Hey guys ,

Today I want to share with you a book called 

"Simple And Delicious" 

I hope you like it

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What you need :

Cake :
·         1 1/2 cups vegetable oil (we use grapeseed oil)
·         2 cups of sugar
·         3 eggs, slightly beaten
·         3 cups of white flour
·         1 1/2 teaspoon baking soda
·         1 teaspoon vanilla
·         1 teaspoon salt
·         1 teaspoon cinnamon
·         3 cups chopped, peeled apples (varieties that are good for baking - i.e. Granny Smith, Gravenstein, Fuji)
·         1 cup of coconut (the sweetened fresh grated, not the dried. If you use dried, soak first in water.)
·         1 cup of chopped nuts - walnuts or pecans

Glaze :
·         1/2 stick sweet butter
·         1 cup brown sugar
·         3 tablespoons milk

How to make it :

1.       Preheat oven to 350° F.
2.       Beat together the sugar and oil. Add the eggs. In a separate bowl, sift together the flour, baking soda, salt and cinnamon. Add dry ingredients to oil sugar eggs mixture in thirds, beating to incorporate after each addition. Mix in the vanilla, apples, coconut, and chopped nuts.
3.       Bake in a greased and floured bundt cake pan about 1 hour. Test around the centers with a long thin bamboo skewer or toothpick to make sure the cake is done.
4.       When cool enough to handle, gently remove from pan. Let sit on a rack to cool completely. If the dough has raised substantially around the middle areas of the bundt ring, you may need to use a bread knife to gently level off the cake so that it sits even.
5.       Blend glaze ingredients and cook until melted. Place the cake on its serving dish. Prick all around the top of the cake with a fork so that when the glaze is applied it easily seeps into the cake. Use a pastry brush to apply the glaze liberally around the surface areas of the cake, or use a spoon to dribble the glaze on the cake.

source : http://www.simplyrecipes.com/recipes/mrs_paxtons_raw_apple_cake/#ixzz3X0uvk69c

What you need :

Cake and Frosting :
·         1 box Betty Crocker SuperMoist white cake mix
·         Water, vegetable oil and whole eggs called for on cake mix box
·         1 cup mashed bananas (2 medium)
·         ¾ cup miniature semisweet chocolate chips
·         1 container Betty Crocker™ Rich & Creamy chocolate frosting

Garnishes, as desired :
·         Banana slices
·         Whipped topping
·         Betty Crocker rainbow mix decorating decors
·         Cherries

How to make it :

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan. In large bowl, beat cake mix, water, oil, whole eggs and mashed bananas with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Pour into pan.
  2. Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
  3. In small microwavable bowl, microwave frosting uncovered on High 20 seconds; stir. Microwave 5 to 10 seconds longer or until very soft and smooth; spread evenly over cake. Garnish as desired. Store loosely covered.

source : http://www.bettycrocker.com/recipes/banana-split-cake/89775938-100c-4caa-8111-30d6a830377f

What you need :

·         ¾ cup miniature semisweet chocolate chips
·         1 box Betty Crocker SuperMoist white cake mix
·         Water, vegetable oil and egg whites called for on cake mix box
·         ¼ cup chocolate-flavor syrup
·         1 container Betty Crocker Rich & Creamy vanilla frosting
·         Additional chocolate-flavor syrup, if desired

How to make it :

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease, or spray with baking spray with flour, bottom of 13x9-inch pan.
  2. In small bowl, toss 1/2 cup of the chocolate chips with 1 tablespoon dry cake mix. Make cake mix as directed on box, using remaining cake mix, water, oil and egg whites. Stir in the 1/2 cup coated chocolate chips. Reserve 1 cup of the batter. Pour remaining batter into pan. Stir chocolate syrup into reserved batter. Drop by tablespoonfuls randomly in 8 mounds in pan. Cut through batters in S-shaped curves. Turn pan one-fourth turn; repeat.
  3. Bake 34 to 38 minutes or until toothpick inserted in center of chocolate comes out almost clean. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. Stir remaining 1/4 cup chocolate chips into frosting. Spread frosting over top of cake; drizzle with additional chocolate syrup. Store loosely covered.

source : http://www.bettycrocker.com/recipes/chocolate-chip-swirl-cake/254e65cc-2c57-44e8-a570-60354008084e

What you need :

Crust :
·         1 ¼ cups crushed pretzels
·         ¼ cup sugar
·         ½ cup butter or margarine, melted

Filling :
·         1 pint mango sorbet, softened slightly
·         2 boxes (10 oz each) frozen strawberries in syrup, thawed
·         ½ cup frozen (thawed) margarita mix concentrate
·         1 cup whipping cream, whipped
·         10 fresh strawberry halves
·         1 small ripe mango, cut into cubes
·         Coarse sugar, if desired
·         Fresh strawberry slices, if desired

How to make it :

  1. In small bowl, mix crust ingredients. Press firmly in bottom of ungreased 9- or 8-inch spring form pan, refrigerate 10 minutes.
  2. Spoon sorbet over crust, spread evenly with metal spatula. Freeze 30 minutes.
  3. In large bowl, mix thawed strawberries, using wire whisk, until broken into small pieces. Beat in margarita mix until well blended. Fold in whipped cream. Carefully pour into pan over sorbet. Freeze at least 3 hours until firm.
  4. Using 4-inch wooden skewers, place strawberry half and mango slice on each of 10 skewers. Sprinkle with coarse sugar. Place skewers into top of dessert for garnish. To serve, cut into wedges.

source : http://www.bettycrocker.com/recipes/strawberry-mango-margarita-dessert/ba234cf9-efb2-4dba-9dee-07d5a7ddcefa

  • 2 tablespoons cocoa
  • 1 Betty Crocker™ SuperMoist™ dark chocolate or devil’s food cake mix
  • 3 eggs
  • ½ cup butter
  • 1 cup water
  • 1 cup good quality dark chocolate, chopped

  • 3 cups powdered sugar
  • 3 tablespoons light corn syrup
  • ¼ cup heavy whipping cream
  • ¼ teaspoon peppermint extract
  • 2 to 3 tablespoons of milk

  • Bunch fresh mint sprigs
  • 2 large chocolate bunnies, unwrapped
  • 10-12 pastel malted candy eggs 

  1. Heat oven to 350°F. (325°F for dark or nonstick pans). Generously spray 12-cup fluted tube cake pan with baking spray with flour. Sprinkle with cocoa to coat pans; tap to remove excess cocoa.
  2. In a large bowl, beat cake mix, eggs, butter and water with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate.
  3. Spoon batter into pan. Bake 35 to 40 minutes or until top springs back when touched lightly in center. Cool in pan 10 minutes. Place cooling rack or heatproof serving plate upside down over pan; turn rack and pan over. Remove pan. Cool completely, about 2 hours.
  4. In medium bowl, beat powdered sugar, corn syrup, cream, and peppermint extract on low speed until blended. Beat on medium speed until smooth and creamy. Add just enough milk to the icing to make it thin enough to stick to a spoon, dripping off of the spoon slowly when tipped down toward bowl.
  5. Spread icing onto cooled cake. Place a bunch of mint sprigs in the center of cake. Add a chocolate bunny in center of the mint sprigs. Press malted eggs around the top and sides of the cake. Press a second chocolate bunny onto the side of the cake. Garnish with additional mint sprigs, as desired.

source : http://www.bettycrocker.com/recipes/chocolate-easter-bunny-cake/1862a9b4-5f26-4812-88bc-52e4cb66df00

  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 2 containers (6 oz each) Yoplait Original 99% Fat Free Key lime pie yogurt
  • 2 containers (6 oz each) Yoplait Original 99% Fat Free strawberry yogurt
  • 1 cup Trix cereal

  1. Line 8x4-inch loaf pan with foil, leaving edges of foil hanging over sides of pan. Divide condensed milk evenly between 2 medium bowls. Stir Key lime pie yogurt into 1 bowl. Stir strawberry yogurt into remaining bowl.
  2. Spread Key lime pie mixture into foil-lined loaf pan. Sprinkle with cereal. Gently spoon and spread strawberry mixture on top. Freeze at least 8 hours until firm.
  3. To serve, use foil to lift frozen loaf from pan. Pull back foil and remove. Let stand 5 to 10 minutes to soften slightly. Cut into eight 1-inch slices. Serve immediately.

source : http://www.bettycrocker.com/recipes/chocolate-easter-bunny-cake/1862a9b4-5f26-4812-88bc-52e4cb66df00

  • 1 quart (4 cups) raspberry sherbet
  • 1 cup hot fudge topping, slightly warmed
  • 1 creme-filled chocolate sandwich cookie crumb crust (6 oz)
  • 1 cup frozen (thawed) whipped topping
  • ½ cup fresh raspberries

  1. Let container of sherbet stand at room temperature about 15 minutes to soften. Spoon and spread 1/2 cup of the fudge topping carefully in bottom of crumb crust; place in freezer for 15 minutes to set. Place remaining 1/2 cup fudge topping in small microwavable bowl; refrigerate until serving time.
  2. Spoon and spread sherbet over fudge topping in crust. Cover with plastic wrap; freeze 3 hours.
  3. To serve, microwave fudge topping on High 10 to 15 seconds or until thin enough to drizzle. Garnish individual servings with dollop of whipped topping, drizzle of fudge topping and several fresh raspberries.

source : http://www.bettycrocker.com/recipes/frozen-chocolate-raspberry-pie/2195fe37-c4af-4512-b580-04afb5cf3281

  • 24 Betty Crocker Fruit Gushers Fruit Snacks (about 3 packs)
  • 24 white yogurt covered pretzels rounds
  • ¼ cup white chocolate

  1. Lay out a sheet of wax paper.
  2. Melt chocolate in a microwave safe bowl at 30 second intervals, stirring after each, until smooth.
  3. Dip one side of a Gushers Fruit Snack into melted chocolate, attach to pretzel and lay on wax paper.
  4. Let set completely, about 5 minutes.

source : http://www.bettycrocker.com/recipes/fruity-fro-yo-fun-bars/7ed8fef0-4fde-4ab1-bfcf-d00885011933

    3 ½ cups Gold Medal™ all-purpose flour
    1 package (2 1/4 teaspoons) Rapid Rise yeast
    1 cup milk
    ¼ cup sugar
    1 teaspoon salt
    2 eggs
    6 tablespoons unsalted butter, softened, cut into 12 pieces

Cinnamon Filling
    2/3 cup packed light brown sugar
    1 ½ teaspoons ground cinnamon
    4 tablespoons unsalted butter, softened

    1 cup powdered sugar
    1 tablespoon milk
    ½ teaspoon vanilla

    Dark green, purple, and yellow or gold sugars, if desired
    Miniature plastic baby, if desired

  1. Mix 2 1/2 cups flour and yeast in mixing bowl of stand mixer, using the paddle attachment, on low for about 30 seconds.
  2. Heat milk, sugar, and salt in a small saucepan over medium heat until sugar is dissolved and milk is between 120°F to 130°F.
  3. With mixer on low, pour in liquids and mix until incorporated. Add eggs one at a time. Continue mixing until a shaggy dough forms. Clean off paddle and switch to dough hook. Mix in the remaining 1 cup flour a little at a time, adding more or less flour as needed to make a soft dough. Add the softened butter, a piece at a time, kneading until each piece of butter is absorbed.
  4. Knead for eight minutes on low. The dough should completely clear the sides of the bowl. If it is too sticky, add additional flour 1 tablespoon at a time, mixing in thoroughly before determining if more flour is needed. If the dough seems too dry, spritz with water from a spray bottle a couple of times, mixing in thoroughly before determining if more water is needed. Every 2 minutes, stop the machine, scrape the dough off the hook, and then continue kneading.
  5. Turn the dough out onto a lightly floured surface and knead a few times by hand to be sure it’s smooth and elastic. Form the dough into a ball. Place dough into a greased bowl. Turn once so greased surface is on top. Cover bowl with plastic wrap and refrigerate for 1 hour.
  6. While the dough is chilling, make cinnamon filling. In small bowl, combine the brown sugar and ground cinnamon. Combine butter with cinnamon mixture and mix well.
  7. Roll the chilled dough into a 10 x 20 inch rectangle. Spread the filling on half of the long side of the dough. Fold the dough in half covering the filling. Pat dough down firmly so the dough will stick together. Cut dough into three long strips. Press the tops of the strips together and braid the strips. Press the ends together at the bottom. Gently stretch the braid so that it measures 20 inches again. Shape it into a circle/oval and press the edges together.
  8. Transfer the ring to a parchment lined or greased baking sheet. Cover the dough with plastic wrap and let it rise until doubled, about 1 hour. While the dough is rising, preheat the oven to 350º. Bake the cake until it is golden brown, 20 – 35 minutes. Remove from oven and let cool 10 minutes on baking sheet and then place it on a cooling rack to cool completely before icing. To hide the baby in the cake, if desired, make a small slit in the bottom of the cake and put the miniature plastic baby in after the cake has cooled.
  9. Icing: In a small bowl, mix powdered sugar, milk and vanilla until smooth (add additional milk if mixture is too thick or powdered sugar if too thin).
  10. Spoon icing over top of the cake. Immediately sprinkle on colored sugar, alternating between the three colors.

source : http://www.bettycrocker.com/recipes/quick-mardi-gras-king-cake/a285aa15-62d7-493b-8d34-b00038646c81

This is a very moist and cake and very tasty. Nice light flavor without being too sweet with “Green Velvet Cake”
  • 1 cups oil
  • 3 eggs
  • 1 teaspoon green food coloring
  • 2 tablespoon vinegar
  • 1 cup buttermilk
  • 12cups sugar
  • 1 teaspoon vanilla extract
  • 12cups flour
  • 2 teaspoon baking soda
  • 14teaspoon salt

TOTAL TIME: 40 mins (prep: 25mins, cook: 25mins)
  1. Combine eggs, sugar and vinegar in bowl.
  2. Mix well, mix well, mix well
  3. Sift flour and soda together.
  4. Add to egg mixture alternately with buttermilk, mixing well after each addition.
  5. Blend in vanilla and food coloring.
  6. Pour into two greased and floured 8 ” cake pans.
  7. Bake at four hundred for thirty minutes.
  8. Cool.
  9. Frost between layers, top and side of cake.

source : http://360newstoday.com/green-velvet-cake/

  • 1 lb alimentary paste rigate
  • 1 lb asparagus, cooked
  • 3 tablespoons butter
  • 4 tablespoons additional virgin oil
  • 4 ounces diced pancetta(optional)
  • 2 garlic cloves, minced
  • 2 (14 1/2 ounce) cans diced tomatoes
  • 3 tablespoons cream
  • 1 teaspoon salt
  • 1⁄2 teaspoon pepper
  • 1⁄4 cup cheese cheese, grated

  1. Put water on for pasta; salt once stewed. Cook food in keeping with package directions, then drain.
  2. Meanwhile, cut asparagus into 1-inch items. Heat butter and oil over medium heat, add pancetta (if using) and saute for three minutes. Then, add garlic and asparagus items and saute for a further 5-6 minutes. Season with salt and pepper.
  3. Add tomatoes and their liquid. bring around a boil, then lower heat and simmer, uncovered, slowly for concerning quarter-hour. Add cheese cheese and stir till well-combined.
  4. Add cream; cook and stir for concerning three minutes.

source : http://360newstoday.com/penne-with-asparagus-sauce/

  • 3 cups fatless beef broth(beef is that the best) or three cups fatless vegetable broth(beef is that the best) or three cupsnonfat broth (beef is that the best)
  • 2 garlic cloves, minced
  • 1 tablespoon ingredient
  • 2 cups sliced cabbage
  • 1⁄2 yellow onion
  • 1⁄2 cup sliced carrot
  • 1⁄2 cup inexperienced beans
  • 1⁄2 cup sliced zucchini
  • 1⁄2 teaspoon basil
  • 1⁄2 teaspoon oregano
  • salt & pepper

  1. Spray pot with non stick cookery spray saute onions carrots and garlic for five minutes.
  2. Add broth, fixings, cabbage, inexperienced beans, basil, oregano and Salt & Pepper to style.
  3. Simmer for a concerning five-10 minutes till all vegetables square measure tender then add the zuccini and simmer for one more 5 more or less minutes.
  4. I have tried completely different variations. feat out inexperienced beans. Adding sliced inexperienced onions additionally to the yellow onion.

source : http://360newstoday.com/point-weight-watchers-cabbage-soup/

  • 2 a pair of⁄3 ounces semi-sweet chocolate
  • 5 tablespoons tasteless butter
  • 4 eggs, separated
  • 2⁄3 cup coconut sugar (or different natural sugar)
  • 1⁄2 cup hazelnut meal (or bleached hazelnuts ground during a food processor)
  • 1⁄3 cup nonsweet chocolate
  • 2 tablespoons brandy(optional) or a pair of tablespoonsrum (optional)
  • powdered sugar, for topping

  1. Melt chocolate and butter during a saucepan. Set aside.
  2. Preheat the kitchen appliance to 350°F/360°C degrees.
  3. Whip egg whites till a stiff peak forms. Set aside.
  4. In another bowl, combine egg yolks and sugar. Add the chocolate and butter mixture and blend.
  5. Mix within the hazelnut meal, chocolate, and liquor (if using) and blend.
  6. Fold within the egg whites and blend. Pour during a 7-inch springform pan.
  7. Bake for half-hour.
  8. Cool and refrigerate for many hours or nightlong. Sprinkle granulated sugar on prime employing a tiny filter.

source : http://360newstoday.com/flourless-hazelnut-chocolate-cake/

  • 4 cups dish noodles
  • 1⁄2 cup light-weight syrup
  • 1⁄2 cup sugar
  • 3⁄4 cup paste
  • 36 jelly beans

  1. Break dish noodles into tiny pieces; put aside in giant bowl.
  2. Combine sugar and syrup in giant cooking pan.
  3. Cook on medium heat till the sugar is thawed and there ar bubbles at the sting of the pan.
  4. Add paste and stir till sleek.
  5. Pour paste mixture over fragmentise up noodles; toss till fully coated.
  6. Let cool slightly to avoid burns.
  7. Butter hands gently and use approx 1/4 cup mixture to create a compact ball.
  8. Make indention within the middle of every ball to match a nest.
  9. Place on waxed paper and let cool fully.
  10. Place 2-3 jelly beans within every nest.
  11. Serve on a bed of green-tinted coconut for additional gay look.

Source : http://360newstoday.com/easter-nests-with-jelly-bean-eggs/

  • 1 reduced fat graham cracker crust
  • 1 (1/16 ounce) package sugar-free lime gelatin
  • ¼ cup boiling water
  • 1 (8 ounce) container fat-free whipped topping
  • 2 (6 ounce) key lime pie yogurt

  1. In a large bowl, dissolve gelatin in boiling water.
  2. Stir in yogurt with wire whisk.
  3. Fold in whipped topping with wooden spoon.
  4. Spread in crust.
  5. Refrigerate for at least 2 hours.

Source : http://www.food.com/recipe/weight-watchers-key-lime-pie-158671