Showing posts with label Cake recipes. Show all posts
Showing posts with label Cake recipes. Show all posts

Wednesday, October 14, 2015

Grandmas Oldfashsion Banana Cake


Oldfashsion Banana Cake

Grandma's Oldfashsion Banana Cake is amazingly simple and delicious.


INGREDIENTS:

1 1/2 cups Splenda Granulated sugar
1/2 cup Can't Believe it's Not Butter
3 large eggs
7 Tablespoons whole milk
2 teaspoons baking powder
1 teaspoon vanilla extract
1 3/4 cups flour
1  cup mashed bananas
1  vanilla icing

DIRECTIONS:

Cream butter, add sugar gradually; cream until light in color and fluffy.

Separate egg yokes and place yokes in a small bowl and egg whites in another small bowl; beat yokes until thick and lemon colored and whites thoroughly.

In a large bowl combine flour and baking powder mix together.

In another large bowl sift flour mixture into the bowl, do this five times; this process creates cake flour.

Pour egg yokes into the sugar mixture.

Add one cup of flour at a time slowly mix until thoroughly creamed.

Add milk and vanilla slowly until thoroughly creamed.

Add the mashed bananas to egg whites  mix well then fold into the cake mixture.

Bake in three round layers in oven at 350 degrees for 25 to 30 minutes.

Let cool remove from baking rounds.

Assemble layer with icing between each layer; spread icing around edges and sides.

Sprinkle with chopped nuts optional serve.

Thursday, November 6, 2014

Italian Hungry Man's Quiche


"Italian Hungry Man's Quiche"recipe is fast, simple, delicious and outstanding! Perfect for brunch, a light dinner or the holidays. 



Ingredients

1 cup heavy cream
5 eggs; beaten until blended
2 cups grated mozzarella cheese
1/2 cup ricotta cheese
1/2 cup cubed ham; 1/4-inch cubes
3 garlic cloves; minced
1 teaspoon fresh parsley; chopped


Directions

Preheat oven to 325 degrees F. 

Place pastry crust in 10-inch dish, crimp edges, and prick bottom in several places.

Bake crust for 15 minutes, then remove from oven.

Increase oven temperature to 375 F. degrees. 

Layer ricotta cheese, ham, and mozzarella cheese into crust. 

Beat eggs, garlic, parsley and cream together and pour into crust.

Bake 30 minutes at 375 F. degrees.

Lower heat to 350 F. degrees and bake for additional 10 minutes.


Wednesday, November 5, 2014

Banana Chocolate Chip Muffins





"Banana Chocolate Chip Muffins" are tasty and perfect for breakfast, dessert, or a snack. . 


Ingredients

1 cup bananas, mashed (about 2 1/2 medium bananas)
1 large egg
1/2 cup applesauce
1/2 cup Splenda
1 cup whole wheat flour
1 cup regular flour
1/4 cup milk, 1%
1/4 tsp vanilla extract
2 tsp baking powder
3 tbsp semi-sweet mini chocolate chips


Directions

Mix all ingredients in large bowl.

Fill 16 muffin tins or papers about halfway.

Bake 350 degrees for 20 mins.


Wednesday, October 29, 2014

A&W Root Beer Bundt Cake with a Root Beer Glaze


The only thing tastier than this delicious A&W Root Beer Bundt Cake is the root beer glaze drizzled on top!


Ingredients


1½ cups margarine or butter
3 cups sugar 5 eggs 
3 cups flour 
2 Tbsp. water
¾ cup (6 oz.) A&W Root Beer
3¼ cups powdered sugar
1 tsp. root beer extract 
¼ cup cold A&W Root Beer


Glaze:
3¼ cups powdered sugar 
1 tsp. root beer extract 
Tbsp water
¼ cup cold A&W Root Beer

Directions

Cake:
Cream sugar and butter together with a mixer until creamy and fluffy.

Add eggs in one at a time until well mixed.

Add flour and mix.

Beat lemon extract and A&W Root Beer; scrape down the sides of the bowl.

Mix for 1 minute at low speed.

Pour batter into a well-greased, jumbo fluted bundt pan.

Bake at 325°F for 1 to 1¼ hours; let cake stand in the pan for about 10 minutes.

Turn cake over onto a plate or platter; let cool slightly and drizzle with glaze.

Glaze:Combine all ingredients in a bowl.

Beat together.

Drizzle over cake when cake is slightly cooled.




Golden Pear Upside-Down Cake


This is the BEST upside-down ever but don’t believe me try it yourself. Buttery rich and the Golden Pears make this yellow cake flavorful and delicious.


INGREDIENTS

1 Betty Crocker Super Moist Butter Yellow Cake Mix
2/3 cup packed brown sugar
3 ripe pears
¼ cup margarine (not butter, you need the moisture)

DIRECTIONS

Preheat oven to 350°F.

In 9-inch square pan, melt butter in oven.

Sprinkle brown sugar evenly over melted butter.

Peel, remove core, and slice pear (thickness ¼)

Neatly arrange pears over brown sugar.

In medium bowl, mix the cake batter according to the directions on the box.

Pour batter over candy corn
.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.

Immediately place heatproof serving plate upside down over pan; turn plate and pan over.

Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan.
Serve warm.

Store cake loosely covered.


Strawberry Cheesecake Éclair Cake





"Strawberry Cheesecake Éclair Cake"recipe is a no bake dessert  made with pudding, graham crackers, and strawberries making this delicious and easy to make.


Ingredients

2 (8 oz.) container non-dairy frozen whipped topping, defrosted
3 large package (3.5 oz.) Cheesecake pudding ; made according to the directions on the package 
1 cup strawberries; sliced in half
3 Tablespoons sugar
1 tube chocolate icing

Cracker Layers

2 package(16 oz.) graham crackers
1 1/2 cups butter
1 cup sugar

Directions

Strawberries
Place strawberries is a bowl.

Add 3 Tablespoons sugar.

Mix well, cover, and refrigerate overnight.

Crackers
Place 30 crackers in a processor to make fine; add more until you have 6 cups of crackers. It takes about 2 cups per layer.

Pour the crackers in a large bowl.

Add sugar.

Melt butter in microwave and pour it into the bowl.

Blend the ingredients together until evenly mix.

Assemble
In 9 x 13 inch pan place a layer of graham crackers.

In a medium bowl combine the pudding and 1 1/2 containers whipping cream.

Spoon 1/3 of this mixture over the cracker layer and spread out smooth.

Place another layer of crackers (2 cups) over this layer and top with 1/3 pudding mixture.

Place the last layer of crackers over this layer and top with the remaining pudding mixture.

Smooth out.

Top the remainder of the whipping cream.

Cover and refrigerate overnight.

Place strawberries on top of the cake evenly.

Pipe chocolate lines across the top.

Serve.


    Banana Cream Éclair Cake


    This delicious "Banana Cream Éclair Cake" will be the talk of any of your parties.


    Ingredients

    2 (8 oz.) container non-dairy frozen whipped topping, defrosted
    3 large package (3.5 oz.) banana cream pudding; made according to the directions on the package 
    1 large banana

    Cracker Layers

    2 package(16 oz.) graham crackers
    1 1/2 cups butter
    1 cup sugar

    Directions

    Place 30 crackers in a processor to make fine; add more until you have 6 cups of crackers. It takes about 2 cups per layer.

    Pour the crackers in a large bowl.

    Add sugar.

    Melt butter in microwave and pour it into the bowl.

    Blend the ingredients together until evenly mix.

    In 9 x 13 inch pan place a layer of graham crackers.


    In a medium bowl combine the pudding and 1 1/2 containers whipping cream.

    Spoon 1/3 of this mixture over the cracker layer and spread out smooth.

    Place another layer of crackers (2 cups) over this layer and top with 1/3 pudding mixture.

    Place the last layer of crackers over this layer and top with the remaining pudding mixture.

    Smooth out.

    Top the remainder of the whip cream.

    Cover and refrigerate overnight.

    Before serving slice a banana and place the slices evenly on top of the cake.



      Cinnamon Apple Upside-Down Cake





      Bake a classic dessert! Buttery rich and the Cinnamon and Apples make this yellow cake flavorful and delicious.


      Ingredients

      1 Betty Crocker Super Moist Butter Yellow Cake Mix
      2/3 cup packed brown sugar
      3 ripe Granny Smith apples
      Cinnamon
      ¼ cup margarine (not butter, you need the moisture)


      Directions

      Preheat oven to 350°F.

      In 9-inch square pan, melt butter in oven.

      Sprinkle brown sugar evenly over melted butter.

      Sprinkle cinnamon over the brown sugar.

      Peel, remove core, and slice apples (thickness ¼).

      Arrange apples over brown sugar.

      In medium bowl, mix the cake batter according to the directions on the box.

      Pour batter over apples.

      Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.

      Immediately place heatproof serving plate upside down over pan; turn plate and pan over.

      Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan.

      Serve warm.

      Store cake loosely covered.







      Sunday, October 26, 2014

      Pumpkin Pie Spice Bundt Cake



      Rich with the fragrance of cinnamon and nutmeg, creamy Pumpkin Pie Spice brings home the flavors of fall. Stir up a moment of sweet inspiration and make your party a delight.


      Ingredients


      1½ cups margarine or butter
      3 cups sugar 5 eggs 
      3 cups flour 
      2 Tbsp. water
      ¾ cup (6 oz.) 
      International Delight® Pumpkin Pie Spice 
      3¼ cups powdered sugar
      1 tsp. 
      vanilla extract 


      Glaze:
      3¼ cups powdered sugar 
      1 tsp. vanilla extract 
      Tbsp water
      ¼ cup cold International Delight® Pumpkin Pie Spice

      Directions

      Cake:
      Cream sugar and butter together with a mixer until creamy and fluffy.

      Add eggs in one at a time until well mixed.

      Add flour and mix.

      Beat vanilla extract and International Delight® Pumpkin Pie Spice; scrape down the sides of the bowl.

      Mix for 1 minute at low speed.

      Pour batter into a well-greased, jumbo fluted bundt pan.

      Bake at 325°F for 1 to 1¼ hours; let cake stand in the pan for about 10 minutes.

      Turn cake over onto a plate or platter; let cool slightly and drizzle with glaze.

      Glaze:
      Combine all ingredients in a bowl.

      Beat together.

      Drizzle over cake when cake is slightly cooled.



      Wednesday, June 13, 2012

      Pineapple Pound Cake





      Pineapple Pound Cake, by Sandra Lee's tip on using cake mix saves time and money.

      happy-halloween line

      Ingredients

      Cooking spray
      1 (8-ounce) can pineapple slices- drained, juice reserved
      1 (16-ounce) box pound cake mix
      2 eggs
      1 (6-ounce) can pineapple juice
      1/4 cup water
      1/2 cup brown sugar
      2 tablespoons butter

      Directions

      Preheat oven to 350 degrees F. 

      Spray a 9 by 5-inch loaf pan with cooking spray and set aside.

      Remove 3 pineapple slices from the can and reserve the juice and set aside. 

      Chop remaining pineapple slices into small pieces and set aside.

      In a large bowl combine the cake mix, eggs, and 1 can of pineapple juice. 

      Blend with an electric mixer on low speed for 30 seconds. 

      Scrape down the sides of the bowl and beat for 3 minutes on medium speed. 

      Stir in the chopped pineapple and combine well. 

      Pour into the prepared loaf pan.

      Bake in the preheated oven until a toothpick, inserted into the center of the cake, comes out clean, about 45 to 50 minutes. 

      Remove and cool completely.

      In a small pot over medium heat combine the reserved pineapple juice and 1/4 cup of water. 

      Add the brown sugar and butter and bring to a simmer. 

      Add the remaining 3 pineapple rings and saute for 4 minutes or until the sauce thickens slightly. 

      Remove from the heat. Reserve.

      To serve, remove the pound cake from the pan and transfer it to a serving plate. 

      Arrange pineapple rings on top and secure with toothpicks, if necessary. 

      Pour the sauce over the cake and serve. 





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