Ingredients:
3 cups all purpose or unbleached flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 cup butter or margarine-softened
1 cup sour cream
1 teaspoon vanilla
1 Tablespoon rum flavoring
5 eggs (cup)
Ripple:
1 - 4 serving size package dry instant butterscotch pudding mix
1 -10 1/2 ounce jar (3/4 cup) butterscotch ice cream topping
1 egg
Glaze:
1/4 cup butter or margarine
1/4 cup firmly packed brown sugar
1 cup powdered sugar
1 teaspoon rum flavoring
1 to 3 Tablespoon(s) hot water
2 Tablespoons chopped nuts
Preheat oven to 325-degrees (300-degrees for pan with colored exterior).
Grease (not oil) and flour 12-cup bundt pan (non-stick pan, too). Cover center opening with foil.
In large bowl, blend all Cake ingredients; beat 3 minutes at medium speed. In small bowl, combine 2 cups Cake batter with Ripple ingredients; beat 1 minute at medium speed. Set aside.
Spoon 2 cups of Cake batter into prepared pan, then 1 1/2 cups Ripple batter. Marble the layers with a knife in a folding motion, turning pan while folding. Repeat with remaining batters.
Bake 1 hour and 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool cake upright in pan 45 minutes. Remove from pan. Cool completely.
In small saucepan, melt butter and brown sugar. Boil until thick, stirring constantly. (I never see it get thick so I boil until sugar is melted.) Remove from heat. Stir in powdered sugar and rum flavoring, then add water to make a glazing consistency. Spoon over cake and sprinkle with nuts.
High altitude--Above 3500 feet. Reduce butterscotch ice cream topping to 1/2 cup. Bake at 350-degrees for 1 hour and 5 to 10 minutes.
"This recipe is time consuming but well worth the effort."
APPLE CAKE butterflylady
Ingredients:
3 large or 6 small granny smith apples, peeled, cored and sliced very thinly
5 tablespoons of white sugar
2 teaspoons of ground cinnamon
3 cups all purpose flour
2 & 1/2 cups white sugar
3 teaspoons baking powder
1/2 teaspoon salt
4 eggs
1 cup vegetable oil
1/2 cup orange juice
2 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees.
Grease and flour a 10-inch tube pan.
Mix white sugar and ground cinnamon together until blended and then pour over the apple slices and toss to coat. Let apples sit in the sugar mixture while preparing the rest of the cake batter.
In a large bowl, combine flour, 2 & 1/2 cups white sugar, baking powder salt, mixing until blended.
In a smaller bowl, mix eggs, vegetable oil, orange juice, and vanilla extract. Whisk together until blended and add to the dry ingredients. Mix with beaters or a large spoon because of batter will be very thick.
Pour half of batter into prepared pan. Pour apples on top of batter and spread evenly around and then pour remaining batter on top of the apples.
Bake between 60 and 80 minutes at 350 degrees. (I baked my cake exactly 80 minutes and a few minutes longer would not have hurt it. This is an extremely moist cake with a crispy brown top. Allow cake to cool in pan
"This is a thick cake and it takes a very long time to cool."
APPLE CAKE nascar fan
Ingredients:
1 cup of vegetable oil
2 eggs
1 2/3 cup of sugar
2/3 cup crushed pineapple with juice
1 1/2 Tablespoons vanilla
2 cups of flour
1 teaspoon salt
2/3 teaspoon cinnamon
2 cups peeled,chopped tart apples
Preheated oven 325 degrees.
Combine oil, eggs, sugar and pineapple in large bowl, and blend. Mix in remaining ingredients until combined
Bake in greased and floured 10 in. tube pan in for 1 hour.
Cool for a few minutes in pan on rack then remove from pan, and finish cooling.
"This is good eats!! "
"Heres another of my moms receipes".
BANANA CAKE doglover3
Ingredients:
2 cups flour
1 1/2 cups sugar
1/2 cup CRISCO�
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg & 1 yolk
1 cup mashed bananas (ABOUT 3)
1/2 cup crushed walnuts
3/4 cup sour milk
1 teaspoon vanilla
Preheat oven to 350-degrees.
Beat sugar, Crisco� and eggs till fluffy, add bananas than alternately add flour, baking powder and baking soda with sour milk and add vanilla last.
Bake for 20 TO 30 minutes for 30 cupcakes or 30 minutes for a 9x13 pan.
ICING:
1/4 cup butter
1 1/2 cup powdered sugar
1 egg
1 teaspoon vanilla
3 to 4 Tablespoons cocoa
Cream together butter and powdered sugar and when well blended, add the egg and vanilla, beat till smooth. Add cocoa and beat till creamy.
NOTE: add milk only as needed to make smooth and spreadable
CHEESE CUSTARD PIE doglover3
Ingredients:
1 heaping cup creamed cottage cheese
3 Tablespoons flour
8 Tablespoons sugar
3 eggs (beat whites till stiff and save yolks to add later to rest of ingredients)*
pinch of salt
2 cups milk
PREHEAT OVEN TO 425-degrees.
*Beat eggs whites till stiff (set aside). Mix all other ingredients and add stiffly beaten egg whites last.
Bake at 425-degrees for 20 minutes, and then reduce heat to 375-degrees and bake for about 25 minutes or till done.
MOLASSES CRUMB CUPCAKES doglover3
Ingredients:
4 cups flour
1 cup butter or margarine
2 cups water
2 cups sugar
1 cup molasses
1 Tablespoon baking soda
Preheat oven to 350-degrees
Combine flour, sugar, butter, set one cup aside for crumb topping.
Put molasses and water in a large sauce pan and bring to boil. Remove from heat and add baking soda. Mix the rest of the crumbs into the molasses (not the one cup you set aside for topping). Leave batter a little lumpy. Pour mixture into cup cake pans top with crumbs and bake at 350 for 20 to 25 minutes.
B�CHE DE NO�L (YULE LOG) sandye1
Ingredients:
5 eggs -- separated
1/4 teaspoon cream of tartar
1 cup granulated sugar
1 tablespoon orange rind -- grated
2 tablespoons sherry
1 cup cake flour -- sifted
1/4 teaspoon salt
Confectioners' sugar
Coffee Cream Filling
Chocolate Frosting
Grated pistachio nuts
Marzipan (optional)
Beat egg whites until foamy. Add cream of tartar and beat until stiff. Gradually beat in 1/2 cup sugar, 1 tablespoon at a time. Beat egg yolks until thick and lemon-colored. Beat into egg yolks remaining 1/2 cup sugar, the orange rind, and sherry. Fold egg-yolk mixture into egg whites. Sift flour with salt. Fold gradually into egg mixture. Pour into foil-lined jelly-roll pan (1 X 15 X 10 inches).
Bake in preheated moderate oven 375 degrees for about 20 minutes. When baked, turn out on towel sprinkled with confectioners' sugar. Carefully remove foil from cake. Roll up cake in the towel from the 10-inch end and let stand until cold. Unroll carefully and spread with Coffee Cream Filling.
Reroll and spread the entire roll with Chocolate Frosting. Run times of fork the length of the cake to resemble bark. Cake can also be iced using a star tip on a pastry bag and running lengthwise lines of frosting over the sides and top of the entire cake. Sprinkle grated pistachio nuts along the "bark" of the cake and trim with marzipan leaves.
Coffee Cream Filling:
Chill 2 cups heavy cream with 1/4 cup confectioners' sugar and 1 tablespoon instant coffee powder. When chilled for 2 or more hours, whip until thick enough to spread. Spread on cooled cake.
Chocolate Frosting:
Melt 3 ounces (3 squares) unsweetened chocolate and 3 tablespoons butter or margarine. Mix 4 cups confectioners' sugar, 1/8 teaspoon salt,
7 tablespoons milk, and 1 teaspoon vanilla extract. Add chocolate mixture and blend well. Let stand, stirring occasionally, until of spreading consistency.
Serves 8 - 10.
"This recipe is an old favorite of mine from a 1967 cookbook in my collection.
Butter Almond Cake mickeyduck
Ingredients:
1-� cups sugar
2 eggs
1-1/2 teaspoons Vanilla extract
1-1/2 cups flour
� cups melted butter
1 teaspoon almond extract
� teaspoon salt
extra sugar for garnish
slivered almonds for garnish
Blend sugar with melted butter. Beat in eggs. Add almond and vanilla extracts. Add salt and flour. Spread batter in a greased 9-inch round pan. Sprinkle with granulated sugar and slivered almonds.
Bake at 350-degrees for 30-35 minutes.
"This recipe won the Grand Prize in a C&H Pure Cane Sugar National Baking Contest a few years ago. It is out of this world."
Caramel Gingerbreads barbintx
Ingredients:
2 3/4 cup all-purpose flour
1 tablespoon ground ginger
1 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup light molasses
1/2 cup butter
1/2 cup firmly packed light brown sugar
3/4 cup whole buttermilk
2 large eggs, lightly beaten
1 tablespoon vanilla extract
Caramel Icing
Coarsely chopped pecans, toasted (optional)
Combine first 6 ingredients in a large bowl; set aside.
Combine molasses, butter, and brown sugar in a saucepan.
Cook over medium heat, stirring constantly, until butter melts and sugar dissolves. Set aside to cool.
Add cooked molasses mixture to dry ingredients. Stir in buttermilk, eggs, and vanilla; stir just until batter is smooth.
Pour batter into 6 individual mini Bundt pans, well-greased with shortening, filling almost full.
Bake at 350 degrees for 22 to 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on a wire rack 15 minutes; remove carefully from pans, and cool completely on wire rack.
Drizzle icing over cakes set on wire rack. Sprinkle with chopped pecans, if desired. Let icing harden before wrapping cakes for gift giving.
Yield: 6 gingerbreads.
Caramel Icing
2 cups sugar
1 cup butter
1 cup evaporated milk
1 teaspoon vanilla extract
Combine sugar, butter, and milk in a large saucepan; bring to a boil over medium heat. Cover and cook 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook; stirring constantly, until a candy thermometer registers 234 degrees (soft ball stage). Remove from heat, and add vanilla (do not stir). Let cool 10 minutes. Beat at medium speed with an electric mixer 6 to 7 minutes or until icing is at a spreading consistency.
Yield: 2 2/3 cups.
CARROT CAKE Rosalie
Ingredients:
3/4 cup salad oil
1 cup sugar
2 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup carrots, raw, grated or you can use the shredded carrots sold in stores. If you use these just give them a slight chop so that carrots aren't too long. If I'm using whole carrots I use a vegetable peeler rather than a grater. Just use shorter peels rather than whole carrot length peels.
2 eggs, beaten
1/2 cup nuts, chopped
1/2 teaspoon vanilla
Put all the ingredients as listed into a bowl and mix by hand. DO NOT OVER MIX. MIX JUST ENOUGH TO WET ALL THE INGREDIENTS. IT WILL NOT LOOK RIGHT BUT DON'T WORRY ABOUT IT. Pour into a well greased loaf pan.
Bake at 350.
"I've never measured the carrots or the nuts when I do this recipe. I use more then the recipe calls for but I've never had any complaints."
"I want to contribute my Carrot Cake recipe to the collection. It's the first recipe I ever "cooked" when I moved out on my own in the early 70's. It was one of the things I prepared for my housewarming party and everyone raved about it. I've been asked for the recipe by many people. I've come a long way since then and now know how to cook. But I still love this recipe because it's so simple and easy to do and everyone loves it. I got it from some cookbook, long forgotten, and it was probably for a Carrot Bread. It probably had some icing on it. I've never used the icing and don't have a clue where the original recipe came from. It can be prepared ahead and wrapped in foil and keep on the counter overnight."
CARROT CAKE Jerz_girl
Ingredients:
2 Eggs
1 teaspoons Vanilla
6 ounces Oil
1 teaspoon Salt
1 1/2 teaspoons Baking powder
2 teaspoons Cinnamon
1 cup Sugar
1 1/4 cup All-purpose flour
1 c Carrots; grate fine
1 cup Walnuts; well-chopped
1/2 cup Light raisins; optional
Cream cheese icing :
6 ounces Cream cheese; softened
1/4 pound Butter
1 pound Powdered sugar
1 1/2 teasoons Orange extract
1 teaspoon Spice island� orange peel
1 Tablespoon Light corn syrup or pancake
1 Tablespoon Cornstarch or flour
Combine first 8 ingredients with electric mixer on medium-high. Beat 3 minutes scraping down sides of bowl often. Remove beaters. Stir in last 3 ingredients.
Grease and flour 9" square pan.
Spread batter evenly in pan. Bake at 325- about 50 minutes.
Cool in pan about 30 minutes.
Frost with Cream Cheese Frosting and sprinkle with additional walnuts (if desired).
Frosting: Cream the cream cheese with the butter until light and fluffy, using med-high speed of electric mixer. Add half of the sugar, increasing speed to high. Add extract and peel and beat about 1 minute. Scrape down sides of bowl often. Resume beating adding remaining powdered sugar, and beat until smooth. Frost sides and top of cake.
Serves about 4-6
CARROT CAKE mickeyduck
Ingredients:
2 cups sifted all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 3/4 cups sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 - 8 1/4 ounce can crushed pineapple, drained
Grease and flour a 13x9x2 baking pan. Preheat oven to 350 degrees.
Sift flour, baking soda, baking powder, salt and cinnamon into a large bowl. Make a well in the center and add in the following order: sugar, oil, eggs and vanilla. Beat with a wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple until well blended. Pour into prepared pan.
Bake for 45 minutes or until center springs back when lightly touched. Center will sink slightly. Cool completely and frost with cream cheese frosting. Store in refrigerator.
Cream Cheese Frosting:
Beat 3 oz softened cream cheese with � cup softened butter in a medium sized bowl. Beat in 2 cups powdered sugar with � tsp vanilla. Add 2 tsp milk to make frosting of spreading consistency.
I usually double this recipe since I love lots of cream cheese frosting.
I usually sprinkle chopped nuts on top.
You may, of course, use whatever type of nuts you wish.
"I got this recipe out of Family Circle magazine about 25 years ago (when I was 10 right?). It is still one of the most requested at family get-togethers. I make it every year for my grandmother's birthday. She still loves it at 95!!! This is for you, Nana!"
You don't have to use coconut. "My daughter doesn't like coconut either, so I do make it occasionally without it for her. I do increase the carrots and the nuts however. Can't tell you how much, though since I just wing it."
CHEESE CAKE - LEMON CHIFFON MaryA
Ingredients:
1 - can Evaporated Milk
1 - box graham crackers (crushed)
1 - 8 ounce package Philadelphia� Cream Cheese (not light)
1 - 3 ounce package Philadelphia� Cream Cheese (not light)
(let cream cheeses set at room temperature)
1 Tablespoon vanilla
1 - 3 ounce package Lemon Jell-o�
3/4 cup sugar
1+1/2 stick butter or margarine
2 Tablespoons powered sugar
Before starting: chill - Evaporated milk, beaters, & bowl
For CRUST:
Melt butter. Stir in powered sugar with the graham crackers - stir well. Before putting in the pan, save 3/4 of the mixture for topping and set aside. Pour the rest of the mixture in a 13"x9"x2" pan and press down...CHILL FOR 1 HOUR.
CHEESE CAKE FILLING:
Mix lemon Jell-o� with 1 cup of boiling water until the Jell-o� is well dissolved. Chill for 1 hour.
After Jell-o� has set for the 1 hour: Cream both packages of cream cheese with vanilla. Add sugar with 1 Tablespoon powered sugar. Add Jell-o� and mix well with beaters.
Put canned milk in a bowl and beat until fluffy. Add the cream cheese mixture by FOLDING into beaten canned milk. Pour this mixture over graham crackers in pan and top (sprinkle) with the remaining 3/4 graham cracker mixture.
Refrigerate for several hours or overnight for best consistency and firmness. Keep refrigerated when not being served.
"This recipe takes a while to make, but it's worth it! From a dear friend who passed away gave me this treasure.
It is a very light consistency."
CHOCOLALE MARSHMALLOW CAKE by nascar fan
Ingredients:
Chocolate cake mix, make according to directions,
Bag of mini marshmallows,
Can of cherry pie filling
Box of cherry jello�.
Pour marshmallows in greased 9x13 pan
Pour chocolate cake batter over the mix
Mix cherry jello� (dry) into pie filling and then pour over the cake batter.
Bake at 350-degrees for about 40 minutes or until pick comes out clean.
The marshmallows will be on the top and pie filling on bottom.
CHOCOLATE BUTTER CAKE jodo813
Ingredients
8 Tablespoons or 1 stick of butter, melted, plus 1 more stick of butter melted and additional butter for greasing the pan
1 - 18.25 ounce package of chocolate cake mix
1 egg, plus 2 eggs
1 - 8 ounce package of cream cheese, softened
3-4 Tablespoon of cocoa powder
1 - 16 ounce box powdered sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Pre-heat oven to 350 degrees, lightly grease 13 by 9 pan.
In a large bowl, combine the cake mix, 1 egg a 1 stick melted butter, stir until well blended. Pat mixture into prepared cake pan and set aside.
Using a mixer, beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder. Lower the speed of the mixer and add the powdered sugar. Continue beating until the ingredients are well mixed. Slowly add the remaining 1 stick of melted butter and the vanilla continuing to beat the mixture until smooth. Stir in chopped pecans with a rubber spatula.
Spread filling over cake mixture in the pan and bake for 40 to 50 minutes. Be careful to not overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.
CHOCOLATE-COFFEE CHEESECAKE WITH MOCHA SAUCE
3 cups crushed chocolate graham crackers
1/2 cup butter or margarine, melted
PAM Original No-Stick Cooking Spray
4 (8-ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup DOMINO Granulated Sugar
1/4 cup coffee liqueur
1 teaspoon instant coffee granules
1 teaspoon vanilla extract
4 large eggs
4 (1-ounce) bittersweet baking chocolate squares
Mocha Sauce
Stir together crushed graham crackers and butter; press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
Bake at 350� for 10 minutes.
Cool on a wire rack.
Reduce oven temperature to 325�.
Beat cream cheese and sugar at medium speed with an electric mixer until blended.
Add liqueur, coffee granules, and vanilla, beating at low speed until well blended.
Add eggs, 1 at a time, beating just until yellow disappears after each addition.
Remove and reserve 1 cup cream cheese mixture.
Pour remaining batter into prepared crust.
Microwave chocolate squares in a medium-size glass bowl 1 minute or until melted, stirring after 30 seconds; let cool slightly.
Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well.
Spoon chocolate mixture in lines on top of batter in pan; gently swirl with a knife.
Bake at 325� for 1 hour or until almost set.
Turn oven off.
Let cheesecake stand in oven, with door closed, 30 minutes.
Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (DO NOT REMOVE SIDES OF PAN.)
Cool on a wire rack.
Cover and chill at least 4 hours.
Remove sides of springform pan. Serve with Mocha Sauce.
Note: For testing purposes only, we used Kahl�a for coffee liqueur.
sounds good!!
this was on the AOL homepage today. the creator won $100,000 from southern living magazine because it was the best recipe. figured if they thought it was good enough, we might too!
Prep: 20 min.;
Bake: 1 hr., 10 min.;
Stand: 30 min.;
Chill: 4 hrs.
Top each serving with a dollop of whipped cream, fresh raspberries, and fresh mint sprigs, if desired.
From: vedawhee
CHOCOLATE CHIP COOKIE CAKE Pit Bull
Ingredients:
1 - package Duncan Hines� Moist Deluxe� Classic Yellow Cake Mix
1 - 3.4 ounce package vanilla instant pudding and pie filling
4 large eggs
1 cup water
1/3 cup vegetable oil
1 - 12 ounce package semi-sweet chocolate chips
1 1/2 cups finely chopped pecans
confectioners' sugar, for garnish
Baking Instructions:
Preheat oven to 350-F. Grease and flour 10-inch Bundt�� pan.
Combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in chips and pecans. Pour into prepared pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
Cool in pan 25 minutes.
Invert onto serving plate. Cool completely. Dust with confectioners', sugar if desired.
Makes 12 to 16 servings.
COUNTRY-STYLE CHEESECAKE kbd1225
Ingredients:
4 Tablespoons sweet butter
1/2 cups graham cracker crumbs, or more if needed
2 pounds of cream cheese, at room temperature
3/4 cup heavy cream
1 1/2 cups superfine sugar
Grated rind of 1 1/2 lemons and juice of same
6 whole eggs, slightly beaten
1 1/2 teaspoons of vanilla
Preheat oven to 325-degrees.
Grease the inside of a souffle dish or Pyrex dish measuring at least 9 inches in diameter and 3 1/4 inches deep generously with the butter. Sprinkle the butter with the graham cracker crumbs. Tap lightly with the tips of your fingers. Reserve the excess crumbs for the top.
Place the cream cheese in the bowl of an electric mixer and begin beating at low speed. Add the cream and then the sugar and the rind of the lemons. Continue beating, adding the eggs, lemon juice, and vanilla. Increase the beating speed until all the ingredients are well blended and smooth.
Pour the batter into a prepared dish and sprinkle the rest of the crumbs on top.
Place the baking dish into a large baking pan and fill the pan with boiling water to a depth of 1 1/4 inches. Bake in a 325-degree oven for about 1 1/2 hours. Turn off the oven and let the dish sit in the oven for another 1/2 hour. To prevent the top from burning, 10 minutes after the baking time has begun, you can put a piece of wax paper over the top of the dish containing the batter. Remove cake from the oven and remove from the pan of water.
Let the cake pan stand on a rack until it cools off. Then put a large serving plate over the cake and carefully reverse it to unmold the cake. It is very important to cool completely before removing the cake from the pan, because if it is still too warm, the cake will separate and spread on the dish on which you have placed the cake.
NOTE: This cake should be served as it is without any garnish. It is smooth, delicate, and rich, and the addition of any sauce or fruit would actually detract from the flavor.
"This recipe is from a chef, whose name was Charles Virion. During his lifetime he was the chef to John Ringling North, of Ringling Brother Barnum and Bailey Circus, the Coty Perfume family, and Orson Wells. He moved to Pine Plains, NY and opened a restaurant called Monblason Inn, and worked until he was nearly 80. He became great friends with my sister, and he would come and give cooking classes to us at her home, and we were even honored to be invited to his home and he prepared a delicious lunch just for us. One of the questions we asked him was "who was his favorite star he met when he worked for Orson Wells. His comment was "Jimmy Stewart. If I had been a woman, I would have married Jimmy Stewart." He was quite a character, a lovely man, and an excellent chef. It was my great pleasure to know him, and especially to have him cook for my sister and me. This was a very special day for me."
"The name of his cookbook is Charles Virion's French Country Cookbook, but I believe it is out of print. Maybe some of you can find out of print books on line and this would be among them. Mr. Virion is unfortunately deceased, but I am happy to share this story and his recipe with you."
CRANBERRY MUFFINS
Cream together 1/2 c. sugar & 1 1/2 T. butter
Add:
1 c. flour
1 1/2 t. baking powder
1 c. raw cranberries
1/2 t. salt
1/2 c. canned milk (yes canned, not fresh)
Mix together. Fill muffin tins about 1/2 full. Bake at 350 for 30 minutes. Serve with hard sauce. Makes 8 large muffins
Hard Sauce:
1 c. sugar
1/2 c. heavy cream
1/2 lb. butter (the real stuff)
1 t. vanilla
Cook slowly until sauce thickens slightly.
From: wee1s
Crumb Cake - East Coast Style adeli
Ingredients:
1 Betty Crocker yellow cake mix, milk instead of water the cake mix calls for
1 cup sugar
2 1/2 sticks butter or margarine
2 tablespoons cinnamon
3 cups flour
Make up a Betty Crocker yellow cake mix using milk in place of the water it calls for. Put batter in a 9 x 13 or 11 x 15 cake pan. Bake until 10 minutes before it is finished. Remove from the oven and put the crumb mixture on top. Return to the oven for the remaining 10 minutes. Let cool somewhat and sift powdered sugar on it.
To make crumb mixture, combine butter or margarine, sugar and cinnamon until smooth and then slowly add the flour and mix up.
"I got this recipe from a New York City caterer. It is just like what you would get in a New York diner."
DANISH COFFEE CAKE
Ingredients:
4 cups flour
1 cup shortening
4 Tbsp. sugar
1 tsp. salt
Sift flour, sugar and salt, cut in shortening
Combine the following:
1 cup hot milk
4 egg yolks, beaten lightly
1 pkg. yeast dissolved in 1/4 cup lukewarm water
Add the milk mixture to the flour mixture and mix well.
Refrigerate for a few hours or overnight.
Divide dough into four parts. Roll each part thin, spread with melted margerine and sprinkle with brown sugar and cinnamon.
Fold one side over, then the other side so there are three layers.
Put in pans. I USE COOKIE SHEETS.
Let rise for one hour.
Bake at 300 to 325 degrees for about 30 minutes.
IF USING RIGHT AWAY FROST WITH LIGHT POWDERED SUGAR FROSTING.
IF YOU WISH TO FREEZE WAIT WITH THE FROSTING.
IF YOU WISH YOU COULD USE A LITTLE JAM OR EGG WHITES AND NUTS FOR THE FILLING. I USUALLY JUST DO THE SUGAR ETC. I LIKE TO SAVE THE EGG WHITES. IF I AM AMBITIOUS AND DOUBLE THE RECIPE, MAKE MORE THAN ONE BATCH...I CAN EVENTUALLY MAKE AN ANGEL FOOD CAKE WIITH THE EGG WHITES.
These look very nice and appear to be much more difficult to make than they are!!!!
From: Lizzie
I can't honestly recall if I ever used butter. Must not have because I've made enough of these over the years and I hope I would remember!! Since you want the dough fairly thin too much of either margarine or butter is not a good thing. I've gotten a little careless when I was hurrying and kind of overdid it. They still turn out okay though! The butter should work. I always like something like Imperial...think it has a good flavor in recipes.
DOT'S FUNNY CAKE
Ingredients:
3/4 CUP BUTTER AT ROOM TEMP
3 EGGS
3 CUPS OF FLOUR
3 CUPS OF SUGAR
1/2 TSP OF SALT
3 TSP OF BAKING POWDER
1 1/2 CUP OF MILK
1 TBSP. OF VANILLA
IN 2 LG. 10" GLASS PYREX PIE PLATES PUT A PREPARED PIE CRUST(UNBAKED) AND COVER CRUST WITH HERSHEY'S CHOCOLATE SYRUP(DON'T PUT TOO MUCH IN OR WILL RUN OVER, JUST COVER BOTTOM OF CRUST)=SET ASIDE==
CREAM BUTTER AND SUGAR, ADD EGGS ONE AT A TIME. ADD DRY INGREDIENTS ALTERNATELY WITH MILK TILL SMOOTH.
POUR BATTER OVER HERSHEY CHOCOLATE SYRUP MAKING SURE TO COVER THE CHOCOLATE. BAKE 375 FOR ABOUT AN HOUR, CHECK AFTER 45 MINUTES.
FREEZES WELL AND NO ICING REQUIRED
THIS IS MY MOTHER'S(DOT'S) RECIPE,NOW MINE.=== FUNNY CAKE:====PREHEAT OVEN TO 375=== MAKES=2 LG. 10" CAKES, I USE THE 10" PYREX. IS HUBBY'S SECOND FAVORITE, MY CUSTARD PIE IS HIS FIRST THAN THIS.
From: doglover3
EASY POUND CAKE IMPOSTER
Ingredients:
1 box vanilla cake mix
1 box (4 serving) cheese cake flavor instant pudding mix
3 eggs
1/2 cup cooking oil
1 1/2 cups buttermilk
Combine dry ingredients with a fork then add the eggs, oil and buttermilk and stir until well mixed.
Bake in greased and floured 9x13 inch baking pan for about 30 minutes at 350 degrees, until toothpick inserted in center comes out clean.
NOTE:
This cake is moist and great served with any fresh fruit, frosting, or plain.
Can also use other cake mix flavors, such as lemon.
Especially good frosted with Ganache.
GANACHE
This recipe makes enough frosting for a thin layer on a 9x13-inch cake.
3/4 cup whipping cream or heavy cream
6 oz. semi-sweet chocolate chips
In a large saucepan, heat cream until just below the boiling point.
Once the cream is hot, pour it over the chocolate chips into a glass bowl.
Let the mixture sit for one minute so that the chocolate melts.
Stir, allow to sit for 10 minutes and pour over a single layer cake for a beautiful, smooth glaze.
From: oceantown
Icing keeps 2 weeks in refrigerator, or about three days at room temperature.
EVENLYN'S FRUITCAKE
(makes 2 - 9"x5" loaves)
Ingredients:
4 eggs, slightly beaten
1 Tbsp. lemon extract
1 Tbsp. orange extract
1 cake mix (18.5oz), she used lemon or orange
2 c. applesauce
2 c. mixed candied fruits (it is called fruitcake mix)
1/2 c. candied lemon peel
1/2 c. candied orange peel
1 c. candied red cherries, cut in half
1/2 c. candied green cherries, cut in half
2 c. chopped pecans
2 c. chopped walnuts
1/4 c. flour
Combine eggs, extracts, cake mix and applesauce.
Mix well.
Toss fruits and nuts with flour.
Stir into cake mixture.
Mix thoroughly.
Divide into 2 greased and floured 9"x5" loaf pans.
Bake at 275 degrees for 1 3/4 hours or until done.
THESE CAN BE MADE WITH DRIED FRUITS (CRANBERRIES, CHERRIES, APRICOTS, PEACHES ETC. IF YOU DON'T LIKE CANDIED FRUITS-MY DH DOESN'T)
(I HAVE HAD TO BAKE THEM FOR UP TO 2 1/2 HOURS DEPENDING UPON THE MOISTURE CONTENT OF THE FRUIT. YOU CAN TELL THEY ARE DONE WHEN A CAKE TESTER INSERTED IN CENTER COMES OUT CLEAN. THESE ARE VERY DENSE FRUITCAKES WITH A LOT OF FRUIT AND NUTS.
Anyway, even people who don't particularly care for fruitcake seem to like this one. I used to help her make up to 20 of these every year.
From: ivab
FIESTA BANANA CAKE
2 cups cake flour, sifted
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 cup sour milk or buttermilk (1 TB vinegar + milk=1/2 cup)
1 cup mashed bananas
2 eggs, unbeaten at room temp
1 tsp vanilla
1/2 cup walnuts, chopped
1/2 cup shortening/butter at room temp
Whipped cream (1 pt) or 7 minute frosting
Measure flour, baking powder, soda, salt and sugar into sifter.
Place shortening in mixing bowl. Stir to soften.
Stir in dry ingredients.
Add 1/4 cup milk and bananas. Mix until flour is dampened.
Beat 2 minutes at low speed.
Add eggs, vanilla, nuts and remaining milk.
Beat 1 minute more.
Pour into 2 round 8" cake tins lined with parchment paper.
Bake 350', 35-40 minutes (do not overbake).
Slice layers in half horizontally so that you have 4 layers.
Frost with whipped cream or 7 minute frosting.
Use sliced bananas between layers if desired.
I usually garnish this cake with chopped and whole walnuts and rosettes of whipped cream.
Comments: I made this cake for a Girl Scout bake off when I was about 9 or 10 years old. I won 3rd place in my district (The Town of Hempstead, Long Island, NY). Funny thing was that I was not able to finish this cake at home and had to frost it while the judges were walking around. Maybe that helped to win 3rd place??
My older brother has since claimed this recipe to be his "signature" dessert , and when I was at his home after his wedding, I was putting the cake together after he had baked the layers. Everyone of his friends that came up to me asked "Is that Bill's famous banana cake?".
I felt I had to defend my honor and say, No, he stole the recipe from me!!!
From: Camie
FLUFFY WHITE CHOCOLATE CHEESECAKE (FROM KRAFT)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1-1/4 cups cold milk, divided
1 pkg. (4-serving size) JELL-O White Chocolate Flavor Instant Pudding & Pie Filling
1-1/2 cups (1/2 of an 8-oz. tub) thawed COOL WHIP Whipped Topping
1 HONEY MAID Graham Pie Crust (6 oz.)
BEAT cream cheese and 1/4 cup of the milk in large bowl with wire whisk until well blended.
ADD remaining 1 cup milk and pudding mix.
Beat with wire whisk 1 minute.
Gently stir in whipped topping until well blended.
Spoon into crust.
REFRIGERATE 4 hours or until set.
Garnish with chocolate curls made with BAKER'S Premium White Baking Chocolate.
Store leftover pie in refrigerator.
From: doglover3
FRESH APPLE CAKE nascar fan
Ingredients:
1 cup of vegetable oil
2 eggs
2/3 cup of sugar
2/3 cup crushed pineapple with juice
1 1/2 Tablespoons Vanilla
2 cups of flour
1 teaspoon salt,
2/3 teaspoon cinnamon,
2 cups tart apples, peeled and chopped
Combine oil, eggs, sugar and pineapple in a large bowl, then mix in remaining ingredients.
Bake in greased and floured 10 in. tube pan in preheated 325-degree oven for 1 hour.
Cool for a few minutes in pan on rack then remove from pan and finish cooling.
"Heres another mom moms receipe."
"This is good eats!! "
GINGERBREAD LOAVES GailW - WA
Ingredients:
1 cup firmly packed brown sugar
1 cup butter or margarine, softened
2 eggs
1 cup molasses
1 cup boiling water
1 tsp baking soda
2-3/4 cups flour
2 tsp baking powder
4 tsp ginger
2 tsp cinnamon
1 tsp allspice
1 tsp cloves
1/4 tsp salt
Glaze:
1/2 cup powdered sugar
1 T. milk
1/2 tsp. Lemon extract
Preheat oven to 350 degrees. Grease two 8 x 4-inch loaf pans.
In large bowl, combine brown sugar and margarine; beat until light and fluffy. Add eggs; beat well. In small bowl, combine molasses, water and baking soda; mix well. Beat into brown sugar mixture. Gradually add flour and all remaining bread ingredients; mix well. Spoon batter into greased pans.
Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack for 30 minutes. Remove from pans; cool 1 hour or until completely cooled.
In small bowl, combine glaze ingredients; blend well. Drizzle glaze over cooled loaves.
Wrap tightly and store in refrigerator.
Makes 2 (16 slice) loaves.
NOTE: You can do one for yourself, and one for a gift. For gift giving, bake ahead and freeze, then thaw and glaze.
"These make great little gifts. I have made as many as 8 loaves at one time (quadrupled the recipe) and they come out perfect. "
GRASSHOPPER CAKE hollee
Ingredients:
1 white cake mix
3 tablespoons creme de menthe liqueur
1 - 16 ounce can chocolate syrup
8 ounce frozen whipped topping
2 tablespoons creme de menthe liqueur
Prepare the cake mix as directed, except substitute 3 Tablespoons of creme de menthe for 3 tbsp water. Bake in 9x13 pan according to package directions.
Remove cake from oven and while still hot, poke holes in the cake with the handle of a wooden spoon. Pour the chocolate syrup over the cake and immediately place cake in refrigerator or freezer. Once cake is cooled, mix whipped topping with 2 Tablespoons creme de menthe and spread over cake. Keep cake refrigerated.
*Creme de menthe comes in both white (clear) and green. Either can be used as the flavor is the same but the green will obviously change the color of your cake.