14820693 Baking Recipes For Dummies

Measuring Ingredients for Baking You probably know someone who bakes a lot, and it seems like she just tosses this in and that in and presto, out come cookies or a pie or something delicious. It seems like magic, so you may wonder how important it is to be accurate in measuring. The answer is: very important. Proper measuring is critical to baking. Baking is a science, and when you mix together ingredients, you're creating chemistry, albeit edible chemistry, so being precise is important. There is balance between flour, leaveners, fats, and liquids. Extra salt or baking soda can ruin otherwise perfect cookies. Too much flour makes muffins taste dry and flavorless. No beginning cook should be nonchalant about measuring. The success of your recipe depends on it. As you begin to feel more comfortable with baking, you may feel inclined to experiment a bit, maybe add some chocolate chips to peanut butter cookies, or throw some nuts or dried cranberries into oatmeal cookies, or substitute pecans for walnuts. That's all well and fine, but give it time. You're never too good or experienced to measure.

Measuring equipment Measuring spoons come in sets of four or six, ranging from 1/4 teaspoon to 1 tablespoon. (Be sure to use graded teaspoons and tablespoons — and not the spoons you use to eat with —for accuracy.) You can use the same measuring tools for both liquids and dry ingredients. For liquids, fill the spoon until it's full. For dry ingredients, pour or scoop into the spoon until it's full, leveling off the spoon with the straight edge of a spatula or knife. Never measure over the bowl of ingredients you're using for the recipe. If you over pour or level extra into the bowl, your measurements will not be accurate. Measuring cups are essential for every kitchen. You won't find many recipes that don't require measurements of some kind. Measuring cups come in two basic types:

•

Graded: Graded cups range in sizes from 1/4 cup to 1 cup and can range from 4 to 6 cups in a set. Use graded cups to measure dry ingredients and solid fats, such as shortening.

•

Glass: Glass cups are available in a wide range of sizes, the most common being 1 cup, 2 cups, and 4 cups. Use these cups for measuring liquids.

When measuring thick, sticky liquids such as honey, molasses, and corn syrup, spray the inside of the measuring glass with nonstick cooking spray or grease it a little with oil. The liquid will then be much easier to remove.

Measuring dry ingredients To measure flour, sugar, breadcrumbs, and other dry ingredients (with the exception of brown sugar in many cases), spoon the ingredients lightly into the measuring cup. Do not shake the cup to make level! Take the straight edge of a knife (not the cutting edge) and level off the ingredient. Leveling it off gives you one level cup. If the recipe calls for a heaping cup, do not level off the cup. Instead, leave a small mounded top of ingredients. Sometimes ingredients, such as brown sugar, shredded cheeses, coconut, or herbs, are called for as lightly or firmly packed. Why pack? Generally, these ingredients are bulkier and can form big air pockets if you use the traditional spoon-and-level method of measuring. If you apply light or slightly firm pressure to the ingredients, you eliminate some of the air pockets and get a more accurate measurement. Never push the ingredients in so much that you actually crush them or pack them in so tightly that you have difficulty getting them out the of cup measure. If you do so, you will over measure, adding too much of the ingredient. A good

visual cue that you have lightly packed something is that after you pour it out of the measuring cup, it will lose the shape of the cup it was in. If it's firmly packed, it will slightly retain the shape of the measuring cup after it's dumped out into the bowl, but it will be easy to stir apart. To measure chopped nuts, shredded cheese, fresh herbs, and coconut, spoon the ingredients into the measuring cup and pack down lightly.

Measuring fats and other solids To measure shortening, spoon the ingredients into a cup and pack down firmly with a spoon or rubber spatula to eliminate any air holes. Bakers, these days, don't often have to measure fats because butter and margarine come in conveniently measured sticks. One stick equals 8 tablespoons or 1/2 cup. Two sticks equal 1 cup. You still have to measure solid shortening, but now they make shortening sticks, so even that task has been greatly simplified. If you're measuring fats, an easy way to keep the cup clean (and save yourself time by not having to wash it) is to place a piece of plastic wrap in the measuring cup first. Then, after the shortening is measured, pull the ends of the plastic out of the cup. The measuring cup stays clean and you have perfectly measured shortening.

Measuring liquids Always use a glass measuring cup for measuring liquids. For an accurate reading, always rest the cup on a level surface and read at eye level. Sometimes the container in which you purchase an ingredient might be labeled in ounces when your recipe calls for cup or spoon measurements (or vice versa). Check out Table 1 for some common equivalencies. Table 1: Measurement Equivalents

If a Recipe Calls for This Amount

You Also Can Measure It This Way

Dash

2 or 3 drops (liquid) or less than 1/8 teaspoon (dry)

1 tablespoon

3 teaspoons or 1/2 ounce

2 tablespoons

1 ounce

1/4 cup

4 tablespoons or 2 ounces

1/3 cup

5 tablespoons plus 1 teaspoon

1/2 cup

8 tablespoons or 4 ounces

1 cup

16 tablespoons or 8 ounces

1 pint

2 cups or 16 ounces or 1 pound

1 quart

4 cups or 2 pints

1 gallon

4 quarts

1 pound

16 ounces

When I was a working at Hyatt I loved heat and serve rolls. I would  beg my coworkers to show me on the first day of work how to  making homemade items. Now that I have middle age adult.I love  to baking, I can't imagine what I was thinking when I did not try  this at home!  Homemade biscuits are so easy to make, and if you follow a few  simple rules, they will always turn out fluffy and delicious. I use  what I call the Grandma Method. I don't use a pastry cutter, or a  fork, I use my clean hands to work in the butter with the flour. It's  messy, but it works for me. Whether you do this or another method,  it's important not to overwork your biscuit dough. Mix until it's all  moistened, and then GENTLY fold it over rather than kneading,  then roll it out, or pat into shapes. I must thank the Lord for my  third job that I took good notes to share with many others Baking Powder Biscuits (from a 1982 Recipe) Ingredients: 2 cups sifted flour

2 tsp. baking powder 4 tablespoons butter or shortening 1/2 tsp. salt about 3/4 cup milk  Sift Flour once, measure, add baking powder and salt, and sift  again. Cut in shortening or butter. (this is where I use my hands by  rubbing the butter into the flour). Add milk gradually, stirring until  soft dough is formed. Turn out on slightly floured board and lightly  "knead" for 30 seconds, enough to shape. Roll 1/2 inch thick and  cut with 2 inch floured biscuit cutter. Bake on ungreased sheet in a  400 degree oven for 12­15 minutes. Makes 12 biscuits. You can  also make tiny tea biscuits that are only 1 1/2 inches wide with a  small cutter or glass bottom. These are great served with coffee and  tea, jam, peanut butter  or honey. Makes 24.  Pecan Biscuits Ingredients: 2 1/2 cups biscuit baking mix 1/2 cup chopped pecans 1 cup whipping cream 2 tablespoons melted butter or margarine 

Preheat over to 450 degrees. In a large bowl, combine baking mix  and pecans. Add cream and stir until a soft dough forms. On a  lightly floured surface, use a floured rolling pin to roll out dough to  1/2 inch thickness. Use a floured 2­inch biscuit cutter to cut out  dough. Place on greased baking sheet and brush tops with butter.  Bake 7­10 minutes or until light brown.  Almond Biscuits with Berry Butter Ingredients: 2 cups all­purpose flour 1 tablespoon baking powder 1 tsp. salt 1/2 cup butter (1 stick) 3/4 cup milk 1/2 cup toasted sliced almonds 2 tablespoons honey  Preheat oven to 450 degrees. Combine flour, baking powder and  salt in medium bowl. Using a pastry blender cut in butter until  mixture is crumbly. Combine milk, almonds and honey. Add to  butter mixture, mixing just until flour is moistened. Knead dough  gently; shape into a ball. Roll out or pat down dough on a lightly 

floured surface to 3/4 inch thickness. Using a floured 3 inch heart  shaped cutter, cut out the dough, rerolling as needed. Place about 1  inch apart on unbuttered baking sheet. Bake 10­12 minutes or until  golden. Serve warm with Berry Butter. To make butter: Place 1 stick softened butter, cut into pieces, 1/3 cup strawberry  preserves and 1/4 cup sliced fresh strawberries in work bowl of  food processor; process until smooth. Or, you may stir together by  hand. Transfer to covered container; refrigerate until ready to use.  Yogurt Herb Biscuits Ingredients: 2 cups buttermilk baking mix 2/3 cup plain yogurt or sour cream 2 tablespoons snipped parsley 1 tablespoon snipped chives  Heat oven to 400 degrees. Mix all ingredients until soft dough  forms; beat an extra 20 strokes. Smooth dough into a ball on a  surface dusted with baking mix. Knead 5 times. Roll dough 1/2  inch thick. Cut with floured 2 inch cutter. Place on ungreased  cookie sheet. Bake until golden brown; 8­10 minutes. Makes 10­12  biscuits. 

COFFEE NUT ROLL

 

Quick coffee­flavored brunch bread. 1/4 c. sugar 1/4 c. chopped nuts 2 tbsp. all­purpose flour 2 tbsp. butter 1 tsp. instant coffee powder 1 pkg. refrigerated crescent rolls (8 rolls) Combine sugar, nuts, flour, butter and coffee powder until crumbly.  Unroll crescent roll dough. Moisten perforations and seal, forming a  14x7 inch rectangle. Sprinkle coffee mixture over. From narrow end,  roll up jelly roll fashion. Place seam side down on greased baking  sheet; seal ends. Form into semicircle. Place cuts two­thirds of the way  through roll at 1­inch intervals. Turn each section on its side. Bake in  375 degree oven for 20 to 25 minutes.

SWEET ROLL OR COFFEE CAKE DOUGH 3/4 c. milk 1/4 c. warm water 1 pkg. yeast 1/2 c. sugar 1/4 c. shortening 1 egg 3 1/2 ­ 3 3/4 c. flour Mix in order given. Add flour last. Let rise until double. Roll for coffee  cake or sweet rolls. TOPPING FOR COFFEE CAKE: 1 pkg. lemon pudding (not instant) 1 2/3 c. water 1 c. sugar 3 egg yolks, beaten

 

2 c. cottage cheese 2 egg whites, beaten Boil pudding, water, sugar, egg yolks until thick. Add cottage cheese.  Before putting on cake, add beaten egg whites to the pudding mix.  Spread on cake and bake 325 to 350 degrees until done. SWEET ROLL FILLING: 1/2 c. brown sugar 1/2 c. coconut 3 tbsp. butter Mix together thoroughly and use for the filling for sweet rolls.

ROLL ­ UP COFFEE CAKE 1 c. butter 2 eggs 3 tbsp. sugar 1 c. milk 1/4 tsp. salt 4 c. flour 1 cake yeast FILLING: 1 c. sugar 1 tsp. cinnamon 1 c. nuts or fruit preserves, raisins or currants Cream butter and sugar. Add eggs and crumble yeast into this mixture.  Add milk, salt and flour. Refrigerate overnight. Cut dough into 3 to 4  pieces and roll out like a jelly roll on a well floured board.  Spread each with melted butter. Sprinkle with filling. Roll up and let  stand on greased pan for 1 to 1 1/2 hours in a warm place. Bake at  350 degrees for 40 minutes. Drizzle with powdered sugar icing glaze  or dust with sugar. Serves: 6 to 8.

 

CINNAMON COFFEE CAKE OR ROLLS

 

1/2 c. milk 1/2 tsp. salt 1 pkg. yeast 1/2 c. warm water 1 egg, beaten 3 1/2 c. flour 1/4 c. melted butter 2/3 c. sugar 1 tbsp. cinnamon Scald milk, add 1/4 cup sugar, salt and shortening. Cool to lukewarm.  Dissolve yeast in very warm water. Add milk mixture and beaten egg to  yeast. Gradually beat in enough flour to make soft dough. Knead  lightly and place in greased bowl and let stand for 1 hour. Roll dough  out in flat square and brush with melted butter. Sprinkle with sugar and  cinnamon mixture. Roll like jelly roll and cut into 1 inch pieces. Place  dough in greased pan, cover and let rise in warm place until doubled.  Bake at 375 degrees for 25 minutes. You may also follow hot­rize  method on yeast package.

CARROT CAKE WITH NUT FROSTING Carrot Cake: 2 cups sifted flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1/4 teaspoon salt 1 1/2 cups vegetable or peanut oil 2 cups sugar 4 eggs 2 cups finely chopped carrots

 

Sift together flour, baking powder, baking soda, cinnamon and salt  onto a sheet of waxed or parchment paper. In a medium bowl,  gradually add sugar to oil while stirring. When sugar has dissolved,  beat in eggs one at a time, beating well after each addition. Gradually  add the sifted dry ingredients.  Add the grated carrots. (A food processor with the grating attachment  makes this job an easy one).  Turn mixture into 3 well buttered and floured 8 inch baking pans. Bake  at 350°F for 50 minutes or until done. Nut Frosting: 1/2 cup butter 1 8oz. pkg cream cheese 1 lb. confectioners sugar 1 teaspoon vanilla extract 1 cup chopped walnuts or pecans Beat butter and cream cheese together until light. Gradually add  confectioners sugar. Stir in vanilla and walnuts. Fill and frost 3 layers of  the carrot cake.  Garnish the top of the cake with extra chopped nuts and/or carrot  curls, if desired. To make carrot curls, thinly sliver carrot with a  vegetable peeler and drop strips into ice water. The carrot curls should  be prepared just before serving.  Allow the cake to stand for 5 hours before slicing and serving so that it  will set up properly (prevents it from falling apart).  Refrigerate for up to 4 days; freeze if keeping longer. We store one half  in the refrigerator and freeze the other half. 

Carrot cake is one of our favorites for packing along on picnics and in  bagged lunches. Cut into individual servings and wrap in aluminum  foil; keep in the freezer until the last minute. 

RICH CARROT GINGER CAKE Cake: 1 cup sugar 1 3/4 cups all purpose flour 1 1/2 tablespoons freshly grated ginger (not powdered!) 1 teaspoon baking powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 2 tablespoons Myer's Rum or 1 teaspoon vanilla 1 teaspoon cinnamon 1/2 teaspoon allspice (Jamaican preferred) 1/2 teaspoon cloves 1/2 teaspoon nutmeg 3 eggs, beaten 1 1/2 lbs peeled, grated carrots (4 cups) 2/3 cup vegetable oil 2 tablespoons melted butter Preheat oven to 350 degrees.  Grease and flour or spray 2 8 inch round cake pans with Baker's Joy.  (If using butter and flour, tap out the excess).  Mix together flour, sugar, and spices in a large bowl. Add lightly beaten  eggs and oil, grated carrots and remaining ingredients. Stir to combine.  Pour batter evenly into the two prepared cake pans. 

 

Bake in preheated oven until cake tester or toothpick inserted in center  is nearly clean when removed, approximately 25 minutes.  Allow cake to cool, then remove from pan and frost with cream cheese  frosting (see below).  Variation: Use orange flavoring instead of vanilla or rum. Frosting: 12 oz. Philadelphia Cream Cheese 1 stick butter (8 tablespoons) 1 tablespoon vanilla extract 3 cups confectioner's sugar (slightly more if needed) In the bowl of an electric mixer, beat together cream cheese, butter,  and vanilla on high speed. Gradually beat in the sugar at reduced  speed. Add more or less sugar to achieve desired consistency.  Spread first cake round with 1/3 frosting for the bottom, add the  second layer and use remaining frosting on top or sides.  If desired, sprinkle with flaked coconut or chopped nuts before serving.

Plain Junket with Whipped Cream Recipe Instructions 1.

Crush one-fourth a junket tablet and let it dissolve in a tablespoon of cold water.

2.

Heat one cup of rich milk and two or three level tablespoons of sugar to about 90 deg F.

3.

As milk heats to this degree very quickly, the safest way is to set a thermometer into it on putting it over the fire.

4.

Remove from the fire, take out the thermometer, and stir in half a teaspoon of vanilla or a tablespoon or two of sherry wine and the dissolved tablet.

5.

A few grains of salt, less than one-fourth a teaspoon, may improve the dish for some.

6.

Pour the preparation into two glass cups; let stand in a warm place till it jellies, then set aside in a cool place, to become chilled.

7.

A short time before serving put a tablespoon of sugar and a few drops of flavoring into onethird a cup of double cream and beat it solid to the bottom of the bowl.

8.

With a bag and tube, or a spoon, put the cream on to the top of the junket.

Apple Crumble Recipe Ingredients for Apple Crumble Recipe •

30g/1¼ ounces butter

•

2 cinnamon sticks

•

1 tablespoon brown sugar

•

1 tablespoon of pecans or walnuts chopped

•

1 orange peeled and segmented, remove skins from segments (optional)

•

1 tablespoon of white wine

•

2 cooking apple, cored and diced

For the topping:

•

200g flour

•

100g butter

•

100g sugar

•

1 mint sprig

Instructions 1.

Heat the butter in a frying pan until foaming.

2.

Add the cinnamon, sugar and apples and stir.

3.

Add the nuts, orange and wine and simmer for 2-3 minutes.

4.

Put this mixture in a pan of boiling water on the hob and boil until soft.

5.

For the topping, mix all the topping ingredients together until firm and place on a baking tray.

6.

Cook topping mixture in the oven for 10-15 minutes until golden brown.

7.

Once the apple is cooked, put this in a small oven proof plastic ramekin and put the crumble on top.

8.

Decorate the top of the crumble with the mint sprig and dust with a little icing sugar and serve.

Apple Sauce Cake Recipe Ingredients for Apple Sauce Cake Recipe •

1 cup sugar

•

1/2 cup butter

•

1 cup raisins, dredged in flour

•

1 cup apple sauce

•

1 1/2 teaspoons cinnamon

•

1/4 teaspoon cloves

•

1 teaspoon nutmeg

•

2 cups flour

•

1/2 teaspoon soda

•

2 teaspoons baking powder

Instructions 1.

Cream the butter and sugar together.

2.

Sift the remaining dry ingredients together.

3.

Alternate adding the dry ingredient mixture and apple sauce to the butter.

4.

Stir in the raisins.

5.

Bake in gem pans in a medium oven about 15 minutes

Apple Tart Recipes Ingredients for Apple Tart Recipe 1 For Pastry

•

6 tablespoons vegetable shortening

•

3/4 cup flour

•

3/4 cup potato flour

•

1 tablespoon sugar

•

1/2 teaspoon mixed spices

•

1/4 teaspoon salt

•

1 teaspoon lemon juice

•

Cold water

For Mixture

•

3 apples

•

3/4 cup prunes

•

4 tablespoons sugar

•

1/2 lemon

•

1/2 cup water

•

1 tablespoon cake crumbs

Instructions Mixture 1.

Peel, core, and slice apples. Wash prunes in lukewarm water.

2.

Put these into a small saucepan with sugar, grated lemon rind, and cold water.

3.

Stew slowly until apples are soft.

4.

Remove prunes and cut them in small pieces. Return them to apples and cool.

1.

Sift flours, sugar, salt, and spices into basin.

2.

Cut vegetable shortening into flour mixture with knife until finely divided.

3.

Then rub together lightly with finger tips until as fine as breadcrumbs.

4.

While rubbing, keep lifting flour well up in basin so that air may mix in and vegetable shortening

Pastry

is not made too soft. 5.

Add lemon juice and sufficient water to make a stiff paste.

6.

Divide into two equal pieces.

7.

Wet a dinner plate with cold water and leave it wet.

8.

Thinly roll out one of the pieces and line the plate with it.

9.

Sprinkle cake crumbs over it, then spread on apple mixture.

10. Roll out the other piece of pastry for a cover. 11. Wet round the edge of the pastry. Lay other piece of pastry on top and press edges well together. 12. Trim with knife or scissors around the edges. 13. Brush over top with a little water or beaten white of egg.

14. Dredge with sugar and bake in moderate oven for 45 minutes.

15. Serve hot or cold. 16. The tart may also be covered with boiled frosting

Ingredients for Apple Tarts Recipe 1 •

5 apples

•

1/2 cup cold water

•

3 eggs, whites and yolks divided

•

1 lemon

•

3/4 cup granulated sugar

•

2 tablespoons butter

•

2 tablespoons powered sugar

Instructions 1.

Pare, core, and cut up tart apples. Cook them in the water until soft, stewing them very slowly.

2.

Beat the sauce smooth and let partly cool.

3.

Add beaten egg yolks, lemon juice, grated rind, and the granulated sugar, increasing the amount of sugar, if desired.

4.

Grease pans, fill them with the mixture, dot with butter, and bake in a very hot oven.

5.

Beat the whites of the eggs stiff, add the powdered sugar, spread on top of the tarts. Return to the oven to brown.

6.

This amount makes six to eight tarts.

.

Ingredients for Apple Tart Recipe 3 Crust •

1 1/4 cups sifted pastry flour

•

1/4 cup oil

•

2 tablespoons cold water

•

A few grains salt

Filling •

1 quart pared, quartered, and cored apples

•

Juice and grated yellow rind of 1/2 lemon

•

2/3 cup sugar

•

A few grains salt

Instructions Slice the apples into a baking pan baking pan until they fill an inch of the pan. 1.

Sprinkle the lemon juice, rind, sugar, and salt over the apples.

2.

Cover with the crust and bake slowly from 45 minutes to one hour.

3.

Serve with cream.

Banana Fluff Recipe Instructions 1.

Slice six large banana, sprinkle with lemon juice and grated cocoanut and place directly on the ice to chill and ripen (for at least an hour).

2.

Mash them smooth with a wooden spoon, adding a scant cup of powdered sugar and the stiffly beaten whites of two eggs, which should be lightly folded in; now pour into the freezer, turning the crank for about four minutes, or until there is a slight resistance, when half a pint of whipped cream may be added.

3.

Freeze to the consistency of mush; serve in individual crimped paper cases lined with tiny Naples biscuits.

Banana Muffin Recipe Ingredients for Banana Muffins Recipe •

1 cup all-purpose flour

•

1 tablespoon baking powder

•

1/2 teaspoon baking soda

•

1/4 teaspoon salt

•

1 cup mashed, ripe bananas

•

1/4 cup white sugar

•

1/4 cup low fat or regular sour cream

•

1 egg

•

1/2 teaspoon vanilla extract

Instructions 1.

Heat oven to 350 degrees F (175 degrees C).

2.

Coat muffin pan with non-stick spray or line with paper liners.

3.

Combine baking powder, baking soda, flour, and salt.

4.

In another bowl, beat sugar, egg, bananas, and vanilla extract. Add sour cream to mixture.

5.

Stir flour into banana mixture.

6.

For easy pouring, use soup label to place batter into each muffin cup.

7.

Bake for approximately 15 to 20 minutes, or until a toothpick inserted into middle of muffins comes out clean.

8.

Remove muffins from oven and let cool to room temperature before serving.

9.

To keep muffins fresh, place in sealed storage container.

.

Easy Banana Pudding Recipe Ingredients for Easy Banana Pudding Recipe •

1 large instant vanilla pudding mix

•

1 box vanilla wafers

•

12 oz. whipped carton

•

3-4 bananas, sliced

Note: additional ingredients may be needed for the pudding mix

Instructions 1.

Prepare the pudding according to the box instructions.

2.

Blend in 6 ounces of whipped topping.

3.

In a large bowl, layer a row of wafers and top it with a row of bananas. Add 1/3 of the pudding.

4.

Repeat layers until ingredients are all used, reserving a bit of whipped topping for the top.

Banana Whip Recipe 1 Ingredients for Banana Whip •

1 banana

•

1/3 cup of double cream

•

¼ cup of sugar

•

2 pistachio nuts

•

1 tablespoon of lemon juice

Instructions 1.

Peel the banana, scrape off the coarse threads and press the pulp through a sieve; add the sugar and lemon juice and cook over the fire, stirring constantly until the mixture boils; remove from the fire and let become chilled.

2.

Beat the cream till firm to the bottom of the bowl.

3.

Fold the chilled banana and cream together and turn into two glasses.

4.

Pour boiling water over the nuts, let stand about two minutes, pour off the water, add cold water and push off the skins from the nuts.

5.

Chop the blanched nuts fine and sprinkle over the mixture in the glasses.

Moist Banana Bread Recipe 2 Ingredients •

3-4 very ripe bananas

•

2 cups of all-purpose flour

•

¾ cup sugar

•

¾ teaspoon baking soda

•

½ teaspoon of salt

•

1 ¼ cups chopped walnuts

•

¼ cup vegetable oil

•

2 large eggs, well-beaten

•

¾ stick of butter, melted

•

1 teaspoon of vanilla

Instructions 1.

Set one rack in the center of your oven.

2.

Preheat oven to 350 degrees.

3.

Spray a 9x5x3 bread pan with non-stick spray or grease the pan with butter and dust lightly with flour.

4.

Whisk the flour, sugar, salt, and baking soda together until well-mixed.

5.

Using your stand mixer with the paddle attachment, mix together the bananas, oil, eggs, butter, and vanilla.

6.

Add the dry ingredients to the wet ingredients with the mixer set to low.

7.

Add the walnuts.

8.

Pour the dough into the prepared pan.

9.

Bake the banana bread for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Check the bread after 45 minutes.

10. Cool the pan on a rack until cool to the touch. 11. Turn the pan upside down and de-pan the bread.

Ingredients for Moist Banana Cake Recipe •

2 overripe bananas

•

4 tablespoons sour cream

•

1 white cake mix

•

3 eggs, separated

•

2 tablespoons vegetable oil

•

1 1/3 cup milk, may not use it all

•

1 teaspoon vanilla extract

Instructions 1.

Preheat oven to 350 F. degrees.

2.

Using a hand mixer, mash the bananas and add the sour cream. Mix until smooth.

3.

Mix in the cake, egg whites, and oil. Then, add milk 1/4 cup at a time based on the consistency. Batter should be well-blended and not runny.

4.

Pour into a greased 9x13 pan.

5.

Bake for 25 minutes or until a toothpick comes out clean.

6.

Top with a cream cheese flavored frosting.

Basic Cupcakes Recipe Ingredients for Basic Cupcakes Recipe •

1 cup milk

•

4 cups flour

•

5 teaspoons baking powder

•

2/3 cup butter

•

2 cups sugar

•

4 eggs

Instructions 1.

Cream the butter and sugar.

2.

Add the eggs well beaten, then the milk.

3.

Add flour sifted with baking powder and stir thoroughly.

4.

Bake in buttered and floured cup tins in a hot oven for about 25 minutes. Once the cupckesare completely cool, they can be covered with any kind of frosting or topping

Ingredients for Cup Cakes - Mr. Hooks' Recipe •

2 eggs

•

¼ teaspoon salt

•

½ teaspoon vanilla flavor

•

¼ cup boiling water

•

½ cup sugar

•

¼ cup corn syrup

•

¼ cup vegetable oil

•

1-½ cups pastry flour

•

1 cup raisins or chopped nuts, or desiccated coconut; or they may all be left out, and the cake baked plain, in oiled gem pans, or in layer cake tins, or loaf cake tins

Instructions

1.

Bread the eggs into a bowl, add the salt and the vanilla and beat with a Dover beater until thick.

2.

(The salt hastens the beating of eggs.) Add the boiling water gradually, beating constantly; then add the square in the same manner.

3.

Next add the oil and the corn syrup, and beat a few strokes; then add the sifted flour, and fold together.

4.

If raisins or chopped nuts are used, they should be added after the flour.

5.

Bake in oiled gem pans, in a medium slow oven, the same as loaf cake.

Ingredients for Cup Cakes Recipe •

2/3 cup butter

•

1 cup milk

•

2 cups sugar

•

3¼ cups flour

•

4 eggs

•

4 teaspoons baking powder

•

¼ teaspoon mace

Instructions 1.

Put butter and sugar in a bowl, and stir until well mixed; add eggs well beaten, then milk, and flour mixed and sifted with baking powder and mace.

2.

Bake in individual tins.

3.

Cover with Frosting

Chocolate Cupcake Recipe In the world of cupcakes there are many options beyond the usual vanilla or chocolate. You can make a cupcake out of just about any cake batter you have, even red velvet if you are so inclined. You can also fill them with cream or chocolate if you feel adventurous.

Ingredients But let’s first get a chocolate cupcake made. You will need:

•

4 1/2 ounces of butter

•

7 1/2 ounces of sugar

•

1/4 teaspoon of salt

•

3 ounces melted unsweetened chocolate

•

2 large eggs

•

3/4 cup of cake flour

•

1 1/2 teaspoons baking powder

•

7 ounces milk

•

3/4 teaspoons vanilla extract

Instructions This batter is prepared in the creaming method, which follows: 1.

Measure out all your ingredients before hand and bring them to room temperature.

2.

Preheat your oven to 385 degrees Fahrenheit.

3.

Mix flour and baking powder in a bowl.

4.

Mix milk and vanilla in a bowl a separate bowl.

5.

Using your stand mixer with the paddle attachment, beat the butter on the slow setting until it is smooth and silky.

6.

Add the sugar and turn the mixer to medium speed. Beat until the mixture is light and fluffy.

7.

Add salt and melted chocolate.

8.

Add the eggs a little at a time. After each egg is added, let the mixer completely integrate the egg before adding more.

9.

After all the eggs are added, let the mixer run for five minutes until the mixture is light and fluffy.

10. Stop the mixer and scrape down the bowl. 11. Add 1/4 of the flour/baking powder mixture and 1/3 of the milk/vanilla mixture. 12. Repeat this process until all ingredients are added. Stop the mixer and scrape down the bowl occasionally. Get your cupcake pans ready by putting the little paper cups into them. Pour the batter into the cups and bake them for about 18-20 minutes. Test them at 18 minutes by inserting a toothpick into the center of one of the cupcakes: if it comes out clean, the cupcakes are done. Let them cool and then pop them out of the pans.Ice them and bring them to your office or the next party you go to and you will see that everybody loves cupcakes.

Nut Cakes Recipe Ingredients for Nut Cakes Recipe •

Meat from 1 lb. pecans

•

1 lb. powdered sugar

•

¼ cup flour

•

Whites 6 eggs

•

1 teaspoon vanilla

Instructions 1.

Pound nut meat and mix with sugar and flour.

2.

Beat whites of eggs until stiff, add first mixture and vanilla.

3.

Drop from tip of tablespoon (allowing one spoonful for each cake) on a tin sheet covered with buttered paper.

4.

Bake 20 minutes in a moderate oven.

Strawberry Puffs Recipe Instructions 1.

Put a cup of water and half a cup of butter into a saucepan over the fire; when boiling add a cup of flour and stir until the mixture separates from the sides of the pan.

2.

Turn into a mixing bowl, add three large eggs one at a time and beat well.

3.

Drop from the end of a tablespoon on buttered pans and bake in a moderate oven until light to the touch.

4.

Spread the top of the cakes with confectioner's sugar mixed with orange juice until of a consistency to spread, and sprinkle with chopped nuts.

5.

Split on one side and fill just before serving with whipped cream, sweetened, flavored with vanilla and mixed with crushed strawberries.

6.

Serve strawberries dusted with powered sugar on the same plate.

Tea Cakes Recipe 1 Ingredients for Tea Cakes Recipe 1 •

¼ cup corn oil

•

1 egg

•

2/3 cup sugar

•

1/3 teaspoon vanilla

•

¼ teaspoon salt

•

½ cup milk

•

1-1/3 cups bread flour

•

2-½ tablespoons Argo or Kingsfords Cornstarch

•

2 teaspoons baking powder

Instructions 1.

Put all the ingredients in a bowl and heat until bubbly.

2.

Transfer to cup cake pans lightly rubbed with corn oil, sprinkle with desiccated coconut and bake in a moderately hot oven, 350 to 375 degrees Futile done - about twenty-five minutes.

Brownies Recipe 1 Ingredients for Brownies Recipe 1 •

1 cup brown sugar

•

1 scant cup butter

•

2 cups flour

•

2 teaspoons cinnamon

•

1/2 cup nuts

•

2 eggs beaten very light

•

2 tablespoons of buttermilk

•

1 scant teaspoon of soda

•

1 cup chopped dates

Instructions 1.

Preheat oven to 350 degrees Fahrenheit.

2.

Mix all ingredients.

3.

Drop in greased pan and bake.

Ingredients for Brownies Recipe 2 •

1 cup pecan nuts, shelled, chopped

•

¾ cup flour

•

¾ cup sugar

•

1/3 cup butter

•

1 egg

•

¼ cup milk

•

2 squares semisweet chocolate, melted

Instructions 1.

Preheat oven to 350 degrees Fahrenheit.

2.

Mix all the ingredients well together.

3.

Beat thoroughly to make mixture light.

4.

Pour into buttered and floured fancy cake tins.

5.

Bake in hot oven for about 15 to 20 minutes, according to the size of the tins.

Ingredients for Brownies •

1/3 cup butter

•

1 egg, well beaten

•

1/3 cup powdered sugar

•

7/8 cup bread flour

•

1/3 cup Porto Rico molasses

•

1 cup pecan meat, cut in pieces

Instructions 1.

Mix ingredients in order given.

2.

Bake in small shallow fancy cake tins, garnishing top of each cake with one-half pecan

Ingredients for Brownies Recipe 4 •

2 squares chocolate

•

¼ cup fat

•

1 cup white sugar

•

1 egg

•

½ teaspoon salt

•

½ cup flour

•

½ cup nuts

Instructions 1.

Melt chocolate and add it to the melted fat.

2.

Add sugar, egg, salt and flour.

3.

Mix in chopped nuts, pour in greased baking pans, and bake at 360 degrees Fahrenheit for about 25 minutes.

4.

They will look half baked, but mark off in squares or strips when you take them from the oven, and they will harden as they cool.

5.

Remove from the pans when cool.

Ingredients for Brownies Recipe 5 •

1 cup sugar

•

¾ teaspoon vanilla

•

¼ cup melted butter

•

½ cup flour

•

1 egg, unbeaten

•

½ cup walnut meats, cut in pieces

•

2 squares unsweetened chocolate, melted

Instructions 1.

Mix ingredients in order given.

2.

Line a seven-inch square pan with paraffin paper.

3.

Spread mixture evenly in pan and bake in a slow oven.

4.

As soon as taken from oven turn from pan, remove paper, and cut cake in strips, using a sharp knife.

5.

If these directions are not followed paper will cling to cake, and it will be impossible to cut it in shapely pieces.

Crisco Brownies Recipe Ingredients for vegetable shortening Brownies •

1/3 cup sugar

•

1/3 cup vegetable shortening

•

1/3 cup molasses

•

2 eggs

•

1 cup flour

•

1 cup chopped nut meats

•

¼ teaspoon salt

•

½ teaspoon vanilla extract

Instructions 1.

Cream vegetable shortening and sugar together, add eggs well beaten, molasses, extract, flour, salt and nuts.

2.

Divide into small fancy vegetable shortening tins, or bake in vegetable shortening sheet tin and cut in squares.

3.

Bake in moderate oven half hour.

4.

These are a cross between cake and candy.

5.

Sufficient for twelve squares.

Crisco Batter Cakes Recipe Ingredients for vegetable shortening Batter Cakes •

3 eggs

•

½ cup melted vegetable shortening

•

1 cup flour

•

1 cup buttermilk

•

½ teaspoon baking soda

•

1 teaspoon baking powder

•

½ teaspoon salt

Instructions 1.

Beat up yolks of eggs, add milk, vegetable shortening, and flour mixed with salt, soda, and baking powder and beat till smooth.

2.

Fold in whites beaten to a stiff froth.

3.

Drop in large spoonfuls on ungreased skillet or griddle.

4.

Serve hot with butter or maple syrup. Sufficient for fifteen cakes

Cream Puff Balls Recipe Ingredients for Cream Puff Balls Recipe

•

1 cup flour

•

½ cup vegetable shortening

•

½ cup water

•

4 eggs

•

½ teaspoon salt

Instructions 1.

Put vegetable shortening and water into small saucepan, bring to boil, add quickly flour and salt, stir well with wooden spoon until mixture leaves sides of pan, remove from fire, allow to cool, but not become cold, add eggs, beating each one thoroughly in.

2.

Turn mixture on to well vegetable shorteninged plate and divide into small puffs or cakes.

3.

Put on vegetable shorteninged tins and bake a golden brown in hot oven, thirty minutes.

4.

These puffs may be filled with preserves, custard, or savory mixtures.

5.

Sufficient for thirty puffs

Cream Puffs (9 Portions) Recipe Ingredients for Cream Puffs (9 Portions) Recipe •

1 cup water

•

4 tablespoons vegetable batter

•

1 cup white flour

•

4 eggs

•

A few grains of salt

Instructions 1.

Add the salt and the butter to the water, and bring to a boil.

2.

Add the flour all at once, stir rapidly and cook until the mixture shrinks away from the sides of the pan; then remove, and let cool partly.

3.

Add the unbeaten eggs, one at a time, mixing each in thoroughly with a wooden spoon until smooth and thick.

4.

Brush off from the tablespoon onto an oiled and slightly floured baking pan, leaving plenty of space between, and bake in a rather slow oven, with the heat from below at first, until the crust is firm and a light brown color.

5.

Let cool, split open in the side, and fill with whipped cream, or with the following cream filling.

6.

Cream Filling

7.

1 cup hot milk

8.

3 tablespoons flour

9.

2 tablespoons honey or sugar

10. 1 egg 11. 1/2 teaspoon vanilla flavor 12. A few grains of salt 13. Mix enough cold milk into the flour to make a perfectly smooth paste, stir gradually into the hot milk, and let cool for 15 minutes.

14. Beat the egg, the square and the salt together slightly; then pour in gradually the hot cream, stirring constantly. 15. Return to the fire, and stir until it thickens, but do not boil. 16. Remove, add the vanilla, and let cool.

Ingredients for Cream Puffs Recipe 2 •

1 cup boiling water

•

½ cup butter or shortening

•

1 cup flour

•

4 eggs

Instructions 1.

Add the boiling water to the butter or shortening, bring to a boil and stir in the flour thoroughly.

2.

Remove from the fire, let the mixture cool slightly and add the eggs one at a time, beating in each one for some time before adding the next.

3.

Drop by spoonfuls on a greased pan about two inches apart, shaping into a circular form and having the batter a little higher in the center.

4.

Bake one-half hour in a moderate oven (360 degrees F.).

5.

If these cakes are removed from the oven before they are thoroughly done, they will fall.

6.

Take out one; if it does not fall, the others may be removed.

7.

Cool and split partly with a sharp knife.

8.

Fill with a cream filling, whipped cream, or a fruit mixture.

9.

Cream puffs and eclairs make an excellent foundation for a great variety of desserts.

10. Split them open, fill with any kind of ice cream, and cover with any sauce or combination of sauces. 11. Replace cover, and serve immediately.

Ingredients for Cream Puffs Recipe 3 •

¼ cup cooking oil

•

1 cup boiling water

•

4 eggs

•

1 cup sifted pastry flour

•

1 teaspoon salt

Instructions 1.

Put the water, oil, and salt in a saucepan on the stove.

2.

When the mixture boils, throw in the flour all at once, and stir vigorously with a batter whip.

3.

Cook, stirring till a stiff paste is formed.

4.

Remove from the fire, and allow to cool a little; then add the unbeaten eggs, one at a time, beating till thoroughly mixed after each egg is added.

5.

Drop on an oiled pan in pieces about the size of a golf ball, one and one-half inches apart.

6.

Bake about thirty minutes in a moderate oven.

7.

The cakes must be baked till they are cooked through or they will fall when taken from the oven.

8.

With a knife make an opening in each cake through which to fill it.

9.

Cream Filling

10. 2 cups milk 11. 3/4 cup sugar 12. 1/2 cup flour 13. 2 eggs, beaten 14. 1/2 teaspoon vanilla 15. 1/4 teaspoon salt 16. Put one and one-half cups of the milk into a double boiler to heat. 17. Beat the eggs, and add to them the sugar, flour, salt, and the remainder of the milk. 18. Beat till smooth, then stir this mixture into the hot milk. 19. Cook till thick, stirring frequently.

20. Add the vanilla. 21. When cold, fill the cakes with it. 22. For chocolate filling, add one-half cup health cocoa, mixing it with the flour, and use one-third cup flour. 23. For maple filling, use maple sugar. 24. The puffs may be filled with whipped cream.

Ingredients for Cream Puffs Recipe 2 3 •

1 cup milk

•

1/2 cup butter

•

1 cup sifted floor

•

1 teaspoon baking powder

•

3 eggs, beaten

Filling:

•

1 cup milk

•

1/2 cup sugar

•

3 tablespoons flour

•

1 tablespoon corn starch

•

1 teaspoon vanilla

Instructions 1.

Bring milk and butter to a boil.

2.

Slowly stir in sifted flour mixed with baking powder.

3.

Add beaten eggs and drop on buttered tins.

4.

Bake about thirty minutes in a moderate oven.

5.

When cool, cut off tops and fill with whipped cream, corn starch filling, or the following filling:

1.

Cream milk, sugar, flour or corn starch.

2.

Flavor with vanilla.

Ingredients for Puff Paste Recipe 5

•

2 cups flour

•

1 cup butter

•

½ cup ice water

•

1 teaspoon salt

Instructions 1.

Wash butter well. Take out one tablespoon, put the rest in refrigerator.

2.

Sift salt with flour, put in tablespoon butter.

3.

With the tips of fingers, mix into stiff dough with ice water.

4.

Knead until smooth Roll out into oblong pieces.

5.

Put the rest of butter in the center; fold sides and ends over the butter.

6.

Let stand ten minutes, roll again with light quick strokes.

7.

Fold the ends to center and then fold again.

8.

Turn and roll as before, always letting it stand between rolling.

9.

After rolling several times, cut into shape, chill, and bake in hot oven. This can be cut in rounds one-fourth inch thick, put two rounds together, cut out center of top with smaller cutter. Use this for top after the cases are filled with creamed meats or vegetables

Whole Wheat Puffs Recipe Ingredients for Whole Wheat Puffs Recipe •

2 cups whole wheat flour

•

¼ teaspoon salt

•

1 cup milk

•

1 cup cream

•

1 egg

Instructions 1.

Beat the white to a stiff froth; to the yolk add the milk and cream and beat together until perfectly mingled and foamy with air bubbles.

2.

Add the flour sifted with the salt; continue beating vigorously for eight or ten minutes, then fold in the beaten white and turn at once into hot iron gem pans and bake.

3.

Fill the irons full, bake from thirty to thirty-five minutes

Ingredients for Crullers Recipe •

1 yolk of egg, beaten light

•

1 white of egg, beaten dry

•

¼ cup of granulated sugar

•

¼ teaspoon, each, of mace and salt

•

1 tablespoon of melted butter

•

About 1 cup of flour

Instructions 1.

Beat the sugar into the beaten yolk; beat in the butter, fold in the white and then beat in the flour sifted with the salt and mace.

2.

Add more flour if needed.

3.

The dough must be stiff enough to roll into a sheet about one-third an inch thick.

4.

Cut into rectangular pieces (two by three inches), make four parallel slits in each equally distant from each other and the edges of the dough on all sides.

5.

Carefully lift up the second and fourth strips, to meet in the center, and cook in hot fat to a golden brown. Drain and sprinkle with powder sugar.

Ingredients for Crullers •

1½ cups milk

•

1 cup sugar

•

3 tablespoons shortening

•

3 eggs

•

5 cups flour

•

6 teaspoons baking powder

•

Powdered sugar

Instructions 1.

Cream sugar and shortening.

2.

Add the eggs and beat well until light.

3.

Add slowly the milk, then the flour and baking powder.

4.

Mix thoroughly.

5.

Roll out in, sheet 1/4 inch thick on floured pastry board.

6.

Cut in fancy shapes and fry in deep hot fat.

7.

Cool off and dust with powdered sugar

Ingredients for Crullers •

¼ cup butter

•

1 cup sugar

•

Yolks 2 eggs

•

Whites 2 eggs

•

4 cups flour

•

¼ teaspoon grated nutmeg

•

3½ teaspoons baking powder

•

1 cup milk

Powdered sugar and cinnamon

Instructions 1.

Cream the butter, add sugar gradually, yolks of eggs well beaten, and whites of eggs beaten stiff.

2.

Mix flour, nutmeg, and baking powder; add alternately with milk to first mixture; toss on floured board, roll thin, and cut in pieces three inches long by two inches wide; make four one-inch parallel gashes crosswise at equal intervals.

3.

Take up by running finger in and out of gashes, and lower into deep fat.

Ingredients for Crullers •

1-½ cups sugar

•

1 cup milk

•

2 eggs

•

2 tablespoons butter, melted

•

1 teaspoon vanilla

•

1 teaspoon powdered cinnamon

•

½ teaspoon salt

•

2 teaspoons baking-powder mixed with 2 cups flour

Instructions 1.

Roll out, cut in squares, cut slits in each with jagging-iron, and braid together.

2.

Fry in smoking-hot fat.

Ingredients for Crullers Recipe 4 •

4 eggs

•

2-3 cup butter

•

A little salt

•

¼ cup sweet milk

•

2 teaspoons baking powder sifted in 2 cups flour

Instructions 1.

Make dough stiff enough to roll Cut and bake