Peaches and Cream Coffee Cake
- Thanks Wendy!
2 1/3 cups flour
1 1/3 cups sugar
3/4 teaspoon salt
3/4 cup shortening
2 teaspoons baking powder
3/4 cup milk
2 eggs
1 teaspoon vanilla
1 pkg. cream cheese (3 ounces) softened
1 can eagle brand milk (14 ounces)
1/3 cup lemon juice
2 teaspoon cinnamon
1 can sliced peaches (29 ounces) well drained
1 cup chopped nuts
1/3 cup brown sugar
In large bowl mix flour, sugar and salt. Cut in shortening till crumbly.
Reserve 1 cup of mixture.
To the rest of the crumb mixture add baking
powder, milk, eggs and vanilla. Beat well. Spread
into greased 13x9 pan.
Bake at 350 degrees for 25 minutes or until set. Meanwhile, in bowl,
beat
cream cheese until fluffy. Add eagle brand milk. Stir in lemon juice and
peaches and half
of the nuts and cinnamon. In
another bowl combine reserved crumbs and remaining nuts and
cinnamon and brown sugar. Spoon
peach mixture on top of cake and sprinkle crumb mixture
on top. Bake 35 minutes longer
or until set. Serve warm.
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Praline Pound Cake
2 large eggs
1-3/4 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
2/3 cup low-fat (1% milkfat) milk
2 teaspoons vanilla
¾ cup butter or margarine, at room temperature
½ cup granulated sugar
½ cup firmly packed light brown sugar
1 cup coarsely chopped pecans, toasted
Separate the eggs. Discard the yolk from 1 of the eggs. Set aside. Preheat
the oven to
325 degrees. Lightly grease a 9” x 5’ x 3” loaf pan, then dust
with flour. In a small bowl,
stir together the 1-3/4 cups flour, baking
powder, and baking soda. In cup, combine milk
and vanilla.
In a large bowl, with an electric mixer on Medium, cream the butter,
granulated
sugar, and brown sugar until light and fluffy, scraping side of
bowl often. Add the egg whites
and beat well. Add the yolk and beat well.
Using a wooden spoon, stir in one-third of the flour
mixture. Stir in
pecans.
Spread the batter evenly into the prepared pan. Bake for 55 to 60
minutes or
until a toothpick inserted in the center comes out clean. Place the pan
upright on
a wire rack for 10 minutes. Using a narrow metal spatula, loosen sides of
cake from the pan,
and then invert cake onto the rack. Cool completely. Serve with sliced
strawberries, vanilla ice
cream, or frozen yogurt. Serves 16. Prep Time: 20 minutes, Cooking Time: 55
minutes,
Cooling Time: 3 hours
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Crustless Pineapple Cheese Cake
2 (8 ounce) packages cream cheese
2/3 cup sugar
4 large eggs
1 teaspoon vanilla
1 cup sour cream
Small can crushed pineapple
2 teaspoons pineapple juice
Beat softened cream cheese with sugar; add 4 large eggs (one at a time),
1 teaspoon vanilla, can of crushed pineapple and 1 teaspoon pineapple
juice. When smooth, pour into buttered glass-baking dish (approximately
25 x 15 x 4-inch). Bake for 30 minutes in 350-degree oven until light
brown. Remove for 10 minutes. Top with 1-cup sour cream mixed with 1/2
teaspoon sugar. Sprinkle generously with cinnamon. Cool and
refrigerate. Nice topped with fresh fruit or can of pie filling
cherries.
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Banana Split Cake
Crust:
2 cups graham crackers crumbs
6 tablespoons butter or margarine
Filling:
2 cups powdered sugar
2 whole eggs
1/2 cup soft butter
1 teaspoon vanilla
Mix crumbs and butter well and press into a 9 x 13-inch pan. Bake at
350-degrees for 7 minutes; cool.
Filling: Beat all ingredients until fluffy. Spread on cooled graham
cracker crust. Place 3 bananas (cut lengthwise) on top of filling.
Drain a can of crushed pineapple. Spread over bananas. Spread Cool
whip on top of bananas and pineapple. Decorate with nuts and cherries.
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Mini Cheesecakes-Thanks Wendy!
24 Vanilla Wafers
2-8 ounce packages cream cheese, softened
1 egg
8 ounce sour cream
1/3 cup sugar
1 teaspoon almond extract
1 can cherry pie filling
24 baking cups
Place 1 vanilla wafer at the bottom of each baking cup. Combine cream
cheese, egg, sour cream, sugar and almond and vanilla extracts in a
large bowl and beat until smooth. Pour mixture into baking cups 2/3
full. Bake for 20-25 minutes at 350 degrees. Allow to cool, and place
1-tablespoon pie filling on each mini cheesecake.
The Skinny: Use low-fat cream cheese and sour cream and your favorite
sugar and egg substitutes.
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Almond-Pumpkin Custard
8 eggs
3/4 cup sugar
1 (1 pound) can pumpkin
2 cups half and half
1 teaspoon almond extract
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 tablespoon finely chopped candied ginger (optional)
1/2 cup sliced almonds
1/4 cup (packed) light brown sugar
Beat eggs with sugar until light and fluffy. Blend in pumpkin,
half-and-half, almond extract, salt, spices and ginger. Reserve
1-tablespoon almonds; mix in remaining almonds. Sprinkle bottom of
lightly greased 1-1/2-quart ring mold with brown sugar. Turn mixture
into mold; place in pan of hot water. Bake in preheated 350-degree oven
for about 55 minutes or until knife inserted in center comes out clean.
Remove from oven; let cool for about 15 minutes. Invert onto serving
dish. Garnish with reserved almonds. May serve warm or chilled; top
with ginger-flavored whipped cream, if desired. One and 1/2-teaspoons
spice mix may be substituted for the cinnamon, nutmeg and allspice.
Custard may be baked in individual molds. Sprinkle 1/2-tablespoon brown
sugar in each of 8 lightly greased 6-ounce custard cups, reduce baking
time to 45 minutes. Yield: 8 servings.
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Wacky Cake
1-1/2 cups flour
1 cup sugar
4 tablespoons cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup water
1 tablespoon vinegar
6 tablespoons oil
Mix dry ingredients. Add others and mix with a spoon. Bake in an
ungreased 8x8-inch pan for 30-35 minutes at 350-degrees.
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Date-Nut Cake
2-1/2 cup chopped dates
2 teaspoons baking soda
4 tablespoons butter
2-1/2 cups sugar
2 cups sifted flour
2 eggs, beaten
2 teaspoons vanilla
½ teaspoon salt
1 cup chopped nuts
Combine 2 cups dates, 2 cups hot water, baking soda and butter; let stand
for 5 minutes.
Combine 2 cups sugar, flour,
eggs, vanilla, salt and nuts; mix well. Add to date mixture;
pour into greased 8" x 12"-inch
pan. Bake in preheated 350-degree oven for 30 minutes.
Remove from oven; let cool.
Combine remaining ½ cups dates, ½ cup water and ½ cup
sugar in saucepan; cook until
thick, stirring constantly. Spread warm icing on warm cake.
Serve topped with whipped cream.
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Apple Cake
4 cups apples, chopped
2 cups sugar
2 teaspoons cinnamon
1/2 cup oil
2 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon vanilla
1 cup nuts, chopped
Preheat the oven to 350-degrees. In large bowl, mix together all
ingredients.
Pour into a greased 9 x 13-inch pan or two smaller loaf pans. Bake at 350-
degrees for 30 to 40 minutes.
Sprinkle the top with powdered sugar while still hot.
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Easy Carrot Cake
4 eggs
2 cups flour
2 cups sugar
2 teaspoons soad
1 teaspoon salt
1-1/4 teaspoon cinnamon
1-1/4 cups salad oil
2 (7 ounce) jars carrot jr. baby food
Place all ingredients in bowl; beat until well combined. Pour into
greased 9" x 13-inch pan. Bake in preheated 350-degree oven for 25
minutes. Cool; remove from pan.
Frosting
1 (3 ounce) package cream cheese, softened
1/4 cup margarine, softened
2 cups powdered sugar
1/2 cup chopped nuts
2 teaspoons vanilla
Place all ingredients in bowl; mix well. Spread on cake.
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Funnel Cake
1 egg
2/3 cup milk
1-1/4 cup flour
1 teaspoon baking powder
2 tablespoon sugar
1/4 teaspoon salt
In large bowl beat egg and milk. In medium-sized bowl mix dry ingredients
and add
slowly to egg mixture. Beat until
smooth. Drop into hot fat (375-degrees) through funnel
working from center--out.
Deep-fry about 30 seconds both sides or until golden brown.
Sprinkle with powdered sugar.
Serve warm. Yields 4 large or 6 small.
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Low Cal Cheese Cake
1-3 ounce box lemon Jell-O (sugar free)
½ cup boiling water
2 tablespoons lemon juice
1-pint large curd low fat cottage cheese
1-9 ounce carton of cool whip
graham cracker pie crust
Dissolve jello in ½ cup boiling water lemon juice and set aside for 15
minutes.
Put cottage cheese in blender and blend until smooth; add to lemon jell-o.
Fold
in cool whip until well mixed.
Pour into graham cracker crust and chill for 3 to 4
hours. Serve with fresh berries.
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Pumpkin-Frosted Dream Cake
1 package spice cake mix
3 envelopes Dream whip
4 eggs
1 package butterscotch instant pudding mix
1-1/2 cups cold milk
1 cup canned pumpkin
Chopped nuts
Combine cake mix, 1 envelope dry Dream Whip, eggs and 1 cup cold water in
large
mixer bowl; beat until
ingredients are moistened. Beat at medium speed for 4 minutes;
pour into greased and floured
9-inch layer pans. Bake in pre-heated 350-degree oven for
30 minutes or until cake tests
done. Let cool for 15 minutes; turn out on wire racks to cool
completely. Combine 1 envelope
dry Dream Whip pudding mix and milk in deep mixing
bowl; beat slowly until well
blended. Increase speed; beat for about 8 minutes or until soft
peak forms. Fold in pumpkin
carefully. Split cake layers; frost each layer with fluffy pumpkin
frosting. Stack layers on serving
plate. Prepare remaining envelope of Dream Whip
according to package directions;
frost side of cake. Sprinkle nuts over top.
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Pumpkin Chiffon Cake
2 cups cake flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 cup water
3/4 cup pumpkin
1/2 teaspoon cream of tartar
Sift flour, sugar, baking powder, salt, cinnamon, cloves and nutmeg into
a mixing bowl. Make a well in center; add salad oil, egg yolks, water
and pumpkin; beat until very smooth. Set aside. Beat egg whites until
foamy; add cream of tartar. Beat until stiff peak forms. Pour batter
slowly into egg whites, folding in gently. Pour batter into un-greased
10-inch tube pan. Bake in preheated 325-degree oven for 55 minutes.
Increase oven temperature to 350-degrees; bake for 10 minutes longer.
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Festive Orange Slice Cake
Butter
2 cups sugar
4 eggs
1 pound dates, chopped
1 pound orange candy slices, cut up
2 cups chopped pecans
1 cup shredded coconut
3-1/2 cups flour
1-1/2 cup buttermilk
1 teaspoon soda
1 cup orange juice
2 cups confectioners' sugar
Cream 1 cup butter and sugar; add eggs, one at a time, beating well
after each addition. Mix dates, candy, pecans and coconut with 1/2 cup
flour; set aside. Add 1/2 cup buttermilk to sugar mixture; beat well.
Add soda to remaining buttermilk. Sift remaining flour; add sugar
mixture alternately with buttermilk. Fold in date mixture; turn into
oiled and floured tube pan. Bake in pre-heated 250-degree oven for 2
hours and 30 minutes. Mix orange juice, confectioners' sugar and 2
tablespoons butter in saucepan; heat, stirring, until sugar and butter
are melted. Pour over hot cake; cool. Remove from pan.
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Mint Dessert
18 graham crackers
1/2 cup sugar
1 cup after dinner mints
20 miniature marshmallows
1 pint whipping cream
Crush graham crackers and spread half in bottom of 9 x 13-inch pan. Whip
cream.
Add sugar, mints and marshmallows
and fold in. Spread mixture over crackers and
put remaining crumbs over top.
Chill at least 12 hours.
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Banana Torte
1 stick margarine
1 cup flour
1 (8-ounce) cream cheese
1 cup powdered sugar
Extra-large family size Cool Whip
3 or 4 bananas
2 small vanilla instant pudding mixes
3 cups cold milk
1/2 cup nuts, chopped
In a mixing bowl combine the flour and
margarine and mix well. Lightly grease a 9 x 13-inch pan.
Place flour mixture in pan and press down to
make a crust. Bake crust 15 minutes at 375-degrees.
In a large bowl mix the cream cheese and
powdered sugar together. Fold in 1/2 of the Cool Whip
and spread over the baked crust. Slice
three or 4 bananas over the cream cheese mixture. In
another bowl combine the pudding mix with the
cold milk and beat until thick. Spread over bananas
and top with remaining Cool Whip.
Spread the chopped nuts over the Cool Whip and refrigerate
until ready to serve.
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Strawberry-Banana Torte
1 small angel food cake ring
1/4 cup sugar
1/2 cup prepared sour cream
1/4 cup strawberries, crushed
1/2 cup strawberries, sliced
3/4 cup bananas, sliced
1 cup heavy whipping cream, whipped
1/2 banana
2 dozen whole strawberries
Slice the cake horizontally into 4 equal
layers. In a bowl combine sour cream, sugar ands mashed strawberries.
Fold in the sour cream mixture, sliced strawberries and bananas into the
whipped
cream in a large bowl. Place about
½-cup fruit mixture between each layer and on top of cake;
chill until the mixture is firm. To
serve, slice the remaining banana. Garnish the top and sides of
plate edge with whole berries and banana
slices.
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DRIED APRICOT CHEESECAKE
Thank you Susan!
Base Crust:
1/2 cup graham crackers, crushed
1/8 cup melted butter
1/2 teaspoon cinnamon
Batter:
2 pounds Riccotta Cheese
1/3 cup Heavy Cream
5 ounces sugar or 1/3-cup
Pinch of salt
1 tablespoon All Purpose Flour
2 teaspoons finely chopped Orange Zest
5 Egg Yolks
5 tablespoons Sun dried Apricots, thinly sliced, 1/3-cup
2 tablespoons Pinenuts
Butter, for greasing the pan
If your apricots are hard you can steam them in a bamboo steamer and soak in
hot tea.
Drain. Butter an 8-inch foiled spring pan. Combine all ingredients into a
mixing bowl
and mix well. Pour into the greased pan Bake 40-45 minutes in a
preheated 350°
oven. Test with toothpick until clean. Cool 30 minutes prior to un-molding.
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Snicker Cake
Thank you Joyce!!
1 package German chocolate cake mix
8 ounces caramels
1 stick butter
1 teaspoon milk
3/4 cups chocolate chips
1 cup walnuts
In a large bowl prepare cake mix according to package instructions.
Pour 1/2 of the
batter into greased 9 x 13-inch pan. Bake per instructions on cake mix
for 15 to 20
minutes or until test done. In a small saucepan melt the butter and
caramels with milk.
When the cake is done, remove from oven and pour the caramel mixture over
the tops.
Spread the nuts and chips over the caramel layer. Pour the remaining
cake batter over
the top. Bake an additional 10 to 20 minutes or until cake test done.
Serve with whipped
cream. Serves: 24 at 188 calories per serving.
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IMPOSSIBLE HOT FUDGE PUDDING
CAKE
Thanks Joyce!
1/2 cup Milk
1cup granulated sugar
3 tablespoons unsweetened cocoa powder
1-2/3 cup hot water
1 tablespoon pure vanilla extract
1/3 cup unsweetened cocoa powder
Confectioner's sugar (optional)
Preheat oven to 350 degrees F. In a greased 8 inch square pan, mix Bisquick,
1/2-cup sugar and 3-tablespoons cocoa powder. Stir in milk and vanilla until
blended. Sprinkle evenly with remaining sugar and cocoa powder. Pour water
over top. DO NOT STIR. Bake 40 minutes or until top is firm. Dust lightly
with confectioner's sugar if desired. Spoon into dessert bowls while hot.
Tastes great with a scoop of vanilla ice cream or whipping cream on top.
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Banana Nut Cake
1 cup shortening
1-1/2 cup sugar
2-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
4 tablespoons butter milk
1 cup bananas, mashed
1 cup nuts, chopped
In a large bowl cream the shortening and sugar. Add the flour, baking
soda and baking powder.
Mix well. Add the remaining ingredients and mix well. Bake in a
preheated 350-degree oven for approximately 1 hour
Icing:
1 stick butter
1 box powdered sugar
2 bananas, mashed well
1/2 cup nuts
Combine all the ingredients in a large bowl and mix well.
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Washington Cream Pie Cake
3 eggs
1-1/2 cup sugar
1 tablespoon lemon juice
1 cup sifted cake flour
1 teaspoon baking powder
3/4 teaspoon salt
3 tablespoon butter
1/2 cup hot milk
4 tablespoons cornstarch
1-1/2 cup milk
2 egg yolks, slightly beaten
1 teaspoon vanilla
1 (1pound 4 ounce) can frozen tart red cherries, thawed
1 cup whipping cream
1 tablespoon confectioners' sugar
Grease the bottom of an 8-inch baking pan; line with waxed paper. Set
aside. In large bowl beat the eggs until thick. Add 1-cup sugar
gradually; beat until light and fluffy. Stir in lemon juice. In
large bowl sift the cake flour, baking powder and 1/4-teaspoon salt; fold
into egg mixture just until blended. In small saucepan melt
one-tablespoon butter in the hot milk; stir into batter quickly. Pour
into prepared pan. Bake in a preheated 350-degree oven for 30 minutes.
Invert onto a wire rack to cool. Remove wax paper.
Combine remaining sugar, 3-tablespoons cornstarch and remaining salt in
saucepan; add milk gradually. Cook over medium heat, stirring
constantly, until thick; cook for 2 minutes longer. Blend a small
amount of hot mixture into egg yolks; stir back into saucepan. Cook
for 1 minute. Stir in remaining butter and vanilla. Press circle
of wax paper over surface of filling and chill. Cut cake crosswise
into 2 layers; fill with cream filling. Drain the cherries, reserving
3/4-cup syrup. Combine remaining cornstarch and reserved syrup in
1-quart saucepan. Cook over medium heat, stirring constantly, until
thick; cook for 2 minutes longer. Add cherries; spoon over top of
cake. Chill. Whip cream in chilled bowl until stiff; fold in
confectioners' sugar. Frost sides of cake with whipped cream; flute
whipped cream around edge of cake.
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Cherry Dump Cake
1/2 cup butter
1 (1pound) can crushed pineapple
1 (1 pound) can cherry pie filling
1 box yellow cake mix
Spread half of the butter over the bottom of 9 x 11-inch pan. Spread
pineapple over butter. Spread pie filling over pineapple; spread cake
mix over the top. Dot with remaining butter. Bake in
preheated 350-degree oven for 1 hour. Cool; remove from pan.
Chill; top with whipped cream or Dream whip.
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Abe's Apple Cake
2 cups sugar
1-1/2 teaspoons baking soda
3 cups all-purpose flour
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon salt
3 eggs, slightly beaten
1 cup salad oil
3 cups diced apples
1 cup chopped nuts
In large bowl sift the flour, baking soda, sugar, spices and salt. Add
eggs, oil, and vanilla; mix well. Add apples and nuts; stir until
mixed. Pour into greased and floured tube pan. Bake in a
preheated 350-degree oven for 1 hour. Remove cake and place in a heavy
brown paper bag immediately. Close tightly and let stand until cool.
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Turtle Cake
1 German chocolate cake mix
14 ounce bag caramels
1/2 cup evaporated milk
1 cup chocolate chips
3/4 cup margarine
1 cup walnuts, chopped
Preheat the oven to 350-degrees. Prepare the cake mix according to package
directions. Pour 1/2 of the batter into 9 x 13- inch greased pan. Bake for
15 minutes. Melt the caramels, margarine and milk together and pour over
baked cake. Sprinkle with the chips and nuts over caramel mix. Cover with
the remaining cake batter. Bake for 20 minutes. Serve with whipped cream or
ice cream.
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Quick Banana Cake
1 box white cake mix
2 whole eggs
1/2 cup water
1 cup banana, mashed
Icing:
1/2 cup butter, softened
1 tablespoon shortening
4 cups confectioners' sugar
1/4 cup evaporated milk
1 cup ground nuts
In a large bowl, combine the cake mix, eggs, water, and bananas. Beat
with an electric mixer for 5 minutes. Pour into 2 (9-inch) greased and
floured pans. Bake at 350-degrees for 25 to 30 minutes or until tooth
pick inserted into center comes out clean. Prepare the Icing:
Combine all of the ingredients in a mixing bowl. Beat until thoroughly
mixed and smooth.
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Chocolate Chip Cake
1 Duncan Hines yellow cake mix
1 small package vanilla pudding (instant)
1 small package chocolate pudding (instant)
1-1/2 cups water
1/2 cup oil
4 eggs
1 small package (1-1/2 cups) mini chocolate chips
In a large mixing bowl combine the cake mix, puddings, oil, water and eggs.
Beat for 5 minutes. Gradually add chocolate chips. Stir to mix well. Pour
into a greased and floured Bundt pan. Bake at 350-degrees for 1 hour or
until toothpick pricked into the center comes out clean. Turn onto cake
plate, cool, dust with powdered sugar or drizzle chocolate icing over the
top.
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Cinnamon Apple Cake
3/4 cup Crisco Oil
4 eggs
3 cup flour
2 teaspoon vanilla
7 cups apples (7 or 8 large apples peeled, cored, and cut)
1 teaspoon baking soda
1-1/2 cups sugar
1-1/2 teaspoon cinnamon
1/2 teaspoon salt
Preheat the oven to 350-degrees. In a large mixing bowl, beat the
eggs.
Add the oil, vanilla and sugar and beat well. Add the remaining dry
ingredients and mix well. Fold in the cut apples. Bake for 1 hour and 15
minutes.
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Rich Black Walnut Cake
1-1/2 cups granulated sugar
3/4 cup unsweeted dark cocoa powder
1-1/2 cups milk
3/4 cup (1-1/2 sticks) butter or margarine, softened
2 eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 cups all-purpose flour
1 teaspoon vanilla
1/2 cup black walnuts, chopped
Devil's Icing:
4 ounces sweet chocolate
1/2 stick butter
1/3 cup milk
1 cup powdered sugar
1 egg
1 teaspoon vanilla.
Combine 1-cup of the sugar with the cocoa and 1 cup of the milk, in a
saucepan. Cook, over high heat, bring mixture to a boil. Boil vigorously,
stirring, for 1 minute. Remove from heat and set aside. In a large mixer
bowl, cream the remaining 1/2-cup sugar with the butter. Add the eggs. Beat
until light. Blend in the baking powder, baking soda and salt. Stir in the
flour, 1/2 cup milk and vanilla along with the cocoa mixture. Beat until
very smooth and light. Blend in the nuts. Turn the batter into a buttered 13
x 9-inch cake pan. Bake at 350-degrees until cake tests done in the center,
approximately 30 to 35 minutes. While the cake bakes, prepare the icing.
Allow to cool. Cool cake completely before frosting. To prepare Devil's
Icing: In a saucepan, combine sweet chocolate with butter and milk. Cook
over medium heat, stirring constantly, until chocolate melts. Stir in
powdered sugar and egg. Heat. Boil, stirring constantly, 3 minutes or until
thick and smooth. Remove from heat. Beat 2 minutes. Add vanilla and mix
well. When cake is cool, frost and enjoy! Makes: 1 (13 x 9-inch)
cake. Serves: 9 at 460 calories.
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Pop Corn Cake
4 quarts popped corn
1/2 pound nuts
1 large bag M & M's
1 large bag of marshmallows
1/2 cup oil
1/2 cup butter
In large bowl mix popcorn, nuts, and candy. In large saucepan, melted
the marshmallows,
oil, and
butter. Remove from heat and pour over popcorn mixture. Mix
gently. Place mixture
in a buttered 9
x 13-inch pan. Refrigerate for 2 hours. Cut into squares.
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Chocolate Caramel Cake
1 chocolate cake mix
1 package caramels (approximately 50)
1/2 cup sweetened condensed milk
3/4 cup margarine
1 (6 ounce) package chocolate chips
In large mixing bowl prepare the cake mix as directed. Pour 1/2 of the
batter into a greased and floured 13'x9'-inch pan. Bake at 350-degrees
for 15 minutes. Meanwhile, in double boiler, melt the caramels, milk,
and butter. Blend until smooth. Remove cake from oven, sprinkle
with chocolate chips, pour caramel mixture over and then remaining half cake
batter. Bake additional 25 minutes at 350-degrees. This cake
freezes well.
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Vicki's Maine Blueberry Cake
Thank you Ann!
2 tablespoons vegetable shortening
1 cup sugar
1 egg, beaten
3/4 cup milk
1-1/2 cup flour
1-1/2 teaspoon baking powder
1 teaspoon salt
1-1/2 cup blueberries
1/4 cup flour
1/4 cup sugar (optional)
Cream shortening and sugar together. Add beaten egg and milk. Add next 3
ingredients and mix well. Sift blueberries and 1/4-cup flour, and add to
batter. Pour batter into a greased and floured 8 x 8-inch pan. If desired,
sprinkle additional sugar over cake (I like to use cinnamon sugar) and bake
for 35-40 minutes.
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Cherry Cake Pudding
1-1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons margarine
1/2 cup sugar
2 eggs, well beaten
1/2 cup milk
1/4 cup cherry juice
1/2 teaspoon vanilla
2 cups canned red cherries, pitted, drained juice reserved
Preheat the oven to 400-degrees. Lightly grease a 1-1/2 quart baking dish.
In a small bowl combine the cake flour with baking powder and salt. In a
large bowl cream the margarine; add the sugar and cream until light and
fluffy. Add the eggs; beat until blended. Add the dry ingredients
alternately with combined milk and cherry juice, beating smooth after each
addition. Stir in the vanilla. Place drained cherries in baking dish. Pour
batter over cherries. Bake 30 to 35 minutes or until done. Serve warm, plain
or with whipped cream.
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Raspberry Cheesecake
1 package cinnamon graham crackers
5 tablespoons butter, melted
2 (8-ounce) packages cream cheese, softened
2 eggs
3/4 cup sugar
2 teaspoons vanilla
1 tablespoon lemon juice
2 cups sour cream
1/4 cup sugar
2 teaspoons vanilla
Combine crackers and butter. Press into a 9-inch springform pan. Combine the
cream cheese, eggs, 3/4-cup sugar, 2-teaspoons vanilla and lemon juice, in a
large bowl. Beat until smooth. Pour into pan and bake at 350-degrees for 25
minutes. Meanwhile, combine sour cream, remaining sugar and vanilla. Mix
well. Remove pan from oven after baking the 25 minutes, let stand 5 minutes.
Pour sour cream mixture over the top and bake for an additional 5 to 10
minutes. Cool for 15 minutes and pour the glaze over the top.
Chill until ready to serve.
Glaze:
1 package frozen raspberries
2 tablespoons cornstarch
1/2 cup sugar
1 cup fresh raspberries
In a saucepan, combine all of the ingredients, except for the fresh fruit.
Cook until the mixture thickens. Add the fresh fruit and pour over the
cheesecake. To Serve: Remove from springform pan.
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Carrot Cake
2 cups sugar
2 cups flour
2 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup oil
4 eggs
3 cups carrots, shredded
2/3 cup nuts, chopped
In a large bowl sift all of the dry ingredients together. Add oil and
eggs to dry mixture. Mix well. Stir in the carrots and nuts. Bake in 2
greased and floured layers for 35 minutes at 350-degrees or in a greased and
floured 9 x 13-inch cake pan for 45 to 50 minutes or until toothpick comes
out clean. Let cool completely and frost:
Frosting:
1/2 stick butter, softened
4 to 5 ounces cream cheese, room temperature
2 cup powdered sugar
1 teaspoon vanilla
Combine all of the ingredients together and blend until creamy.
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Busy Day Lemon Cheese Cake
1 (8-ounce) package cream cheese, softened
2 cups milk
1 package lemon or pineapple pudding mix (Instant)
1 (8 or 9-inch) graham cracker crust
In large bowl blend cream cheese with 1/2-cup milk. Add remaining milk
and pudding mix. Beat for about 1 minute with electric mixer or until
well mixed. Do not over beat. Pour into graham cracker crust.
Sprinkle additional graham cracker crumbs lightly over top. Chill for
about 1 hour before serving. Yield: 6 servings.
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Wine Cake
1 package yellow cake mix
1 large package instant vanilla pudding
4 eggs
3/4 cup sherry
3/4 cup vegetable oil
1 tablespoon nutmeg
Powdered Sugar
Preheat the oven to 350-degrees. In large bowl combine all ingredients
and mix with electric mixer for 2 minutes or until well blended. Pour
into greased and floured bundt pan. Bake at 350-degrees for 45
minutes. Remove from oven and place on wire rack to cool completely.
Sprinkle with powdered sugar.
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Ice-Cream Cone Cakes
14 flat bottom ice-cream cones
1 package (1-layer-size) devil's food or yellow cake mix
Reduced-fat ice cream, any flavor
Preheat the oven to 350-degrees. Place the ice-cream cones in a large
shallow baking pan.
Prepare the cake mix as directed. Pour the cake batter into the cones,
filling to within 1-inch of the tops.
Bake for 20 to 25 minutes or until toothpicks inserted in the centers comes
out clean. Remove the cakes from the pan. Cool on wire racks.
Place a large scoop of ice cream on top of each cake and decorate if you
would like with nuts or candy sprinkles. Serves: 14.
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Applesauce Cake
1-1/2 cups sugar
1/2 cup shortening (Crisco)
1 egg
1-1/2 cups applesauce
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon salt
1/2 cup raisins
2 cups flour
1-1/2 teaspoon baking soda
Nuts or dates, optional
In a mixing bowl sift together the flour and baking soda five times.
Mix the ingredients in the order given. Bake in a small 9 x9-inch loaf pan
that has been greased and floured. Bake at 350-degrees for 30 minutes
or until cake test done.
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Mashed Potato Spice Cake
2 cups all-purpose flour, sifted
5 teaspoons unsweetened cocoa
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon cloves
1 cup butter or regular margarine, softened
2 cups sugar
1 cup potato, unseasoned mashed
4 egg yolks, slightly beaten
4 egg whites
1 cup pecans coarsely chopped
1 cup raisins
3/4 cup maraschino cherries, drained and coarsely chopped
Preheat the oven to 350-degrees. Grease and lightly flour 2 (9-inch)
layer-cake pans. In a small bowl sift together the flour with cocoa, baking
powder, cinnamon, salt, and cloves. In large bowl, with mixer at
medium speed, beat butter with sugar, potato, and egg yolks until light and
fluffy. At low speed, gradually beat in flour mixture, for approximately 1
minute. With mixer at high speed, beat egg whites until stiff peaks form.
With wire whisk or rubber scraper, gently fold beaten egg whites into flour
mixture, using an under-and-over motion. Stir in nuts, raisins, and
cherries. Turn into pans, dividing evenly. Bake for 40 minutes, or until
cake tester inserted in center comes out clean. Let stand for 1 minute in
pans, then loosen edge with metal spatula. Turn out onto wire rack, to cool
completely. Frost with Caramel Frosting
Caramel Frosting:
1-1/4 cup sugar
3/4 cup firmly packed brown sugar
About 1 cup evaporated milk
1/2 cup butter or margarine
In a saucepan combine all of the ingredients; cook over medium heat,
stirring often, until mixture reaches soft ball stage (240-degrees). Remove
from heat, and beat until spreading consistency; add additional milk, if
necessary. Spread immediately on cooled cake. Yield:
Enough for one 2-layer cake.
