Easy and Quick Recipes

Ingredients 2 cups flour 1 cup packed light-brown sugar 2 teaspoons cinnamon 1/2 pound (2 sticks) cold unsalted butter, cut into 8 pieces 5 pounds (about 12) tart apples, such as Granny Smith 2 tablespoons fresh lemon juice Directions In a large bowl, combine flour, brown sugar, and 1 teaspoon cinnamon. Using an electric mixer or a pastry cutter, cut in butter until the mixture forms pea-size pieces. Press 2/3 of the mixture onto bottom and 1 inch up the side of a 9-inch springform pan. Preheat oven to 350 degrees. Peel apples, cut into thin slices, and place in a bowl. Pour off any accumulated liquid. Toss apple slices with remaining teaspoon cinnamon and lemon juice, and put them in the prepared pan, pressing down gently as you pack them in (they will mound above the edge of the pan). Sprinkle remaining crumb mixture on top. Put the pan on an aluminum foil-lined baking sheet, and bake for 1 hour and 15 minutes, or until golden brown on top. Run a knife arou...

Ingredients FOR THE CAKE 3 tablespoons unsalted butter or nondairy margarine, plus more for pan 6 ounces bittersweet chocolate, chopped 6 large eggs, separated, at room temperature 1 cup granulated sugar 3 tablespoons instant espresso powder 1/4 teaspoon coarse salt 1 tablespoon vanilla extract FOR THE GLAZE 3 ounces bittersweet chocolate, chopped 1 1/2 tablespoons unsalted butter or nondairy margarine 2 teaspoons vanilla extract 1/3 cup heavy cream or plain soy milk 1/3 cup granulated sugar 1 tablespoon instant espresso powder 1/4 teaspoon coarse salt Directions Make the cake: Preheat oven to 350 degrees. Butter bottom of a 9-inch springform pan, and line with parchment cut to fit. Melt butter and chocolate in a heatproof bowl set over a pan of simmering water. With a mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes. Add espresso and salt, and beat for 1 minute. Add vanilla and...

Ingredients Nonstick spray 3 large eggs, separated, plus 3 large yolks 2/3 cup sugar 1/2 teaspoon coarse salt 3 cups grated Granny Smith apples (from 6 peeled apples), squeezed dry 1 cup matzo meal 2 teaspoons finely grated lemon zest 1 tablespoon plum brandy, such as Slivovitz, or regular brandy 2 tablespoons honey 1/4 cup finely chopped pecans Directions Preheat oven to 350 degrees. Lightly coat an 8-inch springform pan with nonstick spray. In a medium bowl, using an electric mixer, beat 6 egg yolks, sugar, and salt until thick and pale, about 3 minutes. Fold in apples, matzo meal, lemon zest, and brandy. In another medium bowl, with clean beaters, beat 3 egg whites until stiff peaks form, about 4 minutes. With a rubber spatula, gently fold egg whites into apple mixture and transfer batter to pan. Drizzle with honey and sprinkle with pecans. Bake until golden brown and set in center, 45 to 50 minutes. Let cake cool completely in pan on a wire rack. T...

Ingredients 5 tablespoons unsalted butter, softened, plus more for pan 3/4 cup, plus 3 tablespoons sugar, plus more for dusting 1 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking soda 3 tablespoons fresh lemon juice, plus finely grated zest of 2 lemons, plus more for garnish (optional) 1/4 cup milk 2 large eggs Directions Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan. Dust with sugar, and tap out excess; set aside. Whisk together flour, salt, and baking soda. Stir together 1 tablespoon lemon juice and the milk. Put butter and 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 2 minutes. Mix in eggs and zest. Working in two batches, alternate mixing in flour mixture and milk mixture. Pour batter into prepared pan. Bake until a cake tester comes out clean, about 35 minutes. Meanwhile, stir together remaining 3 tablespoons sugar and 2 tablespoons lemon juice. Upon remov...

Ingredients FOR THE CAKE Vegetable oil, cooking spray 1 1/2 cups cake flour (not self-rising), sifted 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup plus 2 tablespoons granulated sugar 1/2 cup skim milk 1/3 cup canola oil 1 1/2 teaspoons pure vanilla extract Finely grated zest of 1 lemon, plus 1 teaspoon fresh lemon juice 4 large egg whites, room temperature 1 tablespoon confectioners' sugar FOR THE LEMON CURD 4 large egg yolks, lightly beaten Finely grated zest of 1/2 lemon, plus 1/2 cup fresh lemon juice 1 1/3 cups granulated sugar 1/3 cup cornstarch Pinch of salt 1 teaspoon pure vanilla extract 1 1/3 cups blueberries, lightly crushed Directions Preheat oven to 350 degrees. Make the cake: Coat two 8-by-1 1/2-inch round cake pans with cooking spray. Line bottoms with parchment. Spray parchment; set aside. Sift together flour, baking powder, and salt into a medium bowl; set aside. Whisk together 1/4 cup sugar, the milk, oil, vanilla, lemon...

Ingredients 1 3/4 cups heavy cream, chilled 1/4 cup sugar 3/4 teaspoon mint extract 1 package (9 ounces) chocolate wafers 1 cup miniature chocolate chips Directions Make the mint cream: With an electric mixer, beat heavy cream, sugar, and mint extract until stiff peaks form. Line a serving platter with two sheets of wax paper side by side. Assemble the cake: Spread each wafer with about 1/2 tablespoon mint cream, forming stacks. Lay stacks horizontally along seam of paper, pressing gently to form a log. With small spatula or knife, cover log with remaining mint cream. Refrigerate at least 4 hours or up to 2 days. To serve, gently remove wax paper from underneath cake (holding cake in place with a metal spatula, if necessary), and sprinkle with chocolate chips. Slice cake diagonally with a serrated knife.

Ingredients 1 frozen pound cake (10 3/4 ounces) in aluminum loaf pan, unthawed, or 1 homemade 4 1/2-by-8 1/2-inch pound cake ( homemade pound cake recipe ), room temperature 2 cups raspberry sorbet, softened 1 cup vanilla ice cream, softened 1/2 cup coarsely chopped chocolate wafer cookies 2 large egg whites Cream of tartar 1/2 cup sugar 1/2 teaspoon pure vanilla extract Directions Remove cake from pan and cut horizontally into 4 slices. Line pan with plastic wrap, leaving 6-inch overhang on two sides. Build cake layers in pan in this order: bottom cake slice, 1 cup sorbet, cake slice, 1/2 cup ice cream, cookie crumbs, 1/2 cup ice cream, cake slice, 1 cup sorbet, top cake slice. (If necessary, return ice cream to freezer as you work.) Wrap in plastic and freeze at least 1 hour (or up to 3 days). In a heatproof bowl, lightly whisk together egg whites and pinch of cream of tartar. Set bowl over (not in) a pan of simmering water and whisk until whites are foa...

Ingredients 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan 1 1/2 cups all-purpose flour (spooned and leveled), sifted, plus more for pan 1 cup granulated sugar 1 teaspoon pure vanilla extract 5 large eggs, room temperature, lightly beaten 1/2 teaspoon coarse salt Directions Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour, beating well to combine and scraping down bowl as needed. Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before s...

Ingredients Cake: 2 sticks (8 ounces) unsalted butter, softened, plus extra for greasing the pan 2 cups cake flour, plus extra for flouring the pan 2 teaspoons baking powder 1/2 teaspoon fine salt 1 cup sugar 3 large eggs 1/4 cup heavy cream 1/2 teaspoon finely grated lemon zest 1/2 teaspoon vanilla extract Filling: 1 pound rhubarb (about 4 stalks), cut into 1-inch pieces 1/2 cup sugar One 16-ounce container strawberries, trimmed and sliced (about 3 cups) 1 tablespoon sugar Whipped Cream: 1 1/2 cups cold heavy cream 1 tablespoon sugar 1 teaspoon vanilla extract Directions For the cake: Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with butter and dust with flour, tapping out the excess. Set aside. In a medium bowl, whisk together the flour, baking powder and salt. Beat the butter in a large bowl until fluffy, about 2 minutes. Add the sugar and continue to beat until very fluffy, about 2 minutes longer. In a small bowl, whisk the eggs and c...

Directions 1  (8-oz.) can crushed pineapple in juice 2  (18.25-oz.) packages white cake mix (we tested with Duncan Hines) 2  (3.4-oz) packages vanilla instant pudding mix 6  large eggs 2 1/2 cups   milk, divided 2 cups   canola oil 4 teaspoons   vanilla extract 1 teaspoon   almond extract 2 teaspoons   ground cinnamon 1  (4-oz.) white chocolate baking bar, finely chopped (we tested with Ghirardelli) 1 cup   flaked sweetened coconut 2 cups   chopped pecans, toasted 2 cups   chopped banana (about 3 medium) White Chocolate Cream Cheese Frosting Garnish: toasted pecans Preparation 1. Preheat oven to 350°. 2. Drain pineapple, reserving juice for another use. Squeeze pineapple well using several thicknesses of paper towels to remove excess moisture. 3. Combine cake mix and next 7 ingredients in an 8-qt. mixing bowl. Beat at low speed with an electric mixer 2 minutes; beat at medium speed 3 minutes. Fold...

Ingredients 1 cup (2 sticks)unsalted butter 4 heaping tablespoonscocoa powder 2 cupsall-purpose flour 2 cupssugar 1/2 teaspoonsalt 1/2 cupsour cream 1 teaspoonbaking soda 2 eggs   Frosting 1/2 cup (1 stick)unsalted butter 6 tablespoonsmilk 4 tablespoonscocoa powder 1 box (16 ounces)confectioners' sugar 1 teaspoonvanilla extract 1 cupchopped pecans or walnuts Directions Cake: Heat oven to 375 degrees. Coat a 15 x 10 x 1-inch baking pan with nonstick cooking spray. Place butter, 1 cup water and cocoa in a saucepan. Heat to boiling, stirring occasionally. Remove from heat. Add flour, sugar and salt. Stir in sour cream, baking soda and eggs. Mix until blended; pour into prepared pan. Bake at 375 degrees for 22 minutes. Frosting: Place butter, milk and cocoa in a saucepan. Heat to boiling, stirring until bubbly. Remove from heat; beat in sugar, vanilla and nuts. Spread on cake while still warm.

Ingredients 1 cup   butter, softened 1/2 cup   shortening 3 cups   sugar 6  large eggs 3 cups   all-purpose flour 1/2 teaspoon   baking powder 1/8 teaspoon   salt 1 cup   milk 1 tablespoon   lemon zest 1 teaspoon   vanilla extract 1 teaspoon   lemon extract Lemon Curd Glaz e Garnishes: candied lemon slices, sugared cranberries, fresh thyme sprigs Preparation 1. Preheat oven to 325°. Beat first 2 ingredients at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears. 2. Sift together flour and next 2 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon zest and next 2 ingredients. 3. Pour batter into a greased and floured 10-inch (16-cup) tube pan. 4. Bak...