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Post by Honeylioness on Aug 22, 2012 12:54:01 GMT -5
Chocolate Cobbler
1c flour 3/4c sugar 6T cocoa, divided 2t baking powder 1/4t salt 1/2c milk 1t vanilla 2T oil 1c brown sugar 1 3/4c hot water
Mix flour, sugar, 2T cocoa, baking powder and salt in a bowl with a whisk to break up clumps.
Add milk, vanilla and oil.
Stir well.
Spread into an ungreased 8x8 pan.
In another bowl mix brown sugar and 4T cocoa.
Sprinkle brown sugar mixture over top. Don't stir.
Pour hot water over top. Don't stir.
Bake 350 for 35-40min.
Let cool slightly, then serve with cool whip or vanilla ice cream.
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Post by Honeylioness on Sept 13, 2012 22:30:18 GMT -5
Peach Crisp RecipeIngredients 1 cup all-purpose flour 1/2 cup packed brown sugar 1/4 teaspoon salt 1/2 cup butter, cubed FILLING: 2 cans (15-1/4 ounces each) sliced peaches 1 cup sugar 1/4 cup cornstarch TOPPING: 1-1/2 cups old-fashioned oats 1/2 cup packed brown sugar 1/4 cup all-purpose flour 5 tablespoons butter, cubed Directions In a large bowl, combine the flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9-in. square baking pan. Bake at 350° for 15 minutes or until lightly browned. Meanwhile, drain the peaches and reserve juice in a small saucepan. Stir in the sugar and cornstarch until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in peaches. Pour into crust. For topping, combine the oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake at 350° for 25-30 minutes or until golden brown and bubbly. Yield: 6-8 servings.
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Post by Honeylioness on Dec 6, 2012 20:54:53 GMT -5
Traditional Fruitcake* 1 cup (2 sticks) unsalted butter at room temperature * 1 cup sugar * 6 large eggs * 2 pounds finely chopped candied/dried fruits * 1 pound coarsely chopped pecans or other nuts * 1/4 cup unsulphured molasses * 1 1/4 cup sifted all purpose flour * 1 tablespoon ground allspice * 3 tablespoons brandy or dark rum GLAZE (Optional): * 1 cup apricot jam * 1/3 cup brandy INSTRUCTIONS* The night before you want to bake the cake, combine the chopped fruits of your choice and and pour the 3 Tbsp of brandy/rum over it. Toss with your hands, cover with a towel, and leave overnight. (If you skip this step, it’s not the end of the world. Just toss them before you add them to the cake). * Preheat the oven to 275 degrees. * Butter a 3-inch deep, 8-inch round cake pan. Line the bottom and sides with was paper, butter again, and then dust with flour. * Cream the butter and brown sugar together until light and fluffy. Add the eggs, one at a time, beating well between each addition. Stir in the drained fruits, nuts and molasses. Sift the flour with the allspice and stir into the batter until well mixed. * Spoon the batter into the prepared cake pan. Set the pan in a roasting pan with 1.5-2 inches of hot water. * Bake for 3-3.5 hours, or until cake tester comes out clean. Cool in pan on cake rack. * Remove cake from pan and pull off the wax paper. * At this point I often place the cake into a tin lined with cheesecloth. I drizzle the cake with rum or brandy, fold the cheesecloth over the top and place the tin's lid back on before placing it in the pantry. Once a week I will unwrap the fruitcake and drizzle more alcohol on top of the cake. * The day before serving strain the apricot jam and heat with the brandy. Glaze the cake and garnish with additional dried fruits before glazing again. * Store in a cool place Here's just a few of the many possible fruitcake ingredients:Whole almonds Walnuts Brazil nuts Pistachio nuts Golden raisins Glaceed or dried pineapple Dried figs Dried cherries Plump prunes Glaceed or dried apricots Medjool dates Dried pears Dried peaches Dried berries Candied lemon or citron Candied Orange Chocolate
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Post by Honeylioness on Jan 3, 2013 12:56:48 GMT -5
The Very Best Hot Chocolate Mix
Ingredients 25 oz. Powdered Milk 32 oz. Nesquik Chocolate Milk Powder 16 oz. Powdered Creamer 1 lb. Powdered Sugar
Instructions 1.Mix all the ingredients together in a very large mixing bowl. 2.Use about half a cup of dry mix to one cup of boiling water (remember, a good portion of the mix is powdered milk and creamer-- that's why you use so much!). Mix well and enjoy!
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Post by Honeylioness on Jan 30, 2013 19:02:07 GMT -5
Genius! ----- 1-2-3 Cake. I love this idea!!! You need two boxes of cake mix. One can be any flavor you prefer, but the other MUST be Angel Food cake mix. Mix them together (shake them in a big bowl). Then simply store the mixture in an airtight container until you get the urge for dessert. Then just put three Tbsp. of the dry mixture in a big coffee mug and stir in 2 Tbsp of water. Microwave it for one minute and you will have a single serving of cake! Top with fruit, ice cream, whipped cream or whatever! Awesome for those of us who want something sweet every now without making an entire cake!!!
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Post by Honeylioness on Mar 27, 2013 7:44:51 GMT -5
No Bake Chocolate Oatmeal cookies2 cups sugar 4 tablespoons cocoa 1 stick butter ~ PLEASE use REAL BUTTER!! 1/2 cup milk 1 cup peanut butter, crunchy or smooth, I prefer crunchy 1 tablespoon vanilla 3 cups oatmeal Waxed paper In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.
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Post by Honeylioness on Apr 21, 2013 14:21:53 GMT -5
Fudge Brownie Pie3/4 cup flour 1 cup of regular sugar 1/4 cup unsweetened cocoa powder, sifted 1 teaspoon baking powder 1/4 tsp salt 4 ounces butter, melted 2 large free range eggs, beaten 2 teaspoons vanilla 1/2 cup chopped toasted pecans 2 handfuls of mini marshmallows For the frosting: 2 ounces butter, melted (1/4 cup) 1 ounce cocoa powder, sifted (1/4 cup) 2 ounces evaporated milk (1/4 cup) 1 cup powdered sugar, sifted (8 ounces) Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside. Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan. Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top. To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.
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Post by Honeylioness on Apr 21, 2013 14:24:54 GMT -5
Banana Bread Brownies. these are unbelievable Ingredients:1-1/2 c. sugar 1 c. sour cream 1/2 c. butter, softened 2 eggs 1-3/4 (3 or 4) ripe bananas, mashed 2 tsp. vanilla extract 2 c. all purpose flour 1 tsp. baking soda 3/4 tsp. salt 1/2 c. chopped walnuts (optional) Brown Butter Frosting:1/2 c. butter 4 c. powdered sugar 1-1/2 tsp. vanilla extract 3 tbsp. milk Directions:1. Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts. 2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown. 3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately. 4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).
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Post by Honeylioness on Apr 21, 2013 20:08:38 GMT -5
Two Ingredient Lemon BarsOh yeah you read that right only Two simple ingredients to make these melt in your mouth ( middle of the pie) lemon squares! Yep this is like you cut your self a slice right out of the middle of the pie! This is all you need: 1 box angel food cake mix( I use Betty Crocker) 2 cans lemon pie filling I used two 21 oz cans of Comstock pie filling ( total of 42 oz) Mix dry cake mix and cans of pie filling together in large bowl. I just mixed it by hand. Pour into greased 9 x 13″ baking pan. Bake at 350 degrees for 25 minutes or until top is starting to brown. NOTE...Mine took the full 25 minutes to get done and did not brown on top at all Cool on wire rack and sprinkle with powered sugar. It has a melt in your mouth spongy texture. I have come across this recipe in a few different places so thanks to those who shared this yummy recipe!
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Post by Honeylioness on May 7, 2013 20:44:33 GMT -5
S’more Crack Dip1 cup of milk chocolate chips 2 tbsp of milk 1 1/4 cups mini marshmallows Graham crackers for dipping In a medium sauce pan add chocolate chips, milk and 1 cup of your mallows. Mix continuously over medium heat until melted and smooth. Using a rubber spatula, scrape chocolate mixture into a small casserole dish. Top with remaining mallows. Place dish under you oven broiler for approximately 60 seconds or until the top has started to brown. Dip your graham crackers and enjoy!! Just a hint: If you are taking this to a pot-luck, party, or other event, double the recipe. You will bring home an empty container, and lots of requests for the recipe.
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Post by Honeylioness on Oct 9, 2013 14:33:59 GMT -5
Crazy Chocolate Cake Recipe
Ingredients • 1 ½ Cups flour (all-purpose) • ¼ Cup cocoa (unsweetened) • 1 Cup white sugar • 1 tsp. baking soda • ½ tsp. salt • 1 tsp. white vinegar • 1 tsp. pure vanilla extract • 1/3 Cup vegetable oil • 1 Cup water
Directions
Preheat oven to 350 degrees F.
Sift first 5 dry ingredients in a greased 8" square baking pan. Ad wet ingredients. Stir well with a fork.
Bake on middle rack of oven for 30-35 minutes.
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Post by Honeylioness on Oct 11, 2013 10:32:51 GMT -5
STARBUCKS LEMON LOAFIngredients:1 1/2 cup(s) FLOUR 1/2 tsp BAKING SODA 1/2 tsp BAKING POWDER 1/2 tsp SALT 3 EGGS 1 cup(s) SUGAR 2 TBS BUTTER; Softened. 1 tsp VANILLA 1 tsp LEMON EXTRACT 1/3 cup(s) LEMON JUICE 1/2 cup(s) OIL Lemon Icing Ingredients:1 cup POWDERED SUGAR; Plus 1 Tablespoon. 2 TBS WHOLE MILK; I Used 2%. 1/2 tsp LEMON EXTRACT Instructions:Combine flour, baking soda, baking powder and salt in a bowl. Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl. Pour wet ingredient into the dry ingredients and blend until smooth. Add oil and mix well. Pour batter into a well greased 9x5-inch loaf pan. Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean. Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed. When the loaf is cool, remove it from pan and frost the top with the icing. Let the icing set up before slicing.
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Post by Honeylioness on Oct 24, 2013 20:39:34 GMT -5
Caramel Cake Ingredients:3 sticks butter 3 cups sugar 5 eggs 3 1/2 cups all-purpose flour 1/4 teaspoon salt 1/2 teaspoon baking powder 1 1/4 cups whole milk 1 teaspoon vanilla Directions: Preheat your oven to 350 degrees. Cream the butter, sugar and eggs together and beat well. In a separate bowl, combine dry ingredients. Add the dry ingredients alternately with the milk, and then add vanilla. Beat in a mixer bowl or with a hand mixer until the batter “ribbons.” Pour batter into three greased and floured 9-inch cake pans. Bake for about 30 minutes and use a toothpick to check to see if it is done. This cake can also be made in a 9-inch x 13-inch pan, which will need to be baked for about 45 minutes. Cool layers on a cake rack before icing. Caramel Icing Ingredients: 2 sticks butter 1 (16 oz.) box of light brown sugar 1/4 teaspoon salt 2/3 cup evaporated milk (canned) 2 cups sifted confectioner’s sugar 2 teaspoons pure vanilla extract Directions: Place butter, brown sugar and salt in a saucepan. Heat, stirring until the brown sugar is well dissolved. Add milk and continue stirring until blended. Let bubble (at an easy boil) for approximately 4 minutes. Stir constantly to avoid sticking. Set hot mixture aside to cool for several minutes. Using mixer, add confectioner’s sugar and vanilla. You will see it turn lighter and caramelize. When you’ve reached the desired consistency, ice the cake, placing some of the icing between the layers. ************************************************************* Classic Southern Caramel Cake1 cup butter (2 sticks) 2 cups sugar 4 eggs 3 cups flour, self-rising 1 cup buttermilk 2 teaspoons vanilla Preheat oven to 350 degrees. Prepare three 9-inch cake pans by greasing them and adding optional parchment paper. Beat butter until light and fluffy and then add sugar and beat for about 5 more minutes. Add eggs, 1 at a time, and mix well after each. Add flour and buttermilk, alternately, beginning and ending with flour and mix well after each. Add vanilla and beat well. Divide among pans and bake for 25-30 minutes until set. Turn out of pans onto cooling racks and allow to cool completely. Prepare Southern Caramel Icing as cakes are cooling then frost the cake. Southern Caramel Frosting2 cups sugar 1 cup buttermilk ½ cup Crisco ½ cup butter 1 teaspoon baking soda Mix all ingredients in a 3-4 quart cast iron dutch oven. Swirl pan to keep ingredients moving in the pan. Cook to softball stage 235º – 245º on a candy thermometer or when tested in a cup of cold water. Remove from heat and beat with a wooden spoon until creamy and ready to spread. No thermometer? Do the cold water test: Take a some of the caramel and drop it into a bowl or cup of cold water. Give it a few seconds to cool. Fish around in the bowl or cup of cold water and try to retrieve the caramel and make a little ball with it. If you stick your fingers into the bowl, pull out a gooey mess and you can't do anything but smear the caramel, you need to boil the caramel some more. There is still too much water in your caramel and the concentration of sugar is too low. The caramel may even form little threads in the water, but if you cannot get the threads to form into a ball, you have some more boiling to do.
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Post by Honeylioness on Nov 2, 2013 20:55:48 GMT -5
Blueberry Lime Cream Cheese Pound CakeYield: 1 Loaf Cake Ingredients:1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 stick (1/2 cup) unsalted butter, room temperature 4 oz PHILADELPHIA cream cheese, room temperature 2/3 cup granulated sugar 2 large eggs 1 tablespoon vanilla extract 2 tablespoons lime zest 1 cup fresh blueberries PHILADELPHIA cream cheese frosting:4 oz cream cheese, room temperature 4 tablespoons unsalted butter, room temperature 1 1/2 cups powdered sugar 1 teaspoon vanilla extract Directions:Preheat oven to 350°F. Butter a 9 x 5 loaf pan. Line the bottom of the pan with parchment paper and butter the parchment paper as well. Set aside. In a medium bowl, whisk together flour, baking powder and salt. Set aside. In stand mixer, beat together cream cheese, butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, throughly mixing each time. Add vanilla extract and lime zest, mixing until combined. Pour flour mixture over the batter mixture. Using a large rubber spatula, gently fold in the flour until it’s completely mixed in and there are no pockets of dry flour. Lastly, gently fold in the blueberries. Transfer batter to prepared baking loaf pan. Bake for 55-65 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 30 minutes and then remove from pan. In a stand mixer or large bowl, cream butter and cream cheese until smooth. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Beat in vanilla extract. Carefully frost on top of the cooled poundcake and store in fridge until ready to serve.
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Post by Honeylioness on Dec 30, 2013 21:39:57 GMT -5
ARE YOU KIDDING CAKE
Directions
1. In bowl, dump dry cake mix, eggs and pie filling. Stir together until well mixed. Bake in greased 9x13, 350 degrees for 35 minutes or test with toothpick for doneness.
2, NOTE: Pair flavors of cake mix and pie filling. Apple filling with maybe butter pecan cake mix. Cherry pie filling with a devil's food cake mix, etc. I enjoy a pineapple cake mix with blueberry filling.
3. FOR AN EXTRA INCH TO THE HIPS: Chop room temp cream cheese into chunks. Poke the chunks randomly into the batter after pouring it in the baking pan. Make sure the cheese is in deep. Continue to bake. I do this with a strawberry cake mix and strawberry filling and also the blueberry filling.
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