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Post by cuteascountry_Shortcake on Jun 25, 2005 11:13:50 GMT -6
Lemon Bars Source: Ellen Straine (Calling All Cooks, Food TV Network) 1 cup (2 sticks) butter – not margarine 1 cup sugar 2 cups flour 1 1/4 cup oatmeal (not instant) Juice of 3 lemons Zest of 2 lemons, chopped fine Zest of 1 orange, chopped fine 1 (14-ounce) can sweetened condensed milk Cream butter and sugar, then add the flour and oatmeal to make the dough (it will be a little crumbly). Set aside. Stir juice and zest into milk. Set aside. Butter (or spray) a 9 by 13 inch pan (Use Corningware - Ellen did and I do too.). Press two-thirds to three-quarters of the dough into the pan. Spread lemon/milk mixture evenly over the top of the dough. Sprinkle the remaining dough (kind of like streusel) over the top. Bake at 350 degrees for 30 to 35 minutes until golden. When cool (cool 1 hour), slice into 1-inch squares. Note from Pat in Atlanta:These are very good and worth waiting the hour for them to cool. If you don’t wait, they may crumble and fall apart. Enjoy the delicious bars and the rave reviews you will get. Please see Nancy's Kitchen Newsletter 6/24/05 for more comments about these yummy bars by Pat in Atlanta. www.nancys-kitchen.com/newsletter-jun-24.htm
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Post by cuteascountry_Shortcake on Jun 24, 2005 16:32:18 GMT -6
Apple Coffee Cake
5 cups tart apples, finely chopped 1 cup sugar 1 cup dark raisins 1/2 cup pecans, chopped 1/4 cup corn oil 2 tsps vanilla 1 egg, beaten 2 1/2 cups sifted all purpose flour 1 1/2 tsps baking soda 2 tsps cinnamon
Preheat oven to 350 degrees. Lightly oil a 13 x 9 x 2 inch pan. In a large mixing bowl, combine apples with sugar, raisins, pecans. Mix well and let stand 30 minutes. Stir in oil, vanilla and egg. Sift together flour, soda, and cinnamon; stir into to moisten dry ingredients. Turn batter into pan. Bake 35 to 40 minutes. Cool cake slightly before serving.
Submitted by Heather Printed in Nancy's Kitchen Newsletter 6/01/05
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Post by cuteascountry_Shortcake on Jun 24, 2005 16:30:46 GMT -6
Blueberry Dump Cake 4 cups fresh or frozen blueberries (if frozen slightly thaw) 3/4 cup sugar 1 (2 layer) white cake mix 1 cup chopped nuts 1/2 cup melted butter or margarine
Preheat oven to 325* F.
Spread blueberries evenly onto the bottom of a lightly greased or sprayed 13x9x2 inch glass baking dish. Sprinkle with sugar, dry cake mix and nuts over berries. Drizzle melted butter over entire mixture evenly. Bake 1 hour. Serve with either whipped topping or vanilla ice cream. Makes 12 servings
Submitted by Heather Printed in Nancy's Kitchen Newsletter 6/01/05
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Post by cuteascountry_Shortcake on Jun 24, 2005 16:29:24 GMT -6
Blueberry Pineapple Delight Cake
1 can (20 ounces) crushed pineapple in juice, undrained 2 cups fresh or frozen blueberries 1 box (18.25 ounce) lemon cake mix 2/3 cup light brown sugar 1/2 cup margarine or butter, melted
Makes 16 Servings
Preheat oven to 350°F.
In a 13x9x2-inch baking pan coated with nonstick cooking spray, spread the pineapple and blueberries over the bottom of the pan. Sprinkle evenly with the cake mix and brown sugar. Drizzle margarine evenly over the top. Bake 45 to 50 minutes, or until bubbly.
Submitted by Heather Printed in Nancy's Kitchen Newsletter 6/01/05
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Post by cuteascountry_Shortcake on Jun 24, 2005 16:28:06 GMT -6
STRAWBERRY PUNCH BOWL CAKE
1 medium-size angel food cake 1 (16 oz.) carton sour cream 1 (12 oz.) carton Cool Whip, thawed 1 small (5 oz.) can evaporated milk 2/3 cup confectioners sugar 1 quart or more strawberries, sliced Strawberry glaze
Tear angel food cake into bite size pieces.
Combine sour cream, Cool Whip, evaporated milk, and confectioners sugar. Mix well. Add angel food cake pieces. Place mixture in a punch bowl or large serving bowl.
Slice berries and add on top of cake mixture or you may layer. Put strawberry glaze over berries. Place in refrigerator several hours or overnight.
This is a TNT recipe from my Mother...Hope you enjoy it.
Submitted by SherryR in WV Printed in Nancy's Kitchen Newsletter 6/02/05
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Post by cuteascountry_Shortcake on Jun 11, 2005 15:12:22 GMT -6
This is a TNT very easy pineapple upside down cake. For those of you that still have that old Tupperware cake taker lurking in the back of your cupboard it is a chance to make use of it. Mine is at least 30 years old. LOL
Flip-Flop Pineapple Cake Melt in bottom of metal 9x13 cake pan 1/4 C butter
Combine and arrange over butter 1 can (8¾oz) crushed pineapple drained (save juice) 1 C flaked coconut 1/2 C brown sugar
Combine and beat 3 minutes 1 pkg yellow cake mix 1 pkg (3oz) regular vanilla pudding mix (not instant) 1-1/2 C liquid (combine saved juice with water) 4 eggs 1/4 C flour
Pour batter over coconut/fruit mixture in pan. Bake at 350° 35-40 minutes. Cool 5 minutes. Invert on serving platter. Carefully remove pan. Enjoy!
Submitted by Darlene in Utah Printed in Nancy's Kitchen Newsletter 3/15/05
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Post by cuteascountry_Shortcake on Jun 11, 2005 14:48:35 GMT -6
I have baked this apple cake for years. My family loves it.
Fresh Apple Cake w/ Caramel Sauce 1 cup cooking oil 2 cups granulated sugar 3 eggs 1-1/2 tsp. vanilla extract 2 cups flour 1 tsp. salt 1 tsp. baking soda 3 cups apples (peeled and finely diced, I use Granny Smith) 1 cup chopped walnuts 1 Tbls. flour
Beat together the oil, sugar, eggs and vanilla (about 3 minutes) Mix the flour, salt and baking soda together. Add to the wet ingredients. Beat until well blended. Stir in the apples.
Combine the walnuts and 1 tbls. flour; stir into the batter. Pour into a greased and floured 13x9x2 inch baking pan. Bake at 350 degrees for 1 hour or until the cake tests done. Cool in pan on rack. When cool, spread with the following topping;
Caramel Sauce Combine 1/2 cup butter or margarine, 1 cup brown sugar firmly packed, and 1/4 cup milk Bring to a boil and boil for 3 minutes; stirring constantly. Remove from heat and spread at once over top of cake. Submitted by Pat in Idaho Printed in Nancy's Kitchen Newsletter 3/16/05
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Post by cuteascountry_Shortcake on Jun 11, 2005 12:34:32 GMT -6
Nutmeg Cake This recipe was found at dinnercoop.cs.cmu.edu2 c all-purpose flour 2 tsp nutmeg 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1/4 cup butter or margarine 1/4 c shortening 1 1/2 c sugar 1/2 tsp vanilla 3 eggs 1 c buttermilk or sour milk 1/2 c flaked coconut Grease and lightly flour a 13x9x2 cake pan. Combine flour, nutmeg, baking powder, baking soda, and salt. In a mixer bowl, beat together butter and shortening at medium speed about 30 seconds. Add sugar and vanilla and beat until well combined. Add eggs, one at a time, beating 1 minute after each. Add dry ingredients and buttermilk or sour milk alternately, beating on low speed after each addition. Turn into pans. Bake at 350*F for about 30 minutes or until cake tests done. Spread Toasted Meringue Topping over hot cake and sprinkle with coconut. Return to oven for 5 minutes or until meringue is golden. Cool on wire rack and store in refrigerator. Toasted Meringue Topping: 2 egg whites 1/2 tsp vanilla 3/4 c packed brown sugar In a small mixer bowl beat egg whites and vanilla at medium speed for 2 minutes or until soft peaks form. Gradually add brown sugar, 1 tablespoon at a time, beating at high speed for 4 minutes more or until mixture forms stiff, glossy peaks. Submitted to Nancy's Kitchen by Barb in S. E. Texas Printed in Nancy's Kitchen Newsletter 6/10/05
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Post by cuteascountry_Shortcake on Jun 10, 2005 23:01:16 GMT -6
Buttermilk Spice Cake 2-1/2 C. Flour 1 C. Granulated Sugar (Packed) 1 tsp. Soda 1 tsp. Salt 3/4 tsp Cinnamon 3/4 tsp. AllSpice 1/2 tsp. Cloves 1/2 tsp. Nutmeg 1 1/3 C. Buttermilk 1/2 C. Shortening 3 Eggs
Heat oven to 350 degrees F. Grease and flour baking pan 13"x 9"x 2" or round layer pans 8" or 9"x 11/2 ". Measure all ingredients into large mixing bowl. Blend 1/2 minutes on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pans. Bake oblong 45 minutes and layers 40-45 minutes or until wooden toothpick inserted in the center comes out clean, Cool. Frost if desired.
Submitted by Evelyn Gibson, MI Printed in Nancy's Kitchen Newsletter 6/10/05
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Post by cuteascountry_Shortcake on Jun 10, 2005 22:58:19 GMT -6
Nutmeg Feather Cake
"This is a delicious, easy to make cake with a lovely texture, best when topped with cream cheese icing." Original recipe yield: 1 - 9 x 13 inch cake.
1/4 cup butter, softened 1/4 cup shortening 1 1/2 cups white sugar 1/2 teaspoon vanilla extract 3 eggs 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 1/2 teaspoons ground nutmeg 1/4 teaspoon salt 1 cup buttermilk
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish. In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Combine the flour, baking powder, baking soda, nutmeg, and salt; stir into the creamed mixture alternately with the buttermilk until just blended. Pour the batter into the prepared pan. Bake for 40 minutes in the preheated oven, until the cake springs back when pressed lightly in the center. Cool completely before frosting. Makes 15 servings.
Submitted by Evelyn Gibson, MI Printed in Nancy's Kitchen Newsletter 6/10/05
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Post by cuteascountry_Shortcake on Jun 10, 2005 22:55:09 GMT -6
PRALINE BUTTERMILK CAKE
1 c. firmly packed brown sugar 1/2 c. butter, cut up 1 c. coarsely chopped pecans or walnuts 1/4 c. heavy whipping cream, divided 1 pkg. yellow cake mix 1 c. buttermilk 3 lg. eggs 1/3 c. vegetable oil 1/2 tsp. nutmeg
Combine brown sugar, shortening and 1/4 cup cream in small saucepan. Cook over low heat, stirring occasionally, until shortening is melted. Pour mixture into 2 ungreased 9 inch round cake pans; sprinkle evenly with chopped nuts. Combine cake mix, buttermilk, eggs, oil and nutmeg in large bowl. Blend at low speed, increase to high, beat 2 minutes. Carefully spoon batter over nut mixture in pans (praline). Bake 40 to 45 minutes at 325 degrees F. Cool in pans 5 minutes. Invert onto wire racks and cool completely. Beat remaining cream. Place 1 layer on cake plate, praline side up. Put on 1/2 cream. Top with second layer, praline side up and cover with remaining whipped cream. Refrigerate 1 hour before serving.
Submitted by Evelyn Gibson, MI Printed in Nancy's Kitchen Newsletter 6/10/05
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Post by cuteascountry_Shortcake on Jun 10, 2005 22:50:25 GMT -6
This is my favorite white cake.
WHITE BUTTERMILK CAKE
1 c. shortening 1 c. buttermilk 1 tsp. baking powder 1 tsp. lemon extract 1/4 tsp. almond extract 2 c. sugar 3 c. flour 1 tsp. vanilla 1 tsp. salt 5 egg whites, unbeaten
Cream shortening until fluffy. Add sugar gradually and cream together until very light and fluffy. Add sifted dry ingredients alternately with buttermilk and extracts until all has been used. Last, beat in egg whites, one at a time, beating about 2 minutes after each. Bake in 2 (8 or 9 inch) cake pans, greased and floured, at 350 degrees F for 30 to 35 minutes. Cool and frost.
WHITE FROSTING FOR WHITE BUTTERMILK CAKE: 1 1/2 c. sugar 1/4 c. water 2 egg whites 1 tsp. vanilla 1 good handful of miniature marshmallows
Cook sugar and water until it spins a thread when dropped from a fork. Have egg whites beaten well. Gradually add hot syrup, then the marshmallows. Beat until stiff enough to frost.
Note: You can add coconut between and on top. The frosting keeps well and doesn't get too hard.
Submitted by Evelyn Gibson, MI Printed in Nancy's Kitchen Newsletter 6/10/05
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Post by cuteascountry_Shortcake on Jun 10, 2005 22:30:05 GMT -6
Lemon Bars
2 C. sifted flour 1/2 C. powdered sugar 1 C. butter
Mix and put in bottom of greased 9x13" pan. Bake for 20 minutes at 350*F.
While baking mix topping: 4 eggs 2 C. sugar 8 T. lemon juice 4 T. flour 1/2 t. baking powder
Mix and pour over baked crust, then return to oven and bake another 20 minutes or until brown. Sprinkle with powdered sugar.
Submitted by Heather Printed in Nancy's Kitchen Newsletter 6/10/05
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Post by cuteascountry_Shortcake on Jun 10, 2005 21:39:41 GMT -6
This is a tried and true family favorite.
1 Cup of Everything But The Kitchen Sink Cookies
1 cup butter 1 cup brown sugar 1 cup white sugar 3 eggs 1 cup peanut butter chips or 1 cup peanut butter, crunchy 1 cup coconut, optional 1 cup chocolate chip 1 cup M & M's candy 1 cup flour 1 tablespoon baking soda 1 cup quick oatmeal 1 cup raisins 1 cup walnut, we like pecans
Beat butter, brown and white sugar, eggs beat until creamy. If using peanut butter put in with the first 4 ingredients and beat until creamy. Add all the rest of the ingredients and mix well. Drop by teaspoonfuls or tablespoonfuls on to a cookie sheet and bake at 350ºF for about 10 minutes. Makes 6 to 9 dozen.
Submitted by Susie Indy Printed in Nancy's Kitchen Newsletter 6/10/05
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Post by cuteascountry_Shortcake on Jun 6, 2005 13:37:00 GMT -6
Soft Raisin Cookies
2 cups brown sugar 1 cup raisins ( pour 1 cup boiling water over them, set aside ) 1/4 cup shortening 1 teaspoon salt 3 eggs 3-1/2 cups flour 1 teaspoon soda 1 teaspoon vanilla
Cream brown sugar and shortening , blend in eggs. Add dry ingredients alternately with water drained from raisins and vanilla. Fold in raisins . Drop onto lightly greased cookie sheet. Bake 375 - degrees 10 - 12 minutes. Cool and frost.
Frosting Mix together : 1 stick margarine 1 pound confectionery sugar 1/3 cup orange juice
Submitted by Kate from Texas Printed in Nancy's Kitchen Newsletter 1/02/05
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Post by cuteascountry_Shortcake on Jun 5, 2005 22:57:09 GMT -6
I have made this for my grandchildren and now they are making them for their children.
Peanut Butter Cup Brownies
1 pkg. brownie mix 1 bag of small peanut butter cups
Mix brownies according to pkg. directions and bake in cupcake pan lined with cupcake papers. Should make a dozen. In the center of each place an unwraped peanut butter cup. Bake @ 350º F about 20 minutes.
Always a big hit with the little ones. Donna In ME
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Post by cuteascountry_Shortcake on Jun 5, 2005 22:49:26 GMT -6
I've been using this recipe for Brownie Cupcakes for years. Hope you enjoy. This recipe is from The New Pillsbury Family Cookbook. The copy write date is back in 1975 so it is not so "new" anymore!)
Brownie Cupcakes
2 eggs 1/4 Cup water 1 package Pillsbury Family size walnut brownie mix
Preheat oven to 350* F. In large bowl, combine eggs and water. By hand, stir in brownie mix; mix well. Fill paper-lined or greased muffin cups 2/3 full. Bake 25-30 minutes or until crust is shiny and slightly soft to the touch. Cool completely. Frost as desired. Makes 12-16 Cupcakes.
Enjoy!
Submitted by Momma Rempp Printed in Nancy's Kitchen Newsletter 6/03/05
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Post by cuteascountry_Shortcake on Jun 5, 2005 20:09:03 GMT -6
Great American Cookie Company's Chewy Pecan Cookie Posted by FootsieBear at www.recipegoldmine.com1/2 cup shortening 1 1/3 cups light brown sugar, 2 eggs 1 teaspoon vanilla extract 1 1/2 cups self-rising flour 1 cup crushed corn flakes 1 1/2 cups chopped pecans Cream together shortening, sugar, eggs and vanilla. Add dry ingredients and mix well. Roll into 2 inch balls bake at 350 degrees F for about 9 to 11 minutes. Be careful these things are addictive. Submitted to Nancy's Kitchen by Andrea in Pa Printed in Nancy's Kitchen Newsletter 6/03/05
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Post by cuteascountry_Shortcake on Jun 4, 2005 16:17:39 GMT -6
Blueberry Loaf Cake
1 cup butter, softened (2 sticks) 1 cup sugar 4 large eggs 1 teaspoon vanilla extract 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1 1/2 cups all-purpose flour 1 cup blueberries 1/4 cup chopped pecans
Grease and flour a 9 by 5-inch loaf pan; set aside. In large bowl, beat together butter and sugar at medium speed until light and fluffy. Add eggs, vanilla, salt and nutmeg. Beat until thoroughly blended. Reduce mixer speed to low and add flour, 1/2 cup at a time, beating just until blended. Gently fold in blueberries and pecans. Spread evenly in prepared baking pan. Bake at 325 degrees F for 60 to 70 minutes, or until cake tests done when a wooden pick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pan and cool completely. Makes 1 loaf cake.
Submitted by Heather Printed in Nancy's Kitchen Newsletter 6/01/05
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Post by cuteascountry_Shortcake on Jun 3, 2005 20:45:25 GMT -6
Peanut Butter Brownies 1 1/2 cups sifted flour 2 teaspoons baking powder 1/2 teaspoons salt 1/2 cup creamy peanut butter 1/2 cup butter or margarine 1 1/2 cups light brown sugar, packed 1 teaspoon vanilla 2 eggs, at room temperature 1 cup chopped peanuts
Topping: 3/4 cup light brown sugar, packed 4 1/2 Tablespoons butter or margarine 3 Tablespoons honey 1 1/2 Tablespoons milk 1/2 cup finely chopped peanuts
To prepare brownies, sift together the flour, baking powder, and salt. In a medium bowl, cream peanut butter and butter thoroughly. Add brown sugar and vanilla, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add dry ingredients, stirring well until blended. Fold in peanuts. Spread batter in an even layer in a greased 13X9X2 baking pan. Bake in a preheated 350 F degree oven for 20 to 25 minutes, or until done. Cool pan to lukewarm. To prepare topping, combine sugar, butter, honey, and milk in a small saucepan. Bring to a boil, reduce heat, and cook slowly for about 5 minutes, stirring constantly. Remove from heat and stir in peanuts. Spread evenly over lukewarm brownies. Cool and cut into squares.
Submitted by Heather Printed in Nancy's Kitchen Newsletter 6/01/05
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Post by cuteascountry_Shortcake on Jun 3, 2005 18:39:33 GMT -6
Apple Crumb Cake
l pkg. yellow cake mix (2 layer) l/4 c. butter or margarine 2 eggs l cup sour cream l can (2l oz) apple pie filling l/3 c. brown sugar l tsp. ground cinnamon
Preheat oven to 350*F. In a mixing bowl, combine cake mix, butter and one egg until crumbly. Reserve l/2 cup. Press remaining crumb mixture into a 8 inch square pan. Blend remaining egg with sour cream, spoon over crumb mixture. Stir apple pie filling with brown sugar and cinnamon. Spoon over sour cream mixture. Sprinkle with the reserved l/2 cup crumb mix. Bake for 40 minutes or until filling is bubbly and topping is browned. Cool before serving
Submitted by Heather Printed in Nancy's Kitchen Newsletter 6/01/05
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Post by cuteascountry_Shortcake on May 4, 2005 8:20:34 GMT -6
Hi Everyone, Dessert just got a little easier! I hope you enjoy your visit to MakeDesserts.com www.kraftfoods.com/makedessertBest regards, cuteascountry_Shortcake
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Post by cuteascountry_Shortcake on Feb 17, 2005 18:26:23 GMT -6
Thank you to Carol in GA for submitting the URL for this website to the February 17, 2005 newsletter in response to a request for Almond Cake recipes. www.odense.com/almondpasterecipes.cfm
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Post by cuteascountry_Shortcake on Feb 16, 2005 18:31:48 GMT -6
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Post by cuteascountry_Shortcake on Jan 27, 2005 9:34:09 GMT -6
This was in the Newsletter for 11/29/04. I made it the other night and it was moist and sweet and very good..... I will be making it again... Pat
Cornbread Cake 2/3 Cup of Butter, softened 1-1/4 Cups Sugar 3 Eggs 1-2/3 Cups Milk 2-1/2 Cups Flour 1 Cup of Cornmeal 4-1/2 teaspoons Baking Powder 1 teaspoon Salt
In mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder, and salt; add to creamed mixture alternately with egg mixture. Pour into a greased 13x9x2 baking pan. Bake at 400 degrees for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares. Serve warm.
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Post by cuteascountry_Shortcake on Nov 28, 2004 21:49:26 GMT -6
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Post by cuteascountry_Shortcake on Nov 24, 2004 12:12:31 GMT -6
SHORTCUT BANANA CAKE To one box of white or yellow cake mix, add 1/8 teaspoon soda, ¾ cup water, 1 cup mashed bananas, eggs as directed for cake mix, and 1/3 cup finely chopped nuts. Add nuts last. Soda should be dissolved in water before adding. Bake as directed on back of cake mix box and frost with your favorite frosting or topping. This recipe was found at: www.n-connect.net/lynxy/bulletfeb1966.htmlEnjoy! -Shortcake
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Post by cuteascountry_Shortcake on Nov 22, 2004 21:39:48 GMT -6
JEWISH COFFEE CAKE ¼ pound butter or margarine 1 cup sugar 2 eggs 2 cups Flour 1 teaspoon Baking Powder 1 teaspoon soda ¼ teaspoon salt 1 cup sour cream 1 teaspoon almond extract ¼ cup sugar 1 teaspoon cinnamon ½ cup chopped walnuts ¾ cup chocolate chips The first group of ingredients make the batter and the second group makes the topping. To make the batter, cream butter and sugar together. Add eggs. Sift flour, baking powder, soda and salt and add to creamed mixture alternately with sour cream. Add almond extract. Set batter aside and combine the sugar, cinnamon, walnuts, and chocolate chips for the topping. Pour half of batter into a greased tube pan. Sprinkle half of topping over the batter. Add remaining batter and top that with remaining topping. Swirl with knife for marble effect. Bake at 350° for 45 to 60 minutes. This recipe was found at: www.n-connect.net/lynxy/bulletdec1965.htmlEnjoy! -Shortcake
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Post by cuteascountry_Shortcake on Aug 20, 2002 19:32:18 GMT -6
ITALIAN LOVE CAKE 1 package fudge marble or chocolate cake mix 2 pounds ricotta cheese 4 large eggs 3/4 cup sugar 1 tsp vanilla extract 1 small box (3 1/2 to 4 0z.)instant chocolate pudding mix. 1 cup milk 1 container 8 ounces frozen nondairy whipped topping
Preheat oven to 350 degrees. Grease and flour a 9x13x2 inch baking pan Prepare cake mix as directed on package. Pour batter into prepared pan and set aside. Do not bake yet. With mixer at medium speed, blend ricotta,eggs,sugar and vanilla. Spoon ricotta mixture evenly over unbaked cake batter. Do not mix.The cake rises above the cheese mixture. Now bake at 350 for one hour or until cake tester comes out dry. Cool in pan on rack.
Meanwhile, prepare frosting by using a mixer at medium speed to combine instant pudding mix and milk. Add whipped topping and beat at a low speed until creamy Spread frosting over top of the cooled cake. Makes 12 servings
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Post by cuteascountry_Shortcake on Oct 4, 2004 18:33:32 GMT -6
This recipe won the $5000 grand prize for Paula Cassidy of Berkeley, CA, in the 3rd annual Quaker's Contemporary Classics recipe contest. This contest required cooks to use corn meal in inovative recipes. She created a cake recipe, using the flavors of the famous New Orleans dessert Bananas Foster - ripe bananas and rum. Bananas Foster Corn Meal Crunch Cake (serves 12) Pre-heat oven to 350 F. Grease 10-inch tube pan. Streusel topping: 1/2 C all-purpose flour 1/3 C chopped pecans 1/4 C brown sugar, firmly packed 1/4 C butter, melted. Combine the above ingredients and mix until crumbly. Cake: Beat until fluffy: 1/2 C butter, softened 1 1/2 C granulated sugar Add, 1 at a time, beating well after each addition: 2 eggs Blend in: 1 1/4 C ripe banana, mashed (about 4 medium) 1/4 C light or dark rum 1 tsp vanilla Combine in a separate bowl, the following dry ingredients: 1 1/2 C all-purpose flour 3/4 C corn meal 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt (optional) Add the dry ingredients to the banana mixture. Mix only until just blended (do not overmix). Pour into prepared pan. Sprinkle with streusel mixture. Bake 45 to 55 minutes, or until wooden pick inserted into center comes out clean. Cool completely. Remove from pan. Garnish with sweetened whipped cream and sliced bananas, if desired. Yields 12 servings, each serving: calories 370 fat 15 grams cholesterol 35 mg sodium 230 mg Shared by Darin Wilkins and Ed Santiago, this recipe was found at: www.gingerbear.org/~esm/recipes/bananas-foster-cake.htmlNote from -Shortcake: Ed Santiago has posted some of his other favorite recipes online. As he and his wife, Ginger, seem to enjoy entertaining, I am going to guess that his page is for all to enjoy. Thanks for posting, Ed. www.gingerbear.org/~esm/recipes/
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