[CnD] Jelly Doughnut Cupcakes
Jelly Doughnut Cupcakes 33 min | 15 min prep SERVES 24 1 (18 1/4 ounce) package yellow cake mix 1 (3 1/2 ounce) package vanilla instant pudding mix 1 cup whole milk 1 cup vegetable oil 4 large eggs, at room temperature 1 (12 ounce) jar blueberry preserves or raspberry preserves powdered sugar, for coating granulated sugar, for coating cinnamon sugar, for coating icing, of choice for topping Heat oven to 350ºF. Grease 24 muffin cups (standard or 48 mini)and set aside. Combine the cake mix, pudding mix, milk, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds; stop mixer and scrape down sides of bowl. Increase mixer speed to medium and beat 1 1/2-2 minutes more, scraping sides down if needed. Scoop a heaping 1/4 cup batter (about 2 Tbs if using mini tins)into each muffin cup, filling 2/3 full. Bake until cupcakes are golden and springy when touched with a finger, 18-20 minutes; cool on racks 5 minutes. Loosen edges of cakes with a butter knife and carefully remove from molds; cool 15 minutes on wire racks. Fit a pastry bag with a tip that has a large round hole (or use a plastic baggie and snip off a corner) and fill with preserves or desired filling. Insert the entire tip into the top center of cupcake; generously squirt 2 tsp-1 tablespoons filling (a little less for minis) into each cupcake. You may need to wipe the tip clean as you go. Dust each cupcake with powdered sugar or glaze and decorate with sprinkles; serve. Store at room temperature, covered, up to 3 days or 1 week in the refrigerator. Bring to room temperature before serving. Enjoy. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] GLAZED canned biscuit DONUTS
GLAZED canned biscuit DONUTS Canned biscuits Oil for deep frying Powdered sugar glaze Heat cooking oil, enough to cover. Shape or cut the biscuits into donut shapes. Drop them into hot oil and cook until golden brown. GLAZE: Dip donuts in a glaze made of: 1 c. powdered sugar 1/3 c. boiling water. Enjoy. Marilyn. __._,_.___ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] EASY HOMEMADE CANNED BISCUIT DONUTS
EASY HOMEMADE CANNED BISCUIT DONUTS 2 cans buttermilk biscuits Oil for deep frying Confectioners' sugar Preheat oil in deep fryer or electric frying pan to 350 degrees F. Cut biscuits in half. Drop a few at a time into hot oil until lightly browned (turn to brown both sides). Remove from oil and drain on paper towels. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] BCSupermoist Butter Pecan Cake Mix
BCSupermoist Butter Pecan Cake Mix You will need: One cup water One half cup vegetable oil Three eggs Time To Bake: Heat the oven to 350 degrees for shiny metal or for glass pan or 325 degrees for a dark or nonstick pans. Grease the bottom, only, of a 13 by 9 inch pan or the bottom and sides of all the other pans. Mix: Mix cake mix with water, oil, and eggs in a large mixing bowl mixer on medium speed or beat vigorously by hand two minutes. Pour batter into pan. Bake as directed in chart or until toothpick inserted in center of cake comes out clean. Cool for ten minutes before removing from pan. Cool completely before frosting the cake. For a 13 by 9 inch cake Pan: Bake for 28 to 33 minutes. For two, inch round cake pans, Bake for 28 to 33 minutes. For two, 9 inch round cake pans, bake for 24 to 29 minutes. For a Bundt Cake Pabn, bake for 38 to 43 minutes. For cupcakes, (Makes 24 cupcakes. Bake for 12 to 17 minutes . ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cherry chocolate cake
Thank you for this recipe. It sounds so good. Marilyn -Original Message- From: Kathy Brandt via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, April 4, 2018 10:02 PM To: cookinginthedark Cc: Kathy Brandt Subject: [CnD] Cherry chocolate cake The organizers of a George Washington birthday dinner I attended asked for this kind of cake to be prepared. The recipes for cherry cake inspired me to look to see if I could find one that might be like what I had. I was a little bit dubious about this combination, but it exceeded my expectations: Chocolate Cake: Unsalted butter, for greasing 1 1/2 cups granulated sugar 1 1/2 cups all-purpose flour 1/2 cup cocoa powder (it doesn't seem to make a difference if you use natural or Dutch-process), sift if lumpy 1 1/4 teaspoons baking soda 3/4 teaspoon salt 1 large egg 1 egg white 3/4 cup buttermilk 1/3 cup vegetable oil 1 teaspoon vanilla extract 1/2 cup hot coffee 1/4 cup rum or brandy (if you opt out of the booze then use more coffee) Cherry Filling and Topping: 3 cups fresh or frozen sweet dark cherries, pitted (if you are using fresh cherries you will need to add 1/4 cup water) 2 tablespoons kirschwasser or brandy 1/4 cup sugar 1 tablespoon cornstarch Whipped Cream: 2 cups whipping cream 1/4 cup powdered sugar 1 teaspoon vanilla extract Directions For the cake: Preheat oven to 350 degrees F and prepare two 9-inch round cake pans with parchment paper and butter. Combine the sugar, flour, baking soda and salt together in a large bowl and whisk until combined, set aside. Whisk together, eggs, buttermilk, oil and vanilla until well combined. Add the egg mixture to the dry ingredients and whisk until smooth. Slowly add the hot coffee and rum to the batter and whisk until totally blended and smooth, about 2 minutes. The batter will be quite runny. Divide the batter into the prepared pans and bake for about 25 minutes or until set when tested with a toothpick. Cool completely. For the cherry filling and topping: Place the cherries and kirsch in a saucepot. Whisk together the sugar and cornstarch in a small bowl and then add to the cherries. Add the sugar mixture to the cherries and cook over low heat until the cherries come to a boil and the liquid thickens and is transparent, about 10 minutes. If you are using fresh cherries, you will want to cook them until the fruit is slightly tender. Transfer to a bowl and cool to room temperature. To assemble the cake: Whip the cream, powdered sugar and vanilla to stiff peaks. Place one layer of the cake on a serving platter. Spread half of the whipped cream over the top. Distribute half the cherries over the cream. Repeat with the next layers of cake, cream and cherries. Serve immediately or place it in the refrigerator. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
