Dessert
INGREDIENTS:
1 box yellow cake mix (18 oz.)
1/2 cup melted butter
3 eggs
1 cream cheese package (8 oz.)
1/2 tsp vanilla
4 cups powdered sugar
DIRECTIONS:
Preheat the oven to 350 F.
In a bowl, mix cake mix, butter, and 1 egg until combined.
Press mixture into a lightly greased pan (9×13 in) covering all corners.
In another bowl mix the cream cheese, 2 eggs, powdered sugar, and vanilla until combined (hand mixer).
spread over the cake mixture already spread in the pan.
Bake for 45 minutes or until golden brown. Allow to cool. Cut and serve. Optional – dust with powdered sugar.
*Found on Tastemade.com*
Tags: Tastemade.com
I have made these and they were really good despite not having the lemon extract and having to make my own powdered sugar.
INGREDIENTS:
9 oz (about 1 3/4 cups) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
3 teaspoons Meyer lemon zest (from about 4 Meyer lemons)
1/2 cup (1 stick) unsalted butter, at room temperature
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract (I used almond bc I didn’t have lemon)
1/2 cup confectioners’ sugar, sifted
DIRECTIONS:
Preheat oven to 350 F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar and the lemon zest. Rub them together with your fingertips until the sugar is moist and fragrant. Add the butter to the bowl, and beat the sugar/butter mixture on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition, then mix in the vanilla extract and the lemon extract. With the mixer on low speed, gradually add the dry ingredients, mixing until they are just incorporated.
Add the confectioners’ sugar to a wide, shallow bowl (I like to use a pie plate).
Using a small cookie scoop (mine is about 1 1/2 to 2 tablespoons), portion the dough into balls. Roll the balls so they’re uniform, then drop them in the confectioners’ sugar and toss to coat. Transfer to the prepared baking sheets, placing them about 2 inches apart. Bake for 10-12 minutes, or until the cookies have puffed and their surfaces have cracked. They’ll still be fairly light in color. Transfer the baking sheets to wire racks and let the cookies cool for a few minutes before removing them to the racks to cool completely.
Store in an airtight container at room temperature.
Makes 18-24 cookies
*Found on Traceysculinaryadventures.com*
INGREDIENTS:
½ cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
½ cup milk
zest of 1 lemon
¼ cup sugar
juice of 1 lemon
DIRECTIONS:
Cream the butter in a large bowl with an electric mixer. Add the sugar and beat until fluffy. Add the eggs one at a time, mixing after each addition.
Sift together the flour, baking powder and salt. Add to the egg mixture alternately with milk, ending with the dry ingredients. Add the lemon zest and mix until just combined.
Pour the batter into a greased and floured loaf pan. Bake at 350F for 45 min to an 1 hour.
Combine the sugar and lemon juice in a small bowl. When the loaf comes out of the oven, pour the lemon glaze on top of the loaf while it is still in the pan. Let the loaf fully cool and enjoy!
WE SERIOUSLY LOVE THIS!
*Found on Tastemade.com*
Tags: Tastemade.com
INGREDIENTS:
1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 Tbsp. baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 Tbsp. lemon juice
Ground cinnamon or nutmeg (optional)
DIRECTIONS:
Melt butter in a 13×9 inch baking dish.
Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
Bake at 375 for 40-45 minutes or until golden brown. Serve cobbler warm or cool.
*Found on MyRecipies.com*
Tags: Peaches
INGREDIENTS:
250g/8oz digestive biscuits
150g/5oz milk chocolate
150g/5oz dark chocolate
100g/3½oz unsalted butter
150g/5oz golden syrup (or any other syrup that you may have)
100g/3½oz dried apricots, chopped
75g/2½oz raisins
60g/2oz pecans, chopped (optional)
DIRECTIONS:
Use cling film to line a 20cm (8in) shallow, square-shaped tin. Leave extra cling film hanging over the sides. Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so they don’t go everywhere!) Melt chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally. Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins and pecans (optional). Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher. Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set. Turn out the cake and peel off the cling film. Cut the cake into 12 squares and enjoy!
*Friend Andrea gave me this!*
INGREDIENTS:
Crust:
2 1/2 cups unbleached all purpose flour
1 Tbsp. sugar
3/4 tsp alt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
5 Tbsp. (or more) ice water
Or use Pillsbury pie crusts, pre-made.
Filling:
1 cup plus 1 Tbsp. sugar
3 Tbsp. cornstarch
1/4 tsp salt
5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
1 tsp fresh lemon juice (if using sour cherries) or 3 Tbsp. fresh lemon juice (if using dark sweet cherries)
1/2 tsp vanilla extract
2 Tbsp. (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 tbsp. (about) milk
Vanilla ice cream
DIRECTIONS:
For crust:
Whisk flour, sugar, and salt in large bowl to blend.
Add butter and rub in with fingertips until small pea-size clumps form.
Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry.
Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.
For filling:
Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.
Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round.
Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.
Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.
Found in *Bon Appetit magazine*
Tags: Bon Appetit, Cherries, Pie
INGREDIENTS:
1/2 cup unsalted butter, softened
1/2 cup Nutella
3/4 cup granulated sugar
1 egg
1 tsp vanilla extract
3 cups AP flour
1 tsp baking powder
1/2 tsp sea salt
~ 1/4 cup heavy cream
DIRECTIONS:
Preheat oven to 350. Lightly grease baking sheet (or line with parchment / silicon mat) and set aside.
Beat together the butter, Nutella and sugar until light and fluffy. Add the egg and vanilla and beat until well incorporated.
In a separate mixing bowl, whisk together the flour, baking powder, and sea salt. Gradually add the dry ingredients to the creamed mixture, mixing on low speed, until the dough begins to come together. If the dough seems dry and crumbly, add a
small amount of heavy cream until the dough comes together.
Transfer the dough to a lightly floured surface and roll it out to about 1/4-inch thickness. Use a cookie cutter to cut shapes out of the dough and transfer them to the prepared baking sheet.
Bake the cookies for about 12 minutes. Let them cool for a few minutes on the baking sheets, and then transfer to wire racks to cool completely. If desired, frost with royal icing, or spread Nutella between two cookies to make a Nutella Sandwich.
*Found on MyKitchenAddiction.com*
Tags: Cookies, MyKitchenAddiction.com, Nutella
INGREDIENTS:
3 cups Original Bisquick® mix
2 Tbsp. granulated sugar
1/4 cup butter (do not use margarine), melted
1/4 cup milk
1 tsp. vanilla
3 eggs
1/4 cup granulated sugar
1/2 tsp. ground cinnamon
1 cup butter (do not use margarine)
3/4 cup packed brown sugar
DIRECTIONS:
Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
In large bowl, stir Bisquick mix, 2 tablespoons granulated sugar, 1/4 cup butter, the milk, vanilla and eggs until soft dough forms. Divide dough into 24 pieces. With greased hands, roll dough into balls.
In small bowl, mix 1/4 cup granulated sugar and the cinnamon. Roll each dough ball in sugar mixture; place balls randomly in pan. Sprinkle with any remaining sugar mixture.
In 2-quart saucepan, melt 1 cup butter. Stir in brown sugar; heat to boiling over medium heat, stirring constantly. Boil 2 minutes; remove from heat. Pour caramel mixture over dough balls in pan.
Bake 22 to 28 minutes or until lightly browned on top. Cool 3 to 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan; cool 10 minutes. Serve warm.
*Found on BettyCrocker.com*
Tags: BettyCrocker.com, Bread
INGREDIENTS:
2 cups sugar
1 cup Land O Lakes Unsalted Butter, melted
4 eggs
4 tsp. vanilla
3 cups all-purpose flour
2 tsp. baking powder
1 cup milk
DIRECTIONS:
Heat oven to 350. Combine sugar and melted butter in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla; beat until well mixed.
Stir together flour and baking powder in small bowl, Gradually add flour mixture alternately with milk to butter mixture, beating at low speed until well mixed.
Pour batter into greased and floured 10 inch angel food pan. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes and remove from pan.
*Found on Land O Lakes butter pack*
Tags: Cake, Land O Lakes
INGREDIENTS:
1 large package of Oreos
8oz cream cheese, softened
2 boxes of instant vanilla pudding
1/4 cup powdered sugar
2 1/2 cups milk
1/2 stick of butter
12oz cool whip
DIRECTIONS:
Crush oreos in a food processor. Blend together cream cheese, powdered sugar and butter. Mix pudding with milk.
Combine cream cheese mixture with pudding and cool whip.
Alternate layers of oreos and pudding mixture in an 8 inch flower pot. Plug the bottom of the pot with tape or something first. End with oreos on top to create the “dirt” look in the pot. Place a plastic flower in the middle.
*I got this from a friend at Regions Bank years ago, and I have no idea where she got it from!*