Cakes's, Drinks, Deserts
The recipes below will make any Birthday Party one to remember...
1 cup (2 sticks) butter, softened 3 cups sugar 3/4 teaspoon almond extract 6 large eggs, separated 3 cups sifted cake flour 1/2 teaspoon salt 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1 cup sour cream Marshmallow Frosting: 2 large egg whites 2 cups sugar 1 cup water 9 standard-size marshmallows 3 1/2 tablespoons fresh lemon juice Fresh berries for garnish (optional) 1. Prepare Pound Cake: Heat oven to 325 degrees F. Grease and flour a 10-inch springform pan. In a large bowl with electric mixer on medium speed, beat butter and sugar until light and fluffy. Beat in almond extract. Beat in egg yolks one at a time. 2. In a medium bowl, combine the flour, salt, baking powder, and baking soda. Add flour mixture to butter mixture, alternating with sour cream. 3. In a medium bowl with electric mixer on high speed, beat egg whites until soft peaks form; fold into batter. 4. Pour batter evenly into pan. Bake until a cake tester inserted in center comes out clean, about 1 hour and 20 minutes. Let cake cool 10 minutes on wire rack; remove the ring from cake and let the cake cool completely. 5. Prepare Marshmallow Frosting: In a large bowl with electric mixer on high speed, beat egg whites until soft peaks form; set aside. In a medium saucepan, combine sugar and water. Bring to a boil. Reduce heat to medium high and boil until a thin syrup forms that drops in a thin thread from spoon — about 15 minutes. 6. With electric mixer on medium speed, gradually pour half of the syrup into egg whites and beat until soft peaks form; keep remaining syrup at a simmer. Add marshmallows, one at a time, to frosting mixture. Gradually beat in the remaining syrup, then the lemon juice. Continue beating until the frosting reaches spreadable consistency. Frost the cooled Pound Cake with Marshmallow Frosting; garnish, if desired, with fresh berries.
Ingredients: 4 eggs 2 cups white sugar 2 cups cake flour 1/2 teaspoon salt 1 teaspoon vanilla extract or lemon juice 1 cup boiling milk 2 teaspoons baking powder Directions: 1 Beat eggs and sugar together for 5 minutes. Cover and place in the refrigerator overnight. In the morning, beat the egg and sugar mixture for 5 minutes more. 2 Preheat oven to 350 degrees F (175 degrees C). Grease three or four 8x8 inch square cake pans. 3 Sift the flour, salt, and baking powder together. Add the flour mixture alternately with the boiling hot milk to the egg and sugar mixture. Stir in your choice of lemon or vanilla flavoring. Pour the batter into the prepared pans. 4 Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes. Let cakes cool then fill and frost
Ingredients: 1 1/2 cups butter or margarine 2 1/3 cups confectioners sugar 7 egg yolks 4 1/2 cups cake flour 3/4 teaspoon salt 2 1/2 teaspoons baking powder 1 3/4 cups milk 1 1/2 teaspoons vanilla extract 1 recipe Decorator Frosting Directions: 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour three 8 inch round pans. 2 Sift flour before measuring; resift with salt and baking powder at least twice more. 3 Beat egg yolks until very thick and pale - approximately 5 minutes with a mixer on high speed. 4 In a large bowl, cream butter or margarine and sugar. Blend in eggs. Fold sifted mixture, alternately with milk, into creamed mixture. Stir in vanilla. Pour batter into prepared pans. 5 Bake for 25 to 30 minutes, until cake springs back when touched. Cool in pans for 10 minutes. Turn out, and cool on wire rack. Frost
1/2 cup butter or margarine 1/2 cup shortening 1 cup water 1/4 cup unsweetened cocoa powder 2 cups all-purpose flour 2 cups white sugar 1/2 cup milk 1 tablespoon vinegar 2 eggs 1 teaspoon baking soda 1 teaspoon vanilla extract 6 tablespoons butter or margarine 4 tablespoons milk 3 tablespoons unsweetened cocoa powder 3 cups sifted confectioners sugar 1 teaspoon vanilla extract Directions: 1 Bring to a boil the 1/2 cup butter or margarine, 1/2 cup shortening, water and 1/4 cup cocoa. Remove from heat and add flour, sugar, 1/2 cup milk and vinegar. Mix well. Then add: eggs, baking soda and 1 teaspoon vanilla. 2 Mix well until lumps are gone. Pour into greased 9 x 13 inch pan. Bake at 400 degrees F (205 degrees C) for 20 minutes or until toothpick comes out clean. 3 To Make Fudge Frosting: Combine in saucepan , 6 tablespoon butter or oleo, 4 tablespoons milk and cocoa. Bring to rolling boil. Remove from heat and add 3 cups confectioners' sugar and 1 teaspoon vanilla. Beat until smooth. Spread on cooled cake.
Ingredients: 1 (18.25 ounce) box yellow cake mix 1 (4 serving) package instant vanilla pudding 4 eggs 1 ounce liquid red food coloring 1/2 cup vegetable oil 1 cup water 1 tablespoon white vinegar 1 tablespoon unsweetened cocoa powder 1 cup cold milk 1 (8 ounce) package cream cheese 1 (3 1/2 ounce) package instant vanilla pudding 1 (8 ounce) container nondairy whipped topping Directions: 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 13 inch pan. 2 Mix together cake mix, 1 box pudding mix, eggs, oil, food coloring, water, vinegar, and cocoa. Pour into prepared pan. 3 Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Cool. 4 Beat together milk and cream cheese. Mix in 1 box pudding mix. Fold in whipped topping. Spread on cooled cake. Refrigerate.
Ingredients: 1 1/2 pounds ricotta cheese 16 ounces cream cheese 1 cup white sugar 6 eggs 6 tablespoons all-purpose flour 1 cup sour cream 1 teaspoon vanilla extract
Directions: 1 Preheat oven to 325 degrees F (165 degrees C) 2 Cream together well: ricotta, cream cheese and sugar. Add eggs one at a time, mixing well. Add flour one tablespoon at a time, mixing well. Add sour cream and vanilla. 3 Pour mixture into a 10 inch springform pan. 4 Place cheesecake in a large rectangular pan filled with 2 inches of hot water. Carefully put into oven without spilling water. 5 Bake in a preheated 325 degree F (165 degree C) oven for 90 minutes. 6 After 90 minutes turn oven off, and leave cake in there for another 60 minutes (do not open door). 7 Cool on counter for 60 minutes and then refrigerate. 8 Serve when thoroughly chilled.
Ingredients: 1/2 cup butter or margarine, unsalted 1 cup white sugar 3/4 cup light brown sugar 2 eggs 4 bananas, mashed 2 1/2 cups all-purpose flour 1 tablespoon baking soda 1 pinch salt 2/3 cup buttermilk 1/2 cup chopped nuts Directions: 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 8 inch pans, and dust with flour. 2 In a small bowl, whisk together flour, soda, and salt. 3 Cream butter or margarine and sugars. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Mix only to combine, and not too much. Stir in the nuts. Pour batter into the prepared pans. 4 Bake for 30 minutes. Remove from oven, and place on a damp tea towel to cool. Transfer to a cake plate, and frost with chocolate frosting or cream cheese frosting.
1 cup butterscotch chips 1/2 cup peanut butter 1/2 cup salted peanuts 2 cups chow mein noodles Directions 1 Melt butterscotch chips and peanut butter on top of a double boiler, or in a microwave. Blend together. 2 Stir peanuts and noodles gently into the melted peanut butter mixture. 3 Drop dough by forkfuls onto waxed paper. Cool until set.
4 cups club soda 4 cups ginger ale 3 cups unsweetened white grape juice Directions 1 Chill club soda, ginger ale and grape juice overnight. 2 In a large pitcher combine club soda, ginger ale and grape juice. Serve immediately over ice.
Ingredients: 6 ounces fruit juice of your choice 1 splash soda 1 wedge lime, optional Directions: 1 Pour juice and soda over ice. Garnish with lime wedge if you'd like.
Ingredients: 6 ounces lemon-line flavored carbonated beverage 1 splash grenadine 1 maraschino cherry Directions: 1 Into a tall glass, pour soda and grenadine over ice. Add cherry and straw.
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