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2 1/2 sticks unsalted butter, softened 1 1/4 cups sugar 1 teaspoon pure vanilla extract 1/4 teaspoon salt 6 large eggs 1/4 cup milk, at room temperature 2 1/2 cups cake flour Preheat the oven to 325°. Butter a 10-by-5-inch loaf pan. Line the bottom with a strip of parchment paper that extends 2 inches past the short ends of the pan. In a bowl, using an electric mixer, beat the butter with the sugar, vanilla and salt at medium speed until fluffy, 3 minutes. Add the eggs, 2 at

6 tablespoons unsalted butter, softened, plus more for greasing the pan 1 cup all-purpose flour, plus more for dusting the pan 2 tablespoons cornstarch 1/4 teaspoon baking soda 1/4 teaspoon kosher salt 3/4 cup plus 3 tablespoons granulated sugar, divided 2 large eggs 1/4 cup plus 2 tablespoons sour cream 1 1/2 teaspoons finely grated orange zest 1/2 teaspoon finely grated lemon zest 1 teaspoon pure vanilla extract, divided 1 cup heavy cream 1 pint strawberries, hulled and sli

1/2 cup water 1/2 cup milk 1 stick (4 ounces) unsalted butter, cut into tablespoons Large pinch of coarse salt 1 cup all-purpose flour 4 large eggs 3 1/2 ounces shredded Gruyère cheese (1cup), plus more for sprinkling Freshly ground black pepper Freshly grated nutmeg Directions Gather the ingredients. Preheat the oven to 400°F. Line two baking sheets with parchment paper. In a medium saucepan, combine the water, milk, butter, and salt; bring to a boil. Add the flour and stir

All Purpose Flour - 1 cup Instant Yeast - 1 tsp Sugar - 1/2 tbsp. Milk - 1/2 cup Butter - 2 tsp. Oil In a large bowl add the AP Flour, Yeast, Sugar, Butter and Milk. Knead the mixture into a sticky, soft Dough. warm Milk add Sugar and Yeast; mix well and set aside. Smear the Dough with Oil and rest aside for 1 hour. The Dough would double in time. Punch the Dough and knead again. Make small balls with the Dough and place it in a baking tray. Rest the Dough until it doubles i

Ingredients 1 cup vegetable oil, plus additional for greasing pan 2 tablespoons ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1/2 teaspoon ground ginger 3/4 cup freshly brewed strong coffee 2 teaspoons grated zest from 1 orange 1/2 cup (about 3 1/2 ounces) granulated sugar 1 1/4 cups (about 8 1/4 ounces) packed dark brown sugar 3 1/2 cups (about 17 1/2 ounces) all-purpose flour 1/2 teaspoon salt 1 1/2 teaspoons baking powder 1 teaspoon baking soda 2

AP Flour - 2 cup Baking powder - 1 tsp Baking Soda - 1 tsp Salt - 1 tsp Banana - 3, ripe mashed Milk - 1 tbsp. Cinnamon powder - 1 tsp Butter - 1/2 cup, softened Sugar - 1 cup Egg - 2 Chocolate Chips - 1 cup Preheat oven to 325 F. Grease a 9x5-inch loaf pan. Mix AP Flour, Baking powder, Baking soda and Salt in a bowl. Stir in Bananas, Milk, and Cinnamon powder in another bowl. Beat Butter and Sugar in a third bowl until light and fluffy. Add Eggs to the Butter mixture, one at

AP Flour - 2 1/2 cups, plus 1 tbsp. for dusting the Blueberries Baking powder - 1 tbs. Baking Soda - 1/2 tsp Salt - 1/2 tsp Butter -1 stick, melted Sugar - 1 cup Egg - 2 Sour Cream - 1 1/2 cup Milk - 2 tbsp. Vanilla extract - 1 tsp Lemon zest - 1 tsp Blueberries - 1 1/2 cup Preheat oven to 400°F with a rack in the lower middle. Using a standard 12-well Muffin pan, place a Muffin liner in each well, or if you don't have Muffin liners, grease the inside of the Muffin pan wells