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Post by Jay on Jun 23, 2003 20:26:50 GMT -6
Go to Google.com Type in Pecan Delight in search box . There were several recipes Good Luck Jay
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Post by Jay on Jun 23, 2003 12:53:17 GMT -6
GRAHAM CRACKER PECAN BARS Ingredients: Cinnamon Graham Crackers broken on the score 2 sticks butter 1 cup brown sugar 1 1/2 cups chopped pecans Directions: Place the graham crackers in a 9 x 13 baking pan or jelly roll pan leaving a small space between them. In a saucepan, bring the butter and sugar to a boil. Boil 2 minutes and remove from heat. Add pecans. Spread evenly over graham crackers. Bake 10 minutes at 350 degrees. Cool and break into squares. Jay
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Post by Jay on Jun 23, 2003 12:42:22 GMT -6
Apple Cake with Cream Cheese-Caramel Frosting 4 cups finely chopped, peeled cooking apples 2 cups sugar 1/2 cup cooking oil 2 beaten eggs 2 tsp vanilla 2 cups all purpose flour 2 tsp baking powder 2 tsp ground cinnamon 1 tsp salt 1/2 tsp baking soda 1 cup chopped walnuts 1 recipe Cream Cheese-Caramel Frosting Grease and flour two 8 x 1 1/2 or 9 x 1 1/2 inch round baking pans Combine apples and sugar. Add oil, eggs and vanilla. Combine flour, baking powder, cinnamon, salt, and soda. Add to apple mixture; stir just until combined. Stir in nuts. Pour into prepared pans. Bake in a 350º oven 30-35 minutes.Cool layers in pans on racks 10 minutes. Remove from pans. Cool Completely. Frost with Cream Cheese-Caramel Frosting, garnish with pecans, and drizzle with caramel ice cream topping, if desired. Store in refrigerator. Serves 12 to 16. Cream Cheese-Caramel Frosting makes 2 1/4 cups Beat together one 3 oz package softened cream cheese and 1/4 cup butter until light and fluffy. Beat in 1/3 cup caramel ice cream topping. Gradually beat in 2 cups sifted powdered sugar. Beat in 2 1/4 cups additional sifted powdered sugar to reach spreading consistency. Jay
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Post by Jay on Jun 23, 2003 7:22:59 GMT -6
Carrot Cake Mix In A Jar
2 cups sugar 2 tsp. powdered vanilla 1/2 cup chopped pecans 3 cups all-purpose flour 2 tsp. baking soda 1 Tbsp. cinnamon 1/4 tsp. nutmeg
Combine and blend ingredients in a small bowl, place in jar.
Attach to Jar:
Carrot Cake
Makes 1 13x9-inch cake
1 package Carrot Cake Mix 1 1/2 cups vegetable oil 3 large eggs 3 cups grated carrots 1 (8-ounce) can crushed pineapple
Preheat oven to 350 degrees F & grease 13x9 inch pan. Place Carrot Cake Mix in large mixing bowl. Make a well in the center of the mix & add the oil, eggs, carrots & pineapple. Blend until smooth. Pour into the prepared pan & bake for 40 to 50 minutes, or until a toothpick inserted into center comes out clean. Cool the cake and frost if desired or dust with powdered sugar.
Jay
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Post by Jay on Jun 20, 2003 21:10:59 GMT -6
Buckeye Cake First Layer 1 box, (2-layer size) Betty Crocker SuperMoist Devil's Food cake mix 1-1/3 cups water 1/2 cup vegetable oil 3 eggs Second Layer 2 cups sugar 1/2 cup milk 1-1/3 cups smooth peanut butter 1 jar (7 oz.) marshmallow crème Third Layer 1 stick (1/2 cup) butter 1/4 cupHershey?s cocoa 1/3 cup milk 1 lb. confectioners? sugar 1/4 tsp. vanilla Grease and flour a 15 X 11-inch jellyroll pan. Preheat oven to 350º.<br>First layer: Prepare cake as directed on box, using water, oil, and eggs for the ingredients. Pour mixture into pan. Bake 20-22 minutes or until toothpick inserted comes out clean. Cool completely, Second layer: In a saucepan, bring sugar and milk to a boil. Boil 3 minutes. Add peanut butter and marshmallow crème; mix well. Quickly pour on top of cooled cake. Spread evenly. Cool completely. Third layer: In a medium saucepan, melt butter, cocoa and milk together. Bring to a boil. Remove from heat and add confectioners? sugar and vanilla. Stir completely. Pour icing on top of cooled peanut butter layer. Cool completely before cutting. Jay
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Post by Jay on Jun 20, 2003 13:46:50 GMT -6
Key Lime Pound Cake with Key Lime Glaze 1 cup butter 1/2 cup shortening 2 cups white sugar 5 eggs 3 cups all-purpose flour 1/2 teaspoon. baking powder 1/2 cup milk 1/2 cup Lime Juice 1 1/2 teaspoon vanilla extract Glaze 1/4 cup white sugar 1/4 cup butter 3 tablespoons Key Lime Juice d i r e c t i o n s Preheat oven to 325 oF (165oC). Grease and flour 10-inch tube pan. Mix together the flour and baking powder. Cream together butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in key lime juice and vanilla extract. Pour batter into prepared pan. Bake in a preheated oven for 90 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan 10 minutes. Turn it out onto wire rack. While warm, prick top of cake with toothpick. Pour Key Lime Glaze over warm cake. Cool completely. Key Lime Glaze In small saucepan, combine sugar, butter and key lime juice. Bring to boil. Continue to boil, stirring constantly, for 1 minute. Remove from heat. Jay
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Post by Jay on Jun 19, 2003 11:43:40 GMT -6
Applesauce and Bourbon Cake 2 cups applesauce 2 cups white sugar 1 cup butter 1 teaspoon vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 3 teaspoons ground cinnamon 3 teaspoons ground nutmeg 1 teaspoon ground cloves 1 cup chopped pecans 1 cup raisins 1 cup chopped dates 1 (16 ounce) jar maraschino cherries, halved 1 cup bourbon whiskey Directions Preheat oven to 275 degrees F (135 degrees C). Grease a 9 inch tube pan. Line the bottom and sides with parchment paper, then grease the paper. In a saucepan over medium heat, combine applesauce, butter and sugar in saucepan. Cook over medium heat for 5 minutes, stirring occasionally. Remove from heat, stir in vanilla and set it aside to cool. In a large bowl, mix flour, baking soda, salt, cinnamon, nutmeg and cloves. Add chopped pecans, raisins, chopped dates and cherries. Sir until he fruit and nuts are evenly coated. Stir in the cooled applesauce mixture. Pour into prepared pan. Bake in the preheated oven for 120 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slowly pour bourbon on cake, letting it soak in. Wrap cake well and store in refrigerator Jay
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Post by Jay on Jun 19, 2003 11:16:04 GMT -6
CARAMEL POUND CAKE 1 c. dark brown sugar 1 c. light brown sugar 1 c. sugar 1 c. butter, softened 1/2 c. veg.oil 5 large eggs 3 c. all-purpose flour 1/2 tsp. baking powder 1/2 tsp. salt 1 c. milk 1/2 tsp. vanilla Beat sugars and butter on med. speed until blended. Add oil; beat until blended. Add eggs one at a time, beating just until yellow disappears. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with milk. Beat at low speed just until blended. Stir in vanilla. Pour into a greased and floured tube pan. Bake at 325° for one hour and 20 minutes, or until toothpick comes out clean. Cool 10 minutes and turn out on to rack to finish cooling. FROSTING 1 lb.package light brown sugar 1/2 c. butter 1 (5 oz.) can evaporated milk dash of salt 1/2 tsp. baking powder 1/2 tsp. vanilla Bring sugar, butter, milk and salt to a boil, stirring often. Boil, stirring constantly for 3 minutes. Remove from heat; add baking powder, and vanilla. Beat at medium speed with electric mixer 5 to 7 minutes or until thickened. Drizzle quickly over cake. ENJOY!!! Jay
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Post by Jay on Jun 18, 2003 21:04:54 GMT -6
Tennessee Red Velvet Pound Cake 1 cup unsalted butter 2 cup solid shortening 3 cups sugar 7 eggs 2 teaspoons pure vanilla extract 2 ounces red food coloring 3 cups all-purpose flour 3 tablespoons cocoa 2 teaspon baking powder 4 teaspoon salt 1 cup milk Preheat oven to 325 degrees. Beat together butter and shortening until smooth.Add sugar and beat until fluffy. Add eggs, one at a time; beat well after each addition. Stir in vanilla and food coloring. Combine dry ingredients. Add to creamed mixture alternately with milk;beat well. Begin and end with dry ingredients. Pour into greased and floured 10-inch tube pan. Bake 1 hour and 20 minutes. Let set about 10 minutes and remove from pan. Cool before frosting. Cream Cheese Frosting 2 cup unsalted butter, softened to room temperature 8 ounces cream cheese, softened to room temperature 1 teaspoon pure vanilla extract 1 package confectioners? sugar Combine butter and cream cheese until smooth. Stir in vanilla. Gradually add confectioners' sugar; beat until creamy. Jay
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Post by Jay on Jun 18, 2003 20:58:40 GMT -6
Jack Daniel's Cake 2 cups all-purpose flour 4 teaspoons baking powder 1/2 teaspoon salt 1 cup (2 sticks) butter or margarine 2 cups firmly packed brown sugar 4 eggs 1/2 cup Jack Daniel?s Tennessee Whiskey 1/4 cup water 1 cup chopped pecans 1 package (6 ounces) chocolate chips hot buttered whiskey glaze Hot Buttered Whiskey Glaze 1/4 cup butter 2 cups powdered sugar 3 tablespoons Jack Daniel?s Tennessee Whiskey 1 teaspoon vanilla Preheat oven to 325 degrees. Grease a 10-inch tube pan.Combine flour,baking powder and salt, set aside.Melt butter in a 3-quart or larger saucepan over low heat. Remove from heat; stir in brown sugar, eggs, flour mixture,whiskey and water,stirring well after each addition. Pour batter into prepared pan. Sprinkle evenly with pecans and chocolate chips. Bake about 1 hour and 20 minutes or until center of cake is firm and edges begin to pull away from sides of pan. Cool in pan 10 minutes; turn out onto wire rack and cool completely. Drizzle with glaze. Jay
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Post by Jay on Jun 17, 2003 14:39:46 GMT -6
Special Strawberry Torte 1 package (18 1/4 ounces) yellow cake mix 4 eggs, separated 2/3 cup plus 2 tablespoons sugar, divided 1/4 cup sliced almonds 2 cups whipped topping 3 to 3 1/2 cups sliced fresh strawberries fresh mint, optional In a mixing bowl, prepare cake mix according to package directions, substituting four yolks for the whole eggs. Pour the batter into two greased and floured 9 inch round cake pans. In another mixing bowl, beat egg whites until soft peaks form. Gradually add 2/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Carefully spread over batter; sprinkle with almonds and remaining sugar. Bake at 350 degrees for 40-45 minutes or until meringue is golden and a toothpick inserted near the center of cake comes out clean. Cool for 10 minutes; remove from pans to a wire rack, meringue side up to cool completely. Place one cake with meringue side up on a serving plate. spread with half of the whipped topping and top with half of the strawberries. Cover with remaining cake, topping, and berries. Garnish with mint if desired. yield: 10-12 servings. Jay
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Post by Jay on Jun 17, 2003 7:46:39 GMT -6
Raspberry Almond Bars 1/2 cup (1 stick) unsalted butter 1 (11- or 12-ounce) package (2 cups) white chocolate morsels, divided use 2 large eggs 1/2 cup granulated sugar 1 cup all-purpose flour 1/4 teaspoon salt 1 teaspoon almond extract 1/2 cup seedless raspberry jam 1/3 cup sliced almonds Heat oven to 325 degrees. Grease and sugar a 9-inch square pan. (Alternatively, you may use a 10-inch round pie dish.) In a medium bowl or glass measuring cup, melt butter in microwave on high power for 1 minute. Add 1 cup of the white chocolate morsels; set aside and let stand. Do not stir. In bowl of electric mixer, beat eggs until foamy. Add sugar and beat until light lemon colored, about 5 minutes. Stir in white chocolate-butter mixture. Add flour, salt and almond extract and mix at low speed until combined. Spread 2/3 of batter into prepared pan. Batter will be sticky. The best way to spread it in the pan is to use an offset spatula if you have one. Bake for 15-17 minutes or until light golden brown around edges. Remove from oven to wire rack. Leave oven heat on. Heat jam in microwave in small bowl on high power for 30 seconds, stir and spread jam over warm crust. (Again, use an offset spatula if you have one.) Stir remaining morsels into remaining batter, and drop by spoonfuls over jam layer. Sprinkle with almonds. (Clumps of batter will spread during baking to cover the top.) Bake for 25-30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars. (If you have baked it in a pie dish, cut into slim wedges.) Makes 36 bars, or 12 wedges. Jay
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Post by Jay on Jun 16, 2003 13:28:29 GMT -6
Strawberry Cake * 1 package white cake mix * 1 package strawberry gelatin powder, 3 oz * 1 cup vegetable oil * 4 eggs, lightly beaten * 1/4 cup water * 3/4 cup mashed strawberries, fresh or frozen * Strawberry Icing * 1/2 cup butter or margarine * 1 (16 oz)box confectioners' sugar * 1/4 cup mashed strawberries Combine cake mix and gelatin powder in a large bowl. Beat in oil, eggs, water, and strawberries. Pour into 2 9-inch round greased and floured cake pans. Bake in a 350 degree oven for 30 minutes, until a toothpick inserted in center comes out clean. Cool and frost with strawberry icing. Icing: Mix butter and confectioners' sugar together until smooth. Add strawberries. Spread between cake layers, then frost top and sides. Jay
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Post by Jay on Jun 16, 2003 11:05:26 GMT -6
Peach Pound Cake 1 1/2 Cups Oil 2 Cups Sugar 3 Eggs 2 tsp.Vanilla Flavoring 3 Cups Self-Rising Flour 3 Chopped Peaches Pecans or Coconut(optional) Frosting: 6 tsp.Peaches 3 oz.Cream Cheese 1 1/2 Boxes Confectioners Sugar Mix in a mixing bowl and bake at 350º for 1 hour Frosting:Combine peaches,cream cheese,and confectioners sugar.POur Over Cool Cake. Bake in a Bundt Pan Jay
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Post by Jay on Jun 13, 2003 20:40:14 GMT -6
Cream Cheese Coffee Cake 1 cup sour cream 1/2 cup sugar 1/2 cup butter or margarine 1 teaspoon salt 2 pkg. (1/4 ounce each) active dry yeast 1/2 cup warm water (110 to 115 degrees) 2 eggs, beaten 4 cups all purpose flour Filling: 2 packages(8 ounces each) cream cheese, softened 3/4 cup sugar 1 egg, beaten 2 teaspoons vanilla extract 1/2 teaspoon salt Glaze: 2 1/2 cups confectioners' sugar 1/4 cup milk 1 teaspoon vanilla extract Toasted sliced almonds, optional In a saucepan, combine sour cream, sugar, butter and salt. Cook over medium low heat stirring constantly, for 5 - 10 minutes or until well blended. Cool to room temperature. In a mixing bowl, dissolve yeast in water . Add sour cream mixture and eggs; mix well. Gradually stir in flour (Dough will be very soft.) Cover and refrigerate over night. Next day, combine filling ingredients in a mixing bowl until well blended. turn dough onto a floured board. Knead 5 or 6 times. Divide into 4 equal portions. Roll each portion into a 12 x 8 inch rectangle. Spread 1/4 of the filling on each to within 1 inch of edges. Roll up jelly roll style from long side; pinch seams and ends to seal. Place seam side down on greased baking sheet. Cut six X's on top of loaves. Cover and let rise until almost doubled, about 1 hour. Bake at 375 degrees for 20-25 minutes or until golden brown. Cool on wire racks. Combine the first three glaze ingredients; drizzle over loaves. Sprinkle with almonds if desired. Store in the refrigerator; Yield: 20-24 servings.
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Post by Jay on Jun 12, 2003 20:48:14 GMT -6
Lemon Curd Ice Box Cake Makes 16 to 20 servings Preparation time: 10 minutes Baking time: 30 to 33 minutes Chilling time: 1 hour 1 package (18.25 ounces) plain lemon or yellow cake mix 1 1/3 cups water 1/3 cup lemon curd 1/3 cup vegetable oil 3 large eggs Topping: 1 cup heavy whipping cream, chilled 1 tablespoon confectioners' sugar 2/3 cup, about, lemon curd, or the remainder of the 10-ounce jar 1. Preheat the oven to 350 degrees, and place a rack in the center of the oven. Lightly mist a 13- by 9-inch pan with vegetable oil spray, and dust the pan with flour. Shake out the excess flour, and set the pan aside. 2. Place the cake mix, water, lemon curd, oil, and eggs in a large mixing bowl. Blend on low speed for 30 seconds. Increase the speed to medium and blend until the batter is thick and well combined, 1 1/2 minutes more. Pour the batter into the prepared pan and place the pan in the oven. 3. Bake the cake until the top has turned golden brown, and the cake tests done, 30 to 33 minutes. Remove the cake to a wire rack to cool, 25 minutes. 4. Place a clean large mixing bowl and electric mixer beaters in the refrigerator to chill. 5. When the cake has cooled, remove the bowl and beaters from the refrigerator. Beat the cream on high speed for 2 minutes, or until it is stiff. Fold in the sugar and the lemon curd. Turn this mixture on top of the cooled cake, and spread it out evenly with a rubber spatula. Cover the pan with plastic wrap and chill at least an hour before serving. Jay
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Post by Jay on Jun 12, 2003 20:44:39 GMT -6
Butter Pecan Cake with Butterscotch Glaze Makes 12 servings Preparation time: 10 minutes Baking time: 60 to 65 minutes 1 package (18 ounces) butter pecan cake mix with pudding 1 package (3.4 ounces) instant butterscotch pudding mix 4 large eggs 1 cup sour cream 1/2 cup vegetable oil 1/2 cup water 1/2 cup finely chopped pecans Butterscotch Glaze: 1/4 cup milk 4 tablespoons butter 1/4 cup confectioners' sugar 1 cup butterscotch chips 1. Preheat the oven to 350 degrees, and place a rack in the center of the oven. Generously grease a 12-cup Bundt pan with solid vegetable shortening, and dust the pan with flour. Shake out the excess flour. Set the pan aside. 2. Place the cake mix, pudding mix, eggs, sour cream, oil, water and pecans in a large mixing bowl. Blend on low speed for 30 seconds. Scrape down the sides of the bowl. Increase the mixer speed to medium, and continue blending until the batter is thick and well combined, 2 minutes more. Pour the batter into the prepared pan and place the pan in the oven. 3. Bake the cake until the batter begins to pull away from the sides of the pan, and the top is deep brown, 60 to 65 minutes. Remove the pan from the oven, and let it cool on a wire rack for 20 minutes. Run a sharp knife around the edges of the cake, shake the pan to loosen the cake, then invert it onto a plate to complete cooling. 4. For the glaze, place the milk and butter in a small saucepan over medium heat. Bring to a boil, stirring. Remove the pan from the heat and whisk in the sugar. Add the butterscotch chips. Stir with a wooden spoon until the chips have melted. If all the chips do not melt, pour the glaze through a fine sieve before spooning it over the cooled cake. Spoon the glaze over the cake, let the glaze set 15 minutes, then slice and serve. Jay
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Post by Jay on Jun 11, 2003 14:34:52 GMT -6
Double Peanut Butter Cake 1/2 cup creamy peanut butter 1/4 cup butter or margarine, softened 3/4 cup sugar 2 eggs 1-1/2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup milk FROSTING: 1/3 cup chunky peanut butter 3 tablespoons butter or margarine, softened 3 cups confectioners' sugar 1/4 cup milk 1-1/2 teaspoons vanilla extract In a mixing bowl, cream peanut butter, butter and sugar. Add eggs; mix well. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Mix well. Pour into a greased 9-in. square baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, cream peanut butter and butter. Add sugar, milk and vanilla; mix until smooth. Frost cake. Yield: 9 servings. Jay
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Post by Jay on Jun 10, 2003 19:21:29 GMT -6
ECLAIR RING CRUST: 1 stick butter or margarine 1 cup water 1 cup flour 4 eggs Melt butter in water and bring to boil. Add flour all at once before removing from heat. Mix fast until it becomes a ball. Beat in four eggs, one at a time. Grease cookie sheet and form a ring with batter. Bake at 400 for 35 minutes. Let sit in oven overnight or until cool. FILLING 2 cups milk 2 large pkgs. instant vanilla pudding 1 tablespoon vanilla 1 8 oz. Cool Whip Beat milk, pudding and vanilla together very well. Fold in Cool Whip. Cut ring in half lengthwise and fill with pudding mixture. Replace top half. FROSTING 4 squares chocolate 4 tablespoons butter or margarine 2 cups powdered sugar 6 tablespoons milk Mix in pan over low heat until mixed well and thin enough to drizzle over ring Jay
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Post by Jay on Jun 10, 2003 11:36:47 GMT -6
Pineapple Pecan Cake Printed from Allrecipes 2 cups all-purpose flour 2 cups white sugar 1 teaspoon baking soda 2 eggs, beaten 1 (15 ounce) can crushed pineapple, with juice 1 teaspoon vanilla extract 1 cup chopped pecans 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. 2. Sift together the flour, sugar and baking soda. Stir in the eggs, pineapple and vanilla, mixing until blended. Fold in pecans. Pour batter into prepared pan. 3. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Makes 1 - 9x13 inch pan (12 servings). Jay
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Post by Jay on Jun 9, 2003 12:04:01 GMT -6
Chocolate-Peanut Butter Cake with Baby Ruth Frosting You will have to watch for 'little fingers' in the frosting bowl when you make this cake. Peanut butter and candy make the perfect combination kids love. 1 package (18.25 oz.) chocolate cake mix 1 cup creamy peanut butter 6 (2.1 oz ea) NESTLÉ® BABY RUTH® Candy Bars, chopped 1/2 cup (1 stick) butter or margarine 1 cup NESTLÉ® CARNATION® Evaporated Milk 1 cup granulated sugar 1 cup sweetened flaked coconut (optional) 1/2 cup dry-roasted peanuts, chopped 2 large egg yolks PREHEAT oven to 350° F. Lightly grease and flour 13 x 9-inch baking pan. PREPARE cake mix batter according to package directions, adding peanut butter before mixing. Pour into prepared pan. BAKE for 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. PLACE chopped Baby Ruth and butter in medium, heavy-duty saucepan. Cook over low heat, stirring frequently, until Baby Ruth is melted. Combine evaporated milk, sugar, coconut, peanuts and egg yolks in medium bowl. Add to Baby Ruth mixture. Cook over medium heat, stirring frequently, for about 10 minutes or until thickened. Cool in refrigerator for 30 minutes; stir. FROST cake with Baby Ruth frosting. Refrigerate cake until ready to serve. Makes 15 servings. Jay
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Post by Jay on Jun 6, 2003 20:28:10 GMT -6
Apple Cake Cobbler 2 cans apple pie filling 1 box dry butter pecan cake mix 1/4 cup brown sugar 1/4 c. pecans 2 sticks butter In a large baking dish {9x13) layer the apple pie filling. Sprinkle cinnamon to taste. spread dry cake mix evenly. Mix brown sugar and pecans and sprinkle on top of cake mix. Cut butter into patties and cover entire top of cake. Bake at 350 degrees for 50 min. Can serve with ice cream. Jay
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Post by Jay on Jun 5, 2003 20:03:09 GMT -6
Tropical Isle Banana Cake 3/4 Cup Vegetable Shortening 1 1/2 Cups White sugar 2 Eggs 1 Cup Mashed Ripe Banana 2 Cups All-Purpose Flour 1 teas. Baking Powder 1 teas. Baking soda 1/2 teas. Salt ½ Cup Buttermilk 1-1/2 teas. Banana Extract 1 teas. Vanilla Extract 1/2 Cup Chopped Pecans 3/4 Cup Flaked Coconut Butter Pecan Filling (recipe follows) Frosting (recipe follows) Cream together the shortening and sugar in a mixing bowl until light and fluffy with electric mixer at medium speed. Add eggs, beat 2 more minutes. Add bananas; beat 2 more minutes. Sift together flour, baking powder, baking soda and salt. Combine the buttermilk, Banana Extract, and Vanilla Extract. Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Beat 2 minutes. Stir in pecans. Turn into 2 greased and floured 9-inch round cake pans. Divide and sprinkle coconut over each layer. Bake at 375 degrees F for 25 to 30 minutes or until cakes test done. Cool in pans on rack for 10 minutes. Remove from pans and cool completely. Prepare Butter Pecan Filling. Butter Pecan Filling 1/2 Cup White Sugar 1/2 Cup Half-and-Half 2 Tbsp. All-Purpose Flour 2 Tbsp. Butter or Margarine 1/2 Cup Chopped Pecans 1 teas. Butter Pecan Flavor In a heavy 2-quart saucepan combine sugar, half-and-half, flour, and butter. Cook over medium heat, stirring constantly, until thickened. Stir in pecans and Butter Pecan Extract. Cool. Place first layer, coconut side down, on serving plate and spread with filling. Top with second layer, coconut side up. Prepare frosting. Frosting 1/4 Cup Vegetable Shortening 1/4 cup Butter or Margarine 1/2 teas Coconut Extract 1/2 teas. Vanilla Extract 2 Cups Sifted Powdered Sugar 1 to 2 Tbsp. Milk With electric mixer at medium speed cream together shortening, butter, Coconut Extract, and Vanilla Extract. Gradually add powdered sugar and enough milk to achieve a light and fluffy frosting. frost around sides and about 1-inch around top edge, leaving center unfrosted. Makes 12 servings Jay
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Post by Jay on Jun 3, 2003 11:36:43 GMT -6
Mars Bars Squares Melt 2 oz margarine 2 tbsps corn syrup Then add 2 large Mars Bars and melt those until smooth. Then add 6 cups of Rice Krispies and thoroughly mix. Fill square baking pan. Top with softened milk chocolate bars (l large or 2 smaller size bars) and cut into portions. Enjoy! Jay
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Post by Jay on Jun 1, 2003 14:06:11 GMT -6
Fruit Cobbler Cake Ingredients * 1 1/2 cups sugar * 1 cup flour * 1 cup milk * 1/2 cup butter or margarine * 1 teaspoon vanilla * 2 cups any canned fruit that you'd like with juices Method Reserving 1/2 cup sugar, mix all ingredients together well. Pour evenly into a 9 by 13 inch buttered pan. Sprinkle remaining 1/2 cup sugar on top. Bake at 350°F for approximately 45 minutes or until golden brown. Jay
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Post by Jay on Jun 1, 2003 14:00:05 GMT -6
7- up Cobbler Cake Ingredients * 2 cans cherry pie filling * 1 yellow cake mix * 12 oz can of 7- up Method Pour 2 cans cherry pie filling in a 9 by 13 inch pan, sprinkle one yellow cake mix (dry) over the pie filling. Pour a 12 oz can of 7-up over the dry cake mix. Bake at 350°F for 45 minutes Jay
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Post by Jay on May 31, 2003 20:37:25 GMT -6
QUICK ITALIAN CREAM CAKE Serving Size : 16 1 box reduced fat white cake milk 1 cup buttermilk * 2 tablespoons canola oil 3/4 cup egg substitute 1/4 cup flaked coconut 3 tablespoons brown sugar, packed 2 tablespoons chopped pecans Beat cake mix, buttermilk, oil and eggs in large bowl. Spread 1/2 the batter in greased 9x13" pan. Mix together coconut, brown sugar and nuts. Sprinkle mixture over batter. Spread remaining batter on filling. Bake 30-35 minutes in 350º oven. Cool completely and frost with Cream Cheese Icing. NOTES : * If you don't have buttermilk, add 1 Tbsp. of lemon juice or white vinegar to enough milk to make 1 cup. Jay
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Post by Jay on May 31, 2003 20:30:10 GMT -6
Cream Cheese Coffee Cake 3 cups flour 1 tsp. Baking powder 1 tsp. Baking soda ½ cup butter 2 eggs 1 cup sour cream 1 tsp. Vanilla 1 cup sugar Filling: Mix well and set aside 8 ounces cream cheese, softened, ½ cup sugar & 1 egg. Cream butter & sugar. Add eggs and vanilla. Add dry ingredients alternately with sour cream, pour ½ of cake batter in a greased & floured 9x13 pan. Pour on filling, then remainder of cake batter (it will be thick). Spread, then sprinkle with topping. Topping: ¼ cup sugar ¼ cup flour 3 tbsp. Butter Mix together. Bake in a 350 oven for 45 min. or until done. While warm sprinkle with icing sugar. Jay
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Post by Jay on May 31, 2003 20:26:48 GMT -6
Raspberry Almond Cream Cheese Cookies
2 1/2 cups of flour 1 cup butter (softened) 1 (8 ounce) package of cream cheese (softened) 1/2 cup ground almonds 2 cups raspberry jam (approx.) 1/2 cup slivered almonds
Cream together butter and cream cheese. Stir in the flour and almonds. Divide dough into 4 pieces. Roll out on a clean floured surface, then cut into 2 inch squares.Fill each square with approximately 1 teaspoon of filling.Place 2 or 3 almond slivers in the center. Fold in all four corners just slightly about 1/2 inch, leaving the filling and almonds showing in the center. Preheat oven to 350 degrees then bake on a lightly greased cookie sheet for 15-18 minutes. Cool and enjoy. Watch them carefully because the bottoms will burn if placed on the bottom rack while baking Jay
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Post by Jay on May 30, 2003 21:05:26 GMT -6
PINEAPPLE PECAN CAKE 2c sugar 2c all-purpose flour 2tsp baking soda 2 eggs 1 can(20oz)crushed pineapple, undrained 1c chopped pecans FROSTING 1/2c butter or margarine, softened 1 pkg(8oz)cream cheese, softened 1&1/2c confectioners sugar 1tsp vanilla extract In a mixing bowl, combine the first five ingredients; mix well. Stir in pecans. Pour into an ungreased 13x9x2" baking pan. Bake @ 350º for 40-45 min or until a toothpick inserted near the center comes out clean. Cool completely. In a mixing bowl, combine all frosting ingredients; beat until smooth. Frost cake. Yield:16-20 servings Jay
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