Ingredients
- 2-1/4 cups flour, unsifted
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoons vanilla extract
- 2 eggs
- 2 cups Ghiradelli milk chocolate chips
Directions
- Preheat the oven to 375 degrees F.
- Mix together flour, baking soda and salt.
- In a separate bowl cream together butter and both types of sugar. Mix in vanilla and eggs.
- Blend flour mixture into butter mixture 1/2 cup at a time. Stir in chocolate chips and drop by tablespoon onto an ungreased cookie sheet. Bake until golden brown (about 9-12 minutes).
Ingredients
Directions
- Grease a cookie sheet and set aside. Preheat oven to 400 degrees F. Cream the butter, and both types of sugar. Blend in the egg, buttermilk and vanilla extract.
- Combine the flour, baking soda and salt. Mix into the butter mixture gradually. Put the cookie dough into the refrigerator for 60 minutes.
- Drop the cookie dough by rounded teaspoonfuls onto the cookie sheet. Leave about 2 inches between each drop so the cookies don't touch when they cook. Sprinkle granulated sugar on top of each cookie before baking. Bake until cookies are golden and set (about 8 or 9 minutes).
Ingredients
Directions
- Add all ingredients to a blender or food processor. Blend until all sugar is dissolved and the icing is smooth and thick.
Ingredients
Directions
- Preheat oven to 350 degrees F. Grease 2 9x1-1/2 inch round cake pans and dust with flour. Combine 2/3 cup sugar, 1/2 cup milk, 1 beaten egg and chocolate to a saucepan over medium heat. Cook until the mixture boils. Remove from the heat and set aside.
- Cream the sugar and butter until fluffy. Stir in the vanilla. Beat in the remaining eggs one at a time.
- Sift the flour and baking soda and gradually add to the creamed sugar alternating with the remaining milk. Stir in the melted chocolate mixture when it has cooled.
- Transfer the batter to the cake pans and bake until a toothpick inserted near the center comes out clean (25-30 minutes). Allow the cakes to cool for 10 minutes. Remove the cakes from the pans and frost with The Best Milk Chocolate Frosting.
Ingredients
- 4 eggs
- 2 sticks butter
- 1 cup light brown sugar
- 3 lemons, zested and juiced
- 1/2 cup almonds, ground
- 1-1/2 cups self-raising flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons fresh orange juice
- 1/2 cup caster sugar
Directions
- Preheat oven to 350 degrees F. Grease a 7-1/2 inch cake pan. Grease some waxed paper and line the pan. Coat the walls and bottom of the pan with flour and discard any excess. Cream the butter and brown sugar in a non-reactive bowl until light and fluffy. Beat in the eggs one at a time. Stir in the almonds and lemon zest.
- Sift the flour, baking powder and salt into a non-reactive bowl. Gradually stir the sifted flour into the egg mixture. Add the batter to the cake pan and smooth the surface with a spatula.
- Bake until a wooden skewer comes out clean when inserted in the middle of the cake (75 to 90 minutes).
- Add the lemon juice, orange juice and caster sugar to a saucepan over low heat. When the sugar is dissolved turn the heat up to medium and bring to a boil for 2 minutes until thickened. Remove the syrup from the heat. Use a wooden skewer to poke holes in the cake. Drizzle the syrup on top of the cake. Allow it to soak until the cake has cooled completely and remove it carefully from the pan.
This recipe has been adapted from The Practically Vegetarian Cookbook
.
Ingredients
- 1-1/2 cups plus 6 tablespoons sugar
- 3 tablespoons cornstarch
- 3 tablespoons all purpose flour
- pinch salt
- 1-1/2 cups hot water
- 3 eggs, separated
- 2 tablespoons butter
- 1/2 teaspoon lemon zest
- 1/3 cup lemon juice
- 1 baked 9-inch pie crust
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Directions
- Mix 1-1/2 cups sugar, cornstarch, flour and salt in a medium saucepan and gradually add the hot water stirring constantly. Cook over high heat while stirring until the mixture boils. Reduce heat to medium and cook for 2 more minutes.
- Beat the egg yolks and stir a few tablespoons of the sugar mixture into the yolks. Slowly add the yolk mixture back to the saucepan and return to a boil stirring constantly for 2 minutes. Stir in the butter, lemon juice and lemon peel. Remove from heat.
- Preheat oven to 350 degrees F. Whisk the egg whites, cream of tartar and vanilla until they become foamy and soft peaks form. Whisk in the remaining 6 tablespoons of sugar 1 tablespoon at a time until the sugar is dissolved and stiff peaks have formed.
- Pour the lemon filling into the pie crust. Distribute the meringue evenly over the top of the filling. Bake 12 to 15 minutes until meringue is golden.
Note: You can use a pie crust shield
to keep the edges of your crust from overcooking if needed.
Ingredients
- 20 ounces frozen raspberries
- 1 quart vanilla ice cream, divided
- 3 cups cold milk
Directions
- Puree the raspberries in a blender or food processor until smooth. Press the puree through a strainer with the back of spoon to remove the seeds.
- Mix the raspberry puree with half of the ice cream and beat until smooth. Add the milk and mix well.
- Top each flip with a scoop of the remaining ice cream.
, chopped