Favorite Recipe!

[Anonymous]

Post of your favorite cookie/cake/pastry recipe?

I have recently gained a new found love for baking, so now I am looking for several tried and true recipes.

[Anonymous]

http://allrecipes.com/Recipe/Green-Tomato-Pie-III/Detail.aspx

No seriously. If you don't tell anyone what it is, they'll think it's apple. Double the flour, because it can get a little runny, otherwise, it's heaven with a scoop of ice cream.

http://allrecipes.com/Recipe/Mels-Magnificent-Chocolate-Chip-Cookies/Detail.aspx

Best Chocolate Chip cookies ever!

http://allrecipes.com/Recipe/Chocolate-Chip-Banana-Muffins-2/Detail.aspx

My favorite way to use up overripe bananas.

[Anonymous]

Sour Cream Coffee Cake


Cake
1 cup butter
2 cups sugar
2 eggs
1 8-oz. carton sour cream
Dash salt
1 tsp. vanilla
2 cups flour

Cream butter and sugar together. Add eggs. Fold in sour cream, salt, vanilla, and flour. Pour half the batter into a tube pan; reserve the rest.

Topping
6 Tbs. brown sugar
2 tsp. cinnamon
1 cup chopped pecans

Mix all ingredients. Sprinkle half over cake batter. Pour the rest of the cake batter over the topping; then sprinkle the rest of the topping on top. Swirl. Bake at 325 degrees for 1 hour.

[Anonymous]

Anonymous wrote:Sour Cream Coffee Cake


Cake
1 cup butter
2 cups sugar
2 eggs
1 8-oz. carton sour cream
Dash salt
1 tsp. vanilla
2 cups flour

Cream butter and sugar together. Add eggs. Fold in sour cream, salt, vanilla, and flour. Pour half the batter into a tube pan; reserve the rest.

Should have indicated that the 2 cups of flour should be sifted.

Topping
6 Tbs. brown sugar
2 tsp. cinnamon
1 cup chopped pecans

Mix all ingredients. Sprinkle half over cake batter. Pour the rest of the cake batter over the topping; then sprinkle the rest of the topping on top. Swirl. Bake at 325 degrees for 1 hour.

[Anonymous]

I just made this Oreo cake and my husband declared it "bakery quality". This is from annies-eats which is one of my favorite food blogs. A couple of adaptations I made was I made a little extra of the filling and then sliced each cake layer in half so it was a really tall cake. I frosted the entire thing in the chocolate frosting and it was phenomenal and tasted good for about 5 days!

Cookies and Cream Cake

Ingredients:

For the cake:

2 cups sugar

1 ¾ cups all-purpose flour

¾ cup cocoa powder

1 ½ tsp. baking powder

1 ½ tsp. baking soda

1 tsp. salt

2 eggs

1 cup milk

½ cup vegetable oil

2 tsp. vanilla extract

1 cup boiling water



For the filling:

1 ¼ cups heavy cream

1/8 cup confectioners’ sugar

¼ tsp. pure vanilla extract

10 chocolate sandwich cookies, chopped



For the frosting:

½ cup unsalted butter

2/3 cup cocoa powder

3 cups confectioners’ sugar

1/3 cup milk

1 tsp. vanilla extract



Directions:

To make the cake, preheat the oven to 350°. Grease and flour two 9-inch round baking pans.



Stir together the sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.



Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.



To make the filling, in the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, confectioners’ sugar and vanilla. Beat on low speed until all sugar is incorporated; increase speed to high and whisk until stiff peaks form. Gently fold in chopped cookie pieces with a rubber spatula.



To make the frosting, melt the butter in a medium bowl. Stir in the cocoa. Alternately add confectioners’ sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.



To assemble the cake, place one cake layer on a cardboard cake circle. Pipe a ring of the chocolate frosting around the outside edge of the cake. Fill the area inside the ring of frosting with a thick layer of the cookies and cream mixture. Place the second cake layer on top. Frost the sides of the cake layers with chocolate frosting. Pipe a decorative border of the chocolate frosting on top of the cake. Fill the area inside this border with a thick layer of the cookies and cream mixture. Garnish with extra chocolate sandwich cookies and whipped cream if desired.