2 eggs
1 small pkg. orange jello
1 1/2 c. pineapple juice
1/2 c. sugar
12 oz. can evaporated milk, chilled
1 cookie crumb crust
Beat eggs. Add sugar and juice. Bring to a boil. Dissolve jello and cool whip. Whip milk until stiff and add cooled ingredients. Pour into pie crust and refrigerate until ready to serve,
Friday, October 28, 2016
Lemonade Pie
1 can Eaglebrand milk
1 small can frozen lemonade
16 oz. whipped topping, thawed
graham cracker crust
Combine milk, lemonade. and 1/2 of whipped topping well. Pour into graham cracker crust. Freeze several hours before serving with additional whipped topping.
1 small can frozen lemonade
16 oz. whipped topping, thawed
graham cracker crust
Combine milk, lemonade. and 1/2 of whipped topping well. Pour into graham cracker crust. Freeze several hours before serving with additional whipped topping.
Milky Way Cake
8 regular size milky way candy bars
1 stick butter
1 c. crisco, I used oil instead
2 c. sugar
4 eggs
2 1/2 c. SR flour
1 1/2 c. buttermilk*
1 t. salt
2 t. vanilla
1 c. chopped pecans, optional
Frosting:
2 1/2 c. sugar
1 c. evaporated milk
1 stick butter
6 oz. chocolate chips
1 stick butter
1 c. crisco, I used oil instead
2 c. sugar
4 eggs
2 1/2 c. SR flour
1 1/2 c. buttermilk*
1 t. salt
2 t. vanilla
1 c. chopped pecans, optional
Frosting:
2 1/2 c. sugar
1 c. evaporated milk
1 stick butter
6 oz. chocolate chips
caramel bits, optional
Melt candy and butter. Do not burn! Cream shortening/oil and sugar. Add eggs. Beat well. Alternate flour & buttermilk*. Add salt, vanilla and pecans. Fold in candy mixture**. Pour in 9x13 pan (or 2 8x8 pans) and bake at 350 for 25 minutes. Cool cake completely. Cook frosting ingredients to a soft ball stage, until all chips and bits are thoroughly melted and spread over cooled cake.You can poke holes in the cake if desired before adding frosting. Serve with ice cream if desired.
Melt candy and butter. Do not burn! Cream shortening/oil and sugar. Add eggs. Beat well. Alternate flour & buttermilk*. Add salt, vanilla and pecans. Fold in candy mixture**. Pour in 9x13 pan (or 2 8x8 pans) and bake at 350 for 25 minutes. Cool cake completely. Cook frosting ingredients to a soft ball stage, until all chips and bits are thoroughly melted and spread over cooled cake.You can poke holes in the cake if desired before adding frosting. Serve with ice cream if desired.
*I used 6 T. buttermilk blend added to dry ingredients & 1 1/2 c. water next. (This makes up 1 1/2 c. buttermilk)
**The candy mixture was still warm when I folded it into the batter so it hardened up. Be sure it has cooled down, or the rest of the batter is warmed up to prevent this from happening.
1st picture: melting milky way bars in butter. 2nd picture: creaming other cake ingredients. 3rd picture: after baking. Frosting on cooled cake. 4th picture: ready to eat! Yum!
Chocolate Angel Dessert
12 oz. pkg chocolate chips
2 eggs, divided
1 1/2 c. chopped pecans
1/2 c. cream, whipped
1 angel food cake, brown edges trimmed off
Melt chocolate chips. Add beaten egg yolks. This becomes very stiff. Add 2 beaten egg whites (stiff but not dry). Cool. Add nuts and whipped cream. Cover bottom of 8x11 pan with pieces of cake. Cover with chocolate mixture. Repeat. Refrigerate for 8 hours or longer. Top with additional whipped cream if desired. Serve chilled.
2 eggs, divided
1 1/2 c. chopped pecans
1/2 c. cream, whipped
1 angel food cake, brown edges trimmed off
Melt chocolate chips. Add beaten egg yolks. This becomes very stiff. Add 2 beaten egg whites (stiff but not dry). Cool. Add nuts and whipped cream. Cover bottom of 8x11 pan with pieces of cake. Cover with chocolate mixture. Repeat. Refrigerate for 8 hours or longer. Top with additional whipped cream if desired. Serve chilled.
Pecan Tassies
1 c. flour
1 stick butter, softened
3 oz. cream cheese, softened
Filling
1 egg
1 T. softened butter
1 t. vanilla
dash of salt
3/4 c. brown sugar
3/4 c. coarsely broken pecans
Blend butter and cream cheese. Stir in flour and mix. Shape in 2 dz. 1" balls. Place in muffin tins. Press down against bottom and sides. Combine egg, sugar, vanilla, & salt until smooth. Divide pecans among tins. Add egg mixture. Bake at 325 degrees for 25 minutes. Remove from tins.
1 stick butter, softened
3 oz. cream cheese, softened
Filling
1 egg
1 T. softened butter
1 t. vanilla
dash of salt
3/4 c. brown sugar
3/4 c. coarsely broken pecans
Blend butter and cream cheese. Stir in flour and mix. Shape in 2 dz. 1" balls. Place in muffin tins. Press down against bottom and sides. Combine egg, sugar, vanilla, & salt until smooth. Divide pecans among tins. Add egg mixture. Bake at 325 degrees for 25 minutes. Remove from tins.
Pineapple Cheese Cake
1 jiffy cake mix
8 oz. pkg cream cheese, softened
1 c. milk
1 small pkg instant pineapple pudding mix
12 oz. crushed pineapple, drained
8 oz. cool whip, thawed
1 c. chopped pecans, optional
Bake cake as directed. Combine 1/2 c. milk and cream cheese. Combine remaining milk and pudding. Combine both mixtures. Put on top of cooled cake. Add layer of pineapple. Top with cool whip and nuts if desired.
8 oz. pkg cream cheese, softened
1 c. milk
1 small pkg instant pineapple pudding mix
12 oz. crushed pineapple, drained
8 oz. cool whip, thawed
1 c. chopped pecans, optional
Bake cake as directed. Combine 1/2 c. milk and cream cheese. Combine remaining milk and pudding. Combine both mixtures. Put on top of cooled cake. Add layer of pineapple. Top with cool whip and nuts if desired.
Orange Chiffon Cake
2 egg whites
1/3 c. sugar
2 c. SR flour
1 c. sugar
1/2 c. oil
2 t. orange peel
1/2 c. orange juice
1/2 c. milk
2 egg yolks
Beat egg whites with 1/3 c. sugar until thick and glossy. Combine flour & sugar. Add peel, juice, milk, oil, & egg yolks. Mix at medium speed for 3 minutes. Fold egg whites into batter. Pour into sprayed 9x13 pan or 2 sprayed round cake pans. Bake at 350 for 25-30 minutes. Cool 10 minutes (20 minutes for round pans, before removing). Dust cooled cake with powdered sugar before serving, if desired.
1/3 c. sugar
2 c. SR flour
1 c. sugar
1/2 c. oil
2 t. orange peel
1/2 c. orange juice
1/2 c. milk
2 egg yolks
Beat egg whites with 1/3 c. sugar until thick and glossy. Combine flour & sugar. Add peel, juice, milk, oil, & egg yolks. Mix at medium speed for 3 minutes. Fold egg whites into batter. Pour into sprayed 9x13 pan or 2 sprayed round cake pans. Bake at 350 for 25-30 minutes. Cool 10 minutes (20 minutes for round pans, before removing). Dust cooled cake with powdered sugar before serving, if desired.
Oatmeal Cake
1 1/4 c. boiling water
1 c. quick oats
1 stick butter or margarine
1 c. sugar
1 c. brown sugar
3 well beaten eggs
1 1/3 c. SR flour
1/2 t. nutmeg
1 t. cinnamon
Frosting
6 T. melted margarine
1/4 c. milk
2 c. brown sugar
1 c. coconut
2 c. chopped pecans
Pour water and oats over margarine. Cover and let stand 20 minutes. Add sugars and mix well. Add eggs, flour, and spices. Mix and place in sprayed 12x8x2 pan. Bake at 350 degrees for 40 minutes. Combine frosting ingredients and spread over cooled cake. Place in oven for a few minutes if desired.
1 c. quick oats
1 stick butter or margarine
1 c. sugar
1 c. brown sugar
3 well beaten eggs
1 1/3 c. SR flour
1/2 t. nutmeg
1 t. cinnamon
Frosting
6 T. melted margarine
1/4 c. milk
2 c. brown sugar
1 c. coconut
2 c. chopped pecans
Pour water and oats over margarine. Cover and let stand 20 minutes. Add sugars and mix well. Add eggs, flour, and spices. Mix and place in sprayed 12x8x2 pan. Bake at 350 degrees for 40 minutes. Combine frosting ingredients and spread over cooled cake. Place in oven for a few minutes if desired.
Nestle Quick Cake
2 c. sugar
2 c. SR flour
4 T. Nestle Quick
1/2 t. cinnamon
1 t. vanilla
2 sticks butter or margarine
1 c. water
1/2 c. buttermilk*
2 eggs
Frosting
1 stick butter or margarine
4 T. Nestle Quick
6 T. milk
1 box confectioners sugar
Bring water and butter to a boil. Combine all dry ingredients. Add butter mixture. Add eggs, buttermilk, and vanilla. Place in sprayed 9x13 pan. Bake at 350 for 20 minutes. Bring butter, milk, & Nestle Quick to a boil. Add powdered sugar. Spread over cooled cake.
*If you don't have any buttermilk, you can make some by adding 1/2 T. vinegar or lemon juice to 1/2 c. milk. Allow to stand for 5 minutes after combining and then use as directed for buttermilk.
2 c. SR flour
4 T. Nestle Quick
1/2 t. cinnamon
1 t. vanilla
2 sticks butter or margarine
1 c. water
1/2 c. buttermilk*
2 eggs
Frosting
1 stick butter or margarine
4 T. Nestle Quick
6 T. milk
1 box confectioners sugar
Bring water and butter to a boil. Combine all dry ingredients. Add butter mixture. Add eggs, buttermilk, and vanilla. Place in sprayed 9x13 pan. Bake at 350 for 20 minutes. Bring butter, milk, & Nestle Quick to a boil. Add powdered sugar. Spread over cooled cake.
*If you don't have any buttermilk, you can make some by adding 1/2 T. vinegar or lemon juice to 1/2 c. milk. Allow to stand for 5 minutes after combining and then use as directed for buttermilk.
Saturday, October 15, 2016
Lemon Cheese-Filled Cake
1 pkg. yellow cake mix
3/4 c. apricot nectar
1/4 c. butter, softened
3 eggs
Filling:
2, 8 oz. pkgs cream cheese, softened
1/2 c. sugar
2 T. lemon juice
1 c. coconut
Glaze:
2 c. confectioners sugar
2 T. lemon juice
2 T. apricot nectar
Combine 1st 4 ingredients. Beat as directed on cake box. Spray a Bundt or angel food cake pan. Spoon batter into pan. Combine all filling ingredients. Beat until smooth. Spoon over batter. Be careful not to let it touch the sides of pan. Bake at 350 degrees for 50-55 minutes. Cool in pan for 1/2 hour. Make glaze while cake is cooling. Invert onto plate and top with glaze.
3/4 c. apricot nectar
1/4 c. butter, softened
3 eggs
Filling:
2, 8 oz. pkgs cream cheese, softened
1/2 c. sugar
2 T. lemon juice
1 c. coconut
Glaze:
2 c. confectioners sugar
2 T. lemon juice
2 T. apricot nectar
Combine 1st 4 ingredients. Beat as directed on cake box. Spray a Bundt or angel food cake pan. Spoon batter into pan. Combine all filling ingredients. Beat until smooth. Spoon over batter. Be careful not to let it touch the sides of pan. Bake at 350 degrees for 50-55 minutes. Cool in pan for 1/2 hour. Make glaze while cake is cooling. Invert onto plate and top with glaze.
Subscribe to:
Posts (Atom)