Pies and Cakes: Delicious Baking Recipes All-in 1 Pie & Cake Cookbook (2nd Edition) 9798387757204

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Pies and Cakes Delicious Pie Recipes and Cakes Recipes All-in 1 Pie Cookbook & Cake Cookbook

By BookSumo Press All rights reserved

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Table of Contents Southern American Pie 7 Old-Fashioned American Pecan Pie 10 Canadian Blueberry Pie 11 Apple Pie from the Netherlands 12 How to Make Every Type of Pie Crust 13 Southern Georgia Peach Pie 15 Jamaican Creamy Coconut Pie 16 English Countryside Rhubarb Pie 17 American Pie 20 Laura’s Potluck Lemon Pie 21 Country Window Sill Cinnamon and Butter Pie 22 How to Make Strawberry Pie 23 5-Ingredient Chocolate Pie 24 Alternative Chocolate Pie 25 Secret Southern Pie 26 Illinois Style White Pie 27 Country Orange and Rhubarb Pie 30 Classical Pie of Custard 31 Grandma’s Sweet Potato Pie 32 Maui Maui Pie 33

Creamy Orange Pie 34 November’s Alternative Pumpkin Pie 35 European Chocolate Banana Pie 36 Chocolate Birthday Cake 37 Delightful White Snowball Cake 40 Classical Cherry Cake 42 College Birthday Cake 43 Rustic Simple Cake 44 Cake Fantasy 45 Simply Cake 46 Fluffy Cake 47 Licorice Cake 50 Sweetened Condensed Cake 51 Buttermilk and Berry Cinnamon Cake 52 Lemon Zest and Berry Birthday Cake 53 Country Blueberry Cake 54 Cake 101 55 Raisins and Carrot Cake 56 I ♥ Birthday Cake 60 Buttermilk Double Coconut Cake 61 Caramel Nutmeg Cake 62

Almond Snow White Cake 64 A Healthier Cake 65 A Texans Favorite Birthday Cake 66 Marble Cake 67 November’s Cheesecakes 71 Party-Time Cheesecakes 72 Movie Time Cake 73 A Cake For Couples 74 Outstanding Cake 75 Ethan’s Favorite Cakes 76 Elegant Mousse 77 Valentine’s Day Cake 80 Special Summertime Mini Cakes 81 Traditional German Cake 82

Southern American Pie

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 395.8 Fat 19.0 Cholesterol 101.4m Sodium 269.8mg Carbohydrates 52.2 Protein 5.0g

Ingredients 1/2 C. butter, melted 1 1/2 C. sugar 3 tbsp flour 3 eggs, beaten 1 pinch salt 1 tsp vanilla 1 C. buttermilk

1 deep dish pie shell ( either your own recipe or store-bought)

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 400 degrees F before doing anything else. In a large bowl, add the butter and sugar and beat till light. Add the eggs and beat well. Add the vanilla and beat to combine. In a bowl, sift together the flour and salt. Add the flour mixture into the butter mixture alternatively with the buttermilk and beat till smooth. 7. Place the mixture into a deep dish pie shell evenly. 8. Cook in the oven for about 10 minutes. 9. Now, set the oven to 350 F and cook in the oven for about 50-60 minutes or till a toothpick inserted in the center comes out clean.

Southern American Pie

7

OLD-FASHIONED

American Pecan Pie

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 6 Calories 653.4 Fat 37.4 Cholesterol 120.0m Sodium 282.6mg Carbohydrates 78.3 Protein 6.9g

Ingredients 3 eggs 1 C. corn syrup 1 tsp vanilla extract 1 1/4 C. pecan halves 2/3 C. sugar

1/3 C. butter ( melted) 1 pie crust

Directions 1. 2. 3. 4. 5. 6.

10

Set your oven to 350 degrees F before doing anything else. In a bowl, add the eggs and beat lightly. Add the corn syrup, sugar, butter and vanilla extract and stir to combine well. Stir in the pecan halves and place the filling into crust. Cover the edges with a piece of the foil and cook in the oven for about 25 minutes. Remove the piece of foil and cook in the oven for about 20 minutes.

Old-Fashioned American Pecan Pie

Canadian

Blueberry Pie

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 8 Calories 485.2 Fat 19.0 Cholesterol 30.8m Sodium 320.1mg Carbohydrates 75.0 Protein 5.7g

Ingredients 5 C. fresh blueberries 1 tbsp lemon juice 1 (15 oz.) packages refrigerated pie crusts 1 C. sugar 1/2 C. all-purpose flour 1/8 tsp salt 1/2 tsp ground cinnamon

2 tbsp butter 1 large egg, lightly beaten 1 tsp sugar

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 400 degrees F before doing anything else. In a bowl, add the berries and drizzle with the lemon juice and keep aside. In a 9-inch pie plate, place half of the pastry according to package's directions. In a bowl, mix together 1 C. of the sugar, flour, salt and cinnamon. Add the flour mixture into the bowl with the berries and stir to combine. Place the berry mixture into pastry shell and top with the butter in the shape of dots. Unfold the remaining pastry onto a lightly floured surface and with the rolling pin, roll gently to remove creases. 8. Evenly. 9. Seal and crimp the edges. 10. Cut the slits in top of crust to let the steam to escape. 11. Brush the top of the pastry with beaten egg and sprinkle with 1 tsp of the sugar. 12. Cook in the oven for about 35 minutes. 13. Cover the edges with a piece of the foil to prevent over browning, if necessary. 14. Serve with a topping of the vanilla ice cream.

Canadian Blueberry Pie

11

APPLE PIE

from the Netherlands

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 8 Calories 405.5 Fat 15.4 Cholesterol 20.3m Sodium 189.5mg Carbohydrates 65.8 Protein 3.2g

Ingredients 1 ready-made pie crust 5 1/2 C. peeled cored sliced cooking apples 1 tbsp lemon juice 1/2 C. granulated sugar 1/4 C. brown sugar, packed 3 tbsp flour 1/2 tsp ground cinnamon 1/4 tsp nutmeg

Topping 3/4 C. flour 1/4 C. granulated sugar 1/4 C. brown sugar, packed 1/3 C. butter, room temperature

Directions 1. Set your oven to 375 degrees F before doing anything else. 2. Arrange the pie crust into the pie plate. 3. In a large bowl, mix together the sliced apples, lemon juice, both sugars, flour, cinnamon and nutmeg. 4. Place the apple mixture into the crust. 5. For topping in a medium bowl, add the flour, both sugars and butter and with a fork, mix till a coarse crumb mixture forms. 6. Sprinkle the crumb mixture over the apples evenly. 7. Cook in the oven for about 50 minutes.

12

Apple Pie from the Netherlands

How to Make

Every Type of Pie Crust

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 1 Calories 548.0 Fat 36.8 Cholesterol 0.0m Sodium 583.0mg Carbohydrates 47.6 Protein 6.4g

Ingredients ONE CRUST PIE 1/3 C. Crisco 1 tsp Crisco 1 C. all-purpose flour 1/2 tsp salt 2 -3 tbsp cold water BUTTER PIE CRUST 2 1/2 C. flour 1 C. butter 1/2 tsp salt 1/4 C. cold water VINEGAR PIE CRUST 3 C. flour 1 1/3 C. Crisco

1 tsp salt 1 egg 6 tsp water 1 tsp vinegar FRIED PIE CRUST 3 C. flour 1 C. Crisco 1 tsp Crisco 1 egg 1/3 C. cold water 1 tsp vinegar

Directions 1. For 1 crust pie in a bowl, mix together the flour and salt. 2. Cut the Crisco into the flour mixture and mix. 3. Add the cold water and mix till well combined. 4. For the butter pie crust in a bowl, mix together the flour and salt. 5. Cut the butter into the flour mixture and mix. 6. Add the cold water and mix till well combined. 7. For the vinegar pie crust in a bowl, mix together the flour and salt. 8. Cut the Crisco into the flour mixture and mix. 9. Add the vinegar, water and egg and mix till well combined. 10. Place the dough onto a floured smooth surface and with a rolling pin, roll the dough into How to Make Every Type of Pie Crust

13

the desired thickness. 11. For the fried pie crust in a bowl, mix together the flour and salt. 12. Cut the Crisco into the flour mixture and mix. 13. Add the vinegar, water and egg and mix till well combined. 14. Place the dough onto a floured smooth surface and with a rolling pin, roll the dough into the desired thickness. 15. Place your favorite filling over the crust and fry in hot oil. 16. Transfer onto paper towel lined plate to drain.

14

Southern Georgia Peach Pie

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 432.5 Fat 17.5g Cholesterol 69.2mg Sodium 233.7mg Carbohydrates 65.4g Protein 5.3g

Ingredients 3 C. fresh peeled and chopped peaches 1 unbaked 9-inch deep dish pie pastry 1 C. sugar 1/3 C. all-purpose flour 1/8 tsp salt 2 eggs, beaten 1/2 C. sour cream

1/2 C. sugar 1/2 C. all-purpose flour 1/4 C. butter 1 fresh peach, sliced for garnish if desired

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 350 degrees F before doing anything else. Arrange 3 C. of the fresh peaches into a pie pastry. In a bowl, mix together 1 C. of the sugar, 1/3 C. of the flour and salt. Add the eggs and sour cream and mix till well combined. Place the flour mixture over the peaches evenly. In another bowl, add 1/2 C. of the sugar, 1/2 C. of the flour and 1/4 C. of the butter and with 2 forks, mix till a coarse meal like mixture forms. 7. Sprinkle the meal mixture over the pie evenly. 8. Cook in the oven for about 60 minutes. 9. Serve with a garnishing of the fresh peach slices.

Southern Georgia Peach Pie

15

JAMAICAN

Creamy Coconut Pie

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 10 Calories 246.3 Fat 14.9g Cholesterol 78.8mg Sodium 118.1mg Carbohydrates 24.2g Protein 4.7g

Ingredients 2 C. milk 1/3 C. melted butter 3/4 C. sugar 1 C. coconut 3 eggs

1/2 C. flour 1 dash salt 2 tsp vanilla

Directions 1. 2. 3. 4. 5.

Set your oven to 350 degrees F before doing anything else and grease a 10-inch pie plate. In a bowl, add all the Ingredients and mix till well combined. Place the mixture into the prepared pie plate evenly. Cook in the oven for about 40 minutes.

16

Jamaican Creamy Coconut Pie

English Countryside Rhubarb Pie

Prep Time: 5 mins Total Time: 40 mins Servings per Recipe: 6 Calories 343.4 Fat 10.3g Cholesterol 98.0mg Sodium 308.6mg Carbohydrates 58.7g Protein 5.4g

Ingredients 3 eggs, beaten 2 1/2 C. rhubarb, red, 1 inch slices 1 1/4 C. sugar 1 1/2 C. strawberries, fresh, sliced 1/4 C. enriched flour 1 9" pastry crust with lattice top 1/4 tsp salt

1 tbsp butter 1/2 tsp nutmeg

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In a bowl, add the eggs, sugar, flour, salt and nutmeg and mix till well combined. 3. In another bowl, mix together the rhubarb and strawberries. 4. Arrange the pastry into a 9-inch pie plate. 5. Place the fruit mixture over the pastry evenly, followed by the egg mixture. 6. Place the butter over the egg mixture in the form of the dots. 7. Top with the lattice crust, crimping the edge high. 8. Cook in the oven for about 40 minutes. 9. Fill the openings in lattice crust with the whole strawberries. 10. Serve warm with a topping of the vanilla ice cream.

English Countryside Rhubarb Pie

17

AMERICAN

Pie

Prep Time: 30 mins Total Time: 1 hr 25 mins Servings per Recipe: 8 Calories 410.5 Fat 16.4g Cholesterol 3.8mg Sodium 326.9mg Carbohydrates 63.8g Protein 3.5g

Ingredients 1 1/4 C. sugar 3 tbsp cornstarch 1/4 tsp salt 1 tbsp butter, softened 2 (14 1/2 oz.) cans pitted tart cherries, drained and reserving 1/2 C. juice 1/4 tsp red food coloring

1/4 tsp almond extract 2 tsp lemon juice 1 pastry for a double-crust 9-inch pie

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

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Set your oven to 400 degrees F before doing anything else. Drain the cherries, reserving 1/2 C. of the juice. In a bowl, mix together the sugar, cornstarch and salt. In another bowl, mix together the cherry juice, food coloring, almond extract and lemon juice. Add the juice mixture into the sugar mixture and mix till well combined. Add the cherries and mix well. Add the butter and keep aside for about 15 minutes. Place the cherry mixture into pie crust and top with the lattice work pie crust. Cook in the oven for about 50-55 minutes.

American Pie

Laura’s

Potluck Lemon Pie

Prep Time: 2 mins Total Time: 10 mins Servings per Recipe: 6 Calories 425.9 Fat 13.1g Cholesterol 110.6mg Sodium 364.8mg Carbohydrates 74.2g Protein 4.1g

Ingredients 1 1/2 C. sugar 4 tbsp all-purpose flour 4 tbsp cornstarch 1/2 tsp salt 2 C. boiling water 4 egg yolks, beaten 1/3 C. fresh lemon juice ( use freshly

squeezed - you'll be using the rind, too) 2 whole lemons, rind of, grated ( rind only of 2 lemons) 1 baked 9-inch baked pie crust

Directions 1. In a bowl, mix together the sugar, flour, cornstarch and salt. 2. In a pan, add 2 C. of the water on high heat and bring to a boil. 3. Add the sugar mixture and cook, stirring continuously till the mixture just begins to thicken. 4. Reduce the heat to low and cook till the mixture becomes thick. 5. Add the beaten egg yolks and cook for about 2 minutes, stirring continuously. 6. Remove from the heat and immediately, stir in the lemon juice and rind. 7. Keep aside to cool for about 5 minutes. 8. Place the mixture into the baked pie shell.

Laura’s Potluck Lemon Pie

21

COUNTRY WINDOW

Sill Cinnamon and Butter Pie

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 8 Calories 380.3 Fat 12.7g Cholesterol 100.6mg Sodium 180.2mg Carbohydrates 63.4g Protein 4.8g

Ingredients 2 tbsp ground cinnamon 2 C. sugar 4 eggs 2 tbsp butter 2 tbsp flour

2 C. water 1 pastry dough, for single crust pie

Directions 1. Set your oven to 375 degrees F before doing anything else. 2. In a bowl, add the cinnamon, sugar, eggs, butter, flour and water and mix till a slightly lumpy and a thin mixture forms. 3. Place the mixture into an unbaked 10-inch pie crust evenly. 4. Cook in the oven for about 45 minutes. 5. Cover the crust with a piece of the foil and cook in the oven for about 10-15 minutes. 6. Keep aside to cool before cutting.

22

Country Window Sill Cinnamon and Butter Pie

How to Make

Prep Time: 10 mins

Strawberry Pie

Total Time: 15 mins Servings per Recipe: 6 Calories 314.9 Fat 10.1g Cholesterol 0.0mg Sodium 158.3mg Carbohydrates 55.2g Protein 2.2g

Ingredients 1 pint strawberry, washed and hulled 1 C. sugar 1 C. water

3 tbsp cornstarch 1 prebaked pie shell

Directions 1. 2. 3. 4. 5. 6.

In a pan, add the water, sugar and cornstarch and bring to a boil, stirring occasionally. Cook till the mixture becomes thick. Remove from the heat and stir in the strawberries. Place the strawberry mixture into the baked pie shell. Refrigerate to chill. Top with the Cool Whip and serve.

How to Make Strawberry Pie

23

5-INGREDIENT

Chocolate Pie

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 473.3 Fat 26.2g Cholesterol 154.0mg Sodium 239.8mg Carbohydrates 59.2g Protein 5.2g

Ingredients 1 C. butter, melted 1/2 C. flour 1/2 C. cocoa powder 2 C. sugar

4 eggs, beaten

Directions 1. 2. 3. 4. 5. 6. 7.

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Set your oven to 375 degrees F before doing anything else and grease a 10-inch pie plate. In a pan, melt the butter. Add the flour, cocoa and sugar and beat till well combined. Remove from the heat and add the eggs and beat to combine. Beat eggs with fork and mix with cocoa mixture. Place the mixture into the prepared pie plate. Cook in the oven for about 30 minutes.

5-Ingredient Chocolate Pie

Alternative

Chocolate Pie

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 334.5 Fat 17.4g Cholesterol 102.6mg Sodium 256.8mg Carbohydrates 43.0g Protein 3.8g

Ingredients 2 eggs 1 C. sugar 1/2 C. butter (softened) 1/2 C. flour 3 tbsp baking cocoa

1 tsp vanilla 1/4 tsp salt 1/2 C. chopped walnuts (optional)

Directions 1. Set your oven to 350 degrees F before doing anything else and grease an 8-inch pie plate. 2. In a bowl, add all the ingredients except the walnuts, into a bowl and with a mixer, beat for about 4 minutes. 3. Fold in the walnuts. 4. Place the mixture into the prepared pie plate. 5. Cook in the oven for about 30 minutes. 6. Cut into the wedges and serve with a scoop of the ice cream.

Alternative Chocolate Pie

25

SECRET

Southern Pie

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 6 Calories 407.9 Fat 20.8g Cholesterol 144.3mg Sodium 271.6mg Carbohydrates 49.3g Protein 6.3g

Ingredients 1 (9 inch) pie shells, unbaked 4 eggs 1 C. sugar 1/4 C. butter, softened 1 tbsp vinegar

1 tbsp cornmeal 1 tbsp flour 1 tsp vanilla

Directions 1. 2. 3. 4. 5. 6.

26

Set your oven to 350 degrees F before doing anything else. In a bowl, add all the filling Ingredients and beat on high speed for till very well combined. Place the mixture into the pastry shell. Cook in the oven for about 25-35 minutes. Cool before serving.

Secret Southern Pie

Illinois Style White Pie

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 421.1 Fat 19.2g Cholesterol 36.7mg Sodium 291.8mg Carbohydrates 55.1g Protein 7.3g

Ingredients 2 tbsp flour 2 tbsp cornstarch 1 C. sugar 1 dash salt 4 egg whites 2 C. milk 2 tbsp butter

2 tsp white vanilla 1/4 tsp almond extract 1 9 inch pie shell, baked and cooled 2 C. fat-free whipped topping 2 tbsp ground almonds

Directions 1. In a pan, add the flour, cornstarch, sugar, salt, egg whites and cook, stirring continuously till bubbling. 2. Cook, stirring continuously for about 3 minutes. 3. Remove from the heat and stir in the butter, white vanilla and almond extract. 4. Place a plastic wrap on pudding surface and keep aside to cool. 5. Place the pudding into the pie shell and cover the surface with a plastic wrap. 6. Refrigerate to chill completely. 7. Top with the whipped topping and serve with a sprinkling of the ground almonds.

Illinois Style White Pie

27

COUNTRY ORANGE

and Rhubarb Pie

Prep Time: 5 mins Total Time: 40 mins Servings per Recipe: 8 Calories 196.8 Fat 3.0g Cholesterol 7.6mg Sodium 28.4mg Carbohydrates 43.4g Protein 0.6g

Ingredients pastry dough, for double-crust 9-inch pie 1 1/2 C. sugar 2 1/2 tbsp cornstarch 1/4 tsp ground nutmeg

1/2 tsp orange rind, grated 1/4 C. orange juice 2 tbsp butter 4 C. rhubarb, sliced

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. Place half of the pastry onto a lightly floured surface and roll into 1/8-inch thickness. 3. Place the rolled pastry into a 9-inch pie plate and trim off the excess pastry along edges. 4. With a plastic wrap, cover and refrigerate to chill before using. 5. In a heavy pan, add the sugar, cornstarch and nutmeg and stir till well combined. 6. Stir in the orange rind, juice and butter on medium heat. 7. Cook, stirring continuously till thickened and bubbly. 8. Stir in the rhubarb and remove from the heat. 9. Place the rhubarb mixture into the prepared pastry shell. 10. Roll remaining pastry into 1/4-inch thickness and cut into 1/2-inch strips. 11. Arrange the strips, lattice fashioned across top of pie. 12. Trim the strips even with edges and fold edges under and flute. 13. Cook in the oven for about 10 minutes. 14. Now, set your oven to 350 degrees and cook for about 30 minutes.

30

Country Orange and Rhubarb Pie

Classical Pie

Prep Time: 5 mins

of Custard

Total Time: 45 mins Servings per Recipe: 6 Calories 319.7 Fat 16.2g Cholesterol 119.9mg Sodium 434.5mg Carbohydrates 35.4g Protein 8.3gt

Ingredients 3 eggs, slightly beaten 1/2 tsp salt 1/2 C. sugar 1/4 tsp nutmeg 1/4 tsp ground cinnamon

2 1/2 C. milk, hot 1/2 tsp vanilla 9 inches pie shells

Directions 1. Set your oven to 450 degrees F before doing anything else and line a baking sheet with a piece of the foil. 2. In a large bowl, add the eggs and beat well. 3. Add the milk, salt, sugar, nutmeg, cinnamon and vanilla and mix well. 4. Arrange the prepared baking sheet in center shelf of the oven. 5. Arrange a pie shell into a 9-inch pie plate. 6. Place the egg mixture into the pie shell. 7. Place the pie plate onto the baking sheet. 8. Cook in the oven for about 10 minutes. 9. Now, set your oven to 350 degrees and cook for about 35-35 minutes.

Classical Pie of Custard

31

GRANDMA’S

Sweet Potato Pie

Prep Time: 15 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 459.1 Fat 24.3g Cholesterol 98.2mg Sodium 687.5mg Carbohydrates 53.3g Protein 7.7g

Ingredients 1/3 C. butter, softened 1/2 C. sugar 2 eggs, lightly beaten 3/4 C. evaporated milk 2 C. mashed sweet potatoes 1 tsp vanilla extract

1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp salt 9 inches unbaked pie shells

Directions 1. 2. 3. 4. 5. 6.

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Set your oven to 425 degrees F before doing anything else. In a bowl, add the butter and sugar and beat till creamy. Add eggs and mix well. Add the milk, sweet potatoes, vanilla, and cinnamon, nutmeg and salt and mix well. Cook in the oven for about 15 minutes. Now, set your oven to 350 degrees and cook for about 35-40 minutes

Grandma’s Sweet Potato Pie

Maui Maui Pie

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 8 Calories 316.0 Fat 13.5g Cholesterol 15.5mg Sodium 455.8mg Carbohydrates 48.2g Protein 2.1g

Ingredients 1 (5 1/8 oz.) boxes instant vanilla flavor pudding and pie filling 1 (20 oz.) cans crushed pineapple, undrained 1 (8 oz.) containers sour cream

1 (9 inch) graham cracker crust

Directions 1. In a large bowl, add the vanilla pudding mix, undrained pineapple and sour cream and stir till well combined. 2. Place the mixture into the pie crust. 3. Cover and refrigerate to chill for about 2 hours before serving.

Maui Maui Pie

33

CREAMY

Orange Pie

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 16 Calories 299.2 Fat 17.5g Cholesterol 15.5mg Sodium 297.4mg Carbohydrates 33.8g Protein 2.8g

Ingredients 8 oz. cream cheese, softened 16 oz. frozen whipped topping, thawed 1 C. orange juice 1 (4 oz.) boxes instant vanilla pudding

1 (3 oz.) boxes orange gelatin 2 (6 oz.) prepared graham cracker crusts

Directions 1. 2. 3. 4. 5.

Soften the cream cheese at room temperature a couple of hours before making the pies. In a bowl, add the cream cheese and frozen whipped topping and mix well. Add the orange juice and with a mixer, beat till very creamy. Stir in the pudding then gelatin and mix well. Divide the filling between graham crusts evenly and refrigerate to chill for at least 3 hours before serving.

34

Creamy Orange Pie

November’s

Alternative Pumpkin Pie

Prep Time: 5 mins Total Time: 1 hr Servings per Recipe: 8 Calories 261.6 Fat 10.7g Cholesterol 74.6mg Sodium 306.6mg Carbohydrates 36.8g Protein 5.6g

Ingredients 1 (15 oz.) cans pumpkin 2 eggs 3/4 C. sugar 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp ground cloves

1/2 tsp salt 1 1/2 C. eggnog 1 (9 inch) unbaked pie shells

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 425 degrees F before doing anything else. In medium bowl, add the pumpkin, eggs, sugar, spices and salt and beat till smooth. Slowly stir in the eggnog. Place the mixture into the crust evenly. Cook in the oven for about 15 minutes. Now, set your oven to 350 degrees and cook for about 45-50 minutes or till a toothpick inserted in the center comes out clean.

November’s Alternative Pumpkin Pie

35

EUROPEAN

Chocolate Banana Pie

Prep Time: 3 hrs 30 mins Total Time: 6 hrs 30 mins Servings per Recipe: 1 Calories 3817.6 Fat 190.6g Cholesterol 506.1mg Sodium 1928.4mg Carbohydrates 493.1g Protein 58.0g

Ingredients 1 ready-made graham cracker pie crust ( or make your own crust for a pie about 25cm across) 1 (400 ml) cans sweetened condensed milk

3 bananas 300 ml cream cocoa powder, for dusting

Directions 1. Place the Unopened can of condensed milk in a large pan and cover with the water. 2. Bring the water to a boil and reduce the heat and boil the can, covered for about 2 1/2-3 hours. (Keep checking up on it and adding water if necessary.) 3. Remove the can from water and wait a few minutes before opening. (The condensed milk will look like creamy brown caramel.) 4. With a fork, stir the caramel in the can to remove any lumps. 5. Place the caramel into your pie crust and keep aside to cool. 6. Now, refrigerate till cold. 7. Slice the bananas thinly and lay them on top of the toffee filling. 8. Whip the cream and spread it over the banana slices evenly. 9. With a sieve, dust the cocoa powdered on top. 10. Serve in thin slices and serve

36

European Chocolate Banana Pie

Chocolate

Birthday Cake

Prep Time: 40 mins Total Time: 2 hrs 55 mins Servings per Recipe: 18 Calories 242 kcal Fat 8.9 g Carbohydrates 39.8g Protein 2.7 g Cholesterol 0 mg Sodium 270 mg

Ingredients 3 C. all-purpose flour 2 C. white sugar 5/8 C. unsweetened cocoa powder 1 tsp salt 2 tsp baking soda 1 tsp vanilla extract 2 C. cold water

2 tsp distilled white vinegar 2/3 C. vegetable oil

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 350 degrees F before doing anything else. In a large bowl, add all the ingredients and mix till well combined. Transfer the cake mixture in a 13x9-inch cake pan evenly. Cook in the oven for about 35 minutes. Remove from the oven and keep on wire rack to cool completely. Spread your favorite frosting over the cake and serve.

Chocolate Birthday Cake

37

DELIGHTFUL

White Snowball Cake

Prep Time: 40 mins Total Time: 2 hrs 55 mins Servings per Recipe: 24 Calories 308 kcal Fat 12.5 g Carbohydrates 46.5g Protein 3.8 g Cholesterol 21 mg Sodium 121 mg

Ingredients 1 C. butter 2 C. white sugar 3 1/2 C. all-purpose flour 2 tsp baking powder 1/8 tsp salt 1 C. milk 1/2 tsp vanilla extract 1/2 tsp lemon extract 5 egg whites

1 1/2 C. white sugar 2 egg whites 1 tbsp light corn syrup 1/4 tsp cream of tartar 1/4 C. water 1 tsp vanilla extract 4 C. flaked coconut

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 13x9inch cake pan. 2. In a bowl, sift together the flour, baking powder and salt. 3. In a second bowl, add 1 1/2 C. of the sugar and butter and beat till fluffy and light. 4. Add the flour mixture alternately with the milk and beat till well combined. 5. Stir in the lemon extract and 1/2 tsp of the vanilla extract. 6. In a third glass bowl, add 5 egg whites and beat till stiff peaks form. 7. Fold about 1/3 of the egg whites in the flour mixture. 8. Now, fold in the remaining egg whites in the flour mixture. 9. Place the mixture into the prepared cake pan. 10. Cook in the oven for about 45 minutes or till a toothpick inserted in the center comes out clean. 11. Remove from the oven and let the cake cool in the pan for about 10 minutes. 12. Now, invert the cake onto a wire rack and cool completely. 40

Delightful White Snowball Cake

13. For the fluffy white frosting in the top of a double broiler, mix together 1 1/2 C. of the sugar, 2 egg whites, corn syrup and cream of tartar. 14. Add cold water and with an electric beater, beat on low speed till well combined. 15. Place over the boiling water and beat continuously on high speed for about 3 minutes or till soft peaks form. 16. Remove from the heat and place over the cold water. 17. Add 1 tsp of the vanilla extract and beat for about 3 minutes. 18. For the snowballs, cut the cake into 2-inch squares and trim the corners of each square, leaving the rounded edges. 19. Spread the frosting over the top and on the sides of the cake. 20. Sprinkle the coconut generously over frosting.

41

CLASSICAL

Cherry Cake

Prep Time: 15 mins Total Time: 2 hrs Servings per Recipe: 12 Calories 452 kcal Fat 25.6 g Carbohydrates 53.2g Protein 5.5 g Cholesterol 31 mg Sodium 160 mg

Ingredients 1 tsp vegetable shortening 2 C. all-purpose flour 3/4 C. white sugar 3/4 C. vegetable oil 2 eggs 2 tsp vanilla extract 1 tsp baking soda 1 tsp ground cinnamon

1 dash salt 1 (21 oz.) can cherry pie filling 1 (6 oz.) package semisweet chocolate chips 1 C. chopped walnuts 2 tsp confectioners' sugar for dusting

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 9-inch bundt pan with the shortening, then flour it. 2. In a large bowl, add the flour, baking soda, cinnamon, salt vegetable oil, sugar, eggs and vanilla extract and mix till well combined. 3. Gently fold in the cherry pie filling, chocolate chips and walnuts. 4. Place the mixture into the prepared bundt pan evenly. 5. Cook in the oven for about 1 hour or till a toothpick inserted in the center comes out clean. 6. Remove from the oven and let the cake cool in the pan for about 10 minutes. 7. Now, invert the cake onto a wire rack and cool completely. 8. Serve with a sprinkling of the confectioners' sugar.

42

Classical Cherry Cake

College

Birthday Cake

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 18 Calories 226 kcal Fat 7.5 g Carbohydrates 36.6g Protein 3.2 g Cholesterol 58 mg Sodium 215 mg

Ingredients 3 C. sifted cake flour 4 tsp baking powder 3/4 tsp salt 1/2 C. shortening 1 1/2 C. white sugar

5 egg yolk, beaten 1 1/2 tsp vanilla extract 1 1/4 C. milk

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 13x9inch cake pan. 2. In a large bowl, sift together the flour, baking powder and salt. 3. In another bowl, add the sugar, shortening, egg yolks and vanilla extract and beat well. 4. Slowly, add the flour mixture alternately with the milk and beat till well combined. 5. Transfer the mixture in the prepared cake pan evenly. 6. Cook in the oven for about 35 minutes. 7. Remove from the oven and let the cake cool in the pan for about 10 minutes. 8. Spread the fluffy boiled icing over the cake. 9. Serve with a topping of the maraschino cherries and coconut.

College Birthday Cake

43

RUSTIC

Simple Cake

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 30 Calories 100 kcal Fat 0.9 g Carbohydrates 21.3g Protein 1.9 g Cholesterol 25 mg Sodium 84 mg

Ingredients 4 eggs 2 C. white sugar 2 C. cake flour 1/2 tsp salt 1 tsp vanilla extract

1 C. boiling milk 2 tsp baking powder

Directions 1. In a bowl, add the sugar and eggs and beat for at least 5 minutes. 2. Cover and refrigerate for overnight. 3. Set your oven to 350 degrees F before doing anything else and grease 3 8-inch cake pans. 4. Remove the bowl from refrigerator and beat the egg mixture for about 5 minutes more. 5. In a large bowl, sift together the flour, baking powder and salt. 6. Slowly, add the flour mixture alternately with the milk and beat till well combined. 7. Stir in the vanilla extract. 8. Transfer the mixture in the prepared cake pans evenly. 9. Cook in the oven for about 15-20 minutes. 10. Remove from the oven and let the cake cool in the pan. 11. Spread seven minute frosting over cake.

44

Rustic Simple Cake

Cake

Fantasy

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 24 Calories 207 kcal Fat 8.9 g Carbohydrates 29.3g Protein 3.1 g Cholesterol 52 mg Sodium 132 mg

Ingredients 1 C. butter 2 C. white sugar 1 tsp vanilla extract 4 eggs, separated 3 tsp baking powder

3 C. all-purpose flour 1 C. milk 1 pinch salt

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour 3 8-inch cake pans. 2. In a bowl, add the sugar and butter and beat till fluffy and smooth. 3. Stir in the vanilla extract. 4. Add the egg yolks, one at a time, beating continuously till well combined. 5. In another bowl, sift together flour and baking powder. 6. Slowly, add the flour mixture alternately with the milk and beat till well combined. 7. In a small bowl, add the egg whites and a pinch of the salt and beat till stiff peaks form. 8. Gently, fold in the egg whites in the flour mixture. 9. Transfer the mixture in the prepared cake pans evenly. 10. Cook in the oven for about 25-35 minutes.

Cake Fantasy

45

SIMPLY

Cake

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 12 Calories 309 kcal Fat 16.4 g Carbohydrates 33.7g Protein 7.1 g Cholesterol 62 mg Sodium 306 mg

Ingredients 3 C. high protein wheat flour 1/2 C. white sugar 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt

4 eggs 1/2 tsp vanilla extract 3/4 C. vegetable oil 2 C. water

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 10-inch cake pan. 2. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. 3. Make a well in the center of the flour mixture. 4. Add the eggs, oil, vanilla and water and mix till smooth. 5. Transfer the mixture in the prepared cake pan evenly. 6. Cook in the oven for about 25-35 minutes or till a toothpick inserted in the center comes out clean. 7. Remove the cake from the oven and keep aside to cool before frosting.

46

Simply Cake

Fluffy

Cake

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 14 Calories 264 kcal Fat 10.2 g Carbohydrates 38.2g Protein 4.8 g Cholesterol 102 mg Sodium 303 mg

Ingredients 2 C. sifted cake flour 1 1/2 C. white sugar 1 tbsp baking powder 1 tsp salt 1/2 C. vegetable oil 7 egg yolks 3/4 C. cold water

2 tsp vanilla extract 1 tsp lemon extract 7 egg whites 1/2 tsp cream of tartar 1 recipe Williamsburg Butter Frosting

Directions 1. Set your oven to 325 degrees F before doing anything else. 2. Wash an angel food tube pan in hot soapy water to ensure it is totally grease free. 3. In a large bowl, sift together the flour, baking powder, sugar and salt. 4. Make a well in the center of the flour mixture. 5. Add the egg yolks, oil, both extracts and water and keep aside. (Don't mix) 6. In a small bowl, add the egg whites and cream of tartar and beat till stiff peaks form. 7. Now, beat the flour mixture till light and smooth. 8. Slowly, place the flour mixture over the egg whites, folding with a rubber spatula. 9. Transfer the mixture into angel food tube pan. 10. Cook in the oven for about 55 minutes. 11. Now set the oven to 350 degrees F and cook for about 10-15 minutes

Fluffy Cake

47

LICORICE

Cake

Prep Time: 45 mins Total Time: 3 hrs 15 mins Servings per Recipe: 8 Calories 638 kcal Fat 16.6 g Carbohydrates 119.6g Protein 3.2 g Cholesterol 1 mg Sodium 550 mg

Ingredients 1 (18.25 oz.) package yellow cake mix 1 (16 oz.) container vanilla frosting 12 black licorice whips

3/4 C. white sugar

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour an oven proof bowl. 2. In a bowl, add the sugar and black food color and stir till desired color is achieved. 3. In a bowl, prepare the mixture according to package's directions. 4. Transfer the mixture in the prepared bowl. 5. Cook in the oven for about 75 minutes or till a toothpick inserted in the center comes out clean. 6. Remove from the oven and let the cake cool in the bowl for about 15 minutes. 7. Then invert on the wire rack and let cake cool completely. 8. After cooling, trim the flat side of the cake and place on a cake board. 9. Trim the edges into a ball shape. 10. Frost with the white frosting. 11. Then with a toothpick, draw a pentagon in the center top of the cake. 12. Surround the pentagon with five hexagons. 13. Repeat to cover the complete cake. 14. Cover lines with the black licorice cut into 1 1/2-inch pieces. 15. Fill the pentagon shapes with the black-colored white sugar.

50

Licorice Cake

Sweetened

Condensed Cake

Prep Time: 20 mins Total Time: 1 hr 25 mins Servings per Recipe: 15 Calories 466 kcal Fat 21.6 g Carbohydrates 66.2g Protein 5.8 g Cholesterol 50 mg Sodium 438 mg

Ingredients 1 (18.25 oz.) package chocolate cake mix 1 (14 oz.) can Sweetened Condensed Milk 36 pieces peanut butter candy bites, chopped, divided

1 (12.25 oz.) jar caramel ice cream topping 1 pint whipping cream, whipped

Directions 1. Bake the cake according to package's directions in a 13x9-inch baking pan. 2. Cool the cake completely in pan on wire rack. 3. With the handle of a wooden spoon, poke the holes in cake about 1-inch apart and 1-inch deep. 4. Place the sweetened condensed milk over the cake. 5. Sprinkle with half of the chopped Butterfingers. 6. Place the caramel topping over the Butterfingers. 7. Spread the whipped cream over the caramel topping. 8. Sprinkle with the remaining chopped Butterfingers. 9. Refrigerate before serving.

Sweetened Condensed Cake

51

BUTTERMILK

and Berry Cinnamon Cake

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 16 Calories 269 kcal Fat 7.9 g Carbohydrates 46.6g Protein 3.9 g Cholesterol 24 mg Sodium 161 mg

Ingredients 2 C. white sugar 1/2 C. vegetable oil 2 eggs 1/2 tsp salt 1 tsp ground cinnamon 1 C. buttermilk

3 C. all-purpose flour 1 tbsp baking powder 2 C. blueberries

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch cake pan. 2. In a large bowl, add all the ingredients and mix till well combined. 3. Transfer the mixture in the prepared cake pan evenly. 4. Cook in the oven for about 35-45 minutes or till a toothpick inserted in the center comes out clean.

52

Buttermilk and Berry Cinnamon Cake

Lemon Zest

and Berry Birthday Cake

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 317 kcal Fat 10 g Carbohydrates 52.9g Protein 4.9 g Cholesterol 25 mg Sodium 214 mg

Ingredients 1 (18.25 oz.) package chocolate cake mix 2 C. all-purpose flour 2 tsp baking powder 1 C. white sugar 1/4 tsp salt 1/3 C. shortening

3/4 C. milk 1 egg 1 tsp lemon zest 1 C. blueberries

Directions 1. Set your oven to 350 degrees F before doing anything else and grease an 8x8-inch cake pan. 2. In a large bowl, sift together the flour, sugar, baking powder and salt. 3. In another bowl, add the shortening and beat till creamy. 4. Slowly, add the flour mixture alternately with the milk and beat till well combined. 5. Add the egg and beat till well combined. 6. In a small bowl, mix together the blueberries and lemon zest. 7. Fold the blueberry mixture into the flour mixture. 8. Transfer the mixture in the prepared cake pan evenly. 9. Cook in the oven for about 50 minutes or till a toothpick inserted in the center comes out clean.

Lemon Zest and Berry Birthday Cake

53

COUNTRY

Blueberry Cake

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 16 Calories 253 kcal Fat 9.5 g Carbohydrates 39.2g Protein 3.5 g Cholesterol 28 mg Sodium 263 mg

Ingredients 2 1/2 C. all-purpose flour 1 1/2 C. white sugar 1 tbsp baking powder 1 tsp salt 1 C. milk 1/2 C. vegetable oil 2 eggs, beaten

2 tsp vanilla extract 2 C. fresh blueberries 2 tsp all-purpose flour 2 tbsp butter, melted 2 tbsp white sugar

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 13x9inch cake pan. 2. In a large bowl, sift together 2 1/2 C. of the flour, 1 1/2 C. of the baking powder and salt. 3. Add eggs, oil, milk and vanilla extract and beat till a thick mixture forms. 4. In a small bowl, mix together the blueberries and 2 tsp of the flour. 5. Fold the blueberry mixture into the flour mixture. 6. Transfer the mixture in the prepared cake pan evenly. 7. Cook in the oven for about 25-30 minutes. 8. Brush the melted butter on top of the cake and sprinkle with about 2 tbsp of the sugar. 9. Cook in the oven for about 5-10 minutes or till a toothpick inserted in the center comes out clean.

54

Country Blueberry Cake

Cake 101

Prep Time: 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 16 Calories 400 kcal Fat 14.9 g Carbohydrates 65.4g Protein 3.7 g Cholesterol 16 mg Sodium 274 mg

Ingredients 1/2 C. butter, softened 2 tsp vanilla extract 2 C. cake flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt

1 1/3 C. buttermilk 4 egg whites 1 1/2 C. white sugar 2 1/2 C. prepared frosting

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour 2 (9inch) cake pans. 2. In a bowl, mix together the flour, baking powder, baking soda and salt. 3. In another bowl, add the butter and vanilla extract and beat till creamy. 4. Slowly, add the flour mixture alternately with the milk and beat till well combined. 5. In a glass bowl, add the egg whites and beat till foamy. 6. Slowly, add the sugar, beating continuously till the medium peaks form. 7. Fold the egg white mixture in the flour mixture till well combined. 8. Transfer the mixture in the prepared cake pans evenly. 9. Cook in the oven for about 30-35 minutes or till a toothpick inserted in the center comes out clean. 10. Remove from the oven and let the cake cool in the pan for about 10 minutes. 11. Spread frosting over the top one of the 1 cake and top with the second cake. 12. Spread the remaining frosting over the top cake and around the sides of both cakes.

Cake 101

55

RAISINS

and Carrot Cake

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 20 Calories 403 kcal Fat 18.8 g Carbohydrates 55g Protein 4.4 g Cholesterol 82 mg Sodium 343 mg

Ingredients 1 1/2 C. butter, divided 1 C. packed brown sugar 1 C. granulated sugar 4 eggs 1 (20 oz.) can DOLE(R) Crushed Pineapple, well drained 4 C. shredded DOLE carrots 1 C. DOLE Seedless Raisins 2 tsp vanilla extract 3 C. all-purpose flour

2 tsp baking soda 1 tsp ground cinnamon 1 tsp ground ginger 1/2 tsp salt 1 (8 oz.) package cream cheese, softened 1 1/2 C. powdered sugar 1 tsp grated lemon peel 1 tbsp lemon juice

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour 2 (9inch) cake pans. 2. In a bowl, add the both sugars and 1 C. of the butter and beat till fluffy and light. 3. Add the eggs and beat till well combined. 4. Add the carrots, pineapple, raisins and vanilla extract and beat till well combined. 5. In another bowl, mix together the flour, baking soda, ginger, cinnamon and salt. 6. Slowly, add the flour mixture in the pineapple mixture and beat till well combined. 7. Transfer the mixture in the prepared cake pans evenly. 8. Cook in the oven for about 40 minutes or till a toothpick inserted in the center comes out clean. 9. Remove from the oven and let the cake cool in the pan for about 15 minutes. 10. Carefully, invert the cakes onto wire rack to cool completely. 11. For frosting in a bowl, add the remaining 1/2 C. of the butter and cream cheese and beat till smooth. 56

Raisins and Carrot Cake

12. Add the powdered sugar, lemon peel and lemon juice and beat till smooth. 13. Spread frosting over the cakes. 14. Garnish with the additional crushed pineapple and grated carrots.

57

I♥

Birthday Cake

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 10 Calories 575 kcal Fat 0.6 g Carbohydrates 131.9g Protein 11.1 g Cholesterol 0 mg Sodium 849 mg

Ingredients 4 1/2 C. cake flour 4 C. white sugar 2 tsp salt 2 C. boiling water 16 egg whites 2 tbsp baking powder 2 tsp cream of tartar

2 tsp vanilla extract 1 tsp almond extract

Directions 1. 2. 3. 4.

Set your oven to 350 degrees F before doing anything else. In a large bowl, sift together the flour, sugar and salt. Stir in the boiling water and keep aside to cool. In another bowl, add the egg whites, cream of tartar, baking powder, vanilla and almond flavorings and beat till stiff peaks form. 5. Fold the egg whites mixture into the flour mixture. 6. Transfer the mixture into an ungreased 18x12-inch cake pan. 7. Cook in the oven for about 35 minutes. 8. Remove from the oven and let the cake cool in the pan for about 10 minutes. 9. Carefully, invert the cakes onto wire rack to cool completely. 10. Frost as desired once the cake is cooled.

60

I ♥ Birthday Cake

Buttermilk

Double Coconut Cake

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 408 kcal Fat 19.5 g Carbohydrates 53.9g Protein 5.8 g Cholesterol 119 mg Sodium 493 mg

Ingredients 2 C. all-purpose flour 1 tbsp baking powder 1 tsp salt 1 C. butter, room temperature 2 C. white sugar 5 eggs, room temperature

1 tsp coconut extract 1 C. buttermilk, room temperature 1 C. flaked coconut

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 10inch tube pan. 2. In a bowl, mix together the flour, baking powder and salt. 3. In another large bowl, add the sugar and butter and beat till fluffy and light. 4. Add the eggs, one at a time, beating continuously till well combined. 5. Stir in the coconut extract. 6. Slowly, add the flour mixture alternately with the buttermilk and beat till well combined. 7. Fold in the coconut. 8. Transfer the mixture in the prepared cake pan evenly. 9. Cook in the oven for about 1 hour or till a toothpick inserted in the center comes out clean.

Buttermilk Double Coconut Cake

61

CARAMEL

Nutmeg Cake

Prep Time: 35 mins Total Time: 3 hrs Servings per Recipe: 12 Calories 410 kcal Fat 14.7 g Carbohydrates 66.4g Protein 4.6 g Cholesterol 83 mg Sodium 319 mg

Ingredients Nutmeg Cake: 3 eggs, room temperature 1/2 C. butter, softened 1 1/2 C. white sugar 1 C. buttermilk 1 tsp vanilla extract 2 C. all-purpose flour 1 tsp baking powder 1 tsp baking soda

2 tsp ground nutmeg 1/4 tsp salt Caramel Icing: 1/2 C. packed brown sugar 3 tbsp cream 1/4 C. butter 1 1/2 C. confectioners' sugar

Directions 1. Set your oven to 350 degrees F before doing anything else and grease 2 (9-inch) cake pans. 2. In a bowl, add the butter and white sugar and with an electric mixer, beat till light and fluffy. 3. Add the eggs, one at a time beating till well combed. 4. Stir in the vanilla. 5. In another bowl, sift together the flour, baking powder, baking soda, nutmeg and salt. 6. Transfer about 1/3 of the flour mixture into the bowl and mix till just combined. 7. Stir in about 1/2 of the buttermilk, mixing gently. 8. Continue adding the flour alternately with the buttermilk, mixing till well combined. 9. Transfer the mixture into the prepared pans evenly. 10. Cook in the oven for about 25 minutes or till a toothpick inserted in the center comes out clean. 11. Remove from the oven and let the cake cool in the pan for about 10 minutes. 12. Carefully, invert the cakes onto wire rack to cool completely. 62

Caramel Nutmeg Cake

13. For the caramel icing in a medium pan, add the brown sugar, cream, and 1/4 C. of the butter and brings to a boil. 14. Boil for about 2 minutes and remove from the heat. 15. Keep aside to cool. 16. Stir in confectioner's sugar and beat till smooth. 17. Add more cream or milk or confectioner's sugar as needed to achieve desired spreading consistency.

63

ALMOND

Snow White Cake

Prep Time: 35 mins Total Time: 1 hr Servings per Recipe: 12 Calories 375 kcal Fat 13.5 g Carbohydrates 58.6g Protein 5.1 g Cholesterol 2 mg Sodium 292 mg

Ingredients 3/4 C. shortening 1 3/4 C. white sugar 3 C. cake flour 1/2 tsp salt 4 tsp baking powder 1 C. milk 5 egg whites

1 tsp vanilla extract 1/2 tsp almond extract

Directions 1. Set your oven to 350 degrees F before doing anything else and grease 2 (9-inch) cake pans. 2. In a large bowl, sift together the flour and baking powder and salt. 3. In another bowl, add the shortening and beat till smooth. 4. Slowly, add the sugar and beat till fluffy. 5. Add the flour mixture alternately with the milk and extracts and beat till well combined. 6. In a small bowl, add the egg whites and beat till stiff peaks form. 7. Fold the egg whites into the flour mixture. 8. Transfer the mixture in the prepared cake pans evenly. 9. Cook in the oven for about 25-30 minutes or till the cake springs back when lightly touched with a fingertip and a toothpick inserted in the center comes out clean. 10. Let the cakes cool completely before frosting.

64

Almond Snow White Cake

A Healthier Cake

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 12 Calories 179 kcal Fat 8.8 g Carbohydrates 22.3g Protein 3.2 g Cholesterol 52 mg Sodium 144 mg

Ingredients 1/2 C. butter 3/4 C. white sugar 2 eggs 2 tsp vanilla extract 1 1/2 C. whole wheat pastry flour

1 3/4 tsp baking powder 3/4 C. low-fat () milk

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 9x9inch cake pan. 2. In a large bowl, add the butter and sugar and with an electric mixer, beat till light and fluffy. 3. Add the eggs, one at a time, beating continuously. 4. Stir in the vanilla extract with last egg. 5. In another bowl, mix together the flour and baking powder. 6. Add the flour mixture into the butter mixture, mixing well. 7. Stir in the milk till the mixture becomes smooth. 8. Transfer the mixture in the prepared cake pan evenly. 9. Cook in the oven for about 30-40 minutes or till the cake springs back when lightly touched with a fingertip.

A Healthier Cake

65

A TEXANS

Favorite Birthday Cake

Prep Time: 20 mins Total Time: 2 hrs 15 mins Servings per Recipe: 24 Calories 342 kcal Fat 16.3 g Carbohydrates 48.1g Protein 2.7 g Cholesterol 48 mg Sodium 193 mg

Ingredients 1 C. butter 1 C. water 2 C. all-purpose flour 2 C. white sugar 2 eggs 1/2 C. sour cream 1 tsp almond extract 1/2 tsp salt 1 tsp baking soda

1/2 C. butter 1/4 C. milk 4 1/2 C. confectioners' sugar 1/2 tsp almond extract 1 C. chopped walnuts

Directions 1. Set your oven to 375 degrees F before doing anything else and grease a 15x10-inch cake pan. 2. In a large pan, add 1 C. of the butter and water and bring to a boil. 3. Remove from the heat and add the flour, sugar, eggs, sour cream, 1 tsp of the almond extract, baking soda and salt and mix till smooth. 4. Transfer the mixture in the prepared cake pan evenly. 5. Cook in the oven for about 20-22 minutes or till the top becomes golden brown. 6. Remove from the oven and let the cake cool in the pan for about 20 minutes. 7. For the frosting in s pan, add 1/2 C. of the butter and milk and bring to a boil. 8. Remove from the heat and stir in the sugar and 1/2 tsp of the almond extract. 9. Stir in the pecans. 10. Spread the frosting over the warm cake.

66

A Texans Favorite Birthday Cake

Marble Cake

Prep Time: 20 mins Total Time: 2 hrs 15 mins Servings per Recipe: 16 Calories 387 kcal Fat 14.4 g Carbohydrates 61g Protein 5.2 g Cholesterol 75 mg Sodium 85 mg

Ingredients 3 C. all-purpose flour 1/2 tsp baking powder 1/2 C. butter, softened 1/2 C. vegetable shortening 3 C. white sugar 5 eggs 1/2 C. unsweetened applesauce 1 C. milk

1 tsp vanilla extract 1 tsp lemon juice 1/4 C. unsweetened cocoa powder 1/4 C. white sugar 1/4 C. water

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 10-inch tube pan. 2. In a bowl, mix together the flour and baking powder. 3. In another large bowl, add the butter and vegetable shortening and with an electric mixer, beat till light and fluffy. 4. Slowly, add about 3 C. of the sugar, 1 C. at a time, beating till smooth after each addition. 5. Add the eggs, 1 at a time, beating well. 6. Add the applesauce and beat till smooth. 7. Slowly, add the flour mixture alternately with the milk and beat till well combined. 8. Stir in the vanilla extract and lemon juice. 9. In a bowl, mix together the cocoa powder, 1/4 C. of the sugar and water till the sugar dissolves. 10. Place about 3/4 C. of the pound cake mixture into the chocolate mixture and stir to combine. 11. Place the remaining vanilla cake mixture into the prepared tube pan. 12. Now, place the chocolate mixture over the vanilla mixture. Marble Cake

67

13. With a butter knife, swirl the two batters together a few times to create a marbled effect. 14. Cook in the oven for about 70-80 minutes or till a toothpick inserted in the center comes out clean. 15. Remove from the oven and let the cake cool in the pan for about 10 minutes. 16. Carefully, invert the cakes onto wire rack to cool completely.

70

November’s

Cheesecakes

Prep Time: 30 mins Total Time: 4 hrs 10 mins Servings per Recipe: 8 Calories 426 kcal Fat 29 g Carbohydrates 35.5g Protein 7.2 g Cholesterol 108 mg Sodium 354 mg

Ingredients 2 (8 oz.) packages cream cheese, softened 1/2 C. white sugar 1/2 tsp vanilla extract 2 eggs 1 (9 inch) prepared graham cracker crust 1/2 C. pumpkin puree 1/2 tsp ground cinnamon

1 pinch ground cloves 1 pinch ground nutmeg 1/2 C. frozen whipped topping, thawed

Directions 1. 2. 3. 4. 5.

Set your oven to 325 degrees F before doing anything else. In a large bowl, add the cream cheese, sugar and vanilla and beat till smooth. Add the eggs, one at a time, beating continuously. Transfer 1 C. of the mixture into the bottom of the crust evenly. In the remaining mixture, add the pumpkin, cinnamon, cloves and nutmeg and stir gently till well combined. 6. Carefully, spread over the mixture in the crust and cook in the oven for about 35-40 minutes. 7. Let it cool, then refrigerate for about 3 hours or overnight. 8. Cover with the whipped topping before serving.

November’s Cheesecakes

71

PARTY-TIME

Cheesecakes

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 48 Calories 95 kcal Fat 4.8 g Carbohydrates 11.8g Protein 1.3 g Cholesterol 18 mg Sodium 54 mg

Ingredients 1 (12 oz.) package vanilla wafers, crushed 2 (8 oz.) packages cream cheese 3/4 C. white sugar 2 eggs

1 tsp vanilla extract 1 (21 oz.) can cherry pie filling

Directions 1. Set your oven to 350 degrees F before doing anything else and line miniature muffin tins with miniature paper liners. 2. Pace about 1/2 tsp of the crushed vanilla wafers into each paper cup. 3. In a bowl, add the cream cheese, sugar, eggs and vanilla and beat till fluffy and light. 4. Fill each miniature muffin liner with the cream cheese mixture, almost to the top. 5. Cook in the oven for about 15 minutes. 6. Top with a tsp of the cherry pie filling and serve.

72

Party-Time Cheesecakes

Movie Time

Prep Time: 20 mins

Cake

Total Time: 30 mins Servings per Recipe: 14 Calories 344 kcal Fat 18 g Carbohydrates 45g Protein 3.9 g Cholesterol 17 mg Sodium 222 mg

Ingredients 18 C. popped popcorn 1 1/2 C. gumdrops 1 C. whole peanuts 1 (10.5 oz.) package miniature marshmallows

1/2 C. butter

Directions 1. Grease a 10-inch bundt pan. 2. In a bowl, add the popcorn, cashews and gumdrops and toss to coat. 3. Melt the marshmallow and butter completely and place the mixture over the popcorn mixture and stir to combine. 4. Transfer the mixture into the prepared pan and press firmly to smooth. 5. Refrigerate to chill before serving.

Movie Time Cake

73

A CAKE

For Couples

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 24 Calories 300 kcal Fat 8.7 g Carbohydrates 54.3g Protein 4.2 g Cholesterol 1 mg Sodium 296 mg

Ingredients 1 (18.25 oz.) package chocolate cake mix 3 C. chocolate cookie crumbs 1 (16 oz.) package prepared chocolate frosting

1 (16 oz.) package gummi worms

Directions 1. 2. 3. 4.

Mix and bake the cake mix according to the package's directions into cupcake pans. Let the cupcakes cool completely before the frosting. Spread the chocolate icing over the cupcakes and sprinkle with the cookie crumbs. Cut gummi worms in half and place the icing onto cut end of the worms and stick to the top of cupcakes. 5. Let the icing set for about 10 minutes before serving.

74

A Cake For Couples

Outstanding Cake

Prep Time: 15 mins Total Time: 1 hr 40 mins Servings per Recipe: 12 Calories 283 kcal Fat 11.1 g Carbohydrates 42.5g Protein 4.3 g Cholesterol 62 mg Sodium 479 mg

Ingredients cooking spray 1 (18.25 oz.) package white cake mix 1 C. canned pure pumpkin 1 (3.4 oz.) package instant butterscotch pudding mix 4 eggs, beaten

1/4 C. water 1/4 C. canola oil 2 tsp pumpkin pie spice

Directions 1. Set your oven to 250 degrees F before doing anything else and grease a 10-inch bundt pan. 2. In a large bowl, add the white cake mix, butterscotch pudding mix, pumpkin, eggs, water, canola oil and pumpkin pie spice and mix till well combined. 3. Transfer the mixture into the prepared pan and cook in the oven for about 60 minutes or till a toothpick inserted in the center comes out clean. 4. Let cake cool in the pan for 15 minutes before inverting onto a serving dish to remove cake from pan.

Outstanding Cake

75

ETHAN’S

Favorite Cakes

Prep Time: 30 mins Total Time: 1 hr 40 mins Servings per Recipe: 24 Calories 131 kcal Fat 7.6 g Carbohydrates 14.5g Protein 1.7 g Cholesterol 4 mg Sodium 57 mg

Ingredients 1 (12 oz.) package colored candy coating melts, divided 24 plain doughnut holes 24 lollipop sticks

1 tbsp multicolored candy sprinkles (jimmies)

Directions 1. In a small microwave-safe bowl, add about 1/4 C. of the candy melts and microwave at 40 percent power for about 30 seconds. 2. Stir the candy coating and microwave for about 30 second-intervals till the coating is melted. 3. With a lollipop stick, poke a hole halfway through a doughnut hole and then dip the end of the stick into the melted coating and reinsert into the hole. 4. This holds the doughnut hole firmly on the stick. 5. Stick the doughnut pop upright into a block of plastic foam and refrigerate for about 1 hour to set. 6. When pops are firmly attached to their sticks, in a small microwave-safe bowl, add the remaining candy melts and microwave at 40 percent power for about 30 seconds. 7. Stir the candy coating and microwave for about 30 second-intervals till the coating is melted. 8. Dip the doughnut hole into the coating, covering it completely. 9. Hold the dipped pop over a bowl, and sprinkle with colored candy sprinkles. 10. Return the decorated pops to the plastic foam block to set.

76

Ethan’s Favorite Cakes

Elegant

Mousse

Prep Time: 45 mins Total Time: 4 hrs 46 mins Servings per Recipe: 12 Calories 404 kcal Fat 31.1 g Carbohydrates 34g Protein 3.2 g Cholesterol 76 mg Sodium 100 mg

Ingredients 1 C. chocolate cookie crumbs 3 tbsp butter, melted 2 pints fresh strawberries, halved 2 C. semisweet chocolate chips 1/2 C. water

2 tbsp light corn syrup 2 1/2 C. heavy cream, divided 1 tbsp white sugar

Directions 1. In a bowl, add the crumbs and butter and mix well. 2. In the bottom of a 9-inch spring form pan, place the mixture and press evenly. 3. Arrange strawberry halves around the pan side-by-side, pointed ends up, with cut sides against the side of the pan. In a blender add the chocolate chips. 4. In a small pan, add the water and corn syrup and bring to a boil, then simmer for about 1 minute. Immediately pour over the chocolate chips and pulse till smooth. 5. Transfer into a bowl and keep aside to cool. 6. Meanwhile in another bowl, add 1 1/2 C. of the cream and beat till stiff peaks form. 7. With a rubber spatula fold about 1/3 of the whipped cream into the cooled chocolate mixture. 8. Gently fold in the remaining whipped cream till the mixture is well combined. 9. Transfer the mousse into the prepared pan and smooth the top. 10. Cover with a plastic wrap and refrigerate for about 4-24 hours. 11. About 2 hours before the serving in a medium bowl, add the remaining 1/2 C. of the cream and beat till soft peaks form. Add the sugar and beat till stiff peaks form. 12. Remove the side of the spring form pan and place the cake on a serving plate. 13. Top the cake with the whipped cream and place the remaining halved strawberries over the whipped cream. Elegant Mousse

77

VALENTINE’S DAY

Cake

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 20 Calories 236 kcal Fat 10.1 g Carbohydrates 33.8g Protein 2.8 g Cholesterol 37 mg Sodium 125 mg

Ingredients 1 C. margarine 1 1/2 C. white sugar 4 eggs 1 tsp almond extract

2 C. all-purpose flour 1 (21 oz.) can cherry pie filling 2 tbsp confectioners' sugar for dusting

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 15x10inch jellyroll pan. 2. In a large bowl, add the margarine and sugar and beat till fluffy and light. 3. Add the eggs, one at a time, beating continuously and then stir in the almond extract. 4. Slowly, add the flour and mix till well combined. 5. Transfer the mixture into the prepared pan and with the tip of a knife, mark squares in the mixture. 6. Place equal portions of the pie filling in the center of each square. 7. Cook in the oven for about 35-40 minutes or till a toothpick inserted in the center comes out clean. 8. Allow to cool, then dust with the confectioners' sugar.

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Valentine’s Day Cake

Special Summertime Mini Cakes

Prep Time: 45 mins Total Time: 1 hr 35 mins Servings per Recipe: 8 Calories 838 kcal Fat 60.7 g Carbohydrates 66.2g Protein 9g Cholesterol 213 mg Sodium 943 mg

Ingredients 3 1/2 C. self-rising flour 1/3 C. white sugar 1 tbsp ground cinnamon 1 1/4 C. chilled butter, cut into pieces 1 egg 3 1/2 C. whipped cream 1/4 C. milk

1 tbsp vanilla extract 2 tbsp white sugar 1 quart fresh strawberries, sliced 3 tbsp white sugar 2 C. whipped cream

Directions 1. Set your oven to 350 degrees F before doing anything else and line a baking sheet with the parchment paper. 2. In a large bowl, sift together the self-rising flour, 1/3 C. of the sugar and cinnamon. 3. With a pastry cutter, cut the cold butter and mix till a coarse crumb forms. 4. In another bowl, add the egg and whipped cream and beat well. 5. Add the cream mixture into the bowl of the flour mixture with the milk and vanilla extract and mix till a dough forms. 6. Place the dough onto a floured surface and knead for about 1 minute. 7. Spread the dough onto the prepared baking sheet and sprinkle with 2 tbsp of the sugar. 8. Cook in the oven for about 20 minutes. Let the cake to cool completely. 9. With a heart-shaped cookie cutter, cut out 16 hearts from the cake. 10. Carefully, remove the cut-outs. 11. In a bowl, mix together the strawberries and 3 tbsp of the sugar. 12. Arrange a shortcake heart on a plate and top with the sweetened strawberries. 13. Place about 2 tbsp of the whipped cream over the strawberries and top with another heart-shaped shortcake and serve. Special Summertime Mini Cakes

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TRADITIONAL

German Cake

Prep Time: 30 mins Total Time: 2 hrs 10 mins Servings per Recipe: 12 Calories 693 kcal Fat 33.6 g Carbohydrates 88.8g Protein 6.4 g Cholesterol 107 mg Sodium 468 mg

Ingredients 1 2/3 C. all-purpose flour 2/3 C. unsweetened cocoa powder 1 1/2 tsp baking soda 1 tsp salt 1/2 C. shortening 1 1/2 C. white sugar 2 eggs 1 tsp vanilla extract 1 1/2 C. buttermilk 1/2 C. lemon lime soda 1/2 C. butter

3 1/2 C. confectioners' sugar 1 pinch salt 1 tsp strong brewed coffee 2 (14 oz.) cans pitted Bing cherries, drained 2 C. heavy whipping cream 1/2 tsp vanilla extract 1 tbsp lemon lime soda 1 (1 oz.) square semisweet chocolate

Directions 1. Set your oven to 350 degrees F before doing anything else and line the bottom of 2 (8inch) round pans with the parchment papers. 2. In a large bowl, sift together the flour, cocoa powder, baking soda and 1 tsp of the salt. 3. In another bowl, add the shortening and sugar and beat till fluffy and light. 4. Add the eggs and vanilla and beat well. 5. Add the flour mixture, alternating with the buttermilk, beating till well combined. 6. Transfer the mixture into the prepared pans and cook in the oven for about 35-40 minutes or till a toothpick inserted in the center comes out clean. 7. Remove from the oven and keep aside to cool completely, then carefully, remove the parchment papers from the cakes. 8. Cut each layer in half, horizontally, making 4 layers total. 9. Sprinkle the layers with 1/2 C. of the lemon lime soda. 10. In a medium bowl, add the butter and beat till fluffy and light. 82

Traditional German Cake

11. Add the confectioners’ sugar, pinch of the salt, and coffee and beat till smooth. (If the mixture is too thick, stir in a couple tsp of the cherry juice or milk.) 12. Spread about 1/3 of the filling mixture over the first layer of the cake and top with about 1/3 of the cherries. 13. Repeat with the remaining layers. 14. In another bowl, add the cream and beat till stiff peaks form. 15. Add 1/2 tsp of the vanilla and 1 tbsp of the lemon lime soda and beat well. 16. Spread the frosting over the top and sides of the cake. 17. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

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