Free Baking recipes for you to try!

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- 3 cups flower                 
- 1 1/2 cups sugar
- 2 eggs
- 1 cup brown sugar
- 1 1/2 cups butter
- 2-6 tbsp vanilla
- 1 pinch salt
- 1 tsp baking powder
- 1 12 oz  package chocolate chips

Brought to you by: Auntie Sheila

Preheat oven to 350 degrees. Mix sugar, eggs, butter, and vanilla in one bowl.  Mix the flour, baking powder, and salt in another large bowl.  Pour moist ingredients into bowl with dry ingredients and stir together until blended.  Mix in chocolate chips and spoon out onto greased cookie sheet.  Bake for 10-14 minutes or until golden brown.
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Bran Date Bread:

- 1 1/4 cups sifted flour
- 1 1/2 tsps. baking powder
- 1 tsp. salt
- 1/2 cup sourdough starter
- 3/4 cup buttermilk
- 1 cup pitted dates, cut fine
- 1 cup All Bran
- 1 tsp. grated lemon peel
- 2 eggs, beaten
- 1/4 cup vegetable oil
- 3/4 cup brown sugar, firmly packed

Sift dry ingredients together.  Dust dates with 1 tablespoon flour mixture, then add the brown sugar, All Bran, and grated lemon peel. Combine 3/4 cup butter-milk, 2 beaten eggs, 1/4 cup vegetable oil.  Add all at once to flour mixture with the sourdough starter, stirring until well-moistened.  Pour into greased or wax paper-lined loaf pan about 9x5 inch size.  Bake at 350˚ for one hour.  Allow to stand 10 minutes.  Remove from pan and cool. Wrap in foil or plastic wrap and place in refrigerator.  Spread with butter or cream cheese, or any other spread.   It can also be toasted.

From: The Complete Sourdough Cookbook by: Don and Myrtle Holm
ISBN: 0-87004-223-8
Caxton Press

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Butter Braid Bread
- 2 packages active dry yeast
- 1/2 cup warm water (105-115 degrees)
- 1/2 cup butter
- 1/3 cup sugar
- 2 teaspoons salt
- 3/4 cup scalded milk
- 3 eggs, beaten
- 5-8 cups all-purpose soft-wheat or bread flour
Glaze:
1/4 cup melted butter
1/4 cup poppy or sesame seeds
1 egg white mixed with
1 tablespoon water

- Stir the yeast and water together in a bowl and set aside to dissolve.  Put the butter, sugar, and salt in a large bowl and add the hot scalded milk.  Let cook to 115 degrees.  Don't worry if the butter isn't melted.  Add the eggs, yeast, and 3 cups of the flour.  Beat until smooth by hand or portable mixer or in a food processor.  Stir in more flour, 1 cup at a time, enough to make a soft dough that holds its shape and is not sticky.
Knead, adding more flour as necessary, on a lightly floured board for 8-10 minutes, or in a mixer or food processor until the dough is soft but not sticky and springs back when touched.  Place in a greased bowl, and turn the dough to grease all over.  Cover with plastic wrap and let rise about 1 hour, until doubled in bulk or until the indentations made by two fingers pushed into the edge of the dough remain.

To shape, punch down and divide the dough in thirds.  Cut each third into 3 equal pieces and roll each piece into a strand about 18 inches long.  Place 3 strands together on a board and pinch or press them together well at one end, tucking the pinched dough under, so the strands won't come apart.  Braid the strands tightly, pinching and tucking the finished end under the loaf.  Repeat for each loaf.
Place on greased baking sheets.  Brush the loaves with the melted butter and sprinkle with poppy or sesame seeds.  Brush the loaves with the melted butter and sprinkle with poppy or sesame seeds.  Let rise until doubled then brush with the egg-white-and-water mixture to glaze.  Preheat the oven to 375 degrees.  Place the loaves in the oven and bake 20 minutes, checking occasionally.  When browned, remove one loaf and test for doneness by thumping the bottom to see if it sounds hollow, or running a trussing needle or skewer into the loaf to see if it comes out clean.  Return to the oven until done if necessary, checking every 5-10 minutes.  Remove from the pans and place on a rack to cool.-

From: New Southern Cooking by: Nathalie Dupree
ISBN: 0-8203-2630-5
University of Georgia Press

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Chocolate Muffins:

- 1 and 3/4 cups of Unbleached white pastry flour
- 1 tablespoon of Baking powder
- 1/4 teaspoon of Baking soda
- Dash of Salt
- 1/3 cup of Virgin Olive oil
- 1 egg (beaten)
- 1 cup of Plain yogart
- 1/3 cup of Date sugar, or Light Brown sugar
- 2 cup of Soy (or Rice) Milk
- 1/2 cup of Chopped Walnuts (optional)
- 1/3 cup of Dry Cocoa Mix
- 1 Teaspoon of Instant Coffee (optional)
- Confectioners Sugar

Either spray muffin tray with an oil, or use paper inserts.
Combine all dry ingredients together.
Add lightly beaten egg oil, and other wet ingredients.
Beat for about 40 strokes by hand, then spoon into Muffin tray, remembering not to fill cups more than 2/3 full.
Place in a 325 degree preheated oven for 25 to 30 minutes.
Allow to cool, then sprinkle lightly with confectioners sugar.
Store in an airtight plastic container in the refrigerator for up to one week, or freeze.
Frozen muffins can be thawed in the microwave oven on low setting for 45 seconds to one minute.
To warm from the refrigerator, place in the microwave oven on "Warm Setting" for 20 to 30 seconds.

From: The Holistic Cookbook by: Eileen Renders N.D.
ISBN: 0-9711551-0-0
Renders Publishing

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Grandma's Old Fashioned Banana Bread:

- 3 cups flower
- 1 cup sugar
- 1 cup wheat germ
- 1 cup butter
- 1 cup walnuts (chopped fine)
- 2-3 smashed ripe bananas
- 2 tsp cinnamon
- 1 tbsp baking powder

From the Russo Household

Preheat oven to 350 degrees.  Mix sugar, eggs, and butter into one bowl and set aside.  Smash ripe bananas in another bowl with a fork and then add the bananas to the wet sugar/egg mixture.  Mix flour, wheat germ, baking powder, and cinnamon into a large mixing bowl.   Pour wet ingredients into middle of dry ingredients and stir until evenly blended.  Now mix in the walnuts and pour into a bread pan.  Presto!  Bake for approx. 35-45 minutes or until browned on top.  Brush a little butter on the top before it cools.

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My lost childhood chocolate birthday cake (Yield: 8 to 10 servings):

Cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 sticks unsalted butter, softened
1 1/2 cups sugar
4 large eggs
2 teaspoons vanilla extract
Sprinkles for decoration

Ganache:
1 1/4 cups heavy cream
20 ounces dark chocolate, chopped

Syrup:
1 cup water
1 cup sugar
1 tablespoon Cointreau

1. Preheat the oven to 350 degrees F.  Lightly flour and butter a 9-inch round ake pan.
2. Make the cake. Ina small bowl, sift together the flour, baking powder, and salt.  In a seperate bowl, cream the butter and sugar with an electric beater until light and fluffy, about 3 minutes.  Add the eggs one at a time, mixing well after each addition.  Stir in the vanilla.  Add the dry ingredients to the wet, mixing until just combined.
3. Pour the batter into the prepared pan.  Bake until the crust is golden brown and a skewer inserted into the center of the cake comes out clean,  18 to 20 minutes.  Set to cool on a cooling rack.
4. Make the ganache.  Bring the cream to a simmer and pour over the chopped chocolate in a heatproof bowl.  Let sit until the chocolate begins to melt, about 1 minute, then beat with an electric mixer until the ganache is fluffy and smooth.  Let cool to room temperature.
5. Make the syrup.  Bring the water and sugar to a boil in a heavy0bottomed saucepan.  Lower the heat and simmer until the sugar dissolves, about 10 minutes. Stir in the Cointreau and remove from the heat.
6. Cut the cake horizontally into 2 layers.  Brush the still-warm cake with the syrup (do not soak).  Once the syrup is absorbed, spread the cooled ganache frosting generously over the top of one round.  Top with the second layer of cake and cover with the remaining ganache, using an offset spatula to smooth the ganache down and around the sides of the cake.
7. Sprinkle liberally with multicolored sprinkles.

Free Chocolate Birthday Cake Recipe courtesy of:
Chocolate, A Love Story: 65 Chocolate Dessert Recipes From Max Brenner's Private Collection
By: Max Brenner and illustrated by: Yonatan Factor
ISBN: 978-0-316-05662-5
www.maxbrenner.com

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Pooh Bread (1 Large Round)

If it is not devoured immediately out of the oven, this bread with its sweet essence makes wonderful toast and is really great for sandwches.

1 (1/4-ounce) package Best Yet dry yeast
1/4 cup lukewarm water
1 teaspoon Sprekles sugar
1 Country egg
1/2 cup Pot-O-Gold syrup with honey
1 tablespoon Spice Box coriander
1/2 teaspoon spice Supreme cinnamon
1/4 teaspoon Spice Box cloves, ground
1 1/2 teaspoons Spice Supreme salt
1 cup 8th Continent soymilk, warmed
6 tablespoons Dutch Farms Wisconsin margerine
4 1/2 cups Best Yet flour

1. Preheat oven to 200 degrees F.
2. Proof the yeast by placing it in the water, which should be between 100 degrees and 100 degrees F. Add the sugar and let stand for 10 minutes.
3. In a separate bowl, combine the egg, honey, and spices and beat until fluffy.
4. Add the yeast mixture, warm milk, and margarine.
5. Add flour.  Knead the dough with oiled hands until smooth. (This bread dough will be stickier than most, so oiling the hands will help-but do not add more flour.)
6. Place dough into an oiled bowl and cover with a cloth.  Wait until it has doubled in size, about 1 hour.
7. Punch the dough down and knead again for 5 to 10 minutes.
8. Shape into a round loaf and let rise again until double, about 1 1/2 hours.
9. Bake for 1 hour.

Free recipe courtesy of:
The 99 Cent Only Stores Cookbook: Gourmet Recipes at Discount Prices
By: Christiane Jory
ISBN: 978-1-59869-7
List Price: $12.99
Adams Media
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Texas Ruby Red Grapefruit Pound Cake (Yield: 12 slices)
Ruby Red grapefruit juice lends its colorful citrus flavor profile to this dense pound cake.  It makes a deliciousdessert served with sweetened whipped cream or ice cream, but can stand alone served with tea or as a delicious finale at outdoor gatherings.
-1 cup plus 2 tablespoons all-purpose flour
-1 teaspoon baking powder
-1/4 teaspoon salt
-4 teaspoons minced Ruby Red grapefruit zest (colored portion of peel)
-2/3 cup fresh Ruby Red grapefruit juice plus 4 teaspoons, divided use
-1/2 cup (1 stick) unsalted butter, softened, plus butter for greasing pan
-1 cup sugar
-3 large eggs
-1/2 teaspoon lemon extract
-2 tablespoons milk
-1/2 cup sifted powdered sugar

1. Adjust oven rack to middle position.  Preheat oven to 350 degrees F.  Lightly butter a 9x5- inch loaf pan; line bottom and long sides with parchment paper.  Set aside.

2. In medium bowl, whisk together flour, baking powder, salt, and zest.

3. In large bowl of electric mixer, beat butter until light and fluffy on medium-high speed.  Add sugar; beat until well combined, scraping down sides of bowl as needed.

4. Add 2 eggs, one at a time, beating well after each addition.  Add lemon extract and remaining egg; beat to combine.

5. By hand, beat in half of the flour mixture.  Add milk and 2/3 cup grapefruit juice.  The juice will curdle.  Blend ingredients well.  Add remaining flour mixture and mix just until combined.  Do not overmix.

6. Pour batter into prepared pan; smooth top.  Bake 55 to 60 minutes or until toothpick inserted in center comes out clean.  The top will be glossy.  Cool cake in pan on wire rack 20 minutes.  Carefully loosen sides and invert.  Place on wire rack to cool completely.

7. Prepare glaze: In small bowl, blend powdered sugar and remaining 4 teaspoons grapefruit juice.  Drizzle over top of cooled cake, allowing glaze to drip down sides and dry.  Cake may be made up to 3 days ahead, cooled and wrapped in plastic wrap.

From: Melissa's Everyday Cooking with Organic Produce: A guide to Easy-to-Make Dishes with Fresh Organic Fruits and Vegetables
By: Cathy Thomas
ISBN: 978-0-470-37105-3
Wiley

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Violet Apple Cake

This is the best dessert you can make to use up apples from winter storage.  The delicate flavor the violets add is beautiful.
  My father gave me a food processor in 1975; it transformed by cooking, and this is one of those recipes that really benefit from being made with one.
  This cake is best served warm with lots of whipped cream. 
Alternatively, you can serve it cold at coffee time.

Serves 6-8

1 1/2 lb (675 g) cooking apples
(before peeling and coring)
2 cups (500 ml) all-purpose flour
4 1/2 tsp (22 ml) baking powder
1 tsp (5 ml) salt
1 cup + 2 tbsp (275 ml) fruit
(superfine) sugar
2 eggs
1 tsp (5 ml) almond extract
1/2 cup (125 ml) unsalted butter
Powdered (confectioners') sugar, for dusting
2 tbsp (2 ml) sweet violet flowers, divided

  Preheat the oven to 350ºF (180ºC). Grease and line with a 10-inch (25 cm), removable-bottom, round cake pan with baking parchment or waxed paper.

   Peel, core and quarter the apples, then either slice by hand or use the slicing disk on a food processor.  Once sliced, keep them in cold water to stop them going brown until the cake mixture is made.

  Sift the flour, baking powder and salt into a large mixing bowl, add the sugar, then beat the eggs lightly with the almond extract and add to the bowl.  Melt the butter and pour into the bowl.  Either beat well by hand or mix in the food processor for roughly 10 seconds.  Remove the cover, scrape down the sides of the bowl, then mix for a further 5 seconds.

  Put half the cake mixture into the prepared cake pan, spreading it evenly over the bottom.  Drain and dry the apple slices and lay them over the cake mixture in an even layer.  Scatter 1 tbsp (15 ml) violets overtop.  Spread the rest of the cake mixture on top of the apples.  This mixture is rather thick and not easy to spread, but it honestly does not matter too much if some of the apple is left showing, as it will become covered during cooking.

  Bake in the oven for 1 1/2 hours, until golden brown, risen and slightly shrunk away from the sides of the pan.  Turn out and serve, thickly dusted with sieved powdered sugar and decorated with the remaining violet flowers. 

Courtesy: 

Jekka's Herb Cookbook
By: Jekka McVicar
ISBN: 978-1-55407-814-1
Firefly Books

Read More!
Buy Here

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Zucchini Bread
- 1 1/4 cups unbleached all-purpose flour
- 3/4 cup whole-wheat pastry flour
- 2 1/4 teaspoons baking soda
- 1/4 teaspoon sea salt
- 3/4 teaspoon ground nutmeg
- 1 1/2 teaspoons ground cinnamon
- 3 large egg whites
- 3/4 cup raw cane sugar (Turbinado)
- 3/4 cup prune puree or unsweetened applesauce
- 1 cup grated zucchini

Preheat the oven to 350˚F (175˚C).  Lightly coat a 9x5-inch loaf pan with cooking spray and dust with flour; set aside.
 In a medium mixing bowl, combine the flours, baking soda, salt, nutmeg, and cinnamon.
 In a separate mixing bowl, combine the egg whites, sugar, and prune puree.  Add the dry ingredients to the egg white mixture, stirring until well combined, but do not overmix.  Fold in the zucchini.  Pour the batter into the prepared loaf pan.

Bake for 45 minutes to 1 hour or until a wooden pick inserted in the center comes out clean.  Cool in the pan on a wire rack for 10 minutes; remove from pan and cool completely.  Cut into 14 slices to serve.

From: Conscious Cuising: A New Style of Cooking from the Kitches of Chef Cary Neff
by: Cary Neff
ISBN: 1-57071-926-8
Sourcebooks, Inc.