4 refrigerator cake free Recipes

butter-flavored cooking spray, cake flour, no sugar sugar substitute (such as splenda or 1 spoon), baking powder, salt, canola oil, egg, separated, egg substitute, water, pure vanilla extract, orange , zest of, grated, egg white, at room temperature (whites of 4 large eggs or use refrigerated egg whites), cream of tartar, no sugar fat-free whipped topping, fresh peach, peeled and sliced thin,then covered with water and, lemon juice , until ready to use

butter-flavored cooking spray, cake flour, sugar substitute, such as splenda (or 1 spoon), baking powder, salt, canola oil, egg, separated, egg substitute, water, vanilla extract, orange , zest of, egg white , at room temp. (whites of 4 lg. eggs or use refrigerated s), cream of tartar, sugar-free fat-free frozen whipped topping, fresh peach, peeled and sliced thin, covered with water, lemon juice , until ready to use

recipe sugar dough, cranberry marmalade, pumpkin filling, canned organic pumpkin, dark brown sugar, ground ginger, ground cinnamon, ground nutmeg, salt, white pepper, cage-free eggs, heavy cream, half-and-half, bourbon, up to 2 days ahead , prepare the sugar dough and cranberry marmalade (recipes follow)., sugar dough, makes enough for 2 pies, all-purpose flour, cake flour, sugar, salt, unsalted butter, cut into small pieces, cage-free egg yolks, whipping cream, ice water, put the flours , sugar, and salt in a food processor fitted with the stainless-steel blade. pulse to combine., add the butter and pulse 10 to 15 times, until the mixture resembles coarse cornmeal. add the egg yolks and cream and pulse twice. pulse in enough of the ice water to form a smooth but not wet dough., gather the dough into a ball and divide it into 2 equal pieces. flatten each piece into a disk, wrap it individually in plastic wrap, and seal in an airtight freezer bag. refrigerate 1 piece until ready to make the pie; freeze the other piece for another use., cranberry marmalade, sugar, water, grated orange zest, grand marnier, vanilla bean , cut lengthwise in half, seeds scraped out and reserved, cinnamon stick, ground nutmeg, fresh or frozen cranberries, put the sugar , water, orange zest, grand marnier, vanilla bean and seeds, cinnamon, and nutmeg in a saucepan. bring to a boil over medium-high heat. stir in the cranberries, reduce the heat, and simmer until the berries have softened, 3 to 5 minutes. set aside to cool for at least 30 minutes. remove the vanilla bean and cinnamon stick. if making in advance, transfer to a covered container and refrigerate until ready to use.