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    You are in: Home / Cookbooks / What shall we bake today ?
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    31 recipes in

    What shall we bake today ?

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    10 Reviews |  By Rita~

    Fresh figs, almonds make this a wonderfully sweet and rich cake. No frosting needed. If you want you can dust with powdered sugar.

    Recipe #127690

    Recipe #267352

    My Dad's favorite cake. It is very easy to make.

    Recipe #250977

    This recipe comes from the 2008 cookbook, Fruit!

    Recipe #377518

    I made my daughter's wedding cake using this recipe. It turned out fantastic. The texture is just perfect for a wedding cake -- not too fluffy so it breaks from the weight, but also not overly dense. The flavor, texture and moistness were just right. I made two batches of the batter for a three-tiered wedding cake using 14", 10" and 6" pans that were 3-inches deep. I had enough extra batter for a 9" layer (not a deep pan). This recipe was originally created by Rebecca Sutterby.

    Recipe #69630

    A moist, delicious sponge cake enjoyed at any time

    Recipe #384674

    2 Reviews |  By Mirj

    This makes a great appetizer or party food.

    Recipe #13598

    These are the fluffiest scones Ive ever made. They are so light and rise a lot, too. The key to getting them that way is to handle the dough as little as possible. You can also turn them into fruit scones by adding a desired amount of dried cherries, cranberries or raisins.

    Recipe #362360

    2 Reviews |  By Stacky5

    A variation of pumpkin pie that can be handy when there's no time to make a crust. The cake mix forms a 'cookie crust' for this pie made in a cake pan. Recipe courtesy of CooksRecipes.

    Recipe #187381

    A super easy recipe for those of us who enjoy pumpkin. This is a real family favorite in our house. I have posted a photo but I didn't have a chance to take a second shot as the dish was eaten before I could. Serve with fresh cream or vanilla ice cream. Gorgeous.

    Recipe #269219

    VERY MOIST pumpkin bread with special topping. This makes a very nice gift-giving bread. You can make it all year long because it uses a can of 100% pure pumpkin puree. I use Libby's brand. The spices are just right in this recipe and enhance the flavor of the pumpkin. It's best served after it has mellowed for one day. A family favorite.

    Recipe #333838

    This cake is actually known as Zwetschgendatschi in Bavaria, where it is most popular. Roughly translated from Bavarian to German, it would be called Pflaumenkuchen or plum cake in English. BUT Zwetschgen aren't ordinary plums, a Datschi isn't really a Kuchen, and a Kuchen is most definitely not a cake! Or at least not a tall, spongy cake -- it's flatter. Ideally, for this dessert you want the slightly tart Italian plums. If you do have to use another type of plum, be careful the variety you choose isn't too juicy.

    Recipe #41721

    My husband can remember standing on a chair at the table to be tall enough to watch his Grandma make doughnuts. Unfortunately I can't find her recipe but this one is from a different German Grandma and sounds much easier than what he describes to me! From Good Ol Cotton Pickin Recipes, Burton Cotton Gin, Burton, TX

    Recipe #139668

    This was put together as a combination of several recipies. Carob is a great healthy replacement for chocolate. It makes a great healthy desert for my family. We hope you enjoy it.

    Recipe #289344

    18 Reviews |  By najwa

    This is a traditional middle eastern dessert. Semolina is the main ingredient.

    Recipe #12957

    This is a fabulously easy pie that looks like you worked really hard! It makes its own crust and can be prepared and in the oven in no time. I found the original recipe in the "More With Less" cookbook and modified it slightly.

    Recipe #74620

    Well, why share this delectable cheese with the children?! I discovered this recipe whilst at home in England - it was on a leaflet given out by the Lincolnshire Poacher Cheese company - I have made these twice now, and this is my slightly adapted recipe based on the original. A little bit of history about this superb English cheese.......Simon Jones, who started to make Lincolnshire Poacher, is the fourth generation to be running the farm, which has been in the family since 1917. It is situated on the edge of the beautiful Lincolnshire Wolds about ten miles from the east coast. The lush pastures sit on chalky land, which enables him to have a successful dairy herd in an area where dairy farms are very scarce and cheesemaking is virtually unknown. This cheddar-like unpasteurized cheese is the Supreme Champion at the British Cheese Awards, and is buttery, smooth, and nutty in taste. The sharp flavour will linger on your palate. It is aged anywhere from 18-24 months.

    Recipe #231021

    3 Reviews |  By Zurie

    This is a (slighty tweaked) recipe from Mariette Crafford, a South African food writer. It's the best shortcrust pastry I've ever tasted. It can be used raw, if you don't want to be bothered with blind baking, but I have found that blind baking does guarantee a more golden pastry colour. The cornstarch (known as cornflour here) practically guarantees a delicious, light pastry. You could add 1-2 teaspoons of the tiny black seeds inside cardamom pods to the dry ingredients, to lend a slightly exotic note. Use this pastry for either a sweet or savoury filling: you can add 1/2 cup superfine sugar if you like, and maybe increase the water. Please note that yield and servings will depend entirely on what you're using the pastry for, and the size of your tartlet tins. Mine are 10cm across, and 1/2 of the pastry yields 10 tartlets. The baking time will depend on whether you're making small tartlets (about 25 mins) or a large quiche (50 - 60 mins).

    Recipe #231688

    My new recipe for this popular cake. I use ground walnuts in the mix and halved and chopped nuts. The cake can be finished with a butter/sugar filling.

    Recipe #233852

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