|
Post by Jay on May 27, 2003 20:36:27 GMT -6
;D This is a very good cake.I make it quite often. I have several requests to make this for people.I tell them I will give them the recipe.But they say mine is better. I think they are just to lazy to fix it.What is it they say. they want their cake and eat it too.With out the work. I don.t mind tho.I enjoy cooking. Jay
|
|
|
Post by Jay on May 27, 2003 11:20:45 GMT -6
FUZZY NAVEL CAKE
Cake 4 large eggs 1/2 C. vegetable oil 6 oz. orange juice 4 oz. peach Schnapps 1 (18.25 oz.) box yellow cake mix 1 (3 1/4 oz.) box instant vanilla pudding
Glaze 1/3 C. peach Schnapps 3 T. soft margarine 2 tsp. orange extract 3 C. confectioners' sugar
Cake: Beat eggs until very foamy. Beat in oil, juice and Schnapps. Mix thoroughly. Add dry cake mix, a little at a time. Add dry instant pudding. Beat 3 minutes longer. Pour into greased 12 cup Bundt pan. Bake at 350 degrees for 50 minutes. Cool upright in pan for 30 minutes.
Glaze: Put all ingredients in bowl as listed: peach Schnapps, margarine, orange extract and confectioners' sugar. Beat with electric mixer on high speed until smooth. Drizzle over cooled cake.
Jay
|
|
|
Post by Jay on May 27, 2003 11:07:25 GMT -6
Butterscoth Delight 1 cup flour 1 stick oleo 1/2 cup chopped pecans 1 cup Cool Whip, thawed 8 oz Cream Cheese, softened 1 cup powdered sugar 3 cups milk 2 pkg Instant Butterscotch Pudding Combine flour, oleo and nuts. Press into a 9 x 13 pan. Bake 15 min. Cool. Mix Cool Whip, Cream Cheese and powdered sugar until smooth. Spread over cooled crust. Combine milk & pudding as directed. Pour over powdered sugar mixture. Cover with remaining Cool Whip and sprinkle with nuts. enjoy Jay
|
|
|
Post by Jay on May 25, 2003 20:12:31 GMT -6
Pecan Pie Cake · 1 yellow cake mix · 1 egg · 1/2 c. melted butter · 1 1/2 c. white Karo syrup [light corn syrup] · 3 eggs · 1/2 c. dark brown sugar, packed · 1 tsp. vanilla · 1 to 2 c. chopped pecans Mix cake mix, 1 egg, and melted butter well. Reserve 2/3 cup of this batter. Spread the rest into a greased & floured 9 x 13 inch pan and bake at 325 degrees F. for 15 minutes or until lightly browned. Mix reserved 2/3 cup batter with syrup, 3 eggs, brown sugar, vanilla and pecans. Pour this filling on top of crust and cook about 50 to 60 minutes at 325 degrees Jay
|
|
|
Post by Jay on May 25, 2003 13:08:18 GMT -6
PIG PICKIN' CAKE 1 box of yellow cake mix (if needed adjust the cake mix as directed for high altitudes) 11 oz. can of mandarin oranges with juice ½ cup of vegetable oil 4 eggs Mix everything together except the oranges. Add oranges (including the juice) and mix until the oranges are broken into small pieces. Pour the batter into two greased and floured 9 inch round cake pans. Bake at 350º for 30 minutes. Frosting: 3oz. package of instant vanilla pudding 8oz. carton Cool Whip or other whipped topping 16oz. can of crushed pineapple with juice 1 cup of chopped pecans Mix all four ingredients together and spread on cake, putting a little extra between the layers. Keep refrigerated. Jay
|
|
|
Post by Jay on May 20, 2003 20:50:01 GMT -6
Kentucky Jam Cake * 1 cup raisins * 1 can crushed pineapple (8 ounces), undrained * 2 1/2 cups all-purpose flour * 1 teaspoon baking soda * 1 teaspoon ground cinnamon * 1 teaspoon ground nutmeg * 1/2 teaspoon ground allspice * 1/2 cup shortening * 1/2 cup butter * 1 cup sugar * 5 large eggs * 1 cup seedless blackberry jam * 2/3 cup buttermilk * 1 cup chopped pecans * confectioners' sugar Combine raisins and crushed pineapple in a small bowl; refrigerate and let soak for several hours or overnight. Preheat oven to 350°. Grease and flour a 13x9x2-inch baking pan. Into a bowl, sift flour, baking soda, cinnamon, nutmeg and cloves. Cream shortening and butter or margarine in large bowl with an electric hand-held mixer. Gradually beat in sugar; beat until fluffy. Add eggs one at a time, beating well after each addition; blend in jam. Alternately add sifted dry ingredients and buttermilk to the creamed mixture, ending with dry ingredients. Blend in pineapple, raisins and chopped pecans. Pour batter into prepared 13x9x2-inch pan. Bake jam cake at 350° for 55 to 60 minutes, until cake tests done. Dust Kentucky jam cake with confectioners' sugar and cut in squares. Jay
|
|
|
Post by Jay on May 20, 2003 20:43:51 GMT -6
Peach Cake * 4 eggs * 2 cups sugar * 1 cup vegetable oil * 3 cups all-purpose flour * 1 teaspoon salt * 1 tablespoon baking powder * 1/4 cup orange juice * 2 1/2 teaspoons vanilla extract * 2 cups sliced fresh peaches * 1/4 cup sugar * 2 teaspoons cinnamon * confectioners' sugar Preheat oven to 350°. Beat eggs and add sugar and oil, mixing well. Combine flour, salt, and baking powder; add to egg mixture alternately with orange juice. Add vanilla extract. In a separate bowl, toss peaches with sugar and cinnamon. Pour one-third batter into a greased, lightly floured tube pan. Layer one-half peach mixture over it. Cover with one-third of batter and the remaining peach mixture. Spread remaining batter over all. Bake 1 hour. Cool cake 10 minutes before turning out onto a wire rack. Sprinkle with confectioners' sugar. Easy, can prepare ahead. Preparation time: 15 minutes. Serves 10. Note: Two cups fresh blueberries or 2-3 large apples, peeled, cored, and thinly sliced, may be substituted for peaches. Jay
|
|
|
Post by Jay on May 18, 2003 16:04:00 GMT -6
Hot Caramel Banana Cake ½ stick butter or margarine 1 cup brown sugar,firmly packed 1/3 buttermilk 2 cups self rising flour 1 ½ cups white sugar 1 stick butter or marg, softened, extra ½ coconut 2 eggs 1 cup buttermilk, extra 2 large ripe banana?s, mashed 2 tablespoon coconut, extra Combine butter, brown sugar and buttermilk in small bowl, cook in microwave for 2 minutes, and set aside Preheat oven to 300 degrees F Combine flour, sugar, butter, coconut, eggs, extra buttermilk and bananas in bowl of electric mixer, beat until well combined. Pour into greased and lined (lined with parchment/baking paper) 9x13inch pan. Bake for 40 minutes. Pour over reserved caramel mixture, sprinkle with extra coconut, bake for a further 5 minutes; stand for 10 minutes before turning out onto a cooling rack. Serve warm with cool whip, cream or ice cream. Note; oven times will vary with each oven, keep a watch on it. Sound's good.Haven't made it yet,but will. Enjoy Jay From Ky.
|
|
|
Post by Jay on May 11, 2003 14:03:15 GMT -6
Peaches 'N' Cream Pudding Cake 1 (17 1/2 oz) can Thank You® Brand Vanilla Pudding 1 (16 oz) can peach slices 1 (9 oz) box single layer yellow cake mix Drain peaches, reserving juice. Arrange peaches in oiled 9-inch square or 11 x 7-inch baking dish. Peaches may be cut into thinner slices if necessary. Spread pudding over peaches. Prepare cake batter according to package directions, substituting peach juice for later. Spread batter over pudding and peaches. Bake at 350ºF (325ºF if using glass pan) for 45 to 55 minutes or until cake tests done. Serve warm. Makes 7 to 8 servings. Peaches 'n Cream Pudding Cheesecake Combine 3 ounces softened cream cheese with pudding before spreading over peaches. Jay
|
|
|
Post by Jay on May 11, 2003 13:58:38 GMT -6
Taffy Apple Cake 1 box yellow cake mix (no pudding) 5 apples, sliced as for a pie 1 cup pecans, chopped 1 can sweetened condensed milk 1/2 cup (1 stick) butter or margarine Grease a 9 x 13-inch pan. Spread 2 cups of dry cake mix in pan. Add the apples; cover with remaining cake mix. Sprinkle on nuts; drizzle milk over the top. Dot mixture with butter. Bake at 325°F for 40 to 50 minutes. Serve with ice cream. Source - Recipe Goldmine Haven't made this yet,but Will Enjoy Jay From Ky
|
|
|
Post by Jay on May 10, 2003 15:57:00 GMT -6
Patience Cake First Day: 2 c. sour cream 2 c. sugar 9 oz. coconut Mix together and refrigerate. Second Day: 1 c. shortening 2 c. sugar 3 c. plain flour 4 eggs 1 c. buttermilk 3/4 tsp. baking soda 1/4 tsp. salt 1 tsp. vanilla flavoring Cream shortening and sugar well. Add eggs one at a time. Beat well after each addition. Sift together flour, soda and salt; add flour alternately with buttermilk to egg mixture. Add flavoring and beat well. Turn into four greased and floured pans. Bake for 25 minutes or until done at 350degrees. Let layers cool completely. Split layers and fill with coconut filling. Icing For Patience Cake: 1 large container whipped topping (9 oz.) 1 pkg. (9 oz.) coconut Combine whipped topping and coconut. Ice top and sides of cake. Let set for 24 hours before cutting. Keep refrigerated. Enjoy Jay
|
|
|
Post by Jay on May 9, 2003 11:49:35 GMT -6
Banana Split Cake 1 package yellow cake mix Mix & bake according to directions on box. In a 9x13 cake pan. Cool Top with 1 can drained crushed pineapples, 3 sliced bananas and 1 jar maraschino cherries, drained. In a bowl mix 2 packages vanilla or coconut instant pudding according to directions on package. Pour over fruit. Spread evenly. Enjoy Jay
|
|
|
Post by Jay on May 5, 2003 10:55:42 GMT -6
Just wondering if any body had found another recipe. Jay.
|
|
|
Post by Jay on May 4, 2003 20:55:55 GMT -6
Peanut Butter Cup Cake 1 Cake Mix (chocolate or white) 1 bag Reeses Peanut Butter Cups 1 bag Reeses Mini Peanut Butter Cups 1 can Chocolate Frosting Hersheys Chocolate Syrup (squeezable bottle) Peanut Butter Frosting 1 cup Smooth Peanut Butter 6 cups Powdered Sugar 1 tbsp Vanilla 1/2 cup Milk Bake a chocolate or white cake in a round cake pan. Let cool (refrigerating cake will make it easier to frost). Take out of pan. Put all frosting ingredients in mixing bowl, beat until smooth. Frost the sides of cake. Break up 1 bag of refrigerated Reeses Peanut Butter Cups into crumbs (refrigerated cups will break up easier). Roll cake over Reeses Peanut Butter Cup crumbs. Set on cake stand. Frost the top. Sprinkle left over Peanut Butter Cup crumbs on top. Then take any canned Chocolate Frosting and pipe designs around top and bottom of the cake. Take Hersheys Chocolate Syrup and do a zig zag motion over the cake. Place Reeses Mini Peanut Butter Cups around top of cake. Found this one on google.com Sound's good anyway Hope it help's Jay
|
|
|
Post by Jay on May 3, 2003 20:54:28 GMT -6
Sorry I don't have a recipe for this cake.Did you try goggle.com ? Maybe some one on here can help you with this one Good luck Jay
|
|
|
Post by Jay on May 2, 2003 6:40:22 GMT -6
Good Morning !! Will have to try this one for sure. I like Fruit Cake's any way.Have you made this Any way thank's for posting Jay
|
|
|
Post by Jay on May 1, 2003 12:45:22 GMT -6
Peanut Butter Pound Cake 2 Cups White Sugar 5 Eggs 3 Cups of Plain Flour 1 teaspoon Salt 1/2 Cup of Peanut Butter 1 Cup Brown Sugar 2/3 Cup Margarine or Butter 1-1/2 teaspoon of Baking Powder 1 Cup Milk Cream together,sugar,eggs,peanut butter,margarine,baking powder,salt,then add flour and milk.Bake in tube pan for 1 hour and 25 minutes or until done on 350º<br> Icing: 1 Box 10-XXX Sugar 1/2 Cup Peanut Butter 1/2 Cup Margarine 1/4 Cup Milk (may have to add a little more milk) Cok cake and add icing. Very Very Yum. Jay
|
|
|
Post by Jay on Apr 26, 2003 17:37:29 GMT -6
Swedish Almond Coffee Cake
3 cups flour 2 cups sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 stick butter 2 eggs 1 Tablespoon almond extract 1 cup milk
Preheat oven to 350 degrees. Grease two 8? x 4 1/2? loaf pans and set aside.
Combine dry ingredients in large mixing bowl. Cut in 1 stick of butter till fine crumbs are formed. Remove 1/3 cup crumbs and set aside. (Dorothy R's note: I removed 1/2 cup crumbs at this point and it worked fine.)
Beat 2 eggs in small bowl. Make well in center of dry ingredients and add eggs, 1 Tablespoon almond extract, and 1 cup milk. Mix until dry ingredients are wet. Spread batter into prepared loaf pans. Sprinkle reserved crumbs on top. Bake 350 degrees for 45 minute Thought this would be good.Will make it soon Enjoy Jay
|
|
|
Post by Jay on Apr 26, 2003 17:22:25 GMT -6
Banana Pudding Cake " This cake is a very moist banana cake that travels well to pot lucks or picnics. It can also be baked in a 9x13 pan or an angel food cake pan." Ingredients 1 (18.25 ounce) package yellow cake mix 1 (3.5 ounce) package instant banana pudding mix 4 eggs 1 cup water 1/4 cup vegetable oil 3/4 cup mashed bananas 2 cups confectioners' sugar 2 tablespoons milk 1 dash vanilla extract 1/2 cup chopped walnuts Directions 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. 2 In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan. 3 Bake in a preheated oven for 50 to 55 minutes, or until cake tests done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. 4 To make glaze: In a small bowl, combine confectioners' sugar, milk and vanilla. Whisk until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake with a zigzag motion. Sprinkle chopped nuts over wet icing if desired. Makes 1 - 10 inch Bundt cake
|
|
|
Post by Jay on Apr 26, 2003 17:05:03 GMT -6
Hi. Have you tried going to google.com and typing in the box there and see what you come up with? Worth a try.Any way hope you find what the recipe. Have a BLESSED DAY. Jay
|
|
|
Post by Jay on May 2, 2003 10:41:14 GMT -6
Hello I will HAVE to try this one too I have tried so many recipes since I joined this board,will have to go clothes shopping My DH need's new clothes too. Thank's for posting. Jay
|
|
|
Post by Jay on Jul 11, 2003 8:09:04 GMT -6
Now I have to go buy some peaches.Sure sound's yummy. Thank's for posting. Jay
|
|
|
Post by Jay on Jan 19, 2003 15:34:42 GMT -6
Hi.I have made this cake.It is very good Have a GREAT DAY God Bless Jay
|
|
|
Post by Jay on Mar 12, 2004 20:30:26 GMT -6
Venison Steaks 4 (8 oz.) venison steaks, aged and well-trimmed 1/2 onion, peeled and very thinly sliced 1 cup sweet red vermouth 2 tablespoons red wine vinegar 1/2 teaspoon freshly ground black pepper 2 tablespoons vegetable oil 2 tablespoons butter
The night before cooking, mix together the vinegar, vermouth, onion and 1 Tablespoon oil in a bowl. Sprinkle the steaks with the fresh pepper and set them in the marinade, turning to moisten all sides. Cover and refrigerate overnight or at least 12 hours, turning several times.
To cook, drain the steaks and pat dry with paper towels. Season with salt and fry in a hot skillet with the remaining tablespoon of oil as needed. Cook the venison steaks no more than rare or medium rare to conserve juiciness and flavor. Remove to a hot platter and quickly sizzle the butter to golden brown; pour over steaks and serve. Jay
|
|
|
Post by Jay on Feb 13, 2004 21:43:30 GMT -6
Tangy Venison Stroganoff (Crockpot)
1-1/2 pounds boneless venison steak, cubed 1 medium onion, sliced 1 can (10-1/2 oz) condensed beef broth, undiluted 1 T Worcestershire sauce 1 T ketchup 1 teaspoon curry powder 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon pepper 4-1/2 teaspoons cornstarch 1/2 cup sour cream 2 T prepared horseradish Hot cooked noodles
Place venison and onion in a crockpot. Combine the next seven ingredients; pour over venison. Cover and cook on high for 3 to 3-1/2 hours or until meat is tender. In a small bowl, combine the cornstarch, sour cream and horseradish; mix well. Gradually stir into venison mixture. Cover and cook 15 minutes longer or until sauce is thickened. Serve over noodles.
Makes 4 servings. Jay
|
|
|
Post by Jay on Dec 21, 2003 16:16:37 GMT -6
Venison Stew
1/4 cup olive oil 3 pounds venison stew meat cut into 1/2-inch pieces 1/4 cup flour Salt and pepper 1 large sweet onion, chopped 3 cloves garlic, minced 1 cup diced celery 2 15-oz. cans diced tomatoes 2 cups beef broth 1 tsp. dried thyme 1 tsp. red pepper flakes 1 15-oz. can black beans, rinsed and drained 1 10-oz. package frozen corn
Coat venison pieces with flour and salt and pepper. Heat oil in a large skillet and brown meat, then add onion, garlic and celery and cook for five minutes. Place mixture in a crock-pot and turn crock-pot on low. Add diced tomatoes, beef broth, thyme and red pepper flakes and cook for several hours. About 1 hour before serving add black beans and corn. Jay
|
|
|
Post by Jay on Dec 3, 2003 14:07:03 GMT -6
TANGY VENISON STROGANOFF 1½ pounds boneless venison steak, cubed 1 medium onion, sliced 1 can (10½ oz) condensed beef broth, undiluted 1 T Worcestershire sauce 1 T ketchup 1 tsp curry powder ½ tsp ground ginger ½ tsp salt ¼ tsp pepper 4½ tsps cornstarch ½ cup sour cream 2 T prepared horseradish Hot cooked noodles Place venison and onion in a slow cooker. Combine the next seven ingredients; pour over venison. Cover and cook on high for 3 to 3½ hrs or until meat is tender. In a small bowl, combine the cornstarch, sour cream and horseradish; mix well. Gradually stir into venison mixture. Cover and cook 15 minutes longer or until sauce is thickened. Serve over noodles. Yield: 4 servings Jay
|
|
|
Post by Jay on Jun 17, 2003 14:00:09 GMT -6
Beef Or Venison Jerky
8 lb Venison/beef roast 1 tb Salt 1/4 ts Black pepper 1 ts White pepper 1/2 ts Red pepper 1 ts Meat tenderizer 2 tb Seasoned salt 2 ts Accent 1 ts Garlic powder 1 tb Kitchen bouquet 2 tb Morton tender quick 1/3 c Worcestershire sauce 1/3 c Soy sauce 1/3 c Barbecue sauce 1/3 c Liquid smoke
Cut meat in thin slices. Meat is easier to cut when partially frozen and it will cut evenly. Combine salt, peppers, meat tenderizers, seasoned salt, accent, garlic and onion powders, kitchen bouquet, morton tender quick, worcestershire sauce, soy sauce, barbecue sauce and liquid smoke. Marinate meat in sauce for 24 hours in a sealable plastic bag. Place meat directly on oven racks, line bottom of oven with foil, or on rack in shallow pan and dry in oven for 6-8 hours on lowest setting. Continue to dry in warm oven if necessary. Ovens with pilot lights work especially well. Jay
|
|
|
Post by Jay on Oct 5, 2003 13:49:47 GMT -6
Crustless Pumpkin Pie 1 POINT per serving Ingredients: 1 can pumpkin (15 oz) 1 can evaporated skim milk (12 oz) 3/4 cup egg substitute (or 3 egg whites) 1/2 tsp salt 3 tsp pumpkin pie spice 1 tsp vanilla 2/3 C. Splenda (or sugar) or to taste Instructions: Combine all ingredients and beat until smooth. Pour into a 9" sprayed pie pan Bake at 400 for 15 minutes, and then at 325 for 45 minutes or until a knife inserted in center comes out clean. Serves 8 Whole Pie: 8 points (or ONE pt. for 1/8 pie) TIP! Top this pie with a little fat free Cool-Whip for even more of a treat! Counts as a vegetable serving and high in fiber! Jay
|
|
|
Post by Jay on May 21, 2003 12:20:56 GMT -6
Low Fat Chicken & Rice Casserole 1/3 cup all-purpose flour 1-1/2 tsp. salt 1/8 tsp. pepper 1 cup nonfat chicken broth 1-1/2 cups skim milk 1-1/2 cups cooked rice, white or wild 2 cups chopped chicken breast meat, cooked, without skin 4 oz. mushrooms 1/3 cup chopped green bell pepper Heat oven to 350 degrees. In large saucepan, blend flour, salt and pepper. Stir in broth and milk. Stirring constantly, cook over low heat until mixture is smooth and bubbly. Bring to a boil and stir 1 minute. Stir in remaining ingredients and remove from heat. Pour into ungreased baking dish or 1-1/2 quart casserole. Bake uncovered for 40-45 minutes. Garnish with parsley, if desired. Makes 4 servings. Jay
|
|