1/3 cup butter, softened
1/2 cup white sugar
1/4 cup packed brown sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup buttermilk
1/4 cup packed brown sugar
1/4 cup finely chopped walnuts
1/4 teaspoon ground cinnamon
6 tablespoons butter, melted
3/4 cup packed brown sugar
1/3 cup molasses
2 eggs
1 tablespoon grated fresh ginger
1 3/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 cup warm water
GLAZE:
1/2 cup heavy whipping cream
1/4 cup butter
2 tablespoons light corn syrup
8 (1 ounce) squares semisweet chocolate, chopped
1 teaspoon vanilla extract
1/4 cup butter, softened
1 cup white sugar
1 egg
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup evaporated milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup chopped fresh figs
1/4 cup packed brown sugar
1/4 cup water
2 cups chopped fresh figs
1 tablespoon lemon juice
1 1/3 cups sugar, divided
4 cups fresh or thawed frozen cranberries
CAKE:
2 cups all-purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
5 egg yolks
3/4 cup cold water
1/2 cup vegetable oil
2 1/2 teaspoons vanilla extract
2 1/2 teaspoons grated lemon peel
7 egg whites
1/2 teaspoon cream of tartar
FROSTING:
2 cups whipping cream
2 tablespoons sugar
2 teaspoons vanilla extract
1 (18.25 ounce) package white cake mix
1 1/4 cups white sugar
5 tablespoons cornstarch
3 egg yolks
2 tablespoons grated lemon zest
3 lemons, juiced
2 cups boiling water
3 tablespoons butter
6 (1 ounce) squares bittersweet chocolate
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 egg yolks
4 egg whites
1/2 cup white sugar
2 (2.15 ounce) milk chocolate covered caramel and nougat bars
2 tablespoons heavy cream
1 cup white sugar
1 cup butter
2 eggs
1/2 cup orange juice
2 cups all-purpose flour
1 teaspoon baking powder
12 ounces raisins
8 ounces halved glace cherries
1 cup all-purpose flour
1 cup sugar
1 1/4 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup vegetable oil
2 eggs
1 1/2 cups grated or finely chopped carrots
1 (8 ounce) can crushed pineapple, well drained
3/4 cup chopped pecans
1 (16 ounce) container cream cheese frosting
CAKE:
Crisco(r) Flour No-Stick Spray
3/4 cup Crisco(r) Butter Shortening or Crisco(r) Butter Shortening Sticks
3/4 cup Jif(r) Creamy Peanut Butter
1 cup granulated sugar
1/2 cup firmly packed brown sugar
1 1/2 teaspoons vanilla extract
3 large eggs
2 3/4 cups Pillsbury BEST(r) All Purpose Flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3/4 cup chocolate syrup
GLAZE:
1 cup powdered sugar
1/4 cup chocolate syrup
1 teaspoon vanilla extract
Water, as needed
3 tablespoons chopped dry roasted peanuts
3 cups fresh or frozen blueberries
1/2 cup packed brown sugar
1 tablespoon butter or stick margarine
3 tablespoons shortening
1/2 cup sugar
1 egg
1 teaspoon grated orange peel
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup orange juice
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