Coffee Cake
4 cups Original Bisquick mix
1/2 cup granulated sugar
1/4 cup butter or margarine, melted
1/2 cup milk
1 tsp. vanilla
1 tsp. almond extract
3 eggs
1 can (21 oz.) cherry pie filling
Glaze
1 cup powdered sugar
1 to 2 Tbl. milk
Heat oven to 350 degrees. Grease bottom and sides of a 15x10x1 inch pan with shortening or cooking spray. In large bowl, stir all coffee cake ingredients except pie filling; beat vigorously with spoon 30 seconds.
Spread two-thirds of the batter (about 2 1/2 cups) in pan. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoon onto pie filling.
Bake 20 to 25 minutes or until light brown. Meanwhile, in small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm or cool.
Can substitute any pie flavor of pie filing.
This recipe is easy to cut in half. Use one 9-inch square pan, 2 eggs and substitute a 10-ounce jar of fruit. Divide remaining ingredient amounts in half.
Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts
Tuesday, July 7, 2020
Saturday, May 23, 2020
Banana Cake
1 1/2 cups sugar
1 cup sour cream
1/2 cup butter (one cube)
2 eggs
2 tsp vanilla
2 cups flour
1 tsp salt
1 tsp soda
5 mashed bananas
Mix butter and sugar. Add in sour cream, eggs, bananas and vanilla. Add dry ingredients and mix until blended. Spray jelly roll pan (lg cookie sheet) with non stick cooking spray. Pour batter into pan.
Bake @ 375 degrees for 20 minutes until toothpick inserted in center comes out clean. Cool then frost with cream cheese frosting.
CREAM CHEESE FROSTING
1/2 cup (1 cube) butter
1 8 oz cream cheese
2 tsp vanilla
4 cups powdered sugar
This is the best banana cake! Jaci Snow brought it for Lincoln’s baby blessing and we have been making it ever since! Delicious!!!
1 cup sour cream
1/2 cup butter (one cube)
2 eggs
2 tsp vanilla
2 cups flour
1 tsp salt
1 tsp soda
5 mashed bananas
Mix butter and sugar. Add in sour cream, eggs, bananas and vanilla. Add dry ingredients and mix until blended. Spray jelly roll pan (lg cookie sheet) with non stick cooking spray. Pour batter into pan.
Bake @ 375 degrees for 20 minutes until toothpick inserted in center comes out clean. Cool then frost with cream cheese frosting.
CREAM CHEESE FROSTING
1/2 cup (1 cube) butter
1 8 oz cream cheese
2 tsp vanilla
4 cups powdered sugar
This is the best banana cake! Jaci Snow brought it for Lincoln’s baby blessing and we have been making it ever since! Delicious!!!
Thursday, February 27, 2020
Easy Moist Lemon Bundt Cake
For the cake:
1 pkg lemon cake mix
1small pkg lemon instant pudding
1 cup sour cream
1 cup vegetable oil
4 large eggs
1/2 cup water
Lemon cream cheese icing:
2 oz cream cheese (softened)
1 Tbs butter (softened)
2-3 cups powdered sugar
2Tbs lemon juice
1 Tbs milk
1-2 drops Yellow food coloring
Lemon glaze:
2 cups powdered sugar
2 Tbs lemon juice
2 tsp lemon zest
1-2 Tbs milk
Preheat oven to 350 degrees. Grease and flour Bundt pan. Mix ingredients for cake and pour into pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool 10-15 minutes in pan. Let cake cool completely before frosting. Squeeze the cream cheese icing over the cake. Drizzle the glaze over icing.
This cake is good with or without the frosting and glaze. You can also use just icing or just glaze.
Wednesday, February 13, 2019
Glazed Lemon Quick Bread
BREAD:
3 c. flour
1/2 tsp. salt
1 1/2 tsp. baking powder
2 1/2 c. sugar
3 eggs
1 1/2 c. milk
1 c. oil
1 1/2 tsp. vanilla
3 Tbl. lemon juice, fresh is best
2 Tbl. lemon zest, loosely packed
4 Tbl. butter, melted
GLAZE:
3/4 c. sugar
1/4 c. lemon juice, fresh is best
1 1/2 tsp. vanilla
2 Tbl. melted butter
dash salt
Preheat oven to 350 degrees. Into a large mixing bowl, place flour, salt, baking powder, sugar. Whisk together.
In separate bowl, whisk together eggs, milk, oil and vanilla. Add the wet ingredients to the dry and stir with a wooden spoon until the wet and dry ingredients are only half combined. (You should still be able to see many streaks of flour.)
Add the lemon juice, lemon zest and melted butter and stir to combine completely making sure not to over mix. Just stir until all of the flour is incorporated.
Line the bottom of 2 loaf pans with parchment paper and spray the edges with cooking spray. Pour the batter into the pans. Pop into the oven and bake for 40-45 minutes or until a toothpick inserted in center comes out clean.
Remove the pans and allow to sit for 5 minutes. Remove bread from pans and place on wire rack to cool for 5 minutes.
Whisk together the glaze ingredients. While the loaves are still warm, brush the glaze along the bottom and sides of each loaf. Pour remaining glaze over the top of the loaves, making sure to cover completely.
Allow to cool.
This recipe is from jamiecooksitup.net. This lemon bread is delicious and I know many of our lemon loving family members are going to enjoy it!
3 c. flour
1/2 tsp. salt
1 1/2 tsp. baking powder
2 1/2 c. sugar
3 eggs
1 1/2 c. milk
1 c. oil
1 1/2 tsp. vanilla
3 Tbl. lemon juice, fresh is best
2 Tbl. lemon zest, loosely packed
4 Tbl. butter, melted
GLAZE:
3/4 c. sugar
1/4 c. lemon juice, fresh is best
1 1/2 tsp. vanilla
2 Tbl. melted butter
dash salt
Preheat oven to 350 degrees. Into a large mixing bowl, place flour, salt, baking powder, sugar. Whisk together.
In separate bowl, whisk together eggs, milk, oil and vanilla. Add the wet ingredients to the dry and stir with a wooden spoon until the wet and dry ingredients are only half combined. (You should still be able to see many streaks of flour.)
Add the lemon juice, lemon zest and melted butter and stir to combine completely making sure not to over mix. Just stir until all of the flour is incorporated.
Line the bottom of 2 loaf pans with parchment paper and spray the edges with cooking spray. Pour the batter into the pans. Pop into the oven and bake for 40-45 minutes or until a toothpick inserted in center comes out clean.
Remove the pans and allow to sit for 5 minutes. Remove bread from pans and place on wire rack to cool for 5 minutes.
Whisk together the glaze ingredients. While the loaves are still warm, brush the glaze along the bottom and sides of each loaf. Pour remaining glaze over the top of the loaves, making sure to cover completely.
Allow to cool.
This recipe is from jamiecooksitup.net. This lemon bread is delicious and I know many of our lemon loving family members are going to enjoy it!
Saturday, August 5, 2017
Classic Lemon Bars with Shortbread Crust
For the crust...
2 sticks (1 Cup) butter softened
1/2 cup sugar
2 cups flour
1/4 tsp salt
For the filling...
6 large eggs
2 1/4 cups sugar
1/4 cup plus 2 Tbl flour
1 cup lemon juice
For the crust...
Preheat oven to 350 degrees.
Spray 9x13 pan with cooking spray.
In a food processor mix the crust ingredients until crumbs are formed. You can also do this by hand with a pastry cutter.
Spread evenly into pan.
Bake for 20 minutes until the edges are just barely starting to turn golden brown. Let cool slightly.
For the filling...
In a bowl, whisk eggs with the sugar.
Add the flour and mix well making sure that there are no lumps.
Add lemon juice and mix to incorporate.
Pour mixture over crust.
Return to oven and bake for 25- 30 more minutes or until filling is set.
Let cool completely, sprinkle with powdered sugar.
Cut into squares and Enjoy!
This makes a thick crust... everyone in my family loves that! These are the best lemon bars!
2 sticks (1 Cup) butter softened
1/2 cup sugar
2 cups flour
1/4 tsp salt
For the filling...
6 large eggs
2 1/4 cups sugar
1/4 cup plus 2 Tbl flour
1 cup lemon juice
For the crust...
Preheat oven to 350 degrees.
Spray 9x13 pan with cooking spray.
In a food processor mix the crust ingredients until crumbs are formed. You can also do this by hand with a pastry cutter.
Spread evenly into pan.
Bake for 20 minutes until the edges are just barely starting to turn golden brown. Let cool slightly.
For the filling...
In a bowl, whisk eggs with the sugar.
Add the flour and mix well making sure that there are no lumps.
Add lemon juice and mix to incorporate.
Pour mixture over crust.
Return to oven and bake for 25- 30 more minutes or until filling is set.
Let cool completely, sprinkle with powdered sugar.
Cut into squares and Enjoy!
This makes a thick crust... everyone in my family loves that! These are the best lemon bars!
Saturday, August 27, 2016
Easy Milk Chocolate Frosting... Perfect for Brownies!
From Brandy's kitchen
3 Tbl butter
1 1/2 cups powdered sugar
2 Tbl milk
2 Tbl cocoa
1 tsp vanilla
Melt butter in small saucepan.add cocoa and remove pan from heat. Stir in remaining ingredients until smooth. Spread over brownies or cake. (9x13 pan)
3 Tbl butter
1 1/2 cups powdered sugar
2 Tbl milk
2 Tbl cocoa
1 tsp vanilla
Melt butter in small saucepan.add cocoa and remove pan from heat. Stir in remaining ingredients until smooth. Spread over brownies or cake. (9x13 pan)
Sunday, April 10, 2016
Old Fashioned Bread Pudding with Caramel Sauce
7 cups white bread cut into 1 inch cubes
1/2 cup melted butter
4 eggs
1 cup sugar
1/2 cup brown sugar
1/2 tsp nutmeg
1/2 tsp cinnamon
2 tsp vanilla
2 cups half & half
2 cups whole milk
Place bread cubes in a buttered 9x13 glass pan. Drizzle the melted butter over the bread. Do not mix into the bread. Set aside. In a large bowl, beat eggs until broken up and blend in the sugars, nutmeg, half & half and milk. DO NOT OVERBEAT THIS MIXTURE, JUST COMBINE. Pour the mixture over the bread cubes and let it all soak in, gently patting the bread down into the milk every now and then. Preheat oven to 350 degrees. Bake pudding for 50 minutes, checking it at 40 minutes to make sure that it's not getting too brown. If it is, cover loosely with foil. Pudding is done when it is puffy all over and golden. Let cool.
CARAMEL SAUCE
1/2 cup butter
1 cup brown sugar
1/4 tsp salt
1 tsp vanilla
1/2 cup evaporated milk
In a saucepan over medium heat, melt the butter with the brown sugar. Bring to a boil and remove from the heat. Whisk in this salt, vanilla and milk. The sauce can be made ahead of time then warmed in the microwave. Cut putting into squares and top with warm sauce. It can also be served with vanilla ice cream.
This recipe was delicious! We've served it with ice cream and without , it's great either way!!! I used croissants in place of the white bread. I'm sure it would work well with any kind of bread you have.
1/2 cup melted butter
4 eggs
1 cup sugar
1/2 cup brown sugar
1/2 tsp nutmeg
1/2 tsp cinnamon
2 tsp vanilla
2 cups half & half
2 cups whole milk
Place bread cubes in a buttered 9x13 glass pan. Drizzle the melted butter over the bread. Do not mix into the bread. Set aside. In a large bowl, beat eggs until broken up and blend in the sugars, nutmeg, half & half and milk. DO NOT OVERBEAT THIS MIXTURE, JUST COMBINE. Pour the mixture over the bread cubes and let it all soak in, gently patting the bread down into the milk every now and then. Preheat oven to 350 degrees. Bake pudding for 50 minutes, checking it at 40 minutes to make sure that it's not getting too brown. If it is, cover loosely with foil. Pudding is done when it is puffy all over and golden. Let cool.
CARAMEL SAUCE
1/2 cup butter
1 cup brown sugar
1/4 tsp salt
1 tsp vanilla
1/2 cup evaporated milk
In a saucepan over medium heat, melt the butter with the brown sugar. Bring to a boil and remove from the heat. Whisk in this salt, vanilla and milk. The sauce can be made ahead of time then warmed in the microwave. Cut putting into squares and top with warm sauce. It can also be served with vanilla ice cream.
This recipe was delicious! We've served it with ice cream and without , it's great either way!!! I used croissants in place of the white bread. I'm sure it would work well with any kind of bread you have.
Saturday, September 22, 2012
Lemon Buttermilk Sheet Cake
Cake:
2 1/2 cups cake flour (no substitutions)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup buttermilk
3 Tbl. grated lemon zest
1/4 cup freshly squeezed lemon juice
1 tsp. vanilla extract
1 3/4 cups sugar
12 Tbl. (1 1/2 sticks) unsalted, softened butter (I have used salted butter)
3 large eggs plus 1 large egg yolk
Glaze:
3 cups powdered sugar
3 Tbl. lemon juice
2 Tbl. buttermilk
Heat oven to 325 degrees. Grease and flour 9x13 baking dish. (You can also make it in a cookie sheet - sheet cake style.)
Whisk flour, powder, soda and salt in medium bowl. Set aside. In a measuring cup, combine buttermilk, lemon juice and vanilla. Set aside.
In a stand mixer fitted with the paddle attachment, beat sugar and lemon zest on medium speed until moist and fragrant (about 1 minute). Remove 1/4 cup of sugar mixture, cover and set aside.
Add softened butter to remaining sugar mixture and beat until light and fluffy (about 2 minutes). Beat in the eggs and yolk, one at a time, until incorporated. Reduce speed to low. Add the flour mixture in 3 additions, alternating with the buttermilk mixture in 2 additions. Mix until smooth (about 30 more seconds).
Scrape batter into prepared pan and smooth the top. Bake until golden brown and toothpick inserted in center comes out clean (about 25-35 minutes). Be careful not to overbake. Cool cake for 10 minutes.
While the cake is cooling, whisk the glaze ingredients together until smooth. Gently spread glaze over the cake and sprinkle with reserved sugar and lemon zest mixture. Allow to cool completely, at least 2 hours.
This recipe is from America's Test Kitchen and it has become one of my favorites. It sounds harder to make than it is. If you zest the lemons and squeeze the juice, you can freeze them until you are ready to make the cake. If you like lemon, I think you'll love this cake!!
2 1/2 cups cake flour (no substitutions)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup buttermilk
3 Tbl. grated lemon zest
1/4 cup freshly squeezed lemon juice
1 tsp. vanilla extract
1 3/4 cups sugar
12 Tbl. (1 1/2 sticks) unsalted, softened butter (I have used salted butter)
3 large eggs plus 1 large egg yolk
Glaze:
3 cups powdered sugar
3 Tbl. lemon juice
2 Tbl. buttermilk
Heat oven to 325 degrees. Grease and flour 9x13 baking dish. (You can also make it in a cookie sheet - sheet cake style.)
Whisk flour, powder, soda and salt in medium bowl. Set aside. In a measuring cup, combine buttermilk, lemon juice and vanilla. Set aside.
In a stand mixer fitted with the paddle attachment, beat sugar and lemon zest on medium speed until moist and fragrant (about 1 minute). Remove 1/4 cup of sugar mixture, cover and set aside.
Add softened butter to remaining sugar mixture and beat until light and fluffy (about 2 minutes). Beat in the eggs and yolk, one at a time, until incorporated. Reduce speed to low. Add the flour mixture in 3 additions, alternating with the buttermilk mixture in 2 additions. Mix until smooth (about 30 more seconds).
Scrape batter into prepared pan and smooth the top. Bake until golden brown and toothpick inserted in center comes out clean (about 25-35 minutes). Be careful not to overbake. Cool cake for 10 minutes.
While the cake is cooling, whisk the glaze ingredients together until smooth. Gently spread glaze over the cake and sprinkle with reserved sugar and lemon zest mixture. Allow to cool completely, at least 2 hours.
This recipe is from America's Test Kitchen and it has become one of my favorites. It sounds harder to make than it is. If you zest the lemons and squeeze the juice, you can freeze them until you are ready to make the cake. If you like lemon, I think you'll love this cake!!
Monday, March 26, 2012
Fudgy Chocolate Cake
1 cup butter or margarine
1cup water
1/2 cup cocoa
2 cups flour
2 cups sugar
1/2 cup sour cream
2 eggs
1 teaspoon baking soda
Melt the margarine, water and cocoa to boiling, stirring occasionally. Remove from heat. Add rest of ingredients. Beat until smooth, about 2 minutes. Pour into greased 9x13 pan. Bake at 350 for 35 to 40 minutes.
I usually frost it with a butter icing recipe off the back of the icing sugar bag. Sometimes I just frost it with whipped cream. Sometimes I put little holes all over the top of the cake while it's still warm and put a layer of Carmel sauce on the cake. After that cools I put whipped cream on top.
1cup water
1/2 cup cocoa
2 cups flour
2 cups sugar
1/2 cup sour cream
2 eggs
1 teaspoon baking soda
Melt the margarine, water and cocoa to boiling, stirring occasionally. Remove from heat. Add rest of ingredients. Beat until smooth, about 2 minutes. Pour into greased 9x13 pan. Bake at 350 for 35 to 40 minutes.
I usually frost it with a butter icing recipe off the back of the icing sugar bag. Sometimes I just frost it with whipped cream. Sometimes I put little holes all over the top of the cake while it's still warm and put a layer of Carmel sauce on the cake. After that cools I put whipped cream on top.
Monday, November 14, 2011
Chocolate Chip Date Nut Cake
1c. Chopped dates
1-1/2 c. Boiling water
1 t. Soda
1/2 c. Margarine
1 c. Sugar
2 eggs
1-1/2 c. Plus 3tbl flour
1/2 t. salt
3/4 t. Soda
1/2 package chocolate chips
1/2 C. Brown sugar
1/2 C. Walnuts, chopped
Pour water over dates and add 1t soda; set aside. Cream together the margarine, sugar and eggs. Add date mixture. Sift flour, salt and soda together . Add the other mixture and stir well. Pour into a 10x8 pan. Top with chocolate chips, brown sugar and walnuts
Bake at 350 for 35 to 40 minutes. Serve with cool whip on top.
1-1/2 c. Boiling water
1 t. Soda
1/2 c. Margarine
1 c. Sugar
2 eggs
1-1/2 c. Plus 3tbl flour
1/2 t. salt
3/4 t. Soda
1/2 package chocolate chips
1/2 C. Brown sugar
1/2 C. Walnuts, chopped
Pour water over dates and add 1t soda; set aside. Cream together the margarine, sugar and eggs. Add date mixture. Sift flour, salt and soda together . Add the other mixture and stir well. Pour into a 10x8 pan. Top with chocolate chips, brown sugar and walnuts
Bake at 350 for 35 to 40 minutes. Serve with cool whip on top.
Thursday, June 9, 2011
Chocolate Bread
4 eggs
1/2 c. oil
1 box chocolate cake mix
1 (3 oz) package INSTANT chocolate pudding mix
1 c. HOT water
Mix oil and eggs until whipped. Add cake mix, pudding mix and HOT water. Mix until smooth. Spray 2 loaf pans with pan coating. Pour batter into pans. Bake at 350 degrees for 35-40 minutes or until a toothpick comes out clean.
*All I had on hand was the bigger box of instant pudding (5.6 oz or something like that) so I used it and it still turned out so good! I also whipped up a powdered sugar glaze and poured it on while they were still hot in the pans. Next time I think I'll add chocolate chips! :)
1/2 c. oil
1 box chocolate cake mix
1 (3 oz) package INSTANT chocolate pudding mix
1 c. HOT water
Mix oil and eggs until whipped. Add cake mix, pudding mix and HOT water. Mix until smooth. Spray 2 loaf pans with pan coating. Pour batter into pans. Bake at 350 degrees for 35-40 minutes or until a toothpick comes out clean.
*All I had on hand was the bigger box of instant pudding (5.6 oz or something like that) so I used it and it still turned out so good! I also whipped up a powdered sugar glaze and poured it on while they were still hot in the pans. Next time I think I'll add chocolate chips! :)
Thursday, January 27, 2011
Blueberry Muffin French Toast
6 1/4 c. All Purpose flour
1 Tbl. + 1 tsp. Baking Powder
1/2 tsp. Salt
20 oz. Unsalted Butter
3 c. Sugar
1 tsp. Vanilla
5 Whole Eggs
1 1/2 c. Fresh Blueberries
Cream butter and sugar until light and fluffy. Adds eggs and vanilla. Beat until incorporated. Scrape down sides of the bowl. Add dry ingredients. Beat until well combined. Add blueberries. Mix briefly. Spread into a greased 9x12 pan. Bake 350 degrees for about an hour. Cut into squares and dip in an egg wash just as you would with french toast. Fry in butter on a griddle to 'toast' each side. Serve with cream cheese frosting.
Cream Cheese Frosting
3 lbs cream cheese
3 cups sugar
2 cups fresh blueberries
1 tsp vanilla
1/2 tsp salt
whip it up and serve on top
1 Tbl. + 1 tsp. Baking Powder
1/2 tsp. Salt
20 oz. Unsalted Butter
3 c. Sugar
1 tsp. Vanilla
5 Whole Eggs
1 1/2 c. Fresh Blueberries
Cream butter and sugar until light and fluffy. Adds eggs and vanilla. Beat until incorporated. Scrape down sides of the bowl. Add dry ingredients. Beat until well combined. Add blueberries. Mix briefly. Spread into a greased 9x12 pan. Bake 350 degrees for about an hour. Cut into squares and dip in an egg wash just as you would with french toast. Fry in butter on a griddle to 'toast' each side. Serve with cream cheese frosting.
Cream Cheese Frosting
3 lbs cream cheese
3 cups sugar
2 cups fresh blueberries
1 tsp vanilla
1/2 tsp salt
whip it up and serve on top
Saturday, January 22, 2011
Caramel Pudding Cake
2 T. butter
1 c. sugar
1 egg
1/2 tsp. salt
1 c. milk
2 c. flour
1 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
1 c. raisins (optional)
1 c. nuts (optional)
Cream butter and sugar. Add egg and mix well. Add dry ingredients alternately with milk. Spread in a greased 9x13 cake pan and pour hot caramel sauce over all of it. Bake for 30 minutes at 350°.
Caramel Sauce:
2 c. brown sugar
1 cube butter or margarine
3 c. water
Bring to a boil and pour over cake batter. Bake at 350 for 30 minutes. Serve either warm or cold with ice cream or whipping cream. This is a Sunday afternoon favorite at our house. It works well in a dutch oven also.
1 c. sugar
1 egg
1/2 tsp. salt
1 c. milk
2 c. flour
1 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
1 c. raisins (optional)
1 c. nuts (optional)
Cream butter and sugar. Add egg and mix well. Add dry ingredients alternately with milk. Spread in a greased 9x13 cake pan and pour hot caramel sauce over all of it. Bake for 30 minutes at 350°.
Caramel Sauce:
2 c. brown sugar
1 cube butter or margarine
3 c. water
Bring to a boil and pour over cake batter. Bake at 350 for 30 minutes. Serve either warm or cold with ice cream or whipping cream. This is a Sunday afternoon favorite at our house. It works well in a dutch oven also.
Tuesday, January 11, 2011
Crock-pot Cake
Crock-pot Cake
1 large box instant chocolate pudding
1 small box instant chocolate pudding
3 cups milk
(for richer 'filling' use 2 large
boxes and omit the small box)
Whisk together and pour into your crock-pot. A crock pot liner works great but if you don't have one, be sure to spray it good with pam.
1 box chocolate cake mix (prepared according to the directions)
Pour this slowly over the pudding in the crock-pot - DO NOT MIX THESE
TOGETHER!!!
Cover and cook for 2 ½ hours on low setting. Let it sit, covered, for an
additional 30 minutes so the pudding will set up. You can serve it warm with whipped topping or ice cream. It is good chilled too. I'm sure you could experiment with different flavors too.
Tip: put a couple of paper towels between your crock pot and the lid. That keeps the water from dripping onto you cake.
1 large box instant chocolate pudding
1 small box instant chocolate pudding
3 cups milk
(for richer 'filling' use 2 large
boxes and omit the small box)
Whisk together and pour into your crock-pot. A crock pot liner works great but if you don't have one, be sure to spray it good with pam.
1 box chocolate cake mix (prepared according to the directions)
Pour this slowly over the pudding in the crock-pot - DO NOT MIX THESE
TOGETHER!!!
Cover and cook for 2 ½ hours on low setting. Let it sit, covered, for an
additional 30 minutes so the pudding will set up. You can serve it warm with whipped topping or ice cream. It is good chilled too. I'm sure you could experiment with different flavors too.
Tip: put a couple of paper towels between your crock pot and the lid. That keeps the water from dripping onto you cake.
Wednesday, June 2, 2010
Mini-Muffin Donuts
1/2 cup white sugar
1/4 cup margarine, melted
1/2 teaspoon ground nutmeg
1/2 cup milk
1 teaspoon baking powder
1 cup all-purpose flour
1/4 cup margarine, melted
1/2 cup white sugar
1 teaspoon ground cinnamon
Preheat oven to 375 degrees F (190 degrees C). Grease 12 mini-muffin cups.
Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about three-fourths full.
Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.
1/4 cup margarine, melted
1/2 teaspoon ground nutmeg
1/2 cup milk
1 teaspoon baking powder
1 cup all-purpose flour
1/4 cup margarine, melted
1/2 cup white sugar
1 teaspoon ground cinnamon
Preheat oven to 375 degrees F (190 degrees C). Grease 12 mini-muffin cups.
Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about three-fourths full.
Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.
Cookie Dough Brownies
Brownies:
2 cups Sugar
1 1/2 cup Flour
1/2 cup Baking Cocoa
1/2 tsp. Salt
1 cup Oil
4 Eggs
2 tsp. Vanilla
In a mixing bowl combine sugar, flour, cocoa and salt. Add oil, eggs and vanilla. Beat for 3 minutes. Pour in a greased 9x13 pan. Bake at 350 for 25-30 minutes. Cool completely.
*If you are pressed for time a boxed brownie mix works great too.
Filling:
1 cup Butter (soft)
1 cup packed Brown Sugar
1/2 cup Sugar
4 Tbsp. Milk
2 tsp. Vanilla
2 cups Flour
Cream butter and sugars in a mixing bowl. Add milk and vanilla. Mix well. Beat in flour. Spread over brownies. Chill until firm.
Glaze:
1 cup Chocolate Chips
2 Tbsp. Shortening
Melt chocolate and shortening over medium heat until smooth. Stirring constantly. Spread over filling immediately. Let sit until firm.
2 cups Sugar
1 1/2 cup Flour
1/2 cup Baking Cocoa
1/2 tsp. Salt
1 cup Oil
4 Eggs
2 tsp. Vanilla
In a mixing bowl combine sugar, flour, cocoa and salt. Add oil, eggs and vanilla. Beat for 3 minutes. Pour in a greased 9x13 pan. Bake at 350 for 25-30 minutes. Cool completely.
*If you are pressed for time a boxed brownie mix works great too.
Filling:
1 cup Butter (soft)
1 cup packed Brown Sugar
1/2 cup Sugar
4 Tbsp. Milk
2 tsp. Vanilla
2 cups Flour
Cream butter and sugars in a mixing bowl. Add milk and vanilla. Mix well. Beat in flour. Spread over brownies. Chill until firm.
Glaze:
1 cup Chocolate Chips
2 Tbsp. Shortening
Melt chocolate and shortening over medium heat until smooth. Stirring constantly. Spread over filling immediately. Let sit until firm.
Tuesday, February 2, 2010
Pumpkin Ginger Cupcakes
2 cups all-purpose flour
1 (3.4 ounce) package instant butterscotch pudding mix
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/3 cup finely chopped crystallized ginger
1 cup butter, room temperature
1 cup white sugar
1 cup packed brown sugar
4 eggs
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin puree
Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
I made these one boring Sunday afternoon last fall and they definitely spiced up the day:)! They are fantastic! I frosted them with cream cheese frosting. I didn't have a butterscotch pudding mix so I used a white chocolate pudding. I have never bought crystallized ginger so I omitted that and instead of 1/2 tsp. of ginger, I added 1 and a 1/2 tsp. of ginger. They were honestly some of the best cupcakes ever! The kids loved them!
1 (3.4 ounce) package instant butterscotch pudding mix
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/3 cup finely chopped crystallized ginger
1 cup butter, room temperature
1 cup white sugar
1 cup packed brown sugar
4 eggs
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin puree
Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
I made these one boring Sunday afternoon last fall and they definitely spiced up the day:)! They are fantastic! I frosted them with cream cheese frosting. I didn't have a butterscotch pudding mix so I used a white chocolate pudding. I have never bought crystallized ginger so I omitted that and instead of 1/2 tsp. of ginger, I added 1 and a 1/2 tsp. of ginger. They were honestly some of the best cupcakes ever! The kids loved them!
Wednesday, April 1, 2009
Chocolate Icing
1 c. sugar
3 T. cornstarch
2 T. cocoa
1/4 tsp. salt
Mix together.
Bring 1 c. water to a boil. Pour dry mixture into boiling water stirring constantly over med-low heat. Remove from heat and add:
1 Tbsp. butter (the real stuff:)
1 Tbsp. vanilla
Pour over cake while still warm.
3 T. cornstarch
2 T. cocoa
1/4 tsp. salt
Mix together.
Bring 1 c. water to a boil. Pour dry mixture into boiling water stirring constantly over med-low heat. Remove from heat and add:
1 Tbsp. butter (the real stuff:)
1 Tbsp. vanilla
Pour over cake while still warm.
Waldorf Astoria Red Cake
1 c. shortening
1 1/2 c. sugar
2 1/4 c. flour
1 tsp. salt
1 tsp. soda
1 tsp. vinegar
1 c. buttermilk
2 tsp. cocoa
2 oz. red food color (water can be substituted for 1 oz of food color. It is still red, red)
3 eggs
1 tsp. vanilla
Cream sugar and shortening. Beat eggs and add. Mix cocoa & food coloring and add. Add dry ingredients alternately with buttermilk. Add vanilla & vinegar. Bake in 1,2 or 3 layers at 350 degrees for 20-25 minutes, or until toothpick inserted in center comes out clean. Frost with butter cream frosting or chocolate icing.
I like it both ways but my kids like it with butter cream frosting better!
1 1/2 c. sugar
2 1/4 c. flour
1 tsp. salt
1 tsp. soda
1 tsp. vinegar
1 c. buttermilk
2 tsp. cocoa
2 oz. red food color (water can be substituted for 1 oz of food color. It is still red, red)
3 eggs
1 tsp. vanilla
Cream sugar and shortening. Beat eggs and add. Mix cocoa & food coloring and add. Add dry ingredients alternately with buttermilk. Add vanilla & vinegar. Bake in 1,2 or 3 layers at 350 degrees for 20-25 minutes, or until toothpick inserted in center comes out clean. Frost with butter cream frosting or chocolate icing.
I like it both ways but my kids like it with butter cream frosting better!
Better Than Sex Cake:)
1 (18.25 ounce) chocolate fudge cake mix
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped
1 (8 ounce) container frozen whipped topping, thawed
Bake cake according to package directions for a 9x13 inch pan, cool for 5 minutes. Make holes with end of fork across the top of the cake, making sure not to go through to the bottom. Slowly pour sweetened condensed milk and caramel topping over cake, letting it sink into the slits; Next put on cool whip then sprinkle the crushed chocolate toffee bar chunks and swirls of caramel topping. Let cake cool completely Refrigerate and serve right from the pan!
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped
1 (8 ounce) container frozen whipped topping, thawed
Bake cake according to package directions for a 9x13 inch pan, cool for 5 minutes. Make holes with end of fork across the top of the cake, making sure not to go through to the bottom. Slowly pour sweetened condensed milk and caramel topping over cake, letting it sink into the slits; Next put on cool whip then sprinkle the crushed chocolate toffee bar chunks and swirls of caramel topping. Let cake cool completely Refrigerate and serve right from the pan!
Subscribe to:
Posts (Atom)