I have been on an eating extravaganza this weekend, and boy has it been good. I am sharing a recipe for the most fantastic, moist, easiest, delectable, can't stop eating it, cake in the entire world. Trust me on this one. You shall love.
Poppyseed Bundt ("It's a bunt cake." Name the movie!)
Cake1 yellow cake mix w/pudding
3.5 oz box of vanilla pudding
1 TB poppyseeds
1/2 c. oj
1/2 c. oil
1 c. sour cream
4 eggs
Mix.
Bake at 350 for 45 minutes.When cake is about 10 minutes from being done, make the glaze.
1 cup sugar
1/4 c. OJ
1/2 cup butter (thus the secret to its goodness)
Boil the sauce. Pour over the finished cake when it is nice and bubbly. Let it soak in, then turn it over on a cake plate, and then...devour. Trust me, you will.
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Friday, June 5, 2009
Easy Oreo Truffles
We got these in a Christmas Cookie plate one year, they were the best thing on the plate, and then I made them for a cookie exchange another year. They are fabulous and really easy.
1 (16 ounce) package OREO cookies
1 (8 ounce) package of cream cheese
2 (8 ounce) packages Semi-Sweet Baking Chocolate, melted
Crush 9 cookies into crumbs in a food processor (if you have one). Or you can crush them in a ziplock bag with a rolling pin. Set aside.
Crush remaining cookies. Place in bowl, add cream cheese and mix until blended. Roll into little balls, about 42.
Dip balls in melted chocolate, place on wax paper. Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about an hour. Keep leftovers stored in the refrigerator.
1 (16 ounce) package OREO cookies
1 (8 ounce) package of cream cheese
2 (8 ounce) packages Semi-Sweet Baking Chocolate, melted
Crush 9 cookies into crumbs in a food processor (if you have one). Or you can crush them in a ziplock bag with a rolling pin. Set aside.
Crush remaining cookies. Place in bowl, add cream cheese and mix until blended. Roll into little balls, about 42.
Dip balls in melted chocolate, place on wax paper. Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about an hour. Keep leftovers stored in the refrigerator.
Apple Dumplings
I remember my mom making these when I was a kid. They are a fun take on apple pie. I have them a couple times. Don thought they were awesome.
Rome Beauty, or other cooking apple are suggested for this.
1 (15 ounce) refrigerated pie dough
4 apples, peeled and cored
Butter
1/4 cup brown sugar
1 tbsp cinnamon
1 1/2 cups water
1 cup sugar
serve with ice cream for maximum goodness
unfold crust on cutting board. Cut each crust in half. With a rolling pin, roll each piece to make square large enough to wrap apple.
Place apple on a square of the dough. Sprinkle the apple with 1 tbsp of brown sugar and sprinkle evenly with cinnamon. Take a little slice of butter and put it on top (maybe a little less than a tablespoon. You can leave the butter out, I just think it makes it better)
Wrap crust around apple and pinch sides together. Place apples in baking dish. Sprinkle each apple with additional cinnamon and sugar.
In a small pan, combine the water and 1 cup sugar. Stir together and pour into baking dish. Bake at 375 for an hour or until apples are tender and crust is golden brown.
Rome Beauty, or other cooking apple are suggested for this.
1 (15 ounce) refrigerated pie dough
4 apples, peeled and cored
Butter
1/4 cup brown sugar
1 tbsp cinnamon
1 1/2 cups water
1 cup sugar
serve with ice cream for maximum goodness
unfold crust on cutting board. Cut each crust in half. With a rolling pin, roll each piece to make square large enough to wrap apple.
Place apple on a square of the dough. Sprinkle the apple with 1 tbsp of brown sugar and sprinkle evenly with cinnamon. Take a little slice of butter and put it on top (maybe a little less than a tablespoon. You can leave the butter out, I just think it makes it better)
Wrap crust around apple and pinch sides together. Place apples in baking dish. Sprinkle each apple with additional cinnamon and sugar.
In a small pan, combine the water and 1 cup sugar. Stir together and pour into baking dish. Bake at 375 for an hour or until apples are tender and crust is golden brown.
Tuesday, June 2, 2009
Almond Cake
I had this cake at a baby shower a long, long time ago and I fell in love. Probably because of the large amounts of butter.
Boil
1 c. butter
1 c. water
add to:
2 c. flour
2 c. sugar
2 eggs
1/2 c. sour cream
1 tsp almond flavor
1 tsp. salt
1 tsp. baking powder
Pour batter onto a greased sheetcake pan (basically a deep dished cookie sheet)
Bake 350 for 20 minutes.
While warm, frost:
1/2 cup butter
1/4 cup milk
4-5 cups powder sugar
1 tsp. almond flavoring
Sprinkle Cake with slivered almonds.
Boil
1 c. butter
1 c. water
add to:
2 c. flour
2 c. sugar
2 eggs
1/2 c. sour cream
1 tsp almond flavor
1 tsp. salt
1 tsp. baking powder
Pour batter onto a greased sheetcake pan (basically a deep dished cookie sheet)
Bake 350 for 20 minutes.
While warm, frost:
1/2 cup butter
1/4 cup milk
4-5 cups powder sugar
1 tsp. almond flavoring
Sprinkle Cake with slivered almonds.
Mandarin Orange Cake
This is a really refreshing and pretty cake. And it is so easy to frost, which I think is the best part. I have gotten a lot of requests for this cake recipe. Too bad I didn't make it up.
1 butter-recipe yellow cake mix
1/3 cup vegetable oil
3 tbsp water
3 eggs
1 small can of mandarin oranges with juice
( I have never tried it, but my friend Maggie says you can improve any cake by substituting milk for the water and adding a box of pudding to the cake. This cake is already really good but next time I make it I am going to try Maggie's suggestion)
filling:
12 ounces whipped topping
1 large box vanilla pudding
1 can crushed pineapple
Blend cake ingredients. Pour into 2 cake pans and bake at 350 until fork comes out clean.
let cake cool.
Frost with the combined filling ingredients.
Refrigerate and serve cold.
1 butter-recipe yellow cake mix
1/3 cup vegetable oil
3 tbsp water
3 eggs
1 small can of mandarin oranges with juice
( I have never tried it, but my friend Maggie says you can improve any cake by substituting milk for the water and adding a box of pudding to the cake. This cake is already really good but next time I make it I am going to try Maggie's suggestion)
filling:
12 ounces whipped topping
1 large box vanilla pudding
1 can crushed pineapple
Blend cake ingredients. Pour into 2 cake pans and bake at 350 until fork comes out clean.
let cake cool.
Frost with the combined filling ingredients.
Refrigerate and serve cold.
Apple Pudding Pie
I was looking for a non-traditional apple pie for Thanksgiving a few years back and I stumbled upon this one. It is now requested every Thanksgiving. If you like bread pudding, you will love this pie.
The Recipe for: APPLE PUDDING PIE
1 unbaked 9 inch pastry shell (you probably want to do deep dish, there is a lot of filling to be used up)
3 eggs
1 c. applesauce
½ cup fat free vanilla yogurt
½ c. sugar
½ c packed brown sugar
1/3 c. rolled oats
1 tsp. cinnamon
4 slices of bread, cut up (about 3 cups, use stale bread or toast it a little to dry it up)
2 medium cooking apples such as jonathan, rome beauty, or winesap
¼ c packed brown sugar
¼ c flour
2 tbsp butter
½ c nuts (optional)
Directions:
For crust, line the unbaked pastry shell with double thickness of foil. bake in 450 degrees oven for 8 minutes. Remove foil. Bake for 4 minutes more. Remove from oven. Reduce oven temp. to 350 degrees.
For filling, peel, core and slice apples. In a medium mixing bowl stir together eggs, applesauce, yogurt, sugar, ½ c. brown sugar, oats, and cinnamon. stir in bread and apples. set aside.
For topping, in another bowl stir together ¼ c brown sugar and flour. cut in butter until mixture becomes course crumbs. (it is really easy to do in the food processor) Stir in nuts. pour filling into prepared pie crust. sprinkle topping over the filling. cover edge of crust with foil. bake for 30 minutes. remove foil, bake another 30 minutes until top is golden and fruit is tender. makes 8 servings.
hint: Don’t make apples too big or this pie will take forever to cook.
The Recipe for: APPLE PUDDING PIE
1 unbaked 9 inch pastry shell (you probably want to do deep dish, there is a lot of filling to be used up)
3 eggs
1 c. applesauce
½ cup fat free vanilla yogurt
½ c. sugar
½ c packed brown sugar
1/3 c. rolled oats
1 tsp. cinnamon
4 slices of bread, cut up (about 3 cups, use stale bread or toast it a little to dry it up)
2 medium cooking apples such as jonathan, rome beauty, or winesap
¼ c packed brown sugar
¼ c flour
2 tbsp butter
½ c nuts (optional)
Directions:
For crust, line the unbaked pastry shell with double thickness of foil. bake in 450 degrees oven for 8 minutes. Remove foil. Bake for 4 minutes more. Remove from oven. Reduce oven temp. to 350 degrees.
For filling, peel, core and slice apples. In a medium mixing bowl stir together eggs, applesauce, yogurt, sugar, ½ c. brown sugar, oats, and cinnamon. stir in bread and apples. set aside.
For topping, in another bowl stir together ¼ c brown sugar and flour. cut in butter until mixture becomes course crumbs. (it is really easy to do in the food processor) Stir in nuts. pour filling into prepared pie crust. sprinkle topping over the filling. cover edge of crust with foil. bake for 30 minutes. remove foil, bake another 30 minutes until top is golden and fruit is tender. makes 8 servings.
hint: Don’t make apples too big or this pie will take forever to cook.
Tres Leches
A milky Mexican cake. Don's favorite. You can serve it with fresh strawberries. It is divine. I think altitude affects this cake...not sure how to exactly fix it. My friend lives in the mountains and apparantly the cake never rose. I would google how to adjust to elevation. Robyn, what did you do?
5 eggs
1tsp. baking powder
2 cups sugar
1/2 tsp. vanilla
1 1/2 cup flour
1/2 cup unsalted butter
Milks:
2 cups milk
1 14ounce sweetened condensed milk
1 12ounce evaporated milk
1 1/2 cup whipping cream
1 tsp. vanilla
Grease and flour a 9x13 pan.
Sift flour and baking powder together.
cream butter and 1 cup of the sugar until fluffy. Add eggs, 1/2 tsp. of vanilla. Beat.
Add flour mixture to butter mixture slowly.
pour into pan.
Bake ar 350 for 30 minutes.
Pierce cake several time with fork.
let cool before pouring the milk over the cake.
combine milks and the pour over cooled cake. The milks should completely soak in the cake and the cake will become like a filled sponge.
Whip whipping cream, 1 tsp vanilla and 1 cup of sugar. Top the cake with the whipping cream.
Refrigerate the cake and serve it nice and cold.
5 eggs
1tsp. baking powder
2 cups sugar
1/2 tsp. vanilla
1 1/2 cup flour
1/2 cup unsalted butter
Milks:
2 cups milk
1 14ounce sweetened condensed milk
1 12ounce evaporated milk
1 1/2 cup whipping cream
1 tsp. vanilla
Grease and flour a 9x13 pan.
Sift flour and baking powder together.
cream butter and 1 cup of the sugar until fluffy. Add eggs, 1/2 tsp. of vanilla. Beat.
Add flour mixture to butter mixture slowly.
pour into pan.
Bake ar 350 for 30 minutes.
Pierce cake several time with fork.
let cool before pouring the milk over the cake.
combine milks and the pour over cooled cake. The milks should completely soak in the cake and the cake will become like a filled sponge.
Whip whipping cream, 1 tsp vanilla and 1 cup of sugar. Top the cake with the whipping cream.
Refrigerate the cake and serve it nice and cold.
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