Chocolate Chip Cookies

Ingredients
1 cup butter, softened 1 cup white sugar 1 cup packed brown sugar 2 eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons hot water teaspoon salt 2 cups semisweet chocolate chips 1 cup chopped walnuts

Instructions
Preheat oven to 350 degrees F (175 degrees C). Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Cinnamon Sugar Cookies

"A traditional refrigerator cookie rolled in cinnamon sugar before baking. Great for making ahead of time."

ingredients

1 1/4 cups all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter 1/4 cup white sugar 3/4 cup packed light brown sugar 1 egg 1 teaspoon vanilla extract 1/2 cup white sugar 2 1/2 tablespoons ground cinnamon Check All Add to Shopping List

Directions
Sift together the flour, baking soda, and salt; set aside. In a medium bowl, cream butter with 1/4 cup white sugar and brown sugar. Mix in egg and vanilla. Add the sifted dry ingredients, and mix until well blended. Divide dough into 3 equal portions. Roll into logs 2 inches in diameter, wrap, and refrigerate for 3 to 4 hours. These logs can be frozen for up to 6 weeks. Preheat oven to 350 degrees F (175 degrees C). Mix 1/2 cup sugar and cinnamon on a flat plate or a piece of wax paper. Unwrap dough logs, and roll in the cinnamon mixture. Cut into 1/4 inch slices, and place 2 inches apart onto ungreased cookie sheets. Bake 12 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Baked cookies can be kept in an airtight container for up to 2 weeks.

Butter Cookies II
"This is a simple butter cookie that can be used in a cookie press, as a drop cookie or made into a roll and sliced. There is no mystery cookie for a cookie press...any stiff butter type can be used. Just be sure to chill it thoroughly so it keeps its shape while baking." Ingredients
1 cup butter 1 cup white sugar 1 egg 2 2/3 cups all-purpose flour 1/4 teaspoon salt 2 teaspoons vanilla extract

Directions
In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets. Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.

Super Duper Chocolate Cookies

"Delicious chocolate cookies with a crackled coating of confectioners' sugar."

Ingredients 4 (1 ounce) squares unsweetened chocolate 1/2 cup vegetable shortening 2 cups white sugar 2 teaspoons vanilla extract 4 eggs 2 cups all-purpose flour 2 teaspoons baking powder 1/8 teaspoon salt 1/2 cup chopped walnuts 3/4 cup confectioners' sugar Check All Add to Shopping List Directions Melt the chocolate and shortening in a saucepan over low heat. Remove from heat and mix in sugar and vanilla. Beat in eggs 1 at a time. In a bowl, sift together flour, baking powder and salt. Stir in the chocolate mixture and nuts. Chill dough in the refrigerator 3 hours or overnight. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Place confectioners' sugar in a bowl. Roll dough into 1 inch balls. Roll dough balls in confectioners' sugar to coat. Arrange 3 inches apart on the prepared cookie sheets. Bake 12 to 15 minutes in the preheated oven. The cookies will look soft when removed from the oven. Transfer to a wire rack to cool. Enjoy!

Molasses Crinkles
Ingredients Edit and Save 3/4 cup shortening 1 cup packed brown sugar 1 egg 1/4 cup molasses 2 1/4 cups all-purpose flour 2 teaspoons baking soda 1/4 teaspoon salt 1/2 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/3 cup granulated sugar for decoration Directions Cream the shortening and the brown sugar. Stir in the egg and molasses and mix well. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger. Add the flour mixture to the shortening mixture and mix well. Cover and chill dough for at least 2 to 3 hours. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll dough into balls the size of large walnuts. Roll balls in sugar and place 3 inches apart on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cool for one minute before transferring to a wire rack to continue cooling.

chocolate sponge cake

Ingredient 3 eggs caster sugar margarine or unsalted butter self raising flour 55g cocoa powder Method Weigh your three eggs with their shells. Take that weight and measure the same amount each for the sugar, margarine and flour. Weigh the flour last. (For example, if the eggs weigh 200g, then the flour should weigh 200g, the sugar 200g and the same for the margarine.) For the flour, remove 55g from the weight you measured to match the weight of the eggs. Add 55g of cocoa powder. Combine the flour and cocoa. Preheat the oven to 170 C / Gas 3. Grease two 23cm sandwich tins and line with baking parchment. Put all of the margarine and sugar into a large mixing bowl. Cream together with an electric mixer until pale, creamy and fluffy. Crack ONE egg into a small bowl (incase something is wrong with the egg) then add it to the margarine/sugar mixture. It is important that you do not over whisk at this point, just use the mixer on its lowest setting until the egg has become a part of the mixture. Repeat this process with the second egg and, after that, the third egg. Sieve a couple of tablespoons of flour-cocoa mixture at a time into the mixing bowl with the other ingredients. Keeping the electric mixer turned off, give the mixture a quick stir (this will help prevent any of the flour flying out when you turn the mixer on!). Turn the mixer on now and mix everything together very well. Try to get air into the mixture as well as this will make the sponge lighter.

Divide the mixture evenly between the two tins. Bake in the preheated oven for 20 minutes. To make sure it has finished baking, use your fingers to very lightly press on the top of the sponge. It should feel spongey and spring back up. Let the sponge cool on a cooling rack. (Don't forget to remove the parchment!) When cool, add jam, whipped cream, icing, butter icing or anything you want to fill and decorate your cake.

Banana Chocolate Cake

Ingredients

2 cups cake flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt cup granulated sugar substitute, or 8 packets or cup sugar cup low fat margarine, softened cup liquid egg substitute, or 4 egg whites or 2 eggs 2 ounces baking chocolate, melted 1 teaspoon vanilla 3 bananas, mashed cup buttermilk

Instructions
1. 2. 3. 4. 5. 6. 7. 8. 9. Sift flour, baking powder baking soda and salt together. Cream shortening with sugar substitute until fluffy. Add egg substitute cup at a time; beat well after each addition. Add chocolate and mix thoroughly. Stir in vanilla extract. Add dry ingredients alternately with mashed bananas and milk in small amounts. Beat well after each addition. Pour into two 9 inch pans sprayed with cooking spray and dusted with flour. Bake at 350F for 30 to 35 minutes or until cake tests done.

Chocolate Cappuccino Cheesecake

Ingredients
1 cup chocolate cookie crumbs 1/4 cup butter, softened 2 tablespoons white sugar 1/4 teaspoon ground cinnamon 3 (8 ounce) packages cream cheese, softened 1 cup white sugar 3 eggs 8 (1 ounce) squares semisweet chocolate 2 tablespoons whipping cream 1 cup sour cream 1/4 teaspoon salt 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water 1/4 cup coffee flavored liqueur 2 teaspoons vanilla extract 1 cup heavy whipping cream 2 tablespoons confectioners' sugar 2 tablespoons coffee-flavored liqueur 1 (1 ounce) square semisweet chocolate

Directions
Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan. Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside. In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth. Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth. Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan. Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.

To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur. To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.

Simple White Cake

Ingredients
1 cup white sugar 1/2 cup butter 2 eggs 2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1 3/4 teaspoons baking powder 1/2 cup milk

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Banana Cake
Ingredients
3/4 cup butter 2 1/8 cups white sugar 3 eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1 1/2 cups buttermilk 2 teaspoons lemon juice 1 1/2 cups mashed bananas 1/2 cup butter, softened 1 (8 ounce) package cream cheese, softened 3 1/2 cups confectioners' sugar 1 teaspoon vanilla extract Check All Add to Shopping List

Directions
Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist. For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.

Carrot Cake
Ingredients
6 cups grated carrots 1 cup brown sugar 1 cup raisins 4 eggs 1 1/2 cups white sugar 1 cup vegetable oil 2 teaspoons vanilla extract 1 cup crushed pineapple, drained 3 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon salt 4 teaspoons ground cinnamon

1 cup chopped walnuts Check All Add to Shopping List

Directions
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

Creamy White Layers cake

ingredients
2 1/2 cups cake flour 2 teaspoons baking powder 1/2 teaspoon salt 4 eggs 2 teaspoons vanilla extract 1 1/2 cups super fine sugar 3 cups heavy whipping cream 2 1/2 teaspoons brandy 3 tablespoons confectioners' sugar 1 pint fresh strawberries Check All Add to Shopping List

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 9 inch cake pans. Stir together the cake flour, baking powder, salt, and super fine sugar. Separate the eggs save the egg yolks for another use. In a glass or copper bowl beat the egg whites until foamy. Mix 1 1/2 cups of the heavy cream with the vanilla. Stir into the flour mixture then fold in the egg whites. Pour batter into prepared pans. Bake at 350 degrees F (175 degrees C ) for 30 minutes. Let cakes cool in pans for ten minutes then invert onto a wire rack to continue cooling. Once cakes are completely cool frost with fresh whipped cream and serve with fresh strawberries. To Make Frosting: Beat on low speed until stiff 1 1/2 cups heavy cream (make sure it's very cold). Beat in the confectioners' sugar and 2 1/2 teaspoons brandy. Use immediately to frost cake.