Lindsay's Recipes

  Source: Williams Sonoma Ingredients: 2 cups flour 1 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon sugar 4 eggs, separated 2 cups milk 4 tablespoons butter, melted, plus more for cooking Fillings such as jam, peanut butter, chocolate or fruit Syrup, whipped cream or powdered sugar for serving Directions: In a bowl, whisk together the flour, baking powder, salt and sugar. In a small bowl, lightly whisk the egg yolks, then whisk in the milk and the melted butter. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.  In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently stir the whites into the batter in 2 additions.  Put 1/4 teaspoon butter in each well of the pan. Set over medium high heat and heat until butter begins to bubble. Pour 1 tablespoon batter into each well. Put 1 teaspoon of the filling of y

  Source:  Cincy Shopper Ingredients: 1 can cream of chicken soup 1 small onion, diced 1 teaspoon salt 1/2 teaspoon black pepper 2 cups grated cheddar 1 cup sour cream 30 oz. frozen hashbrowns, thawed 1/2 cup butter, melted Directions: In a large bowl, mix together the first 4 ingredients and one cup of the cheddar. Add the sour cream and mix until combined. Add the hashbrowns and butter and mix until combined. Spread the mixture in a greased 9"x13" dish. Sprinkle the remaining cheese on top. Bake at 350 for 45-55 minutes. Note: This can be prepared in advance and baked when needed.

  Source:  Sally's Baking Addiction  (adapted slightly) Ingredients: 1 3/4 cups flour 3/4 cup unsweetened cocoa powder 1 3/4 cups sugar 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 teaspoons espresso powder 1/2 cup oil 2 eggs, room temperature 2 teaspoons vanilla 1 cup buttermilk, room temperature 1 cup freshly brewed hot strong coffee Directions: Whisk together the dry ingredients in a mixing bowl. Set aside. In another mixing bowl, use a stand mixer to whisk together the oil, eggs and vanilla on medium-high speed until combined. Add the buttermilk and whisk until combined. Slowly add the dry ingredients to the wet ingredients, a little at a time, whisking each time until combined. Slowly add the coffee, a little at a time, whisking each time until combined. Batter will be thin. Spray 2 8 or 9 inch cake pans with cooking spray, line the bottoms with parchment paper, and spray again. Divide the batter evenly between the pans. Bake at 350 for 23-26 minutes, unt