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Banana Chip Bars (cake)

Publishing date: 20.09.2011

Banana Chip Bars (cake)



Ingrients & Directions


3/4 c Margarine
2/3 c Sugar
2/3 c Brown sugar
1 ts Vanilla
2 Bananas, mashed
1 Egg
2 c Flour
2 ts Baking powder
1/2 ts Salt
1 c Chocolate fries


Cream margarine and sugars; add egg and vanilla. Stir in other ingredients
except the fries. Then add the fries. Place mixture in a greased 9x3 pan.
Bake for 35 proceedings at 350 degrees.



Yields
1 Servings

Easy Applesauce Cake

Publishing date: 20.09.2011

Easy Applesauce Cake



Ingrients & Directions


2 c Flour
1 ts Salt
2 ts Baking soda
4 tb Cocoa
1 c Sugar
1 ts Cinnamon
1/2 ts Cloves
1 c Applesauce
1/2 c Oil
2 Egg


Heat oven to 350. Measure all ingedients into a large trough. Mix at
medium speed until well blended. Pour into a lightly greased Bundt
cake pan. Broil 35 transactions.
Yields
12 Servings

Puffed Cinnamon-apple Pancake

Publishing date: 20.09.2011

Puffed Cinnamon-apple Pancake



Ingrients & Directions


8 tb Butter
1/4 c Sugar
2 ts Ground cinnamon
2 Large green apples; peeled
-cored, thinly sliced
4 Eggs
1 c Flour
1 c Milk
2 tb Milk
1 ts Vanilla
1 Powdered bread


Preheat oven to 425 degrees. In a skillet, melt butter over
medium-high rut. Stir in the sugar and cinnamon. Add the apples.
Falsify, stirring, until apples are translucent, approximately 5 transactions. Place
the pan in the oven while you prepare the clobber. Beat the egg. Add
the flour and milk. Beat until still.
Pour the batter evenly over the apples in the pan. Broil, uncovered,
until pancake is puffy and prosperous, some 15 proceedings. Sift powdered
sugar over the pancake. Cut into wedges. Serve straightaway. Cinnamon
and tart apples make this breakfast opener extra delightful.
Yields
8 Servings

Pistachio Cake

Publishing date: 20.09.2011

Pistachio Cake



Ingrients & Directions


CAKE
1 pk Duncan Hines Yellow Cake Mix
4 Eggs
1 c Orange juice
1/3 c Oil
1 pk Pistachio pud, instant
1/3 Commercial chocolate syrup


-CHOCOLATE GLASS-
2 c Confectioners' sugar
1 tb Butter
1/2 ts Vanilla
3 tb Milk
1/4 c Cocoa


Coat: In large roll, combine cake mix, egg, orange succus, cooking
oil and pudding mix. Blend at low speed for 1 proceedings. Beat at high
velocity 3 more transactions. Pour two thirds of the batter into a greased
and floured 12 Bundt Pan. Add chocolate syrup to remaining third of
the batter and mix at medium speed until well blended. Pour over top
of batter in pan. Marbleize by cutting through batter with tongue.
Bake at 350F. for 55-60 minutes or until cake tests through. Cool in pan
10-15 transactions; turn out on wire rack or serving plate to complete
cooling. Top with Chocolate Sugarcoat.


Glass: In small trough, combine clams, cocoa, and butter. Add vanilla;
add milk gradually to achieve desired consistency and stir until
tranquil.
Yields
12 Servings

Caramel-glazed Apple-pecan Pound Cake

Publishing date: 20.09.2011

Caramel-glazed Apple-pecan Pound Cake



Ingrients & Directions


-----LARRY LUTTROPP
-FVKC70A-----
-----L.A.TIMES FOOD SECTION
-11/94-----
2 1/2 c Green apples; chopped
1 c Butter; softened
1 1/2 c Sugar
1 1/2 ts Vanilla
5 Eggs
2 c Flour
1 tb Baking powder
1 tb Ground cinnamon
3/4 c Pecans; shredded


CARAMEL SAUCE
1/2 c Brown gelt; packed
1/2 c Granulated sugar
1/2 c Whipping cream
1 tb Butter


In skillet, lightly saute apple chunks in 2 tablespoons butter. Set excursus.
In bowlful, cream remaining butter with sugar until light and fluffy. Beat in
vanilla. Beat in egg 1 at a time. In bowl sift together flour, baking
powder and cinnamon. Stir into butter mixture until blended. Fold in apples
and pecans. Spoon into greased and floured bundt pan. Bake at 325 degrees 1
hr, or until wood pick inserted near center comes out pick. Glaze with
Caramel Sauce.


CARAMEL SAUCE - Combine brown clams, sugar and whipping cream in medium
saucepan. Bring to churn. Cook and arouse, some 2 transactions. Remove from warmth.
Stir in butter until liquid. Sang-froid. Then drizzle over coat.


Each serving, with Caramel Sauce, contains some: 495 calories; 306 mg
na; 146 mg cholesterol; 26 grams fat; 62 grams carbohydrates; 6 grams
protein; 0.28 gram fibre.
Yields
12 Servings

Chocolate Yeast Cake

Publishing date: 20.09.2011

Chocolate Yeast Cake



Ingrients & Directions


3/4 c Milk 3 Eggs
2 pk Yeast 6 oz Semi-sweet cocoa; melted
1/4 c Weewee; very tender 1 ts Baking soda
3 c All-purpose flour; sifted 1/2 ts Salt
1/2 c Butter 1/2 ts Vanilla
2 c Gelt


Preheat oven to 350F leastwise 20 minutes before starting. Scald the
milk; cool to tepid. Sprinkle or crumble the yeast into the very
warm water in a small mixer trough. Stir until dissolved. Add the milk
and 1 1/2 cups flour. Beat at medium speed until tranquil, almost 30
seconds. Screening; let rise in a warm position, free from gulp, until
light and squishy, approximately 30 transactions. Lag, place the butter and
sugar in a large mixer stadium. Cream well at medium swiftness. Add the
egg, one at a time, beating well after each enlargement. Add the yeast
mixture and remaining ingredients; beat until well blended, approximately 1
bit. Turn into a well lubricated 10" tube pan. Masking; let rise in a
warm post, free from gulp, until light and foaming, astir 1 hr.
Bake in a moderate oven (350F) for almost 50 transactions.



Yields
1 coat

Lemon Loaf Cake

Publishing date: 20.09.2011

Lemon Loaf Cake



Ingrients & Directions


1 1/2 c Flour
1 ts Baking powder
1 ts Salt
1/3 c Butter
1 c Sugar
2 Eggs
1/2 c Milk
2 ts Grated lemon rind
1/2 c Chopped walnuts or pecans


-LEMON SUGAR SYRUP-
3 tb Lemon juice
1/2 c Gelt


1. grease one loaf pan, dust lightly with flour. 2. stir flour, baking
powder and salt onto wax theme. 3. combine butter, boodle, and egg. beat
until light and fluffy. 4. stir flour mixture into batter alternately
with milk, beating astern each addition until batter is polish. Stir in
lemon rind, lemon succus, and balmy. Pour into loaf pan. 5. bake in
moderate oven (350) degrees for 1 hr, or until gist springs back when
touched lightly with feel. 6. cool cake in pan on wire rack for 10
transactions. loosen cake round edges with stab, turn out on wire rack
placed over wax wallpaper. brush lemon syrup on top and sides of cake tardily,
allowing time for cake to absorb syrup. cover loosely with aluminum
frustrate, let standpoint 24 hours before knifelike. A shortcut to this method, is to
leave the cake in the pan, poke it all over with a sharp stab, and pour
syrup on patty. allow syrup to absorb for 24 hours. Lemon Sugar Syrup:
Combine lemon juice and sugar in a small roll. Sugar does not get to be
dissolved.
Yields
1 Servings

Kelli's Cheesecake

Publishing date: 20.09.2011

Kelli's Cheesecake



Ingrients & Directions


8 oz Cream cheese
16 oz Sour cream
2 c Sugar
6 lg Egg
2 tb Vanilla -- well blended
1 1/2 c Graham cracker crumbs
1/4 c Sugar
1/4 c Butter or oleo --
Liquid


Mix all together until well blended (still) use a blender so there are no
lumps. Press crust into bottom of 9"springform pan. Bake at 350 for 8
transactions. cool Pour cheesecake mixture into pan. Bake at 325 oven for 1
minute. turn oven off but leave Cheesecake in the oven for 1 more minute. DO
NOT OPEN OVEN FOR THE FULL 2 HOURS! Refrigerate for 12 hours. Spread
whatevere topping over Cheesecake before serving, Blueberry, Red,ect.



Yields
10 Servings

Baily's Irish Cream Cake

Publishing date: 20.09.2011

Baily's Irish Cream Cake



Ingrients & Directions


1 YELLOW Cake Mix
4 Eggs
1/2 c Cold Water
1/2 c Baily's Irish Cream Liquor
1 pk Instant Vanilla Pudding Mix
1/2 c Oil
1 c Chopped Toasted Pecans


-GLASS-
2 oz Butter
1/2 c Sugar
1/8 c Water
1/4 c Bailey's Irish Skim


Combine All Ingredients, Except Barmy, Beat until well motley, stir in batty.
Pour into greased and floured 12 cup bundt pan and bake at 325F for 1 hour
or until it tests through. Cook patty 15 minutes and turn out onto torment. Heat
glaze ingredients until liquid. Poke holes in cake with meat fork and
brush warm cake with 1/2 glaze assortment. When cake has cooked, brush with
remaining glaze assortment.


Serving Ideas : Sweet



Yields
8 Servings

Gwen's Country Butter Cream Ribbon Chocolate Fudge Cake

Publishing date: 20.09.2011

Gwen's Country Butter Cream Ribbon Chocolate Fudge Cake



Ingrients & Directions


1 8 oz pkg. cream cheeseflower,
-softened
1 Egg
1/4 c Sugar
3 tb Milk
2 tb Butter or oleo,
-softened
1 tb Cornstarch
1/2 ts Vanilla extract
4 1oz squares
1/2 c Butter or oleomargarine --
-softened
2 c Sugar
2 Eggs
2 c All-purpose flour
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 1/3 c Milk
1 ts Vanilla pull


FUDGE FROSTING
2 1oz squares unsweetened
-chocolate
1/4 c Butter or margarine
3 1/2 c Sifted powdered sugar
1/3 c Milk
1 ts Vanilla selection


Combine cream cheeseflower, 1 egg, and 1/4 cup sugar in a medium mixing
bowlful; beat at high speed of an electric mixer until still. Gradually
join 3 tablespoons milk and succeeding 3 ingredients, beating swell. Set
digression. Place chocolate squares in top of a double kettle; bring water
to a roil. Reduce heat to low; cook until chocolate melts, stirring
occasionally. Remove from heat and let chill. Emollient 1/2 cup butter;
gradually adject 2 cups boodle, beating well at medium upper. Sum 2 egg,
one at a time, beating well after each summation. Combine flour,
baking pulverize, tonic, and saltiness; stir swell. Add flour mixture to
creamed mixture alternately with 1 1/3 cups milk, beginning and
ending with flour assortment. Mix after each increase. Stir in melted
chocolate and 1 teaspoon vanilla. Spread half of chocolate batter in
a greased and floured 13- x9- x 2-inch baking pan. Spoon reserved
cream cheese mixture evenly over chocolate dinge; top with remaining
half of cholocate hitter. Bake at 350~ for 55 to 60 minutes or until
a wooden pick inserted in center comes out unobjectionable. Let cool completely
in pan on a wire wheel. Spread frosting over patty. Sheeny: 15 servings.


Fudge Ice: Combine chocolate and butter in top of a double
kettle; bring water to a churn. Reduce heat to low; cook until
chocolate and butter thaw, stirring occasionally. Remove mixture from
heat and let nerveless. Add powdered sugar and milk to chocolate assortment,
beating at medium speed of an electric mixer until polish. Stir in
vanilla. Issue: 2 cups



Yields
15 servings