Baking: A Baking Cookbook with Delicious Baking Recipes [2 ed.]

Table of contents :
Table of Contents
Italian Candied Fruit Cake
Lemon Bread
Easy Bread Bowl
Bread from Maine
Walnut Cinnamon Zucchini Bread
Cloves and Gingerbread
Cornmeal Pumpkin Bread
Cinnamon Cranberry Bread
Spicy Jalapeno Cornbread
Peanut Butter Banana Almond Bread
Rustic Cornbread
Banana Bread
Cinnamon Pumpkin Bread
Vanilla Date Walnut Bread
Banana Bread
Cinnamon Pecan Pear Bread
October Ginger Cookies
Country Oatmeal Cookies
Cinnamon Oatmeal Cookies
Canadian Clove Cookies
Chocolate Cookies
Buttery Lemon Cookies
Vermont Honey Cookies
Applesauce Quinoa Cookies
Peanut Butter and Chocolate Cookies
Buttery Cashew Cookies
Lemon Oil Cookies
Tropical Coconut Holiday Cookies
Raspberry Cookies
Brown Sugar Cookies
Flax Raisin and Vanilla Muffins
Dutch Style Muffins
Buttermilk Blueberry Muffins
Choco-Veggie Muffins
September’s Pumpkin Muffins
Vegan Cornmeal Muffins
Cinnamon Pecan Muffins
Parsley Garlic Cheesy Biscuits
Southern Chicken Biscuits
Australian Biscuits
How to Make Biscuits
Classic Cheddar Cheese Chive Biscuits
Simple Buttermilk Biscuits
Homemade Honey Molasses Biscuits
Canadian Blueberry Pie
Southern American Pie
Old-Fashioned American Pecan Pie
Apple Pie from the Netherlands
Georgia Peach Pie
Jamaican Creamy Coconut Pie
English Countryside Rhubarb Pie
5-Ingredient Chocolate Pie
Lemon Pudding Cake
Sour Cream Dark Chocolate Cake
Easy Wedding Cake
Coffee Cake
German Style Chocolate Cake
Maple Pecan Cheesecake
Delightful Cheesecake
Expresso Cheesecake
Carrot Cake
Summertime Mini Cakes

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Baking A Baking Cookbook with Delicious Baking Recipes

By BookSumo Press All rights reserved

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Table of Contents Italian Candied Fruit Cake 7 Lemon Bread 9 Easy Bread Bowl 12 Bread from Maine 13 Walnut Cinnamon Zucchini Bread 14 Cloves and Gingerbread 15 Cornmeal Pumpkin Bread 16 Cinnamon Cranberry Bread 17 Spicy Jalapeno Cornbread 18 Peanut Butter Banana Almond Bread 19 Rustic Cornbread 22 Banana Bread 23 Cinnamon Pumpkin Bread 24 Vanilla Date Walnut Bread 25 Banana Bread 26 Cinnamon Pecan Pear Bread 27 October Ginger Cookies 28 Country Oatmeal Cookies 29 Cinnamon Oatmeal Cookies 32 Canadian Clove Cookies 33 Chocolate Cookies 34 Buttery Lemon Cookies 35

Vermont Honey Cookies 36 Applesauce Quinoa Cookies 37 Peanut Butter and Chocolate Cookies 38 Buttery Cashew Cookies 39 Lemon Oil Cookies 42 Tropical Coconut Holiday Cookies 43 Raspberry Cookies 44 Brown Sugar Cookies 45 Flax Raisin and Vanilla Muffins 46 Dutch Style Muffins 47 Buttermilk Blueberry Muffins 48 Choco-Veggie Muffins 49 September’s Pumpkin Muffins 52 Vegan Cornmeal Muffins 53 Cinnamon Pecan Muffins 54 Parsley Garlic Cheesy Biscuits 55 Southern Chicken Biscuits 56 Australian Biscuits 57 How to Make Biscuits 58 Classic Cheddar Cheese Chive Biscuits 59 Simple Buttermilk Biscuits 62 Homemade Honey Molasses Biscuits 63 Canadian Blueberry Pie 64 Southern American Pie 65

Old-Fashioned American Pecan Pie 66 Apple Pie from the Netherlands 67 Georgia Peach Pie 68 Jamaican Creamy Coconut Pie 69 English Countryside Rhubarb Pie 72 5-Ingredient Chocolate Pie 73 Lemon Pudding Cake 74 Sour Cream Dark Chocolate Cake 75 Easy Wedding Cake 76 Coffee Cake 77 German Style Chocolate Cake 78 Maple Pecan Cheesecake 82 Delightful Cheesecake 83 Expresso Cheesecake 84 Carrot Cake 85 Summertime Mini Cakes 86

Italian

Candied Fruit Cake (Panettone)

Prep Time: 10 mins Total Time: 5 hrs 10 mins Servings per Recipe: 36 Calories 153 kcal Fat 5.8 g Carbohydrates 22.9g Protein 2.7 g Cholesterol 50 mg Sodium 16 mg

Ingredients 1/3 C. warm water 2 (.25 oz.) packages active dry yeast 4 C. all-purpose flour 1/2 C. warm milk 2/3 C. white sugar 4 eggs 2 egg yolks 1 tsp vanilla extract 12 tbsps unsalted butter 2 C. candied mixed fruit

2 1/2 tsps grated lemon zest 2 tbsps orange zest 2 tbsps butter, melted 1 egg yolk 1 tbsp cream

Directions 1. Get a bowl and run it under hot water. Once the bowl is warm add your warm water and top the water with 1 pack of yeast. 2. Leave this mix until the yeast has dissolved then combine in 1/2 C. of flour. 3. Place a covering of plastic around the bowl and let the mix sit for 40 mins. 4. Now add the rest of the yeast over warm and milk and let it sit until the yeast has dissolved. 5. Get a 3rd bowl, combine: vanilla, sugar, egg yolks, and eggs. Combine this mix with the milk and yeast mix. 6. Now add in the contents of the first bowl and mix everything together. 7. Get a 4th bowl, combine: 1.5 C. flour and butter. 8. Mix everything until crumbly. Then gradually add in the eggs. 9. Mix everything with an electric mixer on high speed for 5 mins. 10. Now add in your zest and fruits. Italian Candied Fruit Cake

7

11. Place the dough in an oiled bowl and turn it. Place a covering of plastic on the bowl and let the dough rise for 4 hrs. 12. Now lay out three bags. 13. Roll the bags down and coat them with melted butter. Once the dough is finish rising break it into 3 pieces and knead the dough into 3 balls and place each ball in a bag. 14. Layer your bags on a cookie sheet and let the bread rise for 3 more hrs. 15. Now set your oven to 400 degrees before doing anything else. Create two diagonally incisions on the top of each loaf and coat each one with a mix of cream and egg yolk. 16. Remove the dough from the bags and cook them in the oven for 10 mins then set the heat to 375 degrees and cook for 35 more mins. 17. Enjoy.

8

Lemon

Bread

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 12 Calories 195 kcal Fat 9.7 g Carbohydrates 25.2g Protein 2.3 g Cholesterol 16 mg Sodium 165 mg

Ingredients 1 1/2 C. shredded zucchini 3/4 C. white sugar 1 egg 1/2 C. vegetable oil 1 1/2 C. all-purpose flour 1/2 tsp salt 1/2 tsp baking soda

1/4 tsp baking powder 1 tsp ground cinnamon 2 tsps lemon zest

Directions 1. Coat a bread pan with oil then set your oven to 325 degrees before doing anything else. 2. Get a bowl, combine: oil, zucchini, eggs, and sugar. 3. Get a 2nd bowl, combine: baking powder, flour, baking soda, and salt. Stir the mix then add the lemon zest and cinnamon. 4. Combine both bowls then enter the batter into your bread pan. Cook the bread in the oven for 50 mins. 5. Enjoy.

Lemon Bread

9

EASY

Bread Bowl

Prep Time: 30 mins Total Time: 2 hrs 15 mins Servings per Recipe: 8 Calories 439 kcal Fat 4.6 g Carbohydrates 85g Protein 12.5 g Cholesterol 0 mg Sodium 594 mg

Ingredients 2 (.25 oz.) packages active dry yeast 2 1/2 C. warm water (110 degrees F/45 degrees C) 2 tsps salt 2 tbsps vegetable oil 7 C. all-purpose flour

1 tbsp cornmeal 1 egg white 1 tbsp water

Directions 1. Get a bowl, combine warm water and yeast. Leave this mix for 15 mins. 2. Combine in your 4 C. of flour, oil, and salt. Stir the mix then add the rest of the flour slowly. Use a mixer to form a dough. 3. Now knead the dough for 7 mins on a floured cutting board then place a damp kitchen towel on top of dough and let it sit for 1 hr. 4. Work down your dough then break it into 8 pieces. Shape each piece of dough into a loaf. 5. Layer your dough on some cookie sheets coated with oil and cornmeal. 6. Place a covering over everything and let it all sit for 40 more mins. 7. Now set your oven to 400 degrees before doing anything else. 8. Get a bowl, combine: 1 tbsp water and egg whites. Coat your bread with 1/2 of the egg wash. 9. Cook the bread in the oven for 20 mins then brush them again with the wash and continue baking for 20 mins. 10. Once the loaves are done and cool slice 1/2 inch from the top. Remove the insides and use the thick bread shells as a bowl for a wet dish like pasta or soup. 11. Enjoy. 12

Easy Bread Bowl

Bread

from Maine

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 24 Calories 263 kcal Fat 10.3 g Carbohydrates 40.6g Protein 3.1 g Cholesterol 31 mg Sodium 305 mg

Ingredients 1 (15 oz.) can pumpkin puree 4 eggs 1 C. vegetable oil 2/3 C. water 3 C. white sugar 3 1/2 C. all-purpose flour 2 tsps baking soda

1 1/2 tsps salt 1 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp ground cloves 1/4 tsp ground ginger

Directions 1. Coat 3 bread pans with oil and flour then set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: sugar, pumpkin puree, water, oil, and eggs. 3. Get a 2nd bowl: combine: ginger, flour, cloves, salt, baking soda, nutmeg, and cinnamon. 4. Combine both bowls and place everything into your bread pans. Cook the bread in the oven for 55 mins. 5. Enjoy.

Bread from Maine

13

WALNUT

Cinnamon Zucchini Bread

Prep Time: 20 mins Total Time: 1 hr 40 mins Servings per Recipe: 24 Calories 255 kcal Fat 13.1 g Carbohydrates 32.1g Protein 3.3 g Cholesterol 23 mg Sodium 180 mg

Ingredients 3 C. all-purpose flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder 3 tsps ground cinnamon 3 eggs 1 C. vegetable oil 2 1/4 C. white sugar

3 tsps vanilla extract 2 C. grated zucchini 1 C. diced walnuts

Directions 1. Coat bread pans with oil and flour then set your oven to 325 degrees before doing anything else. 2. Get a bowl, sift: cinnamon, flour, soda, salt, and baking powder. 3. Get a 2nd bowl, combine: sugar, eggs, vanilla, and oil. 4. Now combine both bowls then add in the nuts and the zucchini. 5. Enter this batter into your bread pans and cook everything in the oven for 50 mins. 6. Let the bread lose its heat then remove everything from the pan. 7. Enjoy.

14

Walnut Cinnamon Zucchini Bread

Cloves

and Gingerbread

Prep Time: 10 mins Total Time: 1 hr 30 mins Servings per Recipe: 24 Calories 263 kcal Fat 10.2 g Carbohydrates 40.7g Protein 3.2 g Cholesterol 31 mg Sodium 313 mg

Ingredients 3 C. sugar 1 C. vegetable oil 4 eggs 2/3 C. water 1 (15 oz.) can pumpkin puree 2 tsps ground ginger 1 tsp ground allspice 1 tsp ground cinnamon

1 tsp ground cloves 3 1/2 C. all-purpose flour 2 tsps baking soda 1 1/2 tsps salt 1/2 tsp baking powder

Directions 1. Coat 2 bread pans with oil then set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: cloves, sugar, cinnamon, oil, allspice, eggs, ginger, water, and pumpkin. 3. Get a 2nd bowl, combine: baking powder, flour, salt, and soda. 4. Combine both bowls then divide the mix between your pans. 5. Cook the bread in the oven for 65 mins. 6. Enjoy.

Cloves and Gingerbread

15

CORNMEAL

Pumpkin Bread

Prep Time: 10 mins Total Time: 18 hrs 30 mins Servings per Recipe: 8 Calories 179 kcal Fat 0.5 g Carbohydrates < 37.7g Protein 5.1 g Cholesterol 0 mg Sodium 402 mg

Ingredients 1/2 C. canned pumpkin puree 1 C. warm water (100 to 110 degrees F/40 to 45 degrees C) 1 tbsp warm water (100 to 110 degrees F/40 to 45 degrees C) 1/4 tsp active dry yeast 1 1/4 tsps salt 1 pinch pumpkin pie spice

3 C. all-purpose flour, plus extra for dusting 2 tsps cornmeal, or as needed

Directions 1. Get a bowl, combine: pumpkin pie spice, pumpkin puree, salt, 1 C. and 1 tbsp warm water, and yeast. 2. Stir the mix a few times then add in the flour and form the mix into a dough. Now place a moist kitchen towel over the bowl and let the contents sit for 13 hrs. 3. Place the dough on a floured cutting board and top the dough with some more flour. 4. Form the dough into a square that is 1 inch thick then fold the edges of the dough inwards then flip the dough and form a round loaf. 5. Now coat a cookie sheet with cornmeal and layer the dough on the sheet with the seams facing downwards. 6. Top the dough with more flour then place a towel over the dough. Let the bread sit for 90 mins. 7. Now set your oven to 425 degrees before doing anything else. 8. Get a baking pan and add in 2 inches of water. Put this pan on the lowest rack in your oven and cook the bread, on the cookie sheet, in the oven, for 40 mins. 9. Enjoy. 16

Cornmeal Pumpkin Bread

Cinnamon

Cranberry Bread

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 32 Calories 263 kcal Fat 10.4 g Carbohydrates 40.1g Protein 3.7 g Cholesterol 35 mg Sodium 200 mg

Ingredients 1/4 C. white sugar 1 tsp ground cinnamon 3/4 C. butter 3 C. white sugar 3 eggs 6 very ripe bananas, mashed 1 (16 oz.) container sour cream 2 tsps vanilla extract

2 tsps ground cinnamon 1/2 tsp salt 3 tsps baking soda 4 1/2 C. all-purpose flour 1 C. diced almonds 1 C. of dried cranberries 1 C. of raisins

Directions 1. Coat four bread pans with oil then set your oven to 300 degrees before doing anything else. 2. Get a bowl, combine: 1 tsp cinnamon and 1/4 C. sugar. Sprinkle this mix in your bread pans. 3. Get a 2nd big bowl, combine: 3 C. sugar, and cream. 4. Stir the mix until it is creamy then add in flour, cinnamon, baking soda, salt, eggs, vanilla, bananas, and sour cream. 5. Stir the mix until it is smooth then add in the nuts, raisins and cranberries. 6. Form the mix into a smooth batter then enter everything into the bread pans. 7. Cook the bread in the oven for 60 mins. 8. Enjoy.

Cinnamon Cranberry Bread

17

SPICY JALAPENO

Cornbread

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 12 Calories 189 kcal Fat 7.4 g Carbohydrates 28.2g Protein 3.1 g Cholesterol 17 mg Sodium 354 mg

Ingredients 1 C. all-purpose flour 1 C. yellow cornmeal 2/3 C. white sugar 1 tsp salt 1/2 tsp cayenne 1 tbsp diced jalapeno, seeds removed 3 1/2 tsps baking powder

1 egg 1 C. milk 1/3 C. vegetable oil

Directions 1. Coat a loaf pan with nonstick spray then set your oven to 400 degrees before doing anything else. 2. Get a bowl, combine: baking powder, flour, salt, cayenne, sugar, and cornmeal. Stir the mix then add in: veggie oil, eggs, milk, and jalapenos. 3. Form the mix into a smooth batter then enter everything into your pan. 4. Cook the bread in the oven 30 mins. 5. Enjoy.

18

Spicy Jalapeno Cornbread

Peanut Butter

Banana Almond Bread

Prep Time: 20 mins Total Time: 1 hr 30 mins Servings per Recipe: 24 Calories 232 kcal Fat 11.9 g Carbohydrates 29.7g Protein 3.2 g Cholesterol 51 mg Sodium 268 mg

Ingredients 2 C. all-purpose flour 1 tsp salt 2 tsps baking soda 1 C. butter or margarine 1/2 C. peanut butter 2 C. white sugar 2 C. mashed overripe bananas

4 eggs, beaten 1 C. diced peanuts 1/2 C. diced roasted almonds

Directions 1. Coat two loaf pans with oil then set your oven to 350 degrees before doing anything else. 2. Get a bowl, sift: salt and flour. 3. Get a 2nd bowl, combine: sugar and butter. Stir this mix until it is creamy then add in: nuts, bananas, eggs, and peanut butter. 4. Now combine both bowls then form the mix into a smooth batter. Add the batter to your loaf pans then cook the bread in the oven for 65 mins. Allow the bread to lose its heat before removing it from the pan, then place the loaves in the fridge for 1 hr. 5. Enjoy.

Peanut Butter Banana Almond Bread

19

RUSTIC

Cornbread

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 15 Calories 234 kcal Fat 9.3 g Carbohydrates 33.1g Protein 4.9 g Cholesterol 28 mg Sodium 253 mg

Ingredients 1 1/2 C. cornmeal 2 1/2 C. milk 2 C. all-purpose flour 1 tbsp baking powder 1 tsp cinnamon 1 tsp salt 2/3 C. white sugar

2 eggs 1/2 C. vegetable oil

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Get a bowl, combine: milk, and cornmeal. Leave the mix for 10 mins. 3. Get a 2nd bowl, combine: sugar, flour, salt, baking powder, and cinnamon. Stir the mix then add in the oil and eggs. 4. Combine both bowls and form a smooth batter. 5. Enter the batter into your pan and cook the bread in the oven for 40 mins. 6. Enjoy.

22

Rustic Cornbread

Banana Bread

Prep Time: 10 mins Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 307 kcal Fat 13.6 g Carbohydrates 44.2g Protein 3.8 g Cholesterol 31 mg Sodium 221 mg

Ingredients 2 eggs, beaten 1/3 C. buttermilk 1/2 C. vegetable oil 1 C. mashed bananas 1 1/2 C. white sugar 1 3/4 C. all-purpose flour 1 tsp baking soda

1/2 tsp salt 1/2 C. diced almonds 1/2 C. diced pistachios

Directions 1. Coat a bread pan with nonstick spray then set your oven to 325 degrees before doing anything else. 2. Get a bowl, combine: bananas, eggs, oil, and buttermilk. 3. Get a 2nd bowl, sift: salt, sugar, baking soda, and flour. Then combine in the nuts. 4. Now mix both bowls and enter the batter into your bread pan. 5. Cook everything in the oven for 80 mins. 6. Enjoy.

Banana Bread

23

CINNAMON

Pumpkin Bread

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 36 Calories 247 kcal Fat 10.3 g Carbohydrates 36.8g Protein 3g Cholesterol 31 mg Sodium 231 mg

Ingredients 3 C. canned pumpkin puree 1 1/2 C. vegetable oil 4 C. white sugar 6 eggs 4 3/4 C. all-purpose flour 1 1/2 tsps baking powder 1 1/2 tsps baking soda

1 1/2 tsps salt 1 1/2 tsps ground cinnamon 1 1/2 tsps ground nutmeg 1 1/2 tsps ground cloves

Directions 1. Coat three bread pans with oil and flour then set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: eggs, pumpkin, sugar, and oil. 3. Stir the mix until it’s smooth and even then add in: cloves, flour, nutmeg, baking powder, cinnamon, baking soda, and salt. 4. Form a smooth batter until by stirring the mix then enter everything into your bread pans. 5. Cook the contents in the oven for 55 mins. 6. Enjoy.

24

Cinnamon Pumpkin Bread

Vanilla

Date Walnut Bread

Prep Time: 40 mins Total Time: 1 hr 40 mins Servings per Recipe: 24 Calories 226 kcal Fat 5.2 g Carbohydrates 42.2g Protein 3.9 g Cholesterol 16 mg Sodium 276 mg

Ingredients 1 1/2 C. dates, pitted and diced 2 1/4 C. boiling water 3 tsps baking soda 1 C. diced walnuts 2 C. white sugar 3 tbsps margarine 2 eggs, beaten

1 tsp salt 4 1/2 C. all-purpose flour 1 tsp vanilla extract

Directions 1. Coat two bread pans with oil then set your oven to 300 degrees before doing anything else. 2. Get a bowl, combine: boiling water and baking soda. 3. Stir the mix then add in your dates. Then let everything sit for 40 mins. 4. Now get a 2nd bowl, combine: butter and sugar. Mix these ingredients until they are creamy then add: salt, eggs, flour, vanilla, nuts, and dates. 5. Form the mix into a smooth batter then pour the batter into the pans. 6. Cook the bread for 60 mins. 7. Enjoy.

Vanilla Date Walnut Bread

25

BANANA

Bread

Prep Time: 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 12 Calories 334 kcal Fat 16.6 g Carbohydrates 43.8g Protein 5.3 g Cholesterol 51 mg Sodium 407 mg

Ingredients cooking spray 2 C. all-purpose flour 1 tsp salt 1 tsp baking powder 1 tsp baking soda 1/2 C. butter, softened 3 ripe bananas, mashed

1 C. white sugar 2 large eggs 1/4 tsp vanilla extract 1 tbsp milk 1 C. diced walnuts 1/3 C. semisweet chocolate chips

Directions 1. Coat a bread pan with nonstick spray then set your oven to 325 degrees before doing anything else. 2. Get a bowl, combine: baking soda, flour, baking powder, and salt. 3. Get a 2nd bowl, mix, with an electric mixer: sugar and butter. 4. Combine in the bananas and continue mixing everything until it is all smooth. 5. Add the eggs into the mix one by one then add the milk and vanilla. 6. Continue mixing until you have a smooth batter then add the chocolate and walnuts. 7. Mix everything one last time. 8. Now combine both bowls, form a batter, and pour everything into your pan. 9. Cook the bread in the oven for 70 mins then let the bread lose its heat before removing it from the pan. 10. Enjoy.

26

Banana Bread

Cinnamon

Pecan Pear Bread

Prep Time: 10 mins Total Time: 1 hr 40 mins Servings per Recipe: 20 Calories 279 kcal Fat 13.1 g Carbohydrates 38g Protein 3.5 g Cholesterol 28 mg Sodium 196 mg

Ingredients 3 C. all-purpose flour 1/4 tsp baking powder 1 tsp baking soda 1 tsp salt 1 tbsp ground cinnamon 3/4 C. vegetable oil 3 eggs

2 C. white sugar 2 C. peeled shredded pears 1 C. diced pecans 2 tsps vanilla extract

Directions 1. Coat two loaf pans with oil and flour then set your oven to 325 degrees before doing anything else. 2. Get a bowl, combine: cinnamon, flour, salt, baking powder, and baking soda. 3. Get a 2nd bowl, combine: vanilla, oil, pecans, eggs, shredded pears, and sugar. 4. Now combine both bowls. 5. Pour this mix into your bread pans and cook the contents in the oven for 80 mins. 6. Let the bread lose its heat before removing it from the pan. 7. Enjoy.

Cinnamon Pecan Pear Bread

27

OCTOBER

Ginger Cookies

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 24 Calories 143 kcal Carbohydrates 21.1 g Cholesterol 8 mg Fat 6g Protein 1.6 g Sodium 147 mg

Ingredients 2 1/4 C. all-purpose flour 2 tsps ground ginger 1 tsp baking soda 3/4 tsp ground cinnamon 1/2 tsp ground cloves 1/4 tsp salt 3/4 C. margarine, softened

1 C. white sugar 1 egg 1 tbsp water 1/4 C. molasses 2 tbsps white sugar

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, ginger, salt, baking soda, cloves and cinnamon into a mixture of cream, margarine, egg, molasses and water before forming small sized balls out of it and rolling them in sugar. 3. Place these balls with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 10 minutes. 5. Cool it down. 6. Serve.

28

October Ginger Cookies

Country

Oatmeal Cookies

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 36 Calories 144 kcal Carbohydrates 20.6 g Cholesterol 17 mg Fat 6.3 g Protein 1.9 g Sodium 92 mg

Ingredients 1/2 C. butter, softened 1/2 C. butter flavored shortening 1 C. packed light brown sugar 1/2 C. white sugar 2 eggs 1 tsp vanilla extract 1 1/2 C. all-purpose flour

1 tsp baking soda 1 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp salt 3 C. rolled oats 1 C. raisins

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, cloves, cinnamon, baking soda and salt into a mixture of butter, eggs, butter flavored shortening, brown sugar, white sugar and vanilla before stirring in some oats and raisins. 3. Pour spoonfuls of this mixture with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 12 minutes. 5. Cool it down. 6. Serve.

Country Oatmeal Cookies

29

CINNAMON

Oatmeal Cookies

Prep Time: 10 mins Total Time: 2 hrs Servings per Recipe: 24 Calories 218 kcal Carbohydrates 32.3 g Cholesterol 36 mg Fat 8.8 g Protein 3g Sodium 213 mg

Ingredients 1 C. butter, softened 1 C. white sugar 1 C. packed brown sugar 2 eggs 1 tsp vanilla extract 2 C. all-purpose flour 1 tsp baking soda

1 tsp salt 1 1/2 tsps ground cinnamon 3 C. quick cooking oats

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, salt, baking soda and cinnamon into a mixture of butter, vanilla, eggs, sugar and brown sugar before stirring in oats and forming balls out of this dough. 3. Place these balls with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 10 minutes. 5. Cool it down. 6. Serve.

32

Cinnamon Oatmeal Cookies

Canadian

Clove Cookies

Prep Time: 10 mins Total Time: 2 hrs 20 mins Servings per Recipe: 24 Calories 120 kcal Carbohydrates 18.6 g Cholesterol 6 mg Fat 4.7 g Protein 1.1 g Sodium 179 mg

Ingredients 3/4 C. margarine, melted 1 C. white sugar 1 egg 1/4 C. molasses 2 C. all-purpose flour 2 tsps baking soda 1/2 tsp salt

1 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground ginger 1/2 C. white sugar

Directions 1. Set your oven at 375 degrees F before doing anything else. 2. Add a mixture of flour, ginger, salt, baking soda, cloves and cinnamon into a mixture of melted margarine, egg, molasses and sugar before forming small sized balls out of it and rolling them in sugar. 3. Place these balls with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 10 minutes. 5. Cool it down. 6. Serve.

Canadian Clove Cookies

33

CHOCOLATE

Cookies

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 60 Calories 125 kcal Carbohydrates 15.5 g Cholesterol 18 mg Fat 7.1 g Protein 1.5 g Sodium 63 mg

Ingredients 1 C. butter, softened 1 1/2 C. white sugar 2 eggs 2 tsps vanilla extract 2 C. all-purpose flour 2/3 C. cocoa powder 3/4 tsp baking soda

1/4 tsp salt 2 C. semisweet chocolate chips 1/2 C. chopped walnuts (optional)

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, cocoa, baking soda, and salt into a mixture of butter, sugar, eggs, and vanilla before stirring in some chocolate chips and walnuts. 3. Pour spoonfuls of this mixture with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 10 minutes. 5. Cool it down. 6. Serve.

34

Chocolate Cookies

Buttery

Lemon Cookies

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 48 Calories 90 kcal Carbohydrates 12.4 g Cholesterol 18 mg Fat 4.1 g Protein 1.1 g Sodium 81 mg

Ingredients 3 C. all-purpose flour 1 tsp baking soda 1/2 tsp salt 1 C. butter, softened 1 1/2 C. white sugar 2 eggs 1/4 C. lemon juice

1 lemon, zested 1/2 tsp vanilla extract

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, baking soda, and salt into a mixture of butter, sugar, eggs (one at a time), lemon juice, lemon zest, and vanilla extract before cooling it down for thirty minutes. 3. Pour spoonfuls of this mixture with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 8 minutes. 5. Cool it down. 6. Serve.

Buttery Lemon Cookies

35

VERMONT

Honey Cookies

Prep Time: 15 mins Total Time: 3 hrs Servings per Recipe: 36 Calories 284 kcal Carbohydrates 53.9 g Cholesterol 21 mg Fat 6.3 g Protein 3.7 g Sodium 213 mg

Ingredients 1/2 C. molasses 1/4 C. honey 1/4 C. shortening 1/4 C. margarine 2 eggs 4 C. all-purpose flour 3/4 C. white sugar 1/2 C. brown sugar 1 1/2 tsps ground cardamom 1 tsp ground nutmeg

1 tsp ground cloves 1 tsp ground ginger 2 tsps anise extract 2 tsps ground cinnamon 1 1/2 tsps baking soda 1 tsp ground black pepper 1/2 tsp salt 1 C. confectioners' sugar for dusting

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt into a melted mixture of molasses, honey, shortening, eggs and margarine before forming small sized balls out of it. 3. Place these balls with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 15 minutes.

36

Vermont Honey Cookies

Applesauce

Quinoa Cookies

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 24 Calories 188 kcal Carbohydrates 27.6 g Cholesterol 0 mg Fat 7.6 g Protein 4.3 g Sodium 274 mg

Ingredients 2/3 C. water 1/3 C. quinoa 1 C. shredded coconut 1 C. rolled oats 1 C. all-purpose flour 3/4 C. brown sugar 2 ripe bananas, crushed 1/2 C. applesauce 1/2 C. peanut butter 1 tsp vanilla extract

1 tsp salt 1 tsp baking soda 1 tsp baking powder 3/4 C. semisweet chocolate chips

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Bring a mixture of quinoa and water to boil, and cook for 20 minutes over medium heat. 3. Combine cooked quinoa, coconut, oats, flour, brown sugar, baking soda, crushed bananas, vanilla, applesauce, peanut butter, salt and baking powder in a large sized bowl before stirring in some chocolate chips. 4. Pour spoonfuls of this mixture with some distance on a baking sheet. 5. Bake everything in the preheated oven for about 25 minutes. 6. Cool it down. 7. Serve.

Applesauce Quinoa Cookies

37

PEANUT BUTTER

and Chocolate Cookies

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 36 Calories 207 kcal Carbohydrates 23.7 g Cholesterol 24 mg Fat 12 g Protein 3.6 g Sodium 178 mg

Ingredients 1/2 C. butter 1/2 C. white sugar 1/3 C. packed brown sugar 1/2 C. peanut butter 1/2 tsp vanilla extract 1 egg 1 C. all-purpose flour 1 tsp baking soda 1/4 tsp salt

1/2 C. rolled oats 1 C. semisweet chocolate chips

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, baking soda and salt into a mixture of butter, eggs, peanut butter, brown sugar, white sugar and vanilla before stirring in some oats and chocolate chips. 3. Pour spoonfuls of this mixture with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 12 minutes. 5. Cool it down. 6. Serve.

38

Peanut Butter and Chocolate Cookies

Buttery

Cashew Cookies

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 36 Calories 162 kcal Carbohydrates 18.3 g Cholesterol 21 mg Fat 9.3 g Protein 2.1 g Sodium 136 mg

Ingredients 1/2 C. butter, softened 1 C. brown sugar 1 egg 1/3 C. sour cream 1 tsp vanilla extract 2 C. all-purpose flour 3/4 tsp baking powder 3/4 tsp baking soda 1/4 tsp salt

1 3/4 C. chopped cashews 1/2 C. butter 3 tbsps heavy whipping cream 2 C. confectioners' sugar 1 tsp vanilla extract

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, baking powder, baking soda and salt into a mixture of butter, egg, sour cream, white sugar and vanilla before stirring in some cashew pieces. 3. Pour spoonfuls of this mixture with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 15 minutes. 5. Cool it down. 6. Now pour a melted mixture of butter, cream, confectioners’ sugar and vanilla over the cookies. 7. Serve.

Buttery Cashew Cookies

39

LEMON OIL

Cookies

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 96 Calories 72 kcal Carbohydrates 11.4 g Cholesterol 6 mg Fat 2.4 g Protein 1.1 g Sodium 16 mg

Ingredients 2 C. milk 2 tbsps bakers' ammonia 2 1/2 C. granulated sugar 1 C. lard 1/2 tsp salt 2 eggs

1 tsp lemon oil 6 C. all-purpose flour

Directions 1. Set your oven at 350 degrees F before doing anything else and dissolve ammonia in milk. 2. Combine lemon oil, eggs, lard, sugar, flour, milk and salt before forming small sized balls out of it. 3. Place these balls with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 10 minutes. 5. Cool it down. 6. Serve.

42

Lemon Oil Cookies

Tropical

Coconut Holiday Cookies

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 36 Calories 154 kcal Carbohydrates 18.4 g Cholesterol 24 mg Fat 8.2 g Protein 2.5 g Sodium 133 mg

Ingredients 2 C. all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 C. butter, softened 2 C. brown sugar 2 eggs

1 tsp vanilla extract 4 C. high protein crisp rice and wheat cereal 1 C. flaked coconut 1 C. chopped walnuts 1/2 C. raisins

Directions 1. Set your oven at 375 degrees F before doing anything else. 2. Add a mixture of flour, baking powder, baking soda and salt into a mixture of butter, eggs, brown sugar and vanilla before stirring in some coconut, walnuts, cereal and raisins. 3. Pour spoonfuls of this mixture with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 12 minutes. 5. Cool it down. 6. Serve.

Tropical Coconut Holiday Cookies

43

RASPBERRY

Cookies

Prep Time: 15 mins Total Time: 2 hrs Servings per Recipe: 60 Calories 188 kcal Carbohydrates 16.6 g Cholesterol 37 mg Fat 12.9 g Protein 2.8 g Sodium 61 mg

Ingredients 1 C. butter 1/2 C. brown sugar 2 egg yolks 2 C. all-purpose flour 2 egg whites 1 1/2 C. finely chopped walnuts

1/2 C. raspberry jam

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Stir flour into a mixture of butter, egg yolk and brown sugar and refrigerate it for at least two hours before forming small sized balls out of it and rolling them in sugar. 3. Roll these balls in egg white and then chopped walnuts. 4. Place these balls with some distance on a baking sheet and create divots with your thumb. 5. Bake everything in the preheated oven for about 15 minutes before filling that divot with raspberry jam. 6. Cool it down. 7. Serve.

44

Raspberry Cookies

Brown Sugar Cookies

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 36 Calories 164 kcal Carbohydrates 21.6 g Cholesterol 15 mg Fat 7.9 g Protein 1.6 g Sodium 78 mg

Ingredients 1 C. shortening 1 C. brown sugar 1/2 C. white sugar 2 eggs 2 tsps vanilla extract 2 1/2 C. all-purpose flour 1 tsp baking soda

1/2 tsp salt 1 1/2 C. candy-coated chocolate pieces

Directions 1. Set your oven at 375 degrees F before doing anything else. 2. Add a mixture of flour, salt and baking soda into a mixture of cream, brown sugar, egg, white sugar and shortening before stirring in candies. 3. Pour spoonfuls of this mixture with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 10 minutes. 5. Cool it down. 6. Serve.

Brown Sugar Cookies

45

FLAX RAISIN

and Vanilla Muffins

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 15 Calories 272 kcal Fat 11 g Carbohydrates 40.9g Protein 6.7 g Cholesterol 25 mg Sodium 449 mg

Ingredients 1 1/2 C. all-purpose flour 3/4 C. ground flax seed 3/4 C. oat bran 1 C. brown sugar 2 tsp baking soda 1 tsp baking powder 1 tsp salt 2 tsp ground cinnamon 3/4 C. skim milk

2 eggs, beaten 1 tsp vanilla extract 2 tbsp vegetable oil 2 C. shredded carrots 2 apples, peeled, shredded 1/2 C. raisins 1 C. chopped mixed nuts

Directions 1. Set your oven to 350 degrees F before doing anything else and grease 15 cups of the muffin pans. 2. In a large bowl, mix together the flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. 3. Add the milk, eggs, vanilla and oil and mix till just moistened. 4. Fold in the carrots, apples, raisins and nuts. 5. Transfer the mixture into the prepared muffin cups about 2/3 full. 6. Cook in the oven for about 15-20 minutes or till a toothpick inserted in the center comes out clean.

46

Flax Raisin and Vanilla Muffins

Dutch Style Muffins

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 12 Calories 312 kcal Fat 10.5 g Carbohydrates 51.1g Protein 4.2 g Cholesterol 42 mg Sodium 306 mg

Ingredients 2 1/4 C. all-purpose flour 1 tsp baking soda 1/2 tsp salt 1 egg 1 C. buttermilk 1/2 C. butter, melted 1 tsp vanilla extract 1 1/2 C. packed brown sugar 2 C. diced apples

1/2 C. packed brown sugar 1/3 C. all-purpose flour 1 tsp ground cinnamon 2 tbsp butter, melted

Directions 1. Set your oven to 375 degrees F before doing anything else and lightly, grease 12 cups of a muffin pan. 2. In a large bowl, mix together 2 1/4 C. of the flour, baking soda and salt. 3. In another smaller bowl, add the egg, buttermilk, 1/2 C. of the melted butter, vanilla and 1 1/2 C. of the brown sugar and beat till sugar dissolves. 4. Add the egg mixture and apples into the flour mixture and mix till just combined. 5. Transfer the mixture into the prepared muffin cups, filling to the top. 6. In a small bowl, mix together 1/2 C. of the brown sugar, 1/3 C. of the flour and cinnamon. 7. Drizzle in 2 tbsp of the melted butter while mixing with a fork till well combined. 8. Sprinkle the brown sugar mixture over the muffin tops. 9. Cook in the oven for about 25 minutes or till a toothpick inserted in the center comes out clean.

Dutch Style Muffins

47

BUTTERMILK

Blueberry Muffins

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 12 Calories 196 kcal Fat 5.8 g Carbohydrates 33.4g Protein 5.1 g Cholesterol 16 mg Sodium 223 mg

Ingredients 3/4 C. all-purpose flour 3/4 C. whole wheat flour 3/4 C. white sugar 1/4 C. oat bran 1/4 C. quick cooking oats 1/4 C. wheat germ 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt

1 C. blueberries 1/2 C. chopped walnuts 1 banana, mashed 1 C. buttermilk 1 egg 1 tbsp vegetable oil 1 tsp vanilla extract

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease 12 cups of a muffin pan. 2. In a large bowl, mix together the flours, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. 3. Gently, stir in the blueberries and walnuts. 4. In another bowl, add the mashed banana, buttermilk, egg, oil and vanilla and beat till well combined. 5. Add the egg mixture into the flour mixture and mix till just combined. 6. Transfer the mixture into the prepared muffin cups, filling to the top. 7. Cook in the oven for about 15-18 minutes or till a toothpick inserted in the center comes out clean.

48

Buttermilk Blueberry Muffins

Choco-Veggie Muffins

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 12 Calories 265 kcal Fat 15.2 g Carbohydrates 30.6g Protein 3.5 g Cholesterol 16 mg Sodium 212 mg

Ingredients 1 1/2 C. all-purpose flour 3/4 C. white sugar 1 tsp baking soda 1 tsp ground cinnamon 1/2 tsp salt 1 egg, lightly beaten 1/2 C. vegetable oil 1/4 C. milk 1 tbsp lemon juice

1 tsp vanilla extract 1 C. shredded zucchini 1/2 C. miniature semisweet chocolate chips 1/2 C. chopped walnuts

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease 12 cups of a muffin pan. 2. In a large bowl, mix together the flour, sugar, baking soda, cinnamon and salt. 3. In another bowl, add the egg, oil, milk, lemon juice and vanilla extract and beat till well combined. 4. Add the egg mixture into the flour mixture and mix till just moistened. 5. Fold in the zucchini, chocolate chips and walnuts. 6. Transfer the mixture into the prepared muffin cups about 2/3 full. 7. Cook in the oven for about 20-25 minutes or till a toothpick inserted in the center comes out clean.

Choco-Veggie Muffins

49

SEPTEMBER’S

Pumpkin Muffins

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 12 Calories 263 kcal Fat 13 g Carbohydrates 35.9g Protein 4.2 g Cholesterol 31 mg Sodium 224 mg

Ingredients 1/2 C. raisins 1 1/2 C. whole wheat flour 1/2 C. packed brown sugar 1 tsp pumpkin pie spice 3/4 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 eggs 3/4 C. canned pumpkin puree

1/2 C. vegetable oil 1/2 C. honey 1/2 C. chopped walnuts

Directions 1. Set your oven to 350 degrees F before doing anything else and grease 12 cups of a muffin pan. 2. In a bowl of hot water, soak the raisins for a few minutes. 3. In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. 4. Make a well in the center of the flour mixture. 5. In the well, add the eggs, pumpkin, oil and honey and mix till just moistened. 6. Drain the raisins completely. 7. In the flour mixture, fold in the raisins and walnuts. 8. Transfer the mixture into the prepared muffin cups about 2/3 full. 9. Cook in the oven for about 18 minutes or till a toothpick inserted in the center comes out clean. 10. Remove from the oven and cool before turning out onto wire rack to cool completely.

52

September’s Pumpkin Muffins

Vegan

Cornmeal Muffins

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 6 Calories 177 kcal Fat 5.4 g Carbohydrates 31g Protein 2.5 g Cholesterol 0 mg Sodium 310 mg

Ingredients 1/2 C. cornmeal 1/2 C. whole-wheat pastry flour 1/2 tsp baking soda 1/2 tsp salt 1/2 C. applesauce 1/2 C. soy milk

1/4 C. agave nectar 2 tbsp canola oil

Directions 1. Set your oven to 325 degrees F before doing anything else and lightly, grease 6 cups of a muffin pan. 2. In a large bowl, mix together the cornmeal, flour, baking soda and salt. 3. Add the applesauce, soy milk and agave nectar and stir to combine. 4. Slowly add the oil. Stirring continuously till well combined. 5. Transfer the mixture into the prepared muffin cups evenly. 6. Cook in the oven for about 15-20 minutes or till a toothpick inserted in the center comes out clean.

Vegan Cornmeal Muffins

53

CINNAMON

Pecan Muffins

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 12 Calories 227 kcal Fat 13 g Carbohydrates 25.6g Protein 2.9 g Cholesterol 16 mg Sodium 212 mg

Ingredients 1 1/2 C. all-purpose flour 1/2 C. white sugar 1/4 C. brown sugar 1 tsp baking soda 1 tsp ground cinnamon 1/2 tsp salt 1/2 C. olive oil 1/4 C. milk 1 egg

1 1/2 tsp vanilla extract 1 C. shredded zucchini 1/2 C. fresh blueberries 1/2 C. chopped pecans

Directions 1. Set your oven to 350 degrees F before doing anything else and grease 12 cups of a muffin pan. 2. In a bowl, mix together the flour, white sugar, brown sugar, baking soda, cinnamon and salt. 3. In another bowl, add the olive oil, milk, egg and vanilla extract and beat till smooth. 4. Add the egg mixture into the flour mixture and mix till just moistened. 5. Fold in the zucchini, blueberries and pecans. 6. Transfer the mixture into the prepared muffin cups about 2/3 full. 7. Cook in the oven for about 20-25 minutes or till a toothpick inserted in the center comes out clean.

54

Cinnamon Pecan Muffins

Parsley

Prep Time: 15 mins

Garlic Cheesy Biscuits

Total Time: 35 mins Servings per Recipe: 8 Calories 214 kcal Fat 12.3 g Carbohydrates 19.9g Protein 6.4 g Cholesterol 16 mg Sodium 732 mg

Ingredients 2 C. biscuit baking mix 1 C. shredded Cheddar cheese 2/3 C. milk 1/2 tsp garlic powder 2 tbsp margarine, melted 2 tsp dried parsley

1 tsp garlic salt

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

Set your oven to 325 degrees F before doing anything else and grease a cookie sheet. In a large bowl, mix together the baking mix, garlic powder and cheddar cheese. Add the milk and stir to combine. With tablespoon, place the mixture onto prepared cookie sheet in a single layer. Cook in the oven for about 10 minutes. Coat the biscuits with the melted margarine and top with the garlic and parsley. Cook in the oven for about 5 minutes more.

Parsley Garlic Cheesy Biscuits

55

SOUTHERN CHICKEN

Biscuits

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 8 Calories 392 kcal Fat 20.2 g Carbohydrates 33.7g Protein 18.7 g Cholesterol 41 mg Sodium 1011 mg

Ingredients 1 tbsp olive oil 6 chicken breast tenderloins cooking spray 1 (1 lb., 3 oz.) package refrigerated large flaky layer biscuits 1 (10.75 oz.) can cream of chicken soup

1 1/2 C. frozen mixed vegetables, thawed 1 C. shredded Cheddar cheese, divided

Directions 1. Set your oven to 350 degrees F before doing anything else and grease 16 cups of a muffin tin. 2. In a skillet, heat oil on medium heat and stir fry the chicken for about 10 minutes, flipping once. 3. Remove the chicken from the heat and chop it. 4. Split all the biscuits in half and press the dough halves in each prepared muffin cup, by placing the dough into the bottom and up the sides of each muffin cup. 5. In a bowl, mix together the chicken, mixed vegetables, chicken soup and half of the cheddar cheese. 6. With a tbsp, place the chicken mixture in each cup and sprinkle with the remaining cheese evenly. 7. Cook in the oven for about 14 minutes.

56

Southern Chicken Biscuits

Australian

Prep Time: 15 mins

Biscuits

Total Time: 30 mins Servings per Recipe: 22 Calories 90 kcal Fat 5.1 g Carbohydrates 10.6g Protein 0.8 g Cholesterol 11 mg Sodium 49 mg

Ingredients 3/4 C. rolled oats 3/4 C. sweetened flaked coconut 1/2 C. all-purpose flour 1/2 C. white sugar 1/2 tsp baking powder 2 tbsp boiling water

1/2 C. butter, melted 1 tbsp golden syrup

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease the cookie sheets. 2. In a bowl, mix together the flour, oats, coconut and sugar. 3. In another bowl, dissolve the baking powder in the boiling water. 4. Add the butter and golden syrup and mix well. 5. Add the butter mixture into the oat mixture and mix till a dough forms. 6. With a tbsp, place the dough onto the prepared cookie sheets about 2 inches apart and with a lightly floured fork, flatten the biscuits. 7. Cook in the oven for about 15 minutes.

Australian Biscuits

57

HOW TO MAKE

Biscuits

Prep Time: 10 mins Total Time: 22 mins Servings per Recipe: 6 Calories 250 kcal Fat 12.7 g Carbohydrates 29.9g Protein 6.3 g Cholesterol 33 mg Sodium 726 mg

Ingredients 2 C. spelt flour 1 tbsp baking powder 1 tsp salt 6 tbsp butter 2/3 C. milk

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

58

Set your oven to 450 degrees F before doing anything else. In a large bowl, mix together the flour, baking powder and salt. With a pastry cutter, cut the butter and mix till a coarse crumb forms. Slowly, add the milk and mix till well combined. Place the dough onto floured surface and roll to 1-inch thickness. With a biscuit cutter, cut the dough into biscuits and arrange onto a cookie sheet. Cook in the oven for about 12-15 minutes.

How to Make Biscuits

Classic

Cheddar Cheese Chive Biscuits

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 8 Calories 356 kcal Fat 23.4 g Carbohydrates 30.6g Protein 6.6 g Cholesterol 39 mg Sodium 1278 mg

Ingredients 2 (10 oz.) cans refrigerated biscuit dough 1/2 C. shredded Cheddar cheese 1/2 C. butter, melted 2 tsp garlic salt

1 tbsp chopped fresh chives

Directions 1. Set your oven to 375 degrees F before doing anything else. 2. Unwrap each the tube of biscuit dough and place the two logs onto a baking sheet in the same pattern they were in the can. 3. Gently separate biscuits, keeping them still attached on the bottom and sprinkle the cheddar cheese between each biscuit. 4. In a small bowl, mix together the melted butter and garlic salt. 5. Coat each biscuit log with the butter mixture evenly and top with the chives. 6. Cook in the oven for about 12-15 minutes.

Classic Cheddar Cheese Chive Biscuits

59

SIMPLE

Buttermilk Biscuits

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 12 Calories 147 kcal Fat 8g Carbohydrates 16.1g Protein 2.6 g Cholesterol 21 mg Sodium 333 mg

Ingredients 2 C. self-rising flour 1/2 C. butter 2/3 C. buttermilk

Directions 1. Set your oven to 450 degrees F before doing anything else and lightly, grease a cookie sheet. 2. In a large bowl, add the flour and with a pastry cutter, cut the butter and mix till a coarse crumb forms. 3. Slowly, add the buttermilk and mix till well combined. 4. With a round tbsp, place the mixture onto the prepared cookie sheet. 5. Cook in the oven for about 10 minutes.

62

Simple Buttermilk Biscuits

Homemade

Honey Molasses Biscuits

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 12 Calories 65 kcal Fat 0.7 g Carbohydrates 12.1g Protein 2.2 g Cholesterol 16 mg Sodium 13 mg

Ingredients 1 egg, beaten 2 tbsp honey 2 tbsp molasses 2 tbsp vanilla extract 3/4 C. whole wheat flour 1 1/2 tbsp non-fat dry milk

1 tbsp soy flour 1 tbsp wheat germ

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a medium bowl, add the egg, honey, molasses and vanilla and mix till well combined. 3. In another bowl, mix together the whole-wheat flour, soy flour, dry milk and wheat germ. 4. Add the flour mixture into the molasses mixture and mix till a smooth dough forms. 5. Place the dough onto a lightly floured surface and roll to 1/4-inch thickness. 6. Cut in to finger length strips and arrange onto an ungreased cookie sheet. 7. Cook in the oven for about 15 minutes.

Homemade Honey Molasses Biscuits

63

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. 64

Canadian Blueberry Pie

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

65

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.

66

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

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.

Apple Pie from the Netherlands

67

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.

68

Georgia Peach Pie

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. Set your oven to 350 degrees F before doing anything else and grease a 10-inch pie plate. 2. In a bowl, add all the 3. Ingredients and mix till well combined. 4. Place the mixture into the prepared pie plate evenly. 5. Cook in the oven for about 40 minutes.

Jamaican Creamy Coconut Pie

69

ENGLISH COUNTRYSIDE

Rhubarb Pie

Prep Time: 15 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.

72

English Countryside Rhubarb Pie

5-Ingredient

Prep Time: 15 mins

Chocolate Pie

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.

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

73

LEMON

Pudding Cake

Prep Time: 30 mins Total Time: 35 mins Servings per Recipe: 12 Calories 425 kcal Fat 13 g Carbohydrates 74.1g Protein 4.7 g Cholesterol 73 mg Sodium 441 mg

Ingredients 4 eggs 1 (3 oz.) package instant lemon pudding mix 1/3 C. vegetable oil 1 (18.25 oz.) package lemon cake mix 3/4 C. water 1/2 C. lemon juice

3 C. sifted confectioners' sugar 1/4 C. confectioners' sugar for dusting

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a bundt pan. 2. In a bowl, add the eggs and beat till thick. 3. Add the cake mix, pudding mix, oil and water and with an electric mixer, beat on medium speed for about 5 minutes. 4. Transfer the mixture into the prepared pan and cook in the oven for about 50 minutes or till a toothpick inserted in the center comes out clean. 5. Meanwhile for glaze in a mix together the 3 C. of the confectioner's sugar and lemon juice and heat till boiling. 6. Pour the hot glaze over the hot cake and keep aside for about 1 hour to cool. 7. Carefully, invert the cake over the serving plate. 8. Serve with a dusting of the confectioner's sugar.

74

Lemon Pudding Cake

Sour Cream

Dark Chocolate Cake

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 10 Calories 528 kcal Fat 26.4 g Carbohydrates 66g Protein 6.1 g Cholesterol 63 mg Sodium 498 mg

Ingredients 1 (18.25 oz.) package dark chocolate cake mix 1 (3.9 oz.) package instant chocolate pudding mix 1 (16 oz.) container sour cream 3 eggs 1/3 C. vegetable oil

1/2 C. coffee flavored liqueur 2 C. semisweet chocolate chips

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a bundt pan. 2. In a large bowl, add the pudding mix, cake mix, eggs, sour cream, oil and coffee liqueur and beat 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. Cool for about 10 minutes in the pan, then turn out and cool completely on wire rack.

Sour Cream Dark Chocolate Cake

75

EASY

Wedding Cake

Prep Time: 10 mins Total Time: 1 hr 5 mins Servings per Recipe: 20 Calories 211 kcal Fat 6.6 g Carbohydrates 35.3g Protein 2.9 g Cholesterol 5 mg Sodium 275 mg

Ingredients 1 (18.25 oz.) package white cake mix 1 C. all-purpose flour 1 C. white sugar 3/4 tsp salt 1 1/3 C. water 1 C. sour cream 2 tbsp vegetable oil

1 tsp almond extract 1 tsp vanilla extract 4 egg whites

Directions 1. Set your oven to 325 degrees F before doing anything else and grease and flour a 13x11inch cake pan. 2. In a bowl, mix together the white cake mix, flour, sugar, and salt. 3. Add the sour cream, egg whites, vegetable oil, water, almond and vanilla extracts and beat with an electric mix on low for about 4 minutes. 4. Transfer the mixture into the prepared pan and cook in the oven for about 25 minutes or till a toothpick inserted in the center comes out clean. 5. Allow to cool before frosting.

76

Easy Wedding Cake

Coffee

Cake

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 12 Calories 320 kcal Fat 11.3 g Carbohydrates 53.2g Protein 4.9 g Cholesterol 33 mg Sodium 359 mg

Ingredients 2 C. all-purpose flour 2 C. white sugar 3/4 C. unsweetened cocoa 2 tsp baking soda 1 tsp baking powder 1/2 tsp salt 2 eggs

1 C. cold brewed coffee 1 C. milk 1/2 C. vegetable oil 2 tsp vinegar

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, mix together the flour, cocoa powder, sugar, baking powder, baking soda and salt. 3. Make a well in the center of the mixture. 4. Add the eggs, coffee, milk, oil and vinegar and mix till smooth. 5. Transfer the mixture into the prepared pan and cook in the oven for about 35-40 minutes or till a toothpick inserted in the center comes out clean.

Coffee Cake

77

GERMAN STYLE

Chocolate Cake

Prep Time: 40 mins Total Time: 1 hr 10 mins Servings per Recipe: 24 Calories 430 kcal Fat 25.4 g Carbohydrates 48.1g Protein 5.2 g Cholesterol 109 mg Sodium 239 mg

Ingredients 4 (1 oz.) squares German sweet chocolate 1/2 C. water 2 C. all-purpose flour 1 tsp baking soda 1/4 tsp salt 1 C. butter, softened 2 C. white sugar 4 egg yolks 1 tsp vanilla extract 1 C. buttermilk

4 egg whites 12 fluid oz. evaporated milk 1 1/2 C. white sugar 3/4 C. butter 4 egg yolks 1 1/2 tsp vanilla extract 1 (8 oz.) package flaked coconut 1 1/2 C. chopped pecans

Directions 1. Set your oven to 350 degrees F before doing anything else and line a 13x9-inch pan with the parchment paper. 2. In a microwave safe bowl, add the chocolate and water and microwave on high for about 1 1/2 to 2 minutes, stirring once in the middle way. 3. In a medium bowl, mix together the flour, baking soda and salt. 4. In another large bowl, add 1 C. of the butter and 2 C. of the sugar and beat till fluffy and light. 5. Add 4 egg yolks one at a time, beating continuously. 6. Stir in the chocolate and 1 tsp of the vanilla extract. 7. Slowly, add the flour mixture alternately with the buttermilk, beating continuously till smooth. 8. In a third bowl, add the egg whites and beat on high till the soft peaks form. 9. Gently fold into the flour mixture. 78

German Style Chocolate Cake

10. Transfer the mixture into the prepared pan and cook in the oven for about 30 minutes or till a toothpick inserted in the center comes out clean. 11. For frosting in a large pan, mix together the milk, 1 1/2 C. of the sugar, 3/4 C. of the butter, 4 egg yolks and 1 1/2 tsp of the vanilla on medium heat and cook, stirring for about 12 minutes. 12. Remove from the heat and stir in the coconut and pecans. 13. Keep aside in the room temperature to cool.

79

MAPLE

Pecan Cheesecake

Prep Time: 40 mins Total Time: 1 hr 20 mins Servings per Recipe: 12 Calories 450 kcal Fat 30.6 g Carbohydrates 39.2g Protein 6.6 g Cholesterol 112 mg Sodium 224 mg

Ingredients 1/4 C. butter 1 C. graham cracker crumbs 3 tbsp packed brown sugar 1/3 C. chopped pecans 2 (8 oz.) packages cream cheese, softened 1 1/4 C. packed brown sugar 3 eggs

1 tsp vanilla extract 1/4 C. sour cream 1/3 C. chopped pecans 1 1/2 C. sour cream 1/4 C. packed brown sugar 3/4 tsp maple flavored extract

Directions 1. 2. 3. 4. 5.

Set your oven to 350 degrees F before doing anything else. For the crust in a small pan, melt the butter. Stir in the graham cracker crumbs, 3 tbsp of the brown sugar and 1/3 C. of the walnuts. Place the mixture into a 9-inch into ungreased spring form pan. For filling in a bowl, add the cream cheese and 1 1/4 C. of the brown sugar and beat till smooth and fluffy. Slowly add the eggs, one at a time, beating till just combined. 6. Stir in 1 tsp of the vanilla, 1/4 C. of the sour cream and 1/3 C. of the walnuts. 7. Place the filling over the crust and cook in the oven for about 55-60 minutes. 8. Place the pan onto the rack. 9. Meanwhile for the topping in a bowl, mix together 1 1/2 C. of the sour cream, 1/4 C. of the brown sugar, maple flavoring and 1/2 tsp of the remaining flavoring. 10. Spread the mixture over the cheesecake. Cook in the oven for about 10 minutes more. 11. Loosen the sides of the cake and cool at almost room temperature. 12. Refrigerate to chill for a few hours before serving.

82

Maple Pecan Cheesecake

Delightful

Prep Time: 20 mins

Cheesecake

Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 324 kcal Fat 21.2 g Carbohydrates 28.1g Protein 5.1 g Cholesterol 80 mg Sodium 200 mg

Ingredients 1 (9 inch) prepared shortbread pie crust 2 (8 oz.) packages cream cheese 1 C. white sugar 2 eggs

2 tsp vanilla extract 1 C. sour cream

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

Set your oven to 325 degrees F before doing anything else. In a bowl, add the cream cheese and sugar and beat well. Add the eggs one at time, beating till well combined. Add the vanilla and sour cream and mix, then transfer into the shortbread crust. Cook in the oven for about 60-70 minutes Run a knife around the outside edge, but leave the cake in the pan. Let it cool on the counter, then place in refrigerator. Remove from pan when completely chilled, and serve.

Delightful Cheesecake

83

EXPRESSO

Cheesecake

Prep Time: 35 mins Total Time: 10 hrs 3 mins Servings per Recipe: 12 Calories 486 kcal Fat 35 g Carbohydrates 37.1g Protein 7.7 g Cholesterol 141 mg Sodium 363 mg

Ingredients 2 C. graham cracker crumbs 1/2 C. butter, melted 2 tbsp white sugar 3 (8 oz.) packages cream cheese, softened 1 C. white sugar 3 eggs

1 (8 oz.) container sour cream 1/4 C. brewed espresso or strong coffee 2 tsp vanilla extract pressurized whipped cream caramel ice cream topping

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 9-inch spring form pan. 2. In a bowl, mix together the graham cracker crumbs, melted butter and 2 tbsp of the sugar. 3. Place the mixture into the bottom and 1-inch up the sides of an 8 inch spring form pan and press to smooth. 4. Cook in the oven for about 8 minutes. Now, set the oven to 325 degrees F. 5. In a large bowl, add the softened cream cheese and with an electric mixer and beat till fluffy. Slowly, add 1 C. of the sugar, beating till well combined. 6. Add eggs, one at a time, beating well. Stir in the sour cream, espresso and vanilla. 7. Transfer the mixture into the prepared pan and cook in the oven for about 65 minutes. 8. Turn the oven off, partially open the door and allow the cheesecake to rest for about 15 minutes more. Remove from the oven, and run a knife around the edges. 9. Cool the cheesecake on a wire rack at room temperature. 10. Cover the spring form pan with a plastic wrap, and refrigerate to chill for about 8 hours. 11. To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce. 84

Expresso Cheesecake

Carrot

Cake

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 18 Calories 575 kcal Fat 34.8 g Carbohydrates 63.7g Protein 5.1 g Cholesterol 69 mg Sodium 347 mg

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

3 C. grated carrots 1 C. chopped pecans 1/2 C. butter, softened 8 oz. cream cheese, softened 4 C. confectioners' sugar 1 tsp vanilla extract 1 C. chopped pecans

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 13x9inch baking pan. 2. In a large bowl, add the eggs, oil, white sugar and 2 tsp of the vanilla and beat well. 3. Add the flour, baking soda, baking powder, salt and cinnamon and mix till well combined. 4. Fold in the carrots and pecans. 5. Transfer the mixture into the prepared pan and cook in the oven for about 40-50 minutes or till a toothpick inserted in the center comes out clean. 6. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. 7. For frosting in a medium bowl, add the butter, cream cheese, confectioners' sugar and 1 tsp of the vanilla and beat till the mixture is smooth and creamy. 8. Stir in chopped pecans. 9. Frost the cooled cake.

Carrot Cake

85

SUMMERTIME

Mini Cakes

Prep Time: 45 mins Total Time: 1 hr 35 mins Servings per Recipe: 24 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. Place the dough onto a floured surface and knead for about 1 minute. 6. Spread the dough onto the prepared baking sheet and sprinkle with 2 tbsp of the sugar. 7. Cook in the oven for about 20 minutes. Let the cake to cool completely. 8. With a heart-shaped cookie cutter, cut out 16 hearts from the cake. 9. Carefully, remove the cut-outs. 10. In a bowl, mix together the strawberries and 3 tbsp of the sugar. 11. Arrange a shortcake heart on a plate and top with the sweetened strawberries. 12. Place about 2 tbsp of the whipped cream over the strawberries and top with another heart-shaped shortcake and serve. 86

Summertime Mini Cakes

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