Christmas butter cookies
[vc_row css=".vc_custom_1474288085355{padding-bottom: 20px !important;}"][vc_column][vc_column_text] Ingredients: COOKIES 1 1/4 cups confectioners' sugar 1 cup + 2 tablespoons salted butter, room temperature 1 large egg yolk 1/2 teaspoon salt 1/4 teaspoon Fiori di Sicilia, or flavour of your choice 2 3/4 cups Bakers Fresh All Purpose Flour ICING 2 1/4 cups confectioners' sugar or glazing sugar 2 tablespoons light corn syrup 1 1/2 tablespoons, or up to 2 tablespoons + 1 teaspoon milk; enough to make a pourable/spreadable icing food colouring, optional 1 cup coarse sugar or coloured sugar for decorating, optional Instructions: To make the cookies: Combine the sugar, butter,
Oatmeal cookies
[vc_row css=".vc_custom_1474288085355{padding-bottom: 20px !important;}"][vc_column][vc_column_text] Ingredients: 1/4 cup (4 tablespoons) unsalted butter 1/4 cup vegetable shortening 1/2 cup light brown sugar 1/4 cup granulated sugar 1 teaspoon vanilla extract 1 1/4 teaspoons ground cinnamon 1/8 teaspoon ground nutmeg 1/2 teaspoon salt 1 teaspoon cider or white vinegar* 1 large egg 1/2 teaspoon baking soda 3/4 cup Bakers Fresh All Purpose Flour 1 1/2 cups rolled oats, quick cooking or old-fashioned Instructions: Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets, light-coloured preferred. Beat together the butter, shortening, sugars, vanilla, cinnamon, nutmeg, salt, and vinegar until
Red velvet cupcakes
[vc_row css=".vc_custom_1474288085355{padding-bottom: 20px !important;}"][vc_column][vc_column_text] Ingredients: CAKE 1/2 cup (8 tablespoons) unsalted butter ¼ cup vegetable oil 1 1/2 cups sugar (superfine preferred) 1 teaspoon salt 4 1/2 teaspoons red velvet cake flavour 2 large eggs ¼ cup Dark Cocoa, or any cocoa 2 1/2 cups Bakers Fresh All purpose flour, sifted; plus extra for the pans 1/2 teaspoon baking soda 1 cup buttermilk** **Substitute 1/4 cup dried buttermilk powder + 1 cup water if desired. FROSTING 1 teaspoon Instant ClearJel 3/4 cup confectioners' sugar or glazing sugar, sifted 1 cup heavy or whipping cream 2 teaspoons vanilla extract 2 drops lemon oil or
Vanilla cupcakes with vanilla frosting
[vc_row css=".vc_custom_1474288085355{padding-bottom: 20px !important;}"][vc_column][vc_column_text] Ingredients: CUPCAKES 1 1/2 cups Bakers Fresh All Purpose Flour 1 cup granulated sugar 1 1/2 teaspoons baking powder 1/4 teaspoon salt 6 tablespoons unsalted butter, softened 2 large eggs 1/2 cup milk 2 teaspoons vanilla extract FROSTING 6 tablespoons unsalted butter, softened 1/3 cup vegetable shortening 1/8 teaspoon salt 4 to 5 cups glazing sugar or confectioners' sugar 2 teaspoons vanilla extract 1/4 to 1/3 cup milk Instructions: Preheat the oven to 375°F. Grease a standard muffin pan, or line with greased cupcake papers. To make the cupcakes: Combine the dry ingredients, then mix in the butter
Fudge cupcakes
[vc_row css=".vc_custom_1474288085355{padding-bottom: 20px !important;}"][vc_column][vc_column_text] Ingredients: 1 cup cocoa 2 1/3 cups Bakers Fresh All Purpose Flour 1 2/3 cups brown sugar 1 1/2 teaspoons baking powder 1 teaspoon espresso powder, optional but tasty 1 teaspoon baking soda 1 teaspoon salt 1 1/2 cups chocolate chips 3 large eggs 1 1/2 cups milk 1 tablespoon vanilla extract 1 tablespoon vinegar, cider or white 1/2 cup vegetable oil Instructions: Preheat the oven to 350°F. Line two standard 12-cup muffin pans with paper or silicone muffin cups, and grease the cups. In a large mixing bowl, whisk together the cocoa, flour, sugar,
Quick lemon bread
[vc_row css=".vc_custom_1474288085355{padding-bottom: 20px !important;}"][vc_column][vc_column_text] Ingredients: BREAD 1/4 cup fresh lemon juice 3/4 cup buttermilk or yoghurt 1/2 teaspoon lemon oil OR 1 teaspoon grated lemon rind 2 cups Bakers Fresh All Purpose Flour 1 teaspoon baking powder 1/2 teaspoon salt 6 tablespoons butter, softened 1 cup sugar 2 large eggs GLAZE 1/4 cup fresh lemon juice 1/2 cup sugar Instructions: Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan. To make the bread: Mix the buttermilk or yoghurt with the lemon juice and lemon oil, and set aside. Mix the flour, baking powder,
Tender breakfast muffins
[vc_row css=".vc_custom_1474288085355{padding-bottom: 20px !important;}"][vc_column][vc_column_text] Ingredients: MUFFINS 1 1/2 cups Bakers Fresh Self Raising Flour 1/2 cup granulated sugar 1 cup diced dried apple, dried cranberries, raisins, or other dried fruit; or nuts; or chips 1 large egg 1 teaspoon vanilla extract 1/2 cup milk or buttermilk 1/3 cup melted butter TOPPING (OPTIONAL) 2 tablespoons melted butter 1/4 cup cinnamon sugar; or 1/4 granulated sugar mixed with 1 teaspoon ground cinnamon Instructions: Preheat your oven to 350°F. Lightly grease a 12-cup muffin pan; or line the pan with papers, and grease the papers. Whisk together the flour and
Cream tea scones
[vc_row css=".vc_custom_1474288085355{padding-bottom: 20px !important;}"][vc_column][vc_column_text] Ingredients: 3 cups Bakers Fresh All Purpose Flour 1 tablespoon baking powder 1 teaspoon salt 1/4 to 1/3 cup granulated sugar, to taste 1 teaspoon vanilla extract 1 1/3 to 1 1/2 cups whipping cream additional cream, for brushing on scones coarse white sparkling sugar, for topping Instructions: Preheat the oven to 425°F. Line a baking sheet with parchment paper (or not; it helps with cleanup, but isn't necessary to prevent sticking). Whisk together the flour, baking powder, salt, and sugar. Sprinkle the vanilla over the dry ingredients, then drizzle
Fudge brownies
[vc_row css=".vc_custom_1474288085355{padding-bottom: 20px !important;}"][vc_column][vc_column_text] Ingredients: 4 large eggs 1 1/4 cups dark cocoa 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon espresso powder 1 tablespoon vanilla extract 1 cup (2 sticks) unsalted butter 2 1/4 cups sugar 1 1/2 cups Bakers Fresh All Purpose Flour 2 cups chocolate chips Instructions: Preheat the oven to 350°F. Lightly grease a 9" x 13" pan Crack the 4 eggs into a bowl, and beat them at medium speed with the cocoa, salt, baking powder, espresso powder, and vanilla for about 1 minute, or until smooth. You can do
Chocolate cream rolls
[vc_row css=".vc_custom_1474288085355{padding-bottom: 20px !important;}"][vc_column][vc_column_text] Ingredients: BATTER 4 large eggs, room temperature 3/4 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon chocolate extract, optional 2/3 cup Bakers Fresh All Purpose Flour 1/3 cup cocoa 1 1/4 teaspoons baking powder 1/4 cup vegetable oil 6 tablespoons buttermilk FILLING 1 cup whipping cream 1 teaspoon chocolate extract, optional 1 tablespoon sugar 2 teaspoons Instant ClearJel 1/2 cup finely grated dark chocolate GLAZE 1/2 cup whipping cream 2 tablespoons corn syrup, light or dark 1 cup chopped semisweet or bittersweet chocolate, or chocolate chips Instructions: Preheat the oven to 350°F. Line a jelly roll pan with parchment paper