Easy Bunny Cake Recipe

Recipe for Spice Cakes 100 Year Old Recipe

Ingredients:
1 cup butter
1 cup brown sugar
1 pint flour (16 ounces)
1 teaspoon caraway seeds
1 teaspoon coriander seeds
2 teaspoons baking powder
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon vanilla
1 cup milk

 In Large Bowl, Sift flour, sugar and baking powder together.
Cream in Butter and add milk, spices and vanilla. Mix with wooden spoon until batter is smooth.  Fill Muffin tins..Line with cupcake papers to make for easy work.  Bake at 350 degrees for 10-15 minutes. Check after 10 minutes with toothpick to test for doneness.
Susie's Layer Cake Recipe
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Cooking Tips For Singles

I'm feeling not so good to cooking just for myself,but my secret is a FoodSaver unit and a small chest freezer!It's a great cooking tips!Some say a FoodSaver and the bags are too expensive, but when you consider the elimination of freezer burn, the portioning of food, and longer storage life, they are worth it.

All food is separated into portion-size bags, especially commercially bagged veggies and pre-frozen meats, and yes I buy in bulk when there are specials. Fresh chicken (pieces) is usually cooked in bulk and frozen. Some fresh meats are marinated and frozen and some are precooked. Ground meat is almost always precooked and frozen.
This routine makes it easy cooking dinner for myself without to much work! It's a good cooking tips when you cook just for yourself,especially with recipes calling for ground beef and cooked chicken!NOTHING is considered a "leftover"! Hamburger Helper and other casseroles are made,pastas and rice, especially brown rice, can be made ahead of time, bagged in portion sizes and frozen for future meals.Great cooking tips!I use good condiments,sauces not to expensive,everything that i buying is in a small portion!I make a real effort to not keep an over abundance of items in the freezer.That it's a great thing to do when you cooking by yourself!
My regular items are onions,garlic, tomatoes, mushrooms,radish and cooked rice!I love cooked rice!I allways cook small portions!That's is great cooking tips when you are single!
I love  cooking,I choose several of my favorite meals, purchase my ingredients and containers that suit the type of meal you are cooking and then cook and freeze.Another great cooking tips!
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Caramelized Peache

 Recipe By: Jacques Pepin
    Published in: Fast Food My Way

    1 large can Peach halves in heavy syrup -- 29 oz.
    1/2 cup heavy cream
    1 tablespoons cognac
    1 tablespoons lemon juice -- fresh
    2 tablespoons water -- if necessary
    4 slice Brioche or pound cake
    2 tablespoons pistachio nuts

    Drain the peaches, reserving the syrup, and pour the syrup into a skillet. Cook over high heat until the syrup is reduced and turns into caramel, 9 to
    10 minutes, shaking the pan near the end so the caramel doesn't burn around the edges.

    Add the peaches to the caramel and stir in the cream. Bring to a boil, stirring occasionally, to melt the caramel and combine it with the cream. Boil
    for 1 to 2 minutes, then transfer to a bowl and cool. Stir in the cognac and lemon juice and add the water if the sauce is too thick. Cover and
    refrigerate until serving time.

    At serving time, toast the brioche slices and place a slice on each of four desserts plates. Arrange 2 peach halves on top of each slice and coat with
    the sauce. Sprinkle with pistachios.

    Serves: 4
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Grand Marnier Truffles

    
4 T melted butter 4 oz. bittersweet chocolate, broken into small pieces 4 oz. milk chocolate, broken into small pieces 4 T Grand Marnier 4 egg yolks 1 1/4 cup confectioner's sugar 2 tsp. orange extract

Makes about 30 truffles

Note: Pregnant or nursing women, young children or any with an immune deficiency should not eat foods made with raw eggs.

Heat butter in a small saucepan until very hot and bubbly (be careful not to let it burn). Remove from heat and add the chocolate. Stir constantly until smooth and melted. Set aside.
In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add extract and liquor and continue to beat until thick (see photo). With mixer on slow to medium speed, gradually beat in the melted chocolate mixture. Beat until smooth and well mixed. Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.

Place your choice of coating in a bowl. If you're going to have more than one, use separate bowls. Some possible coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.

Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper.
Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.
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