Vanilla cakes are popularly served as birthday cakes, especially for fancy fancy occasions. They are also used for weddings and other celebrations.
Everyone needs a great chocolate cake recipes. This is great, basic, perfectly chocolaty, moist, delicious old-fashioned cake.
Isn't it time you settled down with a nice kosher chocolate cake?
Yesterday was my first anniversary here at Relishing It. For me, it’s a bit mind-boggling. I remember the day I told Radd that I wanted to write a food blog. I recall mulling over what I w…
Soft vanilla sponge coated in chocolate and coconut, we’re talking Keto Lamingtons! These delicious cakes are the quintessential Australian treat, and now they’re Low Carb and Sugar-Free.
This excellent pound cake recipe from star chef Giada De Laurentiis has a tender crumb and a lovely orange flavor.
From the kitchen of One Perfect Bite...This is a lovely old fashioned cake that's completely without pretense. Chances are your mother or grandmother made a cake quite similar to this one. It was codified by Better Homes and Gardens and it's been around for a while, fading in and out of fashion as eating habits change. The original recipe can be found in the no longer new, Better Homes and Gardens: New Baking Book. We used to call it "Poor Man's Cheese Cake," but it's officially called a Raspberry Kuchen. A kuchen is a cake-like dessert that has a soft dough crust and a topping of custard or cheese that contains berries or other fruits. I love this recipe for many reasons. There are no stray egg whites or yolks left to deal with when the cake is finished. What's not used in the crust is used in the custard and that appeals to my "green" instincts. The cake, which can be made without a mixer, is very easy to do and has the added advantage of being low in fat and only moderately sweet. Best of all, it can be made with fresh or frozen berries of any type. Frozen berries will produce a creamier cake because of the liquid they exude as the cake bakes. Cane berries of all sorts have come to market here in Oregon, but to tell the truth, they're not up to speed this year. Hopefully, they'll improve this week and we'll have something worth putting by. Until then, I'm relying on the stash in my freezer. I used frozen berries to make the cake today, so it's wonderfully creamy in taste and appearance. I hope those of you who are not familiar with this cake will give it a try. Here's the recipe. Raspberry Kuchen...from the kitchen of One Perfect bite inspired by Better Homes and Gardens: New Baking Book Ingredients: Base 1 cup all-purpose flour 1/2 cup sugar 1/8 teaspoon salt 1 teaspoon baking powder 1/4 cup butter, melted 2 egg whites 1 teaspoon vanilla 2 cups fresh or frozen cane berries Filling 1-1/2 cups plain low-fat or nonfat yogurt 2 tablespoons all-purpose flour 1/2 cup sugar 2 slightly beaten egg yolks 1 slightly beaten whole egg 1-1/2 teaspoons finely shredded lemon zest 1 teaspoon vanilla Directions: 1) Preheat oven to 350 degrees F. Lightly grease bottom and sides of a 9-inch springform pan. If using frozen raspberries, thaw at room temperature for 15 minutes; drain. 2) In food processor bowl or medium mixing bowl, stir together 1 cup flour, the first 1/2 cup sugar, salt and baking powder. Add melted butter, 2 egg whites and first teaspoon vanilla. Cover; process or stir by hand until mixed. 3) Spread onto the bottom of springform pan; sprinkle with berries. Set aside. 4) For filling, place yogurt in a large mixing bowl; sprinkle with 2 tablespoons flour. Add remaining sugar, yolks, whole egg, zest and remaining vanilla. Mix until smooth; pour over berries. 5) Bake for about 55 minutes or until center appears set when shaken gently. Cool for 15 minutes; remove sides of pan. Cover; chill until serving time, up to 24 hours. If you are feeling brave, you can remove pan bottom. Transfer to a serving plate. Yield: 10 - 12 servings. You might also enjoy these recipes: Orange Yogurt Cake - One Perfect Bite Yogurt Cheese Cake - One Perfect Bite Greek-Style Yogurt Pie with Fruit Preserves - One Perfect Bite German Rahm Kuchen - A Feast for the Eyes Cheese Kuchen - Madame Chow's Kitchen Grandma's Pear Kuchen - Jules Food
Bread Pudding ranks up there with rice pudding for me. And when I say “ranks up there”, I mean, “YUCK”. I have a thing with soggy carbs. They just shouldn’t exist. As I was growing up, my father used to pour a bowl of Fiber One cereal and let it soak on the counter for a half an hour before eating it every morning. I would walk through the kitchen and gag.Those were horrible, horrible memories.
Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. Each serving provides 501 kcal, 5g protein, 50g carbohydrates (of which 36g sugars), 31g fat (of which 19g saturates), 0.8g fibre and 0.8g salt (serving with 300g of jam and 300ml cream).
This cake is incredibly moist. The directions took me by surprise, but it is a very old recipe. Use you own judgement or follow my revised directions at the bottom. My family went to visit my (Great) Uncle Perry in Virginia every summer, and we went to Williamsburg, Virginia as often as we could while there! For me anything that has Williamsburg in the title has to be awesome! :-) 2 1/2 cups All-Purpose Flour 1 1/2 cups sugar 1 1/2 tsp baking soda 1/2 tsp Kosher salt 1 1/2 cups buttermilk 1/2 cup butter, softened 1/4 cup shortening 3 eggs 1 tsp vanilla 1 cup drained, crushed Dole® pineapple 1/2 cup pecans or almonds, finely chopped (I used almonds) 1 tbsp orange zest Williamsburg Butter Frosting* Preheat oven to 350 degrees. Measure all ingredients into a large mixer bowl.*** Blend for 1/2 a minute on low speed, scraping down the sides of the bowl. Beat 2-3 minutes on high, scraping down the sides of the bowl. Pour into 2 - 9 inch greased and floured cake pans. (I made this one in a 9x13 pan.) Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool on a wire rack and frost cake. Williamsburg Butter Frosting* 1/3 cup butter 3 cups confectioner's sugar (10X sugar) 3-4 tbsp orange juice 2 tsp orange zest Blend butter and sugar. Stir in juice and orange zest. Beat until smooth. *** The directions threw me, but the recipe is very old. I followed my own directions that I was taught in making cakes... I creamed the sugar, butter and shortening. I added the eggs, zest and vanilla. I combined the dry ingredients, and added alternating with the buttermilk. Lastly, I added the nuts and fruit. Shared on Meal Plan Monday
This Turkish Yoghurt Cake is like a light, airy, fresh-tasting cheesecake and comes from food writer Claudia Roden
With a wonderfully moist buttermilk interior beneath a crunchy crust and a generous amount of lemon zest, a classic Bundt cake is reborn.
This cake is magnificent in its damp blackness. I can't say that you can absolutely taste the stout in it, but there is certainly a resonant, ferrous tang which I happen to love. The best way of describing it is to say that it's like gingerbread without the spices. There is enough sugar — a certain understatement here — to counter any potential bitterness of the Guinness, and although I've eaten versions of this made up like a chocolate sandwich cake, stuffed and slathered in a rich chocolate icing, I think that can take away from its dark majesty. Besides, I wanted to make a cream cheese frosting to echo the pale head that sits on top of a glass of stout. It's unconventional to add cream but it makes it frothier and lighter which I regard as aesthetically and gastronomically desirable. But it is perfectly acceptable to leave the cake un-iced: in fact, it tastes gorgeous plain. For US cup measures, use the toggle at the top of the ingredients list.
These Rolo cookies take 15 minutes to bake and are under 160 calories per cup. They require only six ingredients and are perfect for making with kids.
Chicken fried steak is a Southern favorite. To make this classic, pound steak cutlets thin, then bread, fry, and serve with rich country gravy. Our recipe will show you how.
Creamy risotto repurposed into crispy cakes make a perfect light dinner over a bed of arugula. These are so good you’ll find yourself making risotto just for the leftovers!
Who doesn’t love a chocolate cake? This riff on cloud cake is moist, dense, rich, and naturally gluten-free.
Hiya! After all the pretty Easter treats I shared with you last week, I'm now giving you a lumpy brown cake. But this is no ordinary ch...
Silky smooth, creamy dulce de leche cheesecake topped with a rich layer of milky dulce de leche and crushed pretzels is an awesomely delicious treat!
This cake is a delicious spin on the traditional Italian dessert cannoli, but much healthier and super simple to make. This is by far and away my favorite healthy dessert. Why? Because its SO freakin easy to make with only four ingredients (I typically always have on hand) and it tastes incredible. When I have […]
Lori's German pancake recipe will remind you of crepes, stuffed with an amazing filling and reminiscent of your Oma's!
Our apricot tree is right in front of one of our windows. Every year, it is a spectacle for me watching the life cycle of the f...
This delicious Biscoff Cake is filled with Biscoff Ganache, and frosted with Cookie Butter Frosting. They were also topped with Biscoff Truffles.
Enjoy this Filipino style swiss roll, Ube Pianono that are filled with softened butter, coated with sugar and cut into serving slices.
Sharing old-fashioned classic dishes that taste like home Recipes straight to your inbox! Recipes from our family to yours! What's New See All > Meet the Ladies Hi! We’re Leigh and Anne! The Ladies behind
Rum Balls Rumkugeln in German are a delicious and sweet surprise. The recipe comes from the Austrian cuisine. Popular for the Holiday baking.
Mamon is a very popular Filipino-style sponge cake. They are soft and fluffy and are popular to have for breakfast or snacks.
"No oven, no bain-marie, no cracks—this is the simplest of cheesecakes! You can make this up to 2 days ahead, topping with honey and thyme just before serving if you like. It will keep in the fridge but the base will soften with time." This recipe is featured in the story, A Simple, Make-Ahead Menu from Ottolenghi’s Latest Cookbook, sponsored by Ten Speed Press. It is reprinted from Simple, by Yotam Ottolenghi with Tara Wigley and Esme Howarth, with permission from our partner Ten Speed Press.
For recipe: www.cinnamonspiceandeverythingnice.com/2011/08/ottolenghi...
In this crowd-pleasing recipe, a savory and spicy sauce (balanced by a touch of cooling crème fraîche) brings together ground pork, bok choy, and aromatics. We’re mixing in delightfully chewy tteok, or rice cakes—a staple of Korean cuisine.
It lives up to its name and then some.
This cake is a guaranteed crowd-pleaser with a feather-light coffee sponge filled with fluffy vanilla cream and topped with an indulgent chocolate ganache. Just add the coffee of your choice and enjoy!
Indulge in the comfort of your own kitchen with our Homemade Krispy Kremes Donuts recipe featuring simple ingredients: milk, water, yeast, flour, sugar, egg, and butter. Topped with a heavenly vanilla glaze, these donuts are a perfect treat to satisfy your sweet cravings!
Have you ever had a Lamington? Spongy vanilla cake squares dipped in a thin chocolate frosting and coated in coconut! A perfect cake square.
If you\'re looking for a dessert that\'s hard to mess up but tastes like it came from a restaurant, then this delicious tiramisu is for you.
Dream layers of flaky phyllo dough are filled with a vanilla custard and topped off with pistachios and honey for a new take on an elegant Greek pastry.
