Compilation of

Recipes of
baked products
Submitted by: Aila Marie A. Rosales
7D Mahinahon
Chocolate Whipped Cream Cake
- Country Living shares this winning recipe from our
"Mom's Best Cake Contest".

Ingredients:
1¾ cup all-purpose flour
2¼ cup granulated sugar
2 tbsp. granulated sugar
¾ cup unsweetened cocoa
1½ tbsp. unsweetened cocoa
1 tsp. salt
1½ tsp. baking powder
1½ tsp. baking soda
½ cup canola oil
1 cup milk
2 large eggs
2 tsp. vanilla extract
2 tbsp. anisette liqueur
1½ cup heavy cream
1½ tsp. confectioners' sugar
⅓ cup mini chocolate chips

Procedure:
1. Heat oven to 350 degrees F. Butter the bottoms of two 9-inch round cake pans
and fit with two circles of parchment paper.
2. Butter the paper and pan sides and dust with flour. Set aside. Bring a small
saucepan of water to a boil and maintain.
3. Combine the flour, 2 cups granulated sugar, 3/4 cup cocoa, salt, baking powder,
and baking soda in a large bowl. Beat in the oil, milk, eggs, vanilla, and anisette
liqueur using a mixer set on medium speed for 2 minutes.
4. Reduce mixer speed to low and add 1 cup of the boiling water. Divide the batter
between the prepared pans and bake until a wooden skewer inserted into the
middle of each cake comes out clean - about 35 minutes.
5. Cool the cakes in pans on a wire rack for 10 minutes. Unmold the cakes and
return to the wire rack until completely cool.
6. Place one layer on a cake plate. Spread a third of the frosting over the layer.
7. Sprinkle with half of the chocolate chips. Top with the remaining layer and
spread the remaining frosting over the top and sides of the cake.
8. Sprinkle with the remaining chocolate chips. Serve immediately or store in the
refrigerator until ready to serve.
Warm Almond-Cherry Cake
- Frozen cherries become juicy and intense when baked
into this tender cake. Frozen berries are a great way
to savor summer fruit in the fall. Try this cake with
blueberries, blackberries, raspberries, or a
combination.

Ingredients:
8 tablespoons (1 stick) unsalted butter
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
3 large eggs
1/2 teaspoon pure almond extract
1 bag (12 ounces) frozen cherries
1/2 cup sliced almonds

Procedure:
1. Preheat oven to 350 degrees. Butter and flour a 9-inch deep-dish pie plate (4-
cup capacity); set aside.
2. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
3. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs
one at a time, beating well after each addition.
4. Beat in almond extract. With mixer on low, blend in flour mixture (do not
overmix).
5. Transfer batter to prepared pie plate; scatter cherries and almonds on top.
6. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50
minutes. Let cool 10 minutes before serving.
Blueberry Crumb Cake
- Tossing the blueberries with a bit of flour keeps them
from sinking during baking. When making streusel,
squeeze the mixture into large crumbs so it forms a crisp
topping as it bakes instead of melting into the batter.

Ingredients:
1 cup all-purpose flour 1/2 teaspoon baking soda
1/2 cup packed light-brown sugar 1/4 teaspoon salt
1/4 teaspoon salt 1/4 teaspoon allspice
1/2 cup (1 stick) cold unsalted butter 3/4 cup sugar
4 tablespoons unsalted butter 1 large egg
1 1/2 cups all-purpose flour teaspoon 2/3 cup buttermilk
for blueberries 1 1/2 cups blueberries
1 1/2 teaspoons baking powder

Procedure:
1. Preheat oven to 350 degrees. Make streusel topping: In a medium bowl, stir
together flour, brown sugar, and salt.
2. Cut in the butter using your hands or a pastry blender until large, moist crumbs
form. Chill. Butter and flour a 9-inch square baking pan.
3. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda,
salt, and allspice. In a large bowl, beat the butter and granulated sugar with an
electric mixer until fluffy.
4. Add egg; beat well. Add flour mixture and buttermilk alternately until just
combined. (Batter will be very stiff.) In a large bowl, toss the blueberries with
remaining teaspoon flour.
5. Fold blueberries into the batter; spoon into prepared pan. Sprinkle cake evenly
with streusel topping. Bake until golden brown and a tester comes out clean, 45 to
50 minutes. Let cool completely.
Orange Cornmeal Cake
- This orange-flavored cake has white wine in the batter.

Ingredients:
1/2 cup olive oil, plus more for pan
2 large eggs
1 cup sugar, plus 1/3 cup for topping
1/2 cup dry white wine, (or orange juice)
1 1/4 cups all-purpose flour, spooned and leveled
1/2 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
Finely grated zest of 1 orange

Procedure:
1. Preheat oven to 375 degrees. Brush bottom and sides of an 8-inch round cake
pan with oil; line bottom with a round of wax or parchment paper, and brush paper
with oil.
2. In a large bowl, whisk together oil, eggs, 1 cup sugar, and wine until smooth. Add
flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar
(topping will be thick).
3. Bake until cake begins to pull away from sides of pan and a tester inserted in
center comes out clean, 35 to 40 minutes.
4. Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto
a plate, and remove parchment paper.
5. Reinvert cake onto a rack to cool completely. Serve with orange segments, if
desired.
Apricot Cheese Babka Bread
- A sweet yeast bread with swirls of apricot and cream
cheese, topped with a crunchy streusel.

Ingredients:
1¾ cups
2 tablespoons all-purpose flour
1 teaspoon granulated sugar
1 teaspoon instant yeast
Pinch of salt
1 egg yolk
⅓ cup whole milk, lukewarm
½ teaspoon vanilla extract
2 tablespoons unsalted butter
1½ cups dried apricots
½ cup orange juice
⅓ cup lemon juice
8 ounces cream cheese
1 teaspoon vanilla extract
4½ teaspoons light brown sugar

Procedure:
1.  Place the flour, sugar, yeast and salt in the bowl of an electric mixer fitted
with a dough hook. Stir on medium-low speed for a minute or so to combine. Add
the egg, milk, vanilla and butter and mix on medium speed until a smooth dough
forms, about 5 minutes.
2. In a medium bowl, whisk together the flour, sugars and salt. Add the butter
and mix with a rubber spatula until the mixture comes together into large, coarse
crumbs. Cover and refrigerate until ready to use.
3.  Lightly grease a 9x5-inch loaf pan; set aside.
4. On a lightly floured surface, roll the dough out into a 10x24-inch rectangle,
with the long edge facing you. Spread the apricot filling evenly over the dough,
leaving a ½-inch border along all of the edges. Spread the cream cheese filling
over the apricot filling.
5. Bake the bread until the top is a deep golden brown, about 50 minutes. Cool the
bread in the pan set on a wire rack for 25 minutes, and then unmold the bread
from the pan (some of the streusel may fall off) and place on the wire rack to cool
completely. The bread will keep, wrapped tightly in plastic wrap, for up to 3 days.
Blueberry Zucchini Bread
- Blueberries and zucchini baked up into delicious little
summertime bread loaves.

Ingredients:
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries

Procedure:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, and sugar.
2. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and
cinnamon.
3. Gently fold in the blueberries.
4. Transfer to the prepared mini-loaf pans.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a
loaf comes out clean.
5. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Bacon and Cheese Easter Bread
- A traditional Italian Easter Bread recipe from Chief
Culinary Consultant’s family.

Ingredients:
8 cups all-purpose flour
2 cups whole milk
4½ teaspoons, active dry yeast
2 tablespoons vegetable oil
2 tablespoons vegetable shortening, melted
6 eggs, lightly beaten
5 cups grated Romano cheese
3 (12-ounce) packages peppered bacon
2 tablespoons butter, melted

Procedure:
1. Place the flour in a large mixing bowl; set aside. Heat the milk in a small
saucepan over low heat, stirring occasionally, until it is warm to the touch, but not
hot. If you have an instant-read thermometer, the temperature of the milk should
be between 110 and 115 degrees F.
2. Once the milk reaches the correct temperature, remove from the heat; add the
yeast, stir, and let sit for 10 minutes. Add the milk and yeast mixture to the flour
and begin to mix it into dough.
5. Add the vegetable oil and melted shortening and continue to mix. Now, add the
eggs and continue mixing until the dough forms a rough ball.
4. Turn the dough out onto a floured surface and knead it, adding more flour as
necessary, until it is smooth and elastic, about 5 minutes. Divide the dough into
two and cover one half with a dish towel while you work with the other.
5. Preheat the oven to 350 degrees F. Bake the bread until golden brown on top,
about 35 to 40 minutes. Allow cooling to warm room temperature before slicing
them (ideally, let them cool completely, but sometimes I just can't wait!).
Leftovers should be wrapped in plastic wrap and can be kept at room temperature
for up to 5 days. The bread can also be frozen - be sure to wrap it tightly in
plastic wrap, and then in aluminum foil.

Cinnamon Sugar Pull-Apart Bread

- This is one of those recipes that were love at first
sight. It was absolutely, totally, 100% worth the wait.
This bread tastes like the inside of a cinnamon roll.

Ingredients:
2 tablespoons all-purpose flour 2 eggs, at room temperature
¼ cup granulated sugar 1 teaspoon pure vanilla extract
2¼ teaspoons active dry yeast For the Filling:
½ teaspoon salt 1 cup granulated sugar
2 ounces unsalted butter 2 teaspoons ground cinnamon
1/3 cup whole milk 2 ounces unsalted butter
¼ cup water

Procedure:
1. In a large mixing bowl whisk together 2 cups flour, sugar, yeast, and salt. Set
aside. Whisk together eggs and set aside.
2. In a small saucepan, melt together milk and butter until butter has just melted.
Remove from the heat and add water and vanilla extract. Pour the milk mixture
into the dry ingredients and mix with a spatula.
3. Add the eggs and stir the mixture until the eggs are incorporated into the
batter. The eggs will feel soupy and it’ll seem like the dough and the eggs are
never going to come together.
4. While the dough rises, whisk together the sugar and cinnamon for the filling.
Set aside. Melt 2 ounces of butter in a saucepan until browned. Set aside. Deflate
the risen dough and knead the remaining 2 tablespoons of flour into the dough.
5. Slice the dough vertically, into six equal-sized strips. Stack the strips on top of
one another and slice the stack into six equal slices once again. You’ll have six
stacks of six squares.
6. The bread is best served the day it’s made, but it can also be wrapped and kept
at room temperature for up to 2 days.
Buttermilk Strawberry Shortcake
- A light biscuit topped with delicious strawberries.

Ingredients:
3 cups all-purpose flour 2 tablespoons heavy cream
4 teaspoons baking powder 1/4 cup turbinate sugar
1 teaspoon baking soda 8 cups sliced fresh strawberries
1/3 cup white sugar 1/4 cup white sugar
1 1/2 teaspoons salt 1 tablespoon lemon juice
3/4 cup chilled unsalted butter
1 cup buttermilk

Procedure:
1. Preheat the oven to 425 degrees F (220 degrees C).
2. Line a baking sheet with parchment paper.
3. Whisk together flour, baking powder, baking soda, 1/3 cup white sugar, and salt
in a mixing bowl.
4. Cut in cold butter with a knife or pastry blender until the mixture resembles
coarse crumbs. (If desired, place flour mixture into the work bowl of a food
processor with the butter; pulse several times to cut butter into the flour
mixture. Transfer mixture to a mixing bowl, and proceed.)
5. Stir in buttermilk until the flour mixture is moistened.
6. Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking
sheet.
7. Brush biscuits with heavy cream and sprinkle generously with turbinate sugar.
8. Bake in the preheated oven until golden brown, 15 to 20 minutes.
9. Mix together the sliced strawberries, 1/4 cup white sugar, and lemon juice in a
large bowl. Allow berries to rest until juices develop, about 30 minutes.
10. Serve the strawberries with juice over the biscuits.
Raspberry-Almond Linzer Cookies
- Add ground toasted almonds to the batter to give these
beautiful sandwich cookies a fragrant nuttiness.

Ingredients:
⅔cup almonds
½cup packed light brown sugar
2½cups all-purpose flour
½teaspoon baking powder
½teaspoon kosher salt
¼teaspoon ground cinnamon
1cup unsalted butter
1large egg
1teaspoon pure vanilla extract
1tablespoon confectioners’ sugar
112-ounce jar raspberry jam

Procedure:
1. Heat oven to 350° F. Spread the almonds on a baking sheet and toast, tossing
occasionally, until fragrant, 6 to 8 minutes; let cool.
2. In a food processor, process the almonds and ¼ cup of the brown sugar until the
almonds are finely ground.
3. Divide the dough in half, shape into two disks, wrap in plastic wrap, and
refrigerate until firm, at least 3 hours.
4. Bake, rotating the baking sheets halfway through, until the edges are golden, 10
to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to
cool completely.
5. Sprinkle the confectioners’ sugar on the cookies with the holes. Spread 1
teaspoon jam on the remaining cookies and top with the sugared cookies. Store
the cookies in an airtight container at room temperature for up to 5 days.
Pine Nut Drops Cookies
- Pine nuts, also known as pignoli, are beloved in Italian
holiday baking and lend these rich, buttery cookies their
delicate, toasty flavor.

Ingredients:
2sticks unsalted butter
1cup packed dark brown sugar
½cup granulated sugar
2tablespoons corn syrup
1teaspoon vanilla extract
1large egg
2¾cups all-purpose flour
½teaspoon kosher salt
1¼teaspoons baking soda
2½cups raw pine nuts

Procedure:
1. Heat oven to 375° F. Line 2 baking sheets with parchment paper or aluminum
foil.
2. With an electric mixer on medium-high, beat the butter, brown and granulated
sugars, corn syrup, and vanilla for 3 minutes.
3. Add the egg and beat until combined. In a separate bowl, whisk together the
flour, salt, and baking soda. Reduce mixer speed to low and slowly add the flour
mixture to the egg mixture.
4. Form the dough into tablespoon-size balls. Spread the pine nuts on a plate. Roll
each ball in the pine nuts, pressing so the nuts adhere.
5. Place 2 inches apart on prepared baking sheets. Bake until lightly browned at
the edges, 12 to 15 minutes.
6. Cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks.
Cool completely.

Brown Butter Cookies

-Using butter and it is essential for the success of this
rich, but highly addictive cookie. You may need as little as
3 cups confectioners' sugar for the icing; just stop
adding it when you've reached the desired consistency.

Ingredients:
2 cups butter 1/2 teaspoon salt
2 cups brown sugar 3 cups all-purpose flour
2 eggs 2/3 cup chopped pecans
2 teaspoons vanilla extract 2 teaspoons vanilla extract
1 teaspoon baking soda 3 1/2 cups confectioners' sugar
1/2 teaspoon baking powder 1/2 cup hot water

Procedure:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat butter over medium heat for 5 minutes or so, until it turns nut brown in
color.
3. The foaming and bubbling is part of the browning process, but watch it
carefully so that you don't burn the butter. Remove from heat, and cool slightly.
4. Reserve 1/2 cup of the butter for the frosting.
5. Pour remaining browned butter into a large mixing bowl. Beat browned butter
with brown sugar until the butter is no longer hot. Mix in eggs, 2 teaspoons vanilla,
baking soda, baking powder, and salt. Beat thoroughly. Mix in flour and chopped
pecans.
6. Drop tablespoons of dough onto ungreased baking sheets.
7. Bake for 10 minutes in the preheated oven, or until light brown around the
edges. Cool.
8. In a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons
vanilla, confectioners' sugar, and hot water. Beat until smooth, and use to frost
cooled cookies.

Kentucky Biscuit
-This is a great recipe, different than the usual biscuit.
Serve piping hot with butter, jam, or honey.

Ingredients:
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 dash salt
1 tablespoon white sugar
1/2 cup butter
3/4 cup buttermilk

Procedure:
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a bowl, mix the flour, baking powder, baking soda, salt, and sugar. Cut in 1/2
cup butter until the mixture resembles coarse crumbs.
3. Mix in the buttermilk. Turn out onto a lightly floured surface, and knead 2
minutes.
4. Transfer to an ungreased baking sheet, roll into a 6x6 inch square, and cut into
12 even sections. Do not separate.
5. Bake 15 minutes in the preheated oven, until a knife inserted in the center of
the square comes out clean.
6. Separate into biscuits, and serve hot.
Cheddar-Thyme Flaky Biscuit
-Anxious to utilize herb garden, it took advantage to the
biscuit recipe and it is excellent with chicken and salad.

Ingredients:
2 cups flour
4 teaspoons baking powder
3 tablespoons white sugar
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup butter or margarine
3/4 cup milk
1/2 cup shredded Cheddar cheese
1 tablespoon chopped fresh thyme

Procedure:
1. Preheat the oven to 425 degrees F (220 degrees C).
2. In a medium bowl, stir together the flour, baking powder, sugar, salt and cream
of tartar. Cut in butter using a pastry cutter or a fork until it is the size of peas.
3. Make a well in the center of the mixture and measure the milk, cheese and
thyme into the bowl. Gently mix until a soft dough forms.
4. Roll or pat out on a floured surface to 3/4 inch thick. Cut into circles and place
on a baking sheet.
5. Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits
are golden brown
Chocolate-Pecan Mousse Tart
- You can make and freeze crust ahead of time; thaw in
fridge overnight before preparing the filling.

Ingredients:
1/2 cup butter
1/2 package cream cheese
1/4 cup powdered sugar
1 1/2 cups all-purpose flour
1/4 teaspoon table salt
1/2 cup finely chopped toasted pecans
1/2 cup coarsely chopped toasted pecans
Vegetable cooking spray
1 (12-oz.) package semisweet
chocolate morsels
2 1/2 cups heavy cream
1 tablespoon bourbon
1 teaspoon vanilla extract

Procedure:
1. Prepare Crust: Preheat oven to 400°. Beat first 3 ingredients at medium speed
with a heavy-duty electric stand mixer until creamy. Gradually add flour and salt,
beating at low speed just until blended after each addition. Add finely chopped
pecans, and beat just until blended. Shape dough into a disk, and wrap with plastic
wrap. Chill 1 hour.
2. Place dough disk on a lightly floured surface, and roll into a 13- x 9-inch
rectangle. Gently place dough in a lightly greased (with cooking spray) 12- x 8-inch
rectangular tart pan with removable bottom. Press dough into pan and up sides;
trim off excess dough along edges.
3. Bake at 400° for 14 to 17 minutes or until lightly browned. Remove pan to a wire
rack, and cool completely (about 30 minutes).
4. Meanwhile, prepare Mousse: Microwave chocolate morsels and 1/2 cup cream in
a medium-size microwave-safe glass bowl at HIGH 1 1/2 minutes or until melted,
stirring every 30 seconds. Stir in bourbon and vanilla; let stand 5 minutes.
5. Beat remaining 2 cups cream at medium-high speed with an electric mixer 2 to
3 minutes or until medium peaks form; fold cream into chocolate mixture. Spread
in cooled tart shell. Top with coarsely chopped pecans. Chill 4 to 24 hours.

Nectarine Tart with Honey

- Your guests don't have to know these impressive tarts
require just four ingredients.

Ingredients:
1 (17.3-oz.) package frozen puff pastry sheets, thawed
Parchment Paper
2 pounds nectarines cut into 1/4-inch slices
6 tablespoons sugar
1/4 cup honey

Procedure:
1. Preheat oven to 425°.
2. Cut each pastry sheet into 6 (3-inch) squares, and place in a single layer on 2
parchment paper-lined baking sheets.
3. Arrange nectarine slices on each pastry square; sprinkle with sugar.
4. Bake 15 to 20 minutes or until pastry is golden brown, rotating pans top to
bottom halfway through. Cool on a wire rack 5 minutes.
5. Drizzle with honey just before serving.
Crustless Cranberry Pie
-Light, super simple, and delicious dessert. Great with
vanilla ice cream.

Ingredients:
1 cup all-purpose flour
1 cup white sugar
1/4 teaspoon salt
2 cups cranberries
1/2 cup chopped walnuts
1/2 cup butter, melted
2 eggs
1 teaspoon almond extract

Procedure:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease one 9 inch pie pan.
3. Combine the flour, sugar, and salt.
4. Stir in the cranberries and the walnuts, and toss to coat.
5. Stir in the butter, beaten eggs, and almond extract.
6. If you are using frozen cranberries, the mixture will be very thick.
7. Spread the batter into the prepared pan.
8. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick
inserted near the center comes out clean.
9. Serve warm with whipped cream or ice cream.
Caramel Pecan Pie
- Buttery, nutty, and a touch of caramel, this is a very
yummy pie. Full of flavor. Serve hot or cold, with a good
size dollop of whipped topping or vanilla ice cream.

Ingredients:
1 (9 inch) unbaked pie crust
36 individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecan halves

Procedure:
1. Preheat oven to 350 degrees F (175 degrees C.)
2. In a saucepan over low heat, combine caramels, butter and milk.
3. Cook, stirring frequently, until smooth.
4. Remove from heat and set aside.
5. In a large bowl, combine sugar, eggs, vanilla and salt.
6. Gradually mix in the melted caramel mixture.
7. Stir in pecans. Pour filling into unbaked pie crust.
8. Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden
brown.
9. Allow to cool until filling is firm.
Banana Pudding
-A quick and easy banana pudding recipe.

Ingredients:
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 (8 ounce) container frozen whipped topping, thawed
1 teaspoon vanilla extract
4 bananas, sliced
1/2 (12 ounce) package vanilla wafers

Procedure:
1. In a large bowl, beat cream cheese until fluffy.
2. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth.
3. Fold in 1/2 of the whipped topping.
4. Line the bottom of a 9x13 inch dish with vanilla wafers.
5. Arrange sliced bananas evenly over wafers.
6. Spread with pudding mixture.
7. Top with remaining whipped topping.
8. Chill.
Blushing Grapefruit Cupcake
-Sweet and citrusy, these cupcakes are a wonderful
springtime treat, featuring a grapefruit- and lemon peel–
flecked batter and a rich cream cheese frosting flavored
with grapefruit juice, and lemon and grapefruit peel.

Ingredients:
1¼ cup all-purpose flour 1 package cream cheese
¾ cup granulated sugar 2 tsp. fresh grapefruit juice
1¼ tsp. baking powder 1 tsp. each freshly grated grapefruit
½ tsp. each baking soda and salt and lemon peel
¼ cup each oil and water 1¼ cup confectioners’ sugar
3 large eggs 2 drop red food color
3 tbsp. plus 1 tsp fresh grapefruit 3 cup grapefruit segments, preferably
juice Ruby Red
2 tsp. each freshly grated grapefruit Mint leaves, for garnish
and lemon peel

Procedure:
1. Heat oven to 350°F. Line 16 regular-size muffin cups with paper or foil liners.
2. Stir flour, sugar, baking powder, baking soda and salt in a large bowl. Make a
well in center; put oil, water, egg yolks, 3 Tbsp grapefruit juice and the grated
peels in well. Whisk liquids to mix, then whisk with flour mixture just until blended
and smooth.
3. Bake 15 to 18 minutes until tops are browned and a pick inserted near centers
comes out clean. Cool in pan on a wire rack 5 minutes before removing to rack to
cool completely.
4. Drain remaining grapefruit segments well and place on cupcakes; garnish with
mint.

Almond Cupcake with Salted

Caramel Butter cream Frosting
-A delicious cupcake with a to-die-for frosting.

Ingredients:
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1 cup white sugar
1/2 cup margarine, softened
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
3/4 cup whole milk
1/2 cup brown sugar
1/2 cup margarine
2 tablespoons light corn syrup
1 tablespoon vanilla extract
1/2 cup heavy cream, or as needed
1 pinch salt
3/4 cup salted butter, softened
2 cups confectioners' sugar, sifted

Procedure:
1. Preheat oven to 350 degrees F (175 degrees C).In a mixing bowl, thoroughly
cream together the sugar and 1/2 cup of margarine until very well blended.
2. Bake the cupcakes in the preheated oven until a toothpick inserted into the
center of a cupcake comes out clean, 20 to 25 minutes.
3. Add the cream, a little at a time, until the caramel has the consistency of
honey.
4. Mix in the pinch of salt, and allow cooling to room temperature.
5. Beat the salted butter with confectioners' sugar in a bowl with an electric
mixer on medium speed until the mixture is fluffy; slowly add and beat in the
caramel, a tablespoon at a time, beating until the frosting is smooth.
Blueberry Bran Muffin
-These muffin are just as delicious and moist as regular
muffins. They'll be gone before they have time to cool.
Low-fat, healthy and yummy.

Ingredients:
1 1/2 cups wheat bran
1 cup nonfat milk
1/2 cup unsweetened applesauce
1 egg
2/3 cup brown sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup blueberries

Procedure:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Grease muffin cups or use paper muffin liners.
3. Mix together wheat bran and milk, and let stand for 10 minutes.
4. In a large bowl, mix together applesauce, egg, brown sugar, and vanilla.
5. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking
soda, baking powder, and salt.
6. Stir into bran mixture until just blended. Fold in blueberries.
7. Scoop into muffin cups. Bake in preheated oven for 15 to 20 minutes, or until
tops spring back when lightly tapped.
Zucchini-Pineapple Quick Bread
- This zucchini quick bread has a tropical twist to it -
crushed pineapple.  Cinnamon and vanilla tie the flavors
together and make this a delicious treat for breakfast or
a snack.

Ingredients:
3 cups sifted all-purpose flour 1 2 cups grated zucchini
teaspoon salt 2/3 cup canola oil
1 teaspoon baking soda 1/2 cup egg substitute
1/2 teaspoon baking powder 2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon 2 (8-ounce) cans crushed pineapple in
2 large eggs juice
2 cups sugar Baking spray with flour

Procedure:
1. Preheat oven to 325°.
2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine
flour, salt, and next 3 ingredients (through ground cinnamon) in a large bowl,
stirring well with a whisk.
3. Beat eggs with a mixer at medium speed until foamy. Add sugar, zucchini, oil,
egg substitute, and vanilla, beating until well blended.
4. Add zucchini mixture to flour mixture, stirring just until moist. Fold in
pineapple. Spoon batter into 2 (9 x 5–inch) loaf pans coated with baking spray.
5. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out
clean. Cool 10 minutes in pans on a wire rack; remove from pans.
6. Cool completely on wire rack.
 Summer Fruit Shortcakes
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons white sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cold butter, cut into small
pieces
1/2 cup buttermilk
Add all ingredients to list
1/4 cup 2% low-fat milk
1 pint fresh blueberries, rinsed
and dried
4 fresh apricots, pitted and sliced
1/2 pound cherries, pitted and
halved
3 tablespoons confectioners'
sugar, divided
3/4 cup whipping cream

Preparation:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking
sheet.
Sift together the flour, sugar, baking powder, baking soda, and salt in a
mixing bowl. Using a pastry blender or two forks, cut in the cold butter until
the mixture resembles coarse crumbs. Make a well in the middle of the flour
mixture; pour in the buttermilk and milk, and mix just until the dough gathers
together. Do not overwork. Cover the bowl, and allow dough to rest 10 to 15
minutes. Roll or pat the dough into 6 rounds, each about 3 inches in
diameter. Place on prepared baking sheet.
Bake in preheated oven until puffed and golden, about 15 minutes. Place on
a rack and cool to room temperature.
Meanwhile, combine the blueberries, apricots, and cherries in a bowl. Toss
to blend and set aside.
Beat the whipping cream in a mixing bowl until soft peaks form. Stir in 2
tablespoons confectioners' sugar; continue beating until stiff peaks form.
Split the shortcakes in half and place the bottom halves on 6 serving plates.
Spoon whipped cream over each half, top with fruit, and place a shortcake
top on each. Dust tops with remaining 1 tablespoon confectioners' sugar.