Apple Cake

Ingredients:

6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
1 1/4 Granny Smith apples, peeled and sliced into 12 pieces
1 3/4 cups granulated sugar, divided
2 extra-large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Confectioners' sugar

Directions:

Preheat the oven to 350 degrees F. 

Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down. 

Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the apple slices. 

Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined. 

Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If an apple slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.

Vanilla Wafer Cake

Ingredients:

6 whole eggs
3.5 oz can of coconut
1/2 cup milk
12 ounce box vanilla wafers
2 cup sugar
1 cup chopped pecans

Instructions:

Beat eggs well. Crush vanilla wafers. Mix wafers and all other ingredients into eggs. Pour into greased and floured tube pan. Bake at 350 for one hour or until toothpick inserted in center comes out clean.

Key Lime Cake

Ingredients:

Cake
3 sticks Margarine
8 ounces, weight Cream Cheese
3 cups Sugar
6 whole Eggs
1 Tablespoon Vanilla
3 cups All-purpose Flour

Sugar Bath:
1 cup Sugar
½ cups Fresh Lemon Juice
½ cups Fresh Lime Juice

Frosting:
8 ounces, weight Cream Cheese
1 stick Margarine
4 cups Powdered Sugar
1 teaspoon Fresh Lemon Juice
1 teaspoon Fresh Lime Juice
1 teaspoon Vanilla
⅓ cups Fresh Lime Zest

Directions:

Preheat oven at 325 degrees. 

Begin by preparing the cake. Beat 8 oz. (1 package) of cream cheese with 3 sticks of margarine until creamy. Add 3 cups sugar. Add eggs one at a time and mix until combined. Add 1 tablespoon vanilla, then 3 cups of flour and mix until combined. Bake in a greased and floured bundt pan for 75 minutes or until an inserted toothpick comes out clean. 

While cake is baking, prepare the lemon/lime sugar bath. Bring 1 cup sugar, 1/2 cup lemon juice and 1/2 cup lime juice to a boil, then let simmer for 10 minutes. Set aside. 

Now make the tart cream cheese frosting by beating the remaining cream cheese (8 oz.) with 1 stick margarine. Slowly add in 4 cups powdered sugar, mixing until creamy. Add the teaspoons of lemon, lime juice, and vanilla, then mix until incorporated. Stir in lime zest. Set aside. 

Once cake is done, pour half of the lemon/lime sugar mix into the pan with the hot cake. Wait for 5 minutes, then flip the cake and paint the remaining lemon/lime sugar mix onto the top of cake. Once cool, drizzle tart cream cheese frosting all over cake.

Red, White and Blue Velvet Cake

Ingredients:

Velvet Cake

5 cups all-purpose flour (spoon and sweep)
4 teaspoons baking powder
1 1/2 teaspoons salt
2 cups milk
2 teaspoons vanilla extract
3 1/4 cups sugar
2 cups vegetable oil
6 large egg whites
2 teaspoons white vinegar
Red and blue food coloring

Cream Cheese Icing for Cake
3 (8-ounce) packages cream cheese
1 1/2 cups (3 sticks) unsalted butter, softened
12 cups (3-pounds) confectioners' sugar
1 tablespoon vanilla extract
Red food coloring
Blue decorating sugar

Directions:

 

To make the cake: Grease three 8-by-2-inch cake pans and line with parchment round Preheat oven to 350 degrees F.

 

In a medium bowl whisk together the flour, baking powder and salt, set aside. In a measuring cup mix together the milk and vanilla, set aside.

In a stand mixer, fitted with the paddle attachment, mix together the sugar and oil on medium-high speed for 1 minute. Add the egg whites and mix for another minute. Add the vinegar.
Add the flour to the sugar and egg mixture in 3 batches, alternating with the milk. Mix well after each addition and scrape down the bowl. Divide the batter into 3 bowls. Add the red food coloring to one of the bowls. Repeat with the blue food coloring.

Pour the batter into the prepared cake pans. Bake for 25 to 30 minutes or until a tester comes out clean. Allow the cake layers to cool completely. Remove from the pans, leaving the parchment on the bottom. Use a 4-inch round biscuit cutter to cut out the center of each cake. Carefully lift out the center piece of cake and place them into the center of the other colored cakes.

To make the cream cheese icing: In a mixer, fitted with the paddle attachment, cream the cream cheese until it is softened, about 2 minutes. Add the butter and mix until smooth. Add the confectioners' sugar 1 cup at a time, mixing well between each addition, on low speed. This will be quite a bit of sugar to incorporate into your bowl.

To decorate the cake: Place the blue/red layer onto a cake stand or serving platter. Put one cup of the icing on the cake. Smooth the icing to cover the layer all the way to the edge.

Place the white/blue layer onto of the icing and peel off the parchment, if it is stuck to the bottom of the cake. The parchment can be useful for moving the layers. Add another cup of the icing and spread it smooth. Add the final red/white layer.

Cover the entire cake with a crumb coat of icing, to keep the crumbs from getting on the outside of your cake. Use a large star shaped cookie cutter to create the decoration on the top of the cake with blue decorating sugar. Once it is covered well, carefully lift off the cookie cutter.

Divide the remaining icing into 2 bowls and color one of the bowls with red food coloring. Fill 2 pastry bags, fitted with a star tip, with the red and white icings. Decorate around the blue decorating sugar with small red stars.

Pipe a border of white stars along the edge of the cake. Then fill in the entire top with white stars, so the top is completely covered.

Starting at the bottom of the cake, pipe a row of white stars, then repeat with a layer of red, and continue all the way up the sides of the cake.

Blondie Cake

Ingredients:

Batter
1 cup unsifted bleached all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
2 large eggs
2/3 cup plus 1 tablespoon firmly packed light brown sugar
5 tablespoons granulated sugar
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, melted and cooled to warm
3 tablespoons smooth (creamy) peanut butter
2 teaspoons vanilla extract
1 1/4 cup milk chocolate-covered peanut butter cup chunks
2/3 cup lightly salted roasted and skinned peanuts
1/3 cup semisweet chocolate chips

Directions:

Preheat the oven to 350 degrees F.

Film the inside of a fluted 8 1/2 to 9-inch false-bottomed tart pan (2 inches deep) with softened unsalted butter.

For the batter, sift the flour, baking soda, and salt onto a sheet of waxed paper.
Whisk the eggs in a medium-size mixing bowl to blend. Add the light brown sugar and whisk for 45 seconds. Add the granulated sugar and whisk just to combine, about 30 seconds. Blend in the melted butter, peanut butter, and vanilla extract. Resift the flour mixture over the butter and sugar mixture. Whisk slowly to form a batter, scraping down the sides of the mixing bowl with a rubber spatula to keep the batter even-textured. Stir in the chunks of peanut butter cups, the peanuts, and chocolate chips. The batter will be fairly thick and heavy.

Scrape the batter into the prepared pan. Smooth the top with a flexible palette knife.

Bake the sweet in the preheated oven for 30 to 35 minutes, or until just set. The top will puff slightly, then retreat a little on cooling. The top will be golden in between the nubbins of chocolate chips, candy chunks, and peanuts. 

Avoid over baking or the cake will be dry instead of moist. Cool the sweet in the pan on a cooling rack for 20 minutes. Carefully lift the cake by the bottom, pushing it up and out to unmold, and remove the fluted ring. Cool completely. Cut the cake into pie-shape wedges and remove from the pan, using a small offset metal spatula. Store in an airtight tin.

Flourless Chocolate Cake

Ingredients:

½ cup (65 g) unsweetened cocoa powder
½ cup (120 ml) boiling water
1 tsp vanilla
16 Tbs (225 g) unsalted butter, softened to room temperature
1 cup + 2 Tbs (230 g) sugar, separated
6 large eggs, separated, keeping the whites clean with no trace of yolk or shell
1/8 tsp salt
Scant 1 2/3 cups (170 g) finely ground almonds
½ tsp ground cinnamon

 

Directions:

Preheat the oven to 350°F (180°C). Line an ungreased 9-inch (23 cm) baking pan or springform pan with parchment paper.

In a small, heatproof bowl, stir the boiling liquid into the cocoa powder and stir until the cocoa is dissolved and the mixture perfectly smooth. Stir in the vanilla and set aside to cool.

In a large mixing bowl, beat the softened butter with 1 cup of sugar on low speed until all of the sugar is incorporated into the butter then increase speed to medium and beat for about 2 minutes until light and fluffy. Beat in the egg yolks two at a time, beating after each addition just until incorporated, scraping down the sides as necessary. Beat in the cocoa mixture followed by the almonds and ground cinnamon until well blended and the batter is smooth and creamy.

Place the whites in a very clean bowl, preferably plastic or metal if possible, with the salt. Using very clean beaters, beat on low speed for 30 seconds, then increase beater speed to high and continue whipping the whites until opaque and soft peaks form. Gradually add the remaining 2 tablespoons of the sugar while continuing to beat until stiff peak form.

Using a spatula, fold in about a quarter of the stiff egg whites to lighten the batter, then fold in the remaining whites, a third at a time, until completely incorporated with no white lumps. The batter should be light and smooth. Scrape into the prepared pan, smooth the top and bake for 60 to 65 minutes. After the first 30 minutes you will want to cover the top of the cake loosely with a square of aluminum foil to avoid overbrowning. The cake is done when the center is just set. Do not overbake.

Remove the cake from the oven and allow to cool in the pan for about 45 minutes. Run a sharp knife blade around the edge to loosen from the sides of the pan before turning the cake out onto a cooling rack or directly onto a serving platter.

Classic Chocolate Layer Cake

Ingredients:

Cake
1 cup milk
4 oz. unsweetened chocolate, broken into chunks
2 cups all-purpose flour
1⁄2 tsp. salt
1 tsp. baking soda
1 cup firmly packed dark brown sugar
1 cup granulated sugar
1 cup vegetable shortening
3 large eggs
1 tsp. vanilla extract

Icing
2 cups granulated sugar
1⁄4 cup light corn syrup
1⁄2 cup milk
1⁄2 cup (1 stick) sweet butter
2 oz. unsweetened chocolate
1⁄4 tsp. salt
1 tsp. vanilla extract

Directions:

For the cake: Scald milk in a small saucepan. Remove from heat, add chocolate, and cover. Set aside for 5 minutes. Stir until smooth.

Preheat oven to 350°. Grease three 9" cake pans and line with rounds of greased wax paper. Sift flour and salt together. Dissolve baking soda in 1⁄3 cup hot water.

In a mixer, cream sugars into shortening until fluffy. Add one egg at a time, continuing to beat well. Add flour and chocolate mixtures alternately, beginning and ending with flour. Beat in soda water and vanilla.

Divide batter equally among pans, and smooth it. Bake for 30 minutes, or until a toothpick stuck into cakes comes out clean. Cool for 10 minutes, then turn out of pans.

For the icing: Place sugar, corn syrup, milk, butter, chocolate, and salt in a saucepan and cook over low heat until melted. Over high heat boil for a minute or so (or until mixture reaches 220° on candy thermometer).

Pour icing into a small mixing bowl. Beat at medium speed until slightly cooled. Add vanilla. Increase speed and beat until icing is workable.

Working fast before icing sets, spread between layers and on top of cake.

Simple Strawberry Shortcake

Ingredients:

2 1/4 c. cake flour
4 tsp. baking powder
2 tbsp. sugar
1/2 tsp. salt
1/3 c. shortening
1 egg, slightly beaten
2/3 c. milk

Topping

Fresh strawberries
1/2 c. heavy cream
1 c. sugar
1 tsp. vanilla

Directions:

Mix in baking powder,flour,salt & sugar together.Add shortening to it,using a pastry blender till it becomes soft.Beat in the egg & milk,spread the batter over a greased round cake pan,bake for 425 degrees for 15 minutes.

Wash & slice the strawberries,add sugar to them.Whip cream in a bowl,add vanilla to the cream.Cut the shortcake & place on the serving palate,spread half the strawberry mix,place the other half of the cake on that & finally add the remaining cream & berry on top.

Chocolate Bundt Cake

Ingredients:

2 cups chocolate porter or stout beer
8 tablespoons unsalted butter, plus more for the pan
3/4 cup natural cocoa powder (non-dutched)
1 cup / 5 oz  whole wheat flour
1 cup / 4.5 oz all-purpose flour
1 cup / 4.25 oz muscovado or dark brown sugar
1 1/2 teaspoons baking soda
3/4 teaspoon fine grain sea salt
3 large eggs
1 1/2 cups plain whole yogurt
3/4 cup pure maple syrup

Chocolate Buttermilk Icing:

3/4 cup / 2.75 oz powdered sugar
1/4 cup natural cocoa powder (non-dutched)
2 tablespoons buttermilk

Directions:

Preheat oven to 350F / 180C, with a rack in the center. 

Butter and flour (generously) a 11 or 12-cup capacity bundt pan (or equivalent).

In a saucepan simmer the beer down to 1 cup / 240 ml. Remove from heat, add the butter and stir until melted. Stir in the cocoa powder, mixing until smooth, then set aside to cool, stirring occasionally to let off heat.

In a medium bowl, whisk together the flours, sugar, baking soda, and salt. Set aside. 

In a large mixing bowl, combine the eggs, yogurt, and maple syrup. Whisk well, until nicely blended and uniform in appearance. Gradually add the (cooled) stout mixture, stirring all the while. Stir until well blended. Add the flour mixture, folding until just blended, using as few strokes as possible.

Transfer the batter to the prepared pan and bake for 35 - 45 minutes if using the bundt pan, or until a knife inserted in the center comes out clean. You really don't want to over bake this cake - err on the slightly moist side if anything. Remove from the oven, and turn out onto a cooling rack after seven minutes. 

In the meantime, make the icing by whisking together the powdered sugar, cocoa, and buttermilk. The icing should end up smooth and creamy looking, adjust with a touch of powdered sugar or a few extra drops of buttermilk if you want to tweak the consistency at all. When the cake is completely cool, run the icing around the top with an offset spatula and let it set.

Apple Sauce Holiday Spice Cake

Ingredients: 

2 cups of all-purpose flour or cake flour
1 tsp of baking soda
1 stick of butter
1 cup of brown sugar
1 cup of apple sauce
1 tsp ground cinnamon
1 tsp of ground ginger
1/4 tsp of nutmeg
1/2 tsp of all spice
1 tsp pure vanilla
2 large eggs
confectioners sugar for sprinkling

Directions: 

Preheat oven to 350 degrees and grease a 9-inch cake pan.

In a bowl combine flour, baking soda, and the spices.  In a saucepan melt the butter.
Once heated, remove the pan of butter and whisk in the sugar and one egg at a time.  Add the vanilla.

Combine the flour mixture with the egg mixture.

Bake until there is a clean center, about 35 minutes. 

Cool on a wire rack.

Chocolate Fudge Cake

Ingredients:   For Cake: 1/2 cup unsalted butter 1/3 cup vegetable oil 1 1/4 cups sugar 1 cup chopped good-quality semisweet chocolate 1/3 cup milk 2 cups all-purpose flour 1/3 cup cocoa powder 1 tablespoon baking powder Pinch of baking soda 2 eggs For Fudge Topping: 1/2 cup heavy cream 1 tablespoon light corn syrup 1 1/4 cups chopped good-quality semisweet chocolate

Directions: Preheat the oven to 325 degrees F. Line two 6-cup loaf pans, each 8 1/2 x 4 1/2 x 2 inches. Following the melt-and-mix method, combine the butter, oil, sugar, chocolate, milk and 2/3 cup water in a large saucepan and stir over low heat until the sugar dissolves and the chocolate melts. Remove from the heat. Sift together the flour, cocoa, baking powder and baking soda into a bowl. Beat in the chocolate mixture (using a wire whisk means the mixture is less likely to form lumps). Gradually beat the eggs, one at a time, into the chocolate mixture. Pour into the loaf pans and smooth the top with the back of a spoon. Place the pans on a baking sheet and bake for 50 minutes, or until a skewer comes out clean when inserted into the center of each cake. Cool in the pans for 5 minutes. Turn out onto a wire rack; peel off the paper and cool completely, crust side-up.

Strawberry Sour Cream Cake

Ingredients:   For the Cake 1 2/3 cups cake flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 2 teaspoons ground cardamom 1/4 teaspoon salt 8 tablespoons (1 stick) unsalted butter, softened 1 cup granulated sugar 2 large eggs 2 large egg yolks 1 cup sour cream For the Filling 1 cup heavy cream 1/2 cup ricotta cheese 1/3 cup confectioners' sugar 1 teaspoon vanilla extract 2 pints strawberries 2 to 4 tablespoons granulated sugar

Directions: Preheat the oven to 350 degrees F. Brush a 9-inch springform pan with butter or oil. Sift the flour, baking powder, baking soda, cardamom and salt together in a bowl and set aside. In a standing electric mixer or with a hand-held beater, cream the butter and sugar together at medium speed until light and fluffy. One at a time, add the whole eggs, then the yolks, beating thoroughly after each addition. Alternate mixing in the dry ingredients with the sour cream, a third at a time. Pour the batter into the prepared cake pan. Bake for 45 minutes or until the cake is lightly browned and pulls away from the sides of the pan. It should be slightly springy to the touch. Cool on a rack for 5 minutes, remove the sides of the springform, and cool completely on the rack. While the cake is baking, make the filling: By hand or in a standing electric mixer, whip the cream and ricotta cheese to the consistency of stiffly-whipped cream. It is very important to have the filling the right consistency. Sift and fold in the confectioners' sugar and the vanilla. Chill until ready to use. Set aside 1 to 3 nice-looking strawberries for garnishing the top of the cake. Stem and slice the remaining strawberries into thirds or halves, depending on their size. Place them in a bowl, sprinkle with the granulated sugar, and set aside to macerate.  Using a serrated knife, cut the cake horizontally into 2 layers. Lay the layers, cut side up on a clean work surface. Drizzle any collected strawberry juice over both cake layers. Spread a third of the cream filling on the bottom layer, arrange strawberry slices over the cream, then cover with another third of the cream. Cover with the other layer of cake. Spread the remaining cream evenly over the top and place the garnishing strawberries in the center of the cake. Transfer the cake to a platter and chill until ready to serve.

Grilled Pound Cake

Ingredients:

6 (1-inch-thick) slices store-bought or homemade pound cake
6 scoops raspberry sorbet, either purchased or homemade
6 Tbsp sweetened flaked coconut, toasted and cooled

Preparation:

Heat a charcoal or gas grill to medium (about 350°F). Place pound cake slices on the grill and close the lid. Grill until pound cake is lightly toasted and has grill marks, about 3 minutes. Flip slices, close the lid and grill on the other side until toasted, about another 3 minutes. Place grilled cake slices on 6 serving plates and top each with a scoop of sorbet. Sprinkle 1 Tbsp toasted coconut over each plate and serve.

Red Velvet Sheet Cake

Ingredients:

1 cup Shortening

1-¾ cup Sugar

2-½ cups Cake Flour

1-¼ teaspoon Salt

2 whole Eggs

1 cup Buttermilk

1 teaspoon Vanilla Extract

1 teaspoon Baking Soda

1-½ teaspoon Vinegar

1-½ ounce, fluid Red Food Coloring

1-½ teaspoon Cocoa Powder

Directions:

Preheat oven to 350 degrees. Thoroughly spray a large (18 x 12) sheet cake pan (or you can use a slightly smaller jelly roll pan) with nonstick baking spray. Be sure to get in all the corners of the pan.

Sift together cake flour and salt. Set aside.

In a separate bowl, stir together buttermilk, eggs, vanilla, and baking soda. Add vinegar and stir. Set aside.

In a separate small bowl, mix together cocoa and red food coloring. Set aside.

Cream together shortening and sugar until fluffy. Alternate adding the flour mixture and the buttermilk/egg mixture until all combined. Pour the red mixture in and beat until combined.

Pour batter into prepared sheet cake pan. Use a large offset spatula or knife to even out the surface. Bake for 20 minutes. Remove pan from oven and allow cake to cool in the pan for 20 minutes. Place a large cutting board on top of the cake pan, then invert the cake, allowing it to turn out onto the cutting board. Allow cake to cool completely before icing.

Frosting

5 Tablespoons Flour

1 cup Milk

1 teaspoon Vanilla

1 cup Butter

1 cup Granulated Sugar (not Powdered Sugar!)

Directions:

Bake your favorite chocolate cake and let it cool.

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.

Spread it on a cooled chocolate cake.

Blueberry-Lime Pound Cake

Ingredients:

Cake
8 oz. unsalted butter, softened (more for pan)
10.5 oz. all-purpose flour (more for the pan)
1.5 tsp. baking powder
1/4 tsp. plus 1/8 tsp. salt
1.75 cup granulated sugar
2 tsp. finely grated lime zest
6 oz. cream cheese
4 large eggs plus 1 large egg yolk at room temp.
2.5 cups fresh blueberries at room temp. washed and dried

Glaze
1 cup confectioner's sugar
2 tblsp. fresh lime juice; more as needed

Directions

 Position a rack in the center of the oven and preheat to 350 degrees. Butter and flour bundt pan.

Sift the flour, baking powder, and salt into a medium bowl. Put the sugar and lime zest in a food processor and pulse 20 times, or until the zest is in small pieces.

In mixer, beat butter and cream cheese until smooth. Add the sugar mixture and beat until light and fluffy (1-2 minutes). With the mixer running, add the whole eggs one at a time, mixing well after each addition. Stop the mixer twice and scrape down the sides. Beat the egg yolk into the mixture and reduce speed to low. Add flour mixture. Stop the mixer once to scrape down the sides. Beat until batter is smooth. Using a rubber spatula, gently fold in the blueberries.

Transfer batter into Bundt pan and place in over. Cook for 50-55 minutes until a wooden skewer comes clean when inserted. Set pan on wire rack to cool for 10 minutes. Invert pan on wire rack, remove from cake and let cool completely.

Whisk confectioner's sugar and lime juice into a 2 cup measuring cup and pour over the top of the cake. Let the glaze set fully before transferring to a cake plate.

Spice Cake in a Jar

Ingredients:

1 tablespoon shortening, melted

2 1/4 cups all-purpose flour

1 cup sugar

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon allspice

1/4 teaspoon salt

1 cup chopped pecans

1 cup golden raisins

3/4 cup milk

1/2 cup butter, melted

1/3 cup honey

1/3 cup sour cream

1 large egg

1 teaspoon vanilla extract

Directions:

Preheat oven to 325 degrees. Brush five sterilized canning jars with melted shortening. Place jars on a baking sheet; set aside.

In a large bowl, combine flour, sugar, baking powder, nutmeg, all-spice, and salt. Stir in pecans and raisins. In another bowl, combine milk, butter, honey, sour cream, egg, and vanilla; whisk until smooth. Combine milk mixture with flour mixture, stirring to combine well. Evenly divide batter between jars, filling each jar approximately half full.

Bake for 40-45 minutes, or until a wooden pick inserted in center comes out clean. Using kitchen towels, remove one jar at a time form the oven; carefully place lid and ring on each, screw lids on tightly. Cool jars on counter top. Once jars have sealed (popped!), store in a cool place for up to one year.