Carrot Muffins

Ingredients

• Servings: 24
• 2 cups whole wheat flour
• 2 cups all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 2 cups finely grated carrots
• 2 eggs
• 2 cups milk
• 1/2 cup molasses
• 1/2 cup melted butter
• 1 cup chopped walnuts
• 1 cup raisins

Recipe

• preheat oven to 400 degrees f (200 degrees c).
• mix wheat and white flours, baking powder, and salt in a large bowl. blend in brown sugar, cinnamon, allspice, and grated carrots.
• in a mixing bowl beat eggs. blend in milk, molasses and butter. combine this mixture with the flour mixture. stir until all dry ingredients are moist.
• spoon mixture into oiled muffin tins adding nuts and raisins if you would like. bake for 25 to 30 minutes.

zucchini bread v

Ingredients

• Servings: 2
• 2 cups white sugar
• 1 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups grated zucchini
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 cup chopped walnuts (optional)
• 1/2 cup raisins

Recipe

• in a large bowl combine sugar, oil, eggs, and vanilla. add grated zucchini.
• in a separate bowl sift together the flour, baking soda, baking powder, salt, ground ginger, and ground cloves.
• blend dry ingredients into zucchini mixture. pour into two 8x5 loaf pans coated with cooking spray.
• bake in a 325 degree f (165 degrees c) oven for one hour. cool for 10 minutes and remove from pans. cool on a wire rack.

persimmon cheesecake

Ingredients

• Servings: 1
• 2 cups chopped walnuts
• 1/3 cup brown sugar
• 3 tablespoons melted butter
• 2 cups pureed persimmons
• 3 (8 ounce) packages cream cheese, softened
• 1 1/4 cups white sugar
• 3/4 cup sour cream
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 6 eggs
• 1 1/4 cups sour cream
• 3 tablespoons white sugar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 22 mins

Ready Time: 5 hrs 47 mins


• preheat oven to 325 degrees f (165 degrees c).
• chop the walnuts in a food processor until fine. mix together in a bowl with the brown sugar and melted butter. press the mixture into the bottom of a 9-inch springform pan.
• bake in the preheated oven for 12 minutes. set aside to cool completely.
• combine the persimmons, cream cheese, 1 1/4 cup sugar, 3/4 cup sour cream, cinnamon, and ginger in a food processor. blend in processor until smooth, stopping occasionally to scrape edges of food processor bowl with a spatula. add the eggs, one at a time, and process until fully incorporated. pour the mixture over the cooled crust.
• bake in the preheated oven until mostly set with the center being slightly jiggly, 60 to 75 minutes.
• while the cheesecake is baking, whisk together the 1 1/4 sour cream, 3 tablespoon white sugar, and vanilla extract. spread evenly over the cheesecake while still hot and return to oven another 10 minutes. allow to cool completely. loosely cover with aluminum foil and refrigerate 4 to 8 hours or overnight before serving.

caley's classic zucchini bread

Ingredients

• Servings: 2
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 cups grated zucchini
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat an oven to 350 degrees f (175 degrees c). prepare 2 8x4-inch loaf pans with cooking spray.
• beat the eggs in a mixing bowl with an electric mixer until frothy. slowly add the sugar while continually beating. stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. add the zucchini to the mixture and stir.
• mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. add the chopped walnuts and stir. divide the batter between the two prepared loaf pans.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.

reduced-allergen charoset

Ingredients

• Servings: 10
• 2 ripe mangoes, peeled, cut into bite-size pieces
• 1 cup pistachios, shelled and crushed
• 1/3 cup red
• 3 1/2 teaspoons honey
• 1/2 teaspoon ground cinnamon

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• combine mangoes and pistachios in a food processor; pulse until a coarse paste forms. mix red , honey, and cinnamon into mango-pistachio paste until evenly combined.

Charoset

Ingredients

• Servings: 10
• 2 granny smith apples, peeled and coarsely grated
• 1 cup walnuts, finely ground
• 2 tablespoons grape juice
• 2 teaspoons honey
• 1 teaspoon ground cinnamon

Recipe

Preparation Time: 20 mins Ready Time: 8 hrs 20 mins


• mix apples, walnuts, grape juice, honey, and cinnamon together in a bowl. cover the bowl with plastic wrap and refrigerate until chilled, 8 hours to overnight.

cracked sugar cookies

Ingredients

• Servings: 3
• 2 cups white sugar
• 1/2 cup butter, softened
• 1/2 cup vegetable oil
• 3 egg yolks
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 pinch salt
• 1/2 teaspoon vanilla extract
• 1/4 cup white sugar, for rolling

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat oven to 300 degrees f (150 degrees c).
• beat 2 cups sugar, butter, and vegetable oil with an electric mixer in a large bowl until smooth. add egg yolks one at a time, allowing each egg to blend into the butter mixture before adding the next. sift flour, baking soda, cream of tartar, and salt into the egg yolk mixture; stir. stir in vanilla extract. roll the dough into walnut-sized balls.
• spread 1/4 cup sugar a flat surface. roll the balls of dough in sugar to coat. arrange baking sheets spaced at least 2 inches apart.
• bake in preheated oven cooked in the middle, but not yet browned, about 15 minutes.

baked fruit buckley

Ingredients

• Servings: 4
• 1/4 cup butter
• 3/4 cup all-purpose flour
• 1/3 cup white sugar
• 1/3 cup chopped walnuts (optional)
• 1/4 cup rolled oats
• 1 tablespoon ground cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 3 cups sliced fresh plums
• 1/2 teaspoon ground cinnamon

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• set butter in the middle of an 8-inch baking pan.
• heat butter in the pan in the preheated oven until butter melts, about 2 minutes.
• whisk flour, sugar, walnuts, oats, 1 tablespoon cinnamon, baking powder, and salt together in a bowl. add milk and vanilla; stir well to create a batter.
• pour batter into baking pan over melted butter. place sliced plums over batter into baking pan. sprinkle top with 1/2 teaspoon cinnamon.
• bake in the preheated oven until batter browns, fruit , and a knife inserted into the batter comes out clean, 45 to 50 minutes. cool to room temperature.

Energy Bars

Ingredients

• Servings: 9
• 2 eggs
• 1 large ripe banana, mashed
• 1 cup quick-cooking rolled oats
• 1/2 cup unsalted raw sunflower seeds
• 1/2 teaspoon ground cinnamon
• 1/2 cup nonfat dry milk powder
• 1/2 cup chopped pitted dates
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1/2 cup chopped dried apricots
• 1/2 cup toasted wheat germ
• 1/3 cup pure maple syrup
• 1/4 cup whole-wheat pastry flour

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 35 mins


• preheat an oven to 350 degrees f (175 degrees c). lightly oil a 9x13-inch baking dish.
• mix the eggs, banana, oats, sunflower seeds, cinnamon, milk powder, dates, raisins, walnuts, apricots, wheat germ, maple syrup, and whole-wheat pastry flour together in a large bowl until thoroughly combined; spread the mixture evenly into the prepared baking dish.
• bake in the preheated oven for 20 minutes; set aside to cool. cut into 9 bars and wrap with plastic to store.

texas tornado cake

Ingredients

• Servings: 1
• 1 1/2 cups white sugar
• 2 eggs
• 2 cups
• 2 teaspoons baking soda
• 2 cups all-purpose flour
• 1/4 cup packed brown sugar
• 1 cup chopped walnuts

Recipe

• grease and flour a 9 x 13 inch cake pan. preheat oven to 325 degrees f (165 degrees c).
• mix together sugar, eggs, , soda, and flour. pour batter into prepared pan.
• mix the brown sugar and nuts together, and sprinkle mixture the batter.
• bake for 40 minutes, or until done.

Most Requested Banana Chocolate Chip Muffins

Ingredients

• Servings: 0
• cooking spray
• 3/4 cup white sugar
• 6 tablespoons butter, softened
• 6 tablespoons ground flax seed
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3 ripe bananas, mashed
• 3/4 cup chocolate chips
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). spray muffin cups with cooking spray or line with paper liners.
• beat sugar, butter, flax seed, vanilla, and eggs together in a bowl with an electric mixer until smooth and creamy.
• sift flour, salt, and baking soda together in a separate bowl. mix creamed sugar mixture, 1/2 cup at a time, into the flour mixture until fully incorporated and batter is stiff. beat bananas into batter with an electric mixer on low. fold chocolate chips and walnuts into batter; spoon into the prepared muffin cups, filling each cup 3/4 full.
• bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. cool in the tins for 10 minutes before removing to cool completely on a wire rack.

caley's classic zucchini bread

Ingredients

• Servings: 2
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 cups grated zucchini
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat an oven to 350 degrees f (175 degrees c). prepare 2 8x4-inch loaf pans with cooking spray.
• beat the eggs in a mixing bowl with an electric mixer until frothy. slowly add the sugar while continually beating. stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. add the zucchini to the mixture and stir.
• mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. add the chopped walnuts and stir. divide the batter between the two prepared loaf pans.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.

Cranberry Orange Breakfast Bread

Ingredients

• Servings: 1
• 1 1/8 cups orange juice
• 2 tablespoons vegetable oil
• 2 tablespoons honey
• 3 cups bread flour
• 1 tablespoon dry milk powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 teaspoon salt
• 1 (.25 ounce) package active dry yeast
• 1 tablespoon grated orange zest
• 1 cup sweetened dried cranberries
• 1/3 cup chopped walnuts

Recipe

Preparation Time: 5 mins Cook Time: 3 hrs

Ready Time: 3 hrs 5 mins


• place ingredients in the pan of the bread machine in the order recommended by the manufacturer. select cycle; press start. if your machine has a fruit setting, add the cranberries and nuts at the signal, or about 5 minutes before the kneading cycle has finished.

mom's chocolate zucchini cookies

Ingredients

• Servings: 5
• 4 cups all-purpose flour
• 6 tablespoons cocoa powder
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon salt
• 2 cups white sugar
• 1 cup margarine, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups grated zucchini
• 1 cup chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat an oven to 350 degrees f (175 degrees c). stir the flour, cocoa powder, baking soda, cinnamon, cloves, and salt together in a bowl.
• beat the sugar and margarine with an electric mixer in a large bowl until smooth. beat the first egg into the butter until completely blended; beat the vanilla into the mixture with the last egg. stir the zucchini through the mixture until evenly distributed. mix the flour mixture into the zucchini mixture until just incorporated. fold in the chocolate chips, mixing just enough to evenly combine. roll the dough into walnut-sized balls and place 2 inches apart ungreased baking sheets.
• bake in batches in the preheated oven until the edges are golden, about 10 minutes. allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

pineapple zucchini loaf

Ingredients

• Servings: 2
• 3 eggs
• 1 cup vegetable oil
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup crushed pineapple
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1 cup raisins
• 1 cup chopped walnuts

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat eggs, oil, sugar, and vanilla together until thick.
• stir zucchini, pineapple, flour, soda, salt, baking powder, spices, raisins, and walnuts into the egg mixture; blend well.
• pour batter into two 9x5 inch greased loaf pans. bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. cool in the pan for 10 minutes then turn out a wire rack.

Cinnamon Swirl Bread For The Bread Machine

Ingredients

• Servings: 2
• 1 cup milk
• 2 eggs
• 1/4 cup butter
• 4 cups bread flour
• 1/4 cup white sugar
• 1 teaspoon salt
• 1 1/2 teaspoons active dry yeast
• 1/2 cup chopped walnuts
• 1/2 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons softened butter, divided
• 2 teaspoons sifted confectioners' sugar, divided (optional)

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 2 hrs 15 mins


• place milk, eggs, 1/4 cup butter, bread flour, sugar, salt, and yeast into a bread machine in the order recommended by the manufacturer, select the dough setting, and start the machine. when dough cycle is complete, transfer dough to a floured work surface and punch down. let dough rest for 10 minutes.
• mix walnuts, brown sugar, and cinnamon in a bowl.
• divide dough in half and roll each half into a rectangle about 9x14 inches. spread 1 tablespoon softened butter over the top of each dough rectangle and evenly sprinkle dough with half the walnut mixture. roll dough rectangles, starting from the short ends, and pinch seams closed.
• grease 2 9x5-inch loaf pans. fit the rolled loaves into the loaf pans with seam sides down. cover and let rise until nearly doubled in size, about 30 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• bake loaves in the preheated oven until lightly golden brown and bread sounds hollow when tapped, about 30 minutes. if loaves brown too quickly, lightly cover with aluminum foil for the last 10 minutes of baking. let bread cool for 10 minutes before removing to finish cooling on wire racks. sprinkle tops of each loaf with 1 teaspoon confectioners' sugar.

caley's classic zucchini bread

Ingredients

• Servings: 2
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 cups grated zucchini
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat an oven to 350 degrees f (175 degrees c). prepare 2 8x4-inch loaf pans with cooking spray.
• beat the eggs in a mixing bowl with an electric mixer until frothy. slowly add the sugar while continually beating. stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. add the zucchini to the mixture and stir.
• mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. add the chopped walnuts and stir. divide the batter between the two prepared loaf pans.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.

Amish Friendship Cake

Ingredients

• Servings: 2
• 1/2 teaspoon active dry yeast
• 1 fluid ounce warm water
• 1 tablespoon white sugar
• 1 tablespoon distilled white vinegar
• 1/2 teaspoon salt
• 3 cups all-purpose flour
• 3 cups milk
• 1 cup sourdough starter
• 2/3 cup vegetable oil
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3 eggs
• 1 cup white sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts

Recipe

• to make starter: dissolve yeast in warm water. add 1 tablespoon white sugar, 1 tablespoon vinegar, 1/2 teaspoon salt, 1 cup of the flour, and 1 cup of the milk in a non-metal bowl and stir with a non-metal spoon until creamy. cover bowl with plastic wrap and let stand in a warm place for two days to ferment. it will become bubbly and have a sour odor. do not place in refrigerator. on second day, third day, and fourth day: stir. on fifth day, add 1 cup flour, 1 cup sugar, 1 cup milk, and stir. on sixth, seventh, eighth, and ninth day: stir. on tenth day add 1 cup flour, 1 cup sugar, and 1 cup milk. reserve 1 cup starter; pour remaining starter, 1 cup each, into 3 containers to give away to friends if desired. starter is enough for 8 loaves.
• to make cakes: preheat oven to 350 degrees f (175 degrees c). grease two 8 or 9 inch loaf pans.
• mix 1 cup of the starter, oil, baking powder, eggs, 1 cup of the sugar, 2 cups of the flour, 1/4 teaspoon of the salt, vanilla, and chopped nuts. stir in the baking soda just before pouring the batter into the prepared pans.
• bake at 350 degrees f (175 degrees c) for 45 minutes to 1 hour. bananas, dates, or raisins can be added for variety.

Mocha Decadence

Ingredients

• Servings: 1
• 1/2 cup butter
• 6 (1 ounce) squares semi-sweet chocolate
• 3/4 cup white sugar
• 1 1/4 cups finely ground walnuts
• 2 tablespoons all-purpose flour
• 3 tablespoons coffee-flavored liqueur
• 1 teaspoon vanilla extract
• 3 eggs
• 2 (1 ounce) squares semisweet chocolate, melted
• 2 tablespoons coffee-flavored liqueur
• 1 tablespoon confectioners' sugar for dusting

Recipe

• preheat oven to 325 degrees f (165 degrees c).
• in a saucepan over medium heat, melt butter and 6 ounces semi sweet chocolate, stirring until blended. remove from heat and let cool.
• in a large bowl, beat eggs and sugar on high speed of electric mixer for about 3 minutes, until thick and lemon-colored. stir together ground walnuts and flour; gradually stir into egg mixture.
• stir 3 tablespoons coffee liqueur and the vanilla extract into the chocolate mixture, then stir into the batter until well blended. pour batter into a 9 inch springform pan.
• bake for 35 to 45 minutes in the preheated oven or until top is set. cool cake in pan. remove metal ring and place cake on a serving plate. dust the top with confectioners' sugar. stir together 2 ounces melted chocolate and 2 tablespoons coffee liqueur. drizzle over cake.

Food For The Gods Ii

Ingredients

• Servings: 1
• 1 cup butter
• 1 cup all-purpose flour
• 1 1/2 cups white sugar
• 1 teaspoon baking soda
• 2 eggs
• 2 cups chopped walnuts
• 1 cup pureed dates

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
• melt butter. add sugar, eggs, dates and nuts.
• mix flour with baking soda. add to date mixture and combine.
• spread into 9x13 inch pan. bake at 350 degrees f (175 degrees c) for 30 minutes. cool and cut into bars.

Cranberry Orange Breakfast Bread

Ingredients

• Servings: 1
• 1 1/8 cups orange juice
• 2 tablespoons vegetable oil
• 2 tablespoons honey
• 3 cups bread flour
• 1 tablespoon dry milk powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 teaspoon salt
• 1 (.25 ounce) package active dry yeast
• 1 tablespoon grated orange zest
• 1 cup sweetened dried cranberries
• 1/3 cup chopped walnuts

Recipe

Preparation Time: 5 mins Cook Time: 3 hrs

Ready Time: 3 hrs 5 mins


• place ingredients in the pan of the bread machine in the order recommended by the manufacturer. select cycle; press start. if your machine has a fruit setting, add the cranberries and nuts at the signal, or about 5 minutes before the kneading cycle has finished.

a cranberry salad keepsake

Ingredients

• Servings: 12
• 1 cup boiling water
• 1 (6 ounce) package cherry-flavored gelatin (such as jell-o®)
• 1 (16 ounce) can jellied cranberry sauce
• 1 apple - peeled, cored, and diced, or more to taste
• 3/4 cup chopped walnuts, or to taste
• 1 (20 ounce) can crushed pineapple with juice

Recipe

Preparation Time: 15 mins Ready Time: 8 hrs 15 mins


• stir boiling water and cherry gelatin together in a bowl until gelatin is completely dissolved.
• heat cranberry sauce in a saucepan over medium heat until melted; stir into gelatin mixture.
• stir apples and walnuts into the cranberry sauce mixture; add pineapple with juice and mix well. refrigerate until set, 8 hours to overnight.

War Cake

Ingredients

• Servings: 1
• 1 cup packed brown sugar
• 1 1/4 cups water
• 1 cup raisins
• 1 cup chopped walnuts
• 1/2 cup chopped candied citron
• 1/3 cup shortening
• 1/2 teaspoon salt
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 2 cups all-purpose flour
• 5 teaspoons baking powder

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking pan.
• in a large saucepan over medium heat, combine brown sugar and water. add raisins, nuts, candied citron, shortening, salt, nutmeg, and cinnamon; bring to a boil and boil 3 minutes. remove from heat and cool.
• sift in flour and baking powder; stir until well blended. pour into prepared pan.
• bake at 350 degrees f (175 degrees c) for 45 minutes or until a toothpick inserted in center comes out clean. remove from oven and cool on a wire rack. leave in pan and cut into squares. .

caley's classic zucchini bread

Ingredients

• Servings: 2
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 cups grated zucchini
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat an oven to 350 degrees f (175 degrees c). prepare 2 8x4-inch loaf pans with cooking spray.
• beat the eggs in a mixing bowl with an electric mixer until frothy. slowly add the sugar while continually beating. stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. add the zucchini to the mixture and stir.
• mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. add the chopped walnuts and stir. divide the batter between the two prepared loaf pans.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.

green beans with feta and walnuts

Ingredients

• Servings: 2
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon chopped garlic
• 1/4 cup chopped walnuts
• 1 pound fresh green beans, trimmed
• 3 tablespoons crumbled feta cheese, or more to taste

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• heat olive oil in a skillet over medium heat; add garlic and cook and stir until fragrant, about 2 minutes. add walnuts to skillet, cook and stir until lightly toasted, about 2 minutes; stir in green beans, toss lightly to coat, and cook and stir until warmed through, 2 to 3 minutes.
• transfer green beans to serving bowl and immediately top with crumbled feta cheese.

vegetarian carrot cake

Ingredients

• Servings: 1
• 3 teaspoons lemon juice
• 1 1/4 cups milk
• 2/3 cup vegetable oil
• 2 teaspoons orange zest
• 3/4 cup packed brown sugar
• 3 teaspoons vanilla extract
• 1 1/2 cups whole wheat flour
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 1/2 cups grated carrots
• 1/2 cup chopped walnuts

Recipe

• preheat oven to 350 degrees f (175 degrees c). butter an 8 inch springform pan. in a small bowl, add lemon juice to milk. stir together and let stand 5 minutes. sift flour, baking powder, cinnamon, cloves and salt together and set aside.
• in a large bowl, cream oil, orange zest and brown sugar. add sour milk and vanilla. add flour mixture and beat until smooth. stir in the grated carrots and chopped nuts.
• pour the batter into an 8 inch springform or other deep 8 inch pan. bake at 350 degrees f (175 degrees c) for 1 hour, or until a toothpick inserted into the cake comes out clean. allow to cool.

Doctor Bird Cake

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 cups white sugar
• 1 teaspoon salt
• 2 cups banana, mashed
• 1 cup corn oil
• 1 1/2 teaspoons vanilla extract
• 3 eggs
• 1 (8 ounce) can crushed pineapple, with juice
• 1/2 cup chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch tube pan.
• into a large bowl, sift together the flour, sugar, baking soda, cinnamon and salt. make a well in the flour mixture. add the mashed bananas, oil, vanilla, eggs and pineapple with juice. fold in nuts.
• pour batter into prepared pan. bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool completely on wire rack.

caley's classic zucchini bread

Ingredients

• Servings: 2
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 cups grated zucchini
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat an oven to 350 degrees f (175 degrees c). prepare 2 8x4-inch loaf pans with cooking spray.
• beat the eggs in a mixing bowl with an electric mixer until frothy. slowly add the sugar while continually beating. stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. add the zucchini to the mixture and stir.
• mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. add the chopped walnuts and stir. divide the batter between the two prepared loaf pans.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.

Dark Chocolate Cream Cheese Cake

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 2 cups white sugar
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups hot water
• 1 tablespoon instant coffee powder
• 2/3 cup vegetable oil
• 2 tablespoons white vinegar
• 2 teaspoons vanilla extract
• 2 eggs
• 1/4 cup white sugar
• 1 (8 ounce) package cream cheese
• 1/4 cup white sugar
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 cup semisweet chocolate chips
• 1 cup finely chopped walnuts

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).grease and flour a 9x13 inch pan.
• in a large bowl, stir together the flour, sugar, cocoa, baking soda and salt. combine the hot water and instant coffee, then add to the dry ingredients along with the oil, vinegar, vanilla and eggs. mix until smooth and well blended. spread batter evenly into the prepared pan. sprinkle with the 1/4 cup of sugar.
• bake for 45 to 60 minutes in the preheated oven, until a toothpick inserted comes out clean.
• make the topping while the cake is cooling. in a medium-size mixing bowl, beat together the cream cheese, sugar, vanilla and egg until smooth. stir in the chocolate chips and walnuts. spread over cooled cake.

Tomato Soup Cake Iii

Ingredients

• Servings: 9
• 1 cup white sugar
• 1/2 cup shortening
• 1/2 teaspoon salt
• 2 eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon ground cloves
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 2 cups sifted all-purpose flour
• 1 (10.75 ounce) can condensed tomato soup
• 1 teaspoon baking soda
• 1 (8 ounce) package cream cheese
• 2 cups confectioners' sugar

Recipe

• preheat oven to 375 degrees f (190 degrees c). grease and flour a 9 x 13 inch pan.
• in a large bowl, cream sugar and shortening. add beaten eggs, and mix well. stir in salt, cinnamon, nutmeg, and cloves. mix in flour and baking powder, and then raisins and nuts. mix tomato soup and baking soda together; beat into first mixture.
• bake for 30 to 35 minutes. cool.
• beat cream cheese and confectioners sugar together until smooth. frost the cake.

Persimmon Brunch Cake

Ingredients

• Servings: 1
• 1 1/4 cups persimmon pulp
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1 cup white sugar
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 cup chopped pecans
• 1 teaspoon orange zest
• 1/2 teaspoon lemon zest
• 1/4 cup confectioners' sugar for dusting, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour an 8-inch baking dish or cake pan.
• whirl the pulp in a blender until smooth. blend together the persimmon pulp and baking soda in a small bowl.
• in a large bowl, cream together the butter and sugar until fluffy. add the puree to the creamed mixture. sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves; gradually blend the flour mixture into the persimmon mixture. stir in nuts and citrus zests; batter will be stiff. spoon into prepared cake pan.
• bake in preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes. cool the cake in the pan for 10 minutes, and turn out on a rack to continue cooling an additional 20 or 30 minutes before serving. sprinkle with confectioners' sugar and serve warm.

english walnut date cake

Ingredients

• Servings: 1
• 2 pounds dates, pitted and chopped
• 2 pounds english walnuts, coarsely chopped
• 1 cup white sugar
• 1 tablespoon baking powder
• 1 1/4 cups all-purpose flour
• 4 egg yolks
• 4 egg whites

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• preheat oven to 300 degrees f (150 degrees c). grease and flour a 10 inch tube pan.
• in a large bowl, combine dates, walnuts, sugar, baking powder and flour. stir in egg yolks. in a large glass or metal mixing bowl, beat egg whites until stiff peaks form. fold the whites into the fruit/nut mixture until no streaks remain. spoon into prepared pan.
• bake in the preheated oven for 90 minutes. let cool in pan for 10 minutes, then turn out a wire rack and cool completely.

Applesauce Raisin Cake

Ingredients

• Servings: 1
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 cup butter
• 2 cups white sugar
• 2 eggs
• 2 1/2 cups applesauce
• 1 1/2 cups chopped walnuts
• 2 cups raisins

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• preheat oven to 325 degrees f (165 degrees c). grease and flour a 9x13 inch pan. mix together the flour, baking soda, cinnamon, cloves and nutmeg. set aside.
• in a large bowl, cream together the butter and sugar until light and fluffy. beat in the eggs one at a time. beat in the flour mixture alternately with the applesauce. fold in the walnuts and raisins. pour batter into prepared pan.
• bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

hungarian kiffles

Ingredients

• Servings: 36
• 1 pound butter, softened
• 1 pound cream cheese, softened
• 4 cups sifted all-purpose flour
• 1 pound walnuts, ground
• 1 cup white sugar
• 2 tablespoons milk, or more as needed

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 8 hrs 25 mins


• beat butter and cream cheese in the bowl of a stand mixer until pale yellow and creamy. gradually add 2 cups flour to butter mixture until the dough is too thick for the mixer. stir remaining 2 cups flour into the butter mixture by hand and knead until dough falls off hands easily. roll dough into a ball, place in bowl, cover with plastic wrap, and chill in the refrigerator for 8 hours or overnight.
• preheat oven to 375 degrees f (190 degrees c).
• stir walnuts and sugar together in a bowl. pour milk into walnut mixture and stir to form a paste.
• turn dough a floured work surface and roll to desired thickness. cut dough into 2-inch squares. place about 1 teaspoon walnut filling in the center of each square. roll the dough from 1 corner to the other corner around the walnut filling and transfer to a baking sheet.
• bake in the preheated oven until light brown, 10 to 15 minutes.

torta de hojas

Ingredients

• Servings: 1
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 7/8 cup butter
• 3 egg yolks
• 1 cup milk
• 2 (14 ounce) cans sweetened condensed milk
• 1 cup chopped walnuts
• 1/4 cup
• 1/4 cup water

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). mix together the flour and baking powder; set aside.
• in a large bowl, beat the butter until creamy. blend in the egg yolks, one at a time. beat in the flour mixture alternately with the milk. the dough will be stiff like a cookie dough. divide the dough into 10 pieces and shape into balls. roll each ball into a 9 inch circle. place on cookie sheets and prick with a fork in several places.
• bake in the preheated oven for 10 to 12 minutes, or until golden brown. set aside.
• make the caramel filling: in a sauce pan, boil the unopened cans of sweetened condensed milk for 3 hours. monitor the water closely, to make sure there is always water in the pan. remove can from heat and let cool for 10 to 15 minutes. in a small measuring cup, combine the and water.
• place one cookie layer on serving plate. sprinkle with mixture, then spread with the now thickened condensed milk. sprinkle with nuts. continue stacking until all layers are used.

Black Walnut Cake Ii

Ingredients

• Servings: 2
• 1/2 cup butter
• 1/2 cup shortening
• 1 2/3 cups white sugar
• 2 3/4 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 3 eggs
• 1 1/8 cups milk
• 1 teaspoon vanilla extract
• 1 teaspoon black walnut extract
• 1 cup chopped black walnuts

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9 inch round cake pans. sift flour, salt and baking powder together and set aside.
• in a large bowl, cream butter, shortening and sugar until light and fluffy. add eggs one at a time and beat in well. add flour mixture alternately with milk and mix well. add vanilla and walnut extract. fold in nuts.
• pour batter into 2 - 9 inch pans. bake at 350 degrees f (175 degrees c) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.

cinnamon roll popcorn

Ingredients

• Servings: 8
• 8 cups popped popcorn, or more to taste
• 1 cup brown sugar
• 1/2 cup butter
• 1/4 cup corn syrup
• 1/4 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 tablespoon vanilla extract
• 1/2 teaspoon baking powder
• 1 cup chopped walnuts (optional)

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat oven to 325 degrees f (165 degrees c). lightly grease a baking sheet.
• place popcorn in a large bowl.
• combine brown sugar, butter, corn syrup, and salt together in a saucepan; bring to a boil, stirring occasionally. remove from heat and cool while stirring constantly for 2 minutes.
• stir cinnamon, vanilla extract, and baking powder into butter mixture. pour butter mixture over popcorn and toss to coat. mix walnuts into popcorn mixture. spread popcorn in a single layer the prepared baking sheet.
• bake popcorn in the preheated oven until coating is set, 10 to 12 minutes. cool slightly before breaking apart.

orange marmalade cake

Ingredients

• Servings: 1
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 2/3 cup butter, melted
• 2/3 cup white sugar
• 3 eggs
• 1/3 cup milk
• 1 tablespoon lemon juice
• 1/2 cup chopped walnuts
• 1/2 cup orange marmalade

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9 inch bundt pan.
• sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves, set aside. in a medium bowl, stir together the sugar, melted butter, eggs, milk and lemon juice. add dry ingredients to the egg mixture, mix until well blended. finally, stir in the walnuts and marmalade. pour batter into the prepared bundt cake pan.
• bake for 45 to 60 minutes, until cake springs back when lightly touched. cool for 10 minutes in the pan before inverting a wire rack to cool completely.

carrot walnut cake

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup butter, softened
• 1 cup light brown sugar
• 1 cup white sugar
• 4 eggs
• 1/8 cup orange juice
• 1 cup chopped walnuts
• 1 cup raisins
• 4 cups grated carrots
• 1 (8 ounce) package cream cheese
• 1 teaspoon vanilla extract
• 1/2 cup butter
• 1 1/3 cups confectioners' sugar

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch round cake pan. sift together the flour, baking powder, baking soda, cinnamon and salt, set aside.
• in a medium bowl, cream together the 1 cup butter, brown sugar and white sugar. stir in the eggs and the orange juice. add the sifted dry ingredient, mix well. finally, fold in the walnuts, raisins and carrots. pour the batter into the prepared pan.
• bake for 1 hour in the preheated oven, until a tester comes out clean. cool in the pan for 10 minutes before inverting a wire rack.
• to make the frosting, in a medium bowl, beat together the cream cheese, vanilla, 1/2 cup butter and confectioners sugar until smooth. spread over cooled cake.

caley's classic zucchini bread

Ingredients

• Servings: 2
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 cups grated zucchini
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat an oven to 350 degrees f (175 degrees c). prepare 2 8x4-inch loaf pans with cooking spray.
• beat the eggs in a mixing bowl with an electric mixer until frothy. slowly add the sugar while continually beating. stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. add the zucchini to the mixture and stir.
• mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. add the chopped walnuts and stir. divide the batter between the two prepared loaf pans.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.

Orange Kiss-me Cake

Ingredients

• Servings: 1
• 1 whole orange, with peel
• 1 cup raisins
• 1/3 cup chopped walnuts
• 2 cups all-purpose flour
• 1 cup white sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup milk
• 1/2 cup shortening
• 2 eggs
• 1/3 cup white sugar
• 1 teaspoon ground cinnamon
• 1/4 cup finely chopped walnuts
• 1 orange, sliced in rounds

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. squeeze orange and reserve 1/3 cup juice. grind orange peel and pulp, raisins, and 1/3 cup walnuts together. set aside.
• in a large bowl, blend flour, 1 cup sugar, baking soda, salt, milk, shortening and eggs. beat 3 minutes at medium speed. stir in orange-raisin mixture. pour into prepared pan.
• bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. drizzle reserved orange juice over warm cake. combine 1/3 cup sugar, cinnamon, and 1/4 cup walnuts; sprinkle over cake. garnish with orange slices.

georgia's jam cake

Ingredients

• Servings: 1
• 1 cup butter, softened
• 2 cups white sugar
• 8 eggs
• 2 teaspoons baking soda
• 2 tablespoons water
• 2 cups seedless blackberry jam
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground cloves
• 2 teaspoons ground nutmeg
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1 cup buttermilk
• 1 cup chopped black walnuts (optional)
• 1/2 cup golden raisins (optional)

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• preheat the oven to 350 degrees f (175 degrees c). grease three 8 or 9 inch round cake pans and set aside.
• in a large bowl, beat butter and sugar until light and fluffy. add eggs one at a time, mixing until each one is blended in. dissolve the baking soda in the water; stir into the batter along with the blackberry jam. combine the flour, cloves, nutmeg, cinnamon and salt; stir into the batter by hand, alternating with the buttermilk. fold in the black walnuts and raisins if using. divide the batter equally between the three pans, and spread in an even layer.
• bake in the preheated oven until the top of the cakes spring back when lightly touched, about 35 minutes. cool in the pans until cool enough to handle, then invert the cakes over a wire rack and remove pans to cool completely.

super rich brownies

Ingredients

• Servings: 1
• 1/4 teaspoon salt
• 2 cups white sugar
• 1 1/4 cups all-purpose flour
• 1 egg
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1 cup butter
• 1/2 cup chopped walnuts (optional)

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease one 8 inch square baking pan.
• melt butter over low heat.
• in a mixing bowl stir the cocoa and sugar together. stir in the melted butter. beat in the egg and vanilla.
• stir in the flour and salt and mix until smooth. stir in the walnuts. pour mixture into the prepared pan and spread into an even layer.
• bake at 350 degrees f (175 degrees c) for 40 to 50 minutes or until brownies begin to pull away from the sides of the pan. let cool before cutting.

zucchini walnut bread

Ingredients

• Servings: 2
• 1 cup chopped walnuts
• 4 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 2 cups grated zucchini
• 1 cup raisins
• 1 teaspoon vanilla extract

Recipe

• whisk together flour, baking soda, salt, cinnamon, and baking powder.
• in a large bowl, beat the eggs. gradually beat in sugar, then oil. add flour mixture alternately with zucchini into the egg mixture. stir in the raisins, walnuts, and vanilla. pour batter into two 9 x 5 inch greased and lightly floured loaf pans.
• bake on lowest rack of the oven at 350 degrees f (175 degrees c) for 55 minutes. let cool for 10 minutes in the pan, then turn out racks to cool completely. to freeze, wrap loaves in plastic wrap, and then wrap in heavy freezer paper. will keep indefinitely.

old english cookies

Ingredients

• Servings: 3
• 2 cups packed brown sugar
• 3/4 cup shortening
• 2 eggs
• 3 1/2 cups all-purpose flour
• 1 teaspoon ground cloves
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 cup brewed coffee
• 1 cup raisins
• 1 cup semisweet chocolate chips
• 1 cup chopped walnuts

Recipe

• preheat oven to 350 degrees f ( 175 degrees c ). grease cookie sheets.
• in a large bowl, cream together the sugar and shortening. add the egg and mix well. sift together the flour, cloves, cinnamon, baking soda, and baking powder; add to the creamed mixture. stir in the coffee until well blended, then stir in the raisins, nuts, and chocolate chips.
• drop cookies by tablespoonful the prepared cookie sheets. bake for 15 minutes; cool on a wire rack.

Thumbprint Cookies Iii

Ingredients

• Servings: 6
• 2 cups unsalted butter
• 1 cup packed brown sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 4 cups all-purpose flour
• 1/2 cup seedless raspberry jam
• 2 cups finely chopped walnuts

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• beat butter and sugar in large bowl at low speed until mixture becomes fluffy. separate the eggs and beat in egg yolks, vanilla and salt until blended. add flour all at once. beat at low speed, scraping side of bowl often, 2 minutes or until well mixed.
• beat egg whites, slightly.
• roll dough into 1 inch balls and dip each ball into egg whites. roll in nuts. place about 1 inch apart on greased sheets. make a depression in center of each cookie with thumb.
• bake for about 10 minutes or until light brown. cool on wire rack. fill with jam. to make ahead: cookies can be frozen after baking if you do not put jam in them. the cookies can also be dusted with confectioners' sugar.

apple pancakes

Ingredients

• Servings: 12
• 2 cups complete pancake mix
• 1 1/4 cups apple
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 tablespoon brown sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup chopped walnuts (optional)
• butter flavored cooking spray

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• place pancake mix into a medium bowl, and stir in apple . apple may be adjusted to achieve the desired thickness. stir in cinnamon, nutmeg, brown sugar and vanilla. mix in walnuts if using.
• heat a large skillet over medium heat, and spray with cooking spray. use about 1/4 cup of batter per pancake. cook 3 to 4 pancakes at a time. turn over when appear in the center, and cook until golden on the other side. serve immediately with pats of butter and maple syrup.

Wookie Cookies

Ingredients

• Servings: 3
• 1 cup butter
• 1 cup white sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 cups all-purpose flour
• 1/2 cup chopped walnuts
• 1 cup crisp rice cereal
• 1 teaspoon vanilla extract

Recipe

• cream margarine and sugar together. without sifting add remaining ingredients and mix well.
• chill dough for 1/2 hour.
• shape into balls and press firmly with a fork. bake on ungreased cookie sheets for 10 to 15 minutes at 325 degrees f (165 degrees c).

Zucchini Pineapple Loaf

Ingredients

• Servings: 1
• 2 eggs
• 1/2 cup vegetable oil
• 1 cup white sugar
• 1 cup grated zucchini
• 1/2 cup crushed pineapple, drained
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup chopped walnuts

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). grease one 9x5x3 inch loaf pan.
• beat eggs, oil, and sugar in a large bowl. stir in zucchini, pineapple, and vanilla.
• in another bowl, measure and combine flour, soda, baking powder, salt, cinnamon, nutmeg, and nuts. pour all at once into batter. stir to moisten. pour into greased loaf pan.
• bake in 350 degree f (175 degree c) oven for 1 hour until bread tests done. cool for 10 minutes. turn loaf out of pan to cool on rack. wrap. cut in thin slices and spread with butter.

Sour Cream Banana Bread

Ingredients

• Servings: 1
• 4 very ripe bananas, divided
• 1 cup white sugar
• 3/4 cup butter, melted and cooled
• 2 large eggs
• 1/3 cup sour cream
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts (optional)
• 2 teaspoons white sugar
• 1/2 teaspoon ground cinnamon

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). grease a 5x9-inch loaf pan.
• mash 2 bananas in a bowl with a fork. place remaining 2 bananas in a separate bowl with 1 cup sugar and beat the bananas and sugar with an electric mixer until creamed and fluffy, 3 minutes. beat in melted butter, eggs, sour cream, and vanilla extract until thoroughly combined.
• whisk flour, baking powder, and salt together in a bowl and stir the flour mixture into banana-sugar mixture. fold in mashed bananas and walnuts. pour batter into prepared loaf pan and tap the pan on the counter several times to remove any air pockets. stir 2 teaspoons sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the top of the loaf.
• bake in the preheated oven until bread is golden brown on top and set in the center, 1 hour and 15 minutes; rotate bread pan in oven halfway through baking. cool in the pan for 10 minutes before removing to finish cooling on a wire rack.

Harvest Fruit Couscous

Ingredients

• Servings: 6
• 3/4 cup water
• 1 tablespoon butter
• 2/3 cup couscous
• 2 persimmons, peeled and cut into cubes
• 1 apple, peeled and cut into cubes
• 1 (10 ounce) can mandarin oranges, drained and liquid reserved
• 1 teaspoon honey (optional)
• 1/3 cup chopped walnuts
• 1/2 teaspoon ground cinnamon

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 25 mins


• bring water and butter to a boil in a saucepan; remove from the heat and stir in couscous. cover and let stand for 10 minutes, then fluff with a fork. transfer couscous to a bowl and allow to cool, 5 to 10 minutes.
• stir persimmons, apple, mandarin oranges, and 3 tablespoons reserved mandarin orange liquid into couscous; mix in honey. stir walnuts and cinnamon into couscous; toss well.

caley's classic zucchini bread

Ingredients

• Servings: 2
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 cups grated zucchini
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat an oven to 350 degrees f (175 degrees c). prepare 2 8x4-inch loaf pans with cooking spray.
• beat the eggs in a mixing bowl with an electric mixer until frothy. slowly add the sugar while continually beating. stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. add the zucchini to the mixture and stir.
• mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. add the chopped walnuts and stir. divide the batter between the two prepared loaf pans.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.

italian frosted chocolate cookies

Ingredients

• Servings: 10
• 7 cups all-purpose flour
• 2 cups white sugar
• 1 cup unsweetened cocoa powder (such as hershey's®)
• 1/4 cup baking powder
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1 1/2 teaspoons ground allspice
• 1 teaspoon salt
• 1 large orange, zested
• 1/2 cup vegetable shortening (such as crisco®)
• 1/2 cup margarine (such as parkay®)
• 5 eggs
• 1 teaspoon vanilla extract, or to taste
• 1/4 cup orange juice
• 1/4 cup whole milk
• 1/2 (8 ounce) package cream cheese, softened
• 1/2 cup chopped walnuts
• 3 tablespoons whole milk, or more as needed
• 1 teaspoon orange juice, or as needed
• 3 cups confectioners' sugar, or more as needed

Recipe

Cook Time: 15 mins Ready Time: 9 hrs 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• whisk flour, white sugar, cocoa powder, baking powder, cinnamon, cloves, allspice, and salt in a large bowl. stir orange zest into flour mixture. mix vegetable shortening and margarine into dry ingredients, using your hands, until mixture is crumbly.
• beat eggs and vanilla extract in a bowl with an electric mixer until foamy; add egg mixture, 1/4 cup orange juice, and 1/4 cup milk to flour mixture and knead dough in the bowl until thoroughly combined and dough doesn't stick to your hands, about 8 minutes. dough will be stiff. knead cream cheese thoroughly into dough, followed by walnuts.
• form dough into balls about 1 1/2 inches in diameter and place ungreased baking sheets.
• bake cookies in the preheated oven until lightly browned, 12 to 14 minutes. cool cookies on racks.
• beat 3 tablespoons milk, 1 teaspoon orange juice, and 1 cup confectioners' sugar in a bowl until smooth; gradually beat in remaining confectioners' sugar until frosting is thick and drizzles slowly from a spoon.
• dip tops of cookies into frosting and place frosted cookies on racks with waxed paper underneath to catch drips. let cookies dry overnight.

Date Nut Bread

Ingredients

• Servings: 2
• 1 1/2 cups dates, pitted and chopped
• 2 1/4 cups boiling water
• 3 teaspoons baking soda
• 1 cup chopped walnuts
• 2 cups white sugar
• 3 tablespoons margarine
• 2 eggs, beaten
• 1 teaspoon salt
• 4 1/2 cups all-purpose flour
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 40 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• combine baking soda with the boiling water. soak the dates in the water and baking soda solution for 30 minutes.
• cream sugar and butter together. add eggs, vanilla, dates, nuts, flour, and salt.
• divide batter equally between two 9 x 5 (or 8 1/2 x 4 1/2) inch greased loaf pans. bake 1 hour at 300 degrees f (150 degrees c) (or until loaf tests done). can be frozen when cool.

double coco double chocolate chip cookies (a twist on toll house® cookies)

Ingredients

• Servings: 3
• 2 1/4 cups all-purpose flour
• 1/2 cup cocoa powder, or more to taste
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup butter, softened
• 1/2 cup shortening
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips, or more to taste
• 1 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat oven to 375 degrees f (190 degrees c).
• mix flour, cocoa powder, salt, and baking soda together in a large bowl. whisk white sugar, brown sugar, butter, shortening, eggs, and vanilla extract together in a separate bowl until smooth. stir sugar mixture into flour mixture until just combined. fold in chocolate chips and walnuts.
• spoon batter, 1 to 2 tablespoons per cookie, a baking sheet.
• bake in the preheated oven until cookies are browned, 10 to 15 minutes. cool cookies for 5 minutes on the baking sheet before serving.

Chocolate Thumbprints I

Ingredients

• Servings: 2
• 1/2 cup butter, softened
• 2/3 cup white sugar
• 2 tablespoons milk
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 cup finely chopped walnuts
• 1/2 cup confectioners' sugar
• 1 tablespoon butter, softened
• 2 teaspoons milk
• 1/4 teaspoon vanilla extract
• 26 milk chocolate candy kisses, unwrapped

Recipe

• beat 1/2 cup butter or margarine, white sugar, egg yolk, 2 tablespoons milk and 1 teaspoon vanilla until light and fluffy. combine flour, cocoa and salt; gradually add to butter mixture. cover and chill 1 hour or until firm enough to roll into balls.
• meanwhile, in a small bowl, lightly beat egg white.
• preheat oven to 350 degrees f (180 degrees c).
• shape dough into 1 inch balls; dip in egg white, then roll in nuts. place on greased baking sheets. make an indentation with thumb in center of each cookie. bake for 10-12 minutes or until center is set.
• to make the filling: in a small bowl, combine 1/2 cup confectioner's sugar, 1 tablespoon of butter or margarine, 2 teaspoons of milk and 1/4 teaspoon of vanilla extract. mix until smooth.
• spoon 1/4 teaspoon of the filling into each warm cookie; gently press a chocolate kiss (unwrapped) in the center. carefully remove from baking sheet to wire racks to cool.

zaz's oatmeal shortbread

Ingredients

• Servings: 60
• 1/2 cup finely chopped walnuts
• 2 cups rolled oats
• 1 1/2 cups all-purpose flour
• 1 cup unsalted butter
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 3/4 cup packed brown sugar
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in a large mixing bowl, cream together the butter and white and brown sugars. add egg, almond and vanilla extracts and stir well. in a separate bowl, mix together the flour, salt and baking soda. stir into butter mixture, and mix until well blended. stir in chopped nuts and oats.
• roll about 1 tablespoon of dough into a ball. flatten dough on cookie sheet with a fork and bake for 8 to 12 minutes.

latvian honey cake

Ingredients

• Servings: 12
• cake:
• 3 eggs
• 1 cup honey
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• filling:
• 2 (16 ounce) containers sour cream
• 1 cup white sugar
• 1 cup chopped walnuts

Recipe

Preparation Time: 40 mins Cook Time: 15 mins Ready Time: 9 hrs 55 mins


• preheat an oven to 350 degrees f (175 degrees c).
• mix together eggs, honey, flour, and baking soda in a large bowl. spoon 3 to 4 tablespoons of batter 5 9x13-inch sheets of parchment paper. spread the mixture as thin as possible using a wide spatula. there is enough batter for 5 thin layers.
• place one sheet of batter a baking pan and bake in the preheated oven until golden brown, about 2 to 3 minutes. remove the baked cake layer from the baking sheet and prick with a fork to enhance filling absorbency. repeat with the remaining 4 cake layers.
• stir together the sour cream and sugar in a small bowl. place one cake layer in 9x13-inch baking dish with the parchment paper side up. carefully remove the parchment paper from the cake layer. spread 1/5th of the sour cream mixture on the cake layer and then sprinkle 1/5th of the walnuts on the layer. repeat the process with the remaining 4 layers. cover and refrigerate overnight. trim off any ragged edges before serving.

caley's classic zucchini bread

Ingredients

• Servings: 2
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 cups grated zucchini
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat an oven to 350 degrees f (175 degrees c). prepare 2 8x4-inch loaf pans with cooking spray.
• beat the eggs in a mixing bowl with an electric mixer until frothy. slowly add the sugar while continually beating. stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. add the zucchini to the mixture and stir.
• mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. add the chopped walnuts and stir. divide the batter between the two prepared loaf pans.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.

chocolate jumbo

Ingredients

• Servings: 4
• 1/2 cup shortening
• 1/2 cup white sugar
• 1 cup molasses
• 1 egg
• 2 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1 teaspoon baking soda
• 1 pinch salt
• 1/2 cup hot water
• 48 walnut halves

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• cream shortening and sugar together. add egg and molasses, mix well.
• sift together dry ingredients, add to shortening mixture, alternating with hot water. mix well.
• drop by rounded teaspoons ungreased cookie sheet. bake 8-10 minutes. remove from cookie sheet, cool. frost with butter frosting and top each cookie with a walnut.

caley's classic zucchini bread

Ingredients

• Servings: 2
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 cups grated zucchini
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat an oven to 350 degrees f (175 degrees c). prepare 2 8x4-inch loaf pans with cooking spray.
• beat the eggs in a mixing bowl with an electric mixer until frothy. slowly add the sugar while continually beating. stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. add the zucchini to the mixture and stir.
• mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. add the chopped walnuts and stir. divide the batter between the two prepared loaf pans.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.

caley's classic zucchini bread

Ingredients

• Servings: 2
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 cups grated zucchini
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat an oven to 350 degrees f (175 degrees c). prepare 2 8x4-inch loaf pans with cooking spray.
• beat the eggs in a mixing bowl with an electric mixer until frothy. slowly add the sugar while continually beating. stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. add the zucchini to the mixture and stir.
• mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. add the chopped walnuts and stir. divide the batter between the two prepared loaf pans.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.

apricot fruitcake

Ingredients

• Servings: 2
• 1 cup dried apricots
• 1 cup water
• 3/4 cup butter
• 1 cup white sugar
• 4 eggs
• 1 cup golden raisins
• 1 pound red and green candied cherries
• 6 candied pineapple slices
• 1 pound dried mixed fruit
• 2 cups all-purpose flour, divided
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup apricot nectar
• 1 cup chopped walnuts

Recipe

• preheat oven to 275 degrees f (135 degrees c). grease two 9 inch tube pans.
• in a saucepan over medium heat cook apricots in the water until they are mushy. press them through a sieve and let them cool.
• separate the eggs. beat the egg yolks until lemony colored. then beat the egg whites until stiff peaks are formed. set aside.
• cream the butter or margarine and sugar together. add the beaten egg yolks and the apricots, and mix thoroughly.
• combine the raisins, candied cherries, candied pineapple, and mixed dried fruits in a bowl coated with one cup of the flour.
• combine the remaining flour, baking soda, and salt. add this flour mixture alternately to the creamed mixture with the apricot juice. blend this batter into the mixed fruits. add the chopped pecans or walnuts and fold in the beaten egg whites. turn the batter into the prepared pans.
• bake at 275 degrees f (135 degrees c) for 2 hours. garnish cakes with candied pineapples and cherries. makes about 24 servings.

black walnut cookies

Ingredients

• Servings: 48
• 1 cup butter
• 1 cup sifted confectioners' sugar
• 3 tablespoons
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup chopped black walnuts
• 1/8 cup confectioners' sugar

Recipe

• cream butter and 1 cup confectioners sugar until fluffy. stir in and vanilla. add flour, salt and nuts. mix well.
• shape dough into 1 inch balls and place 2 inches apart on an ungreased cookie sheet.
• bake at 325 degrees f (165 degrees c) for 20 minutes, or until lightly browned. sprinkle confectioner sugar over cookies.

Anisette Cookies I

Ingredients

• Servings: 4
• 7 eggs
• 2 cups white sugar
• 1/2 cup vegetable oil
• 3/4 cup orange juice
• 1 teaspoon almond extract
• 2 teaspoons vanilla extract
• 1 teaspoon lemon extract
• 1 teaspoon anise extract
• 5 teaspoons baking powder
• 7 cups sifted all-purpose flour

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, beat eggs. blend in vegetable oil, orange juice, vanilla, lemon and anise flavoring.
• sift the flour with the sugar and baking powder. add the flour mixture to the egg mixture. the dough will probably be sticky. add additional flour until dough no longer sticks to your hands and can rolled.
• pull off a piece of dough about the size of a walnut. roll it into a rope and shape it into a knot. place finished knots 2 inches apart on an ungreased cookie sheet.
• bake at 350 degrees f (175 degrees c) for 15 minutes. bottoms should slightly brown. cool cookies on a wire rack. if desired ice with confectioner's sugar icing.

Tri-level Brownies

Ingredients

• Servings: 16
• 1 cup quick cooking oats
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 teaspoon baking soda
• 6 tablespoons butter, melted
• 3/4 cup white sugar
• 1/4 cup butter, melted
• 1 (1 ounce) square unsweetened chocolate, melted
• 1 egg
• 2/3 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped walnuts
• 2 tablespoons butter
• 1 (1 ounce) square unsweetened chocolate
• 1 1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract

Recipe

• preheat oven to 350 degrees f(175 degrees c). lightly grease an 11 x 7 1/2 inch baking pan.
• in a medium bowl, stir together quick cooking oats, 1/2 cup flour, brown sugar, and baking soda. stir melted butter into dry ingredients.
• pat evenly into the bottom of baking pan and bake in preheated oven for 10 minutes.
• for the middle layer, cream together white sugar, butter, and 1 ounce of melted unsweetened chocolate. add the egg to this mixture and cream well.
• in a medium bowl, stir together 2/3 cup of flour, baking powder, and salt. add dry ingredients to chocolate mixture alternately with a mixture of the milk and vanilla. mix after each addition. fold in the walnuts and spread evenly over baked layer.
• bake for 25 minutes more at 350 degrees f (175 degrees c ) then cool.
• for frosting, melt together 2 tablespoons of butter and 1 ounce of unsweetened chocolate over medium heat. remove from heat, and stir in 1 1/2 cups of confectioners sugar. add vanilla last. stir until frosting is smooth and pourable. drizzle over the tops of the brownies for an elegant finish.