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Peaches and Cream Coffee Cake
- Thanks Wendy!
2 1/3 cups flour
1 1/3 cups sugar
3/4 teaspoon salt
3/4 cup shortening
2 teaspoons baking powder
3/4 cup milk
2 eggs
1 teaspoon vanilla
1 pkg. cream cheese (3 ounces) softened
1 can eagle brand milk (14 ounces)
1/3 cup lemon juice
2 teaspoon cinnamon
1 can sliced peaches (29 ounces) well drained
1 cup chopped nuts
1/3 cup brown sugar
In large bowl mix flour, sugar and salt. Cut in shortening till crumbly.
Reserve 1 cup of mixture.
To the rest of the crumb mixture add baking
powder, milk, eggs and vanilla. Beat well. Spread
into greased 13x9 pan.
Bake at 350 degrees for 25 minutes or until set. Meanwhile, in bowl,
beat
cream cheese until fluffy. Add eagle brand milk. Stir in lemon juice and
peaches and half
of the nuts and cinnamon. In
another bowl combine reserved crumbs and remaining nuts and
cinnamon and brown sugar. Spoon
peach mixture on top of cake and sprinkle crumb mixture
on top. Bake 35 minutes longer
or until set. Serve warm.
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Praline Pound Cake
2 large eggs
1-3/4 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
2/3 cup low-fat (1% milkfat) milk
2 teaspoons vanilla
¾ cup butter or margarine, at room temperature
½ cup granulated sugar
½ cup firmly packed light brown sugar
1 cup coarsely chopped pecans, toasted
Separate the eggs. Discard the yolk from 1 of the eggs. Set aside. Preheat
the oven to
325 degrees. Lightly grease a 9” x 5’ x 3” loaf pan, then dust
with flour. In a small bowl,
stir together the 1-3/4 cups flour, baking
powder, and baking soda. In cup, combine milk
and vanilla.
In a large bowl, with an electric mixer on Medium, cream the butter,
granulated
sugar, and brown sugar until light and fluffy, scraping side of
bowl often. Add the egg whites
and beat well. Add the yolk and beat well.
Using a wooden spoon, stir in one-third of the flour
mixture. Stir in
pecans.
Spread the batter evenly into the prepared pan. Bake for 55 to 60
minutes or
until a toothpick inserted in the center comes out clean. Place the pan
upright on
a wire rack for 10 minutes. Using a narrow metal spatula, loosen sides of
cake from the pan,
and then invert cake onto the rack. Cool completely. Serve with sliced
strawberries, vanilla ice
cream, or frozen yogurt. Serves 16. Prep Time: 20 minutes, Cooking Time: 55
minutes,
Cooling Time: 3 hours
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Crustless Pineapple Cheese Cake
2 (8 ounce) packages cream cheese
2/3 cup sugar
4 large eggs
1 teaspoon vanilla
1 cup sour cream
Small can crushed pineapple
2 teaspoons pineapple juice
Beat softened cream cheese with sugar; add 4 large eggs (one at a time),
1 teaspoon vanilla, can of crushed pineapple and 1 teaspoon pineapple
juice. When smooth, pour into buttered glass-baking dish (approximately
25 x 15 x 4-inch). Bake for 30 minutes in 350-degree oven until light
brown. Remove for 10 minutes. Top with 1-cup sour cream mixed with 1/2
teaspoon sugar. Sprinkle generously with cinnamon. Cool and
refrigerate. Nice topped with fresh fruit or can of pie filling
cherries.
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Banana Split Cake
Crust:
2 cups graham crackers crumbs
6 tablespoons butter or margarine
Filling:
2 cups powdered sugar
2 whole eggs
1/2 cup soft butter
1 teaspoon vanilla
Mix crumbs and butter well and press into a 9 x 13-inch pan. Bake at
350-degrees for 7 minutes; cool.
Filling: Beat all ingredients until fluffy. Spread on cooled graham
cracker crust. Place 3 bananas (cut lengthwise) on top of filling.
Drain a can of crushed pineapple. Spread over bananas. Spread Cool
whip on top of bananas and pineapple. Decorate with nuts and cherries.
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Mini Cheesecakes-Thanks Wendy!
24 Vanilla Wafers
2-8 ounce packages cream cheese, softened
1 egg
8 ounce sour cream
1/3 cup sugar
1 teaspoon almond extract
1 can cherry pie filling
24 baking cups
Place 1 vanilla wafer at the bottom of each baking cup. Combine cream
cheese, egg, sour cream, sugar and almond and vanilla extracts in a
large bowl and beat until smooth. Pour mixture into baking cups 2/3
full. Bake for 20-25 minutes at 350 degrees. Allow to cool, and place
1-tablespoon pie filling on each mini cheesecake.
The Skinny: Use low-fat cream cheese and sour cream and your favorite
sugar and egg substitutes.
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Almond-Pumpkin Custard
8 eggs
3/4 cup sugar
1 (1 pound) can pumpkin
2 cups half and half
1 teaspoon almond extract
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 tablespoon finely chopped candied ginger (optional)
1/2 cup sliced almonds
1/4 cup (packed) light brown sugar
Beat eggs with sugar until light and fluffy. Blend in pumpkin,
half-and-half, almond extract, salt, spices and ginger. Reserve
1-tablespoon almonds; mix in remaining almonds. Sprinkle bottom of
lightly greased 1-1/2-quart ring mold with brown sugar. Turn mixture
into mold; place in pan of hot water. Bake in preheated 350-degree oven
for about 55 minutes or until knife inserted in center comes out clean.
Remove from oven; let cool for about 15 minutes. Invert onto serving
dish. Garnish with reserved almonds. May serve warm or chilled; top
with ginger-flavored whipped cream, if desired. One and 1/2-teaspoons
spice mix may be substituted for the cinnamon, nutmeg and allspice.
Custard may be baked in individual molds. Sprinkle 1/2-tablespoon brown
sugar in each of 8 lightly greased 6-ounce custard cups, reduce baking
time to 45 minutes. Yield: 8 servings.
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Wacky Cake
1-1/2 cups flour
1 cup sugar
4 tablespoons cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup water
1 tablespoon vinegar
6 tablespoons oil
Mix dry ingredients. Add others and mix with a spoon. Bake in an
ungreased 8x8-inch pan for 30-35 minutes at 350-degrees.
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Date-Nut Cake
2-1/2 cup chopped dates
2 teaspoons baking soda
4 tablespoons butter
2-1/2 cups sugar
2 cups sifted flour
2 eggs, beaten
2 teaspoons vanilla
½ teaspoon salt
1 cup chopped nuts
Combine 2 cups dates, 2 cups hot water, baking soda and butter; let stand
for 5 minutes.
Combine 2 cups sugar, flour,
eggs, vanilla, salt and nuts; mix well. Add to date mixture;
pour into greased 8" x 12"-inch
pan. Bake in preheated 350-degree oven for 30 minutes.
Remove from oven; let cool.
Combine remaining ½ cups dates, ½ cup water and ½ cup
sugar in saucepan; cook until
thick, stirring constantly. Spread warm icing on warm cake.
Serve topped with whipped cream.
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Apple Cake
4 cups apples, chopped
2 cups sugar
2 teaspoons cinnamon
1/2 cup oil
2 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon vanilla
1 cup nuts, chopped
Preheat the oven to 350-degrees. In large bowl, mix together all
ingredients.
Pour into a greased 9 x 13-inch pan or two smaller loaf pans. Bake at 350-
degrees for 30 to 40 minutes.
Sprinkle the top with powdered sugar while still hot.
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Easy Carrot Cake
4 eggs
2 cups flour
2 cups sugar
2 teaspoons soad
1 teaspoon salt
1-1/4 teaspoon cinnamon
1-1/4 cups salad oil
2 (7 ounce) jars carrot jr. baby food
Place all ingredients in bowl; beat until well combined. Pour into
greased 9" x 13-inch pan. Bake in preheated 350-degree oven for 25
minutes. Cool; remove from pan.
Frosting
1 (3 ounce) package cream cheese, softened
1/4 cup margarine, softened
2 cups powdered sugar
1/2 cup chopped nuts
2 teaspoons vanilla
Place all ingredients in bowl; mix well. Spread on cake.
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Funnel Cake
1 egg
2/3 cup milk
1-1/4 cup flour
1 teaspoon baking powder
2 tablespoon sugar
1/4 teaspoon salt
In large bowl beat egg and milk. In medium-sized bowl mix dry ingredients
and add
slowly to egg mixture. Beat until
smooth. Drop into hot fat (375-degrees) through funnel
working from center--out.
Deep-fry about 30 seconds both sides or until golden brown.
Sprinkle with powdered sugar.
Serve warm. Yields 4 large or 6 small.
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Low Cal Cheese Cake
1-3 ounce box lemon Jell-O (sugar free)
½ cup boiling water
2 tablespoons lemon juice
1-pint large curd low fat cottage cheese
1-9 ounce carton of cool whip
graham cracker pie crust
Dissolve jello in ½ cup boiling water lemon juice and set aside for 15
minutes.
Put cottage cheese in blender and blend until smooth; add to lemon jell-o.
Fold
in cool whip until well mixed.
Pour into graham cracker crust and chill for 3 to 4
hours. Serve with fresh berries.
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Pumpkin-Frosted Dream Cake
1 package spice cake mix
3 envelopes Dream whip
4 eggs
1 package butterscotch instant pudding mix
1-1/2 cups cold milk
1 cup canned pumpkin
Chopped nuts
Combine cake mix, 1 envelope dry Dream Whip, eggs and 1 cup cold water in
large
mixer bowl; beat until
ingredients are moistened. Beat at medium speed for 4 minutes;
pour into greased and floured
9-inch layer pans. Bake in pre-heated 350-degree oven for
30 minutes or until cake tests
done. Let cool for 15 minutes; turn out on wire racks to cool
completely. Combine 1 envelope
dry Dream Whip pudding mix and milk in deep mixing
bowl; beat slowly until well
blended. Increase speed; beat for about 8 minutes or until soft
peak forms. Fold in pumpkin
carefully. Split cake layers; frost each layer with fluffy pumpkin
frosting. Stack layers on serving
plate. Prepare remaining envelope of Dream Whip
according to package directions;
frost side of cake. Sprinkle nuts over top.
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Pumpkin Chiffon Cake
2 cups cake flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 cup water
3/4 cup pumpkin
1/2 teaspoon cream of tartar
Sift flour, sugar, baking powder, salt, cinnamon, cloves and nutmeg into
a mixing bowl. Make a well in center; add salad oil, egg yolks, water
and pumpkin; beat until very smooth. Set aside. Beat egg whites until
foamy; add cream of tartar. Beat until stiff peak forms. Pour batter
slowly into egg whites, folding in gently. Pour batter into un-greased
10-inch tube pan. Bake in preheated 325-degree oven for 55 minutes.
Increase oven temperature to 350-degrees; bake for 10 minutes longer.
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Festive Orange Slice Cake
Butter
2 cups sugar
4 eggs
1 pound dates, chopped
1 pound orange candy slices, cut up
2 cups chopped pecans
1 cup shredded coconut
3-1/2 cups flour
1-1/2 cup buttermilk
1 teaspoon soda
1 cup orange juice
2 cups confectioners' sugar
Cream 1 cup butter and sugar; add eggs, one at a time, beating well
after each addition. Mix dates, candy, pecans and coconut with 1/2 cup
flour; set aside. Add 1/2 cup buttermilk to sugar mixture; beat well.
Add soda to remaining buttermilk. Sift remaining flour; add sugar
mixture alternately with buttermilk. Fold in date mixture; turn into
oiled and floured tube pan. Bake in pre-heated 250-degree oven for 2
hours and 30 minutes. Mix orange juice, confectioners' sugar and 2
tablespoons butter in saucepan; heat, stirring, until sugar and butter
are melted. Pour over hot cake; cool. Remove from pan.
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Mint Dessert
18 graham crackers
1/2 cup sugar
1 cup after dinner mints
20 miniature marshmallows
1 pint whipping cream
Crush graham crackers and spread half in bottom of 9 x 13-inch pan. Whip
cream.
Add sugar, mints and marshmallows
and fold in. Spread mixture over crackers and
put remaining crumbs over top.
Chill at least 12 hours.
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Banana Torte
1 stick margarine
1 cup flour
1 (8-ounce) cream cheese
1 cup powdered sugar
Extra-large family size Cool Whip
3 or 4 bananas
2 small vanilla instant pudding mixes
3 cups cold milk
1/2 cup nuts, chopped
In a mixing bowl combine the flour and
margarine and mix well. Lightly grease a 9 x 13-inch pan.
Place flour mixture in pan and press down to
make a crust. Bake crust 15 minutes at 375-degrees.
In a large bowl mix the cream cheese and
powdered sugar together. Fold in 1/2 of the Cool Whip
and spread over the baked crust. Slice
three or 4 bananas over the cream cheese mixture. In
another bowl combine the pudding mix with the
cold milk and beat until thick. Spread over bananas
and top with remaining Cool Whip.
Spread the chopped nuts over the Cool Whip and refrigerate
until ready to serve.
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Strawberry-Banana Torte
1 small angel food cake ring
1/4 cup sugar
1/2 cup prepared sour cream
1/4 cup strawberries, crushed
1/2 cup strawberries, sliced
3/4 cup bananas, sliced
1 cup heavy whipping cream, whipped
1/2 banana
2 dozen whole strawberries
Slice the cake horizontally into 4 equal
layers. In a bowl combine sour cream, sugar ands mashed strawberries.
Fold in the sour cream mixture, sliced strawberries and bananas into the
whipped
cream in a large bowl. Place about
½-cup fruit mixture between each layer and on top of cake;
chill until the mixture is firm. To
serve, slice the remaining banana. Garnish the top and sides of
plate edge with whole berries and banana
slices.
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DRIED APRICOT CHEESECAKE
Thank you Susan!
Base Crust:
1/2 cup graham crackers, crushed
1/8 cup melted butter
1/2 teaspoon cinnamon
Batter:
2 pounds Riccotta Cheese
1/3 cup Heavy Cream
5 ounces sugar or 1/3-cup
Pinch of salt
1 tablespoon All Purpose Flour
2 teaspoons finely chopped Orange Zest
5 Egg Yolks
5 tablespoons Sun dried Apricots, thinly sliced, 1/3-cup
2 tablespoons Pinenuts
Butter, for greasing the pan
If your apricots are hard you can steam them in a bamboo steamer and soak in
hot tea.
Drain. Butter an 8-inch foiled spring pan. Combine all ingredients into a
mixing bowl
and mix well. Pour into the greased pan Bake 40-45 minutes in a
preheated 350°
oven. Test with toothpick until clean. Cool 30 minutes prior to un-molding.
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Snicker Cake
Thank you Joyce!!
1 package German chocolate cake mix
8 ounces caramels
1 stick butter
1 teaspoon milk
3/4 cups chocolate chips
1 cup walnuts
In a large bowl prepare cake mix according to package instructions.
Pour 1/2 of the
batter into greased 9 x 13-inch pan. Bake per instructions on cake mix
for 15 to 20
minutes or until test done. In a small saucepan melt the butter and
caramels with milk.
When the cake is done, remove from oven and pour the caramel mixture over
the tops.
Spread the nuts and chips over the caramel layer. Pour the remaining
cake batter over
the top. Bake an additional 10 to 20 minutes or until cake test done.
Serve with whipped
cream. Serves: 24 at 188 calories per serving.
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IMPOSSIBLE HOT FUDGE PUDDING
CAKE
Thanks Joyce!
1/2 cup Milk
1cup granulated sugar
3 tablespoons unsweetened cocoa powder
1-2/3 cup hot water
1 tablespoon pure vanilla extract
1/3 cup unsweetened cocoa powder
Confectioner's sugar (optional)
Preheat oven to 350 degrees F. In a greased 8 inch square pan, mix Bisquick,
1/2-cup sugar and 3-tablespoons cocoa powder. Stir in milk and vanilla until
blended. Sprinkle evenly with remaining sugar and cocoa powder. Pour water
over top. DO NOT STIR. Bake 40 minutes or until top is firm. Dust lightly
with confectioner's sugar if desired. Spoon into dessert bowls while hot.
Tastes great with a scoop of vanilla ice cream or whipping cream on top.
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Banana Nut Cake
1 cup shortening
1-1/2 cup sugar
2-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
4 tablespoons butter milk
1 cup bananas, mashed
1 cup nuts, chopped
In a large bowl cream the shortening and sugar. Add the flour, baking
soda and baking powder.
Mix well. Add the remaining ingredients and mix well. Bake in a
preheated 350-degree oven for approximately 1 hour
Icing:
1 stick butter
1 box powdered sugar
2 bananas, mashed well
1/2 cup nuts
Combine all the ingredients in a large bowl and mix well.
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Washington Cream Pie Cake
3 eggs
1-1/2 cup sugar
1 tablespoon lemon juice
1 cup sifted cake flour
1 teaspoon baking powder
3/4 teaspoon salt
3 tablespoon butter
1/2 cup hot milk
4 tablespoons cornstarch
1-1/2 cup milk
2 egg yolks, slightly beaten
1 teaspoon vanilla
1 (1pound 4 ounce) can frozen tart red cherries, thawed
1 cup whipping cream
1 tablespoon confectioners' sugar
Grease the bottom of an 8-inch baking pan; line with waxed paper. Set
aside. In large bowl beat the eggs until thick. Add 1-cup sugar
gradually; beat until light and fluffy. Stir in lemon juice. In
large bowl sift the cake flour, baking powder and 1/4-teaspoon salt; fold
into egg mixture just until blended. In small saucepan melt
one-tablespoon butter in the hot milk; stir into batter quickly. Pour
into prepared pan. Bake in a preheated 350-degree oven for 30 minutes.
Invert onto a wire rack to cool. Remove wax paper.
Combine remaining sugar, 3-tablespoons cornstarch and remaining salt in
saucepan; add milk gradually. Cook over medium heat, stirring
constantly, until thick; cook for 2 minutes longer. Blend a small
amount of hot mixture into egg yolks; stir back into saucepan. Cook
for 1 minute. Stir in remaining butter and vanilla. Press circle
of wax paper over surface of filling and chill. Cut cake crosswise
into 2 layers; fill with cream filling. Drain the cherries, reserving
3/4-cup syrup. Combine remaining cornstarch and reserved syrup in
1-quart saucepan. Cook over medium heat, stirring constantly, until
thick; cook for 2 minutes longer. Add cherries; spoon over top of
cake. Chill. Whip cream in chilled bowl until stiff; fold in
confectioners' sugar. Frost sides of cake with whipped cream; flute
whipped cream around edge of cake.
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Cherry Dump Cake
1/2 cup butter
1 (1pound) can crushed pineapple
1 (1 pound) can cherry pie filling
1 box yellow cake mix
Spread half of the butter over the bottom of 9 x 11-inch pan. Spread
pineapple over butter. Spread pie filling over pineapple; spread cake
mix over the top. Dot with remaining butter. Bake in
preheated 350-degree oven for 1 hour. Cool; remove from pan.
Chill; top with whipped cream or Dream whip.
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Abe's Apple Cake
2 cups sugar
1-1/2 teaspoons baking soda
3 cups all-purpose flour
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon salt
3 eggs, slightly beaten
1 cup salad oil
3 cups diced apples
1 cup chopped nuts
In large bowl sift the flour, baking soda, sugar, spices and salt. Add
eggs, oil, and vanilla; mix well. Add apples and nuts; stir until
mixed. Pour into greased and floured tube pan. Bake in a
preheated 350-degree oven for 1 hour. Remove cake and place in a heavy
brown paper bag immediately. Close tightly and let stand until cool.
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Turtle Cake
1 German chocolate cake mix
14 ounce bag caramels
1/2 cup evaporated milk
1 cup chocolate chips
3/4 cup margarine
1 cup walnuts, chopped
Preheat the oven to 350-degrees. Prepare the cake mix according to package
directions. Pour 1/2 of the batter into 9 x 13- inch greased pan. Bake for
15 minutes. Melt the caramels, margarine and milk together and pour over
baked cake. Sprinkle with the chips and nuts over caramel mix. Cover with
the remaining cake batter. Bake for 20 minutes. Serve with whipped cream or
ice cream.
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Quick Banana Cake
1 box white cake mix
2 whole eggs
1/2 cup water
1 cup banana, mashed
Icing:
1/2 cup butter, softened
1 tablespoon shortening
4 cups confectioners' sugar
1/4 cup evaporated milk
1 cup ground nuts
In a large bowl, combine the cake mix, eggs, water, and bananas. Beat
with an electric mixer for 5 minutes. Pour into 2 (9-inch) greased and
floured pans. Bake at 350-degrees for 25 to 30 minutes or until tooth
pick inserted into center comes out clean. Prepare the Icing:
Combine all of the ingredients in a mixing bowl. Beat until thoroughly
mixed and smooth.
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Chocolate Chip Cake
1 Duncan Hines yellow cake mix
1 small package vanilla pudding (instant)
1 small package chocolate pudding (instant)
1-1/2 cups water
1/2 cup oil
4 eggs
1 small package (1-1/2 cups) mini chocolate chips
In a large mixing bowl combine the cake mix, puddings, oil, water and eggs.
Beat for 5 minutes. Gradually add chocolate chips. Stir to mix well. Pour
into a greased and floured Bundt pan. Bake at 350-degrees for 1 hour or
until toothpick pricked into the center comes out clean. Turn onto cake
plate, cool, dust with powdered sugar or drizzle chocolate icing over the
top.
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Cinnamon Apple Cake
3/4 cup Crisco Oil
4 eggs
3 cup flour
2 teaspoon vanilla
7 cups apples (7 or 8 large apples peeled, cored, and cut)
1 teaspoon baking soda
1-1/2 cups sugar
1-1/2 teaspoon cinnamon
1/2 teaspoon salt
Preheat the oven to 350-degrees. In a large mixing bowl, beat the
eggs.
Add the oil, vanilla and sugar and beat well. Add the remaining dry
ingredients and mix well. Fold in the cut apples. Bake for 1 hour and 15
minutes.
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| If you are a chocolate lover, you are
going to love this rich, chocolate-tasting cake that is made with cocoa
powder. The black walnuts will add an exotic flavor; however if
you don't have any on hand English walnuts will make a tasty cake as
well. |
Rich Black Walnut Cake
1-1/2 cups granulated sugar
3/4 cup unsweeted dark cocoa powder
1-1/2 cups milk
3/4 cup (1-1/2 sticks) butter or margarine, softened
2 eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 cups all-purpose flour
1 teaspoon vanilla
1/2 cup black walnuts, chopped
Devil's Icing:
4 ounces sweet chocolate
1/2 stick butter
1/3 cup milk
1 cup powdered sugar
1 egg
1 teaspoon vanilla.
Combine 1-cup of the sugar with the cocoa and 1 cup of the milk, in a
saucepan. Cook, over high heat, bring mixture to a boil. Boil vigorously,
stirring, for 1 minute. Remove from heat and set aside. In a large mixer
bowl, cream the remaining 1/2-cup sugar with the butter. Add the eggs. Beat
until light. Blend in the baking powder, baking soda and salt. Stir in the
flour, 1/2 cup milk and vanilla along with the cocoa mixture. Beat until
very smooth and light. Blend in the nuts. Turn the batter into a buttered 13
x 9-inch cake pan. Bake at 350-degrees until cake tests done in the center,
approximately 30 to 35 minutes. While the cake bakes, prepare the icing.
Allow to cool. Cool cake completely before frosting. To prepare Devil's
Icing: In a saucepan, combine sweet chocolate with butter and milk. Cook
over medium heat, stirring constantly, until chocolate melts. Stir in
powdered sugar and egg. Heat. Boil, stirring constantly, 3 minutes or until
thick and smooth. Remove from heat. Beat 2 minutes. Add vanilla and mix
well. When cake is cool, frost and enjoy! Makes: 1 (13 x 9-inch)
cake. Serves: 9 at 460 calories.
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Pop Corn Cake
4 quarts popped corn
1/2 pound nuts
1 large bag M & M's
1 large bag of marshmallows
1/2 cup oil
1/2 cup butter
In large bowl mix popcorn, nuts, and candy. In large saucepan, melted
the marshmallows,
oil, and
butter. Remove from heat and pour over popcorn mixture. Mix
gently. Place mixture
in a buttered 9
x 13-inch pan. Refrigerate for 2 hours. Cut into squares.
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Chocolate Caramel Cake
1 chocolate cake mix
1 package caramels (approximately 50)
1/2 cup sweetened condensed milk
3/4 cup margarine
1 (6 ounce) package chocolate chips
In large mixing bowl prepare the cake mix as directed. Pour 1/2 of the
batter into a greased and floured 13'x9'-inch pan. Bake at 350-degrees
for 15 minutes. Meanwhile, in double boiler, melt the caramels, milk,
and butter. Blend until smooth. Remove cake from oven, sprinkle
with chocolate chips, pour caramel mixture over and then remaining half cake
batter. Bake additional 25 minutes at 350-degrees. This cake
freezes well.
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Vicki's Maine Blueberry Cake
Thank you Ann!
2 tablespoons vegetable shortening
1 cup sugar
1 egg, beaten
3/4 cup milk
1-1/2 cup flour
1-1/2 teaspoon baking powder
1 teaspoon salt
1-1/2 cup blueberries
1/4 cup flour
1/4 cup sugar (optional)
Cream shortening and sugar together. Add beaten egg and milk. Add next 3
ingredients and mix well. Sift blueberries and 1/4-cup flour, and add to
batter. Pour batter into a greased and floured 8 x 8-inch pan. If desired,
sprinkle additional sugar over cake (I like to use cinnamon sugar) and bake
for 35-40 minutes.
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Cherry Cake Pudding
1-1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons margarine
1/2 cup sugar
2 eggs, well beaten
1/2 cup milk
1/4 cup cherry juice
1/2 teaspoon vanilla
2 cups canned red cherries, pitted, drained juice reserved
Preheat the oven to 400-degrees. Lightly grease a 1-1/2 quart baking dish.
In a small bowl combine the cake flour with baking powder and salt. In a
large bowl cream the margarine; add the sugar and cream until light and
fluffy. Add the eggs; beat until blended. Add the dry ingredients
alternately with combined milk and cherry juice, beating smooth after each
addition. Stir in the vanilla. Place drained cherries in baking dish. Pour
batter over cherries. Bake 30 to 35 minutes or until done. Serve warm, plain
or with whipped cream.
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Raspberry Cheesecake
1 package cinnamon graham crackers
5 tablespoons butter, melted
2 (8-ounce) packages cream cheese, softened
2 eggs
3/4 cup sugar
2 teaspoons vanilla
1 tablespoon lemon juice
2 cups sour cream
1/4 cup sugar
2 teaspoons vanilla
Combine crackers and butter. Press into a 9-inch springform pan. Combine the
cream cheese, eggs, 3/4-cup sugar, 2-teaspoons vanilla and lemon juice, in a
large bowl. Beat until smooth. Pour into pan and bake at 350-degrees for 25
minutes. Meanwhile, combine sour cream, remaining sugar and vanilla. Mix
well. Remove pan from oven after baking the 25 minutes, let stand 5 minutes.
Pour sour cream mixture over the top and bake for an additional 5 to 10
minutes. Cool for 15 minutes and pour the glaze over the top.
Chill until ready to serve.
Glaze:
1 package frozen raspberries
2 tablespoons cornstarch
1/2 cup sugar
1 cup fresh raspberries
In a saucepan, combine all of the ingredients, except for the fresh fruit.
Cook until the mixture thickens. Add the fresh fruit and pour over the
cheesecake. To Serve: Remove from springform pan.
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Carrot Cake
2 cups sugar
2 cups flour
2 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup oil
4 eggs
3 cups carrots, shredded
2/3 cup nuts, chopped
In a large bowl sift all of the dry ingredients together. Add oil and
eggs to dry mixture. Mix well. Stir in the carrots and nuts. Bake in 2
greased and floured layers for 35 minutes at 350-degrees or in a greased and
floured 9 x 13-inch cake pan for 45 to 50 minutes or until toothpick comes
out clean. Let cool completely and frost:
Frosting:
1/2 stick butter, softened
4 to 5 ounces cream cheese, room temperature
2 cup powdered sugar
1 teaspoon vanilla
Combine all of the ingredients together and blend until creamy.
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Busy Day Lemon Cheese Cake
1 (8-ounce) package cream cheese, softened
2 cups milk
1 package lemon or pineapple pudding mix (Instant)
1 (8 or 9-inch) graham cracker crust
In large bowl blend cream cheese with 1/2-cup milk. Add remaining milk
and pudding mix. Beat for about 1 minute with electric mixer or until
well mixed. Do not over beat. Pour into graham cracker crust.
Sprinkle additional graham cracker crumbs lightly over top. Chill for
about 1 hour before serving. Yield: 6 servings.
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Wine Cake
1 package yellow cake mix
1 large package instant vanilla pudding
4 eggs
3/4 cup sherry
3/4 cup vegetable oil
1 tablespoon nutmeg
Powdered Sugar
Preheat the oven to 350-degrees. In large bowl combine all ingredients
and mix with electric mixer for 2 minutes or until well blended. Pour
into greased and floured bundt pan. Bake at 350-degrees for 45
minutes. Remove from oven and place on wire rack to cool completely.
Sprinkle with powdered sugar.
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Ice-Cream Cone Cakes
14 flat bottom ice-cream cones
1 package (1-layer-size) devil's food or yellow cake mix
Reduced-fat ice cream, any flavor
Preheat the oven to 350-degrees. Place the ice-cream cones in a large
shallow baking pan.
Prepare the cake mix as directed. Pour the cake batter into the cones,
filling to within 1-inch of the tops.
Bake for 20 to 25 minutes or until toothpicks inserted in the centers comes
out clean. Remove the cakes from the pan. Cool on wire racks.
Place a large scoop of ice cream on top of each cake and decorate if you
would like with nuts or candy sprinkles. Serves: 14.
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Applesauce Cake
1-1/2 cups sugar
1/2 cup shortening (Crisco)
1 egg
1-1/2 cups applesauce
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon salt
1/2 cup raisins
2 cups flour
1-1/2 teaspoon baking soda
Nuts or dates, optional
In a mixing bowl sift together the flour and baking soda five times.
Mix the ingredients in the order given. Bake in a small 9 x9-inch loaf pan
that has been greased and floured. Bake at 350-degrees for 30 minutes
or until cake test done.
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Mashed Potato Spice Cake
2 cups all-purpose flour, sifted
5 teaspoons unsweetened cocoa
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon cloves
1 cup butter or regular margarine, softened
2 cups sugar
1 cup potato, unseasoned mashed
4 egg yolks, slightly beaten
4 egg whites
1 cup pecans coarsely chopped
1 cup raisins
3/4 cup maraschino cherries, drained and coarsely chopped
Preheat the oven to 350-degrees. Grease and lightly flour 2 (9-inch)
layer-cake pans. In a small bowl sift together the flour with cocoa, baking
powder, cinnamon, salt, and cloves. In large bowl, with mixer at
medium speed, beat butter with sugar, potato, and egg yolks until light and
fluffy. At low speed, gradually beat in flour mixture, for approximately 1
minute. With mixer at high speed, beat egg whites until stiff peaks form.
With wire whisk or rubber scraper, gently fold beaten egg whites into flour
mixture, using an under-and-over motion. Stir in nuts, raisins, and
cherries. Turn into pans, dividing evenly. Bake for 40 minutes, or until
cake tester inserted in center comes out clean. Let stand for 1 minute in
pans, then loosen edge with metal spatula. Turn out onto wire rack, to cool
completely. Frost with Caramel Frosting
Caramel Frosting:
1-1/4 cup sugar
3/4 cup firmly packed brown sugar
About 1 cup evaporated milk
1/2 cup butter or margarine
In a saucepan combine all of the ingredients; cook over medium heat,
stirring often, until mixture reaches soft ball stage (240-degrees). Remove
from heat, and beat until spreading consistency; add additional milk, if
necessary. Spread immediately on cooled cake. Yield:
Enough for one 2-layer cake.
Orange Dream Cake
1 large orange
1 cup raisins
1/3 cup walnuts, chopped
2 cups flour
1 teaspoon baking soda
1 cup sugar
1/2 cup shortening
1 cup milk’
2 eggs, unbeaten
1 teaspoon salt
Topping
Juice of 1 orange
1/3 cup sugar
1 teaspoon cinnamon
1/4 cup walnuts, chopped
Grind together the orange peel and pulp, and raisins. (Saving the orange
juice for the cake topping.) In a large mixing bowl sift together the flour,
baking soda, salt and sugar. Add the shortening, 3/4-cup milk and beat
for 2 minutes. Add the eggs and remaining 1/4-cup milk and beat for an
additional 2 minutes. Fold in the orange-raisin mixture and chopped
nuts. Mix well. Pour into a greased and floured 9 x 13-inch pan.
Bake at 350-degrees for 40 to 50 minutes or until cake test done. To
make the topping: Drip the juice of 1 orange over the warm cake. In a
mixing bowl combine the sugar, cinnamon and walnuts. Mix well.
Sprinkle over the warm cake.
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| Here's one that I've had many requests for,
and especially for Dreamsicle Ice Cream lovers!! Val. |
Dreamsicle Cake Thanks Val!
1 box orange cake mix (Duncan Hines is good)
1 small (3-ounce) box of orange gelatin
1 cup boiling water
1/2 cup cold water
1 small (3-ounce) box vanilla instant pudding
1 cup milk
1 teaspoon vanilla
1 small container of Cool Whip
Make the orange cake according to the directions. Poke holes in the cake
while it is still warm (a wooden spoon handle works well). Make the gelatin
with 1 cup of boiling water. Mix in cold water. Pour over the top of the
cake. Cool completely. Make vanilla pudding with 1 cup of milk and vanilla.
Mix in Cool Whip. Spread on top of cake. Chill. Makes 1 (9x13-inch) cake.
***Note: I have also made this in 2 8-inch round pans and I doubled the
frosting ingredients so I'd have enough to frost the middle, top and sides.
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|
This came from the Glen
Haven Presbyterian Church Cookbook.
By: Mrs. Berlon Caraway.
Your Friend, Frances T. via the Internet. |
Tea Cake Thank you Frances!
1 cup butter or oleo
1-3/4 cup sugar
2 eggs
4 cups plain flour
1 teaspoon baking soda
3 teaspoon vanilla
Mix all ingredients. You may have to add a little more flour. If not able to
handle well. Roll in balls the size of marble and pat very, very thin.
Butter cookie sheet lightly for the first baking only. Wipe cookie sheet
with paper towel and use the towel to wipe pan for each baking there after.
Bake at 300-degrees until done. Store in light container. Makes a lot.
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Applesauce Spice Cake
1/3 cup shortening
1/2 teaspoon salt
2/3 cup sugar
1 egg
1 cup applesauce
1-2/3 cup flour
1 teaspoon baking soda
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 cup chopped nuts
1/2 cup raisins
1/2 cup dates
In large mixing bowl combine the shortening, salt, egg, sugar, and
applesauce.
Mix until smooth. Slowly ad the flour, baking soda, cinnamon, nuts, raisins,
and dates.
Mix thoroughly. Bake in a greased loaf pan at 350-degree for about 1
hour.
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Lemon Pudding Cake
2 tablespoons butter or regular margarine
1/2 cup granulated sugar
2 eggs, separated
3 tablespoons flour
1-3/4 cups milk
1/4 cup lemon juice
3 teaspoons grated lemon peel
Confectioners' sugar
Preheat the oven to 350-degrees. In large bowl with electric mixer, beat the
butter with granulated sugar until well blended. Beat in the egg yolks until
blended. At low speed, blend in the flour. Add the milk, lemon juice, and
peel. In another bowl, beat the egg whites until soft peaks form when beater
is raised. Using a wire whisk or rubber scraper, fold the egg whites into
lemon mixture. Turn the mixture into shallow, 8-1/2 inch baking dish. Set
the dish in a pan; pour boiling water into a pan to depth of 1 inch. Bake 40
to 45 minutes, or until golden brown and knife inserted in center comes out
clean. Let stand at least 15 minutes before serving. Sprinkle the top
lightly with confectioners' sugar. Serve warm or cold, with whipped
cream if desired. Serves: 6.
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Apple Cake and Sauce
Recipe Submitted: Thank you Lisa!
Cake:
1 cup flour
1 cup sugar
1/4 cup oil
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 egg
3 cups chopped apples
3/4 cup chopped pecans (optional)
Mix all ingredients together. Mix with spoon (will be dry).
Grease 8 x 8-inch pan.
Spread in and bake at 350 degrees for 50 minutes. Serve with sauce:
Sauce:
1/2 cup sugar
1 tablespoon cornstarch
2 tablespoon butter
1 teaspoon vanilla
In small pan, combine sugar, cornstarch, and 1 cup boiling water. Cook
5 minutes on high, until thick. Remove from heat, add butter and
vanilla and serve. (drizzle over cake)
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Lemon Tea Cake
1/2 cup margarine, softened
1 cup sugar
2 eggs
1-2/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup walnuts, chopped
1 lemon rind, grated
Glaze:
1/2 cup sifted powdered sugar
Juice of 1 lemon
In a large bowl combine the butter and sugar. Cream until light and
fluffy. Add egg, one at a time, eat well after each addition. In
another bowl combine the flour, baking powder, and salt. Gradually add
to the creamed mixture alternately with the milk. Mix well after each
addition. Stir in the walnuts and grated rind. Mix well.
Pour into greased and floured 9 x 5 x 3-inch loaf pan. Bake at
350-degrees for 55 minutes or until test done. (Insert a tooth pick into the
center and it should come out clean.) To prepare the glaze: In a small bowl
combine the sugar and lemon juice. Mix well. Pour the glaze over
the hot cake. Cool for 10 to 15 minutes before you remove from pan.
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Smooth and Creamy Frosting
1 package instant pudding mix, any flavor
1/4 cup powdered sugar
1 cup cold milk
1 (8-ounce) carton Cool Whip, thawed
In a small
bowl, combine pudding mix, sugar. Beat slowly at lowest speed of an
electric mixer until well blended, about 1 minute. Fold in whipped
topping. Spread on cake at once. Makes about 4-cups or enough
for two (9-inch) layers. Note: Frosted cake should be refrigerated.
For a firmer frosting, let mixture stand 5 minutes before folding in Cool
Whip.
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Chocolate Turtle Cheesecake
1 (7-ounce) package of caramels
1/4 cup evaporated milk
3/4 cup pecans, chopped & divided
1 (9-inch) chocolate crumb piecrust
2 (3-ounce) packages cream cheese, softened
1/2 cup sour cream
1-1/4 cups of milk
1 (3.9 ounce) package of chocolate instant pudding mix
1/2 cup of fudge topping
In a heavy saucepan combine the caramels and evaporated milk. Heat over
medium low heat, stirring constantly, until smooth, approximately 5 minutes.
Stir in 1/2 cup of chopped pecans. Pour the mixture into the piecrust. In a
blender container combine the cream cheese, sour cream and milk. Process
until smooth. Add the pudding mix, process for about 30 seconds longer. Pour
the pudding mixture over caramel layer, covering evenly. Chill, loosely
covered until set, about 15 minutes. Drizzle fudge topping over the pudding
layer in a decorative pattern. Sprinkle the top of the cake with the
remaining pecans. Chill, loosely covered, until serving time.
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| This is the granddaddy of all American classic
desserts - homemade fresh strawberry shortcake. Warm from the
oven, slit open and topped with juicy ripe berries--with a crown of
whipped cream. What could be could be better? For 4 servings
you will need: 3 pint boxes of fresh strawberries |
All-American Strawberry
Shortcake
1/4 cup sugar or honey
2 teaspoons orange juice
2 cup sifted all-purpose flour
4 tablespoon sugar
4 teaspoon baking powder
Grated rind from 1 orange
1/2 teaspoon salt
1/4 cup butter
1/4 cup solid shortening
1/2 cup sour cream
2 cup whipping cream
4 tablespoon sugar (optional)
Whipped cream (whip cold cream (with sugar) until soft peaks form
In a bowl
combine the sliced berries, sugar or honey and orange juice. Mix well. Let
stand at room temperature for 1 hour. In a medium-sized bowl sift all
of the dry ingredients together. Add the orange rind. Add the
butter and shortening and work them into flour mixture thoroughly.
Gently mix in the sour cream with a fork to form a soft dough.
Roll the dough out onto lightly floured board, 3/4-inch thick. Cut
into 4 circles, approximately 4-inches wide (use a 2-pound coffee can as a
cutter). Place on an ungreased baking sheet. Bake at 400-degrees
for about 20 minutes or until golden brown. While still warm,
use a fork and split the cakes in half. Place each on dessert plate.
Top with drained berries and second half of the cake. Top with
additional berries, ladle some juice on top. Garnish with whipped
cream and a strawberry.
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Light Chocolate Cake
1-1/2 cups all purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
6 tablespoons extra light corn oil spread
1 cup sugar
1 cup skim milk
1 tablespoon white vinegar
1 teaspoon vanilla extract
1/2 cup sugar free raspberry jam
Preheat oven to 350-degrees. Spray two 8-inch round baking pans with
nonstick cooking spray; set aside. In a medium-sized mixing bowl combine all
purpose flour, unsweetened cocoa powder and baking soda, set aside. In
medium-sized saucepan melt margarine; stir in sugar. Remove from heat.
Add skim milk, white vinegar and vanilla extract, stir until smooth. Add
skim milk mixture to reserved flour mixture; stir until well blended.
Pour batter into prepared round baking pans. Bake for 20 to 22 minutes
or until wooden pick comes clean. Cool in pans for 10 minutes.
Remove from pans and cool completely. Spread sugar free jam between
cake layers. Cover sides and top with 3/4 light chocolate frosting.
Light Frosting:
1 envelope whipped topping
1/2 cup cold skim milk
1 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla extract.
Beat 4 minutes. Serves: 12 at 197 calories, 5g fat 0 chol.
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Quick Apple Cake
1-3/4 cups cake flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup butter, melted
1 egg
About 1/2 cup buttermilk
1 teaspoon vanilla extract
2 tart apples, peeled, cored and thinly sliced
1 teaspoon of cinnamon, mixed with 2 tablespoons of sugar
Preheat the oven to 350-degrees. In a large bowl sift the cake flour, baking
powder, baking soda, salt, and sugar together. Pour 1/4-cup of melted butter
into 1-cup measuring cup. Add the egg. Fill the cup with buttermilk; pour
the mixture into the flour mixture. Beat vigorously for 1 minute or until
the batter is smooth. Stir in the vanilla. Pour the remaining butter into an
oven proof skillet or round baking pan. Pour the batter into the skillet or
pan. Arrange the apples on top. Sprinkle the cinnamon mixture over the
apples. Bakes for 35 to 40 minutes. Serve hot from pan or cool 5 minutes,
invert onto rack, and slide onto serving dish. Serves 8 to 10.
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Banana Bonanza Cake
2 cups sifted cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1 cup granulated sugar
2 eggs, well beaten
1/4 teaspoon vanilla
3 or 4 ripe bananas
1/4 cup sour or buttermilk
1/2 cup walnuts, chopped
Sift the flour and measure. Sift again with the baking powder, salt,
and baking soda. In a large bowl cream the shortening until light; add
the sugar gradually, beating until fluffy. Add the eggs and vanilla,
beating until smooth. Press the bananas through a sieve. Measure
1-cup pulp. Add the nuts. Add the dry ingredients to the sugar
mixture alternately with the sour milk, beating after each addition until
smooth. Add the banana pulp and beat well. Bake in greased
8-inch layer pans at 375-degrees for about 30 minutes. Cool.
Spread the layers with sweetened whipped cream and place sliced bananas
between layers and on top.
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| Irish coffee is meant to warm a cold soul and is the
inspiration for this layer cake. The layers are sprinkled with
Irish whiskey (if desired) and the cake is frosted. If desired, sprinkle
each cake layer with some whiskey before frosting. |
Irish Coffee Dessert Cake
1/2 cup butter or margarine
1-1/2 cups granulated sugar
1 teaspoon vanilla
2-1/4 cups cake flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon instant coffee
1 cup milk
4 egg whites
Irish Cream Frosting:
1-1/4 cups whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla
2 tablespoons Irish whiskey
Shaved chocolate
In a large bowl cream the butter and 1-1/4 cups sugar together until light
and fluffy. Add the vanilla during the creaming. In another bowl, combine
the flour, baking powder, coffee and salt together. Add to the butter
mixture alternately with the milk. Beat the egg whites until soft peaks
form. Fold in remaining 1/4-cup sugar. Beat to a meringue consistency. Fold
into cake batter. Pour the batter into two 9-inch cake pans, lightly greased
on bottoms only. Bake at 350-degrees for 25 minutes. Cool 10 minutes on a
wire rack before removing from the pans to finish cooling. In a bowl, whip
the cream. Add the powdered sugar. Fold in vanilla and whiskey. Fill and
frost cake. Decorate with shaved chocolate. Makes 1 (9-inch layer cake) at
479 calories.
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Blueberry Pound Cake
1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla
3 cups flour
1/2 teaspoons salt
1 teaspoon baking powder
2 cups blueberries
In a large bowl cream the butter and sugar. Add the eggs, one at a
time; beat well until light and fluffy. Add the vanilla. In another
bowl
sift 2-cups of flour, salt and baking powder together. Add the sifted
ingredients to the creamed mixture and beat well. Dredge the blueberries
in the remaining flour. Fold the berry mixture gently into the creamed
mixture.
Pour into a 10-inch tube pan which has been buttered and coated with sugar.
Bake at 325-degrees for 1 hour and 15 minutes.
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Apple Cobbler Cake
2 (21-ounce)
cans Apple Pie Filling
1 yellow cake
mix
3/4 Cup butter,
softened
2/3 Cup
walnuts, chopped
1/2 teaspoon
cinnamon
1/2 cup milk
In a saucepan
heat the pie filling until very hot. In a large bowl combine the cake mix
and butter.
Blend on low
speed of an electric mixer for 1 minute or until crumbly. Place 1-1/2 cups
cake mix
in a medium
bowl. Stir in the walnuts and cinnamon until well mixed. Add the milk to the
cake mix
in large bowl.
Stir until the dry particles are moistened. Spoon the hot pie filling into
an un-greased
13 x 9-inch
baking pan. Top with heaping spoonfuls of cake batter. Sprinkle with the
walnut mixture.
Bake at
375-degrees for 30 minutes. Serve warm with ice cream.
| Recipe Requested: Hello: I need a recipe for a
pumpkin roll. Can you help me?Thank you, Bobbie S. |
Pumpkin
Roll
3 eggs
1 cup sugar
1 cup cooked or canned pumpkin
1 teaspoon fresh lemon juice (optional)
3/4 cup all-purpose flour
1 teaspoon each: baking powder and ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg or allspice
1/4 teaspoon salt
1 cup finely chopped walnuts or pecans
Powdered sugar Filling (recipe follows)
Preheat the oven to 375-degrees. In a bowl beat the eggs on high speed of an
electric mixer for 5 minutes.
Gradually beat in the sugar. Stir in the pumpkin and
lemon juice. In another bowl
combine the flour, baking powder, ginger, cinnamon,
nutmeg and salt. Mix well. Fold
the dry ingredients into the pumpkin mixture. Spread
the mixture in a greased, floured
15-1/2 x 10-1/2 x 1-inch pan (jellyroll pan works perfect).
Top with the nuts. Bake for 15
minutes. Immediately turn the cake out on a dish towel
sprinkled with powdered sugar.
Beginning at the narrow end, roll the towel and cake up
together like a jellyroll. Cool.
Unroll; remove from the towel. Spread with the filling and re-roll.
Wrap in wax paper and refrigerate
for 1 hour. Slice as needed. Will keep several days in
refrigerator. Serves 12.
Filling
1 cup powdered sugar
2 (3-ounce) packages cream cheese, softened
4 tablespoons butter
1/2 teaspoon vanilla
Chopped nuts (optional)
Sweetened whipped cream and walnut or pecan halves for garnish (optional)
In a bowl blend the sugar, cream cheese, butter and vanilla. Stir in the
nuts.
Spread evenly on the cooled cake;
roll and chill as directed. If desired, garnish
with sweetened whipped cream and
nut halves.
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Italian Rum Cake
3 egg yolks
1 cup sugar
2-1/4 cup all-purpose flour
2 cups milk
1/2 lemon, grated peel only
1 cup butter, room temperature
4 eggs
3/4 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Dark Rum
Preheat the oven to 350-degrees. In a large bowl beat the yolks and 1/4-cup
sugar
together. Slowly add 1/4-cup
flour. Meanwhile, place the milk in a small saucepan
and bring to the brink of
boiling. Slowly pour the milk over the yolk mixture, then pour
the whole thing back into the
saucepan. Place over medium heat and cook, stirring
constantly, until the mixture
thickens. Remove from the heat and stir in the lemon peel.
Scrape into a plastic container,
cover and place in the refrigerator to chill. Running your
mixer at high speed, cream the
butter and remaining sugar together in a mixer fitted with
a paddle. Add the eggs 1 at a
time, waiting until the previous 1 has been absorbed. Add
the sour cream and mix until
incorporated. Add the vanilla, nutmeg, baking soda and salt.
Decrease the speed to medium, add
the remaining flour and mix for an additional minute.
Scrape the batter into a 1-quart
round or rectangular cake pan, leaving 1/2-inch space at
the top. Place on the middl! e
rack of the oven for 50 to 60 minutes. The cake is done when
the surface cracks and a
toothpick inserted into the center comes out clean. Remove cake
from the oven and let cool for 15
minutes before unmolding onto rack. When the cake is
completely cool, slice into 6
layers. Place the first layer on a cake platter and sprinkle with
some of the rum. Cover the layer
with some of the custard mixture. Place the second layer
on top of the custard, sprinkle
with rum and cover with more custard. Continue until the cake
is assembled. Lightly spread the
custard all over the surface of the cake. Refrigerate for 2
hours before serving.
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Pineapple Cake
2 eggs, beaten
1 large can crushed pineapple, un-drained
2 cups flour
2 cups sugar
2 teaspoons baking soda
In a large mixing bowl beat the eggs. Add the pineapple. Mix in the
remaining ingredients. Pour into
a 13 x 9-inch un-greased baking pan.
Bake for approximately 40 to 45
minutes at 350-degrees. Frost when cool.
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to Top
Peanut Butter and Jelly Cake
1 package yellow cake mix (2-layer size)
1 cup water divided
2 eggs, unbeaten
2/3 cup creamy peanut butter
Grape jelly for filling
Cream cheese frosting , recipe below
In a large bowl combine the cake mix and 1/2-cup water, blend then beat 2
minutes at medium speed with electric mixer. Add the eggs, blend then beat 1
minute. Add the peanut butter and the remaining 1/2-cup water gradually;
beat for 1 minute at low speed. Pour the batter into 2 (9-inch) round layer
pans that have been greased and floured. Bake at 350-degrees for 25 minutes,
or until the cake tests done. Cool for 10 minutes; remove from pans to wire
rack to cool completely. Spread grape jelly between the layers and frost
with your favorite white frosting or cream cheese frosting
Cream Cheese Frosting
1 (3-ounce) package cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners’ sugar
In a mixing bowl combine together the cream cheese, butter and vanilla.
Mix well. Add the sugar and beat until smooth. Spread on cake.
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Chocolate Kahlúa Cake
1 (18.25 ounce) box devil's food cake mix
1 small (1-ounce) box sugar-free instant chocolate pudding mix
1 cup nonfat vanilla yogurt
1/4 cup vegetable oil
1/3 cup skim milk
1 large egg
3 large egg whites
1/3 cup Kahlúa liqueur
1/3 cup semisweet chocolate chips Cocoa
Preheat the oven to 350-degrees. Spray a 13 x 9-inch baking pan with
nonstick cooking spray and dust with cocoa. Combine all of the ingredients
except for the chocolate chips in a large bowl. Beat with an electric mixer
for 2 minutes or until well blended. Stir in the chocolate chips. Pour the
batter into the prepared pan. Bake for 50 minutes, or until a wooden pick
inserted in middle comes out clean. Cool before cutting. Nutritional
Information Per Serving: 205 calories; 8 g fat; 31 g Carbohydrates; 3 g
Protein; 13 mg cholesterol; 209 mg sodium. Diabetic Exchanges: 2
Bread/Starch; 1-1/2 Fat
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Poppyseed Cake
1 box of Duncan Hines Butter Cake Mix
4 eggs
1/2 cup regular sugar
1 small carton (8-ounces ) sour cream
3/4 cup oil
2 to 3-tablespoons poppyseeds
Combine all of the ingredients in a blender container and blend until
smooth. Spray 2 loaf pans or 1 Bundt pan with cooking spray and coat
with sugar. Divide batter between the two pans. Bake at 350-degrees for
approximately 40 to 50 minutes, depending on how hot your oven gets. Watch
to make sure they are done in the middle.
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Taffy Apple Cake
Cake Ingredients:
4 to 6 apples, peeled and sliced
1/2 cup butter, softened
1-1/2 cup sugar
4 eggs
2 cups flour, sifted
2-1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup whipping cream
2 teaspoons vanilla extract
Topping Ingredients:
2 bags caramels
1/2 cup half and half
1 cup peanuts, un-salted and chopped
Cake Directions:
Preheat the oven to 350-degrees. Grease the bottom of 3 (8-inch) cake pans
or 2 (9-inch pans), line with wax paper or parchment and grease again. Fill
with the peeled, sliced apples, halfway up In a large bowl cream the butter
and sugar together, add the eggs one at a time, beat well with each
addition. In another bowl sift together the dry ingredients. Add the dry
ingredients alternately with the whipping cream. Stir in the vanilla
extract. Divide between apple filled baking pans. Bake at 350-degrees for 30
minutes.
Topping Directions: Melt the caramels and half and half over low heat or in
the microwave. Stir often. Place one layer of cake on a cake platter with a
lip. Pour on some of the caramel mixture. Sprinkle with some of the peanuts.
Repeat with all of the layers, saving most of the caramel mixture and
peanuts for the top. Spread over sides of cake. Refrigerate until ready to
serve.
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Strawberry Shortcut Cake
1 cup miniature marshmallows
2 (10-ounce) packages frozen sliced strawberries in syrup, completely thawed
(2 cups)
1 (3-ounce) package strawberry flavored gelatin
2-1/4 cups flour
1-1/2 cups sugar
1/2 cup shortening
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
3 eggs
Generously grease the bottom only of a 13 x 9-inch cake pan; sprinkle
marshmallows evenly over the bottom of the pan. In a bowl combine the thawed
strawberries and syrup with the dry gelatin; set aside. In a large bowl,
combine the remaining ingredients. Blend at low speed with an electric mixer
until moistened; beat for 3 minutes at medium speed. Pour the batter evenly
over marshmallows, and spoon the strawberry mixture evenly over batter. Bake
at 350-degrees 45 to 50 minutes, or until golden brown and toothpick comes
out clean when inserted in center. Serve warm or cool with ice cream.
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| In Spanish, pina colada means "strained pineapple."
The flavor of pina colada (pineapple-coconut) is a popular favorite for
desserts. |
Pina Colada Cheesecake
1-2/3 cups dry fine breadcrumbs
1/4 cup sugar
1/2 cup butter or margarine, melted
4 (8-ounce) packages cream cheese, softened
3/4 cup sugar
4 large eggs
1 (8-ounce) carton sour cream
1 (16-ounce) can cream of coconut
1 (15-1/4 ounce) can crushed pineapple, well drained
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 teaspoon rum flavoring
1 teaspoon lemon juice
Topping, below
In a small bowl, combine the first 3 ingredients; mix well. Press the
mixture into the bottom and 1 inch up sides of a 10-inch springform pan.
Bake at 350-degrees for 10 to 12 minutes. Cool on a wire rack. In a large
mixing bowl, beat the cream cheese at medium speed with an electric mixer
until smooth. Gradually add 3/4-cup sugar, beating well. Add the eggs, one
at a time, beating after each addition. Stir in the sour cream and the next
6 ingredients; spoon into the crust. Bake at 350-degrees for 1 hour and 20
minutes; turn the oven off. Sprinkle on the topping; return to oven. Leave
the cheesecake in the oven with the door closed for 1 hour; cool to room
temperature on a wire rack. Chill.
Yield: 10 to 12 servings.
Topping
1/4 cup butter or margarine
1/2 cup flaked coconut
1/2 cup almonds, finely chopped
1/4 cup sugar
In a small saucepan, melt the butter; add the remaining
ingredients, sauté until golden, stirring frequently. Yield: about 1 cup.
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Sour
Milk Chocolate Cake
5 teaspoons cocoa
1 cup sugar
Pinch salt
1/2 cup shortening, softened
1 teaspoon baking soda
1 cup sour milk
2 cups flour
1 teaspoon vanilla extract
In a small bowl, combine the cocoa with
water, mix well to make a paste. In another bowl cream the sugar, salt, and
shortening. In a small bowl combine the baking soda and milk, mix well. Add
to shortening mixture; add flour, then vanilla and cocoa paste. Mix well.
Bake at 350-degrees
in a greased and floured 8-inch cake pan for
30 to 35 minutes. Makes 1 (8-inch) cake.
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Recipe Submitted: Thank you Evelyn & Bill Hall!
Source: Personal Collection |
Almost The Café's Carrot Cake
By Debra Amenson of Roland, Iowa
2 cups flour
2 teaspoons baking powder
1-1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
Dash of nutmeg
4 eggs
2 cups sugar
1 1/2 cup vegetable oil
3 cups grated raw carrots (shredded or grated, not chopped)
1 (8 1/2 ounces) can unsweetened crushed pineapple, drained
1/2 cup chopped walnuts (use in cake batter)
1/2 cup coconut (use in cake batter)
Cream cheese frosting (see recipe below)
Sift together dry ingredients; set aside. Beat eggs and add sugar; let
stand until sugar dissolves, about 10 minutes. Mix dry ingredients into
sugar/egg mixture. Stir in oil, carrots, drained pineapple, coconut and
nuts. Pour into three greased and floured layer pans or one 9-inch by
13-inch pan. Bake in a 350 degree preheated oven 35 to 40 minutes for layer
pans, 55 minutes for 9-inch by 13-inch pan until cake springs back when
lightly touched.
Layer Cake: Cool in pans 10 minutes; turn out onto wire rack(s) to
cool completely. If cakes are placed for 30-60 minutes in freezer (keep on
wire racks), it will ease frosting and speed cooling.
9-inch by 13-inch cake: Continue cooling in pan.
Cream Cheese Frosting
(Can substitute ready-made frosting - use two containers)
1/2 cup butter or margarine, softened
1 (8 ounces) package cream cheese, softened
1 teaspoon vanilla
1 pound powdered sugar, sifted
1/2 cup chopped walnuts
1/2 cup coconut
Combine butter, cream cheese and vanilla in a large bowl; beat until
well-blended. Gradually beat in sugar; thin with milk to get desired
spreading consistency.
Frost as follows: Layer cake - place first layer on serving platter;
frost top of first layer and sprinkle with walnuts and coconut; repeat for
second and third layers; frost sides. Can also add walnuts and coconut to
sides.
9-inch by 13-inch cake: Frost (requires only half of frosting recipe
or one container). Sprinkle with walnuts and coconut.
Makes 16 servings, store in cool area.
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Irish Cream Cake
1 (18-ounce) package yellow cake mix
1 (4-ounce) package instant chocolate pudding
3/4 cup oil
1/4 cup water
1/4 cup vodka
1/4 cup Irish Crème
4 eggs
In a large bowl combine all of the ingredients, beat until smooth.
Pour the batter into a greased and floured 10-inch Bundt pan.
Bake at 350-degrees for 40-50 minutes. Garnish with powdered sugar.
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Recipe Submitted: Thank you Joyce!
Source: Personal Collection |
Coconut Cake
1 package yellow cake mix
1 package vanilla instant pudding mix
1-3/4 cups Sprite soda pop
4 eggs
1/4 cup oil
2 cups coconut
1 cup chopped pecans
Grease and flour 2 layer cake pans. In a large mixing bowl, blend
the cake mix, pudding mix, Sprite, eggs and oil Beat at high speed
for 4 minutes. Stir in the coconut and pecans and pour into the
pans. Bake at 350° for 35 minutes. Cool and frost.
|
Recipe Submitted: Thank
you Joan! |
Lemon Pudding Cake 2
2 eggs, separated
1/4 teaspoon salt
1/2 cup sugar
1 tablespoon lemon rind
5 tablespoons lemon juice
2 tablespoons melted butter or margarine
1/4 cup sugar
3 tablespoons flour
1 cup milk
Beat egg whites with salt and add ¼ cup sugar. With same beater, beat egg
yolks,
rind and juice together. Add melted butter. Stir in ¼ cup sugar mixed with
flour. Add
milk and fold in beaten egg whites. Pour into buttered 1 quart casserole.
Set in a pan
with ½ inch of water in it. Bake uncovered for 45 minutes at 350°.
Serve slightly warm.
|
They say that the wife of
a New England apple grower invented this fine cake recipe. |
Nobby Apple Cake
3 tablespoons butter or regular margarine
1 cup sugar
1 egg, beaten
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
1 cup sifted flour
3 cup apples, peeled & diced
1/4 cup nuts, chopped
1 teaspoon vanilla
In a large bowl cream the butter and sugar; add the eggs and mix well. In
another bowl
sift together the dry ingredients. Add to the creamed mixture. Stir in the
apples, nuts and
vanilla. Pour into a greased 8-inch square pan. Bake at 350-degrees for 40
to 45 minutes.
Serve hot or cold, plain or with whipped cream or ice cream topping.
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Recipe Requested: I'm
looking for a cake called "Lane Cake", it is a white cake with boiled
icing, and a filling of sorts (lemon curd or something). It was a
popular cake in the 1950's. Any ideas? Thanks. tlpark |
Lane Cake
1 cup butter or
margarine, softened
2 cup sugar
3 1/4 cup
sifted cake flour
2 teaspoons
baking powder
Pinch of salt
1 cup milk
2 teaspoons
vanilla extract
8 egg whites
(reserve yolks for filling)
Filling (recipe
below)
Frosting
(recipe below)
In a large bowl
cream the butter; gradually add the sugar, beating with electric mixer until
light and fluffy. In another bowl combine the dry ingredients.
Add the flour mixture to the creamed mixture alternately with milk,
beginning and ending with the flour mixture. Stir in the vanilla.
In another bowl beat the egg whites (at room temperature) until stiff peaks
form; fold into the batter. Pour the batter into 3 greased and floured
9-inch round cake pans. Bake at 375-degrees for 20 minutes or until a
wooden pick inserted in center comes out clean. Cool in pan for 10
minutes; remove from pans and let cool completely on a wire rack.
Spread filling between layers of cake; spread the top and sides of cake with
frosting. Yield: One 3 layer cake.
Filling:
8 egg yolks
1 cup sugar
1/2 cup butter
or margarine
1 cup
maraschino cherries, finely chopped
1 cup finely
chopped pecans
3/4 cup
raisins, finely chopped
3/4 cup grated
coconut
2 tablespoons
bourbon, whiskey or brandy
In a 2-quart
saucepan combine the egg yolks, sugar and butter. Cook over medium
heat,
stirring
constantly, for approximately 20 minutes or until thickened. Remove
from heat and
stir in the
remaining ingredients. Let cool before spreading on cake. Yield:
Enough for one
3 layer cake.
Frosting:
1/2 cup sugar
1/4 cup light
corn syrup
2 tablespoon
water
1/8 teaspoon
salt
2 egg whites
1/2 teaspoon
vanilla extract
In a heavy
saucepan combine the sugar, syrup, water and salt. Cook over medium
heat, stirring
constantly,
until the mixture is clear. Cook, stirring frequently, until the
mixture reaches a firm ball
stage
(242-degrees). In a bowl beat the egg whites (at room temperature)
until soft peaks form;
continue
beating egg whites while slowly adding the syrup mixture. Add the
vanilla; continue beating
until stiff
peaks form and frosting is thick enough to spread. Yield: Enough
for one 3 layer cake.
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Dream Cake
1 package (18-1/2 ounces) yellow cake mix
1 package (2-ounces) whipped topping mix
4 eggs
1 cup water
Preheat the oven to 350-degrees. In a large bowl combine all of the
ingredients and beat for
4 minutes. Pour the batter into a greased and floured 10 x 4-inch tube
pan. Bake for 45b minutes.
Cool in the pan for 15 minutes before removing. Cool completely on a
wire rack. Cut the cake into
2 layers and frost between the layers, top and sides with the Whipped Lemon
Cream Frosting below.
Whipped Lemon Cream Frosting
3/4 cup sifted confectioners’ sugar
2 tablespoons fresh lemon rind, grated
1/8 teaspoon salt
1/8 teaspoon nutmeg
2 cups heavy whipping cream, whipped
1 tablespoon lemon juice
In a bowl combine the sugar, rind, salt, and nutmeg. Fold the mixture
gradually into the
cream that has been whipped. Fold in the lemon juice. Yields:
approximately 5-cups.
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Ginger Peach Cake
2 tablespoons
of margarine
1 package of
ginger bread mix
1/2 cup of
water
2 cups of
sliced peaches
Whipped cream
for topping
Preheat oven to
375-degrees. Grease the bottom and sides of baking pan. In a large bowl,
combine the
gingerbread mix and water. Blend at low speed, and then beat for 2 minutes
at
medium speed.
Stir in the peaches. Pour into baking pan. Bake for 35 minutes. Serve warm
topped with
whipped cream. Serves 6 to 8
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Double Trouble Cake
16 ounces
semi-sweet chocolates
2 cups butter
1/2 teaspoon
salt
1 cup sugar
1 tablespoon
Vanilla extract
1 cup half &
half cream
8 large eggs
1 cup heavy
whipping cream, whipped
Preheat the
oven to 350-degrees. In a saucepan or double boiler, over low heat; add the
chocolate,
butter, vanilla extract, half & half, salt and sugar. Stir until melted and
smooth.
In a large
mixing bowl, whisk the eggs until lightly beaten. Slowly add the warm
chocolate
mixture to the
eggs and stir to blend well, stirring constantly. Pour the batter into a
well greased
springform pan,
spreading the mixture evenly. Bake for 45 minutes and cool cake. After cake
is
cooled, remove
sides of springform pan and place cake in refrigerator for 4 to 6 hours.
For
Chocolate Glaze:
In a saucepan
or double boiler melt 6-ounces semi sweet chocolate pieces and 2-tablespoons
butter
over very low
heat. Remove from heat; add 3 tablespoons milk and 2 tablespoons light corn
syrup.
Remove the cake
from refrigerator and take bottom metal cake pan off with a knife. Place the
cake on
wax paper and
top with the glaze, then transfer to a plate, top with whipped cream and
serve.
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Dreamsicle Cake
2
1 box orange cake mix-
(Duncan Hines Moist Deluxe Orange Supreme
recommended)
1 box orange flavor gelatin dessert
1/3 cup oil
1-1/4 cup water
3 eggs
2 tablespoons orange flavoring
Combine all of the ingredients in a large
mixing bowl and beat for two
to three minutes. Pour into 3 prepared round
cake pans. Bake for 20 to
25 minutes or until golden brown on top.
Cool completely. Optional: when
the cake is cool split layers in half.
While the cake is cooling prepare the icing:
8 ounces sour cream
3/4 cup coconut
1-1/4 cup white confectioners sugar
1/2 cup orange juice
8 ounces Cool Whip
Mix the sour cream and coconut together in a
small. Cover and place in the
refrigerator until ready to use. Mix the
sugar and orange juice together
until all the sugar is dissolved. Mix the
sour cream and sugar mixtures
together with Cool Whip. Spread in between
the cake layers, on top, and on
the sides of the cake. Refrigerate overnight
to set.
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Cream
Cheese Pound Cake
1 cup margarine softened
1/2 cup butter
8 ounces cream cheese, softened
3 cups sugar
1/4 teaspoon salt
2 teaspoons lemon juice
1 teaspoon vanilla
6 large eggs
3 cups all purpose flour
In a large bowl combine the first four
ingredients and beat well.
Add the salt and flavorings. Add the eggs
(one at a time). Add
the flour slowly and beat well. Spray a
fluted cake pan with cooking
spray with flour (Bakers Joy). Spoon the
batter into the prepared
cake pan. Bake in a COLD oven at 275-degrees
for 2 hours.
Cover cooled cake with Caramel Icing.
Caramel Icing
1 cup brown sugar
1 stick margarine
1 teaspoon vanilla
1/4 cup evaporated milk
1 box confectioner's sugar
In a saucepan combine the brown sugar and
margarine together
and cook for 2 minutes. Add the evaporated
milk and vanilla and
let this come to a boil. Remove from heat
and let cool. Then add
all of the confectioner's sugar slowly and
beat until spread-able.
Spread over entire cake.
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Funnel Cakes
3 eggs, beaten
2 cups milk
1/4 cup sugar
4 cups flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
To beaten eggs, add milk and sugar. In
separate bowl sift dry ingredients.
Add to egg mixture, beating until smooth.
Heat oil to 375 degrees and pour
batter into hot fat through a regular
household funnel. Control the flow of
batter by holding your finger over the
bottom of the funnel. Make patterns,
designs, swirls or whatever with the stream
of batter as it flows into the
hot fat. When "cakes" are golden brown,
drain, sprinkle with confectioners'
sugar and serve warm.
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