both flours, baking pwdr, baking soda and spices in a large bowl and mix well. In another bowl combine remaining ingredients. With either a fork or possibly wire whisk - beat till well blended. Add in to dry mix and mix just till all ingredents are moist. Spread batter over apple slices proportionately.

3. Bake for 25 min, till a toothpick inserted in the center comes out clean. Place pan on wire wire and cold for 3 min - then invert onto a serving plate. For best flavor - serve hot.

Banana Gingerbread Bar

2010-10-31T06:49:00.000-07:00

Ingredients:

1 each banana, extra ripe
1 pk gingerbread cake mix (14.5 oz)
1/2 cup lukewarm water
1 egg
1 each banana, peeled, chopped
1/2 cup raisins
1/2 cup slivered almonds
1/2 cup powdered sugar
1 lemon, juice of one lemon

How to prepare Banana Gingerbread Bars:

Place medium banana in blender. Process until pureed, use 1/2 cup for recipe.
Combine gingerbread mix, water, 1/2 cup pureed banana and egg in large bowl. Beat well. Stir in chopped banana, raisins and almonds.
Spread batter in greased 13x9 inch baking pan. Bake in 350 degree oven 20-25 minutes until toothpick inserted in center comes out clean.
Mix powdered sugar and 3 tablespoons lemon juice in medium bowl to make thin glaze. Spread over warm gingerbread. Cool. Cut into bars.

Pumpkin Gingerbread Trifle

2010-10-31T06:35:00.000-07:00

Ingredients:

2 boxes gingerbread cake mix
2 boxes vanilla instant pudding mix
2 1/2 cups pumpkin pie filling
1/2 cup brown sugar
1 tsp. cinnamon
3 cups heavy cream
1 tsp. vanilla
1/2 cup confectioner's sugar
1 cup gingersnap cookies, crushed

How to prepare Pumpkin Gingerbread Trifle:

Prepare and bake gingerbread cake mixes according to package instructions. Cool and set aside.
Prepare vanilla pudding according to package instructions.
Combine pudding with pumpkin pie filling. Fold in brown sugar and cinnamon. Cover and chill.
Whip heavy cream until soft peaks form. Sweeten with confectioner's sugar and add vanilla. Chill until ready to assemble trifle.

Assembling Trifle:

Crumble cooled gingerbread into bite-sized chunks. Layer half of these gingerbread pieces into the bottom of a clear glass trifle bowl.
Spread half of the pumpkin-pudding mixture over gingerbread. Smooth with spatula.
Cover pudding mixture with one-half of the sweetened, whipped cream. Smooth.
Top with remaining gingerbread.
Layer remaining pumpkin mixture.
Spread the rest of the whipped cream over the pumpkin.
Top with crushed gingersnap cookies.
Cover carefully with plastic wrap and chill overnight.

Pumpkin Gingerbread

2010-10-31T06:25:00.000-07:00

Ingredients:

2 eggs
1/2 cup egg substitute
1 (15 ounce) can solid pack pumpkin
1 1/2 cups honey
1/2 cup butter or stick margarine, melted
1/2 cup fat-free plain yogurt
1 cup wheat germ
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
ICING:
3/4 cup confectioners' sugar
2 teaspoons fat free milk
1/4 teaspoon vanilla extract

How to Prepare Pumpkin Gingerbread:

In a large bowl, beat eggs and egg substitute. Stir in the pumpkin, honey, butter and yogurt until smooth. Stir in wheat germ.
Combine the dry ingredients; gradually add to pumpkin mixture and mix well. Coat a 10-in. fluted tube pan with nonstick cooking spray and dust with flour; add batter.
Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine icing ingredients until smooth; drizzle over cake.

Ginger Pear Crisp

2010-10-29T08:47:00.000-07:00

Ingredients:

1 1/2 cups gingersnap crumbs
1/2 cup brown sugar, packed
1/4 teaspoon salt
1/4 cup butter, melted
3 peeled ripe pears, cut in half, or use 1 can (28 ounces), drained
1 tablespoon lemon juice

How to prepare Ginger Pear Crisp:

Mix together the crumbs, brown sugar, salt, and melted butter.
Place half of the crumb mixture into a buttered 8-inch round baking dish. Place pears on the crumb layer, cut side up. Sprinkle with lemon juice and remaining crumbs.
Bake at 350° for 25 to 30 minutes. Serve warm with ice cream

GingerBread

2010-10-29T08:23:00.000-07:00

Ingredients:

1 (3.5 ounce) package cook and serve butterscotch pudding mix
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon

How to prepare Gingerbread:

1. In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.

2. Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.

3. Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.

Butterscotch Cake

2010-10-29T04:18:00.000-07:00

Ingredients:

2 cups Cake Flour (Sifted)
1/2 cup Butter or Margarine (Softened)
1-1/2 cup Brown Sugar
1 cup Milk
3 tsp Baking Powder
1 tsp Vanilla Extract
1/2 tsp Salt
2 Eggs

For Butter Frosting:

1/4 cup Butter or Margarine
2 tbsp Cream
1/2 tsp Vanilla Extract
2 cups Powdered Sugar
1 tbsp Hot Water

How to make Butterscotch Cake:

Take a bowl and put cake flour, baking powder and salt into it. Mix them well.
Add brown sugar, butter or margarine, milk (2/3 cup) and vanilla extract to the mixture.
Beat the mixture for about 2 minutes at an average speed.
Now add eggs yolk and rest of the milk to the mixture. Again beat it for about 2 minutes.
Pour the mixture into 8-inch greased cake pan.
Preheat the oven at 350 F for 5 minutes.
Bake the mixture at the same temperature for about 25-30 minutes.
To prepare butter frosting, put the butter over low heat in a pan.
As the butter starts turning brown, add the other ingredients of frosting to it. Keep stirring the mixture till it gets smooth. Cool down the mixture.
After due time, take out the cake from the oven. Let it cool and now frost the cake with butter frosting.
Butterscotch Cake is ready to serve.

Peach Cake

2010-10-29T03:56:00.000-07:00

Ingredients

1 1/2 cup cooking oil
2 cups sugar
3 eggs
2 tsp. vanilla
3 cups self-rising flour
3 cups peaches, peeled and diced
1 cup chopped nuts
1 cup coconut
Frosting:
1 pkg. cream cheese { 3oz. }
1 1/2 cup confectioners sugar
6 tsp. peach juice puree from 1 fresh peach {in blender}

How to Prepare Peach Cake:

Preheat oven to 350 degrees.
Mix all ingredients together in order listed {cooking oil, sugar, eggs, vanilla, flour, peaches, nuts and coconut.}
Pour into lightly greased and floured Bundt pan and bake for 1 hour. or tested done
Remove from oven; let stand in pan for 10 minutes, then place on cooling rack.
Cool completely.
Mix frosting ingredients together and spoon over top of cake, letting it drizzle over sides
Chill leftovers.

Caramel Cake

2010-10-29T03:43:00.000-07:00

Ingredients:

3 Cups, sifted cake flour
1-3/4 Cups white sugar
3 tsp Baking powder
1/3 Cup hot water
1/2 tsp Salt
1 tsp Vanilla extract
2/3 Cup milk
3/4 Cup butter
3 Eggs

How to make Caramel Cake:

Preheat the oven to 350 degrees F.
Line two 9 inch pans with parchment paper and sift flour, baking powder and salt together 3 times, keep aside.
For caramel syrup heat 1/2 cup of the sugar in a heavy skillet, keep stirring.
Continue to cook and stir till melted sugar turn into dark brown.
Remove it from the fire. Add hot water to it and stir till dissolved, keep aside to cool.
In a large bowl, cream shortening with rest of the sugar till light and fluffy.
Add eggs one at a time to it, beating thoroughly.
Combine vanilla and 3 tbsp caramel syrup.
Add flour mixture and milk alternately to it and beat till soft.
Pour the mixture into two 9 inch pans.
Bake it in the preheated oven for about 25 to 30 minutes till a toothpick inserted into the cake comes out clean.

Pineapple Cake

2010-10-29T03:16:00.000-07:00

Ingredients:

1-1/2 cup Flour
1 cup Pineapple juice
1 cup White sugar
1 tsp Baking powder
1 tsp Baking soda
1/2 tsp Salt
1/2 tsp Vanilla
1 tbsp White vinegar
5 tbsp Vegetable oil

For Icing

2-1/2 Cup flour
1/4 Cup crushed pineapple
1 Cup icing sugar
1/8 tsp Powdered ginger
1/2 Cup milk
1/4 Cup butter
1/2 Cup cream cheese
1/4 tsp Salt

How to make Pineapple Cake:

Preheat the oven at 350 F for 10 minutes.
Mix flour, baking powder, baking soda, salt and sugar in a bowl.
Heat the pineapple juice in a saucepan to lukewarm temperature.
Put a small quantity of crushed pineapple in pineapple juice.
Add vegetable oil, vanilla and vinegar to the mixture of flour, baking powder, baking soda, salt and sugar.
Pour lukewarm pineapple juice into the above mixture immediately.
Now beat the whole mixture.Pour the whole batter into a pan.
Heat it for 30 minutes at 350 F.

For Icing:

Mix flour, powdered ginger and milk in a saucepan.
Cook the mixture at medium heat, stirring it constantly.
Heat the mixture until it converts into thick paste.
Let the mixture cool to lukewarm.
Mix butter, cream and crushed pineapple in a bowl.
Put the lukewarm paste, salt and icing sugar in the mixture of butter, cream and crushed pineapple.
Beat it until it becomes fluffy.
Refrigerate it for an hour for firming up the icing.
Keep the icing now on the cooled cake.
Pineapple cake is ready

Almond Butter Christmas Cake

2010-10-29T01:28:00.000-07:00

Ingredients:

3 cup - Cake Flour (sifted)
3 tsp - Baking Powder
½ tsp - Salt
¾ cup - Butter or shortening
1 ½ cup - Sugar
3 - Eggs
½ cup - Almonds (finely chopped)
½ cup - Raisins (finely cut)
1 cup - Milk
1 tsp - Vanilla
Lemon Butter Frosting
Things to decorate with

Method:

Sift flour once.
Add baking powder and salt to it and sift together thrice.
Cream butter thoroughly while adding sugar gradually until light and fluffy.
Add eggs, one at a time, beating thoroughly.
Add nuts and raisins and beat well.
Add flour, alternately with small amount of milk, beating after each addition until smooth.
Add vanilla.
Bake in two greased 9-inch layer pans at 375 oF for 25 minutes.
Spread frosting between layers and on top and sides of cake.
Decorate top of cake with wreath of holly, maraschino cherries or red cinnamon candies can be used as berries and slices of angelica or citron can be used as leaves and stems.
Alternatively, decorate with poinsettias made of candied cherries. Slice cherries in rings, cut rings in half, and arrange to form petals of poinsettias.

White Christmas Cake

2010-10-29T01:18:00.000-07:00

Ingredients:

1/2 cup water
4 ounces white confectioners coating or vanilla chips
1 cup butter or margarine, softened
2 cups sugar
4 eggs, separated
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup flaked coconut
1 cup chopped pecans

FROSTING:

1 (8 ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
3 3/4 cups confectioners' sugar
1 tablespoon milk

How to prepare White Christmas Cake:

1. In a saucepan, bring the water to a boil. Remove from the heat; stir in confectionery coating until melted. Cool for 20 minutes.

2.Meanwhile, in a mixing bowl, cream butter and sugar.Add egg yolks; mix well. Beat in coating and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk.Mix well.

3.Stir in the coconut and pecans. Beat egg whites until stiff peaks form; fold into the batter. Pour into three greased and floured 8-in. square baking pans.

4.Bake at 350 degrees F for 25-30 minutes or until cake tests done. Cool in pans 10 minutes; remove to wire rack to cool completely.

5.Combine frosting ingredients in a mixing bowl; beat well. Frost tops of two layers; stack on serving plate with plain layer on top. Frost top and sides of cake

Coca-Cola Cake

2010-10-28T08:12:00.000-07:00

Ingredients:

1 cup Coca-Cola
1/2 cup buttermilk
1 cup butter or margarine, softened
1 3/4 cups sugar
2 large eggs, lightly beaten
2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 cup cocoa
1 teaspoon baking soda
1 1/2 cups miniature marshmallows
Coca-Cola Frosting
Garnish: 3/4 cup chopped pecans, toasted

How ro prepare Coca-Cola Cake:

1.Combine Coca-Cola and buttermilk; set aside.

2.Beat butter at low speed with an electric mixer until creamy. Gradually add sugar; beat until blended. Add egg and vanilla; beat at low speed until blended.

3.Combine flour, cocoa, and soda. Add to butter mixture alternately with cola mixture; begin and end with flour mixture. Beat at low speed just until blended.

4.Stir in marshmallows. Pour batter into a greased and floured 13- x 9-inch pan.

5.Bake at 350° for 30 to 35 minutes. Remove from oven; cool 10 minutes.

6.Pour Coca-Cola Frosting over warm cake.Garnish, if desired.

CupCake

2010-10-28T07:59:00.000-07:00

Ingredients:

2 1/4 cups all purpose flour
1 1/3 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 cup milk
1 teaspoon vanilla
2 large eggs

How to prepare Cupcake :

1.Preheat oven to 350 degrees. Line cupcake pans with paper liners.

2.Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.

3.Spoon cupcake batter into paper liners until 1/2 to 2/3 full.

4.Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pans then remove and place on wire racks to cool completely.

5.Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.

Coconut cake

2010-10-28T07:47:00.000-07:00

Ingredients:

230 g butter
350 g sugar
5 medium eggs
1 tsp baking soda
250 g flour
1 tsp baking powder
240 ml buttermilk
1 tsp coconut flavoring or almond extract
1 tsp vanilla extract
150 g coconut, grated

How to prepare Coconut Cake:

Preheat oven to 180°C.
Cream together butter and sugar until smooth, about 5-8 minutes. Then add eggs, beating wellafter each addition.
In another bowl sift together dry ingredients. Then mix with creamed mixture alternately withbuttermilk. Mix well and stir in vanilla and coconut flavoring.
Pour batter into greased and floured cake pans. Bake for about 25 minutes.
Cool and then frost with your favorite basic frosting and sprinkle with coconut.

Banana Cake

2010-10-28T07:27:00.000-07:00

Ingredients:

1 cups granulated sugar
1 cup butter
2 eggs
1/2 cup buttermilk
1 cup mashed bananas
1 teaspoon vanilla extract
2 cups sifted all-purpose flour
1 cup rolled oats
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 (6 oz. pckg. semi sweet chocolate chips)
1/2 cup chopped nuts

How to prepare Banana Cake:

Preheat oven to 350 degrees.
Grease the pans well
Combine sugar, butter, eggs and mix well;Stir in buttermilk, bananas, and vanilla; blend well.
Stir in flour oats baking soda and salt; mix well. Stir in chocolate chips.
Spread the batter in pans and sprinkle with chopped nuts if desired. You can also add the nuts to the batter.
Divide the batter evenly between the pans. Smooth the batter level, then spread it slightly from the center to the edges.
Bake in the preheated oven for 30-35 minutes, or just until the tops are springy or a cake tester comes out clean.
Cool the cakes in their pans on a rack for 10 minutes. Then invert onto racks.

Pumpkin cake

2010-10-28T07:09:00.000-07:00

Ingredients:

2 eggs
2/3 cup of sugar
3/4 cup mashed pumpkin
1 teaspoon vanilla extract
3/4 cup of flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt

How to prepare Pumpkin cake:

Preheat the oven to 375 degrees.
Beat eggs at high speed until they are foamy.
Add sugar a little bit at a time beating in between sugar additions.
Beat until thick and pale.
Combine the flour and the remaining ingredients.
Add to pumpkin mixture
Mix well
Pour into cake pan.
Bake for 20 minutes

Blueberry Cake Recipe

2010-10-28T06:58:00.000-07:00

Ingredients:

3/4 cup unsalted butter
1/2 cup of VIRGIN olive oil
1 1/2 cups sugar
4 eggs
1 tsp of vanilla
1/2 tsp of almond extract
1 3/4 cup all purpose flour
1 1/2 tsp. baking powder
zest of two lemons grated
zest of 2 oranges grated
zest of half a lime grated
3/4 cup heavy cream ( yes, you can use a milk if you must :-) )
1 1/2 cups of fresh blue berries

Blueberry Cake Recipe Procedure:

Pre-heat oven to 350 F. Grease the cake pan. Set aside.
Beat eggs and sugar. You want it light yellow in color.
Add butter, olive oil, cream, and the vanilla and almond extracts. Sift the flour, baking powder and salt together. Mix well.
If you feel you want salt add a pinch here at this step. Stir in all the zests.
Spoon half of the batter into the prepared cake pan.
Drop 1/3 of the blue berries evenly on top of the batter.
Cover with the remaining batter.
Bake for 15 minutes.
Sprinkle the remaining blue berries on the top. Press them into the batter so you only see a little bit of the tops.

Diabetic raisin cake

2010-10-28T06:41:00.000-07:00

Ingredients:

1 cup of water
¾ cup of black raisins
½ cup diet softened margarine
½ teaspoon vanilla essence
1 cup of sugar substitute
1 cup of allpurpose flour
1 teaspoon of baking powder
1 teaspoon of cooking soda
½ teaspoon of grounded cinnamon
¼ cup of fresh orange juice

How to prepare Diabetic raisin cake:

1.Preheat oven to 350 degree F (175 degree C). In the meantime grease the baking dish and set aside. Now place the raisins in a bowl and pout the boiling milk over it. Leave it aside for about five minutes. Then in a large bowl beat the margarine with the electronic beater till it becomes fluffy.

2.Add the vanilla essence and stir well. Add the sugar substitute and beat the mixture, till it is smooth. Set aside and in a separate wide bowl mix together the flour, baking powder, cooking soda and cinnamon. Add this to the margarine mixture and beat it for a minute till all the ingredients blend in.

3.Then add the orange juice and blend it into the mixture. And finally add the milk and raisins mixture. Then pour this into the baking dish. Place it in the oven and bake for about 30 minutes.

Chiffon cake

2010-10-26T23:56:00.000-07:00

Ingredients:

2-1/2 cups cake flour, sifted
3/4 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 cup oil (vegetable oil or corn oil)
7 egg yolks, at room temperature
3/4 cup cold water
1 tsp. vanilla
7 egg whites, at room temperature
1/2 tsp. cream of tartar
3/4 cup sugar

How to prepare Chiffon cake:

1. Preheat oven to 350°F. Prepare 10-inch ungreased tube pan.

2. Sift together the flour, sugar, baking powder and salt in a bowl.

3. Make a well at the center and add oil, egg yolks, water and vanilla. Beat until smooth and no lumps occur. Set aside.

4. Using a stand mixer or electric hand mixer, beat egg whites until frothy. Add the cream of tartar. Continue to beat on high until soft peaks begin to form. Add sugar very gradually and continuously beating until meringue is glossy and stiff.

5. Gently fold the egg yolk mixture into the meringue until well blended, ensuring that you scrap the bottom of the bowl as you fold.

6. Pour into prepared ungreased tube pan.

7. Bake until golden and middle springs back when touched for about 45 minutes.

8. Invert onto the neck of a bottle.

9. Cool completely upside down.

Sponge Cake

2010-10-26T23:45:00.000-07:00

Ingredients:

1 Cup sifted cake flour
1 tsp Baking powder
3 Eggs, separated
1/4 Cup water
1 Cup sugar, divided
2 Egg whites
1/4 tsp Salt
2 tsp Vanilla

How to make Basic Sponge Cake:

Combine cake flour, baking powder, and salt in a big bowl, stir well and keep aside.
Beat 3 egg yolks in an electric mixer at high speed of for about 1 minute.
Add 3/4 cup sugar, beating constantly for about 5 minutes till the egg yolks are thick.
Combine vanilla and 1/4 cup water with it, beating at low speed till well blended.
Add flour mixture to the egg yolk mixture beating at low speed till blended, keep aside.
Beat egg whites in a bowl at room temperature at high speed till foamy.
Slowly add rest of the sugar, beating till peaks form.
Stir one fourth of the egg white mixture into the batter and gently fold in the rest of the egg white mixture.
Pour the batter into an ungreased 10 inch tube pan.
Bake at 350 degrees F for about 35 minutes till cake springs back when touched lightly in the centre.
Invert the pan and let it cool for about 45 minutes.
Now remove it from the pan.

Easy Cheesecake

2010-10-26T23:26:00.000-07:00

Ingredients:

2 (8 oz.) cream cheese, softened
2/3 cup sugar
3 large eggs
1/2 tsp. vanilla

Frosting:

3 tbsp. sugar
8 oz. sour cream
1 tsp. vanilla

How to prepare Easy Cheesecake:

1. Beat cream cheese, 2/3 cup sugar, 3 eggs, and 1/2 teaspoon vanilla with mixer until smooth. Pour into well greased 9 inch pie plate.

2. Bake 22 to 25 minutes at 350 degrees. Turn oven off. Remove cheesecake and cool for 5 minutes.

3. Combine 3 tablespoons sugar, sour cream, and 1 teaspoon vanilla. Spread over warm cheesecake and return to oven for 5 minutes.

4. Cool and refrigerate.

Strawberry Cake

2010-10-26T23:17:00.000-07:00

Ingredients:

1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry flavored instant gelatin
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Strawberry Cream Cheese Frosting (recipe follows)

Garnish: sliced fresh strawberries

How to prepare Strawberry Cake :

1. Preheat oven to 350. Lightly grease 2 round 9-inch cake pans.
2. In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth.
3. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in center comes out clean.
4. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
5. Spread Strawberry Cream Cheese Frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

Carrot Cake

2010-10-26T06:26:00.000-07:00

Ingredients:

3 cups unbleached all-purpose flour
2 cups sugar
1 teaspoon salt
1 Tbsp baking soda
1 Tbsp cinnamon
1 1/2 cups olive oil or grapeseed oil
4 large eggs, lightly beaten
1 Tbsp vanilla extract
1 1/2 cups shelled walnuts, chopped (more whole or chopped for topping)
1 1/2 cups sweetened, shredded coconut
2 cups of finely grated carrots
1 cup of drained crushed pineapple

Frosting:

8 oz cream cheese, at room temperature
6 Tbsp unsalted butter, room temp
2 1/2 cups of confectioners' sugar
1 teaspoon vanilla extract
2 Tbsp lemon juice

How to prepare Carrot Cake:

1. Preheat oven to 350°F. Butter two 9 inch cake pans. Cut out rounds of wax paper and place at bottoms of cake pans. Butter the top of the wax paper rounds.

2. Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in chopped walnuts, coconut, carrots and pineapple.

3 .Pour batter into pans. Set on the middle rack of oven and bake for 45-50 minutes (shift positions of cakes front-to-back if necessary about halfway through), until edges have pulled away from sides and a toothpick or sharp knife tip inserted into the center of the cake comes out clean. Cool on a cake rack.

4. To prepare frosting, cream together the cream cheese and butter in a mixing bowl. Slowly sift in the confectioners sugar and beat until mixture is free of lumps. Stir in vanilla and lemon juice.

5 .Once cakes have cooled, frost. Sprinkle top with chopped walnuts or arrange walnut halves in a crown around the top.

Orange Cornmeal Cake

2010-10-26T06:14:00.000-07:00

Ingredients:

1/2 cup olive oil, plus more for greasing the pan
2 large eggs
1 cup sugar, plus 1/3 cup for the topping
1/2 cup orange juice (or dry white wine)
1 1/4 cups all-purpose flour
1/2 cup finely ground yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
Zest of 1 large orange

How to prepare Orange Cornmeal Cake:

1. Preheat oven to 375°F. Brush the bottom and sides of an 8-inch round cake pan with oil (can use butter for this too); line the bottom of the pan with wax paper or parchment paper, and brush the top of the paper with oil.

2 .In a large bowl, whisk together eggs, oil, 1 cup of the sugar, and orange juice until smooth. Add flour, cornmeal, salt, baking powder, and orange zest; whisk lightly to combine.

3. Pour the batter into the prepared cake pan; sprinkle the top evenly with the remaining 1/3 cup sugar. Bake until cake begins to pull away from sides of pan and a toothpick inserted in center comes out clean, about 25-35 minutes.

4. Cool the cake in the pan 20 minutes. Run a knife around edge of cake to separate it from the edge of the pan. Invert the cake gently onto a plate, and remove the parchment paper. Re-invert the cake onto a rack to cool completely before serving.

Vanilla Cake

2010-10-26T01:38:00.000-07:00

Ingredients :

2 cups (500 mL) sugar
4 eggs
2-1/2 cups (625 mL) all-purpose flour
1 cup (250 mL) milk
3/4 cup (175 mL) vegetable oil
2-1/4 teaspoons (11 mL) baking powder
1 teaspoon (5 mL) vanilla

How to prepare Vanilla Cake :

1.Preheat oven to 350 degrees F (180 degrees C). Line two 9-inch (23-cm) round cake pans or one 9x13-inch (23 x 33 cm) rectangular baking pan with parchment paper. Grease the paper and the sides of the pan well.

2.In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don't overbeat. Pour batter into the prepared baking pan(s).

3. Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean. (A single rectangular pan will take longer to bake than two round ones.) Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool completely before covering with frosting, if desired.