[CAKE-RECIPE] Earthquake Cake
Earthquake Cake So called because the top usually cracks 1 box German chocolate cake mix 1 bar butter or margarine 8 oz cream cheese 1 box powdered sugar 1 cup chopped pecans 1 cup coconut Line bottom of 9 x 13 cake pan with pecans and coconut. Mix the cake mix following box directions. Pour over the pecan-coconut layer. In a saucepan melt together the margarine, cream cheese. Add to this the powdered sugar. Pour over cake mix layer. Bake 45 minutes at 350°. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] strawberry cake with cream cheese frosting
1 Yellow cake mix 3/4 cup nestle strawberry drink mix 1 can cream cheese frosting or can make your own mix cake mix according to pkg directions adding the strawberry drink mix and when toothpick inserted in center comes out clean take out let cool and frost with your store bought or homemade cream cheese frosting. HUGS MELANIE [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Old Fashioned Blueberry Buttermilk Coffee Cake
Old Fashioned Blueberry Buttermilk Coffee Cake 1-1/2 cups sugar 1/3 cup chopped pecans 1/2 cup unsalted butter, 8 Tbs. chilled and cut into pieces, 1 Tbs. melted 1-1/2 tsps. ground cinnamon 3/4 tsp. ground nutmeg 1 cup buttermilk 2 large eggs 2 tsps. vanilla extract 1-1/2 tsps. orange peel, grated 2 cups all purpose flour 1 Tbsp. baking powder 1-1/2 cups blueberries Fresh or frozen Instructions: Preheat oven to temperature 350°F. Butter and flour a 9x9 inch baking pan. Make topping by combining 1/2 cup sugar, pecans, 1 Tbs. melted butter, cinnamon and 1/2 tsp. nutmeg in a bowl. Set aside. Whisk buttermilk and next 3 ingredients in a bowl and set aside. Combine flour, baking powder, remaining sugar and nutmeg in a food processor or bowl Add 1/2 cup chilled butter and process until mixture resembles coarse meal. Add buttermilk mixture and process until just blended. Fold in berries and transfer to prepared pan. Sprinkle topping over. Bake about 1 hour 5 minutes or until tester comes out clean when inserted into center. Cool cake completely in pan on rack. Recipe source: http://www.blueberry-recipe com/Blueberry-buttermilk-coffee-cake.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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Cinnamon Apple Coffee Cake
Cinnamon Apple Coffee Cake Tender apples add nice flavor to this quick-to-fix cake from Gertrude Hart. The Oak Creek, Wisconsin cook says the nutty treat was a family favorite when served warm after church on Sunday mornings. 9 ServingsPrep: 10 min. Bake: 50 min. Ingredients 1 package (9 ounces) yellow cake mix 1 package (3.4 ounces) instant vanilla pudding mix 2 eggs 1/2 cup sour cream 1/4 cup butter, melted 2 medium tart apples, peeled and shredded 1/2 cup sugar 1/4 cup chopped walnuts 1 teaspoon ground cinnamon Directions In a large bowl, beat the cake mix, pudding mix, eggs, sour cream and butter on low speed for 30 seconds. Beat on medium for 2 minutes. Pour half into a greased 8-in. square baking dish. Top with apples. Combine the sugar, nuts and cinnamon; sprinkle half over the apples.Top with remaining batter and sugar mixture. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 9 servings. Recipe source: http://www.tasteofhome.com/recipes/Cinnamon-Apple-Coffee-Cake [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Banana Coffee Cake with Cinnamon Pecan Topping
Banana Coffee Cake W/ Cinnamon Pecan Topping 8 oz. cream cheese, softened 1/2 c. butter, softened 1 1/4 c. sugar 2 eggs ...1 C. mashed ripe bananas 1 t. vanilla extract 2 1/4 C. flour 1 1/2 t. baking powder 1/2 t. baking soda Cinnamon Pecan Topping 1 C. chopped pecans 2 T. sugar 1 t. ground cinnamon Beat cream cheese, butter & sugar. Add eggs one @ a time, beating well after each. Add vanilla & bananas. Combine flour, baking powder &baking soda; gradually add to the creamed mixture. Combine topping ingredients; add half to the batter. Transfer o a greased 9x13 baking pan. Sprinkle with the remaining topping. Bake at 350 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Recipe source: Brooke Dudgeon. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] KILLER CAKE
KILLER CAKE 1 Swiss Choc. cake mix 1 sm. choc. instant pudding 1 1/2 C. milk 3 eggs 1 C. oil Mix and bake in 9 by 13 pan. Remove from oven and freeze immediately, loosely covered. Do not cool first! Frosting 8 oz. cream cheese 1 C. pwd. sugar 1/2 C wh. sugar 1 tsp. vanilla Mix well and then fold in 12 oz. Cool Whip Spread frosting on frozen cake and sprinkle with 1 c. toasted pecans 2 Hersey bars (chopped) Refrigerate. Be sure it has thawed before serving! [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Lemon Chiffon Cake Low Fat
Lemon Chiffon Cake Low Fat 2 cups cake flour, sifted 1 cup sugar 1/2 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup sunflower oil 1 teaspoon grated lemon zest (about 2 lemons) 1/4 cup fresh lemon juice, (1 to 2 lemons) 1 Tbl. pure vanilla extract 1 teaspoon lemon extract 7 large egg whites (makes 16 servings). Preheat oven to 325 F. Prepare a 12 cup (about 9) bundt pan with a non-stick coating. In a large mixing bowl, sift together the flour, 1 cup sugar, baking powder, baking soda, and salt. In a small cup or bowl, mix the oil, lemon zest, lemon juice, vanilla extract, and lemon extract. In a large stainless steel bowl, beat egg whites until white and foamy. Slowly add remaining 1/2 cup of sugar and continue beating just until stiff peaks form. Do not overbeat. Make a well in the center of the flour mixture. Place the wet ingredients into the well. Add 1/4 of egg whites into well and mix gently until all ingredients are blended. Gently fold in the remaining egg whites using a rubber spatula. Pour batter into the prepared pan. Bang pan on counter to remove any air bubbles. Bake for about 30 minutes until golden and top feels springy or until a cake tester inserted into the center comes out clean. Cool the cake on a wire rack for 1/2 hour. Loosen the sides with a small thin knife if necessary. Remove cake from pan and cool for 1/2 hour. Store in airtight container or serve immediately. Make a Lemon and Vanilla Glaze by mixing a cup of confectioners sugar with 1 tsp. vanilla extract, and 1/4 tsp. lemon extract. Add water if necessary and mix until smooth. Drizzle glaze over the cake. This cake is also good with a light dusting of confectioners sugar. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Low Fat Apple Dump Cake
Low Fat Apple Dump Cake Nutritional Info Fat: 13.6g Carbohydrates: 32.5g Calories: 255.9 Protein: 3.3g Ingredients1 (21oz) Can of Pie Filling 1/3 Box of Yelow Cake mix 1 Cup chopped Walnuts 6 tbs Promise Fat free Margarine (melted) Directions Makes 6 servings Empty pie filling into 8" round cake pan. First top with cake mix, then walnuts. Melt Promise fat free spread in microwave, pour over cake mixture. Bake at 375 for 35 minutes. Number of Servings: 6 [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Frozen Pineapple Upside-Down Cake
Frozen Pineapple Upside-Down Cake From: EatingWell 1 20-ounce can pineapple rings in juice, drained, juice reserved 5 fresh cherries, pitted, or raspberries 3 large egg yolks, at room temperature (see note) 6 tablespoons packed light brown sugar 2 large egg whites, at room temperature 1/2 cup sugar 1/2 teaspoon cream of tartar 1/2 cup heavy cream 7 ounces angel food cake, (see note) 1. Coat a 9-inch springform pan with cooking spray; set it on a large plate. Blot 5 pineapple rings dry with paper towels; arrange in a circle in the bottom of the pan. Place a cherry (or raspberry) in the center of each pineapple ring. 2. Place the remaining pineapple and the reserved juice in a blender; blend until smooth. 3. Beat egg yolks and brown sugar in a 3-quart stainless-steel bowl with an electric mixer on medium speed until thick, pale brown and fluffy, 3 to 5 minutes. Beat in the pineapple puree, scraping down the sides as necessary. 4. Bring 1 inch of water to a slow simmer in a large saucepan. Place the bowl of pineapple mixture over the simmering water and beat on medium speed until thick, doubled in volume and an instant-read thermometer registers 160 degrees F, 5 to 8 minutes. Remove from the heat (be careful of the escaping steam) and continue beating on medium speed until room temperature, 8 to 10 minutes. Set aside. 5. Clean and dry the beaters. Beat egg whites, sugar and cream of tartar in another 3-quart stainless-steel bowl on medium speed until foamy. Bring the water in the saucepan back to a slow simmer, set the bowl of egg whites over it, and continue to beat on medium speed while moving the mixer around, until the mixture is glossy and thick, about 3 1/2 minutes. Increase the speed to high and continue beating over the heat until very stiff and glossy, about 3 1/2 minutes more (the eggs will be at a safe temperature, 160 degrees F, at this point). Remove from the heat (be careful of the escaping steam) and continue beating on medium speed until room temperature, 3 to 5 minutes. Whisk the meringue into the reserved pineapple mixture until smooth. 6. Clean and dry the beaters one more time. Beat cream in a medium bowl with an electric mixer on high speed until soft, droopy peaks form, 30 seconds to 1 minute. Fold the whipped cream into the batter. Pour the batter over the pineapple slices in the pan. 7. Cut angel food cake into nine 3/4-inch-thick slices. Lay the slices over the batter, completely covering the top. Cover with plastic wrap and freeze for at least 8 hours. 8. Remove the cake from the freezer and let stand at room temperature for 10 minutes. Run a knife around the edges. Invert the pan onto a large serving plate and rap gently on the counter to loosen the cake. Remove the pan sides, then carefully remove the pan bottom. If the bottom does not release easily, place a towel soaked in hot water on it for a minute, then try again. Notes: To get the most volume from beaten eggs, it's best for them to be at room temperature. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes. To make it easier to thinly slice the angel food cake (Step 7), place it in the freezer while preparing the filling. MAKE AHEAD TIP: Tightly wrap and store in the freezer for up to 2 weeks (do not refreeze). [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Honey Bun Cake
Honey Bun Cake This is one of the most requested cakes. Oh how it resembles those wonderful honey buns! Cake. Ingredients: 1 box Duncan Hines® yellow cake mix 1 c. sour cream 4 eggs 2/3 c. oil 1 tsp. Vanilla 1 c. light brown sugar 2 tsp. cinnamon Directions: Mix cake mix, sour cream, eggs, oil and vanilla. Pour into a 9x13-inch pan. Mix brown sugar and cinnamon and sprinkle over batter and swirl with a fork until all sugar is covered with batter. Bake at 325 degrees for 35 to 40 minutes. Icing. Ingredients: 2 c. confectioners' sugar 1 tsp. vanilla 6 T. milk Directions: Mix sugar, milk and vanilla. When cake is done, punch holes using a straw in cake and drizzle mixture on cake. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] COOKIES 'N CREAM CAKE
COOKIES 'N CREAM CAKE 1 cup flour 1/2 cup sugar 1/4 cup Splenda* 1/2 cup light sour cream 1/4 cup light butter, softened 1/4 cup water 1/2 tsp. baking soda 1/2 tsp. baking powder 1 egg 1 tsp. vanilla extract 8 reduced fat creme-filled chocolate cookies, chopped (such as Oreos) 2 cups fat free Cool Whip 1. Heat oven to 350º. Spray a 9-inch round pan with nonstick cooking spray 2. In a large bowl, combine flour, sugar, Splenda, sour cream, light butter water, baking soda, baking powder, egg and vanilla; beat with electric mixer on low speed for 30 seconds. Beat on high speed for 2 minutes. Reserve 2 tbsp. of the cookie pieces; stir remaining cookie pieces into batter. Spread batter in prepared pan. 3. Bake 30 to 35 minutes or until cake tests done. Cool cake in pan 10 minutes, then remove to a wire rack to cool completely. Spread cooled cake with Cool Whip. Crush reserved 2 tbsp. cookie pieces into fine crumbs; sprinkle on cake. Yield: 8 servings. *Useful Tip: If you choose to not use the Splenda use sugar instead. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] 10 Minute Cake
10 Minute Cake 1 19-ounce can crushed pineapple with juice 2 cups white sugar 2 eggs 2 cups flour 2 teaspoons baking soda 1 teaspoon vanilla 1 cup chopped walnuts Mix all ingredients together well. Pour into a greased and floured bundt pan. Bake 350 degrees F for 40-45 minutes. To make icing, mix 1/2 cup butter and 8 oz package of cream cheese, 1 1/3 cup icing sugar and 1 teaspoon vanilla. Mix and frost cake while warm. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Pumpkin Roll
Pumpkin Roll 3/4 cup flour 1 tsp. baking powder 2 tsps. cinnamon 1 tsp. pumpkin pie spice or allspice 1/2 tsp. nutmeg 1/2 tsp. salt 3 eggs, slightly beaten 1 cup sugar 2/3 cups pumpkin Beat sugar and eggs until fluffy. Beat in pumpkin. Add dry ingredients. Pour into waxed paper lined cookie sheet. Cook at 375 degrees for 15 minutes. Roll out on damp cloth. Trim crusty edges. Roll as jelly roll. Cool. Unroll and spread with filling. Roll again. Wrap in waxed paper and chill. Cream Cheese Filling: 1 cup icing sugar 6 tbsps. butter 1 tsp. vanilla 4 ozs. cream cheese Combine and mix well. Spread on cooled roll. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Pumpkin Nut Cake (quick and easy)
Pumpkin Nut Cake 1 pkg. (l layer) white cake mix 1 egg 1/2 c. canned pumpkin 1/4 c. water 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/3 c. chopped nuts Stir together the cake mix, egg, pumpkin, water, cinnamon and nutmeg. Beat with an electric mixer on medium speed for 2 minutes. Turn into a greased 8 x 8 baking pan. Top with nuts. Bake at 350 oven for 20 to 25 minutes. Cool. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] West Virginia Blackberry Cake
West Virginia Blackberry Cake 2 c. sugar 1 c. butter 4 eggs 3 c. flour 1 tsp. cloves 1 tsp. nutmeg 1 tsp. cinnamon 1 tsp. baking soda 1 tsp. baking powder 1 c. buttermilk 1-1/2 c. fresh or frozen drained blackberries or black raspberries ICING: 1 c. butter 1 box (1 lb.) confectioners' sugar 1 tsp. vanilla 3 tbsp. cold coffee Instructions Cream sugar, butter together. Beat eggs and add to creamed mixture. Combine flour, spices, baking powder and soda. Stir into creamed mixture, alternating with buttermilk. Carefully fold in berries. Bake at 350 degrees in 3 greased and floured 8 inch layer pans for 30 minutes. Cool on wire rack Frost. Mix and use as directed. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Scottish Marmalade Cake
Scottish Marmalade Cake 3/4 cup margarine 1/3 cup sugar 2 large eggs 6 tablespoons orange marmalade 2 cups self rising flour 1/2 cup white raisins or golden raisins Cream margarine until soft and add sugar and beat until light and fluffy. Add the eggs one at a time, beating well between each addition. Mix in marmalade, raisins and flour. Turn into greased and bottom-lined deep 7 inch cake pan. Level the surface, and bake at 350 for 1 - 1 1/2 hours or until a toothpick comes out clean. Cool for 15 minutes and turn out onto rack to cool completely. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Raspberry-Laced Vanilla Cake
Raspberry-Laced Vanilla Cake 3 cups cake flour, or 2 2/3 cups AP flour 1 tablespoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1 1/2 cups butter, softened 1 1/4 cups sugar 2/3 cup milk 1 1/2 teaspoons vanilla 4 eggs 1 cup raspberry jam Frosting 1 cup butter, softened 3 cups powdered sugar 1/2 cup raspberry liqueur, or raspberry syrup 1/2 teaspoon vanilla Preheat oven to 350 degrees F. Grease and flour 3 round 9-inch cake pans. Line with circles of parchment paper for easy removal, optional. Whisk together dry ingredients and set aside. Cream together butter and sugar until fluffy. Beat in flour mixture with milk, vanilla and eggs. Beat on medium speed until blended. Beat 2 minutes longer. Pour into pans. Bake cake layers 25 to 30 minutes or until a wooden toothpick inserted in center comes out clean. Let cakes stand in pans 10 minutes then turn out to cool on wire baking racks. Cool completely. Cut each cake layer horizontally to make 2 layers. Spread 1/3 cup raspberry jam to within 1/4-inch of edge. Top with another layer, cut side down; spread with 1/3 cup buttercream frosting. Repeat with remaining layers. Frost side and top of cake with remaining frosting. Pipe frosting on top of cake if desired. Garnish with raspberries. Frosting: Beat butter, powdered sugar in medium bowl on medium speed until smooth. Gradually beat in liqueur and vanilla until smooth and spreadable. Source Betty Crocker 12 servings [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Gingerbread Cupcakes
Gingerbread Cupcakes Oven: 350 F. Makes: 8 cupcakes 1 c. flour 1/2 tsp. baking powder 1/2 tsp. ginger 1/2 tsp. cinnamon 1/4 tsp. baking soda Dash salt 1 egg white, lightly beaten 1/2 c. molasses 1/2 c. water 3 T. vegetable oil Powdered sugar (opt.) Preheat oven to 350 F. Line eight 2 1/2 inch muffin cups paper baking cups; set aside. In medium bowl, stir together flour, baking powder, ginger, cinnamon, soda and salt; set aside. In a small bowl, stir together egg whites, molasses, water and oil. Stir molasses mixture into flour mixture just until blended. Spoon batter into prepared muffin cups. Bake for 15 to 20 minutes or until cupcakes spring back when pressed lightly in centers. Cool in pans on wire racks for 10 minutes. Remove cupcakes from pans. Serve warm or cool. If desired, sift powdered sugar over cupcakes before serving. >From Family Circle [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Frosted Mocha Cake
Frosted Mocha Cake * 3/4 cup sugar blend (splenda) * 1/2 cup sugar * 2 eggs * 1/4 cup canola oil * 1 container (2-1/2 ounces) prune baby food * 3 teaspoons white vinegar * 1 teaspoon vanilla extract * 1 cup fat-free milk * 1 cup cold strong brewed coffee * 3 cups all-purpose flour * 1/3 cup baking cocoa * 2 teaspoons baking soda * 1 teaspoon salt * FROSTING: * 1 teaspoon instant coffee granules * 1 teaspoon hot water * 1/2 teaspoon vanilla extract * 2 cups Lt. whipped topping In a large mixing bowl, combine the first seven ingredients; beat until well blended. In a small bowl, combine milk and coffee. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture alternately with milk mixture. Pour into a 13-in. X 9-in. X 2-in. Baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. In a small bowl, dissolve coffee granules in hot water. Stir in vanilla. Place whipped topping in a large bowl; gently fold in coffee mixture. Frost cake. Store in the refrigerator. Yield: 24 servings. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Frosted Banana Cupcakes
Frosted Banana Cupcakes CUPCAKES: 1/2 cup shortening 1-1/2 cups granulated sugar 2 eggs 1 cup mashed ripe bananas (about 2 medium) 1 tsp. vanilla extract 2 cups all-purpose flour 3/4 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 1/2 cup buttermilk BANANA FROSTING: 2 cups powdered sugar 1/3 cup butter, softened 1/4 cup mashed ripe banana 1 tsp. vanilla extract 1 tsp. lemon juice --In a large bowl, cream shortening and sugar until light and fluffy. --Add eggs, one at a time, beating well after each addition. --Beat in bananas and vanilla. --Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. --Fill paper-lined muffin cups two-thirds full. --Bake at 375° for 18-22 minutes or until a toothpick comes out clean. --Cool for 10 minutes before removing from pan to a wire rack to cool completely. --In a small bowl, combine the frosting ingredients; beat until light and fluffy. --Frost cupcakes. Yield: about 18 cupcakes. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Easy Orange Juice Pound Cake
Easy Orange Juice Pound Cake 2 Cups All-purpose Flour 2 Cups Sugar 1 Stick (4 oz) Butter 1/2 Cup Shortening 5 Eggs 5 Tbs Orange Juice 1 Tbs Vanilla Extract 1 tsp Baking Powder Preheat oven to 325 degrees. Prepare Bundt pan with non-stick cooking spray. In mixing bowl, combine all ingredients. Pour into prepared Bundt pan. Bake at 325 degrees for 50 60 minutes, or until it tests done. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Devils Food Cherry Cake
This is from the "That's My Home" website... ~ Devils Food Cherry Cake For the cake 1 1/4 cups water 5 ounces unsweetened chocolate, chopped 1/4 cup cocoa powder (use Dutch-processed if possible) 1 1/2 teaspoons pure vanilla extract 1 1/2 cups cake flour 1/8 teaspoon salt 1 teaspoon baking soda 2 sticks of butter 1 1/2 cups dark brown sugar 3 large eggs 1/2 cup sour cream 3 cups fresh, frozen, or canned black cherries For the icing 1 1/2 cups whipping cream 3 tablespoons light corn syrup 2 tablespoons cherry brandy 16 ounces bittersweet chocolate, chopped Preheat oven to 350 degrees F. Grease three 8-inch cake pans and line bottoms with wax paper or parchment. In a small saucepan, bring water to a boil; add the chocolate, cocoa, and vanilla and remove from heat. Stir until no large lumps remain, then set aside. Combine and sift the flour, salt, and baking soda and set aside. Combine the butter and brown sugar and beat hard until fluffy, about 3 minutes. Beat in the eggs, one at a time, until incorporated, and then beat in the sour cream and the chocolate mixture. Fold in the sifted flour mixture in 2 or 3 batches, and then beat by hand for no more than 10 seconds. Don't worry about a few lumps. Divide the mixture among the prepared pans and bake 15-20 minutes in the preheated, hot as Hades oven (until a skewer inserted in the middle comes out clean). Cool at least 30 minutes prior to icing. Combine the cream, corn syrup, and cherry brandy in a small saucepan. Bring to a boil, remove from heat and add the chopped chocolate and whisk until smooth. Transfer to a bowl and refrigerate 10-15 minutes, or until thickened. Spread each layer with icing and top with cherries. Makes one three layer cake. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Cappuccino Cheesecake
Cappuccino Cheesecake Crust: 9 whole cinnamon graham crackers 3 T. butter, cut in small pieces Filling: 3 T. instant coffee granules 1 T. vanilla extract Three 8 oz. bricks cream cheese, softened 1/2 cup sugar 1/2 cup packed light brown sugar 2 T. cornstarch 1 t. ground cinnamon 3 large eggs 3/4 cup sour cream Topping: 1 3/4 cups sour cream 3/4 cup sugar Decoration: 1 T. powdered sugar mixed with 1/8 t. ground cinnamon; chocolate covered espresso beans Heat oven to 350. Lightly coat an 8 inch springform pan with cooking spray. Crust: Break up crackers into food processor; pulse until fine crumbs form. Add butter; pulse until blended. Press over bottom of springform pan. Bake 8 minutes. Cool in pan on a wire rack. Meanwhile, make filling: Dissolve coffee granules in vanilla in large bowl. Add cream cheese; beat with mixer on high speed until smooth. Beat in sugars, cornstarch and cinnamon, scraping down sides of bowl often, until well blended. On low speed, add eggs; beat just until combined. Add sour cream;beat to blend. Pour into crust; spread evenly. Bake 1 hour or until puffed around edges but still jiggly in center. Remove from oven; let stand until filling sinks slightly. Topping: Stir sour cream and sugar in small bowl until sugar dissolves. Carefully pour over filling, spreading evenly to edges. Bake 10 minutes or until sour cream sets. Cool completely in pan on a wire rack. Refrigerate at least 6 hours or up to 3 days. To serve, remove pan sides. Sift cinnamon sugar over cake. Make a circle of espresso beans around the edge. Serves 16 [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Apple Cranberry Cake
Apple Cranberry Cake 3/4cup butter - room temperature, cut into small pieces 3/4 cup light brown sugar 3 eggs 2 cups whole wheat flour 1 cup white flour 1 teaspoon baking powder 2 teaspoons pumpkin pie spice 1 1/2 cups baking apples, peeled, cored and diced 1 cup cranberries (soaked in hot water for 1/2 hour and drained) 5 tablespoons milk 2 tablespoons sugar 2 tablespoons chopped walnuts Preheat oven to 325 degrees F. Lightly grease and flour a deep 8-inch round cake pan. In a medium mixing bowl, cream together the butter, brown sugar, eggs. Avoid over beating. In another medium bowl, shift together all the dry ingredients: whole wheat and white flour, baking powder, and pumpkin pie spice. Mix thoroughly and then add to the creamed mixture. Fold in the apples, soaked and drained cranberries, and enough milk to soften the mixture. Spoon the mixture into the round cake pan and level the surface. Sprinkle the top with chopped walnuts and sugar. Bake for 1 hour and thirty minutes until golden brown and firm to the touch. Cool in the pan for 15 minutes or so, then turn out on a wire rack to cool completely. Cut into wedge shaped slices. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Brown Sugar Banana Pound Cake
Brown Sugar Banana Pound Cake 1 lb Brown sugar, light 1 c White sugar 1 lb Butter 5 Eggs 2 Bananas, large, mashed 3 c Flour 1/2 ts Baking powder 1/2 ts Salt 1 c Milk 1 ts Vanilla 1 c Pecans Preheat oven to 35o degrees F. Cream brown and white sugars with butter until very light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in mashed bananas. Sift flour with baking powder and salt. Mix milk and vanilla together. Add each to first mixture alternately. Stir in the pecans. Pour into a 10" well-greased tube pan. Bake in preheated oven for 1-1/2 hours, or until firm. Place upside down on a cake rack; when cool, invert and turn out onto rack. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Brandied Apple-Raisin Bundt Cake
Brandied Apple-Raisin Bundt Cake By: Elinor Klivans A touch of brandy in the raisins and glaze seems to intensify the apples and spices in this moist, homey cake. It improves with age, so make it a day or two ahead. Serve with ice cream or whipped cream, if desired. CAKE 1 cup raisins 1/4 cup brandy or apple cider 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 3 eggs 1 cup sugar 1 cup packed light brown sugar 1 cup canola oil 1 teaspoon vanilla extract 2 cups chopped peeled Braeburn or Rome apples (1/2 inch)(about 2 large) GLAZE 1/4 cup unsalted butter, softened 1/4 cup sugar 3 tablespoons water 1/4 cup brandy or apple cider Powdered sugar 1. Heat oven to 350°F. Spray 12-cup Bundt pan with cooking spray; dust with flour, tapping out excess. 2. Combine raisins and 1/4 cup brandy in small bowl; let stand 15 minutes. 3. Whisk flour, baking powder, cinnamon, baking soda and salt in medium bowl Beat eggs, 1 cup sugar and brown sugar in large bowl at medium speed 2 minutes or until light and fluffy. At low speed, beat in oil and vanilla until blended. Beat in raisins with brandy. Beat in flour mixture just until combined. Stir in apples; pour into pan. 4. Bake 55 to 60 minutes or until wooden skewer inserted in center of cake comes out clean. Cool in pan on wire rack 15 minutes. 5. Meanwhile, heat butter, 1/4 cup sugar and water in small saucepan over medium heat until sugar dissolves, stirring frequently. Bring to a gentle boil; boil 1 minute. (Glaze may spatter slightly.) Remove from heat; stir in 1/4 cup brandy. Whisk glaze before using. 6. Invert cake onto wire rack. With thin wooden skewer, poke holes about 2 inches apart in top and sides of cake. Brush all glaze over cake. Cool completely on wire rack. (Cake can be made 3 days ahead. Cover and store at room temperature.) Sprinkle with powdered sugar just before serving. 12 servings PER SERVING: 530 calories, 23.5 g total fat (4 g saturated fat), 5 g protein 71.5 g carbohydrate, 65 mg cholesterol, 235 mg sodium, 1.5 g fiber [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Blueberry Streusel Coffee Cake
Blueberry Streusel Coffee Cake COFFEE CAKE BATTER: 2-1/3 cups all-purpose flour 1 to 1-1/3 cups sugar 1 teaspoon salt 3/4 cup butter 2 teaspoons baking powder 3/4 cup milk 2 eggs 1 teaspoon Spice Island® Pure Vanilla Extract 1 cup fresh or frozen blueberries CHEESE FILLING: 1 cup ricotta cheese 1 egg 2 tablespoons sugar 1 tablespoon grated lemon peel STREUSEL TOPPING: 1 cup reserved crumbs from Coffee Cake Batter 1/2 cup finely chopped almonds 1/3 cup packed brown sugar 1 teaspoon ground cinnamon Directions To make batter, combine flour, sugar and salt in large bowl; cut in butter as for pie crust. Reserve 1 cup of mixture. Add baking powder, milk, eggs and vanilla to larger portion of dry ingredients. Beat on medium speed for 2 minutes, scraping bowl constantly. Pour evenly in greased 13-in. x 9-in. baking pan. Sprinkle with blueberries. Blend cheese, egg, sugar and lemon peel until smooth; spoon evenly over blueberries. Make topping by mixing reserved crumbs, nuts, brown sugar and cinnamon. Sprinkle over cheese layer. Bake at 350° for 45-60 minutes or until a toothpick inserted near center comes out clean. Cool slightly before cutting. Yield: 20 servings. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Black Forest Cheese Cupcakes
Black Forest Cheese Cupcakes 24 Vanilla wafers 16 oz Cream cheese 1 1/4 c Sugar 1/3 c Cocoa 2 TB Flour 3 Eggs 1 c Sour cream 1/2 ts Almond extract Cocoa sour cream topping (recipe follows) Canned cherry pie filling, chilled Heat oven to 325 degrees. Line muffin pans with foil-laminated baking cups. Place vanilla wafer on bottom of each. In large mixer bowl, beat cream cheese until smooth. Add sugar, cocoa, and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill each prepared cup almost full with mixture. Bake 20-25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon of cocoa sour cream on each cup. Cool completely in pans; refrigerate. Garnish with dollop of cherry pie filling just before serving. Refrigerate leftovers. Makes 18-24 cupcakes Cocoa Sour cream Topping 1 c sour cream 1/4 c sugar 2 Tbsp cocoa Stir together ingredients in small bowl until sugar is dissolved. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Baked Blueberry Pudding Cake
Baked Blueberry Pudding Cake Pudding: 2 C. flour 1 1/2 C. sugar 2 t. baking powder 3/4 t. nutmeg 1/2 t. salt 1/2 t. grated lemon peel 3/4 C. butter softened 2 eggs 3/4 C. milk 2 C. blueberries Lemon Sauce: 1/2 C. sugar 1 t. cornstarch 1/4 t. salt 1/4 C. cold water 3/4 C. boiling water 1 egg yolk 3 T. lemon juice 1 t. grated lemon peel 2 T. butter Make pudding by combining flour, sugar, baking powder, nutmeg, salt and peel in large bowl. Cut in butter with pastry blender until size of small peas. Add eggs and milk; mix on low speed of mixer for 3 minutes. Pour into greased and floured 9x9" baking dish. Top with blueberries. Bake at 350 for 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Make sauce in saucepan. Stir in cold water; mix well. Gradually stir in boiling water; cook and stir over medium heat 10-12 minutes or until clear and thick. Blend egg yolk with lemon juice; gradually stir into sauce Stir in peel and butter. Serve warm pudding with sauce. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Apple Raisin Custard Pie
Apple Raisin Custard Pie 1 stick melted butter 1 cup sugar 1 1/2 Tablespoons flour 1 teaspoon cinnamon 1 teaspoon ginger 1/2 teaspoon nutmeg 1 pie crust, unbaked 2 cups chopped apples 1 cup raisins 2 eggs, slightly beaten Preheat oven to 375 degrees. Sift together sugar, flour, cinnamon, ginger, and nutmeg. Mix in melted butter. Then, stir in the 2 slightly beaten eggs Pour into unbaked pie shell and top with raisins and chopped apples. Bake at 375 degrees for 30 to 45 minutes. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Blueberry Cream Cheese Pound Cake
Blueberry Cream Cheese Pound Cake 1 (18.25 ounce) package yellow cake mix 1/4 cup white sugar 3 eggs 1 (8 ounce) package cream cheese, room temperature 1/2 cup vegetable oil 1 teaspoon vanilla extract 1 1/4 cups blueberries Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, stir together cake mix and sugar. Make a well in the center and pour in eggs, cream cheese, oil and vanilla. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in blueberries. Pour batter into prepared pan. Bake in the preheated oven for 40 to 45 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. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Amish Peach Pie
Amish Peach Pie 5 or 6 fresh peaches 1 cup sugar 1 cup half and half or cream 3 to 4 tablespoons flour Mix together and put in unbaked pie crust. Bake at 425 degrees for 15 minutes, then at 350 degrees for 45 minutes or until done. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Amish Egg Custard
Amish Egg Custard 1 c. flour 1 stick butter 1 c. chopped pecans 8 oz. cream cheese 1 c. powdered sugar 1 c. Cool Whip Instant chocolate pudding CRUST: Melt butter, add flour and pecans. Spread mixture in bottom of 8 1/2 x 14 inch cake pan. Make pudding by directions on box. Mix cream cheese, powdered sugar and Cool Whip until blended well. Cook crust at 350 degrees for 20 minutes. Let cool. Layer mixtures on crust. First cream cheese mixture, then chocolate pudding. Top with Cool Whip and sprinkle chopped pecans on Cool Whip (can use any flavor of pudding). [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Peaches and Cream Muffins
Peaches and Cream Muffins Fresh or frozen peaches star in these pretty crumb-topped muffins from Deanne Bagley of Bath, New York. "Breakfast muffins are a must at our house, she relates. "Our two girls love these not-too-sweet treats." 10 ServingsPrep: 15 min. Bake: 20 min. Ingredients 1 egg 1/2 cup milk or sour cream 1/4 cup vegetable oil 1-1/2 cups all-purpose flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 cup chopped fresh or frozen peaches, thawed Directions In a bowl, beat egg; add milk and oil. Combine flour, sugar, baking powder and salt; stir into the egg mixture just until moistened. Stir in the peaches. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until a toothpick inserted in a muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 10 muffins. Nutrition Facts: 1 serving (1 each) equals 177 calories, 7 g fat (1 g saturated fat), 23 mg cholesterol, 211 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein. Recipe source: Taste of Home Magazine http://www.tasteofhome.com/recipes/Peaches-and-Cream-Muffins [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Pineapple Muffins
Pineapple Muffins 1/2 cup butter 1 cup sugar 2 eggs 2 tsp. vanilla 2 cups flour 1/2 tsp. salt 1/2 tsp. baking soda 1 tsp. baking powder 1 cup crushed pineapple, with juice Mix together and fill greased muffin tins 2/3 full. Bake at 375 for about 15-20 minutes. Makes about 18 muffins. -cooks.com Recipe Source: My Favorite Recipe Box yahoo group, submitted by Tracy Rhodes [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Apple Streusel Cheesecake Bars
Apple Streusel Cheesecake Bars Recipe from 2 Kids and Tired Cooks (http://2kidsandtiredcooks.blogspot.com) 2 cups flour 1 1/4 cups oatmeal 3/4 cup brown sugar, packed 1/2 cup butter 2 pkgs. cream cheese 1/2 cup sugar 1 egg 1 t. vanilla 1 can (21 oz) apple pie filling 1/2 t. cinnamon Mix together flour, oatmeal and brown sugar. Cut butter into mixture until it is coarse and crumbly. Reserve about 1 1/4 cups of of crumb mixture. Press remaining crumb mixture into a greased 9 x 13 pan. Bake at 350 for about 10 minutes. Let cool for 10 or so minutes. Beat the cream cheese, sugar, egg and vanilla together until smooth. Spread over the cream cheese mixture. Mix the pie filling and cinnamon together and spread over the cream cheese mixture. Sprinkle the remaining crumb mixture over the top. Bake at 350 for about 40 minutes. Cool about 30-35 minutes and then refrigerate for 2-3 hours. Cut into bars. If there are any left over, store them in the refrigerator. Recipe source: Recipe Favorites yahoo group, submitted by Sandy [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Christmas Dump Cake
Christmas Dump Cake 1 (16 ounce) can whole cranberry sauce 1 (21 ounce) can apple pie filling 1 (18.25 ounce) box yellow cake mix 1/2 cup (1 stick) butter 1/2 cup chopped almonds, walnuts or granola Heat oven to 325 degrees F. Dump cranberries into an ungreased 9 x 13-inch pan. Dump apple pie filling into pan. Spread mixture evenly and "sift" dry cake mix on top. Cut up butter and dot top of cake. Sprinkle nuts or granola on top of cake. Bake 1 hour and 15 minutes. Cool 10 minutes, then cut into squares. Serve with Cool Whip or ice cream. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Brownie Bottom Cheesecake
Brownie Bottom Cheesecake 4 (1 ounce) squares unsweetened baking chocolate (can use 4 oz. semisweet chocolate chips) 1/2 cup butter or margarine 2 1/4 cups sugar, divided (reduce to 1 3/4 cups if uisng chocolate chips) 5 eggs, divided 1/4 cup milk 2 teaspoons vanilla, divided 1 cup flour 1/2 teaspoon salt 3 (8 ounce) packages cream cheese, softened 1/2 cup sour cream Preheat oven to 325 degrees F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add 1-1/2 cups of the sugar (if using choc chips 1 cup); mix well. Add 2 of the eggs, one at a time, mixing on low speed after each addition just until blended. Add milk and 1 tsp. of the vanilla; mix well. Combine flour and salt. Gradually add to chocolate mixture, mixing after each addition just until blended. Spread evenly into greased and floured 9-inch springform pan. Bake 25 min. Beat cream cheese, remaining 3/4 cup sugar and remaining 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add remaining 3 eggs, one at a time, mixing on low speed after each addition just until blended. Pour over brownie layer in pan (Filling will come almost to top of pan.) Bake 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand at room temperature 30 min. before serving. Store leftover cheesecake in refrigerator. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
Re: [CAKE-RECIPE] Re: Dump Cake
Hi, Sorry for not replying for s long but my Internet was down then all my mail was mixed,could not find a thing! Anyway with regards to the recipe,for me I am in France so basically I just buy the standard tins which are are roughly 400g. Hope this helps, Hugs Melanie ---Original Message--- From: kimbakiki Date: 20/11/2010 17:44:16 To: CAKE-RECIPE@yahoogroups.com Subject: [CAKE-RECIPE] Re: Dump Cake Hi Melanie This recipe sounds great & I'd love to try it. Coz I'm from Australia, out measuring is a little different & products aren't the same, so I was wondering if you could tell me the weight size of the cans of pineapple & the pie filling please? thanks so much! --- In CAKE-RECIPE@yahoogroups.com, "Melanie" wrote: > > > > > > > > > > > Dump Cake > 1 large can crushed pineapple > 1 can cherry pie filling > 1 box yellow cake mix, either butter or pineapple-flavored (if they have > it!) > 1 cup chopped pecans > 1 stick of butter, sliced into pats > Grease a baking dish 9x13-inch Pour pineapple into bottom (with juice) > spread evenly. Top with the cherry pie filling covering all the pineapple. > Using your hand, pour the yellow cake mix (yes - the DRY cake mix) on top of > the fruit mixture (cover all the fruit and use the WHOLE box). Top cake mix > with pecans, and then top the whole thing with pats of butter making sure > just about the whole top is covered. Bake at 350 for about 30 minutes (or > until bubbly and golden brown). > Don't worry about how the cake mix looks before you bake it. Once it cooks > it is like a cobbler. Try it warm topped with ice cream! > > > > > > > > [Non-text portions of this message have been removed] > Yahoo! Groups Links [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] COOL WHIP Chocolate ONE BOWL Bliss Cake
COOL WHIP Chocolate ONE BOWL Bliss Cake What You Need 1 pkg. (2-layer size) devil's food cake mix 5 squares BAKER'S Semi-Sweet Chocolate, divided 1 tub (8 oz.) plus 1-1/2 cups thawed COOL WHIP Whipped Topping, divided 1 Tbsp. Powdered sugar [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] CHEESECAKE BROWNIE BITES
CHEESECAKE BROWNIE BITES 3 tablespoons butter, softened 2 - 3oz packages cream cheese, softened 1/3 cup sugar 2 tablespoons flour 1 teaspoon vanilla Mix all ingredients and blend well, set aside. Brownies 2 cups sugar 1-1/4 cup flour 1/4 teaspoon salt 6 tablespoons cocoa 4 eggs, beaten 3/4 cup vegetable oil 1 teaspoon vanilla Mix all ingredients together until smooth. Reserve 1/2 cup of brownie batter for topping cream cheese mixture. Using paper cupcake liners, fill each 1/2 full; spoon cream cheese mixture on top of the brownie batter until the cupcake cup is 3/4 full. Top with a scant teaspoon of brownie batter. Place in a preheated 350 degree oven ; bake between 20 - 25 minutes, until they test done [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Toffee Poke Cake Recipe
Toffee Poke Cake Recipe Ngredients 1 package (18-1/4 ounces) chocolate cake mix 1 jar (17 ounces) butterscotch-caramel ice cream topping 1 carton (12 ounces) frozen whipped topping, thawed 3 Heath candy bars (1.4 ounces each), chopped Directions Prepare and bake cake according to package directions, using a greased 13-in X 9-in. Baking pan. Cool on a wire rack. Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving. Yield: 15 servings. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] West Virginia Blackberry Cake
West Virginia Blackberry Cake 2 c. sugar 1 c. butter 4 eggs 3 c. flour 1 tsp. cloves 1 tsp. nutmeg 1 tsp. cinnamon 1 tsp. baking soda 1 tsp. baking powder 1 c. buttermilk 1-1/2 c. fresh or frozen drained blackberries or black raspberries ICING: 1 c. butter 1 box (1 lb.) confectioners' sugar 1 tsp. vanilla 3 tbsp. cold coffee Instructions Cream sugar, butter together. Beat eggs and add to creamed mixture. Combine flour, spices, baking powder and soda. Stir into creamed mixture, alternating with buttermilk. Carefully fold in berries. Bake at 350 degrees in 3 greased and floured 8 inch layer pans for 30 minutes. Cool on wire rack Frost. Mix and use as directed. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Spiced Pumpkin Cupcakes
Spiced Pumpkin Cupcakes 3 oz. Grade A butter, unsalted 9 oz. Sugar 2 extra large eggs 8 oz. Canned pumpkin 1 fluid oz. Light molasses, unsulfured 2 1/2 oz. Water 2 T. Ground cinnamon, plus more for sprinkling 1/2 t. Ground cloves 1 t. Kosher salt 1 t. Ground ginger 1 t. Ground nutmeg 8 1/2 oz. Flour 1 t. Baking soda 1/2 t. Baking powder Pumpkin Swiss buttercream icing, recipe follows Center a rack and preheat oven to 350. Line cupcake pans with paper liners. Using mixer with paddle attachment on medium speed, cream butter and sugar. Adjust speed to slow and add eggs, then pumpkin. Scrape down sides and bottom of bowl with spatula. Add in molasses and water, mixing until everything is mixed. Combine dry ingredients, (cinnamon, cloves, salt, ginger, nutmeg, flour, baking soda, baking powder) and add them to pumpkin mixture on slow speed, mixing until everything is incorporated. Do not over mix. Divide batter evenly among cupcake liners, filling each about halfway. Bake for 10 minutes and rotate pan, then bake about about 10 minutes. Cupcakes are done when their tops spring back when touched or when a toothpick inserted in center comes out clean. Transfer to wire rack and let cool completely. Pipe or spread icing on cooled cupcakes, then sprinkle tops with cinnamon. Pumpkin Swiss Buttercream icing 4 oz. Egg whites 8 oz. Sugar 16 oz. Unsalted butter, cubed 2 t. Vanilla extract 3/4 cup pumpkin puree Bring pan of water to a simmer. Place egg whites and sugar in a metal bowl, then place bowl over the pan of simmering water. Whisk until hot and the sugar has dissolved. Using a mixer with whisk attachment on high speed, whip until you get stiff peaks. Slowly add cubed butter, vanilla, and pumpkin puree, blending until all ingredients are incorporated. Makes 14 cupcakes. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Night Before Christmas Coffee Cake
"Night Before Christmas" Coffee Cake Ingredients 1/2 cup sugar 1/4 cup butter 2 beaten eggs 1/2 cup warm milk 1 pkg yeast (2 teaspoons bulk yeast) dissolved in 3 tablespoons warm water 3 cups flour 1 teaspoon salt 1/2 teaspoon vanilla Topping: 2/3 cup sugar 1 tablespoon cinnamon 4 tablespoons melted butter or margarine 1/2 cup nuts or maraschino cherries, candied red or green cherries Directions Cream together sugar and butter. Then add eggs, milk, 1 package of yeast (2 tablespoons bulk yeast) dissolved in 3 tablespoons of warm water, flour, salt and vanilla. Beat all of these ingredients together. Then set dough aside and let it rise, until double in size. When your coffee cake dough has risen to double the size (this may take about 2 hours) put it in a 9x13" greased pan and spread with topping; Combine sugar, cinnamon, melted butter and nuts (you can use maraschino cherries or candied red and green cherries if you don't like nuts) Now place in a cold oven and leave it in there overnight to rise. The next morning turn oven to 350 degrees and bake for 1/2 hour. Take out and serve warm. This makes a large coffee cake or you can put the dough in two round pans instead. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
Re: [CAKE-RECIPE] Celebration Cake
---Original Message--- From: DeliaCes Date: 20/11/2010 17:48:14 To: CAKE-RECIPE@yahoogroups.com Subject: Re: [CAKE-RECIPE] Celebration Cake thanks for the recipes ¡Que pases un lindo día! (flaca) --- El sáb, 11/20/10, Melanie escribió: De: Melanie Asunto: [CAKE-RECIPE] Celebration Cake A: CAKE-RECIPE@yahoogroups.com Fecha: sábado, 20 de noviembre de 2010, 06:10 am Celebration Cake Ingredients * 2 cups all-purpose flour * 2 cups granulated sugar * 1 teaspoon baking powder * 1 teaspoon baking soda * 1-1/2 teaspoons apple pie spice * 1/4 teaspoon salt * 2 cups coarsely shredded carrot * 1 cup coarsely shredded apple * 3/4 cup cooking oil * 4 eggs * 1/2 cup chopped nuts * 1 cup whipping cream * 1 8-ounce carton dairy sour cream * 2 tablespoons brown sugar * 1 teaspoon vanilla * 1/4 cup coarsely crushed purchased apple chips * Whole purchased apple chips (optional) * 5- to 6-inch-long cinnamon sticks (optional) Directions 1. Preheat convection oven to 325 degrees F or standard oven to 350 degrees F. Grease and lightly flour two 9x1-1/2-inch round baking pans; set aside. 2. In a large mixing bowl combine flour, granulated sugar, baking powder, baking soda, apple pie spice, and salt. Add carrot, shredded apple, nuts, oil and eggs. Beat with an electric mixer at low speed until combined. Beat 1 minute at medium speed. Pour batter into prepared pans, spreading evenly. 3. Bake cake layers in convection oven 25 minutes or bake in standard oven 30 minutes or until a toothpick inserted near the center comes out clean. Let cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely. 4. For frosting, in a food processor bowl place the whipping cream, sour cream, brown sugar, and vanilla. Cover and process for 2 to 2-1/2 minutes or until stiff peaks form, stopping to scrape down sides every 30 seconds. (Or, place ingredients in a large mixing bowl and beat with a hand blender or electric mixer until stiff peaks form.) 5. To assemble cake, place 1 cake layer on a serving platter. Spread about 3/4 cup frosting on top of the first cake layer. Sprinkle the 1/4 cup crushed apple chips atop frosting. Top with second cake layer; frost top and sides of cake with remaining frosting. Decorate cake with whole apple chips and cinnamon sticks, if desired. Makes 12 servings. Nutrition Facts [Non-text portions of this message have been removed] [Non-text portions of this message have been removed] Yahoo! Groups Links [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] CARAMEL APPLE WALNUT CAKE
CARAMEL APPLE WALNUT CAKE 1 pkg yellow cake mix 1 Granny Smith apple, peeled, cored, grated 1/3 cup butterscotch caramel topping or sauce 2 containers 16 oz each cream cheese frosting 1/2 cup chopped toasted walnuts 1 tsp apple pie spice 2/3 cup apple juice (Heat oven to 375 degrees). Grease and flour angel food or tube pan. In bowl prepare cake mix according to package directions for Bundt, substituting apple juice for water and adding apple pie spice. Stir in apples and walnuts Pour batter into pan. (Bake 45 min.) or until done. Let cool in pan 20 min. Invert cake, let cool completely. Cut cake in half horizontally to create 2 layers. Place bottom half of cake on serving platter. Spread with frosting. Spread caramel topping over frosting. Top with second cake layer. Frost entire cake with frosting. Garnish with nested (apple wedges) and (sugared cranberries), if desired, then serve. MAKES 16 SERVINGS OF CAKE... [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Sharing Pumpkin Pie Bars (by Eagle Brand)
Pumpkin Pie Bars by EAGLE BRAND® 1 1/2 cups Pillsbury BEST® All Purpose Flour1 cup finely chopped nuts1/2 cup sugar1/2 cup firmly packed brown sugar2 teaspoons ground cinnamon, divided3/4 cup butter or margarine1 (15 ounce) can pumpkin1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk2 eggs, beaten1/2 teaspoon ground allspice1/4 teaspoon salt1 tablespoon Pillsbury BEST® All Purpose Flour Preheat oven to 375 degrees. In medium bowl, combine 1 1/2 cups flour, nuts, sugars and 1 teaspoon cinnamon. Add butter, mix until crumbly. Reserve 1 1/4 cups of the mixture. Pat remaining mixture on bottom of ungreased 13x9-inch baking pan. Meanwhile, in large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, remaining 1 teaspoon cinnamon, allspice and salt; mix well. Pour evenly over crust. Mix reserved crumbs with 1 tablespoon flour. Sprinkle over pumpkin mixture. Bake 30 to 35 minutes or until set. Cool 10 minutes. Serve warm. Store leftovers in refrigerator. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Pumpkin Gooey Butter Cakes
This is from the Food Network website... ~ Pumpkin Gooey Butter Cakes Recipe courtesy Paula Deen Show: Paula's Home CookingEpisode: Southern Thanksgiving Cook Time: 50 min * Level: Easy * Yield: 6 to 8 servings Ingredients Cake: * 1 (18 1/4-ounce) package yellow cake mix * 1 egg * 8 tablespoons butter, melted Filling: * 1 (8-ounce) package cream cheese, softened * 1 (15-ounce) can pumpkin * 3 eggs * 1 teaspoon vanilla * 8 tablespoons butter, melted * 1 (16-ounce) box powdered sugar * 1 teaspoon cinnamon * 1 teaspoon nutmeg Directions Preheat oven to 350 degrees F. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh whipped cream. Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above. For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above. For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] West Virginia Blackberry Cake
West Virginia Blackberry Cake 2 c. sugar 1 c. butter 4 eggs 3 c. flour 1 tsp. cloves 1 tsp. nutmeg 1 tsp. cinnamon 1 tsp. baking soda 1 tsp. baking powder 1 c. buttermilk 1-1/2 c. fresh or frozen drained blackberries or black raspberries ICING: 1 c. butter 1 box (1 lb.) confectioners' sugar 1 tsp. vanilla 3 tbsp. cold coffee Instructions Cream sugar, butter together. Beat eggs and add to creamed mixture. Combine flour, spices, baking powder and soda. Stir into creamed mixture, alternating with buttermilk. Carefully fold in berries. Bake at 350 degrees in 3 greased and floured 8 inch layer pans for 30 minutes. Cool on wire rack Frost. Mix and use as directed. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Pumpkin-Patch Brownies
Pumpkin-Patch Brownies Yield: 16 brownies 2 ounces unsweetened chocolate, chopped 1/2 cup canned pure pumpkin puree 2 eggs 1 cup granulated sugar 1/2 cup light brown sugar 2 teaspoons vanilla extract 1/4 teaspoon salt 1/2 cup unsweetened cocoa powder 1/2 cup flour Preheat oven to 325°F. Line an 8-inch square metal baking pan with foil; grease. Microwave chocolate and 2 Tbsp. water on medium for 2 minutes in a microwavable bowl; stir until smooth. Stir in pumpkin puree. With an electric mixer, beat eggs, sugars, vanilla and salt on high until thick, about 2 minutes. Add pumpkin mixture on low. Stir in cocoa and then flour until blended. Scrape batter into prepared pan. Bake until a tester comes out clean, about 30 minutes. Let cool on a rack for 1 hour. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Pumpkin-Cherry Upside-Down Cake
Pumpkin-Cherry Upside-Down Cake Ingredients * 1 10-ounce jar cherry preserves * 1 cup dried cranberries * 1/3 cup butter * 2 cups all-purpose flour * 1-1/2 teaspoons baking powder * 1-1/2 teaspoons pumpkin pie spice * 1/2 teaspoon baking soda * 1/4 cup butter, softened * 1/4 cup shortening * 1-1/4 cups sugar * 1 teaspoon vanilla * 2eggs * 1/2 cup canned pumpkin * 3/4 cup buttermilk or sour milk* Directions 1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil; grease foil. Set aside. In a small saucepan, combine cherry preserves, dried cranberries, and the 1/3 cup butter. Bring to boiling, stirring constantly. Remove from heat. Pour mixture into the prepared baking pan, spreading evenly. Set aside. 2. In a medium bowl, stir together flour, baking powder, pumpkin pie spice, and baking soda; set aside. In a large bowl, combine the 1/4 cup butter and the shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until combined. Add eggs one at a time, beating well after each addition. Beat in pumpkin. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Carefully spread batter over preserve mixture in pan. 3. Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 5 minutes. 4. Carefully invert onto a large serving platter; remove foil. Spoon any preserves mixture remaining on the foil onto cake. Serve warm. Makes 12 servings. 5. *Test Kitchen Tip: To make 3/4 cup sour milk, place 2 teaspoons vinegar or lemon juice in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let stand for 5 minutes before using. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Pumpkin Pound Cake
Pumpkin Pound Cake Ingredients * 1 cup granulated sugar * 1 cup packed brown sugar * 3/4 cup shortening * 2eggs * 2-1/2 cups all-purpose flour * 2 teaspoons baking soda * 2 teaspoons ground cinnamon * 1 teaspoon ground cloves * 1 teaspoon ground nutmeg * 1/4 teaspoon salt * 1 15-ounce can pumpkin * 1 cup raisins * 1 cup chopped pecans or other nuts * 1 cup chopped maraschino cherries * Orange juice (optional) * Coarse sugar (optional) * Maraschino cherries (optional) Directions 1. In a large mixing bowl beat granulated sugar, brown sugar, shortening, and eggs with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. In a medium mixing bowl stir together flour, baking soda, cinnamon, cloves, nutmeg, and salt. Add flour mixture and pumpkin alternately to shortening mixture, beating on low speed after each addition until combined. Stir in raisins, nuts, and cherries. 2. Turn batter into a greased and floured 10-inch fluted tube pan. Bake in a 350 degree F oven about 1 hour or until a toothpick inserted near center comes out clean. Cool on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Brush with orange juice and sprinkle with coarse sugar, if desired. Garnish with maraschino cherries, if desired. Makes 14 to 16 servings. Make-Ahead Tip: Refrigerate cake, covered, up to 3 days. Or freeze, wrapped in foil, up to 2 months. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Clove-Molasses Cake
Clove-Molasses Cake Ingredients * 1 3/4 cups all-purpose flour * 3/4 teaspoon baking soda * 1/2 teaspoon ground cloves * 3 tablespoons butter, softened * 1/2 cup packed brown sugar * 1egg * 1/2 cup mild-flavored molasses * 1/2 cup milk * Chocolate-Molasses Glaze (below) Directions 1. Preheat oven to 350 degrees F. Grease and lightly flour one 3x2-inch, one 5x2-inch, and one 7x2-inch round cake pan. (Or grease and lightly flour an 8x8x2-inch baking pan.) Set aside. In a small bowl, stir together flour, baking soda, and cloves; set aside. 2. In a medium bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed. Beat in egg until fluffy. Beat in molasses on low speed. Alternately add flour mixture and milk to beaten mixture, beating on low speed after each addition just until combined. Pour 1/3 cup of the batter into the 3-inch pan, 1 cup of the batter into the 5-inch pan, and the remaining batter into the 7-inch pan. (Or spread all of the batter into the 8x8x2-inch pan.) 3. Bake the round pans for 20 to 30 minutes (30 to 35 minutes for square pan) or until a toothpick inserted near the center comes out clean. (Baked cakes may dip slightly in center.) Cool in pan(s) on wire rack(s) for 10 minutes. Remove from pan(s); cool completely on rack. 4. To assemble the three-layer cake, place the 7-inch layer, top side down, on a serving plate. Spoon about one-third of the Chocolate-Molasses Glaze over this layer, allowing it to flow down the side. Top with the 5-inch layer, top side down, spooning another one-third of the glaze over the stacked layers. Top with the 3-inch layer, top side down, spooning the remaining glaze over all. Spoon all of the glaze over a square cake. Makes 8 to 10 servings. 5. Chocolate-Molasses Glaze: In a small saucepan, combine 2 ounces bittersweet or semisweet chocolate and 1 tablespoon butter; cook and stir over low heat until melted. Remove from heat; stir in 2/3 cup sifted powdered sugar, 1 tablespoon mild-flavored molasses, and 1/2 teaspoon vanilla. Gradually add 1 to 2 tablespoons hot water, beating with a wire whisk until glaze is smooth and of thin spreading consistency. Nutrition Facts [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Cranberry Cake
Cranberry Cake Ingredients * 3 cups cranberries * 1 cup chopped pecans * 2 cups sugar * 2eggs * 1 cup all-purpose flour * 1/2 cup butter, melted * 2 tablespoons milk * Sweetened whipped cream (optional) Directions 1. Preheat oven to 350 degree F. Generously grease a 2-quart rectangular baking dish. Spread cranberries and pecans over bottom of the dish. Sprinkle with 1 cup of the sugar. 2. In a medium mixing bowl beat eggs with an electric mixer on high speed until foamy. Add remaining 1 cup sugar, flour, melted butter, and milk; beat on low speed just until combined (batter will be thick). Carefully spread batter over cranberries and nuts. 3. Bake for 40 to 45 minutes or until top is brown and a wooden toothpick inserted near the center comes out clean. Cool on wire rack at least 30 mintues. To serve, spoon warm cake into dessert dishes, cranberry side up. If desired top with sweetened whipped cream. Makes 12 servings. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Cookies and Cream Cake
Cookies and Cream Cake 18 oz. white cake mix 20 Oreo cookies 8 oz. cream cheese 2/3 cup sugar 8 oz. Cool Whip Mix cake mix according to directions on box. Crumble 14 Oreo cookies and add to cake mix. Pour into prepared 13x9 pan or two round cake pans. Bake as directed on cake mix box or until toothpick comes out clean. Remove from oven and let cool completely. If making a round cake, cool for 10 minutes and remove cakes from pans. Whip cream cheese and sugar until smooth. Add whipped topping and beat until fluffy. Spread on cooled cake and crumble 5 to 6 Oreo cookies and sprinkle on top for garnish. Store in refrigerator. Note: It is even batter if made the night before and kept in the refrigerator. -The Parkersburg News and Sentinel Annual Cookbook, 2006 [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Chipotle Apple Pecan Cake
Chipotle Apple Pecan Cake Ingredients * 3 cups all-purpose flour * 2 tsp. ground cinnamon * 1- 1/2 tsp. ground nutmeg * 1 tsp. baking soda * 1 tsp. ground chipotle pepper * 3/4 tsp. ground ginger * 1/2 tsp. ground white pepper * 1/4 tsp. salt * 1/8 tsp. ground cloves * 1- 1/2 cups cooking oil * 1- 3/4 cups sugar * 3eggs * 1 Tablespoon vanilla * 3 large (1-1/4 lb.) sweet-tart apples peeled, cored, and diced (3 cups) * 1 cup chopped pecans, toasted * Spicy Caramel Glaze (see below) Directions 1. Preheat oven to 325 degrees F. Lightly coat 10-inch fluted tube pan with cooking spray; lightly sprinkle with flour. Set aside. In a bowl combine the 3 cups flour, cinnamon, nutmeg, baking soda, chipotle, ginger, white pepper, salt, and cloves; set aside. 2. In a mixing bowl beat oil and sugar with electric mixer on medium speed until combined. Add eggs, one at a time; beat well after each addition. Beat in vanilla and as much flour mixture as you can. Stir in remaining flour mixture, apples, and pecans. Spoon batter into pan. 3. Bake 1-1/4 hours, until wooden toothpick inserted near center comes out clean. Meanwhile, prepare Spicy Caramel Glaze. Cool cake in pan 10 minutes; invert on rack. Place rack over baking sheet. Drizzle warm cake with Spicy Caramel Glaze, respooning glaze that drips on baking sheet over cake. Cool completely before serving. Makes 16 servings. Spicy Caramel Glaze: In a saucepan combine 1/2 cup packed brown sugar, 1/4 cup butter, 1/4 cup whipping cream, and 1/2 tsp. ground chipotle pepper. Bring to boiling, stirring occasionally. Boil gently 2 minutes. Remove from heat. Stir in 1 tsp. vanilla Let stand 1-1/4 hours until slightly thickened. Drizzle over warm cake. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Celebration Cake
Celebration Cake Ingredients * 2 cups all-purpose flour * 2 cups granulated sugar * 1 teaspoon baking powder * 1 teaspoon baking soda * 1-1/2 teaspoons apple pie spice * 1/4 teaspoon salt * 2 cups coarsely shredded carrot * 1 cup coarsely shredded apple * 3/4 cup cooking oil * 4eggs * 1/2 cup chopped nuts * 1 cup whipping cream * 1 8-ounce carton dairy sour cream * 2 tablespoons brown sugar * 1 teaspoon vanilla * 1/4 cup coarsely crushed purchased apple chips * Whole purchased apple chips (optional) * 5- to 6-inch-long cinnamon sticks (optional) Directions 1. Preheat convection oven to 325 degrees F or standard oven to 350 degrees F. Grease and lightly flour two 9x1-1/2-inch round baking pans; set aside. 2. In a large mixing bowl combine flour, granulated sugar, baking powder, baking soda, apple pie spice, and salt. Add carrot, shredded apple, nuts, oil and eggs. Beat with an electric mixer at low speed until combined. Beat 1 minute at medium speed. Pour batter into prepared pans, spreading evenly. 3. Bake cake layers in convection oven 25 minutes or bake in standard oven 30 minutes or until a toothpick inserted near the center comes out clean. Let cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely. 4. For frosting, in a food processor bowl place the whipping cream, sour cream, brown sugar, and vanilla. Cover and process for 2 to 2-1/2 minutes or until stiff peaks form, stopping to scrape down sides every 30 seconds. (Or, place ingredients in a large mixing bowl and beat with a hand blender or electric mixer until stiff peaks form.) 5. To assemble cake, place 1 cake layer on a serving platter. Spread about 3/4 cup frosting on top of the first cake layer. Sprinkle the 1/4 cup crushed apple chips atop frosting. Top with second cake layer; frost top and sides of cake with remaining frosting. Decorate cake with whole apple chips and cinnamon sticks, if desired. Makes 12 servings. Nutrition Facts [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Maple Pecan Cake
Maple Pecan Cake 1 pkg. yellow cake mix 3/4 cup water 1/2 cup pure maple syrup 3/4 cup chopped pecans 1/3 cup butter, softened 2 eggs Heat oven to 325. Grease and flour a 10 or 12 cup Bundt pan. In large mixing bowl, mix all cake ingredients. Mix on medium speed 2 minutes. Spoon into prepared pan. Bake at 325 for 55 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack. If desired,drizzle with coffee glaze or sprinkle with powdered sugar. Makes 16 servings [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Lemon Sparkle Cupcakes
Lemon Sparkle Cupcakes 2/3 cup shortening 1 cup sugar 3 eggs 1-2/3 cups all-purpose flour 2-1/2 teaspoons baking powder 1/2 teaspoon salt 2/3 cup milk 1 tablespoon grated lemon peel TOPPING: 1/4 cup sugar 1 tablespoon grated lemon peel 1/8 teaspoon ground nutmeg In a large mixing bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in lemon peel. Fill paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle a rounded 1/2 teaspoonful over each cupcake. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: about 1-1/4 dozen. Nutrition Facts One serving: (1 each) Calories: 215 Fat: 10 g Saturated Fat: 3 g Cholesterol: 44 mg Sodium: 164 mg Carbohydrate: 28 g Fiber: 0 g Protein: 3 g [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Gingered Maple Cupcakes
Gingered Maple Cupcakes 1/2 cup butter, softened 1/2 cup packed brown sugar 2 eggs 1-1/4 cups maple syrup 2 teaspoons Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract 2-1/2 cups all-purpose flour 2 teaspoons baking powder 3/4 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 cup 2% milk 1/2 cup finely chopped pecans FROSTING: 1 cup butter, softened 1 package (3 ounces) cream cheese, softened 2/3 cup packed brown sugar 1/4 teaspoon salt 1/2 cup maple syrup 3/4 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract 1-1/2 cups confectioners' sugar 18 pecan halves In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs. Beat in syrup and vanilla. Combine the flour, baking powder, ginger salt and baking soda; add to creamed mixture alternately with milk, beating well after each addition. Stir in pecans. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Meanwhile, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in syrup and vanilla. Gradually beat in confectioners' sugar until smooth. Refrigerate for 1 hour. Frost cupcakes; top each with a pecan half. Store in the refrigerator. Yield: 1-1/2 dozen. http://www.tasteofhome com/recipes/Gingered-Maple-Cupcakes?pmcode=IKKDJ02G&_mid=748232&_rid=748232 598400.176274 [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Crock Pot Streusel Pound Cake
Crock Pot Streusel Pound Cake 1 pkg. pound cake mix (16 oz.) size 1/4 c. packed brown sugar 1 tbsp. flour 1/4 c. finely chopped nuts 1 tsp. cinnamon Mix cake mix according to package directions. Pour batter into well greased and floured 2 pound coffee tin. Combine sugar, flour, nuts and cinnamon and sprinkle over cake batter. Place can in Crockpot. Cover top of can with 8 layers of paper towels. Cover pot and bake on high 3 to 4 hours. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Cranberry Muffins -
Cranberry Muffins Makes 12 servings Ingredients: 1/2 cup margarine 1 cup sugar 1 egg 2 egg whites 1/2 teaspoon almond extract (if desired) 2 cups flour 3 teaspoons baking powder 1 cup nonfat plain yogurt 1 cup leftover cranberry sauce 1/2 cup sliced almonds (if desired) 1 cup powdered sugar 2 tablespoons milk 1/2 teaspoon pure vanilla extract Directions: 1. Preheat oven to 350 degrees F. and spray a muffin tin with cooking spray. Cream margarine in a bowl with a beater. Beat in sugar until fluffy. Beat in egg and egg whites, beating well. Beat in almond extract if desired. 2. Combine flour and baking powder. Gradually beat flour mixture into sugar mixture alternately with yogurt. Pour batter into muffin tin and bake 25 to 30 minutes or until cooked through. 3. To make glaze, combine powdered sugar, milk and vanilla until well combined and drizzle over cooled muffins. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] * Peach Cobbler Crumb Cake
Peach Cobbler Crumb Cake 1 (16 oz.) can of peaches in light Syrup 1 box yellow cake mix 1 cube of butter Pour peaches and syrup in 9 x 13 cake pan. Sprinkle cake mix over peaches. Top with butter slices. Bake at 350 degrees until golden brown. Serve with Cool Whip. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Pumpkin Gooey Butter Cakes
This is from the Food Network website... ~ Pumpkin Gooey Butter Cakes Recipe courtesy Paula Deen Show: Paula's Home CookingEpisode: Southern Thanksgiving Cook Time: 50 min * Level: Easy * Yield: 6 to 8 servings Ingredients Cake: * 1 (18 1/4-ounce) package yellow cake mix * 1 egg * 8 tablespoons butter, melted Filling: * 1 (8-ounce) package cream cheese, softened * 1 (15-ounce) can pumpkin * 3 eggs * 1 teaspoon vanilla * 8 tablespoons butter, melted * 1 (16-ounce) box powdered sugar * 1 teaspoon cinnamon * 1 teaspoon nutmeg Directions Preheat oven to 350 degrees F. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh whipped cream. Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above. For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above. For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Dutch Apple Pie
2 cups all-purpose flour 1 cup packed brown sugar 1/2 cup quick-cooking oats 3/4 cup butter, melted FILLING: 2/3 cup sugar 3 tablespoons cornstarch 1-1/4 cups cold water 3 cups diced peeled tart apples 1 teaspoon Vanilla Extract In a large bowl, combine the flour, brown sugar, oats and butter; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside. For filling, combine the sugar, cornstarch and water in a large saucepan until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in apples and vanilla. Pour into crust; top with reserved crumb mixture. Bake at 350° for 40-45 minutes or until crust is golden brown. Cool on a wire rack. Yield: 6-8 servings. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Easy Cranberry & Apple Cake
Easy Cranberry & Apple Cake Ina Garten Serves 6-8 Ingredients 12 ounces fresh cranberries, rinsed and picked over for stems 1 Granny Smith apple, peeled, cored, and diced ½ cup light brown sugar, lightly packed 1 tablespoon grated orange zest (2 oranges) ¼ cup freshly squeezed orange juice 11⁄8 teaspoons ground cinnamon, divided 2 extra-large eggs, at room temperature 1 cup plus 1 tablespoon granulated sugar ¼ pound (1 stick) unsalted butter, melted and slightly cooled 1 teaspoon pure vanilla extract ¼ cup sour cream 1 cup all-purpose flour ¼ teaspoon kosher salt Preheat the oven to 325 degrees. Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt. Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1⁄8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or 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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] COOKIES AND CREAM CAKE
* Exported from MasterCook *
COOKIES AND CREAM CAKE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories:
Amount Measure Ingredient -- Preparation Method
1 pk cake mix, white
1 1/4 c water
1/3 c oil
3 egg white
1 c oreos, crushed
10cookies, whole
3/4 c shortening
1 t vanilla
2 egg white
3 c sugar, powdered
Heat oven to 350. Grease and flour 2 round cake pans. In large bowl,
combine all cake ingredients except cookies. Mix at low speed until
moistened. Beat 2 minutes at high speed. Stir in crushed cookies. Bake
at 350 for 25-35 minutes or until it tests done. Cool layers.
FROSTING: In small bowl combine 1/2 cup of the powdered sugar,
shortening, vanilla and egg whites. Blend well. beat in remaining sugar
until frosting is smooth. Fill and frost cake. Arrange whole cookies on
end and on top of frosted cake.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 350 Calories; 38g Fat (96.1% calories
from fat); 3g Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol
47mg Sodium. Exchanges: 1/2 Lean Meat; 7 1/2 Fat.
[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:
cake-recipe-dig...@yahoogroups.com
cake-recipe-fullfeatu...@yahoogroups.com
<*> To unsubscribe from this group, send an email to:
cake-recipe-unsubscr...@yahoogroups.com
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Apricot Surprise
Apricot Surprise 2 cans apricot pie filling 2 cups flour 2 cups shredded coconut 1 cup brown sugar 1/3 tsp. Baking powder 1 cup melted butter 1 1/2 crushed soda crackers Mix flour, crackers, coconut, sugar and baking powder. Add melted Butter and mix together. Put 2/3 of the mixture in a 9x13 pan; press Down well. Pour pie mix over this. Cover with remaining mixture. Bake At 350 degrees for 30 minutes. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Cherry Cheese Cupcakes
Cherry Cheese Cupcakes * 3 packages (8 ounces each) cream cheese, softened * 1-1/2 cups sugar, divided * 1-1/2 teaspoons vanilla extract, divided * 5 eggs * 1 cup (8 ounces) sour cream * 1-1/2 cups cherry pie filling * Mint leaves In a mixing bowl, combine cream cheese, 1 cup sugar and 1 teaspoon vanilla; beat until smooth. Add eggs, one at a time, beating well after each addition. Spoon into foil-lined muffin cups. Bake at 300° for 25-30 minutes or until set. Cool 5 minutes. In a small bowl, combine sour cream and the remaining sugar and vanilla until smooth. Spoon onto cupcakes. Return to the oven for 6-8 minutes or until set. Cool completely. Top with pie filling. Garnish with mint leaves. Chill. Yield: 22-24 servings. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Caramel Smore Cups
Caramel Smore Cups [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Apple Kuchen
This is from the MyRecipes.com website... ~ Apple Kuchen Yield: 15 servings (serving size: 1 square) Ingredients * 3 Fuji apples, peeled, cored, and sliced * 2 tablespoons fresh lemon juice * 1 cup sugar, divided * 1/2 teaspoon ground cinnamon * 1/2 teaspoon salt, divided * 6.75 ounces all-purpose flour (about 1 1/2 cups) * 1 teaspoon baking powder * 1/2 cup butter, softened and divided * 3 ounces cream cheese, softened * 2 large eggs * 1 teaspoon vanilla extract * 2/3 cup nonfat buttermilk * 1/2 cup chopped walnuts, toasted * Cooking spray * 1/4 cup apricot preserves * 2 teaspoons apple juice Preparation 1. Preheat oven to 350°. 2. Combine apples and juice; toss. Add 1/4 cup granulated sugar, cinnamon, and 1/4 teaspoon salt; toss to combine. 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, the remaining 1/4 teaspoon salt, and baking powder in a bowl, stirring well. Place remaining 3/4 cup granulated sugar, 6 tablespoons butter, and cheese in a bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, beating well. Stir in 1 teaspoon vanilla. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture, beating just until combined. Stir in walnuts. 4. Scrape batter into a 13 x 9-inch metal baking pan coated with cooking spray. Arrange apples over batter. Melt remaining 2 tablespoons butter; brush over apples. Bake at 350° for 45 minutes or until set. 5. Combine preserves and juice; microwave at HIGH for 30 seconds or until melted, stirring once. Brush apricot mixture over apples; cool. Cut into 15 squares. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Apple Spice Cake with Cream Cheese Frosting
Apple Spice Cake with Cream Cheese Frosting Yield: 8 Servings Cake: 1 1/2 cups all-purpose flour 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon baking soda 3/4 teaspoon salt 3 large apples, peeled and coarsely grated (3 cups) 1 1/2 cups sugar 2 large eggs, beaten 1/2 cup vegetable oil Frosting: 12 ounces cream cheese, at room temperature 6 tablespoons unsalted butter, at room temperature 2 cups confectioners' sugar, sifted 1 1/2 teaspoons vanilla extract 1 cup walnuts, toasted and coarsely chopped Make cake: Place a rack in center of oven and preheat to 350°F. Grease and flour 2 8-inch round pans. Whisk together flour through salt. In a bowl, mix apples and sugar. Stir dry ingredients into apple mixture. Mix in eggs and oil. Divide batter between pans; bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Let cool for 10 minutes; then invert onto a rack to cool completely. Make frosting: Beat cream cheese and butter until fluffy, 2 minutes. Reduce speed; add confectioners' sugar and vanilla. Mix until combined, 2 minutes more. Place a cake layer on a platter; spread top with 1 cup frosting. Top with second cake layer. Frost top and sides and decorate with walnuts. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] SHARING CRANBERRY AND WHITE FUDGE TRIFLE
CRANBERRY AND WHITE FUDGE TRIFLE 2 cups (500 ml) cranberry sauce 3/4 cup (175 ml) sugar 1/2 tsp. (2 ml) vanilla 1 cup (250 ml) white chocolate fudge 2 cups (500 ml) heavy whipping cream 1/4 cup (50 ml) powdered sugar 2 cups (500 ml) dark chocolate chips 12 croissants 1 cup (250 ml) chopped pecans, toasted 1/2 cup (125 ml) grated white chocolate Note: You can use whole berry cranberry sauce or the gelled kind in this recipe. For the whole berry sauce, just combine it with the sugar. For the gelled kind, break it up with a fork and melt slowly in the saucepan, then add sugar. Combine the cranberry sauce, a cup (175 ml) sugar and vanilla in a medium saucepan. Heat slowly, stirring frequently, over low heat until sugar is dissolved. Remove from heat and set aside to cool. In a double boiler combine white chocolate fudge and chocolate chips with a cup (175 ml) heavy cream. Microwave on low for 1 minute, then remove and stir. Melt slowly over medium heat until the mixture is smooth. Chill in the refrigerator until cold, about 30 minutes. Add remaining whipping cream and powdered sugar to the melted mixture; beat until stiff peaks form. Cut croissants into 3-inch squares. In a large bowl (preferably glass, to see the layers), layer croissants, cranberry sauce, whipped cream mixture, chopped chocolate and pecans. Continue layering until all ingredients are used. Sprinkle grated white chocolate over all; cover and chill for at least 4 hours. Serves 12. : [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Golden Bacardi Rum Cake
Golden Bacardi Rum Cake Ingredients 1 cup chopped pecans or walnuts 1 (18.5 ounce) box yellow cake mix with pudding in it 3 eggs 1/2 cup cold water 1/3 cup vegetable oil 1/2 cup Bacardi Dark Rum 1/4 pound butter 1/4 cup water 1 cup granulated sugar 1/2 cup Bacardi Dark Rum Directions Cake: Preheat oven to 325 degrees. Grease and flour 10-inch tube or 12-cup bundt pan. Sprinkle nuts over bottom of pan. Mix together cake mix, eggs, 1/2 cup water, oil, and 1/2 cup rum. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up. Glaze: Melt butter in medium sauce pan. Stir in 1/4 cup water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in 1/2 cup rum. Tips: Chop nuts really fine, the glaze goes through it easier. To prick top and sides, use something long that will go almost to the bottom of the cake. Remember to do the outside and inside at an angle so the glaze goes all the way in. Make extra glaze, keep warm in small crock pot (not boiling). People love it and want extra on their servings. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] SHARING Lemon Ice Box Pie
Lemon Ice Box Pie 3 eggs, separated 1 1/4 cups graham cracker crumbs 1/4 teaspoon cream of tartar 1 can sweetened condensed milk 1/2 cup lemon juice (juice of 3 lemons or so) 1 tablespoon lemon zest optional 9 tablespoons sugar 1/3 cup margarine Preheat oven to 350° . Melt margarine. Mix together graham cracker crumbs, melted margarine, and 3 tablespoons of sugar. Press into 9-inch pie plate. Mix together lemon juice, lemon zest, and Sweetened and Condensed milk. Beat in egg yolks. Pour into crust. Beat egg whites with cream of tartar until frothy. Gradually beat in remaining 6 tablespoons of sugar. Beat until stiff and glossy. Cover pie with egg white mixture and bake around 20 minutes. Completely cool before serving. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Apple-Ginger Cake
Apple-Ginger Cake CAKE 2 3/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 3 eggs 2 cups sugar 1 cup canola oil 2 teaspoons vanilla extract 1 cup sour cream 1 1/2 cups grated peeled apples, such as Golden Delicous, Cortland and/or Braeburn (2 to 3 apples) 1/4 cup chopped crystallized ginger FROSTING 6 oz. cream cheese, softened 6 tablespoons unsalted butter, softened 1 teaspoon vanilla extract 2 1/2 to 3 cups powdered sugar 1/4 cup chopped crystallized ginger 1. Heat oven to 350°F. Spray 13x9-inch baking pan with cooking spray. Whisk flour, baking powder, ground ginger, cinnamon, baking soda and salt in medium bowl. 2. Beat eggs and sugar in large bowl at medium speed 2 minutes or until thick, light and fluffy. At low speed, beat in oil and 2 teaspoons vanilla until blended. Beat in flour mixture until just combined. Beat in sour cream until blended. Stir in grated apples and 1/4 cup crystallized ginger; pour into pan. 3. Bake 45 minutes or until golden brown, toothpick inserted in center comes out clean or with just a few crumbs attached and cake pulls away slightly from sides of pan. Cool completely in pan on wire rack. 4. Meanwhile, beat cream cheese and butter in large bowl at medium speed until blended and smooth. Beat in 1 teaspoon vanilla. At low speed, beat in 2 1/2 cups of the powdered sugar, adding additional powdered sugar as needed for spreadable consistency. Frost top of cake; sprinkle with 1/4 cup crystallized ginger. (Cake can be made 2 days ahead. Cover and refrigerate.) Serve at room temperature. Store in refrigerator. 16 servings [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Dump Cake
Dump Cake 1 large can crushed pineapple 1 can cherry pie filling 1 box yellow cake mix, either butter or pineapple-flavored (if they have it!) 1 cup chopped pecans 1 stick of butter, sliced into pats Grease a baking dish 9x13-inch Pour pineapple into bottom (with juice) spread evenly. Top with the cherry pie filling covering all the pineapple. Using your hand, pour the yellow cake mix (yes - the DRY cake mix) on top of the fruit mixture (cover all the fruit and use the WHOLE box). Top cake mix with pecans, and then top the whole thing with pats of butter making sure just about the whole top is covered. Bake at 350 for about 30 minutes (or until bubbly and golden brown). Don't worry about how the cake mix looks before you bake it. Once it cooks, it is like a cobbler. Try it warm topped with ice cream! [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Pecan Pie Cake
hugs Melanie PECAN PIE CAKE Combine: 1 box yellow cake mix 1 egg 1/4 cup oil Mix well. Press into a 13x9x2 inch pan (pressing well). Bake at 325°F for 20 minutes. In another bowl, mix: 1 cup dark Karo Syrup 1 cup sugar 2 cups chopped pecans 4 eggs 1 tsp. Vanilla 1/4 cup melted butter Pour over crust. Bake for 45 minutes at 325°F. Enjoy. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Ice-Cream Pumpkin Pie
Ice-Cream Pumpkin Pie Ingredients * 18graham cracker boards * 1/2 cup (1 stick) unsalted butter, melted * 2 tablespoons cinnamon sugar * 1pint chocolate chip ice cream, softened * 1pint vanilla ice cream, softened * 1 cup solid pack pumpkin * Chocolate curls for garnish, optional Directions Heat oven to 350 degrees F. In food processor, pulse graham crackers to form fine crumbs. Add butter and 1 tablespoon of the sugar; pulse to moisten crumbs. Press into bottom and up sides of a 9-inch deep-dish pie plate. Bake at 350 degrees F for 10 minutes. Remove to a rack; cool completely. Spread the softened chocolate chip ice cream over the bottom of the cooled crust. Freeze until hardened, about 3 hours. In a medium-size bowl, mix together the vanilla ice cream, pumpkin and remaining tablespoon of cinnamon sugar. Spread over the top of the frozen chocolate chip layer. Freeze 3 hours or overnight. To serve, garnish with chocolate curls if desired. If frozen overnight, let stand at room temperature for 15 minutes before serving. Makes 8 servings. 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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Key Lime Pie
This is from the Recipe.com website... ~ Key Lime Pie From: Keebler® Ready Crust Servings: 8 Prep: 10 mins Total: 5 hrs 10 mins Ingredients 2 eggs 1 egg yolk 1 can (14 oz.) sweetened condensed milk 1/2 cup fresh or bottled key lime juice or 1/2 cup lime juice 2 tablespoons water 1-2 drops green food coloring (optional) 1 teaspoon grated lime peel 1 Keebler® Ready Crust® Graham Pie Crust 1 cup whipping cream 2 tablespoons sugar 1/2 teaspoon vanilla Key lime slices or lime slices (optional) Directions1. In large mixing bowl beat eggs and yolk with wire whisk until combined. 2. Gradually add milk to yolks, beating until combined. Add lime juice, water, food coloring (if desired) and lime peel. Whisk until well mixed. Pour into crust. Place on baking sheet. Bake at 350 degrees F for 20 minutes or until almost set in center. Cool on wire rack for 1 hour. Refrigerate at least 4 hours. Chill small mixing bowl and beaters of electric mixer. In chilled bowl beat cream, sugar, and vanilla on medium speed of electric mixer until stiff peaks form. Pipe or spoon whipped cream around edges of pie. Garnish with lime slices, if desired. 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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] White Mayonnaise Cake
WHITE MAYONNAISE CAKE 1 1/2 c. Sugar 2 c. Flour 2 tsp. Soda 1/2 tsp. Salt 1 c. Boiling water 1 c. Mayonnaise 1 tsp. Vanilla Sift sugar, flour, soda, and salt twice. Mix in remaining ingredients. Pour into greased 13 x 9 inch pan. Bake 35 minutes at 325 degrees. While baking prepare frosting. Melt 1 stick butter. Add 1 3/4 cup brown sugar, 1 1/2 cup coconut and milk to blend (1/4 cup or less). While cake is warm, spread frosting on top. Place under broiler until bubbly and brown. The addition of 4 tablespoons cocoa to make Chocolate Mayonnaise Cake. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] EASY PUMPKIN SWIRL/ROLL
EASY PUMPKIN SWIRL/ROLL 3/4 c. flour 3 eggs 1 tsp. pumpkin pie spice 1/2 tsp. nutmeg 2 tsp. cinnamon 1 tsp. baking powder 1/2 tsp. salt 1 c. sugar 1 c. chopped nuts 2/3 c. canned pumpkin (I use 1 c. pumpkin) Grease 15 x 10 x 1 inch jelly roll pan, line with wax paper. Beat eggs and sugar until fluffy. Beat in pumpkin. Stir in dry ingredients and nuts. Bake 13 minutes at 375 degrees. Invert onto towel dusted with powdered sugar. Peel off paper. Roll up cake and towel together. Place seam side down. Cool completely - unroll, spread filling - reroll - refrigerate. FILLING: 1 c. powdered sugar 6 tbsp. butter 8 oz. cream cheese 1 tsp. vanilla Let cream cheese soften. Blend all ingredients together and spread inside the cake and then reroll the cake [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Lemon Cream Cake
LEMON CREAM CAKE Makes 1 cake = approx 15 pieces Cake layers: 3 eggs 2/3 cup sugar 1/3 cup flour 1/3 cup potato starch or cornstarch (like Maizena) Filling and decoration (lemon curd creme): 1 1/4 cups cream good 1 1/4 cups lemon curd 1 1/4 cups fresh or frozen berries + sugar 2/3 cup lightly sweetened berry jam Decoration: half of the lemon curd creme 1/2 cup apple jelly 1 1/4 cups heavy cream fresh or frozen berries Beat eggs and sugar until fluffy. Mix flour and potato or corn starch with baking powder and fold this into the batter. Pour it in a greased, floured round cake pan, diameter approx 9". Bake on a rack in the lower part of the oven at 350F for about 30 minutes. Allow to cool completely on a rack, then split in 3 layers. Beat the cream firm for the filling and mix with lemon curd. Spread half of the creme on the bottom layer, then fresh or frozen mashed berries (or jam) on the next layer. Spread remaining lemon creme on the top layer and also around the sides of the cake. Melt the apple jelly in a saucepan on low heat. Brush it on top of the lemon creme in a thin layer. Beat the cream to a stiff foam and pipe it around the sides of the cake, over the lemon creme. Last, decorate with fresh berries. If you use frozen berries, you shouldn't put these on until just before serving, or they will float out. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] CARAMELIZED APPLE CAKE
CARAMELIZED APPLE CAKE TOPPING: 1/4 cup apple cider or juice 4 medium Fuji apples, peeled, cored, each cut into 8 wedges 1 tbs each lemon juice and light butter 1/2 cup sugar (Splenda) CAKE: 1 tsp baking powder 1/2 tsp each baking soda and apple pie spice 1 1/4 cups flour 2/3 cup nonfat buttermilk 2 large eggs 1/4 tsp salt 1 tsp vanilla 1/4 cup light butter 2/3 cup sugar (Splenda) (Heat) oven to 350 degrees. You will need a 9x2" round cake pan coated with nonstick spray. (TOPPING)---Mix sugar and cider in a skillet, bring to a boil. Boil until light honey color. Add lemon juice and butter, reduce heat. When butter is melted, boil mixture until light golden. Add apples, flat sides down, cook 8 min. Turning apples after 4 min. Until lightly caramelized and crisp tender. Remove from heat, cool 5 min. (CAKE)---Pour apple mixture into pan, arrange apples in concentric circles. Beat butter, sugar, powder, vanilla, soda, spice and salt in a bowl 2 min. Beat in eggs until blended. Beat in flour and buttermilk alternately until batter is smooth. Pour batter over apples. (Bake) 45 min. Or until done. Cool 10 min. Invert on a serving plate. Cool until cake is warm, then serve with a scoop of vanilla ice cream or a cup of coffee or a glass of milk, if desired. MAKES 8 SERVINGS OF CAKE... [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] crockpot rocky road chocolate cake
crockpot rocky road chocolate cake 1 chocolate cake mix 1 small package instant chocolate pudding mix 3 eggs 1C sour cream 1/3 C melted oleo 1 t vanilla 3 1/4 C milk 1 small package cook chocolate pudding 1 1/2 C mini marshamllows 1 C choc chips mix cake mix w/the next 5 ingredients & 1 1/4 C milk for 2 minutes. pour into crockpot. heat remaining milk until hot, but do not boil. sprinkle the cook pudding mix over the batter in crockpot & pour the hot milk over all. cook on hi for 31/2 hours. remove lid & sprinkle w/the marshamllows & the chips this cake is delicious. be sure to have friends over or you might just eat it all yourself!!! 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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Applesauce Cake With Caramel Icing
Applesauce Cake With Caramel Icing 2 cups sugar 1 cup butter 4 eggs 1-1/2 cups applesauce 1 tsp. Baking soda 1 tsp. Cloves 2 tsp. Cinnamon 2 tsp. Nutmeg 3 cups sifted flour 1 tsp. Salt 1 cup raisins Cream butter and sugar; add eggs, beat well. Add applesauce and soda. Sift dry ingredients together and add to creamed mixture. Add the raisins. Bake at 325 in a greased and floured tube pan for 1 hour or until done. Can be baked in two 9-inch pans at 350 for 30-40 minutes. NEVER-FAIL CARAMEL ICING: 1 cup butter 3 cups brown sugar 6 Tbs. Milk 1 tsp. Baking soda Combine butter, brown sugar, and milk. Bring to a boil. Add 1 tsp. Vanilla and baking powder. Beat well and spread over cake. If it gets hard, add a few drops of milk. Hugs Melanie 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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] PUMPKIN VANILLA FLAN
PUMPKIN VANILLA FLAN 1 cup pumpkin pie mix 2.7 oz box flan with caramel sauce mix 1 cup French vanilla coffee creamer Place 4 custard cups or ramekins on a tray. Follow directions on flan box, substituting 1 cup pumpkin pie mix and 1 cup vanilla creamer for the 2 cups milk. (Refrigerate 1 hour) or until firm. To unmold, run a spatula around edge of each flan, then invert onto serving plates. Shake to loosen, (then lift off cups) and serve. MAKES 4 SERVINGS OF FLANS... VARIATIONS--- Substitute eggnog for the vanilla creamer. Stir in 1/4 tsp nutmeg before pouring into custard cups and chilling. Cut the fat and calories by more than half by using 1% low fat milk or fat free milk, instead of the vanilla creamer... 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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] APPLE RASPBERRY CRISP
APPLE RASPBERRY CRISP 8 reduced fat pecan shortbread cookies (come in sugar free too) 1/3 cup maple syrup (I use sugar free) 4 apples, peeled, cored, sliced 1/2 cup coarsely chopped pecans 1/2 tsp apple pie spice 1 tsp vanilla 2 tbs cornstarch 2 cups frozen unsweetened raspberries Vanilla ice cream (optional) I use no sugar added ice cream (Heat oven to 375 degrees). . Coat a shallow baking dish with nonstick spray. Toss apple slices, raspberries, syrup, cornstarch, vanilla and spice in a bowl. Spread into baking dish, cover with foil. (Bake 45 min.). Remove foil, crumble cookies on top and sprinkle with pecans. Bake, uncovered, 10 min. More or until fruit is tender and mixture is bubbly. Serve warm or at room temp with (Vanilla ice cream), if desired. MAKES 6 SERVINGS OF APPLE RASPBERRY CRISP... Hugs Melanie 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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Fresh Ginger and Chocolate Gingerbread
Fresh Ginger and Chocolate Gingerbread For the Cake 2 tablespoons finely chopped peeled fresh ginger 1 tablespoon sugar 2 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons ground ginger 3/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature 3/4 cup (packed) light brown sugar 3 large eggs 1/2 cup molasses (not blackstrap) 6 ounces bittersweet chocolate - 2 ounces melted and cooled, 4 ounces finely chopped 1 cup buttermilk 1 tablespoon finely chopped stem ginger in syrup (available in Asian markets and supermarkets; optional) For the Icing 3 ounces bittersweet chocolate, coarsely chopped 1 tablespoon strong coffee 3 tablespoons unsalted butter, at room temperature 3 tablespoons confectioners' sugar Getting Ready:Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-inch square baking pan and put it on a baking sheet. (Pan must be a full 9-inch square size or batter will overflow - measure first). To Make the Cake: Put the fresh ginger and sugar in a small bowl, stir and set aside. Whisk the flour, baking soda and spices together. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and brown sugar and butter together at medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each egg goes in. Don't worry if the mixture looks curdled at this stage. Pour in the molasses and beat until smooth. Reduce the mixer speed to low and add the melted chocolate, along with the sugared ginger. Still on low speed, add the dry ingredients in 3 additions and the buttermilk in 2 (begin and end with the dry ingredients), mixing the batter only as much as needed to blend the ingredients. Fold in the chopped chocolate and the ginger in syrup. Pour the batter into the pan. Bake for about 40 minutes, or until the cake starts to pull away from the sides of the pan and a thin knife inserted into the center comes out clean. Don't be concerned if the cake has domed and cracked-it will settle down as it cools. Transfer the cake to a rack and cool for 10 minutes, then unmold the cake. Turn right side up to cool to room temperature before icing the cake. To Make the Icing: Set a heatproof bowl over a pan of simmering water, put the chocolate and coffee in the bowl, and stir occasionally until the chocolate is melted. Remove the bowl and, using a small whisk, stir in the butter one tablespoon at a time. Sift the confectioners' sugar over the chocolate and stir in. Transfer the bowl to a counter and let the icing sit for about 10 minutes. Put the gingerbread, still on the rack, on a piece of wax paper or foil (the drip catcher). Pour the icing onto the center of the cake and use a long metal spatula to spread the icing evenly over the top. Allow the icing to set for 30 minutes (you can hurry it along by chilling the cake briefly). If the edges of the cake are overbaked, now is the time to trim them. Then cut the gingerbread into 9 even pieces. Hugs Melanie 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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] English Gingerbread
This is from the "That's My Home" website... ~ English Gingerbread 4 C. sifted flour 1 C. (2 sticks) butter (no substitution) 1 C. sugar 1 T. ginger (must be fresh) 1 t. salt About 1 C. molasses Mix the flour, sugar, ginger and salt together. Cut cold butter into the mixture with a pastry blender or work in with your fingertips. Add just enough molasses to hold the ingredients together without being sticky. Wrap the dough air-tight and chill overnight in the refrigerator. Roll very thin on a well-floured board and cut as desired or shape into "logs" and slice into rounds. Bake on foil-lined, ungreased cookie sheets for about 8 minutes. Makes about 5 dozen, 2-inch cookies. Hugs Melanie 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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Molasses Pumpkin Pie
Molasses Pumpkin Pie * Pastry for single-crust pie (9 in.) * 2 eggs * 1/2 cup sugar * 1 t ground cinnamon * 1/2 t salt * 1/2 t ground ginger * 1/2 t ground nutmeg * 1 3/4 cups canned or cooked pumpkin * 3 T molasses * 3/4 cup evaporated milk * Whipped topping Line a 9-in. pie plate with the pastry. Trim to ½ in. beyond edge of plate; flute edges. Set aside. In a mixing bowl, beat eggs, sugar, cinnamon, salt, ginger and nutmeg. Beat in pumpkin and molasses; gradually add milk. Pour into crust. Cover the edges loosely with foil. Bake at 425 F. for 10 minutes. Remove foil. Reduce heat to 350 F. and bake 28-32 minutes longer or until knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Chill until serving. Serve with whipped topping. Hugs Melanie [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Pumpkin Coffee Cake
Pumpkin Coffee Cake Ingredients: 1 package yellow cake mix 1 can (1 pound) pumpkin 1/2 cup brown sugar 1/2 cup oil 3 eggs 1/2 cup chopped nuts 1 teaspoon pumpkin pie spice Topping: 1/2 cup sugar 1/2 cup flour 1/4 cup butter or margarine, softened 1 teaspoon cinnamon Preheat oven to 350° F. In a large bowl combine dry cake mix, pumpkin, brown sugar, oil, eggs, nuts, and pumpkin pie spice. Blend at low speed until completely moistened, about 1 minute. Beat 2 minutes at medium speed. Spread batter in a greased and floured 13" x 9" x 2" pan. In a medium bowl combine the sugar, flour, softened butter, and cinnamon with a fork or pastry blender. (Mixture will be crumbly.) Sprinkle evenly over batter. Bake at 350° F for 40-45 minutes, until center springs back when touched lightly. Hugs Melanie 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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Rich Chocolate Pumpkin Truffles
Rich Chocolate Pumpkin Truffles 2 1/2 c Vanilla wafers, crushed 1 c Almonds, toasted & ground 1/2 c Powdered sugar, sifted 2 ts Cinnamon 6 oz Chocolate chips (semi-sweet) 1/2 c Pumpkin (canned) 1/3 c Coffee liqueur 1/4 c Powdered sugar, sifted *Note: Apple juice may be substituted for coffee liqueur if desired. In medium bowl, combine vanilla wafer crumbs, ground almonds, the 1/2 cup powdered sugar, and cinnamon. Blend in chocolate, pumpkin, and coffee liqueur. Form into 1-inch balls. Chill. Dust with remaining powdered sugar just before serving. Hugs Melanie 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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Apple Coffee Cake
Apple Coffee Cake CAKE: 3 c. flour 1 c. sugar 4 tsp. baking powder 1 tsp. salt 1-1/3 c. milk 2 tsp. vanilla 2/3 c. melted butter 3 eggs TOPPING: 1/2 tsp. cinnamon 1 tbsp. sugar 1/2 c. chopped nuts FILLING: 8 oz. pkg. cream cheese, softened 2 c. chopped pared apples 1/2 c. sugar 1 tsp. cardamon 1 tbsp. flour 2 tbsp. butter, softened Heat oven to 375 degrees. Grease and flour 9 x 13 inch cake pan. Cake: lightly spoon flour into measure cup, level off. In large bowl combine all ingredients in order given, blend well. Pour into pan. Filling: Combine all ingredients, mix well. Sprinkle over batter; swirl gently with spatula. Topping: Combine all ingredients sprinkle over cake. Bake at 375 degrees for 45 to 50 minutes until toothpick inserted in center comes out clean. Can be served topped with whipped cream. Serves 10. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Sharing Berry Surprise Cupcakes Recipe
Berry Surprise Cupcakes Recipe Ingredients * 1 package (18-1/4 ounces) white cake mix * 1-1/3 cups water * 3 egg whites * 2 tablespoons canola oil * 3 strawberry Fruit Roll-Ups, unrolled * 1 can (16 ounces) vanilla frosting * 6 pouches strawberry Fruit Snacks Directions * In a large bowl, combine the cake mix, water, eggs whites and vegetable oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. * Fill paper-lined muffin cups half full. Cut each fruit roll into eight pieces; place one piece over batter in each cup. Fill two-thirds full with remaining batter. * Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost with vanilla frosting; decorate with fruit snacks. Yield: 2 dozen. Hugs Melanie [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Banana Blueberry Muffins
Banana Blueberry Muffins 2 cups whole wheat flour 1/3 cup brown sugar 1/2 teaspoon ground cinnamon 2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 cups mashed bananas 4 egg whites 1 teaspoon vanilla extract 1 cup fresh blueberries Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan. In a large bowl, mix the whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda. In a separate bowl, mix the bananas, egg whites, and vanilla extract. Mix the banana mixture into the flour mixture until smooth. Fold in the blueberries. Spoon the batter into the prepared muffin pan. Bake 16 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] BLACK GOLD COOKIES
BLACK GOLD COOKIES 6 tablespoons all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 10 ounces semisweet chocolate, chopped into 1/4-inch pieces 2 ounces unsweetened chocolate, chopped into 1/4-inch pieces 6 tablespoons unsalted butter 2 large eggs 1/2 cup granulated sugar 2 teaspoons pure vanilla extract Preheat the oven to 325 degrees F. In a sifter combine the flour, baking powder and salt. Sift onto a large piece of wax paper and set aside until needed. Heat 1 inch of water in the bottom half of a double boiler over medium heat. With the heat on, place 6 ounces semisweet chocolate, the unsweetened chocolate, and butter in the top half of the double boiler. Use a rubber spatula to stir the chocolate and butter until completely melted and smooth, about 6 minutes. Transfer the melted chocolate mixture to a 1-quart bowl and set aside until needed. Place the eggs, sugar and vanilla extract in the bowl of an electric mixer fitted with a paddle. Beat on medium 4 minutes until soft. Use a rubber spatula to scrape down the sides of the bowl, then continue to beat on medium for 2 more minutes. Stop the mixer, then add the melted chocolate and beat on medium for 1 minute until incorporated. Scrape down the bowl. Add the sifted dry ingredients and the remaining 4 ounces semisweet chocolate and mix on low speed until just incorporated, about 30 seconds. Remove the bowl from the mixer and use a rubber spatula to finish mixing the dough until thoroughly combined. Using a heaping tablespoon of dough for each cookie (approximately 3/4 ounce), place 12 cookies, evenly spaced, onto each of 3 nonstick baking sheets. Place the baking sheets on the top and center racks of the preheated oven and bake for 9 to 10 minutes, rotating the sheets from top to center about halfway through the baking time (at this time also turn each sheet 180 degrees). Remove the cookies from the oven and allow to cool to room temperature on the baking sheets, about 30 minutes. Store the cooled cookies in a tightly sealed plastic container until ready to serve. Yields 3 dozen. Hugs Melanie [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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Giant Black Bottom Brownies
Giant Black Bottom Brownies Makes about 1 1/2 dozen bars. Brownie Base 1 cup unsalted butter 14 ounces semisweet chocolate, coarsely chopped 4 ounces unsweetened chocolate, coarsely chopped 1/2 cup firmly packed dark brown sugar 1/2 cup firmly packed light brown sugar 2/3 cup granulated sugar 5 large eggs, lightly beaten 2 teaspoons pure vanilla extract 1 teaspoon milk 1 1/2 cups unbleached all-purpose flour 2 teaspoons instant espresso powder 3/4 teaspoon salt 1 3/4 cups coarsely chopped walnuts, toasted Chocolate Drizzle 1/3 cup heavy (whipping) cream 3 ounces bittersweet chocolate, finely chopped 2 ounces semisweet chocolate, finely chopped Preheat oven to 350 degrees F. Line a 13 by 9-inch baking pan with aluminum foil, extending up and beyond the sides of the pan. Lightly (and gently so as not to tear it) grease foil. For the brownie base: Combine the butter and chocolates in a large saucepan over low heat, stirring until mixture is melted and smooth. Whisk in sugars to blend. Whisk in eggs, vanilla extract and milk, blending until smooth. Add flour, espresso powder, and salt just until mixture is combined. Stir in nuts. Spread into prepared pan. Bake for 25 to 30 minutes or until a cake tester or wooden pick inserted in the center comes out with a few moist crumbs attached. Cool pan completely on a wire rack. When cool, use foil ends to carefully lift brownies out of pan. Invert onto a clean cutting board, carefully remove foil, and then re-invert brownies. Return to a wire rack set atop a large piece of wax paper. For the chocolate drizzle: Bring cream to a simmer in a medium saucepan. Remove pan from heat and add chocolates. Let chocolates melt in hot cream for 2 minutes without stirring. Whisk until smooth. Cool drizzle until thick but still soft and pourable. Pour over brownie base, allowing some to drip down and cover the sides. S pread drizzle with metal spatula, covering top and sides. Let brownies firm up in the refrigerator. Cut into bars. Hugs Melanie [ 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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Peanut Butter Divinity
Peanut Butter Divinity Ingredients 1 c. light corn syrup 3 c. sugar 1 c. water 1 c. peanut butter Dash of salt Combine sugar, corn syrup, water and salt in heavy saucepan over medium heat; stir to a boil. Cover pan; reduce heat. Cook for 3 minutes. Uncover pan; in- crease heat to medium. Cook until syrup spins a thread. Beat egg whites until stiff. Pour half the syrup into egg whites in fine stream, beating constantly. Return remaining syrup to heat; cook to firm-ball stage. Pour syrup into egg white mixture, beating until creamy. Pour candy onto heavily greased waxed paper; let stand until firm. Dampen hands with cold water; pat candy until about 3/4 inch thick. Spread peanut butter over candy. Roll as for jelly roll; cut in slices. Hugs Melanie 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: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
