Natashas Kitchen

_ Ingredients For the dough 1/2cup plus 2 Tbs. cold water 4 cups unbleached all-purpose flour 1/4 cup plus 2 Tbs.granulated sugar 1/2 cup plus 2 Tbs. cold whole milk 1 Tbs. plus scant 1/2 tsp. instant yeast 3 Tbs. soft unsalted butter 2-1/4 tsp. table salt For the egg wash 1 large egg For the butter layer 1-1/4 cups _ Preparation Make the dough Combine all of the dough ingredients in the bowl of a stand mixer fitted with the dough hook. Mix on low speed for 3 minutes, scraping the sides of the mixing bowl once if necessary. Mix on medium speed for 3 minutes. Transfer the dough to a lightly floured 10-inch pie pan or a dinner plate. Lightly flour the top of the dough and wrap well with plastic so it doesn’t dry out. Refrigerate overnight. Make the butter layer The next day, cut the cold butter lengthwise into 1/2-inch-thick slabs. Arrange the pieces on a piece of parchment or waxed paper to form a 5- to 6-inch square, cutting the butter crosswise as necessary to fit. Top with another pi...

_Ingredients Unsweetened baking cocoa 1 box (4-serving size) chocolate instant pudding and pie filling mix 1 box Betty Crocker™ Super Moist™ devil’s food cake mix 1 1/4 cups milk 3 eggs 3 teaspoons vanilla 1 cup canola oil 1 cup semisweet chocolate chips (6 oz) 1 teaspoon instant coffee granules or crystals 1 container (1 lb) Betty Crocker™ Rich & Creamy cream cheese frosting 1 box (7 oz) turtle candies 1/4 cup pecan halves, toasted 1 jar (12 oz) caramel topping 1/2 cup canned dulce de leche 1 cup chopped pecans _Filling 1_Heat oven to 350°F. Grease 2 (9-inch) round cake pans with shortening or cooking spray; sprinkle with cocoa. 2_In large bowl, beat cake mix, pudding mix, eggs, milk, oil, vanilla and coffee granules with electric mixer on low speed 1 minute. Beat on medium speed 2 minutes. Fold in chocolate chips and chopped pecans. Pour batter into pans. 3_Bake 30 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans to cool...

_ Ingredients Lemon Curd 1/2 C lemon juice about 4 lemons – zest the 4th and save for the cheesecake 2 Tbsp lemon zest about 3 lemons 3 Lrg egg yolks 3 Lrg eggs ½ C butter cold and cut into cubes 3/4 C granulated sugar Pinch of salt 2 Tbsp heavy whipping cream Lemon Cheesecake 2 Tbsp lemon juice about 1 lemon 1 C granulated sugar separated 1 Tbsp lemon zest about 2 lemons 2 tsp vanilla extract 2 lbs cream cheese room temperature 2 Lrg eggs room temperature 1 Lrg egg yolk room temperature Lemon Cookie Crust 3 Tbsp granulated sugar 1 1/2 C lemon cookie crumbs 6 Tbsp butter melted Meringue Topping 3/4 C granulated sugar 4 Lrg egg whites ½ tsp vanilla 6 Tbsp light corn syrup _ Instructions Lemon Curd heat the lemon zest and lemon juice in small saucepan over medium heat until  hot but not boiling. Whisk the eggs, yolk and sugar in a bowl Whisking constantly, slowly pour hot lemon juice into eggs, this will temper the  eggs – aka bring them up to heat without scrambling them Then r...

_ Ingredients 2 cups (453g/16oz) granulated sugar 3 cups (425g/15oz) cake flour, sifted ½ teaspoon salt 4 teaspoons baking powder 1 whole egg , at room temperature 5 large egg whites , at room temperature ¾ cup (170g, 6oz) unsalted butter, cold 2 1/4 teaspoons pure vanilla extract 1 cup (8floz/227ml) whole milk or full fat buttermilk _ Instructions Heat oven to 350 degrees. Butter and line three 6-inch cake pans with parchment paper. In a large jug combine and whisk together the egg whites, whole egg, milk, and the vanilla extract. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 1 minute. (You can also do it by hand) Add the cold butter and continue to mix on low until the mixture is a fine crumbly texture. Add the liquid mixture into your dry ingredients in 2 separate batches making sure to scrape the sides and bottom before and after each batch, mixing until light, fluffy, homogenous and well incorpo...

_ Ingredients 6 tablespoons water 2/3 cup (4oz/115g) bittersweet chocolate, roughly chopped 1 1/2 cups (12oz/ 340g) sugar 4 eggs, separated 1 teaspoon vanilla extract 1 cup (8oz/225g) butter 1 teaspoon baking soda 2 cups (10oz/284g) all-purpose flour 1 cup (8floz/225ml) buttermilk 1/2 teaspoon salt 1 teaspoon baking powder Coconut Filling: 1/2 cup (4 oz/115g) butter 1 cup (8floz/225ml) evaporated milk 1 cup (8oz/225g) sugar 3 egg yolks 1 teaspoon vanilla extract 1 cup (5oz/142g) pecans, chopped and toasted 1 1/3 cups (4oz/ 115g) shredded unsweetened coconut Chocolate Fudge Frosting: 1 recipe Best Ever Chocolate Fudge Frosting _ Instructions For the Rich German Chocolate Cake: Pre-heat the oven to 350°F (180°C) then butter and line 2 GoodCook 9 Inch Cake Pans. Set aside. In a medium microwave-safe bowl combine the chocolate and the water. Place in the microwave for 1- 2 minutes until the chocolate has melted. You can also do this step over a ban marie. Set aside to cool slightly. Using ...

_ Ingredients 1 1/2 teaspoon baking powder 1 cup (5oz/142g) all-purpose flour 5 large eggs , at room temperature, separated 1/4 teaspoon salt 1/3 cup (2 1/2floz/75ml) whole milk 1 cup (8oz/225g) sugar, divided 12 oz can evaporated milk 1 teaspoon vanilla 1/4 cup (2floz/60ml) whole milk 14 oz can sweetened condensed milk For the whipped topping: ground cinnamon , for dusting 1 1/2 cups (12floz/340ml) heavy whipping cream _ Instructions Preheat the oven to 350°F (180°C) then grease a 9x13 inch cake pan. In a medium bowl combine flour, baking powder, and salt. Set aside. Separate the eggs yolk and whites into two separate bowls. Using a stand mixer or electric hand mixer whisk the egg yolks on high speed. Slowly stream in 3/4 cup sugar to the bowl with the egg yolks. Whip until thick and pale in color. Continue whipping and add the 1/3 cup milk and vanilla. Next, add in the dry ingredients and gently mix until just combined. Don't over-mix as it can toughen the cake. Transfer mix to a...

_ Ingredients 1½ cups (7.5oz/210g) all purpose flour ½ cup (2oz/57g) cocoa powder 1 teaspoon baking soda 1½ teaspoons baking powder 1½ (6oz/180g) sticks butter, room temperature ½ teaspoon salt 3 eggs 1 cup (8 oz/225g) sugar ¼ cup (1.5oz/43g) chocolate, melted 1½ teaspoons vanilla extract 1 cup (10oz/282g) plain yogurt _ Instructions Butter 3  round silicone cake molds and line the bottoms with  a round piece of parchment paper. Place a sieve over a mixing bowl and add cocoa powder, flour, baking powder, baking soda and salt. Sieve ingredients together and set aside. Using an electric hand mixer or a stand mixer, cream the butter and sugar together on high speed until light and fluffy. Slowly add in the eggs and beat on high speed. Swiftly mix in the yogurt, vanilla, and melted chocolate and mix in quickly. Lastly by hand, using a large spoon fold in flour mixture to the wet ingredients. Divide the batter evenly between 3 silicone cake molds. One layer at a time, microwave eac...

_ Ingredients List 6 tablespoons butter, melted 1 package Golden Oreos (36 cookies) 1 cup powdered sugar 8 ounces softened cream cheese 2 packages (3.4 ounce each) instant cheesecake pudding mix 1 (16-ounce) container Cool Whip, divided 3 cups milk _  Directions 1. Crush the entire package of Oreos. A food processor would work great for this  - I don't have one, so I just placed my cookies in a gallon sized Ziplock bag and  crushed them with a rolling pin. When the cookies are fine crumbs, transfer them  to a large bowl and mix in 6 tablespoons of melted butter. Press the cookie  mixture into a 9x13 pan and refrigerate while you prepare the remaining layers. 2. Next, beat together 1 cup of powdered sugar, the cream cheese, and 1 cup of  Cool Whip. Spread over your cookie layer. 3. For the next layer, mix together the pudding mix, milk, and another 1 cup of  Cool Whip. Spread over the cream cheese layer. 4. Layer the sliced strawberries on top, and spre...

_ Ingredients 1 tablespoon sugar 1 package (1/4 ounce) active dry yeast 1 cup 2% milk 1/3 cup instant vanilla pudding mix (half of a 3.4-ounce package) 1/4 cup warm water (110° to 115°) 1 large egg 1/4 cup butter, melted 3 to 3-1/2 cups all-purpose flour 1 teaspoon salt FILLING: 1 tablespoon ground cinnamon 1/4 cup butter, melted 3/4 cup sugar FROSTING: 1-1/2 to 1-3/4 cups confectioners' sugar 2 teaspoons vanilla extract 1/2 cup butter, softened 1 teaspoon water _ Directions In a small bowl, dissolve yeast and 1 tablespoon sugar in warm water. In a large bowl, beat milk and pudding mix on low speed 1 minute. Let stand 1 minute or until soft-set. Add egg, melted butter, salt, yeast mixture and 2 cups flour; beat on medium until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place unt...

_ Ingredients 1/2 cup canola oil 1-1/3 cups sugar 3 large eggs, room temperature 1 teaspoon almond extract 1/2 cup orange juice 2 teaspoons ground cinnamon 2-1/2 cups all-purpose flour 1-1/2 cups shredded zucchini 2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon ground cloves 1 teaspoon baking soda FROSTING : 1/2 cup butter, cubed 1 cup packed brown sugar 1 teaspoon vanilla extract 1/4 cup 2% milk 1-1/2 to 2 cups confectioners' sugar _ Directions Total Time . Prep: 20 min. Bake: 20 min. + cooling Preheat oven to 350°. Beat first 5 ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini. Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to a wire rack. For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla....

_ Ingredients 1-1/3 cups sugar 3 large eggs, room temperature 1/2 cup orange juice 1/2 cup canola oil 2-1/2 cups all-purpose flour 1 teaspoon almond extract 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon baking soda 1-1/2 cups shredded zucchini 1/2 teaspoon ground cloves FROSTING: 1/2 cup butter, cubed 1 cup packed brown sugar 1-1/2 to 2 cups confectioners' sugar 1 teaspoon vanilla extract 1/4 cup 2% milk _ Directions Preheat oven to 350°. Beat first 5 ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini. Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to a wire rack. For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners...

_ Ingredients 2 cups Sugar In The Raw 1/2 cup butter, softened 2 large eggs 1/2 teaspoon vanilla extract 1-1/2 teaspoons ground cinnamon 2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon ground nutmeg 6 cups chopped peeled tart apples 1/2 teaspoon baking soda BUTTERSCOTCH SAUCE: 1/2 cup heavy whipping cream 1/4 cup butter, cubed 1/2 cup packed brown sugar _ Directions In a large bowl, cream the butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff). Stir in apples until well combined. Spread into a greased 13-in. x 9-in. baking dish. Bake at 350° for 40-45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving. Meanwhile, in a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over me...

_ Ingredients 1 cup water 3-1/2 cups unsweetened raspberries 1/3 cup cornstarch 1-1/4 cups sugar 2 tablespoons lemon juice BATTER: 1 cup sugar 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 2 large eggs, lightly beaten 1 cup cold butter, cubed 1 teaspoon vanilla extract 1 cup sour cream TOPPING: 1/2 cup sugar 1/2 cup all-purpose flour 1/2 cup chopped pecans 1/4 cup butter, softened GLAZE: 1/2 teaspoon vanilla extract 2 teaspoons 2% milk 1/2 cup confectioners' sugar _ Directions In a large saucepan, cook raspberries and water over medium heat 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Cool. Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff). Spread half into a greased 13x9-in. baking dish. Spread raspberry ...

_ Ingredients 1/2 cup sugar 3 cups all-purpose flour 1/2 teaspoon baking soda 2-1/2 teaspoons baking powder 1 cup vanilla yogurt 6 tablespoons cold butter 1-1/3 cups dried cherries 2/3 cup white baking chips 1/4 cup plus 2 tablespoons whole milk, divided Coarse sugar _ Directions Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until the mixture resembles coarse crumbs. Combine yogurt and 1/4 cup milk; stir into crumb mixture just until moistened. Knead in cherries and chips. On a greased baking sheet, pat dough into a 9-in. circle. Cut into eight wedges; separate wedges. Brush with remaining milk. If desired, sprinkle with sugar. Bake until golden brown, 20-25 minutes. Serve warm. Freeze option: Freeze cooled scones in freezer containers. To use, thaw at room temperature. Or, microwave each scone on high until heated through, 20-30 seconds.

_ Ingredients 1/4 cup sugar 1-3/4 cups finely crushed gingersnap cookies (about 30 cookies) 1/3 cup butter, melted 2 tablespoons all-purpose flour FILLING: 2 tablespoons lime juice 4 teaspoons grated lime zest 1 package (8 ounces) cream cheese, softened 1 teaspoon vanilla extract 1/2 cup coarsely chopped fresh cilantro 1 cup confectioners' sugar TOPPING: 2 tablespoons apricot preserves 2 cups fresh blueberries 2 cups fresh strawberries, sliced _ Directions Preheat oven to 375°. In a small bowl, mix crushed cookies, sugar and flour; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until set, 8-10 minutes. Cool completely on a wire rack. In a small bowl, beat cream cheese, lime zest and lime juice until blended. Beat in confectioners' sugar and vanilla. Stir in cilantro. Transfer to crust. Refrigerate, covered, until filling is firm, at least 4 hours. Just before serving, arrange berries over pie. In a microwave, warm preserves just until melted. ...

_ Ingredients 1 cup sugar 1/2 cup butter, softened 1 large egg, room temperature 3/4 cup packed brown sugar 3 cups all-purpose flour 2 tablespoons orange juice 1/2 teaspoon salt 1 teaspoon baking powder 1/4 cup 2% milk 1/4 teaspoon baking soda 1 cup chopped pecans or walnuts 1 cup white baking chips 2-1/2 cups coarsely chopped fresh cranberries GLAZE: 2 cups confectioners' sugar 1/3 cup butter, cubed 3 to 4 tablespoons water 1-1/2 teaspoons vanilla extract _ Directions Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and orange juice. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk. Stir in cranberries, baking chips and pecans. Drop dough by level tablespoonfuls 1 in. apart onto greased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely. For glaze, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 mi...

_ Ingredients 1-1/3 cups sugar 1-1/2 cups water 2 packages (12 ounces each) fresh or frozen cranberries 4 teaspoons grated orange zest 2 teaspoons minced fresh gingerroot CUSTARD: 2 tablespoons cornstarch 1/4 teaspoon salt 3 cups 2% milk 6 large egg yolks 2 teaspoons vanilla extract TRIFLE: 1 loaf (16 ounces) frozen pound cake, thawed and cut into 1-inch cubes 1/4 cup orange liqueur 1/2 cup slivered almonds, toasted Sweetened whipped cream and orange sections Directions In a large saucepan, combine the first five ingredients; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until berries pop and mixture is thickened, about 15 minutes. Remove from the heat; cool completely. For custard, in a large saucepan, mix the sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. In a small bowl, whisk a small amount of hot milk mixture i...

_ Ingredients 1 cup butter, softened 2 packages (14.1 ounces each) refrigerated pie pastry 4 large eggs 2-1/2 cups sugar 2 cups all-purpose flour 1/2 cup Key lime juice 1-1/2 cups buttermilk 1-1/2 cups self-rising flour FROSTING : 1-1/2 teaspoons vanilla extract 1-1/2 cups butter, softened 12 ounces cream cheese, softened 6 tablespoons Key lime juice Fresh raspberries 2-3/4 to 3 cups confectioners' sugar Directions Preheat oven to 350°. Line 32 muffin cups with foil liners. On a lightly floured work surface, unroll pastry sheets. Cut 32 circles with a floured 2-1/4-in. round cookie cutter (discard remaining pastry or save for another use). Press one pastry circle into each liner. Bake 10-12 minutes or until lightly browned. Cool on wire racks. In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in lime juice. In another bowl, whisk flours; add to butter mixture alternately with buttermilk, beating well after each add...

_ Ingredients 1/3 cup butter, melted 1/4 cup sugar 1-3/4 cups crushed chocolate chip cookies or chocolate wafer crumbs FILLING: 1 cup sour cream 1 cup sugar 3 packages (8 ounces each) cream cheese, softened 3 large eggs, room temperature, lightly beaten 1/2 teaspoon vanilla extract COOKIE DOUGH: 1 tablespoon water 1/4 cup sugar 1/4 cup butter, softened 1 teaspoon vanilla extract 1-1/2 cups miniature semisweet chocolate chips, divided 1/4 cup packed brown sugar 1/2 cup all-purpose flour _ Ingredients In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet; set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; set aside. In another bowl, cream butter and sugars until light and fluffy. Add water and vanilla. Gradually add flour and mix well. Stir in 1 cup choco...

_ Ingredients 2 cups packed brown sugar 3/4 cup butter, softened 2 teaspoons vanilla extract 2 cups all-purpose flour 4 large eggs, room temperature 1 teaspoon salt 2 teaspoons baking powder 1-1/2 cups chopped pecans MAPLE CREAM SAUCE: 2 tablespoons butter 1 cup maple syrup 1/4 cup evaporated milk _ Preparation :  In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in pecans. Spread into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. For the sauce, combine syrup and butter in a saucepan. Bring to a boil; cook and stir for 3 minutes. Remove from the heat; stir in milk. Cut brownies into squares; cut in half if desired. Place on dessert plates with a scoop of ice cream. Top with sauce; sprinkle with pecans.