168369 baked chilli ginger cakes Recipes

stem ginger in syrup*, drained , reserving 1/4 cup syrup, and coarsely chopped (1 cup); or see cooks note, below, all-purpose flour, unsalted butter, softened, salt, dark brown sugar, eggs, separated

sugar, butter, molasses, cinnamon, ginger, soda in 1 cup boiling water, flour, eggs

molasses, water, flour, baking soda, baking powder, ginger, salt

baking (unsweetened ) chocolate, cake flour, sugar, salt, milk, room temperature, unsalted butter, room temperature, vanilla, eggs, baking powder, this is the way the recipe shows , don tsp expect this all the time

bananas (or 2/3 cup canned pumpkin and 1/2 cup applesauce), molasses, vanilla, whole wheat flour, oats, baking soda, ginger, cinnamon

flour, baking soda, ginger, cinnamon, salt, brown sugar, butter, softened, molasses, egg, sugar (optional)

butter, sugar, golden syrup or 1 tbsp cane syrup, eggs, flour, baking powder, ginger, ground, cinnamon, butter, sweetened condensed milk, crystallized cherries, chopped, walnuts, chopped

salmon fillets (about 2 fillets, skinned and thawed ), sesame and ginger marinade (lawry s is good), sesame oil, peanut butter (creamy is best )

fresh or frozen thawed cranberries, sugar, cider vinegar, chopped fresh ginger, cinnamon stick

rolled oatmeal (not instant ), baking powder, salt, low-fat milk, egg beaters egg substitute, unsweetened applesauce, splenda brown sugar blend, vanilla extract, cinnamon, carrot, shredded (2 carrots), crushed pineapple, raisins, yogurt or milk, for topping

flour, baking powder, baking soda, ginger, salt, egg, well beaten, milk, molasses, butter, melted, grated cheddar cheese

sweet dark chocolate, water, sugar plus 2 oz, unsalted butter, softened, eggs, raw unsalted macadamia nuts, milk, vanilla bean, egg yolks, sugar, heavy cream, egg whites, light corn syrup, sugar, water, amaretto, sugar, mascarpone, raspberries fresh or thawed, blackberries fresh or thawed, sugar, fresh lemon juice, chambord, cut the chocolate into small pieces. bring the water and 4 oz of sugar to a boil. remove from heat and add the chocolate. slowly mix in pieces of the butter until fully incorporated. set aside. in a mixer, whip the eggs and 2 oz of sugar on high speed until light and airy but not to full volume. when the chocolate is warm fold it gently into the egg mixture. pour batter over a half sheet pan that is lined with a silpat or with parchment paper. bake until the cake is firm and slightly spongy in the center. remove from oven and let cool at room temperature then transfer to the refrigerator. cut around the edges of the cake. carefully turn it out onto an inverted half sheet pan and peel back the silpat. with a small ring mold (roughly 2 inches in diameter) cut disks out of the cake. return disks to the refrigerator.

baking powder, baking soda, buttermilk, cake flour, coconut butter cream frosting (see recipe ), shredded lemon peel from 3 large lemons, fresh lemon juice, fresh strawberries, eggs, lemon curd (see recipe ), lemon extract, natural raw chip coconut toasted, poppy seeds, salt, sugar, unsalted buter, softened

whole wheat flour, light brown sugar , packed, cinnamon, salt, old-fashioned oatmeal, canola oil, ripe pears, sliced into 1/8-inch thin slices, lemon juice, sugar (optional), fresh ginger, grated, lemon zest, white flour

baked angel food cake, whipping cream, skor candy bars (or a bag of toffee bits), butterscotch topping , approximate

shortening, white sugar, molasses, baking soda, ginger, salt, flour, water, egg

shortening (or marg), brown sugar, salt, milk, molasses, whole wheat flour, flour, baking powder, ginger, cinnamon, nutmeg, raisins

baked round white cake layers (9 inch), cooled, boiling water, jell-o lemon flavor gelatin, cold milk, jell-o lemon flavor instant pudding, thawed cool whip whipped topping