Blueberry Breakfast Cake

blueberrycake2click for recipe and wonderful photos

http://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/

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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. 😉
 

HOMEMADE COCONUT MILK

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Homemade Coconut Milk

Servings: 1
Preparation time: 10 minutes

Ingredients:

  1. In a medium-size kettle, heat the water, but do not bring it to a boil.
  2. Place the coconut in a blender and add 1 cup of the hot water.
  3. Blend for 2-3 minutes.
  4. Place a colander in a bowl and line the colander with 4 thicknesses of cheesecloth.
  5. Pour the blended coconut mixture into the cheesecloth and twist to extract the milk, letting the milk go into the bowl.
  6. Return the coconut pulp to the blender and add the remaining 1/2 cup of hot water.
  7. Blend for 1-2 minutes, strain and press through the cheesecloth into the bowl.

Makes about 1 cup

click link for entire article and video

http://www.freecoconutrecipes.com/index.cfm/2009/12/11/homemade-coconut-milk

A RECIPE FOR TURMERIC JUICE: a powerful healing beverage

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Turmeric is known to be one of the most powerful healing herbs. It is great for bones and joints as it has anti-inflammatory properties. It prevents metastases from occurring in many different forms of cancer. 
 
Turmeric’s also a natural liver detoxifier and a kidney cleanser, and it speeds metabolism and aids in weight management. Plus it heals and alleviates conditions of depression, psoriasis, damaged skin, arthritis and more. 
 
For these reasons, turmeric is ubiquitous both in Ayurveda and Chinese Medicine.
 
for the entire article please click link:  

 

diy coffee creamer by prepper penny

Did you know you can make your own flavored coffee creamer? It’s easy. I do it about every week. It’s easy, less expensive than the commercial brands and you have complete control of the ingredients!

1 Can each Sweet Condensed Milk & Evaporated Milk
Put it in an airtight container and shake the heck out of it. I use a quart canning jar.

Flavor to taste. I am partial to using my Madagascar Vanilla Bean Paste. But you can use any flavor extract, make your own pumpkin spice, or even use candy flavoring. The type you find at craft stores to flavor candy~don’t use candy! I will sometimes use chocolate and peppermint extracts together. Yum. But this is where you can be creative.

Did I tell you it has zero calories? Probably because it’s loaded with them. I chose not to even look, lol.Image