Table of Contents:
Cinnabon Clones
Hawaiian Passion Cake
Impossible Pie
Vanilla Banana Bread
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Cinnabon Clones
1 cup warm milk (110 degrees)
1/3 cup butter, melted
2 eggs, room temperature
1 teaspoon salt
1/2 cup sugar
4 1/2 cups bread flour (must use bread flour!)
2 1/2 teaspoons yeast
Process on dough cycle. While processing, get out 1/3 cup butter and
let
soften. Mix together: 2 1/2 teaspoons cinnamon and 1 cup brown sugar,
set
aside. When dough cycle is completed, turn dough onto floured board;
let rest 10 minutes. Roll into 16" x 21" rectangle. Spread with 1/3
cup softened butter. Spread cinnamon/brown sugar mixture over butter.
Roll up dough, long side first. Slice into 12 pieces. Place in lightly
greased 9" x 13" pan. Let rise in warm place 30 minutes. Bake at 400
degrees for 12-15 minutes.
Frost with:
6 oz cream cheese
1/4 teaspoon salt
1/2 cup butter
3 cups powdered sugar
1 teaspoon vanilla
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Hawaiian Passion Cake
1 Pkg (18.25 oz) Yellow Cake Mix
1 Can (20 oz) Crushed Pineapple
1 1/4 Cup Sugar, divided
1 Pkg (3.4 oz) Vanilla Pudding (non-instant kind)
1 1/3 Cup Whipping Cream
1/2 Cup Flaked, Sweetened Toasted Coconut
Preheat oven at 350 degrees. Prepare yellow cake as per package
instructions in a 9 x 13-inch pan. Bake 30 - 35 minutes.
While cake is baking put pineapple and 1 cup sugar in saucepan, bring to
boil stirring constantly. Cool slightly.
When cake is done, poke holes in cake using a fork and pour pineapple
mixture over the hot cake.
Prepare pudding according to package directions, spread over cake and
refrigerate until well chilled. Whip cream with remaining 1/4 cup sugar
and top cake. Sprinkle toasted coconut on top. Refrigerate.
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IMPOSSIBLE PIE
Makes 2 - 8" pies
4 eggs
1/2 stick butter or margarine, melted
1 3/4 cups sugar
1/2 cup self-rising flour (or 1/2 cup all purpose flour plus 1/2
teaspoon baking powder and 1/4 teaspoon salt)
2 cups milk
2 cups shredded coconut
1 teaspoon vanilla
Beat all ingredients together until well-blended. Pour into 2 ungreased
8" pie pans and bake in a moderate (350 degree) oven 35 to 40 minutes.
Pies are done when knife inserted in center comes out clean. Cool and
Cut. Mixture is rather thin when poured into pans, but after baking it
cuts cleanly.
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Vanilla Banana Bread
INGREDIENTS FOR 1 LOAF:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons butter or margarine, divided
1/2 cup chopped walnuts
1/4 cup firmly packed brown sugar
3 teaspoons pure vanilla extract
1 cup granulated sugar
2 eggs, lightly beaten
1 cup mashed ripe banana
1/2 cup dairy sour cream
INSTRUCTIONS:
1. Combine flour, baking powder, baking soda and salt set aside.
2. Combine 2 tablespoons butter with walnuts, brown sugar and 1 teaspoon
vanilla; mix with a fork until mixture is crumbly. Set aside.
3. Cream together remaining butter and granulated sugar until light and
fluffy.
4. Combine eggs with bananas, sour cream and remaining vanilla; blend
into creamed mixture.
5. Gradually blend in flour mixture; stir just until blended.
6. Measure out and set aside 1/4 cup sugar-nut mixture for later use.
7. Pat remaining sugar-nut mixture in an even layer in a greased 9 x 5 x
3-inch loaf pan: top with batter, spreading smooth.
8. Sprinkle batter with reserved sugar-nut mixture.
9. Bake in a preheated 35O F. oven 50 minutes, or until a cake tester
inserted in center comes out clean.
10. Cool in pan on wire rack for 10 minutes remove from pan and cool
completely.
11. Serve warm, or at room temperature.
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