From Sharon Ward
Note: Grandma Puza’s recipe notes that this recipe is “very good”.
Ingredients
Graham Cracker Crust
18 graham cracker, crushed (divided)
½ cup melted oleo
1/3 cup sugar
½ teaspoon cinnamon
Filling
1 (3 oz) package orange Jell-o
1 cup boiling water
1 (8 oz) package cream cheese
3 Tablespoons freshly squeezed lemon juice
1 cup sugar
2 minced bananas
12 oz carton Cool Whip
Directions
For the crust: Roll fine -- 18 graham crackers & mix with 1/2 cup melted oleo, 1/3 cup sugar, 1/2 tsp cinnamon. Line 9 X 13 pan; save 1/2 cup of crust mixture for the top.
For the filling: Dissolve one (3 oz) package orange Jell-o with 1 cup boiling water, cool to room temperature.
In large mix bowl, cream 8 oz softened cream cheese with 3 Tablespoons
lemon juice (real lemon), 1 cup sugar, 2 minced bananas. Beat mixture with electric beater until bananas are well mixed in. Add cooled Jell-o to cream cheese mixture; mix well and set in refrigerator in large bowl until quite thick like egg whites. Fold in one room temperature 12 oz carton cool whip (13-1/2 is okay).
Pour into lined pan; sprinkle saved crumbs on top. Refrigerate 12 hours or over night.
Showing posts with label 7- Dessert / Cakes. Show all posts
Showing posts with label 7- Dessert / Cakes. Show all posts
Saturday, December 6, 2008
Saturday, November 22, 2008
Dessert / Cake: White Cupcakes with Strawberry Buttercream
From Shelly Carey
Ingredients for cupcakes
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
3 sticks unsalted butter, softened
2 ¼ cups sugar
1/2 teaspoon vanilla
1 cup milk
8 egg whites
Strawberry Meringue Buttercream
4 egg whites
1 1/4 cups sugar
3 sticks unsalted butter, room temperature, cut into tablespoons
1 teaspoon vanilla
1 ½ cups strawberry jam, pureed in a food processor
24 small fresh strawberries, for garnish
Directions
Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside. In a medium bowl, sift together flour, baking powder, and salt; set aside. Beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and flour; beat until just combined. Set aside.
In a separate bowl, beat egg whites on low speed until foamy. Gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold 1/3 of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.
Fill each muffin pan tin with a heaping 1/4 cup batter. Bake until cupcakes are golden brown (20 to 25 minutes). Transfer pans to a wire rack. Remove from pans and let cool completely. Frost cupcakes with strawberry meringue buttercream, swirling to cover. Garnish with strawberries just before serving.
Directions for frosting
In a double boiler, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes. Add butter, beating well. Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry jam with a rubber spatula until frosting is smooth.
Makes 2 dozen.
Dessert / Cake: Tres Leches (Three Milk) Cake
From Shelly Carey
Ingredients
5 eggs
1 teaspoon baking powder
2 cups white sugar
1/2 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ cup unsalted butter
2 cups milk
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
1 ½ cups heavy whipping cream
1 teaspoon vanilla extract
Maraschino cherries
Directions
Preheat oven to 350 degrees. Grease and flour one 9x13 inch baking pan. Sift flour and baking powder together and set aside.
Cream butter or margarine and 1 cup of the sugar together until fluffy. Add eggs and 1/2 teaspoon of the vanilla extract, beat well. Add the flour mixture to the butter or margarine mixture 2 tablespoons at a time, mix until well blended. Pour batter into prepared pan.
Bake at 350 degrees for 30 minutes. Pierce cake several times with a fork.
Combine the whole milk, evaporated milk, and condensed milk together. Pour over the top of the cooled cake.
Whip whipping cream, 1 teaspoon vanilla, and 1 cup of the sugar together until thick. Spread over the top of cake. Garnish with maraschino cherries. Be sure and keep cake refrigerated, enjoy!
Dessert / Cake: Train Wreck Cake
From Shelly Carey
Note: This recipe is a “train wreck” because it falls apart when slicing, it is that moist.
Ingredients
1 box of chocolate cake mix with pudding included
1 small (3.4 oz) box of chocolate pudding
1 small bag of semi-sweet chocolate chips
1 cup oil
1 cup water
2 eggs
1 cup of sour cream
Directions
Preheat oven to 350 degrees. Combine all ingredients. Grease and flour a Bundt cake pan. Pour ingredients into cake pan. Bake at 350 for one hour. Serve warm, topped with vanilla ice cream.
Note: This recipe is a “train wreck” because it falls apart when slicing, it is that moist.
Ingredients
1 box of chocolate cake mix with pudding included
1 small (3.4 oz) box of chocolate pudding
1 small bag of semi-sweet chocolate chips
1 cup oil
1 cup water
2 eggs
1 cup of sour cream
Directions
Preheat oven to 350 degrees. Combine all ingredients. Grease and flour a Bundt cake pan. Pour ingredients into cake pan. Bake at 350 for one hour. Serve warm, topped with vanilla ice cream.
Dessert / Cake: Strawberry Refrigerator Poke Cake
From Shelly Carey (from Duncan Hines)
Ingredients
1 package Duncan Hines strawberry supreme cake mix
2 (10 oz) packages sweetened, frozen sliced strawberries, thawed
1 (4 oz) package vanilla instant pudding mix
1 cup milk
2 cups Cool Whip, thawed
Fresh strawberries
Directions
Preheat oven to 350. Grease and flour a 13 x 9-inch pan. For cake, prepare, bake and cool following package directions for regular recipe. Let cake cool completely after baking.
Poke holes one inch apart in top of cake using handle from wooden spoon. Puree thawed strawberries with juice in blender. Spoon evenly over top of cake, allowing mixture to soak into holes.
For topping, prepare pudding mix following package directions using one cup milk. Fold Cool Whip into pudding mixture. Spread over cake. Garnish with fresh strawberries. Refrigerate at least four hours before serving. Serve chilled.
Ingredients
1 package Duncan Hines strawberry supreme cake mix
2 (10 oz) packages sweetened, frozen sliced strawberries, thawed
1 (4 oz) package vanilla instant pudding mix
1 cup milk
2 cups Cool Whip, thawed
Fresh strawberries
Directions
Preheat oven to 350. Grease and flour a 13 x 9-inch pan. For cake, prepare, bake and cool following package directions for regular recipe. Let cake cool completely after baking.
Poke holes one inch apart in top of cake using handle from wooden spoon. Puree thawed strawberries with juice in blender. Spoon evenly over top of cake, allowing mixture to soak into holes.
For topping, prepare pudding mix following package directions using one cup milk. Fold Cool Whip into pudding mixture. Spread over cake. Garnish with fresh strawberries. Refrigerate at least four hours before serving. Serve chilled.
Dessert / Cake: Sanders' Chocolate Bumpy Cake
From Shelly Carey
Ingredients
1/2 cup hot black coffee or water
1/2 teaspoons salt
1/2 cup cocoa
2 teaspoons vanilla extract
1/2 cup oil
2 eggs
1 cup buttermilk
2 cups sugar
1½ teaspoons baking soda
2 cups flour
Sanders’ Buttercream Icing
2 cups butter
1/2 cup sifted powdered sugar
2 cups sifted powdered sugar
1/2 teaspoon salt
2/3 cups sweetened condensed milk
1/2 teaspoon vanilla extract
2 large egg whites
1/2 cup powdered sugar
Pourable Fudge Frosting
1/2 cup buttermilk
dash salt
1 cup sugar
1/2 lb. (2 sticks) butter, divided
1/3 cup dark corn syrup
2 ½ cups powdered sugar
1/3 cup cocoa
1 teaspoon vanilla extract
Directions
In large bowl, combine coffee and cocoa; beat on medium speed for 30 seconds. Add oil; beat for 30 seconds; add buttermilk; beat for 30 seconds; add baking soda; beat for 30 seconds; add salt; beat for 30 seconds; add vanilla; beat for 30 seconds; add eggs; beat for 30 seconds; add sugar; beat for 30 seconds. Add flour; beat for 5 minutes. Batter will be very bubbly. Pour batter into greased (9x13 inch) pan and bake at 375 (for 35-40 minutes).
For icing, place butter in mixing bowl, add 2 c. powdered sugar; mix at low speed to obtain smooth paste. Whip at medium speed, adding milk slowly and gradually, until light and fluffy. Using a very clean bowl and beater, whip egg whites until stiff while adding the 1/2 c. powdered sugar slowly. Mix this meringue slowly into the above mixture. Add vanilla and remaining 1/2 c. powdered sugar. This last amount of sugar can be doubled if stiffer icing is desired.
For pourable fudge frosting: Over medium-high heat, combine buttermilk, sugar, corn syrup, salt and half the butter. Bring mixture to a boil. When mixture reaches the soft-ball stage, remove from heat. Add remaining butter, powdered sugar and vanilla. This will have a "pouring consistency". TO ASSEMBLE CAKE: prepare cake as directed. When cake is cooled, place cake in freezer for at least 30 minutes. Prepare buttercream icing, then shape into (1 inch) rolls, placing on frozen cake, 1 inch apart across the top of the cake. Return to the freezer for at least an additional 15 minutes. Apply cooled fudge frosting to top of cake, covering buttercream rolls completely. Return to freezer for several minutes or more to set frosting.
Ingredients
1/2 cup hot black coffee or water
1/2 teaspoons salt
1/2 cup cocoa
2 teaspoons vanilla extract
1/2 cup oil
2 eggs
1 cup buttermilk
2 cups sugar
1½ teaspoons baking soda
2 cups flour
Sanders’ Buttercream Icing
2 cups butter
1/2 cup sifted powdered sugar
2 cups sifted powdered sugar
1/2 teaspoon salt
2/3 cups sweetened condensed milk
1/2 teaspoon vanilla extract
2 large egg whites
1/2 cup powdered sugar
Pourable Fudge Frosting
1/2 cup buttermilk
dash salt
1 cup sugar
1/2 lb. (2 sticks) butter, divided
1/3 cup dark corn syrup
2 ½ cups powdered sugar
1/3 cup cocoa
1 teaspoon vanilla extract
Directions
In large bowl, combine coffee and cocoa; beat on medium speed for 30 seconds. Add oil; beat for 30 seconds; add buttermilk; beat for 30 seconds; add baking soda; beat for 30 seconds; add salt; beat for 30 seconds; add vanilla; beat for 30 seconds; add eggs; beat for 30 seconds; add sugar; beat for 30 seconds. Add flour; beat for 5 minutes. Batter will be very bubbly. Pour batter into greased (9x13 inch) pan and bake at 375 (for 35-40 minutes).
For icing, place butter in mixing bowl, add 2 c. powdered sugar; mix at low speed to obtain smooth paste. Whip at medium speed, adding milk slowly and gradually, until light and fluffy. Using a very clean bowl and beater, whip egg whites until stiff while adding the 1/2 c. powdered sugar slowly. Mix this meringue slowly into the above mixture. Add vanilla and remaining 1/2 c. powdered sugar. This last amount of sugar can be doubled if stiffer icing is desired.
For pourable fudge frosting: Over medium-high heat, combine buttermilk, sugar, corn syrup, salt and half the butter. Bring mixture to a boil. When mixture reaches the soft-ball stage, remove from heat. Add remaining butter, powdered sugar and vanilla. This will have a "pouring consistency". TO ASSEMBLE CAKE: prepare cake as directed. When cake is cooled, place cake in freezer for at least 30 minutes. Prepare buttercream icing, then shape into (1 inch) rolls, placing on frozen cake, 1 inch apart across the top of the cake. Return to the freezer for at least an additional 15 minutes. Apply cooled fudge frosting to top of cake, covering buttercream rolls completely. Return to freezer for several minutes or more to set frosting.
Dessert / Cake: Rich Black Forest Cake
From Shelly Carey
Ingredients for cake
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa
1 ½ teaspoons baking soda
1 teaspoon salt
½ cup vegetable shortening
1 ½ cups sugar
2 eggs
1 teaspoon vanilla extract
1 ½ cups buttermilk
Ingredients for filling
½ cup maraschino cherry juice (from the jar)
1/8 teaspoon almond extract
½ cup butter
3 ½ cups confectioners’ sugar
2-4 teaspoons strong brewed coffee
2 (14 oz) cans pitted Bing cherries, drained
Ingredients for frosting
2 cups heavy whipping cream
½ teaspoon vanilla extract
1 Tablespoon maraschino cherry juice (from the jar)
1 (1 oz) square semisweet chocolate
Directions
Preheat oven to 350 degrees. Line the bottoms of two 8-inch round cake pans with parchment paper circles. Sift together flour, coca, baking soda and 1 teaspoon salt. Set aside. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into cake pans. Bake at 350 degrees for 35-40 minutes. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally making 4 layers total. Sprinkle layers with the ½ cup maraschino cherry juice.
In a medium bowl, cream butter. Add confectioners’ sugar, pinch of salt, coffee; beat until smooth. If too thick, add a few teaspoons of cherry juice or milk. Spread first layer with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with remaining layers.
In a separate bowl, whip the cream to stiff peaks. Beat in ½ teaspoon vanilla and 1 Tablespoon cherry juice. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate bar. Add any remaining cherries as garnish.
Ingredients for cake
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa
1 ½ teaspoons baking soda
1 teaspoon salt
½ cup vegetable shortening
1 ½ cups sugar
2 eggs
1 teaspoon vanilla extract
1 ½ cups buttermilk
Ingredients for filling
½ cup maraschino cherry juice (from the jar)
1/8 teaspoon almond extract
½ cup butter
3 ½ cups confectioners’ sugar
2-4 teaspoons strong brewed coffee
2 (14 oz) cans pitted Bing cherries, drained
Ingredients for frosting
2 cups heavy whipping cream
½ teaspoon vanilla extract
1 Tablespoon maraschino cherry juice (from the jar)
1 (1 oz) square semisweet chocolate
Directions
Preheat oven to 350 degrees. Line the bottoms of two 8-inch round cake pans with parchment paper circles. Sift together flour, coca, baking soda and 1 teaspoon salt. Set aside. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into cake pans. Bake at 350 degrees for 35-40 minutes. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally making 4 layers total. Sprinkle layers with the ½ cup maraschino cherry juice.
In a medium bowl, cream butter. Add confectioners’ sugar, pinch of salt, coffee; beat until smooth. If too thick, add a few teaspoons of cherry juice or milk. Spread first layer with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with remaining layers.
In a separate bowl, whip the cream to stiff peaks. Beat in ½ teaspoon vanilla and 1 Tablespoon cherry juice. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate bar. Add any remaining cherries as garnish.
Dessert / Cake: Pumpkin Roll
From Jackie Schuler
Ingredients
Cake
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup Libby's Pure Pumpkin
1 cup walnuts, chopped (optional)
Filling
1 package (8oz) cream cheese (at room temperature)
1 cup powdered sugar, sifted
6 Tablespoons butter or margarine, softened
1 teaspoon vanilla
Powdered sugar (optional for decoration)
Directions
Preheat oven to 375 degrees F. Grease 15 x 10 inch jelly roll pan; line with wax paper. Grease and flour wax paper. Sprinkle a thin, a cotton kitchen towel
with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and granulated sugar in a large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake for 13 - 15 min. or until top of cake springs back when touched. (If using a dark pan check after 11 min.) Immediately loosen and turn cake unto prepared towel. Carefully peel off paper. Roll up cake and towel together,
starting with narrow end. Cool on wire rack.
For filling: Beat cream cheese, 1 cup of powdered sugar, butter, and vanilla extract in a small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Ingredients
Cake
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup Libby's Pure Pumpkin
1 cup walnuts, chopped (optional)
Filling
1 package (8oz) cream cheese (at room temperature)
1 cup powdered sugar, sifted
6 Tablespoons butter or margarine, softened
1 teaspoon vanilla
Powdered sugar (optional for decoration)
Directions
Preheat oven to 375 degrees F. Grease 15 x 10 inch jelly roll pan; line with wax paper. Grease and flour wax paper. Sprinkle a thin, a cotton kitchen towel
with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and granulated sugar in a large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake for 13 - 15 min. or until top of cake springs back when touched. (If using a dark pan check after 11 min.) Immediately loosen and turn cake unto prepared towel. Carefully peel off paper. Roll up cake and towel together,
starting with narrow end. Cool on wire rack.
For filling: Beat cream cheese, 1 cup of powdered sugar, butter, and vanilla extract in a small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Dessert / Cake: Mrs. Boo's Crunch Cake
From Mary Carey
Note: This is a family favorite. It makes a great holiday gift for neighbors and friends.
Ingredients
Filling
1 ½ cups crushed vanilla wafers
¾ cup chopped pecans
½ cup butter, melted
1/3 cup sugar
Batter
1 cup butter, softened
2 cups sugar
4 eggs
1 ½ teaspoons baking powder
1 cup milk
1 ½ teaspoons vanilla
2 2/3 cups sifted flour
½ teaspoon salt
Directions for filling:
Mix all filling ingredients together. Grease a loaf pan and preheat oven to 350 degrees. Push the filling ingredients into the bottom of the loaf pan. Pat into the loaf pan, inching up the sides of the pan about half way.
Directions for batter:
Cream butter, add sugar and eggs; beat well. Sift dry ingredients. Alternate adding dry ingredients to batter with milk and vanilla. Add the batter layer to the loaf pan.
Bake about 1 hour in 350 degree oven. Glaze while warm.
Note: This is a family favorite. It makes a great holiday gift for neighbors and friends.
Ingredients
Filling
1 ½ cups crushed vanilla wafers
¾ cup chopped pecans
½ cup butter, melted
1/3 cup sugar
Batter
1 cup butter, softened
2 cups sugar
4 eggs
1 ½ teaspoons baking powder
1 cup milk
1 ½ teaspoons vanilla
2 2/3 cups sifted flour
½ teaspoon salt
Directions for filling:
Mix all filling ingredients together. Grease a loaf pan and preheat oven to 350 degrees. Push the filling ingredients into the bottom of the loaf pan. Pat into the loaf pan, inching up the sides of the pan about half way.
Directions for batter:
Cream butter, add sugar and eggs; beat well. Sift dry ingredients. Alternate adding dry ingredients to batter with milk and vanilla. Add the batter layer to the loaf pan.
Bake about 1 hour in 350 degree oven. Glaze while warm.
Dessert / Cake: Pig Cake
Mary Carey
Note: This recipe came from Jim’s Aunt Margaret
Ingredients
1 20 oz can Dole crushed pineapple, drained and juice reserved
1 8 oz can mandarin orange sections
1 box Duncan Hines yellow cake mix
4 eggs
¼ lb (1 stick) soft butter or margarine
½ cup juice from mandarin oranges
1 teaspoon vanilla
1 (3 oz) package vanilla instant pudding
½ cup powdered sugar
4 oz frozen Cool Whip, softened
Directions:
Drain & save juice from can of crushed pineapple. Set aside. Drain mandarin oranges and reserve juice.
Beat together yellow cake mix, 4 eggs, 1 stick of softened butter, ½ cup juice from mandarin oranges and 1 teaspoon vanilla. Beat for four minutes and then add orange sections and pineapple, until orange sections are broken. Pour into greased & floured 9x13 pan. Bake for 25-30 min. at 350 degrees. Let cool.
For the topping, mix together the vanilla pudding, juice from pineapple. Blend in ½ cup powdered sugar. Add 4 oz (or little more) frozen Cool Whip, softened a little. Stir in drained pineapple and spread on top of the cake. Refrigerate.
Called “Pig Cake” because it is so good, you’ll eat it like a pig!
Note: This recipe came from Jim’s Aunt Margaret
Ingredients
1 20 oz can Dole crushed pineapple, drained and juice reserved
1 8 oz can mandarin orange sections
1 box Duncan Hines yellow cake mix
4 eggs
¼ lb (1 stick) soft butter or margarine
½ cup juice from mandarin oranges
1 teaspoon vanilla
1 (3 oz) package vanilla instant pudding
½ cup powdered sugar
4 oz frozen Cool Whip, softened
Directions:
Drain & save juice from can of crushed pineapple. Set aside. Drain mandarin oranges and reserve juice.
Beat together yellow cake mix, 4 eggs, 1 stick of softened butter, ½ cup juice from mandarin oranges and 1 teaspoon vanilla. Beat for four minutes and then add orange sections and pineapple, until orange sections are broken. Pour into greased & floured 9x13 pan. Bake for 25-30 min. at 350 degrees. Let cool.
For the topping, mix together the vanilla pudding, juice from pineapple. Blend in ½ cup powdered sugar. Add 4 oz (or little more) frozen Cool Whip, softened a little. Stir in drained pineapple and spread on top of the cake. Refrigerate.
Called “Pig Cake” because it is so good, you’ll eat it like a pig!
Dessert / Cake: Molten Chocolate Cakes with Sugar Coated Raspberries
From Shelly Carey (www.allrecipes.com)
Ingredients
1 cup unsalted butter or unsalted margarine*
8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
5 large eggs
1/2 cup sugar
Pinch salt
4 teaspoons flour
8 extra-large paper muffin cups (or use 12 regular paper muffin cups)
Garnish:
1 (6 oz.) container raspberries, barely moistened and rolled in about
1/2 cup sugar right before serving
Directions
Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates. Top each with sugared raspberries and serve immediately.
Note: Make sure you use unsalted margarine; otherwise, the cakes will be too salty. You can use salted butter, if you like, but remember to omit the pinch of salt.
These bake in under 10 minutes in a standard muffin pan. The cake batter is extremely forgiving: you can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature. Because they bake for only 8-10 minutes, pop these little cakes into the oven as you’re clearing the main course dishes and making coffee.
Ingredients
1 cup unsalted butter or unsalted margarine*
8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
5 large eggs
1/2 cup sugar
Pinch salt
4 teaspoons flour
8 extra-large paper muffin cups (or use 12 regular paper muffin cups)
Garnish:
1 (6 oz.) container raspberries, barely moistened and rolled in about
1/2 cup sugar right before serving
Directions
Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates. Top each with sugared raspberries and serve immediately.
Note: Make sure you use unsalted margarine; otherwise, the cakes will be too salty. You can use salted butter, if you like, but remember to omit the pinch of salt.
These bake in under 10 minutes in a standard muffin pan. The cake batter is extremely forgiving: you can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature. Because they bake for only 8-10 minutes, pop these little cakes into the oven as you’re clearing the main course dishes and making coffee.
Dessert / Cake: Linda's Texas Sheet Cake
From Shelly Carey
Ingredients
2 cups sugar
2 cups flour
1 teaspoon baking soda
2 sticks butter
4 Tablespoons baking cocoa (or two 1-oz squares)
1 cup water
½ cup buttermilk
2 eggs
1 teaspoon vanilla
Icing
1 stick butter
4 Tablespoons coca
6 Tablespoons buttermilk
1 lb. powdered sugar
1 teaspoon vanilla
1 cup chopped walnuts
Directions
Sift 2 cups sugar, 2 cups flour and 1 teaspoon baking soda. Set aside.
Melt in a saucepan: 2 sticks butter, 4 Tablespoons cocoa and 1 cup water. Bring to a boil for 30 seconds. Pour over dry ingredients. Add ½ cup buttermilk, 2 eggs, one teaspoon vanilla. Beat well for 2 minutes.
Pour into greased and floured 11 x 16-inch cookie sheet. Bake at 350 degrees for 35 minutes.
For icing: Bring 1 stick butter, 4 Tablespoons cocoa and 6 Tablespoons buttermilk to a rolling boil. Add 1 lb powdered sugar, 1 teaspoon vanilla and 1 cup chopped walnuts. Blend for two minutes. Spread over cake while still hot.
Ingredients
2 cups sugar
2 cups flour
1 teaspoon baking soda
2 sticks butter
4 Tablespoons baking cocoa (or two 1-oz squares)
1 cup water
½ cup buttermilk
2 eggs
1 teaspoon vanilla
Icing
1 stick butter
4 Tablespoons coca
6 Tablespoons buttermilk
1 lb. powdered sugar
1 teaspoon vanilla
1 cup chopped walnuts
Directions
Sift 2 cups sugar, 2 cups flour and 1 teaspoon baking soda. Set aside.
Melt in a saucepan: 2 sticks butter, 4 Tablespoons cocoa and 1 cup water. Bring to a boil for 30 seconds. Pour over dry ingredients. Add ½ cup buttermilk, 2 eggs, one teaspoon vanilla. Beat well for 2 minutes.
Pour into greased and floured 11 x 16-inch cookie sheet. Bake at 350 degrees for 35 minutes.
For icing: Bring 1 stick butter, 4 Tablespoons cocoa and 6 Tablespoons buttermilk to a rolling boil. Add 1 lb powdered sugar, 1 teaspoon vanilla and 1 cup chopped walnuts. Blend for two minutes. Spread over cake while still hot.
Dessert / Cake: Lemon Magic Pudding Cake
From Shelly Carey
Note: One simple batter produces the magic of both light sponge cake and delicious, creamy pudding. This recipe is similar to a chocolate molten lava cake, but a lemon version.
Ingredients
3 eggs, separated
1/2 cup granulated sugar
1/3 cup all purpose flour
1/4 teaspoon salt
2 teaspoons grated lemon rind
1/4 cup lemon juice
1 Tablespoon butter or margarine, melted
3/4 cup milk
Directions
Preheat oven to 350 degrees. Beat egg whites until stiff but not dry. In separate bowl, stir together sugar, flour and salt. Whisk in lemon rind, juice, butter, milk and egg yolks. Fold beaten whites into lemon mixture.
Pour into greased 1-quart baking dish. Place in pan of hot water to 1-inch depth. Bake at 350 degrees F for 35 - 40 minutes or until top is lightly browned.
Serve warm or cold. Makes 4 servings.
Note: One simple batter produces the magic of both light sponge cake and delicious, creamy pudding. This recipe is similar to a chocolate molten lava cake, but a lemon version.
Ingredients
3 eggs, separated
1/2 cup granulated sugar
1/3 cup all purpose flour
1/4 teaspoon salt
2 teaspoons grated lemon rind
1/4 cup lemon juice
1 Tablespoon butter or margarine, melted
3/4 cup milk
Directions
Preheat oven to 350 degrees. Beat egg whites until stiff but not dry. In separate bowl, stir together sugar, flour and salt. Whisk in lemon rind, juice, butter, milk and egg yolks. Fold beaten whites into lemon mixture.
Pour into greased 1-quart baking dish. Place in pan of hot water to 1-inch depth. Bake at 350 degrees F for 35 - 40 minutes or until top is lightly browned.
Serve warm or cold. Makes 4 servings.
Dessert / Cake: Lemon Magic Pudding Cake
From Shelly Carey
Note: One simple batter produces the magic of both light sponge cake and delicious, creamy pudding. This recipe is similar to a chocolate molten lava cake, but a lemon version.
Ingredients
3 eggs, separated
1/2 cup granulated sugar
1/3 cup all purpose flour
1/4 teaspoon salt
2 teaspoons grated lemon rind
1/4 cup lemon juice
1 Tablespoon butter or margarine, melted
3/4 cup milk
Directions
Preheat oven to 350 degrees. Beat egg whites until stiff but not dry. In separate bowl, stir together sugar, flour and salt. Whisk in lemon rind, juice, butter, milk and egg yolks. Fold beaten whites into lemon mixture.
Pour into greased 1-quart baking dish. Place in pan of hot water to 1-inch depth. Bake at 350 degrees F for 35 - 40 minutes or until top is lightly browned.
Serve warm or cold. Makes 4 servings.
Note: One simple batter produces the magic of both light sponge cake and delicious, creamy pudding. This recipe is similar to a chocolate molten lava cake, but a lemon version.
Ingredients
3 eggs, separated
1/2 cup granulated sugar
1/3 cup all purpose flour
1/4 teaspoon salt
2 teaspoons grated lemon rind
1/4 cup lemon juice
1 Tablespoon butter or margarine, melted
3/4 cup milk
Directions
Preheat oven to 350 degrees. Beat egg whites until stiff but not dry. In separate bowl, stir together sugar, flour and salt. Whisk in lemon rind, juice, butter, milk and egg yolks. Fold beaten whites into lemon mixture.
Pour into greased 1-quart baking dish. Place in pan of hot water to 1-inch depth. Bake at 350 degrees F for 35 - 40 minutes or until top is lightly browned.
Serve warm or cold. Makes 4 servings.
Dessert / Cake: Italian Cream Cake
From Shelly Carey
Note: This is a moist and dense cake. Very yummy!
Ingredients
Cake
2 cups granulated sugar
1 ½ cups vegetable shortening, softened
1 stick butter, softened
5 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
2 cups sweetened flaked coconut
1 cup chopped pecans
Frosting
8 oz cream cheese, softened
1 stick butter, softened
1 teaspoon vanilla
1 lb box confectioners’ sugar
Directions
Cake
Preheat oven to 375 degrees. Grease and flour three 9 x 2-inch round cake pans. Beat together sugar, shortening, and butter until fluffy. Add (only) egg yolks, one at a time, beating well. Set aside egg whites.
Into another bowl sift together flour, baking soda and salt. Beat ½ of flour mixture into egg mixture. Add ½ cup buttermilk. Add ½ of the remaining flour mixture. Beat well. Add remaining ½ cup buttermilk. Add remaining flour mixture and beat well. Beat in vanilla, coconut and chopped pecans.
In another bowl, beat egg whites until they just hold stiff peaks. Fold into batter gently, but thoroughly. Pour batter evenly into the cake pans and bake approximately 30 minutes. Remove from oven and cool in pans on racks for 10 minutes. Invert onto racks to cool completely.
Frosting
In a bowl, beat together cream cheese, butter and vanilla until smooth. Gradually beat in confectioners’ sugar until creamy. Stack cake layers on a cake plate, spreading approximately ½ cup frosting between each layer. Spread remaining frosting on top and sides of cake.
Note: This is a moist and dense cake. Very yummy!
Ingredients
Cake
2 cups granulated sugar
1 ½ cups vegetable shortening, softened
1 stick butter, softened
5 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
2 cups sweetened flaked coconut
1 cup chopped pecans
Frosting
8 oz cream cheese, softened
1 stick butter, softened
1 teaspoon vanilla
1 lb box confectioners’ sugar
Directions
Cake
Preheat oven to 375 degrees. Grease and flour three 9 x 2-inch round cake pans. Beat together sugar, shortening, and butter until fluffy. Add (only) egg yolks, one at a time, beating well. Set aside egg whites.
Into another bowl sift together flour, baking soda and salt. Beat ½ of flour mixture into egg mixture. Add ½ cup buttermilk. Add ½ of the remaining flour mixture. Beat well. Add remaining ½ cup buttermilk. Add remaining flour mixture and beat well. Beat in vanilla, coconut and chopped pecans.
In another bowl, beat egg whites until they just hold stiff peaks. Fold into batter gently, but thoroughly. Pour batter evenly into the cake pans and bake approximately 30 minutes. Remove from oven and cool in pans on racks for 10 minutes. Invert onto racks to cool completely.
Frosting
In a bowl, beat together cream cheese, butter and vanilla until smooth. Gradually beat in confectioners’ sugar until creamy. Stack cake layers on a cake plate, spreading approximately ½ cup frosting between each layer. Spread remaining frosting on top and sides of cake.
Dessert / Cake: Heinrich’s Buttercream Icing
From Shelly Carey
Ingredients
1 ½ cups Crisco
½ cup butter (not margarine)
1 teaspoon vanilla
3 Tablespoons water
1 lb powdered sugar
Directions
Place Crisco and butter in large mixing bowl. Mi at lowest speed until blended.
Add vanilla and water. Mix at lowest speed until liquid is absorbed.
Add powdered sugar in two equal parts, mixing until sugar disappears each time.
Turn mixer to high speed and mix for about 3 to 4 minutes or until icing becomes smooth.
Ingredients
1 ½ cups Crisco
½ cup butter (not margarine)
1 teaspoon vanilla
3 Tablespoons water
1 lb powdered sugar
Directions
Place Crisco and butter in large mixing bowl. Mi at lowest speed until blended.
Add vanilla and water. Mix at lowest speed until liquid is absorbed.
Add powdered sugar in two equal parts, mixing until sugar disappears each time.
Turn mixer to high speed and mix for about 3 to 4 minutes or until icing becomes smooth.
Dessert / Cake: Heath Bar Cake
From Mary Carey
Ingredients
1 box German Chocolate cake mix (prepare as directed in 9 x 13-inch pan)
Caramel topping
6 Heath bars
1 (8 oz.) tub of Cool Whip
Directions
Spray 9 x 13-inch pan with non-stick spray. Pour prepared German chocolate cake into pan. Bake cake at 350 degrees for 32 minutes. Let cake cool.
Poke holes in cake every couple inches with the handle-end of a wooden spoon. Fill holes with caramel topping and put back in oven for 2 minutes.
Spread crushed Heath bars over the top of the cake. Let cool. Spread Cool Whip over the top of cake before serving.
Ingredients
1 box German Chocolate cake mix (prepare as directed in 9 x 13-inch pan)
Caramel topping
6 Heath bars
1 (8 oz.) tub of Cool Whip
Directions
Spray 9 x 13-inch pan with non-stick spray. Pour prepared German chocolate cake into pan. Bake cake at 350 degrees for 32 minutes. Let cake cool.
Poke holes in cake every couple inches with the handle-end of a wooden spoon. Fill holes with caramel topping and put back in oven for 2 minutes.
Spread crushed Heath bars over the top of the cake. Let cool. Spread Cool Whip over the top of cake before serving.
Dessert / Cake: Golden Cheesecake with Shortbread Crust
From Shelly Carey
Note: This recipe came from our neighbor. It makes a REALLY good cheesecake!
Ingredients
Cheesecake
2 lbs (32 oz) cream cheese
5 eggs
2 cups sugar
3 Tablespoons butter
4 Tablespoons cornstarch
1 teaspoon vanilla
2 Tablespoons lemon juice
2 cups sour cream
Shortbread Crust
1 ½ cups all-purpose flour, sifted
1/3 cup granulated sugar
1 large egg, separated and yolk slightly beaten
½ cup butter, softened (not margarine)
Directions
Start with crust: Preheat oven to 400 degrees. Working on a large flat surface, place the flour and sugar in the center and mix together. Form a small depression or well in the center. Add the beaten yolk and softened butter to the well, then blend these with the dry mixture. Mix the ingredients thoroughly, using your hands. Shape the dough into a ball and wrap in plastic. Chill for at least 10 minutes. Remove from refrigerator and press crust into the bottom of a spring form pan (and slightly up the sides). Bake in preheated oven for 10 minutes, or until slightly brown.
For cheesecake: Let cream cheese stand at room temperature 3-4 hours or until soft. Beat cream cheese until fluffy. Add remaining ingredients and beat (on high speed) for 10 minutes, until smooth. Pour batter over shortbread crust in pan and bake at 325 degrees for one hour.
Turn oven heat off and leave cake in the oven for one hour more. Do not open oven door during the tow-hour period. Temperature control is very critical. Remove from oven and set on rack to cool. Gently release spring and remove sides of pan. Loosen cake form pan bottom with a long knife and slide onto a serving plate. Refrigerate overnight.
Serve with chocolate sauce or strawberry glaze.
Dessert / Cake: Flag Cake
From Mary Carey
Ingredients
2 pints fresh strawberries
1 Entemann’s pound cake
1 1/3 cups fresh blueberries, divided
1 tub (16 oz) Cool Whip whipped topping
1 tub strawberry glaze (in produce dept made by Kroger)
Directions
Cut up an Entemann’s pound cake with slices of ½ inch each and you should have enough for one 9 x 13 –inch glass pan.
Mix blueberries and sliced strawberries into strawberry glaze. Spread this over the pound cake. Add the entire 15 oz Cool Whip on top. Decorate with 48 blueberries (for stars) and add strawberries in rows for stripes.
Ingredients
2 pints fresh strawberries
1 Entemann’s pound cake
1 1/3 cups fresh blueberries, divided
1 tub (16 oz) Cool Whip whipped topping
1 tub strawberry glaze (in produce dept made by Kroger)
Directions
Cut up an Entemann’s pound cake with slices of ½ inch each and you should have enough for one 9 x 13 –inch glass pan.
Mix blueberries and sliced strawberries into strawberry glaze. Spread this over the pound cake. Add the entire 15 oz Cool Whip on top. Decorate with 48 blueberries (for stars) and add strawberries in rows for stripes.
Dessert / Cake: Five-Minute Chocolate Mug Cake
From Mary Carey
Ingredients
4 Tablespoons flour
4 Tablespoons sugar
2 Tablespoons cocoa
1 egg
3 Tablespoons milk
3 Tablespoons oil
3 Tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug
Directions
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (This can serve 2 if you want to feel slightly more virtuous).
And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
Ingredients
4 Tablespoons flour
4 Tablespoons sugar
2 Tablespoons cocoa
1 egg
3 Tablespoons milk
3 Tablespoons oil
3 Tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug
Directions
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (This can serve 2 if you want to feel slightly more virtuous).
And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
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