Comfy Cozy Desserts & Baked Goods
Barefoot Contessa - Recipes - Lemon Yogurt Cake
Lemon lavender cake--This recipe is perfect. The lavender gives the brightness of the lemon such a wistful nostalgic romance. It's a dense, heavenly cake. And the glaze sweetens it to just the right level. Keep in mind it makes a lot--two loaf pans. So cut it in half, or plan to share it with a friend. They will think you are amazing.
lemon lavender cake
Apple Filled Coffee Cake 1 pkg. (2-layer size) white cake mix 1 tsp. ground cinnamon 1 cup sour Cream 3 eggs 1/4 cup water 1 can (21 oz.) apple pie filling 1 cup powdered sugar 1-1/2 Tbsp. milk Directions: 1. Heat oven to 350ºF. Beat first 5 ingredients with mixer until well blended. Pour into greased and floured 13×9-inch pan
Apple Coffee Cake
Tish Boyle’s Plainly Perfect Pound Cake Prep time: 40 mins Cook time: 60 mins Total time: 1 hour 40 mins Ingredients 200g/2 cups Plain flour ¼ tsp Baking powder ¼ tsp Salt 227g/2 sticks Unsalted butter (softened) 250g/ 1¼cup Castor sugar (I reduced this to 200g) 4 Large eggs 1 tsp finely grated lemon zest 1 tsp grated orange zest 1 tsp vanilla extract 80ml Heavy cream
Perfect Pound Cake
Fyrstekake (Norwegian Cardamom-Almond Tart) This tart (pronounced FISH-deh-kakah) has a moist, cakelike filling. For the best flavor, forgo pre-ground cardamom; take the time to shell and grind whole seeds. Hesitant about rolling out pie crusts? This recipe is for you; the crust is simply pressed into the pan.
Old Fashioned Crumb Cake | My Life as a Mrs
Lavender Blue: Amazingly MOIST pumpkin spice bread
Banana Nut Bread| 1 box yellow cake mix 1 package Jell-O Instant Banana Cream Pudding & Pie Filling 1/2 cup water 1/2 cup vegetable oil 2 ripe bananas, mashed 4 eggs 1 cup chopped pecans Directions Heat oven to 350° F. Mix all the ingredients well. Pour into 2 large or 4 small greased loaf pans. Bake for 40 to 45 minutes. (For those allergic to nuts, this recipe can be made without the pecans.)
Melt-in-Your-Mouth Pumpkin Bread 1 1/4 cups oil 5 eggs 2 cups pumpkin 2 cups flour 2 cups sugar 2 pkg. cook-and-serve vanilla pudding (small boxes) 1 tsp salt 1 tsp soda 1 tsp cinnamon Blend oil, eggs and pumpkin. Combine other ingredients and add to pumpkin mixture. Sprinkle and lightly pat on the crumb topping (see recipe below). Bake in 2 greased/floured loaf pans at 325° for 1 hour. Lightly dust with powder sugar after bread has cooled. Crumb Topping: 1/2 cup flour, 1/4 cup
Rhubarb Upside-Down Cake - Martha Stewart Recipes
Lavender Blue: Golden Zucchini Tea Loaves aka "Shh! Don't Tell Then It's Squash Bread"
perfect peach cake - a farmgirl's dabbles