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1. Preheat oven to 350F. ...

2. Whisk the flour, sugar, and salt together in a large mixing bowl until combined. ...

3. Mix the baking powder and baking soda into the remaining flour mixture. ...

4. Add the brown sugar and cinnamon to the reserved flour mixture. ...

5. Make ahead tip: Cake tastes best on day 1 or day 2.

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Ingredients

2 cups tapioca flour*

1 cup milk (I use 2%)

1/2 cup butter (or margarine)

1 teaspoon salt.

1 1/2 cups grated Parmesan cheese.

2 eggs.

Tapioca Flour can be found at specialty markets such as Whole Foods or Asian markets and is also called manioc starch or tapioca starch.

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1. Preheat oven to 375°F. Line a baking sheet with parchment paper.

2. In a pan over medium heat, combine oil, water, milk, and salt. ...

3. Pour warm mixture over the tapioca flour in a large bowl, mixing well with a wooden spoon. ...

4. Add the cheese and mix well. ...

5. Grease your hands with oil before rolling into balls.

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1 can sweetened condensed milk 14-ounce.

1/4 cup baking cocoa powder unsweetened.

1-2 tablespoon unsalted butter (softened) plus extra to grease plate and hands.

1 tablespoon pure vanilla extract.

Chocolate vermicelli or good quality chocolate sprinkles.

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1. COMBINE sweetened condensed milk and cocoa powder in a medium saucepan. Cook over medium-low heat, stirring constantly, for about 8-12 minutes or until mixture resembles thick pudding. ...

2. LINE a large baking sheet with waxed paper. ...

3. POUR sprinkles in a shallow dish.

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1. 175g day-old white breadcrumbs, from a good quality loaf (see Debbie's tip)

2. 725g golden syrup.

3. Finely grated zest of 1 unwaxed lemon, plus 1½ tbsp lemon juice.

4. 2 medium free-range eggs, lightly beaten.

5. 3 tbsp double cream.

6. Extra-thick double cream or vanilla ice cream to serve.

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1. Preheat oven to 375 degrees F (190 degrees C). Press the pie crust pastry evenly into the bottom of a 9-inch pie plate.

2. Mix the syrup, cream, bread crumbs, lemon zest, and lemon juice together in a bowl; pour into the pie crust.

3. Bake in the preheated oven until the filling is set, 35 to 40 minutes.

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Vegetable oil (for frying)

1 tablespoon cinnamon.

1/2 cup plus 3 tablespoons sugar (divided)

2 cups flour.

1/2 teaspoon salt.

2 eggs.

1/2 to 1 cup buttermilk.

1 tablespoon baking powder.

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1.Gather the ingredients.

2.In a deep fryer or skillet, heat several inches of vegetable oil to 360 F.

3.In a small bowl, stir the cinnamon into 1/2 cup sugar and set aside.

4.In another bowl, mix together the flour, salt, and 3 tablespoons sugar.

5.Stir in the eggs and 1/2 cup buttermilk with a wooden spoon. Add more buttermilk, slowly, until mixture has the consistency of a very thick cake batter.

6.Stir in the baking powder.

7.Using two teaspoons (or a small cookie scoop), scoop a generous teaspoon of batter and carefully drop it into the oil, using the second spoon to help scrape the dough off of the first one.

8.Repeat with several more teaspoons, but do not overcrowd the doughnuts or they will stick together.

9.Cook the doughnuts, turning occasionally, until golden brown on all sides.

10.Remove doughnuts from the oil with a slotted spoon and drain briefly on paper towels.

11.Roll the doughnuts in the cinnamon sugar while still hot.

12.Cook the rest of the doughnuts in batches.

13.Doughnuts are best served warm, and can be reheated or kept warm in the oven.

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Graham 🤬 Crust: 1/3 of a 1-pound box graham crackers. 5 tablespoons melted unsalted butter. 1/3 cup sugar.

Filling: 3 egg yolks. 2 teaspoons lime zest. 1 (14-ounce) can sweetened condensed milk. ...

Topping: 1 cup heavy or whipping cream chilled. 2 tablespoons confectioners' sugar.

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

2. Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham 🤬 shell.

3. Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.

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1. 2/3 cup sugar.

2. Grated zest and juice of 1 lemon.

3. 2 cups all-purpose flour.

4. 2 teaspoons baking powder.

5. 1/4 teaspoon baking soda.

6. 1/4 teaspoon salt.

7. 3/4 cup sour cream or plain Greek yogurt.

8. 2 large eggs.

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1. Preheat oven to 400 degrees F (205 degrees C). ...

2. Combine the flour, 3/4 cup white sugar, poppy seeds, baking powder, baking soda and salt.

3. In a separate bowl mix the eggs, yogurt, vegetable oil and lemon zest. ...

4. Spoon batter evenly between the prepared muffin cups.

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1. 4 cups flour (500 g)

2. ½ cup water (120 mL)

3. ½ cup milk (120 mL)

4. ¼ cup sugar (50 g)

5. 1 packet instant dry yeast.

6. 3 tablespoons unsalted butter, softened.

7. 1 ¼ cups cold unsalted butter, cut into ½-inch (1 cm) thick slices (285 g)

8. 1 egg, beaten.

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1. Preheat oven to 400°F.

2. Open up the thawed croissant dough and cut into triangles along dotted lines.

3. Cut chocolate bar into 12 strips (about 1 oz each) and place a strip of chocolate at the wide end of each triangle.

4. Roll the dough up from the wide end of the triangle to the pointed end.

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1. 1 Tablespoon flour, for coating the pan.

2. 2 cups all-purpose flour (measured correctly)

3. 1 cup + 2 Tablespoons granulated sugar.

4. 1 teaspoon salt.

5. 10 Tablespoons (1 and 1/4 stick) unsalted butter, firm and cold.

6. 1 teaspoon baking powder.

7. 1/2 teaspoon baking soda.

8. 3/4 cup buttermilk, at room temperature.

# data[].attributes.body
1. 3/4 cups butter or margarine, softened.

2. 3 eggs.

3. 2 cups sugar.

4. 2 cups flour.

5. 3/4 cup unsweetened cocoa powder.

6. 1 teaspoon baking soda.

7. 3/4 teaspoon baking powder.

8. 2 teaspoon vanilla

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w to make Chocolate Cake:

1. Pre-heat oven to 350 degrees.

2. Grease and flour three 6" X 1 1/2" round cake pans.

3. Mix together flour, cocoa powder, baking powder and baking soda. ...

4. In a large bowl, beat butter, eggs and vanilla.

5. Gradually add sugar.

6. Beat on medium to high speed for about 3-4 minutes until well mixed.

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1 cup (8oz/225g) butter, melted.

2 cups (12oz/340g)brown sugar.

2 eggs , room temperature.

1 tablespoon vanilla extract.

2 cups (10oz/284g) all-purpose flour.

1 teaspoon salt.

11/2 cups (9oz/255g) white chocolate chips.

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1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.

2. Beat butter, brown sugar and granulated sugar in large bowl until creamy. Add eggs; beat well. ...

3. Bake 30 to 35 minutes or until top is golden brown and center is set. Cool completely in pan on wire rack.

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1. 2 cups heavy cream.

2. 1 cup whole milk.

3. 3/4 cup granulated sugar.

4. Table salt.

5. 5 large egg yolks.

6. 3 to 4 Tbs. dark rum.

7. 1 cup raisins, soaked in warm rum until plumped.

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1. Freeze ice cream bowl for 24 hours.

2. Combine raisins and rum a small bowl. ...

3. In a medium sized saucepan, combine milk, cream, and sugar over medium heat. ...

4. Pour rum and soaked raisins into milk mixture.

5. Add vanilla essence and stir to combine. ...

6. Place frozen bowl on base of ice cream maker and turn it on.

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1. 1/2 cup whole milk.

2. Seltzer.

3. 4 tablespoons Chocolate Syrup.

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1. Pour chocolate syrup into a large glass. Pour milk on top of chocolate syrup; stir until completely incorporated and smooth, about 30 seconds.

2. Slowly pour seltzer water into chocolate mixture, stirring constantly. Mixture will foam and bubble. Serve immediately.

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Cookie Crust

1 cup all-purpose flour.

1/4 cup sugar.

1 teaspoon grated lemon rind.

1/2 teaspoon vanilla extract.

egg yolk. ..

Cheese Filling.

1 1/4 pounds softened cream cheese.

3/4 cup sugar.

1 1/2 tablespoons flour.

1 1/2 teaspoons grated lemon rind.

1 teaspoon grated orange rind.

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Lightly grease a 9-inch springform pan.

Preheat the oven to 325° F.

Combine 1 1/2 cups finely ground graham cracker crumbs, 3 tablespoons sugar, 6 tablespoons butter or margarine, melted, and 1/4 teaspoon cinnamon.

Press firmly into the bottom and 2 inches up the sides of the pan. Bake for 5 minutes.

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1. 1/2 cup butter, softened.

2. 1/4 cup white sugar.

3. 5 tablespoons unsweetened cocoa powder.

4. 1 egg, beaten.

5. 1 3/4 cups graham cracker crumbs.

6. 1 cup flaked coconut.

7. 1/2 cup finely chopped almonds (optional)

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1. Heat oven to 350°F.

2. Microwave 2 oz. chocolate and 1/2 cup butter in large microwaveable bowl on MEDIUM 2 min. or until butter is melted. ...

3. Mix custard powder and milk in medium bowl with whisk until blended. ...

4. Microwave remaining chocolate and butter in microwaveable bowl 2 to 3 min. or until butter is melted.

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1. 16 oz phyllo dough thawed by package instructions.

2. 1 1/4 cups unsalted butter 10 oz or 2 1/2 sticks, melted.

3. 1 lb walnuts, finely chopped (about 4 cups)

4. 1 tsp ground cinnamon.

5. 1 cup granulated sugar.

6. 2 Tbsp lemon juice juice of 1/2 lemon.

7. 3/4 cup water.

8. 1/2 cup honey.

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1. Preheat oven to 350 degrees F (175 degrees C). ...

2. Toss together cinnamon and nuts. ...

3. Place two sheets of phyllo in the bottom of the prepared dish. ...

4. Bake in preheated oven until golden brown and crisp, about 50 minutes.

5. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil.

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1. 1/2 cup plus 2 tablespoons granulated sugar.

2. 1/2 cup milk.

3. 1 teaspoon grated lemon zest.

4. 3 large eggs, separated and divided.

5. 2 tablespoons all-purpose flour.

6. 1/4 cup fresh lemon juice.

7. 1/8 teaspoon salt.

8. 1/8 teaspoon cream of tartar.

# data[].attributes.body
1. Preheat oven to 350 degrees F.

2. In a 2-quart mixing bowl combine, sugar, butter, flour, salt and milk, mixing until smooth. Add egg yolks to this and mix until smooth. ...

3. In a mixer, beat egg whites until peaks are stiff. ...

4. Using butter or vegetable shortening, grease 6-inch custard cups.

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1. 1/2 cup 113g unsalted butter, softened.

2. 3/4 cup 213g creamy peanut butter.

3. 3/4 cup 138g light brown sugar, packed.

4. 1/4 cup 50g granulated sugar.

5. 1 teaspoon 5ml vanilla extract.

6. 1 large egg.

7. 1 tablespoon 15ml milk.

8. 1/2 teaspoon 3g baking soda.

# data[].attributes.body
1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

2. Combine the peanut butter, white sugar and egg. Mix until smooth.

3. Drop spoonfuls of dough onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 6 to 8 minutes. Do not overbake!

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1. 2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan.

2. 3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting.

3. 3/4 teaspoon salt.

4. 3 cups sugar.

5. 7 large eggs, at room temperature 30 minutes.

6. 2 teaspoons vanilla.

7. 1 cup heavy cream.

# data[].attributes.body
Heat oven to 350°.

Grease and flour two 9 x 5 x 2-inch loaf pans; set aside

. Beat butter, sugar, vanilla, and salt in a bowl on medium-high speed of a hand mixer until pale and fluffy, about 6 minutes.

Add eggs one at time, beating well after each, until smooth.

Add flour and cream alternately, beginning and ending with flour, beating until smooth.

Increase speed to high; beat batter until smooth and light, about 5 minutes.

Divide batter between prepared pans, and smooth tops with a rubber spatula; bake until a toothpick inserted in the middle comes out with a couple crumbs adhering to it, about 1 hour, 15 minutes.

Let cool 30 minutes, and then unmold onto a cooling rack; let cool completely before slicing and serving.

# data[].attributes.body
6 tablespoons sugar. ...

3 large egg yolks. ...

1 teaspoon pure vanilla extract.

3 ounces bittersweet chocolate, melted and cooled.

3 large egg whites, room temperature. ...

Pinch of salt. ...

1 1/2 pints pistachio ice cream, slightly softened.

1 1/2 pints cherry ice cream or berry sorbet, slightly softened.

# data[].attributes.body
Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil.

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

Prepare cake mix with egg and almond extract. ...

Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.

# data[].attributes.body
1. 1 cup salted butter* softened.

2. 1 cup white (granulated) sugar.

3. 1 cup light brown sugar packed.

4. 2 tsp pure vanilla extract.

5. 2 large eggs.

6. 3 cups all-purpose flour.

7. 1 tsp baking soda.

8. ½ tsp baking powder.

# data[].attributes.body
1. PREHEAT oven to 375° F.

2. COMBINE flour, baking soda and salt in small bowl. ...

3. BAKE for 9 to 11 minutes or until golden brown. ...

4. PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. ...

5. SLICE AND BAKE COOKIE VARIATION: ...

6. FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups.

# data[].attributes.body
1. 125g butter, softened.

2. 1 cup caster sugar.

3. 1/2 teaspoon vanilla extract.

4. 3 eggs.

5. 1 3/4 cups self-raising flour, sifted.

6. 1/2 cup milk.

7. 2 cups desiccated coconut.

# data[].attributes.body
Preheat oven to 375 degrees F (190 degrees C). ...

Sift together the flour, baking powder, and salt. ...

Beat 1/2 cup butter and 3/4 cup sugar with an electric mixer in a large bowl until light and fluffy. ...

Pour batter into the prepared pan. ...

To make the icing: In a large bowl, combine confectioners' sugar and cocoa.

# data[].attributes.body
1. 2 cups chilled heavy cream.

2. 4 large egg yolks.

3. 3 tablespoons sugar.

4. 1 teaspoon vanilla.

5. 7 oz fine-quality bittersweet chocolate (not unsweetened), chopped.

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1. Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir chocolateuntil melted. ...

2. Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. ...

3. Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once.