Muffins and Cake: Muffins Recipes and Cake Recipes in One Delicious Baking Cookbook

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Muffins and Cake: Muffins Recipes and Cake Recipes in One Delicious Baking Cookbook

Table of contents :
Table of Contents
Butterfinger Cupcakes
Cupcake Brownies
American Cupcakes
Simply Complex Cupcake
Choco-Choco-Choco Cupcakes
Snow Bunny Cupcakes
Mariam’s Favorite Banana Cupcakes
Pirate Cupcakes
Black & White Cupcakes
Famous Cheesecake
Maggie’s Favorite Cheesecake
Raspberry I
Easier Cheesecake
Pineapple Cheesecake
Cinnamon Vanilla Cheesecake
Brown Sugar, Pecans, and Pumpkin Cheesecake
New York Style Cheesecake
Graham Chocolate Cheesecake
Raspberry Cheesecake II
Cinnamon, Cottage Cheese Cheesecake
Classical Version Cheesecake I
German Style Cheesecake
Vanilla Caramel Bars Cheesecake
Vanilla, Green Tea Cheesecake
Cherry Cheesecake
Raspberry Cream Cheese Cookies
Vanilla Caramel Bars Cheesecake
Classical Version Cheesecake II
Cream Cheese Brownies
Crumb Nana Muffins
Baby’s Muffins
Simple Sugar Muffins
Whole Wheat Muffins
October’s Muffins
Easy Almond Rhubarb Muffins
Ivy League Muffins
Wednesday’s Muffins
Southwestern Muffins
Thyme Mushroom and Feta Muffins
British Flat Muffins
North American Style Muffins
Japanese Muffins
Coconut Brown Sugar Banana Muffins
November’s holiday Muffins
Restaurant Style Muffins
Lemon Pudding Cake
Yellow Vanilla Cake
Holiday Cake
Pineapple, Orange, and Vanilla Yellow Cake
Sour Cream Dark Chocolate Cake
Fabulous Layered Cake
A Southern Cake
Moroccan Orange Cake
Easy Wedding Cake
Strawberry Punch Cake
A Comforting Cake
American Unbaked Cake
Old-Fashioned Cake
Gift Cake
Buttermilk Double Coconut Birthday Cake
Raisins and Carrot Birthday Cake
Caramel Nutmeg Birthday Cake
Almond Snow White Birthday Cake
A Healthier Cake
Texans Sheet Birthday Cake
Marble Cake for Birthdays
Swiss Carrot Birthday Cake
Peanut Butter Brown Sugar Birthday Cake
Summer Birthday Cake
Decadent Chocolate Birthday Cake
Yellow Pineapple Cake
Cocoa Cake
Rustic Cake
Orange, Blueberry, Strawberry, White Cake Trifle
Sour Kiwi, Pineapple, Angel Food Cake Trifle
Vanilla Raspberry Layered Cake
Chocolate Chocolate Chocolate Brownie Layered Cake
Cream Cheese, Blueberry, Angel Food Cake Trifle
Double Lemon Strawberry Angel Food Cake Trifle
Peanut Butter Candy Cake
Brownies, Cookies, and Pudding Layered Cake
Vanilla, Cranberries, and Ginger Layered Cake
Buttermilk Apricot Muffins
Strawberry Punch Cake
Healthy Muffins
Chocolate Coffee Cake
German Style Chocolate Cake
Buttermilk Chocolate Cake
Semi-Sweet Chocolate Cake
Cookout Cake

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Muffins and Cake Muffins Recipes and Cake Recipes in One Delicious Baking Cookbook

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

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LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

Table of Contents Butterfinger Cupcakes 9 Cupcake Brownies 12 American Cupcakes 13 Simply Complex Cupcake 14 Choco-Choco-Choco Cupcakes 15 Snow Bunny Cupcakes 16 Mariam’s Favorite Banana Cupcakes 17 Pirate Cupcakes 18 Black & White Cupcakes 19 Famous Cheesecake 20 Maggie’s Favorite Cheesecake 21 Raspberry I 24 Easier Cheesecake 25 Pineapple Cheesecake 26 Cinnamon Vanilla Cheesecake 27 Brown Sugar, Pecans, and Pumpkin Cheesecake 28 New York Style Cheesecake 29 Graham Chocolate Cheesecake 30 Raspberry Cheesecake II 31 Cinnamon, Cottage Cheese Cheesecake 32

Classical Version Cheesecake I 33 German Style Cheesecake 36 Vanilla Caramel Bars Cheesecake 37 Vanilla, Green Tea Cheesecake 38 Cherry Cheesecake 39 Raspberry Cream Cheese Cookies 40 Vanilla Caramel Bars Cheesecake 41 Classical Version Cheesecake II 42 Cream Cheese Brownies 43 Crumb Nana Muffins 44 Baby’s Muffins 45 Simple Sugar Muffins 48 Whole Wheat Muffins 49 October’s Muffins 50 Easy Almond Rhubarb Muffins 51 Ivy League Muffins 52 Wednesday’s Muffins 53 Southwestern Muffins 54 Thyme Mushroom & Feta Muffins 55 British Flat Muffins 56 North American Style Muffins 57

Japanese Muffins 60 Coconut Brown Sugar Banana Muffins 61 November’s holiday Muffins 62 Restaurant Style Muffins 63 Lemon Pudding Cake 64 Yellow Vanilla Cake 65 Holiday Cake 66 Pineapple, Orange, and Vanilla Yellow Cake 68 Sour Cream Dark Chocolate Cake 69 Fabulous Layered Cake 72 A Southern Cake 74 Moroccan Orange Cake 75 Easy Wedding Cake 76 Strawberry Punch Cake 77 A Comforting Cake 78 American Unbaked Cake 79 Old-Fashioned Cake 80 Gift Cake 81 Buttermilk Double Coconut Birthday Cake 84 Raisins and Carrot Birthday Cake 85 Caramel Nutmeg Birthday Cake 86

Almond Snow White Birthday Cake 88 A Healthier Cake 89 Texans Sheet Birthday Cake 90 Marble Cake for Birthdays 91 Swiss Carrot Birthday Cake 93 Peanut Butter Brown Sugar Birthday Cake 96 Summer Birthday Cake 97 Decadent Chocolate Birthday Cake 98 Yellow Pineapple Cake 99 Cocoa Cake 100 Rustic Cake 101 Orange, Blueberry, Strawberry, White Cake Trifle 102 Sour Kiwi, Pineapple, Angel Food Cake Trifle 103 Vanilla Raspberry Layered Cake 104 Chocolate Chocolate Brownie Layered Cake 105 Cream Cheese, Blueberry, Angel Food Cake Trifle 108 Double Lemon Strawberry Angel Food Cake Trifle 109 Peanut Butter Candy Cake 110 Brownies, Cookies, and Pudding Layered Cake 111 Vanilla, Cranberries, and Ginger Layered Cake 112 Buttermilk Apricot Muffins 113

Strawberry Punch Cake 114 Healthy Muffins 115 Chocolate Coffee Cake 118 German Style Chocolate Cake 119 Buttermilk Chocolate Cake 121 Semi-Sweet Chocolate Cake 122 Cookout Cake 123

Butterfinger

Cupcakes

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 24 Calories 187 kcal Carbohydrates 30.9 g Cholesterol 0 mg Fat 7.4 g Protein 1.9 g Sodium 223 mg

Ingredients 1 (18.25 ounce) packaged chocolate or yellow cake mix 36 pieces Butterfinger Bites Candy, chopped, divided

1 (12 ounce) container prepared chocolate or vanilla frosting

Directions 1. Preheat your oven to 350 degrees F and line muffin cups with wax paper. 2. Combine all the ingredients mentioned above in a large sized bowl very thoroughly after preparing the mixture according to the package instructions and pour this mixture into the muffin cups. 3. Bake in the preheated oven for about 25 minutes or until a toothpick that is inserted in the cake comes out clean and garnish with Butterfinger bites after letting it cool down.

Butterfinger Cupcakes

9

CUPCAKE

Brownies

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 12 Calories 213 kcal Carbohydrates 24.2 g Cholesterol 74 mg Fat 11.6 g Protein 3.2 g Sodium 289 mg

Ingredients 1 cup butter 1 cup chocolate chips 4 eggs 1 1/2 cups white sugar

1 cup all-purpose flour 1 teaspoon vanilla extract

Directions 1. 2. 3. 4. 5.

12

Preheat your oven to 325 degrees F and line muffin cups with wax paper. Now melt down chocolate chips and butter in a pan while stirring regularly. Whisk eggs and sugar together, then add flour and vanilla extract into this mixture. Add chocolate mixture and pour this into the prepared muffin cups, filling only half. Bake in the preheated oven for about 30 minutes or until a toothpick that is inserted in the cake comes out clean.

Cupcake Brownies

American

Cupcakes

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 24 Calories 194 kcal Carbohydrates 25.3 g Cholesterol 19 mg Fat 10.3 g Protein 2.9 g Sodium 218 mg

Ingredients 1 (8 ounce) package cream cheese 1/4 cup confectioners' sugar 1 egg 1 (6 ounce) package chocolate chips 1 (18.25 ounce) package chocolate cake mix 4 maraschino cherries 4 milk chocolate candy kisses

4 walnut halves 1 (1.4 ounce) bar chocolate covered toffee bars, chopped 1/8 cup raisins 1/4 cup candy coated peanut butter pieces

Directions 1. Preheat your oven to 350 degrees F and line muffin cups with wax paper. 2. Whisk egg, cream cheese and sugar together very thoroughly and add some chocolate chips in the bowl and set aside. 3. Now prepare the cake mixture according to package directions and pour this mixture into the prepared muffin cups. 4. In center of each cup, pour in egg and cream cheese mix with cherries. 5. Bake in the preheated oven for about 30 minutes or until a toothpick that is inserted in the cake comes out clean.

American Cupcakes

13

SIMPLY

Complex Cupcake

Prep Time: 15 mins Total Time: 1 hr 35 mins Servings per Recipe: 12 Calories 218 kcal Carbohydrates 26.4 g Cholesterol 72 mg Fat 11 g Protein 3.5 g Sodium 366 mg

Ingredients 10 tablespoons butter, room temperature 3/4 cup white sugar 3 eggs 1 teaspoon strawberry extract 1 3/4 cups self-rising flour

1/4 teaspoon salt 1/4 cup finely chopped fresh strawberries, drained

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

Preheat your oven to 325 degrees F and line muffin cups with wax paper. Add eggs one by one in a mixture of sugar and butter. Now add strawberry extract, flour, and salt into the mixture. Blend the mixture evenly. Pour this mixture into the muffin cups. Bake in the preheated oven for about 25 minutes or until a toothpick that is inserted in the cake comes out clean.

14

Simply Complex Cupcake

Choco-Choco-Choco Cupcakes

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 16 Calories 158 kcal Carbohydrates 29.8 g Cholesterol 30 mg Fat 3.9 g Protein 3.2 g Sodium 114 mg

Ingredients 1 1/3 cups all-purpose flour 1/4 teaspoon baking soda 2 teaspoons baking powder 3/4 cup unsweetened cocoa powder 1/8 teaspoon salt 3 tablespoons butter, softened

1 1/2 cups white sugar 2 eggs 3/4 teaspoon vanilla extract 1 cup milk

Directions 1. Preheat your oven to 325 degrees F and line muffin cups with wax paper. 2. Combine baking soda, flour, cocoa, baking powder and salt. 3. In a separate bowl add eggs one by one in the properly blended mixture of sugar and butter. 4. Add vanilla, flour mixture and milk alternatively into it and mix it thoroughly. 5. Pour this mixture into the muffin cups and fill ¾ of the cup. 6. Bake in the preheated oven for about 17 minutes or until a toothpick that is inserted in the cake comes out clean.

Choco-Choco-Choco Cupcakes

15

SNOW BUNNY

Cupcakes

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 12 Calories 213 kcal Carbohydrates 24.2 g Cholesterol 74 mg Fat 11.6 g Protein 3.2 g Sodium 289 mg

Ingredients 2/3 cup butter, softened 3/4 cup superfine sugar 1 1/2 cup self-rising flour 3 eggs

1 teaspoon vanilla extract

Directions 1. 2. 3. 4. 5.

16

Preheat your oven to 325 degrees F and line muffin cups with wax paper. Add eggs one by one into a properly blended mixture of sugar and butter. Now add vanilla and flour into it, and mix it thoroughly. Pour this mixture into the muffin cups. Bake in the preheated oven for about 20 minutes or until a toothpick that is inserted in the cake comes out clean.

Snow Bunny Cupcakes

Mariam’s Favorite

Banana Cupcakes

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 14 Calories 346 kcal Carbohydrates 43.9 g Cholesterol 27 mg Fat 18.3 g Protein 3.8 g Sodium 194 mg

Ingredients 3 bananas, mashed 1 cup white sugar 2 eggs, lightly beaten 3/4 cup vegetable oil 2 cups all-purpose flour 2 teaspoons baking soda

3 tablespoons buttermilk 1 cup chopped pecans(optional) 1 cup confectioners' sugar, or as needed

Directions 1. Preheat your oven to 300 degrees F and line muffin cups with wax paper. 2. In a separate bowl add eggs one by one in the properly blended mixture of sugar and bananas. 3. Now whisk vegetable oil into the mix for about 2 minutes and add buttermilk, flour and baking powder while continuing to mix. 4. Also add pecans. 5. Pour this mixture into the muffin cups and fill ¾ of each cup. 6. Bake in the preheated oven for about 30 minutes or until a toothpick that is inserted in the cake comes out clean and also sprinkle some confectioner sugar on top of these cupcakes.

Mariam’s Favorite Banana Cupcakes

17

PIRATE

Cupcakes

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 24 Calories 171 kcal Carbohydrates 22.4 g Cholesterol 18 mg Fat 8.9 g Protein 2.3 g Sodium 145 mg

Ingredients 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/4 cup unsweetened cocoa powder 1/2 teaspoon salt 1 cup white sugar 1/3 cup vegetable oil 1 cup water 1 tablespoon vinegar 1 teaspoon vanilla extract

1 (8 ounce) package cream cheese, softened 1 egg 1/3 cup white sugar 1/8 teaspoon salt 1 cup miniature semisweet chocolate chips

Directions 1. 2. 3. 4. 5.

Preheat your oven to 350 degrees F and line muffin cups with wax paper. Combine baking soda, flour, cocoa, baking powder and salt. In a separate bowl combine sugar, water, oil, vinegar and vanilla. Now add that flour mixture into it and mix it properly. Pour this mixture into the muffin cups and fill 1/3 of the cup with this mixture and the remaining cup with a mixture of cream cheese, salt, egg and sugar. 6. Bake in the preheated oven for about 25 minutes or until a toothpick that is inserted in the cake comes out clean.

18

Pirate Cupcakes

Black & White

Cupcakes (Oreo Based Cupcakes)

Prep Time: 10 mins Total Time: 52 mins Servings per Recipe: 24 Calories 213 kcal Carbohydrates 24.2 g Cholesterol 74 mg Fat 11.6 g Protein 3.2 g Sodium 289 mg

Ingredients 1 package (2-layer size) chocolate cake mix 1 (8 ounce) package cream cheese, softened 1 egg 2 tablespoons white sugar

48 Mini OREO Bite Size Cookies, divided 1 1/2 cups thawed frozen whipped topping

Directions 1. 2. 3. 4.

Preheat your oven to 350 degrees F and line muffin cups with wax paper. Prepare chocolate cake mixture according to package instructions In a separate bowl combine cream cheese, sugar and eggs completely. Fill half of the cup with the following mixtures: cake mixture, and the cream cheese based mixture. 5. Fill the remaining half with more cake mixture. 6. Bake in the preheated oven for about 22 minutes or until a toothpick that is inserted in the cake comes out clean.

Black & White Cupcakes

19

FAMOUS

Cheesecake (Rhubarb)

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 8 Calories 421 kcal Carbohydrates 44.8 g Cholesterol 90 mg Fat 24.5 g Protein 6.7 g Sodium 234 mg

Ingredients 1 (9 inch) unbaked pie shell 3 C. chopped fresh rhubarb 1/2 C. white sugar 3 tbsps all-purpose flour 1 (8 oz) package cream cheese, softened 1/2 C. white sugar

2 eggs 1 (8 oz) container sour cream 2 tbsps white sugar 1 tsp vanilla extract

Directions 1. Set your oven at 400 degrees before doing anything else. 2. Coat rhubarb with a mixture of sugar and flour very thoroughly before cooking this in the preheated oven for about 15 minutes 3. Turn down the temperature to 350 degrees after removing rhubarb. 4. Pour a mixture of eggs, sugar and cream cheese over rhubarb. 5. Bake this in the preheated oven for about 30 minutes before pouring a mixture of sour cream, sugar and vanilla over it. 6. Cool it down by placing it in the refrigerator. 7. Serve.

20

Famous Cheesecake

Maggie’s

Favorite Cheesecake

Prep Time: 15 mins Total Time: 2 hrs Servings per Recipe: 8 Calories 525 kcal Carbohydrates 35.4 g Cholesterol 184 mg Fat 39.7 g Protein 8.7 g Sodium 353 mg

Ingredients 2 1/2 C. graham cracker crumbs 1/4 C. white sugar 1/2 C. margarine, softened 4 (8 oz) packages cream cheese, softened 1 1/2 C. white sugar 1 pint heavy cream

2 tbsps all-purpose flour 7 eggs 2 tsps lemon juice 2 tsps vanilla extract

Directions 1. Set your oven at 350 degrees before doing anything else. 2. Put a mixture of sugar, graham cracker crumbs and margarine in a baking dish. 3. Combine a mixture of cream cheese and sugar with a mixture of cream, vanilla, flour, lemon juice and eggs very thoroughly before pouring it over the graham cracker crust in the baking dish. 4. Bake this in the preheated oven for about 65 minutes before turning the oven off and letting it cool down for 30 minutes with the door closed and another 30 minutes with doors open. 5. Refrigerate it for a couple of hours. 6. Serve.

Maggie’s Favorite Cheesecake

21

RASPBERRY

I

Prep Time: 15 mins Total Time: 4 hrs 15 mins Servings per Recipe: 8 Calories 546 kcal Carbohydrates 55.3 g Cholesterol 90 mg Fat 35.3 g Protein 6.5 g Sodium 228 mg

Ingredients 2 (8 oz) packages cream cheese 1 C. white sugar 1 pint heavy cream 4 (7 oz) packages oval butter sandwich cookies with chocolate filling (eg Pepperidge Farm Milano)

1 (21 oz) can raspberry pie filling

Directions 1. Combine cream cheese and sugar before adding thoroughly whipped cream into it. 2. Place cookies at the bottom and sides of a spring form pan before pouring half of your cream cheese mixture over it. 3. Spread raspberry filling evenly before placing cookies and repeating the step. 4. Refrigerate it for at least 4 hours before serving.

24

Raspberry I

Easier

Cheesecake

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 8 Calories 356 kcal Carbohydrates 42.1 g Cholesterol 72 mg Fat 17.7 g Protein 4.6 g Sodium 264 mg

Ingredients 1 (18.25 oz) package vanilla flavored cake mix 4 (8 oz) packages cream cheese 4 eggs 4 tsps vanilla extract 1 1/3 C. white sugar

2 (10 oz) packages frozen raspberries, thawed 1/2 C. white sugar 1/2 C. kirshwasser 1 (8 oz) container frozen whipped topping, thawed

Directions 1. Set your oven at 350 degrees before doing anything else. 2. Pour cake mix prepared according to the direction of the package into the baking dish before spreading a mixture of cream cheese, sugar, eggs and vanilla over it. 3. Bake this in the preheated oven for about 60 minutes 4. Top with a blended mixture of raspberries, 1/2 C. sugar and 1/2 C. kirschwasser. 5. Refrigerate for a couple of hours. 6. Serve.

Easier Cheesecake

25

PINEAPPLE

Cheesecake

Prep Time: 10 mins Total Time: 2 hrs 10 mins Servings per Recipe: 8 Calories 380 kcal Carbohydrates 50.1 g Cholesterol 31 mg Fat 18.9 g Protein 3.7 g Sodium 234 mg

Ingredients 1 (8 oz) package cream cheese, softened 1/2 C. white sugar 2 (15 oz) cans crushed pineapple, drained 1 3/4 C. frozen whipped topping, thawed

1 (9 inch) prepared graham cracker crust

Directions 1. Add 1 can of pineapple and whipped topping into a mixture of cream cheese and sugar. 2. Mix it thoroughly before pouring into your crust and topping it with another can of pineapple. 3. Refrigerate it for at least 2 hours.

26

Pineapple Cheesecake

Cinnamon

Vanilla Cheesecake

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 483 kcal Carbohydrates 44.9 g Cholesterol 61 mg Fat 30.7 g Protein 6.3 g Sodium 532 mg

Ingredients 2 (10 oz) cans refrigerated crescent dinner rolls 2 (8 oz) packages cream cheese, softened 1 C. white sugar 1 tbsp vanilla extract 1/2 C. butter, melted

1/2 C. white sugar 1 tbsp ground cinnamon

Directions 1. Set your oven at 350 degrees before doing anything else. 2. Put flattened out crescent roll dough in a baking pan before spreading a mixture of cream cheese, vanilla and sugar over it. 3. Wrap it up with the remaining dough before spreading melted butter on top. 4. Bake this in the preheated oven for about 30 minutes 5. Refrigerate it for a couple of hours. 6. Serve.

Cinnamon Vanilla Cheesecake

27

BROWN SUGAR,

Pecans, and Pumpkin Cheesecake

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 12 Calories 340 kcal Carbohydrates 36.8 g Cholesterol 68 mg Fat 20.3 g Protein 4.5 g Sodium 221 mg

Ingredients 1/2 C. chopped pecans 1/4 C. packed brown sugar 2 tbsps butter, softened 1 (8 oz) package cream cheese, softened 1/3 C. packed brown sugar 2 eggs

3/4 C. pumpkin butter 1 (9 inch) prepared graham cracker crust

Directions 1. Set your oven at 350 degrees before doing anything else. 2. Add brown sugar, eggs and pumpkin butter into some finely whisked cream cheese, while beating the mixture very thoroughly after every inclusion. 3. Bake this in the preheated oven for about 40 minutes 4. Now spread a finely combined mixture of brown sugar, butter and pecans over this pie before baking it for another 40 minutes. 5. Refrigerate it for at least 4 hours. 6. Serve.

28

Brown Sugar, Pecans, and Pumpkin Cheesecake

New York Style Cheesecake

Prep Time: 25 mins Total Time: 5 hrs 25 mins Servings per Recipe: 16 Calories 223 kcal Carbohydrates 18.4 g Cholesterol 26 mg Fat 13.9 g Protein 6g Sodium 381 mg

Ingredients 1 C. Graham Cracker Crumbs 3 tbsps sugar 3 oz butter or margarine, melted 5 (8 oz) packages Cream Cheese, softened 1 C. sugar 3 tbsps flour

1 tbsp vanilla 1 C. Sour Cream 4 eggs 1 (21 oz) can cherry pie filling (optional)

Directions 1. Set your oven at 350 degrees before doing anything else. 2. Bake a mixture of crumbs, sugar and butter for 4 minutes in a pan. 3. Mix cream cheese, vanilla, sugar and flour with the help of an electric mixer before adding sour cream and mixing it well. 4. Now add eggs, one at a time and mix it well at low speed. 5. Pour this mixture over the crust in the pan. 6. Bake this in the preheated oven for about 70 minutes 7. Now spread a finely combined mixture of brown sugar, butter and pecans over this pie before baking it for another 40 minutes. 8. Refrigerate it for at least 4 hours. 9. Top with pie filling. 10. Serve.

New York Style Cheesecake

29

GRAHAM

Chocolate Cheesecake

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 567 kcal Carbohydrates 46.1 g Cholesterol 164 mg Fat 41.1 g Protein 8.5 g Sodium 417 mg

Ingredients 1 individual package chocolate graham crackers, crushed 1/2 C. melted butter 2 tbsps white sugar 2 (8 oz) packages cream cheese, softened

1/2 C. brown sugar 2 eggs 1 egg yolk 1 tsp vanilla extract 1 C. semisweet chocolate chips

Directions 1. Set your oven at 350 degrees before doing anything else. 2. Press a mixture of cracker crumbs, sugar and melted butter into a baking dish. 3. Add eggs and eggs yolks into a mixture of cream cheese and brown sugar before adding vanilla and chocolate chips. 4. Pour this over the crust in the baking dish 5. Bake this in the preheated oven for about 50 minutes 6. Refrigerate it for at least 4 hours. 7. Serve.

30

Graham Chocolate Cheesecake

Raspberry

Cheesecake II

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 8 Calories 372 kcal Carbohydrates 42.1 g Cholesterol 72 mg Fat 21.4 g Protein 4.8 g Sodium 225 mg

Ingredients 2 (8 oz) packages cream cheese, softened 1/2 C. white sugar 2 eggs 1/2 tsp vanilla extract 1 C. raspberry jam

2 C. frozen whipped topping, thawed 1 (9 inch) graham cracker crust

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

Set your oven at 325 degrees before doing anything else. Add eggs into a mixture of cream cheese and brown sugar before adding vanilla. Pour this over the graham cracker pie crust in the baking dish. Bake this in the preheated oven for about 25 minutes. Top with a mixture of raspberry jam and whipped topping. Refrigerate for at least 2 hours. Serve.

Raspberry Cheesecake II

31

CINNAMON,

Cottage Cheese Cheesecake

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 239 kcal Carbohydrates 29.2 g Cholesterol 63 mg Fat 9.7 g Protein 9.1 g Sodium 381 mg

Ingredients 1/4 C. butter 1 C. graham cracker crumbs 2 tbsps white sugar 1/4 tsp ground cinnamon 2 C. cottage cheese 1/2 C. milk 2 eggs

3 tbsps all-purpose flour 2 tbsps lemon juice 1 tsp vanilla extract 2/3 C. white sugar 1/4 tsp salt

Directions 1. Set your oven at 325 degrees before doing anything else. 2. Press a mixture of graham cracker crumbs, sugar and cinnamon into a baking dish. 3. Blend a mixture of cottage cheese, vanilla, milk, lemon juice, eggs, flour, 2/3 C. sugar and 1/4 tsp salt in a blender until smooth. 4. Pour this over the crust in the baking dish. 5. Bake this in the preheated oven for about 60 minutes 6. Refrigerate it for a couple of hours. 7. Serve.

32

Cinnamon, Cottage Cheese Cheesecake

Classical

Version Cheesecake I

Prep Time: 15 mins Total Time: 4 hrs 15 mins Servings per Recipe: 16 Calories 313 kcal Carbohydrates 35.8 g Cholesterol 88 mg Fat 17.7 g Protein 4.5 g Sodium 272 mg

Ingredients 1 3/4 C. Graham Cracker Crumbs 1/3 C. butter, melted 1 1/4 C. sugar, divided 3 (8 oz) packages Cream Cheese, softened 1 C. Sour Cream

2 tsps vanilla 3 eggs 1 (21 oz) can cherry pie filling

Directions 1. Set your oven at 350 degrees before doing anything else. 2. Press a mixture of cracker crumbs, sugar and melted butter into a baking dish. 3. Add eggs and eggs yolks into a mixture of cream cheese and brown sugar before adding vanilla, sour cream and eggs (one at a time). 4. Mix everything thoroughly. 5. Pour this over the crust in the baking dish. 6. Bake this in the preheated oven for about 70 minutes. 7. Refrigerate it for at least 4 hours. 8. Top this with pie filling. 9. Serve.

Classical Version Cheesecake I

33

GERMAN STYLE

Cheesecake

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 341 kcal Carbohydrates 41.6 g Cholesterol 97 mg Fat 15.8 g Protein 9g Sodium 207 mg

Ingredients 3/8 C. butter 1/2 C. white sugar 1 egg 1 tsp baking powder 1 1/3 C. all-purpose flour 18 oz quark 3 tbsps oil 3/4 C. white sugar

1 individual packet vanilla sugar 1 (3 oz) package non-instant vanilla pudding mix 2 egg yolks 1 egg 2 1/8 C. milk 2 tbsps fresh lemon juice

Directions 1. 2. 3. 4.

Set your oven at 350 degrees before doing anything else. Add eggs into a mixture of cream cheese and brown sugar before adding vanilla and flour. Form dough and press this into the bottom and sides of a baking dish. Pour a mixture of quark, oil, vanilla sugar, egg yolks, egg, milk, 3/4 C. white sugar, lemon juice and pudding over a crust in the baking dish. 5. Bake this in the preheated oven for about 60 minutes 6. Refrigerate it for a few hours. 7. Serve.

36

German Style Cheesecake

Vanilla

Caramel Bars Cheesecake

Prep Time: 15 mins Total Time: 5 hrs 30 mins Servings per Recipe: 32 Calories 202 kcal Carbohydrates 13.8 g Cholesterol 66 mg Fat 15.7 g Protein 3.7 g Sodium 182 mg

Ingredients 1 1/2 C. HONEY MAID Graham Crumbs 1 C. finely chopped pecans, divided 1/4 C. butter, melted 4 (250 g) packages Cream Cheese, softened 1 C. sugar 1 C. sour cream

1 tbsp vanilla 4 eggs 1/4 C. caramel ice cream topping

Directions 1. Set your oven at 350 degrees before doing anything else. 2. Put foil in the pan before pressing a mixture of cracker crumbs, sugar and melted butter into the baking dish. 3. Add eggs (one at a time) into a mixture of cream cheese and sugar before adding vanilla and sour cream. 4. Mix everything thoroughly. 5. Pour this over the crust in the baking dish. 6. Bake this in the preheated oven for about 45 minutes. 7. Refrigerate it for at least 4 hours. 8. Top with caramel and remaining nuts. 9. Serve.

Vanilla Caramel Bars Cheesecake

37

VANILLA,

Green Tea Cheesecake

Prep Time: 15 mins Total Time: 1 hr 40 mins Servings per Recipe: 8 Calories 197 kcal Carbohydrates 27.9 g Cholesterol 34 mg Fat 6.3 g Protein 7.3 g Sodium 329 mg

Ingredients 2 (8 oz) containers fat-free cream cheese, softened 2 eggs, beaten 3/4 C. white sugar 1 tbsp green tea powder 2 tsps vanilla extract

1 (9 inch) prepared graham cracker pie crust

Directions 1. Set your oven at 350 degrees before doing anything else. 2. Add eggs (one at a time) into a mixture of cream cheese and sugar before adding vanilla and green tea powder. 3. Mix everything thoroughly. 4. Pour this over a prepared crust in the baking dish. 5. Bake this in the preheated oven for about 25 minutes. 6. Refrigerate it for at least 1 hour. 7. Serve.

38

Vanilla, Green Tea Cheesecake

Cherry

Cheesecake

Prep Time: 15 mins Total Time: 2 hrs Servings per Recipe: 8 Calories 141 kcal Carbohydrates 15.1 g Cholesterol 36 mg Fat 8.1 g Protein 2.2 g Sodium 82 mg

Ingredients 24 vanilla wafer cookies 2 (8 oz) packages cream cheese, softened 3/4 C. white sugar 2 eggs 2 1/2 tbsps lemon juice

1 tsp vanilla extract 1 (12 oz) can cherry pie filling

Directions 1. Set your oven at 350 degrees before doing anything else. 2. Get a muffin tin and put a wafer in each section. 3. Add eggs (one at a time) into a mixture of cream cheese and sugar before adding vanilla extract and lemon juice. 4. Mix everything thoroughly. 5. Fill 2/3 of each muffin section with this mixture. 6. Bake this in the preheated oven for about 20 minutes. 7. Refrigerate it for at least 1 hour. 8. Top with cherries. 9. Serve.

Cherry Cheesecake

39

RASPBERRY

Cream Cheese Cookies

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 213 kcal Carbohydrates 27.9 g Cholesterol 24 mg Fat 9.9 g Protein 2.9 g Sodium 105 mg

Ingredients 1 (8 oz) package cream cheese, softened 1 egg 1 (17.5 oz) pouch sugar cookie mix

2/3 C. raspberry baking chips

Directions 1. Set your oven at 350 degrees before doing anything else. 2. Add eggs (one at a time) into a mixture of cream cheese and sugar before adding cookie mix and raspberry chips. 3. Mix everything thoroughly. 4. Pour this over parchment paper in a prepared baking dish with a distance of 2 inches between each section that you pour (remember you are forming cookies). 5. Bake this in the preheated oven for about 12 minutes. 6. Serve.

40

Raspberry Cream Cheese Cookies

Choco-Chocolate Cheesecake

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 10 Calories 415 kcal Carbohydrates 42.4 g Cholesterol 73 mg Fat 21 g Protein 13.1 g Sodium 355 mg

Ingredients Crisco® Original No-Stick Cooking Spray 1 1/4 C. graham cracker crumbs 1/4 C. sugar 1/4 C. butter, melted 3 (8 oz) packages reduced fat cream cheese, softened 1/3 C. unsweetened cocoa powder 3 tbsps Pillsbury BEST® All Purpose Flour 3 large egg whites

1 (14 oz) can EAGLE BRAND® Low Fat Sweetened Condensed Milk 1 large egg 1/4 C. semi-sweet chocolate chips, melted 1 1/2 tsps vanilla extract

Directions 1. Set your oven at 300 degrees F before doing anything else. 2. Put foil in a pan before pressing a mixture of cracker crumbs, sugar and melted butter into a baking dish. 3. Add eggs (one at a time) into a mixture of cream cheese and sugar before adding cocoa, flour and the remaining ingredients. 4. Mix everything thoroughly. 5. Pour this over the crust in the baking dish. 6. Bake this in the preheated oven for about 50 minutes. 7. Refrigerate it for a few hours. 8. Serve.

Vanilla Caramel Bars Cheesecake

41

CLASSICAL

Version Cheesecake II

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 12 Calories 378 kcal Carbohydrates 40.4 g Cholesterol 41 mg Fat 22.2 g Protein 4.2 g Sodium 403 mg

Ingredients 1 (8 oz) package cream cheese, softened 1 C. white sugar 1 tsp vanilla extract 2 (8 oz) packages refrigerated crescent rolls 1/2 C. melted butter

1/2 C. white sugar 1 tsp ground cinnamon

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Put foil in a pan before pressing a mixture of cracker crumbs, sugar and melted butter into the baking dish. 3. Add vanilla extract into a mixture of cream cheese and sugar before pouring it over rolled out crescent dough in a baking dish. 4. Use the remaining dough to cover it up and brush it with butter before sprinkling a mixture of cinnamon and sugar over it. 5. Bake this in the preheated oven for about 30 minutes. 6. Cool it down. 7. Serve.

42

Classical Version Cheesecake II

Cream Cheese

Prep Time: 15 mins

Brownies

Total Time: 45 mins Servings per Recipe: 24 Calories 147 kcal Carbohydrates 20.7 g Cholesterol 18 mg Fat 6.9g Protein 1.9 g Sodium 101 mg

Ingredients 1 (19.8 oz) package brownie mix 1 (8 oz) package cream cheese 1 egg

1/3 C. white sugar

Directions 1. Prepare the brownie mix according to the instructions of the package and also heat up your oven according to the directions given. 2. Add eggs (one at a time) into a mixture of cream cheese and sugar before adding cocoa, flour and the remaining ingredients. 3. Combine both these mixtures thoroughly. 4. Pour this over a crust in a baking dish. 5. Bake this in the preheated oven according the instructions of manufacturer or until a knife inserted in the center of the cake comes out clean. 6. Cut into small bars. 7. Serve.

Cream Cheese Brownies

43

CRUMB NANA

Muffins

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 10 Calories 263 kcal Fat 8.1 g Carbohydrates 46g Protein 3.2 g Cholesterol 38 mg Sodium 352 mg

Ingredients 1 1/2 C. all-purpose flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 3 bananas, mashed 3/4 C. white sugar 1 egg, lightly beaten 1/3 C. butter, melted

1/3 C. packed brown sugar 2 tbsp all-purpose flour 1/8 tsp ground cinnamon 1 tbsp butter

Directions 1. Set your oven to 375 degrees F before doing anything else and lightly, grease 10 cups of a muffin pan. 2. In a large bowl, mix together 1 1/2 C. of the flour, baking soda, baking powder and salt. 3. In another bowl, add the bananas, sugar, egg and melted butter and beat till well combined. 4. Add the banana mixture into the flour mixture and mix till just moistened. 5. Transfer the mixture into the prepared muffin cups evenly. 6. For topping in a small bowl, mix together the brown sugar, 2 tbsp of the flour and cinnamon. 7. With a pastry cutter, cut 1 tbsp of the butter and mix till the mixture resembles to a coarse cornmeal. 8. Sprinkle the topping over the muffins evenly. 9. Cook in the oven for about 18-20 minutes or till a toothpick inserted in the center comes out clean.

44

Crumb Nana Muffins

Baby’s

Muffins

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 24 Calories 89 kcal Fat 4.5 g Carbohydrates 11.8g Protein 1.6 g Cholesterol 24 mg Sodium 141 mg

Ingredients 1/2 C. butter, softened 1/2 C. brown sugar 2 large bananas, mashed 1 (4.5 oz.) jar baby food squash 2 carrots, grated 2 eggs, beaten

1 C. all-purpose flour 1/2 C. oat bran 1 tsp baking soda 1 tsp pumpkin pie spice 1/2 tsp salt

Directions 1. Set your oven to 375 degrees F before doing anything else and grease 24 cups of the mini muffin pans. 2. In a bowl, add the butter and brown sugar and beat till creamy and smooth. 3. Add the mashed bananas, squash, carrots, and eggs and mix well. 4. In another bowl, mix together the flour, oat bran, baking soda, pumpkin pie spice and salt. 5. Add the flour mixture into butter mixture and mix till just combined. 6. Transfer the mixture into the prepared muffin cups evenly. 7. Cook in the oven for about 15-20 minutes or till a toothpick inserted in the center comes out clean. 8. Remove from the oven and cool for about 10 minutes before turning out onto wire rack to cool completely.

Baby’s Muffins

45

SIMPLE

Sugar Muffins

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 12 Calories 141 kcal Fat 5.4 g Carbohydrates 21g Protein 2.5 g Cholesterol 16 mg Sodium 188 mg

Ingredients 1 egg 1/2 C. milk 1/4 C. vegetable oil 1 1/2 C. all-purpose flour, sifted 1/2 C. white sugar

2 tsp baking powder 1/2 tsp salt

Directions 1. Set your oven to 400 degrees F before doing anything else and grease 12 cups of a muffin pan. 2. In a bowl, add the egg and beat with a fork. 3. Stir in the milk and oil. 4. In another bowl, mix together the sugar, baking powder and salt. 5. Add the egg mixture into flour mixture and stir till the mixture is just moistened. 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.

48

Simple Sugar Muffins

Whole Wheat

Prep Time: 10 mins

Muffins

Total Time: 25 mins Servings per Recipe: 16 Calories 176 kcal Fat 7.7 g Carbohydrates 24.8g Protein 3.7 g Cholesterol 12 mg Sodium 268 mg

Ingredients 2 1/4 C. whole wheat flour 1/3 C. millet 1 tsp baking powder 1 tsp baking soda 1 tsp salt 1 C. buttermilk

1 egg, lightly beaten 1/2 C. vegetable oil 1/2 C. honey

Directions 1. Set your oven to 400 degrees F before doing anything else and lightly, grease 10 cups of a muffin pan. 2. In a large bowl, mix together the whole wheat flour, millet flour, baking powder, baking soda and salt. 3. In another bowl, mix together the buttermilk, egg, vegetable oil and honey. 4. Add the buttermilk mixture into the flour mixture and mix till just moistened. 5. Transfer the mixture into the prepared muffin cups evenly. 6. Cook in the oven for about 15 minutes or till a toothpick inserted in the center comes out clean.

Whole Wheat Muffins

49

OCTOBER’S

Muffins

Prep Time: 45 mins Total Time: 1 hr 15 mins Servings per Recipe: 18 Calories 304 kcal Fat 14.6 g Carbohydrates 40.9g Protein 4.2 g Cholesterol 49 mg Sodium 284 mg

Ingredients 3/4 C. brown sugar 3/4 C. white sugar 3 C. all-purpose flour 1/2 tsp baking soda 1 tbsp baking powder 1/2 tsp salt 2 tsp ground cinnamon 1/2 tsp ground nutmeg 1 tsp ground ginger 1 C. butter, melted

2 eggs, beaten 1 1/4 C. milk 1 C. chopped cranberries 1 C. chopped, peeled apple 1/2 C. chopped dried figs 3/4 C. chopped toasted hazelnuts

Directions 1. Set your oven to 375 degrees F before doing anything else and grease 18 cups of the muffin pans. 2. In a large bowl, mix together the brown sugar, white sugar, flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. 3. Make a well in the center of the mixture. 4. In the well, add the melted butter, milk and eggs and mix till smooth. 5. Fold in the cranberries, apple, figs and hazelnuts. 6. Transfer the mixture into the prepared muffin cups about 3/4 full. 7. Cook in the oven for about 15-20 minutes or till a toothpick inserted in the center comes out clean.

50

October’s Muffins

Easy

Almond Rhubarb Muffins

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 12 Calories 192 kcal Fat 6.6 g Carbohydrates 31g Protein 3g Cholesterol 23 mg Sodium 138 mg

Ingredients 1/2 C. vanilla yogurt 2 tbsp butter, melted 2 tbsp vegetable oil 1 egg 1 1/3 C. all-purpose flour 3/4 C. brown sugar 1/2 tsp baking soda 1/4 tsp salt

1 C. diced rhubarb 1/4 C. brown sugar 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 C. crushed sliced almonds 2 tsp melted butter

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 bowl, mix together the yogurt, 2 tbsp of the melted butter, oil and egg. 3. In another large bowl, mix together the flour, 3/4 C. of the brown sugar, baking soda and salt. 4. Add the yogurt mixture into the flour mixture and mix till just combined. 5. Fold in the rhubarb. 6. Transfer the mixture into the prepared muffin cups about 2/3 full. 7. In a small bowl, mix together 1/4 C. of the brown sugar, cinnamon, nutmeg, almonds and 2 tsp of the melted butter. 8. Place the mixture over the tops of the muffins and press down slightly. 9. Cook in the oven for about 25 minutes or till a toothpick inserted in the center comes out clean. 10. Remove from the oven and cool for about 15 minutes before turning out onto wire rack to cool completely. Easy Almond Rhubarb Muffins

51

IVY LEAGUE

Muffins

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 12 Calories 215 kcal Fat 6.4 g Carbohydrates 38g Protein 3.8 g Cholesterol 18 mg Sodium 366 mg

Ingredients 1 egg 1 1/3 C. mashed ripe banana 3/4 C. packed brown sugar 1/3 C. applesauce 1 tsp vanilla extract 1 C. all-purpose flour 1/2 tsp baking soda 2 tsp baking powder 1 1/4 tsp salt 1 tsp ground cinnamon

1 C. quick cooking oats 1/2 C. 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, add the egg, banana, brown sugar, applesauce and vanilla and beat till well combined. 3. In another bowl, sift together the flour, baking soda, baking powder, salt and cinnamon. 4. Add the flour mixture and oatmeal into banana mixture and gently, stir to combine. 5. Fold in the chocolate chips and walnuts. 6. Transfer the mixture into the prepared muffin cups evenly. 7. Cook in the oven for about 15-20 minutes or till a toothpick inserted in the center comes out clean. 8. Remove from the oven and keep on wire rack to cool completely.

52

Ivy League Muffins

Wednesday’s

Prep Time: 10 mins

Muffins

Total Time: 35 mins Servings per Recipe: 12 Calories 187 kcal Fat 5.8 g Carbohydrates 32.3g Protein 2.6 g Cholesterol 29 mg Sodium 275 mg

Ingredients 1 1/2 C. all-purpose flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 3 large bananas, mashed

3/4 C. white sugar 1 egg 1/3 C. butter, melted

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 bowl, sift together the flour, baking powder, baking soda and salt. 3. In another large bowl, add the bananas, sugar, egg and melted butter and beat till well combined. 4. Add the flour mixture and mix till smooth. 5. Transfer the mixture into the prepared muffin cups evenly. 6. Cook in the oven for about 25-30 minutes or till a toothpick inserted in the center comes out clean.

Wednesday’s Muffins

53

SOUTHWESTERN

Muffins

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 12 Calories 195 kcal Fat 8.6 g Carbohydrates 26.6g Protein 3.2 g Cholesterol 37 mg Sodium 358 mg

Ingredients 1 C. all-purpose flour 1 C. yellow cornmeal 1/2 C. white sugar 2 tsp baking powder 1 tsp salt

1 C. buttermilk 1/2 C. butter, melted 1 egg, beaten

Directions 1. Set your oven to 400 degrees F before doing anything else and lightly, grease 12 cups of a muffin pan. 2. In a large bowl, mix together the flour, cornmeal, sugar, baking powder and salt. 3. Add the buttermilk, butter and egg; mix till well combined. 4. Transfer the mixture into the prepared muffin cups evenly. 5. Cook in the oven for about 12-15 minutes or till a toothpick inserted in the center comes out clean. 6. Remove from the oven and cool for about 15 minutes before turning out onto wire rack to cool completely.

54

Southwestern Muffins

Thyme

Mushroom and Feta Muffins

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 94 kcal Fat 4.5 g Carbohydrates 7.8g Protein 5.6 g Cholesterol 99 mg Sodium 133 mg

Ingredients cooking spray 1 C. cooked quinoa 3 large eggs, beaten 1/4 C. crumbled feta cheese 1/4 C. sliced mushrooms

1/4 C. chopped onion 1/2 tsp dried thyme salt and ground black pepper to taste

Directions 1. Set your oven to 400 degrees F before doing anything else and lightly, grease 6 cups of a muffin pan. 2. In a large bowl, add the quinoa, eggs, feta cheese, mushrooms, onion, thyme, salt and pepper and beat till well combined. 3. Transfer the mixture into the prepared muffin cups about halfway full. 4. Cook in the oven for about 20-30 minutes or till a toothpick inserted in the center comes out clean.

Thyme Mushroom and Feta Muffins

55

BRITISH

Flat Muffins

Prep Time: 25 mins Total Time: 1 hr 15 mins Servings per Recipe: 18 Calories 190 kcal Fat 3.5 g Carbohydrates 34g Protein 4.9 g Cholesterol 1 mg Sodium 136 mg

Ingredients 1 C. milk 2 tbsp white sugar 1 (.25 oz.) package active dry yeast 1 C. warm water (110 degrees F/45 degrees C)

1/4 C. melted shortening 6 C. all-purpose flour 1 tsp salt

Directions 1. In a small pan, add the milk and warm till bubbles. 2. Remove from the heat and add the sugar and cook, stirring continuously till sugar dissolves. 3. Remove from the heat and keep aside to cool till lukewarm. 4. In a small bowl, dissolve the yeast in warm water and keep aside for about 10 minutes. 5. In a large bowl, add the milk, yeast mixture, shortening and 3 C. of the flour and beat till smooth.. Add the salt and remaining flour and mix till a soft dough forms. 6. Knead the dough and place in a greased bowl. 7. Cover and keep in warm place to rise. 8. Punch down the dough and roll into about 1/2-inch thickness. 9. With a biscuit cutter, cut the rounds. 10. Sprinkle the cornmeal over a waxed paper and arrange the rounds over it to rise. 11. Dust the cornmeal over the tops of muffins. 12. Cover and keep in warm place for about 1/2 hour. 13. Heat a greased griddle on medium heat and cook the muffins for about 10 minutes per side. Keep aside to cool and place in plastic bags for preserving. 14. To use, split and toast the muffins. 15. Serve with the orange butter, cream cheese or jam. 56

British Flat Muffins

North American Style Muffins

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 15 Calories 206 kcal Fat 10 g Carbohydrates 27.1g Protein 2.5 g Cholesterol 38 mg Sodium 213 mg

Ingredients 3/4 C. butter 1 C. white sugar 1 egg 3/4 C. milk 1 tsp vanilla extract 1 3/4 C. sifted all-purpose flour

2 1/2 tsp baking powder 1/2 tsp salt 1 C. huckleberries 1 tbsp all-purpose flour

Directions 1. Set your oven to 400 degrees F before doing anything else and lightly, grease 15 cups of the muffin pans. 2. In a large bowl, add the butter and sugar and beat till creamy and smooth. 3. Add the egg, milk and vanilla and mix till well combined. 4. In another bowl, mix together 1 3/4 C. of the flour, baking powder and salt. 5. Add the flour mixture into egg mixture and mix till just moistened. 6. In a bowl, add the huckleberries and remaining flour and toss to coat. 7. Fold the huckleberry into the flour mixture. 8. Transfer the mixture into the prepared muffin cups about 2/3 full. 9. Cook in the oven for about 15 minutes or till a toothpick inserted in the center comes out clean.

North American Style Muffins

57

JAPANESE

Muffins

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 12 Calories 174 kcal Fat 8.5 g Carbohydrates 23.3g Protein 2.2 g Cholesterol 46 mg Sodium 278 mg

Ingredients cooking spray 6 tbsp salted butter, softened 1/4 C. chopped seaweed 1 1/2 tsp sea salt 1 C. all-purpose flour 1 C. confectioners' sugar 2 eggs

3 tbsp honey (optional) 1 1/2 tbsp coconut oil 1 tbsp ground cinnamon (optional)

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 bowl, add the butter, seaweed and sea salt and mix till smooth. 3. Add the flour, confectioners' sugar, eggs, honey, coconut oil and cinnamon and mix till just combined. 4. Transfer the mixture into the prepared muffin cups evenly. 5. Cook in the oven for about 12-15 minutes or till a toothpick inserted in the center comes out clean.

60

Japanese Muffins

Coconut

Brown Sugar Banana Muffins

Prep Time: 15 mins Total Time: 43 mins Servings per Recipe: 12 Calories 203 kcal Fat 10.6 g Carbohydrates 26g Protein 3g Cholesterol 41 mg Sodium 197 mg

Ingredients 2 tsp coconut oil 1/4 C. raisins 1 C. warm water 1/4 C. coconut oil, softened 1/4 C. butter, softened 1/2 C. brown sugar 2 eggs, beaten 2 ripe bananas, mashed 4 1/2 oz. applesauce 2/3 C. grated carrot

1/2 C. bread flour 1/2 C. whole-wheat flour 1 tbsp ground flax seed 1/2 tsp baking soda 1/2 tsp salt 1/2 tsp vanilla extract

Directions 1. Set your oven to 375 degrees F before doing anything else and grease 12 cups of a muffin pan. 2. In a bowl of the warm water, soak the raisins for about 10 minutes. 3. Drain the raisin and chop them. 4. In a bowl, add 1/4 C. of the coconut oil, butter and brown sugar and beat till combined. 5. Add the eggs, mashed bananas, applesauce and grated carrot and beat till well combined. 6. In another bowl, mix together the bread flour, whole-wheat flour, flax seed, chopped raisins, baking soda, salt and vanilla extract. 7. Add the flour mixture into the banana mixture using and gently stir to combine. 8. Transfer the mixture into the prepared muffin cups evenly. 9. Cook in the oven for about 18 minutes or till a toothpick inserted in the center comes out clean.

Coconut Brown Sugar Banana Muffins

61

NOVEMBER’S

holiday Muffins

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 6 Calories 505 kcal Fat 19.7 g Carbohydrates 78.4g Protein 8.9 g Cholesterol 93 mg Sodium 753 mg

Ingredients 1/2 C. sweetened dried cranberries (such as Craisins(R)) 1 C. hot water, or as needed 1 C. whole wheat flour 1 C. white sugar 1/2 C. oat flour 1 tsp baking powder 1 tsp baking soda 1 tsp salt

1 tsp ground cinnamon 1/2 tsp ground nutmeg 1 (15 oz.) can sweet potatoes, undrained 3 eggs 1/4 C. coconut oil 1/2 C. chopped pecans

Directions 1. Set your oven to 350 degrees F before doing anything else and grease 5 cups of a jumbo muffin pan. 2. In a bowl of hot water, soak the dried cranberries for about 10 minutes, then drain well. 3. In a bowl, add the whole wheat flour, white sugar, oat flour, baking powder, baking soda, salt, cinnamon and nutmeg. 4. In another bowl, add the sweet potatoes, eggs and coconut oil and beat till smooth. 5. Add the egg mixture into the flour mixture and mix till smooth. 6. Fold in the cranberries and pecans. 7. Transfer the mixture into the prepared muffin cups evenly. 8. Cook in the oven for about 25-30 minutes or till a toothpick inserted in the center comes out clean.

62

November’s holiday Muffins

Restaurant Style Muffins

Prep Time: 20 mins Total Time: 8 hrs 40 mins Servings per Recipe: 60 Calories 114 kcal Fat 5.3 g Carbohydrates 14.8g Protein 2.6 g Cholesterol 17 mg Sodium 198 mg

Ingredients 2 C. boiling water 5 tsp baking soda 5 C. all-purpose flour 1 quart buttermilk 4 C. bran cereal (such as Kellogg's(R) AllBran(R)) 2 C. bran flakes cereal 1 C. chopped walnuts 1 C. white sugar

1/2 C. vegetable oil 1/2 C. butter, melted 4 eggs, beaten 2 tsp ground cinnamon 1 tsp salt 1/2 tsp ground ginger 1/2 tsp nutmeg

Directions 1. In a large bowl, mix together the boiling water and baking soda. 2. Keep aside to cool slightly. 3. Add the flour, buttermilk, bran cereal, bran flakes, walnuts, sugar, oil, butter, eggs, cinnamon, salt, ginger and nutmeg in the baking soda mixture and mix till just combined. 4. With a plastic wrap, cover the bowl and refrigerate for at least 8 hours or overnight. 5. Set your oven to 375 degrees F before doing anything else and lightly, grease 60 cups of the muffin pans. 6. Transfer the mixture into the prepared muffin cups about 1/2 of full. 7. Cook in the oven for about 20 minutes or till a toothpick inserted in the center comes out clean.

Restaurant Style Muffins

63

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.

64

Lemon Pudding Cake

Yellow

Prep Time: 30 mins

Vanilla Cake

Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 562 kcal Fat 29.9 g Carbohydrates 59.2g Protein 5.6 g Cholesterol 83 mg Sodium 476 mg

Ingredients 1 C. chopped walnuts 1 (18.25 oz.) package yellow cake mix 1 (3.4 oz.) package instant vanilla pudding mix 4 eggs 1/2 C. water 1/2 C. vegetable oil

1/2 C. cranberry 1/2 C. butter 1/4 C. water 1 C. white sugar 1/2 C. apple juice

Directions 1. Set your oven to 325 degrees F before doing anything else and grease and flour a 10inch bundt pan. 2. In the bottom of the prepared pan, spread the walnuts. 3. In a large bowl, mix together the pudding mix and cake mix. 4. Add the eggs, oil, 1/2 C. of the cranberry juice and 1/2 C. of the water and mix till well combined. 5. Transfer the mixture over walnuts evenly and cook in the oven for about 60 minutes or till a toothpick inserted in the center comes out clean. 6. For glaze in a pan, mix together the butter, 1 C. of the sugar and 1/4 C. of the water on medium heat. 7. Bring to a boil and boil for about 5 minutes, stirring continuously. 8. Remove from the heat and immediately, stir in the apple juice. 9. Remove the cake from the oven and keep aside for about 10 minutes. 10. Cot the top and sides of the cake with the glaze evenly. 11. Let the cake absorb the glaze completely, then again coat with the remaining glaze.

Yellow Vanilla Cake

65

HOLIDAY

Cake

Prep Time: 30 mins Total Time: 3 hrs 30 mins Servings per Recipe: 12 Calories 681 kcal Fat 31 g Carbohydrates 87.6g Protein 4.8 g Cholesterol 83 mg Sodium 457 mg

Ingredients 1 (18.25 oz.) package yellow cake mix 4 eggs 1 (3.3 oz.) package instant white chocolate pudding mix 1/2 C. cold water 1/2 C. vegetable oil 1/2 C. amaretto liqueur 1/4 tsp almond extract 1/2 C. butter

1/4 C. water 1 C. white sugar 1/2 C. amaretto liqueur 1 (16 oz.) package vanilla frosting 1/4 C. blanched slivered almonds

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease a 10-inch nonstick bundt pan. 2. In a large bowl, add the pudding mix, cake mix, 1/2 C. of the amaretto, oil, 1/2 C. of the cold water and almond extract and beat till well combined. 3. Transfer the mixture into the prepared pan and cook in the oven for about 45-60 minutes or till a toothpick inserted in the center comes out clean. 4. Meanwhile for glaze in a pan, mix together the butter, sugar, 1/4 C. water, and 1/2 C. amaretto and ring to a boil. 5. Boil for about 10 minutes, stirring continuously. 6. Remove the cake from the oven and with a skewer make as many holes as possible into the cake. 7. Slowly, pour glaze over the top and sides of the warm cake and let it cool in the pan for at least 2 hours. 8. For topping lightly toast slivered almonds in the oven for about 5-10 minutes, stirring occasionally. 66

Holiday Cake

9. Heat 1/4 C. of the prepared frosting in the microwave for about 10 seconds. 10. Transfer the cake on serving plate and drizzle with the softened frosting evenly. 11. Sprinkle the toasted almonds over the cake before frosting cools.

67

PINEAPPLE,

Orange, and Vanilla Yellow Cake

Prep Time: 30 mins Total Time: 9 hrs 55 mins Servings per Recipe: 12 Calories 452 kcal Fat 16.4 g Carbohydrates 73.9g Protein 3.8 g Cholesterol 22 mg Sodium 465 mg

Ingredients 1 (18.25 oz.) package yellow cake mix 8 oz. cream cheese 1 1/2 C. confectioners' sugar 1 (20 oz.) can crushed pineapple with juice 2 (8 oz.) cans mandarin oranges, drained

1 (3.5 oz.) package instant vanilla pudding mix 1 (8 oz.) container frozen whipped topping, thawed

Directions 1. 2. 3. 4. 5.

Mix and bake the cake mix as per package instruction for 2 (8-9-inch) round layers. Keep aside the layers to cool and then split each layer in half so as to have 4 layers. In a large bowl, add the cream cheese and beat till soft. Slowly, mix in the confectioners' sugar. Add the pineapple with juice and the drained mandarin oranges, reserving about 5 mandarin orange slices and mix till well combined. 6. Mix in the dry pudding mix and fold in the whipped topping. 7. Arrange one cake layer onto a cake plate cut side up. 8. Spread frosting over the layer and place another layer cut side down on the first one. 9. Top with the frosting. 10. Repeat till all the layers are used, spreading all the frosting on top and sides of cake. 11. Garnish with the reserved mandarin orange slices. 12. Refrigerate for overnight before serving.

68

Pineapple, Orange, and Vanilla Yellow Cake

Sour Cream

Dark Chocolate Cake

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 12 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

69

FABULOUS

Layered Cake

Prep Time: 5 mins Total Time: 2 hrs Servings per Recipe: 12 Calories 465 kcal Fat 28.9 g Carbohydrates 46.3g Protein 4.4 g Cholesterol 78 mg Sodium 309 mg

Ingredients Cake: 1 (18.25 oz.) package moist white cake mix 1 tsp instant coffee powder 1/4 C. coffee 1 tbsp coffee flavored liqueur Filling: 1 (8 oz.) container mascarpone cheese 1/2 C. confectioners' sugar 2 tbsp coffee flavored liqueur

Frosting: 2 C. heavy cream 1/4 C. confectioners' sugar 2 tbsp coffee flavored liqueur Garnish: 2 tbsp unsweetened cocoa powder 1 (1 oz.) square semisweet chocolate

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour 3 (9inch) cake pans. 2. Mix the cake mix according to package directions. 3. Divide two thirds of the mixture between 2 pans. 4. In the remaining mixture, stir in the instant coffee and transfer into the third pan. 5. Cook in the oven for about 20-25 minutes or till a toothpick inserted in the center comes out clean. 6. Let the cakes cool in the pans for about 10 minutes, then turn out onto a wire rack and cool completely. 7. In a cup, mix together the brewed coffee and 1 tbsp of the coffee liqueur and keep aside. 8. For the filling in a small bowl, add the mascarpone, 1/2 C. of the confectioners' sugar and 2 tbsp of the coffee liqueur and with an electric mixer set on low speed, beat till just smooth. 9. Cover with plastic wrap and refrigerate. 10. For the frosting in a medium bowl, add the cream, 1/4 C. of the confectioners' sugar and 2 72

Fabulous Layered Cake

tbsp of the coffee liqueur and with an electric mixer set on medium-high speed, beat till stiff. 11. Fold 1/2 C. of the cream mixture into the filling mixture. 12. For assembling, place one plain cake layer on a serving plate and with a thin skewer, poke holes in cake, about 1 inch apart. 13. Place one third of the reserved coffee mixture over the cake, then spread half of the filling mixture. 14. Top with the coffee-flavored cake layer and poke the holes in the cake. 15. Place another third of the coffee mixture over the second layer and spread with the remaining filling. 16. Top with the remaining cake layer and poke holes in the cake. 17. Place the remaining coffee mixture on top. 18. Spread the frosting on the sides and top of the cake. 19. Place cocoa in a sieve and lightly dust over the cake and garnish with the chocolate curls. 20. Refrigerate the cake for at least 30 minutes before serving. 21. (To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.)

73

A SOUTHERN

Cake

Prep Time: 15 mins Total Time: 8 hrs 50 mins Servings per Recipe: 24 Calories 288 kcal Fat 14.6 g Carbohydrates 36.6g Protein 3.5 g Cholesterol 42 mg Sodium 190 mg

Ingredients 1 (18.25 oz.) package white cake mix 3 eggs 1/3 C. vegetable oil 1 C. water 1/2 tsp coconut extract 1 (14 oz.) can sweetened cream of coconut

1 (14 oz.) can sweetened condensed milk 1 C. heavy whipping cream 1 tbsp white sugar 1 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 large bowl, add the cake mix, eggs, oil, water and coconut flavoring and beat for about 2 minutes. 3. 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. 4. In a medium bowl, add the coconut cream and sweetened condensed milk and stir till smooth. 5. Remove the cake from the oven and with a fork, poke holes. 6. Place the milk mixture over the cake, allowing it to soak into the cake. 7. Refrigerate for several hours or overnight. 8. In a large bowl, add the cream and beat till soft peaks form. 9. Add the sugar and beat till stiff. 10. Spread over cooled cake and serve with a sprinkling of the flaked coconut.

74

A Southern Cake

Moroccan

Prep Time: 30 mins

Orange Cake

Total Time: 2 hrs Servings per Recipe: 12 Calories 410 kcal Fat 19.8 g Carbohydrates 55g Protein 4.2 g Cholesterol 73 mg Sodium 443 mg

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

1/3 C. orange juice 2/3 C. white sugar 1/4 C. butter

Directions 1. Set your oven to 450 degrees F before doing anything else and grease and flour a bundt pan. 2. In a large bowl, mix together the cake mix and pudding mix. 3. Make a well in the center and add in 3/4 C. of the orange juice, oil, eggs and lemon extract and eat on low speed till well combined. 4. Scrape the bowl, and now, beat on medium speed for about 4 minutes. 5. Transfer the mixture into the prepared pan and cook in the oven for about 50-60 minutes or till a toothpick inserted in the center comes out clean. 6. Let the cake cool in the pan for about 10 minutes, then turn out onto a wire rack and cool completely. 7. In a pan, add 1/3 C. of the orange juice, sugar and butter on medium heat and cook for about 2 minutes. 8. Drizzle over the cake.

Moroccan Orange 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

Strawberry

Punch Cake

Prep Time: 15 mins Total Time: 1 hr 20 mins Servings per Recipe: 12 Calories 290 kcal Fat 5g Carbohydrates 58.3g Protein 3.1 g Cholesterol 1 mg Sodium 331 mg

Ingredients 2 C. crushed fresh strawberries 1 (6 oz.) package strawberry flavored JellO(R) mix 3 C. miniature marshmallows

1 (18 oz.) package yellow cake mix, batter prepared as directed on package

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In the bottom of a 13x9-inch baking dish, spread the crushed strawberries and sprinkle with the dry gelatin powder and then top with the mini marshmallows. 3. Mix the cake mix according to the package's directions. 4. Transfer the mixture into the pan over the marshmallows and cook in the oven for about 40-50 minutes or till a toothpick inserted in the center comes out clean.

Strawberry Punch Cake

77

A COMFORTING

Cake

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 24 Calories 155 kcal Fat 6.4 g Carbohydrates 24.3g Protein 1.2 g Cholesterol 11 mg Sodium 171 mg

Ingredients 2 (16 oz.) cans peaches in heavy syrup 1 (18.25 oz.) package yellow cake mix 1/2 C. butter

1/2 tsp ground cinnamon, or to taste

Directions 1. 2. 3. 4.

Set your oven to 375 degrees F before doing anything else. In the bottom of a 13x9-inch pan, place the peaches. Spread the dry cake mix over the peaches and press down firmly. Cut butter into small pieces and place on top of cake mix and sprinkle with the cinnamon evenly. 5. Cook in the oven for about 45 minutes.

78

A Comforting Cake

American

Unbaked Cake

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 10 Calories 827 kcal Fat 44.6 g Carbohydrates 101.5g Protein 9.9 g Cholesterol 56 mg Sodium 896 mg

Ingredients 1/2 C. butter, softened 1 (8 oz.) package cream cheese, softened 1/2 C. confectioners' sugar 2 (3.5 oz.) packages instant vanilla pudding mix 3 1/2 C. milk 1 (12 oz.) container frozen whipped

topping, thawed 32 oz. chocolate sandwich cookies with crème filling

Directions 1. In a food processor, add the cookies and pulse till chopped finely. 2. In a bowl, add the cream cheese, butter and sugar and beat till well combined. 3. In another large bowl add the milk, pudding and whipped topping and mix till well combined. 4. Add the cream cheese mixture and mix till well combined. 5. In a flower pot, place the ingredients in the layers, starting with cookies then cream mixture. 6. Repeat the layers and refrigerate to chill until ready to serve. 7. Add artificial flower and trowel.

American Unbaked Cake

79

OLD-FASHIONED

Cake

Prep Time: 40 mins Total Time: 1 hr 20 mins Servings per Recipe: 24 Calories 282 kcal Fat 15.7 g Carbohydrates 34.1g Protein 2.8 g Cholesterol 31 mg Sodium 275 mg

Ingredients 1 (18.25 oz.) package yellow cake mix 1 (3.4 oz.) package instant vanilla pudding mix 1 (3.4 oz.) package instant butterscotch pudding mix 4 eggs 1 C. water

1 C. vegetable oil 1 C. packed brown sugar 1 tbsp ground cinnamon 1 C. chopped walnuts

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 10-inch bundt pan. 2. In a bowl, mix together the cake mix, butterscotch pudding mix and vanilla pudding mix. 3. Add the eggs, oil and water and mix till well combined. 4. In another bowl, mix together the brown sugar, cinnamon and walnuts. 5. Place half of the cake mix mixture into the pan evenly and top with the half of the walnut mixture. 6. Now, place the remaining cake mix mixture and top with the remaining walnut mixture. 7. Cook in the oven for about 20 minutes. 8. Now, set the oven to 325 degrees F and cook the cake for about 35-40 minutes more.

80

Old-Fashioned Cake

Gift

Cake

Prep Time: 30 mins Total Time: 1 hr 45 mins Servings per Recipe: 24 Calories 251 kcal Fat 12.3 g Carbohydrates 33.6g Protein 2.4 g Cholesterol 36 mg Sodium 161 mg

Ingredients 1 (18.25 oz.) package yellow cake mix 3/4 C. vegetable oil 4 eggs 1 (8 oz.) container sour cream 1 C. brown sugar 1 tbsp ground cinnamon 2 C. confectioners' sugar

4 tbsp milk 1 tbsp vanilla extract

Directions 1. Set your oven to 325 degrees F before doing anything else. 2. In a large bowl, add the cake mix, sour cream, eggs and oil and beat till most the large lumps are gone. 3. Transfer half of the mixture into an ungreased 13x9-inch glass baking dish evenly. 4. In a small bowl, mix together the brown sugar and cinnamon and sprinkle over the cake mixture evenly. 5. Top with the remaining cake mix evenly and with a knife, twirl the cake till it looks like a honey bun. 6. Cook in the oven for about 40 minutes or till a toothpick inserted in the center comes out clean. 7. Meanwhile for frosting in a small bowl, add the confectioner's sugar, milk and vanilla and beat till smooth. 8. Spread the frosting over hot cake and serve warm.

Gift Cake

81

BUTTERMILK

Double Coconut Birthday 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 10-inch 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.

84

Buttermilk Double Coconut Birthday Cake

Raisins

and Carrot Birthday 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. In a bowl, add the both sugars and 1 C. of the butter and beat till fluffy and light. 2. Add the eggs and beat till well combined. Add the carrots, pineapple, raisins and vanilla extract and beat till well combined. In another bowl, mix together the flour, baking soda, ginger, cinnamon and salt. 3. Slowly, add the flour mixture in the pineapple mixture and beat till well combined. Transfer the mixture in the prepared cake pans evenly. Cook in the oven for about 40 minutes or till a toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool in the pan for about 15 minutes. Carefully, invert the cakes onto wire rack to cool completely.For frosting in a bowl, add the remaining 1/2 C. of the butter and cream cheese and beat till smooth. 4. Add the powdered sugar, lemon peel and lemon juice and beat till smooth. Spread frosting over the cakes. 5. Garnish with the additional crushed pineapple and grated carrots. Raisins and Carrot Birthday Cake

85

CARAMEL

Nutmeg Birthday 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. 86

Caramel Nutmeg Birthday Cake

12. Carefully, invert the cakes onto wire rack to cool completely. 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.

87

ALMOND

Snow White Birthday 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.

88

Almond Snow White Birthday 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

89

TEXANS SHEET

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.

90

Texans Sheet Birthday Cake

Marble Cake

for Birthdays

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. Marble Cake for Birthdays

91

12. Now, place the chocolate mixture over the vanilla mixture. 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.

92

Swiss Carrot

Birthday Cake

Prep Time: 30 mins Total Time: 1 hr 20 mins Servings per Recipe: 12 Calories 309 kcal Fat 12.8 g Carbohydrates 44.9g Protein 8.2 g Cholesterol 85 mg Sodium 101 mg

Ingredients 5 egg yolks 1 1/4 C. white sugar 1 1/2 C. finely chopped almonds 2 C. grated carrots 1 lemon, zested and juiced 2/3 C. all-purpose flour 1 1/2 tsp baking powder

5 egg whites 1 pinch salt 1 lemon, juiced 1 C. confectioners' sugar, or as needed

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 9-inch bundt pan. 2. In a large bowl, add the egg yolks and sugar and with an electric mixer, beat till light and fluffy. 3. Stir in the almonds, carrots, 1 lemon's juice and zest, flour and baking powder. 4. In another bowl with a clean beater, beat the egg whites and a pinch of the salt or till they can hold a peak. 5. Fold the egg whites into the carrot mixture. 6. Transfer the mixture in the prepared cake pan evenly. 7. Cook in the oven for about 50 minutes or till a toothpick inserted in the center comes out clean. 8. For icing, mix the remaining lemon's juice with confectioners' sugar. 9. Place the icing over the cake while warm or cooled. 10. If making in a Bundt pan, remove from the pan before glazing.

Swiss Carrot Birthday Cake

93

PEANUT BUTTER

Brown Sugar Birthday Cake

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 18 Calories 314 kcal Fat 11.3 g Carbohydrates 51.9g Protein 3.6 g Cholesterol 24 mg Sodium 355 mg

Ingredients 3 C. all-purpose flour 2 tsp baking soda 1 tsp salt 6 tbsp unsweetened cocoa powder 2 C. white sugar 10 tbsp butter, melted 2 tsp distilled white vinegar 2 C. warm water 1/4 C. peanut butter

1 C. packed brown sugar 1/4 C. milk 1/4 C. butter, softened

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

Set your oven to 350 degrees F before doing anything else. In a large bowl, sift together the flour, baking soda, cocoa, white sugar and salt. Add 10 tbsp of the butter, vinegar and warm water and mix till well combined. Transfer the mixture into an ungreased 13x0-inch pan. Cook in the oven for about 30-35 minutes Remove the cake from the oven, but keep it in the pan. In a bowl, add the peanut butter, brown sugar, milk, and 1/4 C. of the butter and beat till creamy. 8. Spread icing onto cake. 9. Now, place the cake under the broiler till brown and bubbly.

96

Peanut Butter Brown Sugar Birthday Cake

Summer

Birthday Cake

Prep Time: 30 mins Total Time: 1 hr 45 mins Servings per Recipe: 24 Calories 251 kcal Fat 12.3 g Carbohydrates 33.6g Protein 2.4 g Cholesterol 36 mg Sodium 161 mg

Ingredients 1 (18.25 oz.) package yellow cake mix 3/4 C. vegetable oil 4 eggs 1 (8 oz.) container sour cream 1 C. brown sugar 1 tbsp ground cinnamon

2 C. confectioners' sugar 4 tbsp milk 1 tbsp vanilla extract

Directions 1. Set your oven to 325 degrees F before doing anything else. 2. In a large bowl, add the cake mix, sour cream, eggs and oil and beat till most the large lumps are gone. 3. Transfer half of the mixture into an ungreased 13x9-inch glass baking dish evenly. 4. In a small bowl, mix together the brown sugar and cinnamon and sprinkle over the cake mixture evenly. 5. Top with the remaining cake mix evenly and with a knife, twirl the cake till it looks like a honey bun. 6. Cook in the oven for about 40 minutes or till a toothpick inserted in the center comes out clean. 7. Meanwhile for frosting in a small bowl, add the confectioner's sugar, milk and vanilla and beat till smooth. 8. Spread the frosting over hot cake and serve warm.

Summer Birthday Cake

97

DECADENT

Chocolate Birthday Cake

Prep Time: 40 mins Total Time: 1 hr Servings per Recipe: 14 Calories 684 kcal Fat 35.4 g Carbohydrates 87.1g Protein 11.6 g Cholesterol 80 mg Sodium 393 mg

Ingredients 2 C. all-purpose flour 2 C. white sugar 1 tsp baking soda 1 C. butter 1/2 C. unsweetened cocoa powder 1 C. buttermilk 2 eggs, beaten 1 tsp vanilla extract

1 1/2 C. creamy peanut butter 1/2 C. butter 1/4 C. unsweetened cocoa powder 1/3 C. buttermilk 4 C. sifted confectioners' sugar 1 tsp vanilla extract

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, mix together flour, white sugar and baking soda. 3. In a heavy pan, melt 1 C. of the butter on medium heat and stir in 1/2 C. of the cocoa powder. Add the buttermilk and eggs and stir till well combined. 4. Bring to a boil, stirring continuously. 5. Remove from the heat and stir in the flour mixture, stirring till smooth. 6. Stir in 1 tsp of the vanilla. 7. Transfer the mixture into the prepared baking pan and cook in the oven for about 20-25 minutes or till a toothpick inserted in the center comes out clean. 8. Cool for about 10 minutes on a wire rack. 9. Carefully spread peanut butter over warm cake and let it cool completely. 10. For frosting in a small pan, mix together 1/2 C. of the butter, 1/4 C. of the cocoa powder and buttermilk on medium heat and bring to a boil, stirring continuously. 11. Place the mixture over the confectioners' sugar, stirring till smooth. 12. Stir in 1 tsp of the vanilla. Spread chocolate frosting over peanut butter on cake. 98

Decadent Chocolate Birthday Cake

Yellow

Pineapple Cake

Prep Time: 30 mins Total Time: 9 hrs 55 mins Servings per Recipe: 12 Calories 452 kcal Fat 16.4 g Carbohydrates 73.9g Protein 3.8 g Cholesterol 22 mg Sodium 465 mg

Ingredients 1 (18.25 oz.) package yellow cake mix 8 oz. cream cheese 1 1/2 C. confectioners' sugar 1 (20 oz.) can crushed pineapple with juice 2 (8 oz.) cans mandarin oranges, drained

1 (3.5 oz.) package instant vanilla pudding mix 1 (8 oz.) container frozen whipped topping, thawed

Directions 1. 2. 3. 4. 5.

Mix and bake the cake mix as per package instruction for 2 (8-9-inch) round layers. Keep aside the layers to cool and then split each layer in half so as to have 4 layers. In a large bowl, add the cream cheese and beat till soft. Slowly, mix in the confectioners' sugar. Add the pineapple with juice and the drained mandarin oranges, reserving about 5 mandarin orange slices and mix till well combined. 6. Mix in the dry pudding mix and fold in the whipped topping. 7. Arrange one cake layer onto a cake plate cut side up. 8. Spread frosting over the layer and place another layer cut side down on the first one. 9. Top with the frosting. 10. Repeat till all the layers are used, spreading all the frosting on top and sides of cake. 11. Garnish with the reserved mandarin orange slices. 12. Refrigerate for overnight before serving.

Yellow Pineapple Cake

99

COCOA

Cake

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 12 Calories 382 kcal Fat 17.4 g Carbohydrates 52.3g Protein 6g Cholesterol 49 mg Sodium 557 mg

Ingredients 1 C. margarine 1 3/4 C. white sugar 3 eggs 1 1/2 tsp vanilla extract 1 1/2 C. milk

2 1/2 C. all-purpose flour 6 tbsp unsweetened cocoa powder 1 1/2 tsp baking soda 1 tsp salt

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 13x9inch baking pan. 2. In a bowl, sift together the flour, cocoa powder, baking soda and salt. 3. In another large bowl, add the sugar and margarine and beat till fluffy and light. 4. Add eggs one at a time, beating continuously. 5. Stir in the vanilla extract. 6. Add the flour mixture alternately with the milk, beating till just combine. 7. Transfer the mixture into the prepared pan and cook in the oven for about 40-45 minutes or till a toothpick inserted in the center comes out clean.

100

Cocoa Cake

Rustic

Prep Time: 20 mins

Cake

Total Time: 1 hr Servings per Recipe: 24 Calories 139 kcal Fat 5.2 g Carbohydrates 21.2g Protein 2.2 g Cholesterol 24 mg Sodium 181 mg

Ingredients 2 C. all-purpose flour 1 1/2 C. white sugar 1/2 C. shortening 1 C. milk 3 1/2 tsp baking powder

1 tsp salt 1 tsp vanilla extract 3 eggs

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 13x9inch baking pan. 2. In a bowl, mix together the flour, baking powder and salt. 3. In another large bowl, add the sugar and shortening and beat till fluffy and light. 4. Add eggs one at a time, beating continuously. 5. Stir in the vanilla extract. 6. Add the flour mixture alternately with the milk, beating till just combine. 7. Transfer the mixture into the prepared pan and cook in the oven for about 40-45 minutes or till a toothpick inserted in the center comes out clean.

Rustic Cake

101

ORANGE,

Blueberry, Strawberry, White Cake Trifle

Prep Time: 10 mins Total Time: 2 hrs Servings per Recipe: 14 Calories 633 kcal Fat 24 g Carbohydrates 98.4g Protein 9.5 g Cholesterol 29 mg Sodium 537 mg

Ingredients 2 (8 or 9 inch) white cake layers, baked and cooled 2 pints fresh strawberries 1/4 C. white sugar 1 pint fresh blueberries 2 bananas 1/4 C. orange juice 1 (3.5 oz.) package instant vanilla pudding mix

2 C. milk 1 C. heavy whipping cream 1/4 C. blanched slivered almonds 12 maraschino cherries

Directions 1. Take your cake and it into cubes or small bite sized pieces. 2. Coat your strawberries with sugar after slicing them. Then coat your bananas with orange juice after slicing them as well. 3. Get a bowl and combine: milk and pudding mix. 4. Get a 2nd big bowl or trifle dish and layer: half of your cake, half of your berries (strawberries and blueberries), half of your bananas, and half of your pudding. Continue for all of the ingredients 5. Get a 3rd bowl and mix cream until stiff. 6. Layer the whip cream on top of the contents of the 2nd dish. 7. Finally top everything with some almonds and the cherries. 8. Enjoy.

102

Orange, Blueberry, Strawberry, White Cake Trifle

Sour Kiwi,

Pineapple, Angel Food Cake Trifle

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 15 Calories 231 kcal Fat 7.4 g Carbohydrates 38.4g Protein 2.5 g Cholesterol 7 mg Sodium 270 mg

Ingredients 1 (12 oz.) container frozen whipped topping, thawed 1 (8 oz.) container sour cream 1 (9 inch) angel food cake 1 (3.4 oz.) package instant vanilla pudding mix

3 kiwis, peeled and sliced 1 pint fresh strawberries, sliced 3 bananas, peeled and sliced 1 (15 oz.) can crushed pineapple, drained 1 sprig fresh mint

Directions 1. Get a bowl, mix: whipped topping, pudding mix, and sour cream. 2. Divide your cake into three pieces. Then place a layer of strawberry and kiwi pieces in a bowl or trifle container. Now put a layer of cake and one third of your banana and pineapple, and finally one third of your whipped topping. 3. Continue for all of the ingredients. Top everything with some more berries and finally some mint. 4. Enjoy chilled.

Sour Kiwi, Pineapple, Angel Food Cake Trifle

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VANILLA

Raspberry Layered Cake

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 432 kcal Fat 23.5 g Carbohydrates 51.7g Protein 4.6 g Cholesterol 86 mg Sodium 305 mg

Ingredients 1/2 C. margarine 1/2 C. white sugar 2 eggs 1 3/4 C. all-purpose flour 1/2 tsp baking powder 1/2 tsp salt 1 pint heavy cream 1/4 C. white sugar 1 tsp vanilla extract 1 (4.6 oz.) package non-instant vanilla pudding mix

1 (8 oz.) jar seedless raspberry jam 1/2 C. sherry 4 fresh peaches - peeled, pitted, and sliced 1 pint fresh strawberries, rinsed and sliced 1 pint blueberries

Directions 1. Coat a cake pan with oil and then set your oven to 350 degrees before doing anything else. 2. Get a bowl, mix: half a C. of sugar, margarine, and eggs (one by one). Then add: salt, baking powder, and flour. Put everything in your cake pan. 3. Cook the cake in the oven for 25 mins. After the cake has cooled divide it into bite sized chunks 1 in. in width. 4. Get a 2nd bowl, mix the following until stiff: vanilla, cream, and one fourth C. of sugar. Now make your pudding according to its instructions and put everything to the side. 5. Layer the bottom of a glass bowl or trifle dish with cake pieces that have a topping of jam. Then half of the following: blueberries, strawberries, peaches, and pudding. Finally put one third of the whipped cream. Continue the layering process until all ingredients are used. 6. Let the contents get cold in the fridge before serving. 7. Enjoy. 104

Vanilla Raspberry Layered Cake

Chocolate

Chocolate Chocolate Brownie Layered Cake

Prep Time: 30 mins Total Time: 8 hrs 55 mins Servings per Recipe: 12 Calories 488 kcal Fat 18.8 g Carbohydrates 73.7g Protein 4.8 g Cholesterol 12 mg Sodium 314 mg

Ingredients 1 (19.8 oz.) package brownie mix 1 (3.9 oz.) package instant chocolate pudding mix 1/2 C. water 1 (14 oz.) can sweetened condensed milk 1 (8 oz.) container frozen whipped topping, thawed

1 (12 oz.) container frozen whipped topping, thawed 1 (1.5 oz.) bar chocolate candy

Directions 1. 2. 3. 4.

Make your brownies by following the directions on the box. Then cut them into rectangles or squares. Get a bowl, mix: condensed milk, 8 ounces whipped topping, pudding mix, and water. Layer half of the following in your trifle container: brownies, pudding mix, and half of the whipped topping. 5. Continue until all ingredients used up. 6. Chill the contents in the fridge overnight. 7. Enjoy.

Chocolate Chocolate Chocolate Brownie Layered Cake

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CREAM CHEESE,

Blueberry, Angel Food Cake Trifle

Prep Time: 15 mins Total Time: 4 hrs 15 mins Servings per Recipe: 10 Calories 450 kcal Fat 19.9 g Carbohydrates 63.6g Protein 5.3 g Cholesterol 27 mg Sodium 346 mg

Ingredients 1 (10 inch) angel food cake 1 (8 oz.) package cream cheese 1 C. milk 1 (16 oz.) package frozen whipped topping, thawed 1 (21 oz.) can blueberry pie filling

1/2 C. confectioners' sugar 1/2 tsp vanilla extract

Directions 1. Get a bowl, mix: milk, confectioner's sugar, vanilla, and cream cheese. 2. Cut your angel cake into squares. Layer the pieces in either a casserole dish or a trifle container. 3. Cover the contents with your cream cheese mix. Then add a final layering of blueberries. 4. Let the trifle sit in the fridge overnight. 5. Enjoy.

108

Cream Cheese, Blueberry, Angel Food Cake Trifle

Double

Lemon Strawberry Angel Food Cake Trifle

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 20 Calories 291 kcal Fat 18.4 g Carbohydrates 30.2g Protein 3.1 g Cholesterol 67 mg Sodium 283 mg

Ingredients 2 C. heavy whipping cream 2 C. milk 2 (3.4 oz.) packages instant lemon pudding mix 2 tbsps lemon juice 2 C. heavy whipping cream 3/4 C. confectioners' sugar

1 dash vanilla extract 1 (9 inch) angel food cake, cubed 3 C. sliced fresh strawberries 2 C. fresh blueberries

Directions 1. Get a bowl, combine evenly: lemon juice, 2 C. whipped cream, pudding mix, and milk. 2. Chill the contents in the fridge for 1 hr. 3. Get a 2nd bowl, combine until peaks form: whisked eggs, vanilla extract, and confectioner’s sugar. 4. Layer half of the following in your trifle container or glass dish: angel cake, pudding mix, blueberries, strawberries, and whipped cream. Continue for all of the ingredients. 5. Chill in the fridge for at 2 hrs. 6. Enjoy.

Double Lemon Strawberry Angel Food Cake Trifle

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PEANUT BUTTER

Candy Cake

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 16 Calories 337 kcal Fat 16.9 g Carbohydrates 45.4g Protein 3.1 g Cholesterol 66 mg Sodium 243 mg

Ingredients 2 C. confectioners' sugar 1/2 C. butter, softened 4 egg yolks 1 (16 oz.) package frozen whipped topping, thawed 1 (9 inch) prepared angel food cake,

torn into bite-size pieces, divided 4 (2.1 oz.) bars chocolate-covered crispy peanut butter candy (such as Butterfinger(R)), crushed, or more to taste

Directions 1. Get a bowl, mix evenly: egg yolks, whipped topping, butter, and confectioner's sugar. 2. Get your trifle dish and layer half of the following: angel cake, whipped topping mix, and candy. Continue for all of the ingredients. 3. Place the trifle in the fridge for at least 2 hrs. 4. Enjoy.

110

Peanut Butter Candy Cake

Brownies,

Cookies, and Pudding Layered Cake

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 24 Calories 275 kcal Fat 14.7 g Carbohydrates 33g Protein 3.5 g Cholesterol 26 mg Sodium 212 mg

Ingredients 1 (20 oz.) package fudge brownie mix 1/2 C. vegetable oil 1/4 C. water 3 eggs 1 (5.9 oz.) package instant chocolate pudding mix 3 C. milk

1 (16 oz.) container frozen whipped topping, thawed 10 chocolate sandwich cookies, crushed

Directions 1. Cook your brownies in line with the instructions on its box. Cool the brownies after they are done and then cut them into rectangles or squares. 2. Get a bowl, combine: milk, and pudding mix. Set the mix to the side to increase in thickness. 3. Now layer half the following in your trifle container: brownies, pudding mix, and whipped topping. Continue for all of the ingredients. Then garnish with a final layering of crumbled cookies. 4. Enjoy.

Brownies, Cookies, and Pudding Layered Cake

111

VANILLA,

Cranberries, and Ginger Layered Cake

Prep Time: 20 mins Total Time: 8 hrs 50 mins Servings per Recipe: 20 Calories 269 kcal Fat 14.7 g Carbohydrates 32.1g Protein 2.9 g Cholesterol 55 mg Sodium 270 mg

Ingredients 1 (14.5 oz.) package gingerbread cake mix 3 C. eggnog 1 (5.1 oz.) package instant vanilla pudding mix 2 C. heavy cream 1/4 C. white sugar 2 tsps vanilla extract

1/4 C. sweetened dried cranberries, chopped (optional) 2 tbsps gingersnap cookie crumbs (optional)

Directions 1. Make your gingerbread cake in line with its instructions. Then let the cake lose all of its heat. 2. Get a bowl, stir for 3 mins: eggnog, and pudding mix. 3. Get a 2nd bowl, mix until peaks form: vanilla, whipped cream, and sugar. 4. Now layer half of the following in your trifle container: crumbled gingerbread, eggnog mix, and whipped cream. Continue for the rest of the ingredients. 5. Place the trifle in the fridge overnight. Before serving the trifle garnish it with some crumbled cookies and fresh cranberries. 6. Enjoy.

112

Vanilla, Cranberries, and Ginger Layered Cake

Buttermilk

Prep Time: 15 mins

Apricot Muffins

Total Time: 30 mins Servings per Recipe: 12 Calories 238 kcal Fat 9.2 g Carbohydrates 36.2g Protein 3.8 g Cholesterol 26 mg Sodium 258 mg

Ingredients 1 C. chopped dried apricots 1 C. boiling water 2 C. all-purpose flour 3/4 C. white sugar 1 tsp baking soda 1/2 tsp salt

1/4 C. melted butter 1/4 C. vegetable oil 1 C. buttermilk 1 egg

Directions 1. Set your oven to 400 degrees F before doing anything else and grease 12 cups of a muffin pan. 2. In a bowl, add the apricots and boiling water and keep aside for about 5 minutes. 3. In a bowl, mix together the flour, sugar, baking soda and salt. 4. In another bowl, add the melted butter, oil, buttermilk and egg and beat till well combined. 5. Add the egg mixture into the flour mixture and mix till just moistened. 6. Drain the apricots and fold into the mixture. 7. Transfer the mixture into the prepared muffin cups evenly. 8. Cook in the oven for about 15 minutes or till a toothpick inserted in the center comes out clean. 9. Remove from the oven and keep on wire rack to cool completely.

Buttermilk Apricot Muffins

113

STRAWBERRY

Punch Cake

Prep Time: 15 mins Total Time: 1 hr 20 mins Servings per Recipe: 12 Calories 290 kcal Fat 5g Carbohydrates 58.3g Protein 3.1 g Cholesterol 1 mg Sodium 331 mg

Ingredients 2 C. crushed fresh strawberries 1 (6 oz.) package strawberry flavored Jell-O(R) mix 3 C. miniature marshmallows

1 (18 oz.) package yellow cake mix, batter prepared as directed on package

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In the bottom of a 13x9-inch baking dish, spread the crushed strawberries and sprinkle with the dry gelatin powder and then top with the mini marshmallows. 3. Mix the cake mix according to the package's directions. 4. Transfer the mixture into the pan over the marshmallows and cook in the oven for about 40-50 minutes or till a toothpick inserted in the center comes out clean.

114

Strawberry Punch Cake

Healthy

Muffins

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 12 Calories 167 kcal Fat 7.1 g Carbohydrates 25.6g Protein 3.5 g Cholesterol 16 mg Sodium 262 mg

Ingredients 1 1/2 C. wheat bran 1 C. buttermilk 1/3 C. vegetable oil 1 egg 2/3 C. brown sugar 1/2 tsp vanilla extract

1 C. all-purpose flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1/2 C. raisins

Directions 1. Set your oven to 375 degrees F before doing anything else and grease 12 cups of a muffin pan. 2. In a bowl, mix together the wheat bran and buttermilk and keep aside for about 10 minutes. 3. In a second bowl, add the oil, egg, sugar and vanilla and beat till well combined. 4. Add the egg mixture into the bran mixture and mix well. 5. In a third bowl, sift together flour, baking soda, baking powder and salt. 6. Add the flour mixture into the bran mixture and mix till just moistened. 7. Fold in the raisins. 8. Transfer the mixture into the prepared muffin cups evenly. 9. Cook in the oven for about 18-20 minutes or till a toothpick inserted in the center comes out clean.

Healthy Muffins

115

CHOCOLATE

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.

118

Chocolate Coffee Cake

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. German Style Chocolate Cake

119

9. Gently fold into the flour mixture. 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.

120

Buttermilk

Chocolate Cake

Prep Time: 40 mins Total Time: 1 hr Servings per Recipe: 14 Calories 684 kcal Fat 35.4 g Carbohydrates 87.1g Protein 11.6 g Cholesterol 80 mg Sodium 393 mg

Ingredients 2 C. all-purpose flour 2 C. white sugar 1 tsp baking soda 1 C. butter 1/2 C. unsweetened cocoa powder 1 C. buttermilk 2 eggs, beaten 1 tsp vanilla extract

1 1/2 C. creamy peanut butter 1/2 C. butter 1/4 C. unsweetened cocoa powder 1/3 C. buttermilk 4 C. sifted confectioners' sugar 1 tsp vanilla extract

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, mix together flour, white sugar and baking soda. 3. In a heavy pan, melt 1 C. of the butter on medium heat and stir in 1/2 C. of the cocoa powder. Add the buttermilk and eggs and stir till well combined. 4. Bring to a boil, stirring continuously. Remove from the heat and stir in the flour mixture, stirring till smooth. Stir in 1 tsp of the vanilla. 5. Transfer the mixture into the prepared baking pan and cook in the oven for about 20-25 minutes or till a toothpick inserted in the center comes out clean. 6. Cool for about 10 minutes on a wire rack. 7. Carefully spread peanut butter over warm cake and let it cool completely. 8. For frosting in a small pan, mix together 1/2 C. of the butter, 1/4 C. of the cocoa powder and buttermilk on medium heat and bring to a boil, stirring continuously. 9. Place the mixture over the confectioners' sugar, stirring till smooth. 10. Stir in 1 tsp of the vanilla. 11. Spread chocolate frosting over peanut butter on cake. Buttermilk Chocolate Cake

121

SEMI-SWEET

Chocolate Cake

Prep Time: 15 mins Total Time: 1 hr 55 mins Servings per Recipe: 8 Calories 285 kcal Fat 18.6 g Carbohydrates 29.9g Protein 4.5 g Cholesterol 100 mg Sodium 109 mg

Ingredients 4 (1 oz.) squares semisweet chocolate, chopped 1/2 C. butter 3/4 C. white sugar 1/2 C. cocoa powder

3 eggs, beaten 1 tsp vanilla extract

Directions 1. Set your oven to 300 degrees F before doing anything else and grease an 8-inch round cake pan and dust with the cocoa powder. 2. In the top of a double boiler over lightly simmering water, melt the chocolate and butter. 3. Remove from the heat and stir in the sugar, cocoa powder, eggs and vanilla. 4. Transfer the mixture into the prepared pan and cook in the oven for about 30 minutes. 5. Let the cake cool in the pan for about 10 minutes, then turn out onto a wire rack and cool completely.

122

Semi-Sweet Chocolate Cake

Cookout

Prep Time: 15 mins

Cake

Total Time: 1 hr Servings per Recipe: 24 Calories 155 kcal Fat 5.5 g Carbohydrates 25.7g Protein 2.3 g Cholesterol 16 mg Sodium 240 mg

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

1 C. buttermilk 1/2 C. vegetable oil 1 tsp vanilla extract

Directions 1. Set your oven to 350 degrees F before doing anything else and grease 2 (9-inch) cake pans. 2. In large bowl mix together the flour, sugar, cocoa powder, baking soda, baking powder and salt. 3. Make a well in the center of the mixture. 4. Add the eggs, coffee, buttermilk, oil and vanilla and with an electric mixer, beat for 2 minutes on medium speed. 5. Transfer the mixture into the prepared pans and cook in the oven for about 30-40 minutes or till a toothpick inserted in the center comes out clean. 6. Remove from pans and finish cooling on a wire rack. 7. Fill and frost as desired.

Cookout Cake

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