[CAKE-RECIPE] Flower Cake
Flower Cake Prep Time: 1 hour 40 minutes (Ready in 3 hours 35 minutes) Makes 12 Servings Ingredients CAKE: 1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Yellow Cake Mix 1 cup water 1/3 cup oil 3 eggs FROSTING: 2 (16-oz.) cans Pillsbury® Creamy Supreme® Vanilla Frosting Pink and purple paste or gel icing colors (not liquid food color) EQUIPMENT AND DECORATIONS: Pink decorator sugar Assorted colored candy-coated chocolate pieces Purple decorator sugar Multicolored fruit-flavored decors Toothpicks Directions Heat oven to 350°F. Grease and flour one 8-inch round cake pan and one 9-inch round cake pan. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at high speed. Pour 2 cups batter into greased and floured 8inch pan and remaining batter into 9-inch pan. Bake at 350°F. until toothpick inserted in center comes out clean. Bake 8-inch cake 30 to 40 minutes; bake 9-inch cake 35 to 40 minutes. Cool cakes in pans for 15 minutes. Invert cakes onto wire racks; cool 1 hour or until completely cooled. In small microwave-safe bowl, tint 1 cup of the frosting with pink icing color to make desired shade of pink; blend well. Microwave frosting on HIGH for 30 to 40 seconds or until frosting is thin. DO NOT BOIL. Place 8-inch cake on sheet of waxed paper. Frost lightly to seal crumbs; let dry. Frost again and immediately sprinkle with pink sugar. (If necessary, microwave frosting again to thin.) With pancake turner, transfer cake platter or foilcovered cardboard. Arrange candy-coated chocolate pieces around edge of cake as shown in photo. Cut 9-inch cake into 8 wedges. Cut 1 inch off pointed end of each wedge; reserve points for another use. In small microwavesafe bowl, tint remaining frosting with purple icing color; blend well. Microwave frosting on HIGH for 30 to 45 seconds or until frosting is thin. Place each wedge on waxed paper. Frost each wedge lightly to seal crumbs; let dry. Frost each wedge again and immediately sprinkle each with purple sugar. (If necessary, microwave frosting again to thin.) Decorate wedges with decors as shown in photo. Arrange wedges evenly around frosted 8-inch cake; secure wedges with toothpicks. Remove toothpicks before serving. HIGH ALTITUDE (ABOVE 3500 FEET): Add 1/3 cup flour to dry cake mix; increase water to 1 1/4 cups. Bake as directed above. Jenn B aka Mom2Sam and Tiny http://groups.yahoo.com/group/Beautiful_Womens_WeightLoss - Women Only http://groups.yahoo.com/group/1recipes_galore2007-WeightLoss - Recipes Check them 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: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Treasure Chest Cake
Treasure Chest Cake Prep Time: 50 minutes (Ready in 3 hours) Makes 12 Servings Ingredients CAKE: 1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Yellow Cake Mix 1 cup water 1/3 cup oil 3 eggs FROSTING: 2 (16-oz.) can Pillsbury® Creamy Supreme® Milk Chocolate Frosting DECORATIONS: Fruit strips Assorted small candies Directions Heat oven to 350°F. Grease and flour 9x5 inch loaf pan. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into greased and floured pan. Bake at 350°F. for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool cake in pan for 15 minutes. Remove cake from pan; place on wire rack. Cool 1 hour or until completely cooled. Cut off top of cake, leaving base of treasure chest about 1 3/4 inches high. Trim 1/2 inch off 1 long side of cut off top of cake to form chest lid; crumble cut off piece of cake and set aside for later use. Place "chest base" on platter or foil covered cardboard; frost cake. Place candies on front edge of "chest base." Frost trimmed side of "chest lid" with a small amount of frosting. Place "chest lid" on top of "chest base", lining it up with back long side of "chest base." Frost remaining surfaces of "chest lid." With fork or pastry comb, create wood grain affect. Attach fruit strips on edges and across center of "chest." Sprinkle reserved cake crumbs around cake. Arrange candies on platter around cake. HIGH ALTITUDE (ABOVE 3500 FEET): Add 1/2 cup flour to dry cake mix. Remove 1 cup batter before pouring remaining batter into pan. Bake at 375°F. for 50 to 60 minutes. Bake 1 cup batter as directed on package for cupcakes. Jenn B aka Mom2Sam and Tiny http://groups.yahoo.com/group/Beautiful_Womens_WeightLoss - Women Only http://groups.yahoo.com/group/1recipes_galore2007-WeightLoss - Recipes Check them 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: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Pastel Flower Cupcakes
Pastel Flower Cupcakes Makes 24 cupcakes Ingredients 1 (18.25 oz) box cake mix or 1 recipe for 2 (8-inch) round layer cakes 1 (16-oz) can frosting or 2 cups of your favorite frosting 2 (14-oz) bags white melting candies black food color red food color green food color blue food color Directions Line muffin tins with muffin cups. Prepare batter according to directions on box. Fill each muffin cup about 2/3 full. Bake according to package directions. Cool cupcakes for 5 minutes before removing from muffin tins to cool completely on a wire rack. Meanwhile, melt half of a package of candies according to package directions. Place in a squeeze bottle or a resealable plastic bag with a corner snipped off. Pipe nickel-sized solid circles onto parchment- or wax paper-lined cookie sheets. Space about 4 inches apart. Freeze until firm, about 10 minutes. Reserve melted candy for later. Next, melt about 1/3 of a package of candies and mix in a couple drops of black food color. Pipe an outline around each circle. Next, pipe the outline of a 6-petaled flower. Freeze until firm. Melt remaining candies and divide into thirds. Tint each portion a different color using red, green and blue food colors. Place each color in a separate squeeze bottle or bag. Fill in petals with tinted candy. Freeze until firm. Lastly, outline flowers with reserved melted white candy (may need to reheat to soften to piping consistency). Freeze until firm. When cupcakes have cooled completely, pipe or spread frosting over the tops. Carefully remove flowers from wax paper, turn over so the flat side is on top and place on cupcakes. Note: You can also use colored melting candies instead of using food color. Jenn B aka Mom2Sam and Tiny http://groups.yahoo.com/group/Beautiful_Womens_WeightLoss - Women Only http://groups.yahoo.com/group/1recipes_galore2007-WeightLoss - Recipes Check them 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: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Camouflage Cupcakes
Camouflage Cupcakes Makes 24 cupcakes Ingredients 1 (18.25 oz) box cake mix or 1 recipe for 2 (8-inch) round layer cakes 1 (16-oz) can frosting or 2 cups of your favorite chocolate frosting 1 cup ready-to-roll white fondant icing Powdered sugar Green food color Red food color Directions Line muffin tins with muffin cups. Prepare batter according to directions on box. Fill each muffin cup about 2/3 full. Bake according to package directions. Cool cupcakes for 5 minutes before removing from muffin tins to cool completely on a wire rack. While cupcakes cool, divide fondant equally into three pieces. Cover two pieces with plastic wrap. Knead remaining piece until soft and pliable. Add a drop of green food color to fondant. Continue to knead until color is evenly incorporated. Roll into a smooth ball and cover with plastic wrap. Repeat process with second piece of fondant, adding more green food color to make it darker than the first piece. With the last piece of fondant, use green and red food color to make it brownish-green. When cupcakes are cool, frost tops with chocolate frosting. Lightly sprinkle a clean work surface with powdered sugar. Roll out one of the colored fondant pieces until 1/4 to 1/8" thick; do not turn over. Cut into irregular, camouflage-type shapes using a sharp paring knife. Repeat with remaining fondant pieces; sprinkling work surface with powdered sugar as needed. Place fondant "camouflage" decoratively on frosted cupcakes. Jenn B aka Mom2Sam and Tiny http://groups.yahoo.com/group/Beautiful_Womens_WeightLoss - Women Only http://groups.yahoo.com/group/1recipes_galore2007-WeightLoss - Recipes Check them 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: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Red, White & Blue Flower Cupcakes - 4th of july
Red, White & Blue Flower Cupcakes Makes 24 cupcakes Ingredients 1 (18.25 oz) box cake mix or 1 recipe for 2 (8-inch) round layer cakes 1 (16-oz) can frosting or 2 cups of your favorite frosting 1 (14-oz) bag red-colored melting candies 1 (14-oz) bag white melting candies Blue food color Directions Line muffin tins with muffin cups. Prepare batter according to directions on box. Fill each muffin cup about 2/3 full. Bake according to package directions. Cool cupcakes for 5 minutes before removing from muffin tins to cool completely on a wire rack. Meanwhile melt red candies according to package directions. Place in a squeeze bottle or a resealable plastic bag with a corner snipped off. Pipe the outline of a flower onto a parchment- or wax paper-lined cookie sheet. Freeze until hard, about 10 to 15 minutes. Melt white candies. Tint half of the melted candy blue with the blue food color. Place white and blue melted candy in separate squeeze bottles or bags. Fill in petals with white candy and the center with the blue candy. Freeze until firm. When cupcakes have cooled completely, pipe or spread frosting over the tops. Carefully remove flowers from wax paper, turn over so the flat side is on top and place on top of cupcakes. Jenn B aka Mom2Sam and Tiny http://groups.yahoo.com/group/Beautiful_Womens_WeightLoss - Women Only http://groups.yahoo.com/group/1recipes_galore2007-WeightLoss - Recipes Check them 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: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Butterfly Cake
Butterfly Cake Prep Time: 45 minutes (Ready in 2 hours, 10 minutes) Makes 12 Servings Ingredients CAKE: 1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Yellow Cake Mix 1 cup water 1/3 cup oil 3 eggs FROSTING: 2 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting Purple gel or paste food color DECORATIONS: 1 (8-inch) piece black licorice twist 1 black jelly bean 2 (5-inch) pieces black string licorice Purple decorator sugar Black decorating icing, if desired Directions Heat oven to 350°F. Grease and flour one 8- or 9-inch round cake pan. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at high speed. Pour 1/2 of the cake batter into greased and floured cake pan. Bake at 350°F. for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool cake in pan for 15 minutes. Remove cake from pans; place on wire rack. Cool 30 minutes or until completely cooled. Cut cake in half crosswise; cut each half into 1/3 and 2/3 pieces. Place cake pieces on platter or foil covered cardboard to form butterfly. Add purple food color to frosting; blend well. Frost cake pieces. Cut black licorice twist in half and place, side by side, between cake pieces for body. Place black jelly bean above licorice for head. Bend string licorice to form antennae; insert into cake near jelly bean. Decorate butterfly with decorator sugar and decorating icing as shown in photo. TIP: Use remaining batter for cupcakes. To make cupcakes, line 12 muffin cups with paper baking cups and fill paper-lined muffin cups 2/3 full. Bake at 350°F. for 20 to 30 minutes. Frost cupcakes and decorate with decorator sugar. HIGH ALTITUDE (ABOVE 3500 FEET): Add 1/3 cup flour to dry cake mix; increase water to 1 1/4 cups. Bake as directed above. Jenn B aka Mom2Sam and Tiny http://groups.yahoo.com/group/1recipes_galore2007-WeightLoss http://groups.yahoo.com/group/1recipes_galore2007-For1or2 Check them 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: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Jet Fighter Cake
Jet Fighter Cake Prep Time: 1 Hour (Ready in 2 hours, 40 minutes) Makes 12 Servings Ingredients CAKE: 1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Devil's Food Cake Mix 1 1/4 cups water 1/2 cup oil 3 eggs FROSTING: 1 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting Black icing color (not liquid) DECORATIONS: 1 graham cracker, cut diagonally in half 1 white coconut and marshmallow-covered chocolate cake ball with creamy filling 1 (3-inch) pretzel stick 2 blue chewy fruit snack rolls 1 red chewy fruit snack roll 2 large white gumdrops 2 large black gumdrops 2 large orange gumdrops Directions Preheat oven to 350°F. Grease and flour 13x9 inch cake pan. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into greased and floured pan. Bake at 350°F for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool cake for 15 minutes; use a thin knife to loosen cake from pan and remove. Move cake to wire rack to cool for approximately 30 more minutes. Cut cake in half lengthwise, leaving one half whole for body of plane. With remaining half of cake, cut crosswise into 1/3 and 2/3 pieces. Cut 2/3 piece diagonally in half for large wings. Cut 1/3 piece into 3 triangles for nose and small wings. Place cake pieces on platter or foil-covered cardboard to form plane as shown in image above. Add black icing color to frosting to make desired gray; blend well. With small amount of gray frosting, frost one side of graham cracker triangles for stand-up wings; set aside to dry. When dry, turn over and frost other side of cracker triangles. Meanwhile, frost cake with remaining frosting. Carefully place frosted graham crackers onto cake as shown in photograph, pressing down lightly to secure into place. Place cake ball at front of plane for cockpit. Cut 1 blue fruit snack roll into window shape for cockpit window. Wrap remaining blue fruit snack roll around pretzel stick for needle of plane; insert wrapped pretzel into nose of plane. Flatten 2 white gumdrops; place on each big wing. With remaining blue fruit snack roll and red fruit snack roll, cut out trim, stars and letters to decorate plane as shown in photograph. Place 2 large black gumdrops at end of plane for exhaust pipes. Cut 2 large orange gumdrops into pieces for flames; arrange behind exhaust pipes as shown in photograph. [Non-text portions of this message have been removed] Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Army Helmet Cake
Army Helmet Cake Prep Time: 1 hour (Ready in 3 hours 5 minutes) Makes 12 Servings Ingredients CAKE: 1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Yellow Cake Mix 1 cup water 1/3 cup oil 3 eggs FROSTING: 1 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting Brown, yellow, black and green paste or gel icing colors (not liquid food color) 1 (16-oz.) can Pillsbury® Creamy Supreme® Chocolate Frosting DECORATIONS: 2 round black licorice candies Black licorice twist Black string licorice Directions Heat oven to 350°F. Grease and flour one 1 quart ovenproof bowl and one 8 inch round cake pan. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at high speed. Pour 2 1/2 cups batter into greased and floured bowl to within 1 inch of top; pour remaining batter into round cake pan. Bake at 350°F. until toothpick inserted in center comes out clean. Bake cake in pan for 35 to 40 minutes; bake bowl cake 45 to 50 minutes. Cool cakes in pan and bowl for 15 minutes. Invert cakes onto wire racks; cool 1 hour or until completely cooled. In small bowl, tint 1 cup of the vanilla frosting with brown and yellow icing colors to make desired tan color; blend well. Place cake from pan on platter or foilcovered cardboard. Frost top lightly with tan frosting. With serrated knife, trim top of bowl cake to level; invert onto cake from pan. Trim around edges of cake from pan to create slanted edge for rim of helmet. Frost with tan frosting, sloping frosting at bottom to make rim and shape of army helmet. Divide remaining vanilla frosting evenly into 2 small bowls. Tint 1 bowl of frosting with black icing color; blend well. Tint other bowl of frosting with green and brown icing colors to make desired army green color; blend well. Using pastry bags with round decorator tips, outline black, green and brown (using chocolate frosting) camouflage shapes on helmet as shown in photo. Fill in centers of outlines with remaining frosting. Decorate helmet with round licorice candies and licorice twist as shown in photo. Use string licorice to outline rim of helmet. HIGH ALTITUDE (ABOVE 3500 FEET): Add 1/3 cup flour to dry cake mix; increase water to 1 1/4 cups. Bake as directed above. Jenn B aka Mom2Sam and Tiny http://groups.yahoo.com/group/Beautiful_Womens_WeightLoss - Women Only http://groups.yahoo.com/group/1recipes_galore2007-WeightLoss - Recipes Check them 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: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Unicorn Cake
Unicorn Cake Prep Time: 50 minutes (Ready in 3 hours, 10 minutes) Makes 12 Servings Ingredients CAKE: 1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Funfetti® Cake Mix 1 cup water 1/3 cup oil 3 eggs FROSTING: 2 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting Purple gel or paste food color DECORATIONS: 1 sugar ice cream cone 2 (6-inch) bamboo skewers 2 wedge-shaped grapefruit jelly candies Yellow decorator sugar Small heart candies Toothpicks Black and red gumdrops Green leaf-shaped gumdrops Directions Heat oven to 350°F. Grease and flour 1 1/2-quart ovenproof bowl and 10oz. custard cup. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour 1/2 cup batter into greased and floured custard cup; pour remaining batter into greased and floured bowl. Place bowl in oven first, then custard cup. Bake at 350°F. Bake cake in custard cup for 20 to 25 minutes; bake cake in bowl for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool cake in cup and bowl for 15 minutes. Remove cakes from cup and bowl; place on wire rack. Cool 1 hour or until completely cooled. With serrated knife, trim tops of cakes to level. Place bowl cake, flat side down, on platter or foil-covered cardboard. Cut 1/2 inch off one side of cup cake. With bamboo skewer, attach cup cake with cut side toward rounded cake to make nose. Fill ice cream cone with cake scraps from custard cup cake; pierce cake scraps with bamboo skewer. Frost cone with vanilla frosting; roll in yellow decorator sugar. Insert other end of skewer into "head" to form horn. Reserve 1 cup vanilla frosting for the mane. Frost cake with remaining vanilla frosting. Add purple food color to reserved 1 cup frosting; blend well to make purple frosting. With rubber scraper or small metal spatula, spread purple frosting on cake and on platter to create the mane. Sprinkle "mane" with small heart candies. With toothpicks, attach jelly candies to cake for ears. Roll out black gumdrops; cut into shapes for eyes and nose. Attach "eyes" and "nose" to cake. Roll out red gumdrops; shape into roses. Place roses with leaf gumdrops at "neck." HIGH ALTITUDE (ABOVE 3500 FEET): Use 2 1/2-quart ovenproof bowl and 10-oz. custard cup. Add 1/4 cup flour to dry cake mix. Pour 3/4 cup batter into custard cup; pour remaining batter into bowl. Bake at 375°F. Bake cake in custard cup for 20 to 25 minutes; bake cake in bowl for 40 to 45 minutes. Jenn B aka Mom2Sam and Tiny http://groups.yahoo.com/group/Beautiful_Womens_WeightLoss - Women Only http://groups.yahoo.com/group/1recipes_galore2007-WeightLoss - Recipes Check them 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: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Dreamsicile Cake
Dreamsicile Cake Do you remember those delicious Dreamcicles that some of us were addicted to as kids---the orange creamy ones --Well this cake will take you back to the taste--minus the stick 1 box White cake mix 4 eggs 1 cup of Wesson or Crisco Oil 2 boxes orange Jell-O 1/4 cup hot water 1/4 cup cold water 1 can condensed milk 1 container cool whip one sprayed 9X13 cake pan 1 8 ounce cream cheese softened With a mixer mix together cake mix and eggs--add oil and whip well add 1/4 cup cold water and pour into pan and bake in a preheated oven at 350 until done to the toothpick test method... When done remove from oven and place on wire rack in the pan--Then in a small bowl add one box of the Jell-O and hot water mix with the mixer and add condensed milk---mix well and after poking holes across top of cake all the way through to the pan about 75-100) pour mixture over hot cake and let soak in and cool for ten minutes--Then place cream cheese in a bowl and whip---add second box of Jell-O and whip until blended and then add cool whip and whipPour over cake and smooth---let set 5 minutes and serve-Chill leftovers This is even better the next day when cold and set. Jenn B aka Mom2Sam and Tiny http://groups.yahoo.com/group/1recipes_galore2007-WeightLoss http://groups.yahoo.com/group/1recipes_galore2007-For1or2 Check them 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: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Rainbow Fish Cake
Rainbow Fish Cake Prep Time: 1 Hour (Ready in 3 hours) Makes 12 Servings Ingredients CAKE: 1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Funfetti® Cake Mix 1 1/4 cups water 1/4 cup oil 2 eggs FROSTING: 2 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting Blue gel or paste icing color (not liquid food color) EQUIPMENT AND DECORATIONS: Toothpicks 4 (6-inch) wooden skewers Blue decorator sugar 64 assorted colored round candies 1 small white gumdrop 2 brown miniature candy-coated chocolate baking bits 2 candied orange slices Directions Heat oven to 350°F. Grease and flour two 8-inch round cake pans. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into greased and floured pans. Bake at 350°F for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans for 15 minutes. Remove cakes from pans; place on wire racks. Cool 1 hour or until completely cooled. In small bowl, tint 1 1/2 cups of the frosting with blue icing color until of desired light blue color. Cut crescent moon shape off each cake layer. (See diagram at right.) Set aside crescent shapes for fins and tail. For body of fish, spread flat side of 1 remaining large cake piece with 2 tablespoons frosting. Attach remaining large cake piece, flat side against frosting; secure with toothpicks. Carefully spread frosting on cut edges of cake layers. Place frosted side down on platter or foil-covered cardboard. Frost body of fish. Sprinkle scale portion of fish with blue decorator sugar. Tint remaining frosting with blue icing color to make a darker blue color. Frost outer edge of crescent moon-shaped cake piece. Place on end of body portion for tail; secure with 2 wooden skewers. Frost tail fin completely; sprinkle with blue decorator sugar. Cut remaining cake piece into 3 equal pieces. (See diagram.) Set aside middle piece. Frost cut sides of 1 piece. Place on top of fish for top fin, secure with 2 wooden skewers. Frost top fin completely; sprinkle with decorator sugar. Cut remaining piece crosswise in half to use for fins on sides of fish. (See diagram.) Attach fins to body with frosting. Frost side fins completely; sprinkle with decorator sugar. Decorate sides of fish with colored round candies for scales. Cut white gumdrop in half and flatten; place on cake for eyes. With small amount of frosting, attach baking bit on each eye for pupil. Roll out and cut orange slices to form lips; place on fish and secure with toothpicks. Remove toothpicks and skewers from cake before serving. HIGH ALTITUDE (ABOVE 3500 FEET): See package for directions. Jenn B aka Mom2Sam and Tiny http://groups.yahoo.com/group/1recipes_galore2007-WeightLoss http://groups.yahoo.com/group/1recipes_galore2007-For1or2 Check them 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: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Teddy Bear Cake
Teddy Bear Cake Prep. Time: 1 hour (Ready in 3 hours 30 minutes) Makes 12 Servings Ingredients CAKE: 1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Yellow Cake Mix 1 cup water 1/3 cup oil 3 eggs FROSTING: 1 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting Brown, yellow and pink icing colors (not liquid food color) DECORATIONS: Toothpicks Pink decorator sugar 3 round chocolate jelly candies Directions Heat oven to 350°F. Grease and flour 1 1/2quart casserole, one 10oz. custard cup and two 6oz. custard cups. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at high speed. Pour 1/3 cup batter into each greased and floured 6oz. custard cup, 1/2 cup batter into 10oz. custard cup and remaining batter into 1 1/2quart casserole. Bake at 350°F. until toothpick inserted in center comes out clean. Bake cakes in custard cups for 18 to 22 minutes; bake cake in casserole for 45 to 55 minutes. Cool cakes in cups and casserole for 15 minutes. Invert cakes onto wire racks; cool 1 hour or until completely cooled. In small bowl, tint 1 1/4 cups of the frosting with brown and yellow icing colors to make desired brown color for bear; blend well. Tint remaining frosting with pink icing color to make desired color for collar and hair bow; blend well. With serrated knife, trim 1/2 inch off top of casserole cake to level; set trimmings aside. Place casserole cake, cut side down, on platter or foilcovered cardboard. Trim tops of custard cup cakes to level; set trimmings aside. Cut 1/2 inch off one side of each 6oz. cake; set 1/2inch pieces aside. With small amount of brown frosting, attach trimmed 6oz. cakes to casserole cake for bear ears, securing with toothpicks. With small amount of brown frosting, attach 10oz. cake to top of casserole cake, setting off center, for muzzle of bear. Frost entire cake with brown frosting. With trimmings from casserole cake, cut ruffled collar. Attach collar to bear, securing with toothpicks. For hair bow, use any remaining trimmings and attach to bear with toothpicks. Frost collar and bow with pink frosting. Sprinkle with pink sugar. Place 2 chocolate candies on bear for eyes. Cut remaining chocolate candy and place on cake for nose and eyebrows as shown in photo. Remove toothpicks before serving. HIGH ALTITUDE (ABOVE 3500 FEET): Add 1/3 cup flour to dry cake mix; increase water to 1 1/4 cups. Bake as directed above Jenn B aka Mom2Sam and Tiny http://groups.yahoo.com/group/Beautiful_Womens_WeightLoss - Women Only http://groups.yahoo.com/group/1recipes_galore2007-WeightLoss - Recipes Check them 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: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Raggedy Ann Cake
Raggedy Ann Cake Prep Time: 1 hour, 15 minutes (Ready in 3 hours, 20 minutes) Makes 12 Servings Ingredients CAKE: 1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Yellow Cake Mix 1 cup water 1/3 cup oil 3 eggs FROSTING: 2 (16-oz.) cans Pillsbury® Creamy Supreme® Vanilla Frosting.Use pink, yellow, royal blue and red gel or paste icing colors (not liquid food color). EQUIPMENT AND DECORATIONS: Toothpicks 2 round black licorice candies Red chewy fruit snack rolls (from 4.5-oz. pkg.) Black rolled string licorice Red cinnamon candies 1 (14-oz.) pkg. pull-apart cherry licorice twists Yellow candy decors Directions Heat oven to 350°F. Grease and flour one 9-inch round cake pan and one 1 1/2 quart ovenproof casserole. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at high speed. Pour 2 cups batter into greased and floured 9-inch pan and remaining batter into casserole. Bake at 350°F. until toothpick inserted in center comes out clean. Bake 9-inch pan 25 to 30 minutes; bake casserole 45 to 50 minutes. Cool cakes in pan and casserole for 15 minutes. Invert cakes onto wire racks; cool 1 hour or until completely cooled. Reserve 1/4 cup of the vanilla frosting for eyes and apron straps. In small microwave-safe bowl, tint 1 1/4 cups of the vanilla frosting with pink and yellow icing colors to make desired peach color; blend well. With serrated knife, cut 9-inch round cake in half horizontally, making 2 cake layers. Place one cake layer on sheet of waxed paper. Lightly frost top with peach frosting. If necessary, trim top of casserole cake to level; place casserole cake, trimmed side down, on lightly frosted cake layer for face. Trim around edges of cake layer to be even with casserole cake. Microwave peach frosting on HIGH for 15 to 30 seconds or until frosting is thin. DO NOT BOIL. Frost cake lightly to seal crumbs; let dry. Frost again; let dry. With pancake turner, transfer cake to platter or foil-covered cardboard. In small bowl, tint 1 cup vanilla frosting with royal blue icing color to make desired blue color for dress; blend well. In another small bowl, tint 1/4 cup vanilla frosting with red icing color for ruffle on dress; blend well. Cut remaining cake layer in half crosswise. For shoulders, place half cake layer with rounded side toward face. Lightly frost top with blue frosting. Top with remaining cake half. Frost both cake halves with blue frosting. Using pastry bag with round or starshaped pastry tip, pipe ruffle around neck with blue frosting. With reserved 1/4 cup vanilla frosting, make circles for eyes and apron straps as shown in photo. Top eyes with round licorice candies. Cut triangular piece from red snack roll for nose and oval shape for mouth; place on face. Using black string licorice, make eyebrows, eyelashes and remainder of mouth as shown. Decorate dress with flowers made with cinnamon candy centers and yellow decor petals. For hair, divide cherry licorice twists and apply to head; if necessary, secure with toothpicks. Remove toothpicks before serving. HIGH ALTITUDE (ABOVE 3500 FEET): Add 1/3 cup flour to dry cake mix, increase water to 1 1/4 cups. Bake as directed above. Jenn B aka Mom2Sam and Tiny http://groups.yahoo.com/group/1recipes_galore2007-WeightLoss http://groups.yahoo.com/group/1recipes_galore2007-For1or2 Check them 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: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Lemonade Layer Cake
Lemonade Layer Cake 12 servings This cake is lemony inside and out. The combination of frozen lemonade concentrate and fresh lemon zest give this cake a zingy flavor. For Cake: 2 1/2 cups cake flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature 1 1/3 cups sugar 3 tablespoons frozen lemonade concentrate, thawed 1 tablespoon lemon zest 1 teaspoon vanilla extract 4 large eggs 1 cup whole milk For Frosting: Two 8-ounce packages cream cheese, room temperature 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 3 cups powdered sugar, sifted 2 teaspoons minced lemon zest 1/2 teaspoon vanilla extract 1/2 teaspoon lemon oil Lemon zest for garnish FOR CAKE: Preheat oven to 350 degrees F. Butter two 9-inch-square nonstick cake pans with 2-inch-high sides; line bottoms with parchment paper; butter paper. Sift flour, baking powder and salt into medium bowl; set aside. Using an electric stand mixer and paddle attachment, beat butter in large bowl until fluffy. Gradually add sugar, scraping down sides of bowl occasionally and beating until light. Beat in lemonade concentrate, zest and vanilla. Beat in eggs one at a time, scraping down sides occasionally. Continue to beat until mixture is smooth. On low speed beat in dry ingredients alternately with milk in 3 batches, beginning and ending with dry ingredients, until just blended. Divide batter equally between prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks. FOR FROSTING: Using electric stand mixer and whisk attachment, beat cream cheese and butter in large bowl until light and fluffy. Gradually beat in sugar, scraping down sides of bowl occasionally. Beat in zest, vanilla and lemon oil until mixture is smooth and fluffy, about 4 minutes. TO ASSEMBLE: Turn cakes out onto work surface. Peel off parchment paper. Place one cake layer, flat side up, on platter. Spread with 1 cup frosting. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. DO-AHEAD TIP: Cake can be made 1 day ahead. Cover with cake dome; refrigerate. Let stand at room temperature 2 hours before serving. OPTIONAL GARNISH: Peel off long strips of lemon zest using zester. Sprinkle zest around edges of cake. Jenn B aka Mom2Sam and Tiny http://groups.yahoo.com/group/Beautiful_Womens_WeightLoss - Women Only http://groups.yahoo.com/group/1recipes_galore2007-WeightLoss - Recipes Check them 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: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Prancing Pony Cake
Prancing Pony Cake Click here to print this recipe* Prep Time: 50 minutes (Ready in 3 hours, 10 minutes) Makes 12 Servings Ingredients CAKE: 1 (18.9-oz.) pkg. Pillsbury® Moist Supreme® Funfetti® Cake Mix 1 cup water 1/3 cup oil 3 eggs FROSTING: 1 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting Black icing color (not liquid) Brown icing color (not liquid) DECORATIONS: 1 (6-inch) bamboo skewer Toothpicks 1 (3-inch) sugar cookie, cut in half 1 black jelly bean 1 large white gumdrop 2 large black gumdrops Assorted colored jelly beans Green leaf-shaped gumdrops Assorted wedge-shaped colored gumdrops Assorted large colored gumdrops Directions Heat oven to 350°F. Grease and flour 1 1/2 quart ovenproof bowl and 10-oz. custard cup. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour 1/2 cup batter into greased and floured custard cup; pour remaining batter into greased and floured bowl. Place bowl in oven first, then custard cup. Bake at 350°F until toothpick inserted in center comes out clean. Bake cake in custard cup for 20 to 25 minutes; bake cake in bowl for 55 to 60 minutes. Cool cake in cup and bowl for 15 minutes. Remove cakes from cup and bowl; place on wire rack. Cool 1 hour or until completely cooled. With serrated knife, trim tops of cakes to level. Place bowl cake, flat side down on platter or foil-covered cardboard. Cut 1/2 inch off one side of cup cake, set aside 1/2 inch piece. With bamboo skewer, attach cup cake with cut side toward rounded cake to make nose. Cut remaining 1/2 inch piece of cake in half lengthwise; attach pieces to cake with toothpicks to make neck. Add black and brown icing color to one can of vanilla frosting to make desired gray color; blend well. Reserve 1/4 cup frosting for mane. With small amount of gray frosting, frost one side of each cookie half for ears; set aside to dry. When dry, turn over and frost other side of cookie halves. Meanwhile, frost cake with remaining gray frosting. With rubber scraper or small metal spatula, spread 1/2 can vanilla frosting and reserved 1/4 cup gray frosting on cake and platter to create horse's mane and tuff of hair on top of head. Use jelly beans and leaf-shaped green gumdrops to make flowers as shown in photograph. Use wedge-shaped gumdrops and large gumdrops to make butterflies. Place flowers and butterflies on platter as shown in photograph. Remove skewers and toothpicks from cake before serving. HIGH ALTITUDE (ABOVE 3500 FEET): Use 2 1/2 quart ovenproof bowl and 10-oz. custard cup. Add 1/4 cup flour to dry cake mix. Pour 3/4 cup batter into custard cup; pour remaining batter into bowl. Bake at 375°F. Bake cake in custard cup for 20 to 25 minutes; bake cake in bowl for 40 to 45 minutes. Jenn B aka Mom2Sam and Tiny http://groups.yahoo.com/group/1recipes_galore2007-WeightLoss http://groups.yahoo.com/group/1recipes_galore2007-For1or2 Check them 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: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Paw Print & Dog Bone Cupcakes
Paw Print & Dog Bone Cupcakes Makes 24 cupcakes Ingredients 1 (18.25 oz) box cake mix or 1 recipe for 2 (8-inch) round layer cakes 1 (16-oz) can frosting or 2 cups of your favorite frosting 2 (14-oz) bags white melting candies black food color Directions Line muffin tins with muffin cups. Prepare batter according to directions on box. Fill each muffin cup about 2/3 full. Bake according to package directions. Cool cupcakes for 5 minutes before removing from muffin tins to cool completely on a wire rack. Meanwhile, melt half of the candies according to package directions. Place in a squeeze bottle or a resealable plastic bag with a corner snipped off. Pipe paw-shaped outlines onto parchment- or wax paper-lined cookie sheets. Freeze until hard, about 10 minutes. Reserve melted candy for later. Melt remaining candies. Mix in a couple drops of black food color. For the paws, fill in outline; for the bones, pipe bone-shaped outlines. Freeze until firm. Fill and outline bones with remaining white candy and freeze until firm. When cupcakes have cooled completely, pipe or spread frosting over the tops. If desired, frosting can be tinted with food color before spreading on cupcakes. Carefully remove shapes from wax paper, turn over so the flat side is on top and place on cupcakes. Jenn B aka Mom2Sam and Tiny http://groups.yahoo.com/group/Beautiful_Womens_WeightLoss - Women Only http://groups.yahoo.com/group/1recipes_galore2007-WeightLoss - Recipes Check them 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: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Banana Cream Cake
Banana Cream Cake A yummy banana layer cake. You can decorate the cake with pecans if you like. Ingredients: Cake: 2 2/3 cups flour 1 tablespoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1/4 teaspoon nutmeg 3 eggs 3/4 cup light brown sugar 2 teaspoons vanilla 1 cup mashed banana (about 3 medium) 1 cup whipping cream 3/4 cup finely chopped pecans Cream Cheese Icing: 2 packages (8 oz. each) cream cheese, softened 1/4 cup butter 1 1/2 to 2 cups icing (confectioners') sugar 1 teaspoon vanilla Directions: Cake: Preheat oven to 350 degrees F. In a small bowl, combine flour, baking powder, baking soda, salt and nutmeg. In large bowl of electric mixer, beat eggs well at medium speed. Gradually add brown sugar and continue to beat until mixture is thick and light. Stir in vanilla and bananas. In a small bowl, whip the cream. Beat half of the flour mixture into the eggs. Continue beating at low speed until blended. Add whipped cream and then remaining flour mixture. Fold in pecans. Divide batter between 2 greased 8 inch round cake pans. Bake for 35 minutes, until cake tests done. Remove from oven. Cool 10 minutes in pans, remove from pans and cool completely. Cream Cheese Icing: Combine cream cheese and butter in mixer bowl. Beat on medium speed until creamy. Add icing sugar and beat until smooth. Stir in vanilla. Fill and frost cake. Jenn B aka Mom2Sam and Tiny http://groups.yahoo.com/group/Beautiful_Womens_WeightLoss - Women Only http://groups.yahoo.com/group/1recipes_galore2007-WeightLoss - Recipes Check them 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: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Lazy Daisy Oatmeal Cake
Lazy Daisy Oatmeal Cake I don't know why this cake is called lazy daisy, but it is good. Ingredients: Cake: 1 cup uncooked rolled oats (instant or regular) 1 1/4 cups boiling water 1/2 cup butter 1 cup granulated sugar 1 cup brown sugar 2 eggs 1 teaspoon vanilla 1 1/2 cups flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 3/4 teaspoon cinnamon 1/4 teaspoon nutmeg Topping: 1/4 cup butter, melted 1/2 cup brown sugar 3 tablespoons cream or milk 3/4 cup flaked coconut 1/3 cup chopped nuts Directions: Cake: In a shallow bowl, combine rolled oats and boiling water. Let sit for 20 minutes. Preheat oven to 350 degrees F. In mixer bowl cream butter. Add sugars and beat until light. Beat in eggs and vanilla. Mix flour, baking soda, salt and spices. Remove beaters from creamed mixture. Stir in rolled oat mixture. Fold in flour mixture. Pour batter into a greased 9 inch square cake pan. Bake for 40 to 50 minutes. Remove from oven. Topping: Combine all ingredients. Spread over the hot cake. Return the cake to the oven, under the broiler. Broil until the topping is bubbly and tinged with gold. Watch it as it will burn easily. Jenn B aka Mom2Sam and Tiny http://groups.yahoo.com/group/1recipes_galore2007-WeightLoss http://groups.yahoo.com/group/1recipes_galore2007-For1or2 Check them 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: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Christmas Candy Cane Cake
Christmas Candy Cane Cake
1 package { 2~ layer size } chocolate cake mix, any variety
1 package { 4 ~ serving size } chocolate flavor instant pudding & pie filling
4 eggs
1 ~ 8 ounce container sour cream
1/2 cup vegetable oil
1/2 cup water
4 squares, semi ~ sweet baking chocolate, chopped
1 1/2 cups candy canes, coarsely crushed , divided
1 ~ 8 ounce whipped topping, thawed
Preheat oven to 350°. Lightly grease 2 { 9 ~ inch } round cake pans, line with
wax paper. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in
large bowl with electric
mixer on low speed just until moistened, scraping side of bowl frequently. Beat
on medium speed 2 minutes or until well blended. Stir in chopped chocolate and
4 tablespoons of the crushed candy canes. Spoon batter into prepared pan. Bake
50 minutes to 1 hour or until toothpick inserted near center comes out clean.
Cool in pans for 10 minutes on a wire rack. Loosen cake from side of pan with
spatula or knife. Invert cake onto rack; gently remove pan. Cool completely on
wire rack. Place 1 of the cake layers on serving plate. Spread evenly with 1
cup of the whipped topping. Top with remaining cake layer. Frost top and side
of cake with remaining whipped topping. Garnish the top and the sides with the
remaining crushed candy canes. Serves 10
Jenn B aka Mom2Sam and Tiny
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[CAKE-RECIPE] Amish Apple Cake
Amish Apple Cake 1/2 cup chopped pecans 2 1/2 cups finely chopped apples, such as Granny Smith 1/2 cup butter, softened 1 cup granulated sugar 1 egg 1 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon vanilla extract 1 cup all-purpose flour Hot Caramel Sauce 1/2 cup butter 1 cup brown sugar 1/2 teaspoon salt 1 teaspoon vanilla extract 1/2 cup evaporated milk Preheat oven to 350 degrees F. Oil a 9-inch round cake pan. In a large bowl, cream the butter. Add the sugar and beat until fluffy. Add the egg and beat until well blended. Mix in the baking soda, salt, cinnamon and nutmeg. Add the flour and stir just until blended. Stir in the apples and nuts. Pour into prepared cake pan and bake for 30 minutes until the top springs back when touched lightly with your finger. Hot Caramel Sauce: In a saucepan, melt the butter, brown sugar and salt. Bring to a boil. Remove from heat and whisk in vanilla extract and milk. Serve warm sauce over cake. Serves 8. Jenn B aka Mom2Sam and Tiny http://groups.yahoo.com/group/1recipes_galore2007-holidays http://groups.yahoo.com/group/1Recipes_Galore2007 Check them 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: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] White Chocolate Cake - Christmas
White Chocolate Cake 30 servings Cake: 1/4 lb White Chocolate melted 1 c Butter 1 c Sugar 4 Egg yolks 1 T Vanilla 2 1/2 c Cake flour 1 T Baking powder 1/4 teaspoon Salt 1 c Buttermilk 1 c Pecans; chopped 1 c Flaked coconut (optional) 4 Egg whites 1 c Sugar White chocolate icing: 1/4 lb White Chocolate melted 2 1/2 T Flour 1 c Milk 1 c Butter 1 c Sugar 1 1/2 teaspoon Vanilla Melt chocolate over hot, not boiling water. Cool slightly and add vanilla. Cream butter and sugar until light and fluffy. Add chocolate. Add egg yolks, one at a time, mixing after each addition. Sift dry ingredients together and add alternately with buttermilk. Stir in pecans and coconut (optional). Mix only enough to blend. Whip egg whites and sugar to a soft peak. Gently fold whipped egg whites into chocolate mixture. Pour into a 9x13 pan or 2 8" round pans. Bake at 350~ for 40-45 minutes or until done. White Chocolate Icing: In medium saucepan combine melted chocolate and flour (all-purpose). Blend in milk, cook over medium heat, stirring constantly until thick. Cool completely. In large mixing bowl cream butter, sugar and vanilla. Beat until light and fluffy. Gradually add completely cooled chocolate mixture. Beat until well blend. Do not over-mix or it will become soupy. Spread between layers, on top and on sides of cake. Sprinkle cake with coconut or with anything else that you like. Jenn B aka Mom2Sam and Tiny http://groups.yahoo.com/group/1recipes_galore2007-holidays http://groups.yahoo.com/group/1Recipes_Galore2007 Check them 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: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Chocolate Poppy Seed Cake"
Chocolate Poppy Seed Cake" Soak together for one hour 1 cup of buttermilk and 1/4 cup poppy seeds 1/2 cup butter 1/2 cup shortening 1 1/2 cups sugar 4 eggs - separated 2 1/2 cups flour 1 tsp baking soda 2 Tbsp baking powder 1 tsp vanilla 3/4 cup chocolate chips 3 Tbsp sugar & 1 tsp cinnamon Cream butter, sugar and shortening together. Add egg yolks. Stir in dry ingredients. Add vanilla and poppy seed mixture. Fold in beaten egg whites. Place ½ the batter in a prepared angel food pan. Layer with chocolate chips and sugar and cinnamon mixture. Add remaining batter. Bake at 350 degrees for about 1 hr. Jenn B aka Mom2Sam and Tiny http://groups.yahoo.com/group/1recipes_galore2007-holidays http://groups.yahoo.com/group/1Recipes_Galore2007 Check them 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: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] DIABETIC CAKE
DIABETIC CAKE Categories: Diabetic, Cakes, Desserts Yield: 2 servings 1 c Water 2Jumbo Eggs 1 c Raisins Artificial sweetener to = 1 C. sugar 1 c Unsweetened Applesauce 3/4 c Oil 1 t Baking Soda 1/4 t Cinnamon 1/2 t Nutmeg 1 t Vanilla 1/2 t Salt 1 1/2 c Flour Cook raisins till soft. Drain water, + raisins to applesauce & eggs, sweetener, cooking oil. Mix well, blend baking soda flour + remaining ingredients. Bake 350 Degrees in 8" x 8" or 9" x 9" pan. [Non-text portions of this message have been removed] Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Sour Cream Pudding Pound Cake
Sour Cream Pudding Pound Cake 1 yellow cake mix (2 layer) 1 (4 oz) pkg. instant lemon flavor pudding 1 c. sour cream 1/3 c. oil 4 eggs Combine all ingredients in a large mixing bowl. Blend at medium speed for 4 minutes. Pour into 2 greased loaf pans. Bake at 350 for 45 to 50 minutes. ARE YOU READY FOR THE HOLIDAYS http://groups.yahoo.com/group/recipes_galore2007-holidays http://groups.yahoo.com/group/Recipes_Galore2007 Check them 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: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Earthquake Cake
Earthquake Cake Ingredients: 1 cup chopped nuts 1 cup coconut 1 German Chocolate Cake Mix 1/2 cup margarine 8 oz cream cheese, softened 3 1/2 (1 lb) powdered sugar Instructions: Grease 9x13 cake pan. Cover bottom of pan with nuts and coconut. Mix cake as directed on package. Pour cake batter over nuts and coconut. Mix margarine and cream cheese until smooth. Add powdered sugar and mix well. Spoon over the cake batter. Bake 1 hour at 350 degrees. Cool completely. Turn upside down on plates. ARE YOU READY FOR THE HOLIDAYS http://groups.yahoo.com/group/recipes_galore2007-holidays http://groups.yahoo.com/group/Recipes_Galore2007 Check them 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: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Apple Pie Coffee Cake - thanksgiving
Apple Pie Coffee Cake 1 (18.25 ounce) box spice cake mix 1 (21 ounce) can apple pie filling 3 eggs 3/4 cup regular or fat-free sour cream 1/4 cup water 2 tablespoons vegetable oil 1 teaspoon almond extract 2 tablespoons brown sugar 1-1/2 teaspoons ground cinnamon Glaze: 2/3 cup confectioners' sugar 2 teaspoons whole or fat free milk Set aside 1 tablespoon cake mix. Set aside 1-1/2 cups pie filling. In a mixing bowl, combine eggs, sour cream, water, oil, extract and remaining cake mix and pie filling. Beat on medium speed for 2 minutes. Pour half of the batter into a 10-inch fluted tubepan coated with nonstick cooking spray. Combine the brown sugar, cinnamon and reserved cake mix; sprinkle over batter. Spoon reserved pie filling over batter to within 3/4 inch of edges; top with remaining batter. Bake at 350 degrees F for 40-50 minutes. ARE YOU READY FOR THE HOLIDAYS http://groups.yahoo.com/group/recipes_galore2007-holidays http://groups.yahoo.com/group/Recipes_Galore2007 Check them 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: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Chunky Apple Cake
Chunky Apple Cake 1/2 cup butter, softened 2 cups sugar 1/2 teaspoon vanilla extract 2 eggs 2 cups all-purpose flour 1-1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon salt 1/2 teaspoon baking soda 6 cups chopped peeled tart apples BUTTERSCOTCH SAUCE: 1/2 cup packed brown sugar 1/4 cup butter, cubed 1/2 cup heavy whipping cream In a large mixing bowl, cream the butter, sugar and vanilla. Add eggs,one at a time, beating well after each addition. Combine the flour, cinnamon,nutmeg,salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff). Stir in apples until well combined. Spread into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350° for 40-45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving. Meanwhile, in a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from the heat. Serve with cake. (12-14 servings) ARE YOU READY FOR THE HOLIDAYS http://groups.yahoo.com/group/recipes_galore2007-holidays http://groups.yahoo.com/group/Recipes_Galore2007 Check them 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: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] STAR SPANGLED SHORTCAKES - 4th july
STAR SPANGLED SHORTCAKES Star-shaped shortcakes are perfect for the 4th of July or any other patriotic holiday celebration. Preparation 20 min. Baking 9 min. Shortcake Ingredients: 2 cups all-purpose flour 1/4 cup sugar 2 teaspoons baking powder 1 teaspoon salt 1/3 cup cold LAND O LAKES® Butter* 3/4 cup milk 1 1/2 teaspoons sugar Fruit Ingredients: 1 cup fresh strawberries, hulled, sliced 1 cup fresh blueberries 1 tablespoon sugar Cream Ingredients: 3/4 cup whipping cream 1 tablespoon sugar 1 1/2 teaspoons orange-flavored liqueur or orange juice Garnish Ingredients: 1 star fruit (carambola), sliced into 6 "stars" Instructions: Heat oven to 450°F. Combine flour, 1/4 cup sugar, baking powder and salt in large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in milk with fork until mixture forms a ball. Knead dough 5 times on lightly floured surface until smooth. Roll out to 9x6-inch rectangle, 1/2-inch thick. Cut out 6 shortcakes with 3-inch star-shaped cutter. Place onto ungreased baking sheet; sprinkle with 1 1/2 teaspoons sugar. Bake for 9 to 12 minutes or until lightly browned. Cool slightly; split in half. Meanwhile, combine strawberries, blueberries and 1 tablespoon sugar in medium bowl; set aside. Beat whipping cream in small bowl until stiff peaks form. Gently stir orange-flavored liqueur into whipped cream. To serve, place bottom of shortcake on individual dessert plate; top with 2 tablespoons whipped cream and 1/3 cup fruit. Top with remaining half of shortcake; dollop with whipped cream. Garnish with star fruit. Repeat with remaining shortcakes and fruit. *Substitute LAND O LAKES® Soft Baking Butter. Yield: 6 servings Nutrition Facts (1 serving) Calories:450 Fat:23 g Cholesterol:70 mg Sodium:590 mg Carbohydrates:55 g Dietary Fiber:3 g Protein:6 g ARE YOU READY FOR THE HOLIDAYS http://groups.yahoo.com/group/recipes_galore2007-holidays http://groups.yahoo.com/group/Recipes_Galore2007 Check them 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: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Crazy Cake - Easy Bake
Crazy Cake Mix in a bowl: 41/2 tsp. flour 3 tsp. sugar 1/4 tsp. cocoa dash salt 1/8 tsp. baking soda Add: 1 1/2 tsp. salad oil, 1/8 tsp. vanilla, 1/8 tsp. vinegar Pour 1 T. water over all and mix well with a fork, but do not beat. Bake in oven about 10 minutes. Quick Brownies Blend thoroughly: 1/3 cup graham wafer crumbs 1 tsp. cocoa 1 T. sweetened condensed milk 1/8 tsp. vanilla 2 T. chopped nuts Spread in well-greased pan. Bake in oven about 10 minutes. ARE YOU READY FOR THE HOLIDAYS http://groups.yahoo.com/group/recipes_galore2007-holidays http://groups.yahoo.com/group/Recipes_Galore2007 Check them 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: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Easy-Bake Oven Chocolate Cake
Easy-Bake chocolate cake Makes 1 cake 6 t all-purpose flour 4 t sugar 1/4 t baking powder 1 t cocoa Pinch salt 3/4 t vegetable oil 6 t milk Place dry ingredients in a bowl. Stir in oil & milk. Pour in lightly greased Easy-Bake pan, bake 30 minutes, or until done. Per serving: 72 calories (16 percent from fat), 1 gram total fat (no saturated fat), 1 milligram cholesterol, 14 grams carbohydrates, 2 grams protein, 60 milligrams sodium, no dietary fiber. ARE YOU READY FOR THE HOLIDAYS http://groups.yahoo.com/group/recipes_galore2007-holidays http://groups.yahoo.com/group/Recipes_Galore2007 Check them 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: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Pumpkin Gooey Butter Cakes Recipe
Pumpkin Gooey Butter Cakes Recipe 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 Preheat oven to 350 degrees F. To make the cake: Combine all of the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare filling. 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. ARE YOU READY FOR THE HOLIDAYS http://groups.yahoo.com/group/recipes_galore2007-holidays http://groups.yahoo.com/group/Recipes_Galore2007 Check them 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: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Upside-Down Apple Coffee Cake
Upside-Down Apple Coffee Cake A 'coffee cake' in the most literal sense of the term, this java-infused treat is embellished with a warm apple topping. Estimated Times: Preparation Time: 25 mins Cook Time: 30 mins Servings: 8 Ingredients CAKE 1/3 cup packed brown sugar 1/3 cup chopped pecans toasted 3 tablespoons all-purpose flour 2 tablespoons butter or margarine melted 2 cups all-purpose baking mix 1/2 cup granulated sugar 2 teaspoons ground cinnamon 2/3 cup Original NESTLÉ COFFEE-MATE Liquid Coffee Creamer 1/4 cup vegetable oil 1 large egg lightly beaten 2 tablespoons hot water 1 tablespoon NESCAFÉ TASTER'S CHOICE 100% Pure Instant Coffee Granules 1 teaspoon vanilla extract 0 0 APPLE TOPPING 1 (12 ounces) package STOUFFER'S frozen Harvest Apples defrosted* 1/4 cup packed brown sugar 1/4 cup chopped pecans toasted 2 tablespoons butter or margarine Directions PREHEAT oven to 350° F. Lightly grease 9-inch-round cake pan. FOR CAKE: COMBINE brown sugar, nuts, flour and butter in small bowl; mix well. Sprinkle over bottom of prepared cake pan. Stir together baking mix, granulated sugar and cinnamon in medium bowl. Combine Coffee-mate, oil, egg, water, coffee granules and vanilla extract in small bowl; stir into baking mix mixture. Pour over nut mixture in cake pan. BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Run knife around edge to loosen side; invert onto serving platter. Top with Apple Topping. FOR APPLE TOPPING: COMBINE harvest apples, brown sugar, nuts and butter in medium skillet. Cook over medium heat until warm. *DEFROST harvest apples in microwave on MEDIUM (50%) power for 6 to 7 minutes. ARE YOU READY FOR THE HOLIDAYS http://groups.yahoo.com/group/recipes_galore2007-holidays http://groups.yahoo.com/group/Recipes_Galore2007 Check them 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: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] White Chocolate Cake
White Chocolate Cake Yield: 30 Servings Ingredients Cake: 1/4 lb White Chocolate melted 1 c Butter 1 c Sugar 4 Egg yolks 1 T Vanilla 2 1/2 c Cake flour 1 T Baking powder 1/4 teaspoon Salt 1 c Buttermilk 1 c Pecans; chopped 1 c Flaked coconut (optional) 4 Egg whites 1 c Sugar Ingredients Icing: 1/4 lb White Chocolate melted 2 1/2 T Flour 1 c Milk 1 c Butter 1 c Sugar 1 1/2 teaspoon Vanilla Instructions: Melt chocolate over hot, not boiling water. Cool slightly and add vanilla. Cream butter and sugar until light and fluffy. Add chocolate. Add egg yolks, one at a time, mixing after each addition. Sift dry ingredients together and add alternately with buttermilk. Stir in pecans and coconut (optional). Mix only enough to blend. Whip egg whites and sugar to a soft peak. Gently fold whipped egg whites into chocolate mixture. Pour into a 9x13 pan or 2 8" round pans. Bake at 350~ for 40-45 minutes or until done. White Chocolate Icing: In medium saucepan combine melted chocolate and flour (all-purpose). Blend in milk, cook over medium heat, stirring constantly until thick. Cool completely. In large mixing bowl cream butter, sugar and vanilla. Beat until light and fluffy. Gradually add completely cooled chocolate mixture. Beat until well blend. Do not over-mix or it will become soupy. Spread between layers, on top and on sides of cake. Sprinkle cake with coconut or with anything else that you like. ARE YOU READY FOR THE HOLIDAYS http://groups.yahoo.com/group/recipes_galore2007-holidays http://groups.yahoo.com/group/Recipes_Galore2007 Check them 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: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Lazy Day Cake
Lazy Day Cake
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories:
Amount Measure Ingredient -- Preparation Method
1/4 cup butter or margarine -- softened
2/3cup sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
TOPPING:
1 1/2 cups flaked coconut
1/2 cup packed brown sugar
5tablespoons whipping cream
1 1/2 teaspoons vanilla extract
In a mixing bowl, cream butter and sugar. Beat in egg and vanilla.
Combine the flour, baking powder and salt; add to creamed mixture
alternately with milk.
Pour into a greased 8-in. square baking pan. Bake at 350 degrees for 30
minutes or until a toothpick inserted near the center comes out clean.
Meanwhile, combine topping ingredients. Spread over warm cake. Broil 3-5
in.
from the heat for 3-5 minutes or until golden brown.
Per Serving (excluding unknown items): 277 Calories; 10g Fat (30.9% calories
from fat); 4g Protein; 44g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol;
244mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2
Fat; 2 Other Carbohydrates.
NOTES : The rich frosting really makes this delicious cake. Rely on this
recipe when you want something good in a hurry.
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[CAKE-RECIPE] RADIANT FRUIT CAKE
I do not like Fruit Cake but someone out there does. RADIANT FRUIT CAKE This cake favors dates and is studded with raisins, nuts and diced candied fruits (no peel). 3 cups dates 3 cups light or dark raisins 2 cups pecans or filberts (we like pecans) 1/2 pound each glace pineapple & cherry 1/4 cup honey 1/4 cup Sherry wine or fruit juice 1 cup butter or margarine 1 & 1/4 cup brown sugar, packed 4 eggs 2 cups sifted all-purpose flour 1 teaspoon salt 1/4 teaspoon soda 1 teaspoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon mace Pit and quarter dates (My mother like the dates already pitted). Rinxe raisins and drain thoughly. Chop nuts. In large mixing bowl, combine all fruits and nuts with honey and wine. Cream butter and sugar together thoroughly. Add well beaten eggs. Pour over fruits and nuts. Sift together flour, salt, soda and spices. Add gradually to fruit mixture, mixing thoroughly. Turn into 2 greased loaf pans (8&1/2 x 4 & 1/2 x 2 & 1/2 inches) lined with 2 thicknesses greased brown paper and one of greased waxed paper. Bake in slow oven (300 degrees F.) about 2 to 2 & 1/2 hours, with a shallow pan of water on bottom of oven. Remove from pans to cool, but leave paper on cakes until read to use. Makes about 5 & 1/2 pounds cake. ARE YOU READY FOR THE HOLIDAYS http://groups.yahoo.com/group/recipes_galore2006-holiday http://groups.yahoo.com/group/Recipes_Galore2006 Check them 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: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
