Project Dessert

Price to make: $2.33

Yield: 2 loaves

Time: Prep – 10 minutes, Cook – 32 minutes

1/2 cup oil

1 cup sugar

2 eggs

1 tsp vanilla extract

2 cups flour

1 tsp baking powder

1/4 tsp salt

1 cup chocolate chips

Topping:

4 Tbsp sugar

1 tsp cinnamon

• Preheat oven to 350.
• Mix together oil and sugar and then add eggs.
• Combine with rest of ingredients, adding chocolate chips last.
• Shape dough into 2 loaves and place on cookie sheet lined with parchment paper.
• Mix sugar and cinnamon and sprinkle on loaves.
• Bake 30-40 minutes.
• Slice while warm and place in a cold place for a few hours.

Tips: If you like biscotti then these are really good, I just happen not to like crunchy baked stuff so biscotti is not my thing.

Price to make: $2.88

Yield: 8x8 pan

Time: Prep – 10 minutes, Cook – 30 minutes

8oz margarine

1 cup sugar

2 egg yolks

2 cups flour

1 cup chopped walnuts

1/2 cup apricot preserves

• Cream margarine.
• Gradually add sugar, and then egg yolks.
• Blend mixture well.
• Gradually add flour.
• Fold in most of the nuts, while saving some for topping.
• Spread half of batter into 8x8 pan.
• Spread apricot preserves on top and then rest of batter.
• Top with remaining nuts.
• Bake at 350 for 30 minutes or until  lightly brown on top.
• Cut into bars while still warm.

Tips: After spreading half of batter and the apricot preserves I found it very difficult to spread the other half of batter. When I tried it just pushed around the apricot has the batter is thick and the apricot very soft. Once the bars were done and cooled down they got a little tough to work with as I had cut them and then left them in the pan. When I finally got them out they tasted really good!

Price to make: $3.11

Yield: 19 muffins

Time: Prep – 8 minutes, Cook – 20 minutes

3 eggs

3/4 cup oil

1 3/4 cup sugar

2 cups zucchini, grated

2 tsp vanilla sugar

2 tsp baking soda

1 1/2 tsp cinnamon

1/4 tsp baking powder

1/2 tsp salt

2 cups flour

• Mix all ingredients in a bowl, adding flour last.
• Pour into greased muffin tins and bake at 350 until muffins turn brown on top, about 20 minutes.

Tips: Amazingly moist, fluffy and tasty muffins. The fact that it has zucchini does not make it healthy in anyway. 2 cups zucchini equals 1 full zucchini. Once you add the flour mix only until blended, make sure not to over mix.

Price to make: $3.41

Yield: 9x13 cake

Time: Prep – 12 minutes, Cook – 50 minutes

2 cups flour

4 tsp baking powder

1 tsp salt

1 1/3 cup sugar

4 Tbsp cocoa

1 cup coffee whitener

2 tsp vanilla sugar

4 Tbsp oil

2 cups brown sugar

1/2 cup cocoa

3 cups boiling water

• Combine flour, baking powder, salt, sugar and cocoa in a bowl.
• In another bowl, mix coffee whitener, vanilla sugar and oil.
• Combine dry ingredients with wet ingredients and mix well.
• Place in 9x13 pan, ungreased.
• Sprinkle brown sugar and cocoa over cake batter.
• Pour boiling water on top until bubbles form.
• Bake at 350 for 50 minutes.
• Serve warm.

Tips: You can the dry and wet ingredients in one bowl, it doesn’t have to be separate. After pouring the boiling water let it sit for 2 minutes and then put in oven. When done the bottom layer will be like a pudding consistency and top will be like a cake. Tastes a lot better when served warm with a scoop of vanilla ice cream.

Price to make: $2.86

Yield: 22 cupcakes

Time: Prep – 5 minutes, Cook – 20 minutes

2 cups sugar

3 eggs

1 1/2 cup coffee whitener

2/3 cup crisco

1/2 tsp vanilla sugar

2 3/4 cup flour

• Mix all ingredients and pour into cupcake holders 3/4 full.
• Bake at 350 for 20 minutes.

Tips: A very dense but moist cupcake.

Price to make: $2.11

Yield: 9x13 cake

Time: Prep – 7 minutes, Cook – 50 minutes

6 eggs

1 1/4 cups sugar

1/2 cup oil

1 tsp  almond extract

2 cups flour

3 tsp baking powder

1 tsp salt

2 tsp vanilla sugar

3/4 cup orange juice

• Beat eggs with sugar and then add oil and almond extract.
• Combine baking powder, salt, vanilla sugar and flour, add in the orange juice alternately with the flour mixture.
• Pour into 9x13 pan and bake at 350 for about 50 minutes or until done.

Tips: This just like Recipe #44 only difference is instead of water this one calls for orange juice which gives it a little more flavor. The topping is confection sugar and orange juice mixed together. The recipe doesn’t call for it, I only made it cause I gave this cake to someone as a birthday cake.

Price to make: $11.23

Yield: Bundt cake

Time: Prep – 20 minutes, Cook – 55 minutes

9 eggs, separated

1 cup sugar

1 cup flour

1/3 cup orange juice

1 vanilla sugar

1 tsp baking powder

Topping:

16oz whip topping

4 Tbsp confection sugar

1 box fresh strawberries

• Whip egg whites and 1/2 cup sugar until stiff.
• Add rest of ingredients.
• Add flour and sugar slowly, mixing well.
• Pour into greased bundt pan and bake at 350 for 55 minutes.
• Remove from oven and turn cake upside down for 2 hours.
• When cool, slice cake in half.
• Top one half of cake with whip topping and sliced strawberries, and then place other half of cake on top.
• Dust with confection sugar.
• Alternatively, use some whip topping to cream outside of cake, and place 2 or 3 sliced strawberries on top for garnish.

Tips: After whipping the egg whites set aside that bowl and mix everything else in a different bowl. Then combine both together mixing with a spatula in a folding motion so as not to deflate the egg whites but make sure they are incorporated well. 16oz whip topping was a little to much for me I would say 12oz is fine. After cutting cake in half spread whip cream on the bottom half. Slice the strawberries and spread around. Put top half back on and spread whip cream around whole cake to cover every surface and the cake should not be seen at all. Use the rest of sliced strawberries on top. It does not need the confection sugar as it is already plenty sweet. Pretty decent and fluffy cake!

Price to make: $4.94

Yield: 10x15 (I think) cake

Time: Prep – 18 minutes, Cook – 20 minutes

Cake:

6 eggs

1 1/2 cups sugar

1/4 cup oil

2 tsp vanilla sugar

1 1/2 cups flour

2 tsp baking powder

Filling:

20oz whip topping

1/2 cup cold water

1 package instant vanilla pudding

1/2 tsp vanilla extract

Topping:

1 stick margarine

6 Tbsp cocoa

3 Tbsp coffee whitener

3 Tbsp water

1 tsp vanilla extract

confection sugar

• Mix all cake ingredients together and then bake on greased cookie sheet at 350 for 20 minutes.
• Mix all filling ingredients together and spread on cake once it has cooled.
• Freeze.
• Combine first 4 ingredients of topping in a pot and bring to a boil.
• Remove from heat, add vanilla extract and slowly add confection sugar until slightly thickened.
• Spread on top of everything else and refreeze.

Tips: When mixing filling make sure to mix until it gets very fluffy. Topping should be thick enough to spread but not to thick. This is the best cream cake recipe I have ever tasted!!

Price to make: $2.16

Yield: Bundt cake

Time: Prep – 5 minutes, Cook – 48 minutes

1 1/2 cups flour

6 eggs

2 cups sugar

1 cup oil

1 tsp baking powder

2 tsp vanilla sugar

Topping:

confection sugar

chocolate, melted

• Mix all cake ingredients.
• Pour into greased bundt pan and bake at 350 for 48 minutes.
• When cool, sprinkle cake with confection sugar and drizzle melted chocolate on top.

Tips: Cake is pretty much the same as all the pound cakes so far. Book seems to be very repetitive about these cakes.

Price to make: $1.95

Yield: 9x13 cake

Time: Prep – 5 minutes, Cook – 50 minutes

6 eggs

1 1/4 cup sugar

1/2 cup oil

1 tsp almond extract

2 tsp vanilla sugar

1 tsp salt

2 cups flour

3 tsp baking powder

3/4 cup cold water

• Beat eggs with sugar and then add remaining ingredients.
• Pour into greased 9x13 pan and bake at 350 for 50 minutes.

Price to make: $4.17

Yield: 1 cake

Time: Prep – 5 minutes, Cook – 42 minutes

8oz pareve cheesecake

2 eggs

1 tsp vanilla sugar

1 tsp lemon juice

1/2 cup sugar

1 unbaked pie crust

• Mix all ingredients and pour into piecrust.
• Bake at 350 for 42 minutes.

Tips: I would suggest baking the crust for 6 minutes on 375 first as the way the recipe says the bottom was not really cooked.

Price to make: $11.03

Yield: 22 mini cakes

Time: Prep – 5 minutes, Cook – 28 minutes

16oz pareve cream cheese

3 eggs

1 tsp vanilla sugar

1 Tbsp lemon juice

3/4 cup sugar

22 mini unbaked pie crusts

• Mix all ingredients and pour into the pie crusts.
• Heat oven to 375 and bake for 7 minutes.
• Lower oven to 350 and bake for 21 minutes more.

Tips: The topping is a layer of blueberry puree which i made by pureeing fresh blueberries with confectioner sugar. On top of that is freshly sliced kiwis and fresh blueberries.

Price to make: $8.94

Yield: 2 9-inch round cakes

Time: Prep – 5 minutes, Cook – 55 minutes

16oz pareve cream cheese

16oz whip topping

3 eggs

1 vanilla sugar

2/3 cup sugar

1 Tbsp lemon juice

2 graham cracker crusts

• Mix all ingredients and divide into two crusts.
• Bake at 350 for 55 minutes.

Tips: This is a very creamy pareve cheesecake.

Price to make: $2.94

Yield: 32 pieces

Time: Prep – 45 minutes, Cook – 15-20 minutes or until brown

1/2 cup lukewarm water

1 1/2 Tbsp dry yeast

3 sticks margarine

1/4 cup sugar

1 egg

4 cups flour

pinch of salt

2 tsp vanilla sugar

Filling:

2/3 cup sugar

2/3 cup brown sugar

1/4 cup ground walnuts

2 tsp cinnamon

• Dissolve yeast in water.
• Cream margarine together with sugar and egg.
• Mix in rest of ingredients.
• Divide into 4 parts.
• Roll out each part and brush with oil.
• Sprinkle each part with filling.
• Roll up each part “jelly roll” style beginning with the wider end.
• Bake at 350 for 15 to 20 minutes or until brown on top.

Tips: When making dough you might need to add a little more flour to get it the right consistency. Once dough is divided into 4 parts roll out each one into a 10 inch circle like a pizza. Brush with oil and then sprinkle filling on top. Press filling into dough so it all doesn’t fall off when you roll it. Cut each circle into 8 equal pieces like a pizza. Roll it starting from the wider end, put it on a cookie sheet with parchment paper. Bake until light brown on top. These are old school rugelach not like the ones your thinking of from the store.

Price to make: $2.83

Yield: Bundt Cake

Time: Prep – 15 minutes, Cook – 1 hour

8 eggs, separated

2 cups sugar

1/2 cup orange juice

3/4 cup oil

2 cups flour

1 tsp baking powder

1 vanilla sugar

3 Tbsp cocoa

• Whip egg whites until stiff and gradually add 1 cup sugar.
• Beat yolks with rest of sugar, orange juice, oil, flour, baking powder and vanilla sugar.
• Fold batter into egg whites mixture.
• Pour half of batter into greased bundt pan.
• Add cocoa to remaining batter and swirl into pan to marbleize.
• Bake at 350 for 1 hour.

Tips: Make sure to mix egg white and yolk mixture really well but not to much. This an amazing fluffy cake, for some reason the top got a little weird by me.

Price to make: $2.90

Yield: Bundt Cake

Time: Prep – 8 minutes, Cook – 1 hour and 10 minutes

6 eggs

2 cups sugar

2 tsp vanilla extract

1 cup oil

3 cups flour

pinch of salt

3 tsp baking powder

1 cup orange juice

confection sugar

• Combine eggs, sugar, vanilla extract and oil.
• Gradually mix in flour, salt and baking powder, and then beat in orange juice until smooth.
• Pour batter into greased bundt pan and bake at 350 for 50 minutes, then lower oven to 325 and bake 20 minutes more.
• Sprinkle with confection sugar.

Tips: The cake does not have much of an orange taste so I would suggest making a glaze out of confection sugar and orange juice and then drizzling over cake. Very moist and fluffy cake.

Price to make: $5.44

Yield: 9x13 Cake

Time: Prep – 15 minutes, Cook – 52 minutes

2 cups sugar

1 3/4 cups flour

3/4 cup cocoa

1 1/2 tsp baking powder

1 1/2 tsp baking soda

2 eggs

1 cup coffee whitener

1/2 cup oil

2 tsp vanilla sugar

1 cup boiling water

1 tsp salt

• Mix all ingredients.
• Pour into 9x13 greased pan and bake at 350 for 52 minutes.

Frosting:

1 stick margarine

2/3 cup cocoa

3 cups confection sugar

1/3 cup coffee whitener

1 tsp vanilla extract

• Cream margarine and then add rest of ingredients.
• If too stiff, add more coffee whitener.
• Frost cake after it has cooled.

Tips: For cake part mix all ingredients except for water. Once everything is blended then mix in the boiling water. For frosting I melted the margarine first so I then had to add an extra half a cup of confection sugar to make it the right consistency. This cake is an extremely moist chocolate cake and with the frosting to compliment it it truly is amazing. The writing on top was someone at my work’s birthday.

Price to make: $6.52

Yield: 9x13 Cake

Time: Prep – 10 minutes, Cook – 45 minutes

1/2 cup margarine

12oz chocolate chips

2 cups sugar

1 1/2 cups flour

2 tsp vanilla sugar

1/2 tsp baking powder

1/2 tsp salt

3 eggs

1/2 cup chopped pecans

• Melt together margarine and chocolate chips.
• Stir in rest of ingredients except pecans.
• When mixed well, stir in pecans.
• Pour into 9x13 pan and bake at 350 for 45 minutes.

Tips: Great and chewy brownies, I think a tad bit too sweet  but that’s just my personal opinion.

Price to make: $4.99

Yield: 9x13 Cake

Time: Prep – 20 minutes, Cook – 15 minutes

1/2 cup margarine

3/4 cup sugar

2 eggs

3/4 tsp baking powder

1 tsp vanilla sugar

3/4 cup flour

2 tsp cocoa

1 small jar marshmallow fluff

• Cream margarine and add in all ingredients except marshmallow fluff.
• Pour into 9x13 pan and bake at 350 for 15 minutes.
• Remove from oven and spread on marshmallow fluff while cake is hot.
• Freeze for 1 hour.

Topping:

6oz chocolate chips

1 cup peanut butter

3/4 cup rice krispies

• Melt together chocolate and peanut butter and add rice krispies.
• Spread on top of cake refreeze.

Tips: To spread marshmallow fluff heat it up in a pan till smooth and spreading consistency. Serve the cake frozen. It looks great when cut as you can clearly see 3 different levels.

Price to make: $2.70

Yield: Bundt Cake

Time: Prep – 10 minutes, Cook – 55 minutes

1 cup oil

6 eggs

2 cups sugar

2 cups flour

1 tsp baking powder

2 tsp vanilla sugar

2 Tbsp cocoa

• Mix all ingredients except cocoa and pour 2/3 of batter into greased Bundt pan.
• Add cocoa to remaining batter and swirl into pan to marbleize.
• Bake at 350 for 55 minutes or until cooked thoroughly.

Tips: This is a lot more dense than the almond marble cake but great tasting in its own way.

Price to make: $4.00

Yield: 9x13 Cake

Time: Prep – 10 minutes, Cook – 48 minutes

7 eggs

2 cups flour

2 cups sugar

2 tsp baking powder

1 cup oil

1 vanilla sugar

• Mix all ingredients  and pour 2/3 of batter into a 9x13 pan.

To remaining batter, add:

1/2 cup cocoa

1/4 cup water

2 Tbsp almond extract

2 Tbsp sugar

• Swirl into pan to marbleize and bake at 350 for 48 minutes.

Tips: This is a very fluffy cake and the chocolate part is like a creamy chocolate but yet is in the cake.

Price to make: $7.05

Yield: 9” Round Cake

Time: Prep – 12 minutes, Cook – 32 minutes

4oz margarine

7oz chocolate (from high quality bars)

7 eggs, separated

3/4 cup sugar

1 tsp vanilla extract

3 Tbsp wine

• Melt together margarine and chocolate over a low flame until melted.
• Beat egg whites with 1/4 cup sugar until stiff.
• In another bowl beat egg yolks 1/2 cup sugar until thick.
• Add vanilla extract and wine to chocolate mixture and combine with egg yolk mixture.
• Fold into egg white mixture.
• Pour half of batter into 9” round pan and bake at 350 for 32 minutes.
• When cake is cool, pour rest of batter on top and freeze.

Tips: When beating egg whites in order for it to get stiff you have to make sure the whites are room temperature and are not cold at all, also no yellow can be in the whites not even a tiny drop. This cake tasted really good but the thing is when you take it out of the freezer and put it in the refrigerator it starts to melt and become a little soupy but as I said the taste is awesome.

Price to make: $5.85

Yield: 5 Loaves

Time: Prep – 45 minutes, Cook – 1 hour

Dough:

5lbs flour (10 cups)

2lbs margarine (1lb / 16oz)

1 3/4 cup sugar

3 1/2 cups water (1 3/4)

4oz yeast (2oz fresh / 3 tsp dried)

1 tsp vanilla sugar (1/2 tsp)

5 eggs (3)

1 cup orange juice (3/4 cup)

1 1/2 tsp salt (1/2 tsp)

Filling:

2 cups cocoa (1 cup)

6 cups sugar (3 cups)

1/2 cup flour (1/4 cup)

2 Tbsp vanilla sugar (1 Tbsp)

Topping:

1/3 cup margarine (1/4 cup)

1/2 cup sugar (1/4 cup)

3/4 cup flour (1/3 cup)

1/2 Tbsp cinnamon (1 tsp)

• Mix dough well.
• Divide dough into 5 equal portions.
• Roll each part into a rectangle.
• Mix together filling ingredients, and then sprinkle each dough with filling and roll “jelly roll” style, starting from the wide end.
• Mix together topping ingredients and sprinkle on top.
• Bake at 350 for 1 hour.

Tips: Ingredients in parentheses are the ones I used. By dough make the water lukewarm and dissolve the yeast inside. Once you roll into a rectangle pour the filling mixture over the whole thing and pat into dough, it would probably taste better if you spread margarine first. When rolling into “jelly roll” style make sure to roll the dough very small, meaning roll it as many times as possible. When mixing topping ingredients it should form a crumb mixture. When sprinkling also press into dough. Once dough is rolled bake the loaves in a loaf pan. In my opinion add more cinnamon to the topping mixture. Overall this was a pretty decent tasting cake.

Price to make: $1.54

Yield: 2 Loaves

Time: Prep – 10 minutes, Cook – 30 minutes

3 eggs

2 tsp vanilla sugar

3/4 cup oil

3/4 cup sugar

3/4 cup flour

2 tsp baking powder

dash of salt

Topping:

sugar, to taste

cinnamon, to taste (should be equal to amount of sugar)

• Mix all cake ingredients and form into 2 long loaves.
• Place on ungreased baking sheet and sprinkle mixture of cinnamon and sugar on top.
• Bake at 350 for 20 minutes ad remove from oven.
• Slice loaves and lay pieces flat on pan.
• Put back in oven for 10 more minutes.

Tips: Amount of flour is wrong, I had to add at least another 2 and a half cups till it was the right consistency which should be thick dough. Place the dough unto a cookie sheet that has parchment paper laid out. When sprinkling the cinnamon sugar mixture press it into the dough. These taste like regular mandel bread and are nothing special.

Price to make: $3.05

Yield: 9x13 Cake

Time: Prep – 5 minutes, Cook – 45 minutes

2 cups sugar

1 cup oil

6 eggs

1 tsp baking powder

1 1/2 cups flour

2 tsp vanilla extract

3 Tbsp cocoa

• Mix all ingredients except cocoa.
• Pour 2/3 of batter into 9”x13” greased pan.
• Add cocoa to remaining batter and swirl into to marbleize.
• Bake at 350 for 45 minutes.

Tips: Make sure to mix in cocoa well. Swirl in cocoa part with a fork to make the marble look. Cake is great and moist tasting.

Price to make: $3.47

Yield: Bundt Cake

Time: Prep – 5 minutes, Cook – 45 minutes

1/2 cup oil

1 1/2 cup brown sugar

1 tsp cinnamon

3 eggs

1 cup honey

2 1/2 tsp coffee in 1 cup boiled water

1 1/2 tsp baking soda

3 cups flour

• Mix all ingredients and bake at 350 for 45 minutes.

Tips: This is a regular honey cake nothing special about it.

Price to make: $3.33

Yield: 24 cupcakes

Time: Prep – 5 minutes, Cook – 22 minutes

2 cups sugar

3 eggs

1 1/2 cups coffee whitener

2/3 cup crisco

1/2 tsp vanilla sugar

2 1/4 cups flour

• Mix all ingredients and pout into cupcake holders.
• Bake at 350 for 22 minutes.

Tips: Mix just until ingredients are incorporated, over mixing will cause the cupcakes to be oddly shaped after they bake. These are an okay base cupcake recipe, meaning they would probably be better if you mixed something in with them. Difference between cupcakes and muffins are that cupcakes are more compact while muffins are more fluffy.