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    You are in: Home / Cookbooks / Cakes, Cookies, Brownies, Blondies, FROSTING!
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    35 recipes in

    Cakes, Cookies, Brownies, Blondies, FROSTING!

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    This recipe by Lorie Roach was featured on the Ultimate Recipe Showdown and won the cupcake category.It makes a lot of buttercream icing, so next time I think I will double the amount of cupcakes. I used a meat marinade injector which allows you to use all of the milk mixture. These do take quite a bit of time to make, but they are addicting!

    Recipe #291342

    Tres Leches translates to "three milks" which is what makes this cake unbelivably moist, light, and sweet without being overly so. I recently served this at my fiance's birthday dinner and it was a huge hit. But of course, as my fiance says, "Alton Brown is THE MAN!" You do need to start the cake the day before you plan to serve it, so keep that in mind with your timing.

    Recipe #345131

    There's a lot of recipes for this cake on here - but from what I found this one is a little differant and while it has a lot of steps - the end results is so elegant and lovely I want to post. I got this out of the Cook's Illustrated Holiday Baking Magazine and it graced the cover. By definition, Red Velvet Cake contains buttermilk, vinegar or a combination for both flavor and color. They noted that the more acid added, the brighter the cake looked and the more tender it's texture so tey included both buttermilk and white viniger. It does make a special NOTE: This recipe must be prepared with natural cocoa powder. Dutch-processed cocoa will not rise or yield the proper color.

    Recipe #441802

    The oooh's and ahhhh's that you'll hear when you set this gorgeous cake on the table make all the extra effort worth it. Once you taste it, you'll be hooked. Red velvet cake with a smooth creamy cheesecake layer tucked in the center?!? YUM! It's such a special dessert. There are multiple steps here because basically, you'll be making a cake AND a cheesecake. Set aside a good part of the day if you plan to make this entire recipe in one day. I usually make the cheesecake layer at least a day ahead and freeze it. The cheesecake layer and the entire, finished cake freeze very well and thaw rather quickly, too. Cooling times are not included in the prep times. This is supposed to be a copycat recipe for the cheesecake factory's cake. I've tried several of these so called copy-cat recipes and my recipe is by far the best. The recipe is adapted from several recipes I've made over the years that needed a little tweeking because they just weren't up top snuff as they were. Enjoy!

    Recipe #492049

    8 Reviews |  By Molly53

    The delicious flavor of this loaf improves after standing for 24 hours. From the Western section of the United States Regional Cookbook, Culinary Institute of Chicago, 1947

    Recipe #143942

    4 Reviews |  By JillAZ

    This is a great way to make a quick treat. This dough freezes very well. I find these don't work as well for cut out cookies. The dough is pretty soft. This came from a 30 day gourmet ebook. Cooking time is per sheet.

    Recipe #248818

    I am letting my long held secret out of the bag! My family and friends love these and always want the recipe but I have, until now, guarded it with my life. My kids love to eat these after playing sports or for breakfast. You can also make these an OAMC recipe for quick on the go meals! (See below for instructions on OAMC)

    Recipe #174461

    7 Reviews |  By seesko

    This is the best banana bread ever. The sour cream really gives it something extra. Once you use this recipe you will throw out all your other banana bread recipes.

    Recipe #309946

    This make two cake one to eat now and one to freeze for later. I love this as it is easy to make. I have always made it this way because it is just as easy to make two as one. With a busy life style it work well for me.

    Recipe #158187

    This is a dense, fairly heavy cake. It freezes extremely well, and is low in sugar. It tastes sweet, like a bread but not nauseatingly sweet like some cakes.

    Recipe #119379

    YUMMY! Serve these warm, dripping with melted butter and mugs of hot coffee:)

    Recipe #70762

    1 Reviews |  By akgrown

    These are my mom's super moist dense bars full of applesauce, cinnamon, allspice, nutmeg, and cloves topped with a lucious cream cheese frosting. These were a favorite of mine as a child and I still love em'! These are baked in a half sheet pan.

    Recipe #175342

    My mom has been making this recipe for as long as I can remember. At any gathering these are the first to go.

    Recipe #104718

    PA Grange Fair Winner 2000. The chef's name was Amy Packer and she called it Black Bottom Brownies. Check the review to see results.

    Recipe #140366

    This is so simple and so good, not just as frosting either!! I am a recently diagnosed diabetic with a gigantic sweet tooth, so I am always looking for goodies. I was sitting around bored and craving something sweet one day and this is what happened. This is pretty low in carbs too-- which is great for diabetics as well as low carb dieters. But beware, it is NOT low in fat!! This recipe makes a bunch, but I am pretty sure it can be reduced by parts. The serving number is a guess-- it depends on what you use this for.

    Recipe #123602

    My mother in law gave me this recipe. She has been making it for 40 years! I use it for all of my cakes, I can't stand regular icing. This icing is not too sweet or buttery. This icing does best if cake is kept in the fridge.

    Recipe #93537

    No one will guess that these are fat free or that they contain zucchini

    Recipe #129915

    Taken from The Ultimate Brownie Book by Bruce Weinstein

    Recipe #173054

    Recipe #115849

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