Cakes, Cheesecakes, Cupcakes, etc...

Please share your favorite recipes and cooking tips!

Moderators: atlanticflyer, funmumlu, Zygorp, butterfly, AlleyKat

User avatar
LadyHawke
Posts: 6692
Joined: Mon Sep 17, 2007 11:44 pm
Location: Small Town Iowa ~ formerly known as Tambrey
Contact:

Cakes, Cheesecakes, Cupcakes, etc...

Post by LadyHawke » Tue Sep 18, 2007 5:46 am

Just adding cake recipes that I managed to salvage...
Last edited by LadyHawke on Tue Sep 18, 2007 5:53 am, edited 1 time in total.

User avatar
LadyHawke
Posts: 6692
Joined: Mon Sep 17, 2007 11:44 pm
Location: Small Town Iowa ~ formerly known as Tambrey
Contact:

Post by LadyHawke » Tue Sep 18, 2007 5:52 am

I think stitchwort originally posted this one

Chocolate Zucchini Cake

4 ounces unsweetened chocolate
1/2 cup vegetable oil
1/2 cup butter, at room temperature
2 cups sugar
3 eggs
1 tablespoon vanilla extract
2 cups siften all-purpose flour
1/3 cup cocoa
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1/3 cup buttermilk or sour cream
3 cups coarsely grated zucchini
1/2 cup chopped nuts (optional)

Preheat oven to 350 F and prepare two 9-inch layer cake pans.

Melt chocolate in oil over very low heat (I do it in a small bowl over hot water).
Cream the butter until light; add sugar, eggs and vanilla. Beat well. Add the melted chocolate and oil and mix well.
Sift together the dry ingredients and stir them in alternately with the buttermilk. Grate the zucchini last and stir it in, with the nuts if using them. (I don't)
Divide the batter between the two pans and bake about 40 minutes or until done.

When cool, frost with cream cheese frosting.

Chocolate Cream Cheese Icing

3 ounces unsweetened chocolate
3 ounces cream cheese, at room temperature
4-5 cups confectioners' sugar
1/2 teaspoon salt
1 teaspoon vanilla
milk as needed to get the texture right--1/4 cup or less.

Melt the chocolate over hot water.
Cream the cheese a bit, then work in the salt and vanilla and confectioner's sugar, one cup at a time. Add a little milk whenever it gets too stiff. When the chocolate is melted, stir it in, and continue adding sugar and small amounts of milk until you have the desired quantity and texture.

(Sorry not to be more precise on the icing recipe. It is modified from the one in The Joy of Cooking, but her method never works for me, and I've tried to describe it as I do it. The cake is from Garden Way's Joy of Gardening Cookbook by Janet Ballantyne.)

User avatar
LadyHawke
Posts: 6692
Joined: Mon Sep 17, 2007 11:44 pm
Location: Small Town Iowa ~ formerly known as Tambrey
Contact:

Post by LadyHawke » Tue Sep 18, 2007 5:54 am

CHOCOLATE ORANGE CHEESECAKES

2 tablespoons unsalted butter, softened, plus additional for greasing muffin cups
12 chocolate wafers such as Nabisco Famous (1/2 cup)
1/3 cup packed light brown sugar
4 oz cream cheese, softened
Rounded 1/4 teaspoon finely grated fresh orange zest
1/2 cup well-chilled heavy cream

a nonstick mini-muffin pan with 12 (1/8-cup) muffin cups

Garnish: bittersweet chocolate shavings (made with a vegetable peeler)

Put oven rack in middle position and preheat oven to 350°F. Butter muffin cups.

Grind wafers to a fine powder in a food processor.

Mix together wafer crumbs, 2 tablespoons butter, and 2 tablespoons brown sugar in a bowl with a rubber spatula until combined well. Divide crumbs among muffin cups, then firmly press onto bottom and a little up side of each cup with your fingertips or with bottom of an 1/8-cup measure by twisting measure.

Bake 5 minutes, then transfer to a rack and cool in muffin pan 10 minutes. Gently rotate crusts with your fingertips to loosen and turn out onto rack.

Beat together cream cheese, zest, and remaining brown sugar (3 tablespoons plus 1/3 teaspoon) with an electric mixer at medium-high speed until fluffy.

Beat cream in another bowl with cleaned beaters until it just holds stiff peaks.

Stir about one third of whipped cream into cream cheese mixture to lighten, then gently fold in remaining whipped cream until just combined.

Mound filling into crusts with a spoon (or pipe filling into crusts with a pastry bag) and serve, or chill until ready to serve.

Makes 12 individual cakes.


*********************
it had a 5 star rating and all reviews for it were great....one suggested she might add a splash of Grand Marnier the next time for an added zing!!

User avatar
Pandora
Posts: 22558
Joined: Tue Sep 18, 2007 1:53 am
Location: Florida

Depression Cake

Post by Pandora » Wed Sep 19, 2007 12:55 am

DEPRESSION CAKE

2 cups sugar
1 1/2 cups strong coffee
1/2 cup lard (I used CRISCO veg, shortening)
1 cup raisins
1 apple, peeled and grated (I had large red delicious)
1 teaspoon allspice
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup chopped walnuts

Simmer the first five ingredients for 10 minutes, stirring occasionally.
Cool 10 minutes. Blend the dry ingredients together and stir into the
raisin mixture. Pour batter into greased and floured 9x13 pan. Bake at
350 degrees for 25 to 30 minutes

User avatar
starrball
Posts: 4122
Joined: Tue Sep 18, 2007 10:31 am
Location: Nova Scotia
Contact:

Post by starrball » Wed Sep 19, 2007 12:57 am

Again this is from Stitch but I love it and she hadn't shared it..

Chocolate Yogurt Cheesecake
Makes 12 servings

Glaze---
3 squares chocolate
2 T butter
1 T corn syrup
½ vanilla
*In small pan over low heat stir chocolate, butter, corn syrup, and vanilla until smooth. Cool slightly before use.
Cake---
1 cup chocolate wafer crumbs (16 wafers)
¼ cup melted butter
16 oz cream cheese
1 cup sugar
3 eggs
1 ½ tsp vanilla
6 squares semisweet chocolate, melted
1 cup plain yogurt

*Mix crumbs and butter, and press firmly onto bottom of greased 8 inch springform pan.
*Beat cream cheese and sugar until smooth.
*Beat in eggs and vanilla, then 3 squares chocolate and yogurt. Pour into prepared crust.
*Bake at ~350 for 55 minutes. Remove immediately.
Note: Alternate: Bake 300 in a pan of water for 50-60 min, never opening door. Leave inside to cool.
*When cake cold remove sides of pan, Glaze and chill several hours, or overnight.

User avatar
Karennabop
Posts: 1492
Joined: Tue Sep 18, 2007 2:01 pm
Location: We can't avoid the storms, but we can learn to dance in the rain.
Contact:

Post by Karennabop » Thu Sep 20, 2007 10:38 pm

*original post by Gma2b*

Birthday Cake
This is our family's delicious birthday cake, baked in an angel food cake pan. It may be good for other things besides birthdays!

8-10 eggs, yolks separated from whites
1/2 cup cold water
1 1/2 cups sugar
1 tsp vanilla
1/2 tsp almond extract
1 1/2 cups plus 1TBSP cake flour
1 tsp baking powder
3/4 tsp cream of tartar

first a comment on the number of eggs:
You can use 8 eggs if they are extra large, or if you want a nice, medium high cake. 10 large eggs makes a really high cake, and needs 1 3/4 cups flour. Otherwise, everything else is the same.

Directions:
Separate the eggs into 2 mixing bowls. Beat the egg whites until foamy, add cream of tartar, and continue to beat at high speed until moist glossy peaks form. Set aside.

Beat the egg yolks until thinck and lemon colored, add water and beat a full 5 minutes, add sugar, extracts, and beat another 5 minutes.
Add the BP to the cake flour. Gently fold the cake flour/ BP mix into the egg yolks, then fold or gently stir the yolk batter and the whites together.

Pour into an angel food cake pan. Put into oven that has been preheated to 350, and turn the heat down to 325. Bake for an hour, or until done (when golden brown on top, and springs back readily to the touch).

Frost with butter cream frosting, fluffy white frosting, 7-minute frosting,
Or serve unfrosted with fresh fruits and whipping cream.
You could also cut the cake into 3 layers and put various fillings of your choice in the layers.

(This is a very forgiving recipe. Recently on a very humid day, I added a little of the sugar to the egg whilte while they were whipping, and folded a little of the flour into the egg whites, too. Then continued according to the directions, and stirred the 2 batters together. It worked just fine that way too. Just be sure to bake it long enough. I once didn't bake it long enough and when I took it out of the over and turned it upside down to cool, it fell out of the pan! )
(My angel food cake pan is 40 yrs old and quite high. It may be that newer pans are shorter, and won't hold the 10 egg version.)

User avatar
Karennabop
Posts: 1492
Joined: Tue Sep 18, 2007 2:01 pm
Location: We can't avoid the storms, but we can learn to dance in the rain.
Contact:

Post by Karennabop » Fri Sep 21, 2007 3:20 am

*original post by MillerMomma*

Sunshine Cake:
1 box yellow cake mix
1/2 cup oil
4 eggs
1 medium can mandarin oranges (do not drain)
Mix ingredients and bake in a greased/floured 9x13 pan at 325 for 45 minutes.
allow cake to completely cool before applying topping.

Topping:
1 (20oz) can crushed pineapple (do not drain)
1 TBSP sugar
1 (10 oz) package of cheesecake mix (do not use the graham cracker crust part - I've always used the Royal brand)
1 (9oz) container Cool whip
1 (8oz) container of sour cream
Mix and spread on completely cooled cake. Cover and keep refrigerated until ready to serve and return to refrigerator upon serving.

User avatar
Karennabop
Posts: 1492
Joined: Tue Sep 18, 2007 2:01 pm
Location: We can't avoid the storms, but we can learn to dance in the rain.
Contact:

Post by Karennabop » Fri Sep 21, 2007 3:25 am

*original post by Waterbug*

My Mom's Rhubarb Cake
Beat together: 1.5 cups sugar
.5 cup butter
1 tsp vanilla
1 egg

Add: 2 cups flour
1 tsp soda
1 cup sour milk
1.5 cups rhubarb

Sprinkle with .25 cup sugar
1 tsp cinnamon

Bake in a 350* oven for 30 to 40 minutes

User avatar
Karennabop
Posts: 1492
Joined: Tue Sep 18, 2007 2:01 pm
Location: We can't avoid the storms, but we can learn to dance in the rain.
Contact:

Post by Karennabop » Fri Sep 21, 2007 3:51 am

*original post by Gma2b*

Easy Rhubarb upside down cake:
1 package yellow cake mix: mix according to directions.
4 cups rhubarb, and 1to 2 cups sugar (depending on how sweet you wnat it) mixed together to coat rhubarb sprinkel over top of cake.
1 pint whipping cream. Pour over all.
the rhubarb and wpg crm will sink to the bottom and make a wonderful sauce/pudding.
Bake 350 for about 45 minutes - may take up to an hour. Until a toothpick comes out clean, ot edges start to pull away from pan a little.

User avatar
Karennabop
Posts: 1492
Joined: Tue Sep 18, 2007 2:01 pm
Location: We can't avoid the storms, but we can learn to dance in the rain.
Contact:

Post by Karennabop » Fri Sep 21, 2007 4:54 am

*Original post by FreeAtLAst-WW*

Applesauce Cake
This was originally from a Betty Crocker cookbook. I've fiddled with it and hopefully make it both healthier and yummier. Let me know what you think if you try it.

2 1/2 c all-purpose flour
3/4 c brown sugar
1 1/2 t baking soda
5 TBS ground cinnamon
1 TBS each cloves and allspice
1 (24oz.) jar chunky applesauce
1/2 c water
1/2 c canola oil
2 eggs
1 c dates or raisins(optional)
1 c walnuts (the consistency preferred)...(also optional)

Preheat oven to 350F. Grease and flour a 13x9 pan, or pan(s) of your choice(Or use cooking spray like Pam. Mix all ingreds on low while scraping bowl, for 30 seconds. Beat on high scraping occasionally for 3 mins. Pour into pan(s). Bake until knife inserted in center comes clean. No need for frosting. Powdered sugar if necessary. This would be good served for breakfast also, or any time of day.

User avatar
Karennabop
Posts: 1492
Joined: Tue Sep 18, 2007 2:01 pm
Location: We can't avoid the storms, but we can learn to dance in the rain.
Contact:

Post by Karennabop » Fri Sep 21, 2007 9:22 pm

*Original post by Sharie01*

FAST & EASY NO-BAKE CHEESECAKE THAT'S DELICIOUS

1 Pie Crust (pre-cook either pre-made frozen or graham cracker)

Combine the following ingredients in bowl (use blender until most or all lumps are gone combine condensed milk and cream cheese together first):

1 Can Sweetened Condensed Milk
1 Package of Cream Cheese
1/3 Cup of Lemon Juice

Pour into pie crust and refrigerate for a couple of hours until it hardens enough to be served without being runny. If you like you can add a pie filling on top such as cherry, strawberry, blueberry, etc. I personally prefer it plain, it's delicious!

User avatar
Karennabop
Posts: 1492
Joined: Tue Sep 18, 2007 2:01 pm
Location: We can't avoid the storms, but we can learn to dance in the rain.
Contact:

Post by Karennabop » Sat Sep 22, 2007 1:20 am

*Original post by Happliyeverafter*

Amaretto Cheesecake
http://allrecipes.com/recipe/amaretto-c ... etail.aspx

User avatar
atlanticflyer
Moderator
Posts: 37574
Joined: Tue Sep 18, 2007 12:29 am
Location: New Brunswick, Canada
Contact:

Post by atlanticflyer » Mon Oct 22, 2007 12:31 am

Bread pudding

preheat oven to 375 degrees

2 cups bread cubed
3/4 cup sugar
1 whole egg
2 egg yolks
1/4 cup raisons
1 1/2 cup milk
1 tsp vanilla
1/4 tsp cinnamon

mix together, pour into a greased cassarole dish. set dish in a bed of water to allow for even cooking
cook 1 hour until set

butterscotch sauce

1 cup brown sugar
1 cup cold water
1 tbsp cornstarch
2 tbsps butter
1 tsp vanilla
1/2 tsp vinegar

mix sugar and cornstarch, add cold water. bring to a slow boil, simmer til thick, add the rest of ingrediants

User avatar
LadyHawke
Posts: 6692
Joined: Mon Sep 17, 2007 11:44 pm
Location: Small Town Iowa ~ formerly known as Tambrey
Contact:

Post by LadyHawke » Mon Oct 22, 2007 5:42 am

originally posted by Tambrey

Baked Raspberry-Vanilla Pudding

1 package (10oz) of frozen raspberries in syrup, thawed
4 eggs
1/2 cup of milk
1/2 cup of heavy cream
1/4 cup of flour
1/4 cup plus 1 Tablspoon of sugar
1/2 teaspoon of vanilla extract

Preheat oven to 375 degrees F
Lightly butter a 9 inch deep dish pie plate or 1 quart shallow baking dish
spread the raspberries and thier syrup evenly over the bottom of the pie plate
in a blender or food processor, combine eggs, milk, cream, flour, 1/4 cup of sugar and vanilla; blend well
pour the batter slowly over the fruit.
sprinkle with the remaining 1 Tablespoon of sugar
bake 20-25 minutes or until the pudding is set and the edges are golden brown.

It is still a bit thin looking when you remove it from the oven, but it sets up as it cools.

For a variation, we also use blueberries...if you have a 16 oz bag, put about 1/3 into the blender along with
1/8 cup of water and a tablespoon of sugar and blend into a syrup.
Add all but about 1/4 cup of the blueberries left in the bag and just swish them in the syrup,
then pour that into the pie plate and add the batter as above.

If you have fresh raspberries, you can do that too, just so the mixture is equal to about 10 oz total...

User avatar
Charisma
Posts: 229
Joined: Fri Sep 21, 2007 1:23 pm
Location: Wisconsin
Contact:

Post by Charisma » Sun Nov 04, 2007 9:38 pm

This is easy and makes the house smell nice like fall!! I lOVE this!

I box of spice cake mix
1 can 15oz of pumpkin

mix together and bake at 350 on box

I use this as mini muffins, but you can do it any way. Top it with fresh whiped creme (i use heavy whipping creme, blend until thick, add a tiny (2 tbs) bit of powdered sugar)

User avatar
Charisma
Posts: 229
Joined: Fri Sep 21, 2007 1:23 pm
Location: Wisconsin
Contact:

Post by Charisma » Sun Nov 04, 2007 9:41 pm

Naughty fudgy cake...
1 box choc cake mix
1 can coke


Mix together, bake as directions on box
you can top with cherry pie filling or drizzle with caramel... this is a delicous recipie you can varry however you like... add some spice and make it mexican choc cake.. (chili powder) Add some nutmeg and cinimon and cloves and make it for fall with creme cheese frosting...

User avatar
LadyHawke
Posts: 6692
Joined: Mon Sep 17, 2007 11:44 pm
Location: Small Town Iowa ~ formerly known as Tambrey
Contact:

Post by LadyHawke » Mon Nov 12, 2007 7:18 pm

originally posted by sandyak

Easy Brownie Recipe
The brownie is soft, and fudgy.


1/4 cup cocoa powder
2/3 cup flour
5 tablespoons butter
1 cup sugar
2 eggs
(I also put in a little chocolate sryup in mine)

Preheat oven to 375F.

Prepare a baking dish. 8x8 inches square pan. Grease if it is not nonstick.

Melt the butter in the microwave or in pan over low heat.

Stir in the cocoa powder into melted butter.

In a large bowl, beat the eggs with the sugar for several minutes.

Add butter/cocoa mixture to egg mixture and stir. Add the flour and stir until combined. Don't overmix.

Put the batter in the baking dish and spread evenly. Put in the oven.

Bake for 25 mintues and take it out. It will seem undercooked, but its not! If cooked longer then you will end up with a tough brownie.

Let it cool for 10 minutes, and you will have a soft, fudgy brownie...Enjoy!

User avatar
starrball
Posts: 4122
Joined: Tue Sep 18, 2007 10:31 am
Location: Nova Scotia
Contact:

Post by starrball » Sat Nov 17, 2007 10:50 pm

It's more of a soufle, but there was no category..

Apple Snow

2 T gelatin
½ cup cold water
1 cup apple juice
1-2 tsp lemon rind
½ cup juice from one lemon - topped up with water
1 cup sugar, ½ cup sugar
4 egg whites
4 apples

*Separate whites and yolks.
*Sprinkle gelatin over cold water. Let sit 5 minutes, then warm gently until melted
*Combine gelatin, apple juice, lemon rind, lemon juice and 1 cup sugar. Stir till sugar dissolves.
*Peel, core and cut apples. Grate coarsely directly into mixture, stirring frequently.
*Chill until it BEGINS to thicken and set.
*Beat egg whites until foamy. Continue beating, gradually adding ½ cup sugar until soft peaks form.
* Fold meringue into apple mixture . Pour into dish, chill at least 4 hrs.

Folding: http://www.ochef.com/241.htm

Custard
4 egg yolks
4 T sugar
1 ½ cups skim milk
½ tsp vanilla
*Combine egg yolks and sugar in top of double broiler.
*Stir in milk and cook over hot water, stirring constantly until mixture thickens and coats a spoon. (Careful! Overcooks and curdles easily!)
*Remove from heat, stir in vanilla and chill.

User avatar
LadyHawke
Posts: 6692
Joined: Mon Sep 17, 2007 11:44 pm
Location: Small Town Iowa ~ formerly known as Tambrey
Contact:

Post by LadyHawke » Sun Dec 16, 2007 7:21 pm

Dirt Dessert
this is DELICIOUS and easy to make, but plan ahead...
serves about 20


* 3 dozen chocolate cookies, cream-filled, broken up
* 2 packages (3.4 ounces each) vanilla instant pudding
* 1 carton (8 ounces) whipped topping
* 2 tablespoons butter
* 1 cup sugar
* 1 package (8 ounces) cream cheese, room temperature

Process cookies in batches in food processor until cookies are fine crumbs, or place cookies in food storage bags and use a rolling pin to crush.

Prepare pudding according to package directions; fold in whipped topping.

Combine butter, sugar, and cream cheese in another mixing bowl; beat at medium speed until smooth. Fold into the pudding mixture. Trim top of the whipped topping container to fit the bottom of an 8-inch flower pot.

Set aside 1 1/2 cups crumbs and spoon about 1/3 of the remaining crumbs into the flowerpot. Spread about 1/3 of the pudding mixture over the crumb layer. Repeat layers twice, then top with the reserved crumbs, covering the pudding completely. Cover and chill for 4 hours.

If desired, put a flower in a florist's holder and insert in the pot before serving, or use an artificial flower.
Serves 20

User avatar
atlanticflyer
Moderator
Posts: 37574
Joined: Tue Sep 18, 2007 12:29 am
Location: New Brunswick, Canada
Contact:

Post by atlanticflyer » Sat Jan 26, 2008 9:23 pm

Ozark Mystery Pudding

2 cups white sugar
2 eggs
1 cup fruit from a can of fruit cocktail (drained)
fruit cocktail juice and water to make 1 cup
2 cups of flour
1 tsp salt
1 tsp soda

topping

1 cup sugar brown or white
1/2 cup coconut
1/2 cup walnuts or pecans
1/2 cup butter or margarine
1/2 cup milk

blend eggs and sugar. add frut cocktail, mix dry ingrediants and add, stir in juice and water. cook 350 degrees until set. cook topping ingrediants on top of stove and pour over cake when hot from the oven. serve with ice creme or creme

User avatar
LadyHawke
Posts: 6692
Joined: Mon Sep 17, 2007 11:44 pm
Location: Small Town Iowa ~ formerly known as Tambrey
Contact:

Welch Cakes for St. David's Day

Post by LadyHawke » Sun Mar 16, 2008 8:50 pm

Posted February 29, 2008

Welsh Cakes for St. David's Day
olive wrote:Tomorrow is St Davids Day, so I shall be making Welsh cakes to mark the day, in case you want to join me I've posted the recipe.

Welsh cakes

Ingredients
225g/8oz self-raising flour, sieved
110g/4oz (preferably Welsh) salted butter
1 egg
handful of sultanas (I'll be using raisins instead)
milk, if needed
85g/3oz caster sugar
extra butter, for greasing



Method
1. Rub the fat into the sieved flour to make breadcrumbs. Add the sugar, dried fruit and then the egg. Mix to combine, then form a ball of dough, using a splash of milk if needed.

2. Roll out the pastry until it is a 5mm/¼in thick and cut into rounds with a 7.5-10cm/3-4in fluted cutter.

3. You now need a bakestone or a heavy iron griddle (I use my heavy frying pan and it works just as good). Rub it with butter and wipe the excess away. Put it on to a direct heat and wait until it heats up, place the Welsh cakes on the griddle, turning once. They need about 2-3 minutes each side. Each side needs to be caramel brown before turning although some people I know like them almost burnt.

4. Remove from the pan and dust with caster sugar while still warm. Some people leave out the dried fruit, and split them when cool and sandwich them together with jam.

:D I love eating them just as they are cooling ~ cook's treat :wink:

Happy St Davids Day :D
Friday March 7, 2008
funmumlu wrote:These were absolutely amazing, Olive - everyone just loved them - sort of crispy gooey melting - gorgeous!

I made a batch of 12 and "fried" one up as and when it was needed - so they could be eaten hot. DS6 actually cried when he found out there were no more left!

Q. Do I have to wait till next March 1st to make them again?
Last edited by LadyHawke on Fri Mar 28, 2008 10:13 pm, edited 1 time in total.

User avatar
Bama
Posts: 12959
Joined: Mon Sep 17, 2007 11:42 pm
Location: ♥ Wake each day expecting good things to happen! ♥

Post by Bama » Mon Mar 17, 2008 9:10 pm

momof7 wrote:This is the one I use does it look right?

GOOEY CAKE

1 box yellow cake mix (not deluxe) or 2 sm. boxes Jiffy cake mix
1/2 c. butter, melted
4 eggs
8 oz. softened cream cheese
1 box powdered sugar
1/2 to 1 c. chopped pecans

Beat cake mix, butter and 2 eggs and spread into a greased 9x13 pan.
Beat cream cheese, 2 eggs and powdered sugar (save a little to sprinkle on top). Spread evenly over cake mixture and sprinkle with nuts. Bake at 350 degrees for 40-45 minutes or until top is lightly browned. Cool, then sprinkle with remaining sugar.
*In my oven, cake was done in 35 minutes and it's delicious! Thanks!

User avatar
LadyHawke
Posts: 6692
Joined: Mon Sep 17, 2007 11:44 pm
Location: Small Town Iowa ~ formerly known as Tambrey
Contact:

Post by LadyHawke » Sun Mar 23, 2008 6:22 am

posted by TimePig on the daily main forum

Grasshopper Cake

Ingredients: white cake mix, water, oil, mint extract, egg whites, green food color, hot fudge ice cream topping, Cool Whip, Andes creme de menthe candies.

1. Oven to 350, spray pan

2. Make cake according to directions on box. Add 1.5 teaspoons of mint extract to batter. Reserve 1 cup batter and add 3 drops of green food color to it. Pour remaining batter in pan.

3. Drop green batter by T. randomly in 12 to 14 mounds onto batter in pan. Cut through batters with knife in S-shaped curves. Turn pan and repeat cutting.

4. Bake 28-33 min. Cool completely.

5. Spread two (16oz. each) jars of fudge toppin evenly over cake.

6. In medium bowl, stir 8 oz. Cool Whip with 1/2 teaspoon mint extract and some green food color. Spread Cool Whip mixture over fudge.

7. Garnish with cut up Andes mints (I buy the prechopped ones by the chocolate chips in the baking aisle.)

Store covered in refrigerator.

User avatar
KeyboardKat
Posts: 2610
Joined: Mon Sep 17, 2007 10:59 pm
Location: Texas - First joined 12/14/2006

Post by KeyboardKat » Fri Mar 28, 2008 11:51 pm

Cherry Upside Down Cakes

This is passed down from my H's Grandmother. It it the best dessert I have ever had and it is easy to make. It is also an elegant presentation for a holiday or special dinner. Do not use more almond extract than called for.

2 cups canned red pitted cherries (water-packed), drained
3/4 tsp. Almond Extract (1/4 tsp. and 1/2 tsp.)
1 Tblsp. Lemon Juice (fresh)
1/3 cup butter
1/2 tsp. salt
2/3 cup sugar
1 egg, beaten
1-1/2 tsps. Baking Powder
1 cup sifted all-purpose flour
1/3 cup milk

Blend cherries, 1/4 tsp. of Almond Extract, and lemon juice. Place in bottoms of 6 small (or four larger) butter-coated custard cups.

Blend butter, salt, and 1/2 tsp. almond extract. Add sugar gradually and cream well. Sift baking powder with flour 3 times. Add the flour to the creamed mixture, alternating with the milk and mixing after each addition until smooth.

Pour batter evenly over the cherries in the custard cups.

Bake in moderate oven (375 degrees F) for 30-35 minutes.

CHERRY SAUCE

1/2 cup sugar
2 Tblsp. Cornstarch
1 cup water
dash of salt
3/4 cup Cherry Juice (buy canned)
1/4 tsp. Almond Extract

Mix sugar, salt, and cornstarch together in saucepan. Blend in Cherry Juice and water. Boil about 10 minutes or until sauce is suitably thickened.

Spoon over cakes turned upside down on dessert plates.

CAUTION: Do not use more Almond Extract than indicated, or flavor will be ruined.

User avatar
KeyboardKat
Posts: 2610
Joined: Mon Sep 17, 2007 10:59 pm
Location: Texas - First joined 12/14/2006

Post by KeyboardKat » Sat Mar 29, 2008 6:40 am

Pound Cake

1 cup sugar
1/2 lb. butter
5 eggs
2 cups flour
1 tsp. baking powder
1 tsp. vanilla
1 tsp. lemon extract

Preheat oven to 300 degrees F. Mix all ingredients together and put in loaf pan. Bake in slow (300 degrees F) oven for one hour or until knife inserted in center comes out clean.

Post Reply