Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE

[Deborah Barnes via Cookinginthedark]

So it's the same as a tube pan, right?  If so, good as I have one of those.   
wrote:
> Hi, I guess it depends on how well you like blueberries. I wouldn't 
> use more than a cup if using fresh berries.
>
> Sent from my iPhone
>
>> On Oct 18, 2017, at 10:05 PM, Reinhard Stebner via Cookinginthedark 
>>  wrote:
>>
>> If I wanted to add blueberries, how much blueberries should I be adding?
>>
>> Sent from my iPhone
>>
>>> On Oct 18, 2017, at 8:12 PM, Marilyn Pennington via Cookinginthedark 
>>>  wrote:
>>>
>>> It really is a good cake and the blueberries would make it even better?
>>>
>>> Did they quit making the muffin mix?  I liked it too.
>>>
>>> Marilyn
>>>
>>> -Original Message-
>>> From: Deborah Barnes via Cookinginthedark 
>>> [mailto:cookinginthedark@acbradio.org]
>>> Sent: Wednesday, October 18, 2017 5:16 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Deborah Barnes
>>> Subject: Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE
>>>
>>> This sounds absolutely wonderful!
>>>
>>> I used to love getting the Duncan Hines Blueberry muffin mix.  It 
>>> had a can of blueberries and a topping.  I'd love to be able to use 
>>> your recipes and put blueberries in it.  I can't get the loaf/muffin 
>>> mix now, so this sounds wonderful!  I'm making it as soon as I can 
>>> get to the grocery store!
>>>
>>> Deb B.
>>>
>>> -Original Message-
>>> From: Marilyn Pennington via Cookinginthedark 
>>> [mailto:cookinginthedark@acbradio.org]
>>> Sent: Wednesday, October 18, 2017 3:15 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Marilyn Pennington
>>> Subject: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE
>>>
>>> I am posting this recipe again, because I may have messed up the 
>>> subject line.
>>>
>>>
>>>
>>> I take this coffee cake to Church sometimes because we always have 
>>> food there before Church begins.  I have been asked to bring it more 
>>> than once.
>>>
>>>
>>>
>
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Re: [CnD] cooking bacon

[Jeffry Miller via Cookinginthedark]

for bacon what i do is preheat oven to 350 degrees f. put foil in my
baking pan.  place desired pieces of bacon in the pan when oven is
heated place pan in oven and cook for about 25 to 30 minutes depending
how crispy or limp you want it.  take bacon out carefully and drain on
paper towell.


On 10/19/2017 6:41 PM, randy tijerina via Cookinginthedark wrote:

Hi friends, Randy tijerina here.
what are some of your best tips nd secrets for cooking bacon? say for
example...if you want to scramble eggs...or whatever?
Without all that grease?

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Re: [CnD] cooking bacon

[david pearson via Cookinginthedark]

Using a microwave. Put bacon on a paper plate, cover with paper 
towel. You have to experiment with cooking time because all 
microwaves are different. Start with one or two pieces for two 
minutes and go from there.  Once you find the time you like it will 
never change. Take the bacon off the paper plate and toss the plate 
with the grease and the paper towel in the trash. It can't get any 
easier that that.


At 05:41 PM 10/19/2017, you wrote:

Hi friends, Randy tijerina here.
what are some of your best tips nd secrets for cooking bacon? say 
for example...if you want to scramble eggs...or whatever?

Without all that grease?

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[CnD] cooking bacon

[randy tijerina via Cookinginthedark]

Hi friends, Randy tijerina here.
what are some of your best tips nd secrets for cooking bacon? say for 
example...if you want to scramble eggs...or whatever?

Without all that grease?

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Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE

[Marilyn Pennington via Cookinginthedark]

An Angelfood pan has the post in the middle.  A Bundt pan has no post.  The 
post is like a little tube that goes up the middle of the pan and the batter 
cooks around the tube.

I would try a cup and a half and see how that comes out.  I have done it so 
long, I just guess and do pretty well, doing that.

Marilyn

-Original Message-
From: Dani Pagador via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, October 19, 2017 4:51 PM
To: cookinginthedark@acbradio.org
Cc: Dani Pagador
Subject: Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE

Hi, Marilyn.
I've got to get more sugar and the cake mix--used the last of my sugar in lemon 
bars yesterday--and I'm good to go for making this recipe.

What's an angel food pan? Is it the same thing as a bundt pan?

How do you gauge how much half the batter is?

And when you say "cut in and add remaining batter and sprinkle with the 
remaining topping on cake." what do you mean? I usually see "cut in" with 
recipes that use a pastry blender for butter. Do I need one for this recipe?

Thanks,
Dani





On 10/19/17, Lisa Belville via Cookinginthedark  
wrote:
> Hi, I guess it depends on how well you like blueberries. I wouldn't 
> use more than a cup if using fresh berries.
>
> Sent from my iPhone
>
>> On Oct 18, 2017, at 10:05 PM, Reinhard Stebner via Cookinginthedark 
>>  wrote:
>>
>> If I wanted to add blueberries, how much blueberries should I be adding?
>>
>> Sent from my iPhone
>>
>>> On Oct 18, 2017, at 8:12 PM, Marilyn Pennington via Cookinginthedark 
>>>  wrote:
>>>
>>> It really is a good cake and the blueberries would make it even better?
>>>
>>> Did they quit making the muffin mix?  I liked it too.
>>>
>>> Marilyn
>>>
>>> -Original Message-
>>> From: Deborah Barnes via Cookinginthedark 
>>> [mailto:cookinginthedark@acbradio.org]
>>> Sent: Wednesday, October 18, 2017 5:16 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Deborah Barnes
>>> Subject: Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE
>>>
>>> This sounds absolutely wonderful!
>>>
>>> I used to love getting the Duncan Hines Blueberry muffin mix.  It 
>>> had a can of blueberries and a topping.  I'd love to be able to use 
>>> your recipes and put blueberries in it.  I can't get the loaf/muffin 
>>> mix now, so this sounds wonderful!  I'm making it as soon as I can 
>>> get to the grocery store!
>>>
>>> Deb B.
>>>
>>> -Original Message-
>>> From: Marilyn Pennington via Cookinginthedark 
>>> [mailto:cookinginthedark@acbradio.org]
>>> Sent: Wednesday, October 18, 2017 3:15 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Marilyn Pennington
>>> Subject: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE
>>>
>>> I am posting this recipe again, because I may have messed up the 
>>> subject line.
>>>
>>>
>>>
>>> I take this coffee cake to Church sometimes because we always have 
>>> food there before Church begins.  I have been asked to bring it more 
>>> than once.
>>>
>>>
>>>
>
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Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE

[Dani Pagador via Cookinginthedark]

Hi, Marilyn.
I've got to get more sugar and the cake mix--used the last of my sugar
in lemon bars yesterday--and I'm good to go for making this recipe.

What's an angel food pan? Is it the same thing as a bundt pan?

How do you gauge how much half the batter is?

And when you say "cut in and add remaining batter and sprinkle with
the remaining topping on cake." what do you mean? I usually see "cut
in" with recipes that use a pastry blender for butter. Do I need one
for this recipe?

Thanks,
Dani





On 10/19/17, Lisa Belville via Cookinginthedark
 wrote:
> Hi, I guess it depends on how well you like blueberries. I wouldn't use more
> than a cup if using fresh berries.
>
> Sent from my iPhone
>
>> On Oct 18, 2017, at 10:05 PM, Reinhard Stebner via Cookinginthedark
>>  wrote:
>>
>> If I wanted to add blueberries, how much blueberries should I be adding?
>>
>> Sent from my iPhone
>>
>>> On Oct 18, 2017, at 8:12 PM, Marilyn Pennington via Cookinginthedark
>>>  wrote:
>>>
>>> It really is a good cake and the blueberries would make it even better?
>>>
>>> Did they quit making the muffin mix?  I liked it too.
>>>
>>> Marilyn
>>>
>>> -Original Message-
>>> From: Deborah Barnes via Cookinginthedark
>>> [mailto:cookinginthedark@acbradio.org]
>>> Sent: Wednesday, October 18, 2017 5:16 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Deborah Barnes
>>> Subject: Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE
>>>
>>> This sounds absolutely wonderful!
>>>
>>> I used to love getting the Duncan Hines Blueberry muffin mix.  It had a
>>> can of blueberries and a topping.  I'd love to be able to use your
>>> recipes and put blueberries in it.  I can't get the loaf/muffin mix now,
>>> so this sounds wonderful!  I'm making it as soon as I can get to the
>>> grocery store!
>>>
>>> Deb B.
>>>
>>> -Original Message-
>>> From: Marilyn Pennington via Cookinginthedark
>>> [mailto:cookinginthedark@acbradio.org]
>>> Sent: Wednesday, October 18, 2017 3:15 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Marilyn Pennington
>>> Subject: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE
>>>
>>> I am posting this recipe again, because I may have messed up the subject
>>> line.
>>>
>>>
>>>
>>> I take this coffee cake to Church sometimes because we always have food
>>> there before Church begins.  I have been asked to bring it more than
>>> once.
>>>
>>>
>>>
>
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Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE

[Lisa Belville via Cookinginthedark]

Hi, I guess it depends on how well you like blueberries. I wouldn't use more 
than a cup if using fresh berries. 

Sent from my iPhone

> On Oct 18, 2017, at 10:05 PM, Reinhard Stebner via Cookinginthedark 
>  wrote:
> 
> If I wanted to add blueberries, how much blueberries should I be adding?
> 
> Sent from my iPhone
> 
>> On Oct 18, 2017, at 8:12 PM, Marilyn Pennington via Cookinginthedark 
>>  wrote:
>> 
>> It really is a good cake and the blueberries would make it even better?
>> 
>> Did they quit making the muffin mix?  I liked it too.
>> 
>> Marilyn
>> 
>> -Original Message-
>> From: Deborah Barnes via Cookinginthedark 
>> [mailto:cookinginthedark@acbradio.org] 
>> Sent: Wednesday, October 18, 2017 5:16 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Deborah Barnes
>> Subject: Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE
>> 
>> This sounds absolutely wonderful!
>> 
>> I used to love getting the Duncan Hines Blueberry muffin mix.  It had a can 
>> of blueberries and a topping.  I'd love to be able to use your recipes and 
>> put blueberries in it.  I can't get the loaf/muffin mix now, so this sounds 
>> wonderful!  I'm making it as soon as I can get to the grocery store!
>> 
>> Deb B.
>> 
>> -Original Message-
>> From: Marilyn Pennington via Cookinginthedark 
>> [mailto:cookinginthedark@acbradio.org] 
>> Sent: Wednesday, October 18, 2017 3:15 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Marilyn Pennington
>> Subject: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE
>> 
>> I am posting this recipe again, because I may have messed up the subject 
>> line.  
>> 
>> 
>> 
>> I take this coffee cake to Church sometimes because we always have food 
>> there before Church begins.  I have been asked to bring it more than once.
>> 
>> 
>> 

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[CnD] Ooglie Eyeballs

[Marilyn Pennington via Cookinginthedark]

Ooglie Eyeballs

 

1 (10.25 ounce) pouch fudge brownie mix

1 cup Craisins Sweetened Dried Cranberries

2 cups white chocolate chips or morsels, melted

Tubes of decorative writing gel: green, red, black

 

Prepare brownies according to package directions. Bake for 2 to 28 minutes
in an 8-inch pan, or 18 to 22 minutes in a 9-inch pan, or until a wooden
pick

inserted into the center comes out clean. Do not overbake. Trim crisp edges
from the brownie while warm, eat or discard. Crumble remaining warm brownie

into a medium mixing bowl.

 

Combine sweetened dried cranberries and warm crumbled brownie until a thick 

dough

-like mixture forms. Shape dough into 1-inch balls, pressing firmly. Dip
balls in 

melted chocolate, letting excess drip off. Place on wax paper-lined baking
sheets. Refrigerate 1 hour or until chocolate is firm.

 

To create eyeball decorations, use red gel to make veins, green gel for
center of eye and black for the pupil.

 

Makes 16 servings.  Enjoy.  Marilyn

 

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[CnD] Recipe For Halloween Cheesecake Brownies

[Marilyn Pennington via Cookinginthedark]

Recipe For Halloween Cheesecake Brownies

 

Prep Time: 20 min

Total Time: 1 hr min

Makes: 32 servings, 1 square each

 

1 package (21 1/2 ounces) brownie mix

1 package (8 ounces) PHILADELPHIA Cream Cheese, softened

1/3 cup sugar

1/2 teaspoon vanilla extract

1 egg

16 drops yellow food coloring

8 drops red food coloring

 

PREHEAT oven to 350 degrees F. Prepare brownie batter as directed on
package; spread into greased 13 x 9-inch baking pan.

 

BEAT cream cheese, sugar and vanilla extract in medium bowl with electric
mixer on medium speed until well blended. Add egg and food colorings; mix
just

until blended. Pour over brownie batter; cut through batter with knife
several times for marble effect.

 

BAKE 35 to 40 minutes or until cream cheese mixture is lightly browned. Cool
in pan on wire rack. Cut into 32 squares.  Enjoy.  Marilyn

 

 

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[CnD] Recipe For Spider Web Brownies

[Marilyn Pennington via Cookinginthedark]

Recipe For Spider Web Brownies



Cooking Time: Bake 18 to 20 minutes



Chocolate Brownies

1 cup butter or margarine

1 cup unsweetened cocoa powder

1 cup C Pure Cane Granulated Sugar

1 cup C Cane Golden Brown Sugar, firmly packed

2 eggs

1 cup all-purpose

flour

1/2 cup buttermilk

1 teaspoon vanilla

1/4 teaspoon salt



Preheat oven to 350°F. Lightly grease and flour 12 x 1/2-inch pizza

pan.

In small saucepan over low heat, melt butter. Add cocoa and stir to combine.
Remove from heat.



In large mixing bowl, beat sugars and eggs. Add chocolate and stir to
combine. Add flour, buttermilk, vanilla and salt; mix well. Pour into
prepared pan

and bake 18 to 20 minutes. Remove and cool completely.



Chocolate Glaze

2 ounces chocolate unsweetened, coarsely chopped

1

tablespoon

butter or margarine

1/4 cup heavy cream

1 teaspoon corn syrup



Place chocolate in a small bowl. In small saucepan over low heat, melt
butter. Add heavy cream and corn syrup and stir until combined. Remove from
heat

and pour over chocolate. Let stand 1 minute; stir until smooth. Pour glaze
over brownies and refrigerate until glaze is set.



Spider Web Glaze

1 cup C Pure Cane Powdered Sugar

2 tablespoons butter or margarine

1 -1 1/2 tablespoons milk

cookies or candies for spider, red licorice whips for legs



In small bowl, beat together powdered sugar, butter and milk until smooth.
If necessary, add more milk until frosting is spreading consistency. Using
pastry

bag with writing tip filled with frosting, pipe four concentric circles,
about 1 inch apart and a dot in the center of the brownies. Run tip of knife
through

circles to make "spider web". Place cookie or candy for spider’s body and
head on cake. Cut 8 licorice whip pieces; curve and arrange for legs.



Makes 10 to 12 servings.  Enjoy. Marilyn





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[CnD] A Recipe For The Brownies You Thought Only Happened in Your Dreams

[Marilyn Pennington via Cookinginthedark]

A Recipe For The Brownies You Thought Only Happened in Your Dreams

INGREDIENTS:

2 cups sugar
2/3 cup cocoa powder
1 cup melted margarine
4 beaten eggs
2 tsp. vanilla
1/4 tsp. salt
1 cup flour
1 cup walnuts
1 cup chocolate chips

DIRECTIONS:

Grease a 9 by 13 inch pan with part of the first stick of margarine, then
melt both sticks. Mix sugar and cocoa, and then stir in the margarine. Add
the eggs, vanilla, and salt, stirring until well mixed. Mix in the flour.
Add the walnuts and chips and place in the pan. Bake at 350 degrees for 30
minutes exactly.

Notes:
Don't mix the dry and wet ingredients separately. Make sure you mix them in
the order given.

Adding one more egg will make the brownies more like a cake. Using fewer
than 4 eggs will make them more like fudge.  Enjoy.  From Linda.  

 

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Re: [CnD] 8 Hour Tangy Beef or whole chicken?

[gail johnson via Cookinginthedark]

I'm subing a whole chicken
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[CnD] 8 Hour Tangy Beef

[Marilyn Pennington via Cookinginthedark]

8 Hour Tangy Beef

1 (3 1/2 to 4 pound) beef roast

1 (12 ounce) can ginger ale

1 1/2 cups ketchup

Place beef into 4 quart slow cooker. Pour ginger ale and ketchup over roast.
Cover; cook on low for 8 to 9 hours. Shred with 2 forks and serve on buns.
Or break up into chunks and serve over rice, potatoes or pasta.

Variations:

*This recipe produces a lot of juice. You can add chopped onions, potatoes
and green beans when adding ginger ale and ketchup, if desired. Or stir in
sliced mushrooms and/or peas 30 minutes before the end of the cooking time.

*For a tangier finished dish, add chili powder or cumin, along with black
pepper, when adding ginger ale and ketchup.

Makes 6 to 8 servings.  Mama's Corner.

 

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Re: [CnD] My mother's Stollen

[Deborah Barnes via Cookinginthedark]

Hey, that's okay, Marilyn.

They taught us how to do that in Homec but usually I'm making something bigger 
rather than smaller so I kept quiet.

Deb B.

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, October 19, 2017 9:51 AM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: Re: [CnD] My mother's Stollen

Thanks for this.  I'm sorry I couldn't tell people how to cut back the one that 
I sent in.  As I said, I have never done that.

Marilyn

-Original Message-
From: Eileen Scrivani via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, October 18, 2017 11:28 PM
To: cookinginthedark@acbradio.org
Cc: Eileen Scrivani
Subject: Re: [CnD] My mother's Stollen

Thanks Wendy. This is manageable.

Eileen

From: Wendy via Cookinginthedark
Sent: Wednesday, October 18, 2017 10:31 PM
To: cookinginthedark@acbradio.org
Cc: Wendy
Subject: [CnD] My mother's Stollen

Here is my mother's Stollen, which makes a loaf:
Stollen~
Scald:
¾ c. milk
Pour into large bowl & add
1/3 c. granulated sugar
1 tsp. Salt
¼ c. shortening
Stir until shortening melts. Cool to lukewarm. Meanwhile, dissolve
1 tsp. Sugar in ½ c. lukewarm water (100 degrees F.) Over this sprinkle
1 envelope active dry yeast
Let stand for 10 min. Then stir briskly with fork. Add softened yeast to 
lukewarm milk mixture together with
1 slightly beaten egg
Stir
Beat in
2 c. pre-sifted all-purpose flour
Beat vigorously by hand or with electric mixer. Blend in ½ c. chopped blanched 
almonds ¼ c. chopped mixed peel ¼ c. chopped candied cherries
1 c. raisins, 1 T. grated lemon rind
Gradually beat in with spoon an additional 2 – 2 ½ c. flour Work in the last of 
the flour with a roatating motion of the hand. Turn dough onto floured surface 
& knead 8 – 10 min. Shape into smooth ball & place in greased bowl, rotating 
dough to grease surface. Cover with damp cloth and let rise until doubled 
(about 1 ½ hours). Keep in warm place.
Punch down & roll into oval about 12 x 8 inches Spread with 2 T. soft butter.
Fold in 2 lengthwise shape into crescent. Press folded edge firmly. Place on 
greased baking sheet & brush top with butter. Let rise again until doubled 
(about ¾ hour).
Bake in preheated 375 oven for 35 – 45 min.
Frost while warm with icing sugar glaze.
Decorate with candied cherries and blanched almonds.


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[CnD] Corn Spoon Bread

[Marilyn Pennington via Cookinginthedark]

Corn Spoon Bread

1 (16 ounce) can cream-style corn

3/4 cup milk

1/3 cup margarine

1 cup cornmeal

2 eggs, slightly beaten

1/2 teaspoon baking soda

1 teaspoon baking powder

1 (4 ounce) can green chilies

1 1/2 cups shredded Cheddar cheese

Heat oven to 400 degrees. Combine all ingredients; mix well. Pour into
greased 9 inch square pan. Bake for 45 minutes until golden brown; serve
piping hot.

Makes 6 servings.  Mama's Corner.

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[CnD] Norwegian Coleslaw

[Marilyn Pennington via Cookinginthedark]

Norwegian Coleslaw

1 medium head cabbage

1 tablespoon salt

1 1/2 cups sugar

1 cup vinegar

1 teaspoon mustard seed

1 teaspoon celery seed

2 cups chopped celery

1 small green pepper, chopped

1 small sweet red pepper, chopped

2 carrots, shredded

Shred cabbage and toss with salt. Cover and refrigerate at least 2 hours. In
a saucepan, heat sugar, vinegar, mustard and celery seeds. Cook until the
sugar dissolves, about 10 minutes. Cool completely. Add to the cabbage along
with remaining vegetables; toss. Cover and refrigerate at least 1 week
before serving.

Note:

Can keep in the refrigerator for 4 to 6 weeks.

Makes 12 to 16 servings.  Mama's Corner.

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Re: [CnD] My mother's Stollen

[Marilyn Pennington via Cookinginthedark]

Thanks for this.  I'm sorry I couldn't tell people how to cut back the one that 
I sent in.  As I said, I have never done that.

Marilyn

-Original Message-
From: Eileen Scrivani via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, October 18, 2017 11:28 PM
To: cookinginthedark@acbradio.org
Cc: Eileen Scrivani
Subject: Re: [CnD] My mother's Stollen

Thanks Wendy. This is manageable.

Eileen

From: Wendy via Cookinginthedark
Sent: Wednesday, October 18, 2017 10:31 PM
To: cookinginthedark@acbradio.org
Cc: Wendy
Subject: [CnD] My mother's Stollen

Here is my mother's Stollen, which makes a loaf:
Stollen~
Scald:
¾ c. milk
Pour into large bowl & add
1/3 c. granulated sugar
1 tsp. Salt
¼ c. shortening
Stir until shortening melts. Cool to lukewarm. Meanwhile, dissolve
1 tsp. Sugar in ½ c. lukewarm water (100 degrees F.) Over this sprinkle
1 envelope active dry yeast
Let stand for 10 min. Then stir briskly with fork. Add softened yeast to 
lukewarm milk mixture together with
1 slightly beaten egg
Stir
Beat in
2 c. pre-sifted all-purpose flour
Beat vigorously by hand or with electric mixer. Blend in ½ c. chopped blanched 
almonds ¼ c. chopped mixed peel ¼ c. chopped candied cherries
1 c. raisins, 1 T. grated lemon rind
Gradually beat in with spoon an additional 2 – 2 ½ c. flour Work in the last of 
the flour with a roatating motion of the hand. Turn dough onto floured surface 
& knead 8 – 10 min. Shape into smooth ball & place in greased bowl, rotating 
dough to grease surface. Cover with damp cloth and let rise until doubled 
(about 1 ½ hours). Keep in warm place.
Punch down & roll into oval about 12 x 8 inches Spread with 2 T. soft butter.
Fold in 2 lengthwise shape into crescent. Press folded edge firmly. Place on 
greased baking sheet & brush top with butter. Let rise again until doubled 
(about ¾ hour).
Bake in preheated 375 oven for 35 – 45 min.
Frost while warm with icing sugar glaze.
Decorate with candied cherries and blanched almonds.


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Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE

[Deborah Barnes via Cookinginthedark]

It comes in a box, right???

Deb B.

-Original Message-
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, October 19, 2017 6:12 AM
To: cookinginthedark@acbradio.org
Cc: Sandy
Subject: Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE

This does sound delicious. Here, In OK, we still can get this blueberry muffin 
mix. I make it all the time, and one of my sons prefers it, as a loaf for his 
birthday.
Sandy 


Fear is just excitement in need of an attitude adjustment! 
-Original Message-
From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, October 18, 2017 4:16 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes
Subject: Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE

This sounds absolutely wonderful!

I used to love getting the Duncan Hines Blueberry muffin mix.  It had a can of 
blueberries and a topping.  I'd love to be able to use your recipes and put 
blueberries in it.  I can't get the loaf/muffin mix now, so this sounds 
wonderful!  I'm making it as soon as I can get to the grocery store!

Deb B.

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, October 18, 2017 3:15 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE

I am posting this recipe again, because I may have messed up the subject line.  

 

I take this coffee cake to Church sometimes because we always have food there 
before Church begins.  I have been asked to bring it more than once.

 

THE VERY BEST DUNCAN HINES COFFEE CAKE RECIPE

 

1 yellow cake mix

1 box instant vanilla pudding

1 c. sour cream

4 whole eggs

1/2 c. cooking oil

1/2 c. milk

 

Blend cake mix and pudding. Add rest of ingredients. Beat all together for
10 minutes at medium speed with electric mixer.

 

TOPPING:

 

3 tsp. cinnamon

1/4 c. granulated sugar

1 tbsp. flour

Nuts or chocolate chips (optional)

 

Mix together. Pour half of the batter in a greased angel food pan. Sprinkle 
half of the topping on the batter; cut in and add remaining batter and sprinkle

with the remaining topping on cake.

 

Bake at 350 degrees for 50 minutes or until it passes the clean toothpick test. 
 Enjoy.  Marilyn

 

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Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE

[Sandy via Cookinginthedark]

This does sound delicious. Here, In OK, we still can get this blueberry
muffin mix. I make it all the time, and one of my sons prefers it, as a loaf
for his birthday.
Sandy 


Fear is just excitement in need of an attitude adjustment! 
-Original Message-
From: Deborah Barnes via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, October 18, 2017 4:16 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes
Subject: Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE

This sounds absolutely wonderful!

I used to love getting the Duncan Hines Blueberry muffin mix.  It had a can
of blueberries and a topping.  I'd love to be able to use your recipes and
put blueberries in it.  I can't get the loaf/muffin mix now, so this sounds
wonderful!  I'm making it as soon as I can get to the grocery store!

Deb B.

-Original Message-
From: Marilyn Pennington via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, October 18, 2017 3:15 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE

I am posting this recipe again, because I may have messed up the subject
line.  

 

I take this coffee cake to Church sometimes because we always have food
there before Church begins.  I have been asked to bring it more than once.

 

THE VERY BEST DUNCAN HINES COFFEE CAKE RECIPE

 

1 yellow cake mix

1 box instant vanilla pudding

1 c. sour cream

4 whole eggs

1/2 c. cooking oil

1/2 c. milk

 

Blend cake mix and pudding. Add rest of ingredients. Beat all together for
10 minutes at medium speed with electric mixer.

 

TOPPING:

 

3 tsp. cinnamon

1/4 c. granulated sugar

1 tbsp. flour

Nuts or chocolate chips (optional)

 

Mix together. Pour half of the batter in a greased angel food pan. Sprinkle
half of the topping on the batter; cut in and add remaining batter and
sprinkle

with the remaining topping on cake.

 

Bake at 350 degrees for 50 minutes or until it passes the clean toothpick
test.  Enjoy.  Marilyn

 

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Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE

[Deborah Barnes via Cookinginthedark]

I really don't know.  The loaf I made had a small canof blueberries that you 
drained.

Deb B.

-Original Message-
From: Reinhard Stebner via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, October 18, 2017 11:09 PM
To: cookinginthedark@acbradio.org
Cc: Reinhard Stebner
Subject: Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE

If I wanted to add blueberries, how much blueberries should I be adding?

Sent from my iPhone

> On Oct 18, 2017, at 8:12 PM, Marilyn Pennington via Cookinginthedark 
>  wrote:
> 
> It really is a good cake and the blueberries would make it even better?
> 
> Did they quit making the muffin mix?  I liked it too.
> 
> Marilyn
> 
> -Original Message-
> From: Deborah Barnes via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Wednesday, October 18, 2017 5:16 PM
> To: cookinginthedark@acbradio.org
> Cc: Deborah Barnes
> Subject: Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE
> 
> This sounds absolutely wonderful!
> 
> I used to love getting the Duncan Hines Blueberry muffin mix.  It had a can 
> of blueberries and a topping.  I'd love to be able to use your recipes and 
> put blueberries in it.  I can't get the loaf/muffin mix now, so this sounds 
> wonderful!  I'm making it as soon as I can get to the grocery store!
> 
> Deb B.
> 
> -Original Message-
> From: Marilyn Pennington via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Wednesday, October 18, 2017 3:15 PM
> To: cookinginthedark@acbradio.org
> Cc: Marilyn Pennington
> Subject: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE
> 
> I am posting this recipe again, because I may have messed up the subject 
> line.  
> 
> 
> 
> I take this coffee cake to Church sometimes because we always have food there 
> before Church begins.  I have been asked to bring it more than once.
> 
> 
> 
> THE VERY BEST DUNCAN HINES COFFEE CAKE RECIPE
> 
> 
> 
> 1 yellow cake mix
> 
> 1 box instant vanilla pudding
> 
> 1 c. sour cream
> 
> 4 whole eggs
> 
> 1/2 c. cooking oil
> 
> 1/2 c. milk
> 
> 
> 
> Blend cake mix and pudding. Add rest of ingredients. Beat all together for
> 10 minutes at medium speed with electric mixer.
> 
> 
> 
> TOPPING:
> 
> 
> 
> 3 tsp. cinnamon
> 
> 1/4 c. granulated sugar
> 
> 1 tbsp. flour
> 
> Nuts or chocolate chips (optional)
> 
> 
> 
> Mix together. Pour half of the batter in a greased angel food pan. Sprinkle 
> half of the topping on the batter; cut in and add remaining batter and 
> sprinkle
> 
> with the remaining topping on cake.
> 
> 
> 
> Bake at 350 degrees for 50 minutes or until it passes the clean toothpick 
> test.  Enjoy.  Marilyn
> 
> 
> 
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