[CAKE-RECIPE] Stole My Heart Chocolate Cake
Stole My Heart Chocolate Cake 1 (18.25 ounce) package devil's food cake mix 2 (8 ounce) packages cream cheese 1/2 cup white sugar 1 (21 ounce) can cherry pie filling 2 (1.3 ounce) envelopes whipped topping mix 1 Prepare chocolate cake according to directions, using a 9x13 inch baking pan. 2 While cake is baking: in a medium-size mixing bowl, mix cream cheese and sugar together until blended. In a separate bowl, mix the powdered whip topping according to directions until light and fluffy. Place the cream cheese mixture and whipped topping in the refrigerator. 3 When the cake has finished cooking and cooling, spread the cream cheese mixture over the cake. Next, pour the cherry pie filling over the cream cheese mixture. Frost carefully with the whipped topping and refrigerate until ready to serve. source is unknown God Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:cake-recipe-dig...@yahoogroups.com mailto:cake-recipe-fullfeatu...@yahoogroups.com * To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Chinese Sticky Cake (Nian Gao)
Chinese Sticky Cake (Nian Gao) 3/4 cup water 1/2 cup brown sugar 1 1/4 cups glutinous rice flour 1 egg 2 tablespoons milk 1/2 cup chopped dates (preserved plums, jujubes or candied orange peel can be used instead) 1. In a small pan, boil water. 2. In a mixing bowl, add brown sugar and stir in boiling water to make a syrup. Let cool. 3. Add flour, egg and milk and stir to blend. 4. Knead the dough until smooth, then mix in chopped sweets. 5. Pour batter into a lightly greased 7 shallow cake pan. 6. Steam for about 45 minutes, or until edges move away from the pan. 7. Let cool before unmolding. Serve in thin slices. source is recipezaar.com God Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:cake-recipe-dig...@yahoogroups.com mailto:cake-recipe-fullfeatu...@yahoogroups.com * To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Low Cholesterol Cherries in the Snow Cake
Low Cholesterol Cherries in the Snow Cake This cake made my grandmother famous on her block!! So easy too!! Great for block parties, picnics, or holidays. 1 (18.25 ounce) package yellow cake mix 1 (3.5 ounce) package instant vanilla pudding mix 1 (21 ounce) can cherry pie filling Prepare and bake cake according to directions given on cake mix box using a 9 x 13 inch pan. Cool in pan. Prepare pudding according to directions. Pour on top of cooled cake. Pour cherries on top of pudding. Serve. Refrigerate any leftovers. source is allrecipes.com God Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:cake-recipe-dig...@yahoogroups.com mailto:cake-recipe-fullfeatu...@yahoogroups.com * To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Bakeless Valentine Cake
Bakeless Valentine Cake 2 pkgs. red Jello 1 c. sugar 1/2 c. butter 2 eggs 3 tbsp. cream 1 can crushed pineapple 1/2 c. nuts, cut up Cream sugar and butter; add egg yolks and beat again. Fold in beaten egg white. Add pineapple, nuts and cream. Line pan with graham cracker. Put in filling and cover with whole graham crackers. Dissolve Jello and allow to set slightly, pour over top. Serve with whipped cream . source is unknown God Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:cake-recipe-dig...@yahoogroups.com mailto:cake-recipe-fullfeatu...@yahoogroups.com * To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Zucchini Chocolate Orange Cake
Zucchini Chocolate Orange Cake Very moist and different. 2 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 2 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 3/4 cup butter 2 cups white sugar 3 eggs, beaten 2 teaspoons vanilla extract 1/2 cup milk 3 cups grated zucchini 1 tablespoon orange zest 1 cup chopped walnuts 1 1/4 cups confectioners' sugar 1/4 cup orange juice 1 teaspoon vanilla extract 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt pan. 2 In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside. 3 In a large bowl, cream butter and sugar until fluffy. Add eggs, 1 teaspoon vanilla and milk to the butter mixture. Stir in dry ingredients and mix until well blended. Fold in zucchini, orange zest and nuts. 4 Pour into a greased and floured Bundt cake pan. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until a toothpick inserted into center of cake comes out clean. Allow to cool, then drizzle with glaze. 5 To make the glaze: In a small bowl mix together sugar, orange juice and vanilla. Invert cake onto serving dish, then pour glaze over. Makes 1 Bundt pan source is unknown God Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:cake-recipe-dig...@yahoogroups.com mailto:cake-recipe-fullfeatu...@yahoogroups.com * To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] ROD RECIPES 01/11/2009 National Hot Toddy Day Hot toddy fruitcake
ROD RECIPES 01/11/2009 National Hot Toddy Day Hot toddy fruitcake HOT TODDY Hot toddy is a name given to a mixed drink that is served hot, believed to have originated in the 18th century to make the taste of scotch more palatable source is wikipedia.com Hot toddy fruitcake FOR THE CAKE 200ml hot, strong black tea (use any type) 3 tbsp whisky 3 tbsp good-quality orange marmalade , thin or medium shred 700g mixed dried fruits 100g mixed peel 100g glacé cherries (natural colour) 225g butter 225g golden caster sugar 4 eggs , beaten 225g plain flour 1 tsp ground mixed spice 1 tsp ground cinnamon finely grated zest 1 lemon TO FEED THE CAKE 2 tsp caster sugar 50ml hot black tea 1 tbsp whisky (or use orange juice if you prefer) Mix the hot tea, whisky and marmalade in a large bowl until the marmalade melts. Stir in all of the dried fruit, peel and cherries, then cover and leave to soak overnight. Next day, heat oven to 160C/fan 140C/gas 3 and grease and double-line a 20cm round, deep cake tin with non-stick baking paper. Using electric beaters, cream together the butter and sugar until fluffy. Add the eggs a little at a time, beating well after each addition, then fold in the flour and spices, followed by the lemon zest and soaked fruit. Add any liquid that hasn't been absorbed by the fruit, too. Spoon into the prepared tin, level the top, then bake for 1½ hrs. Turn the oven down to 140C/fan 120C/gas 1 and bake for another 1½ hrs or until a skewer inserted into the centre of the cake comes out clean. Cool on a wire rack in the tin. While the cake is still warm, use the skewer to pepper the cake with holes, poking it all the way down. Dissolve the sugar in the tea, add the whisky or orange juice, then spoon over the surface. If you're making the cake ahead of time, feed it with a fresh swig of hot toddy every week, but take care not to make the cake soggy. Can be kept for a month well-wrapped in an airtight container in a cool, dry place. If short on time, the cake can be made the same day that you decorate it. inversion Chart source is bbcfood.com God Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:cake-recipe-dig...@yahoogroups.com mailto:cake-recipe-fullfeatu...@yahoogroups.com * To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Blackberry Wine Cake
Blackberry Wine Cake 1 ea Box white cake mix 1/2 c oil 1 c blackberry wine 3 oz pkg blackberry jello 1/2 c pecans 4 ea eggs Glaze: 1 1/2 c powdered sugar 1/2 c blackberry wine Combine the cake mix, oil, blackberry wine, blackberry jello, pecans; add the eggs 1 at a time. Grease heavily and flour Bundt pan. Pour batter in pan (batter will be thin). Bake 50-60 min. at 325 degrees F. Glaze: Mix together the powdered sugar and blackberry wine; bring to a boil. Leave cake in pan and pour 1/2 mixture over the cake. Let stand 30 minutes. Turn out and pour remainder of glaze over cake. source is unknown God Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:cake-recipe-dig...@yahoogroups.com mailto:cake-recipe-fullfeatu...@yahoogroups.com * To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Blackberry Wine Cake for Valentines Day
Blackberry Wine Cake for Valentines Day 1 ea Box white cake mix 1/2 c oil 1 c blackberry wine 3 oz pkg blackberry jello 1/2 c pecans 4 ea eggs Glaze: 1 1/2 c powdered sugar 1/2 c blackberry wine Combine the cake mix, oil, blackberry wine, blackberry jello, pecans; add the eggs 1 at a time. Grease heavily and flour Bundt pan. Pour batter in pan (batter will be thin). Bake 50-60 min. at 325 degrees F. Glaze: Mix together the powdered sugar and blackberry wine; bring to a boil. Leave cake in pan and pour 1/2 mixture over the cake. Let stand 30 minutes. Turn out and pour remainder of glaze over cake. source is unknown God Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:cake-recipe-dig...@yahoogroups.com mailto:cake-recipe-fullfeatu...@yahoogroups.com * To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] ROD RECIPES 01/05/2009 National Whipped Cream Day Strawberry Whipped Cream Cake
ROD RECIPES 01/05/2009 National Whipped Cream Day Strawberry Whipped Cream Cake Strawberry Whipped Cream Cake 1 quart strawberries, divided, sliced 2 tablespoons sugar 1 tablespoon Grand Marnier 2 teaspoon fresh lemon juice 1 teaspoon powdered gelatin 4 teaspoons water 1 cup heavy cream 1 tablespoon sugar 1/2 teaspoon vanilla 1. Make 9 butter cake and allow to cool. 2. While cooling, toss 1 1/3 cup sliced strawberries with sugar, Grand Marnier, and lemon juice. Refrigerate for 1 hour. 3. Refrigerate the mixing bowl and beater for 15 minutes or more. 4. Place gelatin and water in a microwave-safe bowl. Let sit for 5 minutes. 5. Microwave on high for 10 seconds once or twice, and stir until gelatin is dissolved. 6. Cool to room temperature, 7-9 minutes. 7. Beat sugar and cream until you can see distinct beater marks. 8. While continuously beating, pour gelatin mixture in a steady stream into whipping cream. Add vanilla and beat until stiff peaks form. 9. Strain the marinated strawberries and gently fold into whipped cream. 10. Pour onto cooled cake and spread evenly over the top with an offset spatula. (Optional, whether you want to cover the sides or not. ) 11. Use remaining strawberries to decorate the top. 12. Chill for at least 3 hours before serving. source is foodmayhem.com God Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:cake-recipe-dig...@yahoogroups.com mailto:cake-recipe-fullfeatu...@yahoogroups.com * To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] White Frosting Tip
White Frosting Tip When using a white frosting, different flavors of gelatin powder may be sprinkled on top to produce different and unusual flavors and designs.food coloring and write the message. source is unknown God Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:cake-recipe-dig...@yahoogroups.com mailto:cake-recipe-fullfeatu...@yahoogroups.com * To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
Re: [CAKE-RECIPE] Cakes
Thank you Nora.. Have a wonderful holiday! God Bless, Marla - Original Message - From: Norangeles To: CAKE-RECIPE@yahoogroups.com Sent: Tuesday, December 16, 2008 10:42 AM Subject: Re: [CAKE-RECIPE] Cakes Thank you for that tips. God bless you for all that you share with us. Nora 2008/12/16 Marla In Las Vegas mhudg...@embarqmail.com Cakes When baking a cake, instead of dusting the pans with flour, use granulated sugar. The cakes come out of the pan just as easy and taste better with that little bit of melted sugar on them source is unknown God Bless, Marla [Non-text portions of this message have been removed] [Non-text portions of this message have been removed] -- Internal Virus Database is out of date. Checked by AVG - http://www.avg.com Version: 8.0.175 / Virus Database: 270.9.18/1851 - Release Date: 12/16/2008 8:53 AM [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:cake-recipe-dig...@yahoogroups.com mailto:cake-recipe-fullfeatu...@yahoogroups.com * To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Hannakah Cake: Menorah Cake
Hannakah Cake: Menorah Cake Use large (2 cake mix boxes size) round cake pan. Prepare the cake mixes together, and pour into the prepared pan. Bake according to directions. You may have to bake a few minutes longer due to size. (Hint: I add 2 T of flour when I am using a large pan, it keeps the cake together better.) When cool, turn cake out on a large square cardboard cake board. Allow cake to cool all the way. When cool, cut the circle in half. Then turn the half circles so that the cut ends are not together. Frost the cake and decorate following the shape of the half circles. Use the top half to draw in the candle holders of the Menorah. (Using a star tip and yellow frosting always looks nice). Use the bottom half of the cake to draw the base of the menorah. Add all the candles at the top of each candle holder and light. A very nice presentation piece source is recipezaar.com God Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:cake-recipe-dig...@yahoogroups.com mailto:cake-recipe-fullfeatu...@yahoogroups.com * To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Yule Log
Yule Log CAKE 1/2 cup sifted cake flour 1/4 cup unsweetened cocoa powder 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup white sugar 3 eggs, separated 1/4 cup milk 1/8 cup confectioners' sugar ICING 2 cups heavy whipping cream 8 (1 ounce) squares semisweet chocolate, melted 1/4 cup butter, softened FILLING One 8 ounce package of cream cheese, softened 1/4 c. butter, softened 2 tsp. vanilla 1 lb. pkg. powdered sugar Preheat oven to 350 degrees F (175 degrees C). Grease a 15x10-inch jelly roll pan. Sift together flour, cocoa, baking powder, and salt. Beat together sugar and egg yolks at high speed until light and fluffy. At low speed, alternately beat milk and flour mixture into egg mixture. Using clean beaters, beat egg whites at high speed until stiff, but not dry, peaks form. Fold one third of beaten whites into batter. Fold in remaining whites. Spread batter in prepared pan; smooth top. Bake cake at 350 degrees F (175 degrees C) until set, 12 minutes. Dust a clean cloth with confectioners' sugar. Turn cake out onto prepared cloth. Remove waxed paper. Trim cake edges. Starting with a long side, roll up cake, jelly-roll style. Transfer, seam-side down, to a wire rack to cool for 30 minutes. FILLING Beat together cream cheese and butter until smooth. Blend in vanilla. Sift powdered sugar. Gradually beat together powdered sugar and mixture. ICING To prepare frosting, in a small saucepan, bring heavy cream, melted chocolate, and butter to a boil over medium heat, stirring vigorously until blended. Remove from heat. Let stand until set. Spread frosting over top and sides of cake. source is unknown God Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:cake-recipe-dig...@yahoogroups.com mailto:cake-recipe-fullfeatu...@yahoogroups.com * To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] George Clooney Cake (Chocolate)
George Clooney Cake (Chocolate) 1 1/4 cups unsalted butter 3/4 cup cocoa 1 cup sugar 1 tablespoon sugar 1 tablespoon all-purpose flour 2 teaspoons vanilla extract 4 eggs, separated 1 cup cold whipping cream chocolate curls (optional) Heat oven to 425 F degrees Grease bottom of 8-inch springform pan. In medium saucepan over low heat, melt butter. Add cocoa and 1 cup sugar, stirring until well blended. Remove from heat; cool slightly. Stir in flour and vanilla. Add egg yolks, one at a time, beating well after each addition. In small mixer bowl, beat egg whites with remaining 1 tablespoon sugar until soft peaks form; gradually fold into chocolate mixture. Spoon batter into prepared pan. Bake 16 to 18 minutes or until edges are firm (center will be soft). Cool completely on wire rack (cake will sink slightly in center as it cools). Remove side of pan. Refrigerate cake at least 6 hours. In small mixer bowl, beat whipping cream until soft peaks form; spread over top of cake. Cut cake while cold, but let stand at room temperature 10 to 15 minutes before serving. Garnish with chocolate curls, if desired. source is recipezaar God Bless, Marla -- -- Internal Virus Database is out of date. Checked by AVG - http://www.avg.com Version: 8.0.175 / Virus Database: 270.9.18/1851 - Release Date: 12/16/2008 8:53 AM [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:cake-recipe-dig...@yahoogroups.com mailto:cake-recipe-fullfeatu...@yahoogroups.com * To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Cakes
Cakes When baking a cake, instead of dusting the pans with flour, use granulated sugar. The cakes come out of the pan just as easy and taste better with that little bit of melted sugar on them source is unknown God Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:cake-recipe-dig...@yahoogroups.com mailto:cake-recipe-fullfeatu...@yahoogroups.com * To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] ROD RECIPES 12/15/2008 National Cupcake Day Cheesecake Cupcake
ROD RECIPES 12/15/2008 National Cupcake Day Cheesecake Cupcake Cupcakes have been around since at least the 18th century, although they were generally called small, individual, or queen cakes. Our lemon queen cake recipe will let you make one of these classics. Often, they were baked in decorative moulds, but some simple recipes called for baking them in cups. Hence, the probable origin of the name. By the 19th century, cupcake recipes could be found in cookbooks. Some food historians also point to the ingredient measuring system as a source of the name. These cakes used a cup of one ingredient, a cup of another. similar to the way pound cake was named for needing a pound of several of the elements used in it. source is foodreference.con Cheesecake Cupcake 3 pk 8 oz Cream Cheese 1 c Sugar 1 tb Vanilla 3 Eggs 1 c Sour cream Custard Cups Leave cream cheese out to soften. Beat until smooth with sugar and vanilla. Add eggs, one at a time, beating on high. Fold in sour cream. Will make more than what a 9 graham cracker crust will hold, so fill it to the brim, and then bake the remainder in custard cup(s). Bake at 350F for 30-35 minutes, or until crust is golden brown and toothpick comes out clean. source is mycupcakerecipes.com God Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:cake-recipe-dig...@yahoogroups.com mailto:cake-recipe-fullfeatu...@yahoogroups.com * To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Holiday Orange-Honey Cake
Holiday Orange-Honey Cake 4 large eggs 1/3 cup vegetable oil 1 cup honey 1 cup sugar 1 tbls instant coffee granules 1 cup warm water 1 6 ounce can frozen orange juice concentrate, thawed 3 1/2 cups AP flour 1 1/2 tsp baking soda 1 tsp ground cinnamon 1 tsp ground allspice 2 tsp baking soda 2 tsp baking powder 1/8 tsp salt Grease or coat with non stick spray two 8 1/2 by 4 1/2 inch loaf pans. Line the bottom of each pan with wax paper. Set aside. In a large mixing bowl, use and electric mixer at medium speed to beat together the eggs, oil , sugar, and honey until completely combined. Dissolve the instant coffee granules in the water and add with the remaining ingredients. Beat, scraping the bowl occasionally, for 3 minutes or until the batter is very smooth. Pour the batter into the prepared pans, dividing it evenly. Bake in a preheated 300 degrees oven for about 1 hour and 10 minutes or until a toothpick is inserted in the center of each cake comes out clean. Cool in the pans or wire racks for 45 minutes. Run a knife around the edge of each cake to loosen it; than turn each cake out on of its pan and peel the wax paper from the bottom. Makes 2 loaves. source is Elaine God Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:cake-recipe-dig...@yahoogroups.com mailto:cake-recipe-fullfeatu...@yahoogroups.com * To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] German Chocolate Icing
German Chocolate Icing 1 1/3 cup evap milk (12 oz can) 1 1/3 cup sugar 4 egg yolks 2/3 cup butter 1/2 tea vanilla 1 1/3 cup coconut 1 1/3 cup pecans Cook milk, sugar, egg butter over med heat; 2 min stir constantly- add vanilla, coconut pecans. source is unknown God Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:cake-recipe-dig...@yahoogroups.com mailto:cake-recipe-fullfeatu...@yahoogroups.com * To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Hannakah Chocolate Cream Cheese Cake
Hannakah Chocolate Cream Cheese Cake A luscious tunnel of cream cheese and chocolate chips makes this cake a winner with kids and adults alike. 2 cups sugar 1 cup oil 2 large eggs -- beaten lightly 2 teaspoons vanilla 1 teaspoon baking soda 2 1/2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup cocoa -- measured then sifted 3 cups flour 1 cup sour milk or buttermilk 1 cup warm brewed coffee --Filling-- 1/4 cup sugar 1 package cream cheese -- (8 ounce) softened 1 teaspoon vanilla 1 egg 1 cup miniature semi-sweet chocolate chips --Glaze-- (see note) 1 cup confectioner's sugar 3 squares unsweetened chocolate -- melted and cooled 2 tablespoons unsalted butter hot water to thin if needed Preheat oven to 350 F. Generously grease a 10 inch Bundt or tube pan (Bundt is best for this recipe). Combine sugar, oil and eggs. Beat for one minute until smooth. Add remaining cake ingredients and beat (mix on medium) for two to three minutes (use a whisk of doing by hand). Set batter aside. For filling, cream sugar with cream cheese. Add vanilla, egg and chocolate chips. Blend until smooth. Ladle half of batter into pan. Spoon filling evenly over this layer. Cover with remaining batter. Bake for 70 minutes or until cake tests done. Top should spring back when touched. Let cake cool at least 30 minutes before removing from pan. If cake sticks, place on a warm burner to loosen up and help release cake. Cake will firm up as it comes to room temperature. For glaze, combine all ingredients to form a pourable liquid. Thin with hot water if necessary. Pour over cooled cake. This cake freezes well and keeps for several days covered at room temperature. Serves 12 to 16. source is recipezaar God Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Watermelon On Cheesecake With Watermelon Fresca
Watermelon On Cheesecake With Watermelon Fresca 2 cups cream cheese, softened 1 cup granulated sugar 2 tablespoons watermelon juice 2 tablespoons Torani watermelon syrup or 1 tablespoon watermelon extract 1 drop red food color 1 cup heavy cream 1 1/2 cups graham cracker crumbs 1/4 cup brown sugar 1/2 cup butter, melted Watermelon Fresca 2 cups watermelon, diced 1 tablespoon mint, chopped 3 tablespoons lime juice 1 teaspoon watermelon flavoring 1 tablespoon sugar Using a stand mixer, cream together the sugar and cream cheese until smooth. Mix in watermelon juice, watermelon flavoring and food color; set aside. Whip heavy cream to stiff peaks; gently fold into the cream cheese mixture. Make crust out of remaining ingredients; press into individual pans or a springform pan. Fill pan cheesecake mixture; freeze 2 hours, then transfer to the refrigerator. Top with watermelon Fresca. Watermelon Fresca Combine ingredients; refrigerate until ready to use. source is Peabody God Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] ROD RECIPES 12/07/2008 National Cotton Candy Day Cotton Candy Cupcakes
ROD RECIPES 12/07/2008 National Cotton Candy Day Cotton Candy Cupcakes Cotton candy dates back to the late 1890s to 1900. One of its earliest appearances was at the Paris Exposition of 1900. Cotton candy is a fluffy, cotton-like confection made from colored spun sugar using a special machine which winds the sugar threads around a cardboard cone. Early machines were hand cranked, but now high speed electric machines are used. Also called spun sugar. source is foodreference.com Cotton Candy Cupcakes CUPCAKES: 1 pkg. (18.25oz.) white cake mix 1-1/2c. blueberry yogurt (2-6oz. containers) 1/4c. water 1/4c. vegetable oil 3 egg whites (you can use the whole egg, however the batter will be more green rather than blue.) 5-6 drops blue food coloring COTTON CANDY BUTTERCREAM: 3oz. blue cotton candy (4c.); divided 4T. butter; softened 3c. powdered sugar; sifted 3T. milk Line baking cups with paper liners. Preheat oven to 350F. Blend all cupcake ingredients on low speed of mixer for 30 sec. then med. speed for 2 min. Fill cups 2/3 full with the batter. Bake cupcakes 17-20 min. Cool before frosting. Frost with Cotton Candy Buttercream garnish with fluffs of Cotton Candy. COTTON CANDY BUTTERCREAM: Blend butter in mixing bowl 30sec. or until creamy. Add 2-1/2c. cotton candy beat until incorporated. (The mixture will be blue grainy). Add confectioner's sugar and milk blend on low until frosting comes together is nearly smooth, approx. 1-1/2 min. (it will still be slightly grainy). Increase speed to med. high beat for 30sec. to incorporate air so that frosting will be fluffy. NOTE: The cotton candy will harden @ room temperature, so keep the cupcakes in a cake saver or under a glass dome. source is grouprecipes.com God Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Night Before Christmas Coffee Cake
Night Before Christmas Coffee Cake 1/2 cup sugar 1/4 cup butter 2 beaten eggs 1/2 cup warm milk 1 pkg yeast (2 teaspoons bulk yeast) dissolved in 3 tablespoons warm water 3 cups flour 1 teaspoon salt 1/2 teaspoon vanilla Topping: 2/3 cup sugar 1 tablespoon cinnamon 4 tablespoons melted butter or margarine 1/2 cup nuts or maraschino cherries, candied red or green cherries Cream together sugar and butter. Then add eggs, milk, 1 package of yeast (2 tablespoons bulk yeast) dissolved in 3 tablespoons of warm water, flour, salt and vanilla. Beat all of these ingredients together. Then set dough aside and let it rise, until double in size. When your coffee cake dough has risen to double the size (this may take about 2 hours) put it in a 9x13 greased pan and spread with topping; Combine sugar, cinnamon, melted butter and nuts (you can use maraschino cherries or candied red and green cherries if you don't like nuts) Now place in a cold oven and leave it in there overnight to rise. The next morning turn oven to 350 degrees and bake for 1/2 hour. Take out and serve warm. This makes a large coffee cake or you can put the dough in two round pans instead. source is Kay Smittle God Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Blue Ribbon Apple Cake
Blue Ribbon Apple Cake 2 1/2 c. sugar 5 tart apples, peeled and sliced 3 c. flour 3 tsp. baking powder 4 lg. eggs 1 c. Crisco oil 1/3 c. orange juice Cinnamon to taste In a bowl, mix 1/2 cup sugar, cinnamon, and 5 tart apples, peeled and sliced. Let set while you mix up the cake. Heat oven to 375 degrees. In a large bowl, mix all remaining ingredients except apple mixture. Mix by hand. The batter will be very thick. Grease and flour a tube or bundt pan. Put half of the apple mixture in the pan, then pour in half of the batter. Next, pour in the remaining apple mixture, then the rest of the batter. Bake for 1 hour or until a toothpick comes out clean. The older this cake gets, the better its flavor. source is The Happy Cooker God Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] ROD RECIPES 11/26/2008 National Cake Day Chocolate Desire Cake
ROD RECIPES 11/26/2008 National Cake Day Chocolate Desire Cake CAKE TRIVIA The saying You can't have you cake and eat it (originally eat your cake and have it) is first seen in print in 1562 in John Heywood's 'Proverbs and Epigrams.' The word 'cake' comes from the Old Norse 'kaka'. Not exactly the sort of word you would expect the Vikings to contribute to the English language. There are two basic cake types: those made with fats and those containing little or no fats. Butter cakes, also called creamed cakes, contain butter, margarine or vegetable shortening, which contribute to a finely textured, tender and moist cake. Cakes that do not contain fat, such as sponge, angel food and chiffon cakes, are often referred to as foam cakes. These have a larger proportion of egg than butter cakes. Both butter cakes and foam cakes lend themselves to limitless variations, depending on the flavorings added to the basic ingredients, the shapes of the pans used in baking, and fillings, icings and decorations used. Cakes come in all sizes and shapes, from layer cakes to jelly rolls to miniature cakes and cupcakes. There are cakes for every taste and every occasion, whether an elegant gateau or a down-to-earth carrot cake. source is foodreference.com Chocolate Desire Cake CAKE BATTER 2 CUPS FLOUR 1/2 TSP SALT 1 1/2 BAKING POWDER 2 TSP BAKING SODA 2 CUPS SUGAR 16 TBSPS COCOA 1 TSP VANILLA 2 EGGS 2 CUPS HOT WATER FROM TAP 1 1/2 CUP VEGETABLE OIL Preheat oven to 350* Combine dry ingredients mix and add wet ingredients. ADD HOT WATER LAST ! Mix all dry ingredients together first. Add the eggs and oil next ,mix till smooth then add the rest of the ingredients and mix for about 2 minutes. Pour into desired baking pans. Bake on 350* about 45 minutes until a toothpick inserted comes out clean. Mix will be very thin.DO NOT check cake for about 30 minutes ( so you don't disturb the batter and cause it to fall. THEN. frost with your favorite Frosting source is Lil ' Ole Peddler Shoppe God Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Fresh Strawberry Cake
Fresh Strawberry Cake Strawberry cake mix 1 sm. box strawberry gelatin 4 eggs 1/3 c. oil 1/2 c. milk 1/2 c. nuts (pecans) (optional) 1 c. fresh or frozen chopped up strawberries Icing 2 (8 oz.) pkgs. cream cheese 1/2 c. strawberries 1/2 c. nuts (pecans) 1 c. sugar 3 layers or 1 lg. sheet cake Mix all ingredients for cake. Put in 3 (8 inch) pans or pour into large sheet cake pan. Bake for 45 minutes to 1 hour at 350 degrees. Cool cakes in pan. Mix all of icing ingredients in large bowl by hand at room temperature. Spread on cool cake on top only. Refrigerate overnight. source is The Happy Cooker God Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] ROD RECIPES 11/21/2008 National Gingerbread Day Pumpkin Gingerbread Cake
ROD RECIPES 11/21/2008 National Gingerbread Day Pumpkin Gingerbread Cake Gingerbread is a sweet that can take the form of a cake or a cookie in which the predominant flavors are ginger and raw sugar. Gingerbread was brought to Europe by the Crusaders. The first recorded mention of gingerbread being baked in the town dates back to 1793; however, it was probably made earlier as ginger was stocked in high street businesses from the 1640s. Gingerbread became widely available in the 1700s. The town of Market Drayton in Shropshire is known as the home of gingerbread and this is proudly decreed on the welcome sign. Originally, the term gingerbread (from Latin zingiber via Old French gingebras) referred to preserved ginger, then to a confection made with honey and spices. Gingerbread is often translated into French as pain d'épices (literally bread of spices). Pain d'épices is a French pastry also made with honey and spices, but not crispy. source is wikipedia Pumpkin Gingerbread Cake 2 eggs 1/2 cup egg substitute 1 can (15 ounces) solid-pack pumpkin 1-1/2 cups honey 1/2 cup butter, melted 1/2 cup fat-free plain yogurt 1 cup toasted wheat germ 3 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon salt 1/4 teaspoon ground cloves ICING: 3/4 cup confectioners' sugar 2 teaspoons fat-free milk 1/4 teaspoon vanilla extract In a large bowl, beat eggs and egg substitute. Stir in the pumpkin, honey, butter and yogurt until smooth. Stir in wheat germ. Combine the dry ingredients; gradually add to pumpkin mixture and mix well. Coat a 10-in. fluted tube pan with cooking spray and dust with flour; add batter. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine icing ingredients until smooth; drizzle over cake. Yield: 16 servings. source is Taste Of Home God Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Banana Rum Cake (Low Cholesterol)
Banana Rum Cake (Low Cholesterol) 1 (18.25 ounce) package yellow cake mix 1/4 teaspoon baking soda 2/3 cup dark rum 2/3 cup water 2 eggs 1 cup mashed bananas 1/3 cup chopped pecans 1/3 cup butter, softened 3 cups confectioners' sugar 2 teaspoons vanilla extract 2 tablespoons dark rum Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans. In a large bowl, combine cake mix, baking soda, rum, water, eggs, bananas and nuts. Bring together, then beat on medium speed 2 to 4 minutes. Divide into prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely. For the frosting: Combine 1/3 cup butter or margarine with the confectioners sugar. Blend thoroughly. Stir in vanilla and 2 tablespoons rum. Beat until smooth. source is allrecipes.com God Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] ROD RECIPES 11/10/2008 National Vanilla Cupcake Day The Giant Vanilla Cupcake
ROD RECIPES 11/10/2008 National Vanilla Cupcake Day The Giant Vanilla Cupcake The Giant Vanilla Cupcake 3 2/3 all purpose flour 2 tsp baking powder 1 1/4 tsp salt 1 1/3 cups unsalted butter 2 1/3 cups granulated sugar 5 eggs lightly beaten 4 tsp vanilla extract 1 1/3 cups skim milk Have all the ingredients at room temperature. Over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 30 seconds. Add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating well after each addition. Beat in the vanilla just until incorporated, about 1 minute. Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Bake until a toothpick inserted into the center comes out clean. source is Do Better God Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] ROD RECIPES 11/08/2008 National Harvey Wallbanger Day Harvey Wallbanger from Scratch Cake
ROD RECIPES 11/08/2008 National Harvey Wallbanger Day Harvey Wallbanger from Scratch Cake The Harvey Wallbanger is an alcoholic beverage or cocktail made with vodka, Galliano, and orange juice. The Harvey Wallbanger was invented in 1952 by three-times world champion mixologist Donato 'Duke' Antone, the brother-in-law of New York state senator Carlo Lanzillotti. The 1982 Milwaukee Brewers, winners of the American League pennant, were nicknamed Harvey's Wallbangers, because of the team's nickname and its manager, Harvey Kuenn source is wikipedia Harvey Wallbanger from Scratch Cake 1 3/4 cups (12 1/4 ounces) sugar 1/2 cup (4 ounces, 1 stick) unsalted butter, at room temperature 3/4 teaspoon salt 1/3 cup (2 ounces) vegetable oil 2 teaspoons vanilla extract 4 large eggs 3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour 3 tablespoons (1 1/8 ounces) cornstarch 4 teaspoons baking powder 3/4 cup (6 ounces) orange juice 1/4 cup (2 ounces) Galliano 1/4 cup (2 ounces) vodka 1 tablespoon orange zest Glaze 1 cup (4 ounces) confectioners' sugar, sifted 1 tablespoon orange juice 1 tablespoon Galliano 1 teaspoon vodka Preheat the oven to 350°F. Grease and flour a 9-cup Bundt® pan. Before we get started, here's a hint: any cake recipe works best if the butter, liquid and eggs are all at room temperature before they're combined. Putting cold eggs into soft butter equals a curdled mess. To bring everything to room temperature right out of the fringe, place the eggs in a bowl, and cover with the warmest tap water you can run over your hand. Let them sit while you measure out the dry ingredients and you'll be all set. You can also do this with sticks of butter, still in their wrappers, in lukewarm water. It really works. Just pat the sticks dry with a paper towel before you unwrap them and put them in the mixing bowl. In a large mixing bowl, beat together the sugar, butter and salt until fluffy. Beat in the oil, then the vanilla and eggs, one at a time, beating until each egg completely disappears before adding the next one. This is what the butter, sugar, and oil look like after creaming. After the third egg joins the party, the mixture looks like this. Time to measure out the hooch. In a measuring cup, stir together the orange juice, Galliano, vodka, and orange zest. If everything's cold, warm it for 30 seconds in the microwave. The flour, cornstarch, and baking powder are already whisked together and on standby. Add 1/3 of the dry ingredient mixture to the mixing bowl, mixing until it disappears. Scrape the mixing bowl. This sounds tedious, but it's the difference between a good cake and a streaky could-have-been. Ever get a cake all mixed up, go to pour the batter in the pan, and find a pool of butter and sugar still hanging out on the bottom of the bowl? I thought so. Get out the scraper. I'm adding a tablespoon of fresh orange zest for a little flavor boost. Now half the liquid goes in. After it's combined, add another third of the dry, the rest of the wet, mix, scrape, add the last of the dry ingredients and beat until the batter is smooth with one last scrape down for good measure. Now transfer the batter to the prepared pan, and smooth out the top. The back of a tablespoon works well to smooth out the top of the cake. Bake the cake for 40 to 45 minutes (don't let it go too long, or it will get dry). The top will bounce back when you touch it lightly with your finger, and a tester or toothpick inserted into the center will come out clean. Remove the cake from the oven and cool it in its pan for 20 minutes. After 20 minutes, use a dull knife or pointed icing spatula to loosen the cake from the edge of the pan. Teasing the cake away from the ridges in the center is a little insurance policy for getting it to release evenly. Put a plate on top of the pan. Turn everything over and let it sit for a moment. Pick up the edge of the pan and jiggle it a bit. You'll feel the cake fall out. Carefully lift the pan straight up off the cake. Voila. And phew. For the glaze, whisk the orange juice (I like to use fresh squeezed for this) and the hooch together until smooth. The glaze will seem a little thick, but that's how it should be. Drizzle it over the cake while it's still lukewarm. The heat from the cake will help the glaze travel over the cake and make a nice, smooth finish. source is Baker's Banter Live your life like a fried egg -- with your sunny side up. God Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL
[CAKE-RECIPE] ROD RECIPES 11/08/2008 National Cappuccino Day Cappuccino Cheesecake
ROD RECIPES 11/08/2008 National Cappuccino Day Cappuccino Cheesecake Cappuccino with foam and chocolate on the top Cappuccino is a coffee-based drink prepared with espresso, hot milk, and steamed-milk foam. A cappuccino differs from a caffè latte in that it is prepared with much less steamed or textured milk than the caffè latte with the total of espresso and milk/foam making up between approximately 150 ml and 180 ml (5 and 6 fluid ounces). A cappuccino is traditionally served in a porcelain cup, which has far better heat-retention characteristics than glass or paper. The foam on top of the cappuccino acts as an insulator and helps retain the heat of the liquid, allowing it to stay hotter longer. source is wikipedia Cappuccino Cheesecake 1 3/4 cups (about 18 cookies total) crushed chocolate cookies 1/2 cup granulated sugar 1/3 cup butter 3 (8 ounces each) packages cream cheese 1 cup French Vanilla Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer 4 large eggs 6 teaspoons NESCAFÉ TASTER'S CHOICE 100% Pure Instant Coffee Granules 1/4 cup all-purpose flour 3/4 cup NESTLÉ® TOLL HOUSE® Premier White Morsels 1 (16 ounces) container sour cream PREHEAT oven to 350º F. COMBINE cookie crumbs and 1/4 cup sugar in small bowl; stir in butter. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. BAKE for 5 minutes. BEAT cream cheese and Coffee-mate in large mixer bowl until creamy. Combine eggs and coffee granules in medium bowl; stir until coffee is dissolved. Add egg mixture, flour and remaining sugar to cream cheese mixture; beat until combined. Pour into crust. BAKE for 45 to 50 minutes or until edges are set but center still moves slightly. MICROWAVE morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in sour cream. Spread over top of cheesecake. BAKE for 10 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. source is Coffee Mate Live your life like a fried egg -- with your sunny side up. God Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Mini Key Lime Cupcakes
Mini Key Lime Cupcakes Topping 1 box[4 serving size] vanilla instant pudding and pie filling mix 1 1/2 cups whipping cream 1/4 cup key lime or regular lime juice 4 drops green food color 1 1/2 cups powdered sugar Cupcakes 1 box Betty Crocker super moist yellow cake mix. Water,vegetable oil and eggs called for on cake mix box. Frosting 1 container Betty Crocker Whipped fluffy white frosting 1 Tbsp. Key lime or regular lime juice 1/2 tsp. grated Key lime or regular lime peel. In large bowl,beat pudding mix and whipping cream with wire whisk 2 minutes.Let stand 3 minutes.Beat in 1/4 cup Key lime juice and the food color:stir in powdered sugar until smooth.Cover;refrigerate. Heat oven to 375F [350F for dark or nonstick pans].Place paper baking cup in each of 24 regular size muffin cups.Make cake batter as directed on box.Spoon about 1 rounded Tbsp. of batter into each muffin cup,using about half of the batter.[Muffin cups will be about 1/3 full] Refrigerate remaining batter.Bake 12 to 16 minutes or until toothpick inserted in center comes out clean.Remove from pan to cooling rack.Repeat with batter.cool cupcakes completely about 15 minutes. Remove paper baking cups from cupcakes.Swirl about 2 tsps. of topping on top of each cupcake. Stir frosting in container 20 times.Gently stir in 1 Tbsp.Key lime juice and the lime peel.Spoon frosting into 1 quart resealable food storage plastic bag.Cut 1/2 inch opening from bottom corner of bag.Squeeze 1 rounded teaspoonful frosting onto topping.Garnish with fresh lime wedge if desired.Store in refrigerator. Makes 48 Cupcakes Tip:Key limes are smaller than regular limes about the size of a golf ball.You'll need 5 Key limes to make this recipe. source is The Happy Cooker Live your life like a fried egg -- with your sunny side up. God Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Thanksgiving Dessert
Thanksgiving Dessert 1 (19 ounce) can pumpkin pie filling 1 (12 ounce) can condensed milk 2 teaspoons cinnamon 1 teaspoon nutmeg 1 (18 ounce) box yellow cake mix 1 cup butter, melted 1 In a large mixing bowl,whisk the eggs. 2 Stir in the pumpkin pie filling, condensed milk and spices. 3 Pour into a greased 9x13 pan. 4 Sprinkle the DRY cake mix over the pumpkin mixture. 5 Carefully pour the melted butter over top. 6 Bake at 350 for 50-60 minutes until set. 7 Cool to room temperature then refrigerate. 8 Serve with Cool Whip on the side. source is recipezaar.com Live your life like a fried egg -- with your sunny side up. God Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Making The Frosting Smooth
Making The Frosting Smooth Add 1 teaspoon cornstarch to fudge frosting for the smoothest frosting yet. source is unknown Live your life like a fried egg -- with your sunny side up. God Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] White Wine Pound Cake
White Wine Pound Cake 1, 2 layer, box Duncan Hines yellow cake mix 1 small box vanilla instant pudding mix 3/4 cup water 3/4 cup oil 1/2 cup white wine, drinking one 4 eggs 1 cup brown sugar 2 teaspoon cinnamon 1/4 cup chopped pecans Mix all above together with electric mixer for about 2 minutes. Spray tube pan with Pam. Sprinkle nuts in bottom of pan. Add cake mixture and bake at 325ºF for 1 hour. About 10 minutes before cake is done, boil together for 2 minutes l cup sugar, ¼ cup water and ¼ cup white drinking wine. Spoon ½ of the mixture over the cake in pan when taken from the oven. Wait 10 minutes, turn cake out on plate and spoon remaining mixture over cake. source is The Happy Cooker Live your life like a fried egg -- with your sunny side up. God Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
Re: [CAKE-RECIPE] ROD RECIPES 10/24/2008 National Bologna Day Bologna Cake
Not a problem :) Live your life like a fried egg -- with your sunny side up. God Bless, Marla - Original Message - From: Kris To: CAKE-RECIPE@yahoogroups.com Sent: Friday, October 24, 2008 2:27 PM Subject: Re: [CAKE-RECIPE] ROD RECIPES 10/24/2008 National Bologna Day Bologna Cake I have wondered what Bologna Cake was since the first time I saw Sweet Home Alabama. Thanks for clearing up the mystery. Kris Happiness lies for those who cry, those who hurt, those who have searched and those who have tried, for only they can appreciate the importance of people who have touched their lives. --- On Fri, 10/24/08, Marla In Las Vegas [EMAIL PROTECTED] wrote: From: Marla In Las Vegas [EMAIL PROTECTED] Subject: [CAKE-RECIPE] ROD RECIPES 10/24/2008 National Bologna Day Bologna Cake To: HOLIDAY [EMAIL PROTECTED] Date: Friday, October 24, 2008, 12:49 PM ROD RECIPES 10/24/2008 National Bologna Day Bologna Cake This large highly seasoned sausage is name for Bologna, Italy. The true Italian sausage from Bologna is actually called Mortadella. Mortadella is the original bologna - a very large smoked sausage (usually pork) from Bologna, Italy, studded with cubes of pork fat, peppercorns and/or pistachios and/or green olives. American bologna (boloney) is a very poor imitation. Mortadella probably dates back to the 15th century, and the original recipes included myrtle, 'mortella' in Italian, hence the name. Americans eat 800 million pounds of bologna annually. Uses for bologna: Catfish Bait Hair pomade Filler for casseroles Lubricant for door hinges, bicycle chains, and squeaky cabinets Shoe polish Redneck perfume And many more! One warning though, bologna grease has a strong odor. You might attract dogs, flies, and your cousin Earl if you wear it too long. source is foodreference. com Bologna Cake 2 loaves of cheap white Bread, crusts cut off 8 Tbs. of Italian Dressing 1/2 lb. sliced bologna (we used Oscar Mayer all beef) 3/4 lb. American cheese slices (we used Kraft) 2 containers of whipped cream cheese Ketchup (if desired) Garnishes: Parsley, Black Olives, etc. (if desired) It is helpful if you use a springform cake pan, because everything holds together nicely. Begin by layering the bread slices in a double layer in the bottom of the spring form cake pan. Tear or cut up some of the bread to fill in any gaps. Sprinkle 2 Tbs. of the Italian dressing over the two layers of bread. Next, a layer using all of the bologna over the dressing and bread. Next double layer the bread again and again sprinkle with 2 Tbs. of Italian dressing. Next create a cheese layer using all of it over that bread layer. Use the rest of the bread to cover the cheese layer and again sprinkle 2 Tbs. of Italian dressing over the bread. Press the entire thing gently down into the pan. Next you make the 'frosting'. In a large bowl, mix the rest of the dressing (2 Tbs.) with the two containers of whipped cream cheese. Remove the metal spring form pan. Using a spatula, ice the cake with the whipped cream cheese the same way you would ice a cake. Transfer the cake to a serving platter or large plate. If you have a cake decorating kit, use any remaining cream cheese to pipe around the cake. Fill a small baggie with ketchup, seal and snip off the end. Use the ketchup to decorate the cake, write a phrase on the top or just as a side. source is cookwithmetoday. com Live your life like a fried egg -- with your sunny side up. God Bless, Marla [Non-text portions of this message have been removed] [Non-text portions of this message have been removed] -- No virus found in this incoming message. Checked by AVG - http://www.avg.com Version: 8.0.175 / Virus Database: 270.8.3/1745 - Release Date: 10/25/2008 9:53 AM [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] ROD RECIPES 10/24/2008 National Bologna Day Bologna Cake
ROD RECIPES 10/24/2008 National Bologna Day Bologna Cake This large highly seasoned sausage is name for Bologna, Italy. The true Italian sausage from Bologna is actually called Mortadella. Mortadella is the original bologna - a very large smoked sausage (usually pork) from Bologna, Italy, studded with cubes of pork fat, peppercorns and/or pistachios and/or green olives. American bologna (boloney) is a very poor imitation. Mortadella probably dates back to the 15th century, and the original recipes included myrtle, 'mortella' in Italian, hence the name. Americans eat 800 million pounds of bologna annually. Uses for bologna: Catfish Bait Hair pomade Filler for casseroles Lubricant for door hinges, bicycle chains, and squeaky cabinets Shoe polish Redneck perfume And many more! One warning though, bologna grease has a strong odor. You might attract dogs, flies, and your cousin Earl if you wear it too long. source is foodreference.com Bologna Cake 2 loaves of cheap white Bread, crusts cut off 8 Tbs. of Italian Dressing 1/2 lb. sliced bologna (we used Oscar Mayer all beef) 3/4 lb. American cheese slices (we used Kraft) 2 containers of whipped cream cheese Ketchup (if desired) Garnishes: Parsley, Black Olives, etc. (if desired) It is helpful if you use a springform cake pan, because everything holds together nicely. Begin by layering the bread slices in a double layer in the bottom of the spring form cake pan. Tear or cut up some of the bread to fill in any gaps. Sprinkle 2 Tbs. of the Italian dressing over the two layers of bread. Next, a layer using all of the bologna over the dressing and bread. Next double layer the bread again and again sprinkle with 2 Tbs. of Italian dressing. Next create a cheese layer using all of it over that bread layer. Use the rest of the bread to cover the cheese layer and again sprinkle 2 Tbs. of Italian dressing over the bread. Press the entire thing gently down into the pan. Next you make the 'frosting'. In a large bowl, mix the rest of the dressing (2 Tbs.) with the two containers of whipped cream cheese. Remove the metal spring form pan. Using a spatula, ice the cake with the whipped cream cheese the same way you would ice a cake. Transfer the cake to a serving platter or large plate. If you have a cake decorating kit, use any remaining cream cheese to pipe around the cake. Fill a small baggie with ketchup, seal and snip off the end. Use the ketchup to decorate the cake, write a phrase on the top or just as a side. source is cookwithmetoday.com Live your life like a fried egg -- with your sunny side up. God Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] ROD RECIPES 10/23/2008 National Boston Cream Pie Day Peanut Butter Boston Cream Pie
ROD RECIPES 10/23/2008 National Boston Cream Pie Day Peanut Butter Boston Cream Pie BOSTON CREAM PIE Boston Cream Pie is not a pie, it is a cake composed of 2 layers of sponge cake with a layer of custard or cream filling, usually topped with chocolate. Boston Cream Pie is the official state dessert of Massachusetts. source is foodreference.com Peanut Butter Boston Cream Pie Peanut Butter Filling 2 cups whipping cream 3/4 cup creamy peanut butter 4 large egg yolks 1/4 cup light brown sugar 2 tsp vanilla extract 1/2 tsp ground nutmeg Sponge Cake 1/2 cup 2% milk 1/4 cup unsalted butter 2 large eggs 2/3 cup sugar 1 tsp vanilla extract 1 cup cake flour 1 tsp baking powder 1/4 tsp salt Chocolate Glaze 2/3 cup condensed milk 4 oz semi-sweet chocolate, chopped Preheat oven to 350 °F. Grease a 9-inch pie plate and place in a baking dish with a lip. Filling: heat cream to just below a simmer. Beat remaining ingredients until smooth. Slowly beat in hot cream until evenly blended. Pour mixture into prepared pie plate and pour boiling water around pie plate. Bake for 20-25 minutes, until set. Let cool to room temperature, then chill custard in pie plate completely. Cake: grease a 9-inch round cake pan, line the bottom with parchment, then grease again and dust lightly with flour. Heat milk and butter until butter is melted, and keep warm. Whip eggs and sugar on high speed until thick and pale yellow. Add vanilla. Sift flour, baking powder and salt and add to egg mixture, beating on low just until blended. Increase speed to medium and pour in hot milk, mixing just until blended. Scrape into prepared pan and bake for 25 to 30 minutes, until a tester inserted in the center of the cake comes out clean. Let cool for 15 minutes, then turn out onto a plate, peel off parchment, then invert (so top is up) onto a rack to cool completely. To assemble, slice cake into 2 layers. Stir chilled custard to smooth and spread over bottom layer. Top with second layer and chill while preparing glaze. Chocolate Glaze: Stir condensed milk and chocolate in a pot over medium-low heat until melted and shiny. Spread glaze over cake and place peanuts along the sides of the cake. Chill until ready to serve. source is foodtv.ca Live your life like a fried egg -- with your sunny side up. God Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Black Widow Snack Cakes
Black Widow Snack Cakes 1 package Devil's food cake mix Vegetable cooking spray -GLAZE- 4 cups Powdered sugar -- sifted 5 tablespoons Milk -- to 7 tbls -DECORATE- 1 cup Powdered sugar -- sifted 1/4 cup Unsweetened cocoa 2 tablespoons Milk Plastic spiders Prepare cake as directed on package. Pour into 2, 8 square aluminum foil pans coated with cooking spray; bake at 350~ for 30-35 minutes or until tested done. Cool in pans on wire racks. Combine 4 cups powdered sugar and 5-7 tbls milk in a large bowl; spread a thin layer evenly over each cake. Combine 1 cup powdered sugar, cocoa and 2 tbls milk; spoon into a small zip-lock bag. Close bag securely and snip a tiny hole in bottom corner of bag. Carefully pipe concentric circles onto each cake. Pipe straight lines at intervals from the inner circle through the outside circle, forming a web design. Garnish with plastic spiders. source is unknown God Bless Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] ROD RECIPES 10/21/2008 National Pumpkin Cheesecake Day Marbled Pumpkin Cheesecake
ROD RECIPES 10/21/2008 National Pumpkin Cheesecake Day Marbled Pumpkin Cheesecake ROD RECIPES 10/21/2008 National Pumpkin Cheesecake Day Marbled Pumpkin Cheesecake Marbled Pumpkin Cheesecake 1 1/2 cups crushed gingersnap cookies 1/2 cup finely chopped pecans 1/3 cup butter, melted 2 (8 ounce) packages cream cheese, softened 3/4 cup white sugar, divided 1 teaspoon vanilla extract 3 eggs 1 cup canned pumpkin 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Go ahead preheat your oven to 350 F or 175 C. In a medium bowl- mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool. In a medium bowl- mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving. source is bfeedme.com God Bless Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Gluten-Free Carrot Cake with Orange Frosting
Gluten-Free Carrot Cake with Orange Frosting 1 cup soya flour or besan flour 3/4 cup maize cornflour (100% corn) 2 teaspoons gluten free baking powder 1 teaspoon bicarbonate of soda 2 teaspoons mixed spice 1 cup firmly packed brown sugar 1 1/2 cups grated carrots (about two medium carrots) 1 cup chopped walnuts 1/2 cup light olive oil 1/2 cup sour cream 3 eggs, lightly beaten ORANGE FROSTING 125 g cream cheese, chopped 1 teaspoon finely grated orange rind 1 1/2 cups icing sugar 1 Preheat the oven to moderately slow (160c). 2 Grease a deep 20cm round cake tin, line the base and sides with baking paper. 3 Sift flours, baking powder, bicarbonate soda and spice into a large bowl. 4 Stir in the sugar, carrot and walnuts. 5 Stir in the combined oil, cream and eggs until smooth. 6 Pour the mixture into prepared cake tin and bake in a moderately slow oven for about one hour. 7 Stand the cake for 10 minutes before turning onto a wire cake rack to cool. 8 Top cake with Orange Frosting. 9 ORANGE FROSTING: Beat the cheese and the rind in a small bowl with an electric mixer until light and fluffy. 10 Gradually beat in the sifted icing sugar until smooth. source is Recipezaar God Bless Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Banana Split Cake
Banana Split Cake 1/2 cup (1 stick) butter 2 large eggs 2 3/4 cups all-purpose flour 2 1/2 teaspoons baking powder 1 teaspoon salt 1 can (15 1/4 oz.) pineapple tidbits in juice, undrained 1/2 cup buttermilk 1 1/4 cups (7.5 oz.) granulated sugar 2/3 cup mashed banana 1 teaspoon vanilla extract 1 1/4 cups Nestle Toll House Semi-Sweet Chocolate Morsels 1/2 cup chopped walnuts or pecans, toasted, divided 1 1/2 cups chopped fresh strawberries 1 cup chopped banana Chocolate Glaze (recipe follows) Allow butter and eggs to stand at room temperature for 30 minutes. Grease and lightly flour a 12-cup Bundt pan. Preheat oven to 350° F. Combine flour, baking powder and salt in medium bowl. Drain pineapple tidbits, reserving 1/4 cup juice. Combine reserved pineapple juice and buttermilk in small bowl. Beat butter in large mixer bowl on medium to high speed for 30 seconds. Gradually add sugar, a 1/4 cup at a time, beating on medium speed until well combined. Add eggs, mashed banana and vanilla extract; beat well. Alternately add flour mixture and buttermilk mixture, beating on low speed after each addition just until combined. Stir in morsels and 1/4 cup of the walnuts. Gently fold in drained pineapple tidbits, strawberries and banana. Spread batter into prepared pan. Bake for 60 to 65 minutes or until a wooden pick inserted near center comes out clean. Cool cake in pan on wire rack for 20 minutes. Remove from pan; cool completely on wire rack. Drizzle cake with Chocolate Glaze and sprinkle with remaining 1/4 cup walnuts. Cover; refrigerate at least 2 hours before serving. For Chocolate Glaze: Heat 3/4 cup Nestle Toll House Semi-Sweet Chocolate Morsels, 3 tablespoons butter and 3 tablespoons light corn syrup in small saucepan over low heat, stirring until chocolate melts and mixture is smooth. Use immediately. source is The Happy Cooker God Bless Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
Re: [CAKE-RECIPE] Lemon Bundt Cake
Lemon cakes of all sorts are always good to me God Bless Marla - Original Message - From: tabbys_junk To: CAKE-RECIPE@yahoogroups.com Sent: Friday, October 17, 2008 8:05 AM Subject: [CAKE-RECIPE] Lemon Bundt Cake Lemon Bundt Cake 10 to 12 servings 1 pkg. lemon cake mix 1 pkg. (3.4 oz) instant lemon pudding mix 4 eggs 1 c. water 1/3 c. vegetable oil 1 Tbsp. butter or margarine, melted 1/4 c. orange juice 1 c. powdered sugar In a mixing bowl, combine dry cake mix, pudding mix, eggs, water and oil. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-inch fluted tube pan (bundt pan). Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 6 to 8 minutes. Meanwhile, for glaze, combine the butter and orange juice in a small bowl; stir in powdered sugar until smooth. Remove cake from pan to a serving platter; poke holes in cake with a meat fork. Slowly drizzle with glaze. Cool completely. -- No virus found in this incoming message. Checked by AVG - http://www.avg.com Version: 8.0.173 / Virus Database: 270.8.1/1731 - Release Date: 10/17/2008 7:01 PM [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Black Cat Cupcakes
Black Cat Cupcakes 1 1/4 c Reduced Fat Oreo® cookie crumbs 18 1/4 ozs reduced fat chocolate cake mix 24 pcs Halloween Oreo® cookies 16 ozs reduced fat milk chocolate frosting black string licorice jelly beans semisweet chocolate chips Preheat oven to 350. Prepare 24-2 1/2 muffin cups with cooking spray and flour; set aside. Prepare cake mix according to package directions; stir in cookie crumbs. Spoon batter into prepared muffin cups. Bake for 25 minutes. Remove from pans; cool on wire rack. Make cat faces on each of the remaining 24 cookies: using some frosting, attach 4-1 1/2 licorice strings for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears. Let set at least 30 minutes. Frost cupcakes with remaining frosting. Stand cat faces on edge on each cupcake. Place 3 piece licorice string on back half of each cupcake for tail. source is unknown God Bless Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] White Frosting Variations
White Frosting Variations When using a white frosting, different flavors of gelatin powder may be sprinkled on top to produce different and unusual flavors and designs.the brush in food coloring and write the message. source is unknown God Bless Marla -- -- No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.173 / Virus Database: 270.7.6/1716 - Release Date: 10/9/2008 9:44 AM [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] ROD RECIPES 10/08/2008 National Fluffernutter Day Elvis Fluffernutter Cake
ROD RECIPES 10/08/2008 National Fluffernutter Day Elvis Fluffernutter Cake Fluffernutter A fluffernutter is a sandwich made with peanut butter and marshmallow creme. Its name comes from the common use of Marshmallow Fluff brand marshmallow creme. It is particularly popular in the Northeastern United States states and has been proposed as the official Massachusetts state sandwich. Variations of this recipe include the addition of bananas, honey, graham crackers, MM's, or any ingredients that are deemed compatible with peanut butter.[citation needed] The traditional method of combining the peanut butter and marshmallow creme is simply spreading one slice of bread with each and combining them into a sandwich; however, some purists contend that mixing equal amounts of both in a bowl and spreading them together results in a superior texture and taste.[citation needed] This particular method of preparation, however, has never appeared in the manufacturer's official cookbooks and is contrary to the popular commercial jingle which advises purchasers on the proper way to construct a Fluffernutter. In June 2006, Massachusetts State Senator Jarrett Barrios gained national attention when he proposed legislation restricting the serving of Fluffernutter sandwiches in public schools. The proposal was widely mocked as an example of trivial and overly intrusive legislation, while Barrios supporters pointed to concerns over the problem of childhood obesity. Fluffernutter is a registered trademark of Durkee-Mower Inc., the maker of Marshmallow Fluff brand marshmallow creme. However, Durkee-Mower's US trademark registrations for Fluffernutter cover only ice cream and printed recipes. In 2006, Durkee-Mower sued Williams-Sonoma Inc. in the United States District Court for the District of Massachusetts, alleging that Williams-Sonoma was selling a marshmallow and peanut butter chocolate-covered candy under the Fluffernutter name. Fluffernutter was also the name of a candy briefly produced by the Boyer Brothers candy company. Reference to Fluffernutter is found in the song Love You from the 1970 album Sing for Very Important People by The Free Design and The Lovely Bones, a 2002 novel by Alice Sebold. source is wikipedia Elvis Fluffernutter Cake 2 cups all-purpose flour 1-1/2 cups white sugar 1/2 cup butter 1 cup milk 3-1/2 tsp baking powder 1 tsp salt 1 tsp vanilla extract 3 eggs 2 mashed bananas, about 1 cup 2/3 cup mini chocolate chips, plus more for sprinkling on the cake Frosting 2 sticks of butter at room temperature 1 cup of smooth peanut butter 4 cups of powdered sugar 2 Tbsp milk 1 cup marshmallow fluff - Preheat the oven to 350 deg. F. Grease the bottom of two 9-inch round cake pans. Fit the bottoms with rounds of parchment paper. Grease and flour the whole pan. 2- In a small bowl whisk together the flour, baking powder and salt and set aside. 3- In a large bowl, cream together the sugar and butter until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. Stir in vanilla and mashed bananas. 4- Pour batter evenly between the two cake pans. Sprinkle the mini chips over the top of the batter. Bake for 35 minutes, or until a toothpick inserted into the cake comes out clean. 5- Let pans cool for 10 minutes on a rack. Carefully invert layers onto a plate, peel off the parchment paper, then carefully put back on the rack to finish cooling. If the cake cracks at all, don't fret as there will be plenty of gooey frosting to fill in the gaps. With an electric mixer cream together the butter and peanut butter until it's smooth. Add the powdered sugar a cup at a time. Add as much of the milk as you need to achieve the consistency you want. Place 1/3 of the frosting into a separate bowl and fold in the marshmallow fluff till completely incorporated. Frost the top of the first layer with the marshmallow frosting. Top with the second layer. Frost with the rest of the frosting and sprinkle mini chips over the top, pressing them into the frosting slightly. source is Cookie Baker Lynn God Bless Marla -- -- No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.173 / Virus Database: 270.7.6/1714 - Release Date: 10/8/2008 7:01 AM [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups
[CAKE-RECIPE] 7UP Pound Cake
7UP Pound Cake 1-1/2 cups of butter 3 cups sugar 5 eggs 3 cups flour 3 teaspoons lemon extract 3/4 cup 7UP or Sprite Cream butter and sugar. Add eggs, one at a time. Beat well after adding each egg. Add flour. Mix well. Beat in lemon extract and 7UP. Bake in floured bundt or tube pan in preheated 325-degree F. for 1-1/4 hours (75 minutes). source is The Happy Cooker God Bless Marla -- -- No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.173 / Virus Database: 270.7.5/1705 - Release Date: 10/3/2008 8:18 AM [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Sugarless Applesauce Cake
Sugarless Applesauce Cake 1 cup water 1 cup raisins 1 cup diced dried fruit 2 cups all-purpose flour Sugar substitute equivalent to 1 cup sugar 1-1/2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground nutmeg Egg substitute equivalent to 2 eggs 1 cup unsweetened apple sauce 1/2 cup vegetable oil 1 teaspoon vanilla extract 1/2 cup chopped nuts In a saucepan, bring water to a boil. Add raisins and dried fruit, then remove from heat. Let stand for 10 minutes; drain well and set aside. In a bowl, combine the flour, sugar substitute, cinnamon, baking soda, salt and nutmeg. In another bowl, combine the egg substitute, applesauce, oil and vanilla until blended. Stir into the dry ingredients until well blended. Fold in nuts and reserved fruit. Pour into a 10-in, fluted tube pan coated with nonstick cooking spray. Bake at 3250 for 35-40 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool in pan for 10 minutes before removing to a wire rack. Yield: 16 servings. source is Lifescript God Bless Marla -- -- No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.173 / Virus Database: 270.7.5/1702 - Release Date: 10/1/2008 9:05 AM [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Almond Pear Coffee Cake
Almond Pear Coffee Cake 1/2 cup all-purpose flour 1/2 cup finely chopped almonds 1/4 cup packed brown sugar 1/4 teaspoon ground nutmeg 1/3 cup mayonnaise 1/4 teaspoon almond extract 1 17-ounce box of pound cake mix 1/3 cup milk 2 large eggs 2 pounds pears, cored - peeled and thinly sliced Pre-heat oven to 325 F and grease a 13x9x2-inch baking pan. In medium bowl stir together first 4 ingredients. Stir in mayonnaise and extract until mixture resembles coarse crumbs; set aside. In large bowl with mixer at low speed beat cake mix, milk and eggs just until blended. Increase speed to medium; beat 2 minutes. Spread in prepared pan. Arrange pears in one layer on top of batter; sprinkle with mayonnaise mixture. Bake 50 to 60 minutes or until cake tester inserted in center comes out clean. Cool slightly in pan. Serve warm. source is Seasonal Recipes God Bless Marla -- -- No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.173 / Virus Database: 270.7.5/1700 - Release Date: 9/30/2008 11:03 AM [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
Re: [CAKE-RECIPE] Poor Man's Fruit Cake
As far as what I was told, you just put it all in together and stir it up God Bless Marla - Original Message - From: [EMAIL PROTECTED] To: CAKE-RECIPE@yahoogroups.com Sent: Saturday, September 27, 2008 10:36 AM Subject: Re: [CAKE-RECIPE] Poor Man's Fruit Cake What is the method used for incorporating the ingredients please? In a message dated 9/27/2008 12:36:36 P.M. Eastern Daylight Time, [EMAIL PROTECTED] writes: Poor Man's Fruit Cake 2 C Brown Sugar 1/2 C Butter 2 C Buttermilk 3 tsp Cinnamon 2 C Raisins 2 tsp Clove 4 C Flour 2 tsp Baking Soda 1/2 C Molasses 1/2 tsp Nutmeg This does not call for an egg, but you can put one in. You can also put in chopped nuts, Candied fruit or English Currents.. This is baked in a milk pan and makes 2 Large loaves. Bake at 350°. Start checking at 1/2 hour, with toothpick for doneness. could take up to one hour or more, as this is a thick cake. If you don't have a milk pan, a bunt pan, or tube cake pan will work as well. Toothpick test God Bless Marla -- -- No virus found in this outgoing message. Checked by AVG - _http://www.avg.htt_ (http://www.avg.com/) Version: 8.0.169 / Virus Database: 270.7.4/1695 - Release Date: 9/27/2008 1:11 PM [Non-text portions of this message have been removed] **Looking for simple solutions to your real-life financial challenges? Check out WalletPop for the latest news and information, tips and calculators. (http://www.walletpop.com/?NCID=emlcntuswall0001) [Non-text portions of this message have been removed] -- No virus found in this incoming message. Checked by AVG - http://www.avg.com Version: 8.0.173 / Virus Database: 270.7.5/1700 - Release Date: 9/30/2008 11:03 AM -- -- No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.173 / Virus Database: 270.7.5/1701 - Release Date: 9/30/2008 7:08 PM [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Healthy Carrot Walnut Cake
Healthy Carrot Walnut Cake 1/2 cup (1 stick) unsalted butter at room temperature 3/4 cup sugar 2 large eggs 1/4 teaspoon ground cinnamon 1/2 teaspoon finely grated orange zest 3/4 cup finely grated carrots 1/2 cup chopped walnuts 1 1/4 cups all-purpose flour 1 1/4 teaspoons baking powder 1/4 teaspoon salt 1/4 cup crushed and drained pineapple nonstick cooking spray 1. Preheat the oven to 350°F. Remove the butter and the eggs from the refrigerator to allow them to come to room temperature. 2. Place the butter in a mixing bowl and beat at high speed with an electric mixer for 30 seconds. Gradually add the sugar and continue to beat until the mixture is pale yellow and very fluffy. 3. Add the eggs one at a time, mixing on low speed. 4. Stir in the cinnamon, orange zest, carrots and walnuts. 5. Sift the flour, baking powder and salt together. 6. Stir in half the flour mixture. Stir in the pineapple. Stir in the rest of the flour mixture. The batter should be smooth, but do not over mix. 7. Coat a loaf pan (or 9 round cake pan) with nonstick spray. Pour the batter into the pan. 8. Bake until golden brown and set in the center, about 25 to 30 minutes. Nutrition Facts Serving Size: 1/12th of the cake Calories 322 Total Fat 18 g Saturated Fat 8 g Protein 6 g Total Carbohydrate 37 g Dietary Fiber 1 g Sodium 138 mg Percent Calories from Fat 48% Percent Calories from Protein 7% Percent Calories from Carbohydrate 45% source is Lifescript God Bless Marla -- -- No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.169 / Virus Database: 270.7.4/1695 - Release Date: 9/27/2008 1:11 PM [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Poor Man's Fruit Cake
Poor Man's Fruit Cake 2 C Brown Sugar 1/2 C Butter 2 C Buttermilk 3 tsp Cinnamon 2 C Raisins 2 tsp Clove 4 C Flour 2 tsp Baking Soda 1/2 C Molasses 1/2 tsp Nutmeg This does not call for an egg, but you can put one in. You can also put in chopped nuts, Candied fruit or English Currents.. This is baked in a milk pan and makes 2 Large loaves. Bake at 350°. Start checking at 1/2 hour, with toothpick for doneness. could take up to one hour or more, as this is a thick cake. If you don't have a milk pan, a bunt pan, or tube cake pan will work as well. Toothpick test God Bless Marla -- -- No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.169 / Virus Database: 270.7.4/1695 - Release Date: 9/27/2008 1:11 PM [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Deep-Fried Cheesecake
Deep-Fried Cheesecake 1 Prepared cheesecake 30 Oriental spring roll wrappers Egg wash (whisk 1 egg with 1 cup Wholesome Farms milk) Vegetable oil, as needed Cinnamon sugar, as needed 1. Cut already-baked cheesecake into uniform pieces approximately 1 x 3 in size. One large cheesecake will produce about 30 slices for deep frying. 2. Lightly moisten each spring roll wrapper with the egg wash. Blot of excess egg wash with paper towel. 3. Place each piece of cheesecake in the middle of a wrapper. Fold top of wrapper down over the cheesecake, and both sides towards the middle. Roll each piece of cheesecake toward you until it is completely rolled up. Give this egg roll a gentle squeeze to make sure the dough is sealed completely. 4. Using a deep frying pan, heat at least 3 inches of oil to 365°F. Dip the corner of one egg roll in the heated oil. If the oil sizzles, it is ready. If not, heat the oil a little longer. When the oil is ready, gently release egg rolls into the oil and allow to brown lightly, approximately 10 seconds. 5. Using a pair of tongs, remove the golden brown egg rolls from the oil. Place each egg roll in a bowl of cinnamon sugar and coat well. Place deep-fried slices of cheesecake on paper towels to cool slightly before serving. source is Niki God Bless Marla -- -- No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.169 / Virus Database: 270.7.3/1693 - Release Date: 9/26/2008 7:35 AM [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Marshmallows
Marshmallows Marshmallows can be used for candle holders on cakes source is unknown God Bless Marla -- -- No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.169 / Virus Database: 270.7.3/1693 - Release Date: 9/26/2008 7:35 AM [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Low Cholesterol Angel Icing
Low Cholesterol Angel Icing 2 egg whites 3/4 cup white sugar 1/3 cup corn syrup 2 tablespoons water 1/4 teaspoon cream of tartar 1/4 teaspoon salt 1 teaspoon vanilla extract Combine the egg whites, sugar, corn syrup, water, cream of tartar, and salt in the top of a double boiler over water that is at a hard boil. Start beating right away with a beater until the mixture stands in stiff peaks. Remove from heat and add vanilla or your favorite flavoring and keep beating until it is thick enough to spread easily. source is allrecipes.com God Bless Marla -- -- No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.169 / Virus Database: 270.7.1/1686 - Release Date: 9/23/2008 7:38 AM [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Gluten Free Rosh Hashanah Honey Cake
Gluten Free Rosh Hashanah Honey Cake 1 tablespoon instant coffee 1 cup hot water 3 eggs (lightly beaten) 1 1/3 cups honey 1/2 cup oil 1 cup sugar 2 teaspoons vanilla extract 3 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 Preheat oven to 350. 2 Grease and flour 2 8x4 inch Baking Pans and set aside. 3 Combine coffee and hot water, stirring until dissolved; set aside. 4 Combine eggs, honey, and oil in a large mixing bowl. Beat at medium speed with electric mixer until well blended. 5 Stir in dissolved coffee, sugar and vanilla. 6 Combine flour, baking powder, baking soda, cinnamon, and nutmeg in a small bowl. Gradually add to egg mixture, beating at low speed until blended. 7 Pour batter into pans, filling each halfway. 8 Bake for 45 min or until toothpick inserted in the center comes out clean. 9 Turn off oven; leave cake in oven for 10 min to gradually cool (prevents cake form falling). 10 Remove cake from pans and allow to completely cool. source is Recipezaar God Bless Marla -- -- No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.169 / Virus Database: 270.7.0/1684 - Release Date: 9/22/2008 6:39 AM [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Wine Cake for Rosh Hashanah
Wine Cake for Rosh Hashanah 1 cup margarine 2 cups sugar 4 eggs 1 cup sherry wine (or any sweet wine can be substituted) 2 cups flour 2 teaspoons baking soda 2 cups chopped nuts (optional) 1/2 cup chopped maraschino cherry (optional) 1 cup raisins (optional) 1 Cream together sugar, margarine, and eggs. Add the remaining ingredients. Bake 1 hour or until done at 325 degrees in a loaf pan. 2 [If you use a red wine the color will look odd before baking. It is fine after baking. If it bothers you -- stick to white wines.]. source is Recipezaar God Bless Marla -- -- No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.169 / Virus Database: 270.7.0/1684 - Release Date: 9/22/2008 6:39 AM [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Eggnog Cheesecake
Eggnog Cheesecake 1 cup Graham cracker crumbs 1/4 cup sugar 1/4 teaspoon ground nutmeg 1/4 cup butter, melted 1 each envelope unflavored gelatin 1/4 cup cold water 8 oz. cream cheese, softened 1/4 cup sugar 1 cup eggnog 1 cup whipping cream, whipped Combine crumbs, sugar, nutmeg, margarine Press onto bottom of 9-inch springform pan Soften gelatin in water; stir over low heat until dissolved Beat cream cheese sugar on medium speed in mixer till well blended Gradually add gelatin eggnog, mixing until blended Chill until slightly thickened; fold in whipped cream Pour over crust; chill until firm VARIATION: Increase sugar to 1/3 cup. Substitute milk for eggnog Add 1 tsp vanilla 3/4 tsp rum extract. Continue as directed. source is unknown God Bless Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Crowned Apple Cake
Crowned Apple Cake 4 large green apples (about 2 1/2 lbs.) 1/3 cup honey 1 tablespoon ground cinnamon 3 cups all-purpose flour 2 cups sugar 1 cup oil 4 large eggs 1/3 cup orange juice (apple juice makes a great substitution) 3 teaspoons baking powder 2 1/2 teaspoons vanilla extract 1 teaspoon salt 1/2 cup chopped walnuts (optional) or pecans (optional) 1/2 cup pecan halves (optional) or walnuts, maybe substituted (optional) 1 Place oven rack in lower third of oven and preheat oven to 350 degrees. Grease or spray a 10 inch tube pan with removable bottom. 2 Peel, quarter, core and slice apples 1/4 inch thick. Place in a medium bowl with honey and cinnamon. Toss to coat and set aside while preparing cake. 3 In a large mixing bowl with electric mixer on low speed, mix flour, sugar, oil, eggs, juice, baking powder, vanilla, and salt until combined. 4 Increase speed to moderately high and mix until well blended, about 2 minutes. 5 Pour 1/3 of the batter into prepared pan. Arrange 1/3 of apple slices over the batter and sprinkle with chopped nuts if using. Cover with 1/2 of remaining batter. Arrange 1/2 of remaining apples slices over batter and top with remaining batter, spreading evenly. Over lap the remaining apple slices around the tube of the pan, extending out like petals. Pour remaining juices from the bowl over the apples. If desired, arrange nut halves along the outer edge to encircle the of the cake. 6 Place cake on a rimmed baking sheet and bake for 80 to 90 minutes or until a toothpick or skewer inserted to center comes out clean. If top gets too brown, cover loosely with foil. Remove cake from oven and cool 10 minutes. Go around inside edges of pan with a knife and remove sides of pan. Cool cake to room temperature. Cut around the tube and bottom of pan with a knife. Carefully lift the cake from the pan to a serving plate. (Cake may be stored, covered, at room temperature up to 2 days or frozen.). source is recipezaar God Bless Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Low Fat Black Forest Cake
Low Fat Black Forest Cake Nonstick cooking spray 1 1/4 cups all-purpose flour 2/3 cup sugar 1/4 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1 cup water 1/3 cup cooking oil 1 tablespoon white vinegar 1 teaspoon vanilla 2 egg whites 1 1/2 cups reduced-fat frozen whipped dessert topping, thawed 1 cup reduced-calorie cherry pie filling 1. Spray a 9x1-1/2-inch round baking pan with nonstick spray; set pan aside. 2. In a medium mixing bowl combine flour, sugar, cocoa powder, and baking soda. Add water, cooking oil, vinegar, and vanilla. Stir until thoroughly combined. 3. In a medium mixing bowl beat the egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Fold into batter. Pour batter into the prepared baking pan. 4. Bake in a 350F oven about 25 minutes or until wooden toothpick inserted near the center comes out clean. Cool cake in pan on wire rack for 10 minutes. Remove cake from pan and cool thoroughly on wire rack. Spread whipped desert topping over top and sides of cooled cake. Top with pie filling. Makes 8 servings. Nutritional facts per serving: calories: 222, total fat: 12g, saturated fat: 1g, cholesterol: 0mg, sodium: 75mg, carbohydrate: 28g, fiber: 0g, protein: 3g source is unknown God Bless Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
Re: [CAKE-RECIPE] Jewish Apple Cake
So glad I was able to send it in - Original Message - From: [EMAIL PROTECTED] To: CAKE-RECIPE@yahoogroups.com Sent: Monday, September 08, 2008 9:59 AM Subject: Re: [CAKE-RECIPE] Jewish Apple Cake I have been looking for this recipe for years!! A Jewish friend's Mom used to make this for us when we kids...Thank YOU for sharing!!! Only God can make a tree, but I'm in charge of seeds and weeds! - Author Unknown In a message dated 9/8/2008 11:54:29 A.M. Central Daylight Time, [EMAIL PROTECTED] writes: Jewish Apple Cake 3 cups all-purpose flour 4 eggs 2 1/2 cups white sugar 3 teaspoons baking powder 1/2 teaspoon salt 3 apples - peeled, cored and sliced 1 cup vegetable oil 1/2 cup orange juice 2 1/2 teaspoons vanilla extract 5 tablespoons white sugar 2 teaspoons ground cinnamon Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. Sprinkle sliced apples with 5 tablespoons white sugar and the ground cinnamon. Toss to coat and set aside. Mix the flour, eggs, 2 1/2 cups sugar, baking powder, salt, vegetable oil, orange juice and vanilla until well blended. Batter will be fairly stiff. Pour 1/2 of the batter into the prepared pan. Place the apple mixture over the batter then pour the remaining batter over the top. Bake at 350 degrees F (175 degrees C) for 60 to 80 minutes. Let cake cool in pan. source is unknown God Bless Marla [Non-text portions of this message have been removed] **Pt...Have you heard the news? There's a new fashion blog, plus the latest fall trends and hair styles at StyleList.com. (http://www.stylelist.com/trends?ncid=aolsty000514) [Non-text portions of this message have been removed] [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Jewish Apple Cake
Jewish Apple Cake 3 cups all-purpose flour 4 eggs 2 1/2 cups white sugar 3 teaspoons baking powder 1/2 teaspoon salt 3 apples - peeled, cored and sliced 1 cup vegetable oil 1/2 cup orange juice 2 1/2 teaspoons vanilla extract 5 tablespoons white sugar 2 teaspoons ground cinnamon Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. Sprinkle sliced apples with 5 tablespoons white sugar and the ground cinnamon. Toss to coat and set aside. Mix the flour, eggs, 2 1/2 cups sugar, baking powder, salt, vegetable oil, orange juice and vanilla until well blended. Batter will be fairly stiff. Pour 1/2 of the batter into the prepared pan. Place the apple mixture over the batter then pour the remaining batter over the top. Bake at 350 degrees F (175 degrees C) for 60 to 80 minutes. Let cake cool in pan. source is unknown God Bless Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Grandma Gibson's Butter Cake
Grandma Gibson's Butter Cake A smokin' butter cake! 2 cups pre-sifted flour 1 box confectioner's sugar 3 TBSP vanilla 3 TBSP lemon extract 6 eggs 3 sticks butter Directions At least two hours prior to preparation, set eggs out so they will be at room temperature. Butter should be set out about half an hour before preparation. At preparation, preheat oven to 325 degrees F; grease and flour bundt cake pan. Crack eggs into mixing bowl. Cream butter into eggs. Cream in confectioner's sugar. Fold in pre-sifted flour. Use hand or electric mixer to whip up thick batter. Pour into pan and bake for 1 hour; when done, let cool for 1 hour, and voila! Cook Time: 1 Hr Servings: 12 source is Marva Ray God Bless Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Cheese Cake
Cheese Cake . 15 Graham crackers, crushed . 2 tbsp Butter, melted . 4 Packages cream cheese . 1-1/2 Cups white sugar . 3/4 Cup milk . 4 Eggs . 1 Cup sour cream . 1 tbsp Vanilla extract . 1/4 Cup all-purpose flour . Preheat the oven to 350 degrees F and grease a springform pan. . Take a bowl, mix graham cracker crumbs with melted butter and press onto bottom of the pan. . In a large bowl, combine cream cheese with sugar till smooth. . Combine it with the milk, and then mix in the eggs one at a time, mixing just enough to incorporate. . Add sour cream, vanilla and flour to it, mix well till smooth. . Now pour the filling into the prepared crust and bake in the preheated oven for about 1 hour. . Turn the oven off, and let cake cool in oven for about 5 to 6 hours. . Place it into the in refrigerator till serving. source is Indobase God Bless Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Baking
Baking When baking, I always measure my flour and baking powder, salt, etc, onto a piece of wax paper. That way when I'm ready to pour it into the mixing bowl with the wet ingredients it is easy to fold and dump in without the flour getting all over. source is Ethyl God Bless Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Fudge Filled Cupcakes
Fudge Filled Cupcakes 2/3 c Semi-sweet chocolate chips 6 oz Butter 1- 1/4 ts Vanilla extract 4 Eggs; large 1- 1/2 c Sugar 1 c All-purpose flour Filling: 8 oz Cream cheese, softened 1/4 c Sugar 1 Egg, beaten; large 1/2 c Semi-sweet chocolate chips Preheat oven to 350 degrees. Line 30 cupcake tins with paper or foil cupcake liners. In double boiler, set over medium heat, melt the 2/3 cup of chocolate chips, butter and vanilla. Stir until smooth. Remove from heat. Beat the eggs until frothy, using a whisk or electric mixer. Gradually, beat in the sugar until it dissolves. Gradually, beat in the flour. Fold in the chocolate mixture. Fill the cupcake tins 1/3 full with the chocolate batter. Mash together the cream cheese, sugar and egg until blended. Fold in the 1/2 cup of chocolate chips. Drop a heaping teaspoonful of filling into each cupcake. Cover cream cheese filling with another generous spoonful of batter. Bake for 25 to 30 minutes. Let cupcakes cool completely a rack before storing in a covered container. source is Elaine God Bless Marla No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.138 / Virus Database: 270.6.6/1627 - Release Date: 8/22/2008 6:48 AM [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] ROD RECIPES 08/23/2008 National Sponge Cake Day Rum-Soaked Sponge Cake with Tropical Fruit
ROD RECIPES 08/23/2008 National Sponge Cake Day Rum-Soaked Sponge Cake with Tropical Fruit Sponge Cake Sponge cake is a cake based on flour (usually wheat flour), sugar, and eggs, sometimes leavened with baking powder, that derives its structure from an egg foam into which the other ingredients are folded. The sponge cake is thought to be one of the first of the non-yeasted cakes, and though it does not appear in Hannah Glasse's The Art of Cookery in the late 18th century, it is found in Lydia Maria Child's The American Frugal Housewife, indicating that sponge cakes had been established in at least some Anglophone countries by the early 19th century. Variations on the theme of a cake lifted, partially or wholly, by trapped air in the batter exist in most places where European patisserie has spread, including the French Génoise, the Anglo-Jewish plava and the possibly-ancestral Italian/Sephardic Jewish pan di Spagna (Spanish bread , from the Ladino pan d'Espanya. Derivatives of the basic sponge cake idea include the American chiffon cake and the Latin American Tres leches cake. source is wikipedia Rum-Soaked Sponge Cake with Tropical Fruit Cake: Cooking spray 1 cup all-purpose flour 1/4 teaspoon vanilla extract Dash of salt 4 large eggs 1/2 cup sugar 1/4 cup dark rum 1 (14-ounce) can fat-free sweetened condensed milk 1 (5-ounce) can evaporated fat-free milk Fruit: 1 cup cubed pineapple 1 cup cubed peeled kiwifruit 1 cup cubed peeled ripe mango 1 tablespoon sugar Custard: 1/4 cup egg substitute 2 tablespoons sugar 1 tablespoon cornstarch 1/2 cup fat-free milk 1/4 teaspoon vanilla extract Preheat oven to 375°. To prepare cake, coat a 9-inch round cake pan with cooking spray. Line bottom of pan with wax paper; coat wax paper with cooking spray. Set pan aside. Lightly spoon flour into a dry measuring cup; level with a knife. Place 1/4 teaspoon vanilla, salt, and eggs in a large bowl; beat with a mixer at high speed 2 minutes. Gradually add 1/2 cup sugar, beating until thick and pale (about 3 minutes). Sift flour over egg mixture, 1/4 cup at a time; fold in. Scrape batter into prepared pan. Bake at 375° for 20 minutes or until the cake springs back when touched lightly in center. Cool cake in pan on wire rack. Combine the rum, condensed milk, and evaporated milk in a small saucepan over medium-high heat. Bring to a boil, stirring constantly. Remove from heat; cool to room temperature. Pierce top of entire cake with a skewer. Pour rum mixture evenly over top of cake in two batches, beginning at outer edge and working inward. Cool to room temperature. Cover and refrigerate overnight. Run a knife or spatula around outside edge of cake. Place a serving plate upside down on top of cake; invert onto plate. To prepare fruit, combine the pineapple, kiwifruit, mango, and 1 tablespoon sugar. Cover and refrigerate overnight. To prepare custard, place egg substitute in a bowl, and set aside. Combine 2 tablespoons sugar and cornstarch in a small saucepan. Gradually add 1/2 cup fat-free milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat; gradually stir one-fourth of hot-milk mixture into egg substitute. Add to the remaining hot-milk mixture, stirring constantly. Cook over medium heat 1 minute or until thick. Remove from heat. Spoon custard into a bowl, and place bowl in a large ice-filled bowl for 10 minutes or until custard comes to room temperature, stirring occasionally. Remove bowl from ice. Stir in 1/4 teaspoon vanilla; spread custard over cake. Serve with fruit mixture. Yield 12 servings (serving size: 1 cake slice and about 1/4 cup fruit mixture) Nutritional Information CALORIES 255(8% from fat); FAT 2.2g (sat 0.6g,mono 0.7g,poly 0.4g); IRON 1mg; CHOLESTEROL 74mg; CALCIUM 158mg; CARBOHYDRATE 48.2g; SODIUM 98mg; PROTEIN 8.2g; FIBER 1.2g source is myrecipes.com God Bless Marla No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.138 / Virus Database: 270.6.7/1629 - Release Date: 8/23/2008 1:16 PM [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Cherry Pineapple Cake
Cherry Pineapple Cake 1 (20 oz) can crushed pineapple, drained 1 (20 oz) can cherry pie filling 1 (18 oz) yellow cake mix 1 cup (2 sticks) butter, softened 1 3/4 cups chopped pecans Place all ingredients in mixing bowl and mix by hand. Pour into greased, floured 13x9-inch baking dish. Bake at 350 degrees for 1 hour 10 minutes. source is The Happy Cooker God Bless Marla No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.138 / Virus Database: 270.6.4/1615 - Release Date: 8/16/2008 7:11 AM [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Sugar-Free Chocolate Frosting
Sugar-Free Chocolate Frosting 1 envelope Dream whip 1/2 teaspoon vanilla extract 1/2 cup milk 1 (2 ounce) package sugar-free chocolate pudding Blend together skim milk, vanilla extract and Dream Whip (or sugar-free whipped topping mix). Beat until stiff. Add pudding mix and continue to beat until light and fluffy. Add more milk if too thick. source is unknown God Bless Marla No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.138 / Virus Database: 270.6.3/1610 - Release Date: 8/13/2008 4:14 PM [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Storing cakes
Storing cakes Cover cut surfaces with plastic wrap to keep moist. Store in covered cake keeper or invert a large bowl over the cake plate. Cakes with cream, butter, cream cheese, or custard fillings or frostings should be stored in the refrigerator. Cakes with sugar frostings can be stored at room temperature for up to 3 days. source is unknown God Bless Marla No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.138 / Virus Database: 270.6.0/1603 - Release Date: 8/10/2008 6:13 PM [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
Re: [CAKE-RECIPE] ROD RECIPES 08/06/2008 National Root Beer Float Day Root Beer Float Cupcakes
Not in this recipe. It is the root beer that makes the dessert God Bless Marla - Original Message - From: tanya neasser To: CAKE-RECIPE@yahoogroups.com Sent: Wednesday, August 06, 2008 3:48 PM Subject: Re: [CAKE-RECIPE] ROD RECIPES 08/06/2008 National Root Beer Float Day Root Beer Float Cupcakes Is there a good subtitute for root Beer?! --- On Wed, 8/6/08, Marla In Las Vegas [EMAIL PROTECTED] wrote: From: Marla In Las Vegas [EMAIL PROTECTED] Subject: [CAKE-RECIPE] ROD RECIPES 08/06/2008 National Root Beer Float Day Root Beer Float Cupcakes To: HOLIDAY [EMAIL PROTECTED] Date: Wednesday, August 6, 2008, 7:11 PM ROD RECIPES 08/06/2008 National Root Beer Float Day Root Beer Float Cupcakes Root Beer Float Also known as a brown cow or black cow[1], the root beer float is traditionally made with vanilla ice cream, chocolate syrup, but can also be made with other flavors. In the United States and Canada, the chain AW Restaurants are well known for their root beer floats. The Friendly's chain also had a variation known as a sherbet cooler, which was a combination of orange or rainbow sherbet and seltzer water. (Presently, it is billed as a slammer.) The definition of a brown cow varies by region. For instance in some localities, a root beer float has strictly vanilla ice cream; a float made with root beer and chocolate ice cream is a chocolate cow or a brown cow. source is wikipedia Root Beer Float Cupcakes 1 cup root beer schnapps 1 1/2 cups old-fashioned style root beer (like AW or Dads) 2 tsp. vanilla extract 2 cups dark brown sugar 1 cup butter 2 eggs 3 cups all purpose flour 1 Tbs. baking powder 2 tsp. baking soda 1 tsp. salt Root Beer Glaze 4 cups confectioners sugar 1/3 cup root beer 3 Tbs. root beer schnapps* 3 Tbs. vegetable oil 1. Preheat oven to 350ºF. 2. In a bowl, mix together root beer schnapps, root beer, and vanilla extract. Set aside. 3. In a separate bowl, cream together butter and sugar until light and fluffy. 4. Add eggs, mix until smooth 5. Sift in flour, baking soda, baking powder and salt. 6. Mix with hand mixer on low, while slowly pouring in root beer mixture. 7. Mix until smooth and lump free. 8. Pour into lined cupcake pan. (Use foil cupcake liners to avoid leakage later.) Fill nearly to the top, you may think it's over-filled, but it puffs up perfectly this way. Don't be tempted to use more than 24 cupcake cups. trust me. 9. Bake for 15- 20 minutes, until golden brown and cake springs back when touched. 10. While cupcakes are baking, prepare your butter cream and root beer glaze. For glaze, put all ingredients into a bowl and mix with a whisk until smooth and lump free. 11. To assemble, start by letting cupcakes cool, still in the pan. 12. While still slightly warm, pour 1 Tbs. of root beer schnapps over each cupcake. Pour on slowly to allow schnapps (or regular root beer for the kiddies) to soak in. 13. Once the schnapps has soaked in and let sit for a few minutes, pour a couple tablespoons of glaze over each cupcake. 14. When the glaze sets up a bit and isn't too runny, put a scoop of butter cream atop each. For an added touch, you can even place a root beer barrel candy on each one. Makes 2 dozen cupcakes source is allthingscupcake God Bless Marla No virus found in this outgoing message. Checked by AVG - http://www.avg. com Version: 8.0.138 / Virus Database: 270.5.12/1594 - Release Date: 8/5/2008 9:49 PM [Non-text portions of this message have been removed] [Non-text portions of this message have been removed] No virus found in this incoming message. Checked by AVG - http://www.avg.com Version: 8.0.138 / Virus Database: 270.5.12/1596 - Release Date: 8/6/2008 4:55 PM No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.138 / Virus Database: 270.5.12/1597 - Release Date: 8/7/2008 5:54 AM [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Overnight Lemon Country Coffeecake
Overnight Lemon Country Coffeecake 1/2 cup softened butter 1 cup sugar 2 eggs 12 ounces lemon yogurt 2 teaspoons grated lemon peel 2 1/3 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 3/4 cup brown sugar 3/4 cup chopped pecans 1/2 teaspoon nutmeg Spray bottom of 9x13 inch baking dish. Combine butter and sugar and beat till fluffy. Add eggs one at a time, beating well after each addition. Add yogurt and peel. Add flour, baking powder, salt and baking soda. Beat till smooth. Spread batter in prepared pan. Cover and chill 8 hours or overnight. Combine sugar, nuts and nutmeg. When ready to bake, let stand at room temperature while heating oven to 350°F. Sprinkle cake with topping. Bake 30-40 minutes till toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm. Note: This can be baked without overnight refrigerating. Sprinkle with topping immediately and bake 25-30 minutes. When refrigerating overnight, do not sprinkle cake with topping prior to refrigerating. The topping will sink into the cake overnight. Each serving: 300 calories, 4 g protein, 45 g carbohydrates, 11 g fat (2 g saturated), 1 g fiber, 30 mg cholesterol, 240 mg sodium source is SandyOh God Bless Marla No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.138 / Virus Database: 270.5.12/1597 - Release Date: 8/7/2008 5:54 AM [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
Re: [CAKE-RECIPE] ROD RECIPES 07/31/2008 National Raspberry Cake Day Chocolate Raspberry Cake
Here you go Ingredients 6 large egg yolks 3/4 cup sugar 1/2 cup light corn syrup 2 cups (1 lb.) unsalted butter, softened (see notes) 2 teaspoons vanilla or other flavoring (see notes) Preparation 1. In a bowl, with a mixer at high speed, beat egg yolks until pale yellow, 4 to 5 minutes. 2. Butter a 2-cup glass measure. In a 2- to 3-quart pan, combine sugar and corn syrup. Set over medium-high heat and stir until sugar is dissolved and mixture comes to a rolling boil. Immediately pour into the buttered glass measure. 3. Beating constantly at medium speed, pour syrup in a thin, steady stream into egg yolks (avoiding beaters). Continue beating until mixture is at room temperature, 7 to 10 minutes. 4. Add butter and vanilla. Beat just until smooth. God Bless Marla - Original Message - From: Karen Richards To: CAKE-RECIPE@yahoogroups.com Sent: Thursday, July 31, 2008 8:56 AM Subject: Re: [CAKE-RECIPE] ROD RECIPES 07/31/2008 National Raspberry Cake Day Chocolate Raspberry Cake Oh this sound great! Do you have the recipe for the buttercream? TIA, Karen Marla In Las Vegas wrote: ROD RECIPES 07/31/2008 National Raspberry Cake Day Chocolate Raspberry Cake Chocolate Raspberry Cake Double-layer chocolate cake 1 cup raspberry jam 3 tablespoons raspberry-flavored liqueur, such as Chambord Foolproof buttercream Rinsed fresh raspberries (about 6 oz. total) Split the layers of the double-layer chocolate cake, making four total. Spread each of the first three with raspberry jam (about 1/3 cup on each). Stir raspberry-flavored liqueur into foolproof buttercream to frost cake. Garnish with raspberries. Makes 12 to 16 servings CALORIES 642(56% from fat); FAT 40g (sat 24g); CHOLESTEROL 205mg; CARBOHYDRATE 70g; SODIUM 298mg; PROTEIN 6.7g; FIBER 2.3g source is myrecipes.com God Bless Marla [Non-text portions of this message have been removed] Yahoo! Groups Links No virus found in this incoming message. Checked by AVG - http://www.avg.com Version: 8.0.138 / Virus Database: 270.5.12/1595 - Release Date: 8/6/2008 8:23 AM No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.138 / Virus Database: 270.5.12/1595 - Release Date: 8/6/2008 8:23 AM [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] ROD RECIPES 07/30/2008 National Cheesecake Day NY Baked Cheesecake
ROD RECIPES 07/30/2008 National Cheesecake Day NY Baked Cheesecake CHEESECAKE There is an all-garlic restaurant in Stockholm where they offer a garlic cheesecake. Cheesecake may be considered an American classic, but they have been popular throughout the ages. Cheesecakes of differing types were popular in ancient Greece. Sonya Thomas holds the World Record for cheesecake eating. She ate 11 pounds of cheesecake in 9 minutes. source is foodreference.com NY Baked Cheesecake Crust - Do first 2 cups Graham crumbs 1 stick melted butter or margarine 3/4 cup fine chopped nuts - optional 3 8oz pkg of cream cheese - soft 1 1/2 cups sugar 4 eggs 24 oz Breakstone sour cream 1 1/2 tsp vanilla or any of your flavoring Prepare crust in side springform pan 9 or 10 inch - no holes Mold to bottom and way up on sides Beat cream cheese until creamy, add eggs one at a time and mix. Add flavoring, mix well at low speed. Add sour cream. Bake at 375 for 50 minutes or until lightly browned. Cool and remove side of pan and cool completely. Refrigerate as usual. source is oldrecipebook.com God Bless Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Expanding Frosting
Expanding Frosting When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving. source is Peggy B GOD Bless, Marla No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.138 / Virus Database: 270.5.3/1563 - Release Date: 7/20/2008 12:59 PM [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Pecan Cake with Cream Filling
Pecan Cake with Cream Filling The ground nuts replace most of the flour in this cake. 2-1/2 cups broken pecans, toasted 3 tablespoons all-purpose flour 4 teaspoons baking powder 6 eggs 1 cup granulated sugar 1 8-ounce package cream cheese, softened 1/4 cup butter 1/2 cup packed brown sugar 1 teaspoon finely shredded tangerine peel or orange peel 1 teaspoon vanilla 2 cups whipping cream 2 tablespoons sugar 3/4 teaspoon finely shredded tangerine or orange peel Orange peel curls (optional) Grease two 8x1-1/2-inch round baking pans. Line the bottoms with waxed paper or parchment paper. Grease the paper. Lightly flour pans; set aside. Place half the pecans in a blender container or food processor bowl. Cover; blend or process until coarsely ground. Repeat with remaining nuts. Combine pecans, flour, and baking powder in a mixing bowl. Place eggs and granulated sugar in a blender container or food processor bowl. Cover; blend or process until smooth. Add nut mixture. Cover; blend or process until smooth, stopping to scrape sides as needed to mix evenly (mixture may be foamy). Spread evenly in prepared pans. Bake in a 350 º oven for 25 to 30 minutes or until lightly brown and tops spring back when lightly touched (centers may dip slightly). Cool in pans on wire racks for 10 minutes. Remove from pans; cool thoroughly on racks. For filling, beat cream cheese and butter in a medium mixing bowl with an electric mixer on medium to high speed until fluffy. Gradually add brown sugar, beating for 3 to 4 minutes or until smooth. Stir in citrus peel and vanilla. To assemble, with a serrated knife, cut cakes in half horizontally. Place one cake layer, cut side up, on a platter. Spread one-third of the filling on the cake. Place another cake layer, cut side down, atop filling. Spread top with another one-third of the filling. Add a third cake layer, cut side up, followed by the remaining filling and the final cake layer, cut side down. In a medium chilled mixing bowl, combine whipping cream, sugar, and finely shredded tangerine or orange peel. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Do not overbeat. Frost top and sides of the cake with whipped cream mixture, reserving some of the frosting for piping, if desired. Place the reserved frosting in a decorating bag fitted with a large star tip. Pipe frosting atop cake in a ring. . Refrigerate frosted cake source is The Happy Cooker GOD Bless, Marla No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.138 / Virus Database: 270.4.7/1545 - Release Date: 7/10/2008 6:43 PM [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
Re: [CAKE-RECIPE] Cream Cheese Frosting
This is the best I can do 1 c 220 g 7.75 oz 2 Tbsp 43 g 1.5 oz I got this from http://allrecipes.com/HowTo/Cup-to-Gram-Conversions/Detail.aspx GOD Bless, Marla - Original Message - From: yunus yahaya To: CAKE-RECIPE@yahoogroups.com Sent: Tuesday, July 08, 2008 7:04 PM Subject: Re: [CAKE-RECIPE] Cream Cheese Frosting hye, marla. im yunus from Malaysia, here we use gram as our measurement.compared to US, y'll use cups can you help me to convert the measurement to gram?? Original Message From: Marla In Las Vegas [EMAIL PROTECTED] To: CREAM CHEESE [EMAIL PROTECTED] Sent: Tuesday, July 8, 2008 11:40:49 PM Subject: [CAKE-RECIPE] Cream Cheese Frosting Cream Cheese Frosting 2 cups cream cheese at room temperature 1-1/2 cups powdered sugar 2 Tbsp. fresh-squeezed orange juice With electric mixer on medium speed, combine cream cheese and powdered sugar until there are no lumps. Add fresh orange juice and mix on medium, then switch to high speed for about 2-3 minutes. This will make the frosting light and fluffy. source GOD Bless, Marla No virus found in this outgoing message. Checked by AVG - http://www.avg. com Version: 8.0.138 / Virus Database: 270.4.6/1539 - Release Date: 7/7/2008 6:35 PM [Non-text portions of this message have been removed] [Non-text portions of this message have been removed] No virus found in this incoming message. Checked by AVG - http://www.avg.com Version: 8.0.138 / Virus Database: 270.4.7/1544 - Release Date: 7/10/2008 7:37 AM GOD Bless, Marla No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.138 / Virus Database: 270.4.7/1544 - Release Date: 7/10/2008 7:37 AM [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Cream Cheese Frosting
Cream Cheese Frosting 2 cups cream cheese at room temperature 1-1/2 cups powdered sugar 2 Tbsp. fresh-squeezed orange juice With electric mixer on medium speed, combine cream cheese and powdered sugar until there are no lumps. Add fresh orange juice and mix on medium, then switch to high speed for about 2-3 minutes. This will make the frosting light and fluffy. source GOD Bless, Marla No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.138 / Virus Database: 270.4.6/1539 - Release Date: 7/7/2008 6:35 PM [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Chocolate Chip Mexican Wedding Cakes
Chocolate Chip Mexican Wedding Cakes 1 cup (2 sticks) butter, softened 1/2 cup Sifted powdered sugar 1 tsp Vanilla extract 2 cups All-purpose flour 2/3 cup Finely chopped nuts 2 1/4 tsp Ground cinnamon 2 cups (12-ounce package) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, divided 1. PREHEAT oven to 350º F. 2. BEAT butter and sugar in large mixer bowl until creamy. 3. Beat in vanilla extract. 4. Gradually beat in flour, nuts and cinnamon. 5. Stir in 1 1/2 cups morsels. 6. Roll dough into 1-inch balls; place on ungreased baking sheets. 7. BAKE for 10 to 12 minutes or until set and light golden brown on bottom. 8. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 9. MICROWAVE remaining morsels in heavy-duty plastic bag on HIGH (100%) power for 30 seconds; knead. 10. Microwave at additional 10- to 20-second intervals, kneading until smooth. 11. Cut tiny corner from bag; squeeze to drizzle over cookies. 12. Chill cookies for about 5 minutes or until chocolate is set. 13. Store at room temperature in airtight containers. source is unknown GOD Bless, Marla No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.135 / Virus Database: 270.4.5/1535 - Release Date: 7/4/2008 5:03 PM [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Cake Decorating Tool from Tami
Cake Decorating Tool from Tami Save your old mustard and ketchup squeeze-bottles to use for cake decorating. SOURCE IS IWON GOD Bless, Marla No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.135 / Virus Database: 270.4.4/1530 - Release Date: 7/2/2008 8:05 AM [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
Re: [CAKE-RECIPE] Red, White Blue Chocolate Cupcakes
I couldn't tell you, I had not made them as yet, sorry GOD Bless, Marla - Original Message - From: Emily Schminke To: cake-recipe@yahoogroups.com Sent: Saturday, June 28, 2008 3:53 PM Subject: RE: [CAKE-RECIPE] Red, White Blue Chocolate Cupcakes These look great! Do you know what kind of consistency the finished cupcakes have? Are they fluffy, or dense? Thanks! Emily To: [EMAIL PROTECTED]: [EMAIL PROTECTED]: Sat, 28 Jun 2008 07:16:59 -0700Subject: [CAKE-RECIPE] Red, White Blue Chocolate Cupcakes Red, White Blue Chocolate Cupcakes 2 c Sugar 1 3/4 c All-purpose flour 3/4 c Hershey's cocoa or Hershey's European style cocoa 1 1/2 ts Baking powder 1 1/2 ts Baking soda 1 ts Salt 2 Eggs 1 c Milk 1/2 c Vegetable oil 2 ts Vanilla extract 1 c Boiling water Vanilla Buttercream Frosting 5 T butter or margarine4 c powdered sugar1/4 c milk1 t vanilla extractFresh blueberries and strawberries Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be very thin).Fill muffin cups 2/3 full with batter. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely. Frost cupcakes with Vanilla Buttercream Frosting. Garnish with blueberries and strawberries. Vanilla Buttercream Frosting:In medium bowl, cream together the butter and powdered sugar. Add the milk and vanilla extract, beating until frosting is of spreading consistency. Makes about 2 cups of frosting. source unknownGOD Bless,Marla--No virus found in this outgoing message.Checked by AVG. Version: 8.0.101 / Virus Database: 270.4.1/1522 - Release Date: 6/27/2008 8:27 AM[Non-text portions of this message have been removed] _ The i'm Talkathon starts 6/24/08. For now, give amongst yourselves. http://www.imtalkathon.com?source=TXT_EML_WLH_LearnMore_GiveAmongst [Non-text portions of this message have been removed] Yahoo! Groups Links -- No virus found in this incoming message. Checked by AVG. Version: 8.0.101 / Virus Database: 270.4.3/1524 - Release Date: 6/28/2008 7:42 PM GOD Bless, Marla -- No virus found in this outgoing message. Checked by AVG. Version: 8.0.101 / Virus Database: 270.4.3/1524 - Release Date: 6/28/2008 7:42 PM [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Red, White Blue Chocolate Cupcakes
Red, White Blue Chocolate Cupcakes 2 c Sugar 1 3/4 c All-purpose flour 3/4 c Hershey's cocoa or Hershey's European style cocoa 1 1/2 ts Baking powder 1 1/2 ts Baking soda 1 ts Salt 2 Eggs 1 c Milk 1/2 c Vegetable oil 2 ts Vanilla extract 1 c Boiling water Vanilla Buttercream Frosting 5 T butter or margarine 4 c powdered sugar 1/4 c milk 1 t vanilla extract Fresh blueberries and strawberries Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be very thin). Fill muffin cups 2/3 full with batter. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely. Frost cupcakes with Vanilla Buttercream Frosting. Garnish with blueberries and strawberries. Vanilla Buttercream Frosting: In medium bowl, cream together the butter and powdered sugar. Add the milk and vanilla extract, beating until frosting is of spreading consistency. Makes about 2 cups of frosting. source unknown GOD Bless, Marla -- No virus found in this outgoing message. Checked by AVG. Version: 8.0.101 / Virus Database: 270.4.1/1522 - Release Date: 6/27/2008 8:27 AM [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Re: [magicalcomfort] Word for Monday
Cookng Ostrich Meat, Fried Or Roasted Tastes Incredibly Not Good GOD Bless Marla - Original Message - From: Rita Moore [EMAIL PROTECTED] To: [EMAIL PROTECTED] Sent: Monday, October 22, 2007 11:49:20 AM (GMT-0800) America/Los_Angeles Subject: [magicalcomfort] Word for Monday Word: Comforting Center on making friends over rough times is notations guaranteed..Rita Make every day count, we are never promised tomorrow!! Rita __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Chocolate Buttercream Frosting
Chocolate Buttercream Freosting INGREDIENTS: • 2 1/2 cups confectioners' sugar • 3 tablespoons cocoa • 1/4 cup butter • 2 tablespoons heavy cream • vanilla PREPARATION: In a mixing bowl, cream confectioners' sugar, cocoa, and butter. Beat in heavy cream and vanilla. Add small amounts hot water or hot black coffee until desired spreading consistency is reached. GOD Bless Marla - Original Message - From: Melissa Schmidt [EMAIL PROTECTED] To: CAKE-RECIPE@yahoogroups.com Sent: Saturday, September 1, 2007 5:03:21 AM (GMT-0800) America/Los_Angeles Subject: [CAKE-RECIPE] looking for a recipe Looking for a buttercream frosting in any flavor. thanks in adavance [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] June 11 National German Chocolate Cake Day German Chocolate Cake
June 11 National German Chocolate Cake Day German Chocolate Cake German Chocolate Cake 1 pkg. (2-layer size) German chocolate cake mix 1/2 cup oil 3 eggs 1 can (16 oz.) ready-to-spread vanilla frosting 3/4 cup BAKER'S ANGEL FLAKE Coconut 3/4 cup PLANTERS Pecans, chopped 1/3 cup thick caramel topping 12 OREO Chocolate Sandwich Cookies, finely chopped PREHEAT oven to 350°F. Place cake mix, 1-1/4 cups water, oil and eggs in large bowl. Beat with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes. Pour evenly into 2 greased and floured 9-inch round cake pans. BAKE 25 to 35 minutes or until toothpick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool completely. MIX frosting, coconut, pecans and caramel topping. Place 1 cake layer on serving plate; spread with half of the frosting mixture. Top with 1/2 cup of the cookies; press gently into frosting. Cover with remaining cake layer. Repeat layers of frosting mixture and chopped cookies. [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] No Bake Eggnog Cheesecake
No Bake Eggnog Cheesecake 1 pkg. (11.1 oz.) JELL-O No Bake Real Cheesecake 2 Tbsp. sugar 1/3 cup margarine, melted 1-1/2 cups cold eggnog MIX Crust Mix, sugar and margarine thoroughly with fork in 9-inch pie plate until crumbs are well moistened. Press firmly against side of pie plate first, using finger or large spoon to shape edge. Press remaining crumbs firmly onto bottom using measuring cup. BEAT eggnog and Filling Mix with electric mixer on low speed until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Spoon into crust. REFRIGERATE at least 1 hour. Store leftover cheesecake in refrigerator. whipped topping, thawed Makes: 8 servings. GOD Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] ROD RECIPES 6/9/2007 Donald Duck Day Donald Cake Recipe
ROD RECIPES 6/9/2007 Donald Duck Day Donald Cake Recipe It's... Donald Duck Day Donald's full name is Donald Fauntleroy Duck. He debuted in the cartoon The Wise Little Hen on June 9, 1934, so... today is his birthday. Donald lives in Duckburg with his three nephews; Huey, Dewey and Louie. He is the son of Uncle $crooge's older sister Hortense and her husband, Quackmore, but he and his twin sister, Della, were raised by Grandma Duck. He has a cousin, Gladstone, a pet St. Bernard named Bolivar and a long-term girlfriend, Daisy. Happy Birthday, Donald! Donald Cake Recipe Donald Cake Recipe is fairly simple but it requires a little patience (especially his beak). You can simplify things if you wish by covering the cake sides with butter icing and cutting the fondant shapes just to fit the top. Make three or four ribbon run-outs in case of disaster - the icing cracks when the greaseproof backing is pulled off. Ingredients 1 12in x 10 in (30cm x 25cm) cake apricot glaze 2 lb fondant: 6oz (170g) white; 8oz (225g) blue; 14oz (400g) yellow; 2 oz (60g) orange; 2 oz (60g) black 2 oz (60g) marzipan small quantity - about 3 tsp (15ml) - royal icing (later on this page) food-coloring pastes: blue, yellow, orange, black, dark blue/violet black food-coloring pen Method You will need two templates of Donald's head. From one cut the cake to shape, and brush it all over with apricot glaze. Cut the second into pieces representing the white face, yellow beak and blue hat. Roll out white fondant and place the face template in center. Cut out the two longest sides, but leave about 2 1/2 in (6cm) strips attached to the ends to cover the sides of the cake (Pic. 1). Lift on to cake, smooth down the sides, and trim. Roll out blue fondant. Place hat template in center. Cut round bottom edge of hat where it joins the face, but leave a good border to cover sides of cake (Pic. 2). Lift on to cake, smooth, and trim. Knead together pieces of surplus blue fondant and roll out again. Cut out a slightly smaller hat shape traced from your original drawing and stick it on top of the first hat (Pic. 3). Cut a small slit at the side of the hat to take the royal-icing ribbon later. Cut out a template of the basic beak shape and place in center of rolled-out yellow fondant. Cut round top edge but again leave a border for the sides of the cake (Pic. 4). Lift carefully over a rolling pin and place in position on cake. Press down sides and trim. With a small sharp knife cut out a mouth shape on the yellow fondant and carefully peel it off the cake (Pic. 5). Knead some lumps of marzipan into small balls and put them aside. Lift up the end of the beak with the back of a spoon and gently fold the end under. Try to mould the curved corners of the beak as you go. Hold the beak open and quickly press two or three lumps of marzipan under the beak to support it. Let go of the beak and let it rest on top of the marzipan. Knead surplus yellow fondant and roll out again. Using the original template, trace and cut out the shape of the top beak only (Pic. 6). Place it on fondant and cut round it. Brush the back of it with a little water and gently press it on top of the first, rolled-back, beak. Mould the two together to give a rounded appearance and curve the lower edge under to give a neat finish. This is quite tricky, but use the photograph as a guide. Roll out the orange fondant. Trace a rough mouth shape from the original drawing. Place it over the fondant and cut out (Pic. 7). It is a good idea to test all your fondant shapes first by using rough tracing-paper shapes placed in position on the cake. Then you can adjust the sizes if necessary. Lift the mouth piece into position on the cake, making sure it fits well under the beak. Make two small dents on top of the beak and fill them with two tiny balls of orange fondant. Take a small piece of white fondant and shape it into an eyebrow. Brush it with water on the underside and position on the face. Roll out black fondant and, using templates, cut out the eye shapes. Brush with water and position on cake. Then draw round the eyes with a black food coloring pen. To complete Donald's head, you need to make the ribbon. First of all, mix up some food coloring to give a dark blue. I used blue and violet together to get a good strong colour. Using a small paintbrush, paint a little strip of blue directly on to the blue fondant at the base of the hat. Mix the royal icing with the food coloring. Make the ribbon run-out by tracing the shape (Pic. 8) on to a piece of greaseproof paper and using the method described on page Fondant Icing. Leave to dry for at least 24 hours and very gently push into the slot at the side of the hat. Royal Icing: 1 lb icing sugar 2 egg whites Method Finely sift the icing sugar. Whisk the egg whites until frothy and add the icing sugar 1 tablespoon at a time, beating thoroughly between each
[CAKE-RECIPE] June 8 - National Donut Day Donut Birthday Cake
June 8 - National Donut Day Donut Birthday Cake This is great for kids although it is my married son Paul and his wife Wendy that request this for their birthdays instead of a traditional birthday cake. 16-18 glazed doughnuts 300 ml cream, whipped 8-10 large fresh strawberries Place five donuts on a large plate in a circle and pipe cream into each hole. Add another row by topping with four more donuts and pipe cream into each of them as well. Add three more layers, including one donut for the top. Pipe cream into holes and fill in gaps all around the cake, decorate with strawberries and add the birthday candles. GOD Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Honey Cake (Lekach)
Honey Cake (Lekach) 1/2 cup strong coffee 1 cup honey 1 Tbs brandy, optional 2 eggs 2 Tbs vegetable oil 1/2 cup brown sugar 2 cups flour 1-1/2 tsp baking powder 1-1/2 tsp baking soda 1/2 tsp salt 1/2 tsp ground cinnamon 1/4 tsp ground ginger 1/8 tsp ground nutmeg 1/8 tsp ground cloves 1 Combine coffee, honey and brandy; mix well. Beat eggs in mixing bowl. Add oil and brown sugar. Combine flour, baking powder, baking powder, baking soda and spices; mix well. 2 Add flour mixture and honey mixture alternately to egg mixture. 3 Pour batter into greased 9-inch square pan. 4 Bake at 300°F 55 to 60 minutes or until cake springs back when lightly touched. Servings: 16 GOD Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] ROD RECIPES 6/4/2007 Applesauce Cake Day Applesauce Cake
ROD RECIPES 6/4/2007 Applesauce Cake Day Applesauce Cake It's... Applesauce Cake Day Is it cake or is it brownies? Whatever you call it, here's a fun recipe that makes it's own frosting. The base is good, old-fashioned applesauce. If you're energetic, boil your own sliced apples in water with a little lemon juice and sugar to taste. Or do what I do, and hit the nearest market. Applesauce Cake 1/2 cup shortening 2 teaspoons cinnamon 1 1/2 teaspoons baking soda 2 eggs 1 1/2 cups sugar 2 cups flour 1/2 teaspoon salt 1 (No.2) can applesauce TOPPING: 1/2 cup nuts 1 small pkg chocolate chips 2 Tablespoons sugar 1. Preheat oven to 350 degrees F and grease a 9x13 pan. 2. Combine all ingredients in a large bowl (excluding topping) and beat about 1 minute. Pour into greased pan. 3. Mix topping ingredients together and sprinkle over the batter in the pan. 4. Bake for 30 minutes. GOD Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Sugar Free Cheesecake
Sugar Free Cheesecake 1 3/4 cups graham cracker crumbs 1/2 cup butter 1/2 teaspoon cinnamon 1 (6 oz) pkg sugar free lemon jello 1 cup boiling water 1 (8 oz) pkg reduced fat cream cheese 2 teaspoons vanilla 1 cup frozen light whipped topping, thawed 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a medium bowl, combine the graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake for 8 - 10 minutes. Remove from the oven and cool. 3. Dissolve the jello in boiling water. Cool until thickened, but not set. In a large bowl, beat the cream cheese and vanilla until smooth. Blend in the jello. Fold in the whipped topping. 4. Pour the filling into the crust. Sprinkle graham cracker crumbs over the top. Refrigerate over night. GOD Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Macaroon Day Chocolate Macaroon Cake - Bundt Cake
Macaroon Day Chocolate Macaroon Cake - Bundt Cake Chocolate Macaroon Cake - Bundt Cake 1 bundt cake 1½ hours 20 min prep Change to: bundt cake US Metric 2 cups sifted flour 1 3/4 cups sugar 1/2 cup unsweetened cocoa 1 teaspoon salt 1 teaspoon baking soda 2 teaspoons vanilla 3/4 cup cold water 1/2 cup sour cream 3 eggs 1 egg yolk (reserve 1 white for filling) 1/2 cup shortening Coconut-Macaroon Filling 1 egg white 1/4 cup sugar 1 cup grated coconut 1 tablespoon flour 1 teaspoon vanilla Filling: In small bowl, beat egg white until soft peaks form. Gradually add sugar; beat until stiff peaks form. By hand, stir in coconut, flour and vanilla, blending well. Set aside. Cake: In large mixing bowl, combine all ingredients, blending at low speed until moistened. Beat 3 minutes at medium speed and then pour batter into greased and flour 12 cup Bundt Pan. Drop teaspoonfuls of coconut filling over the chocolate batter. Bake at 350 degF for 55-65 minutes or until cake tests done. Cool 10-15 minutes in pan, then turn out onto serving plate or rack to cool completely. Top with Vanilla or Chocolate glaze. GOD Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Stir Crazy Cake
Stir Crazy Cake 2 1/2 c All-purpose flour 1 1/2 c Sugar 1/2 c Cocoa 2 ts Soda 1/2 ts Salt 2/3 c Cooking oil 2 tb Vinegar 1 tb Vanilla 2 c Cold water or coffee 1/4 c Sugar 1/2 ts Cinnamon Put flour, sugar, cocoa, soda and salt into an ungreased 13 x 9 x 2 metal baking pan. Stir with a fork to mix; form 3 wells in flour mixture. Pour oil into one well, vinegar in one well, and vanilla in the last well. Pour cold water (or coffee) evenly over top of cake and stir with a fork until well mixed. Do not beat. Combine remaining sugar and cinnamon; sprinkle mixture over batter. Bake at 350 degrees for 35-40 minutes. GOD Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Flag Day Cake
Flag Day Cake 1 package Betty Crocker SuperMoist regular yellow cake mix 1 1/4 cups water 1/3 cup vegetable oil 3 eggs 1 tub Betty Crocker Rich Creamy or Whipped Vanilla ready-to-spread frosting or Vanilla Buttercream Frosting 1/3 cup blueberries 1 pint strawberries, stems removed and strawberries cut in half 1 Heat oven to 350°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening. Make cake mix as directed on package, using water, oil and eggs. Pour into pan. 2 Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to wire rack. Cool completely, about 1 hour. 3 Frost top and sides of cake with frosting. For flag design, arrange blueberries on upper left corner of frosted cake to create stars; arrange strawberries in rows over frosted cake to create stripes. Serve immediately. Store covered in refrigerator. GOD Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Cake Sticking?
Cake Sticking? * If your cake sticks to the pan and threatens to split, hold the pan over a low flame for about 5 to 8 seconds and the cake will come out nice and firm. GOD Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
Re: [CAKE-RECIPE] Three Milk Cake
You can prolly use low fat GOD Bless, Marla - Original Message - From: Kathleen M. Pelley To: CAKE-RECIPE@yahoogroups.com Sent: Sunday, May 20, 2007 9:38 AM Subject: Re: [CAKE-RECIPE] Three Milk Cake This is a fascinating cake recipe. Thank you for sharing. By plain old regular milk, you mean whole milk--the stuff I don't allow myself to drink any longer? Kathleen Eureka CA For the Batter: 5/8 cup butter 1 3/4 cups sugar 8 egg yolks 2 1/2 cups flour, sifted 2 1/2 tsp baking powder 1/2 tsp salt 1 tsp vanilla extract 1 cup milk 6 egg whites For the Milks: 2 cups evaporated milk 1 1/2 cups sweetened condensed milk 3 1/2 cups table cream 6 egg yolks For the Meringue: 6 egg whites 2 cups sugar 1 3/4 cups light corn syrup 2 limes, juice Preheat oven to 350 degrees. Grease and flour a 12 by 8 inch cake pan. Prepare the batter: Cream butter. Gradually mix in sugar, and continue beating until mixture is light and creamy. Add egg yolks. Slowly mix in flour, baking powder, and salt. Add vanilla extract, and slowly mix in milk until batter is thick. In another bowl, beat egg whites until stiff. Fold into batter. Poor batter into cake pan. Bake for 40 minutes or until edges are golden brown. Remove from oven and cool on rack. Prepare the Milks: Blend evaporated and condensed milks and table cream with egg yolks in a blender or food processor. Bring half this mixture to a boil in a saucepan, stirring constantly. Remove from heat and stir in remaining mixture. Pour over cake. Prepare the Meringue: In a double boiler, mix egg whites and sugar. Beat until stiff. Slowly add corn syrup, and continue beating until stiff peaks form. Add lime juice and continue beating until shiny. Remove from heat. Invert cake on a deep dish or platter. Spread meringue over cake and decorate with straw- berries. Serve at room temperature. [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] May 19 - National Devil's Food Cake Day Devil's Food Cake
May 19 - National Devil's Food Cake Day Devil's Food Cake Devil's Food Cake 1 cup boiling water 3/4 cup unsweetened cocoa powder (not Dutch-process) 1/2 cup milk 1 teaspoon vanilla 2 sticks (1 cup) unsalted butter, softened 1 1/4 cups firmly packed dark brown sugar 3/4 cup granulated sugar 4 large eggs 2 cups all-purpose flour 1 1/4 teaspoons baking soda 1/2 teaspoon salt Chocolate Glaze: 3/4 cup heavy cream 8 ounces finely chopped bittersweet chocolate 2 tablespoons light corn syrup Creamy Butter Icing: 1/2 pound unsalted butter, room temperature 3 cups confectioners' sugar, sifted twice 1 teaspoon pure vanilla extract 1 1/2 tablespoons lemon juice 1 1/2 tablespoons milk Creamy Chocolate Icing: 3 ounces bittersweet chocolate, chopped 1 1/2 ounces unsweetened chocolate, chopped 1/2 pound unsalted butter, room temperature 3 cups confectioners' sugar, sifted twice 1 teaspoon pure vanilla extract 3 tablespoons milk Preheat oven to 350 degrees F. Grease 3 (9-inch) round cake pans and line each bottom with a round of waxed paper. Grease paper and dust pans with flour, knocking out excess flour. In a bowl, whisk the boiling water into cocoa until smooth and whisk in milk and vanilla. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy, about 2 to 3 minutes, and beat in eggs, 1 at a time, beating well after each addition. Into another bowl or on parchment paper, sift together flour, baking soda, and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture, and beating well after each addition. Divide batter among pans, smoothing tops, and bake in upper and lower thirds of oven, switching position of pans halfway through baking, 20 to 25 minutes, or until a tester comes out clean and layers begin to pull away from sides of pans. Cool layers in pans on racks 10 minutes and turn out onto racks to cool completely. Cake layers may be made ahead and kept, wrapped well in plastic wrap, at room temperature 2 days or frozen 1 week. Chocolate Glaze: In a small saucepan, heat cream to a simmer. Pour simmering cream over chopped chocolate. Stir in corn syrup and stir until smooth. Creamy Butter Icing: In a large mixing bowl fitted with a paddle attachment, beat butter on medium high speed for 4 to 5 minutes, scraping down sides of the bowl occasionally until very creamy. Add two cups of sifted confectioners' sugar and beat on medium high speed to incorporate thoroughly, scraping down sides occasionally. Add remaining confectioners' sugar and mix until all of the sugar is completely incorporated. Add vanilla extract, lemon juice, and milk and beat for an additional 3 to 4 minutes. The frosting should be very creamy. Cover tightly with plastic wrap until ready to use. If preparing the frosting 1 day ahead, cover the frosting tightly with plastic wrap but do not refrigerate. When ready to use, beat the frosting again adding additional milk or lemon juice until the frosting reaches the desired consistency. Creamy Chocolate Icing: In a microwave-safe bowl, combine chocolates. Heat in microwave at medium heat at 30-second intervals, stirring in between, until chocolate is melted. Set aside to cool. In a large mixing bowl fitted with a paddle attachment, beat butter on medium high speed for 4 to 5 minutes, scraping down sides of the bowl occasionally, until very creamy. Add the cooled chocolate mixture to the butter and beat until thoroughly incorporated. Add two cups of sifted confectioners' sugar and beat on medium high speed to incorporate thoroughly, scraping down sides occasionally. Add remaining confectioners' sugar and mix until all of the sugar is completely incorporated. Add vanilla extract and milk and beat for an additional 3 to 4 minutes. The frosting should be very creamy. Cover tightly with plastic wrap until ready to use. If preparing the frosting 1 day ahead, cover the frosting tightly with plastic wrap but do not refrigerate. When ready to use, beat the frosting again adding additional milk or lemon juice until the frosting reaches the desired consistency. GOD Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL
[CAKE-RECIPE] Three Milk Cake
Three Milk Cake For the Batter: 5/8 cup butter 1 3/4 cups sugar 8 egg yolks 2 1/2 cups flour, sifted 2 1/2 tsp baking powder 1/2 tsp salt 1 tsp vanilla extract 1 cup milk 6 egg whites For the Milks: 2 cups evaporated milk 1 1/2 cups sweetened condensed milk 3 1/2 cups table cream 6 egg yolks For the Meringue: 6 egg whites 2 cups sugar 1 3/4 cups light corn syrup 2 limes, juice Preheat oven to 350 degrees. Grease and flour a 12 by 8 inch cake pan. Prepare the batter: Cream butter. Gradually mix in sugar, and continue beating until mixture is light and creamy. Add egg yolks. Slowly mix in flour, baking powder, and salt. Add vanilla extract, and slowly mix in milk until batter is thick. In another bowl, beat egg whites until stiff. Fold into batter. Poor batter into cake pan. Bake for 40 minutes or until edges are golden brown. Remove from oven and cool on rack. Prepare the Milks: Blend evaporated and condensed milks and table cream with egg yolks in a blender or food processor. Bring half this mixture to a boil in a saucepan, stirring constantly. Remove from heat and stir in remaining mixture. Pour over cake. Prepare the Meringue: In a double boiler, mix egg whites and sugar. Beat until stiff. Slowly add corn syrup, and continue beating until stiff peaks form. Add lime juice and continue beating until shiny. Remove from heat. Invert cake on a deep dish or platter. Spread meringue over cake and decorate with straw- berries. Serve at room temperature. GOD Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Hot Berries 'n' Brownie Ice Cream Cake
Hot Berries 'n' Brownie Ice Cream Cake This dessert is a taste of Heaven. The hot mixed berry topping seeps through the brownie layer into the cool vanilla ice cream making a great chilled cake. 1 package fudge brownie mix (13-inch x 9-inch pan size) 1/4 cup water 1/4 cup unsweetened applesauce 1/4 cup canola oil 2 eggs 1 carton (1-3/4 quarts) reduced-fat no-sugar-added vanilla ice cream, softened BERRY SAUCE: 2 tablespoons butter 1/3 cup sugar 1/4 cup honey 2 tablespoons lime juice 1 tablespoon balsamic vinegar 1 teaspoon ground cinnamon 1/4 to 1/2 teaspoon cayenne pepper 1 quart fresh strawberries, hulled and sliced 2 cups fresh blueberries 2 cups fresh raspberries Prepare brownie mix using water, applesauce, oil and eggs. Bake according to package directions; cool completely on a wire rack. Crumble brownies into 1-in. pieces; sprinkle half into a 13-in. x 9-in. x 2-in. dish coated with nonstick cooking spray. Spread evenly with ice cream. Press remaining brownie pieces into ice cream. Cover and freeze for 1 hour or until firm. Remove from the freezer 5 minutes before serving. For sauce, in a large skillet, melt butter over medium heat. Stir in the sugar, honey, lime juice, vinegar, cinnamon and cayenne. Add berries; cook for 3-5 minutes or until heated through, stirring occasionally. Cut cake into squares; top with hot berry sauce. Makes: 24 servings. GOD Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Joanne's Almost Fat-free Lemon Cheesecake courtesy Paula Deen
Joanne's Almost Fat-free Lemon Cheesecake courtesy Paula Deen Crust: Cooking spray 1 3/4 cups fat-free vanilla wafer cookie crumbs, or any fat-free cookie crumbs of your choice 1/4 cup unsalted butter, melted Filling: 3 (8-ounce) packages fat-free cream cheese 1 cup fat-free sour cream 2 cups sugar or sugar substitute (recommended: Splenda) 3 large eggs or 3/4 cup egg substitute 2 teaspoons lemon zest 2 tablespoons lemon juice Lemon Curd: 1 1/2 teaspoons lemon zest 6 tablespoons lemon juice 1 large egg, plus 1 large egg yolk 1/2 cup sugar or sugar substitute (recommended: Splenda) 2 tablespoons unsalted butter, cut into bits, or any fat-free butter substitute Make crust: Preheat oven to 325 degrees F. Lightly spray a (9-inch) springform pan with cooking spray. Mix crumbs and melted butter in a bowl. Press crumb mixture onto bottom and 1 1/2 inches up side of pan. Bake for 8 to 10 minutes or until edges are lightly golden and crust is set. Cool on rack. Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy. Gradually beat in sugar or sugar substitute. Beat in eggs, 1 at a time, just until incorporated. Beat in zest and juice. Pour into crust. Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not over bake, as it will firm as it cools). Let cool completely. Make lemon curd: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and sugar or sugar substitute over gently simmering water. Whisk until hot and frothy, about 5 minutes. Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon. Remove from heat and cool for 30 minutes. Run a thin blade around the edge of the springform pan and remove sides. Transfer to a serving plate. Spread lemon curd over top. Let stand at room temperature for 30 minutes. Garnish with raspberries and zest, if desired. Cool cheesecake in refrigerator several hours or overnight before serving GOD Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Easy Apple Raisin Cake with Cinnamon Whipped Cream
Easy Apple Raisin Cake with Cinnamon Whipped Cream 3 c unsifted flour 2 c sugar 1 c mayonnaise 1/3 c milk 2 ea eggs 2 ts baking soda 1 1/2 ts ground cinnamon 1/2 ts ground nutmeg 1/2 ts salt 1/4 ts ground cloves 3 c chopped peeled apples 1 c seedless raisins 1/2 c coarsely chopped walnuts 2 c sweetened whipped cream with cinnamon added (for frosting and filling) Grease and flour two 9 round baking pans. In large bowl with mixer at low speed beat for 2 minutes the flour, sugar, mayonnaise, milk, eggs, baking soda, cinnamon, nutmeg, salt, and cloves; scraping bowl frequently (or beat vigorously 300 strokes by hand (batter will be very thick)). Stir in apples, raisins and walnuts. Spoon batter into pans. Bake at 350 degrees for 45 minutes or until tester inserted in center comes out clean. Cool in pans 10 minutes before removing; cool completely. Frost and Fill with the whipped cream. GOD Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
