Does anyone have any simple recipes for either cake, slice, biscuits or something along that line?

Only relatively simple recipes please. Thankyou =]Does anyone have any simple recipes for either cake, slice, biscuits or something along that line?
How about some easy cookie recipes?





Haystacks





12 ounce bag semisweet chocolate chips


12 ounce bag peanut butter chips


1/2 tsp. vanilla


3 cups chow mein noodles


1 cup peanuts, chopped fine





Melt the all chips together. Mix in noodles and nuts until coated well. Drop by teaspoon onto wax paper. Put into refrigerator until set.











Or you can try














No Bake Cookies





1 3/4 cups white sugar


1/2 cup milk


1/2 cup butter


4 tablespoons unsweetened cocoa powder


1/2 cup crunchy peanut butter


3 cups quick-cooking oats


1 teaspoon vanilla extract








In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.Does anyone have any simple recipes for either cake, slice, biscuits or something along that line?
cake- to any box cake add a cup of pudding you buy in the grocery store like for lunch bags, also add so vanilla extract and any type of nuts, not hazel, it will be super easy





(add this when you are mixing all the ingredients)


really good
1 yellow Cake mix


1 sm pkg lemon pudding mix (the cook kind)


4 eggs


3/4 c water


3/4 c oil





2c powdered sugar


1 small can frozen lemonade concentrate





mix cake mix, pudding water and oil with electric mixer. Add eggs one at a time, completely mixing in each egg. Put in greased/floured 9X13 cake pan. Bake at 350 for 45 min (till toothpick comes out clean)





While cake is baking, mix thawed lemonade and powdered sugar together to make a glaze.





Take cake out of oven when done and use a meat fork (or something to make 'holes' in the cake) and prick cake all over. Pour glaze on cake. Return to oven under broiler for 1 min or less. WATCH VERY CAREFULLY AND DO NOT LET BURN! I think this cake is best eaten warm. Watch out for the pucker power!
try this chocohotopots for homecook chef nigella lawson.





http://youtube.com/watch?v=lrLKa2AAMbk





http://www.foodnetwork.com/food/recipes/鈥?/a>





1 stick plus 1 tablespoon unsalted butter


4 ounces semisweet chocolate, with 60 percent cocoa solids


2 eggs


3/4 cup superfine sugar


3 tablespoons all-purpose flour


Special equipment: 4 (2/3 to 1-cup capacity) ramekins





Place a baking sheet in the oven and preheat to 400 degrees F.


Butter the ramekins with 1 tablespoon butter.





Either in a microwave or in a bowl suspended over a pan over simmering water, melt the dark chocolate and 1 stick butter, then set aside to cool a little.





In another bowl, mix the eggs with the sugar and flour with a hand whisk and beat in the cooled butter and chocolate mixture. Divide the mixture between the 4 buttered ramekins. Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath.





Place each ramekin on a small plate with a teaspoon and serve. Make sure to warn people that these desserts will be HOT!





others:


here are some sites that teaches you. i learnt cooking from these sites too and it's works. before that, i recommend you to watch chef nigella lawson at http://www.youtube.com . she has the fastest, easiest and delicious recipes. really good. i learn cooking, baking, etc from her and get the full recipes from foodnetwork.com and foodtv.ca





http://www.foodnetwork.com





http://www.foodtv.ca





http://www.asianfoodchannel.com





http://www.taste.com.au





http://www.myrecipes.com





http://www.rachelraymag.com/recipes





http://www.kuali.com





http://www.joyofbaking.com





http://www.mrbreakfast.com





http://www.marthastewart.com





http://www.dyannbakes.com





http://www.dianasdesserts.com





http://www.bettycrocker.com





http://www.lifestylefood.com.au/home





http://www.abc.net.au/kyliekwong





http://www.ming.com/simplyming/





if you want to watch them cooking, can thru, their sites and learn cooking. if not, go to http://www.youtube.com and find for the chefs.





homecook chef nigella lawson = fast, easy and delicious


chef anna olson = dessert and pastry chef


chef giada de laurentiis = italian food


chef rachel ray = creative, and delicious food
What is 'slice?'
have a piddle around on www.taste.com.au. Everything there is easy.





These have never failed for me, and if you don't have a blender you can just whisk together. I never bother with the icing.





Emergency Blender Cupcakes








1 cup plain flour


1/2 unsweetened cocoa powder (not Dutch process)


1 cup sugar


1/2 tsp baking soda


1/4 tsp salt


3/4 cup hot water


1/2 cup canola oil


1 large egg


1 1/2 tsp vanilla extract


For the icing


8 oz bittersweet chocolate, finely chopped


8 Tbs unsalted butter, cut into pieces


1 cup sweetened condensed milk (not evaporated)


1/4 cup light corn syrup (or glucose syrup)


1 tsp vanilla extract


1 pinch salt











1 Heat oven to 180C掳. Line 12 regular-sized muffin cups with paper or foil liners.


2 Combine flour, cocoa, sugar, baking soda, and salt in a blender. Cover with the lid and blend on medium speed until blended. Pour in the water, oil, egg, and vanilla. Cover with the lid and blend on medium-high speed until smooth and well blended, stopping to scrape down the sides once or twice. Pour into lined muffin cups, dividing evenly. Bake until a toothpick inserted in the center of one cupcake comes out clean around 17 to 19 minutes. Transfer to rack to cool for about 10 minutes, and then carefully remove the cupcakes from the pan and set them on the rack to cool completely before frosting.


For the icing


1 Melt chocolate and butter in the microwave. Add condensed milk, corn syrup, vanilla and salt. Whisk until well blended. Set aside at room temperature, whisking frequently. It will thicken as it cools. When completely cool, cover with plastic wrap until ready to frost.








Servings: 12
HERSHEY'S ';PERFECTLY CHOCOLATE'; Chocolate Cake


Ingredients:


2 cups sugar


1-3/4 cups all-purpose flour


3/4 cup HERSHEY'S Cocoa


1-1/2 teaspoons baking powder


1-1/2 teaspoons baking soda


1 teaspoon salt


2 eggs


1 cup milk


1/2 cup vegetable oil


2 teaspoons vanilla extract


1 cup boiling water


';PERFECTLY CHOCOLATE'; CHOCOLATE FROSTING(recipe follows)


Directions:


1. Heat oven to 350掳F. Grease and flour two 9-inch round baking pans.





2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.





3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with ';PERFECTLY CHOCOLATE'; CHOCOLATE FROSTING. 10 to 12 servings.





VARIATIONS:


ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350掳 F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.





THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350掳F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.





BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350掳F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.





CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350掳F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.








';PERFECTLY CHOCOLATE'; CHOCOLATE FROSTING





1 stick (1/2 cup) butter or margarine


2/3 cup HERSHEY'S Cocoa


3 cups powdered sugar


1/3 cup milk


1 teaspoon vanilla extract





Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.