This is the cake recipe that I used to teach my children to bake. It is the most forgiving cake recipe I have ever come across. At 3 years old, my daughter was cracking eggs, stirring chocolate, and measuring flour with this recipe.
2 c. flour
1 c. sugar
1/2 t. salt
1 t. baking soda
1/2 c. buttermilk or sour cream or plain yogurt
1 c milk
1 c. chocolate chips
1 c. butter
1/4 c. cocoa powder
Preheat oven to 350. In a medium bowl, put in the chocolate chips then the butter. Melt in the microwave. Stir it all together. Add the cocoa powder and stir until well combined.
In a large bowl mix together flour, sugar, salt, & baking soda. Crack the eggs into a cup. Measure the buttermilk & milk together. Put all the things in the large bowl and stir together until well combined. For denser cake, beat the eggs in well.
Makes 2 rounds or 18 cupcakes. Bake a cakepan for 30 minutes or cupcakes for 22 minutes. Doubles well, does not tripple.
1 1/2 c. graham cracker crumbs
1/3 c. melted butter
1/4 c. sugar
3 – 8 oz. packages of softened cream cheese
1 c. sugar
1/4 c. brown sugar
1 3/4 c. pumpkin
2/3 c. evaporated milk
2 T cornstarch
1 1/4 t. cinnamon
1/2 t. nutmeg
1/2 t. ginger
Combine the crust ingredients and press into the bottom and an inch up the sides of a 9″ spring form pan. Bake @ 350 for 6-8 minutes. Do not allow to brown. Cool for 10 minutes.
Beat the cream cheese, sugar, & brown sugar until fluffy. Beat in the eggs, pumpkin, & evaporated milk. Add cornstarch & spices. Beat well & pour into the crust. Bake @ 350 for 55-60 minutes or until edge is set & center moves slightly. Turn off the oven and stick a wooden spoon in the door and let the cheesecake cool in the oven. Chill overnight.
3 c. flour
2 c. butter and/or shortning
1/4 t. salt
Cut in the fat.
enough milk or water to make a scant cup
Beat together, pour into well and gently mix. Refrigerate 20 minutes. Roll out & bake. Makes 4 crusts.
Preheat oven to 350. Mix together:
2 c. quick oatmeal
1 c. flour (for gluten free, use cornmeal, buckwheat and/or teff)
1/2 c. brown sugar
3/4 c. canola oil
1/2 t. salt
1/2 t. baking soda
Press all but 1 1/2 cups into the bottom of a square baking pan.
1/2 c. peanut butter (or your favorite nut butter)
1 can of sweetened condensed milk (or for dairy free: 1 can coconut cream, plus 1/4 c. sugar if it is unsweetened)
Pour into pan. Top with a bag of chocolate chips. Put the rest of the oat mixture on top and gently press down. Bake 15-20 minutes. Let cool completely before serving.