Baking Recipes?

Marcellus Yoshimori: well i'm just assuming you mean sweet things, not savory... so here are the very best recipes i know-enjoyThe best blueberry muffins-4 cups all-purpose flour 2 cups sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 3 cups blueberryies4 eggs, lightly beaten 2 cups sour cream 1 cup vegetable oil 1 teaspoon vanilla extract In a large bowl, combine flour, sugar, baking powder, baking soda and salt; add berries and toss gently. Combine eggs, sour cream, oil and vanilla; mix well. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 for 20-25 minutes or until toothpick comes out clean. Cranberry almond bundt cake6 3/4 ounces all-purpose flour (1 1/2 cups) 1 1/2 teaspoons baking powder 1/4 teaspoon salt 8 ounces unsalted butter, softened at room temperature 7 ounces almond paste (Not Marzipan, about 2/3 cup) 1 cup granulated sugar 4 large eggs! , room temperature 1 teaspoon vanilla 1/4 cup whole milk, room temperature 1 1/2 cups cranberries, chopped, fresh or thawed frozen Preheat oven to 350, position rack in center of oven. Grease and flour a 10-12 cup bundt or kugelhopf pan (or 12 1-cup mini bundt pans) Sift together the flour, baking powder and salt. With a stand mixer (with paddle) or a hand mixer, beat butter and almond paste on medium speed until smooth and soft- 2 minutes. Add sugar and beat until light and fluffy- 2 minutes. Beat in eggs one at a time, scraping after each addition. Beat in vanilla. With mixer on low, alternate adding flour mixture and milk, beginning and ending with the flour. Scrape down as necessary. Beat about 20-30 seconds until batter os completely smooth. Fold in cranberries with a rubber spatula. Spoon batter into pan, spread evenly. Run a knife through batter to eliminate air pockets. Bake until wooden skewer inserted in the center of the cake comes out clean- 40-45 minutes! (20 minutes for mini cakes), Set pan on rack to cool for 20 m! inutes, invert cake on rack to release cake, cool completely. and lastly the to die for carrot cake-Ingredients-2 cups sugar 3/4 cup buttermilk 3/4 cup vegetable oil 3 eggs, beaten 2 teaspoons vanilla 2 cups flour 2 teaspoons baking soda 1/2 teaspoon salt 2 teaspoons cinnamon 2 cups grated carrots 1 cup chopped walnuts (optional) 1 (8 ounce) can crushed pineapple, drained 1 1/4 cups coconut Glaze-1 cup sugar 1/2 cup buttermilk 1/2 cup butter 1 tablespoon light corn syrup 1/2 teaspoon baking soda 1 teaspoon vanilla Frosting-8 ounces cream cheese, softened 1/2 cup butter or solid margarine, softened 1 (16 ounce) package powdered sugar, sifted 1 teaspoon vanilla Combine first 5 ingredients; beat well. Mix flour, soda, salt and cinnamon; add to creamed mixture; stir well. Add carrots, walnuts, pineapple and coconut; stir well. Pour batter into greased and floured 13x9 baking pan. Bake at 350° for 55 minutes, or until pick comes out! clean. Pour buttermilk glaze over warm cake; let cake cool. Spread cream cheese frosting on top of cooled cake. Buttermilk Glaze: Combine first 5 ingredients in large saucepan. Bring to a boil; cook 4 minutes on medium heat. Remove from heat; add vanilla. Cream Cheese Frosting: Mix cream cheese and butter; beat until smooth. Gradually add sugar, beating until light and fluffy. Stir in vanilla....Show more

Dallas Bartolini: To find recipes go to Allrecipes.com, they have almost anything and almost all recipes are free.