THE RECIPE HUT
CAKE RECIPES (1)
2 cups all-purpose flour...................................1/4 cup plus 1 tablespoon vegetable oil
3/4 cup sugar..................................................1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon........................1 egg, lightly beaten
1/2 teaspoon baking soda................................1 egg white, lightly beaten
1/2 teaspoon baking powder............................vegetable cooking spray
1/4 teaspoon salt
1 cup mashed, cooked pumpkin, fresh or canned
Combine flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl, and
stir well; make a well in center of mixture. Combine pumpkin, oil, vanilla, egg, and egg
white in a bowl; stir well with a wire whisk. Add to dry ingredients, stirring just until dry
ingredients are moistened. Spoon batter into an 8 1/2 X 4 1/2 X 3-inch loaf pan coated
with cooking spray; break large air pockets by cutting through batter with a knife. Bake at
350 degrees F for 65 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes; remove from pan. Cool completely on a wire rack. Serves 16.
Calories 139 (31% from fat), Fat 5 g (0 g saturated), Cholesterol 13 mg, Sodium 80 mg
1/2 cup margarine, softened....................................3 cups sifted cake flour
1 3/4 cups sugar.....................................................1 teaspoon baking soda
4 egg whites...........................................................1/4 teaspoon salt
1 cup plain nonfat yogurt........................................ vegetable cooking spray
1/2 cup brandy......................................................1 1/2 teaspoons vanilla extract
1 teaspoon powdered sugar
Cream margarine; gradually add the sugar, beating well with an electric mixer set at
medium speed. Add egg whites, 2 at a time, beating well after each addition. Combine
yogurt, brandy, and vanilla; stir well. Add to creamed mixture, beating well. Combine
flour, soda, and salt; gradually add to yogurt mixture, beating an additional minute.
Pour batter into a 12-cup bundt pan coated with cooking spray. Bake at 325 degrees F for
55 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 15 minutes; remove from pan, and cool on a wire rack. Sprinkle powdered
sugar over cake. Yield: 16 servings. 226 calories per slice, Cholesterol 0 mg, Sodium 180
mg
1 Chocolate Cake mix.................................2 eggs
2 cups milk.................................................1 package Instant Chocolate Pudding
1 can of Dark Fudge Frosting
Filling:
1 cup milk..................................................1/2 cup Crisco
5 TBS. flour...............................................1/2 cup butter
1 1/4 cup sugar..........................................1 tsp. vanilla
1/2 teaspoon salt
Mix first 4 ingredients together and bake cake according to package time and temperature.
Allow cake to cool, then split in half. Mix milk and flour together in saucepan. Boil until
mixture is thick. Cool. Then beat this mixture with mixer until fluffy. Add remaining
ingredients one at a time beating after each. Spread filling between cake layers. If tube pan
is used, slice in half using a thread. Hollow out the bottom just a little before adding the
filling.Then add top half. Frost cake with can of Dark Fudge ready to spread frosting. You
can add a pinch of baking powder to frosting before spreading. Let cake stand at least 6
hours. Serves 6-8.
Note: Other variations can be used, like yellow cake and banna pudding with chocolate
frosting. Be creative!
1 cup graham cracker crumbs............................................1/4 cup sugar
1/4 cup butter or margerine, melted
Filling:
1 envelope unflavored gelatin.............................................3/4 cup milk
1/4 cup cold water............................................................1/4 cup lemon juice
1 pkg. (8 oz.) cream cheese, softened...............................2/3 cup sugar
1 cup whipping cream, whipped fluffy
Crust: Mix crumbs, sugar, and butter; press into bottom of a 9-inch springform pan.
Filling: With gelatin in water, stir over low heat until disolved. Beat cream cheese and sugar
at medium speed until blended. Gradually add gelatin, milk, and juice. Refrigerate until
slightly thickened. Fold in cream. Pour this over crust. Refrigerate until firm. Can be
topped with fruit topping just before serving.(Your choice.) Serves 6-8.
1 3/4 cups coconut..................................................2 tblsp all purpose flour
1 tblsp butter, softened...........................................Pinch salt
2 cups ricotta cheese..............................................3 eggs
1 8-oz pk. cream cheese, softened.........................1/4 cup milk
1/2 tsp coconut extract or vanilla.............................1 8-oz carton dairy sour cream
1 cup sugar.............................................................2 tblsp sugar
Toast 1 cup coconut in a 350 oven for 10 to 12 minutes, stirring occasionally. Save 1/4
cup of the toasted coconut for topping. Grease bottom and sides of an 8-inch springform
pan with butter. Press remaining toasted coconut on the bottom of pan. Press untoasted
coconut up sides of pan.
For filling, beat ricotta cheese, cream cheese and coconut extract till fluffy. Combine 1
cup sugar, flour and salt. Stir into cream cheese mixture. Add eggs, beat at low speed just
till combined. DO NOT OVERBEAT. Stir in milk. Turn into crust-lined pan. Bake in a
375 oven about 45 minutes or till center appears set. Next, combine sour cream and 1
tablespoon sugar. Spread over baked cheesecake. Cool. Chill. Garnish with the reserved
toasted coconut. Serves 6-8.
2 cups flour sr..........................................1 box light brown sugar
1 stick butter.............................................3 eggs
1 tsp vanilla...............................................2 cups nuts (your choice-chopped)
Mix all ingredients together. Pour in an 8" x 8" baking dish or pan. Cook at 325 degrees F
about 40 minutes or until it browns. Cool before cutting into squares (like brownies).
Makes 12-16.
2 cans of prepared pie filling in your choice
1 box yellow or white cake mix (2 layer size)
1/2 cup butter/margarine
nuts (optional)
additional spices (optional)
Grease a 13" x 9" pan. Place filling in pan. Sprinkle cake mix evenly over filling. Melt
butter/margarine and pour over cake mix. Sprinkle
nuts (if desired) over everything. You can also sprinkle with extra spices. Bake at 350F for
about 35-45 minutes. Serves 4-6.
1 1/2 cups graham cracker crumbs................................3 eggs, room temp
4 TBS butter, melted....................................................1/2 cup butter, melted and
cooled
3 tblsp sugar.................................................................1/8 tsp orange extract
3 8-ounce pks cream cheese, room temp....................Grated orange peel
1 1/4 cup sugar.............................................................(garnish)
Combine crumbs, butter and sugar. Press evenly onto bottom and sides of a 9 inch springform pan. Preheat oven to 450F. Beat cream cheese and sugar until fluffy. Add eggs, 1 at a time, beating after each addition. Blend in butter and orange extract. Turn mixture into pan and bake 15 minutes. Cool. Refrigerate at least 12 hours before serving.
Remove sides of pan. Garnish with grated orange peel. Serve chilled. Serves
6-8.
Creamy inside:
8 oz. cream cheese, room temp (don't use non-fat; turns out really bad)
1 egg
1/3 cup sugar
1/8 tsp salt
1 cup semisweet chocolate chips
Cupcake outside:
1 1/2 cups flour (sifted)...............................................1 cup water
1 cup sugar..................................................................1/3 cup vegetable oil
1/4 cup cocoa..............................................................1 tblsp white vinegar
1 tsp baking soda........................................................1 tsp vanilla
1/2 tsp salt
Creamy Inside:
Line muffin pan with papers . With a wooden spoon, blend cream cheese, egg, sugar, and salt in mixing bowl. Carefully fold chocolate chips and set aside.
Cup Cake Outside:
Combine dry ingredients in a bowl and mix well. Add remaining ingredients and blend . Fill cupcake papers 3/4 full. Drop one heaping tablespoon cream cheese mixture into center of each. Bake 25-30 (or until done) at 375 degrees.
Hazelnut crust:
1 cup roasted hazelnuts (300F for 12 minutes)..........2 cup powdered sugar
3 egg whites.............................................................1/2 cup sugar
2 tsp vanilla...............................................................Pinch salt
Cream Cheese Filling:
1/2 cup amaretto.......................................................3/4 cup sugar
3 tsp unflavored gelatin..............................................3 tbs lemon juice
2 tsp vanilla...............................................................1 tsp lemon zest
1 1/2 lbs cream cheese................................................2 cups cream
Hazelnut Macaroon:
Heat oven to 350. Grease 10 inch springform pan and line with greased parchment (NO
waxed paper). Line cookie sheet with greased parchment. Beat together eggs and vanilla.
Remove skins from the hazelnuts if you can and process with one cup of the powdered sugar for 30 seconds. Add both sugars and process quickly to combine. With processer running, add egg mixture and process for 15 seconds or until smooth.
Reserve 1/2 to 1/3 cup of the batter. Pour remaining batter into the springform pan and level. Pour reserved batter onto the cookie sheet and spread out into a 7-8 inch disk. Bake crust 25-30 minutes and the disk 20-25 minutes. Cool on a wire rack. Break up the disk into 1/8 inch pieces and soak in 1/4 cup amaretto ( soak no more than 15 minutes).
Cheesecake filling:
Sprinkle gelatin over 1/4 cup amaretto, let rest 5 min. Heat in sauce pan with hot (not boiling) water stirring for 4 min. Leave in hot water to stay warm.
Beat cream cheese with mixer for 1 minute. Add the lemon juice and zest and beat cream into soft peaks. Fold 1/3 of the cream into cream cheese mixture. Fold in remaining whipped cream and soaked macaroon bits. Pour into prepared pan, cover with plastic wrap and refrigerate at least 3 hours -- overnight. Serves 6-8.
If you need me..........
This page graciously hosted by
ANGELFIRE
