1. Glorious Treats Vanilla Cream Cheese Frosting Ingredients: butter, without salt cheese, parmesan, hard vanilla extract sugars, powdered cream, fluid, heavy whipping Directions: *Place butter in a large mixing bowl and beat until smooth. Add cream cheese and blend until fully combined and smooth, about 30 seconds. *Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy. *Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Dont add too much if you want the frosting to stay in place when piped on cupcakes. ). *Beat until fluffy, about 1 minute. *Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture. ). The recipe above will produce a delicious VANILLA flavored frosting, here are a couple of other options to try.... For a Stronger Cream Cheese Flavor: Use an additional 4 oz. ( 1/2 block) of cream cheese. This is good for any cake/cupcake recipe that is traditionally topped with Cream Cheese Frosting, like Carrot Cake, or Red Velvet Cake. For Chocolate Frosting: (my favorite!) add 1/2 cup unsweetened cocoa (I use Ghirardelli brand, its really good). Add the cocoa powder before adding the powdered sugar, so it gets fully incorporated into the butter and cream cheese. Source Archive
2. Wet-Bottom Shoofly Cake (Vegan) Ingredients: wheat flour, white, all-purpose, unenriched sugars, brown margarine, regular, 80% fat, composite, stick, without salt wheat flour, white, all-purpose, unenriched salt, table sugars, brown margarine, regular, 80% fat, composite, stick, without salt leavening agents, baking soda water, bottled, generic molasses leavening agents, baking soda water, bottled, generic molasses Directions: Preheat oven to 350 F. 2. For the topping: Place all-purpose flour, brown sugar, and vegan butter in a medium size mixing bowl. Use a pastry cutter or your fingers (using a crumbling motion) to blend until the mixture looks like coarse crumbs. Set aside. For the cake: Place all-purpose flour, salt, brown sugar, and vegan butter in a large mixing bowl. Again, use a pastry cutter or your fingers to blend until the mixture looks like coarse crumbs. Stir baking soda into the boiling water in a medium-sized bowl. The mixture will fizz, so add the baking soda in a few steps instead of all at once. This will prevent the mixture from bubbling over the sides of your container! Stir the baking molasses into the water/baking soda mixture. Add this liquid mixture to the dry cake ingredients in the large mixing bowl. Mix with a fork until its pretty smooth. Set aside. For the bottom layer: Stir baking soda into boiling water in a medium-sized bowl. Again, add the baking soda in parts, not all at once. Stir the table molasses into this water/baking soda mixture. Pour the wet bottom layer into a greased or non-stick 9-inch by 9-inch square baking pan. Slowly drizzle the cake layer over the wet bottom layer in the pan. I pour in circular patterns starting small in the center of the pan and then moving out to the edges of the pan. Try to evenly cover the wet bottom layer. Sprinkle the crumb topping evenly on top of the cake layer in the pan. Bake at 350 F until a toothpick inserted into the center comes out clean (except for some crumb topping), about 40 minutes. Start checking for doneness at 35 minutes just to be safe.<br / Source Archive
3. Virginia Apple Pudding Cake Ingredients: apples, raw, with skin spices, cinnamon, ground wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, without salt milk, fluid, 1% fat, without added vitamin a and vitamin d vanilla extract Directions: Preheat oven to 375 F and spray a 9-inch deep-dish pie pan with baking spray. In a microwave-safe bowl, combine apples and cinnamon. Microwave until apples are soft, about 5 minutes. In a mixing bowl, combine flour, sugar, baking powder and salt. Add melted butter, milk, and vanilla extract; stir until smooth. Pour this into the 9-inch deep-dish pie plate. Sprinkle apples on top of the batter. Bake in the lower third of the preheated oven for 30-40 minutes, or until it tests done. Cool completely before serving directly from the baking dish. My notes: Recipe can also be baked in an 8x8-inch pan or a 9-inch round cast iron pan. Recipe may be doubled and baked in a 9x13 casserole dish. Use apples that hold their shape well and dont exude too much moisture during baking, such as Galas. This cake is best eaten within 24 hours because the high sugar content will absorb moisture from the air, causing the cake to get soggy over time. For a rustic presentation, Ive successfully baked this recipe in a slightly preheated cast iron skillet.<br / Source Archive
4. Zucchini Base Aka Z B for Cakes, Cookies, & Pie Ingredients: seeds, pumpkin and squash seeds, whole, roasted, without salt molasses spices, nutmeg, ground sugars, granulated salt, table spices, cloves, ground spices, cinnamon, ground Directions: Prepare hot, sterilized jars for canning: either 6 pints or 3 quarts. Set aside. Over medium heat in a large pot combine all ingredients. Bring to a bubbling boil, stirring occasionally, and skim off foam. Continue to cook, stirring occasionally, for 20 minutes more. Pour immediately into prepared hot sterile jars and seal. (If you want to prepare them in a boiling water bath instead, process for 15 minutes. ). Note: preparation time includes cooking/mashing of the precooked zucchini. Source Archive
5. Chocolate Marshmallow Fondue Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d candies, marshmallows alcoholic beverage, distilled, rum, 80 proof Directions: Melt the chocolate in a double boiler (or microwave slowly). Add marshmallow creme. If you need to thin the chocolate - you can add shortening or a little whole milk. Add the liquor on top, and light a match to it. Stir into the chocolate mixture to extinguish the flame. Serve with strawberries, pound cake, graham crackers, marshmallows, etc. crate and barrel have the best fondue servers - that stay hot with the help of a little tea candle. Source Archive
6. Eggless Vanilla Cupcakes (Egg-Free) Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d vinegar, cider wheat flour, white, all-purpose, unenriched cornstarch leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table oil, olive, salad or cooking sugars, granulated vanilla extract Directions: Preheat oven to 350 F and line a 12 cup standard size muffin pan with paper liners or grease the cups. In a large bowl, whisk together the milk and vinegar and let it sit for a couple minutes. Meanwhile, in a medium bowl, stir together the flour, cornstarch, baking powder, baking soda and salt. Set aside. Add the oil, sugar and vanilla into the milk mixture and beat well with an electric mixer. Gradually add the flour mixture to the milk mixture and beat until no large lumps remain. Fill cupcake liners 2/3 full and bake for 20-22 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Transfer to a wire rack to cool completely. Frost and decorate, if desired. Source Archive
7. Chocolate-Dipped Hazelnut Wedges Ingredients: nuts, hazelnuts or filberts wheat flour, white, all-purpose, unenriched sugars, granulated butter, without salt pascha, organic bitter-sweet dark chocolate chips, shortening, vegetable, household, composite Directions: Preheat the oven to 350 F and butter and flour two 8-inch round cake pans. In a food processor grind the hazelnuts with the flour and the sugar, add the butter, and blend the mixture until it is combined well. Press half the dough evenly onto the bottom of each of the pans, cut through each round of dough with a small knife to score 16 wedges, and bake in the middle of the oven for 20 minutes, or until it is pale golden. While the shortbread is still warm, cut completely through the rounds and let them cool in the pans on a rack. Choose 2 plates slightly smaller than the pans, put a plate directly on the surface of the shortbread, and invert the shortbread carefully onto it. In a metal bowl over a saucepan of simmering water melt the chocolate with the shortening, stirring until the mixture is smooth, and transfer the mixture to a deep narrow cup or glass measure (juice glasses work well). Dip the points of the shortbread wedges into the chocolate mixture, coating them halfway and letting any excess drip off. As they are dipped, transfer the shortbread wedges to a rack set over a sheet of wax paper. Let them stand until the chocolate is set. Source Archive
8. Eggless Coffee Cake Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table sugars, granulated egg substitute, powder water, bottled, generic cream, sour, cultured vanilla extract blueberries, raw nuts, walnuts, english sugars, granulated margarine, regular, 80% fat, composite, stick, without salt spices, cinnamon, ground Directions: Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. In a large mixing bowl resift flour with the baking powder, baking soda, salt and 3/4 cup of sugar. In a separate bowl combine the egg replacer and water (2 eggs' worth) and mix in sour cream substitute and vanilla. Pour the 'egg' mixture into the flour mixture and beat until smooth. Spread batter in baking pan. Sprinkle blueberries (optional) and/or walnuts (optional) over the batter, and stir slightly so that they stay in the top layer. In a small bowl, combine the 5 tablespoons sugar, margarine and cinnamon. Mix with a fork until mixture resembles cornmeal (not smooth). Sprinkle topping over batter. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool slightly before serving. Source Archive
9. Coconut Bread Ingredients: wheat flours, bread, unenriched wheat flour, white, cake, enriched milk, fluid, 1% fat, without added vitamin a and vitamin d sugars, granulated butter, without salt salt, table leavening agents, yeast, baker's, active dry shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) nuts, walnuts, english wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate milk, fluid, 1% fat, without added vitamin a and vitamin d sugars, granulated salt, table butter, without salt shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) nuts, walnuts, english Directions: Roast the walnuts and chop finely. Yeast Version: Place all of the ingredients, except for the butter and ingredients, into the bread baker and press start. After 5 minutes, add the butter and place the ingredients into the yeast compartment. Leave it up to the bread maker until the first proofing. Divide into 8 portions and form each into round balls. Cover with a damp cloth for 15 minutes. Round out the balls. Place on a baking tray and use scissors to cut crosses in the tops. Let sit until double in volume for the second proofing. Bake for 12 minutes in a preheated 180C oven. Adjust the time as needed. When baked, cool on a cooling rack. Homemade Leavening Version: Place all of the ingredients except for the ingredients into the bread maker and let it knead until smooth. Add the ingredients and let it continue kneading until the dough is smooth again. Transfer to a bowl and let it proof the first time until double in volume. Once it has risen, divide into 8 rounded portions, Cover with a damp cloth and let sit for 20 minutes. Then follow Steps 5-7 from the yeast version. This bread will turn out fluffy and airy with the delicious aroma of coconut. Don't substitute the coconut milk for soy or regular milk. You must use coconut milk. Bagels made with coconut milk are also delicious. Using coconut milk gives a tropical feeling It's also great in curry. Source Archive
10. PETA's Pancakes Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table soymilk, original and vanilla, unfortified oil, olive, salad or cooking Directions: Combine the flour, sugar, baking powder, and salt in a bowl and mix thoroughly. Mix in the soy milk and oil, and, with an electric mixer or wire whisk, beat just until the batter is smooth. Measure 1/3 cup batter onto a hot, oiled griddle. When bubbles appear on the upper surface of the pancake (in about 2 minutes), lift with a spatula and flip the pancake. Cook the pancake for another 2 minutes. Remove from the pan and keep warm while you make the remaining pancakes. Serve warm with maple syrup or fruit syrup. Source Archive
11. Cinnamon Pancakey Bread Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated milk, fluid, 1% fat, without added vitamin a and vitamin d leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table sugars, brown spices, cinnamon, ground egg substitute, powder Directions: Set oven to 350. Grease 11 x 7-inch baking dish, or two 8-inch round cake pans (athough the batter will seem like it will fit into one 8-inch pan, this flop rises very high and will run over the sides if baked in just one pan, you could even bake it in a 13 x 9-inch). In a bowl, mix all ingredients, except the brown sugar and cinnamon. Pour into prepared baking pan(s). Spread brown sugar and cinnamon on top. Bake for 20-25 minutes. Source Archive
12. Basic Soda Bread (Farl) Recipe Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated salt, table leavening agents, baking soda milk, buttermilk, fluid, cultured, lowfat Directions: Yesterday we introduced the members of Recipe-a-Day to Soda Bread as prepared in cake form. Today is the same recipe, but prepared as the farl. This type of preparation is found more often in Northern Ireland and served as a part of a traditional Irish Breakfast, or possibly Ulster Fry is you prefer. Sift the dry ingredients together several times in a large mixing bowl to make sure the bicarbonate of soda is proportionately distributed. Create a well in the center of the dry ingredients and a pour about three-quarters of the buttermilk into the center and start stirring. Continue to mix till you achieve a dough which is raggy and very soft. Add in more buttermilk sparingly is you need it, as local conditions of humidity and temperature greatly impact the mix. Blend quickly, but not too energetically till the whole mass of dough has become a floury, raggy consistency. Turn the contents of the bowl out onto a lightly floured surface and start to knead the bread. Your primary concern is speed in kneading. The chemical reaction of the bicarbonate of soda with the acidic buttermilk starts as soon as they meet. You need to get the Soda Bread into the oven while the reactions running high, so do not over knead. Spend about 30-seconds kneading the dough and shape the bread into a slightly domed circle about 6 to 8-inches in diameter. Cut the circle of dough into four equal sections and try not to crush or possibly compress the dough when you make the cuts. A clean slicing motion with a sharp knife is required. To complete the farl prepare your best cast iron griddle or possibly fry pan for cooking. Pre-heat the pan over a medium-low setting. Dust a warm griddle or possibly frying pan with a little flour, and place the farl or possibly farls gently on the warm griddle. The cut edges should be 1/2 inch or possibly so apart to allow for expansion during cooking. Grill or possibly fry the farls about 20-min on each side till well toasted in color. The farls will scorch easily, so keep an eye on the heat and adjust accordingly. The heat source should be very low when the farls are finished. Source Archive