vanilla extract

Frosted Cake

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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Frosted Cake
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 325 °F.
  2. Prepare the pan: Grease with a small amount of cooking oil, or use nonstick cooking spray, a 10-inch round pan (at least 2½ inches deep). Powder pan with flour. Tap out excess flour.
  3. In a mixing bowl, sift together the cake flour and baking powder.
  4. In a separate bowl, beat together the margarine and sugar until soft and creamy.
  5. Beat in eggs, vanilla, and orange peel.
  6. Gradually add the flour mixture alternating with the milk, beginning and ending with flour.
  7. Pour the mixture into the pan. Bake for 40 to 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cake cool for 5 to 10 minutes before removing from the pan. Let cool completely before icing.
  8. To prepare icing: Cream together cream cheese and milk until smooth. Add cocoa powder. Blend well.
  9. Slowly add confectioners’ sugar and mix until icing is smooth. Mix in vanilla.
  10. Smooth icing over top and sides of cooled cake.
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Fruit Skewers With Yogurt Dip

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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Fruit Skewers With Yogurt Dip
Instructions
  1. Thread two strawberry halves, two pineapple chunks, two blackberries, and one tangerine segment on each skewer.
  2. To prepare the dip, puree strawberries in a blender or food processor. Add yogurt, vanilla, and honey, and mix well.
  3. Serve two skewers with yogurt dip on the side.
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Cranberry­ Orange Scones

Cranberry­ Orange Scones

By
Stephanie Kinturi 

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Cranberry­ Orange Scones
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Grease a baking sheet (unless it is non stick) and set  aside.
  2. In a large mixing bowl, combine flour, sugar, orange zest, baking powder, salt and  baking soda. Using a pastry blender, cut in the ¾ cup cold butter until mixture  resembles coarse crumbs. Add the dried cranberries and mix well.
  3. Add the buttermilk, vanilla and orange extracts. Stir just until moistened.
  4. Turn the dough out onto a floured surface. Knead dough by patting and folding  into a 10 inch circle. Dough will be about 1” thick. With a knife, cut the dough  circle into 8 wedges (like a pie).
  5. Place the wedges 2 inches apart on the baking sheet. If desired, brush with melted  butter and sprinkle with the coarse cane sugar (This will add shine and help them  to brown evenly)
  6. Bake for approximately 20 minutes or until bottom of the scones are golden. Cool  on a baking sheet for 5 minutes. Serve warm.
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