Basic Whipped Cream
Add the cream, and whip quickly with a wire whisk until the cream is slightly thickened. Now add the sugar and any flavorings. Continue to whip until cream forms soft peaks. Don't whip beyond the soft-peak stage, because the cream will get stiff ... [... more]
Cooking |
Orange & Lemon Cake
Place all the ingredients in a food processor and process until well combined, 50-60 seconds. Place the pan in the oven and bake for 1 hour, or until golden brown on top and a skewer inserted in the middle of the cake comes out clean. Remove from ... [... more]
Cooking |
Ginger Crinkle Cookies
Cynthia Farr-Weinfeld, a hypnotherapist and writer, started improving the nutritional profile of a friend's mother's ginger cookie recipe by substituting whole-wheat pastry flour for all-purpose flour and canola oil for shortening. "Experiment ... [... more]
Cooking |
Ginger-Toffee Cookies
These soft, spicy and assertive cookies are loaded with toffee bits and crystallized ginger. Rolling them in turbinado sugar gives them a crunchy outside. Preheat oven to 350 degrees F. Butter 2 large (16 by 14-inch) baking sheets. Mix first 6 ... [... more]
Cooking |
Banana Bread
The addition of bananas - providing they are very ripe - brings sweetness, moisture and flavor to this cake. Perfect for children, who usually love banana bread, it will keep for a few days. Preheat the oven to 325 degrees F. Grease and flour an ... [... more]
Cooking |
Cinnamon Pound Cake
DO-AHEAD TIP: Cake can be prepared up to 2 days ahead. Wrap tightly in plastic and store at cool room temperature. Recipe developed exclusively for Cooking.com by Jeanne Thiel Kelley. [... more]
Cooking |
Ginger-Spiced Pecans
Pecan halves sautéed with butter, sugar, and ground ginger are positively addictive. Serve them with ice cream, a selection of cookies, or fruit desserts, or on their own after dessert as petits fours. They're quick to make and, presented in ... [... more]
Cooking |
Deep Chocolate Sour Cream Pound Cake
This intensely chocolate cake benefits from three glazings with sugar syrup. The glaze keeps the cake moist, and the extra sweetness complements the chocolate. Lightly butter a 10-inch loaf pan and line the bottom with parchment or wax paper; ... [... more]
Cooking |
|
Information provided in association with Cooking.
Prices are intended as a guide only, and are subject to change.
To confirm pricing and availability, click through to the merchant.
