These are perfect with your coffee, light and tasty..
1/2 cup butter
3/4 cup sugar
1 teaspoon finely shredded lemon peel
1 teaspoon baking powder
1 teaspoon baking soda
1/3 cup milk
2 teaspoons lemon juice
1 and 3/4 cups of all-purpose flour
Frosting of your choice, I used white powdered sugar and milk
In a large mixing bowl beat the butter with an electric mixer
on medium to high speed for 30 seconds. Add the sugar,lemon peel,
baking powder and baking soda. Beat till combined, scraping sides
of the bowl occasionally. Beat in eggs, milk, and the 2 teaspoons
of lemon juice till combined. Beat in as much of the flour as you
can with the mixer. Stir in remaining flour and mix well with a
Drop dough by 2 rounded teaspoons 2 inches apart on a ungreased
cookie sheet. Bake on 350 for 10 to 12 min. or until edges are lightly
brown. Transfer cookies to a wire rack to allow to cool..
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1 18 oz package yellow cake mix
1/2 cup butter
1 8oz pkg cream cheese, softened
1 10 ounce box powdered sugar
1 cup chopped pecans (optional)
Mix butter, one egg with the cake mix
If you decide to use pecans, place them on the bottom
Pat cake batter into a 13 x9 inch pan. It will be thick..
In a seperate bowl beat cream cheese until fluffy.
Add remaining eggs to cheese and mix well. Add powdered sugar
and beat until lumps are gone. Pour mixture over cake in pan.
Bake at 350 for 30 to 45 min or until golden brown
Allow to cool
While I was waiting on my cake to bake I did some shopping on Amazon.
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1 pkg 4 oz Germans sweet chocolate
3/4 cups of butter
1 1/2 cups of sugar
1 tsp. vanilla
2 cups flour divided
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk
Coconut pecan filing and frosting (See German Chocolate cake recipe for filing
Heat oven to 350
Microwave chocolate and butter on high for 2 min. until butter is melted
Stir until completely melted.
Add sugar and beat with mixer until blended. Add eggs one at a time, mixing
well into mixture. Blend in vanilla. Combine the one cup of flour , add baking
soda and salt. Mix with chocolate mixture until well blended. Add remaining flour with buttermilk, alternating until well blended.
Spoon into 24 prepared muffin cups and bake 25 to 30 min or until toothpick
comes out clean.
Cool in pan for 10 minutes..Then remove and cool completely
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Grandma’s recipe! A dab of this and a dab of that.
Hello everyone, My sister gave me this pan..Isn’t it beautiful! I am trying to decide what kind of cake to bake so that the flowers really show. Any suggestions would be greatly appreciated..She has had it over 10 years and believes she made a lemon cake in it once. She purchased the pan from Williams Sonoma, and I am searching their website trying to find it without any luck. I love it! If any of you have any information on it please share. Or, maybe you have one..Let me know
Hello, I created a group on FB. Bake with Connie, please join me and lets share recipes, pictures and ideas…
Big Chewy Chocolate Chip Cookies!
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup sugar
1 tablespoon vanilla
1 egg yolk
2 cups semisweet chocolate chips
Preheat oven to 325 .Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt: set aside.
In a medium bowl, cream together the melted butter, brown sugar, and sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon or spatula. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely..
Barski Handmade and Handcut Crystal Cookie Jar