Re: [CAKE-RECIPE] ROD 9/28/2006 Beer Day SWINGING GRANNY BEER CAKE
It does, I agree Marla - Original Message - From: Star To: CAKE-RECIPE@yahoogroups.com Sent: Thursday, September 28, 2006 4:39 PM Subject: Re: [CAKE-RECIPE] ROD 9/28/2006 Beer Day SWINGING GRANNY BEER CAKE This looks like a great recipe! Star --- Marla in Las Vegas [EMAIL PROTECTED] wrote: ROD 9/28/2006 Beer Day SWINGING GRANNY BEER CAKE Despite living in the largest beer producing country in the world, the people in the U.S. fall far short of the record in per capital consumption. People in the Czech Republic, Ireland, Germany, Denmark, Austria, Luxembourg, UK, Belgium, Slovak Republic and Australia all drink more brew! SWINGING GRANNY BEER CAKE 1 1/2 cups sugar 2/3 cup shortening 2 eggs 1 tsp. salt 1 tsp. soda 2 tsp. nutmeg 1 tsp. cloves 1 tsp. cinnamon 2 3/4 cups flour 1 (12 oz) can beer 1 1/4 cups mashed bananas 1 1/2 cups chopped dates (optional) 1/2 cup nuts (optional) 1 tsp. vanilla Icing: 1 stick butter or oleo 1 (3 oz) pkg cream cheese 1 1/2 cups nuts (optional) 1/2 box powdered sugar 1 tsp. vanilla 1. Cream together sugar, shortening and eggs. Stir salt, soda, nutmeg, cloves, cinnamon and flour together in a separate bowl. 2. Add beer, bananas, dates, nuts and vanilla to creamed mixture. Add dry ingredients last and mix well. 3. Pour batter into a greased and floured cake pan. Bake at 350 degrees for about 45 minutes. Test to be sure it's done. Depending on the type of beer you use, it may need to bake up to 1 hour. 4. Mix all ingredients together for the icing. Spread over the cake after it has cooled. Home Cookin' Message Board http://members3.boardhost.com/marlaoh/index.html Home Cookin Archives http://recipecircus.com/recipes/marlaoh/ [Non-text portions of this message have been removed] Come join us for an enlightening culinary experience. http://groups.yahoo.com/group/vegetarian_group/ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com -- No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.0.407 / Virus Database: 268.12.9/458 - Release Date: 9/27/06 [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] French Vanilla Cake
French Vanilla Cake 1 pound ladyfinger cookies, crushed 1/4 pound butter or margarine, melted 1 (6-ounce) package vanilla pudding mix (plus the milk needed to prepare as directed) 1 quart vanilla ice cream, slightly softened 1 (8-ounce) container non-dairy whipped topping 1/4 pound strawberries, crushed Mix crushed ladyfinger cookies and melted butter; press into a 13 x 9-inch pan. Mix vanilla pudding mix according to the package directions. After the pudding is cool, blend in vanilla ice cream, mixing until smooth. Pour over the cookie mixture and top with non-dairy whipped topping mixed with the crushed strawberries. Refrigerate until ready to serve. Makes 12 servings. Home Cookin' Message Board http://members3.boardhost.com/marlaoh/index.html Home Cookin Archives http://recipecircus.com/recipes/marlaoh/ [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] Re:SWINGING GRANNY BEER CAKE
a, thank you! Marla - Original Message - From: Lavanda To: CAKE-RECIPE@yahoogroups.com Sent: Monday, October 02, 2006 8:37 AM Subject: [CAKE-RECIPE] Re:SWINGING GRANNY BEER CAKE Marla dahlin, we love everything you post! Hugs, Lav --- In CAKE-RECIPE@yahoogroups.com, Marla in Las Vegas [EMAIL PROTECTED] wrote: I just want you guys to enjoy it Marla - Original Message - From: Lavanda To: CAKE-RECIPE@yahoogroups.com Sent: Sunday, October 01, 2006 10:10 AM Subject: [CAKE-RECIPE] Re:SWINGING GRANNY BEER CAKE It most vertailnly does! marla, so glad to see you here and this is a fab recipe! I have some freshly rendered FLAVORFUl lard from the Mexican grocery (NOT that pristine white, iverlky processed bad for you hydrogenated lard) and I think I will sub the lard for the shrtening. Will review afterward! Hugs, Lavanda--- In CAKE-RECIPE@yahoogroups.com, Marla in Las Vegas mudgins1@ wrote: It does, I agree Marla - Original Message - From: Star To: CAKE-RECIPE@yahoogroups.com Sent: Thursday, September 28, 2006 4:39 PM Subject: Re: [CAKE-RECIPE] ROD 9/28/2006 Beer Day SWINGING GRANNY BEER CAKE This looks like a great recipe! Star --- Marla in Las Vegas mudgins1@ wrote: SWINGING GRANNY BEER CAKE 1 1/2 cups sugar 2/3 cup shortening -- No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.0.407 / Virus Database: 268.12.11/460 - Release Date: 10/1/06 [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] Halloween Broomstick Cake
Halloween Broomstick Cake 2 tb butter 5 apples 1/2 c butter 1 egg -- beaten 2 1/2 c flour 1 ts cinnamon 1/2 ts cloves 1 c water -- hot 3/4 c brown sugar 1/2 c nuts -- chopped 1/2 c sugar 1 c light molasses 1 1/2 ts baking soda 1 ts ginger 1 ts salt Coat an 8x12x2-inch pan with the 2 tablespoons of butter. Sprinkle the brown sugar evenly over the butter. Peel, core and slice apples. Arrange apples slices over the sugar mixture. Sprinkle nuts over all. Place pan on the bottom shelf of oven and let apples cook while mixing the other ingredients. Cream together butter and sugar, add egg and molasses and mix well. Sift dry ingredients and stir in to creamed mixture. Put in hot water and mix to a thin batter. Remove pan from oven and pour batter over apples. Return to oven and bake for 35 minutes. Remove from oven and loosen cake around edges. Let stand five minutes and turn out on to serving tray. Makes 8 to 10 servings. Home Cookin' Message Board http://members3.boardhost.com/marlaoh/index.html Home Cookin Archives http://recipecircus.com/recipes/marlaoh/ [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] Apple Cinnamon Raisin Coffee Cake
Apple Cinnamon Raisin Coffee Cake 2-1/2 cups all purpose flour 1 cup brown sugar, firmly packed 3/4 cup sugar 1 tsp. baking soda 1 tsp. baking powder 3/4 tsp. salt (necessary) 1/2 tsp. ground ginger 1/2 cup Golden Raisins 1 cup chopped pecans 1 Tbs. plus 1 tsp. ground cinnamon 3/4 cup vegetable oil 1 lb. Granny Smith apples, or other tart green apples, peeled, cored, chopped 1 cup buttermilk 1 tsp. vanilla extract 2 large eggs Preheat oven to 325 degrees F. Butter and flour a round baking pan. Mix first 7 ingredients and 2-1/2 tsp. cinnamon in a food processor or bowl. Add oil and process until mixture resembles coarse meal. Transfer 3/4 cup of mixture to a smaller bowl and stir in remaining cinnamon. Set aside and reserve for topping. Add remaining ingredients to mixture in processor and process until just combined. Pour batter into prepared pan. Sprinkle reserved topping over top and bake about 1 hr 20 mins, or until tester comes out clean when inserted into center. Transfer to rack and cool slightly. Home Cookin' Message Board http://members3.boardhost.com/marlaoh/index.html Home Cookin Archives http://recipecircus.com/recipes/marlaoh/ [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 10/28/2006 Ghost Day Pumpkin Spice Ghost Cake
ROD RECIPES 10/28/2006 Ghost Day Pumpkin Spice Ghost Cake What is the most popular Halloween costume every year? A ghost, of course. And the most famous ghost is Casper. Casper the Friendly Ghost was created by Joe Oriolo and Sy Reit in the early 1940s. He went on to star in cartoons, comic books and TV shows. Worldwide, he is the most recognized character after Mickey Mouse. And everyone knows the tune... Casper, the friendly ghost, The friendliest ghost you know! Pumpkin Spice Ghost Cake Surprise your trick-or treaters with this hauntingly-good pumpkin spice cake with a rich cream cheese frosting. 1 package(18 oz.) spice cake mix or 1 package(18 oz.) carrot cake mix 1 cup LIBBY ® 100% Pure Pumpkin 3 large eggs 1/3 cup water 3 tablespoons Vegetable Oil 1 teaspoon pumpkin pie spice 2 packages (3 oz. each) cream cheese, softened 2 tablespoons margarine or 2 tablespoons butter, softened 1 1/2 teaspoons vanilla extract 4 cups powdered sugar *Black string licorice licorice jelly beans and Halloween candy FOR CAKE: PREHEAT oven to 350º F. Grease and flour two 8 or 9-inch-round cake pans. COMBINE cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie spice in large mixer bowl until moistened. Beat for 2 minutes or until thoroughly mixed. Pour batter into prepared pans. BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting. FOR CREAM CHEESE FROSTING: BEAT cream cheese, margarine and vanilla extract in small mixer bowl until light and fluffy. Gradually beat in sugar. Spread layers and on top and side of cake. TO GARNISH: FORM licorice strings into ghost shapes; press into side of frosted cake. Use licorice jelly beans for eyes. Arrange candy corn between ghosts on side and around top edge of frosted cake. Home Cookin' Message Board http://members3.boardhost.com/marlaoh/index.html Home Cookin Archives http://recipecircus.com/recipes/marlaoh/ [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] Butterfinger® Cake
Butterfinger® Cake 1 prepared angel food cake, crumbled 1/2 cup butter 4 large egg yolks (see Food Safety) 2 cups powdered sugar 1 teaspoon vanilla extract 1 (16-ounce) container whipped topping 8 (2.1-ounce) Butterfinger® candy bars Crush Butterfinger® candy bars (while still in wrappers ) using a rolling pin. Cream butter, egg yolks, sugar and vanilla. Stir in whipped topping. Layer a 13 x 9 x 2-inch pan with half the cake crumbs; next layer with half the creamed mixture, then sprinkle with half the crumbled Butterfinger® candy. Repeat in same order with last half of ingredients. Chill for at least an hour before serving. Makes 12 to 16 servings. Note: Freezing the candy bars an hour before crushing helps keep the chocolate firm for crumbling. Home Cookin' Message Board http://members3.boardhost.com/marlaoh/index.html Home Cookin Archives http://recipecircus.com/recipes/marlaoh/ [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 12/2/2006 Play Basketball Day Basketball Cake
ROD RECIPES 12/2/2006 Play Basketball Day Basketball Cake James Naismith, working as a physical ed teacher at the YMCA, wanted to create a game that could be played indoors during winter months. He nailed up two peach baskets at opposite ends of the gym and gave the students a soccer ball - thus the game of basketball was invented in 1891. Basketball Cake http://www.nickjr.com/recipe/assets/basketball_cake/main.jpg 4 1/4 cups sifted flour 1 1/2 tbsp. baking powder 1 tsp. salt 3 sticks unsalted butter 3 cups sugar 6 eggs 4 1/2 tsp. vanilla extract 1 1/2 cups milk (plus 6-8 tbsp. for frosting) 3 sticks butter 6 cups confectioners' sugar (sifted) 1 tube red decorating icing 1 package plastic icing tips for decorating 1 vial each of yellow and red food coloring Step 1 First, let's make the simple yellow-cake recipe. Preheat the oven to 350°F. Butter and flour a 10- by 2-inch baking pan. Sift together the flour, baking powder, and 3/4 teaspoon of salt, and set aside. Step 2 Beat together the unsalted butter and sugar in a large bowl with an electric mixer until the mixture is light and fluffy. Add the eggs one at a time, beating well after each. Then add 2 1/2 teaspoons of vanilla extract. Add half the flour mixture and mix at low speed until just blended. Next, add 1 1/2 cups of milk, mixing until well combined. Step 3 Divide the batter into the prepared pans, making sure the surface is smooth. Step 4 Bake about 35 to 40 minutes in the middle of the oven until the cake is springy to the touch and a tester (a toothpick or a fork) comes out clean. Let cake cool. Step 5 Now let's make the frosting. Beat the 3 sticks of regular butter with an electric or handheld mixer until soft. Add the remaining 2 teaspoons of vanilla extract and the 1/4 teaspoon of salt. Then gradually add the confectioners' sugar one cup at a time. Step 6 Add the 6 to 8 tablespoons of milk and beat until light and fluffy. If the frosting seems too thick, add more milk until it becomes spreadable. Step 7 Make the frosting orange by mixing about ten drops of yellow and four drops of red food coloring into the mixture. Step 8 Now let's decorate the cake. Place one of the cake layers upside down on a cake plate and spread a generous layer of frosting on it. Step 9 Place the second layer of the cake right-side up on top of the frosted layer. Then frost the top and the sides of the cake with a straight-edge spatula, for a smooth finish. Step 10 Attach a straight writing tip to the black or chocolate icing tube. Making sure you apply steady pressure to the tube, draw a semicircle on the top and bottom thirds of the cake (see illustration above). Next, draw a vertical line from the top to bottom, making the line slightly curved. Then, add one more line across the middle. (For all examples, see illustration above). Step 11 Outline the perimeter of the cake with icing. Step 12 Attach the star tip to icing tube and draw a border around the base of the cake. To do this, hold the tube at a 45-degree angle. Squeeze hard, letting the icing fan out a bit. Gradually relax the pressure and pull the icing tube away, making a small tail. Repeat all the way around the base of the cake. Home Cookin' Message Board http://members3.boardhost.com/marlaoh/index.html Home Cookin Archives http://recipecircus.com/recipes/marlaoh/ [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 12/6/2006 St. Nicholas Day Sinterklaas (St. Nicholas) Cake
ROD RECIPES 12/6/2006 St. Nicholas Day Sinterklaas (St. Nicholas) Cake St Nicholas was a Christian priest, born in 280 AD, in Turkey. He was a wealthy man and traveled the country helping people, giving gifts of money and presents. His gifts were given late at night so his identity would remain secret. He was eventually named the patron saint of children. The name Santa Claus was derived from the Dutch Sinter Klass pronunciation of St Nicholas. Early Dutch settlers in New York brought their traditions of St Nicholas. As children from other countries tried to pronounce Sinter Klass, this soon became Santa Klass, which was settled as Santa Claus Sinterklaas (St. Nicholas) Cake 1 lb butter 1 lb light brown sugar 2 teaspoons baking soda 1 cup water 4 cups flour 1 1/2 tablespoons cinnamon 1 teaspoon nutmeg 1/4 teaspoon cloves 1/2 teaspoon salt 1/2 teaspoon mace 1/2 lb blanched almonds (dry thoroughly and brown in 1 tbsp butter, stirring constantly, then drain) Cream butter and sugar, add soda dissolved in the water. Sift all dry ingredients together. Then mix with creamy mixture to make a soft dough. Place on floured board, knead in almonds and roll out to about 1/4 thick. Place into brownie pan and bake about 30 minutes or until done. Cut into squares before it has completely cooled. Home Cookin' Message Board http://members3.boardhost.com/marlaoh/index.html Home Cookin Archives http://recipecircus.com/recipes/marlaoh/ [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] Christmas Cream Cheese Pound Cake
Christmas Cream Cheese Pound Cake 1 1/2 cups butter (only) softened 1 pkg. (8 oz) cream cheese softened 2 1/3 cups sugar 6 eggs 3 cups all-purpose flour 1 tsp. vanilla 1 1/2 cups gumdrops (red and green) Note: Cut each gumdrop into 2-3 pieces. In a large mixing bowl, beat butter and cream cheese. Gradually add sugar, beating until light and fluffy, about 5-7 min. Add eggs, one at a time, beating well after each addition. Gradually add flour; beating just until blended. Stir in vanilla . Add gumdrops, mix well. Pour into a greased and floured 10 tube pan. Bake at 300 F. for 1 1/2 hours or until a toothpick inserted near center comes out clean. Cool in pan 15 minutes before removing to a wire rack. Cool completely. Optional: Ice the cake with standard cream cheese frosting. A definite, high calorie Christmas Treat. Home Cookin' Message Board http://members3.boardhost.com/marlaoh/index.html Home Cookin Archives http://recipecircus.com/recipes/marlaoh/ [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] CHRISTMAS EGGNOG POUND CAKE
CHRISTMAS EGGNOG POUND CAKE 1 c. butter 1 c. Crisco shortening 3 c. all-purpose flour 1 c. commercial dairy eggnog 1 c. flaked coconut 3 c. sugar 6 eggs 1 tsp. lemon extract 1 tsp. vanilla extract 1 tsp. coconut extract Preheat oven to 325 degrees. Cream butter and shortening. Gradually add sugar, beating well. Add eggs one at a time, beating well after each addition. Using a spoon, add flour to creamed mixture alternately with eggnog, beginning and ending with flour. Stir in coconut and flavorings. Blend well. Pour batter into well-greased and floured 10-inch tube pan. Bake at 325 degrees for 1 1/2 hours. Cool 10 minutes in pan. Remove. Home Cookin' Message Board http://members3.boardhost.com/marlaoh/index.html Home Cookin Archives http://recipecircus.com/recipes/marlaoh/ [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 12/11/2006 Hi Neighbor Day Country Bear's Good Neughbor Cake
ROD RECIPES 12/11/2006 Hi Neighbor Day Country Bear's Good Neughbor Cake Open up your kitchen window and yell HOWDY NEIGHBOR! Or just send them this card to say hi! COUNTRY BEAR'S GOOD NEIGHBOR CAKE 4 c. apples, thinly sliced 1/2 c. sugar 1 tsp. cinnamon 1/2 c. chopped walnuts 1 c. flour 3/4 c. sugar 3/4 tsp. baking powder 1/4 tsp. salt 1 egg, well beaten 3 tsp. water 1/3 c. evaporated milk 1/2 c. melted butter Place apples in a 9 inch round, well greased baking dish. Sprinkle 1/2 cup sugar and cinnamon over apples. Next sprinkle with walnuts over apples. In mixing bowl, sift together the flour, 3/4 cup sugar, baking powder, and salt. Set aside. In another bowl, combine egg, water, evaporated milk, and melted butter (cooled). Add egg mixture all at once to flour mixture. Mix until smooth. Pour batter over apples. Bake for about 1 hour (or until golden) in a 325 degree oven. Enjoy Country Bear's Good Neighbor cake with a friend. Home Cookin' Message Board http://members3.boardhost.com/marlaoh/index.html Home Cookin Archives http://recipecircus.com/recipes/marlaoh/ [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] Sweet-Potato Bourbon Bundt Cake
Sweet-Potato Bourbon Bundt Cake 1 1/2 cups firmly packed dark-brown sugar 1/3 cup unsalted butter, softened, plus more for pan 2 large eggs 1 cup cooked sweet potato 1 teaspoon pure vanilla extract 2 3/4 cups all-purpose flour 3/4 cup milk 1/3 cup bourbon or apple juice 1 tablespoon baking powder 1 teaspoon pumpkin pie spice 3/4 teaspoon salt Nonstick cooking spray with flour 3 tablespoons chopped pecans Bourbon Syrup 1. Preheat oven to 325°. 2. In the bowl of an electric mixer fitted with the paddle attachment, mix together brown sugar, butter, and eggs until very light and fluffy. Add sweet potato and vanilla; beat to combine. Add flour, milk, bourbon, baking powder, pie spice, and salt; mix until just incorporated. Lightly spray a 10 or 12 cup Bundt pan with cooking spray. Sprinkle bottom and up sides of the pan with pecans. Pour in cake batter. 3. Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool 10 minutes. Remove from pan; cool completely on wire rack. Brush cake with bourbon syrup. Serve cake slices with any remaining syrup. Serves 16 Home Cookin' Message Board http://members3.boardhost.com/marlaoh/index.html Home Cookin Archives http://recipecircus.com/recipes/marlaoh/ [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 12/12/2006 Our Lady of Guadalupe Day Guadalupe River Bottom Puddin' Cake
ROD RECIPES 12/12/2006 Our Lady of Guadalupe Day Guadalupe River Bottom Puddin' Cake In 1531 a Lady from Heaven appeared to a poor Indian at Tepeyac, a hill northwest of Mexico City; she identified herself as the Mother of the True God, instructed him to have the bishop build a temple on the site and left an image of herself imprinted miraculously on his tilma, a poor quality cactus-cloth, which should have deteriorated in 20 years but shows no sign of decay 469 years later and still defies all scientific explanations of its origin. An incredible list of miracles, cures and interventions are attributed to Her. Yearly, an estimated 10 million visit her Basilica in Mexico City. Guadalupe River Bottom Puddin' Cake A rich and creamy chilled dessert from my mother. Includes crunchy nuts, a silky cream cheese layer, rich chocolate pudding, and crowned with chocolate shavings. 1 cup all-purpose flour 1/2 cup butter, softened 1 cup finely chopped walnuts 1 (8 ounce) package cream cheese, softened 1 cup confectioners' sugar 1 (8 ounce) container frozen whipped topping, thawed, divided 2 (3.9 ounce) packages instant chocolate pudding mix 2 cups milk 1 teaspoon vanilla extract 1 (1.5 ounce) bar chocolate candy bar, grated Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine flour, butter and nuts until crumbly. Press into the bottom of a 9x13 inch baking dish. Bake in preheated oven for 25 minutes, or until golden. Set aside to cool. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. Beat together chocolate pudding mix, milk and vanilla until creamy. Spread over cream cheese layer. Spread remaining 2 cups whipped topping over pudding layer. Refrigerate 2 hours, or until chilled. Garnish with shaved chocolate before serving. Home Cookin' Message Board http://members3.boardhost.com/marlaoh/index.html Home Cookin Archives http://recipecircus.com/recipes/marlaoh/ [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] Rudolph Cupcakes
Rudolph Cupcakes Little hands will enjoy transforming these easy-to-make frosted chocolate cupcakes into mini-reindeers. 1 package Betty Crocker® SuperMoist® cake mix (any non-swirl flavor) Water, oil and eggs called for on cake mix package 1 tub Betty Crocker® Rich Creamy chocolate ready-to-spread frosting Chocolate shot 24 large pretzel twists 24 miniature marshmallows 24 red cinnamon candies 24 small red gumdrops 1. Heat oven to 350ºF. Line 24 medium muffin cups, 2 1/2x1 1/4 inches, with paper baking cups. Make cake mix as directed on package, using water, oil and eggs. Fill cups 2/3 full. 2. Bake as directed on package or until toothpick inserted in center comes out clean. Immediately remove from pan to wire rack. Cool completely, about 1 hour. 3. Frost cupcakes with frosting. Sprinkle chocolate shot over tops of cupcakes. 4. For each cupcake, cut pretzel twist in half; arrange on cupcake for reindeer antlers. Cut miniature marshmallow in half; arrange on cupcake for eyes. Center gumdrop below marshmallow halves for nose. Place red cinnamon candy below gumdrop for mouth. Store loosely covered. Home Cookin' Message Board http://members3.boardhost.com/marlaoh/index.html Home Cookin Archives http://recipecircus.com/recipes/marlaoh/ [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. Marla Home Cookin/ Message Biard http://members3.boardhost.com/marlaoh/index.html [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] Mrs. Harvey's White Fruit Cake
Mrs. Harvey's White Fruit Cake 1 pound pecans -- shelled and chopped 1 pound candied cherries 1 pound candied pineapple 1 3/4 cups flour, all purpose 1/2 pound butter 1 cup sugar 5 eggs 1/2 teaspoon baking powder 2 ounces vanilla extract 2 ounces lemon extract Chop nuts and fruits into medium sized pieces, dredge with 1/4 cup of the flour. Do not use food processor, it will make fruit gummy. Cream butter and sugar together till light and fluffy. Add well beaten eggs and blend well. Sift remaining flour and baking powder together; fold into egg and butter mixture. Mix in vanilla and lemon extracts, then blend in fruit and nuts. Grease a 10 tube pan and line with parchment. Grease again. Pour batter into prepared pan, back at 250 for 2 1/2 to 3 hours. Start cake in cold oven. Cool in pan on baking rack. Marla Home Cookin/ Message Biard http://members3.boardhost.com/marlaoh/index.html [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] Make a Disposable Pastry Bag
Make a Disposable Pastry Bag Use a strong zipper-type plastic bag and cut a small hole in one corner. Fill with the food you want to shape and squeeze gently. Toss when done. Marla Home Cookin/ Message Board http://members3.boardhost.com/marlaoh/index.html [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] Elvis Presley Whipping Cream Pound Cake
Elvis Presley Whipping Cream Pound Cake 3 cups Sugar 8 oz Butter; softened 7 medium Eggs; at room temp 3 cups Cake flour; sifted twice 1 cup Whipping cream 2 teaspoon Vanilla Butter and flour a 10 inch tube pan. Thoroughly cream together sugar and butter. Add eggs, one at a time, beating well after each edition. It is essential that the eggs be a room temp, and that each be thoroughly incorporated into the batter.. Use a powerful electric mixer, and beat a full two minutes after adding each egg. Mix in half the flour, then the whipping cream, then the other half of the flour. Add vanilla. When all ingredients are combined, beat five mins more. Pour batter into prepared pan. Set in COLD oven and turn heat to 350 degrees. Bake 60 to 70 mins, until a sharp knife inserted in cake comes out clean. Cool in pan for five minutes. Remove from pan and cool thoroughly. Wrapped well, this cake keeps several days. Marla Home Cookin/ Message Board http://members3.boardhost.com/marlaoh/index.html [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 12/27/2006 Fruitcake Forever Day Super Easy Fruit Cake
ROD RECIPES 12/27/2006 Fruitcake Forever Day Super Easy Fruit Cake If you've still got fruitcake sitting around your house, you didn't make our Super Easy Fruitcake recipe. It won't stay around long enough to start any jokes! Just look to see: Super Easy Fruit Cake 1 pound candied cherries, halved 5 candied pineapple slices 6 cups golden raisins 1 1/2 cups candied mixed fruit peel 1 cup pecans 1 cup all-purpose flour 2 cups butter, softened 2 cups white sugar 6 eggs 1 teaspoon vanilla extract 1/4 cup orange juice 5 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 6 pecans Preheat oven to 275 degrees F (135 degrees C). Line the bottom and sides of two greased 9 x 5 x 3 inch loaf pans with brown paper. Grease the paper. In a large bowl, stir together cherries, pineapple, raisins, mixed peel, 1 cup pecans, and 1 cup flour. Mix until the fruit is coated with flour. In another large bowl, cream the butter or margarine and sugar together. Beat in eggs 1 at a time. Mix in orange juice and vanilla. Combine 5 cups flour, baking powder, and salt; stir into the creamed mixture. Stir in floured fruit and nuts. Mix. Spoon batter into prepared pans. Fill each pan 3/4 full. Arrange pecans over tops. Bake for about 3 hours, until toothpick comes out clean. Cover with foil if top gets too dark while baking. Marla Home Cookin/ Message Board http://members3.boardhost.com/marlaoh/index.html [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 12/28/2006 Eat Chocolate Day Extreme Chocolate Lover's Cake
ROD RECIPES 12/28/2006 Eat Chocolate Day Extreme Chocolate Lover's Cake Chocolate comes from cacao trees that grow in the rain forests. The fruit on the trees is mild tasting, with a bittersweet chocolate flavor. Inside the pulp are dark, purple-colored seeds that are the chocolate beans. These beans were one more thing Christopher Columbus discovered in the new world. When he took them back to Spain, the chocolate was used as a drink with hot pepper spices. Extreme Chocolate Lover's Cake If you are a chocolate lover, you're gonna LOVE this!! The best chocolate cake I've ever concocted! The panache and cream cheese chocolate Buttercream frosting are absolutely decadent! Serve with fresh raspberries, if desired. CAKE: 2 1/4 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 6 (1 ounce) squares unsweetened chocolate, chopped 1/2 cup unsalted butter 2 1/2 cups dark brown sugar 3 eggs 1 1/2 tablespoons vanilla extract 1 cup sour cream 1 cup water FROSTING: 6 (1 ounce) squares unsweetened chocolate, chopped 1/4 cup unsalted butter 1 egg yolk 4 cups confectioners' sugar 2 tablespoons vanilla extract 2 tablespoons heavy cream 1 (8 ounce) package cream cheese, softened PANACHE: 2 cups bittersweet chocolate chips 1 cup heavy cream Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking soda and salt. Set aside. In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 1/2 teaspoon vanilla. Stir in the melted chocolate. Beat in the flour mixture alternately with the sour cream. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Make the Chocolate Buttercream Frosting: In the top of a double boiler, heat 6 ounces chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, whip the butter for about 10 minutes until it is super fluffy, beat in egg yolk. Gradually blend in the confectioners' sugar, alternating with 2 tablespoons vanilla and 2 tablespoons cream, then blend in the melted chocolate. Beat in the softened cream cheese. Make the Panache: In a large saucepan, combine chocolate chips and 1 cup heavy cream. Heat, stirring constantly, until chocolate is melted and smooth. Remove from heat and set aside. Assemble the cake: When cake is completely cooled, cover the bottom cake layer with as much panache as desired. Refrigerate for 5 minutes, or until panache has set. Spread frosting over the panache. Cover with top layer of cake. Frost top and sides with Buttercream, and garnish with more panache. Marla Home Cookin/ Message Board http://members3.boardhost.com/marlaoh/index.html [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] Lemon Meringue Cake
Lemon Meringue Cake 1 teaspoon grated lemon peel 1 package (18-1/4 ounces) lemon cake mix, prepare per package directions 4 egg whites 1/4 teaspoon salt 1/2 cup sugar Preheat the oven to 350?F. Coat a 9x 13 baking dish with nonstick cooking spray. Stir the lemon peel into the cake batter then pour batter into the baking dish. In a medium bowl, beat the egg whites and salt until soft peaks form. Gradually beat in the sugar until stiff peaks form. Spoon the mixture over the cake batter, carefully spreading to completely cover the batter. Form lots of peaks and valleys with a spatula to create a tempting-looking meringue. Bake for 40 to 45 minutes, or until the meringue is golden and a wooden toothpick inserted in the center of the cake comes out clean. Allow to cool completely then cut into squares and serve. Marla Home Cookin/ Message Board http://members3.boardhost.com/marlaoh/index.html [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 1/5/2007 Take the Cake Day Mississippi Mud Cake
ROD RECIPES 1/5/2007 Take the Cake Day Mississippi Mud Cake Take the Cake means to win the prize, but where did this saying come from? It's an American expression that comes from the South where they had cakewalking contests. To cakewalk meant to strut your stuff, so the person who did the fanciest dance steps got to take home the cake. Mississippi Mud Cake 1 cup butter 4 eggs 1 1/2 cup flour 3 1/2 cup coconut 2 cups sugar 1 tsp. vanilla 1/3 cup cocoa 1 cup nuts 7 oz jar marshmallow cream Frosting 1/2 cup melted butter 1/3 cup cocoa 1 tsp. vanilla 1 lb box powdered sugar 1/2 cup milk 1) Cream together the butter, sugar, eggs and vanilla. Add the rest of the ingredients except the marshmallow cream. Blend well. This batter will be stiff. 2) Pour into a greased and floured 9x13 cake pan. Bake at 350 degrees for 25 minutes. Remove from oven and immediately spread jar of marshmallow cream over the top. Cool thoroughly. 3) Mix all of the frosting ingredients together. Frost the cake and place in the fridge. NOTE: This cake must be stored in the refrigerator. Remove and cut right before serving. Marla Home Cookin/ Message Board http://members3.boardhost.com/marlaoh/index.html [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 Bottom Cheesecake
Black Bottom Cheesecake Dark chocolate accents this velvety white chocolate cheesecake -- rich and satisfying, it's a winning combination. Crust 1 3/4 cups (about 18) crushed creme-filled chocolate cookies 2 Tbs butter or margarine, melted (we recommend LAND O LAKES® Butter Filling 3 bars (6-ounce box) NESTLÉ® TOLL HOUSE® Premier White Baking Bars, broken into pieces 3 packages (8 ounces each) cream cheese, softened 3/4 cup granulated sugar 2 tsp vanilla extract 3 large eggs 1 bar (2 ounces total) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bar, grated Crust 1 Preheat oven to 350° F. 2 Toss cookie crumbs and butter together in medium bowl. Press onto bottom of ungreased 9-inch springform pan. Bake for 10 minutes. Filling 1 Microwave white baking bars in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth; cool to room temperature. 2 Beat cream cheese, sugar and vanilla extract in large mixer bowl until smooth. Beat in eggs. Gradually beat in melted white baking bars. Spread over chocolate crust. 3 Bake for 40 to 50 minutes or until edges are set but center still moves slightly. Cool in pan on wire rack; refrigerate until firm. 4 Sprinkle grated semi-sweet chocolate over cheesecake before serving. Servings: 14 Marla Home Cookin/ Message Board http://members3.boardhost.com/marlaoh/index.html [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] Nonfat Lemon Angel Cake with Strawberries
Nonfat Lemon Angel Cake with Strawberries 1 cup cake flour 1 1/2 cups superfine granulated sugar 1 1/4 cups egg whites (about 10 large egg whites) at room temperature 1 1/4 teaspoons cream of tartar 1/4 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon grated lemon zest 1 pint strawberries 1. Preheat the oven to 350°F. 2. Sift the flour twice with 1/2 cup of the sugar. 3. With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter. 4. Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition. 5. Stir in the vanilla, and add lemon zest. 6. Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, until just incorporated. 7. Put the batter in an ungreased 10 tube pan and bake until the cake is a light golden brown and springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan. 8. Wash and slice 1 pint of strawberries. 9. Place 1 slice of cake on each of 6 plates. Spoon the strawberries and their juices on and around the cake. (Store the leftover cake in an airtight container for up to 2 days or freeze for longer storage.) Nutrition Facts Serving Size: 1 slice (1/14 of cake) with strawberries Calories 135 Total Fat 0 g Saturated Fat 0 g Cholesterol 0 mg Sodium 79 mg Total Carbohydrate 30 g Dietary Fiber 1 g Protein 3 g Percent Calories from Fat 1% Percent Calories from Protein 10% Percent Calories from Carbohydrate 89% Marla Home Cookin/ Message Board http://members3.boardhost.com/marlaoh/index.html [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] Applesauce Cake
Applesauce Cake 2 1/2 cups margarine 6 cups sugar 6 eggs 2 tbsp. vanilla 10 cups flour 4 tbsp. baking powder 2 tsp. salt 6 cups water 3 cups applesauce 2 tbsp. cinnamon Place margarine, sugar, cinnamon, and applesauce in a large mixing bowl. Cream on medium speed until smooth and free of lumps. Sift together flour, salt, and baking powder. Add eggs and vanilla to creamed mixture. Gradually add sifted dry ingredients, and water. Pour mixture into well sprayed baking pans. Bake at 350 degrees for 35 minutes or until knife comes out clean. Yield: 50 pieces (2 x 2) Marla Home Cookin/ Message Board http://members3.boardhost.com/marlaoh/index.html [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 1/12/2007 Roller Skating Day Skating Wonderland Cake
ROD RECIPES 1/12/2007 Roller Skating Day Skating Wonderland Cake A Belgian inventor named Joseph Merlin introduced the first recorded roller skate in 1760. In 1863, James Plimpton, a businessman from Massachusetts, invented a roller skate that could turn. It was called a rocking skate -- the first one that really let people skate curves and turn. The National Museum of Roller Skating is located in Lincoln, Nebraska. Skating Wonderland Cake 1 pkg. (2-layer) white cake mix 2 cups boiling water 2 pkg. (4-serving size each) JELL-O Brand Strawberry Flavor Gelatin 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 2 drops blue food coloring blue decorating gel 20 candy-coated chocolate pieces 6 TEDDY GRAHAMS Graham Snacks 2 COMET Cups green decorating icing 2 Tbsp. BAKER'S ANGEL FLAKE Coconut 2 Tbsp. powdered sugar PREPARE cake batter and bake in two 9-inch round layer pans as directed on package. Cool in pans 15 min. (Do not remove cake layers from pans.) STIR boiling water into dry gelatin mixes at least 2 min. until completely dissolved. Pierce cakes with large fork or skewer at 1/2-inch intervals. Pour half the gelatin over each cake layer in pan. Refrigerate 4 hours or overnight. UNMOLD one of the cake layers onto serving plate; spread with 1/2 cup of the whipped topping. Unmold second cake layer; carefully place on top of cake layer on plate. Frost top and side of cake with 2 cups of the remaining whipped topping. Tint remaining whipped topping with food coloring; spread on top of cake to resemble ice rink. Outline outside edge of ice rink with decorating gel. Refrigerate at least 1 hour. DECORATE top of cake with candies. Add graham snacks for the ice skaters. Decorate ice cream cones with green decorating icing; place around ice rink. Sprinkle cake with the coconut and powdered sugar. Serve immediately or refrigerate up to 2 hours before serving. Store leftover cake in refrigerator. Makes: 16 servings Marla Home Cookin/ Message Board http://members3.boardhost.com/marlaoh/index.html [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] Valentine's Day Decadent Ice Cream Cake
Valentine's Day Decadent Ice Cream Cake 2 1/4 c Macaroons; crumbled, divided 3 c Chocolate ice cream; slightly softened 5 Heath bars; coarsely chopped 4 tb Chocolate syrup 3 tb Kahlua 3 c Vanilla ice cream; slightly softened Layer the bottom of an 8 round springform pan with 1 1/4 cup of the macaroons. Spread chocolate ice cream evenly over the macaroons. Sprinkle 4 of the crushed Heath bars over the ice cream. Dribble 3 tablespoons of the chocolate syrup and 2 tablespoons of the Kahlua over the chocolate ice cream. Cover with remaining macaroons. Top evenly with vanilla ice cream. Sprinkle remaining crushed Heath bars over ice cream, then the chocolate syrup and Kahlua. Cover and freeze for at least 8 hours or overnight. When ready to serve, run the blade of a kitchen knife around the edges of the pan, remove the sides and place the ice cream cake on a serving platter. Slice and serve. Tip: Place Heath bars in freezer till frozen. They are then easily broken with a mallet. Marla Home Cookin/ Message Board http://members3.boardhost.com/marlaoh/index.html [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] 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. Marla Home Cookin/ Message Board http://members3.boardhost.com/marlaoh/index.html [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 Tips
Cake Tips When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead, no flour mess on the outside of the cake. For perfect shaped cakes or jelly rolls, first grease the pan, then line it with greased waxed paper. After baking, invert pan and peel off the waxed paper. No more broken corners or edges! Great for fudges and bars! When frosting cakes, always anchor the bottom cake layer to the serving plate or lazy Susan with a dab of frosting. That way, the cake won't slide about as you frost. This also helps keep a cake from sliding on its plate during transit. The frosting will hold the cake in place deliciously and your dessert will arrive in perfect shape. In a pinch, a large bowl makes a handy cake cover! To prevent icing from running off your cake, try dusting the surface lightly with cornstarch before icing. When filling and frosting a cake, place first layer(s) with bottom side up; place last layer with the top side up. For best results in cake baking, let eggs, butter and milk reach room temperature before mixing. A handy substitute for cake flour: 1 cup minus 2 tablespoons of all- purpose flour equals 1 cup cake flour. To prevent nuts and fruits from sinking to the bottom of a cake during baking, warm them a bit in the oven and toss them with flour. Shake off excess flour before mixing them into the batter. If cake flour is hard to find, you can make your own with all- purpose flour: for every cup of cake flour called for in a recipe, substitute a cup of all-purpose flour but replace 2 tablespoons of the flour with cornstarch. From Emma Marla Home Cookin/ Message Board http://members3.boardhost.com/marlaoh/index.html [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] Quick Cheesecake
Quick Cheesecake Combine one package of vanilla pudding with an 8-ounce package of soft cream cheese. Pour into a ready-made graham cracker pie crust and refrigerate. Jazz up with your favorite canned pie filling. Marla Home Cookin/ Message Board http://members3.boardhost.com/marlaoh/index.html [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] Tiramisu Cake for Valentine's Day
Tiramisu Cake for Valentine's Day 1 pk 8-oz. mascarpone* cheese or 8-oz. cream cheese, softened 1/2 c Sifted powdered sugar 3 tb Coffee liqueur 2 c Whipping cream 1/4 c Sifted powdered sugar 2 tb Coffee liqueur 1 8- to 10-inch round Angel Food Cake 3/4 c Strong black coffee 1/4 c Coffee liqueur 1/4 c Fudge ice cream topping 2 tb Coffee liqueur Chill a medium bowl and beaters of an electric mixer. In a large bowl combine mascarpone or cream cheese, the 1/2 cup powdered sugar, and the 3 tablespoons liqueur; beat with an electric mixer on medium speed till blended and smooth. In the chilled bowl combine whipping cream, 1/4 cup powdered sugar, and 2 tablespoons liqueur; beat till stiff peaks form. Fold 1/2 cup of the whipped cream mixture into mascarpone mixture. Using a serrated knife cut angel food cake horizontally into 3 layers. Place 1 layer on a serving platter. Using skewers, poke holes in tops of layers. In a small bowl combine coffee and 1/4 cup liqueur; drizzle over each layer. Spread the first layer with half the mascarpone filling. Add a second layer and remaining filling. Add third cake layer. Frost with remaining shipping mixture. If desired, cover and chill for up to 2 hours. Slice into wedges to serve. If desired, drizzle fudge sauce onto dessert plates before adding cake slices. *Note: Mascarpone is a rich Italian cream cheese often served with fruit for dessert. You can buy it at the cheese counter in your supermarket. Mocha Fudge Sauce: In a small saucepan heat 1/4 cup fudge topping just till warm. Stir in coffee liqueur (1 to 2 tablespoons) to make of drizzling consistency. Marla Home Cookin/ Message Board http://members3.boardhost.com/marlaoh/index.html [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] Butterscotch Banana Cake
Butterscotch Banana Cake This banana cake has something extra special inside and out -- sweet butterscotch. Try it for dessert tonight or for your next party. 1 2/3 cups (11-ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels, divided 1 package (18.5 ounces) yellow cake mix 4 large eggs 3/4 cup (2 medium) mashed ripe bananas 1/2 cup vegetable oil 1/4 cup water 1/4 cup granulated sugar 1 Preheat oven to 375° F. Grease 10-cup bundt or round tube pan. 2 Microwave 1 1/3 cups morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Combine cake mix, eggs, bananas, vegetable oil, water and granulated sugar in large mixer bowl. Beat on low speed until moistened. Beat on high speed for 2 minutes. Stir 2 cups batter into melted morsels. Alternately spoon batters into prepared bundt or round tube pan. 3 Bake for 35 to 45 minutes or until wooden pick inserted in cake comes out clean. Cool in pan for 20 minutes; invert onto wire rack to cool completely. 4 Place remaining morsels in small, heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 30 seconds; knead. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over cake. Servings: 24 Marla Home Cookin/ Message Board http://members3.boardhost.com/marlaoh/index.html [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 Death By Chocolate (Valentines Day)
Easy Death By Chocolate (Valentines Day) 1 pk Fudge brownie mix 4 oz Hershey's Chocolate Syrup 1/2 c Kahlua or coffee liqueur 3 pk Chocolate Mousse; instant 24 oz Cool Whip 8 Heath bars or Skors Bake the fudge brownie mix according to directions. While it is baking, mix together the chocolate syrup and the Kahlua. Pour about half of that mixture into the serving dish. When the brownie is done and cooled, break it up and put into the dish (on top of the syrup mixture.) Pour half of what is left of the syrup mixture on top of the brownie mix, and refrigerate. Make the Mousse according to package directions. Spread the mousse on top of the cake. Spread the cool whip on top of the mousse. Drizzle the remaining chocolate syrup on top of the whip cream or top of each serving as it is served. Break up the heath bars and sprinkle them between layers. Marla Home Cookin/ Message Board http://members3.boardhost.com/marlaoh/index.html [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 1/27/2007 Happy Adoption Day Triple-Chocolate Celebration Cake
ROD RECIPES 1/27/2007 Happy Adoption Day Triple-Chocolate Celebration Cake Adoption Day is celebrated to raise adoption awareness in local communities, churches, schools, and homes. Triple-Chocolate Celebration Cake Chocolate cake, chocolate ganache, and chocolate mousse team up with fruit in this incredible dessert. Begin making the cake one day ahead. Enjoy the extra mousse later. 2 3/4 cups cake flour 1 cup unsweetened cocoa powder 2 teaspoons baking soda 3/4 teaspoon salt 1/2 teaspoon baking powder 2 3/4 cups sugar 4 large eggs 2 large egg yolks 1 cup vegetable oil 1 cup sour cream 1 tablespoon vanilla extract 3/4 cup miniature semisweet chocolate chips Ganache 3 cups whipping cream 1 1/2 pounds bittersweet (not unsweetened) or semisweet chocolate, finely chopped Mousse 4 1/3 cups chilled heavy whipping cream 1/2 cup light corn syrup 1 1/4 pounds bittersweet (not unsweetened) or semisweet chocolate, finely chopped Assembly and serving 2/3 cup seedless raspberry jam 1 15 3/4x11 3/4-inch transfer sheet with gold-thread design* 3/4 pound bittersweet (not unsweetened) or semisweet chocolate, finely chopped 3 1/2-pint baskets raspberries 1/2 pound cherries 1 1-pint basket small strawberries 1 1/2-pint basket blueberries 1 1/2-pint basket blackberries *Transfer sheets, or transfers, are sturdy but flexible plastic sheets coated with a mixture of cocoa butter and food coloring and etched with repetitive designs, such as golden swirls. Here's how they work in this recipe: First, melted chocolate is spread over the sheets. After the chocolate has been chilled until firm, the plastic sheets are peeled away, leaving an edible design on the chocolate's surface. Make cake: Position rack in center of oven and preheat to 350°F. Butter and flour two 10-inch-diameter cake pans with 2-inch-high sides; line each with round of parchment paper or waxed paper. Combine first 5 ingredients in medium bowl; whisk to blend well. Using electric mixer, beat sugar, eggs and egg yolks in large bowl until very thick and heavy ribbon falls when beaters are lifted, about 6 minutes. Add oil, sour cream and vanilla, then dry ingredients all at once to egg mixture. Beat at low speed until just blended, about 1 minute. Scrape down sides of bowl. Beat at high speed until well blended, about 3 minutes. Fold in chocolate chips; divide batter between prepared pans (about 3 3/4 cups batter in each). Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes completely in pans on racks. Cover; let cakes stand at room temperature overnight. Make ganache: Bring cream to simmer in heavy large saucepan over medium-high heat. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer ganache to glass bowl. Let stand until thick enough to spread, about 4 hours. (Can be made 1 day ahead. Cover; chill.) Make mousse: Using electric mixer, beat 3 1/3 cups cream in large bowl until peaks form; refrigerate. Combine remaining 1 cup cream and corn syrup in heavy medium saucepan and bring to simmer. Remove from heat. Add chocolate and whisk until melted, smooth, and still warm to touch. Pour warm chocolate mixture directly onto whipped cream and fold in gently. Chill until mousse is set, at least 8 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.) Assemble and serve cake: Cut around pan sides; turn out cakes. Peel off paper. Cut each cake horizontally in half. Place 1 cake layer, cut side up, on 9-inch tart pan bottom or 9-inch cardboard round. Place another layer, cut side up, on clean baking sheet. Spread each with 1/3 cup raspberry jam. Chill until jam sets, about 15 minutes If ganache is chilled, microwave on defrost setting in 15-second repetitions until just soft enough to spread, stirring occasionally. Drop 1 cup ganache by rounded teaspoonfuls over each jam layer. Using offset spatula, gently spread ganache to cover jam. Drop 3 cups mousse by heaping spoonfuls onto each ganache layer; gently spread to cover. Refrigerate cake layers 30 minutes. Using large metal spatula, place cake layer from baking sheet, mousse side up, atop cake layer on tart pan bottom. Place third cake layer, cut side down, on cake (reserve remaining cake layer for another use). Spread 1 cup mousse over top of assembled cake. Using long offset spatula, spread sides of assembled cake with enough ganache (about 1 1/2 cups) to fill gaps and make smooth surface. Transfer cake on tart pan bottom to platter. Turn 1 large baking sheet upside down on work surface. Arrange two 20-inch-long pieces of foil on work surface. Cut two 4 1/2-inch-wide by 15 3/4-inch-long strips from transfer sheet. Lay 1 transfer sheet strip, rough-textured design facing up, onto each sheet of foil. Place chocolate in medium metal bowl; set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Stir until chocolate is smooth and very
[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 Marla Home Cookin/ Message Board http://members3.boardhost.com/marlaoh/index.html [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] Keep Loaf Cakes Longer
Keep Loaf Cakes Longer To keep loaf cakes fresher longer, cut slices from the middle rather than from the end. When you're finished slicing, firmly push the two leftover sections together to reform a loaf. This way, you eliminate leaving an exposed, quick-to-dry-out end slice. Marla Home Cookin/ Message Board http://members3.boardhost.com/marlaoh/index.html [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] Nonfat Angel Cake with Summer Fruit Salad and Raspberry Sauce
Nonfat Angel Cake with Summer Fruit Salad and Raspberry Sauce For the Angel Cake: 1 cup cake flour 1 1/2 cups superfine sugar 1 1/4 cups egg whites (about 10 large egg whites) at room temperature 1 1/4 teaspoons cream of tartar 1/4 teaspoon salt 1 teaspoon vanilla extract For the Summer Fruit Salad: 1 cup mixed berries 1 mango, peeled, pitted and cubed 1 nectarine, pitted and sliced 2 tablespoons orange juice For the Finest Raspberry Dessert Sauce: 3/4 cup raspberries, fresh or frozen 1 tablespoon fresh lemon juice 2 to 4 tablespoons sugar For the Angel Cake: 1. Preheat the oven to 350°F. 2. Sift the flour twice with 1/2 cup of the sugar. 3. With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter. 4. Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition. 5. Stir in the vanilla. 6. Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, just until incorporated. 7. Put the batter in an ungreased 10 tube pan and bake until the cake is light golden brown and springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan. For the Summer Fruit Salad: 1. Mix fruit in a bowl. 2. Sprinkle with the orange juice. For the Finest Raspberry Dessert Sauce: 1. Puree the berries in a blender with the lemon juice. Blend in the sugar by the tablespoonful, tasting after each addition, until the desired degree of sweetness is reached. 2. Strain through a fine strainer, pressing with a rubber spatula to release the juices. 1. Place a slice of angel cake on each plate. (Store the leftover cake in an airtight container or freeze for longer storage.) 2. With a slotted spoon, place a portion of the Summer Fruit Salad on a corner of the cake slice and let it spill over the side. 3. Drizzle the raspberry sauce around the fruit salad. Nutrition Facts Serving Size 1/14 cake with fruit salad and sauce Amount Per Serving Calories 159 Total Fat 0 g Saturated Fat 0 g Cholesterol 0 mg Sodium 79 mg Total Carbohydrate 37 g Dietary Fiber 1 g Protein 4 g Percent Calories from Fat 1% Percent Calories from Protein 9% Percent Calories from Carbohydrate 90% Marla Home Cookin/ Message Board http://members3.boardhost.com/marlaoh/index.html [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] Keep Loaf Cakes Longer
I know, I thought the same thing when I read it Marla Home Cookin/ Message Board http://members3.boardhost.com/marlaoh/index.html - Original Message - From: aida barba To: CAKE-RECIPE@yahoogroups.com Sent: Saturday, February 03, 2007 6:45 PM Subject: Re: [CAKE-RECIPE] Keep Loaf Cakes Longer MAKES A LOT OF SENSE Marla in Las Vegas [EMAIL PROTECTED] wrote: Keep Loaf Cakes Longer To keep loaf cakes fresher longer, cut slices from the middle rather than from the end. When you're finished slicing, firmly push the two leftover sections together to reform a loaf. This way, you eliminate leaving an exposed, quick-to-dry-out end slice. Marla Home Cookin/ Message Board http://members3.boardhost.com/marlaoh/index.html [Non-text portions of this message have been removed] - Finding fabulous fares is fun. Let Yahoo! FareChase search your favorite travel sites to find flight and hotel bargains. [Non-text portions of this message have been removed] Yahoo! Groups Links -- No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.0.411 / Virus Database: 268.17.24/668 - Release Date: 2/4/07 [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] Heavenly Valentine's Day Chocolate Cheesecake
Heavenly Valentine's Day Chocolate Cheesecake 2 c Vanilla Wafers, Fine Crush 1 c Ground Toasted Almonds 1/2 c Butter, Melted 1/2 c Sugar 12 oz Milk Chocolate Chips 1/2 c Milk 1 ea Env. Unflavored Gelatin 16 oz Cream Cheese, Softened 1/2 c Sour Cream 1/2 ts Almond Extract 1/2 c Heavy Cream, Whipped 1 x Garnishes * * Whipped cream and chocolate shavings (optional). In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the sides. Set aside. Melt over hot (not boiling) water milk chocolate chips; stir until smooth. Set aside. Pour milk into small saucepan; sprinkle gelatin over top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin dissolves. Set aside. In large bowl, combine cream cheese, sour cream, and melted chocolate chips; beat until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped cream. Pour into prepared pan. Chill until firm (about 3 hours). Run knife around edge of cake to separate from pan; remove rim. Garnish with whipped cream and chocolate shavings, if desired. Makes 1 9-inch Cheesecake Cheesecake Tip: To easily cut cheesecake, take a long strand of plain dental floss, stretch it taut, and gently press it through the cake. When you reach the bottom of the cheesecake, simply pull the floss out from underneath. Marla Home Cookin/ Message Board http://members3.boardhost.com/marlaoh/index.html [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] Silky Looking Cakes -
Silky Looking Cakes - Professionally decorated cakes always seem to have a molten, silky look. To get this look, frost as usual then use a hair dryer to blow-dry the frosted surfaces (on low) until it looks right. The slight melting of the frosting gives it that smooth, lustrous appearance. Marla Home Cookin/ Message Board http://members3.boardhost.com/marlaoh/index.html [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 2/12/2007 Log Cabin Day Log Cabin Cake
ROD RECIPES 2/12/2007 Log Cabin Day Log Cabin Cake The log cabin is a structure that has become the American Folk Dwelling - it's a symbol of both self-reliance and practicality. When people started moving west across the country, they needed homes that could be built fast. The log cabin was the answer since it could be built with materials found on hand. Presidents Andrew Jackson and Abraham Lincoln were both born in log cabins. Log Cabin Cake 2 tablespoons flour 1 1/4 cups graham crackers 1 cup desiccated coconut 2 tablespoons margarine or butter 2 eggs 3/4 cup sugar 1 1/2 teaspoons baking powder 1 cup milk Topping 1/2 cup brown sugar 1 cup coconut 1 tablespoon margarine or butter 3 tablespoons milk Cake Blend all ingredients in a bowl and then pour into an 8x8 greased pan. Bake at 350 until done. Topping Heat all ingredients in a saucepan until all the sugar is melted. spread on cake when done and place under broiler while watching closely. About 2 minutes. Marla Home Cookin/ Message Board http://members3.boardhost.com/marlaoh/index.html [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] New Orleans King Cake Recipe
New Orleans King Cake Recipe Purple to signify justice, gold for power, and green for faith are the colors of Mardi Gras. Bands of colored sugar or sprinkles in these colors always decorate King cake. For the cake: 1 package active dry yeast 3 tablespoons brown sugar 2/3 cup warm milk 1/2 teaspoon salt 1/2 teaspoon cinnamon 6 tablespoons softened butter 1 egg, beaten 2 1/2 to 3 cups all-purpose flour 1 pecan half, bean, or trinket For the frosting: 2 tablespoons lemon juice 1 teaspoon vanilla extract 1 cup confectioners' sugar Colored sprinkles For the cake: In a small bowl, mix the yeast and sugar with 1/2 cup of warm water. Set aside for 10 minutes. Then in the bowl of a food processor or electric mixer, combine it with the warm milk, salt, cinnamon, butter, egg, and 1 cup of flour. Mix for 4 to 5 minutes or until it looks pale and stretchy. Cover with plastic and set in a warm spot for 1 hour. Stir the dough and beat in the remaining flour 1/2 cup at a time until it can be handled but is elastic. Knead or mix for 5 minutes. Hide the trinket in it. Cover again and let rise until doubled in bulk. Divide the dough in thirds and make each piece into a 24-inch snake. Braid them together, then form into an oval ring and place on a greased baking sheet. Cover and let rise until doubled in bulk -- about 45 minutes. Heat the oven to 350 degrees and bake the cake for 20 minutes or until it sounds hollow when rapped. Cool it completely. For the frosting: Mix the lemon juice and vanilla in a bowl. Sift in the confectioners' sugar a little at a time, stirring to make a smooth mixture. When it is a thick pouring consistency, drizzle it over the cake. Decorate with colored sprinkles or sugar. Serves 10 to 12 Marla Home Cookin/ Message Board http://members3.boardhost.com/marlaoh/index.html [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] Green Coffee Cake
Green Coffee Cake 18¼ oz package golden butter cake mix 3½ oz package instant pistachio pudding mix 4 eggs ½ pint sour cream ½ cup oil ½ tsp almond extract Green food color ½ cup chopped nuts 1 tbls sugar 1 tsp cinnamon Mix together the cake mix, pudding mix, eggs, sour cream, oil, almond extract, and food color. In a separate bowl combine the nuts, sugar and cinnamon. Pour ½ of the batter into an Angel food or bundt pan, then add ½ of the topping. Repeat. Do not preheat the oven. Bake in a 350º oven for 1 hour. Allow to cool in the pan for 1 to 2 hours. Marla Home Cookin/ Message Board http://members3.boardhost.com/marlaoh/index.html [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 2/16/2007 Pistachio Nut Day Pistachio Cake
ROD RECIPES 2/16/2007 Pistachio Nut Day Pistachio Cake Pistachio trees grow in parts of Iran, Turkey, Syria, Afghanistan, Greece, Italy and in the Western U.S. -- areas that have long, hot summers and cool winters. The pistachio nut is botanically related to cashews, peaches and mangoes. Pistachio Cake 1 pkg. white cake mix 1 (3-oz) pkg instant pistachio pudding mix 3 eggs 1 cup club soda or 7-Up 1 cup oil 1/2 cup chopped walnuts (optional) Frosting 1 1/2 cups milk 1 envelope Dream Whip 1 (3-oz) pkg instant pistachio pudding mix 1. Beat ingredients for cake in a large bowl until smooth. Stir in nuts last. Pour batter into greased 9 x 13 inch pan. 2. Bake at 325 degrees F (165 degrees C) for 45 minutes, or cake tests done. 3 Beat Dream Whip, milk and pudding mix until stiff. Pour over cooled cake. Refrigerate. Marla Home Cookin/ Message Board http://members3.boardhost.com/marlaoh/index.html [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 Tarts
Sugar Free Cheesecake Tarts 1 - 8oz. package fat free or lower fat cream cheese (or mix the two using 4 ounces of each) 1/2 cup fructose (may use Splenda, or again, mix) 2 egg whites 1 teaspoon vanilla flavoring 1 can prepared sugar free cherry pie filling 1/2 cup fructose Nutra Sweet Have cream cheese and egg whites room temperature. With electric mixer, beat cream cheese until creamy. Slowly mix in fructose. Beat in egg whites. Beat until fluffy. Fold in vanilla. Spray tart with non stick spray (may use cupcake pans using cupcake papers). Pour mixture into pans. Bake in 350 degree oven for approximately 20 minutes or until set. Cool. Cover and keep in refrigerator overnight. Open Sugar Free Cherry Pie Filling. Mix fructose and Nutra Sweet to taste. Chill. Serve over Cheesecake. Sugar Free Cherry Pie Filling: You can make your own! Mix a can of cherries and 3 tablespoons of cornstarch mixed with ½ to 1 cup of fructose. Stir together and microwave until thickened. Add red food coloring. Marla [Non-text portions of this message have been removed] Yahoo! Groups Sponsor ~-- Check out the new improvements in Yahoo! Groups email. http://us.click.yahoo.com/4It09A/fOaOAA/yQLSAA/QXMplB/TM ~- 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 2/24/2007 Dinosaur Lovers Day Dinosaur Cake
ROD RECIPES 2/24/2007 Dinosaur Lovers Day Dinosaur Cake The word dinosaur was invented by Sir Richard Owen in 1842 to describe fearfully great reptiles - and there were only three dinosaurs known at the time. Scientists have now identified more than 700 species in many shapes and sizes. They lived from 225 million years ago up until about 65 million years ago. But, actually they live on today as the birds. Dinosaur Cake Delight dino lovers with a friendly prehistoric creature cake. Tint the frosting purple for a wild, imaginative treat! 1 box Betty Crocker® SuperMoist® cake mix (any flavor) Water, vegetable oil and eggs called for on cake mix box Tray or cardboard, 18x10 inches, covered with foil 1 1/2 containers Betty Crocker® Rich Creamy vanilla frosting 1 tube (0.68 oz) Betty Crocker® black decorating gel 1 tube (0.68 oz) Betty Crocker® green decorating gel Red jelly bean 1. Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. 2. Cut cake as shown in diagram. Freeze pieces uncovered about 1 hour for easier frosting if desired. Arrange pieces on tray to form dinosaur as shown in diagram. http://www.bettycrocker.com/images/beautyshots/lineart/r34326la.gif 3. Frost cake, attaching pieces with small amount of frosting. Let frosting set a few minutes. Carefully cover with paper towel and gently pat to give frosting a textured appearance; remove towel. Outline scales, legs, mouth, nose and eye with black gel. Decorate with green gel and jelly bean eye. Store loosely covered. High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box. Marla [Non-text portions of this message have been removed] Yahoo! Groups Sponsor ~-- Check out the new improvements in Yahoo! Groups email. http://us.click.yahoo.com/4It09A/fOaOAA/yQLSAA/QXMplB/TM ~- 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 2/25/2007 Go Bowling Day Bowling Lane Cake
ROD RECIPES 2/25/2007 Go Bowling Day Bowling Lane Cake The Egyptians were rolling a ball to knock down targets more than 7,000 years old, but modern day bowling is a very American sport. The Dutch in New Amsterdam (New York) were bowling at ninepins in 1650. Their alley was a long plank only about a foot wide, so... lots of gutter balls. Bowling Lane Cake You're sure to strike everyone's sweet tooth with this clever party cake. 2 baked 13-by-9-inch cakes, any flavor 1 3/4 cups plus 1/4 cup of white frosting Yellow food coloring 1 cup of brown chocolate frosting 2 strips of Fruit by the Foot fruit leather, each about 20 inches long Gumballs in different colors 1 strip of black shoestring licorice, about 9 inches long 7 chocolate chips 10 bowling pin candles (available at party stores) Step 1 On a large platter or cake cardboard measuring at least 26 inches long, line up the cakes end to end to form a long rectangle. Trim the cakes as shown. Step 2 Trim 2 big cake scraps to 4 inches long and 1 1/2 inches wide and stack them on the sides of the wide end of the cake to make the bowling ball rack. Use a little frosting to adhere them if necessary. If the small pieces are crumbly and therefore difficult to frost, apply a light coating of frosting and chill the pieces until it sets. Stick the pieces in place and frost again. Step 3 To create a varnished wood look for the lane's flooring, mix the 1 3/4 cups of white frosting with 12 drops of yellow food coloring and 1 cup of chocolate frosting. The overall color should resemble peanut butter. Frost the entire cake, except for the tops of the racks; frost those with the 1/4 cup of white. Step 4 Trim 2 strips of fruit leather to fit along the edges for the gutters. Place the gumballs in the rack, add shoestring licorice for the foul line, and arrange the chocolate chip lane arrows about a third of the way up the lane. Set up the bowling pin candles at the narrow end of the cake. Light as many as the birthday child's age. Serves about 20. ROD RECIPES 2/25/2007 Go Bowling Day Bowling Lane Cake The Egyptians were rolling a ball to knock down targets more than 7,000 years old, but modern day bowling is a very American sport. The Dutch in New Amsterdam (New York) were bowling at ninepins in 1650. Their alley was a long plank only about a foot wide, so... lots of gutter balls. Bowling Lane Cake You're sure to strike everyone's sweet tooth with this clever party cake. 2 baked 13-by-9-inch cakes, any flavor 1 3/4 cups plus 1/4 cup of white frosting Yellow food coloring 1 cup of brown chocolate frosting 2 strips of Fruit by the Foot fruit leather, each about 20 inches long Gumballs in different colors 1 strip of black shoestring licorice, about 9 inches long 7 chocolate chips 10 bowling pin candles (available at party stores) Step 1 On a large platter or cake cardboard measuring at least 26 inches long, line up the cakes end to end to form a long rectangle. Trim the cakes as shown. Step 2 Trim 2 big cake scraps to 4 inches long and 1 1/2 inches wide and stack them on the sides of the wide end of the cake to make the bowling ball rack. Use a little frosting to adhere them if necessary. If the small pieces are crumbly and therefore difficult to frost, apply a light coating of frosting and chill the pieces until it sets. Stick the pieces in place and frost again. Step 3 To create a varnished wood look for the lane's flooring, mix the 1 3/4 cups of white frosting with 12 drops of yellow food coloring and 1 cup of chocolate frosting. The overall color should resemble peanut butter. Frost the entire cake, except for the tops of the racks; frost those with the 1/4 cup of white. Step 4 Trim 2 strips of fruit leather to fit along the edges for the gutters. Place the gumballs in the rack, add shoestring licorice for the foul line, and arrange the chocolate chip lane arrows about a third of the way up the lane. Set up the bowling pin candles at the narrow end of the cake. Light as many as the birthday child's age. Serves about 20. Marla [Non-text portions of this message have been removed] Yahoo! Groups Sponsor ~-- Check out the new improvements in Yahoo! Groups email. http://us.click.yahoo.com/4It09A/fOaOAA/yQLSAA/QXMplB/TM ~- 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
[CAKE-RECIPE] ROD RECIPES 3/5/2007 Bridge Players Day Playing Cards Cake
ROD RECIPES 3/5/2007 Bridge Players Day Playing Cards Cake And just who started all of that bidding? Probably the English! They had a game called Trump back in the 1500s. This turned into Whist and became popular with the upper-class in the middle 1700s. Whist went through many changes, but ended up being the contract bridge game played today. `` Playing Cards Cake Bid fun birthday greetings to your favorite card player with this delicious cake. 1 recipe Citrus Yellow Cake 1 recipe Whipped Cream Frosting 1 recipe Raspberry Filling Chocolate-flavored candy coating discs Red candy coating discs 8 ounces vanilla-flavored candy coating 1. Arrange cooled cake layers with bottom sides up. Spread each with a small amount of the frosting. Spread Raspberry Filling on top of one of the cake layers. Invert the remaining cake layer and place on top of the filling-covered cake layer. 2. Transfer cake to a serving plate. Frost sides and top generously with the remaining frosting. If desired, place some frosting in a decorating bag fitted with a large star tip. Pipe frosting along the top edge of cake. Cover loosely and chill until serving time, up to 24 hours. 3. Meanwhile, prepare garnish. Line a cookie sheet with waxed paper; set aside. In very small microwave-safe bowls, melt the chocolate and red candy coating discs. Transfer to disposable decorating bags. Snip a very small hole in end of each bag. Pipe chocolate spades and clubs onto the waxed paper. Pipe red hearts and diamonds onto same piece of waxed paper. Chill about 10 minutes or until designs are hard. Melt vanilla-flavored candy coating in the microwave or in a small saucepan over low heat. Working quickly, pour evenly over half of the chilled designs and spread gently to an even thickness. Leave half of your piped designs uncovered. Shake the cookie sheet gently to smooth out the melted candy coating layer. Chill until set. 4. To un-mold designs, gently peel waxed paper from the back of the candy coating. Set aside the designs that are separate and open. You will also have a sheet of vanilla candy coating that has designs piped on the back side. Turn it over onto a cutting board. Use a warm sharp knife to cut the sheet into small rectangles that each have a design. Decorate each piece of cake with a few open designs and a few rectangles (cards). Cake serves 12. Marla [Non-text portions of this message have been removed] Yahoo! Groups Sponsor ~-- See what's inside the new Yahoo! Groups email. http://us.click.yahoo.com/0It09A/bOaOAA/yQLSAA/QXMplB/TM ~- 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] Decorating
Decorating When decorating cakes for a variety of occasions, you'll want to make sure that the colors you've chosen are delectable. Certain colors and color combinations may evoke a positive response from the taste buds of your cake-eating audience. Very intense colors are usually less appealing to the palate than are softer colors. Complimentary color schemes, which may work well in a striking graphic design, do not have much taste appeal. Finally, too many colors can create a hodgepodge of hues that compete with each other. Here are three sure-fire techniques selecting tasty color schemes that will appeal to the palate. USE PASTEL COLORS The safest method for selecting colors is to use three pastel colors. Select the lightest color for the basic icing on the cake. If your colors are sufficiently pale, you can even combine complimentary colors without the jarring effect obtained complimentary colors at full strength. Note that you can increase the strength of one of the colors for a bit of contrast. For example, ice a birthday cake with white or pale ivory icing. Add pink roses (they can be shades of the same pink) with pale green leaves. The red and green on which the pastel colors are based would vibrate intensely if used at full strength, but they are both eye and appetite appealing when rendered in pastel hues. For a shower for a mom expecting a baby boy, ice the cake in pale blue. Add icing booties in pale yellow and white, or select pre-made decorations in the same colors. Ideas for combining pastel colors are almost limitless, but here are some more suggestions for three-color pastel schemes: * Pale yellow, delicate peach, and pale green * Lavender, pale blue, and rose * White, pale blue, and pale blue violet * Pale yellow, pink, and peach USE A PASTEL BACKGROUND FOR INTENSE COLORS Clearly, there are occasions that call out for a cake with bright colors. Once again, using a pale icing as the background for brighter colors. This approach is often used for kid's birthday cakes, which may feature a cartoon character or other popular theme. For a clown cake, you'll want to use some bright primary colors. For the basic icing, use white or the palest of pinks. Then, you can use bright reds, blues, oranges, and even black icing or decorating gel to make the clowns features. Because the bright colors are used in small amounts against a light background, they provide both taste and eye appeal. USE CHOCOLATE FOR A DARK BACKGROUND In general, dark colored icing is not very appealing. Most of us are not likely to greet an acid green, navy blue, or intense red cake with enthusiasm. Without fail, though, chocolate lovers will greet the dark brown color of a cake iced in chocolate or fudge icing with high expectations for the flavor. When you ice a cake with chocolate icing, decorate it with pastel colors. Once again, limit the color palette to two or three pastels. For Father's Day, make a rectangular cake and ice it with chocolate fudge icing. Turn the cake so that the narrower side is at the top. Near the top of the cake, with ivory icing create a shirt collar. Use pale orange to create a necktie below the collar. Add a design to the tie in a slightly deeper orange. Other colors that look especially nice against a dark brown background are: * pale yellow, peach, and orange * pale yellow, pale green, and white * pale pink, peach, and white * white, pale turquoise, and peach * pale yellow and peach * white and pale orange Finally, as you choose colors for your cake, think about colors that occur naturally in the foods we eat every day. That will help you stay away from colors like chartreuse, intense blue greens, and intense purples, that appear particularly acid or poisonous. Pastel color schemes are the safest, but brighter colors can be used very successfully against a pale background. Marla [Non-text portions of this message have been removed] Yahoo! Groups Sponsor ~-- Check out the new improvements in Yahoo! Groups email. http://us.click.yahoo.com/4It09A/fOaOAA/yQLSAA/QXMplB/TM ~- 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 Cinnamon Sour Cream Coffee Cake
Low Fat Cinnamon Sour Cream Coffee Cake 1 cup fruit-based fat replacement or unsweetened applesauce 2 1/2 cups granulated sugar, divided use 2 teaspoons pure vanilla extract 1 cup liquid egg substitute 3 cups unbleached all purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 cups fat-free dairy sour cream 2 tablespoons ground cinnamon 1/2 cup chopped walnuts, toasted Heat oven to 350F. Grease a 10-inch tube pan. In large mixing bowl, combine fat replacement and 2 cups sugar; beat until fluffy. Stir in vanilla. Add liquid egg substitute, 1/4 cup at a time, beating after each addition. In another bowl, combine flour, baking powder, baking soda and salt; add alternately with sour cream to other mixture, beating enough after each addition to keep batter smooth. Spoon 1/3 batter into prepared pan. In a bowl, combine cinnamon, nuts and remaining sugar. Sprinkle 1/3 of the mixture on batter in pan. Repeat layers of batter and cinnamon mixture 2 more times. Bake in heated oven 1 hr 10 minutes (70 minutes) or until knife inserted in center comes out clean. Remove from oven and cool on wire rack 10 minutes. Remove from pan and cool completely on wire rack before serving. Makes 16 servings. Nutritional info 1/16th recipe serving: 299 calories (9% calories from fat); 8g protein; 3g fat; 62g carbohydrates; 0mg cholesterol; 341mg sodium 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] EASTER ORANGE-CHIFFON CAKE
EASTER ORANGE-CHIFFON CAKE You can serve this cake simply frosted or you can make my flight-of-fancy Easter basket, you won't be a basket case making our basket cake. CAKE 1 cup egg whites (from 7 large eggs), at room temperature 2 tablespoons plus 1 1/3 cups sugar 1 tablespoon freshly grated orange peel 3/4 cup fresh orange juice 1/3 cup vegetable oil Yolks from 4 large eggs 1 teaspoon orange extract 2 1/4 cups cake flour (not self-rising) or 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt FROSTING 3 3/4 cups confectioners' sugar 1 stick (1/2 cup) butter or margarine (not spread), at room temperature 1/4 cup water 3/4 teaspoon orange extract 4 drops yellow food coloring 2 drops red food coloring EASTER BASKET 1 Easter Orange-Chiffon Cake, frosted just before decorating 24 anisette sponge cookies (not anisette toast) 18 red licorice (strawberry) twists (each at least 5 inches long) Wire clothing hanger, straightened and cut to 25 inches long One 32-inch length and two 15-inch lengths of ribbon about 3/4-inch wide 1 cup sweetened flaked coconut 1 drop green food coloring Pastel-colored jelly beans 1 sugar-coated chocolate egg Easter Basket 1. Heat oven to 325 F. Have a 9- to 10-inch tube pan ready. If pan has a removable bottom, do nothing to it. If not, lightly grease and line bottom with waxed paper. Lightly grease paper (don't grease pan sides). 2. Cake: Beat egg whites in a large bowl with an electric mixer on medium speed until frothy. Increase mixer speed to high, gradually adding the 2 tablespoons sugar. Beat until whites greatly increase in volume, are thick and glossy, and stiff peaks form when beaters are lifted. 3. In another large bowl, with electric mixer on medium (no need to wash beaters), beat remaining 1 1/3 cups sugar, the orange peel and juice, oil, egg yolks and orange extract until well blended. With mixer on low, gradually beat in flour, then baking powder and salt until batter is smooth. 4. Stir about 1/3 the whites into batter. Pour batter over remaining whites and gently stir (fold) with a rubber spatula until no white streaks remain. 5. Scrape into tube pan and smooth top. Bake 1 hour or until a pick inserted near center of cake comes out clean. Invert tube pan on a wire rack or hang on the neck of a glass bottle. Let cool completely. 6. Run a knife around edges and tube and remove pan. Loosen and remove bottom, or peel off paper. (Cake can be covered and refrigerated up to 3 days or wrapped airtight and frozen up to 1 month.) Place cake right-side up on serving plate. 7. Frosting: Beat confectioners' sugar, butter, water and extract in a medium-size bowl with electric mixer on medium speed 1 minute until fluffy. Beat in food color, 1 drop at a time. Spread evenly over cake including inside of tube hole. NOTE To save time, you can use 2 cans (16 ounces each) ready-to-spread vanilla frosting. Scrape frosting into a medium-size bowl. Stir in 1 1/4 teaspoons orange extract and food coloring until smooth and evenly tinted a pale orange. Proceed as directed. EASTER BASKET 1. Cut flat bottom off each sponge cookie (see Cooking Lesson, below). Turn cut-side down, rounded side up and cut in half from top to bottom. Trim each half, leaving a 1/4-inch-thick curved crust. Cut 1/2 inch from both ends (you'll have 48 two 3-inch-wide arches, a few more than needed). 2. Trim 15 licorice twists until 1/2 inch higher than cake. To make basket, press 1 licorice twist (post) against frosting. Starting at base of cake, place 3 sponge-cookie-arches evenly spaced over the post, gently pressing ends of cookies into frosting. Add second post as shown. Repeat with 2 cookie-arches creating a woven effect. Repeat around cake, trimming last cookie-arches if necessary to fit. 3. To make handle, bend wire hanger in a curve until ends are 8 inches apart. Cut both ends off remaining 3 licorice twists. Thread twists onto hanger leaving 3 1/2-inches hanger exposed on both ends. Stick ends into cake. 4. Weave the long ribbon through tops of licorice posts. Tie shorter pieces in bows around ends of handle. 5. Put coconut into a plastic food bag. Add green food coloring and shake until coconut is evenly tinted. Sprinkle a border around top of cake. Fill center hole of cake and coconut border with jelly beans. Set sugar-coated egg in middle. Basket Weave with Cookies 1. Cut each sponge cookie lengthwise in half. Cut the curved crust from each slice, making crust about 3/8 inch thick. You will use the curved crust for the basketwork. Trim 1/2 inch from each end of curve (you'll have 48 curves). 2. To make basket weave, press 1 licorice twist (post) against frosting. Starting at base of cake, place 3 curved crusts evenly spaced over the post, gently pressing ends of crusts into frosting. Add second post. Repeat with 2 more pieces of curved crusts, creating a woven effect. Repeat
[CAKE-RECIPE] Carrot Fruitcake
Carrot Fruitcake 1 cup grated carrots 1 cup seedless raisins 3/4 cup honey 1 tsp cinnamon 1 tsp allspice 1/2 tsp ground nutmeg 1/4 tsp cloves 2 Tbs margarine 1-1/2 cups water 1-1/2 cups whole wheat flour 1 tsp baking soda 1/2 cup wheat germ 1/2 cup chopped walnuts 1 Preheat oven to 300°F. 2 Cook carrots, raisins, honey, margarine and spices in the water for 10 minutes, then allow to cool. 3 Mix together the flour, baking soda, wheat germ, and walnuts and combine with other ingredients. Pour into two small well-greased loaf pans. Bake for 45 minutes. Servings: 12 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 4/4/2007 Library Book Day Genoise Book Cake
ROD RECIPES 4/4/2007 Library Book Day Genoise Book Cake Lending libraries have been part of culture down through the ages. But, do you know the name of the longest book ever published? It's The Yongle Dadian. - a 10,000 volume encyclopedia written by 5,000 scholars over a period of 5 years during the Ming Dynasty in China. Somehow, I don't think too many people have checked that out! Genoise Book Cake Set oven at 350°. Grease and lightly flour 1 Book Cake pan. In a large bowl combine 6 eggs and 1 cup of sugar. Stir for a minute, or until they are just combined. Set bowl over saucepan containing 1 or 2 inches of hot water. Water in pan should not touch bowl; nor should it ever be allowed to boil. Place saucepan containing bowl over low heat for 5 to 10 minutes, or until eggs are lukewarm. Heating the eggs helps them whip to greater volume. It is not necessary to beat them continuously as they are warming. They should, however, be lightly stirred 3 or 4 times to prevent them from cooking at bottom of bowl. When eggs feel lukewarm to your finger and look like a bright yellow syrup, remove bowl from heat. Begin to beat, preferably with an electric mixer. Beat at high speed for 10 to 15 minutes, scraping sides of bowl with a rubber spatula when necessary, until syrup becomes light, fluffy, and cool. It will almost triple in bulk and look much like whipped cream. It is the air beaten into the eggs that gives genoise its lightness. Beating by hand with a good rotary beater will take about 25 minutes. Sprinkle 1 cup of sifted flour, a little at a time, on top of the whipped eggs. Fold in gently, adding 1/2 cup slightly cooled, clarified butter and 1 teaspoon of vanilla flavoring. (Clarified butter is pure fat from which milk solids and water have been removed. Place butter in a saucepan and melt over low heat. Cook until foam disappears from top and there is a light brown sediment on the bottom of pan - about 10 minutes. The liquid should be golden, not brown. Pour off the clear butter and leave sediment in the sauce-pan.) Folding can be done with electric mixer turned to lowest speed, or by hand. Be especially careful not to over-mix. Pour batter into prepared pan. Bake in preheated oven 25 to 30 minutes, or until cake pulls away from sides of pan and is golden brown and springy when touched lightly on top. Remove from pan immediately and cool on cake rack. A frosting, packaged the Seven-Minute Frosting may be used. You can use roses and Cake-Mate, to write a name on the Book Cake. Note: This recipe is from our favorite cookbook, The Art of Fine Baking (published by Simon and Schuster) by Paula Peck, who has contributed recipes to, and has had her pastries photographed for The New York Times and Life, and has taught at the James Beard Cooking School. Her kitchen next door fills us with joy at the whiff of the delicious aroma of freshly baked bread, and makes us nostalgic for the magic days of childhood when mother or grandmother made wonderful cake at 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] Jelly Bean Confetti Cake
Jelly Bean Confetti Cake 3/4 cup Miniature jelly beans, cut in half 2 cups All-purpose flour, divided 1 1/4 cups Granulated sugar 1 cup Butter, softened 8 oz Cream cheese, softened 1 tsp Vanilla extract 3 Eggs 1 1/2 tsp Baking powder 1/4 tsp Salt Confectioners' sugar Oven Temp ~ 325° Baking Time ~ 50 - 60 Min. Pan Type ~ 12 cup tube pan Preheat oven, generously grease and flour a 12-cup fluted tube pan. Lightly spoon flour into measuring cup and level off. In small bowl, toss jelly beans with 2 tablespoons of the flour; set aside. In large bowl, beat sugar, butter, cream cheese and vanilla extract until well blended. Add eggs, 1 at a time, beating well after each addition. Add remaining flour, baking powder and salt; blend well. Spoon 1 cup of the batter evenly over bottom of prepared pan. Stir jelly beans into remaining batter, and spoon into prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool in upright pan for 10 minutes. Invert onto serving platter. Cool completely. Sprinkle with confectioners' sugar 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 Coffee Cheesecake
Low Fat Coffee Cheesecake Crust: 1 1/2 cups crushed low-fat graham wafers 1 tablespoon granulated sugar 1 egg white Filling: 2/3 cup granulated sugar 1/3 cup all-purpose flour 1 tablespoon cornstarch 1 1/2 cups low fat (1%) light cottage cheese 8 ounces light cream cheese 1 egg 2 egg whites 1 teaspoon vanilla extract 1/2 cup skim milk 2 tablespoons instant coffee granules 1/3 cup low fat sour cream 3 egg whites, at room temperature 4 tablespoons granulated sugar Preheat oven to 375F. Combine graham crumbs and sugar in a small bowl. Add egg white and mix well. Press onto bottom of 9-inch springform pan that has been sprayed with non-stick spray. Bake just until edges feel firm and dry, about 8 minutes. Let cool. Reduce oven temperature to 300F. Combine first amount sugar, flour, and cornstarch in a small bowl. Set aside. Process cottage cheese in a blender until smooth. Transfer to a large bowl. Add cream cheese, egg, and first amount egg whites (2 egg whites). Beat with an electric mixer on high speed until smooth, about 3 minutes. Gradually add flour mixture and beat until well blended. Add vanilla and beat again. Mix coffee granules with skim milk until dissolved. Add to cheese mixture along with sour cream. Beat until smooth. In a separate bowl, beat second amount egg whites (3 egg whites) with a mixer at high speed until soft peaks form. Add second amount sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Fold egg white mixture into cheese mixture. Pour batter into prepared crust. Bake for 1 hour and 10 minutes, or until almost set. Turn oven off. Leave cake in oven for 1 hour. Cool completely. Cover and refrigerate for 8 hours or overnight. Run knife along edges of cake before removing sides of pan. Makes 12 servings. Per serving 203 calories 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] Cherry Cupcakes
Cherry Cupcakes These taste treats are a natural for school parties or tailgate celebrations 1 (18-3/4-ounce) box chocolate cake mix 3 eggs 1-1/3 cups water 1/2 cup vegetable oil 1 (21-ounce) can cherry pie filling and topping 1 (16-ounce) can vanilla frosting 1 Prepare cake mix according to package directions, adding eggs, water and oil. Pour batter into 24 paper-lined muffin-pan cups, filling two-thirds full. 2 Remove 24 cherries from cherry filling; set aside. Spoon a generous teaspoon of remaining cherry filling onto the center of each cupcake. 3 Bake at in a preheated 350-degree oven 20 to 25 minutes. Cools in pans on wire rack for 10 minutes. Remove from pan. 4 Let cool completely. Frost each cupcake with vanilla frosting. Garnish each cupcake with reserved cherries. Servings: 24 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] April 23 - National Cherry Cheesecake Day
April 23 - National Cherry Cheesecake Day Cherry Cheese Cake Utensils: 6 Spring Form Pan 1 small pan Blender Oven Crust: 1/2 Cup Graham Crackers Crumbs 1 Tablespoon Sugar 2 Tablespoons Melted Butter Cheesecake: 1/4 Cup Sugar 3/4 Cup Sour Cream 1 Egg 1 Teaspoon of vanilla 1 8 oz. Package of Cream Cheese 1 Tablespoon Melted Butter Topping: 1 Can Cherry Pie Filling Combine Graham Crackers, Sugar and Butter then press into the bottom of the spring form pan. Hint: an easy way to crush Graham Crackers is to place 3-4 crackers in a self-closing plastic bag then take a rolling pin and gently crush them. Voila - no mess! Put sour cream, egg, vanilla into the blender and begin to blend at a medium speed add cream cheese slowly by cutting chunks and adding to the mixture wait until blended before adding the next piece. Lastly add the butter and blend another moment. Pour into the spring form pan. Bake at 325° F for 45-60 minutes. The cheesecake is done when a straw (or a slender knife) inserted into the middle of the cake comes out clean. When the cake is cooled, put the cherry pie filling on the top and serve. Tip: You can double this recipe easily, but you will need a 12 spring form pan and baking time may be extended slightly. 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 Carb Banana Spice Cake
Low Carb Banana Spice Cake 1/2 cup butter (1 stick) softened at room temperature 1/2 cup cream cheese (full fat) - softened 1 cup granulated Splenda 1/2 cup Diabetisweet 1 teaspoon Brown SugarTwin 5 eggs, at room temperature 2 cups almond flour 1 teaspoon baking powder 1 teaspoon cinnamon 1/8 teaspoon ground cloves 2 teaspoons sugar free banana extract 1 teaspoon sugar free vanilla extract Cream butter, cream cheese, and sweeteners well. Add eggs - one at a time - beating well after each. Mix almond flour with baking powder and spices. Add egg to mixture a little at a time while beating. Add banana and vanilla extracts. Pour into greased 9-10 Springform pan (or 9 round cake pan) and bake at 350°F for 50-55 minutes. Makes 8 servings. 6.2 grams of carbohydrate per 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] Blueberry Mothers Day Breakfast Cake
Blueberry Mothers Day Breakfast Cake 1 1/2 c Cornmeal 1/2 c Flour 1 tb baking powder 2 Egg whites 1/2 c Apple Juice 1 1/2 c Milk 1 tb Vegetable Oil 1 c Blueberries Combine the cornmeal, flour, and baking powder. Beat egg whites until light and fluffy. Beat together the apple juice, milk, and oil; gently fold in egg whites. Stir in dry ingredients. Pour batter into an oiled cake pan, sprinkle with the blueberries. Bake at 425 degrees F. for 30-35 minutes or until golden. Serve hot with butter and maple syrup 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] Two Egg Cake for Mom's Day
Two Egg Cake for Mom's Day 1/2 c Shortening 1 1/2 c Sugar 1 ts Vanilla 2 Eggs 2 1/4 c Sifted cake flour 2 1/2 ts Baking powder 1 ts Salt 1 c Plus 2 tbsp. milk Stir shortening to soften. Gradually add sugar and cream thoroughly for 10 minutes; add vanilla. Add eggs, one at a time, beating well after each addition. Sift flour with baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Bake in 2 paper lined 9x1 1/2 round pans in a 375 degree oven for 20 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] Fruit-Sweetened Sugar Free Cake
Fruit-Sweetened Sugar Free Cake Apple juice concentrate makes this cake just sweet enough. For a double layer cake or 9x13 pan, simply double the recipe. Cake 2 organic eggs 1/2 cup frozen organic apple juice concentrate, thawed 1 stick organic butter, melted 1 tsp vanilla extract 11/2 cups unbleached organic white flour 11/2 tsp baking powder Preheat oven to 350°F. Spray and flour an 8- inch round or square cake pan using canola or olive oil spray. Set aside. In a medium bowl, beat the eggs. Whisk in apple juice and vanilla, then slowly whisk in butter. In a small bowl, mix flour with baking powder. Whisk into liquid mixture, beating to combine. Pour batter into prepared pan and bake for 30-35 minutes or until done when tested with a toothpick. Cool for 15 minutes in pans, then transfer to a rack to finish cooling. Sugar Free Frosting Ideas Spread softened cream cheese on cake and top with fresh chopped fruit such as strawberries, mangos, peaches, kiwi, or blueberries. Whip heavy cream and mix with chopped fresh fruit of choice; spread on cake. Simply top cake with fresh fruit and a light dusting of unsweetened cocoa powder. 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] Funny Mother's Day Cake
Funny Mother's Day Cake 1 c Sugar 1/2 c Cocoa 2/3 c Hot water 1/2 ts Vanilla 1/2 c Butter 1 c Sugar 2 ea Egg whites 2 c Flour 2 ts Baking powder 3/4 c Milk 1/4 c Lemon juice 1/2 ts Vanilla Preheat oven to at 350 degrees F. Mix sugar, cocoa and hot water; add vanilla, mix well. Pour into 9 inch pastry shell. Cream together butter and sugar; beat in egg whites till fluffy. Whisk together the flour and baking powder. Add milk, lemon juice, and vanilla. Add dry ingredients; beat well. Spoon into the pastry shell. Bake about 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] 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/
[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] 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] 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] 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
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] 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/
[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] 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] 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] 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] 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] 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 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] 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] 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] 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/
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] 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/
[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] 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/
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] 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/
[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] 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/
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/
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/
[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/
[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] 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] 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] 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/
