Chocolate Molten Cakes

1 pound = 454 grams

Ingredients
1/2 pound (2 sticks) unsalted butter, plus more for greasing
1/2 pound bittersweet chocolate, at least 60 percent, plus 8 (1-inch) squares
1/2 cup granulated sugar
3 large eggs
3 tablespoons all-purpose flour
Directions
Preheat the oven to 350 degrees F. Butter 4 (6-ounce) ramekins and set aside.
Over a double boiler, melt the butter and chocolate, whisking until smooth. Whisk in the sugar and transfer to a medium
bowl. Whisk in the eggs and flour until smooth. Pour the batter into the prepared ramekins about 2/3 full. Place 1 of the
small chocolate squares right in the middle of each cake and press down with your fingers so it rests in the middle of the
ramekin. Bake the cakes until slightly puffy and set around the edges, 20 to 25 minutes. Don't worry if your cake tester
comes out wet, the center should still be loose.
BYOC: Use a nice sea salt to garnish, or try toasted coconut flakes, toasted and chopped nuts, fresh berries in the
summer or freshly whipped cream.
Garnish: decorate food.
Whipped cream: Chantilly /ntl.i/

Quick Coffee Cake

"This coffee cake is wonderful, the cake itself is moist and delicious while the
topping is slightly crunchy and sweeter. Together, they make a delightful combination that you will surely enjoy!"

Crunch:

describes food that is firm and makes a loud noise when it is eaten

Ingredients

1/3 cup shortening

1/2 cup milk

1 1/2 cups all-purpose flour

1 egg

1 1/2 teaspoons baking powder

1/2 teaspoon vanilla extract

6 tablespoons white sugar

2 tablespoons butter, melted

1/2 teaspoon salt

1/2 cup brown sugar

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

Directions
1.
2.
3.
4.
5.

Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan.
In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender to
the size of small peas.
In a separate small bowl, beat the egg well, then stir in the milk and vanilla. Add the egg-milk mixture to the flour
mixture all at once. Stir carefully until just blended.
Pour batter into prepared pan and spread evenly. Drizzle top with melted butter.
In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on top of cake.
Pour batter into prepared pan. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center
of the cake comes out clean.

Bananas in Caramel Sauce

Recipe by Sarah Hand

Ingredients Edit and Save

1/2 cup butter

1 1/4 cups heavy cream

Directions
1.
2.

Melt butter in a large, heavy skillet over medium heat. Stir in sugar and cook, stirring, until sugar is melted and light
brown. Slowly stir in the cream (mixture will bubble up).
Let mixture boil 1 minute, then reduce heat to low. Place the bananas in the pan and cook until heated through,
about 2 minutes. Serve hot.

Super Easy Halloween Cake

Recipe by Cindy
"This cake is so easy to make and delicious it is almost sinful. Tell them you made it homemade!"

Ingredients
Original recipe makes 1 - 10 inch tube pan

1 (18.25 ounce) package yellow cake mix

1 tablespoon ground cinnamon

1 teaspoon vanilla extract

2 Granny Smith apples - peeled, cored and finely diced

1.
2.

Prepare cake mix according to package directions for a 10 inch tube pan. Stir in the cinnamon and vanilla extract,
then fold in the chopped apples.
Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the
center of the cake comes out clean. Allow to cool.

Super Easy Halloween Cake

Recipe by ELEVIN
"More nutritious than an ordinary cake and very simple to make. This is an orange and black treat! Decorate spookily!
Bittersweet chocolate chips can also be used in this."

Ingredients
Original recipe makes 1 9x13-inch pan

1 (18.25 ounce) packageyellow cake mix

1 (15 ounce) can pumpkin puree

2 eggs

1 cup semisweet chocolate chips

Directions
1.
2.
3.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Beat cake mix, pumpkin puree, and eggs together in a bowl using an electric mixer until batter is smooth, about 2
minutes. Fold chocolate chips into batter; pour into the prepared baking pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

Cottage Cheese Fluff

Recipe by Jamie
"Low-fat cottage cheese is mixed with Cool Whip Lite and dry sugar-free gelatin to create a delightful dessert. You can use
any flavor Jell-O; I prefer lemon or orange."

Jelly(UK) /Jell-O(US): a soft, coloured sweet food made from sugar, gelatine and fruit flavours, that shakes

slightly when it is moved

Ingredients
Original recipe makes 6 servings

3 cups low-fat cottage cheese

2 (0.3 ounce) packagessugar-free lemon flavored Jell-O mix

1 (8 ounce) container lite frozen whipped topping, thawed

Directions
1.
2.
3.

Place the cottage cheese in a food processor and blend until creamy.
Whisk in the flavored gelatin powder, then fold in the thawed whipped topping.
Refrigerate until serving.

Cottage Cheese Cookies

Recipe by KREDER
"Chocolate cookies with cottage cheese and nuts mixed in. These cookies are very chocolate-y and moist. Very good! "

Ingredients
Original recipe makes 6 dozen

2 cups shortening

1 teaspoon baking soda

3 1/2 cups white sugar

1 teaspoon salt

4 eggs

1 cup unsweetened cocoa powder

4 teaspoons vanilla extract

2 cups cottage cheese

5 1/2 cups all-purpose flour

1 cup chopped pecans

2 teaspoons baking powder

1/2 cup confectioners' sugar

Pecan: /pikn /: a type of nut which is long with a rough surface and which has a smooth red-brown shell

Directions
1.
2.
3.

In a medium bowl, cream together the shortening and white sugar, until smooth. Beat in the eggs, one at a time,
then stir in the vanilla. Combine the flour, baking powder, baking soda, salt and cocoa; gradually stir into the creamed
mixture. Fold in the cottage cheese and pecans. Cover dough and refrigerate for 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Roll the dough into walnut-sized balls then roll the balls in the
confectioners' sugar. Place the cookies 2 inches apart on the cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before
removing to a wire rack to cool completely.

Apple Coffee Cake

Recipe by MRS. CINDY SCHMIDT

Ingredients
2 cups white sugar

Original recipe makes 8 servings

1 cup vegetable oil

3 cups all-purpose flour

4 eggs

1 tablespoon baking powder

1/2 cup orange juice

5 tablespoons brown sugar

2 teaspoons ground cinnamon

20 mins
COOK1 hr

PREP

READY IN

1 hr20 mins

Directions
1.
2.
3.
4.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch tube pan.
In a large bowl, stir together flour and baking powder. In a separate bowl, beat together 2 cups sugar, vegetable oil,
eggs. Stir egg mixture into flour mixture, alternately with orange juice, until smooth. In a small bowl, combine 5 tablespoons
white sugar, 5 tablespoons brown sugar and 2 teaspoons cinnamon.
Pour 1/2 of batter into prepared pan. Add 1/2 of the apples then 1/2 of the cinnamon sugar mixture. Repeat laying
with remaining ingredients.
Bake in preheated oven until a toothpick inserted into center of cake comes out clean, about 50 to 70 minutes. Let
cool for 15 to 20 minutes, invert on a plate and serve.