Incredients :
1/4 cup warm water
1 cup warm milk
1 egg
1/4 cup butter, softened
3 cups bread flour
2 tablespoons brown sugar
2 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 (.25 ounce) package active dry yeast
1 cup white chocolate chips

Procedure :
Place all ingredients (except white chocolate chips) in the pan of the bread machine in the order recommended by the manufacturer. Select cycle, and start machine. If your machine has a Fruit setting, add the white chocolate chips at the signal, or about 5 minutes before the kneading cycle has finished.

Makes a 1 1/2-pound loaf.

Incredients :
1 cup plus 2 tablespoons water
3 cups bread flour
1 cup shredded Cheddar cheese
1 tablespoon taco seasoning mix
1 tablespoon granulated sugar
3/4 teaspoon salt
1 1/2 teaspoons yeast

Procedure :
Measure carefully, placing all ingredients in bread machines pan in the order recommended by the manufacturer.

Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan and cool on rack.

NOTE: This recipe is not recommended for 1 1/2 pound bread machines with cast-aluminum pans in horizontal-loaf shape.

Incredients :
6 eggs, separated
1/2 cup honey, plus more for garnish, divided
3/4 cup granulated sugar, divided
1 cup shelled walnuts, toasted and ground
1/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 cup strong fresh coffee
Vanilla yogurt for garnish

Procedure :
Preheat oven to 350 degrees F. Grease sides and bottom of a springform pan. Line base with parchment paper.

In a medium bowl, beat egg yolks, 1/2 cup honey and 1/4 cup sugar until pale and creamy. In a separate bowl, combine walnuts, flour, baking powder and cinnamon; stir into creamed mixture.

In a small bowl, whisk egg whites until stiff, stir 1 tablespoon into batter; fold in remaining whites until evenly incorporated. Pour batter into pan; bake 30 minutes or until cake has risen and shrunk slightly from the sides of the tin.

Meanwhile, heat coffee in a small pan with remaining 1/2 cup sugar, stirring until sugar has dissolved. Boil 3 to 4 minutes or until syrupy. Cool cake about 5 minutes; transfer to a large plate. Spike all over with a skewer; drizzle with syrup. Cool completely; serve in wedges garnished with yogurt and drizzled with honey.

Makes 8 servings.

Incredients :
1 cup chopped pecans
1 (8 ounce) can coconut
14 ounces vanilla wafers
1 cup margarine
2 cups granulated sugar
6 eggs
1/2 cup milk

Procedure :
Preheat the oven to 350 degrees F.

Chop pecans into small pieces. Pour into a bowl. Add the coconut. Crush the vanilla wafers in a blender and add them to the above and mix well. Cream the softened margarine and sugar. Add eggs, one at a time, to the margarine and sugar, beating well. Fold the dry ingredients into the egg mixture and add the milk. Pour the cake batter into a well-greased tube pan. Bake for one hour. Remove from tube pan when cool.

Slice and serve topped with whipped cream or vanilla ice cream.

Incredients :
Cake
1 3/4 cups granulated sugar
1 1/4 cups butter or margarine
6 eggs
2 cups confectioners\’ sugar
2 1/4 cups Pillsbury?s Best? All-Purpose Flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts

Procedure :
Preheat oven to 350 degrees F. Grease and flour a 12-cup Bundt or 10-inch tube pan.

In a large bowl, combine sugar and butter or margarine; beat until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Gradually add 2 cups confectioners\’ sugar; blend well. Lightly spoon flour into measuring cup; level off. By hand, stir in flour and remaining ingredients until well blended. Spoon batter into greased and floured pan; spread evenly. Bake for 58 to 62 minutes. Cool upright in pan on wire rack for 1 hour; invert onto serving plate. Cool completely.

Glaze
3/4 cup confectioners\’ sugar
1/4 cup unsweetened cocoa
1 1/2 to 2 tablespoons milk

In a small bowl, blend 3/4 cup confectioners\’ sugar, 1/4 cup cocoa, and enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.

Makes 16 servings.

Incredients :
1 1/2 cups butter
6 eggs
1 1/2 cups granulated sugar
2 cups flour
1 box fudge frosting mix
2 cups chopped nuts

Procedure :
Preheat oven to 350 degrees F. Grease and flour a Bundt pan.

In mixer, cream butter and sugar together. Add eggs and beat well. Add flour and frosting mix, then nuts. Do not over-beat. Pour into pan and bake for one hour. The top of the cake should rise and be shiny. Cool. Dust with confectioners? sugar.

Incredients :
2 1/2 cups flour
1 1/2 cups granulated sugar
1/2 cup margarine, softened
3 eggs
1 teaspoon baking soda
1 cup buttermilk
1/4 cup poppy seed
2 tablespoons grated lemon peel
2 tablespoons lemon juice
Lemon Glaze (recipe follows)

Procedure :
Preheat oven to 350 degrees F. Grease and flour a 12-cup Bundt cake pan.

With an electric mixer, beat sugar and margarine until light and fluffy. Beat in eggs, one at a time.

Mix flour and baking soda; beat into sugar mixture alternately with milk until well blended. Stir in poppy seed, lemon peel and lemon juice. Spread in Bundt cake pan. Bake 50-55 minutes.

Immediately poke holes in top of cake with long-tined fork; pour about 2/3 of the lemon glaze over top before taking out of pan. Cool 20 minutes.

Invert on serving plate using a knife to loosen the edges and middle of pan; remove pan. Spread with remaining glaze.

Lemon Glaze
2 cups powdered sugar
2 tablespoons grated lemon peel
1/4 cup margarine, melted
1/4 cup lemon juice

Mix all ingredients together and stir until well blended.

Incredients :
First layer
3 ounces unsweetened chocolate
2 ounces semisweet chocolate
1/2 cup butter
2 eggs
1 1/4 cups brown sugar, packed
3/4 cup flour
1/4 teaspoon baking powder

Second layer
8 ounces (227g) cream cheese, softened
2/3 cup confectioners\’ sugar
2 tablespoons raspberry liqueur, optional
3 ounces white chocolate, melted
1 egg

Third layer
1/2 cup raspberry jam
1/2 cup whipping cream
4 ounces semisweet chocolate

Procedure :
Preheat oven to 325 degrees F.

For the first layer, melt chocolate and butter. Beat eggs and sugar on high speed until thick and lemon colored. Fold in chocolate, flour and baking powder. Pour into greased and floured 10-inch springform pan.

For second layer, beat cream cheese, icing sugar. Beat in liqueur, chocolate, and egg until smooth. Randomly spoon white mixture over brown layer, leaving a space between each spoonful. Bake 45 to 55 minutes until a wooden pick inserted in the center comes out almost clean. Cool

For topping, spoon jam over cake. Heat cream and pour over chocolate, stir till melted. Pour glaze over cake and let set.

Incredients :
1/2 cup shortening
1 cup granulated sugar
1 can tomato soup
1 teaspoon baking soda
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon nutmeg
1 cup raisins
1 cup chopped walnuts (optional)

Frosting
3 ounces cream cheese
1 1/2 cups confectioners\’ sugar
1 teaspoon vanilla extract

Procedure :
Blend shortening and sugar. Mix tomato soup and baking soda together. Add to shortening-sugar mixture. Sift dry ingredients and add to first mixture. Stir in raisins and nuts. Pour into a greased and lightly floured loaf pan and bake at 350 degrees F for 1 hour. Frost when cake is cool.

Incredients :
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon vinegar and milk to measure 1 cup
(this makes sour milk )
1 cup soft butter
1 cup brown sugar
1 tablespoon vanilla extract
4 eggs
2 cups chocolate chips

Procedure :
In small bowl combine flour, salt and baking soda; set aside.

Place vinegar in a 1 cup measuring cup; fill with milk; set aside .

In a large mixing bowl combine butter, brown sugar and vanilla extract; beat till light and fluffy. Add eggs on low speed. Add flour mixture alternately with milk. Fold in the chocolate chips.

Nut Topping
1/4 pound soft butter
2 tablespoons granulated sugar
2/3 cup nuts

Spoon batter into pan and put on topping. Refrigerate for 30 minutes to 1 hour to set before baking. Bake at 375 degrees F for 50 minutes.