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Ingredients Vegetable oil 3 1/3 cups Gold Medal™ all-purpose flour 1 cup granulated sugar 3/4 cup milk 3 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 tablespoons shortening 2 eggs Rainbow Doughnut Icing Preparation In deep fryer or 3-quart saucepan, heat 3 to 4 inches oil to 375°F. In large bowl, beat 1 1/2 cups of the flour and the remaining ingredients except Rainbow Doughnut Icing with electric mixer on low speed 30 seconds, scraping bowl constantly....

Ingredients 1 box Betty Crocker™ Super Moist™ Carrot Cake Mix 1/2 cup orange juice or water 1/2 cup vegetable oil 1 can (8 oz) crushed pineapple in juice, undrained 1 teaspoon orange peel 1 teaspoon vanilla 4 eggs 1/2 cup chopped nuts 1/2 cup coconut 1/2 cup chopped raisins 1 to 2 teaspoons orange peel, if desired 1 container (1 lb) Betty Crocker™ Rich & Creamy Cream Cheese Frosting Preparation Heat oven to 350°F (325°F for dark or nonstick pans)....

Ingredients 1 cup sugar 1 cup water 1 cup fresh lime juice 1 1/2 cups tequila 1/2 cup orange-flavored liqueur 1 bottle (64 oz) cranberry juice cocktail (8 cups) Lime wedges Coarse (kosher or sea) salt Crushed ice Additional lime wedges, if desired Preparation In 1-quart saucepan, heat sugar and water over medium heat until sugar is dissolved. Remove from heat. Pour into large heatproof pitcher. Cover; refrigerate 20 minutes....

Ingredients 4 medium red potatoes (2 1/2 to 3 inch), each cut in 8 wedges 2 teaspoons olive or vegetable oil 1 teaspoon dried basil leaves 1 teaspoon garlic salt Preparation Heat oven to 500°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, toss potatoes with oil to coat. Sprinkle with basil and garlic salt. Arrange in single layer in baking pan. Bake uncovered 15 to 18 minutes, stirring once, until potatoes are tender but crisp on outside....

Ingredients 2 cups sugar 1 cup butter, softened 4 eggs 1 tablespoon grated lemon peel 3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1 cup milk 1/3 cup sugar 1/4 cup lemon juice 2 tablespoons butter Preparation Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with cooking spray. In large bowl, beat 2 cups sugar and 1 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally....

Ingredients 1 3/4 cups almond flour 1 1/4 cups Gluten-Free All-Purpose Flour Blend 2 teaspoons gluten-free baking powder 1/2 teaspoon salt 1 1/2 cups sugar 1 cup water 1/2 cup butter, melted 3 whole eggs 2 teaspoons pure vanilla 1 1/4 cups whole milk 1/4 cup sugar 2 egg yolks 2 tablespoons cornstarch 1/4 teaspoon salt 1 tablespoon butter, cut into small pieces 1 teaspoon pure vanilla 4 oz dark baking chocolate, chopped...

Ingredients 4 beef steaks, about 3/4 inch thick (porterhouse, rib eye, sirloin or T-bone steaks) or about 1 inch thick (tenderloin steaks) 1 teaspoon salt 1/4 teaspoon pepper Preparation Prepare the coals or a gas grill for direct heat. Heat to medium heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill. Cut outer edge of fat on steaks (except tenderloin steaks) diagonally at 1-inch intervals with a sharp knife....

Ingredients 2 tablespoons honey 2 tablespoons ketchup 2 tablespoons finely chopped gingerroot 1/4 teaspoon salt 1/4 teaspoon red pepper sauce 1 1/2 lb salmon fillets Preparation Heat gas or charcoal grill. In small bowl, mix all ingredients except salmon. Carefully brush grill rack with vegetable oil. Place salmon skin side down and crosswise on grill over medium heat. Cover grill; cook 8 minutes. Brush all of honey mixture over salmon. Cover grill; cook 3 to 6 minutes longer or until salmon flakes easily with fork....

Ingredients 1 1/4 cups crushed buttery crackers (about 28 crackers) 3 tablespoons butter or margarine, melted 3 packages (8 oz each) cream cheese, softened 1/4 cup whipping cream 3 eggs 1 tablespoon liquid from sun-dried tomatoes 1 1/2 cups shredded Havarti cheese (6 oz) 1/2 cup sliced drained sun-dried tomatoes packed in oil and herbs 8 medium green onions, sliced (1/2 cup) Preparation Heat oven to 375°F. In medium bowl, mix crushed crackers and butter until well blended....

Preparation No matter how big your hydrangea blooms grow, if they look faded or discolored, they’re not as beautiful as they could be. “When flowers fade, it can detract from the overall look of your garden,” says gardening expert Melinda Myers. “This happens when the plant is grown in more intense sun than the it prefers, or if it doesn’t receive enough water.” Along with sunlight and moisture issues, Myers says that soil plays a big role in the color and vibrancy of your hydrangeas....

Preparation The awe of seeing a butterfly never goes away. In fact, there are approximately 20,000 species of butterflies in the world, and the United States of America has around 525 butterflies that reside in the lower 48 states. Your hometown might even have its own native butterfly species that regularly calls it home, especially in the spring and summer months. These insects begin as caterpillars and metamorphose into the beautiful winged creatures that pollinate in our gardens, but you don’t have to sit around and wait for them to come to you; you can actually raise butterflies at home....

Preparation When you assemble excellent cheeses, cured meats, and other accompaniments for a holiday hors d’oeuvres spread, don’t let the crackers be an afterthought. Sure, you can buy good ones, but homemade versions are even better (not to mention much more economical!). Each of these three recipes uses just a handful of ingredients. Make a batch – or two, or all three – and form the dough into logs. (Double the recipes for a bigger stash....

Zenzai ぜんざい (or Oshiruko お汁粉) is Azuki red bean soup, and this warm sweet is often enjoyed during cold winter. Today I made the green tea version Matcha Zenzai 抹茶ぜんざい, which is also very popular in Japanese cafes and restaurants that serve sweets. Enjoy Matcha Zenzai All Year Round As many of you know, I absolutely love anything with matcha. What I like the best about this treat is that it can be enjoyed all year round....

Everyone needs a quick meal that is fresh, nutritious, and delicious. Oroshi Soba (おろし蕎麦) meets exactly the criteria when I need to cook up a healthy meal fast for the family. It uses basic Japanese ingredients like dried soba noodles, dried bonito flakes, scallion, and daikon radish. When you’re in a hurry, but still want something simple yet satisfying, Oroshi Soba is a recipe you can call on. What is Oroshi Soba?...

If you love Japanese red bean sweets such as Daifuku, Taiyaki, Anpan, and Dorayaki, you will love this Red Bean Pancakes! These pancakes may look like ordinary pancakes, but they are moist, light and fluffy, with just a hint of sweet red bean paste. If you can’t’ get enough of delicious red bean paste in your sweets, why not also have it for breakfast! Red Bean Pancakes for Breakfast Full confession, these red bean pancakes are not “common” pancakes in Japan....

Ingredients 1 1/2 cups unsalted butter, softened 3/4 cup sugar 1 teaspoon vanilla 3 1/2 cups Gold Medal™ all-purpose flour 1 bag (14 oz) caramels, unwrapped 2 tablespoons milk 4 oz semisweet chocolate, chopped 1 tablespoon butter 1 teaspoons coarse (kosher or sea) salt Preparation Heat oven to 350°F. In large bowl, beat 1 1/2 cups butter with electric mixer on high speed until creamy. Beat in sugar and vanilla. On low speed, beat in flour until blended....

Ingredients 1 1/2 cups sugar 1/2 cup butter or margarine, softened 1 teaspoon vanilla 2 eggs 2 1/2 cups Gold Medal™ all-purpose flour 1 teaspoon cream of tartar 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup cinnamon-flavored baking chips 1 cup chopped pecans 2 tablespoons sugar 1 teaspoon ground cinnamon Preparation Heat oven to 375°F (if using dark or nonstick pan, heat oven to 350°F). In large bowl, beat 1 1/2 cups sugar, the butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until creamy....

Ingredients 2 packages (9 oz each) frozen chopped spinach 1 cup sour cream 1 cup fat free plain yogurt 2 teaspoons chopped fresh tarragon leaves or 1/2 teaspoon dried tarragon leaves 1/2 teaspoon salt 1/2 teaspoon ground mustard 1/4 teaspoon pepper 1 garlic clove, crushed 1 can (8 oz) water chestnuts, drained and finely chopped 1 cup finely chopped green onion (9 medium) Rye crackers, rice crackers or raw vegetables for dipping, if desired...

Ingredients 12 foil baking cups 12 thin chocolate wafer cookies (from 9-oz package), crushed (2/3 cup) 12 oz 1/3-less-fat cream cheese (Neufchâtel), softened 2/3 cup sugar 2 teaspoons vanilla 1/4 cup unsweetened baking cocoa 1 whole egg 1 egg white 1 oz bittersweet or semisweet baking chocolate, melted 1/3 cup fat-free hot fudge topping Fresh raspberries, if desired Preparation Heat oven to 325°F. Place foil baking cup in each of 12 regular-size muffin cups....

Ingredients 1 box Betty Crocker™ Super Moist™ devil’s food cake mix Water, oil and eggs called for on cake mix box 1 package (8 oz) cream cheese, softened 1/2 cup dulce de leche (caramelized sweetened condensed milk) (from 13.4-oz can) 1/8 teaspoon kosher salt 1 1/2 cups butter, softened 6 cups powdered sugar 2 teaspoons vanilla 10 caramels, unwrapped 1 to 3 tablespoons milk 1/4 teaspoon kosher salt 1/2 cup toasted chopped pecans...