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Bake It Easy

  • Cornbread Twist: Sun-Dried Tomato-Basil Bread

    Makes: 1 loaf, 12 servings

    Prep: 15 minutes

    Soak: 3 minutes

    Bake: 50 minutes

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  • Cornbread Twist: Maple Bacon Bread

    Makes: 1 loaf, 12 servings

    Prep: 15 minutes

    Bake: 48 minutes

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  • Cornbread Twist: Lemon Blueberry Bread

    Makes: 1 loaf, 12 servings

    Prep: 15 minutes

    Bake: 65 minutes

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  • Cornbread Twist: Scallion and Herb Bread

    Makes: 1 loaf, 12 servings

    Prep: 15 minutes

    Bake: 50 minutes

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  • Whole Wheat Wow: Banana Almond Bread

    Makes: 1 loaf, 12 servings

    Prep: 15 minutes

    Bake: 60 minutes

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  • Whole Wheat Wow: Spinach and Feta Bread

    Makes: 1 loaf, 12 servings

    Prep: 15 minutes

    Bake: 58 minutes

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  • Whole Wheat Wow: Cherry Tangerine Bread

    Makes: 1 loaf, 12 servings

    Prep: 15 minutes

    Bake: 60 minutes

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  • Whole Wheat Wow: Millet Sunflower Chip Bread

    Makes: 1 loaf, 12 servings

    Prep: 15 minutes

    Bake: 60 minutes

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  • Tina Rupp

    Double-Chocolate Brownies

    Add an ice-cold glass of milk and you have one of the most delectable combos in dessert history. Sweet bonus: only one bowl to wash.

    Makes: 24 brownies

    Prep: 20 minutes

    Microwave: 2 minutes

    Bake: 35 minutes

    A. To line pan, place it upside down on counter and shape foil over outside. Flip pan over and tuck shaped piece inside.

    B. No need to chop chocolate before microwaving — though squares will look solid after heating. Just stir them until they're smooth and lump-free.

    C. Scatter remaining chips over batter for double the chocolate in every bite!

    Get the recipe here

  • Tina Rupp

    Blueberry Muffins

    Pair a hit of fresh orange flavor — courtesy of grated zest — with a crunchy, sugary top crust for a phenomenal morning pick-me-up.

    Makes: 10 muffins

    Prep: 10 minutes

    Bake: 25 minutes

    A. To finely grate orange zest, we recommend a Microplane zester. This utensil — originally designed to mimic a woodworking tool — does the best job separating flavorful rind from bitter pith.

    B. Gently fold berries into batter, taking care not to crush the fragile fruit.

    C. Pour a scant 1/3 cup batter into each prepared muffin cup, dividing equally.

    Get the recipe here

  • Tina Rupp

    Banana Bread

    Extra-ripe fruit makes for an extra-moist loaf — ripen bananas on the countertop for about four days, until their skins are spotted all over.

    Makes: 2 loaves

    Prep: 15 minutes

    Bake: 35 minutes

    A. After blending the flour, baking soda, spices and salt (a whisk works best), make a well in the center by pressing dry ingredients up against side of bowl.

    B. Mash the banana in a second bowl — a potato masher comes in handy here.

    C. With an electric mixer on medium speed, beat eggs, sugar, and melted butter into bananas until smooth.

    Get the recipe here

  • Tina Rupp

    New York-Style Cheesecake

    This creamy New York classic is too good to save for special occasions — it just takes a little extra time and the right tools: a 9-inch springform pan, some extra-wide heavy-duty foil and a large roasting pan.

    Makes: 16 servings

    Prep: 25 minutes

    Bake: 1 hour

    Refrigerate: overnight

    Tip: If you don't have a large enough roasting pan to set up a water bath, simply place a pan of water on the bottom of your oven before turning it on. Then bake cheesecake on the lowest rack. This should prevent cracks from forming on the top. But if cracks form, just cover them with whipped cream or fruit.

    A. With your fingers, press crumb mixture into bottom and slightly up side of springform pan.

    B. Fold heavy-duty foil around outside of pan to form a watertight seal.

    C. Place cheesecake in large roasting pan; fill pan with hot water until it comes halfway up side of springform pan.

    Get the recipe here

  • Tina Rupp

    Moist Lemon Cake

    This cake gets its citrus flavor from fresh lemon peel and juice. But it can easily be adapted for different tastes — omit the lemon peel, juice, and food coloring (and use vanilla yogurt) for a classic vanilla flavor, or sub in coffee for the juice and switch to coffee yogurt for a cappuccino cake.

    Makes: 16 servings

    Prep: 25 minutes

    Bake: 35 minutes

    A. Trace cake pan on waxed paper. Cut out circle; repeat for second pan. Fit waxed paper circles into bottoms of greased pans, then spray paper.

    B. After grating the peel, slice lemon in half and juice it. Set juice aside for frosting.

    C. Spread a generous amount of frosting on side of stacked layers — an offset (angled) spatula works well.

    Get the recipe here

  • Tina Rupp

    Pound Cake

    Pound cake got its name from the weight of the ingredient in the recipe: 1 pound each of butter, flour, sugar, and eggs. We've lightened it up a bit, but ours is still buttery heaven!

    Makes: 16 servings

    Prep: 30 minutes

    Bake: 1 hour

    A. After greasing the baking pan, sprinkle with about 2 tablespoons flour. Working over the sink or a garbage can, tilt and turn pan, tapping gently, and coat butter with flour. Discard excess.

    B. Spoon flour into a measuring cup and then level by sweeping a knife or spoon handle across top. This ensures that your flour doesn't get packed in, which can make the cake too dense.

    C. Beat butter and sugar on high speed just until they turn pale and fluffy but are still grainy, about 3 to 5 minutes.

    Originally published in the March 2009 issue of Family Circle magazine.

    Get the recipe here

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