Key Lime Pound Cake

Ingrediets:

• 1 cup butter (softened)
• 1/2 cup shortening (I use Crisco)
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 cup milk
• 1/8 teaspoon salt
• 1 teaspoon vanilla
• 1 teaspoon lime zest
• 1/4 cup key lime juice
• 1 cup confectioner sugar
• 2 tablespoons key lime juice
• 1/2 teaspoon vanilla

Directions:

1. Preheat oven to 325 F. Beat butter and shortening at medium speed, or until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs 1 at a time, beating just until blended after each addition.
2. Stir together flour, baking powder and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low-speed just until blended after each addition. Stir in vanilla, key lime zest and key lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan.
3. Bake at 325 for 1 hour and 15 minutes to 1 hour and 20 minutes (I had to bake mine for 1 and 30 minutes for my oven), or until a long wooded pick inserted in the center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes, remove from pan to a wire rack.
4. Prepare Key Lime Glace, and immediately brush over top and sides of cake. Cool completely (about 1 hour).

Key Lime Glaze

• 1 cup confectioner sugar
• 2 Tablespoons key lime juice
• 1/2 teaspoon vanilla

Mix all ingredients together and brush over top and sides of cake.

Strawberry Lemonade Cake

Ingredients :

• 1 stick salted Challenge butter, slightly softened
• 1 1/4 cup granulated sugar, divided
• 2 large eggs
• 3 TBS lemon zest
• 1 1/2 cup all purpose flour
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 cup lemon juice
• 1/4 cup heavy cream

Glaze:

• 1/2 cup frozen strawberries, thawed
• 2 2/3 cups powdered sugar

Directions :

1. Heat oven to 350. Butter and flour one 8.5 x 4.5 inch loaf pan and set aside.
2. Cream Challenge butter and 1 cup of granulated sugar in the bowl of your mixer on medium speed for about 5 minutes, until light and fluffy. Beat in the eggs, one at a time, then mix in the lemon zest.
3. In a large bowl, mix together the flour, baking powder, and baking soda. In another bowl, combine the 2 TBS of the lemon juice and the heavy cream. With the mixer on medium, add the flour and cream mixtures alternately to the batter, starting and ending with flour mixture. Pour into the loaf pan, smooth, and bake for about 45 minutes or until browned and a toothpick inserted in the center comes out clean or with moist crumbs but no batter.
4. Let cake cook in the pan for about 15 minutes before removing to wire rack to cool completely.

Prepare glaze: 

1. In a blender or food processor, blend strawberries until smooth. Pour into a bowl and whisk in powdered sugar until smooth. Drizzle over cake and serve.

Old Fashioned Donut Muffins

Ingredients :

For the Muffins:

• 1/4 cup butter, slightly softened
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 2 large eggs
• 1 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 3/4 tsp. ground nutmeg
• 1 tsp. cinnamon
• 3/4 tsp. salt
• 1 tsp. vanilla extract
• 2 2/3 cups all-purpose flour
• 1 cup low-fat milk

For the Glaze:

• 3 tbsp. butter, melted
• 1 cup confectioners’ sugar, sifted
• 3/4 tsp. vanilla
• 2 tbsp. hot water

Directions :

1. Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, add baking powder, baking soda, nutmeg, cinnamon, salt and vanilla just until combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix!
3. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
4. To make the glaze, mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden. Serve and enjoy!

source:completerecipes.com

Chocolate Rice Krispie Balls

Ingredients:

for the balls

• ½ cup of peanut butter.
• 3 tbsps of soft butter.
• 1 tsp of vanilla.
• 1 cup of Rice Krispies.
• ½ cup of chopped pecans.
• 1 cup of shredded coconut.

for the chocolate:

• 1 package of chocolate chips.
• 1 square of sweet chocolate.

Directions:

1. In a large bowl, mix the ingredients of the balls together and refrigerate for 30 minutes.
2. Form balls and refrigerate for another hour.
3. In a double boiler, melt the chocolate chips with the sweet chocolate then drop the balls into chocolate one at a time to coat. Use a fork to make it easier.
4. Arrange the balls on parchment paper and freeze to set.Enjoy!

DONUT SPIRAL

Ingredients

• 3 cups of flour
• 2 tablespoons of butter
• 7 grams of baker’s yeast
• 5 tablespoons of sugar
• 1 cup of milk
• 1 egg
• ½ teaspoon of salt
• Oil for frying
• ½ tablespoon cinnamon powder

Preparation

1.Put the yeast in a bowl, pour some lukewarm water to dilute it, add the flour and mix well. Make the dough, ideally with a robot or a bread machine, if not by hand … courage!

2.Add the milk, then 2 tablespoons sugar, the egg. Then add the salt. Work the dough 3 minutes, it must be smooth. Then add the soft butter, the dough becomes shiny
3. Shape a ball, cover with cling film, and let rise an hour
4. The dough will double in volume, make pieces of dough of identical size, shape balls, give the shape you want (here braid)!
5. Put on a baking sheet lined with parchment paper and let rise for 30 minutes minimum. The donuts will take volume, they are ready to be fried

6.Fry on each side 3 minutes, drain and roll in a mixture of cinnamon sugar (3 tablespoons and ½ tablespoons cinnamon powder), or cover with frosting.