Best Cooking Recipes in 60 mins

Wednesday, April 29, 2015

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

1 preheat oven to 375°f
2 cut pound cake into 16 slices using serrated knife. cover bottom of 9 x 13 baking pan with cake slices.
3 in 2 quart bowl combine cream cheese and sugar. whisk in sour cream, egg and vanilla until well blended ; spread evenly over cake slices.
4 peel, core and slice apples. cut slices crosswise in half; layer apples evenly over cream cheese mixture.
5 in 1 quart bowl, mix crumb topping ingredients until crumbly; sprinkle evenly over apples.
6 bake 35-40 minutes or until apples are tender and crumb topping is golden. serve warm with ice cream or alone.

Total Time: 43 mins Preparation Time: 30 mins Cook Time: 13 mins

1 place strawberries, 1/3 cup powdered sugar, and juice in a small bowl; toss.
2 preheat oven to 425 degrees.
3 lightly spoon flour into dry measuring cups; level with a knife. combine flour and next 5 ingredients (through salt) in a large bowl, stirring well with a whisk. cut in butter with a pastry blender or two knives until mixture resembles coarse meal. add buttermilk, stirring just until moist.
4 turn dough out onto a lightly floured surface; knead one or two times until well blended. pat dough ino a 6x4 inch rectangle. cut dough into 6 2-inch squares; sprinkle evenly with turbinado sugar. place squares 1 inch apart on a baking sheet coated with cooking spray. bake at 425 degrees for 13 minutes; cool on a wire rack.
5 place whipping cream in a bowl; beat with a mixer at high speed until soft peaks form. add remaining 2 teaspoons powdered sugar. continue beaking until stiff peaks form.
6 split shortcakes in half crosswise. place 1 bottom half of cake on each of 6 plates; top each serving with 1/2 cup strawberry mixture. spoon 1 1/2 tablespoons whipped cream over each serving. place 1 top half of cake over each serving.

Total Time: 35 mins Cook Time: 35 mins

1 whisk together eagle brand, orange juice, and spices. add apples, pears, and cranberries; toss until fruit is well coated.
2 spoon mixture into a lightly buttered 8-cup baking dish; set aside.
3 combine flour, oats, and sugar. cut in butter until mixture resembles coarse crumbs; sprinkle on top of apple mixture.
4 bake in preheated 375f oven for 30-35 minutes or until fruit has softened.
5 serve warm with ice cream.

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

1 preheat oven to 350 degrees with rack in the center of oven.
2 lightly oil 8" square glass baking dish.
3 in a large bowl, stir together oats, raisins, granulated sugar, baking powder, 1 1/2 tsp cinnamon, and salt.
4 in another bowl, whisk together applesauce, yogurt, milk, oil eggs, and vanilla, until smooth.
5 stir into oat mixture, then pour into baking dish.
6 stir together brown sugar with remaining 1/4 tsp cinnamon and sprinkle over oatmeal, then bake until a wooden pick inserted into center comes out clean, about 30 to 40 minutes.
7 cool to warm in pan on a rack 20-30 minutes, then cut into squares.
8 **note: baked oatmeal can be made 1 day ahead and chilled, covered. blot away any moister from surface, then reheat in a preheated 325 degree oven, covered with foil, until heated through, about 15 minutes.

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

1 preheat oven to 350 degrees.
2 mix last three ingredients together in a small bowl and set aside. this is the at topping.
3 mix the rest of the ingredients together (dry into wet).
4 using an ice-cream scoop, scoop into muffin tray that is lined with paper liners.
5 bake for 15-20 minutes.

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

1 place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
2 in another mixing bowl, cream butter and 3/4 cup of sugar until light and fluffy.
3 beat in vanilla.
4 combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
5 beat egg whites on medium speed until soft peaks form.
6 gradually beat in remaining sugar, about 2 t. at a time, on high until stiff glossy peaks form and sugar is dissolved.
7 fold a fourth of the egg whites into batter; fold in remaining whites.
8 with a spoon, gently fill foil or paper lined muffin cups two-thirds full.
9 bake at 350 for 18-22 minutes.
10 cool for 10 minutes before removing from pans to wire racks to cool completely.
11 for icing, in a small mixing bowl, beat cream cheese and butter until smooth.
12 gradually beat in confectioners' sugar and lemon juice.
13 spread over cupcakes.
14 top with berries.