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Recipes
Carrot Cake
By Karen_3925
Preheat oven to 350 degrees F
- Unsalted butter, for the pan
- 12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
- 12 ounces grated carrots, medium grate, approximately 6 medium
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon salt
- 10 ounces sugar, approximately 1 1/3 cups
- 2 ounces dark brown sugar, approximately 1/4 cup firmly packed
- 3 large eggs
- 6 ounces plain yogurt
- 6 ounces vegetable oil
- Cream Cheese Frosting, recipe follows
- 8 ounces cream cheese
- 2 ounces unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 9 ounces powdered sugar, sifted, approximately 2 cups
- In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered
- Place the frosting in the refrigerator for 5 to 10 minutes before using
Carrot and Pineapple Cake
By Karen_3925
Preheat the oven to 350 degrees F
- For the cake:
- 2 cups granulated sugar
- 1 1/3 cups vegetable oil
- 3 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 1/2 cups plus 1 tablespoon all-purpose flour, divided
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 1 cup raisins
- 1 cup chopped walnuts
- 1 pound carrots, grated
- 1/2 cup diced fresh pineapple
- For the frosting:
- 3/4 pound cream cheese, at room temperature
- 1/2 pound unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 1 pound confectioners' sugar, sifted
- For the decoration:
- 1/2 cup diced fresh pineapple
Pumpkin_Cheesecake
By Karen_3925
Preheat oven to 350 degrees F
- Crust:
- 1 3/4 cups graham cracker crumbs
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 stick melted salted butter
- Filling:
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 (15-ounce) can pureed pumpkin
- 3 eggs plus 1 egg yolk
- 1/4 cup sour cream
- 1 1/2 cups sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fresh ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Peach Crisp
By Karen_3925
Preheat the oven to 350 degrees F
- For the filling:
- 5 large ripe peaches, pitted and cut into chunks
- 1 lemon, zested and juiced
- 3 tablespoons all-purpose flour
- 1/4 cup tightly packed brown sugar
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup golden raisins
- Pinch kosher salt
- For the topping:
- 1 1/4 cups all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 1/4 stick cold unsalted butter, cut into pea sized pieces
- 1/2 cup sliced almonds
- Pinch kosher salt
- 1 to 2 tablespoons cold water
- Special equipment: 6 (6-ounce) ramekins
Caramel_Apple_Cheesecake
By Karen_3925
Preheat the oven to 350 degrees F
- 1 (21-ounce) can apple pie filling
- 1 (9-inch) graham cracker crust
- 2 (8-ounce) packages cream cheese, at room temperature
- 1/2 cup sugar
- 1/4 teaspoon vanilla extract
- 2 eggs
- 1/4 cup caramel topping
- 12 pecan halves, plus 2 tablespoons chopped pecans
Peach Crisp
By Karen_3925
Preheat the oven to 350 degrees F
- For the filling:
- 5 large ripe peaches, pitted and cut into chunks
- 1 lemon, zested and juiced
- 3 tablespoons all-purpose flour
- 1/4 cup tightly packed brown sugar
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup golden raisins
- Pinch kosher salt
- For the topping:
- 1 1/4 cups all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 1/4 stick cold unsalted butter, cut into pea sized pieces
- 1/2 cup sliced almonds
- Pinch kosher salt
- 1 to 2 tablespoons cold water
- Special equipment: 6 (6-ounce) ramekins
Ultimate_Cheesecake
By Karen_3925
Preheat the oven to 325 degrees F
- Crust:
- 2 cups finely ground graham crackers (about 30 squares)
- 1/2 teaspoon ground cinnamon
- 1 stick unsalted butter, melted
- Filling:
- 1 pound cream cheese, 2 (8-ounce) blocks, softened
- 3 eggs
- 1 cup sugar
- 1 pint sour cream
- 1 lemon, zested
- 1 dash vanilla extract
- Warm Lemon Blueberry Topping, recipe follows
- Warm Lemon Blueberries:
- 1 pint blueberries
- 1 lemon, zested and juiced
- 2 tablespoons sugar
- In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake
Peach Raspberry Crumble
By Karen_3925
Preheat the oven to 350 degrees F
- 4 to 5 pounds firm, ripe peaches (10 to 12 large peaches)
- 1 orange, zested
- 1 1/4 cups granulated sugar
- 1 cup light brown sugar, packed
- 1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
- 1/2 pint raspberries
- 1/4 teaspoon salt
- 1 cup quick-cooking oatmeal
- 1/2 pound cold unsalted butter, diced
Plum Raspberry Crumble
By Karen_3925
Preheat the oven to 350 degrees
- 2 pounds red plums, cut in 1/2, pitted, and cut in 1-inch wedges
- 2/3 cup granulated sugar, divided
- 1 1/4 cups all-purpose flour, divided
- 2 tablespoons orange juice
- 1/2 pint fresh raspberries
- 1/3 cup light brown sugar, packed
- 1/4 teaspoon kosher salt
- 8 tablespoons (1 stick) cold unsalted butter, diced
- 1/2 cup quick-cooking oats
- 1/2 cup sliced almonds, plus extra for sprinkling
Fruit Salad with Limoncello
By Karen_3925
For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room tempe...
- 7 ounces Greek yogurt (recommended: Fage Total)
- 1/3 cup good bottled lemon curd
- 1 tablespoon honey
- 1/4 teaspoon pure vanilla extract
- 2 cups sliced strawberries (1 pint)
- 1 cup raspberries (1/2 pint)
- 1 cup blueberries (1/2 pint)
- 2 tablespoons sugar
- 3 tablespoons limoncello liqueur
- 1 banana, sliced
- Fresh mint springs