Hearty Bakery Recipes: Tempting Artisanal Bread and Pastries, Book 4

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Hearty Bakery Recipes - Book 4 Tempting Artisanal Bread and Pastries

BY Brian White

Copyright 2021 Brian White

Copyright Page This book is under license, which means you are not allowed to copy, print, publish distribute or disseminate the content inside. The only person who can do these changes is the author. Also, this book is for informational purposes. The author made sure that everything in this book is accurate but you still need to take every step and decision with caution. In case you end up getting a copied and illegal version of this e-book please report it and delete the book and get the original version. In this way, you will support the author and he will be able to make more fantastic books like this one.

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Table of Contents Introduction Chapter 1: Basics of Baking Chapter 2: Essential Equipment Portioning Equipment Chapter 3: Cake Recipes Recipe 1: Raspberry Lemon Olive Oil Cake Recipe 2: Raspberry Ricotta Cake Recipe 3: Rum Pineapple Upside Down Cake Recipe 4: Spiced Dulce de Leche Banana Icebox Cake Recipe 5: Spiced Walnut Cake Recipe 6: Sultana Cake Recipe 7: Summer Fruit Cake Recipe 8: Summer Squash Pound Cake Recipe 9: Traditional Victoria Cake Recipe 10: Tuxedo Cake Recipe 11: Vanilla Funfetti Cake Recipe 12: Vanilla Genoise Cake Recipe 13: Vanilla White Chocolate Chip Cake Recipe 14: Victoria Sponge Cake with Strawberries Recipe 15: Walnut Banana Cake Recipe 16: Walnut Carrot Cake

Recipe 17: Walnut Coffee Cake Recipe 18: Walnut Honey Pound Cake Recipe 19: White Chocolate Blackberry Cake Recipe 20: Whole Pear Sponge Cake Recipe 21: Yeasted Plum Cake Recipe 22: Yogurt Bundt Cake Recipe 23: Yogurt Strawberry Cake Chapter 4: Cookie Recipes Recipe 24: 3-ingredient Chocolate shortbread Cookies Recipe 25: Almond Cookies Recipe 26: Anise Pizzelle Recipe 27: Apees Cookies Recipe 28: Bachelor Button Cookies Recipe 29: Banana and Oatmeal Cookies Recipe 30: Black Pepper Cookies Recipe 31: Cherry Thumbprint Cookies Recipe 32: Chocolate chip and Peanut Butter Cookies Recipe 33: Coconut Cookies Recipe 34: Fig Cookies Recipe 35: Gingerbread Man Cookies Recipe 36: Girl Scout Samoas-Style Cookies Recipe 37: Hazelnut Cookies Recipe 38: Holland Butter Cookies Recipe 39: Icebox Cookies

Recipe 40: Lace Cookies Recipe 41: Nutella Cookies Recipe 42: Oatmeal Cranberry and Chocolate Cookies Recipe 43: Russian Tea Cookies Recipe 44: Salted Chocolate Cookies Recipe 45: Snickerdoodle Cookies Recipe 46: Soft Ginger Cookies Recipe 47: Spiced Apple Cookies Recipe 48: Spiced Chocolate Cookies Recipe 49: Sugar Covered Cookies Recipe 50: Tahini Cookies Conclusion Afterthoughts About the Author

Introduction

For every meal of the day, people of different communities serve bread in diverse ways. As part of the dinner or as a single snack, it may be consumed. There are lots of great reasons why you should make your baked goods. The only trouble is time and commitment are required. Many people have never dreamed of making fresh baked goods in their lives, but much of that has begun to change with the new advent of automated bread-making machines. Today, millions of people turn their kitchens into bakeries, and every day they enjoy their own freshly made goods at a fraction of the price they might spend in a shop.

Like someone who makes his baked goods, it’s a much better choice to make one at home than buying bread at a bakery or even some bakeries, where most are made with some degree of change in baking. You can select healthier ingredients when choosing which ingredients to use in your food, whether it’s whole wheat, organic flour, or whatever fits your preferences are. In addition, not all of us eat the same level of sugar in our bakery items. But when you buy from the local bakery stores, you cannot ask for a customized item to suit your sugar level. To avoid such problems, you have to turn to bake at home. When you are baking in your kitchen, you can add according to your taste. You can be creative and add spices of your choice to your items. If you do not like the flavor of the vanilla, you can skip it and use strawberry extract or coffee extract. If you do not like a certain fruit, you can skip it and add a fruit you love in the recipes. When you bake at home, you have the liberty to customize it accordingly. Try making these delicious recipes and live a delicious life.  

Chapter 1: Basics of Baking A scale is required to weigh the ingredients, at least a measuring cup. There should also be a liter measure in every kitchen. Success is only guaranteed by strict adherence to the prescribed quantities. If you don’t have a bowl holder, put a damp cloth underneath so that the mixing bowl does not shift while stirring. Use a wooden spoon (preferably with a perforated leaf) to stir. A whisk is essential for making sponge dough. A vibrating sieve is an indispensable aid when sieving flour and Powdered sugar. A dough scraper (a square sheet, mostly made of celluloid) is very practical. You can use it to remove the last remnants of the dough from the bowl but also to spread the dough evenly on the baking sheet. In the latter case, it is dipped in milk or water beforehand so that no remnants of dough get stuck. For the pastries specified in this book, which are baked in a springform pan (unless otherwise specified), the amount of dough is sufficient for forms with a diameter of about 26 cm. All shapes (baking and cookie cutters) and baking trays should be washed and dried carefully after each use. Ingredients Only use good ingredients. Inferior ones can spoil the whole baked goods. The flour needs to be dry, not lumpy or damp. If you want to keep a small supply of baking powder or store opened parcels, make sure that it is cool, dry, and separate from strongly smelling food, e.g., baking spices, stores. It is best to use a well-closing can for this. Use as fine-grained sugar as possible, as it dissolves better and faster. Sugar that is too coarse can spoil the whole baked goods. Only fresh or perfectly preserved eggs may be used. They are

whipped over a cup one at a time before use to check that they are good. Whisked sour milk or buttermilk can also be used instead of sweet milk. Where quark is used for baking, you have to make sure that it is fresh, sweet, and dry. Follow the recipes exactly when preparing and making the dough. Oven temperatures The oven temperatures in this book refer to an electric oven with top and bottom heating. If you prepare with convection, simply reduce the temperature by 20 degrees. Toothpick sample With the toothpick sample, you can determine whether the cake is “ready” (if you cannot see it from the outside) or whether you need to change the recipe. To do this, take a toothpick or a stainless steel stick and stick it in the middle of the cake while it is still baking in the oven. When pulling out, no dough should stick to it. This is a sign that the cake base or cake is through. Baking tips Make vanilla sugar yourself: Put the scraped vanilla pod with sugar in a tightly sealable glass. The pod should be well covered with sugar. Seal it and let it steep for a few days. Spread the icing on the cake: So that the fruit on the fruit base is evenly covered with icing, spread the icing over the fruit in a spiral shape from the middle with a small soup or sauce ladle. Work quickly as the cast solidifies quickly. For the fruity frosting: Instead of water or milk, the frosting is mixed with lemonade. This gives the icing a special fruity aroma. Make cakes lower in calories: Replace half of the fat or butter with the same amount of cream or low-fat quark in the batter if you want to watch your line.

The cake will be lower in calories. Sponge cake: Coat the sponge cake base with créme Fraiche before placing the fruit or fruit on top. This gives the cake or tart a refreshing aroma. Refine sponge cake: A simple sponge cake can be used to prepare a delicious cake in no time at all: Simply cut the cake in half horizontally, coat the bottom base with mixed apricot or cherry jam, place the top base on top and coat the cake with whipped cream. Finally, decorate with chocolate shavings. Bake the sponge cake the day before: It is best to bake the sponge cake the day before because it is easier to cut the next day. After baking, let the base cool down completely and wrap it in cling film. Then keep in a cool room. Jam: Instead of coating the fruit cake with cake glaze, you can also use stirred jam. This gives the fruits an additional shine and even more aroma. Whipped cream until stiff: If you want to whip the cream for a cake topping until stiff. You can also use preserving sugar instead of a cream-setting agent. It makes the cream sweet and stiffer. Cake cream is too sweet! A shot of apple juice helps against this. Apply the cake icing smooth: You can use a tablespoon dipped in hot water to make the icing nice and smooth. Red cake glaze: red cake glaze becomes particularly fruity when mixed with a tablespoon of raspberry syrup or cherry juice. Preserving sugar: If you sprinkle strongly juicy fruit tarts or cakes with two to three spoons of preserving sugar before baking, this binds the juice immediately. Soda: baking powder can also be replaced by baking soda. For 500g of flour, dissolve a teaspoon of baking soda in a little water and mix it with the dough.

Rescue curdled whipped cream. You add some cold milk and whip the cream again. Egg substitute: You can easily substitute one when baking by mixing two tablespoons of milk and a pinch of baking powder into the dough. Perfect meringue: The egg white becomes particularly airy and high if you stir a little baking powder into the egg white for meringue bonnets before you beat it with sugar as usual. A pinch of baking powder is enough for 4 to 6 egg whites. Perfect buttercream: Cakes become more solid if you pull a little melted vegetable fat into the buttercream. Soak gelatin properly: always place gelatin sheets one after the other in plenty of cold water. They can’t stick together like that.

Chapter 2: Essential Equipment In baking, your choice of equipment can lead to either a satisfying result or a disappointing failure. Thankfully, the modern market offers tons of products that help perform different baking tasks — anything from measuring and mixing to decorating and finishing. Here are some of the most basic tools you might come across: Measuring Equipment Measuring spoons and cups - Proportions are crucial for any baking recipe, so measuring spoons and cups is irreplaceable for both professional and amateur bakers. Measuring cups are great for measuring liquids, and spoons are ideal for scooping dry ingredients. Digital Scales - For dry ingredients, a digital scale is the most accurate way to measure. The level of flour in one cup can change up to 30 percent depending on whether it’s been sifted or not, how you poured flour into the measuring cup, and the humidity level that day. Precise measuring can make the difference between heavy bricks and airy treats. Mixing Equipment Strainer or Sifter - Nothing is worse than getting a clump of baking soda or flour when biting into a slice of cake, and sifting can easily prevent that from happening. A sifter is an inexpensive and vital piece of equipment that can be useful for almost any recipe. Bowls - It’s best to use bowls made of a non-reactive metal (e.g., stainless steel) or glass. Plastic bowls can retain tastes and flavors that you might not want next time, and they are unsuitable for whisking egg yolks and sugar over a pot of simmering water or melting chocolate.

Pastry Blender - This tool helps you cut fat into dry ingredients to create flaky breads, crusts, and scores. If you don’t want to do the manual work, the same result can be achieved with a food processor. Whisk - A whisk is the best manual tool to combine just about anything thoroughly. Use an all-purpose whisk or test your arm strength with an extrawide balloon whisk when mixing everything up. Stand Mixer - A stand mixer is sure to make your baking life much easier. Stand mixers can be a great investment in your cooking arsenal, making everything from whipping egg whites to kneading the dough a breeze.

Portioning Equipment Bench or Dough Scrape - As the name indicates, a bench scraper is for getting stuck – on ingredients off your workplace, but it can also be used for portioning. They can be made of either plastic or metal, with plastic being great for getting the last bits of dough or batter out of a mixing/proofing bowl. Baking Equipment Silicone Baking Mat – It is made out of silicone and fiberglass. These nonstick mats are a great replacement for parchment paper since they are reusable. Bakeware - Getting at least one classically shaped loaf pan is a must for bread baking. Most bakeware can be made of metal, glass, or silicone. Glass lets you see how brown your baking is getting. Metal is the best conductor of heat, and silicone takes away all worries about sticking. Finishing and Cooling Equipment Timer - Though smell can help indicate readiness, relying only on your nose can sometimes lead to failure. Set the timer before the recipe calls for, just a few minutes if the food is ready early. Readiness Tester - Though a toothpick often does the job just fine, a metal tester has a few obvious advantages. First, it is reusable; second, its length makes it easier to use with thick baked goods. And third – it’s just more convenient. Cooking Equipment Oven - The heat source is located either at the bottom or the top of your oven, which creates hot and cold spots, so it’s always best to bake on a rack

placed in the middle. If you have a convection oven, it will gradually help prevent uneven cooking, but be sure to either shorten the baking time by roughly a quarter for most recipes or reduce the temperature by about 25°F.

Chapter 3: Cake Recipes

Recipe 1: Raspberry Lemon Olive Oil Cake

Raspberry lemon cake is so tasty! Serving Size: 10 Cooking Time: 1 hour Ingredients: ¼ cup butter softened ¼ cup whole milk ¼ teaspoon baking soda ½ teaspoon salt ¾ cup extra virgin olive oil 1 ¾ cups all-purpose flour 1 cup fresh raspberries

1 cup white sugar 1 teaspoon baking powder 2 tablespoons lemon zest 4 eggs Directions: Mix the flour, baking soda, baking powder, and salt in a container or platter. In a separate container, mix the oil, sugar, and butter and mix thoroughly. Stir in the eggs, then put in the milk and lemon zest. Fold in all dry ingredients, then put in the raspberries. Pour the batter in a round cake pan coated with baking paper and preheat your oven and bake at 350°F for around 45 minutes until a knife inserted into the cake comes out clean. The cake tastes best chilled.

Recipe 2: Raspberry Ricotta Cake

Ricotta is always sweet Serving Size: 10 Cooking Time: 1 hour Ingredients: ¼ cup cocoa powder ¼ teaspoon salt ½ cup butter softened ¾ cup white sugar 1 cup hot water 1 cup raspberries 1 cup ricotta cheese

2 cups all-purpose flour 2 teaspoons baking powder Directions: Mix the ricotta cheese, butter, and sugar in a container until creamy. Put in the water and mix thoroughly. Fold in the cocoa powder, baking powder, flour, and salt. Put in the raspberries, then spoon the batter in a round cake pan (9-inch) coated with baking paper. Pre-heat the oven and bake at 350°F for forty minutes until a toothpick inserted into the center of the cake doesn’t have any batter. The cake tastes best chilled.

Recipe 3: Rum Pineapple Upside Down Cake

Flavored and sweet cake Serving Size: 10 Cooking Time: 1 hour and 25 minutes Ingredients: ¼ cup light rum 1 can pineapple rings ¼ teaspoon salt 1 cup white sugar ¼ cup butter 2 cups all-purpose flour 4 eggs

1 ½ teaspoons baking powder Directions: Position the pineapple rings at the bottom of a 9-inch round cake pan coated with baking paper. Mix the eggs and sugar in a container until volume increases to twice what it was. Stir in the rum, and melted butter, then fold in the flour, baking powder, and salt. Pour the batter over the pineapple, preheat your oven, and bake at 350°F for around forty minutes. When finished, flip it over on a platter and let it cool before you serve.

Recipe 4: Spiced Dulce de Leche Banana Icebox Cake

Creamy yummy cake Serving Size: 8 Cooking Time: 6 hours and 10 minutes Ingredients: For the Icebox Cake: 6 ounces dulce de leche A pint of heavy whipping cream 1 box chocolate wafers 2 bananas, sliced

1 teaspoon vanilla ½ teaspoon salt 2 cans condensed milk, sweetened ½ teaspoon each of cinnamon & cardamom Directions: Thoroughly combine the milk with spices in a large-sized mixing bowl until combined well; pour the mixture into three canning jars, 8-ounce each. Secure the lids gently and then put them in a slow cooker, filling the slow cooker with hot water. Cook until the milk has turned brown, on low heat for 6 hours. Tighten the lids & put them in a fridge. Whip the cream with salt and vanilla until stiff peaks just form. Drizzle in the dulce de leche; continue to mix until well incorporated. Layer the cookies followed by whipped cream & banana slices. Put the cake in the freezer until firm. Let sit for 8 to 10 minutes on the counter before serving.

Recipe 5: Spiced Walnut Cake

Great layers of walnut cakes Serving Size: 8 Cooking Time: 1 hour Ingredients: 3 eggs ¼ cup canola oil ½ teaspoon ground cardamom ½ teaspoon ground ginger ½ teaspoon salt ¾ cup all-purpose flour

1 cup ground walnuts 1 cup white sugar 1 teaspoon baking soda 1 teaspoon cinnamon powder Directions: Mix the eggs and sugar in a container until fluffy and volume increases to twice what it was. Stir in the canola oil, then fold in the walnuts, cinnamon, ginger, cardamom, flour, salt, and baking soda. Pour the batter in an 8-inch round cake pan coated with baking paper. Pre-heat the oven and bake at 350°F for around forty minutes or until it rises completely and is aromatics Let the cake cool in the pan and serve, sliced.

Recipe 6: Sultana Cake

Yummy sultana cake Serving Size: 10 Cooking Time: 1 hour and 30 minutes Ingredients: ¼ cup orange marmalade ¼ teaspoon salt ½ cup brandy ½ cup butter softened 1 ½ cups sultanas 1 cup all-purpose flour 1 cup white sugar

1 teaspoon baking soda 2 eggs 2 tablespoons dark brown sugar Directions: Mix the sultanas with brandy and allow them to soak up for about half an hour. Mix the butter, sugars, and marmalade in a container until creamy. Put in the eggs and mix thoroughly. Fold in the flour, salt, and baking soda, then put in the sultanas. Spoon the batter in an 8-inch round cake pan coated with baking paper. Pre-heat the oven and bake at 350°F for about fifty minutes. Let the cake cool down before you serve it.

Recipe 7: Summer Fruit Cake

Creamy yummy fruit cake Serving Size: 12 Cooking Time: 1 hour and 25 minutes Ingredients: ½ cup butter softened 1 teaspoon vanilla extract 1 cup all-purpose flour 1 cup cherries, pitted 1 cup ground almonds 1 cup mixed berries 1 cup white sugar

1 teaspoon baking powder ½ cup canola oil 6 eggs Directions: Mix the butter, oil, and sugar in a container until creamy and fluffy. Put in the vanilla and eggs, one at a time, and mix thoroughly. Stir in the almonds, flour, and baking powder, then pour the batter in a round cake pan (9-inch) with baking paper coated. Top with berries and cherries and preheat your oven and bake at 350°F for 40-45 minutes until it rises significantly and starts to appear golden-brown. Let the cake cool in the pan and serve, sliced.

Recipe 8: Summer Squash Pound Cake

This tender golden brown pound cake is the perfect treat to make when you have an abundance of summer squash at your home. It’s not overly sweet, so it suits everyone. Serving Size: 12 Cooking Time: 1 hour 45 minutes Ingredients: 1 ½ teaspoons lemon juice 3 teaspoons water ¾ cup confectioners’ sugar 2 cups yellow summer squash, shredded ½ cup sour cream 1 ½ teaspoons baking powder

1 ½ cups all-purpose flour ¼ teaspoon almond extract 1 teaspoon lemon juice 5 large eggs 1 tablespoon oil ¼ teaspoon baking soda 1 ¼ cups sugar ½ cup softened butter ¼ teaspoon salt Directions: Put the oil in a tube pan. Beat the sugar and butter until crumbly. Put the eggs and beat well. Beat the extract and lemon juice. Take another bowl, add the salt, baking soda, baking powder, flour, and whisk and mix with the sugar mixture with the sour cream. Beat well to combine all of the ingredients and stir in the squash. Put the mixture in the prepared pan. Bake for 50 to 55 minutes. Cool for 8-10 minutes separately, gather the glaze mixture and put it on the cake.

Recipe 9: Traditional Victoria Cake

Sweet cake Serving Size: 6 Cooking Time: 25 minutes Ingredients: 1 cup superfine/caster sugar 1 cup unsalted butter softened 4 medium-sized eggs 1 teaspoon baking powder or baking soda 1 cup self-rise flour ¼ cup milk, whole fat For Filling:

Butter-cream & raspberry jam Directions: Prepare 2 round baking tins, 6” by lightly greasing & flouring them and then preheat your oven to 350°F. Cream the butter with sugar until light & fluffy; ensure that the butter is mixed well with the sugar. Crack four eggs into a separate bowl. Work in batches and add the eggs to the butter; mix well at slow speed. Sift the baking powder and flour; add the mixture to the batter. Continue to mix the ingredients until the flour is incorporated well & then add the milk; give the ingredients a good stir until combined well. Evenly divide the prepared cake batter between the prepared cake pans & bake them in the preheated oven until a skewer comes out clean, for 20 to 25 minutes. Once done, remove them from the oven, leaving the cakes in the tins for a couple of minutes then, transfer the cakes to a wire rack to completely cool. Once done, spread the buttercream over one-half. Spread the raspberry jam over the other half of the cake & then carefully sandwich the two layers together. Lightly dust the top with powdered sugar (icing); serve immediately & enjoy.

Recipe 10: Tuxedo Cake

Creamy tuxedo cake Serving Size: 8 Cooking Time: 2 hours and 50 minutes Ingredients: For No-Bake Cheesecake Filling: 3 bricks cream cheese (8 ounces each), softened at room temperature ½ cup each: white chocolate chips, dark chocolate chips 2 teaspoons vanilla ¾ cup condensed milk, sweetened 1 ½ tablespoon unflavored gelatin Chopped caramels or chocolate

½ cup sour cream Caramel sauce 2-3 tablespoons water Chocolate syrup For Chocolate Cake Layers: 1 ½ cups white granulated sugar 1 cup softened butter, at room temperature ½ cup dark cocoa powder 4 organic eggs, large 1 teaspoon vanilla extract 4 teaspoons baking powder 1 ½ cups all-purpose flour 1 cup milk ½ teaspoon salt Directions: Combine For Chocolate Cake: Line a large-sized baking sheet (12x19”) with parchment paper; lightly coat the sides with some nonstick spray and then, preheat your oven to 350 F. Cream the butter with sugar in a large-sized mixing bowl. Add the vanilla extract and eggs; beat until light & fluffy, for a couple of minutes. Slowly pour the milk and continue to beat until incorporated well. Combine the entire dry ingredients such as cocoa powder, flour, baking powder, and salt in a separate large-sized mixing bowl; mix well. Add the dry ingredients using a sifter & continue to mix until just combined; ensure that you don’t over-mix. Pour the prepared cake batter into the pan & evenly spread to the edges. Bake

until a toothpick center comes out clean & the center is set, for 30 to 35 minutes. Remove the baked cake from the oven; set aside and let cool at room temperature. For Cheesecake Filling. Beat the cream cheese using a stand mixer until light & fluffy, for 8 to 10 minutes; scraping the sides of your bowl down, as required until the cream cheese is completely mixed. Add the sweetened condensed milk, sour cream & vanilla. Continue to mix until the ingredients are combined well, for a couple of more minutes. Place the chocolates into separate small-sized bowls & melt the chocolate using a microwave or double boiler until completely smooth; set aside. For gelatin, in a small-sized mixing bowl, dissolve the gelatin in water & then heat for a minute in the microwave until gelatin is completely melted and smooth, stirring after every 10 seconds. Let the gelatin bloom for a couple of minutes if using sheet gelatin. Next, temper the gelatin. Add a cup of the cheesecake filling into the gelatin; whisk until combined well. Add the prepared tempered gelatin into the leftover cheesecake filling. Continue to mix for a couple of minutes at high speed, scraping down the sides of your bowl as required. Work quickly & evenly divide the prepared cheesecake filling between the bowls with the melted chocolate. Fold each chocolate & filling together using a spatula. Return to the cooled cake & cut 2 circles out: each 8” in diameter. Transfer one cake circle into a cake pan, or springform pan lined with plastic wrap. Spread the chocolate cheesecake filling over the cake layer. Drizzle with chocolate syrup and caramel sauce. Top with the second layer of cake then adds the prepared white chocolate cheesecake mixture. Drizzle the top with some more chocolate and caramel.

Transfer the cake into a refrigerator and let chill until completely set. Garnish with some chopped caramels or chocolate.

Recipe 11: Vanilla Funfetti Cake

Give more fun to the parties! Very perfect for birthdays. Serving Size: 12 Cooking Time: 1 hour and 30 minutes Ingredients: Cake: ½ cup sprinkles ½ teaspoon salt 1 ½ teaspoons baking powder 1 cup butter, softened 1 cup sour cream 1 cup white sugar 2 teaspoon vanilla extract

2 cups all-purpose flour 3 eggs 1 ½ cups powdered sugar ½ cup butter softened Directions: For the cake, combine the butter and sugar in a container until fluffy and creamy. Put in the vanilla and eggs and stir thoroughly for a few minutes. Stir in the sour cream, then fold in the flour, baking powder, and salt, as well as sprinkles. Spoon the batter in a 9-inch round cake pan coated with baking paper. Pre-heat the oven and bake at 350°F for about forty minutes or until it rises significantly and starts to appear golden-brown. For the frosting, combine the butter, sugar, and vanilla and stir thoroughly until fluffy and pale. Top the cake with frosting and serve it fresh.

Recipe 12: Vanilla Genoise Cake

Tasty cake Serving Size: 8 Cooking Time: 1 hour Ingredients: 6 eggs ¼ teaspoon baking powder ¼ teaspoon salt ¾ cup white sugar 1 cup all-purpose flour 1 teaspoon vanilla extract Directions:

Mix the eggs, sugar, and vanilla in a container until fluffy and light. Fold in the flour, salt, and baking powder, then spoon the batter in an 8-inch round cake pan coated with baking paper. Pre-heat the oven and bake at 350°F for about half an hour or until it rises significantly and starts to appear golden-brown. Let the cake cool down before you serve it.

Recipe 13: Vanilla White Chocolate Chip Cake

Creamy white chocolate chip cake Serving Size: 12 Cooking Time: 1 hour and 25 minutes Ingredients: ½ teaspoon salt 1 ½ teaspoons baking powder 2 cups all-purpose flour 1 cup butter 1 tablespoon vanilla extract 1 cup white chocolate chips

1 cup white sugar 1 cup whole milk 4 eggs Directions: Mix the sugar and butter in a container until fluffy and pale. Add eggs, one at a time, then put in the vanilla and milk. Stir in the baking powder, flour, and salt, then add the chocolate chips. Let the cake cool in the pan and serve, sliced.

Recipe 14: Victoria Sponge Cake with Strawberries

Victoria sponge is yummy and delicious Serving Size: 8 Cooking Time: 1 hour and 25 minutes Ingredients: ¼ teaspoon alt 1 ¼ cups all-purpose flour 1 cup butter, softened 1 cup fresh strawberries, sliced 1 cup heavy cream, whipped 1 cup white sugar

1 teaspoon baking powder 4 eggs Directions: Mix sugar with butter in a container until light and creamy. Add eggs, one after another, and mix the flour, salt, and baking powder. Spoon the batter in a 9-inch round cake pan covered with parchment paper and preheat your oven and bake at 350°F for about half an hour or until it rises significantly and starts to appear golden-brown. Let the cake cool down, then take it out of the pan and cut it in half along the length. Fill the cake with whipped cream and strawberries and garnish it with powdered sugar dust.

Recipe 15: Walnut Banana Cake

Nutritious walnut cake Serving Size: 10 Cooking Time: 1 hour and 25 minutes Ingredients: ¼ cup whole milk ½ teaspoon salt 1 cup butter, softened 1 cup ground walnuts 1 cup light brown sugar 1 teaspoon cinnamon powder 2 cups all-purpose flour

2 teaspoons baking soda 3 ripe bananas, mashed 4 eggs Directions: Mix the flour, walnuts, baking soda, salt, and cinnamon in a container. In a separate container, combine the butter and sugar until creamy, then put in the eggs, one at a time. Put in the milk and bananas, then fold in the flour mixture. Let the cake cool completely and serve, sliced.

Recipe 16: Walnut Carrot Cake

Creamy carrot cake Serving Size: 16 Cooking Time: 1 hour and 30 minutes Ingredients: Cake: ½ cup ground walnuts ½ teaspoon salt 1 cup canola oil 1 cup chopped walnuts 1 cup crushed pineapple 1 cup white sugar

1 teaspoon all-spice powder 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon powder 2 cups all-purpose flour 2 cups grated carrots 3 eggs Frosting: ¼ cup butter 1 cup cream cheese, softened 3 cups powdered sugar Directions: To prepare the cake, combine the dry ingredients in a container and the wet ingredients in another container. Pour the wet ingredients over the dry ones and mix using a spatula. Pour the batter in a 9-inch round cake pan coated with baking paper. Preheat your oven and bake the cake at 350°F for about forty minutes or until they pass the toothpick test. Let the cakes cool completely. For the frosting, combine the cream cheese and butter in a container until creamy. Put in the sugar progressively, stirring thoroughly after each addition. Whip the frosting thoroughly until fluffy. Fill the cake with 1/3 of the frosting and cover it with the rest of the cream cheese frosting. Serve the cake fresh or place it in your refrigerator.

Recipe 17: Walnut Coffee Cake

Coffee cake is yummy Serving Size: 16 Cooking Time: 2 hours Ingredients: Walnut cake: ¼ cup whole milk ½ teaspoon salt 1 cup butter, softened 1 cup ground walnuts 1 cup white sugar 1 teaspoon vanilla extract

2 cups all-purpose flour 2 teaspoons baking powder 4 eggs Coffee buttercream: 1 cup butter, softened 1 teaspoon vanilla extract 2 ½ cups powdered sugar 2 teaspoons instant coffee Directions: Combine the flour, baking powder, walnuts, and salt in a container for the cake. In a separate container, combine the butter and sugar until creamy. Stir in the eggs, one at a time, then put in the milk and vanilla. Fold in the flour and stir lightly using a spatula. Pour the batter in a round cake pan coated with baking paper and preheat your oven and bake at 350°F for around forty minutes. Let the cake cool in the pan, then move to a platter. For the buttercream, combine the butter until creamy and light. Put in the sugar progressively and stir thoroughly for a few minutes until firm. Mix the vanilla with the coffee, then add it to the buttercream. Stir thoroughly to mix. Cover the cake with buttercream and serve it fresh.

Recipe 18: Walnut Honey Pound Cake

Sweet honey pound cake Serving Size: 12 Cooking Time: 1 hour and 25 minutes Ingredients: ½ cup butter softened ½ teaspoon salt 1 ½ cups walnuts, chopped 1 cup honey 1 cup whole milk 1 teaspoon vanilla extract 2 cups all-purpose flour

2 eggs 2 teaspoons baking powder Directions: Sift the flour, baking powder, and salt in a container. In a separate container, combine the butter and honey until fluffy. Stir in the eggs and vanilla and mix thoroughly. Put in the flour mixture, alternating it with the milk. Fold in the walnuts, then spoon the batter in a 9-inch round cake pan coated with baking paper. Pre-heat the oven and bake at 350°F for about forty minutes or until it rises significantly and starts to appear golden-brown. Let the cake cool in the pan and serve, sliced.

Recipe 19: White Chocolate Blackberry Cake

Delicious blackberry cake Serving Size: 10 Cooking Time: 2 hours Ingredients: Sponge cake: ¼ teaspoon salt ½ cup white sugar ½ teaspoon baking powder 1 cup all-purpose flour 5 eggs Filling:

1 ½ cups heavy cream 2 ½ cups white chocolate chips 2 cups fresh blackberries Directions: For the sponge cake, whip the eggs, sugar, and salt in a container until volume increases to twice what it was. Fold in the flour and baking powder, then spoon the batter in an 8-inch round cake pan coated with baking paper. Pre-heat the oven and bake at 350°F for around forty minutes, then allow the cake to cool in the pan. Slice the cake in half along the length. For the filling, bring the cream to the boiling point in a saucepan. Turn off the heat and put in the chocolate. Stir until melted, then let cool in your refrigerator. Whip the white chocolate cream for at least two minutes until fluffy. Fill the cake with half of the cream and half of the blackberries. Cover the cake with the rest of the cream and garnish with blackberries. The cake tastes best chilled.

Recipe 20: Whole Pear Sponge Cake

Sponge cake is tasty Serving Size: 14 Cooking Time: 2 hours Ingredients: ¼ cup canola oil ¼ cup honey ¼ teaspoon salt ½ cup butter softened ½ cup cocoa powder ½ cup sour cream 1 ½ cups all-purpose flour

1 cinnamon stick 1 teaspoon baking soda 2 cups white wine 2 eggs 2 star anise 4 pears Directions: Peel the pears and place them in a saucepan. Put in the star anise, cinnamon, honey, and wine and cook over low heat for about half an hour. Let cool and then position the pears in a 9-inch round cake pan coated with baking paper. Mix the butter, canola oil, and eggs in a container until creamy. Put in the sour cream and mix thoroughly, then fold in the salt, cocoa powder, flour, and baking soda. Spoon the batter over the pears. Let the cake cool before you serve it.

Recipe 21: Yeasted Plum Cake

Nutritious yeast plum cake Serving Size: 16 Cooking Time: 2 hours Ingredients: 3 cups all-purpose flour ½ cup light brown sugar ½ teaspoon salt 1 ¼ teaspoon instant yeast 1 cup warm water ½ cup warm milk 1 pound plums, pitted and sliced

1 tablespoon lemon zest 1 teaspoon vanilla extract 2 eggs ¼ cup butter, melted Directions: Mix the flour, salt, and yeast in a container. Put in the water, milk, butter, eggs, vanilla, and lemon zest, and knead the dough minimum of ten minutes until it looks and feels elastics Allow the dough to rest for an hour, roll it into a rectangle, and move it to a sheet cake pan coated with baking paper. Top with plums and drizzle with brown sugar. Pre-heat the oven and bake at 350°F for about forty minutes or until it rises significantly and starts to appear golden-brown. Let the cake cool in the pan before you serve.

Recipe 22: Yogurt Bundt Cake

Not only is it gorgeous, but it’s also tasty. Perfect for occasions! Serving Size: 12 Cooking Time: 1 hour and 25 minutes Ingredients: ½ teaspoon salt 1 ½ cups plain yogurt 1 ½ cups white sugar 1 cup butter, softened 1 teaspoon baking powder 1 teaspoon baking soda 2 tablespoons lemon juice

2 tablespoons lemon zest 3 cups all-purpose flour 6 eggs, separated Directions: Mix the egg yolks with sugar until pale and fluffy. Stir in the butter and mix thoroughly. Put in the lemon zest and juice, then mix in the yogurt. Fold in the flour, baking powder, baking soda, and salt. Spoon the batter in a greased Bundt cake pan, preheat your oven, and bake at 350°F for about forty minutes. Let the cake cool in the pan before transferring on a platter.

Recipe 23: Yogurt Strawberry Cake

The yogurt and strawberry combination comes in the cake Serving Size: 8 Cooking Time: 1 hour Ingredients: 1 teaspoon vanilla extract ½ teaspoon salt 1 teaspoon baking powder ¾ cup canola oil ¾ cup white sugar 1 ½ cups all-purpose flour 1 cup plain yogurt

½ cup cornstarch 1 cup strawberries 2 eggs Directions: Mix the canola oil, sugar, eggs, and vanilla in a container until fluffy. Stir in the yogurt and mix thoroughly, then fold in the flour, cornstarch, baking powder, and salt, then pour the batter in a 9-inch round cake pan covered with parchment paper. Top the cake with fresh strawberries and preheat your oven and bake at 350°F for about forty minutes or until a toothpick inserted in the center comes out cleans. Let the cake cool in the pan before you serve.

Chapter 4: Cookie Recipes

Recipe 24: 3-ingredient Chocolate shortbread Cookies

These cookies will simply melt inside your mouth, and they will be your lastminute go-to recipe for a quick and easy dessert during the holiday season. Serving Size: 15 Cooking Time: 25 minutes Ingredients: Chocolate chips (milk) (¾ cup) Salted butter (½ cup) Flour (1 cup) Decorating sprinkles (as desired) Icing sugar (as desired) (optional)

Directions: Preheat the oven at 325°F. Take a baking sheet and line it with parchment paper. Combine the butter and chocolate chips inside a bowl. Microwave it on medium for approximately a minute until melted. Add in the flour and roll the dough into balls of 1 inch. Arrange them on top of a baking sheet and slightly press to flatten. Put the colored sprinkles on top and press them so that they stick properly. Bake for about 18-20 minutes until the cookies become puffed. Sprinkle some icing sugar on top, if you want, and serve while warm.

Recipe 25: Almond Cookies

Almonds are perfect for our health. Almond cookies taste pretty light and have a beautiful aroma to them. I have added a little bit of lemon flavor to it to make it unique. Serving Size: 12 cookies Cooking Time: 12 Minutes Ingredients: 5 cups all-purpose flour 1 teaspoon baking powder ½ cup sugar ½ cup almond butter 4 tablespoons toasted almond flakes ½ cup almond meal

½ cup milk 1 drop of almond extract A pinch of salt Directions: Combine the all-purpose flour, salt, baking powder, and almond meal. Shift three times. In a bowl, combine the butter with the sugar. Beat for 5 minutes. Add the almond extract and milk. Beat for 2 minutes. Add the dry ingredients gradually. Fold in gently. Knead well and cover with plastic wrap. Add to the refrigerator for 30 minutes. Take it out and remove the plastic wrap. Add some flour to a clean and plain surface. Roll out the dough. Use a cookies cutter to cut them into your desired shapes. Add to the baking tray. Sprinkle the almond flakes on top. Bake for 12 minutes. Let them rest for 10 minutes. Serve at room temperature.

Recipe 26: Anise Pizzelle

These lovely cookies have a delicate flavor, crisp texture, and amazing golden-brown color. Serving Size: 24 Cooking Time: 45 minutes Ingredients: ½ teaspoon anise extract 1 ¾ cups all-purpose flour ½ teaspoon vanilla extract 1 teaspoon anise 2 teaspoons baking powder ½ cup butter, melted

¾ cup sugar 3 large eggs Directions: Take a bowl, beat the butter, sugar, and eggs until smooth. Combine the baking powder and flour; add in the egg mixture and mix well. Mix in the extracts and aniseed. Bake in the pizzelle preheated iron as the manufacturer directs till golden brown. Cool down completely and store in an airtight container.

Recipe 27: Apees Cookies

One story claims that these egg-free cookies are named after a famous American cook, Ann Page. They were a boyhood favorite of 15th President James Buchanan. The old recipe well deserves to be recreated. Serving Size: 16 Cooking Time: 1 hour Ingredients: 2 cups all-purpose flour 1/2 cup unsalted butter (chopped into pieces) 1/2 cup sugar 1/2 teaspoons ground cinnamon 1 teaspoon caraway seeds

1/4 teaspoons nutmeg (freshly grated) 1/4 cup dry sherry or dry white wine Directions: Preheat your oven (350°F). Lightly butter 2 cookie sheets and put to one side. In a bowl, cut the flour and unsalted butter using 2 knives until a crumbly consistency. Mix in the sugar, cinnamon, caraway seeds, and freshly grated nutmeg. Stir in the sherry or wine until the dough comes together and is a little stiff. On a lightly floured, surface roll the dough out until around ⅕" thick. Using a 3-inch circular cookie cutter, cut out rounds. Place the rounds approximately ½" apart on the prepared cookie sheets. RE-roll any scraps and follow the same process. Bake in the oven, until firm and pale rather than golden, for 14-15 minutes. Transfer the cookies to a cooling rack to completely cool. Serve and enjoy.

Recipe 28: Bachelor Button Cookies

Thomas Jefferson is a big fan of these little button cookies, rich in flavor and not overly sweet, thanks to the brown sugar. Serving Size: 20 Cooking Time: 25 minutes Ingredients: ¾ cup butter (room temperature) 1 cup brown sugar 1 egg ½ teaspoons vanilla extract 2 cups all-purpose flour 1 teaspoons bicarbonate of soda ¼ teaspoons salt

¼ cup shredded coconut ¼ cup Brazil nuts (shredded) ½ cup candied cherries (coarsely chopped small) Directions: In a bowl, start to cream the butter with sugar. Add the egg and vanilla to the bowl and mix to combine. In another bowl, sift the flour with the bicarbonate of soda and salt. Stir in the shredded coconut and nuts and add the flour mixture to the buttersugar mixture. Form the dough into 1 inch and place a cookie sheet around 2-inch apart and making sure they are not touching. A 9x12-inch cookie will fit approximately 20 small buttons. Bake the cookies at 375°F until golden brown for 8 to 10 minutes. Remove the cookies from the oven and gently press the center of each cookie. Sprinkle the cherries over the cookies once they have slightly cooled. Enjoy once completely cooled.

Recipe 29: Banana and Oatmeal Cookies

These oatmeal banana cookies are made with simple and healthy ingredients. They are perfect as a dessert and also as a healthy breakfast. These cookies are loaded with a lot of oats and chocolate! Serving Size: 15 Cooking Time: 15 minutes Ingredients: 1 ½ cups oatmeal 2 bananas ⅓ cup chocolate chips Directions: Preheat the oven at 350°F. Take a baking sheet and line it with a Silpat mat or coat using cooking spray.

Use a fork to mash the bananas inside a medium-sized bowl. Add your oats inside and stir gently until the bananas and oats are mixed. You should have a thick cookie batter at this point. After that, add in your chocolate chips and sprinkle them on top of your dough. Stir so that the chocolate chips get fully mixed inside the dough. Scoop a tablespoonful of your dough and place it onto the baking sheet. You should have at least 15 cookies. Cook for about 12 to 15 minutes until the cookies turn golden brown and are set. Allow them to cool, and then serve and enjoy!

Recipe 30: Black Pepper Cookies

Give these warmly spiced cookies a pepper punch. Serving Size: 60 Cooking Time: 15 minutes Ingredients: 2 eggs (separated) 1 cup packed light brown sugar 1 cup flour ¼ teaspoons salt ½ teaspoons ground cloves ½ teaspoons ground cinnamon ¼ teaspoons freshly ground black pepper ¼ teaspoons bicarbonate of soda ½ cup nuts (chopped)

½ cup raisins Directions: Preheat the main oven to 375°F. Grease a cookie sheet. In a small bowl, beat 2 egg whites. In a second small bowl, beat 2 yolks. Combine the beaten whites with the beaten yolks. Add the sugar and mix to combine. In a large bowl, sift the flour with salt, cinnamon, cloves, pepper, baking powder, and bicarbonate of soda. Add the sifted ingredients to the eggs. Stir in the nuts and raisins. Drop the mixture, one tablespoon at a time, onto the baking sheet. Bake for 57 minutes. Remove from the oven, place on a baking rack to cool.

Recipe 31: Cherry Thumbprint Cookies

The cherry tree myth about George Washington is the inspiration behind this cookie recipe. The story goes that a six-year-old Washington owned up to damaging his father's cherry tree with a hatchet. However, his father was so happy at his son's honesty he forgave him. Serving Size: 36 Cooking Time: 15 minutes Ingredients: 2 cups flour ½ cup brown sugar 1 cup butter (at room temperature) 2 egg yolks ½ teaspoons fine sea salt

1 teaspoons vanilla extract 36 Maraschino cherries Directions: Preheat the main oven to 350 degrees F. In a bowl, combine the vanilla extract, egg yolks, sugar, and butter until creamy. Add the fine sea salt and flour to the bowl and mix thoroughly. Roll the dough into 1" diameter balls and arrange them on greased baking sheet. Make a thumbprint in the center of each dough ball. Pop a cherry into the indent and bake in the oven for 8-10 minutes. Serve and enjoy.

Recipe 32: Chocolate chip and Peanut Butter Cookies

Chocolate chip and peanut butter in one cookie? What could be better than that? Once you take a bite of these cookies, you'll feel like you're in heaven. They're an absolute delight to eat and enjoy! Serving Size: 12 Cooking Time: 14 minutes Ingredients: 1 cup peanut butter (creamy) 1 cup brown sugar 1 egg 1 teaspoon baking soda

½ cup chocolate chips (milk) Directions: Preheat the oven at 350°F. Take all your ingredients except for the chocolate chips and mix them. Once blended well, add in the chocolate chips. The dough will be sticky and wet. Use your hands to form balls of 1 ½ inch and place them on top of a cookie sheet lined with parchment paper. You should make at least 12 balls and avoid putting them too close as they have to spread. Finally, bake for at least 9 minutes and allow the cookies to sit on your cookie sheet for approximately 30 seconds. Remove and cool on top of a wire rack. Serve and enjoy!

Recipe 33: Coconut Cookies

Former First Lady Mrs. Lyndon Johnson's recipes are famous. Not only did she have an active role influencing her husband's policies, but she also spent many years at her family's Texas ranch perfecting lots of different recipes that we can still enjoy making today. Serving Size: 48 Cooking Time: 18 minutes Ingredients: ½ cup butter ½ cup shortening 1 cup brown sugar 1 cup granulated sugar

2 eggs (beaten) 2 cups coconut flakes 2-2½ cups flour 1 teaspoons bicarbonate of soda ½ teaspoons baking powder A pinch of salt ½ teaspoons vanilla 2 cups whole wheat cereal (any brand) Directions: Preheat the main oven to 400°F. In a bowl, blend the butter, shortening, brown, and granulated sugars. Add the beaten eggs followed by the coconut flakes. Sift the flour with the bicarbonate of soda, baking powder, and salt. Add it to the butter mixture. Stir in the vanilla extract and cereal. Roll the mixture into walnut-size balls and arrange on baking sheets. Bake the cookies in the preheated oven for around 12 minutes. Remove to a wire baking rack to cool before serving.

Recipe 34: Fig Cookies

Have you ever tried making fig cookies before? They are not your average pick, but they taste quite good and have tremendous nutrition value. Serving Size: 12 cookies Cooking Time: 12 Minutes Ingredients: 1 cupcake flour 1 cup almond flour ½ cup butter ½ cup almond milk 1 egg ½ cup sugar

1 tablespoon corn flour 1 drop of vanilla extract 1 cup figs cut into wedges, to serve 1 cup whipped cream, to serve Directions: Beat the butter with the sugar for 3 minutes. Add the egg and beat for another minute. Add the almond milk and vanilla extract. Beat for 1 minute. Add the dry ingredients in batches. Mix well. Make a dough and knead well. Cover with plastic wrap. Add to the fridge for 30 minutes. Remove the plastic and roll it out. Use a cookie mold to make the desired shape. Add to your baking tray. Bake for 12 minutes. Let them rest for 20 minutes. Add the whipped cream and fig wedges on top before serving it thin.

Recipe 35: Gingerbread Man Cookies

Abraham Lincoln, 16th President of the United States, often told White House visitors of childhood memories of his mother's homemade gingerbread. So, if you want to make lasting memories for your family, why not bake up a batch of this modern-day recipe? Serving Size: 30 to 36 Cooking Time: 3 hours Ingredients: 4½ cups all-purpose flour 1 tablespoon ground cinnamon 2 teaspoons ground ginger ½ teaspoons cloves

¼ teaspoons bicarbonate of soda ½ cup butter (softened) ½ cup packed brown sugar 2 large eggs ¾ cup molasses Icing (to decorate, optional) Directions: Into a bowl, sift in the flour, ground cinnamon, ground ginger, cloves, and bicarbonate of soda. In a second, larger bowl, blend the softened butter and brown sugar until combined. One at a time, add the eggs. Next, add the molasses. A little at a time, add the flour mixture, mixing thoroughly between additions to create a stiff dough. Divide the dough into two equal portions. Flatten each portion into a disc and wrap each one in kitchen wrap. Transfer to the fridge, until firm enough to roll, for approximately 2 hours. Preheat the oven to 350°F. Meanwhile, roll the dough circle out. Using a gingerbread man-shaped cookie cutter, cut the dough into shapes. Bake in the oven until golden brown. Remove from the oven, allow to cool, and serve. You can decorate the gingerbread with icing if desired.

Recipe 36: Girl Scout Samoas-Style Cookies

Former First Lady Lou Hoover is credited with the first official sale of Girl Scout Cookies. The movement has come a long way since the 1930s. Unfortunately, in 2021, due to Covid-19, approximately 15 million boxes of cookies were left unsold. Bad news, as the money earned by the program is given to local councils and troops. Serving Size: 36 Cooking Time: 3 hours Ingredients: 2 cups all-purpose flour One teaspoon kosher salt ¼ teaspoons baking powder 1 cup unsalted butter (softened)

½ cup sugar Two tablespoons heavy cream ½ teaspoons vanilla extract 3 cups shredded, toasted coconut 1 pound caramels ¼ cup whole milk A pinch of fine sea salt 12 ounces dark chocolate (melted) Directions: Cream the unsalted butter with the sugar until fluffy and light, using a hand mixer for around 5-6 minutes. In 3 batches, stir in the dry ingredients from Step 2, and combine. Add the heavy cream and vanilla and mix to combine while taking care not to over-mix. When chilled, roll the dough out to a ⅛" thickness. Cut 3" rounds out of the dough, and with a donut hole punch, punch out the middle of each circle. Aim to yield around 36 cookies. Transfer the cookies to a parchment-lined cookie sheet. Bake the cookies in the preheated oven for 10-12 minutes until they begin to crack and brown lightly around the edges. Remove from the oven and allow to cool. Add the shredded coconut to a baking dish and bake at 350°F for 12-15 minutes, until browned lightly. You will need to stir the coconut every 5 minutes to prevent it from burning. Place the caramels in a metal bowl and set them over a small pot of boiling water.

Pour in the milk and a pinch of salt into the metal bowl, and while occasionally stirring, allow the caramels to melt. When the salted caramel mixture is entirely smooth, brush it over each cookie. When all the cookies have been brushed, mix the toasted coconut into the remaining salted caramel mixture. In a small mound, add to the top of each cookie. Melt the dark chocolate. Dip each cookie into the melted chocolate to coat the bottom. Drizzle the remaining chocolate over the surface of the cookies. Transfer the cookies to the fridge for 60 minutes to set and harden.

Recipe 37: Hazelnut Cookies

Jackie Kennedy was a fan of diet-friendly foods from fruit salad to cottage cheese, but when it is time to spoil yourself with something a little sweet, these White House hazelnut cookies are the way to go! Serving Size: 84 Cooking Time: 10 minutes Ingredients: 1 pound powdered sugar (sifted) 8 egg whites (stiffly beaten) 1 pound hazelnuts (finely ground) 2 teaspoons ground cinnamon Freshly squeezed juice and rind of 1 lemon

Directions: Preheat the main oven to 350°F. In a bowl, gradually fold the powdered sugar into the egg whites. Fold in the ground hazelnuts, cinnamon, fresh lemon juice, and lemon rind. In teaspoonful amounts, drop the mixture onto lightly greased and floured baking sheets. Bake in the preheated oven for 10 minutes. Remove from the oven, and using a wide spatula, immediately remove from the pans.

Recipe 38: Holland Butter Cookies

Make this mouthwatering and delicious recipe using five ingredients only! Serving Size: 24 Cooking Time: 40 minutes Ingredients: ¼ cup unblanched almonds 2 cups all-purpose flour 1 egg 1 cup sugar 1 cup softened butter Directions:

Heat the oven to 325°F. In a bowl, cream the sugar and butter until fluffy and light for 5 to 7 minutes. Beat the egg yolk and beat in the flour. Press the dough in a greased pan. Brush the egg white. Press the almond in each bar. Bake till light brown for 20 to 25 minutes. Before cutting, cool for 10 minutes, completely cool in the pan.

Recipe 39: Icebox Cookies

We have First Lady Grace Coolidge, wife of Calvin Coolidge, the 30th President of the United States, to thank for this icebox cookie recipe. The FLOTUS was an extremely popular White House hostess and, in 1931, was voted one of the USA's 12 greatest living women! Although it has to be said, sources claim Grace wasn't a great cook when she first got married! Serving Size: 48 Cooking Time: 8 hours 25 minutes Ingredients: 1 cup butter 2 cups brown sugar 3½ cups flour

One teaspoons bicarbonate of soda ½ teaspoons salt 1 cup walnuts (chopped) Two eggs (well beaten) Directions: In a bowl, cream the butter with brown sugar. Sift the flour, bicarbonate of soda, and salt three times. Add the chopped nuts, beaten eggs, and flour mixture to the creamed butter mixture, and mix well to combine. Spoon the mixture into a long loaf pan. Transfer to the fridge overnight. Remove the mixture from the pan, and slice very thinly. Bake in the oven at 350°F on an ungreased baking sheet for 10-12 minutes.

Recipe 40: Lace Cookies

According to Lady Bird Johnson, these cookies are perfect for serving with peach ice cream. Serving Size: 24 Cooking Time: 20 minutes Ingredients: ½ cup flour ½ cup coconut flakes ¼ cup corn syrup ¼ cup firmly packed brown sugar ¼ cup margarine ½ teaspoons vanilla extract

Directions: Combine the flour and coconut flakes in a mixing dish. Mix the corn syrup, brown sugar, and margarine in a pan and stir to combine over medium heat. Take the pan off the heat and add the vanilla extract. Incorporate the flour mixture. Drop the mixture by teaspoonfuls onto an ungreased baking sheet, spacing each spoonful 3-4" apart. Preheat the oven to 325°F and bake the cookies for 8-10 minutes. Allow cooling before serving after removing from the oven.

Recipe 41: Nutella Cookies

Create these Nutella cookies with only 3 ingredients in no time. This recipe features a wonderfully rich, intense flavor and a chewy texture. Serving Size: 14 to 16 Cooking Time: 20 minutes Ingredients: Flour (1 cup) Nutella (240 grams) Egg (1) Directions: Once a thick and most dough forms, use your hands to roll around two

tablespoons of the dough into the shape of a ball. Put the cookies on top of the baking sheet, flatten and bake for about 8 to 10 minutes. Make sure the cookies are a bit soft from the center and are cooked well from the edges. Allow the cookies to sit on your baking sheet for approximately 5 minutes. Enjoy after cooling on top of the baking rack.

Recipe 42: Oatmeal Cranberry and Chocolate Cookies

The current First Lady, Jill Biden, loves this chunky oatmeal, cranberry, and chocolate cookies. Serving Size: 16 Cooking Time: 1 hour Ingredients: 1 cup dried cranberries 1 cup all-purpose flour 2 cups old-fashioned rolled oats ½ cup unsalted butter ½ cup brown sugar

½ cup granulated sugar ¾ teaspoons ground cinnamon ½ teaspoons bicarbonate of soda ½ teaspoons fine sea salt ¼ teaspoons baking powder 1 egg ½ teaspoons vanilla extract 1 (4 ounces) bar bittersweet chocolate, 60% (coarsely chopped) Directions: Preheat the main oven to 350°F. Using parchment paper, line 2 cookies sheets. In a bowl, stir the flour with the ground cinnamon, bicarbonate of soda, salt, and baking powder, to combine. In a mixer, complete with a paddle attachment, beat the butter, brown sugar, and granulated sugar until fluffy and light for 60 seconds. Add the egg and vanilla extract and whisk well until smooth. With the mixer running at its lowest speed, add the flour mixture a little at a time and scrape the mixer bowl's sides as necessary. Remove the mixer bowl from the stand and stir in the rolled oats, dried cranberries, and chopped chocolate until just combined. The dough will be a little bit hard and stiff to mix at this stage. Using a scoop, make 12 gently rounded 2" mounds of dough. Press any dried cranberries, chocolate, or oats that fall off the dough back into the dough. Arrange 6 dough balls spaced evenly apart from one another on each cookie sheet. Using the heel of your hand, flatten the dough gently in mounds to create 3"

rounds. Bake the cookies in the preheated oven for 15-18 minutes, switching the cookie sheet from back to front approximately halfway through the baking process until the cookies are golden. Set the cookies aside on the cookies sheet to cool for 20 minutes. Bake the remaining cookies using the same process.

Recipe 43: Russian Tea Cookies

Try this Russian-style cookie! Serving Size: 30 Cooking Time: 1 hour Ingredients: ¼ teaspoon salt ½ cup powdered sugar 1 cup butter, softened 1 cup ground walnuts 1 cup powdered sugar 1 egg 1 teaspoon baking powder

1 teaspoon vanilla extract 2 cups all-purpose flour Directions: Mix the butter and sugar in a container until creamy and pale. Put in the egg and vanilla and mix thoroughly, then mix in the flour, walnuts, salt, and baking powder. Make small balls of dough and place them on a baking tray coated with baking paper. Transfer the baked cookies to a container and dust them with plenty of powdered sugar. These cookies taste best chilled.

Recipe 44: Salted Chocolate Cookies

Salt compliments the sweetness of chocolate cookies! Serving Size: 30 Cooking Time: 1 ½ hour Ingredients: ¼ cup cocoa powder ½ cup butter 1 ½ cups all-purpose flour 1 cup light brown sugar 1 teaspoon baking powder 1 teaspoon sea salt 2 cups dark chocolate chips

2 eggs 2 tablespoons coconut oil 2 tablespoons dark brown sugar Directions: Mix the chocolate and butter in a heatproof container over a hot water bath and melt them together until the desired smoothness is achieved. Put in the coconut oil and mix thoroughly, then mix in the sugars and eggs. Stir thoroughly to mix. Fold in the remaining ingredients, then drop spoonfuls of batter on a baking sheet coated with baking paper. Preheat your oven and bake the cookies at 350°F for fifteen minutes. These cookies taste best chilled.

Recipe 45: Snickerdoodle Cookies

These Snickerdoodle cookies are easy and a fun traditional dessert to make with family and friends during a holiday. Serving Size: 50 Cooking Time: 27 minutes Ingredients: 1 cup softened butter 1 ½ cups sugar 2 eggs 2 ¾ cups flour 1 teaspoon baking soda 2 teaspoons cream of tartar salt (½ teaspoon)

For your cinnamon sugar: ½ cup sugar 2 teaspoons cinnamon Directions: Take the bowl of your stand mixer and cream the sugar and butter together until well combined. Add in eggs and mix well. Sift the cream of tartar, salt, baking soda, and flour together. Add the dry mixture gradually inside the creamed one. Mix well until fully incorporated. Take another bowl and mix cinnamon and sugar. Make balls of the dough and roll them inside the sugar-cinnamon mixture. Put the balls onto a cookie sheet and bake for about 12 minutes at 350°F.

Recipe 46: Soft Ginger Cookies

A softness that fluffs your mouth Serving Size: 30 Cooking Time: 1 hour and 25 minutes Ingredients: ¼ teaspoon salt ¾ cup butter softened 1 cup white sugar 1 egg 1 teaspoon baking soda 1 teaspoon ground ginger 1 teaspoon vanilla extract

1/2 teaspoon cinnamon powder 2 cups all-purpose flour 3 tablespoons molasses Directions: Mix the flour, salt, baking soda, and spices in a container. In a separate container, mix the butter and sugar and mix thoroughly. Put in the egg and molasses and stir thoroughly until blended. Stir in the vanilla. Fold in the flour mixture, then drop spoonfuls of batter on baking trays coated with baking paper. Preheat your oven and bake the cookies at 350°F for about fifteen minutes or until it is aromatic and appears golden brown. These cookies taste best chilled.

Recipe 47: Spiced Apple Cookies

Try this cookie version of spice and apple Serving Size: 20 Cooking Time: 1 hour and 25 minutes Ingredients: 1 ½ cups all-purpose flour ¼ teaspoon salt 1 cup coconut oil, melted 1 egg 1 teaspoon baking powder ½ cup light brown sugar 2 red apples, cored and diced

2 tablespoons water ½ teaspoon cinnamon powder Directions: Mix the oil, sugar, and egg in a container until fluffy and light. Put in the water and mix thoroughly, then mix in the flour, salt, baking powder, and cinnamon. Put in the apples, then drop spoonfuls of batter on a baking tray coated with baking paper. Preheat your oven and bake the cookies at 350°F for about fifteen minutes or until it is aromatic and appears golden brown. These cookies taste best chilled.

Recipe 48: Spiced Chocolate Cookies

Chocolate cookie with a twist Serving Size: 20 Cooking Time: 1 hour and 25 minutes Ingredients: ¼ cup cocoa powder ½ cup dark brown sugar ½ teaspoon baking powder ¼ teaspoon salt 1 ¼ cups all-purpose flour 1 egg

1 teaspoon all-spice powder ½ cup butter 2 tablespoons honey Directions: Mix the butter, brown sugar, and honey in a container until creamy and fluffy. Put in the egg and mix thoroughly, then fold in the flour, cocoa powder, salt, baking powder, and all-spice powder. Transfer the dough to a floured working surface and roll it into a slim sheet. Cut the dough using a cookie cutter of your choice and move the cookies to a baking sheet coated with baking paper. Pre-heat the oven and bake at 350°F for about twelve minutes. These cookies taste best chilled.

Recipe 49: Sugar Covered Cookies

More sweetness with sugar Serving Size: 30 Cooking Time: 1 ½ hour Ingredients: 1 egg ¼ teaspoon salt ½ cup rice flour ½ cup white sugar 1 teaspoon vanilla extract ½ teaspoon baking powder 1 cup powdered sugar

2 cups all-purpose flour 1 cup butter 2 egg yolks Directions: Mix the butter and sugar in a container until fluffy and pale. Put in the egg and egg yolks, as well as the vanilla, and mix thoroughly. Stir in the rice flour, flour, salt, and baking powder in a container. Make small balls and place them on baking trays coated with baking paper. Flatten the cookies, then preheat you even and bake at 350°F for about fifteen minutes or until a golden-brown color is achieved on the edges. Move the cookies to a container and dust them with powdered sugar. These cookies taste best chilled.

Recipe 50: Tahini Cookies

These tahini cookies will remind you of peanut butter-flavored cookies. The tahini in these cookies provides an earthy and creamy flavor. Serving Size: 24 Cooking Time: 30 minutes Ingredients: 2 cups flour 1 teaspoon baking powder ½ teaspoon salt 1 ½ sticks unsalted butter ¾ cup sugar 3 tablespoons honey

¾ cup tahini ¼ cup toasted sesame seeds Directions: Preheat the oven at 350°F. Put the racks in the lower and upper thirds of the oven. Take a bowl and whisk salt, baking powder, and flour together. With the help of an electric beater, beat the honey, sugar, and butter on medium for at least 3 minutes until fluffy. Add in the tahini, beat, and after that, add in all your dry ingredients. The dough should be a little sticky. Put sesame seeds inside a small bowl, scoop the dough using a tablespoon, and roll it into balls. Dip them inside the sesame seeds and place the dipped side up on 2 baking sheets lined with parchment paper. Bake for about 13 to 15 minutes. Allow to cool and then serve!

Conclusion There you have it; 300 delicious bakery recipes that the whole family can enjoy. We hope you enjoyed taking the culinary journey with us and that you learned a lot at each stop along the way. Bakery items are something we all love regardless of our age. Sometimes it is not convenient to go to a store, and you have to go for plan B at times like that. Plan B is making bakery goods at home. If you go through all the recipes in the book, you will see how easy each recipe is. Once you learn how to make them, I can bet you will stop buying from the stores. They will save up your money, and it will be 100% fresh. You can customize it according to your taste. Try them and live a better and healthy life. There’s no need to stop cooking now! So, what’s next? Practice makes you better! So, keep on practicing and enjoying new and exciting meals and drinks with your whole family. So go on and continue your culinary journey.

Afterthoughts

I’ve been writing recipe books for some time now, and do you know what’s the best feeling about it? Well, it’s the chance to put my ideas down so that everyone can try them out, and not just me. It’s always more fun when others have a chance to enjoy the recipes I enjoy. However, I still try to make things simpler so that everyone can have a go at them. No matter the experience levels. In fact, I had feedbacks from top chefs and people who never stopped inside a kitchen. They loved the simplicity of the recipes and yet how delicious they have turned out. That’s why please do leave honest feedback. It will help everyone in deciding which book they need and it will help me become even better at my work. Also, share your favorite recipes from this book and maybe I’ll create a book collection of my reader’s favorite recipes.

Thanks Brian White

About the Author Sometimes it takes time to find out your career path. Going through a few changes in lifestyle, job positions and even forgetting about your college. Well, Brian White didn’t know anything about cooking, recipes, and not even recipe writing, well not until he discovered one cookbook of his great, great mother. Then he decided not to proceed with a career according to his college major and try his luck in cooking. The first couple of years were the most difficult ones. He had to take classes even for the cooking basics. But as he started to go deeper into the field it because of the love of his life. Now, his goal is to help everyone, well, those who want to learn how to cook and those who want to learn more recipes and prepare dishes for the whole family. In fact, he didn’t want to limit himself to only one type of cooking so he started writing books on many different topics. Because in his point of you this was the only way he can reach more people. Now, men and women are constantly in touch with him, asking for help and even requesting unique recipes for special occasions. His experience led to cookbooks that bring joy to the one making the dish and to those who are eating it. Even today, he is not stopping. Brian White continues to create cookbooks and he won’t stop, well not for a long, long time. So, you should definitely expect more cookbooks of his own creating every now and then.