For the topping
1/2 Stick (1/4 cup) cold unsalted butter, cut into bits
1/2 Cup Sugar
1/3 Cup All Flour
1/2 Teaspoon Cinnamon
1/2 Teaspoon freshly ground Nutmeg
For the batter
1 1/2 (3/4 cup) Sticks unsalted butter, softened
3/4 Cup Sugar
1 Teaspoon Vanilla
1/4 teaspoon Baking Powder
1 1/3 All-purpose Flour
1/2 teaspoon Salt
3 Large Eggs
2 cups Blueberries, picked over and rinsed
2 Nectarines (Or Peaches) pitted and cut into 1 inch slices
Make the Topping: In small bowl blend together the butter, sugar, flour, cinnamon, and nutmeg until mixture resembles coarse meal and chill while making batter.
Make the batter: In a small bowl with an electric mixer (Or counter mixer) cream together butter and sugar and beat in the vanilla. In a small bowl stir together baking powder, flour, and salt, beat the flour mixture into butter mixture alternately with eggs, 1 at a time, beating well after each addition, and fold in blueberries and nectarines.
Spread the batter in a well-buttered 10-by 2-inch round cake pan or a 2-quart baking pan, sprinkle the topping evenly over it and bake the buckle in the middle of a preheated 350 degree oven for 45 to 50 minutes, or until tester comes out clean and the topping is crisp and golden.
Serve with either vanilla ice cream or whipped cream.
Mix Sugar, Cocoa, Milk and butter. Cook over medium heat until boiling. Boil 1 min. Remove from heat. Cool for 1 min. Add vanilla, salt, peanut butter and oats. Stir Well. Drop by spoonfuls onto waxed paper. Refrigerate until hardened.
The short version:
1 box Pillsbury Funfetti Cake Mix
1 can Pillsbury Funfetti Vanilla Frosting
1/3 cup oil
Preheat the oven to 375 degrees. In a bowl, combine the cake mix, eggs, and oil. Scoop onto a cookie sheet and bake for 6-8 minutes. Let them sit for 1 minute, and then remove and place on a cooling rack. After they have cooled, frost and sprinkle. They are quite yummy!
This is the moistest chocolate cake I've ever had! It's heavenly! Chocolate Lover’s Dream Cake
1 pkg devil’s food cake mix
1 (5.9 oz) pkg instant chocolate pudding mix
1 C sour cream
1 C vegetable oil
½ C warm water
2 C mini semi-sweet chocolate chips
Preheat over to 350F. Grease the bundt pan.
In a large bowl, mix together cake and pudding mixes, sour cream, oil, eggs (add one at a time), and water. The batter will be very thick. Stir in the chocolate chips and pour into greased bundt pan.
Bake at 350F for 50 – 55 minutes or until a wooden toothpick comes out clean. Cool completely.
For the glaze:
¾ C mini semi-sweet chocolate chips
1T light corn syrup
1 tsp vanilla
Put all ingredients in a microwave safe bowl and microwave for 45 seconds. Stir. If the mixture is not completely melted, microwave for 10 additional seconds or until chocolate chips are melted. Pour glaze over cake.
Twah – lah. That’s all there is to it. It’s pretty simple and seems to be a crowd pleaser! Enjoy!
This one is from Kraftfoods.com. I'm a TERRIBLE cook, and I thought this was easy to make and was super yummy. I love baking things in the winter that make the house smell warm and cozy. This definitely does that!
Four-Layer Pumpkin Cake
1 pkg. (2-layer size) yellow cake mix (I use spice cake mix instead)
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped PLANTERS Pecans
HEAT oven to 350°F.
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.
No picture for this...it got DEVOURED! Your house will smell amazing and everyone will want the recipe! Rich, dense, delicious!
Pear Cranberry Cake For Cake
3 cups all-purpose flour
1 Tbsp baking powder
1 tsp cinnamon
1/2 tsp ground allspice*
1/2 tsp grated nutmeg (fresh grated makes a difference, but either will work)
1-3/4 cups sugar
1-1/4 cups vegetable oil
4 large eggs (I used extra large and it was terrific)
1 Tbsp pure Vanilla extract
3 Bosc pears (1-1/2 lbs., cut into 3/4 inch pieces (unpeeled)
1 cup cranberries (thawed if frozen) For the Glaze
1 cup heavy cream
1/2 cup packed light brown sugar
1 Tbsp light corn syrup
1 tsp pure Vanilla extract
3 (3-inch long) cinnamon sticks Equipment
a 10x4" angel food cake pan or a 15-cup Bundt pan
Preheat oven to 350 degrees with rack in middle. Spray pan with butter-flavored cooking spray.
Whisk together flour, baking powder, salt, and spices (see note below if you don't have allspice).
Beat together sugar, oil, eggs, and vanilla with an electric mixer until well combined.
At LOW speed, mix in pears and cranberries, then mix in flower mixture until well incorporated.
Spoon batter in to pan.
Bake until a wooden pick inserted into center comes out clean, about 1-1/4 hours (I set my timer for 75 minutes and it was about perfect).
Cool in pan 20 minutes, then turn out onto a wire rack and cool completely (I did this the night before serving).
Make the glaze:
Bring cream, brown sugar, corn syrup, vanilla, cinnamon sticks and a pinch of salt to boil in a small, heavy saucepan, stirring occasionally, then simmer until slightly thickened, about 15 minutes.
Cool glaze (I poured it into a Pyrex 2-cup measure) about 5 minutes, discard cinnamon sticks, then pour glaze over cake, allowing some to drip down sides. Allow to set about 2 hours before serving.
*If you need a substitute for allspice, just increase the cinnamon and nutmeg amounts by 1/4 tsp, add 1/8 tsp. ground cloves and 1/8 tsp of black pepper to your dry ingredients.
You will need:
A heavy 2 quart sauce pan
A wire whisk, wooden spoon, and a rubber spatula
1 baked pie crust shell
1½ cup granulated sugar
1/3 cup +2 Tbsp corn starch
3 egg yolks, beaten (reserve egg whites for meringue topping)
1½ cup water
3 Tbsp butter (cut into 3 pieces)
2 tsp lemon zest
½ cup lemon juice
yellow food coloring
-In sauce pan, whisk together sugar and cornstarch.
-Whisk together egg yolks & water and gradually add to sauce pan.
- Cook on medium heat, constantly stirring to the bottom of the pot with a
wooden spoon. Bring mixture to a boil.
-Boil and stir for 1 minute or until thickened. Remove from heat.
-Add lemon juice, lemon zest and if desired, 2-3 drops of yellow coloring.
-Stir in butter one piece at a time, until melted and mixture is smooth.
-Pour immediately into prepared pie crust shell, scraping sides of pot with
rubber spatula. Refrigerate 2-3 hours until cold and set.
(Niecie doesn’t care for meringue so she usually tops her lemon pie with whipped cream. Below is the meringue recipe I use…)
Cheryl’s Meringue Topping
You will need:
An electric mixer with beaters or whisk, chilled
2 quart glass or metal bowl, chilled
-Add egg whites and vanilla to mixing bowl, beat on high to soft peak stage.
-Continue beating egg whites while gradually adding sugar one Tbsp at a
time until egg mixture is stiff, but not dry. Stop to scrap down sides of bowl
with spatula if needed.
-Use spatula to scrape meringue from bowl into a mound on top of a prepared
-Spread meringue with spatula to edge of the pie crust and make random
peaks over the top.
-Lightly toast meringue under a broiler flame, watching closely to avoid
burning. Chill 30 minutes before serving. Keep pie refrigerated.
German Chocolate Balls - - really easy and DELICIOUS!
Bake any good brand German Chocolate cake mix according to the box directions. After the cake has cooled, dump into a large bowl and crumble to pieces. Dump in one can of the prepared coconut pecan frosting mix, mash into the cake until well moistened and then form into 1/2 inch balls. Place the balls on waxed paper to prepare for dipping.
In a microwave safe bowl, melt according to the package directions one pound of chocolate Almond Bark (candy coating that can usually be found on the cake aisle of your supermarket) and dip the pre-formed balls, allowing them to cool on the waxed paper. If you're feeling expecially crafty, you can also drizzle some of the white Almond Bark over the tops for decoration.
My kids love when I make this yummy cake Tres Leche Cake
1 cup white sugar
1 cup self-rising flour
1 teaspoon vanilla extract 1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 cup milk or (12 ounce ) can coconut milk
1 tablespoon vanilla extract
3 egg whites
1 cup white sugar
1 teaspoon vanilla extract
1Grease and flour a 8 x 12 inch pan. Preheat the oven to 350 degrees F (175 degrees C).
Separate 5 eggs, and beat the egg whites in a large mixing bowl. Add 1 cup sugar slowly to the egg whites, beating constantly. Add the yolks one by one, beating well after each addition. Stir in the 1 teaspoon vanilla. Sift the flour, and stir it into the egg mixture. Pour the batter into the prepared pan. Bake the cake for 20 minutes, or until done. Cool.
Blend the sweetened condensed milk, evaporated milk, milk(coconut), and 1 tablespoon vanilla. Pour this syrup over the cooled cake. ( for holidays a little rum may be added for the grownups)
To make Meringue Frosting: Beat 3 egg whites to soft peaks. Gradually add 1 cup sugar, and beat until stiff peaks form. Stir in 1 teaspoon vanilla. Frost the cake.
1 1/2 C graham cracker crumbs
1 lb (3 1/2 C) powdered sugar
1 1/2 C creamy peanut butter
1 C (2 sticks) real butter, melted
1 12oz bag chocolate chips (milk, semi-sweet, or dark, you pick!)
2 tsp shortening
In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined. Press into a parchment (or waxed paper or foil) lined 9x13 pan.
Place chocolate chips and shortening* in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth. Pour chocolate over peanut butter mixture and spread out evenly. Place pan in the fridge just until chocolate is set and then cut into bars. Tip: If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through. Can be stored in the fridge or at room temp. They will stay firmer if stored in the fridge.
*Instead of adding shortening to the chocolate topping just add a scoop of peanut butter. This will prevent the top from getting solid. These really taste like peanut butter cups :)