TABLE OF CONTENTS (updated 2/22/04)

Over the years, I’ve tried lots of different recipes. These are my favorites – I’ve tried EVERY one of them prior to posting here on website! Any questions, just email @ jozack@patriot.net  ENJOY!

 

NOTE: Don’t just click on your print button…this thing is over a 100 pages and grows weekly. Highlight the recipe you’d like to print, then under “File” select the “Print” function and click on “selection”

CAKES, PIES and MUFFINS.. 2

Apple Banana Muffins. 2

Apple Carrot Muffins. 2

Apple- Cinnamon – Nut Muffins. 2

Awesome Chocolate Cake with Chocolate-Pecan Frosting. 3

Blueberry Cobbler. 4

Blueberry Gingerbread. 4

Classic Cheesecake. 5

Cheesecake – New York version. 5

Chocolate Chess Pie. 6  

Chocolate Brownie Cake

Cranberry Apple Crumb Pie. 6

Crunchy Carmel Apple Pie. 7

Fresh Apple Cake. 7

Fruity Bundt Cake. 8

Five-Flavor Pound Cake. 8

Great Pumpkin Squares. 9

Harvey Wallbanger Cake. 10

Irish Cream Bundt Cake. 10

Isabel Cake. 11

Lemon-Poppyseed Coffee Cake. 11

Mandarin Orange Coffee Cake. 12

Orange Blossoms. 12

Pistachio Inside Outside Cake. 12

Pumpkin-Spice Bundt Cake. 13

Rum Craisin Applesauce Cake. 14

Triple Chocolate Cake. 14

 

 

CAKES, PIES and MUFFINS

 

Apple Banana Muffins

Makes 24 muffins. I used mini loaf pans – which made 5 mini loaves.

2 cups flour                                         1 ¼ cup white sugar

1 tsp baking soda                                 2 eggs

1 tsp salt                                            2 tsp vanilla extract

½ tsp ground cinnamon                       4 Tblsp buttermilk

½ tsp ground nutmeg                           1 cup ripe mashed bananas

2/3 cup shortening                               2 apples, peeled and chopped

 

Optional topping: 5 Tblsp sugar (white or brown), 2 Tblsp flour, 1 Tblsp butter (softened)

 

Preheat 350º.

Use 24 paper muffin liners or lightly grease 5 mini loaf pans.

Sift together flour, baking soda, cinnamon, nutmeg and salt.

Cream together shortening and sugar until light and fluffy. Beat in eggs one at a time, then stir in extract and buttermilk.

Beat in flour mixture until just incorporated. Fold in bananas and apples.

Fill each muffin or loaf pan half full.

Sprinkle with optional topping mixture.

Bake muffins for 20-25 minutes; bake 31-35 minutes in mini loaf pans. Until toothpick comes out clean.

 

Apple Carrot Muffins

Makes 12 muffins. I used mini loaf pans – which made 3 mini loaves.

1 ¾ cup raisin bran                      ¾ cup buttermilk

 

1 ¼ cup all-purpose flour            ¼ cup canola oil or applesauce (for less fat)

½ cup sugar                                1 cup chopped, peeled apples (I used Gala)

1 ¼ tsp baking soda                    ¾ cup grated carrot

2 tsp cinnamon                           ¼ cup chopped walnuts

1 tsp nutmeg

¼ tsp salt

1 egg

 

Preheat 400º.

Combine bran, flour, sugar, baking soda, cinnamon, nutmeg and salt.

In small bowl beat egg, buttermilk and oil (or applesauce).

Stir into dry ingredients until just moistened. Fold in apples, carrots, and walnuts.

Fill paper-lined muffin cups or lightly coated mini muffin pans three-fourths full.

Bake 20-23 minutes until toothpick comes out clean.  Cool for 5 minutes before removing from pan.

 

Apple- Cinnamon – Nut Muffins

Makes 20 muffins or 12 muffin tops (made with a special muffin top pan)

 

1 egg

 

¾ cup milk

½ cup vegetable oil

2 cups all-purpose flour

1/3 cup white sugar

3 tsp baking powder

1 tsp salt

2 tsp cinnamon

1 apple, peeled and finely chopped

½ cup walnuts, chopped

brown sugar for topping

 

Preheat 400º

Beat egg, milk and oil.

Combine flour, sugar, baking powder, salt and cinnamon.

Gradually add flour mixture to egg mixture until combined.

Add chopped apple and walnuts until mixed well.

Grease muffin tins or use muffin papers. Fill 2/3 full.

Top muffins with brown sugar

Bake 20 minutes.

 

Awesome Chocolate Cake with Chocolate-Pecan Frosting

Recipe created by Art Smith (Oprah’s Show) Here’s a review after I made it for a neighbor’s mother-in-law’s birthday: “My plans to join the family went a bit awry so I was unable to see the look on everyone's faces as they tasted the most deliciously decadent cake on the planet!  Mom called and said she was in heaven.  It is absolutely delicious. Thank you, thank you, thank you.”

Cake

2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

Pinch of salt

8 tablespoons (1 stick) unsalted butter, cut up

8 tablespoons (1 stick) margarine, cut up

1 cup water

1/3 cup unsweetened cocoa powder (not Dutch process)

3/4 cup sour cream

2 large eggs

1 teaspoon vanilla extract


Frosting

8 tablespoons (1 stick) unsalted butter, cut up

1/3 cup plus 1 tablespoon milk

1/4 cup unsweetened cocoa powder (not Dutch process)

1 pound (about 4 1/3 cups) confectioners' sugar, sifted

1 teaspoon vanilla extract

1 cup (4 ounces) coarsely chopped pecans, toasted


To make the cake: Position a rack in the center of the oven and preheat to 350ÿF. Lightly butter and flour a 13 x 9-inch baking pan, tapping out the excess flour.


Whisk the flour, granulated sugar, baking soda and salt in a large bowl to combine. In a medium saucepan, bring the butter, margarine, water and cocoa to a boil over high heat, stirring to dissolve the butter and margarine. Pour into the flour mixture and whisk well. Add the sour cream, then the eggs and vanilla, and beat well. Spread evenly in the pan.
Bake until the cake springs back when pressed in the center, about 35 minutes. Remove from the oven and place on a wire rack.

To make the frosting: Bring the butter, milk and cocoa to a boil in a large saucepan over medium heat, stirring to dissolve the butter. Gradually stir in the confectioners' sugar, then the vanilla. Stir in the chopped pecans. Pour over the warm cake.

Cool the cake in the pan on the rack. Cut into pieces and serve directly from the pan.

 

Blueberry Cobbler

This recipe works great with other cobbler fruit and is an excellent light dessert that isn’t too sweet.

 

3 cups fresh blueberries                      1 pinch salt

3 Tblsp sugar                                       ½ cup butter softened

1/3 cup orange juice                             ½ cup sugar

2/3 cup flour                                        1 egg

¼ tsp baking powder                             ½ tsp vanilla extract

1 tsp cinnamon

 

Preheat to 375º

In lightly greased 8x8 baking dish, mix blueberries, 3 Tblsp sugar and orange juice. Set aside.  In a small bowl, thoroughly mix flour, baking powder and salt. Set aside

In medium mixing bowl, cream together butter and ½ cup sugar until fluffy and light in color.  Beat in egg and vanilla.  Gradually add flour mixture stirring just until ingredients are combined.  Drop batter in rounded tablespoons over blueberry mixture.  Try and cover as much of filling as possible.

Bake 35-40 minutes until topping is golden brown and filling is bubbling. Serve with whipped cream or vanilla ice cream if desired.

 

Blueberry Gingerbread

½ cup oil

1 cup sugar

½ tsp salt

3 Tblsp molasses

1 egg

2 cups flour

1 tsp cinnamon

½ tsp nutmeg

½ tsp ginger

1 tsp baking soda

1 cup fresh or frozen (thawed) blueberries

1 cup buttermilk

2 Tblsp sugar

 

Preheat 350º

Mix med-high oil, 1 cup sugar, salt and molasses.

Beat in egg.

Combine flour, spices and baking soda, dredge blueberries with 2 Tblsp of mixture.

Add remaining flour mixture to first mixture alternately with buttermilk, mixing after each addition.

Hand stir in blueberries.

Pour into lightly greased/floured baking dish – 8x11 size.

Sprinkle top 2 Tblsp of sugar.

Bake for 35-40 minutes.

Let cool before cutting into squares.

You could also serve with whipped cream.

NOTE: Do not cover tightly, top will get very moist instead of a nice crunchy top.


Classic Cheesecake

Cream Cheese Filling:

2 pkgs (8 oz) cream cheese softened

½ cup sugar

2 large eggs

1 tsp. Vanilla

 

Sour Cream Topping:

1 cup sour cream

¼ cup sugar

1 tsp. Vanilla

 

Pre-heat oven to 375 degrees.

To make cream cheese filling:

In medium bowl, beat the cream cheese, sugar, eggs and vanilla with an electric mixer until smooth and satiny.  Pour the mixture into the crust.  Bake 20 minutes and remove from oven and let cool 15 minutes.  Raise oven temperature to 475 degrees.

 

Make the Sour Cream Topping:

In a small bowl, blend the sour cream, sugar and vanilla.  Gently spread the topping over the cheesecake.  Return the cake to oven and bake 10 minutes.  Let cool in the pan to room temperature, then cover with aluminum foil and refrigerate for 10 to 12 hours.

 

I have topped it with cherry, strawberry or blueberry pie filling.  It makes a really light cheesecake.

 

Cheesecake – New York version

(This makes a huge cheesecake…it got rave reviews from neighbors!)

CRUST

2 cups graham cracker crumbs

6 tblsp butter or margarine melted

3 tblsp sugar

 

CAKE

5 packages (8 oz) cream cheese – room temperature

1 2/3 cups sugar

3 tblsp all-purpose flour

1 tsp vanilla extract

1 tsp grated lemon zest

5 eggs

2 egg yolks

½ cup sour cream

1 can (21 oz) cherry pie filling or topping (optional)

 

CRUST: Position oven rack to lower-third of oven; preheat to 350°; Butter 9” springform pan. Combine graham cracker crumbs, butter and sugar; press into bottom and 2” up side of pan.  Bake 10 minutes or until golden; remove from oven.

 

CAKE: Increase oven temperature to 500°.

At medium speed beat cream cheese until fluffy, about 4 minutes.

At medium-low speed gradually beat in sugar.  Beat in flour, vanilla and zest.  At low speed beat in eggs and yolks, one at a time until combined.  Beat in sour cream.  Pour batter into crust. 

Bake 8-10 minutes or until golden and edge is beginning to rise; reduce oven temperature to 200°. Bake for 1 hour. 

Turn off oven without opening door for 20 minutes.

Cool in pan on rack for 30 minutes.  Run small spatula around edge of cake to loosen.  Refrigerate until completely cooled, at least 4 hours. Remove side from pan; transfer to serving plate. Top with pie filling.

 

Chocolate Chess Pie

This is an old Southern recipe. It’s super easy and comes out great! The pie does settle, and looks thin…but it tastes great! I’ve also heard there’s a lemon version. I reviewed a couple on the web, but they’re alittle bit more involved.

 

1 unbaked pie crust (regular size not deep dish)

1 stick butter

2 squares bakes chocolate (semi-sweet)

1 cup sugar

2 eggs (beaten)

1 tsp. Vanilla

pinch of salt

 

Preheat 350º.

 

Melt butter and chocolate. Mix with other ingredients, which have been blended together. Pour into a regular pie shell and bake 35 minutes (no longer!). Cool and top with whip cream.

 

Chocolate Brownie Cake

FANTASTIC!!  Saw this on GMA.  Recommend increasing frosting by 1/2 so you can really slather it--the first time I made it, sides ended up skimpy.

Yield: One 8-inch layer cake, for 10 to 12 servings

1/2 pound butter, softened at room temperature
2 cups sugar
2 eggs
2 cups all-purpose flour
1 tsp baking soda
4 Tblsp cocoa powder
1/2 cup buttermilk

1/2 cup sour cream
1 tsp vanilla extract
Chocolate Buttermilk Frosting recipe (below)


1. Preheat the oven to 350 degrees F. Grease and flour 2 (8-inch) cake pans, and line with parchment paper.
2. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add the eggs and mix until thoroughly combined.
3. Into a medium mixing bowl, sift the flour, baking soda and cocoa powder together.
4. In a small mixing bowl whisk the buttermilk, sour cream and vanilla together.
5. With the mixer on low speed, add the dry ingredients in 3 batches, alternating with the liquid ingredients.
6. Divide the cake batter evenly among the 2 prepared cake pans and bake until a toothpick inserted in the middle of the cake comes out clean and the edges of the cake just begin to pull away from the sides of the pan, about 25 to 35 minutes.
7. Transfer the cakes to a cooling rack and allow the cakes to cool in the pans. Carefully remove the cakes from the pans and frost as usual for a layered cake with the Chocolate Buttermilk Frosting.

Chocolate Buttermilk Frosting

1 stick butter, softened
1/4 cup cocoa powder, sifted
8 oz. cream cheese
1 pound powdered sugar, sifted
2 Tblsp buttermilk
1 tsp vanilla


1. In the bowl of an electric mixer combine the butter, cocoa powder and cream cheese over low speed and mix until thoroughly combined.

2. Increase speed to high and cream ingredients until light and fluffy. Reduce speed to low and slowly add the powdered sugar, buttermilk, and vanilla. Beat until mixture is smooth and thoroughly combined.
3. Frost cake as usual.

 

Cranberry Apple Crumb Pie

7 tart apples

1 ¼ cups sugar, plus additional 2 tblsp if desired – if apples too tart

1 tsp cinnamon

2 tsp fresh lemon juice, if desired – if apples too bland

1 1/8 cups flour

½ cup butter, softened slightly

½ cup coarsely chopped fresh or frozen cranberries

½ cup chopped walnuts

1 tsp tangerine or orange zest, chopped or grated

1 9-inch unbaked pie shell, bottom crust only preferably in a Pyrex pie plate

 

Preheat to 400°

Peel and core the apples and cut them into eights (or tenths if they are large). Combine ½ cup of sugar with cinnamon; toss with the apples. If the apples seem bland, add up to 2 tsp. of lemon juice; if they are very tart, increase the sugar by 2 tsp.

Cut the butter into several pieces and combine with the flour and ¾ cup sugar in a food processor fitted with the metal blade (or use a pastry blender).  Transfer to a medium bowl and, with your fingers, mold some of the mixture into nuggets about ¾ inch in diameter.  Mix the cranberries, nuts and citrus zest into the crumb mixture.

Bake the pie 25 minutes and check it.  If the top is golden brown, cover it with a tent of aluminum foil to keep it from burning. Bake for another 35 minutes.  Let cool to room temperature before serving.

 

Crunchy Carmel Apple Pie

Ingredients:

1 pastry crust for a deep-dish pie 9-inch (homemade or store-bought)

1/2 cup sugar

3  Tbsp. all-purpose flour

1 tsp ground cinnamon

1/8 tsp salt

6 cups thinly sliced peeled apples  (I used Gala)

1 recipe crumb topping (see below)

1/2 cup chopped pecans

1/4 cup caramel topping

 

Ingredients for Crumb Topping:

1 cup packed brown sugar

1/2cup all-purpose flour

1/2cup quick cooking rolled oats

1/2 cup butter

Directions for Crumb Topping:
1. Stir together brown sugar, flour, rolled oats.
2. Cut in ½ cup butter until topping is like course crumbs. Set aside.

Directions:
1. In a large mixing bowl, stir together the sugar, flour, cinnamon and salt.


2. Add apple slices and gently toss until coated.


3. Transfer apple mixture to the pie shell (I remove the store-bought pie shell from the aluminum pie plate and transfer it to a 9-inch pie plate of my own, but you do not have to.)


4. Sprinkle crumb topping over apple mixture.


5. Place pie on a cookie sheet so the drippings don't drop into your oven.


6. Cover edges of pie with aluminum foil.


7. Bake in a preheated 375 oven for 25 minutes. Then remove foil and put

 back in for another 25 to 30 minutes without foil.


8. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top.


9. Cool on a wire rack and enjoy warm or at room temperature.

Fresh Apple Cake

1 cup oil

3 eggs

2 cups sugar

1 tsp. Vanilla

3 cups flour

1 tsp. Salt

1 tsp. Soda

1 tsp. Cinnamon

1 tsp. Nutmeg

1 tsp. Ground cloves

3 cups apples - peeled and diced (I use Fuji apples)

1 cup pecans - chopped

 

Mix oil, eggs, sugar & vanilla well.  Sift dry ingredients; blend with first

 mixture (it will be thick)

Add apples and pecans.  Coat well.  Grease and flour bundt pan. Put in cold

 oven.  Turn oven to 350 degrees and bake 1 hr 10 minutes. Let cake cool 15

 minutes before removing from pan.

 

Glaze:

¼ cup margarine

½ tsp. Vanilla

½ tsp. Light brown sugar

2 tblsp. Milk

Mix & boil 1 minute.

 

Glaze cake while still warm.

 

Fruity Bundt Cake

THIS IS REALLY GREAT!

 

½ cup flaked coconut                           1 ½ cups vegetable oil

 

3 cups all-purpose flour                       3 eggs

1 tsp baking soda                                 3 tsp vanilla extract

1 tsp salt                                              1 cup blueberries

½ tsp ground cinnamon                         2 diced bananas

½ tsp ground nutmeg                           8 oz.can crushed pineapple

2 cups white sugar                               1 cup chopped pecans (optional)

 

Preheat 350º.

Process coconut in blender until powdered. Grease 10” bundt pan with

 butter and sprinkle with powdered coconut.

In medium bowl, shift together flour, salt, soda, cinnamon and nutmeg. Set aside 

In medium bowl, combine sugar, oil, eggs and vanilla. Beat until smooth. Add

flour mixture by hand until combined.

Gently stir in blueberries, bananas, pineapple and nuts (optional). Pour into bundt pan 

Bake for 1 hour (or longer) until toothpick inserted in middle of cake comes out clean.  Cool for 10 minutes in pan, then turn out onto a wire rack and cool completely.

FYI, I used a six 1-cup mini bundt pan. Baking time approx. 30 minutes. Makes 12 mini-bundts. Could serve with Cool Whip or vanilla ice cream.

 

Five-Flavor Pound Cake

This makes a huge bundt cake. Suggest you put aluminum foil under cake pan. But flavor is out of this world!

Cake:

1 cup butter, softened

½ cup shortening

3 cups sugar

5 eggs

3 cups flour

½ tsp baking powder

1 pinch salt

1 cup milk

1 tsp coconut extract

1 tsp lemon extract

1 tsp rum extract

1 tsp butter flavor

1 tsp vanilla extract

Glaze:

½ cup powdered sugar

¼ cup water

½ tsp coconut extract

½ tsp lemon extract

½ tsp rum extract

½ tsp butter flavor

½ tsp vanilla extract

 

Preheat to 325º

Grease 10-inch tube or bundt pan.

Combine flour, baking powder and salt and set aside.

In measuring cup, combine the milk and 1 tsp of each of the 5 flavorings.

In mixing bowl, cream butter, shortening and 3 cups of sugar until light and

fluffy.

Add eggs one at a time and beat until smooth.

Beat in flour mixture alternately with milk mixture, beginning and ending

with flour mixture.

Spoon into pan.

Bake 1 ½ hours or until cake tests done.

 

To Make Glaze:  In saucepan, combine ½ cup powdered sugar, water, ½ tsp

 of each of the 5 flavors.  Bring to boil and stir until sugar dissolved.

 

Let cool for 5 minutes then pour ½ of glaze over cake. Let sit another 5

 minutes then flip onto wire rack and let completely cool. Then pour over

 remaining glaze.

 

Great Pumpkin Squares

Great for a Halloween party, afternoon snack or dessert. Crunchy pecan topping with creamy pumpkin filling. FYI…not really easy to picked up with fingers…recommend small plate w/fork.

 1 cup Flour

½ cup rolled oats

½ cup brown sugar, packed

½ cup butter, semi-softened

 

2 cups pumpkin, canned or steamed and mashed

13.5 oz evaporated milk

¾ cup white sugar

2 eggs

½ tsp salt

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground cloves

 

½ cup chopped pecans

½ cup brown sugar, packed

2 Tblsp butter (melted)

 

 Preheat 350º

 

Crust:

Combine flour, oats, brown sugar and ½ cup butter until the mixture is crumbly.

Press the crust evenly into an ungreased 13x9 inch pan

Bake for 15 minutes.

 

Pumpkin filling:

Combine pumpkin, milk, eggs, sugar, salt and spices.  Mix well.

Pour the mixture evenly into baked crust

Bake for another 20 minutes.

Topping:

Combine the chopped pecans, brown sugar and 2 Tblsp butter (melted)

Sprinkle the topping over semi-baked pumpkin filling and bake another 15-20 minutes until the squares are set.  Insert a knife until it comes out clean and then it’s done.

Cool in pan on a rack.

Harvey Wallbanger Cake

 

1 (18.5 oz.) Pkg yellow cake mix

1 (3.5 oz) Pkg Vanilla Instant Pudding

4 eggs

½ cup vegetable oil

5 oz. Galliano liqueur

2 oz. Vodka

½ cup orange juice

1 cup powdered sugar

 

Preheat to 350º. Grease and flour 10-inch bundt cake pan.

 

Combine cake and pudding mix in large bowl. Blend in eggs, oil, 4 oz.

 Galliano, 1 oz. Vodka, and 4 oz. Orange juice. Mix batter until smooth and

 thick. Pour into bundt pan.

Bake for 45 minutes. Let cool for 10 minutes on rack, then invert.

 

Glaze: Combine the remaining 1 oz. Galliano, 1 oz. Vodka, and 1 oz. Orange

 juice with powdered sugar. Spoon glaze over warm cake.

 

Irish Cream Bundt Cake

1 cup chopped pecans                               ½ cup vegetable oil

1 (18.5 oz) Pkg yellow cake                      ¾ cup Irish Cream liqueur

1 (3.4 oz) Pkg Vanilla instant pudding      ½ cup butter

4 eggs                                                       1 cup white sugar

¼ cup water                                              ¼ cup Irish Cream liqueur   


Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.


In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup
water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.


Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake.

 

To make the glaze: In a saucepan, combine butter, 1/4-cup water and 1-cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.

Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.

 

Isabel Cake

I named this cake “Isabel” because the first time I made it…it was the morning of the day Hurricane Isabel was going to hit our area. It turned out to be a great cake…very moist and flavorful!

 

2 very ripe bananas                                        1 cup flour

¾ cup chopped walnuts                                 2/3 cup sugar

1 egg slightly beaten                                       1 cup corn starch

1 Tblsp orange juice                                       1 tsp baking soda

1 tsp salt                                                         1 tsp vanilla extract

 

Preheat 350º

 

Mix dry ingredients. Mash bananas add egg, OJ and vanilla. Mix in dry ingredients.

Bake for 30 min in lightly greased 8x8 pan.

 

Frosting:

1/3 butter, softened                                        1 ½ cup powdered sugar

1 Tblsp OJ

 

Let cake cool then frost.

 

Lemon-Poppyseed Coffee Cake

 

2 cups Bisquick baking mix

1 cup milk

¼ cup poppy seeds

¼ cup vegetable oil

2 eggs

1 (3 ½ oz) dry lemon instant pudding and pie filling

 

Glaze:

2/3 cup powdered sugar

3 to 4 tsp. Lemon juice

 

Heat over to 350 degrees

Mix all ingredients except powdered sugar and lemon juice.  Beat 30

seconds.  Spread in greased 9x9 inch pan

Bake 35 to 40 minutes or until light golden brown and toothpick inserted in center comes out clean.

Cool 10 minutes

Mix powdered sugar and lemon juice until smooth

Drizzle glaze over cake

 

Mandarin Orange Coffee Cake

1 Pkg Duncan Hines Orange Supreme cake mix

1 4 oz pkg Vanilla instant pudding

4 eggs

½ cup vegetable oil

1 11 oz can Mandarin orange & juice (add orange juice to make 1 cup)

 

Preheat oven to 350°. Grease and flour 10-inch Bundt pan.

 

Combine cake mix, pudding mix, eggs, oil, and one-cup juice. Beat at medium speed with electric mixer for 2 minutes. Add Mandarin oranges in the last 30 seconds. Pour in pan. Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto plate and dust with powdered sugar. Serves 8-12

 

Orange Blossoms

Have received suggestion to add alittle Grand Marnier or Galliano to juice.

 

1 Box Pound Cake Mix

2 cups sugar

4-5 medium size oranges

2 lemons

 

Pre-heat 350º

Grease & flour (or use sugar) mini muffin pans

Prepare pound cake as directed

Mix juice from oranges (start w/4), lemons with sugar. (add extra orange if necessary. You want the sugar dissolved but not too watery.)

Fill each muffin half full. Make one pan at a time.

Bake about 15-17 minutes until golden brown.

Dip one set in sugar/juice mixture while baking the next. Make sure cakes are still warm when you dip. Try using thongs and dip crown side down.

Place on wire rack to cool. Makes 40-50 blossoms.

 

Pistachio Inside Outside Cake

 

Cake:

1 pkg white cake mix

1 small pkg pistachio Instant Pudding

3 eggs

1 cup club soda

1 cup oil

 

Frosting:

1 ½ cup cold milk

1 envelope Dream Whip whipped topping mix

1 small pkg pistachio Instant Pudding

½ cup chopped nuts

          NOTE: I usually double the frosting recipe (excluding the nuts)… there will be a tad left over but single frosting recipe never seems to cover the whole thing.

 

Preheat 350º

Cake: Blend all ingredients in large mixer bowl, then beat two minutes at medium speed.  Bake ungreased in a 10-inch floured bundt pan for 40-50 minutes. Cool 15 minutes, remove from pan and cool on rack. Split cake into 3 layers.

Frosting: Blend all ingredients except nuts. Whip until thickened (about 5 minutes). Spread frosting between layers and complete cake. Garnish with chopped nuts.

 

Pumpkin-Spice Bundt Cake

Nice dense flavorful bundt cake and the glaze is really yummy!

 

Cake:

3 ¼ cups all-purpose flour                1 Tblsp baking powder

2 ½ tsp ground cinnamon                  1 tsp baking soda

1 tsp ground nutmeg

¼ tsp salt                                         1 ½ cups canned pumpkin (15 oz can)

½ cup applesauce                             1 stick butter softened   

1 ½ cups granulated sugar                2 tsp vanilla extract  

3 large egg whites                               

cooking spray

 

Glaze:

3 Tblsp brown sugar

1 Tblsp dark rum

1 tsp milk

3 Tblsp powdered sugar

 

Preheat to 350º

 

Combine flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside 

Combine pumpkin and applesauce. Set aside 

Beat sugar and butter in large bowl at medium speed until well-blended (about 5 minutes) 

Add egg whites and vanilla 

Add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and ending with flour mixture 

Pour batter into 12-cup bundt pan that has been coated with cooking spray 

Bake for 40-50 minutes until tooth pick comes out clean. Cool 10 minutes in pan. Remove and cool on rack.

Combine brown sugar, rum and milk in small saucepan and cook over low heat until sugar dissolved.  Remove from heat; add powdered sugar stirring with whisk. Spoon glaze over warm cake.

 

Rum Craisin Applesauce Cake

CAKE:

2 ¼ cup flour                      1 tsp vanilla

1 ½  tsp cinnamon               2 large eggs

1 tsp baking soda               1/3 cup dark rum

½ tsp salt                           1 ¼ cups applesauce

¼ tsp allspice                     1 cup craisins or raisins

¾ cup packed brown sugar       

¼ cup sugar

½ cup butter (room temperature)

 

Preheat to 350º

Spray 9-inch bundt pan lightly and dust with flour. NOTE: I used a 10-inch bundt pan and decreased baking time to 40-45 minutes.

Combine flour, baking soda, salt & spices

Beat at low speed sugars with butter scraping sides often. Then increase speed to medium until creamy.

At low speed add eggs, rum & vanilla. Then start adding, alternate between flour and applesauce, ending with flour.

Stir in craisins and spoon into pan.  Bake 50-55 minutes, but check after 45 minutes…will depend on oven. Insert toothpick and bake until it comes out clean.

Cool cake in pan for 15 minutes, then invert and cool completely on wire rack.

GLAZE

¼ cup packed brown sugar

3 tbls butter melted

2 tblsp dark rum

1 cup powdered sugar

Melt butter in small pan, add sugars and rum. Heat until smooth, if too thick add water and maybe alittle more rum.

Drip glaze over cooled cake.

 

Triple Chocolate Cake

Really easy and not heavy duty chocolate taste – believe it or not!

1 pkg (2 layer size) chocolate cake mix

1 pkg (4-serving size) JELLO chocolate instant pudding

4 eggs

1 ¼ cups water

 ¼ cup vegetable oil

1 cup chocolate chips

 

Pre-heat 350 degrees

Combine all ingredients in a 13x9 pan and stir with fork (or use the mixer) until blended (about 2 minutes).  Bake for 40-45 minutes, or until cake springs back when lightly pressed.  Cool in pan and cut into squares.  Sprinkle with powdered sugar.