Free Online Recipes

 Recipe ingredients:

• 1 cup flour, sifted
• 1 teaspoon baking powder
• 4 eggs, thickly beaten
• 1 cup granulated sugar
• 2 cups plain yogurt
• 1 1/2 teaspoons grated orange rind
• Syrup:
  • 2 cups water
  • 2 cups granulated sugar
  • 1 slice lemon
  • 1 slice orange

Recipe method:

• Combine water, sugar, lemon and orange slices in small saucepan.
• Cook at a slow boil until clear and syrupy. Set aside.
• Mix and sift flour and baking powder.
• Add sugar to eggs gradually, beating constantly, until smooth and thick.
• Stir in yogurt. Add orange rind and flour-baking powder mixture. Mix smooth.
• Pour into an 8-inch square baking pan.
• Bake at 375 degrees F for 35 minutes.
• Remove. Cake will have a delicate brown color.
• Pour cool syrup slowly over hot cake until absorbed. Cool.
• Cut cake diagonally into diamond shapes.
• Serve plain or garnished with diced orange sections, whipped cream, toasted almonds, chopped pistachio nuts or whatever else you desire.

 Recipe ingredients:

• Cake:
  • 1/4 cup (1/2 stick) butter, melted
  • 6 eggs, separated
  • 1 cup granulated sugar
  • 1 teaspoon orange rind
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
• Syrup:
  • 1 cup orange juice
  • 1 cup water
  • 1 cup granulated sugar

Recipe method:

• Preheat oven to 350 degrees F. Butter an 8 x 12-inch pan with 1/4 cup melted butter.
• Make syrup by combining orange juice, water and sugar in saucepan.
• Bring to a boil. Reduce heat and simmer about 20 minutes.
• Remove from heat. Allow to cool. Beat egg whites until stiff.
• In another bowl, beat egg yolks until light yellow.
• To yolks add sugar, orange rind and vanilla extract. Cream well.
• Mix flour and baking powder together. Set aside.
• To egg yolk mixture, add egg whites, alternating with 2 tablespoons of flour, ending with egg whites.
• Pour batter into prepared pan.
• Bake for 35 minutes or until a wooden pick inserted in center of cake comes out clean.
• Remove cake from oven. Cut into diamond shapes.
• Pour cold syrup over hot cake. Let cool completely before serving.

Ingredients:

• 1 cup butter
• 1/2 cup margarine
• 1 2/3 cups granulated sugar
• 6 eggs
• 2 cups flour
• 1 tablespoon vanilla extract
• 1 tablespoon orange or lemon juice

Directions:

• Cream butter, margarine and sugar thoroughly.
• Add eggs. Mix well.
• Add remaining ingredients. Mix well.
• Bake in a greased and floured Bundt pan at 325 degrees F for about 1 hour.
• Cool for 10 minutes, remove from pan and sprinkle with confectioners sugar.

Ingredients:

• Crust:
  • 2 cups crushed graham crackers, or 2 cups crushed vanilla cookies, or crushed ginger snap cookies
  • 1 1/2 teaspoon cinnamon
  • 1/3 cup melted butter
• Filling:
  • 1 1/2 cup sugar
  • 1/4 cup brown sugar
  • 4 - 8 oz. packages cream cheese
  • 3 tablespoons flour
  • 2 teaspoons cinnamon
  • 1 1/4 teaspoons ground ginger
  • 1/4 teaspoons ground cloves
  • 1 - 15 oz. can pumpkin or equivalent fresh cooked pumpkin
  • 4 eggs
  • 1 tablespoon vanilla extract

Directions:

• Preheat oven to 325F.
• Mix 1 1/2 tsp. cinnamon and crushed graham crackers or cookies together.
• Add melted butter and mix until well blended.
• Using fingers, press crust mixture into bottom and 2/3 of the way up the sides of a 9 inch spring form pan.
• Bake crust for about 6 minutes until set.
• Mix the cream cheese and sugars together until smooth.
• Stir together the flour and spices and mix this into the cream cheese mixture.
• Beat the eggs into the cream cheese mixture one at a time.
• Beat in the pumpkin and vanilla.
• Pour filling into the pre-baked crust and bake for about 1 1/2 hours or until a cake tester comes out clean.
• Let it cool completely. Cover and refrigerate for at least two hours or overnight before serving.

Ingredients:

• 2 eggs
• 1 cup sugar
• 1 cup sour cream
• 1-3/4 cups flour
• 1/4 teaspoon baking soda
• 1-1/2 teaspoon baking powder
• 1 teaspoon vanilla
• 2 cups fresh cranberries, cut in half
• Sauce topping:
  • 1-1/2 cups granulated sugar
  • 1 cup whipping cream
  • 2 tablespoon butter
  • 2 teaspoon vanilla

Directions:

• Cream eggs and sugar. Add sour cream.
• Reserve 2 tablespoons flour. Mix together the remaining flour, soda and baking powder.
• Mix into batter. Add vanilla andmix again.
• Sprinkle the reserved flour over the halved cranberries and stir them into the batter with spoon.
• Pour the batter into greased and floured 9×13 inch pan.
• Bake 30 minutes at 350F.
• Sauce topping:
  • Mix sugar, cream and butter in medium saucepan.
  • Boil 2 minutes, stirring constantly. Remove from heat.
  • Add vanilla. Serve warm sauce over cake.