THE RECIPE HUT
CAKE RECIPES (3)
2 1/ 2 C. whole wheat pastry flour.....................1/ 3 C. prune puree
2 tsp. baking soda..........................................2 Tbs. vegetable oil
1 1/ 2 teaspoons ginger...................................1 large egg white
1 tsp. cinnamon.............................................1 C. dark molasses
1/ 2 tsp. cloves ..............................................2 tsp. vanilla
1/ 2 tsp. dry mustard.....................................1 C. boiling water
1/ 4 tsp. salt..................................................Cooking spray, flour for dusting
1/ 2 C. packed brown sugar
Preheat oven to 375°. Lightly spray a 9 x 9 inch baking pan and dust with flour. In a medium bowl, sift together flour, baking soda, ginger, cinnamon, cloves, mustard, and salt set aside.
In a large bowl, cream together brown sugar, prune puree, and oil. Beating in egg white, molasses and vanilla, then whisk until smooth. In 3 additions, alternately add dry ingredients and boiling water to the creamed mixture, blending well after each addition. Pour batter into prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Note: To make prune puree, just soak a cup of chopped prunes with 1/ 3 cup of hot water for about 20 minutes, then puree in a food processor or blender.
1 box chocolate cake mix
1 small box instant chocolate pudding
12 ounces chocolate chips (2 cups)
Prepare pudding according to box directions, but do not allow to set up. Immediately add cake mix and chips, blend together. Batter will be very thick. Spread into a large pan and bake at
350 for 30-35 minutes or until the middle springs back when touched. Allow to cool slightly, then cut into squares.
45 Vanilla Wafers......................2 8oz.pkg. Cream Cheese-room temp
1/2 cup Butter-melted.................1 cup Whipping Cream-chilled
3 TBS Sugar..............................1 TBS Flour-white
1/2 tsp Nutmeg...........................2 tsp Vanilla
1 tsp Cinnamon...........................1/2 tsp Lemon Juice
1 TBS Vinegar-white.....................4 Eggs-separated
3/4 cup Sugar
Pre-heat oven to 225. Adjust oven rack to middle of oven. Place cookie sheet on rack.. Butter a 9" springform pan. In a food processor, add vanilla wafers and process to curmbs. Add 1/2 cup butter, 3 TBS sugar, cinnamon, and nutmeg, and process 10 seconds. Press crumbs in bottom of springform pan and 2 inches up sides.
In food processor, place egg whites and process 8 seconds. Add vinegar, and process 1 minute, scraping the sides of bowl down once. Add cream cheese, process 30 seconds. Add whipping cream, lemon juice, flour, and vanilla, and process 15 seconds. Spoon whites into mixture in a ring, turn maching on and off twice.Run a spatula around the sides, then off/on 3 more times.
Transfer mixture to crust, place pan on cookie sheet, bake 2 hours. Turn off the oven and leave cheesecake in for 1 more hour with door closed. Remove cheesecake and let cool on rack. Cover and refrigerate.
2 TBS butter, melted..............................2 cups soft bread crumbs, french/Italian
1/2 cup sugar........................................1/4 tsp. each, cinnamon and nutmeg
1 lemon, grate rind the halve and juice......3 cups apples, peeled, chopped
1/4 cup apple juice
Combine melted butter and bread crumbs. Add sugar, cinnamon, nutmeg and grated lemon rind, toss to combine. Spread 1/4 of the sugar/crumb mixture on the bottom of buttered 9x9 baking dish or pan. Layer half of the apples, then another quarter of crumb/sugar, layer the remainder of apples. Combine lemon juice and apple juice, pour over apple layer and the top with the rest of the sugar/crumb layer. Cover with foil and bake at 350 degrees for 45-50
minutes. Check for tenderness. Uncover and brown top. Serve with whipped cream or ice cream.
2 C sugar...................................1 C shortening
2 eggs.......................................2 C flour
2 tsp baking soda.......................1 tsp cinnamon
1/2 tsp salt.................................4 C fresh chopped apples
1 C chopped nuts
Sauce:
1/2 C packed brown sugar......................1/2 C sugar
1/2 C margarine.....................................1/2 C whipping cream (not whipped)
1/2 tsp vanilla
Cream the sugar, shortening, and eggs. Mix the dry ingredients and add to mixture. Add chopped apples and nuts. Bake in a greased 9x13 inch pan for 45 minutes at 350 degrees F. The cake may have several dips in it and come out looking very uneven. It will taste fine and look okay when cut in squares.
For the sauce: In a small pan combine the sugars, margarine, and whipping cream. Bring mixture to a boil and then add vanilla. Pour sauce over individual servings of cake. May be served warm or cold. Serves 12.
1/2 cup Dates chopped ................................1/2 cup Walnuts, chopped
1/2 cup and 2 Tbs. Cake Flour, sifted ............1/4 cup Butter, melted
1 cup Brown Sugar, packed .........................2/3 cup cooked Pumpkin
1 tsp. Vanilla Extract ...................................2 whole Eggs
1/2 tsp. Baking Powder ................................1/2 tsp. ground Cinnamon
1/2 tsp. ground Nutmeg ................................1/4 tsp. ground Ginger
1/4 tsp.Baking Soda .....................................Whipped Topping for garnish
Cinnamon for garnish
Pre-heat oven to 350 degrees and grease 9-inch round cake pan, or baking dish. Mix dates and nuts with two tablespoons of cake flour and set aside. In another bowl, mix butter and brown sugar, sir in the pumpkin and vanilla. Beat in eggs, one at a time. Add the remaining 1/2 cup of flour, the baking powder, cinnamon, nutmeg, ginger, and baking soda. Mix well, sir in the floured dates and walnuts, pour into the prepared cake pan. Bake for 25 - 30 minutes, or until you are sure it is done. Remove from pan, cool slightly, and slice. Top with whipped cream and sprinkle with cinnamon. Delicious!
1 package cake mix .................................3 eggs
2 TBS margarine, melted ..........................4 tsp. pumpkin pie spice
8 oz. cream cheese, softened..............1 - 14oz. can sweetened condensed milk
1 - 15oz. can pumpkin..............................1/2 tsp. salt
1 cup chopped nuts
Preheat to 350. Combine cake mix, 1 egg, butter and 2 tsp. pumpkin pie spice and beat well. Pour into the bottom of 15x10-inch jelly roll pan. Beat cream cheese until fluffy. Add the sweetened condensed milk, remaining eggs, pumpkin, and remaining pumpkin pie spice and salt. Mix well. Pour over crust and sprinkle nuts on top. Bake 30 - 35 minutes or until set. Cool. Chill. Cut into bars. Store in refrigerator. Makes 36 - 48 bars.
2 Cups cooked pumpkin .................................Frosting:
1 large can evaporated milk.............................8 oz. cream cheese
1 C sugar......................................................3/4 cup Cool Whip
1/2 tsp cinnamon...........................................1/2-2/3 cup powered sugar
3 eggs
1 box yellow cake mix
1 C. pecans
1 stick margarine, melted
Mash pumpkin and drain. Mix pumpkin, milk, sugar, cinnamon and eggs. Spray a 9 X 13 pan with cooking spray, pour mixture into pan, sprinkle top with the dry cake mix. Sprinkle nuts over the cake mix, and gently pat them down with your hand. Pour margarine over nuts, and bake at 350 for 1 hour. It can be frosted or eaten as is. To frost, mix 8 oz cream cheese, 3/4 cup Cool Whip and 1/2 cup confectioner's sugar and add to top.
7 apples peeled/chopped.....................2 cups flour
1 1/2 cups sugar................................1 tsp. salt
1 tsp. baking soda..............................2 tsp. cinnamon
2 tsp. vanilla......................................3 eggs
3/4 cup oil.........................................walnuts and raisins (if you like)
Mix dry ingredients. Add oil, eggs, vanilla and apples to dry ingredients and mix. Turn into a greased and lightly floured 9 x 13 pan and bake at 350 degrees for about 1 hour. Store leftovers covered in refrigerator. May be nuked before eating the leftovers.
1 stick butter, softened.........................1 1/4 cups sugar
2 eggs................................................1 cup sour cream
2 tsp. vanilla........................................1 tsp. baking soda
2 cups flour.........................................1 1/2 tsp. baking powder
1/4 tsp salt.........................................1 1/2 cup strawberries/thawed/drained
Cream butter, sugar, then add eggs until smooth. Add sour cream, vanilla and baking soda. Mix well, and add mixed dry ingredients. Stir in strawberries. Bake in greased Bundt or tube pan, 45 - 50 mins. until golden brown. You got’ta try this one!
Crust:
1 cup (8 oz) graham cracker crums.............1/4 cup (1/2 stick) melted margarine
2 tablespoons (2 tbsp) sugar
Filling:
1 cup sugar........................................2 TBS flour
2 TBS cornstarch................................1 tsp. vanilla extract
2 large eggs.......................................(8 oz) sour cream
(32 oz) cream cheese.........................(8 oz) chocolate chips
6 TBS Amaretto flavored syrup
Preheat oven to 450 degrees.
Crust: Mix melted butter, sugar and graham cracker crumbs and press into the bottom of a greased 9" SPRINGFORM PAN. Chill in freezer while preparing the filling. (OPTIONAL: 1 unbaked deep dish pie crust placed in springform pan and baked according to package instructions can be used instead of making a crust.)
Filling: Beat sugar, cornstarch, flour, eggs, vanilla, sour cream, and syrup until smooth and creamy. Add softened cream cheese and mix until it is smooth and creamy again. Then fold chips into mixture, pour into chilled crust. Bake for 10 minutes. Reduce temp to 200 degrees and continue baking for 45 more minutes. Turn off oven and allow to cool with the door opened slightly for about 3 hours. Remove sides from pan and chill until ready to serve. To serve, sprinkle with chocolate chips. For low-fat version, you can substitute fat-free sour cream, low-fat cream cheese, and egg substitutes.
1 c Sugar........................................4 tb Chocolate
3 tb Milk........................................1 tb Water
This chocolate icing is recommend for frosting an Angel Food Cake. Mix chocolate or cocoa with milk and water combined and heat to boiling. Then add sugar. Boil five minutes, stirring occasionally. Spread on cake that is cold. Serves 6.
1/2 c Unsweetened chocolate chips..............2 tb Margarine or butter
2 tb Corn syrup............................................2 ts Hot water
Heat chocolate chips, margarine and corn syrup over low heat, stirring constantly, until chocolate chips are melted; cool slightly. Stir in water, 1 teaspoon at a time, until consistency of thick syrup. Glazes a 12-cup bundt cake or 10 inch angle food or chiffon cake.
16 SERVINGS; 50 CALORIES PER SERVING.
To Microwave: Place chocolate chips, margarine and corn syrup in 2-cup microwavable measure. Microwave uncovered on medium (50%) 1 to 2 minutes or until chocolate can be stirred smooth. Omit water.
1/2 cup butter-melted................................1/2 cup Carub Powder
1/2 cup Peanutbutter..................................1/2 cup Honey
1 TBS Molasses.........................................4 Eggs
3/4 cup Flour.............................................1 cup Peanuts-chopped
Pre-heat oven to 350. Lightly grease 8x8 baking dish. In large sized mixing bowl, mix butter and powder. Add peanutbutter, honey, and molasses to the mixture and stir until well mixed. Add eggs and mix well. Add flour and nuts and mix well. Pour this batter into the pan and bake for 25 minutes at 350. Cut into 16-20 squares to serve.
11 ounces cream cheese, softened...............2 sticks (8 oz) butter, softened
1 vanilla bean, split lengthwise......................3/4 cup confectioners' sugar, sifted
In a medium mixer bowl, beat the cream cheese until light and fluffy. With the mixer on low speed, gradually beat in the butter until well blended, about 4 minutes.
Scrape the seeds from the inside of the vanilla bean into the mixture; discard the pod. Sift in the confectioners' sugar and continue to beat on low speed, scraping the bowl frequetnly, until well blended, about 2 minutes. Refrigerate until ready to use, but do not let harden.
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