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Definitely not your traditional scone! These scones have a bit of whole wheat flour, a bit of Greek yogurt, a touch of cardamom and ginger--and a nice lemon-blueberry flavor that gets amped up by the addition of a blueberry glaze. Ingredients 1 1/4 cups whole wheat flour 1 cup all-purpose flour 1/4 cup white sugar 2 1/2 teaspoons baking powder 1 teaspoon ground cardamom 1 teaspoon lemon zest 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground ginger 1/2 cup unsalted butter, frozen 1/2 cup whole-milk Greek yogurt 3 tablespoons heavy cream 1 egg 2 teaspoons vanilla extract 1 cup frozen blueberries, unthawed Egg Wash: 1 egg 1 teaspoon water Glaze: 1/4 cup frozen blueberries, thawed 2/3 cup confectioners' sugar 1 tablespoon lemon juice To get  Today's Winner  ِAnd Instructions Please OPEN Next Page... Today's winner - Mao Rader Congratulations ✨🎁 Instructions 1) Preheat the oven to 400 degrees F (200 degrees C). Line ...

My grandmother is Scottish and her family made GREAT scones.... In search of the best scone recipe in the world I have adapted their recipe with my own touches and with the famous scone recipe from the world renowned Savoy hotel in London. I now believe I have adapted the BEST SCONE RECIPE IN THE WORLD! Ingredients 1 3/4 cups all-purpose flour 4 teaspoons baking powder 1/4 cup white sugar 1/8 teaspoon salt 5 tablespoons unsalted butter 1/2 cup dried currants or raisins 1/2 cup milk 1/4 cup sour cream 1 egg 1 tablespoon milk To get  Today's Winner  ِAnd Instructions Please OPEN Next Page... Today's winner - Mae Ramirez Congratulations ✨🎁 Instructions 1) Preheat the oven to 400 degrees F (200 degrees C). 2) Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measur...

These brownies have been a favorite in my family since I was a small child. Because they're so popular, I usually double the recipe. Great with chocolate frosting! Ingredients 1/2 cup peanut butter 1/3 cup margarine, softened 2/3 cup white sugar 1/2 cup packed brown sugar 2 egg 1/2 teaspoon vanilla extract 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt To get  Today's Winner  ِAnd Instructions Please OPEN Next Page... Today's winner - Christi Edwards Congratulations ✨🎁 Instructions 1) Preheat oven to 350 degrees F (175 degrees C ). Grease a 9x9 inch baking pan. 2) In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended. 3) Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 16 squ...

Ingredients 3 cups all-purpose flour 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup butter 3 cups white sugar  6 eggs 1 teaspoon lemon extract 1 teaspoon vanilla extract 1 cup buttermilk To get Instructions Please OPEN Next Page... Instructions 1) Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set aside. 2) In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan. 3) Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Next Recipe 👉 1 2 3

 3 cups flour (Either spelt or unbleached all-purpose or a combination of both) 2 cups organic cane sugar 1 tsp sea salt 6 Tbs cocoa powder 2 tsp aluminum-free baking soda 1/2 tsp ground ginger 12 Tbs (3/4 cup) coconut oil, melted and cooled 2 tsp pure vanilla extract 1 Tbs coffee (freshly brewed or leftover) 2 cups room temperature water 2 Tbs apple cider vinegar * The powdered ginger and coffee are optional. I like to add them just because they give the chocolate a little more “depth of flavor” as professional bakers like to say. You can’t taste either the ginger or coffee, but they enhance the chocolate flavor. And if you’ve ever tried making your own homemade vinegar, you could use that in place of the store bought apple cider vinegar too. How to make it : Preheat oven to 375 degrees and grease and flour two 9 inch round cake pans or one 13 x 9 inch pan. In a large mixing bowl, combine flour, sugar, salt, cocoa powder, baking soda,...

 INGREDIENTS: 1 box Duncan Hines Classic Golden Butter Cake mix (preferred mix) or Classic Yellow 1/4 C (4 oz.-1 stick)  unsalted butter, softened 3 large eggs 8-oz. can crushed pineapple in juice, drained (reserve juice to make 1/4 cup) 1/4 C reserved juice of crushed pineapple 1/4 C Malibu Rum (or any light rum) Preheat oven to 350 degrees.  Spray Pam for baking into a bundt pan.  Using an electric mixer, combine cake mix, butter, eggs, 1/4 C reserved juice and 1/4 C Rum, beat at low speed to combine.  Beat at medium speed for two minutes.  Fold in drained crushed pineapple.  Pour batter in prepared pan  Bake 33-36 minutes or until toothpick inserted comes out clean.  While cake is baking, prepare glaze. How to make it GLAZE: 1/2 C cream of coconut (Coco Lopez) 1/2 C Malibu rum 1/4 C confectioner’s sugar Shake cream of coconut can well before measuring.  Add cream of coconut to smal...

Ingredients 1 stick butter 1 cup water 1 tsp vanilla 1c flour 4 eggs MOM'S FAMOUS FILLING: 1 PINT HEAVY CREAM 1 PACKAGE (3.4 OUNCES) INSTANT VANILLA PUDDING ⅓ CUP MILK To get Instructions Please OPEN Next Page... Instructions 1) Bring the water, butter and vanilla to a boil. Add flour. 2) Stir constantly until it leaves the side of the pot and forms a ball. Remove and cool. 3) Beat in the 4 eggs, one at a time until smooth. 4) Drop by T. onto parchment lined cookie sheets and bake at 400 degrees for about 25-30 minutes.  LET COOL. 5) Slice in half and pipe or scoop in Mom's filling.  Dust with powdered sugar or pour on melted chocolate. Filling Beat the cream, pudding powder and milk in a mixer until thick like whipped cream! Next Recipe 👉 1 2 3

Ingredients 1 1/2 cups flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup sour cream 1 cup sugar 3 large eggs zest of one orange - about 1 tablespoon juice of an orange 1/2 cup butter 2 tablespoons sugar 1 1/2 cups fresh cranberries For the Icing: 1 cup powdered sugar 2 - 3 tablespoons water, milk or orange juice Instructions Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar on the bottom of the pan. Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside. Cream together butter and sugar until sugar turn a lemon color, about 4 - 5 minutes. Add eggs one at a time and mix in until incorporated. Add the orange juice and zest. Add the sour cream. When incorporated add the flour, salt and baking powder. When this is all mixed together stir in the remaining 1 1/4 cups cranberries. Bake for 50 - 55 minutes until a tester comes out clean. Let pan set for 5 minutes...

 2 cups granulated sugar 1 cup canola oil 4 large eggs 2 cups all-purpose flour 1 tsp baking soda 1 tsp baking powder 1/4 tsp kosher salt 2 tsp ground cinnamon 2 cups shredded carrots FOR THE CHEESECAKE LAYER: 2 packages (8 oz each) cream cheese, softened 1 cup granulated sugar 1/4 tsp kosher salt 2 large eggs 1/4 cup sour cream 1/3 cup heavy whipping cream FOR THE FROSTING: 1 cup unsalted butter, softened 1 package (8 oz) cream cheese, softened 1 Tbsp vanilla extract 1/4 cup heavy cream 4 cups powdered sugar 1 cup chopped pecans How to maake it : Prepare the cheesecake layer first. This can be done early in the day, or the night before. If freezing the cheesecake, can be stored 1-2 weeks in the freezer. Preheat oven to 325 degrees. Using a large roasting pan, add 1 inch of water to the pan. Place it on the lower 2/3 of the oven! Allow it to preheat in the oven. Prepare 9-inch springform pan by wrapping bottom of pan (...

Ingredients Cake 2 cups plus 2 tablespoons sifted all-purpose flour, plus flour for dusting cake pans ? tsp salt 2 cups sugar 2 sticks unsalted butter 1 cup water 1 tsp soda ½ cup buttermilk 2 eggs 1 tsp vanilla Frosting: 3 cups granulated sugar 1 stick butter 1 cup heavy cream Dash of salt 2 teaspoons vanilla Instructions :  Cake: Preheat oven to 350. Butter and flour two 9-inch cake pans. Sift 2 cups plus 2 tablespoons flour and salt into large bowl. Add sugar and whisk until blended. Combine butter and water in a saucepan. Bring to a boil and pour over the flour and sugar. Whisk until blended. Add the soda, buttermilk, eggs, and vanilla, and whisk until well blended and smooth. Pour into greased and floured baking pans. Bake for 20-25 minutes, checking cake after about 15. Cake is done when tester comes out clean but be careful not to overcook. Remove pans from oven and allow to c...

Ingredients For the crust: 1 1/3 cup graham crackers crumbs 5 Tablespoon sugar 5 Tablespoon unsalted butter-melted For chocolate cupcakes: 1 cup sugar 3/4 cup plus 2 tablespoons all-purpose flour 6 tablespoons Hershey's Cocoa powder 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup milk- room temperature 1/2 cup vegetable oil 1 large egg-lightly beaten 1 teaspoon vanilla 1/2 cup boiling water For marshmallow filling: 2 egg whites 1/2 cup sugar 1/4 teaspoon cream of tarter 1 teaspoon vanilla For milk chocolate ganache: 1 cup heavy whipping cream 10 oz. milk chocolate-finely chopped 1/2 Tablespoon vegetable oil Instructions     To make the crust:     Place rack in center of the oven and preheat the oven to 325 F, line cupcake tins with 16 cupcake liners and set aside.     In a small bowl, combine graham cracker crumbs, sugar and me...

Ingredients 2 8oz cream cheese boxes 2 big spoonfuls sour cream. 2 pkgs of taco seasoning shredded lettuce chopped black olives chopped green pepper chopped tomatoes 4 cups shredded Mexican Cheese To get  Today's Winner  ِAnd Instructions Please OPEN Next Page... Today's winner - Iris Callicoat Congratulations ✨🎁 Instructions Beat cream cheese and sour cream together til smooth, add taco seasoning. Spread on large glass dish…top with lettuce, Green onion (if you like onion) Tomatoes and black olives sliced. Top with cheddar cheese…use any corn chips you desire. Best part of this is you can add more or less toppings to the base depending on tastes and kids love it too. I recommend using disposable 9×13 aluminum pan if taking this dish to a party or picnic. It can be split into 2 round cake pans if you have picky eaters too! Next Recipe 👉 1 2 3

You’ll Need: 2 lb of strawberries. 2 sleeves of graham crackers. 1 (8 oz) package of cream cheese to room temperature. 1 (14 oz) can of sweetened condensed milk. 2 (3.4 oz) package of instant cheesecake flavored pudding. 3 cups of milk. 1 (12 oz) caron of divided whipped topping. How to: Start with the strawberries, wash and cut the tops off then slice them to ¼ inch thick and set aside. In a 13×9 baking dish, line graham crackers in the bottom. In a large bowl, mix together the cream cheese and sweetened condensed milk and beat until smooth. Add in pudding mixes and milk and mix for 4 to 5 minutes. Add in 2 cups of whipped topping and mix until smooth. Now, pour half the mixture over the graham crackers, add a layer of strawberry slices and add another layer of graham crackers than a second layer of cream cheese mixture. Top with a layer of strawberry slices. hhhffgfgfg Refrigerate covered for 6 to 8 hours. ...

Ingredients: -8 (1 3/4 ounce) Milky Way bars -1 cup butter, softened (divided use) -2 cups sugar -4 eggs -2 1⁄2 cups flour -1⁄2 teaspoon baking soda -1 1⁄4 cups buttermilk -1 teaspoon vanilla -1 cup chopped nuts (optional) Candy Frosting -1 (2 5/8 ounce) Milky Way bars (or 3 fun size bars) (optional) -1⁄2 cup butter (optional) -2 cups confectioners’ sugar (optional) -1 teaspoon vanilla (optional) -milk (optional) How to make it Preheat oven to 350 degrees. Combine candy bars and 1/2 cup butter in a saucepan; melt over low heat (or use microwave). Cream sugar with remaining butter. Add eggs, one at a time, beating well after each addition. Stir together flour and baking soda and add alternately with buttermilk to creamed mixture; beating until smooth. Add melted candy/butter and mix well. Stir in vanilla and nuts. Pour into greased and floured bundt or tube ...

Makes ~20+ servings (we cut small pieces, so we got more than 20) ***Note:  Look through each part of the cake to find all ingredients.  They’re listed separately to make it easier to prepare the cake.  To address comments made: Yes there are TWO boxes pudding in here (1 vanilla flavored, 1 banana flavored) and I use Cool Whip for the frosting.*** Cake 2 sticks butter, softened 1 3/4 cups sugar 3 eggs + 2 egg whites 3 tsp vanilla 3 cups all-purpose flour 3 1/2 tsp baking powder One 1.34oz box instant, sugar-free banana pudding mix 1 cup milk Filling: Whisk together the following ingredients and refrigerate until assembling cake (~10minutes). One 1.34oz box instant, sugar-free vanilla pudding mix 1 1/4 cups skim milk 1 cup Cool Whip (or whipped cream) To brush on layers: Mix together the following: 1 Tbsp sweetened condensed milk 1 Tbsp skim milk You’ll also need: 2-3 medium ripe bananas 3-4 c...

2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1/2 cup butter 1 1/4 cups white sugar 3 eggs 1 teaspoon vanilla extract 1 cup milk 1 tablespoon grated lemon zest 1/2 cup fresh lemon juice 1 tablespoon cornstarch 6 tablespoons butter 3/4 cup white sugar 4 egg yolks, beaten 4 cups confectioners' sugar 1/2 cup butter, softened 2 tablespoons fresh lemon juice 1 teaspoon grated lemon zest 2 tablespoons milk How to make it : Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a to...

For the Cake 3 cups all purpose flour, spooned into measuring cup and leveled-off with a knife, plus more for the pan 1/2 teaspoon baking soda 1/2 teaspoon salt 2 sticks (1 cup) unsalted butter, softened 2-1/4 cups granulated sugar 3 large eggs 1 cup buttermilk (low fat is fine) 2 tablespoons grated lemon zest, packed (note: you’ll need 4-5 large lemons for the entire recipe) 2 tablespoons fresh lemon juice For the Syrup 1/3 cup water 1/3 cup granulated sugar 2 tablespoons fresh lemon juice For the Glaze 1 cup confectioners’ sugar 2 tablespoons fresh lemon juice 1/2 teaspoon lemon zest, packed 1 teaspoon unsalted butter, melted How to make it : Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 10-inch bundt pan with non-stick cooking spray and dust with flour. In a medium bowl, whisk together the flour, baking soda and salt. Set aside. In the bowl of an electric mixer fitte...

YOU CAN ALSO MAKE THIS CAKE USING 2 BOXES OF YELLOW CAKE MIX AND JUST ADD THE INSTANT PUDDING AND WHIP CREAM.- AND ON THE BOX RECIPE- REPLACE THE WATER WITH MILK FOR A REALLY MOIST CAKE Cake 2 4oz sticks butter, softened 1 3/4 cups sugar 3 eggs 3 tsp vanilla 3 cups all-purpose flour 3 1/2 tsp baking powder One 3.4oz box instant Banana cream pudding mix 1 cup milk Nilla wafers to place on top of cake Filling in between cake layers: Whisk together the following ingredients and cook on medium heat until  it thickens and sticks to the spoon ,do this while the cake is in the oven. stir constantly- no lumps-remove from heat and add 1 pack of instant banana pudding and 1 cup of whip cream and place in a mixer, (but add the pudding to the whip cream and mix it, then add it to the hot pudding)***if it thickens add milk 3/4 cup sugar...all of these ingredients here is what you will be whisking together-  1tb vanilla flavor... 2 ...

Ingredients 3/4 cup sugar 1 large egg 1 1/2 cups all-purpose flour 2 tsp baking power 1/4 tsp salt 1/4 tsp ground nutmeg 1/4 cup vegetable oil 3/4 cup milk 1 tsp vanilla extract 2 Tbsp butter, melted 1/2 cup sugar, for rolling (I added in a few shakes of cinnamon) To get Instructions Please OPEN Next Page... Instructions 1) Preheat oven to 350. Lightly grease a muffin tin. In a large bowl, beat together sugar and egg until light in colour. In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract. Divide batter evenly into 10 muffin cups, filling each about 3/4 full. Bake for 15-18 minutes, until a tester inserted into the centre comes out clean. 2) While muffins are baking, melt butter and pour remaining sugar into a small bowl. When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a ...

FOR CRUST: 6 cups Rice Krispies cereal ¼ cup salted butter 1 pkg miniature marshmallows FOR FILLING: 1 (8 oz) pkg cream cheese, softened ½ cup sugar 1 tsp vanilla extract 1 (7 oz) jar marshmallow creme/fluff 1 (8 oz) pkg Cool Whip, thawed FOR GARNISH: Whipped cream Cubed & prepared Rice Krispy Treat Squares (I used the ones from the box) How to make it : Liberally grease a 9" or 10" springform pan with cooking spray. Set aside. In a large bowl, add in the Rice Krispies cereal. Set aside momentarily. In a medium saucepan, melt the salted butter and marshmallows together over low heat, stirring constantly, until melted and smooth. Pour the melted marshmallow mixture over the cereal and toss until totally combined. Pour the cereal into the prepared pan and, using a greased glass cup, press the cereal mixture into the pan, forming a base and sides. Put aside to set, about 20 minutes. While crust sets, make you...