Orange Pound Cake

Ingredients

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

To glaze one loaf (optional):

1 cup confectioners' sugar, sifted
1 1/2 tablespoons freshly squeezed orange juice

Directions:

Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.

Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.

To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.

Banana with Pecans

Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, finely chopped
Confectioners' sugar, for dusting

Directions

Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
In a large bowl, combine the flour, baking soda, and salt; set aside.

Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.

Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.

Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve.
Chocolate Soufflés for Two

Ingredients

⅓ cup semisweet chocolate chips 1 tbsp unsalted butter ½ tsp vanilla extract 1 large egg yolk 1 tbsp warm water 2 tbsp and 2 tsp granulated sugar 2 large egg whites, room temperature ⅛ tsp fresh lemon juice Pinch of salt Pinch of cinnamon Confectioners’ sugar for garnish Directions * Grease 2 ramekins with soft butter, then coat with sugar. * Place ramekins in the freezer and chill for at least 30 minutes. * Remove all items you will need and set on countertop. * Place an oven rack in lower third of the oven and preheat to 400 degrees F. * Add the chocolate and butter to a Little Dipper crockpot and cover, or in a medium heatproof bowl placed over a saucepan filled with an inch of simmering water (not touching). * Stir the chocolate occasionally until melted and smooth. * Remove from heat and stir in vanilla extract and cinnamon. Set aside. * In a large bowl, add egg yolk and warm water and beat until frothy. Gradually add 2 tsp sugar, and continue beating about 5 minutes. * Gently fold the yolks into the chocolate mixture. * Remove ramekins from freezer. * Add egg whites to the bowl of a standing mixer with whisk attachment and add lemon juice and pinch of salt. * Beat on medium until frothy, then gradually add 2 tbsp of sugar and increase speed to high. * Beat until the whites hold a stiff peak then stop. * Gently fold about a third of the egg whites into the chocolate to lighten, then fold in remaining whites until just blended. * Carefully spoon the souffle mixture into the ramekins, and place on a baking sheet. * Bake until the soufflé rises and when the top is touched with your finger it springs back, about 18 to 20 minutes. Remove from oven, dust with confectioners’ sugar and serve immediately.

Waffles

Ingredients


2 eggs 2 cups all-purpose flour 1 3/4 cups milk 1/2 cup vegetable oil * 
1 tablespoon white sugar * 
4 teaspoons baking powder * 
1/4 teaspoon salt * 
1/2 teaspoon vanilla extract *
Directions
* Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth. * Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

Coffee Cake

Ingredients

FOR THE CAKE: 1-1/2 stick Butter, Softened 2 cups (scant) Sugar 3 cups Flour, Sifted 4 teaspoons Baking Powder 1 teaspoon Salt 1-1/4 cup Whole Milk 3 whole Egg Whites, Beaten Until Stiff _____ FOR THE TOPPING: 1-1/2 stick Butter, Softened 3/4 cups Flour 1-1/2 cup Brown Sugar 2 Tablespoons Cinnamon 1-1/2 cup Pecans, Chopped Directions

Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.
In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm---delicious!

Chocolate Swiss Roll

Ingredients

FOR THE CAKE:

3 eggs
1/2 cup caster sugar
1/4 cup plain flour
2 tablespoons cocoa
1 cup cream
1 tablespoon icing sugar (plus extra to dust)
1/2 teaspoon vanilla essence

FOR THE FILLING:


2 3/4 cups confectioners' sugar 6 tablespoons unsweetened cocoa powder 6 tablespoons butter 5 tablespoons evaporated milk 1 teaspoon vanilla extract

Directions:

1- Preheat oven to moderately hot (200c). Lightly grease a swiss roll tin (12 x 10inch)& line the base with baking paper, extending the edges over the two long sides.
2- Beat the eggs & 1/3 cup of the caster sugar with electric beaters until thick & creamy.
3- Using a metal spoon, gently fold in the combined sifted flour & cocoa.
4- Spread the mixture into the tin & smooth the surface.
5- Bake for 10 -12 mins, or until the cake is just set.
6- Meanwhile, place a clean tea towel on a work surface, cover with baking paper & sprinkle with the remaining caster sugar.
7- When the cake is cooked, turn it out immediately onto the sugar. Roll the cake up from the short side - rolling the paper inside the cake.
8- Stand the rolled cake on a wire rack for 5 mins, then carefully unroll & allow the cake to cool to room temperature.
Victoria sponge Cake

Ingredients

2 sticks unsalted butter, softened, plus extra for greasing 1 cup caster sugar 1 Tsp vanilla extract 4 medium eggs 1 cup self-raising flour, plus extra for dusting 6 Tbsp raspberry jam 250ml double cream, whipped icing sugar, for dusting

Directions

* Heat oven 375. Grease and flour 2 x 20cm sandwich tins. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well. * Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle. When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely. * Spread the jam onto one cake and top with the cream. Sandwich the cakes together and dust with icing sugar.

New York Cheesecake

Ingredients 15 graham crackers, crushed 2 tablespoons butter, melted 600g cream cheese 1 1/2 cups white sugar 1 TBS Lemon * 5 eggs * ¼ cup whipping cream * 1 tablespoon vanilla extract * 1 Cup sugar powder

Directions * Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan. * In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan. * In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Chewy Flourless Chocolate Cookies

Ingredients
1 3/4 cups powdered sugar 1/2 cup Dutch process cocoa (made with alkali) 2 teaspoons cornstarch
1/4 teaspoon salt
2 egg whites
1 cup coarsely chopped pecans or walnuts, toasted

Directions * Preheat oven to 300F. * Mix together sugar, cocoa, cornstarch and salt. Gradually add egg whites, stirring with a spoon until mixture forms dough. (Mixture should be thick enough to form into balls; if not add more powdered sugar and cocoa). Add nuts; mix well. * Form dough into 15 balls. Place on a parchment-lined cookie sheet. Bake 16 to 19 minutes, until glossy and crackled. Remove from parchment paper and place on a wire rack to cool completely.