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Post by Jay on Jul 17, 2005 19:31:06 GMT -6
Rhubarb ~ Strawberry Coffee Cake 1 cup fresh or frozen cut ~ up rhubarb 1 cup fresh or frozen unsweetened whole strawberries 1 cup sugar 2 Ts. cornstarch 1½ cups all-purpose flour ½ tsp. baking powder ¼ tsp. baking soda 6 Ts. margarine or butter 1 beaten egg ½ cup butter milk ½ tsp vanilla ¼ cup all- purpose flour Vanilla ice cream In a saucepan combine rhubarb, strawberries and ¼ water. Bring to a boiling: reduce heat. Cover and simmer about 5 minutes or till tender. Combine ¼ cup of the sugar and the cornstarch. Stir into fruit mixture. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Set aside. In a mixing bowl stir together ½ cup of the sugar, the 1½ cups flour, the baking powder, and baking soda. Cut in 4 Tbs. margarine or butter till mixture resembles fine crumbs. Combine egg, buttermilk and vanilla. Add to flour mixture. Stir just till moistened. Spread half of the batter into an 8 x 8 x 2 inch baking pan. Spread fruit mixture over batter. Drop remaining batter in small mounds atop filling. Combine the remaining ¼ cup sugar and the ¼ flour. Cut in remaining 2 Tbs. margarine or butter till mixture resembles fine crumbs. Sprinkle over batter. Bake in a 350° oven for 40 to 45 minutes or till golden brown. Serve warm with vanilla ice cream. Servers 9. Double the recipe and bake the coffee cake in a 13 x 9 x 2 ~ inch baking pan for 45 to 50 minutes or till golden brown. Jay
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Post by Jay on Jul 8, 2005 12:09:03 GMT -6
Blueberry Muffins
1-3/4 cups flour 1/2 cup sugar 2-1/2 teaspoons baking powder 3/4 teaspoon salt 1 egg 3/4 cup milk 1/3 cup vegetable oil 1 cup fresh or unthawed frozen blueberries 1/4 - 1/2 cup chopped nuts
Sift together the flour, sugar, baking powder and salt into a bowl. Beat in a small bowl the egg, milk and oil, until well blended. Add the liquid ingredients all at once to the dry ingredients. Stir lightly, batter will be lumpy. Gently stir in the blueberries and the walnuts or pecans. Divide evenly 2/3 full into 12 greased muffin cups (or use liners). Bake at 375 F for 25 minutes or until tester comes out clean. Remove to wire rack to cool slightly.
Makes 12 muffins. Jay(Ky)
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Post by Jay on Jun 3, 2005 20:16:12 GMT -6
Butterscotch Rum Pound Cake
A delicious rich pound cake with a twist! The butterscotch morsels add a nice sweet caramelized flavor to this classic pound cake. 1 2/3 cups (11-oz. pkg.) Butterscotch Flavored Morsels, divided 1 pkg. (18.25 oz.) yellow cake mix 4 large eggs 3/4 cup sour cream 1/2 cup milk 1/2 cup dark rum 1/4 cup (1/2 stick) butter or margarine, softened 1 cup finely chopped walnuts or pecans Glaze Chopped nuts (optional)
1. Preheat oven to 350° F. Grease 10-inch bundt pan. 2. Microwave 1 1/3 cups morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature. 3. Combine cake mix, eggs, sour cream, milk, rum, butter and melted morsels in large mixer bowl. Beat on low speed just until moistened. Beat on high speed for 2 minutes. Stir in 1 cup nuts. Pour into prepared bundt pan. 4. Bake for 50 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely; transfer to serving platter. Pour Glaze over cake; sprinkle with chopped nuts.
Glaze 1 Microwave remaining morsels and 1 to 2 tablespoons milk in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; stir. 2 Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool for 5 to 10 minutes.
Servings: 24 Preparation time: 20 minutes Cooking time: 1 hour Jay
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Post by Jay on Apr 23, 2005 20:33:29 GMT -6
Orange Rum Cake 1 cup butter, softened 1 and 1/2 cups sugar 2 and 1/2 cups all-purpose flour 3 eggs 1 tsp. vanilla 1/2 tsp. salt 1 tsp. baking powder 1 Tbsp. orange zest, grated 1/3 cup orange juice 1/4 cup rum
Cream together butter and sugar. Add remaining ingredients and mix well. Grease and flour a tube pan. Pour batter into pan and bake at 350 degrees for 45 - 50 minutes. If you don't want to use rum you may increase orange juice to 1/2 cup and use 1 tsp. of rum extract.
The Skinny: Use your favorite sugar and egg substitutes.
Jay
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Post by Jay on Feb 12, 2005 20:15:30 GMT -6
Bailey's Chocolate Cream Cake
1 box chocolate cake mix 1 box (3/4 oz.) instant chocolate pudding 3/4 cup sour cream (lite is fine, or regular) 1/3 cup canola or corn oil 3/4 cup Bailey's Irish Cream (or other cream liqueur) (If you do not bake with liquor, I'm sorry, but I do not know a substitute for this one.) 3 eggs or 3/4 cup egg substitute
Mix all ingredients in your mixer. Start on Medium speed and when all is combined, turn the mixer up to High for 2 full minutes. Grease and flour an angel tube pan. Pour the batter in the pan. It will be rather thick and fluffy. Don't be alarmed by the color. It's sort of an odd color when it's unbaked, but it will look like a lovely chocolate color when it's done.
Bake at 350 degrees for 55 minutes. Check with a toothpick to see that it's done. If no crumbs stick, you are set. Let the cake cool on your counter for 15 minutes. While it's cooling you can make the frosting. It's a simple ganache glaze. At the 15-minute point, turn your cake out onto a serving plate.
Ganache Glaze
4 oz. whipping cream 8 oz. chopped bittersweet chocolate
Finely chop your chocolate. The better the chocolate, the richer the frosting; and the finer the chop, the faster it will melt. When chopped, put the chocolate in a heat-proof bowl. Heat the 4 oz. of cream in a small sauce pan on Medium. When it's just starting to boil, take it off the heat and immediately pour it on your chopped chocolate. Stir with a whisk until the chocolate is completely melted. Your glaze will be a smooth, dark chocolate "syrup." While the cake and the ganache glaze are both still warm, drizzle the ganache over the top of the cake and let it slide down the sides of the cake. As the glaze cools it will firm up.
If you serve the cake within 2 hours, it should still be a bit warm and taste dreamy. It's also good when cool.
Jay
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Post by Jay on Feb 12, 2005 20:09:40 GMT -6
Ricotta Filled Cake 1 box yellow cake mix 2 15-oz. containers ricotta cheese 2 eggs, beaten 4 egg whites, beaten 1/2 cup sugar 1/2 tsp. vanilla
Mix cake according to package directions. Pour into a greased and lightly floured 13 x 9-inch baking dish. Combine cheese, eggs, egg whites, sugar, and vanilla and mix well. Pour mixture over cake batter and bake for about 1 hour at 300 degrees.
The Skinny: Use your favorite egg and sugar substitute. Jay
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Post by Jay on Jan 22, 2005 21:34:05 GMT -6
Peppermint Brownies
2 squares unsweetened chocolate 1/3 cup butter 2 eggs, beaten 3/4 cup sugar 1/2 tsp. peppermint extract 1/3 cup all-purpose flour 1/4 cup chopped pecans 1/4 tsp. salt
Melt chocolate and butter in a saucepan and slowly add sugar stirring constantly until blended. Add beaten eggs and stir in peppermint extract. Remove from heat and add flour, nuts and salt. Pour into a greased and floured 10 square cake pan and cook at 350 degrees for 25 - 30 minutes.
The Skinny: Use your favorite egg and sugar substitut Jay
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Post by Jay on Dec 23, 2004 21:10:19 GMT -6
Blueberry Cake with Lemon Glaze 1 cup butter, softened 2 cups sugar 4 eggs, beaten 1 tsp. vanilla 3 cups flour Pinch of salt 1 tsp. baking powder 2 pints fresh blueberries Cream together butter and sugar. Add beaten eggs and vanilla. Combine flour, salt and baking powder and fold in blueberries. Combine the two mixtures and pour into a greased and floured tube pan. Bake at 350 degrees for 1 hour or until cake is completely cooked in the center. Allow cake to cool before removing from pan and placing on a cake plate. Glaze 1 cup powdered sugar 1-2 Tbsp. lemon juice Combine ingredients and mix well. Drizzle over cooled cake. The Skinny: Use your favorite sugar and egg substitutes. Jay
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Post by Jay on Dec 6, 2004 20:32:41 GMT -6
White Chocolate Macadamia Cookies
1 and 1/2 cups flour 1 egg 1 tsp. vanilla 1/2 cup white granulated sugar 1/2 cup light brown sugar 1/4 pound butter, softened 8 oz. white chocolate bark, melted 1/2 cup macadamia nuts, chopped
In a large bowl combine flour, egg, vanilla, sugars and butter; mix well with an electric mixer. Melt chocolate in a glass bowl in the microwave or double boiler according to package directions; be careful not to scorch. Add melted chocolate and nuts to mixture. Drop tablespoons full onto greased baking sheet and bake for 15 - 20 minutes at 325 degrees.
The Skinny: Use your favorite egg and sugar substitutes Jay In Ky
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Post by Jay on Dec 6, 2004 20:29:44 GMT -6
German Chocolate Cookies
Ingredients: 1 3/4 cups flour 1 1/2 cups sugar 3/4 cup butter 2/3 cup unsweetened cocoa 3/4 teaspoon baking soda 1/4 teaspoon salt 2 eggs 2 tablespoons half and half 1 teaspoon vanilla extract
Filling:
1/2 cup butter 1/2 cup brown sugar 1/4 cup light corn syrup 1 cup coconut toasted 1 cup pecans chopped
Instructions:
Combine all cookie ingredients and blend. Form in 1 inch balls and place on ungreased cookie sheet. Bake 8-9 minutes at 350.
In medium saucepan, melt butter, add sugar and syrup stirring constantly until thick and bubbly. Stir in coconut and pecans.
Make cookie sandwiches with 2 cookies and filling.
Jay In Ky
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Post by Jay on Dec 6, 2004 20:27:52 GMT -6
German Chocolate Cookies Yield: 6 servings 1 pk German chocolate cake mix 1 Vanilla yogurt 1 Egg 1 cn Coconut-pecan frosting Preparation Time: 0:15
Preheat oven to 350. In a large bowl, combine cake mix, yogurt, and egg; beat until smooth. Drop teaspoonfuls of dough 2 inches apart onto a greased baking sheet. Bake 10 to 12 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack; ice warm cookies. Store in a single layer in an airtight container.
Jay In Ky
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Post by Jay on Nov 19, 2004 7:54:18 GMT -6
Oatmeal Toffee Cookies 3/4 cup butter, softened 1/2 cup packed light brown sugar 1 egg 1 teaspoon vanilla extract 1 1/2 cups rolled oats 1 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup chopped pecans 2 cups toffee baking bits
Preheat oven to 300F. Line cookie sheets with parchment paper. In a medium bowl, cream together the butter and brown sugar. Stir in the egg and vanilla until smooth. Sift together the flour, salt and baking soda, stir into the creamed mixture. Then stir in the rolled oats. Finally, stir in the chopped candy bar pieces.
Drop dough by rounded tablespoons onto the prepared cookie sheets, and flatten slightly. Bake for 10 to 18 minutes in the preheated oven. Cookies will have a dry appearance when finished baking.
Jay
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Post by Jay on Nov 19, 2004 7:31:27 GMT -6
Sugared Pecan Cookies
2 1/4 to 2 1/2 cups all-purpose flour 1/4 cup sugar 1 envelope RapidRise Yeast 1 1/2 teaspoons salt 1/4 cup water 1/4 cup half-and-half cream 3/4 cup butter or margarine 2 egg yolks 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1/2 cup finely chopped pecans 2 egg whites, lightly beaten with 1 tablespoon water Sugar-Nut Coating (recipe follows)
In a large bowl, combine 3/4 cup flour, sugar, undissolved yeast, and salt. Heat water, half-and-half, and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg yolks, vanilla, almond extract, and 1/2 cup flour; beat 2 minutes at high speed. Stir in pecans and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half; divide each half to 24 equal pieces. Roll into 1-inch round balls. Dip each ball into egg white mixture; roll in Sugar-Nut Coating. Place on greased baking sheets.
Bake at 375°F for 12 to 15 minutes or until done. Remove from sheets; cool on wire rack.
Sugar-Nut Coating: In a small bowl, combine 3/4 cup sugar, 3/4 cup ground pecans and 2 teaspoons instant coffee. Stir to blend.
Makes 48 cookies Jay
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Post by Jay on Nov 8, 2004 21:07:58 GMT -6
BIG N' SOFT CHOCLOATE CHIP COOKIES
INGREDIENTS: 3 1/4 cups all-purpose flour 1 cup cake flour 1 teaspoon baking powder 1 teaspoon baking soda 1 1/2 cups Butter, softened 1 1/4 cups sugar 1 1/4 cups firmly packed brown sugar 2 eggs 1 tablespoon vanilla 2 cups semi-sweet chocolate chunks (or chips)
DIRECTIONS: Heat oven to 375 degrees. Combine flour, cake flour, baking powder and baking soda in medium bowl; set aside. Combine butter, sugar and brown sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed (1 minute). Reduce speed to low. Continue beating, gradually adding flour mixture, until well mixed (2 to 3 minutes). Stir in chocolate chips by hand. Drop dough by 1/4 cupfuls 2 inches apart onto baking sheets Bake for 10 to 14 minutes or until light golden brown. (be careful not to overbake) Let stand 1 to 2 minutes and remove from baking sheets.
Yield: 2 dozen cookies
* NOTE: For smaller cookies, drop dough by rounded tablespoonfuls 2 inches apart onto baking sheets. Bake for 10 to 12 minutes or until light golden brown. Makes 4 dozen cookies. Jay
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Post by Jay on Oct 27, 2004 10:54:41 GMT -6
NO-FAT OLD FASHIONED APPLE CAKE
INGREDIENTS: 2 1/2 cups all-purpose flour 1 cup sugar 1 teaspoon baking soda 2 1/4 teaspoons cinnamon 1/4 teaspoons ground nutmeg 1/8 teaspoon mace 1 egg 2 egg whites 1 teaspoon vanilla 1/2 cup applesauce 1/2 cup buttermilk 1 1/2 cups tart apples; diced 1/2 cups raisins brown sugar
DIRECTIONS: Sift together flour, sugar, baking soda and spices. In a mixer bowl put egg, egg whites, vanilla, apple sauce and milk. Mix with electric mixer. Gradually add dry ingredients, blending well. Stir in apples and raisins by hand. Pour batter into 8x8 pan that has been sprayed with Pam. Sprinkle with brown sugar. Bake in preheated 350 degree oven for about 50 minutes.
Yield: 9 Servings Jay
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Post by Jay on Oct 27, 2004 10:24:48 GMT -6
Fried Oreo's List of Ingredients 1 large bag of Oreo cookies 2 cups of pancake mix 1-1/2 cups of milk 2 eggs 4 tsp. of oil Recipe Preheat deep fryer to 375 F. Combine pancake mix, milk, eggs and oil. Mix until there are no lumps. Dip Oreos into batter, make sure both sides are covered and put the Oreos into the deep fryer. The cookie will float so make sure you flip the cookie over so that both sides are golden brown. The cookies will cook fast so watch them so they will not burn. Take out Oreos and enjoy. The cookies are best straight out of the deep fryer!! Makes about 54 Oreos. Jay
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Post by Jay on Oct 15, 2004 20:34:29 GMT -6
Peppermint Brownies
2 squares unsweetened chocolate 1/3 cup butter 2 eggs, beaten 3/4 cup sugar 1/2 tsp. peppermint extract 1/3 cup all-purpose flour 1/4 cup chopped pecans 1/4 tsp. salt
Melt chocolate and butter in a saucepan and slowly add sugar stirring constantly until blended. Add beaten eggs and stir in peppermint extract. Remove from heat and add flour, nuts and salt. Pour into a greased and floured 10 square cake pan and cook at 350 degrees for 25 - 30 minutes.
The Skinny: Use your favorite egg and sugar substitutes Jay
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Post by Jay on Sept 30, 2004 20:35:56 GMT -6
Peaches and Cream Cake
2 cans sliced peaches, drained {or 4-5 fresh peeled and sliced} 6 Tbs sugar 2 cups flour 1 Tsp each, baking powder and baking soda 1/4 Tsp salt 1 Tso cinn 1-1/2 cups sugar 1/2 cup shortening 2 eggs, 1 cup chopped pecans 1 Tsp vanilla
Filling 6 oz. cream cheese or neufchatel cheese 2 Tbs. sugar 1 egg 1/2 cup {reserved} peaches, chopped
Reserve 1/2 cup of the peaches for the filling, and puree the remaining peaches and 6 Tbs. sugar in a blender. Combine the flour, baking powder,soda,salt, and cinn. set aside. Cream 1-1/2 cups of sugar and shortening until light and fluffy. Add the eggs and blend well. Alternately add the pureed mixture and dry ingredients and stir till moist and smooth. Stir in the vanilla and the chopped pecans{1-cup}
Make the filling by beating the cream cheese, 2 Tbs. sugar and egg until smooth. Fold in the reserved 1/2 cup chopped peaches.
Grease a 9 inch loaf pan or 6 mini loaf pans, line with greased wax paper and dust with sugar.
Spoon 1/2 of the batter into the pan{S}. Spoon the filling over the batter and top with the remaining batter. Swirl slightly with a fnife and sprinkle the top with a sugar/cinnamon mixture.
Bake at 325 for 50 -60 minutes. Cool 10 minutes before removing from the pan. Jay
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Post by Jay on Sept 26, 2004 20:32:17 GMT -6
;D Caramel Pecan Brownies Recipe Rating: Prep Time: 20 min Total Time: 1 hr 20 min Makes: 32 servings, 1 square each 4 squares BAKER'S Unsweetened Baking Chocolate 3/4 cup (1-1/2 sticks) butter or margarine 2 cups sugar 4 eggs 1 cup flour 1 bag (14 oz.) KRAFT Caramels (about 50) 1/3 cup whipping cream 2 cups PLANTERS Pecan Halves, divided PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan to form handles. Generously grease foil. Microwave unsweetened chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar until well blended. Add eggs; mix well. Stir in flour until well blended. Spread half of the batter into prepared pan. BAKE 25 minutes or until top is firm to the touch. Meanwhile, microwave caramels and cream in microwavable bowl on HIGH 2 minutes or until caramels begin to melt. Stir until caramels are completely melted. Stir in 1 cup of the pecan halves. SPREAD caramel mixture evenly over brownie; top with remaining brownie batter. (Some caramel mixture may peak through.) Sprinkle with remaining 1 cup pecan halves. Bake an additional 30 minutes or until brownie feels firm to the touch. Cool in pan on wire rack. Remove brownie from pan; cut into 32 squares. Jay
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Post by Jay on Sept 19, 2004 12:26:57 GMT -6
Cream Cheese Cinnamon Bars 2 large tubes Pillsbury Crescents 16 ounces cream cheese 1 cup granulated sugar 1 teaspoon vanilla extract 3/4 cup granulated sugar 1 teaspoon cinnamon 1/2 cup (1 stick) butter or margarine In large bowl soften cream cheese. Add the 1 cup granulated sugar and vanilla extract, and mix well. Open 1 tube of crescents and unroll, but do not tear apart. Put them in the bottom of a 13 x 9-inch baking pan. Spread cream cheese mixture over crescents. Put the other roll of crescents on top of cream cheese. Melt butter and pour over crescents. Mix the 3/4 cup granulated sugar and cinnamon together. Sprinkle sugar/cinnamon mixture over top and bake at 350 degrees F for 30 minutes Jay
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Post by Jay on Sept 13, 2004 20:29:11 GMT -6
Cool Lemon Bars
2 cups all-purpose flour 1/2 cup powdered sugar 1 cup butter, softened 4 eggs beaten 2 cups sugar 1/4 cup lemon juice 1/4 cup flour 1 tsp. baking powder Additional powdered sugar
Combine flour and powdered sugar; add butter and mix until crumbly. Press into a greased 13 x 9 inch pan. Bake for 20 minutes at 350 degrees until lightly browned. Combine eggs, sugar, and lemon juice. Stir in flour and baking powder. Pour over cooked crust and bake for 25 - 30 minutes at 350 degrees. Allow to cool and dust with powdered sugar and cut into squares.
The Skinny: Use your favorite egg and sugar substitute. _______________________________________
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Post by Jay on Jul 19, 2004 13:01:53 GMT -6
Hello Marie. Go to google.com and type in the search box ,slow cooker cakes.There are several recipes there,didn't know what kind you were interested in. Welcome to the board !!! If you need any help just post again. Jay
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Post by Jay on Jul 17, 2004 20:40:49 GMT -6
Peanut Butter Crunch Cake
1 Pkg. yellow cake mix 1 cup peanut butter 1/2 cup brown sugar 1 cup water 3 eggs 1/4 cup oil 1/2 cup semi sweet morsels 1/2 cup peanut butter morsels 1/2 cup chopped peanuts
Beat cake mix, peanut butter, and brown sugar on low speed until crumbly. Set aside 1/2 cup of crumbly mixture. Add water, eggs, and oil to remaining crumb mixture; blend on low until moistened. Beat on high for two minutes. Stir in 1/4 cup of each morsels. Pour into a greased 9X13" greased pan. Sprinkle with remaining crumb mixture, remaining morsels, and peanuts. Bake at 350 degrees for 40-45 minutes or until it tests clean
Jay
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Post by Jay on Jun 4, 2004 12:37:57 GMT -6
KRISPY COCOA TREAT BARS
INGREDIENTS: 1 cup corn syrup 1 cup white sugar 1 1/2 cups peanut butter 8 cups crisp rice cereal 1 cup semisweet chocolate chips
DIRECTIONS: Generously butter a 9x13 inch baking pan. Pour the sugar, syrup, and peanut butter into a large microwave bowl. Microwave on high until it begins to bubble, two to three minutes. Once the mixture is boiling, remove from the microwave oven, and stir in the cereal and chocolate chips until coated. Pour the mixture into the prepared 9x13 inch pan. Wet hands, sling off the excess water, and press down the treats until smoothed. Let cool, and cut into squares.
Yield: 24
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Post by Jay on Apr 11, 2004 20:25:33 GMT -6
Jamaican Rum Cake This delicious dessert is based on yellow cake mix, with rum added for flavor. Cake: 1 box yellow cake mix 1 box instant vanilla pudding 1/2 cup water 1/2 cup vegetable oil 4 eggs 1/2 cup dark rum Glaze: 1/4 cup water 1/2 cup butter 1/4 cup sugar 1 oz rum Mix the cake mix, pudding, water, oil, eggs, and rum together until well blended. Put this into a greased, floured cake pan, and bake at 325F for an hour. For the glaze, combine the water, butter and sugar in a saucepan. Boil for a minute, then cool. Stir in the rum. After the cake is done, poke holes into it with a fork or toothpick and then pour the glaze over the top. Let cool before serving Jay
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Post by Jay on Apr 4, 2004 14:08:23 GMT -6
Brownie Pudding Cake 1 cup flour 2 tsp baking powder 1/2 tsp salt 3/4 cup sugar 2 Tbsp cocoa 1/2 cup milk 1 tsp vanilla 2 Tbsp shortening, melted 3/4 cup chopped nuts 3/4 cup brown sugar 1/4 cup cocoa 1 3/4 cups hot water Sift together the flour, baking powder, salt, sugar, and 2 T cocoa. Add milk, vanilla, and shortening and mix until smooth. Add nuts. Pour into a gresed 8x8-inch baking pan. Mix brown sugar and cocoa and sprinkle over batter. Pour hot water over entire batter. Bake in 350F degree oven for 40 to 45 minutes. Jay
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Post by Jay on Apr 4, 2004 14:00:46 GMT -6
Triple Decker Strawberry Cake 1 package white cake mix (Duncan Hines French Vanilla) 1 (3 oz.) pkg. strawberry Jello 4 large eggs 1/2 cup sugar 1/4 cup all purpose flour 1/2 cup finely chopped fresh strawberries 1 cup vegetable. oil 1/2 cup milk ***Strawberry Buttercream Frosting*** 1 cup softened butter 2 (16 oz) pkgs powdered sugar 1 cup finely chopped fresh strawberries Beat cake mix and next 7 ingredients at low speed for 1 min. Scrape down sides and beat at medium speed 2 more minutes. Strawberries should be well blended into the batter. Pour batter into 3 greased and floured 9 inch cake pans. Bake at 350 for 23 minutes or until cake springs back when lightly touched. Cook in pans on wire racks for 10 minutes. Remove from pans and cook completely on wire racks. Strawberry Buttercream Frosting Beat butter at medium speed 20 seconds or until fluffy. Add powdered sugar and chopped strawberries. Beat at low speed until creamy. Add more sugar if too thin, or add more berries if too thick. Spread icing between layers and top and sides of cake. Garnish top with a couple of whole berries if desired. Jay
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Post by Jay on Apr 3, 2004 17:28:21 GMT -6
Italian Love Cake 1 (18.25 ounce) package chocolate cake mix 2 pints part-skim ricotta cheese 3/4 cup white sugar 1 teaspoon vanilla extract 4 eggs 1 (3.9 ounce) package instant chocolate pudding mix 1 cup milk 1 (12 ounce) container frozen whipped topping, thawed 1 Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside. 2 Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter. 3 Bake at 350 degrees F (175 degrees C) for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan. 4 Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake. Makes 18 servings Jay
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Post by Jay on Mar 30, 2004 13:24:14 GMT -6
Peanut Chocolate Cake 1/2 cup butter or margarine, softened 2-1/4 cups packed brown sugar 3 eggs 3 squares (1 oz. each) unsweetened chocolate, melted and cooled 2 tsp. vanilla extract 2-1/4 cups all-purpose flour 2 tsp. baking soda 1/2 tsp. salt 1 cup (8 oz.) sour cream 1 cup water Frosting: 1 cup butter or margarine 1 cup peanut butter * 4 cups confectioners' sugar 1/4 cup milk 2 tsp. vanilla extract 1 cup finely chopped peanuts In a lg. mixing bowl, combine butter and brown sugar; beat in eggs, chocolate and vanilla. Combine the flour, soda and salt; add to creamed mixture alternately with the sour cream. Gradually beat in water. Pour into two greased and floured 9-in. round baking pans. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, cream the butter, peanut butter, confectioners' sugar, milk and vanilla in a mixing bowl until smooth; set aside. Split each cake into two layers. Place bottom layer on a serving plate; spread with about 1/2 cup frosting. Repeat layers twice. Top with remaining cake. Frost top and sides of cake. Gently pressy peanuts into sides of cake. Yield: 12 servings. *Note: Reduced-fat or generic brands of peanut butter are not recommended for this recipe Jay
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Post by Jay on Mar 26, 2004 11:48:46 GMT -6
Toffee Pecan Cream Cheese Brownies Makes 4 dozen brownies 4 oz. unsweetened baking chocolate 1 C butter or margarine Cream Cheese Filling (below) 2 C sugar 2 t vanilla 4 eggs 1 1/2 C all-purpose flour 1/2 t salt 1/2 C chopped pecans 1/2 C English toffee bits (probably could use Skor bits, etc.) Heat oven to 350. Grease bottom only of retangular pan (13x9x2) with shortening. Melt chocolate and butter in 2-quart saucepan over low heat, stirring frequently, until smooth, remove from heat. Cool 5 minutes. Meanwhile, make Cream Cheese Filling, set aside. Beat chocolate mixture, sugar, vanilla and eggs in large bowl with electric mixer on medium speed for 1 minute, scraping bowl occasionally. Beat in flour and salt on low speed for 30 seconds, scraping bowl occasionally. Beat on medium speed for 1 minute. Spread half the batter (about 2 1/2 C) in pan. Spread filling over batter. Carefully spread remaining batter over filling. Gently swirl through batters with knife for marbled effect. Sprinke with pecans and toffee bits. Bake 45-50 minutes or until toothpick inserted in center comes out almost clean. Cool completely in pan on wire rack. For brownies, cut into 8 rows by 6 rows. Store covered in referigerator. Cream Cheese Filling: 2 packages (8 oz.) cream cheese, softened 1/2 C sugar 2 t vanilla 1 egg 1/2 C chopped pecans 1/2 C English toffee bits (Skor, etc.) Beat all ingrediants except pecans and toffee bits in medium bowl with electric mixer on medium until smooth. Stir in pecans and toffee bits. Makes 4 dozen brownies. Jay
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