137 bake that Recipes

all-purpose flour, baking soda, baking powder, cinnamon, unsalted butter (softened ), sugar, dark brown sugar , firmly packed, eggs, vanilla, oats (non instant ), raisins (soaked for 10 min& drained. you can add rum for that extra flavor)

egg yolks, sugar, vanilla extract, milk, amaretto liqueur, light cream, sponge cakes (9 inch layers, the kind that come pre-baked), sherry wine, strawberry jam, toasted slivered almonds, heavy cream, icing sugar, toasted slivered almonds, strawberry , kept for decoration, mint leaf

fresh spinach, washed and thoroughly dried, pillsbury refrigerated crescent dinner rolls (the frozen kind that you roll up and bake), onion soup mix (optional)

gone are the days where the bride and groom share a slice of a 3, 4, or 5 tier wedding cake. nowadays some people are opting for a more simple cake solution, yet they still want the elegance that a large tiered cake offers. enter on stage the simple yet elegant cupcake., versatile cupcakes are standing along side and, in some cases, replacing larger cakes these days. below are some helpful hints if you want to use cupcakes for the main cake at your wedding., tip #1 : arrangement, how you arrange your cupcakes is as important if not more important than the taste. everyone wants a breathtaking wedding cake at their reception so arranging your cupcakes to give this appearance is very necessary., my personal favorite way of arranging my cupcakes is to stack 4 or 5 boxes on top of each other to form a tree of sorts. i choose boxes that are approximately 4 to 5 inches high. i like 24 inch square boxes then 18 inches square then 12 inches then 6 inches square. this gives me a cupcake ledge of 3 inches when the boxes are stacked., decorate your boxes as you wish. beautiful paper wrapped around the boxes then a ribbon all the way around is a great decorating combination ., your wedding cake cupcakes can then be placed on the ledges and on top of the boxes for a beautiful arrangement for your wedding., arrangement idea for your wedding cupcakes is to place cupcakes underneath raised cake platters. larger cakes or more cupcakes can be placed on top of the platters., how your cupcakes taste and even how many different flavors you offer are both very important to the overall success of your wedding cupcakes. i think 1 of the best reasons to have wedding cupcakes instead of a large wedding cake would be that you can have many different kinds of cakes. not everyone prefers the same type of cake and frosting so having 2 or 3 different types of cake flavors would be ideal., three of my favorite flavors are vanilla , chocolate, and lemon cupcakes. these are a great combination for any special occasion that you may choose to serve cupcakes. you can either serve all of the different flavors in the same cups with the same decoration or you can use different cups and/or different decorations for each cake flavor you choose., skimp on the ingredients for your wedding cupcakes. fresh cupcakes made from your favorite cupcake recipes are always the best choice. boxed cake mixes just won tsp cut i for special occasion cupcakes. the same goes for frosting. make your frosting instead of buying it prepackaged from a grocery store. if you don tsp feel confident making your own, you could always buy some freshly made frosting from a local bakery., presentation is everything when dealing with weddings. you should make sure your cupcakes are just the right size so they are absolutely gorgeous when presented. the entire purpose of serving cupcakes at a wedding is to give your guests a small taste of a wonderful dessert. small is the key word here. you don tsp want cupcakes that are larger than an actual teacup. if they are, then they should be called mini cakes and not cupcakes., also, it would cost you a fortune to bake mini cakes for each of your guests. the right size cupcake will offer just the right amount of cake for each person attending and will also likely save you money., be careful not to err on the side of your cupcakes being too small. if your cupcakes are too small, you may run out of cupcakes before you guests sweet teeth are satisfied. you also run the risk of having too much frosting on a small cupcake which could ruin the overall taste of your wedding cupcakes., i ve found that the perfect size cupcakes are baked in 1/2 cup wells that i fill approximately 1/2 to 2/3 full of cupcake batter. make sure you carefully measure the cupcake batter each time you fill a well. this will make sure that your cupcakes come out of the oven all the same size., i hope that these tips will help you produce the most beautiful wedding cupcakes that anyone has ever seen! good luck

bread dough (can use fresh dough that is at the ready to bake stage or frozen, that s been thawed), cream cheese, softened, sour cream, jarred artichokes, drained and chopped fine(can use plain or marinated ), garlic, minced, fresh spinach, chopped fine, fresh parmesan cheese, grated , plus 2-3tsp, fresh mozzarella, shredded, green onions, chopped, hot sauce, fresh ground black pepper

flour (use a combo of all-purpose and whole wheat, if desired), pumpkin spice mix, ground cinnamon, ground ginger, baking soda, salt, brown sugar, pumpkin puree (not pumpkin pie filling), low-fat plain yogurt, extra virgin olive oil (use a mild 1, not one that s overly peppery) or other vegetable oil, molasses or dark karo syrup, vanilla extract, eggs, sugar, ground cinnamon, dry-roasted chopped pecans

jumbo pasta shells, ricotta cheese, frozen chopped spinach, thawed and drained, grated parmesan cheese or 3/4 cup romano cheese, chopped onion, dried basil, garlic cloves, minced, herbox instant chicken bouillon granules, dried thyme leaves, egg, shredded mozzarella cheese , plus, shredded mozzarella cheese (divided ), spaghetti sauce (sometimes i make my own sauce. other times i use a jar sauce that is meant for baked pasta dishes. i)

pumkin, flour (3cup of that has already been sifted, sift again with spices), oil, sugar, eggs, salt, baking soda, nutmeg, cinnamon

coffee mug, flour (that s plain , not self-rising ), sugar, baking cocoa, egg, milk, oil, splash of vanilla, chocolate chips (optional), some nuts (optional)

chocolate biscotti, dozen, all-purpose flour, sugar, unsweetened cocoa, eggs, vanilla extract, teeaspoon baking soda, salt, whole blanched almonds, preheat the oven to 350 degrees f. coat a 10 x 15 rimmed cookie sheet with nonstick cooking spray. in a large bowl, combine all the ingredients except the almonds; mix well with a spoon. stir in the almonds until well blended; the dough will be thick and sticky. place half of the dough on the cookie sheet; form a slightly rounded 4 x 12 loat that is about 3/4 inch thick. repeat with the remaining dough on a second cookie sheet and bake for 30 minutes. remove from the oven and reduce the temperature to 325 degrees f. allow the loaves to cool for 5 to 10 minutes, then cut into 1/2-inch-thick slices. lay the slices cut side down on the cookie sheets and bake for 15 more minutes. turn the cookies over and bake for another 15 minutes or until very crisp. allow to cool, then store in an airtight container.

flour, brown sugar, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, quick-cooking oatmeal, canned pumpkin (not pumpkin pie filling), buttermilk (or regular milk that has been soured with a dash of vinegar), vegetable oil, vanilla, chocolate chips, eggs, beaten

all-purpose flour, splenda sugar substitute, granulated sugar, baking powder, salt, baking soda, egg , plus, egg white, slightly beaten, low-fat orange yogurt (i use yogurt that is sweetened with splenda.), skim milk, vegetable oil, none such condensed mincemeat, finely crumbled, orange marmalade, melted (i use fifty50 spread.)

warmed unsweetened applesauce, cage free egg whites (well beaten ), splenda granular, splenda is a calorie free ingredient extracted from sugar that is also aspertayme free , do not use a, smart balance light butter spread, softened but not melted, super ripe bananas , if you wrap them in a brown paper bag and put away in a shelf they will ripen faster, ground cinnamon, allspice, lemon juice , orange juice works well too, fruit (the white part under the peal), maple extract, baking soda, baking powder, whole wheat flour, all-purpose flour, pecans (or nuts of your choice), fruit (i used the already dried ones and they worked well. blueberries and strawberries usually work well tsp)

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.

unsweetened baking chocolate, chopped, bittersweet chocolate chips (avoid using the bar kind, it changes the texture so that they flatten out and it s a bit too rich.), butter, cut into pieces (unsalted ), instant coffee, vanilla extract (i use imitation and can tsp tell any difference other than having extra money to spend!), eggs (large, at room temperature- something to do with consistency.), sugar, all-purpose flour, baking powder, salt, semisweet chocolate , chips. (for both of the chocolate chip requirements, i just used the whole bag which is a little less than tsp)

dry stuff ., whole wheat flour. hold out about 3 tbsp to adjust batter., wheat or oat bran., graham cracker & enough instant oats to make 1/2 cup when ground fine., salt ., cinnamon. > feel free to adjust to taste., nutmeg. > feel free to adjust to taste., baking powder ., baking soda ., milk , soured with the juice of 1 sour orange. or 2 tbsp lemon juice instead of the sour orange juice. but sour orange is much better tasting in this recipe, wet stuff, & all the other stuff that gets mixed with the wet stuff., sour cream ., apple sauce ., eggs ., butter ., dark brown sugar ., vanilla ., splenda. > more if you like them sweeter! splenda is the only artificial sweetener that will work here. the other stuff won tsp stand up to the heat. the other factor is; splenda is mostly maltodextrin, which is hygroscopic. it keeps the muffins moist and provides the texture that a cup of sugar would normally take care of., zest of the sour orange . or 1/2 a lemon, if you re using lemon instead of sour orange. but if you re not using sour orange, you are really missing out on flavor., diced apples .

mashed sweet potatoes (you can use fresh ones that have been baked and scooped out of their skin or you can use canned ones), butter, salt, orange juice (not concentrated), sugar, eggs, beaten well, milk, cinnamon, nutmeg, unbaked 9-inch pie shells

bacon fat, frozen hash browns (from a package), chopped ham- leftover cubed ham from that big ham you baked for sunday dinner will work., shredded cheese , any kind will do, ketchup, bell pepper, chopped, chopped onion, tortillas , at least two, ms . dash