EASY PLAIN CAKE RECIPE | ALLRECIPES
The EASIEST way of making the original flavor of Cakes!
Provided by Carol chi-wa Chung
Categories Desserts Fruit Desserts Apple Dessert Recipes
Yield 1 -9 x 13 inch cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- Add sugar into melted butter, stir until sugar is melted and blended with butter. Beat in eggs. Stir in self-rising flour bit by bit until mixture is well blended. Stir in one of the optional ingredients, if desired, according to your own taste to add special flavor to your cake.
- Bake for 25 minutes in a preheated oven.
Nutrition Facts : Calories 298.9 calories, CarbohydrateContent 40.4 g, CholesterolContent 68.4 mg, FatContent 14.3 g, FiberContent 2.1 g, ProteinContent 4.6 g, SaturatedFatContent 8.6 g, SodiumContent 354 mg, SugarContent 21.7 g
PAPER PLANE RECIPE - NYT COOKING
The drink, invented by the New York bartender Sam Ross, who created the classic modern cocktail the penicillin, has slowly been gaining steam since it was introduced in 2007, showing up on cocktail menus in numerous time zones. It is a rich, immediately likable whiskey sour lent plenty of culinary complexity by the amaro and the Aperol.
Provided by Robert Simonson
Total Time 2 minutes
Yield 1 drink
Number Of Ingredients 4
Steps:
- Combine ingredients in a cocktail shaker three-quarters filled with ice. Shake vigorously for 15 seconds. Strain into a coupe glass.
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PLAIN COOKIES RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours
Calories 42.3 per serving
- bake in 365 degree oven for about 15 minutes.
PLAIN SCONES - EASY SCONE RECIPE
From goodhousekeeping.com
Total Time 25 minutes
Category Summer, baking, dessert
Calories 200 calories per serving
Preheat the oven to 220ºC (200ºC fan oven) mark 7. Sift the flour into a bowl, add a pinch of salt and mix. Add the butter, cut into small cubes, then lightly rub in with fingertips until mixture looks like breadcrumbs. Add sugar and stir in.
Put the egg into a jug, add 2tbsp of the buttermilk or milk and beat together. Make a well in the centre of the crumble and add the egg mixture. Using a round-bladed knife, mix the egg gradually into the crumble. As the dough forms, bring it together with your hands; it should be soft but not sticky. If it feels dry, add extra buttermilk or milk, 1tsp at a time. Shape the dough into a rough ball, then pat into a round.
Lightly flour a clean worksurface and a rolling pin. Gently roll out the dough to at least 2.5cm thick. Dip a 5cm cutter in flour. Cut out each scone by placing the cutter on the dough and giving it a quick push down-wards. Don't twist the cutter; just lift it and ease the dough out. You'll get five or six scones out of the round. Gather the trimmings, re-roll to the same thickness and cut more, repeating until you have a total of eight.
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