1. Red Velvet Cake
Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
1 tablespoons red food coloring (1/2 oz)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish
Preheat the oven to 350º Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
Frost the cake. Spread enough frosting to make a 1/4 to 1/2-inch layer Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
CREAM CHEESE FROSTING : (enough to frost a 3 layer (9-inch) cake)
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened (I use margarine)
1 teaspoon vanilla extract
1/2 - 1 cup Chopped Pecans
With a electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed . Increase the speed to high, and mix until light and fluffy, about 5 minutes.
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Add pecans, mix in. Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.
This cake is fantastic!
For 12 cup cakes: Cut recipe in half and bake 350º 18-23 min.
2. Peanut butter fudge pie
Posted by glenda_al (My Page) on Wed, Jun 30, 10 at 12:40
I made a fudge pie and this recipe is sooooo close to the receipt except it has peanut butter in it.
Think I would leave off the topping and just eat it with vanilla ice cream on top.
9" pie shell
1/2 cup butter
1/4 cup creamy peanut butter
1/2 cup cocoa powder
2 cups sugar
4 eggs
1-1/4 cups flour
1/2 tsp. baking powder
1 tsp. vanilla
1/4 cup peanut butter
1 cup semisweet chocolate chips
1/2 cup whipping cream
2 Tbsp. peanut butter
3 Tbsp. powdered sugar
Preparation:
Preheat oven to 350 degrees F. Make pie crust and set aside. In heavy saucepan, melt butter and 1/4 cup peanut butter with cocoa powder over medium heat. Add sugar and beat until combined. Remove pan from heat and stir in eggs. Add flour and baking powder and mix well. Pour chocolate mixture into pie shell.
Bake at 350 degrees F for 40-50 minutes or until pie filling is set when pie is lightly shaken, and crust is golden brown. Cool completely on wire rack.
***I think I would leave off the below topping.
In small saucepan, melt 1/4 cup peanut butter with chocolate chips over low heat and stir until smooth. Pour over pie; let stand until set. In small bowl, combine whipping cream with 2 Tbsp. peanut butter and powdered sugar; beat until stiff peaks form. Top pie slices with whipped cream mixture. Serves 10-12
I made a fudge pie and this recipe is sooooo close to the receipt except it has peanut butter in it.
Think I would leave off the topping and just eat it with vanilla ice cream on top.
9" pie shell
1/2 cup butter
1/4 cup creamy peanut butter
1/2 cup cocoa powder
2 cups sugar
4 eggs
1-1/4 cups flour
1/2 tsp. baking powder
1 tsp. vanilla
1/4 cup peanut butter
1 cup semisweet chocolate chips
1/2 cup whipping cream
2 Tbsp. peanut butter
3 Tbsp. powdered sugar
Preparation:
Preheat oven to 350 degrees F. Make pie crust and set aside. In heavy saucepan, melt butter and 1/4 cup peanut butter with cocoa powder over medium heat. Add sugar and beat until combined. Remove pan from heat and stir in eggs. Add flour and baking powder and mix well. Pour chocolate mixture into pie shell.
Bake at 350 degrees F for 40-50 minutes or until pie filling is set when pie is lightly shaken, and crust is golden brown. Cool completely on wire rack.
***I think I would leave off the below topping.
In small saucepan, melt 1/4 cup peanut butter with chocolate chips over low heat and stir until smooth. Pour over pie; let stand until set. In small bowl, combine whipping cream with 2 Tbsp. peanut butter and powdered sugar; beat until stiff peaks form. Top pie slices with whipped cream mixture. Serves 10-12
3. Fudge PieI got this recipe from Glenda, I couldn't find the original posting so I typed it out for all of you. Its excellent! Very easy too. 1 stick butter 1 cup sugar 1/4 cup flour 1/4 cup cocoa 2 eggs 1 tsp vanilla I add some chopped nuts to mine (opt) pie crust melt butter, stir in remaining ingredients. Pour into unbaked regular pie crust. bake 325º for 35-40 minutes Let it cool completely before cutting. You will think its not done, but it is. It looks like the middle has fallen, That's the way it is supposed to look. |
4. Strawberry Magic Cake
Posted by glenda_al (My Page) on Sun, May 30, 10 at 11:21
I'm in love with this recipe:
1 10oz pkg. miniture marshmallows
1 box yellow cake mix prepared as directed on package
1 3oz box strawberry jello
1 16oz. box frozen sliced strawberries, slightly thawed, but do not drain
2/3 cup cold water
Spread marshmallows evenly over the bottom of a greased 10x13 baking pan. Spread prepared cake batter evenly over marshmallows. Sprinkle dry jello powder evenly over the cake batter. Spool slightly thawed strawberries here and there over jello powder and then drizzle evenly with 2/3 cup water, but do not stir. Slip cake carefully onto
center rack of a 350o oven, and bake 55-60 minutes or until top is golden brown. Let cool in pan at least 30 minutes before cutting.
Serve with Cool Whip or whipped cream. Refrigerate leftovers. Freezes well
5. Frozen Peach Cheesecake
Posted by casey_nfld (My Page) on Thu, Aug 5, 10 at 17:42
Here's one I've made a couple of times.....in fact I just put one in the freezer.
1/3 cup melted butter
1 1/4 cup graham wafer crumbs
1/4 cup sugar
2 regular packages cream cheese, softened
1 can sweetened condensed milk
1 tsp vanilla
2 tbsp lemon juice
3 to 4 cups canned peaches, drained
1 8 oz container Cool Whip
-combine melted butter, sugar and graham wafer crumbs. Press into the bottom of a 9 inch springform pan.
-in large bowl, beat cream cheese until fluffy and smooth. Beat in milk, vanilla and lemon juice.
-in food processor, blend peaches so they're chunky, not pureed.
-add to cream cheese mixture & stir until smooth.
-fold in Cool Whip.
-freeze several hours or overnight.
I had too much for my pan so I put the remaining mixture in 10 muffin cups, they should be nice for a small treat.
6. Sour Cream Coffee Cake
Posted by patti43 (My Page) on Fri, Aug 6, 10 at 12:18
This one's been a family favorite for years. I can't imagine a family reunion without it.
2 c. sugar
1 c. butter
2 eggs
1 tsp. vanilla
1 c. sour cream
2 c. cake flour (can use regular, sifted)
1/4 tsp. salt
1 tsp. baking powder
With mixer, cream butter and sugar. Add eggs and blend well. Fold sour cream and vanilla into mixture. Sift dry ingredients and add to creamed mixture--do not overmix.
Topping:
2/3 c. brown sugar
1 c. nuts
2 tsp. cinnamon
Spray angel food cake pan or bundt pan with Pam. Sprinkle 1/2 the topping mixture in the bottom. Top with 1/2 the cake mix. Sprinkle on remaining topping and top with remaining batter. Bake at 350 degrees for 55 minutes. Do not overbake.
7. Buttermilk Brownie CakeJoann_fla Aug 6, 2010
I got this recipe from American Profile about 2 years ago. It reminds me of the old chocolate tastycakes we used to buy when we were kids. Cake: 2 cups granulated sugar 2 cups all-purpose flour ¼ cup cocoa powder 1 cup water ½ cup vegetable oil ½ cup butter ½ cup reduced-fat buttermilk 1 teaspoon baking soda 2 eggs, lightly beaten 1 teaspoon vanilla extract Frosting: ½ cup butter ¼ cup cocoa powder 1/3 cup reduced-fat buttermilk 1 (1-pound) box confectioners’ sugar 1 teaspoon vanilla extract 1. Preheat oven to 400F. Grease a 15 x 10-inch baking pan. (I always use a 13x9 cake pan) 2. To prepare brownies, combine granulated sugar, flour and cocoa; mix well. 3. Combine 1 cup water with oil and butter in a medium saucepan. Bring to a boil; add to flour mixture and mix well. Add buttermilk, baking soda, eggs and vanilla. Beat well by hand and pour into pan. Bake 20 to 22 minutes, until a wooden pick inserted in the center comes out almost clean. Cool completely on wire racks. 4. To prepare frosting, combine butter, cocoa and buttermilk in a saucepan; bring to a boil. Remove from heat. Gradually beat in confectioners’ sugar and vanilla with a mixer at low speed. Spread evenly over cooled brownies. Makes about 3 dozen brownies. Note: You can also make this recipe using 2 13-by-9-inch pans. Adjust the cooking time down to 15 to 20 minutes. |
8. Poke Cake
Posted by jannie (My Page) on Mon, Aug 2, 10 at 8:59
Make any white cake from a box. follow directions, let it cool.
Poke holes with a skewer. Mix a box of bright color Jello-(orange, red . grape) with one cup hot water, pour over cake.
It may be drippy on the bottom-pour off any extra liquid. Let stand in refrigerator for an hour or more,
then frost with any canned frosring, any flavor you like. My kids love this.
Make any white cake from a box. follow directions, let it cool.
Poke holes with a skewer. Mix a box of bright color Jello-(orange, red . grape) with one cup hot water, pour over cake.
It may be drippy on the bottom-pour off any extra liquid. Let stand in refrigerator for an hour or more,
then frost with any canned frosring, any flavor you like. My kids love this.
9. Pecan Pie
joann_fla Aug 14, 2010
This one is a holiday favorite
3 eggs
1 Cup Sugar
1/2 Cup white corn syrup
3/4 stick margarine, melted
1/2 tsp vanilla extract
1 cup chopped pecans
1 unbaked pie shell (I prefer the deep dish)
In a medium bowl, beat the eggs, blend in the sugar. Stir in remaining ingredients, mixing well.
Pour into unbaked pie shell and place in a cold oven. Turn the oven to 300º bake 1 hour.
Guaranteed not to turn into pecan soup!
This one is a holiday favorite
3 eggs
1 Cup Sugar
1/2 Cup white corn syrup
3/4 stick margarine, melted
1/2 tsp vanilla extract
1 cup chopped pecans
1 unbaked pie shell (I prefer the deep dish)
In a medium bowl, beat the eggs, blend in the sugar. Stir in remaining ingredients, mixing well.
Pour into unbaked pie shell and place in a cold oven. Turn the oven to 300º bake 1 hour.
Guaranteed not to turn into pecan soup!
10. Poppy Seed Cake
Cheryl_ok Aug 16, 2010
1 box white cake mix
1 box 3 oz instant vanilla pudding
4 eggs
2 tsp vanilla
1/2 cup cooking oil
1 cup water
Mix well and fold in 1/3 cup poppy seeds. Bake in tube pan for 45 to 50 minutes @ 350
Drizzle with your favorite frosting
11. Grandma's Peach Pie
Posted by marilyn_sue (My Page) on Sat, Jul 31, 10 at 6:45
So simple and delicious.
* 1-1/4 cups sugar
* 1/3 cup all-purpose flour
* 1/2 teaspoon cinnamon
* 1 tablespoon fresh lemon juice (sprinkled over the peaches)
* 4 cups fresh peaches, peeled and sliced
* 2 tablespoons butter
* Pastry for double-crust 9-inch pie
Preheat oven to 375°F.
Combine the sugar, flour and cinnamon in a mixing bowl. Stir in the peach slices and fold to coat with sugar/flour mixture.
Pour into a 9-inch unbaked pie shell. Dot with butter. Cover with top crust, seal edges and crimp. Make vents in top crust. Bake for 40 to 50 minutes until crust is golden brown.
Sue
12. Old Fahioned Peanut Butter Pie
This one is from Southern Plate, all the recipes are good!
9 inch deep dish pie shell
1 Cup confectioner’s sugar
1/2 cup peanut butter
2 cups milk
2/3 cup sugar
dash salt
1 tsp vanilla
3 eggs, separated
4 tablespoons corn starch
1/4 cup sugar (for meringue)
Bake empty pie shell according to directions. In a small bowl, place confectioner’s sugar and peanut butter. Cut sugar into peanut butter with a fork until mixture is crumbly. Place half of mixture in bottom of baked pie shell, reserve remainder.
In large saucepot, place egg yolks, milk, 2/3 cup sugar, vanilla, salt, and cornstarch. Cover over medium to medium low heat until thick, stirring constantly. Pour over peanut butter in pie crust.
Beat egg whites until foamy, add sugar. Continue beating until soft peaks form. Spread over top of pie, being careful to seal at edges. Sprinkle remainder of peanut butter crumbles over top of pie.
Bake at 325 for thirty minutes. Refrigerate for several hours before serving.
13. Peach Dump Cake
Posted by jasdip (My Page) on Thu, Aug 19, 10 at 21:49
This is the easiest cake in the world!
1 32-oz can sliced peaches in light syrup
1 yellow or golden cake mix
1/2 cup melted butter
cinnamon
Preheat oven to 375 degrees.
Pour the peaches and syrup in a 9x13" baking dish.
Pat the cake mix firmly over the peaches and pour melted butter over. Sprinkle lightly with cinnamon.
Bake 45 minutes or until firm to touch.
This is the easiest cake in the world!
1 32-oz can sliced peaches in light syrup
1 yellow or golden cake mix
1/2 cup melted butter
cinnamon
Preheat oven to 375 degrees.
Pour the peaches and syrup in a 9x13" baking dish.
Pat the cake mix firmly over the peaches and pour melted butter over. Sprinkle lightly with cinnamon.
Bake 45 minutes or until firm to touch.
14. Can't Leave Them Alone Bars
Posted by hayjud_mn (My Page) on Thu, Aug 19, 10 at 21:35
Today I went to a lunch with the ladies in my Water Areobics group. I brought a recipe that I made for the first time. This was shared here by Tami Ohio and it might already be in the collection. I re-wrote it so you might not recognize it.(I wanted to get four copies on a sheet of paper because EVERYONE wanted the recipe.
350* oven ---- greased 9 X 13 pan
Stir together in a bowl until moistened:
2 eggs
1/3 cup oil
1 white or yellow cake mix
Spread about 2/3 of mixture in bottom of pan and up sides slightly.
FILLING
Heat for one minute in microwave:
1 cup semi sweet chocolate chips
1 can sweetened condensed milk
¼ cup butter
Stir until melted and pour over 1st layer
With small spoon, dot with remaining cake mixture.
Bake 20 – 25 min till golden brown.
15. Crumb Cake
Posted by deemarie5500 (My Page) on Sat, Aug 21, 10 at 17:27
it's so easy it's embarrassing.
1 box pudding-in-the-mix yellow cake (must contain pudding)
CRUMBS
1 pound butter, softened
4 cups flour
1 1/3 cups granulated sugar
2-3 tablespoons cinnamon
1-2 tsp vanilla
Prepare the pudding-in-the-mix cake as directed on the box (usually 3 eggs, veggie oil, water).
Pour into a greased/floured 9 x 13 pan.
Bake, as directed, but it is important to take it out 10 minutes before it is completed!
While cake is baking, mix all the crumb ingredients into a very large crumb consistency. Gently place the crumbs on the not-so-done cake. (It's OK if they fall into the batter). Warning: This will be lots of crumbs; it will most likely end up being a heavier crumb layer than cake...that is why my friends and family like it so much!
Put the cake back into the oven for the additional 10-15 minutes (check with toothpick in middle) Once cool, sprinkle with lots of powdered sugar (or prepare a simple glaze to drizzle over crumbs).
Definitely not low calorie! Enjoy! Dee
16. Orange Ice Cream Pie
Posted by jasdip (My Page) on Sat, Aug 21, 10 at 18:15
Here's a delicious pie for the hot weather. I make it often. It's a family favourite.
1 3-oz pkg orange jello
1 cup orange juice
2 cups vanilla ice cream, softened
1 can mandarin oranges, drained
1 graham wafer pie crust
Bring orange juice to a boil and dissolve jello powder in it. In a blender or food processor, blend the ice cream and orange juice. Pour into graham crust. Let set in the freezer until firm and top with mandarin orange slices.
Here's a delicious pie for the hot weather. I make it often. It's a family favourite.
1 3-oz pkg orange jello
1 cup orange juice
2 cups vanilla ice cream, softened
1 can mandarin oranges, drained
1 graham wafer pie crust
Bring orange juice to a boil and dissolve jello powder in it. In a blender or food processor, blend the ice cream and orange juice. Pour into graham crust. Let set in the freezer until firm and top with mandarin orange slices.
17. Pie Crust
I make mine with vegetable oil. It never fails... ever! The recipe is from the Better Homes & Garden Cook Book.
2 cups flour
1 1/2 tsp salt (I use less)
1/2 cup vegetable oil
5 Tbsp cold water
Mix flour & salt. Pour oil & water in measuring cup (do not stir).
Add all @ once to flour mixture. Stir lightly with fork. Form into ball, then divide into 2 balls; flatten dough slightly.
Roll out between 2 squares of waxed paper or plastic wrap. (Slightly dampen counter so paper won't slip.) Makes enough for one 8 or 9 inch double-crust pie.
~~~~~~~~~~~~~~~~~~~~~~~
2 cups flour
1 1/2 tsp salt (I use less)
1/2 cup vegetable oil
5 Tbsp cold water
Mix flour & salt. Pour oil & water in measuring cup (do not stir).
Add all @ once to flour mixture. Stir lightly with fork. Form into ball, then divide into 2 balls; flatten dough slightly.
Roll out between 2 squares of waxed paper or plastic wrap. (Slightly dampen counter so paper won't slip.) Makes enough for one 8 or 9 inch double-crust pie.
~~~~~~~~~~~~~~~~~~~~~~~
Easy Press Pie Crust (for one crust pies)
1 1/2 C flour
1 1/2 tsp sugar
1 tsp salt
1/2 cup oil
2 TB cold milk
Place flour in the pie plate and make a well in the center. Add remaining ingredients and mix with a fork until mixd well. Press with hands into a 9" pie plate. Bake Shell 425 degrees for 10-12 min
18. Aunt Carol's Pie Crust – Never-Fail Type
Posted by trishaw (My Page) on Fri, Aug 27, 10 at 16:39
I have used this recipe for a couple of years now and it is the best I have ever tried. It truly is a NO FAIL crust. And I can't cook!
AuntCarol's Pie Crust – Never-Fail Type
This pie crust recipe is one that’s SUPER easy to roll out – one that never gets soggy – leaving that last piece of pie as good as the first – it’s the ONLY pie crust recipe I’ll ever use – it’s the BEST –
Ingredients
1 egg
3/4 teaspoon salt
1 tablespoon WHITE vinegar
7 tablespoons water
1 cup shortening (CRISCO)
3 cups flour
BEAT egg.
ADD salt, vinegar, and water.
ADD shortening. BLEND with fork, while ADDING flour about a cup at a time.
FORM into one big dough ball. THEN DIVIDE into 3 equal-sized dough balls (or you can divide it into 2 equal-sized dough balls like I do sometimes).
ROLL OUT thin on a lightly floured surface and then PLACE into pie pan of your choice.
Note: Prepared pie shell should be put into the refrigerator 30 minutes before filling. and REMEMBER all fruit pies should be baked on the lowest rack in your oven
ENJOY – Trish in SC
I have used this recipe for a couple of years now and it is the best I have ever tried. It truly is a NO FAIL crust. And I can't cook!
AuntCarol's Pie Crust – Never-Fail Type
This pie crust recipe is one that’s SUPER easy to roll out – one that never gets soggy – leaving that last piece of pie as good as the first – it’s the ONLY pie crust recipe I’ll ever use – it’s the BEST –
Ingredients
1 egg
3/4 teaspoon salt
1 tablespoon WHITE vinegar
7 tablespoons water
1 cup shortening (CRISCO)
3 cups flour
BEAT egg.
ADD salt, vinegar, and water.
ADD shortening. BLEND with fork, while ADDING flour about a cup at a time.
FORM into one big dough ball. THEN DIVIDE into 3 equal-sized dough balls (or you can divide it into 2 equal-sized dough balls like I do sometimes).
ROLL OUT thin on a lightly floured surface and then PLACE into pie pan of your choice.
Note: Prepared pie shell should be put into the refrigerator 30 minutes before filling. and REMEMBER all fruit pies should be baked on the lowest rack in your oven
ENJOY – Trish in SC
19. Pilgrim Pumpkin Cake
Posted by patti43 (My Page) on Mon, Aug 30, 10 at 9:22
Fall will be here soon!
(Darlene’s Kitchen)
1 package spice cake mix (18 oz)
15-ounce can pumpkin puree
1-1/2 tsp. baking soda
2 eggs
1/2 cup water
1/2 cup chopped walnuts or pecans, optional
Heat oven to 350. Grease a 9X13 baking pan and set aside. Combine all ingredients in a large mixing bowl. Beat on low speed until thoroughly combined. Beat on medium speed for about 1 minute. Pour batter into prepared pan. Bake 35 minutes, or until a toothpick inserted in the center comes out with just a few crumbs. Allow to cool completely. Spread with topping, and serve.
Frosting:
1 cup heavy whipping cream
1/4 cup brown sugar
1 tsp. vanilla
1/2 tsp. rum flavor
Combine all ingredients in a mixing bowl. Beat until soft peaks form. Spread on cake. Refrigerate. You could also use a butter cream or cream cheese frosting.
Fall will be here soon!
(Darlene’s Kitchen)
1 package spice cake mix (18 oz)
15-ounce can pumpkin puree
1-1/2 tsp. baking soda
2 eggs
1/2 cup water
1/2 cup chopped walnuts or pecans, optional
Heat oven to 350. Grease a 9X13 baking pan and set aside. Combine all ingredients in a large mixing bowl. Beat on low speed until thoroughly combined. Beat on medium speed for about 1 minute. Pour batter into prepared pan. Bake 35 minutes, or until a toothpick inserted in the center comes out with just a few crumbs. Allow to cool completely. Spread with topping, and serve.
Frosting:
1 cup heavy whipping cream
1/4 cup brown sugar
1 tsp. vanilla
1/2 tsp. rum flavor
Combine all ingredients in a mixing bowl. Beat until soft peaks form. Spread on cake. Refrigerate. You could also use a butter cream or cream cheese frosting.
20. Coconut Cream Pie
¾ cup sugar
1/3-cup all-purpose flour or 3 tbls cornstarch
¼ tsp salt
2 cups milk
3 slightly beaten egg yolks
2 T butter
1 tsp vanilla
1 cup flaked coconut
1 9-inch baked pastry shell
1 9oz carton Cool Whip
In saucepan, combine sugar, flour and salt; gradually stir in milk. Cook and stir over medium heat till bubbly. Cook and stir 2 minutes. Remove from heat.
Stir small amount hot mixture into yolks; immediately return to hot mixture;
Cook 2 minutes, stirring constantly. Remove from heat. Add butter, vanilla and coconut
Pour into cooled baked pastry shell. Spread Cool Whip on top.
Sprinkle toasted coconut on top.
21. Chess Tart
Posted by jasdip (My Page) on Mon, Sep 6, 10 at 7:57
Here's something for the southern people. It's based on a classic Southern pie, oozing with gooey custard and has a simple
cookie-crumb crust. From Martha Stewart Living
Shell:
1 1/4 cup vanilla wafers (about 45)
5 tbsp unsalted butter, melted and cooled slightly
2 tbsp sugar
1/4 tsp salt
Filling:
1 cup sugar
1/2 cup packed light-brown sugar
1 tbsp fine cornmeal
1/4 tsp salt
3 large eggs plus 1 large yolk
1/2 tsp pure vanilla extract
1 stick unsalted butter, melted and cooled slightly
Preheat oven to 350 degrees. Make the tart shell. Coat a 9" fluted tart pan with a removable bottom with cooking spray.
Mix together wafers, butter, sugar and salt. Press mixture into the bottom and sides of the pan. Refrigerate until set, about 15 minutes. Transfer pan to a rimmed baking sheet and bake until shell is golden, 12 minutes. Let cool slightly. Reduce oven to 325 degrees.
Meanwhile, mix together sugars, cornmeal and salt, breaking up clumps. Whisk in eggs, yolk and vanilla. Whisk in butter. Pour filling into tart shell. Bake until top is dark golden brown and edge is set but center is still a bit wobbly, 35 to 40 minutes.
Transfer pan to a wire rack and let cool for 15 minutes. Refrigerate until cooled, at least 2 hours or overnight.
Here's something for the southern people. It's based on a classic Southern pie, oozing with gooey custard and has a simple
cookie-crumb crust. From Martha Stewart Living
Shell:
1 1/4 cup vanilla wafers (about 45)
5 tbsp unsalted butter, melted and cooled slightly
2 tbsp sugar
1/4 tsp salt
Filling:
1 cup sugar
1/2 cup packed light-brown sugar
1 tbsp fine cornmeal
1/4 tsp salt
3 large eggs plus 1 large yolk
1/2 tsp pure vanilla extract
1 stick unsalted butter, melted and cooled slightly
Preheat oven to 350 degrees. Make the tart shell. Coat a 9" fluted tart pan with a removable bottom with cooking spray.
Mix together wafers, butter, sugar and salt. Press mixture into the bottom and sides of the pan. Refrigerate until set, about 15 minutes. Transfer pan to a rimmed baking sheet and bake until shell is golden, 12 minutes. Let cool slightly. Reduce oven to 325 degrees.
Meanwhile, mix together sugars, cornmeal and salt, breaking up clumps. Whisk in eggs, yolk and vanilla. Whisk in butter. Pour filling into tart shell. Bake until top is dark golden brown and edge is set but center is still a bit wobbly, 35 to 40 minutes.
Transfer pan to a wire rack and let cool for 15 minutes. Refrigerate until cooled, at least 2 hours or overnight.
22. Carrot Cake
Posted by jasdip (My Page) on Mon, Sep 6, 10 at 21:53
This is my Mom's awesome carrot cake that I make regularly.
2 cups flour
1 1/2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
2 cups sugar
4 eggs, beaten
1 1/2 cups vegetable oil
8 1/2 oz can crushed pineapple well-drained
3 1/2 cups grated carrot
1/2 cup chopped walnuts
Icing:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 tbsp sour cream
1/2 tsp vanilla
1 cup icing sugar
In a large bowl sift flour baking soda, baking powder and cinnamon. Add sugar, eggs and oil and beat with electric mixer. Stir in carrots, pineapple and walnuts; mix well.
Grease and flour a 9x13" baking dish. Bake in 375 degree oven 45-55 minutes until done.
For icing, beat cream cheese, butter, sour cream and vanilla. Add icing sugar and beat well. Cool cake and spread with icing and garnish with more chopped walnuts.
This is my Mom's awesome carrot cake that I make regularly.
2 cups flour
1 1/2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
2 cups sugar
4 eggs, beaten
1 1/2 cups vegetable oil
8 1/2 oz can crushed pineapple well-drained
3 1/2 cups grated carrot
1/2 cup chopped walnuts
Icing:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 tbsp sour cream
1/2 tsp vanilla
1 cup icing sugar
In a large bowl sift flour baking soda, baking powder and cinnamon. Add sugar, eggs and oil and beat with electric mixer. Stir in carrots, pineapple and walnuts; mix well.
Grease and flour a 9x13" baking dish. Bake in 375 degree oven 45-55 minutes until done.
For icing, beat cream cheese, butter, sour cream and vanilla. Add icing sugar and beat well. Cool cake and spread with icing and garnish with more chopped walnuts.
23. Glazed Lemon Sour Cream Cake
From The California Cook cookbook Serves 8-10
Note this cake may be prepared up to 3 days in advance, and kept at room temperature, tightly covered. The cake can also be wrapped tightly in aluminum foil and frozen for up to 2 months. Serve with seasonal berries and a dollop of whipped cream.
1 ¾ cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup unsalted butter at room temperature
1 cup sugar
3 large eggs at room temperature
1 Tablespoon minced lemon zest
2 teaspoons lemon extract
1 cup sour cream
Glaze:
1 ½ cups powdered sugar
½ cup strained fresh lemon juice
2 teaspoons finely chopped lemon zest
1. Preheat oven to 350 degrees. Grease and flour a 9-inch lightweight Bundt pan. Sift the flour, baking powder, baking soda together in a medium mixing bowl. Set aside.
2. In a medium bowl with an electric mixer on medium speed, or in a food processor fitted with the metal blade, beat the butter and sugar together until light and fluffy, about 4 minutes. Beat in the eggs, zest, and lemon extract and mix for 2 minutes.
3. Reduce the mixer to the lowest speed, add half the flour mixture, and mix until well combined. Add half the sour cream, mixing constantly, and then add the rest of the flour and sour cream, ending with the sour cream.
4. Pour the mixture into the prepared Bundt pan, and bake for about 35-40 minutes, or until a cake tester comes out clean. Cool in the pan for 10 minutes, then invert onto a cake rack. Make the glaze.
5. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl. Add the juice and lemon zest, and whisk to break up any clumps.
6. Place the cake on a wax paper-lined rimmed baking sheet. Using a long skewer, poke holes in the cake almost going through the bottom at 1-inch intervals. Slowly pour the glaze over the cake, making sure it’s absorbed as you pour. Let the cake come to room temperature.
Note this cake may be prepared up to 3 days in advance, and kept at room temperature, tightly covered. The cake can also be wrapped tightly in aluminum foil and frozen for up to 2 months. Serve with seasonal berries and a dollop of whipped cream.
1 ¾ cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup unsalted butter at room temperature
1 cup sugar
3 large eggs at room temperature
1 Tablespoon minced lemon zest
2 teaspoons lemon extract
1 cup sour cream
Glaze:
1 ½ cups powdered sugar
½ cup strained fresh lemon juice
2 teaspoons finely chopped lemon zest
1. Preheat oven to 350 degrees. Grease and flour a 9-inch lightweight Bundt pan. Sift the flour, baking powder, baking soda together in a medium mixing bowl. Set aside.
2. In a medium bowl with an electric mixer on medium speed, or in a food processor fitted with the metal blade, beat the butter and sugar together until light and fluffy, about 4 minutes. Beat in the eggs, zest, and lemon extract and mix for 2 minutes.
3. Reduce the mixer to the lowest speed, add half the flour mixture, and mix until well combined. Add half the sour cream, mixing constantly, and then add the rest of the flour and sour cream, ending with the sour cream.
4. Pour the mixture into the prepared Bundt pan, and bake for about 35-40 minutes, or until a cake tester comes out clean. Cool in the pan for 10 minutes, then invert onto a cake rack. Make the glaze.
5. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl. Add the juice and lemon zest, and whisk to break up any clumps.
6. Place the cake on a wax paper-lined rimmed baking sheet. Using a long skewer, poke holes in the cake almost going through the bottom at 1-inch intervals. Slowly pour the glaze over the cake, making sure it’s absorbed as you pour. Let the cake come to room temperature.
24. Vanilla Wafer Cake
joann_fla
12 oz v. wafers crushed
2 sticks butter
6 eggs
1/2 cup milk
2 cups sugar
7 oz coconut
1 cup nuts (chopped)
Cream butter & sugar together well. Add one egg at a time. Add the vanilla wafers alternating with milk.
Fold in coconut & nuts. Bake @ 300°for 1-1/2 hrs. I use a tube pan
12 oz v. wafers crushed
2 sticks butter
6 eggs
1/2 cup milk
2 cups sugar
7 oz coconut
1 cup nuts (chopped)
Cream butter & sugar together well. Add one egg at a time. Add the vanilla wafers alternating with milk.
Fold in coconut & nuts. Bake @ 300°for 1-1/2 hrs. I use a tube pan
25. Chocolate Peanut Butter Pie
Posted by joann_fla (My Page) on Tue, Sep 7, 10 at 16:31
2 cups 10 xxx sugar
2 1/2 cups milk
1 cup peanut butter (smooth)
1 pkg. (3.4oz)chocolate pudding mix
1 8" pie crust
2 cups of cool whip
Mix sugar & 1 cup of p-nut butter
together and press into cooled pie shell. Mix milk, pudding
mix & the other 1/2 cup of p-nut butter together & pour into
pie shell, cover with cool whip, cool, then serve. Yield 8 slices
26. Grandma's Autumn Apple Cake
Posted by joann_fla (My Page) on Fri, Sep 10, 10 at 17:22
3 eggs
1 3/4 cup sugar
1 cup oil
2 cups flour
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 tsp vanilla
2 cups sliced apples (peeled and cored)
1 cup walnuts
Beat eggs and sugar together, add oil a little at a time.
Then add flour, salt and dry ingredients to mixture.
Add vanilla, fold in apples and nuts.
Pour batter into a greased and floured
bundt pan. Bake at 350 for 40 to 50 minutes.
When cool transfer to plate and sprinkle with powdered sugar.
3 eggs
1 3/4 cup sugar
1 cup oil
2 cups flour
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 tsp vanilla
2 cups sliced apples (peeled and cored)
1 cup walnuts
Beat eggs and sugar together, add oil a little at a time.
Then add flour, salt and dry ingredients to mixture.
Add vanilla, fold in apples and nuts.
Pour batter into a greased and floured
bundt pan. Bake at 350 for 40 to 50 minutes.
When cool transfer to plate and sprinkle with powdered sugar.
27. Lemon Ice Box Pie
Posted by jasdip (My Page) on Sun, Sep 12, 10 at 12:30
14 whole graham crackers
1/4 cup sugar
1/4 tsp. table salt
6 Tbs. unsalted butter, melted and still warm
For the filling
2 (14-oz.) cans sweeened condensed milk
1-1/4 cups strained lemon juice (from the 2 zested lemons below plus an additional 4 to 6)
Zest of 2 lemons
8 large egg yolks
For the chantilly cream
2 cups heavy cream
1/2 tsp. vanilla extract
1/4 cup confectioners’ sugar
Heat the oven to 325°F.
To make the crust, break the graham crackers into small pieces and place in the bowl of a food processor along with the sugar and salt. Pulse 8 times, until the cracker crumbs are semi-fine (they shouldn’t be powdery but not in large shards either) and the crackers and sugar are combined. Pour in the butter and pulse until the butter is blended in and the mixture isn’t crumbly and holds its shape when you squeeze it, about twelve 1-second pulses.
Transfer the crust to a 9-inch springform pan and push and press the crumb mixture into the bottom and two-thirds of the way up the sides of the pan. Use the bottom of a measuring cup to press the crust into place. Set aside.
Whisk the condensed milk with the lemon juice and set aside. Whisk the zest with the egg yolks in medium bowl until pale, 30 seconds to 1 minute, and then whisk in the lemon juice/condensed milk mixture.
Place the springform pan on a rimmed baking sheet, pour the mixture into the crust and bake until the center jiggles slightly, like a soft-setting custard, about 25 minutes.
Remove from the oven and cool for 1 hour on a cooling rack. Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for at least 6 hours or overnight.
To make the chantilly cream
Pour the heavy cream in the bowl of a stand mixer (or in a large bowl if using a hand mixer). Add the vanilla and sift in the confectioners’ sugar. Whip on low speed to combine and then increase the speed to medium-high and whip until medium-stiff peaks form, about 1-1/2 minutes.
Before serving, wrap a wet, warm kitchen towel around the edges of the springform pan to release the pie from the pan’s sides. Unclasp the pan and remove the pie. Fill a pitcher with hot water, dunk your knife in, wipe off the blade, and slice. Top with a dollop of chantilly cream and serve immediately, or keep in the freezer for up to 1 week.
14 whole graham crackers
1/4 cup sugar
1/4 tsp. table salt
6 Tbs. unsalted butter, melted and still warm
For the filling
2 (14-oz.) cans sweeened condensed milk
1-1/4 cups strained lemon juice (from the 2 zested lemons below plus an additional 4 to 6)
Zest of 2 lemons
8 large egg yolks
For the chantilly cream
2 cups heavy cream
1/2 tsp. vanilla extract
1/4 cup confectioners’ sugar
Heat the oven to 325°F.
To make the crust, break the graham crackers into small pieces and place in the bowl of a food processor along with the sugar and salt. Pulse 8 times, until the cracker crumbs are semi-fine (they shouldn’t be powdery but not in large shards either) and the crackers and sugar are combined. Pour in the butter and pulse until the butter is blended in and the mixture isn’t crumbly and holds its shape when you squeeze it, about twelve 1-second pulses.
Transfer the crust to a 9-inch springform pan and push and press the crumb mixture into the bottom and two-thirds of the way up the sides of the pan. Use the bottom of a measuring cup to press the crust into place. Set aside.
Whisk the condensed milk with the lemon juice and set aside. Whisk the zest with the egg yolks in medium bowl until pale, 30 seconds to 1 minute, and then whisk in the lemon juice/condensed milk mixture.
Place the springform pan on a rimmed baking sheet, pour the mixture into the crust and bake until the center jiggles slightly, like a soft-setting custard, about 25 minutes.
Remove from the oven and cool for 1 hour on a cooling rack. Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for at least 6 hours or overnight.
To make the chantilly cream
Pour the heavy cream in the bowl of a stand mixer (or in a large bowl if using a hand mixer). Add the vanilla and sift in the confectioners’ sugar. Whip on low speed to combine and then increase the speed to medium-high and whip until medium-stiff peaks form, about 1-1/2 minutes.
Before serving, wrap a wet, warm kitchen towel around the edges of the springform pan to release the pie from the pan’s sides. Unclasp the pan and remove the pie. Fill a pitcher with hot water, dunk your knife in, wipe off the blade, and slice. Top with a dollop of chantilly cream and serve immediately, or keep in the freezer for up to 1 week.
28. Moon Cake
Posted by marilyn_sue (My Page) on Mon, Sep 13, 10 at 4:18
1 cup water
1/2 cup margarine
1 cup flour
4 eggs
2 small packages vanilla pudding (instant)
4 cups milk
1 - 8 ounce package cream cheese
Cool Whip
Chocolate syrup
Nuts
Mix water and margarine. Bring to boil and add flour all at once, stirring rapidly until mixture forms a ball. Remove from heat and cool. Beat in eggs one at a time. Spread on un greased 11 x 15 inch jelly roll pan. Bake at 400 degrees for 30 minutes. Cool. Will be puffy and uneven. Mix pudding according to package directions and beat in softened cream cheese. Spread on crust. Refrigerate for 20 minutes. Top with Cool Whip and drizzle chocolate syrup and sprinkle with chopped nuts.
This is from my latest cook book, "Recipes Tried & True by Bobbie-Q".
Sue
1 cup water
1/2 cup margarine
1 cup flour
4 eggs
2 small packages vanilla pudding (instant)
4 cups milk
1 - 8 ounce package cream cheese
Cool Whip
Chocolate syrup
Nuts
Mix water and margarine. Bring to boil and add flour all at once, stirring rapidly until mixture forms a ball. Remove from heat and cool. Beat in eggs one at a time. Spread on un greased 11 x 15 inch jelly roll pan. Bake at 400 degrees for 30 minutes. Cool. Will be puffy and uneven. Mix pudding according to package directions and beat in softened cream cheese. Spread on crust. Refrigerate for 20 minutes. Top with Cool Whip and drizzle chocolate syrup and sprinkle with chopped nuts.
This is from my latest cook book, "Recipes Tried & True by Bobbie-Q".
Sue
29. Chocolate Mayo Cake
Posted by nicole__ (My Page) on Mon, Sep 13, 10 at 9:32
It's a rich tasting cake, not as spongy as a boxed mix.
Made with mayonnaise in place of eggs & oil.
•2 cups flour
•1/2 cup cocoa
•1 1/2 teaspoons baking soda
•1/4 teaspoon salt
•1 cup sugar
•3/4 cup mayonnaise
•1 cup water
•1 teaspoon vanilla
Preparation:
Sift together the dry ingredients(flour, cocoa, soda, salt). Cream together the sugar, mayo, water & vanilla. Add dry ingredients to the creamed mixture; stir until well blended. Pour batter into 2 greased & floured layer cake pans or a 9" x 13" pan. Bake at 350°F. for 25 minutes.
It's a rich tasting cake, not as spongy as a boxed mix.
Made with mayonnaise in place of eggs & oil.
•2 cups flour
•1/2 cup cocoa
•1 1/2 teaspoons baking soda
•1/4 teaspoon salt
•1 cup sugar
•3/4 cup mayonnaise
•1 cup water
•1 teaspoon vanilla
Preparation:
Sift together the dry ingredients(flour, cocoa, soda, salt). Cream together the sugar, mayo, water & vanilla. Add dry ingredients to the creamed mixture; stir until well blended. Pour batter into 2 greased & floured layer cake pans or a 9" x 13" pan. Bake at 350°F. for 25 minutes.
30. Orange Coconut Cake
Posted by patti43 (My Page) on Mon, Sep 13, 10 at 11:02
1 box Duncan Hines golden butter cake mix
1 can mandarin oranges, including any liquid in the can (11-oz.)
4 eggs
1/ 2 cup cooking oil like Crisco oil
Mix together in a large bowl and beat with mixer until oranges have broken up and are distributed through batter, about 4-5 minutes, scraping sides of bowl. Divide batter evenly into 3 greased round cake pans and bake at 325 degrees 20-35 minutes or until done. Remove from oven and set aside on racks to cool.
1 (20 oz.) can crushed pineapple with juice
1 small package INSTANT lemon pudding mix
1 (7 oz.) package sweetened flaked coconut
1 (8-10 oz.) container of Cool Whip (can use low fat but not the fat free)
Mix pineapple and pudding mix until smooth in large bowl. Add coconut and mix. Blend in cool whip gently but thoroughly.
Assemble cake, spreading a lot of cool whip mixture between layers. Frost sides and top. Chill overnight in the refrigerator. Notes: finished cake can be frozen and then defrosted in the refrigerator. You can also bake it in two pans; just increase the cooking time.
1 box Duncan Hines golden butter cake mix
1 can mandarin oranges, including any liquid in the can (11-oz.)
4 eggs
1/ 2 cup cooking oil like Crisco oil
Mix together in a large bowl and beat with mixer until oranges have broken up and are distributed through batter, about 4-5 minutes, scraping sides of bowl. Divide batter evenly into 3 greased round cake pans and bake at 325 degrees 20-35 minutes or until done. Remove from oven and set aside on racks to cool.
1 (20 oz.) can crushed pineapple with juice
1 small package INSTANT lemon pudding mix
1 (7 oz.) package sweetened flaked coconut
1 (8-10 oz.) container of Cool Whip (can use low fat but not the fat free)
Mix pineapple and pudding mix until smooth in large bowl. Add coconut and mix. Blend in cool whip gently but thoroughly.
Assemble cake, spreading a lot of cool whip mixture between layers. Frost sides and top. Chill overnight in the refrigerator. Notes: finished cake can be frozen and then defrosted in the refrigerator. You can also bake it in two pans; just increase the cooking time.
31. Lemon Cake
Posted by jasdip (My Page) on Wed, Sep 15, 10 at 4:55
This is a very popular cake in my family!!
Zesty and refreshing. Stores, freezes and travels well.
1 lemon cake mix
1 instant lemon pudding mix
3/4 cup vegetable oil
1 cup milk
4 eggs
Glaze
Combine 3/4 cup icing sugar with juice of 1 lemon
Mix everything well and pour in a greased and floured Bundt pan.
Bake at 325 degrees 1 hour. Let cool in pan for a few minutes and set on a cooling rack set over a cookie sheet.
Poke holes in the cake with a fork, and drizzle glaze over top and down the sides.
This is a very popular cake in my family!!
Zesty and refreshing. Stores, freezes and travels well.
1 lemon cake mix
1 instant lemon pudding mix
3/4 cup vegetable oil
1 cup milk
4 eggs
Glaze
Combine 3/4 cup icing sugar with juice of 1 lemon
Mix everything well and pour in a greased and floured Bundt pan.
Bake at 325 degrees 1 hour. Let cool in pan for a few minutes and set on a cooling rack set over a cookie sheet.
Poke holes in the cake with a fork, and drizzle glaze over top and down the sides.
32. Miami Beach Birthday Cake
Posted by patti43 (My Page) on Sun, Sep 19, 10 at 11:39
I got this recipe from my mother--don't know where the name came from. It's a very pretty cake.
1/2 c. graham cracker crumbs
1/3 c. butter or margarine
All but 1/3 c. of a 6 oz. pkg. of chocolate chips (save the rest)
1 c. English walnuts, chopped
Melt butter and add cracker crumbs and nuts. When cool, add chips.
Cake:
1/2 c. butter
1-1/2 c. sugar
2 eggs
Remaining chocolate chips, melted
1 tsp. vanilla
2 c. flour
1 tsp. salt
1 tsp. baking soda
1-1/4 c. buttermilk
Cream butter and sugar. Add eggs one at a time, beating after each addition. Add melted chips and vanilla. Mix flour, soda and salt together. Alternating with buttermilk, add to cream mixture. Always begin and end with dry ingredients. Pour into two greased and floured paper-lined 9" round cake pans. Sprinkle 1/2 the crumb mixture on each one. Bake at 375 degrees for 30-40 minutes. Cool.
Make whipped cream. Spread between the layers and around the sides, leaving crumb topping showing.
Note:
There is no icing for this cake because it has delicious "stuff" in the cake and isn't just plain cake. The "topping" sinks down into the batter as the cake bakes.
I got this recipe from my mother--don't know where the name came from. It's a very pretty cake.
1/2 c. graham cracker crumbs
1/3 c. butter or margarine
All but 1/3 c. of a 6 oz. pkg. of chocolate chips (save the rest)
1 c. English walnuts, chopped
Melt butter and add cracker crumbs and nuts. When cool, add chips.
Cake:
1/2 c. butter
1-1/2 c. sugar
2 eggs
Remaining chocolate chips, melted
1 tsp. vanilla
2 c. flour
1 tsp. salt
1 tsp. baking soda
1-1/4 c. buttermilk
Cream butter and sugar. Add eggs one at a time, beating after each addition. Add melted chips and vanilla. Mix flour, soda and salt together. Alternating with buttermilk, add to cream mixture. Always begin and end with dry ingredients. Pour into two greased and floured paper-lined 9" round cake pans. Sprinkle 1/2 the crumb mixture on each one. Bake at 375 degrees for 30-40 minutes. Cool.
Make whipped cream. Spread between the layers and around the sides, leaving crumb topping showing.
Note:
There is no icing for this cake because it has delicious "stuff" in the cake and isn't just plain cake. The "topping" sinks down into the batter as the cake bakes.
33. Little Cherry Pies
Posted by nodakgal (My Page) on Sun, Sep 19, 10 at 13:14
These are like individual cherry pies. SO good too!
3/4 cup flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup Butter
1/2 cup Chopped Nuts, if desired
1 can (16.3 oz) Pillsbury Grands Flaky Layers refrigerated biscuits
1 can (21 oz) apple, blueberry or cherry pie filling
1 to 1 1/2 cups whipping cream
Cinnamon-sugar
1. Heat oven to 350F. In medium bowl, mix flour, brown sugar and
cinnamon. With pastry blender or fork, cut in butter until mixture looks
like coarse crumbs. Stir in nuts.
2. Separate dough into 8 biscuits. Split each biscuit in half to make
16 rounds. With floured fingers, flatten each to form 4-inch round. Press
each biscuit round in ungreased 2 3/4x1 1/4-inch muffin cup. Spoon 2
tablespoons pie filling into each biscuit-lined cup. Sprinkle each with
about 2 tablespoons flour mixture. (Cups will be full.)
3. Bake 15 to 22 minutes or until golden brown. Cool 5 minutes. Remove
from muffin cups; place on cooling rack. Cool 10 minutes.
4. In small bowl, beat whipping cream until stiff peaks form. Top each
serving with whipped cream; sprinkle with cinnamon-sugar. Store in
refrigerator.
These are like individual cherry pies. SO good too!
3/4 cup flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup Butter
1/2 cup Chopped Nuts, if desired
1 can (16.3 oz) Pillsbury Grands Flaky Layers refrigerated biscuits
1 can (21 oz) apple, blueberry or cherry pie filling
1 to 1 1/2 cups whipping cream
Cinnamon-sugar
1. Heat oven to 350F. In medium bowl, mix flour, brown sugar and
cinnamon. With pastry blender or fork, cut in butter until mixture looks
like coarse crumbs. Stir in nuts.
2. Separate dough into 8 biscuits. Split each biscuit in half to make
16 rounds. With floured fingers, flatten each to form 4-inch round. Press
each biscuit round in ungreased 2 3/4x1 1/4-inch muffin cup. Spoon 2
tablespoons pie filling into each biscuit-lined cup. Sprinkle each with
about 2 tablespoons flour mixture. (Cups will be full.)
3. Bake 15 to 22 minutes or until golden brown. Cool 5 minutes. Remove
from muffin cups; place on cooling rack. Cool 10 minutes.
4. In small bowl, beat whipping cream until stiff peaks form. Top each
serving with whipped cream; sprinkle with cinnamon-sugar. Store in
refrigerator.
34. Fresh Apple Cake
Posted by cathyid (My Page) on Mon, Sep 27, 10 at 12:35
I have not had much luck with using fresh apples for fried pies, so I will try this one. I always have used dried apples or apricots for fried pies. Here is a favorite fresh apple cake.
1 1/2 cups vegetable oil
2 cups granulated sugar
3 large eggs
2 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla extract
3 cups chopped apples
1 cup chopped nuts
1 cup raisins
Combine oil, sugar and eggs in large bowl.
Sift together flour, salt, baking soda, baking powder and cinnamon. Add to oil mixture, stirring well. Fold in remaining ingredients. Pour onto a greased and floured tube pan (or cake pan) and bake at 325 degrees for 1 hour and 10 minutes or until a wooden pick inserted in the center of cake comes out clean.
I have not had much luck with using fresh apples for fried pies, so I will try this one. I always have used dried apples or apricots for fried pies. Here is a favorite fresh apple cake.
1 1/2 cups vegetable oil
2 cups granulated sugar
3 large eggs
2 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla extract
3 cups chopped apples
1 cup chopped nuts
1 cup raisins
Combine oil, sugar and eggs in large bowl.
Sift together flour, salt, baking soda, baking powder and cinnamon. Add to oil mixture, stirring well. Fold in remaining ingredients. Pour onto a greased and floured tube pan (or cake pan) and bake at 325 degrees for 1 hour and 10 minutes or until a wooden pick inserted in the center of cake comes out clean.
35. New York Style Cheesecake
Posted by mom24 (My Page) on Wed, Oct 6, 10 at 10:05
New York Style Cheesecake...
(This recipe is from Epicurious, but I make it often and always have gotten rave reviews)
5 (8-oz) packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
5 large eggs
2 large egg yolks
1/2 tsp. vanilla
Preheat oven to 550ºF.
Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth.
Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
Put springform pan with crust in a shallow baking pan.
Pour filling into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200º F and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.
Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack.
Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.
Crumb crust...
1 1/2 cups (5 oz) finely ground graham crackers or cookies such as chocolate or vanilla wafers or gingersnaps
5 tablespoons unsalted butter, melted
1/3 cup sugar
1/8 teaspoon salt
Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.
New York Style Cheesecake...
(This recipe is from Epicurious, but I make it often and always have gotten rave reviews)
5 (8-oz) packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
5 large eggs
2 large egg yolks
1/2 tsp. vanilla
Preheat oven to 550ºF.
Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth.
Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
Put springform pan with crust in a shallow baking pan.
Pour filling into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200º F and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.
Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack.
Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.
Crumb crust...
1 1/2 cups (5 oz) finely ground graham crackers or cookies such as chocolate or vanilla wafers or gingersnaps
5 tablespoons unsalted butter, melted
1/3 cup sugar
1/8 teaspoon salt
Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.
36. Cranberry -Pecan Coffeecake
Posted by joann_fla (My Page) on Thu, Oct 7, 10 at 8:44
This is very good, it would be great for the holidays too.
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups flour
1/2 teaspoon salt
1 cup sour cream
1 teaspoon almond extract
1 (16 ounce) can whole berry cranberry sauce
1 cup pecans, chopped
GLAZE
1 cup powdered sugar
2 tablespoons water
2 teaspoons almond extract
Prep Time: 20 mins
Total Time: 1 1/4 hr
1 Cream butter and sugar.
2 Add eggs.
3 Add dry ingredients alternately with sour cream to creamed mixture.
4 Stir in almond extract.
5 Pour 1/2 batter into greased and floured bundt pan.
6 Add 1/2 cranberry sauce, spread evenly over batter
7 Pour remaining batter over cranberry sauce.
8 Top with remaining cranberry sauce.
9 Sprinkle with pecans.
10 Bake at 350 º F in a preheated oven for 55 mins.
11 GLAZE: Stir ingredients together well.
12 Spread or drizzle Glaze on cake while cake is still warm.
This is very good, it would be great for the holidays too.
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups flour
1/2 teaspoon salt
1 cup sour cream
1 teaspoon almond extract
1 (16 ounce) can whole berry cranberry sauce
1 cup pecans, chopped
GLAZE
1 cup powdered sugar
2 tablespoons water
2 teaspoons almond extract
Prep Time: 20 mins
Total Time: 1 1/4 hr
1 Cream butter and sugar.
2 Add eggs.
3 Add dry ingredients alternately with sour cream to creamed mixture.
4 Stir in almond extract.
5 Pour 1/2 batter into greased and floured bundt pan.
6 Add 1/2 cranberry sauce, spread evenly over batter
7 Pour remaining batter over cranberry sauce.
8 Top with remaining cranberry sauce.
9 Sprinkle with pecans.
10 Bake at 350 º F in a preheated oven for 55 mins.
11 GLAZE: Stir ingredients together well.
12 Spread or drizzle Glaze on cake while cake is still warm.
37. Squash/Pumkin Pie
Posted by susie53 (My Page) on Wed, Oct 20, 10 at 10:09
Yesterday my hubby and I cut up a big banana squash to freeze. I made this pumpkin pie from the squash.. It is yummy. A great neighbor just had open heart surgery and pumpkin pie is his favorite so I took him one. I barely got home and he called to say it was the best he had ever had.. This recipe is from an old Mennonite cookbook that was my Moms from 1986. Here goes.......
3 cups pumpkins or squash
1 cup white sugar
1 cup brown sugar
2 tsp cinnamon
3 tsp pumpkin pie spice
4 eggs
1 can evaporated milk or 2 cups whole milk
Mix all ingredients together except the egg whites. Beat the egg whites until stiff. Fold into pumpkin mixture. Poor into unbaked 9" pie crusts. Bake at 425 degrees for 15 minutes and 350 degrees until done. When a knife comes out clean the pie is done..
This makes 3 9" pies...
I used the squash for my pies. Yummy...
I did not have the pie spice so I used ........ 1/2 tsp nutmeg,1/2 tsp ginger and 1/4 tsp cloves Also I used 2% milk..
Enjoy..
Yesterday my hubby and I cut up a big banana squash to freeze. I made this pumpkin pie from the squash.. It is yummy. A great neighbor just had open heart surgery and pumpkin pie is his favorite so I took him one. I barely got home and he called to say it was the best he had ever had.. This recipe is from an old Mennonite cookbook that was my Moms from 1986. Here goes.......
3 cups pumpkins or squash
1 cup white sugar
1 cup brown sugar
2 tsp cinnamon
3 tsp pumpkin pie spice
4 eggs
1 can evaporated milk or 2 cups whole milk
Mix all ingredients together except the egg whites. Beat the egg whites until stiff. Fold into pumpkin mixture. Poor into unbaked 9" pie crusts. Bake at 425 degrees for 15 minutes and 350 degrees until done. When a knife comes out clean the pie is done..
This makes 3 9" pies...
I used the squash for my pies. Yummy...
I did not have the pie spice so I used ........ 1/2 tsp nutmeg,1/2 tsp ginger and 1/4 tsp cloves Also I used 2% milk..
Enjoy..
38. Hawaiian Wedding Cake
Posted by patti43 (My Page) on Wed, Oct 20, 10 at 13:50
This is a tried and true recipe. It's just as easy to throw together as a cake mix and it's one of Harry's favorites. But then, he's never met a cake he didn't like!
2 c. flour
2 c. sugar
2. tsp. baking soda
2 eggs
1 c. nuts, chopped
1 c. flaked coconut
1 (20 oz.) can crushed pineapple w/juice
Mix flour sugar and baking soda. Add remaining ingredients and mix well. DO NOT BEAT. Pour into a greased x19" pan and bake at 350 for 45 minutes.
Frosting
1 - 8 oz. cream cheese
1 stick butter or margarine
1 tsp. vanilla
1-1/2 c. powdered sugar
Mix together and spread on cake.
This is a tried and true recipe. It's just as easy to throw together as a cake mix and it's one of Harry's favorites. But then, he's never met a cake he didn't like!
2 c. flour
2 c. sugar
2. tsp. baking soda
2 eggs
1 c. nuts, chopped
1 c. flaked coconut
1 (20 oz.) can crushed pineapple w/juice
Mix flour sugar and baking soda. Add remaining ingredients and mix well. DO NOT BEAT. Pour into a greased x19" pan and bake at 350 for 45 minutes.
Frosting
1 - 8 oz. cream cheese
1 stick butter or margarine
1 tsp. vanilla
1-1/2 c. powdered sugar
Mix together and spread on cake.
39. Kaluha Cake
Posted by patti43 (My Page) on Thu, Oct 21, 10 at 12:16
This is another cake everybody loves. Need to make it again soon.
1 box yellow cake mix
1 box (3.4 oz.) instant chocolate pudding
1/2 c. Wesson oil
1/2 c. Kahlua
4 eggs
1/2 c. chopped pecans
Preheat oven to 325 degrees. Grease a bundt pan and sprinkle pecans around the bottom. Mix all other ingredients together and bake for about 60 minutes.
Glaze:
1 c. sugar
1 stick butter or margarine
1/4 c. Kahlua
1/4 c. water
Mix glaze ingredients in a sauce pan and bring to a boil. Cool for about three minutes. Spoon over warm cake while it's still in the pan. Glaze will be very thin. Let set until cake will come out of the pan easily. It's really good with whipped cream or Cool Whip on top.
This is another cake everybody loves. Need to make it again soon.
1 box yellow cake mix
1 box (3.4 oz.) instant chocolate pudding
1/2 c. Wesson oil
1/2 c. Kahlua
4 eggs
1/2 c. chopped pecans
Preheat oven to 325 degrees. Grease a bundt pan and sprinkle pecans around the bottom. Mix all other ingredients together and bake for about 60 minutes.
Glaze:
1 c. sugar
1 stick butter or margarine
1/4 c. Kahlua
1/4 c. water
Mix glaze ingredients in a sauce pan and bring to a boil. Cool for about three minutes. Spoon over warm cake while it's still in the pan. Glaze will be very thin. Let set until cake will come out of the pan easily. It's really good with whipped cream or Cool Whip on top.
40. Snowball Cake
Posted by ravencajun (My Page) on Sat, Oct 23, 10 at 13:55
1box white cake mix
1 (6oz) can crushed pineapple drained
1 (6oz) can pineapple juice
1 large box vanilla instant pudding
1 (8oz) pkg. Cream cheese
1 (9oz) container cool whip
1 large can coconut
cook cake as directed. When cake is cooled, remove from pan. Punch holes in cake with a fork or skewer and pour pineapple juice over it.
Top cake with crushed pineapple. Set cake aside. Prepare pudding as directed on package. With electric mixer, mix cream cheese with pudding. Spread over crushed pineapple. Frost entire cake with cool whip. Sprinkle on coconut. Refrigerate
(you can add food color to the coconut for a more colorful cake)
1box white cake mix
1 (6oz) can crushed pineapple drained
1 (6oz) can pineapple juice
1 large box vanilla instant pudding
1 (8oz) pkg. Cream cheese
1 (9oz) container cool whip
1 large can coconut
cook cake as directed. When cake is cooled, remove from pan. Punch holes in cake with a fork or skewer and pour pineapple juice over it.
Top cake with crushed pineapple. Set cake aside. Prepare pudding as directed on package. With electric mixer, mix cream cheese with pudding. Spread over crushed pineapple. Frost entire cake with cool whip. Sprinkle on coconut. Refrigerate
(you can add food color to the coconut for a more colorful cake)
41. Hot Fudge Pudding Cake
Posted by marilyn_sue (My Page) on Mon, Oct 25, 10 at 5:33
1-1/4 cups granulated sugar, divided
1 cup all-purpose flour
1/2 cup HERSHEY'S Cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup butter or margarine, melted
1-1/2 teaspoons vanilla extract
1/2 cup packed light brown sugar
1-1/4 cups hot water
Whipped topping
1. Heat oven to 350°F. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth.
2. Pour batter into ungreased 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir.
3. Bake 35 to 40 minutes or until center is almost set. Remove from oven; let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping. About 8 servings.
Sue
1-1/4 cups granulated sugar, divided
1 cup all-purpose flour
1/2 cup HERSHEY'S Cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup butter or margarine, melted
1-1/2 teaspoons vanilla extract
1/2 cup packed light brown sugar
1-1/4 cups hot water
Whipped topping
1. Heat oven to 350°F. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth.
2. Pour batter into ungreased 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir.
3. Bake 35 to 40 minutes or until center is almost set. Remove from oven; let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping. About 8 servings.
Sue
42. Lemon Pudding Cake
Posted by marilyn_sue (My Page) on Mon, Oct 25, 10 at 10:12
4 eggs, separated
1/3 cup lemon juice
1 teaspoon lemon zest
1 tablespoon butter
1 1/2 cups white sugar
1/2 cup sifted all-purpose flour
1/2 teaspoon salt
1 1/2 cups milk
1. Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
2. Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.
3. Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.
Sue
4 eggs, separated
1/3 cup lemon juice
1 teaspoon lemon zest
1 tablespoon butter
1 1/2 cups white sugar
1/2 cup sifted all-purpose flour
1/2 teaspoon salt
1 1/2 cups milk
1. Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
2. Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.
3. Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.
Sue
43. Sawdust Pie
Posted by joann_fla (My Page) on Mon, Nov 1, 10 at 11:42
This one is from Southern Plate ~ Always good recipes
7 egg whites
1 1/2 C Sugar
1 1/2 C Graham cracker crumbs
1 1/2 C Pecans (or walnuts ??" can omit nuts if needed)
1 1/2 C Sweetened Flaked Coconut
9" unbaked pie shell
Mix all ingredients together and stir by hand. Pour into unbaked pie shell. Bake in preheated 325 degree oven until set, about 25-30 minutes. Do not over bake. Serve warm with sliced bananas and whipped cream.
This one is from Southern Plate ~ Always good recipes
7 egg whites
1 1/2 C Sugar
1 1/2 C Graham cracker crumbs
1 1/2 C Pecans (or walnuts ??" can omit nuts if needed)
1 1/2 C Sweetened Flaked Coconut
9" unbaked pie shell
Mix all ingredients together and stir by hand. Pour into unbaked pie shell. Bake in preheated 325 degree oven until set, about 25-30 minutes. Do not over bake. Serve warm with sliced bananas and whipped cream.
44. Lemon Meringue Pie
Posted by glenda_al (My Page) on Wed, Nov 3, 10 at 17:21
This is the one I made, many times. Haven't made it in years, though!
I always put mine in homemade graham cracker crumb crust.
1 (14-ounce) can sweetened condensed milk
1/2 cup lemon juice
1 teaspoon grated lemon zest
3 egg yolks
1 (8-inch) prebaked pie shell or crumb crust ***I always put mine in homemade graham cracker crumb crust
Meringue:
3 egg whites
1/4 teaspoon cream or tartar
1/4 cup sugar
Directions
In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks. Pour into cooled crust.
Preheat oven to 325 degrees F.
Beat egg whites with cream of tartar until soft peaks from. Gradually beat in the sugar until stiff. Spread over filling; seal to edge of crust. Bake for 12 to 15 minutes or until meringue is golden brown.
This is the one I made, many times. Haven't made it in years, though!
I always put mine in homemade graham cracker crumb crust.
1 (14-ounce) can sweetened condensed milk
1/2 cup lemon juice
1 teaspoon grated lemon zest
3 egg yolks
1 (8-inch) prebaked pie shell or crumb crust ***I always put mine in homemade graham cracker crumb crust
Meringue:
3 egg whites
1/4 teaspoon cream or tartar
1/4 cup sugar
Directions
In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks. Pour into cooled crust.
Preheat oven to 325 degrees F.
Beat egg whites with cream of tartar until soft peaks from. Gradually beat in the sugar until stiff. Spread over filling; seal to edge of crust. Bake for 12 to 15 minutes or until meringue is golden brown.
45. Ann Landers Lemon Meringue Pie
Posted by mary7060_mi (My Page) on Wed, Nov 3, 10 at 21:05
Filling
1 1/2 cups sugar..or use 1 1/4 if you want to cut it down some.
6 tbs. cornstarch
1/4 tsp. salt
1/2 cup fresh lemon juice
1/2 cup cold water
3 egg yolks, well beaten
2 tbs. butter
1 1/2 cups boiling water
1 tsp. grated fresh lemon peel
In saucepan combine sugar, cornstarch and salt, blend in lemon juice, then cold water and egg yolks until very smooth. Add butter and gradually stir in boiling water. Bring to a boil over medium heat, stirring constantly. Boil 2-3 minutes. Stir in lemon peel. Partially cool while preparing meringe.
Pour into a baked 9-inch pie shell
meringue:
3 egg whites
1/4 tsp. cream of tartar, 6 tbs. sugar. In small bowl beat whites until frothy, add cream of tartar and beat at high speed until soft peaks form. Add sugar gradually and beat until stiff, but not dry. Bake at 350 degrees for 12 to 15 minutes.
I have made this and it is good.
Filling
1 1/2 cups sugar..or use 1 1/4 if you want to cut it down some.
6 tbs. cornstarch
1/4 tsp. salt
1/2 cup fresh lemon juice
1/2 cup cold water
3 egg yolks, well beaten
2 tbs. butter
1 1/2 cups boiling water
1 tsp. grated fresh lemon peel
In saucepan combine sugar, cornstarch and salt, blend in lemon juice, then cold water and egg yolks until very smooth. Add butter and gradually stir in boiling water. Bring to a boil over medium heat, stirring constantly. Boil 2-3 minutes. Stir in lemon peel. Partially cool while preparing meringe.
Pour into a baked 9-inch pie shell
meringue:
3 egg whites
1/4 tsp. cream of tartar, 6 tbs. sugar. In small bowl beat whites until frothy, add cream of tartar and beat at high speed until soft peaks form. Add sugar gradually and beat until stiff, but not dry. Bake at 350 degrees for 12 to 15 minutes.
I have made this and it is good.
46. Chocolate Chip "Pan" Cake
Posted by ravencajun (My Page) on Sun, Nov 7, 10 at 12:09
This is a cake made in a Pan not a pancake!
cake:
2c. sugar
3tbs. cocoa
1tsp. baking soda
1 egg
1/2c. butter
1/2c. buttermilk
2c. flour
1tsp. vanilla
1c. boiling water
In large bowl mix all ingredients, adding boiling water last, mix well.
Pour mixture into 8x12inch baking pan and bake at 350 for 30 minutes.
ICING:
3tbs butter
1c.brown sugar
4tbs. Pet Milk
1c. chopped nuts
12oz. package semi-sweet chocolate chips
Mix butter,sugar,milk,and nuts over low heat until melted. Pour mixture over cake and set under broiler for 1 to 2 minutes. Remove and sprinkle with chocolate chips while still hot. Cool and serve
I got this recipe from a place we used to love to go eat at.(before Diabetes hit and robbed me of these delights)
This is a cake made in a Pan not a pancake!
cake:
2c. sugar
3tbs. cocoa
1tsp. baking soda
1 egg
1/2c. butter
1/2c. buttermilk
2c. flour
1tsp. vanilla
1c. boiling water
In large bowl mix all ingredients, adding boiling water last, mix well.
Pour mixture into 8x12inch baking pan and bake at 350 for 30 minutes.
ICING:
3tbs butter
1c.brown sugar
4tbs. Pet Milk
1c. chopped nuts
12oz. package semi-sweet chocolate chips
Mix butter,sugar,milk,and nuts over low heat until melted. Pour mixture over cake and set under broiler for 1 to 2 minutes. Remove and sprinkle with chocolate chips while still hot. Cool and serve
I got this recipe from a place we used to love to go eat at.(before Diabetes hit and robbed me of these delights)
47. Punch Bowl Cake
Posted by glenda_al (My Page) on Tue, Nov 9, 10 at 17:59
I always crumble my cake layers, as this one calls for )
1 box yellow cake mix (Duncan Hines Butter mix is recommended)
1 large box vanilla instant pudding mix
1 large 20 ounce can cherry pie filling
1 large 20 ounce can crushed pineapple (drained)
1 large tub Cool Whip
1 cup chopped nuts (chopped for sprinkling)
Bake cake as directed on package. Cool and crumble. Prepare pudding as directed.
Place 1/2 cake crumbs in bottom of punchbowl.
Layer 1/2 pudding over crumbs.
Layer 1/2 pineapple next.
Layer 1/2 Cool Whip next.
Then layer 1/2 nuts.
Repeat the second layer in the same order. Refrigerate several hours or over night before serving. Best to refrigerate overnite.
~~~~~~~~~~~~~~~~~~~~~~~~~~
Punch bowl cake #2
Posted by glenda_al (My Page) on Mon, Dec 20, 10 at 12:13
1 box yellow cake mix
Bake in sheet pan according to package directions. Cool.
1 can blueberry pie filling
1 can cherry pie filling
2 large cans crushed pineapple (drained)
1 large + 1 small box vanilla instant pudding (mix according to package directions)
2 (8 oz) cartons of cool whip (thawed)
1 cup chopped pecans
1 small jar cherries
1 large punch bowl
Bottom Layer:
Divide cake in half. Crumble half in the bottom of large punch bowl. Layer 1 can pineapple, 1 can pie filling, 1/2 pudding, 1 bag cool whip.
Top Layer:
Crumble remaining half of cake. Layer 1 can pineapple, 1 can pie filling, other half of pudding, 1 carton cool whip.
Top with pecan and cherries
I always crumble my cake layers, as this one calls for )
1 box yellow cake mix (Duncan Hines Butter mix is recommended)
1 large box vanilla instant pudding mix
1 large 20 ounce can cherry pie filling
1 large 20 ounce can crushed pineapple (drained)
1 large tub Cool Whip
1 cup chopped nuts (chopped for sprinkling)
Bake cake as directed on package. Cool and crumble. Prepare pudding as directed.
Place 1/2 cake crumbs in bottom of punchbowl.
Layer 1/2 pudding over crumbs.
Layer 1/2 pineapple next.
Layer 1/2 Cool Whip next.
Then layer 1/2 nuts.
Repeat the second layer in the same order. Refrigerate several hours or over night before serving. Best to refrigerate overnite.
~~~~~~~~~~~~~~~~~~~~~~~~~~
Punch bowl cake #2
Posted by glenda_al (My Page) on Mon, Dec 20, 10 at 12:13
1 box yellow cake mix
Bake in sheet pan according to package directions. Cool.
1 can blueberry pie filling
1 can cherry pie filling
2 large cans crushed pineapple (drained)
1 large + 1 small box vanilla instant pudding (mix according to package directions)
2 (8 oz) cartons of cool whip (thawed)
1 cup chopped pecans
1 small jar cherries
1 large punch bowl
Bottom Layer:
Divide cake in half. Crumble half in the bottom of large punch bowl. Layer 1 can pineapple, 1 can pie filling, 1/2 pudding, 1 bag cool whip.
Top Layer:
Crumble remaining half of cake. Layer 1 can pineapple, 1 can pie filling, other half of pudding, 1 carton cool whip.
Top with pecan and cherries
48. German Chocolate Upside Down Cake
Posted by patti43 (My Page) on Fri, Nov 12, 10 at 10:29
1 c. shredded coconut
1 c. pecans, chopped
1 box German chocolate cake mix
Eggs, oil, etc. as called for on box
1 stick butter or margarine
1 - 8 oz. pkg. cream cheese
1 - 16 oz. box powdered sugar
In a 13x9" greased baking dish, sprinkle coconut and pecans. Spread evenly. Mix cake batter as directed on package. Pour over coconut mixture.
In a large pan, melt butter and cream cheese together over medium heat. When melted, remove from heat and stir in powdered sugar. (I use a mixer.) Spoon over cake batter in dollops. Bake 35-40 minutes at 350 degrees.
NOTE: Cake cannot be inverted to another plate. "Frosting" is on the bottom.
1 c. shredded coconut
1 c. pecans, chopped
1 box German chocolate cake mix
Eggs, oil, etc. as called for on box
1 stick butter or margarine
1 - 8 oz. pkg. cream cheese
1 - 16 oz. box powdered sugar
In a 13x9" greased baking dish, sprinkle coconut and pecans. Spread evenly. Mix cake batter as directed on package. Pour over coconut mixture.
In a large pan, melt butter and cream cheese together over medium heat. When melted, remove from heat and stir in powdered sugar. (I use a mixer.) Spoon over cake batter in dollops. Bake 35-40 minutes at 350 degrees.
NOTE: Cake cannot be inverted to another plate. "Frosting" is on the bottom.
49. Caramel Cream Cake
Posted by joann_fla (My Page) on Wed, Dec 8, 10 at 14:26
Caramel Cream Cake
Prep: 20 min., Bake: 25 min. Yield: Makes 12 servings
1 cup finely chopped sweetened flaked coconut
1 recipe Pecan Pie Cake Batter
1 recipe Pecan Pie Filling
1 recipe Cream Cheese Frosting
1 cup finely chopped pecans, toasted
1 cup sweetened flaked coconut, toasted
Garnishes: raspberries, fresh mint sprig
1. Stir 1 cup finely chopped coconut into Pecan Pie Cake Batter; spoon batter into 3 greased and floured 9-inch cake pans.
2. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
3. Spread Pecan Pie Filling between layers. Spread Cream Cheese Frosting on top and sides of cake. Sprinkle top and sides with toasted pecans and toasted coconut. Garnish, if desired.
Southern Living, DECEMBER 2006
Caramel Cream Cake
Prep: 20 min., Bake: 25 min. Yield: Makes 12 servings
1 cup finely chopped sweetened flaked coconut
1 recipe Pecan Pie Cake Batter
1 recipe Pecan Pie Filling
1 recipe Cream Cheese Frosting
1 cup finely chopped pecans, toasted
1 cup sweetened flaked coconut, toasted
Garnishes: raspberries, fresh mint sprig
1. Stir 1 cup finely chopped coconut into Pecan Pie Cake Batter; spoon batter into 3 greased and floured 9-inch cake pans.
2. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
3. Spread Pecan Pie Filling between layers. Spread Cream Cheese Frosting on top and sides of cake. Sprinkle top and sides with toasted pecans and toasted coconut. Garnish, if desired.
Southern Living, DECEMBER 2006
50. Red Velvet Cheesecake
Posted by marilyn_sue (My Page) on Fri, Dec 10, 10 at 8:20
Time 75 minutes Serves 8
1 1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar
3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1-ounce) bottles red food coloring
1 (3-ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Garnish: fresh mint sprigs
Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch spring form pan.
Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
Bake at 325º for 10 minutes; reduce heat to 300º, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of spring form pan. Garnish, if desired.
Sue
Time 75 minutes Serves 8
1 1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar
3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1-ounce) bottles red food coloring
1 (3-ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Garnish: fresh mint sprigs
Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch spring form pan.
Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
Bake at 325º for 10 minutes; reduce heat to 300º, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of spring form pan. Garnish, if desired.
Sue
51. Carrot Walnut Cake w/Cream Cheese Frosting
Posted by nicole__ (My Page) on Tue, Dec 21, 10 at 11:14
1.5lbs washed,unpeeled carrots, grated
3 cups all purpose flour
2 eggs
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/4 cup veg oil
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp all spice or pumpkin pie spice
1 cup water
1/2 tsp salt
1 cup chopped walnuts
In a large bowl, mix by hand, all cake ingredients. Pour into a 9x13 sheet pan, that is greased & floured. Bake @ 350 for 45-50 minutes.
Cream Cheese frosting
8 oz cream cheese, room temperature
3 cups powdered sugar
1 tsp vanilla
3 TBL butter
Blend the icing with a mixer or by hand. Frost cake once it's cooled.
1.5lbs washed,unpeeled carrots, grated
3 cups all purpose flour
2 eggs
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/4 cup veg oil
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp all spice or pumpkin pie spice
1 cup water
1/2 tsp salt
1 cup chopped walnuts
In a large bowl, mix by hand, all cake ingredients. Pour into a 9x13 sheet pan, that is greased & floured. Bake @ 350 for 45-50 minutes.
Cream Cheese frosting
8 oz cream cheese, room temperature
3 cups powdered sugar
1 tsp vanilla
3 TBL butter
Blend the icing with a mixer or by hand. Frost cake once it's cooled.
52. 5 Minute Chocolate "Cup" Cake
Posted by Jodi_in_so_calif on Tue, Dec 21, 10 at 13:35
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)
Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well..
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous)..
Now we are all only 5 minutes away from chocolate cake at any time of the day or night!
Enjo
Jodi-
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)
Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well..
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous)..
Now we are all only 5 minutes away from chocolate cake at any time of the day or night!
Enjo
Jodi-
53. 3 Day Coconut Cake
Posted by sue_va (My Page) on Wed, Jan 26, 11 at 11:15
My favorite
Icing
1 8 oz. frozen flake coconut
16 oz Sour Cream
1 1/2 cups sugar
Mix all together and refrigerate for 24 hours.
I box Yellow cake mix
Bake in 2 layers, according to directions.
Cut each layer into two layers.
Spread icing between layers and on top.
Refrigerate for three days.
This is a beautiful, moist, flavorful cake. I like to make it especially for Easter.
Sue
My favorite
Icing
1 8 oz. frozen flake coconut
16 oz Sour Cream
1 1/2 cups sugar
Mix all together and refrigerate for 24 hours.
I box Yellow cake mix
Bake in 2 layers, according to directions.
Cut each layer into two layers.
Spread icing between layers and on top.
Refrigerate for three days.
This is a beautiful, moist, flavorful cake. I like to make it especially for Easter.
Sue
54. Wacky Cake
Posted by glenda_al (My Page) on Fri, Jan 21, 11 at 17:12
Gals, remember this? Doing a search for a dessert fot the weekend, I had a Light Bulb moment and remembered a cake made with vinegar.
Here's this, and it's so simple and so easy!
1 1/2 cups flour
3 tablespoons Dutch process cocoa powder
1/2 teaspoon salt
1 cup sugar
1 teaspoon baking soda
2 teaspoons vanilla
1 teaspoon white vinegar
6 tablespoons vegetable oil
1 cup cold water
Directions
Preheat 350 degrees F.
Place the dry ingredients in a bowl. Make 3 small holes in the mixture. Pour the vanilla in one hole, the vinegar in another and vegetable oil in another. Pour water over the top and mix. Pour into a lightly greased 8 by 8 inch pan. Bake for 30 to 35 minutes
Gals, remember this? Doing a search for a dessert fot the weekend, I had a Light Bulb moment and remembered a cake made with vinegar.
Here's this, and it's so simple and so easy!
1 1/2 cups flour
3 tablespoons Dutch process cocoa powder
1/2 teaspoon salt
1 cup sugar
1 teaspoon baking soda
2 teaspoons vanilla
1 teaspoon white vinegar
6 tablespoons vegetable oil
1 cup cold water
Directions
Preheat 350 degrees F.
Place the dry ingredients in a bowl. Make 3 small holes in the mixture. Pour the vanilla in one hole, the vinegar in another and vegetable oil in another. Pour water over the top and mix. Pour into a lightly greased 8 by 8 inch pan. Bake for 30 to 35 minutes
55. Coconut Poke Cake
Posted by nodakgal (My Page) on Wed, Jan 26, 11 at 12:46
This is fantastic!
I have a white cake mix I bought last week for it and spaced out the cool whip. DH and I both love this!
1 (18.25 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) package flaked coconut
1. Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
2. Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.
This is fantastic!
I have a white cake mix I bought last week for it and spaced out the cool whip. DH and I both love this!
1 (18.25 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) package flaked coconut
1. Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
2. Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.
56. Coffee Crumb Cake ~ to die for
Posted by cricketm (My Page) on Sat, Feb 5, 11 at 15:48
I finally found a recipe for Coffee Crumb Cake that tastes like my beloved mother's. Believe me I have tried so many crumb cake recipes over the years but never found the one like mom's. This is the one...you must try it and let me know how you like it.
1/2 cup margarine or butter (room temperature)
3/4 cup sugar
2 large eggs
3/4 cup milk
2 cups flour
2 teaspoons baking powder
1 teaspoon vanilla
TOPPING
1/2 cup margarine or butter
3/4 cup sugar
2 cups biscuit mix
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4-1/2 cup powdered sugar
Cream butter and sugar.
Beat eggs and milk; mix with butter.
In another bowl, mix flour and baking powder, then add to butter mixture.
Stir in vanilla.
Pour batter into a greased 9 x 13 pan.
For crumb topping: Cut butter into sugar, biscuit mix, nutmeg and cinnamon.
Sprinkle over batter in pan.
Bake at 350º for 30 minutes or until done.
Top with the 1/4 - 1/2 C powdered sugar when cool.
I finally found a recipe for Coffee Crumb Cake that tastes like my beloved mother's. Believe me I have tried so many crumb cake recipes over the years but never found the one like mom's. This is the one...you must try it and let me know how you like it.
1/2 cup margarine or butter (room temperature)
3/4 cup sugar
2 large eggs
3/4 cup milk
2 cups flour
2 teaspoons baking powder
1 teaspoon vanilla
TOPPING
1/2 cup margarine or butter
3/4 cup sugar
2 cups biscuit mix
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4-1/2 cup powdered sugar
Cream butter and sugar.
Beat eggs and milk; mix with butter.
In another bowl, mix flour and baking powder, then add to butter mixture.
Stir in vanilla.
Pour batter into a greased 9 x 13 pan.
For crumb topping: Cut butter into sugar, biscuit mix, nutmeg and cinnamon.
Sprinkle over batter in pan.
Bake at 350º for 30 minutes or until done.
Top with the 1/4 - 1/2 C powdered sugar when cool.
57. 7-Up Cake
Posted by paula_pa (My Page) on Fri, Apr 1, 11 at 9:22
I haven't shared a recipe lately but I made this cake the other day and it was one of the best cakes I've ever made. Add it to the recipe archives!!! Basically it's just a lemon pound cake but it was just what I wanted texture-wise - moist and dense in the middle with a great crust. It was my dream pound cake. It's a classic recipe that's been around for years but in case you've missed it ...
3 sticks oleo (margarine - I used Land O' Lakes because it had the most fat)
3 c. sugar
5 eggs
3 c. all-purpose flour, sifted two times after measuring
2 Tbsp. lemon extract
3/4 c. 7-Up
Combine oleo and sugar in large bowl of mixer. Cream until lemon in color. Add eggs, one at a time. Beat well after each addition. Add flour. Continue to beat well. Add lemon extract. Fold in 7-Up. Pour into oiled and floured 10-inch tube pan. Bake 350 degrees for 1 hour and 15 minutes. Cool well before serving (very important to keep it moist, I think). Best served sliced in thin slices. (I think nice thick slices are pretty great myself!) Freezes well.
Now, I don't bake with a lot of margarine but I didn't have a problem using it here. You can probably use butter if you're anti-margarine and if you do, let me know how it turns out.
I haven't shared a recipe lately but I made this cake the other day and it was one of the best cakes I've ever made. Add it to the recipe archives!!! Basically it's just a lemon pound cake but it was just what I wanted texture-wise - moist and dense in the middle with a great crust. It was my dream pound cake. It's a classic recipe that's been around for years but in case you've missed it ...
3 sticks oleo (margarine - I used Land O' Lakes because it had the most fat)
3 c. sugar
5 eggs
3 c. all-purpose flour, sifted two times after measuring
2 Tbsp. lemon extract
3/4 c. 7-Up
Combine oleo and sugar in large bowl of mixer. Cream until lemon in color. Add eggs, one at a time. Beat well after each addition. Add flour. Continue to beat well. Add lemon extract. Fold in 7-Up. Pour into oiled and floured 10-inch tube pan. Bake 350 degrees for 1 hour and 15 minutes. Cool well before serving (very important to keep it moist, I think). Best served sliced in thin slices. (I think nice thick slices are pretty great myself!) Freezes well.
Now, I don't bake with a lot of margarine but I didn't have a problem using it here. You can probably use butter if you're anti-margarine and if you do, let me know how it turns out.
58. Banana Split Cake
*Posted by joann_fla (My Page) on Wed, Apr 13, 11 at 11:59
I found this one on the new Southern Plate Front Porch. Looks mighty good!
1 1/2 Cups Finely Crushed Nilla Wafers
1 1/4 Cups Sugar, Divided
1/3 Cup Butter, Melted
2 pkgs (8 oz) Cream Cheese, room temperature
1 Can (20 oz) Crushed Pineapple, Well Drained
4 Bananas
2 Cups Cold Milk
1 Large box Vanilla Pudding
2 Cups Heavy Whipping Cream
2 tsp Vanilla Extract
1/4 Cup Powdered Sugar
1 Cup Chopped Pecans
(I think I woukld add some cherries to this one)
In a medium sized bowl, mix together cookie crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9x13 inch pan. Beat together remaining sugar and cream cheese until well mixed. Carefully spread over cookie crust. Top with pineapple. Slice bananas and layer over pineapple.
In another bowl mix together cold milk and vanilla pudding and set aside. In a large bowl, beat together whipping cream, vanilla and powdered sugar until soft peaks form. Remove 1 cup of whipped cream and mix into pudding. Layer pudding over bananas.
Spread remaining whipped cream over pudding and sprinkle with pecans. Chill for 5 hours serving.
I found this one on the new Southern Plate Front Porch. Looks mighty good!
1 1/2 Cups Finely Crushed Nilla Wafers
1 1/4 Cups Sugar, Divided
1/3 Cup Butter, Melted
2 pkgs (8 oz) Cream Cheese, room temperature
1 Can (20 oz) Crushed Pineapple, Well Drained
4 Bananas
2 Cups Cold Milk
1 Large box Vanilla Pudding
2 Cups Heavy Whipping Cream
2 tsp Vanilla Extract
1/4 Cup Powdered Sugar
1 Cup Chopped Pecans
(I think I woukld add some cherries to this one)
In a medium sized bowl, mix together cookie crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9x13 inch pan. Beat together remaining sugar and cream cheese until well mixed. Carefully spread over cookie crust. Top with pineapple. Slice bananas and layer over pineapple.
In another bowl mix together cold milk and vanilla pudding and set aside. In a large bowl, beat together whipping cream, vanilla and powdered sugar until soft peaks form. Remove 1 cup of whipped cream and mix into pudding. Layer pudding over bananas.
Spread remaining whipped cream over pudding and sprinkle with pecans. Chill for 5 hours serving.
59. Hot Milk Cake
from pixistix
4 eggs
2 cups sugar
2 1/4 cups flour
2 1/4 teaspoon baking powder
1 teaspoon vanilla
1 1/4 cups milk
1/2 cup (1 stick) butter
Beat eggs and sugar well. Combine flour with bk. powder and add to egg mixture along with vanilla. Heat milk and butter together until butter melts; gradually add to batter, beating until well blended.
Pour batter into a greased 9x13 pan or a bundt pan. Bake at 350 for 30 to 35 minutes. Old fashioned, simple, melts in your mouth
****I bake mine in a square pyrex dish, and bake it about 45 minutes.
4 eggs
2 cups sugar
2 1/4 cups flour
2 1/4 teaspoon baking powder
1 teaspoon vanilla
1 1/4 cups milk
1/2 cup (1 stick) butter
Beat eggs and sugar well. Combine flour with bk. powder and add to egg mixture along with vanilla. Heat milk and butter together until butter melts; gradually add to batter, beating until well blended.
Pour batter into a greased 9x13 pan or a bundt pan. Bake at 350 for 30 to 35 minutes. Old fashioned, simple, melts in your mouth
****I bake mine in a square pyrex dish, and bake it about 45 minutes.
60. Strawberry Sheet Cake
Posted by pattico (My Page) on Tue, Jun 21, 11 at 18:34
This is a delicious homemade cake.
Everyone liked it...
I like it when everyone likes whatever sweet thing I make
because that way there is none left for me to pick at...lol
Mix. together...
2 cups self-rising flour
2cups sugar
4 eggs
1 cup canola oil
1/4 cup mashed, sweetened strawberries
1 small box dry strawberry jello
(I used all purpose flour and threw in a teaspoon of baking powder )
(also I used fresh strawberries, chopped in my chopper and sugared)
Icing
Mix ...
1/2 stick softened butter
3 to 4 cups powdered sugar
You may need to add more powdered sugar or
strawberries for a spreading consistency
Mix well first, before you add extra
The recipe didn't have a baking time...I put it in for 30 mins. but it wasn't quite done so I added about mins more.
start with the 30 and see what your oven does.(that was at 350)
store in refrigerator.
This is a delicious homemade cake.
Everyone liked it...
I like it when everyone likes whatever sweet thing I make
because that way there is none left for me to pick at...lol
Mix. together...
2 cups self-rising flour
2cups sugar
4 eggs
1 cup canola oil
1/4 cup mashed, sweetened strawberries
1 small box dry strawberry jello
(I used all purpose flour and threw in a teaspoon of baking powder )
(also I used fresh strawberries, chopped in my chopper and sugared)
Icing
Mix ...
1/2 stick softened butter
3 to 4 cups powdered sugar
You may need to add more powdered sugar or
strawberries for a spreading consistency
Mix well first, before you add extra
The recipe didn't have a baking time...I put it in for 30 mins. but it wasn't quite done so I added about mins more.
start with the 30 and see what your oven does.(that was at 350)
store in refrigerator.
61. S'more Berry Decadent Pie
9 whole graham crackers, finely crushed (about 1-1/2 cups crumbs)
1/4 cup sugar
1/3 butter, melted
3/4 cup JET-PUFFED Miniature Marshmallows
1-1/4 cupshot fudge ice cream topping, divided
1 pt. (2 cups) vanilla ice cream, slightly softened
1 pt. (2 cups) fresh berries, sliced if large
Preheat oven to 375�F. Mix graham crumbs, sugar and margarine. Press firmly onto bottom and up side of 9-inch pie plate. Bake 5 to 6 min. or until lightly browned.
Sprinkle crust evenly with marshmallows; place on top oven rack. Bake an additional 3 to 4 min. or until marshmallows are lightly browned. Cool completely. Spread 3/4 cup of the fudge topping over marshmallows; cover with ice cream. Freeze 2 hours or until firm.
Remove from freezer about 5 min. before serving to soften slightly. Arrange berries decoratively over pie, leaving 1/2-inch border of ice cream around edge. Cut pie into 10 slices. Warm remaining 3/4 cup fudge topping. Spoon over pie just before serving. Store any leftover pie in freezer.
Posted by Patti43
1/4 cup sugar
1/3 butter, melted
3/4 cup JET-PUFFED Miniature Marshmallows
1-1/4 cupshot fudge ice cream topping, divided
1 pt. (2 cups) vanilla ice cream, slightly softened
1 pt. (2 cups) fresh berries, sliced if large
Preheat oven to 375�F. Mix graham crumbs, sugar and margarine. Press firmly onto bottom and up side of 9-inch pie plate. Bake 5 to 6 min. or until lightly browned.
Sprinkle crust evenly with marshmallows; place on top oven rack. Bake an additional 3 to 4 min. or until marshmallows are lightly browned. Cool completely. Spread 3/4 cup of the fudge topping over marshmallows; cover with ice cream. Freeze 2 hours or until firm.
Remove from freezer about 5 min. before serving to soften slightly. Arrange berries decoratively over pie, leaving 1/2-inch border of ice cream around edge. Cut pie into 10 slices. Warm remaining 3/4 cup fudge topping. Spoon over pie just before serving. Store any leftover pie in freezer.
Posted by Patti43
62. Graham Streusel Coffee Cake
Posted by patti43 (My Page) on Mon, Jun 27, 11 at 11:00
(From Kitchenlink)
1 1/2 cups graham cracker crumbs
3/4 cup packed brown sugar
3/4 cup chopped pecans
1 1/2 teaspoons ground cinnamon
2/3 cup butter or margarine, melted
1 package (18 1/2 ounces) yellow cake mix
1/2 cup confectioners' sugar
1 tablesoon milk
Combine the first five ingredients; set aside. Prepare cake mix according to package directions.
Pour half of the batter into a greased 13 x 9 baking pan. Sprinke with half of the graham cracker
mixture. Carefully spoon the remaining batter on top. Sprinkle with the remaining graham
cracker mixture. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center
comes out clean. Cool on a wire rack. Combine confectioners' sugar and milk drizzle over cake.
Yield: 12 - 16 servings.
(From Kitchenlink)
1 1/2 cups graham cracker crumbs
3/4 cup packed brown sugar
3/4 cup chopped pecans
1 1/2 teaspoons ground cinnamon
2/3 cup butter or margarine, melted
1 package (18 1/2 ounces) yellow cake mix
1/2 cup confectioners' sugar
1 tablesoon milk
Combine the first five ingredients; set aside. Prepare cake mix according to package directions.
Pour half of the batter into a greased 13 x 9 baking pan. Sprinke with half of the graham cracker
mixture. Carefully spoon the remaining batter on top. Sprinkle with the remaining graham
cracker mixture. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center
comes out clean. Cool on a wire rack. Combine confectioners' sugar and milk drizzle over cake.
Yield: 12 - 16 servings.
63. Pineapple Upside Down Cake
3/4 cup unsalted butter
3/4 cup brown sugar
3 slices fresh pineapple, 1/2" thick
1/4 cup pecans
1/2 cup granulated sugar
2 eggs
1/2 tsp. vanilla
1 1/2 cups all purpose flour
1 1/2 tsp. baking powder
1/2 tsp salt
1/2 cup milk
Sour cream (optional)
Preheat over to 375*. Melt 1/4 cup of the butter in a 9" square pan. Also butter the sides of the pan. Sprinkle with brown sugar and arrange pineapple and nuts on top.
(I have never used fresh pineapple....just one of the small cans of sliced pineapple and use 5 slices and put a cherry in the middle of each slice.)
Cream remaining butter and granulated sugar and beat in eggs and vanilla. Sift flour, baking powder and salt and add alternately to the butter mixture with the milk.
Spoon the batter carefully over the pineapple slices. Bake for about 35 minutes or until done. Let cake rest for 5 minutes before inverting on a cake platter. Serve warm with sour cream, if desired.
Marilyn_C
64. Apple Cider Pound Cake
posted by Carol in California Aug 14 2011, 05:41 PM
3 cups sugar
1-1/2 cups butter, softened
6 eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup apple cider
1 teaspoon vanilla extract
ICING:
1/2 cup sugar
1/4 cup butter, cubed
1/4 cup buttermilk
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
* In a large bowl, cream sugar and butter until light and fluffy. Add eggs,
one at a time, beating well after each addition. Stir together all dry
ingredients; set aside. Combine cider and vanilla. Add dry ingredients
alternately with cider mixture to batter. Mix until well blended. Spoon into a
greased 10-in. angel food cake pan or fluted tube pan.
* Bake at 325° for 1 hour 10 minutes or until a toothpick inserted near the
center comes out clean.
* Meanwhile, combine icing ingredients in a saucepan. Bring to a boil; reduce
heat and simmer for 10 minutes. While cake is warm, drizzle half of icing over
cake. Serve remaining icing over individual cake servings if desired.
I made it using apple juice but will use local apple cider when the Sea Canyon apple farms are open.
3 cups sugar
1-1/2 cups butter, softened
6 eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup apple cider
1 teaspoon vanilla extract
ICING:
1/2 cup sugar
1/4 cup butter, cubed
1/4 cup buttermilk
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
* In a large bowl, cream sugar and butter until light and fluffy. Add eggs,
one at a time, beating well after each addition. Stir together all dry
ingredients; set aside. Combine cider and vanilla. Add dry ingredients
alternately with cider mixture to batter. Mix until well blended. Spoon into a
greased 10-in. angel food cake pan or fluted tube pan.
* Bake at 325° for 1 hour 10 minutes or until a toothpick inserted near the
center comes out clean.
* Meanwhile, combine icing ingredients in a saucepan. Bring to a boil; reduce
heat and simmer for 10 minutes. While cake is warm, drizzle half of icing over
cake. Serve remaining icing over individual cake servings if desired.
I made it using apple juice but will use local apple cider when the Sea Canyon apple farms are open.
65. Cake Frosting (Old Crisco Recipe)
•Posted by sue_va (My Page) on Sat, Aug 27, 11 at 13:11
This is a recipe from a Home Ec teacher, from 40+ years ago. I have used it many times and it is really good.
1 cup sugar
½ cup Crisco
2/3 cup canned milk
1 tsp vanilla
3 Tblsp flour
½ stick butter
Cream butter and Crisco. Add sugar and beat for 12 minutes. Add other ingredients and beat well. Note: this is regular white sugar, not powdered. Sue
This is a recipe from a Home Ec teacher, from 40+ years ago. I have used it many times and it is really good.
1 cup sugar
½ cup Crisco
2/3 cup canned milk
1 tsp vanilla
3 Tblsp flour
½ stick butter
Cream butter and Crisco. Add sugar and beat for 12 minutes. Add other ingredients and beat well. Note: this is regular white sugar, not powdered. Sue
66. Chocolate Zucchini Cake
Posted by jasdip (My Page) on Thu, Aug 25, 11 at 17:48
The first time I made it for some family, my SIL said not to tell her daughter that zukes are in it. She loved it, and now my SIL makes the cake regularly. Her daughter still might not know zucchini is in it!
1/2 cup butter
1 3/4 cup sugar
2 eggs
1/2 cup sour milk (add 1 tsp vinegar)
1 tsp vanilla
1/2 tsp baking powder
2 tsp baking soda
2 1/2 cup flour
4 tbsp cocoa
1/2 cup oil
2 cups grated zucchini
Cream butter and sugar. Beat in eggs well. Add sour milk and vanilla.
The first time I made it for some family, my SIL said not to tell her daughter that zukes are in it. She loved it, and now my SIL makes the cake regularly. Her daughter still might not know zucchini is in it!
1/2 cup butter
1 3/4 cup sugar
2 eggs
1/2 cup sour milk (add 1 tsp vinegar)
1 tsp vanilla
1/2 tsp baking powder
2 tsp baking soda
2 1/2 cup flour
4 tbsp cocoa
1/2 cup oil
2 cups grated zucchini
Cream butter and sugar. Beat in eggs well. Add sour milk and vanilla.
67. Zucchini Cake
Posted by marilyn_sue (My Page) on Thu, Aug 25, 11 at 21:08
4 eggs
3 cups granulated sugar*
1 1/2 cups vegetable oil
3 cups grated zucchini
3 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 cup chopped walnuts
2 teaspoons vanilla extract
Mix together eggs, sugar and oil. Add zucchini and remaining dry ingredients, stir well. Add nuts and vanilla last and mix. Pour into a greased and floured tube or Bundt cake pan. Bake at 350 degrees for 60 minutes. Frost with cream cheese icing.
*For spice cake variation, substitute 1 1/2 cups firmly packed brown sugar and 1 1/2 cups white sugar and add 1 tablespoon cinnamon and 1 tablespoon vanilla extract.
Cream Cheese Icing
1 (8 ounce) package cream cheese
1/2 cup butter or margarine
1 teaspoon vanilla extract
1 cup confectioners sugar
Cream cream cheese and butter with a fork and add vanilla, then sugar and beat until smooth. Spread over cooled cake.
This is the recipe I like to use.
Sue
4 eggs
3 cups granulated sugar*
1 1/2 cups vegetable oil
3 cups grated zucchini
3 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 cup chopped walnuts
2 teaspoons vanilla extract
Mix together eggs, sugar and oil. Add zucchini and remaining dry ingredients, stir well. Add nuts and vanilla last and mix. Pour into a greased and floured tube or Bundt cake pan. Bake at 350 degrees for 60 minutes. Frost with cream cheese icing.
*For spice cake variation, substitute 1 1/2 cups firmly packed brown sugar and 1 1/2 cups white sugar and add 1 tablespoon cinnamon and 1 tablespoon vanilla extract.
Cream Cheese Icing
1 (8 ounce) package cream cheese
1/2 cup butter or margarine
1 teaspoon vanilla extract
1 cup confectioners sugar
Cream cream cheese and butter with a fork and add vanilla, then sugar and beat until smooth. Spread over cooled cake.
This is the recipe I like to use.
Sue
68. Brother Tom's Tea Cakes
Posted by glenda_al (My Page) on Tue, Aug 10, 10 at 16:33
Here's his recipe and it uses lemon flavoring
1 egg
1 c sugar
1 stick margarine
1/2 tsp soda
1/2 tsp vanilla
1 tsp lemon flavoring
2 1/2 c plain flour
cream together the egg, sugar and margarine. add the soda, vanilla, and lemon flavoring, stir in the flour
roll out on a floured board and cut with a biscuit cutter
place on ungreased baking sheet
bake 325 for 10 minutes until lightly browned
makes about 5 dozen
***I copied it exactly from the l983 edition of the church recipe book
Here's his recipe and it uses lemon flavoring
1 egg
1 c sugar
1 stick margarine
1/2 tsp soda
1/2 tsp vanilla
1 tsp lemon flavoring
2 1/2 c plain flour
cream together the egg, sugar and margarine. add the soda, vanilla, and lemon flavoring, stir in the flour
roll out on a floured board and cut with a biscuit cutter
place on ungreased baking sheet
bake 325 for 10 minutes until lightly browned
makes about 5 dozen
***I copied it exactly from the l983 edition of the church recipe book
69. Butterscotch Meringue Pie
Posted by marilyn_sue (My Page) on Wed, Dec 28, 11 at 18:31
1/4 cup real butter
1 cup light brown sugar, firmly packed
4 tablespoons flour ( fresh)
2 cups whole milk
3 large egg yolks, separate eggs ( reserve whites for meringue topping)
1/2 teaspoon pure vanilla extract
1 pinch salt
1 (9 inch) pie crust, prepared ( baked and cooled)
meringue SEE RECIPE BELOW
3 large egg whites ( reserved from pie filling recipe)
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
1. Preheat oven to 350 degrees.
2. Stir brown sugar and butter in a saucepan until butter melts and sugar dissolves. Cook 2-3 minutes longer on low-medium heat, and then remove from fire.
3. Beat egg yolks.
4. In separate large bowl, mix flour with 1/2 of milk, until smooth. Then add beaten egg yolks and salt and mix well. Blend remaining milk with this mixture.
5. Add flour mixture to saucepan with sugar/butter mixture and cook on low/medium heat until thickened (anywhere from 30-45 minutes), stirring CONSTANTLY.
6. Remove from heat and blend in vanilla extract. Stir CONSTANTLY until well blended and slightly warm and then pour into a prepared (baked) 9" pie crust.
7. Top pie with meringue (recipe to follow).
8. After meringue is spread on top, Bake at 350 degrees for 12 to 15 minutes, or until meringue is golden. Cool for 10-15 minutes.
9. MERINGUE: 3 egg whites (reserved from pie filling recipe), 1/2 teaspoons vanilla, 1/4 teaspoons cream of tartar, 6 tablespoons granulated sugar.
10. With a mixer, beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.
11. Spread meringue over slightly warm filling, sealing to edge of crust. (Then bake and cool as directed above.).
I like making mine in my electric skillet, possibly you could make it in your microwave oven. Make sure you have a deep pie shell, not one too shallow.
Sue
1/4 cup real butter
1 cup light brown sugar, firmly packed
4 tablespoons flour ( fresh)
2 cups whole milk
3 large egg yolks, separate eggs ( reserve whites for meringue topping)
1/2 teaspoon pure vanilla extract
1 pinch salt
1 (9 inch) pie crust, prepared ( baked and cooled)
meringue SEE RECIPE BELOW
3 large egg whites ( reserved from pie filling recipe)
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
1. Preheat oven to 350 degrees.
2. Stir brown sugar and butter in a saucepan until butter melts and sugar dissolves. Cook 2-3 minutes longer on low-medium heat, and then remove from fire.
3. Beat egg yolks.
4. In separate large bowl, mix flour with 1/2 of milk, until smooth. Then add beaten egg yolks and salt and mix well. Blend remaining milk with this mixture.
5. Add flour mixture to saucepan with sugar/butter mixture and cook on low/medium heat until thickened (anywhere from 30-45 minutes), stirring CONSTANTLY.
6. Remove from heat and blend in vanilla extract. Stir CONSTANTLY until well blended and slightly warm and then pour into a prepared (baked) 9" pie crust.
7. Top pie with meringue (recipe to follow).
8. After meringue is spread on top, Bake at 350 degrees for 12 to 15 minutes, or until meringue is golden. Cool for 10-15 minutes.
9. MERINGUE: 3 egg whites (reserved from pie filling recipe), 1/2 teaspoons vanilla, 1/4 teaspoons cream of tartar, 6 tablespoons granulated sugar.
10. With a mixer, beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.
11. Spread meringue over slightly warm filling, sealing to edge of crust. (Then bake and cool as directed above.).
I like making mine in my electric skillet, possibly you could make it in your microwave oven. Make sure you have a deep pie shell, not one too shallow.
Sue
70. 3, 2, 1 Cake
Posted by thistledew5750 (My Page) on Thu, Jan 26, 12 at 8:56
These individual little cakes are amazing
and ready to eat in one minute! They are perfect
for whenever you feel like a treat without all the fat
and calories that cake can have. Genius idea!
1 box Angel Food Cake Mix
1 box Cake Mix - Any Flavor
Makes 1 serving.
In a ziploc bag, combine the two cake mixes together
and mix well. For each individual cake serving, take
out 3 Tablespoons of the cake mix combination and
mix it
with 2 Tablespoons of water in a small microwave-safe
container. Microwave on high for 1 minute, and you have
your own instant individual little cake!
KEEP remaining cake mixture stored in the ziploc bag
and use whenever you feel like a treat! You can top
each cake with a dollop of fat free whipped topping
and/or some fresh fruit.
Helpful Tips:
This recipe is called 3, 2, 1 Cake because all you need
to remember is
"3 tablespoons mix,
2 tablespoons water,
1 minute in the microwave!"
TRY various flavors of cake mix like carrot, red velvet, pineapple,
lemon, orange, etc. Just remember that one of the mixes has
to be the angel food mix; the other is your choice.
The flavor possibilities are endless!
NOTES:
The best thing is, you open both cake mixes into a gallon
storage bag, one that 'zip locks' or 'self-seals', or a
container that seals tightly, shake the two cake mixes to
blend and then make the recipe. Storage of mix is simple,
put it on a shelf. No need to refrigerate, since the mix is dry.
Always remember, that one of the cake mixes MUST be
Angel Food. The other can be any flavor.
The Angel Food is the cake mix that has the eggs whites
in it.
These individual little cakes are amazing
and ready to eat in one minute! They are perfect
for whenever you feel like a treat without all the fat
and calories that cake can have. Genius idea!
1 box Angel Food Cake Mix
1 box Cake Mix - Any Flavor
Makes 1 serving.
In a ziploc bag, combine the two cake mixes together
and mix well. For each individual cake serving, take
out 3 Tablespoons of the cake mix combination and
mix it
with 2 Tablespoons of water in a small microwave-safe
container. Microwave on high for 1 minute, and you have
your own instant individual little cake!
KEEP remaining cake mixture stored in the ziploc bag
and use whenever you feel like a treat! You can top
each cake with a dollop of fat free whipped topping
and/or some fresh fruit.
Helpful Tips:
This recipe is called 3, 2, 1 Cake because all you need
to remember is
"3 tablespoons mix,
2 tablespoons water,
1 minute in the microwave!"
TRY various flavors of cake mix like carrot, red velvet, pineapple,
lemon, orange, etc. Just remember that one of the mixes has
to be the angel food mix; the other is your choice.
The flavor possibilities are endless!
NOTES:
The best thing is, you open both cake mixes into a gallon
storage bag, one that 'zip locks' or 'self-seals', or a
container that seals tightly, shake the two cake mixes to
blend and then make the recipe. Storage of mix is simple,
put it on a shelf. No need to refrigerate, since the mix is dry.
Always remember, that one of the cake mixes MUST be
Angel Food. The other can be any flavor.
The Angel Food is the cake mix that has the eggs whites
in it.
71. Chocolate Peanut Butter Cupcakes
For the filling:
1 cup confectioners' sugar
¾ cup creamy peanut butter
4 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract
For the cake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs
For the frosting:
8 oz. cream cheese, at room temperature
4 tbsp. unsalted butter, softened
½ cup creamy peanut butter
3¼ cups confectioners' sugar
1 cup frozen whipped topping, thawed
Directions:
Preheat the oven to 350° F. Line two cupcake pans with paper liners.
To make the filling, combine the confectioners' sugar, peanut butter, butter and vanilla extract in a bowl. Beat with an electric mixer on medium speed until well combined. Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.
To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated.
Spoon a tablespoon or two of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth. Slowly mix in the confectioners' sugar, beating until smooth and well blended. Mix in the whipped topping until smooth and fluffy. Frost cooled cupcakes as desired. From Annie's Eats
1 cup confectioners' sugar
¾ cup creamy peanut butter
4 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract
For the cake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs
For the frosting:
8 oz. cream cheese, at room temperature
4 tbsp. unsalted butter, softened
½ cup creamy peanut butter
3¼ cups confectioners' sugar
1 cup frozen whipped topping, thawed
Directions:
Preheat the oven to 350° F. Line two cupcake pans with paper liners.
To make the filling, combine the confectioners' sugar, peanut butter, butter and vanilla extract in a bowl. Beat with an electric mixer on medium speed until well combined. Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.
To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated.
Spoon a tablespoon or two of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth. Slowly mix in the confectioners' sugar, beating until smooth and well blended. Mix in the whipped topping until smooth and fluffy. Frost cooled cupcakes as desired. From Annie's Eats
72. Mom's Devil's Food Cake
Posted by azzalea (My Page) on Sun, Feb 19, 12 at 20:56
Someone asked for it on the supermarket cake thread. It tastes, to me, very much like Wegman's chocolate cake. It's also a very easy recipe.
2 cups flour
1 3/4 cups granulated sugar
3/4 cup Hershey's cocoa (mom packed it in the measuring cup)
1 1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3/4 cup vegetable oil
3/4 cup evaporated milk
1/2 cup water
2 teaspoons vanilla
2 eggs
Preheat oven to 350 degrees. Grease 2- 9" pans. Line each pan with a circle of waxed or parchment paper, grease the paper.
Put dry ingredients in mixer bowl. Whisk to blend. Add the oil, milk, water and vanilla. Beat 3 minutes. Add the eggs, beat 2 minutes more. Batter will be very thin. Divide between the 2 prepared pans. Bake 35 minutes or until cakes test done with a toothpick. Cool on racks, in pans 10 minutes. Remove from pans and cool completely.
Frosting:
1 stick butter or margarine, melted
1/3 cup cocoa powder
1 pound powdered sugar (about 4 cups)
1 teaspoon vanilla
milk
Combine the melted butter, cocoa, powdered sugar and vanilla. Stir by hand, gradually adding milk (just a teaspoon or two at a time) until frosting is of spreading consistency. Taste--add more cocoa powder if a darker frosting is desired.
Frost cake. For it to truly be one of mom's cakes, you need to run the tines of a fork in parallel lines in one direction, then using the tip of a table knive, run wavy lines through them, in the other direction, about 1" apart.
Someone asked for it on the supermarket cake thread. It tastes, to me, very much like Wegman's chocolate cake. It's also a very easy recipe.
2 cups flour
1 3/4 cups granulated sugar
3/4 cup Hershey's cocoa (mom packed it in the measuring cup)
1 1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3/4 cup vegetable oil
3/4 cup evaporated milk
1/2 cup water
2 teaspoons vanilla
2 eggs
Preheat oven to 350 degrees. Grease 2- 9" pans. Line each pan with a circle of waxed or parchment paper, grease the paper.
Put dry ingredients in mixer bowl. Whisk to blend. Add the oil, milk, water and vanilla. Beat 3 minutes. Add the eggs, beat 2 minutes more. Batter will be very thin. Divide between the 2 prepared pans. Bake 35 minutes or until cakes test done with a toothpick. Cool on racks, in pans 10 minutes. Remove from pans and cool completely.
Frosting:
1 stick butter or margarine, melted
1/3 cup cocoa powder
1 pound powdered sugar (about 4 cups)
1 teaspoon vanilla
milk
Combine the melted butter, cocoa, powdered sugar and vanilla. Stir by hand, gradually adding milk (just a teaspoon or two at a time) until frosting is of spreading consistency. Taste--add more cocoa powder if a darker frosting is desired.
Frost cake. For it to truly be one of mom's cakes, you need to run the tines of a fork in parallel lines in one direction, then using the tip of a table knive, run wavy lines through them, in the other direction, about 1" apart.
73. Grits Pie
Posted by glenda_al (My Page) on Tue, Apr 3, 12 at 17:42
3/4 cup water
1/8 teaspoon salt
1/4 cup quick-cooking grits
1/2 cup (1 stick) butter
3/4 cups sugar
2 tablespoons all-purpose flour
3 large eggs, slightly beaten
1/4 cup buttermilk
1 teaspoon vanilla extract
1 (9-inch) frozen pie shell, thawed
Sweetened whipped cream and strawberries, optional
Directions
Preheat oven to 325 degrees F.
In a small saucepan, bring the water and salt to a boil. Add the grits and cook for 4 minutes, stirring constantly. Add the butter and cook for 1 additional minute. Set aside and cool slightly.
In a small bowl, stir together the sugar, flour, eggs, buttermilk, and vanilla. Slowly stir into the cooled grits. Pour into the pie shell and bake for 35 to 40 minutes, or until set. Serve warm or cold with whipped cream and strawberries as a garnish, if desired.
3/4 cup water
1/8 teaspoon salt
1/4 cup quick-cooking grits
1/2 cup (1 stick) butter
3/4 cups sugar
2 tablespoons all-purpose flour
3 large eggs, slightly beaten
1/4 cup buttermilk
1 teaspoon vanilla extract
1 (9-inch) frozen pie shell, thawed
Sweetened whipped cream and strawberries, optional
Directions
Preheat oven to 325 degrees F.
In a small saucepan, bring the water and salt to a boil. Add the grits and cook for 4 minutes, stirring constantly. Add the butter and cook for 1 additional minute. Set aside and cool slightly.
In a small bowl, stir together the sugar, flour, eggs, buttermilk, and vanilla. Slowly stir into the cooled grits. Pour into the pie shell and bake for 35 to 40 minutes, or until set. Serve warm or cold with whipped cream and strawberries as a garnish, if desired.
74. Chocolate Sour Cream Cake
Posted by Glenda_al on Wed, Apr 11, 12 at 12:42
1 cup all-purpose flour
1 cup sugar
3 tablespoons baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 egg
1.Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
2.In a large bowl, combine all ingredients; beat until smooth. Pour batter into baking dish.
3.Bake 25 to 30 minutes, or until a wooden toothpick inserted in center comes out clean.Let cool, then cut into squares. Top with whipped cream, frosting of choice, or dust with confectionate sugar.
I dusted with confectionate sugar, when it had completely cooled but the moistness from the cake dissolved it. Served it with cool whip.
1 cup all-purpose flour
1 cup sugar
3 tablespoons baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 egg
1.Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
2.In a large bowl, combine all ingredients; beat until smooth. Pour batter into baking dish.
3.Bake 25 to 30 minutes, or until a wooden toothpick inserted in center comes out clean.Let cool, then cut into squares. Top with whipped cream, frosting of choice, or dust with confectionate sugar.
I dusted with confectionate sugar, when it had completely cooled but the moistness from the cake dissolved it. Served it with cool whip.
75. Miss Annie's Twinkie Cake
Posted by joann_fla (My Page) on Thu, Apr 26, 12 at 16:01This was from Southern Plate today. This is one I will have to try!
1 box (of 10) Hostess Twinkies (9 for cake, one to have with coffee or tea)
4 large bananas, sliced
1 large can (20oz) crushed pineapple (drained, but not pressed dry. Keep a little of the juice for moisture.
1 large box Vanilla instant pudding (mixed with milk according to directions on box)
1 - 12 oz. Cool Whip (I just used the big size and had extra since it was a little more than 12 oz)
Maraschino cherries and pecans for garnish (optional)
Remove Twinkie cakes from wrappers. Cut each in half lengthwise from top to bottom.
Place Twinkie halves in 9 x 13 baking dish with cream side facing up. Layer sliced bananas, pineapple, pudding, and Cool Whip over Twinkies in that order. Sprinkle chopped cherries (drained well on paper towels) and chopped pecans over the top. Keep refrigerated. Cool and refreshing dessert with no heat
1 box (of 10) Hostess Twinkies (9 for cake, one to have with coffee or tea)
4 large bananas, sliced
1 large can (20oz) crushed pineapple (drained, but not pressed dry. Keep a little of the juice for moisture.
1 large box Vanilla instant pudding (mixed with milk according to directions on box)
1 - 12 oz. Cool Whip (I just used the big size and had extra since it was a little more than 12 oz)
Maraschino cherries and pecans for garnish (optional)
Remove Twinkie cakes from wrappers. Cut each in half lengthwise from top to bottom.
Place Twinkie halves in 9 x 13 baking dish with cream side facing up. Layer sliced bananas, pineapple, pudding, and Cool Whip over Twinkies in that order. Sprinkle chopped cherries (drained well on paper towels) and chopped pecans over the top. Keep refrigerated. Cool and refreshing dessert with no heat
76. Cinnamon Roll Cake
Cake:3 c. flour1/4 tsp.salt1 c. sugar4 tsp. baking powder1 1/2 c. milk2 eggs2 tsp. vanilla1/2 c. butter, meltedTopping:1 c. butter, softened1 c. brown sugar2 Tbsp. flour1 Tbsp. cinnamonMix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.Glaze2 c. powdered sugar5 Tbsp. milk1 tsp. vanillaWhile warm drizzle the glaze over the cake.
77. Onion Pie
Posted by glenda_al (My Page) on Fri, May 18, 12 at 18:55
This is Paula Deen's onion pie.
*only thing I would do differently is cut the rings in half at least for easier eating.
3 cups thinly sliced Vidalia onions
3 tablespoons butter, melted
1 (9-inch) prebaked deep-dish pie shell
2 eggs, beaten
3 tablespoons all-purpose flour
1/2 cup milk
1 1/2 cups sour cream
1 teaspoon kosher salt
4 slices bacon, crisply cooked and crumbled
Directions
Preheat oven to 325 degrees F.
In a medium saucepan, melt the butter over medium heat. Add the onions and saute until lightly browned.
Put the pie pan on a sheet pan. Line the bottom of pie crust with the onions.
In a small bowl, beat the eggs and the flour together to combine. Add the milk, sour cream and salt. Mix well and pour over the onions. Garnish with the bacon and bake until firm in the center, about 30 minutes. Transfer to a serving platter and serve.
This is Paula Deen's onion pie.
*only thing I would do differently is cut the rings in half at least for easier eating.
3 cups thinly sliced Vidalia onions
3 tablespoons butter, melted
1 (9-inch) prebaked deep-dish pie shell
2 eggs, beaten
3 tablespoons all-purpose flour
1/2 cup milk
1 1/2 cups sour cream
1 teaspoon kosher salt
4 slices bacon, crisply cooked and crumbled
Directions
Preheat oven to 325 degrees F.
In a medium saucepan, melt the butter over medium heat. Add the onions and saute until lightly browned.
Put the pie pan on a sheet pan. Line the bottom of pie crust with the onions.
In a small bowl, beat the eggs and the flour together to combine. Add the milk, sour cream and salt. Mix well and pour over the onions. Garnish with the bacon and bake until firm in the center, about 30 minutes. Transfer to a serving platter and serve.
78. Graham Cracker Crust - for pies, cakes or puddings
joann_fla
This crust is simple to make, and may be used for a 9-inch pie or cheesecake.
6 tbsp butter, melted
24 graham crackers
1/4 cup sugar
In a small saucepan or the microwave, melt 6 tablespoons of butter.
Place about 24 graham crackers in a plastic bag. Roll with a rolling pin until finely crushed. This may be done in small batches. (Or use a mini blender)
Measure 1 1/2 cups of graham cracker crumbs into a medium bowl.
Add 1/4 cup of sugar to the graham crackers.
Add the melted butter.
Stir or blend together with your hands.
Press into the pie plate or other pan.
To pre-bake the pie crust, bake for 8 to 10 minutes in
a preheated 350 degree oven.
Tips:
Add a little cinnamon, nutmeg, or allspice to the crumbs for a spiced flavor.
79. Old Fashion Crumb Cake
Posted by joann_fla (My Page) on Sun, Dec 9, 12 at 19:28
I just found this recipe, it looks delicious! Old Fashioned Crumb Cake
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
For the Cake:
1 box Pillsbury yellow cake mix
3 eggs
1 cup water
For the Topping:
2 sticks margarine
2 sticks butter
1 1/2 teaspoons vanilla
3/4 teaspoon almond extract
5 1/3 cup flour
2/3 cup plus 1/4 cup brown sugar
2/3 cup plus 1/4 cup sugar
1 tablespoon cinnamon
1/2-3/4 cup confectioners sugar
Directions:
For the Cake:
Preheat oven to 325*F. Spray a jelly roll pan with Baker's Joy (or butter and grease it). Add cake mix, eggs, and water to the bowl of a stand mixer fitted with the paddle attachment (may also use bowl and hand mixer). Beat for 4 minutes. Pour into prepared jelly roll pan, and smooth with a spatula. Bake at 325 for 20-25 minutes (remove from oven when done, but leave oven on). While it's baking, prepare crumb topping.
For the Topping:
Microwave butter and margarine in a bowl until melted (whisk together). Allow to cool and then add vanilla and almond extracts. In a large bowl, mix together the flour, sugars, and cinnamon. Cut the butter mixture into the flour mixture using a pastry cutter (or two forks) until a crumbly mixture. Sprinkle the crumb topping onto the cake and bake for an additional 20-25 minutes at 325*F. Allow to cool completely and then sift with confectioners sugar before serving.
I just found this recipe, it looks delicious! Old Fashioned Crumb Cake
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
For the Cake:
1 box Pillsbury yellow cake mix
3 eggs
1 cup water
For the Topping:
2 sticks margarine
2 sticks butter
1 1/2 teaspoons vanilla
3/4 teaspoon almond extract
5 1/3 cup flour
2/3 cup plus 1/4 cup brown sugar
2/3 cup plus 1/4 cup sugar
1 tablespoon cinnamon
1/2-3/4 cup confectioners sugar
Directions:
For the Cake:
Preheat oven to 325*F. Spray a jelly roll pan with Baker's Joy (or butter and grease it). Add cake mix, eggs, and water to the bowl of a stand mixer fitted with the paddle attachment (may also use bowl and hand mixer). Beat for 4 minutes. Pour into prepared jelly roll pan, and smooth with a spatula. Bake at 325 for 20-25 minutes (remove from oven when done, but leave oven on). While it's baking, prepare crumb topping.
For the Topping:
Microwave butter and margarine in a bowl until melted (whisk together). Allow to cool and then add vanilla and almond extracts. In a large bowl, mix together the flour, sugars, and cinnamon. Cut the butter mixture into the flour mixture using a pastry cutter (or two forks) until a crumbly mixture. Sprinkle the crumb topping onto the cake and bake for an additional 20-25 minutes at 325*F. Allow to cool completely and then sift with confectioners sugar before serving.
80. Microwave Coffee Cake in a Mug
Microwave Coffee Cup In A Mug
1 T. butter, softened
2 T. sugar
1 T. egg beaters
2 T. sour cream
a drop of vanilla
1/4 c. flour
1/8 tsp. baking powder
Topping
1 T. butter
2 T. flour
1 T. brown sugar
1 tsp. cinnamon
In the mug, cream the butter and sugar, add the rest of the ingredients and stir well. Mix the topping in another bowl and sprinkle on top. Microwave on high for 1 minute or until done.
1 T. butter, softened
2 T. sugar
1 T. egg beaters
2 T. sour cream
a drop of vanilla
1/4 c. flour
1/8 tsp. baking powder
Topping
1 T. butter
2 T. flour
1 T. brown sugar
1 tsp. cinnamon
In the mug, cream the butter and sugar, add the rest of the ingredients and stir well. Mix the topping in another bowl and sprinkle on top. Microwave on high for 1 minute or until done.
81. Cold Oven Pound Cake
Posted by sheilajoyce (My Page) on Sat, Aug 30, 14 at 17:13 I tried this recipe for Pound cake from Trisha Yerwood�s cooking show. It is absolutely delicious. It is very moist and flavorful. COLD OVEN POUND CAKE
2 sticks of butter (1/2 pound of butter), room temperature
3 c sugar
6 eggs, room temperature
3 c flour, sifted
1 c whipping cream, room temperature
1 tsp vanilla
DO NOT PRE HEAT THE OVEN.
Cream butter and sugar very well. Add eggs, one at a time, beating until just incorporated into batter. Do not over beat. Add flour alternately with the whipping cream, starting and ending with the flour. Do not over beat. Add vanilla.
Grease and flour a tube pan. Pour batter into pan and smooth it.
Put in cold oven. Close the door and set the oven to bake at 325 for 1 hour and 15 minutes. Use a cake tester to test for doneness.
Cool in pan 20 minutes and turn out onto a rack to cool.
My angel food cake pan is a little smaller than normal, so I have to bake it an additional 20 minutes. YUMMY!
2 sticks of butter (1/2 pound of butter), room temperature
3 c sugar
6 eggs, room temperature
3 c flour, sifted
1 c whipping cream, room temperature
1 tsp vanilla
DO NOT PRE HEAT THE OVEN.
Cream butter and sugar very well. Add eggs, one at a time, beating until just incorporated into batter. Do not over beat. Add flour alternately with the whipping cream, starting and ending with the flour. Do not over beat. Add vanilla.
Grease and flour a tube pan. Pour batter into pan and smooth it.
Put in cold oven. Close the door and set the oven to bake at 325 for 1 hour and 15 minutes. Use a cake tester to test for doneness.
Cool in pan 20 minutes and turn out onto a rack to cool.
My angel food cake pan is a little smaller than normal, so I have to bake it an additional 20 minutes. YUMMY!
82. Fruit Cake
It is called Cherry Pineapple Cake but I have also seen it listed as White Fruitcake, although I have seen other variations also called White Fruitcake. (Marilyn C)
4 cups chopped nuts. (I use pecans or walnuts)
1 lb. candied pineapple
1 lb. candied cherries...I use half red, half green
1 3/4 cup all purpose flour
1/2 pound (2 sticks) butter
1 cup sugar
5 large eggs
1/2 tsp. baking powder
1 tsp. vanilla
1 tsp. pure lemon extract
Chop fruit and nuts and dredge with flour (I cut the cherries in half and cut the pineapple wedges in half.) Dredge with 1/4 cup of flour. (This takes a humongus bowl...even my largest pyrex bowl isn't big enough, but I have an extra, extra large glass mixing bowl that I use.)
Cream butter and sugar, and add eggs one at a time, beating after each. Combine remaining 1 1/2 cups flour and baking powder and add to butter, sugar, and egg mixture. Stir in the vanilla and lemon extracts. Stir in fruit and nuts.
Pour into greased 10" tube pan or two loaf pans and put in cold oven, set at 250* and bake for two hours if using a tube pan and an hour and a half if using loaf pans.
I have made this cake 5 times....three times using a regular oven and twice in a Nesco...and it takes considerably longer to bake than the times given. So, I say bake it at 250* until the top is well set and it tests done.
4 cups chopped nuts. (I use pecans or walnuts)
1 lb. candied pineapple
1 lb. candied cherries...I use half red, half green
1 3/4 cup all purpose flour
1/2 pound (2 sticks) butter
1 cup sugar
5 large eggs
1/2 tsp. baking powder
1 tsp. vanilla
1 tsp. pure lemon extract
Chop fruit and nuts and dredge with flour (I cut the cherries in half and cut the pineapple wedges in half.) Dredge with 1/4 cup of flour. (This takes a humongus bowl...even my largest pyrex bowl isn't big enough, but I have an extra, extra large glass mixing bowl that I use.)
Cream butter and sugar, and add eggs one at a time, beating after each. Combine remaining 1 1/2 cups flour and baking powder and add to butter, sugar, and egg mixture. Stir in the vanilla and lemon extracts. Stir in fruit and nuts.
Pour into greased 10" tube pan or two loaf pans and put in cold oven, set at 250* and bake for two hours if using a tube pan and an hour and a half if using loaf pans.
I have made this cake 5 times....three times using a regular oven and twice in a Nesco...and it takes considerably longer to bake than the times given. So, I say bake it at 250* until the top is well set and it tests done.
83. Chocolate Sour Cream Cake
Chocolate Sour Cream CakePosted by Glenda_al on Wed, Apr 11, 12 at 12:42
1 cup all-purpose flour
1 cup sugar
3 tablespoons baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 egg
1.Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
2. In a large bowl, combine all ingredients; beat until smooth. Pour batter into baking dish.
3.Bake 25 to 30 minutes, or until a wooden toothpick inserted in center comes out clean.Let cool, then cut into squares. Top with whipped cream, frosting of choice, or dust with confectioners sugar.
I dusted with confectioners sugar, when it had completely cooled but the moistness from the cake dissolved it. Served it with cool whip.it.
1 cup all-purpose flour
1 cup sugar
3 tablespoons baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 egg
1.Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
2. In a large bowl, combine all ingredients; beat until smooth. Pour batter into baking dish.
3.Bake 25 to 30 minutes, or until a wooden toothpick inserted in center comes out clean.Let cool, then cut into squares. Top with whipped cream, frosting of choice, or dust with confectioners sugar.
I dusted with confectioners sugar, when it had completely cooled but the moistness from the cake dissolved it. Served it with cool whip.it.
"A waist is a terrible thing to mind." ~Tom Wilson