LARGE PLASTIC BOWL RECIPES

Steps:

• Arrange a rack in the middle of the oven and heat the oven to 350°F. Generously coat a 12-cup Bundt pan with 1 tablespoon butter. Dust with the 2 tablespoons of flour and tap out any excess; set aside.
• Place the remaining 3 cups flour, granulated sugar, brown sugar, cinnamon, baking powder, and salt in a large bowl or in the bowl of a stand mixer fitted with the paddle attachment and beat or whisk to combine. Add the milk, oil or butter, eggs, and vanilla and beat with an electric hand mixer or in the stand mixer on medium speed until smooth, 1 to 1 1/2 minutes. Fold in the apples with a rubber spatula.
• Pour the batter into the prepared pan. Bake until the cake is lightly browned, springs back when lightly pressed with a finger, and a tester inserted in the center comes out clean, 45 to 50 minutes.
• Cool on a wire rack for 15 minutes. Run a knife around the pan to loosen the cake and flip it out of the pan onto a wire rack. Cool completely before glazing.
• Place the cream cheese in a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer, small food processor, or sturdy whisk.) Beat on medium speed until light and fluffy, 1 to 2 minutes. Reduce speed to low, gradually add the powdered sugar, and beat until combined, about 1 minute. Add the milk and vanilla and mix on low speed until smooth and creamy, about 15 seconds.
• Pour the glaze over the cooled cake, making sure that the glaze drips down the sides of the cake. Sprinkle with the chopped walnuts or pecans, if using.

Steps:

• Preheat oven to 350°F.
• Sift together flour, baking soda and salt in medium bowl.
• In small bowl or cup, mix together buttermilk and vanilla.
• Beat butter and white sugar together in a large mixing bowl with an electric mixer for about 3 minutes or until it's evenly distributed.
• Add egg to butter and sugar mixture, and beat until blended.
• Gradually beat in flour mixture one cup at a time, and add in buttermilk mixture between each cup of flour, and mix until smooth. It will be necessary to scrape down the sides of the bowl while mixing.
• Spoon batter in 1/4 cup size servings onto a baking sheet lined with parchment paper.
• Bake on middle rack for about 15-17 minutes, or until the tops are golden brown and spring back when touched.
• Place on a cooling rack, and allow to cool completely before icing.
• Stir together icing sugar, corn syrup, lemon juice, vanilla, and 1/2 Tbsp of water in bowl until smooth.
• Place half of mixture into separate bowl and add cocoa powder, and remaining water bit by bit until it is the same consistency as the white icing. If the icing is too runny, add more icing sugar until it is smooth and spreadable.
• Turn cooled cookies flat side up, and spread icing with pastry spatula, or butter knife. White over one half, chocolate over the other. The icing does not set solid on these cookies, and does not harden, but it dries enough to be wrapped as they are sold in the city. They can be wrapped individually in cellophane, or sealed in a plastic container.