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Cakes & Cupcakes |
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APPLE COFFEE CAKE
2 cups flour
1 tbs sugar
3 tsp baking powder
1 tsp salt
1/4 cup shortening
1/2 cup grated medium cheddar cheese
3/4 cup milk
2 large apples, peeled & sliced.
1/3 cup brown sugar
1/2 tsp cinnamon
1 tbs butter
Sift flour, sugar, baking powder & salt in
a bowl. Add shortening and cut in finely. Add cheese & toss
lightly with a fork.
Stir in milk gently with a fork. Turn out onto
a lightly floured board and knead gently for about 6 times to smooth
& round up.
Put dough into prepared pan & pat out
until it almost reaches the sides of the pan.
Arrange apple slices, petal style, on the
dough. Combine brown sugar and cinnamon & sprinkle over apples.
Dot with butter.
Bake for 30 minutes in a 425 degree F. oven
until well browned & apples are tender.
Serve warm with whipped topping or ice
cream. (Really good)
LAZY CRAZY CAKE
2 (29 oz) cans sliced peaches with juice
1 package yellow cake mix
1 cup walnuts, chopped
1/2 cup melted butter
In a baking pan, layer the ingredients in the
order listed above. Bake for 1 hour in a preheated 350 degree F. oven.
CHERRY PINEAPPLE CAKE
2 (16 oz) cans cherry pie filling
1 can crushed pineapple, with juice
1/3 cup walnuts, finely chopped
1 pkg white cake mix, (without pudding)
1/2 cup butter or margarine, melted
whipped topping
Spread cherry pie filling & pineapple with
juice in bottom of an ungreased 13 x 9 cake pan. Top with nuts.
Sprinkle the dry cake mix over all. Pour the melted butter evenly
over all. Bake at 350 degrees F. for 1 hour. Cut into squares
& top with whipped topping.
CREAM CHEESE CAKE/PIE
(No Bake)
1 (8 oz) pkg cream cheese
1 can Eagle Brand Condensed Milk
1/3 cup lemon juice
1 tsp vanilla
1 graham crumb crust
1 can cherry pie filling
Beat the cream cheese with a mix master or
beater until light & fluffy. Gradually add the Eagle Brand
Milk and beat till= smooth. Add the lemon juice & vanilla
& beat again till blended. Pour into the crumb crust (Use a
squares pan for squares or a pie pan if serving as pie. Chill
for at least 3 hours before serving. Cut into Squares or
Serve as a pie. Top with dobs of cherry pie filling at serving time.
CHEESE CAKE (NO BAKE)
(Made With Whip Topping)
1 Envelope Dream Whip
1 (8 oz) pkg cream cheese
1/2 cup sugar
1 tbsp lemon juice
1 graham crumb crust
1 can cherry pie filling
1 Graham wafer crust
Prepare Dream Whip according to package
directions. Beat cream cheese with the sugar until creamy.
Blend in the dream whip. Pour into the graham crumb
crust. Chill for at least 3 hours before serving. Top
with cherry pie filling at serving time.
BLUEBERRY
CHEESE CAKE
1 (8 oz) pkg cream cheese
1 cup sugar
1/3 cup lemon juice
1 tsp vanilla
1 Cool Whip (large container)
3 cups fresh blueberries
1 graham crumb crust
1/2 cup fresh blueberries (for garnish)
Beat the cream cheese with a mix master or
beater until light & fluffy. Gradually add sugar and beat
until smooth. Add the lemon juice & vanilla & beat
again till blended. Fold in the Cool whip and Blueberries. Pour
into the crumb crust. Chill for at least 3 hours before
serving. Top with some fresh blueberries.
CHOCOLATE
CAKE SUPREME
1 cup white sugar
3 tbs butter
1 egg, beaten
1/2 cup cocoa & fill cup with water to
make 1 cup of liquid
1 cup flour
1 tsp baking powder
1/2 tsp soda
1/2 cup boiling water
Cream sugar & butter, add beaten egg &
cocoa liquid. Mix soda & boiling water.
Add this & remaining ingredients.
Mix well and pour into a greased 9 x 9 " pan.
Bake in a 350 degree F. oven for 30 minutes.
CHOCOLATE CHERRY CAKE
1 (18.5 ounce) package devil's food cake mix
1 (21 ounce) can cherry pie filling
1 teaspoon vanilla extract
2 eggs
1/3 cup water
Heat oven to 350 degrees F. Grease a 9 x
13 inch pan.
In a large bowl, combine cake mix, cherry pie
filling, vanilla, 2 eggs & 1/3 cup water by hand; stir until well
blended. Pour batter into prepared pan. (batter will be lumpy)
Bake for 25 to 30 minutes, or until it tests
done. Cool.
Frost with Boiled
Chocolate Frosting
CHOCOLATE
ZUCCHINI CAKE
1/4 cup butter
1/2 cup vegetable oil
1 & 3/4 cups sugar
2 eggs
1 tsp vanilla
1/2 cup buttermilk or sour milk
2 & 1/2 cups flour
4 tbs cocoa
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
2 cups grated zucchini
1/4 cup chocolate chips
Cream butter, oil, sugar, eggs, vanilla &
buttermilk. Sift dry ingredients and add to creamed
mixture. Mix in zucchini and chocolate chips. Bake in a
greased & floured Bundt pan or a 9 x 13 " pan. Bake at
325 degrees F. for 45 minutes.
CHOCOLATE
BANANA CAKE
1 cup flour
1/3 cup cocoa
1/4 cup dry milk powder
1/4 tsp baking soda
1/4 tsp salt
1 banana, large & very ripe
1 cup sugar
2 large egg whites
1/4 cup buttermilk
1 tsp vanilla extract
Combine flour, cocoa, milk powder, baking soda
& salt in bowl. Puree banana, sugar, egg whites, buttermilk
and vanilla in food processor until smooth. Add dry ingredients
and pulse just until blended. Pour into prepared pan.
Lightly oil & flour a 9 inch baking pan. Pour batter in prepared
pan & bake in a preheated 350 degree F. oven for 25 minutes or
until toothpick inserted in center comes out just clean. Cool
on wire rack.
COCONUT
WHIP CAKE
1 yellow cake mix
1 & 1/2 cups milk
1/2 cup sugar
2 cups flaked coconut
1 (4 cup) container cool whip
Prepare cake mix as directed on package and
bake in a 9 x 13 " pan. Cool 15 minutes then prick holes
all over with meat fork. Meanwhile, combine milk, sugar &
1/2 cup coconut in saucepan. Bring to boil and simmer for one
minute. Carefully spoon over warm cake. Cool completely.
Fold 1/2 cup coconut into the cool whip and spread over cake.
Sprinkle remaining coconut on top.
Refrigerate overnight.
This cake gets better and better every day
(keep refrigerated)
MIRACLE WHIP CAKE
1 Cup Miracle Whip
2 cups flour
1 tsp baking powder
1 cup sugar
6 tsp cocoa
1 tsp baking soda
dash of salt
Mix in order given. Bake in a 375 degree
oven for 30 to 35 minutes. (Delicious and moist)
AMAZING
RAISIN CAKE
3 cups flour
2 cups sugar
1 cup real mayonnaise
1/3 cup milk
2 eggs
2 tsp baking soda
1 & 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/4 tsp cloves
3 cups apples, chopped & peeled
1 cup seedless raisins
2 cup walnuts, chopped
Grease & flour 2 9 x 9 inch cake
pans. Mix first 10 ingredients together in an electric mixer at low
speed. Batter will be very thick. Stir in apples, raisins &
walnuts. Spread evenly in cake pans & bake at 350 degrees F. for
45 minutes or until done.
GWEN'S FAVORITE
CARROT CAKE
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1 & 1/2 cups sugar
3 eggs
3/4 cup real mayonnaise
1 (8 oz) can crushed pineapple plus the juice
2 cups coarsely shredded carrots
3/4 cup chopped walnuts
Grease and flour 2 9 x 12 "
pans. Stir the 1st 5 ingredients together and set aside.
Mix together the sugar, eggs, mayonnaise,
pineapple & pineapple juice with an electric mixer
Then stir in the carrots & walnuts. Gradually add the dry mixture.
Bake at 350 degrees F. for 30 to 35 minutes.
(This may take a bit longer depending on your oven.)
Frost with Cream
Cheese Frosting
This is the best carrot cake I have ever tasted.
ANGEL FOOD CAKE
1 cup cake flour
1 & 1/2 cups, plus 1 tablespoon
sugar (processed in food processor until superfine)
1 & 3/4 cups egg whites (about 13)
at room temperature
1/2 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon almond extract
1/2 teaspoon vanilla extract
Sift flour three times. Sift again with 3/4
cup plus 1 tablespoon sugar. In an electric mixing machine, making
sure bowl is clean and free of any oil, beat egg whites until frothy.
Add salt, cream of tartar. Beat until it barely holds soft peaks.
Beat in remaining 3/4 cup sugar, a little at a
time, until it holds stiff peaks. Fold in extracts.
Sift 1/4 flour mixture over whites and gently
but thoroughly fold it in. Sift and fold in remaining flour, in the
same manner, 1/4 at a time.
Spoon or pour batter into a very clean,
ungreased tube pan. Rap it on the counter to eliminate air bubbles.
Bake for 1 hour 15 minutes in a preheated 300
degree F. oven or until cake springs back when touched. Invert pan
over bottle to cool. Cool completely before inserting sharp knife
around edges of pan to loosen. Rap bottom of
pan firmly on counter. Invert onto plate.
POUND CAKE
1 cup butter, not
margarine
6 eggs
3 cups white sugar
3 cups flour
1 pint (2 cups) whipping cream, unwhipped
1 tablespoon vanilla extract
2 teaspoons lemon favouring
Cream butter and sugar until fluffy with an
electric mixer. Add eggs, one at a time. Add flour alternately
with whipping cream . Mix gently, but until well mixed.
Add the vanilla and lemon favouring and blend
well. Pour batter into a greased & floured 9 or 10 inch tube pan.
Bake in a preheated 325 degrees F. oven for 1
to 1 & 1/2 hours or until center springs back
from small amount of pressure.
Immediately turn out on cake rack to cool.
STRAWBERRY SHORTCAKE
1 cup water
1 cup sugar
Peel of 1 orange
1 pound cake (see recipe for Pound
Cake)
1 container whipped topping
2 pints fresh strawberries, washed, hulled,
sliced ( 5 reserved whole for garnish)
In a small saucepan over medium heat bring
water and sugar to a boil. Add orange peel and cook for 1 minute or
until sugar is dissolved. Remove from heat and let stand until
mixture is room temperature. Remove orange peel and refrigerate until
ready to use.
Slice the pound cake into 1/2-inch slices and
fit 1 layer of the slices into an 8 x 8 inch cake pan or dish.
Using a pastry brush generously brush the reserved orange sugar syrup
on the cake. Spread a layer of whipped cream over the cake. Layer
half the sliced strawberries over.
Repeat with another layer of cake, orange
sugar syrup, whipped cream and strawberries. Top with 3 reserved
strawberries. Refrigerate for at least 2 hours before serving.
TOMATO SOUP CAKE
Very good & moist
1 & 3/4 to 2 cups flour
1/2 tsp cloves
1/2 tsp mace
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp baking soda
3 tsp baking powder
1 cup raisins
1/2 cup shortening
1 cup sugar
2 eggs, well beaten
1 (10 oz) can tomato soup
Sift & blend together the first 6
ingredients. Add the raisins & stir to coat with the dry mixture.
Cream shortening & gradually add
sugar. Add the eggs, mix well. Add tomato soup. Stir in
the dry ingredients & pour the batter in a greased baking dish
Bake at 325 degree F. oven for 1 hour, or
until done. Cool the cake.
Top with cream
cheese frosting.
HINT: Baking
& Cake decorating:
- place a paper doily on top of the cake. Sift icing sugar over
the doily. Lift the doily off gently and you will have a fancy lacy decoration.
See
Cake Frostings & Icings
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