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  Lemon Velvet Cake + Lemon Cream Cheese Frosting This soft and fluffy lemon velvet cake has lemon extract, lemon zest, and hot lemon water to create one light, fresh lemony flavor that gets even better the next day! Give it a try. Ingredients Cake 1½ cups all purpose flour 1 cup cake flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1¾ cups granulated sugar 3/4 cup vegetable oil 1/4 cup butter-flavored shortening 2 eggs 1-2 teaspoons pure vanilla extract 1 tablespoon pure lemon extract 1 heaping teaspoon lemon zest (from 1-2 lemons) 1 cup buttermilk 1/2 teaspoon white distilled vinegar 1/3 cup hot lemon water (hot water mixed with 2 tablespoons fresh lemon juice) 4-6 drops yellow food coloring Lemon Cream Cheese Frosting 2 (8 oz) cream cheese room temperature 8 tablespoons unsalted butter room temperature 1 ½ teaspoons pure vanilla extract 1 ½ teaspoons pure lemon extract 1 ½ heaping teaspoons lemon zest (from 2 lemons) 4-5 cups powdered sugar sifted 1-2 teaspo...

  Cream Potato Soup Growing up, we had a lot of potato soup. Maybe it has something to do with the fact that my grandparents were potato farmers and it was passed down to them. My mom probably made it twice a month and now it’s the same for me, especially during the winter months. You’ll love the fact that it’s a dish that the whole family agrees on, and even looks forward to when told that this is what’s coming up for dinner. It’s also a very practical recipe. Most of the ingredients are staples that you can have on hand and won’t spoil quickly. The potatoes, carrots, celery, and onions will keep well for weeks (and if you opt for bacon, it keeps very well in the freezer). This easy potato soup recipe is one I would consider worthy of your cookbook! It’s an ultra comforting and cozy dish that you’ll use again and again. Plus, it makes great leftovers for lunch the next day if you have any left over. Ingredients 6 cups peeled and diced russet potatoes (about 5 medium potatoes, cut ...

PECAN CREAM POUND CAKE WITH THE BEST PECAN CREAM CHEESE FROSTING A decadent Southern pound cake recipe made with sour cream and pecans topped with an ultra creamy pecan-studded cream cheese frosting that will have folks begging for the recipe! PREP TIME: 15 Minutes     COOK TIME: 1 H & 15 Minutes        TOTAL TIME: 1 H & 30 Minutes  Ingredients : Pecan Cream Pound Cake 1 1/4 cups butter (2 1/2 sticks) 3 cups sugar 6 eggs 3 cups flour 1/2 teaspoon baking soda 1 teaspoon salt 1 cup sour cream 1/4 cup half-and-half 2 teaspoons vanilla extract 1 teaspoon butter nut extract (see notes) 2 cups chopped pecans THE BEST Pecan Cream Cheese Frosting 1 cup finely chopped pecans 1 8-oz package cream cheese 1/4 cup butter (1/2 stick) 1 teaspoon vanilla extract Hefty pinch of salt 1 1-lb box powdered sugar Instructions : Pecan Cream Pound Cake 1.  Bring all ingredients to room temperature. Preheat oven to 325 degrees. Grease and flour a 10-inch bu...

  This amazing cake is incredibly tasty and extremenly soft like no other . It contains small, healthy and nurtritious Bluberry Ingredients : Nutty Graham Cracker Crust : ☞ 1/2 cup ground walnuts ☞ 2 large spoon brown sugar ☞ 1/2 cup butter ☞ 1 cup graham cracker crumbs ☞ 1/2 cup old-fashioned rolled oats Cream Cheese Filling : ☞ 1/3 cup lemon juice ☞ 1 small spoon vanilla extract ☞ 1 (8 oz) pck cream cheese, softened ☞ 1 (14 oz) box sweetened condensed milk Fresh Blueberry Topping : ☞ 1/4 small spoon cinnamon ☞ 1/4 small spoon nutmeg ☞ 1/2 cup water ☞ 1 large spoon lemon juice ☞ 2 cups fresh blueberries ☞ 1/2 cup sugar ☞ 1 large spoon cornstarch Preparation : Crust Mix all ingredients & press into a sprayed baking pan. Bake in preheated 350 degree oven 13 min . And remove and allow cool. Filling Mix ingredients and combine on high for 5 min. Pour over cooled crust . and let it to cool Blueberry Topping Mix all ingredients exclude lemon juice and let bring to boil with...

Ingredients : 6 eggs, separated 1 ½ cups sugar, divided 3 tablespoons lemon juice 3 tablespoons vegetable oil 2 tablespoons water 1 ¾ cup flour ½ teaspoon salt 16 oz carton heavy whipping cream (more if you want to decorate) ½ cup confectioners’ sugar ½ teaspoon vanilla extract 5 cups sliced fresh strawberries Directions : Separate the eggs and place the egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. (This helps them whip up better.) Preheat the oven to 325 degrees. In another bowl, whisk the egg yolks until slightly thickened. Gradually add ¾ cup of sugar, whisking well until thick and lemon colored. Beat in the lemon juice, oil. and water. Combine the flour and salt and add to the yolk mixture. Beat the egg whites on medium speed until soft peaks form. Gradually add the remaining (¾ cup) sugar, 1 tablespoon at a time, beating on high until glossy peaks form. Fold a fourth of the egg whites into yolk mixture. Then add the entire yolk mixture into the ...

CHOCOLATE FILLED CAKE Ingredients: ⁣250gr chocolate ⁣180gr butter⁣ 375gr sugar⁣ 3 eggs⁣ 200gr leavening flour⁣ 40gr bitter cocoa ⁣ 250cc hot water⁣ Filling: 100gr butter ⁣ 100gr dulce de leche (arequipe) ⁣100gr chocolate melted in a bain-marie⁣ 100gr whipped cream⁣ 2 tablespoons instant coffee café Bitter cocoa to sprinkle⁣ Preparation: ⁣ 1) Melt the chocolate with the butter in a double boiler (take care that the water does not touch the container so that the chocolate does not spoil), ⁣ ⁣ 2) Place in a bowl, add the sugar, the eggs one by one, the flour and the cocoa, add, little by little, always mixing and add the hot water. ⁣ ⁣ 3) Pour into a buttered pan and take to an oven with medium-low flame, the test to see if it is is to move it and keep it still. Or stick a toothpick and see that it comes out clean. Let cool and unmold. For the filling: 1) In a bowl mix all the ingredients, always gently until the cream is formed. ⁣ 2) You can cut the cake in half or in three layers as you...

Ingredients Cake 4 1/2 cups all-purpose flour 1 1/2 tablespoons baking powder 3/4 teaspoon salt 2 1/4 cups sugar 3/4 cup Land O Lakes® Butter, softened 9 large Land O Lakes® Eggs (whites only) 1 teaspoon vanilla extract 1 1/2 cups milk 1/2 teaspoon red gel food color 1/4 teaspoon blue gel food color Cream Cheese Frosting 2 (8-ounce) packages cream cheese, softened 1/2 cup Land O Lakes® Butter, softened 2 pounds (8 cups) powdered sugar 1 tablespoon vanilla extract 1 to 2 tablespoons milk How To Make Heat oven to 350°F. Grease and flour 3 (9-inch) round cake pans; set aside. Combine flour, baking powder and salt in bowl. Set aside. Place sugar and 3/4 cup butter in another bowl; beat at medium speed, scraping bowl occasionally, until creamy. Add 1 egg white at a time, beating well after each addition. Add 1 teaspoon vanilla; mix well. Add flour mixture alternately with 1 1/2 cups milk, beating at low speed after each addition just until mixed. Divide batter in half; tint one half red. Di...

Ingredients COCOA FUDGE CAKE 1 2/3 cups all-purpose flour or 2 cups cake flour 1 1/2 cups white sugar 2/3 cups cocoa 1/2 cups vegetable oil 1 1/2 cups buttermilk OR 2 Tbsp vinegar in 1 1/2 cups milk 1 1/2 tsp baking soda 1 tsp salt 1 tsp vanilla 2 eggs IRISH COFFEE BUTTERCREAM 1/2 cup Baileys or other Irish Cream Liqueur 2 packets ~2 tsp instant coffee 1 cup unsalted butter 3-4 cups sifted powdered sugar 1/4 tsp salt 1 tbsp vanilla extract Instructions IRISH COFFEE PREP Pour your Baileys into a microwave safe cup or bowl, and add the instant coffee. Microwave for about 20 seconds, and then stir. Repeat if necessary. The instant coffee should be completely dissolved. Set aside. IT MUST BE ROOM TEMPERATURE OR COLD BEFORE YOU ADD IT TO YOUR BUTTERCREAM. FOR THE CAKE Preheat oven to 350°, and grease and flour two 8 inch round pans Mix all of the cake ingredients together in the order they're listed on medium speed first, scraping the sides occasionally. Then turn it up to high and let ...

INGREDIENTS CAKE: 10 TBSP SOFTENED BUTTER, DIVIDED 2 CUPS PECAN HALVES NONSTICK COOKING SPRAY 2-3/4 CUPS SMITH’S BUTTER PECAN ICE CREAM, SOFTENED AT ROOM TEMPERATURE UNTIL MELTED 2 CUPS GRANULATED SUGAR 1/2 TSP SALT 4 LARGE EGGS 2 TSP PURE VANILLA EXTRACT 2 TSP BAKING POWDER 3 CUPS ALL PURPOSE FLOUR DRIZZLE: 4 TBSP MELTED BUTTER 4 TBSP SMITH’S HALF & HALF 3 TBSP PREPARED CARAMEL ICE CREAM TOPPING FROM A JAR 2 CUPS CONFECTIONER’S SUGAR DIRECTIONS ⇆ DIRECTIONS BEGIN BY MAKING THE BUTTERED PECANS. IN A MEDIUM HEAVY SKILLET, MELT 2 TBSP OF THE SOFTENED BUTTER OVER MEDIUM HEAT. ADD THE PECAN HALVES AND COOK, STIRRING VERY OFTEN FOR 3-5 MINUTES OR UNTIL LIGHTLY TOASTED AND FRAGRANT, TAKING CARE NOT TO BURN. REMOVE FROM HEAT AND ALLOW TO COOL FOR 5 MINUTES. FINELY CHOP AND SET ASIDE. PREHEAT OVEN TO 350 F. SPRAY A 10-CUP BUNDT PAN GENEROUSLY WITH NON-STICK COOKING SPRAY AND SET ASIDE. IN THE BOWL OF A STAND MIXER, COMBINE THE REMAINING 8 TBSP OF SOFTENED BUTTER, THE MELTED SMITH’S BUTTER ...

Ingredients 2 1/2 cups peeled and grated carrots* Dry Ingredients 2 cups all purpose flour 1 1/2 cups granulated sugar 1/2 cup light brown sugar, packed 1 cup pecans, finely chopped (I use my food processor) 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon + 1 teaspoon ground cinnamon 1/2 teaspoon allspice 1/4 teaspoon ground nutmeg Wet ingredients 4 large eggs 3/4 cup vegetable oil 1/2 cup vanilla Greek yogurt (regular or lowfat) 1 teaspoon vanilla extract 2 teaspoons orange extract Cream Cheese Filling 8 oz. cream cheese, softened 1/2 cup granulated sugar 1 large egg 1 teaspoon lemon juice 1/2 teaspoon vanilla extract 3 tablespoons all purpose flour Orange Cream Cheese Glaze 4 oz. cream cheese, softened 2 tablespoons butter, softened 2 tablespoons orange juice 2 teaspoons lemon juice 1 teaspoon orange extract 1/2 teaspoon vanilla extract 2 cups powdered sugar, sifted Optional Decorative Garnishes roasted pecans, roughly chopped orange zest Instructions ...

  Ingredients : 3 eggs, beaten 1 1/2 cups white sugar 2 tablespoons light brown sugar 1/2 teaspoon ground cinnamon 1/4 cup butter, melted 3 cups heavy cream 10 slices hearty thick sliced white bread, toasted and cut into cubes 1 cup raisins (optional) Vanilla Cream Sauce 1/2 cup sugar 3 tablespoons light brown sugar 1 tablespoon all-purpose flour dash of ground nutmeg 1 large egg 2 tablespoons butter, melted 1 1/4 cups heavy cream (whipping cream) 1 pinch salt 1 tablespoon pure vanilla extract Directions : Preheat oven to 375 degrees. Grease a 2-quart or 9 x 13 baking dish. In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of heavy cream together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish. Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive bro...

Ingredients : 1/2 cup butter, softened 1/2 cup shortening… 2 cups sugar 5 eggs, separated 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 cup buttermilk 1-1/2 cups flaked coconut 1 cup chopped pecans CREAM CHEESE FROSTING : 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened 3/4 cup butter, softened 6 cups confectioners’ sugar 1-1/2 teaspoons vanilla extract 3/4 cup chopped pecans Directions : In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat just until combined. Stir in coconut and pecans. In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before ...

Ingredients : RED VELVET LAYER Butter, for cake pan Flour, for cake pan 1 box red velvet cake mix, plus ingredients called for on the box CHEESECAKE LAYER 2 8-oz. packages cream cheese, softened 2/3 c. sugar 2 large eggs 1/3 c. sour cream 1 tbsp. flour 1 tsp. vanilla extract 1/4 tsp. kosher salt WHIPPED LAYER 2 cups heavy cream 4 tbsps powdered sugar 2 tsp vanilla Instructions : ⇆ Instructions : Red Velvet cake layer: Preheat oven to 350F flour one springform 9" cake pan. Prepare red velvet cake batter according to box directions. Pour your batter in the prepared cake pan. Bake for 30 to 32 minutes. Let cool slightly in cake pan then remove, use a cake leveler to make sure the top is even and flat -set aside. Make the cheesecake layer: In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes. Add eggs, one a time, until combined. Add sour cream, flour, vanilla, and salt and ...

Ingredients: 1 (20 oz) can pineapple chunks in pineapple juice 1 (8 oz) can pineapple chunks in pineapple juice 1/3 cup (2.7 oz) packed light brown sugar 1/3 cup (2.6 oz) unsalted butter, melted 1 cup (5 oz) all-purpose flour 3/4 cup (5.6 oz) granulated sugar 1/2 tsp baking powder 1/4 tsp salt 1/4 cup (2 oz) unsalted butter, softened 1/2 cup (4 oz) pineapple juice (from pineapple chunk can) 1 large egg 1/2 tsp vanilla extract Topping: 3/4 cup heavy cream 2 Tbsp granulated sugar 12 maraschino cherries.

Ingredients : 8 oz. of Cool Whip 3 cups of milk (for lemon base) 2 packs of lemon pudding mix 1 16 oz. package of graham crackers 1/2 cup of butter 2 tbsp. of milk (for topping) 2 tbsp. of lemon juice 1 cup of powdered sugar Instructions : To get the full instructions, make sure to watch the Greater Good video below! Honestly, it’s one of those food videos that just totally zones you out in the best way. Like most ice box cakes, one of the best parts about this dessert is that it’s no-bake. All you have to do is pop the container in the freezer for the dictated amount of time and – voila! You have a layered cake that looks as incredible as it tastes. To really take this dessert to the next level, we would try adding a whipped blueberry frosting on top. Lemon and blueberry create an undeniable yet unique flavor combination you can’t turn down! Even adding some lemon zest on top of the frosting out be an elegant and delicious touch. Source : allrecipes.com

INGREDIENTS For the pie: 1 large lemon 4 large eggs ½ cup butter, melted 1 teaspoon vanilla 1½ cups sugar 1 (9 inches) pie crust, unbaked (I used a frozen deep dish)  For the topping: (optional) 1 cup whipping cream 2 Tablespoons sugar INSTRUCTIONS Take your pie crust out of the freezer or make your own. I used a frozen deep dish pie crust and it worked perfectly. I placed it on a cookie sheet because the metal pan was not that strong but if using a glass pie plate you won’t need to do this. Preheat your oven to 350 degrees. Wash your lemon then cut up and remove all the seeds. (Don’t peel it, you will blend the whole lemon!) Place in your high powered blender (such as a Vitamix). Add the eggs, butter, vanilla, and sugar. Blend until smooth. I started at power 5 then moved up to 10. Pour the mixture into your piecrust. Bake for about 40 minutes or until set. Let cool then chill in the fridge. For the topping: Place your mixing bowl and beaters in the freezer for about 20 minutes. ...

Ingredients: 2 c all purpose flour 2 t. baking powder 1 t. salt 1/2 c butter 1 1/4 c sugar 3 eggs 1 t.vanilla 1/4 c fresh lemon juice & 1 t. grated lemon zest 3/4 c milk (add a couple drops of yellow good coloring,if desired) FILLING: 1 tablespoon grated lemon zest 1/2 c fresh lemon juice 1 t. cornstarch 6 t. butter 3/4 c sugar 4 egg yolks,beaten FROSTING: 4 c confectioners sugar 1 t. grated lemon zest 1/2 c butter,softened 2 tablespoons fresh lemon juice 1 t. grated lemon zest (add a couple drops of yellow food coloring if desired) 2 tablespoons milk (f needed to thin frosting) chopped nuts,optional Directions: 1. Preheat oven to 350 degrees. Grease and flour two 8 inch round pans. Mix together the dry ingredientsSet aside. In a large bowl, cream together the butter and sugar until light and fluffy. Add lemon juice & zest to the milk.Beat in the eggs one at a time,stir in vanilla. Beat in the flour mixture alternately with milk, mixing just until incorporated. Pour batter i...