APPLE CINNAMON BREAD

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Your house will smell warm, delicious and wonderful!  How welcome will your children and husband, or friends feel, when they walk into your home as this is baking?  They won’t ever want to leave your home!

Apple Cinnamon Bread

1/3 cup brown sugar (not packed)
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple, peeled and chopped

Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.

Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

chocolate eclair cake

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Chocolate Eclair Cake

1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce

Instructions:

Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.

 

STRAWBERRY DOUBLE LAYER CAKE

STRAWBERRY DOUBLE LAYER CAKE

strawberry double layer cake

Ingredients

cake
1/4 cup milk, at room temperature
4 eggs
2 teaspoons vanilla extract
2 1/4 cups cake flour, sifted
1 3/4 cup granulated sugar
4 teaspoons baking powder
1 teaspoons salt
3/4 cup unsalted butter, at room temperature
3/4 cup strawberries, pureed

frosting
2 cup butter, at room temperature
1/2 Tablespoon vanilla extract
8 cups confectioners sugar
6 tablespoons strawberry syrup
1-3 Tablespoons of milk

Filling/topping
1 cup strawberry jam
8-12 strawberries, halved

Directions

  1. Preheat oven to 350 degrees, grease two 8-9-inch pans.
  2. In small bowl, combine puree, milk , eggs, vanilla until well blended.
  3. In bowl of electric mixer, add flour, sugar, baking powder and salt and mix to combine, add butter. Mix until resembling crumbs.
  4. Add wet ingredients and beat on medium until evenly combined.
  5. Divide the batter evenly among the pans and smooth tops.
  6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely.
  7. For the frosting. Cream together the butter, syrup and vanilla, Slowly add in the confectioners sugar. When it starts to get thick mix in the milk until desired consistancy is reached.
  8. To Serve. place bottom cake layer on a serving plate and top with a thin layer of frosting and a jam center, then top with other cake layer. smooth frosting over sides and pipe desired decoration onto top with jam and strawberries.

<p>Original <a href=”http://grandmotherskitchen.org/recipes/strawberry-double-layer-cake.html”>Strawberry Double Layer Cake Recipe</a> found at Grandmothers Kitchen <a href=”http://grandmotherskitchen.org”>Recipes</a&gt;.</p>

Hawaiian Wedding Cake Recipe

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Hawaiian Wedding Cake Recipe

 

Yield: 12 to 15 servings

We’re delighted that this Hawaiian wedding cake recipe, which uses pineapple as its main ingredient, made its way to New England. It’s quick, easy, and absolutely delicious — great for a party. The cake itself is so moist and full of flavor that it would be almost as good without the frosting. 

Ingredients:

Cake:
2 cups all-purpose white flour
1-1/2 cups white sugar
1 cup unsweetened coconut
2 teaspoons baking soda
1 can (20 ounces) crushed pineapple, with juice (do not drain)
2 eggs, beaten
1 cup chopped nuts

Frosting:
1/2 cup (1 stick) butter or margarine, at room temperature
1 package (8 ounces) cream cheese, at room temperature
1-1/2 cups confectioners’ sugar
2 teaspoons vanilla extract

Instructions:

Preheat the oven to 350 degrees F. Grease a 9-inch by 13-inch baking pan.

To make the cake, sift the flour and soda into a large mixing bowl. Add the remaining ingredients and mix by hand. Pour into the baking pan.

Bake for 45 minutes or until a tester inserted near the center comes out clean. Cool completely.

To make the frosting, combine all the ingredients and beat until smooth. Once cake has cooled completely , smooth frosting over the Hawaiian Wedding Cake and top with a cherry, if desired.

http://www.yankeemagazine.com/recipe/hawaiian-wedding-cake

RED, WHITE AND BLUE FLAG CAKE

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INGREDIENTS:

Red Cake Layers:
1 box Betty Crocker® SuperMoist® white cake mix
1 pint (2 cups) strawberries, stems removed, pureed in blender or food processor to about 1 1/4 cups
1/3 cup vegetable oil
3 egg whites
1 teaspoon red paste food color

Blue Cake Layer:
1/2 box Betty Crocker® SuperMoist® white cake mix (about 1 2/3 cups dry mix)
1/2 cup blueberries, pureed in blender or food processor
3 tablespoons vegetable oil
2 whole eggs
1/2 teaspoon blue paste food color
3 tablespoons Betty Crocker® white star-shaped candy sprinkles or nonpareils

White Cake Layer:
1/2 box Betty Crocker® SuperMoist® white cake mix (about 1 2/3 cups dry mix)
1/2 cup water
2 tablespoons vegetable oil
2 egg whites

Frosting and Sprinkles:

3 containers Betty Crocker® Whipped fluffy white frosting
Betty Crocker® red, white and blue sprinkles, as desired

STEP ONE:
To make red cake layers: Heat oven to 350°F. Grease or spray two 8-inch round pans; place 8-inch round piece cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat red cake layer ingredients with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layers by trimming off rounded tops. Cut layers in half horizontally to make 4 thin red layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze 1 thin layer and the layer that was cut out of; save for another use.

STEP TWO: 
To make blue cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat all blue cake layer ingredients except sprinkles with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Fold sprinkles into batter. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Do not cut in half horizontally. Cut small round out of center, using 4-inch round biscuit cutter. Wrap and freeze 4-inch round; save for another use.

STEP THREE: 
To make white cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat white cake layer ingredients with electric mixer on high speed about 2 minutes or until smooth. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Cut layer in half horizontally to make 2 thin white layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze the layer that was cut out of; save for another use.

STEP FOUR:
To assemble cake: Place 1 red cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 white cake layer; spread 1/3 cup frosting on top. Top with second red cake layer; spread 1/3 cup frosting on top. Gently top with blue layer. Carefully spread thin layer of frosting on cut edge inside of blue cake layer. Gently insert white 4-inch cake round; top with frosting and then red 4-inch cake round; press slightly. Frost side and top of cake using remaining frosting. Top with sprinkles. Store loosely covered in refrigerator.

GOOEY PEACH CAKE

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i added my own photo of the one i just baked ~ gardengal bevy

 

Gooey Peach Cake

added by Jane Manookin

Easy to make and hard to leave alone. This was one of my experiments that worked out, and my family gobbles it up!

Cook time: 30 Min  Prep time: 10 Min

Ingredients

1 pkg yellow cake mix
eggs, oil, water, as directed on box
2 can(s) sliced or diced peaches, 16 oz
1/2 c brown sugar
1 Tbsp corn starch
1/8 tsp almond extract (optional)
sliced almonds (optional)

Directions

1. In a large bowl, mix cake batter as directed on box. For a more rustic cake, you can leave it a bit clumpy. (This is one point where you could add extract)

 
2. In a small bowl, mix brown sugar and corn starch until well combined

 
3. In a small nonstick skillet, heat peaches in juice, breaking them up a little. (You can also add the extract here if you choose to use it.) Add the brown sugar mixture and stir until thickened.

 
4. In an ungreased 9×13 cake pan (I use Pyrex, which comes with a lid for storage and transport) pour cake batter. Drop peaches by large spoonfuls all over the batter. (If you want almonds, sprinkle them on at this point.)

 
5. Bake at 350 degrees for 25-35 minutes. Don’t over-bake; it’s best when it’s still a little gooey.

 
6. Serve hot or cold, with ice cream or milk, or sneak spoonfuls from the pan every time you pass the kitchen. 😉
 

Angel Food Cake with Strawberries Recipe

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Angel Food Cake 
makes one bundt, serves a thousand toddlers
 
Ingredients:
1 3/4 C sugar
1/4 t salt
1 C cake flour, sifted
12 egg whites (room temperature) 
1/3 C warm water
1 t almond extract
1 1/2 t cream of tartar
 
Method:
1. Preheat oven to 300 degrees. 
2. In a food processor, spin sugar about 2 minutes until a powder forms. Split the sugar powder in half, and mix one half with the salt and cake flour. Set the other half aside for later. 
 3. In a large bowl, use a large whisk to thoroughly combine (until foamy) egg whites, water, almond extract, and cream of tartar. After a couple minutes, switch to mixer fitted with whisk attachment. 
4. Slowly sift the reserved sugar onto egg mixture, beat continuously at medium speed until you reach medium peaks. 
5. Once you have reached medium peaks, sift enough flour mixture on the surface of egg mixture to cover (small layer). Fold in with spatula. Repeat again with remaining flour mixture. Continue until all is incorporated.
6. Carefully spoon mixture into an ungreased tube/bundt pan. Bake for 35 minutes – check with toothpick for doneness. Yes, that’s a word now. Cool in pan, cake-side up for an hour before moving from pan. 
7. Serve with fresh strawberries, whipping cream or vanilla frosting, and warm jam for dripping. 
 

– See more at: http://bakingwithblondie.blogspot.com/2013/04/angel-food-cake-with-strawberries.html#sthash.3lm7y0li.dpuf

PIG LICKING CAKE

PIG LICKING CAKE

-Dump 2 large cans(regular size not those mini ones) mandarin oranges into a yellow cake mix with one egg and 1/4 cup of oil. Bake temp per box.

-one tub of Cool Whip mixed with one box of vanilla pudding and one can of crushed pineapple drained… Mix together.. Spread on cooled cake and keep refrigerated. Yummo!

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