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- Herausgeber: S. Timothy
- Kategorie: Lebensstil
- Sprache: Englisch
This baking cookbook for teens will take you step-by-step through the principles of baking. It has a bunch of super easy recipes to follow. Recipes include bread, cake and cookies recipes with timing, servings, and nutritional info suitable for beginners and baking professionals. Simple Fruitcake, Strawberry Cake, Banana bread, Lemon Pistachio Bread, Vanilla Wafers, Blueberry Cheesecake Cookies and more. You can enjoy with your family and friends at home.
Lets start baking !
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Veröffentlichungsjahr: 2020
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S.Timothy
Table of contents
Chocolate Chip Cookies
Peanut Butter Cookies
Pumpkin Chocolate Chip Cookies
Thumbprint Cookies
Vanilla Wafers
Butter Pecan Cookies
Lemon Butter Cookies
Blueberry Cheesecake Cookies
Easy Sugar Cookies
Apricot and white chocolate Cookies
Best Carrot Cake
Chocolate Fudge Cake
Basic Vanilla Cake
Lemon-Buttermilk Pound Cake
Chocolate Bundt Cake
Strawberry Cake
Almond Cherry Cake
Applesauce Cake
Simple Fruitcake
Cinnamon Coffee Cake
Banana Bread
Coconut-Pineapple Loaf
Banana-Pecan Bread
Almond-Cherry bread
Orange Cornmeal bread
Pumpkin Bread
Plain White Bread
Double Chocolate Quick Bread
Lemon Pistachio Bread
Fruity Tea Bread
Copyright 2020 @ S.Timothy
License Notes
No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.
All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting an misunderstanding any part of this Book.
Chocolate Chip Cookies
Peanut Butter Cookies
Pumpkin Chocolate Chip Cookies
Thumbprint Cookies
Vanilla Wafers
Butter Pecan Cookies
Lemon Butter Cookies
Blueberry Cheesecake Cookies
Easy Sugar Cookies
Apricot and white chocolate
Carrot Cake
Chocolate Fudge Cake
Basic Vanilla Cake
Lemon & buttermilk pound cake
Chocolate Bundt Cake
Strawberry Cake
Almond Cherry Cake
Applesauce Cake
Simple Fruitcake
Cinnamon Coffee Cake
Banana bread
Coconut-Pineapple Loaf
Banana-Pecan bread
Almond-Cherry bread
Orange Cornmeal bread
Pumpkin Bread
Plain White Bread
Double Chocolate Quick Bread
Lemon Pistachio Bread
Fruity Tea Bread
Chocolate Chip Cookies
Servings:24 cookies/ Prep time: 10 mins/ Cook time:12 mins
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
½ teaspoon salt
3 cups all-purpose flour
2 cups semisweet chocolate chips
1 cup chopped walnuts
Preheat oven to 375º and prepare a baking sheet by line with parchment paper.
Beat butter, brown sugar, and granulated sugar with a hand or an electric mixer until light and fluffy, about 2-3 minutes. Gradually mix in the vanilla extract and eggs.
Whisk together flour, baking soda, and salt in a separate bowl and stir in the flour mixture into the butter mixture until well combined. Fold in the chocolate chips and walnuts.
Spoon and shape the dough into balls and arrange onto the lined baking sheet, 2-inches apart.
Bake in the preheated oven until lightly golden for about 10-12 minutes.
Per serving: Calories: 298/Carnohydrates:38.9/ Fat:15.6/ Protein:3.6
Peanut Butter Cookies
Servings:48 cookies/Prep time: 30 mins/Cook time: 10 mins
1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons baking soda
Preheat oven to 375º and prepare a baking sheet by line with parchment paper.
Beat butter, brown sugar, and granulated sugar with a hand or an electric mixer until light and fluffy, about 2-3 minutes. Gradually mix in the peanut butter and eggs.
Whisk together flour, baking soda, baking powder, and salt in a separate bowl and stir it into the butter mixture until well combined.
Place the dough in the fridge and chill for about 2-3 hours.
Spoon and shape the dough into balls and arrange onto the lined baking sheet, 2-inches apart.
Flatten the cookie Balls with a fork to create a crisscross pattern.
Bake the cookies in the preheated oven until lightly golden for about 10-12 minutes.
Per serving: Calories: 252/Carnohydrates:29.7/ Fat:13.6/ Protein:4.5
Pumpkin Chocolate Chip Cookies
Servings:35 cookies/ Prep time:15 mins/ Cook time: 10 mins
1 cup canned pumpkin
1 cup white sugar
½ cup of vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
Preheat oven to 375º and prepare a baking sheet by line with parchment paper.
Combine the pumpkin, sugar, oil, and egg until well combined.
Whisk together flour, baking powder, cinnamon, and salt in a bowl.
Stir together the baking soda and milk and pour in the pumpkin mixture.
Whisk together the flour mixture and the pumpkin mixture until well combined.
Mix in the vanilla extract and chocolate chips.
Spoon and shape the dough into balls and arrange onto the lined baking sheet, 2-inches apart.
Bake in the preheated oven until lightly golden for about 10-12 minutes.
Per serving: Calories: 202/Carnohydrates:26.6/ Fat:10.7/ Protein:2.4
Thumbprint Cookies
Servings:24 cookies/Prep Time: 20 mins/Cook Time: 12 mins
1 cup unsalted butter softened to room temperature
1/3 cup sugar
1/3 cup packed light brown sugar
1 large egg yolk
3/4 teaspoon vanilla extract
2 1/4 cup all-purpose flour
2 teaspoons cornstarch
1/2 teaspoon salt
1/3 cup jam
Put the butter in the bowl and beat with a hand mixer or an electric mixer until creamy and fluffy.
Add white sugar and brown sugar, scraping the edges of the bowl and beat until well combined.
Stir in the egg yolk and vanilla extract and whisk.
In a bowl, whisk together flour, cornstarch, and salt and slowly add in the wet ingredients and mix until well combined.
Shape the cookie dough into balls and press the center of the ball with your finger or with the back of
A spoon. Refrigerate the cookies to chill for 20-30 minutes.
Microwave the jam for 5-10 seconds in a heat-proof bowl and spoon into the center of each cookie.
Bake the cookies in the preheated oven at 375F(190C) until lightly golden for about 10-12 minutes.
Per serving: Calories: 142/Carnohydrates:15.7/ Fat:8.4/ Protein:1.3
Vanilla Wafers
Servings:14/ Prep time:15 mins/Cook time:15 mins
½ cup butter, softened
1 cup white sugar
1 egg
1 tablespoon vanilla extract
1 ⅓ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
Add All Ingredients To Shopping List
Preheat oven to 350F (175C).
In a bowl, beat together the butter and sugar with an electric mixer or hand mixer until light and fluffy, stir in the egg and vanilla extract.
Whisk together flour, baking soda, and salt in a separate bowl and stir in the four mixture into the butter mixture until well combined. Place cookies dough about 2 inches apart, 1 teaspoon at a time, onto ungreased baking sheets.
Bake in the preheated oven until lightly brown for about 12-15 minutes. Enjoy once cooled on a wire rack.
Per serving: Calories: 165/Carnohydrates:23.6/ Fat:7/ Protein:1.7
Butter Pecan Cookies
Servings: 12 cookies/ Prep time: 15 mins/ Cook time: 10 mins
1/2 cup pecans, chopped
1/2 cup unsalted butter, room temperature
1/3 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour
Preheat oven to 350F (175C) and bake the pecans for 3-5 minues, set aside.
In a bowl, beat the butter with an electric mixer for a minut, slowly add the sugar and beat until fluffy.
Add in the vanilla, flour, salt and beat until well combined, scraping down the sides of the bowl.
When the dough comes together, fold in the roasted pecans.
Divide and shape the dough into 12 balls, place the balls onto an ungreased baking sheet.
Fllatten the cookie balls with the bottom of a glass and bake in the preheated oven until lightly golden
For about 10-12 minutes.
Per serving: Calories: 152/Carnohydrates:12.9/ Fat:10.5/ Protein:1.3
Lemon Butter Cookies
Servings: 24 cookies/ Prep time:20 mins/ Cook time: 10 mins
2 1/4 cup all-purpose flour
1 1/4 teaspoon baking powder
3/4 teaspoon kosher salt
10 tablespoon butter, softened
1 block cream cheese, softened
1 1/4 cup granulated sugar
2 large eggs
2 teaspon finely grated lemon zest
1/4 cup fresh lemon juice
1 teaspoon pure vanilla extract
10 drops yellow food coloring, optional
3/4 cup powdered sugar
In a bowl, stir together flour, baking powder, and salt until well combined.
In a mixing bowl, beat butter and cream cheese, and sugar with an electric mixer until light and fluffy for about 2-3 minutes. Mix in eggs, lemon zest and juice, vanilla, and food coloring, if using and beat until well combined. Mix in the flour mixture and beat until just combined.
Wrap with a plastic wrap and refrigerate for 2 hours or overnight.
Divide the dough and shape into 2-inches balls and roll the balls in the powdered sugar.
Let the cookie balls sit for 2-3 minutes then again roll in the sugar.
Place onto a lined baking sheet, 2-inches apart and bake in the preheated oven at 325F(162C) until lightly golden for about 15-20 minutes.
Per serving: Calories: 256/Carnohydrates:24/ Fat:14.8/ Protein:6
Blueberry Cheesecake Cookies
Servings:28 cookies/ Prep time:25 mins/Cook time:15 mins
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
1 cup sugar
10 tablespoons unsalted butter, softened
1 egg
2 teaspoons vanilla extract
¼ teaspoon almond extract
⅓ cup sour cream
1 ½ cups fresh blueberries
4 ounces cream cheese, cut into 1/4-inch pieces and frozen
In a bowl, stir together flour, baking powder, baking soda, and salt until well combined.
In a bowl, beat the butter with an electric mixer for a minute, slowly add the sugar and beat until fluffy.
Mix in egg, vanilla extract, and almond extract until well combined. Add in 1/3 of the flour mixture and stir until just combined. Stir in 1/2 of the sour cream. Continue alternating additions of the flour mixture and sour cream, beginning and ending with the flour mixture, stirring until just combined. Do not overmix. Gently fold in blueberries and frozen pieces of cream cheese.
Divide and shape the dough not balls and place onto the prepared baking sheet, 2-inches apart.
Bake in the preheated oven at 350F(175C) until the bottom of the cookies just begins to brown or the cookies lightly golden for about 15 to 18 minutes. Enjoy once cooled completely on a wire rack.
Per serving: Calories: 126/Carnohydrates:23/ Fat:6.4/ Protein:1.6
Easy Sugar Cookies
Servings:48 cookies/ Prep time: 15 mins/ Cook time:10 mins
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup butter, softened
1 ½ cups white sugar
1 egg
1 teaspoon vanilla extract
Preheat oven to 375F (190C). In a bowl, stir together flour, baking powder, baking soda, and salt until well combined.
In a bowl, beat the butter with an electric mixer for a minute, slowly add the sugar and beat until fluffy.
Add in the egg and vanilla, and the flour mixture, beat until well combined, scraping down the sides of the bowl.
Divide and shape the dough not balls and place onto the prepared baking sheet, 2-inches apart.
Bake in the preheated oven at 375F(190C) until the bottom of the cookies just begins to brown or the cookies lightly golden for about 10 to 12 minutes. Enjoy once cooled completely on a wire rack.
Per serving: Calories: 86/Carnohydrates:11.7/ Fat:4/ Protein:0.9
Apricot and white chocolate Cookies
Sevings: 12 cookies/ Prep time:15 mins/ Cook time:10 mins
1 cup plain flour
1/4 teaspoon bicarbonate of soda
1/2 cup brown sugar
1/4 cup caster sugar
1 cup rolled oats
200g Turkish dried apricots chopped
125g white chocolate chips
1 egg
125g butter melted
Preheat over to 350F(180C). Line biscuit slides with baking paper.
Sift flour and bicarbonate of soda.
Add sugars, oats, apricots and chocolate and mix well.
Add egg and melted butter.
Roll about a tablespoon of mixture into balls and flatten on trays, placing the biscuits 5 cm apart.
Bake for 10 minutes.
Cool on trays.
Per serving: Calories: 297/Carnohydrates:43.7/ Fat:12.5/ Protein:3.3
Best Carrot Cake
Servings:16 pieces/ Prep time:1 hr 30 mins/ Cook time 1 hr
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 ½ cups white sugar
1 cup of vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
1 cup chopped walnuts
Oil and flour tow 9-inches cake pans, set aside.
Combine flour, cinnamon, baking soda, and salt in a bowl until well incorporated.
In another bowl, combine grated carrots and brown sugar and let it sit for 60 minutes, then stir in raisins.
In a mixing bowl, beat eggs, white sugar, oil, and vanilla extract until smooth, mix in the pineapple.
Gradually, whisk in the flour mixture and beat until well incorporated.
Fold in the carrot mixture and the chopped walnuts, add the cake batter into the prepared pans.
Bake in the preheated oven at 350F(175C)until an inserted wire comes out clean for about 45-60 minutes.
Let the cakes cool in the pans for 10-15 minutes, then frost with cream cheese frosting.
Per serving: Calories 419/Carbohydrates 56.4g / Fat 20.6g/ Protein 6.1g
Chocolate Fudge Cake
Servings:8/ Prep time: 25 mins/ Cook time: 30 mins
1 cup self-raising flour
2 tbsp cocoa powder
1 tsp bicarbonate of soda
150g caster sugar
2 tbsp golden syrup
2 large eggs, lightly beaten
150ml sunflower oil
, plus extra to grease
150ml semi-skimmed milk
For the icing
100g unsalted butter
225g icing sugar
40g cocoa powder
2 ½ tbsp milk
(a little more if needed)
Heat oven to 180C/160C fan/gas 4. Grease and flour two 7-inches sandwich tins set aside.
Sieve 175g self-raising flour, 2 tbsp cocoa powder and 1 tsp bicarbonate of soda into a bowl. Add 150g caster sugar and mix well.
Make a well in the centre and add 2 tbsp golden syrup, 2 lightly beaten large eggs, 150ml sunflower oil, and 150ml semi-skimmed milk. Beat well with an electric whisk until smooth.
Add the cake mixture into the prepared tins and bake until risen for about 25-30 minutes.
Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.
To make your butter icing, place 100g unsalted butter in a bowl and beat until soft.
Gradually sieve and beat in 225g icing sugar and 40g cocoa powder then add enough milk to make the icing fluffy and spreadable – around 2 ½ tbsp.
Spread the butter icing and sandwich the cake and apply the butter icing on the top of the cake.
Per serving: Calories 239/Carbohydrates 36.9g / Fat 8.2g/ Protein 4.4g
Basic Vanilla Cake
Servings:16(2- 9-inches cake)/ Prep time:30 mins/Cook time:30 mins
2 sticks unsalted butter, at room temperature
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
1 1/4 cups whole milk
Oil and flour 2 9-inches cake pans and preheats the oven to 375F(190C)
Combine flour, cinnamon, baking powder, and salt in a bowl until well incorporated.
Using an electric or hand mixer, cream the butter and the sugar in a mixing bowl until fluffy for about 2-3 minutes.
Add in the eggs, one at a time, scraping down the bowl as needed and beat on slow speed. Stir in the vanilla. Fold in the flour mixture in 3 batches, pour the milk in the interval, beginning and ending with flour, until just smooth and incorporated.
Pour the batter evenly into the prepared pans. Bake the cake until lightly golden or an inserted wire in the middle comes out clean, 30 to 35 minutes. Slice and enjoy once cooled on a wire rack.
Per serving: Calories 273/Carbohydrates 33.4g / Fat 13g/ Protein 4.4g
Lemon-Buttermilk Pound Cake
Servings: 12/Prep time: 20 mins/ Cook time: 1 hr
2 ½ cups white sugar
1 ½ cups butter, softened
4 eggs
3 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 cup buttermilk
1 teaspoon lemon extract
Preheat oven to 350F(175C). Coat the bundt pan with butter and flour set aside.
Cream white sugar and butter together in a bowl with an electric or hand mixer until light and fluffy, about 3-5 minutes. Add in the eggs, one at a time, scraping down the bowl as needed and beat on slow speed.
In a bowl, sift flour, salt, and baking soda. Add the flour mixture into the butter mixture in three batches; pour in the buttermilk after each edition of the flour mix. Beat and mix in the lemon extract.
Divide and pour the cake batter evenly into the prepared bundt pan.
Reduce oven temperature to 325F(165C).
Bake the cake in the preheated oven until an inserted knife or wire comes out clean for about 60 to 75 minutes. Slice and enjoy the cake, once cooled on a wire rack for 10-15 minutes.
Per serving: Calories 190/Carbohydrates 23.7g / Fat 7.4g/ Protein 5.7g
Chocolate Bundt Cake
Servings:14/ Prep time: 15 mins/ Cook time: 45 mins
For The Cake
2 sticks unsalted butter, at room temperature
1/2 cup milk
1/2 cup sour cream
1 1/2 cups sugar
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
4 large eggs
1 teaspoon pure vanilla extract
For The Glaze
2 cup bittersweet chocolate, chopped
1 cup heavy cream
Preheat oven to 325F(165C). Coat a 14-cup Bundt pan with butter and flour set aside.
In a bowl, whisk white sugar and butter together with an electric or hand mixer until light and fluffy, about 3-5 minutes. Stir together milk and sour cream in a glass measuring cup.
Add in the eggs, one at a time, scraping down the bowl as needed and beat on slow speed, stir in vanilla extract.
In a bowl, stir the flour, baking soda, cocoa powder and salt together until well incorporated.
Fold in the flour mixture in 2 batches, pour the milk in the interval, beginning and ending with flour, until just smooth and incorporated.
Add the cake batter into the prepared pan; level the top with a spatula. Bake the cake in the preheated oven until an inserted knife or wire comes out clean for about 55 to 60 minutes. Remove the pan from the oven to a wire rack to cool completely.
In a saucepan, simmer the cream over medium heat. Whisk together the simmering cream and chocolate in a heatproof bowl. Let it stand for 2-3 minutes.
Whisk the chocolate and cream mixture until smooth and pour over the cake, enjoy!
Per serving: Calories 388/Carbohydrates 40.8g / Fat 23.2g/ Protein 5.1g
Strawberry Cake
Servings:10/ Prep time: 10 mins/ Cook time: 50 mins
2 large eggs room temperature
1 cup granulated sugar
1 cup sour cream
1/2 cup light olive oil or vegetable oil
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
12 oz strawberries hulled
1 tsp powdered sugar for dusting, optional
Preheat the oven to 375F(190C) and coat a 9-inches springform with butter and line with parchment paper.
In a mixing bowl, whisk together 2 eggs and sugar with an electric mixer until light in colour and thick for about 3-5 minutes.
Stir in sour cream, oil, and vanilla extract and whisk on low speed until well incorporated.
In a bowl, combine 2 cups flour, baking powder, and tsp salt until well combined.
Mix in the flour in 3 batches and beat on low speed after each addition until well combined.
Add half of the cake mixture into the prepared pan, top with 6 oz diced strawberries then cover with the remaining cake batter. Cover the cake top with halved strawberries, slightly press the strawberries down.
Bake the cake in the preheated oven until an inserted knife or wire comes out clean for about 55 to 60 minutes. When the cake cooled on a wire rack for 10-15 minutes, enjoy with sour cream or strawberry sauce.
Per serving: Calories 368/ Fat 16g/ Carbohydrates 51g/ Protein 4g
Almond Cherry Cake
Servings:5/ Prep time: 20 mins/ Cook time: 1 hr
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 cup almond flour
25 cherries
powdered sugar, to sprinkle on top
Preheat oven to 325F/160C. Coat an 8x8-inch pan with butter and flour.
In a bowl sift all-purpose flour and baking powder, mix in the almond flour until well combined.
In a bowl, whisk white sugar and butter together with an electric or hand mixer until light and fluffy, about 3-5 minutes.
Add in the eggs, one at a time, scraping down the bowl as needed and beat on slow speed, stir in vanilla extract.
Fold in the flour mixture in 2 batches, beat on low speed until just smooth and incorporated.
Add the cake batter into the prepared pan; level the top with a spatula and arrange the cherries on the top. Bake the cake in the preheated oven until an inserted knife or wire comes out clean for about 55 to 60 minutes. Remove the pan from the oven to a wire rack to cool completely.
Garnish the cake top with powdered sugar, enjoy!
Per serving: Calories 361/ Carbohydrates 36.2g / Fat 22.8g/ Protein 4.8g
Applesauce Cake
Servings:10/ Prep time:25 mins/ Cook time: 1 hr
2 cups all-purpose flour
1 teaspoons baking soda
1/2 teaspoon salt
½ teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 cup unsalted butter, room temperature
1 cup packed light-brown sugar
1/4 cup honey
1 large egg
1 cup Basic Applesauce
Preheat oven to 350 degrees. Coat a nonstick 9-inch pan with butter.
In a bowl, whisk together flour, cinnamon, baking soda, salt, and cardamom until well combined set aside.
In a bowl, whisk white sugar and butter together with an electric or hand mixer until light and fluffy, about 3-5 minutes.
Add in the eggs, one at a time, scraping down the bowl as needed and beat on slow speed.
Fold in the flour mixture in 2 batches, beat on low speed until just smooth and incorporated.
Mix in the applesauce and beat.
Pour the batter in the prepared pan and bake in the preheated oven until an inserted knife or wire comes out clean for about 55 to 60 minutes. Remove the pan from the oven to a wire rack to cool completely.
Garnish the cake top with powdered sugar, enjoy!
Per serving: Calories 267/ Fat 11.1g/ Carbohydrates 20g/ Protein 3.2g
Simple Fruitcake
Servings:10/ Prep time: 10 mins/ Cook time: 1 hrs 15 mins
1/2 cup butter, at room temperature
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
2 large eggs, at room temperature
1 1/2 cups All-Purpose Flour
1 cup crushed pineapple, undrained
1 cup of mixed dried fruits
1/2 cup pecans, chopped
1/2 cup red candied cherries, cut in halves
Coat a 9" x 5" loaf pan with butter and flour.
In a bowl, beat the butter, granulated sugar, cinnamon, baking powder, salt and vanilla until smooth.
Add in the eggs, one at a time, scraping down the bowl as needed and beat on slow speed.
Fold in the flour in 2 batches, beat on low speed until just smooth and incorporated.
Mix in the crushed pineapple and beat, fold in the fruits, nuts, and cherries.
Pour the batter in the prepared pan and bake in the preheated oven at 350F(175C)until an inserted knife or wire comes out clean for about 55 to 60 minutes. Remove the pan from the oven, cover with aluminium foil, and bake again for 15 minutes.
Slice and enjoy once the cake cooled on a wire rack.
Per serving: Calories 277/ Fat 13.4g/ Carbohydrates 39.2g/ Protein 3.9g
Cinnamon Coffee Cake
Servings:10/ Prep time:20 mins/ Cook time:55 mins
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, at room temperature
2-3/4 cups sugar, divided
4 large eggs, room temperature
2 teaspoons vanilla extract
2 cups sour cream
2 tablespoons ground cinnamon
1/2 cup chopped walnuts
In a bowl, sift together flour and baking soda, add in the salt until well combined set aside.
Coat a 9" x 5" loaf pan with butter and flour.
In a bowl, whisk white sugar and butter together with an electric or hand mixer until light and fluffy, about 3-5 minutes.
Add in the eggs, one at a time, scraping down the bowl as needed and beat on slow speed.
Stir in the vanilla, fold in the flour mixture on low speed, stir in the sour cream.
Pour a third of the batter in the prepared pan, sprinkle with cinnamon, nut, and sugar mixture.
Repeat with the remaining cake batter and cinnamon mixture 2 times.
Bake in the preheated oven at 350F(175C) until an inserted knife or wire comes out clean for about 55 to 60 minutes. Remove the pan from the oven to a wire rack to cool completely.
Garnish the cake top with powdered sugar, enjoy!
Per serving: Calories 340/ Fat 16g/ Carbohydrates 44g/ Protein 5g
Banana Bread
Servings:12/ Prep time:15 mins/ Cook time: 1 hr
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup butter
¾ cup brown sugar
2 eggs, beaten
2 ⅓ cups mashed overripe bananas
Lightly grease a 9x5- inch(900g) loaf pan with butter.
Whisk together flour, baking soda, and salt in a separate bowl.
Whist together butter and brown sugar with a hand or an electric mixer until light and fluffy, about 2-3 minutes.
Beat in eggs and mashed bananas. Combine the banana mixture into flour mixture; whisk until all ingredients just moisten. Pour batter into prepared loaf pan.
Bake in a preheated oven at 350F(165C) for 60 to 65 minutes, until An inserted wire or toothpick, comes out clean. Slice and enjoy the bread, once cooled on a wire rack for 10-15 minutes.
Per serving: Calories: 229/Carnohydrates:34.8g/ Fat:8.8g/ Protein:3.8g
Coconut-Pineapple Loaf
Servings:12/ Prep time:15 mins/ Cook time: 1 hr
2 cups sweetened shredded coconut
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup of sugar
3 large eggs
1 cup sour cream
20 ounces crushed pineapple, drained well
Preheat oven to 325 degrees and spray a loaf pan with baking spray.
On a baking sheet, spread coconut and roast in the preheated oven for 6 to 8 minutes shaking the tray occasionally.
Beat butter and sugar with a hand or an electric mixer until light and fluffy, about 2-3 minutes. Gradually mix in eggs, one at a time and beat until fully combined.
Whisk together flour, baking soda, and salt in a separate bowl and stir in the flour mixture into the butter mixture until well combined. Add in the sour cream and beat well.
Fold in the pineapple and 1 cup of roasted coconut flakes until well incorporated.
Add the cake batter to the prepared pan and top with the remaining coconut.
Bake in the preheated oven at 325F(165c) until cooked through for about 60-65 minutes.
Per serving: Calories: 377/Carnohydrates:45.4g/ Fat:19.5g/ Protein:3.9g
Banana-Pecan Bread
Servings:12/ Prep time:15 mins/ Cook time: 1 hr
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup butter
¾ cup brown sugar
2 eggs, beaten
2 ⅓ cups mashed overripe bananas
¾ cup chopped pecans, roasted
Lightly grease a 9x5- inch(900g) loaf pan with butter.
Whisk together flour, baking soda, and salt in a separate bowl.
Whist together butter and brown sugar with a hand or an electric mixer until light and fluffy, about 2-3 minutes.
Beat in eggs and, mashed bananas and chopped pecans. Combine the banana mixture into flour mixture; whisk until all ingredients just moisten. Pour batter into prepared loaf pan.
Bake in a preheated oven at 350F(165C) for 60 to 65 minutes, until An inserted wire or toothpick, comes out clean. Slice and enjoy the bread, once cooled on a wire rack for 10-15 minutes.
Per serving: Calories: 273/Carnohydrates:36.7g/ Fat:12.5g/ Protein:4g
Almond-Cherry bread
Servings:12/Prep time:20 mins/Cook time:1 hr
2 1/4 cup all-purpose flour
2 teaspoon baking powder
¼ teaspoon salt
1 cup of sugar
1/2 cup vegetable
2 large eggs
1 teaspoon vanilla extract
1 1/2 teaspoon almond extract
½ cup cherry juice
1 8 oz. jar cherries, chopped
Lightly grease a 9x5- inch(900g) loaf pan with butter.
Whisk together flour, baking soda, and salt in a separate bowl.
Whisk together oil and sugar with a hand or an electric mixer until light and fluffy, about 2-3 minutes.
Beat in eggs, vanilla extract, and almond extract. Pour in the cherry juice and flour mixture into the sugar mixture and beat until well incorporated. Mix in the chopped cherries.
Bake in a preheated oven at 350F(165C) for 60 to 65 minutes, until An inserted wire or toothpick, comes out clean. Slice and enjoy the bread, once cooled on a wire rack for 10-15 minutes.
Slice and enjoy once cooled on a wire rack.
Per serving: Calories: 287/Carnohydrates:44.6g/ Fat:10.6g/ Protein:3.4g
Orange Cornmeal bread
Servings:8/Prep: 10 mins/ /Cook time:22 mins
1 cup all-purpose flour
1 cup cornmeal
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup fat-free milk
2 eggs
1/4 cup orange juice
2 tablespoons canola oil
In a bowl, combine the flour, cornmeal, sugar, baking powder, and baking soda.
In a bowl, whisk together the milk, eggs, orange juice and oil; pour into the dry ingredients and mix until just combined. Add the cake batter into a greased 9-inch pan and bake at 400F(200C) until the cake cooked through for about 20-22 minutes.
Slice and enjoy once cooled on a wire rack.
Per serving: Calories: 190/Carnohydrates:30g/ Fat:4g/ Protein:5g
Pumpkin Bread
Servings:12/Prep time:20 mins/Cook time:1 hr
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1-1/2 sticks unsalted butter, at room temperature
2 cups of sugar
2 large eggs
400g pure pumpkin puree
Preheat the oven to 325°F and set an oven rack in the middle position. Lightly grease a 9x5- inch(900g) loaf pan with butter.
In a medium bowl, whisk together the first 7 ingredients until well combined.
Whist together butter and sugar with a hand or an electric mixer until light and fluffy, about 2-3 minutes.
Beat in eggs and pumpkin puree and beat. Whisk in flour mixture; whisk until all ingredients just moisten. Pour batter into prepared loaf pan and bake in a preheated oven at 350F(165C) for 60 to 65 minutes, until An inserted wire or toothpick, comes out clean. Slice and enjoy the bread, once cooled on a wire rack for 10-15 minutes.
Per serving: Calories: 319/Carnohydrates:49.1g/ Fat:12.6g/ Protein:3.8g
Plain White Bread
Servings:24/Prep time:2 hrs/ Cook time:40 mins
2 cups warm water
⅔ cup white sugar
1 ½ tablespoon active dry yeast
1 ½ teaspoons salt
¼ cup of vegetable oil
6 cups bread flour
In a bowl, add warm water and dissolve ½ tsp sugar and yeast in warm water and let it stand for a few minutes until bubbles form on the surface, stir in the olive oil.
Combine the yeast and flour and mix until well combined.
Mix and add the remaining flour a little at a time until the mixture form into a dough. Place the dough onto the floured surface and knead until smooth and elastic for about 5-8 minutes.
Place the kneaded dough in a bowl and cover it with a wrap.
Let it rise in a warm place until doubled for about 1-1/2 to 2 hours.
Place the dough ball onto a lightly floured surface and divide it into half.
Shape the dough into a loaf and put it in the greased 9x5-inches loaf pan.
Cover again with a plastic wrap and let it rise until double for about 1-2 hours.
Place the loaf pan n the preheated pan and bake at 375F(176C) for 30-35 minutes.
Enjoy the bread once cool on a wire rack.
Per serving: Calories: 168/Carnohydrates:30.7g/ Fat:2.9g/ Protein:4.4g
Double Chocolate Quick Bread
Servings:8/ Prep time: 1 mins/ Cook time: 1 hr
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup unsweetened applesauce
1/3 cup vegetable oil
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup sour cream
1 cup of chocolate chips
Prepare a 9X5-inch baking pan by greasing it with cooking spray and set aside.
In a bowl, whisk together the first five ingredients until well incorporated.
In a separate bowl, mix the applesauce, oil, brown sugar, eggs, vanilla, and sour cream until well combined. Stir in the flour mixture, a little at a time and mix until just combined.
Pour the batter in the prepared pan and bake at 350F(165C) for 45-60 minutes until an inserted toothpick comes out clean but moist.
Slice the bread and enjoy once cooled on a wire rack.
Per serving: Calories: 375/Carnohydrates:49g/ Fat:20g/ Protein:5g
Lemon Pistachio Bread
Servings:20/Prep time:25 mins/ Cook time: 4 mins
3 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
4 eggs
1 ½ cups white sugar
1 cup of vegetable oil
½ cup plain yoghurt
1 small lemon, zested
1 tablespoon lemon juice
2 teaspoons vanilla extract
1 cup chopped pistachio nuts
Prepare two 9X5-inch baking pans by greasing it with cooking spray and set aside.
Whisk together flour, baking soda, and salt in a separate bowl.
Add eggs, sugar, and oil in a bowl and beat until smooth.
Mix in lemon juice, zest, and vanilla extract. Slowly add the flour mixture, a little at a time until all ingredients just moistened. Fold in the chopped pistachios.
Pour the cake batter into the prepared pans and bake in the preheated oven at 30F(165C) until
An inserted wire or toothpick comes out clean.
Slice and enjoy once cooled on a wire rack for about 10 minutes.
Per serving: Calories: 293/Carnohydrates:34.5g/ Fat:15.3g/ Protein:5.3g
Fruity Tea Bread
Servings:12/ Prep time: 10 mins/ Cook time: 1 hrs 15 mins
150 g sultanas
150 g raisins
400 ml freshly made tea
250 g all-purpose flour
2 teaspoon baking powder
200 g soft light brown sugar
1 teaspoon mixed spice
2 tablespoons vegetable oil
2 large eggs
Put the sultanas, raisins, and hot tea in a bowl, cover, and allow to soak up the liquid overnight.
Coat a 2Ib(900g)loaf tin with butter and line with baking parchment.
Sift the flour, baking powder, and combine with sugar and mixed spice. Stir it, then add in the coconut oil and eggs – combine with a wooden spoon until mixed. Stir in the raisins, sultanas, and any liquid left in the bowl. Add the batter to the prepared pan and bake in the preheated oven at 325F(165C)until firm to touch for about 1 hr and 15 minutes.
Once cooled on a wire rack for 10-15 minutes, remove from the tin, slice and enjoy!
Per serving: Calories: 261/Carnohydrates:53.8/ Fat:3.4/ Protein:3.9
