4th of July Cupcake Flag (From Baking Bites)Tuesday, July 3, 2007
Lemon Velvet Cream Cake
Lemon Velvet Cream Cake (from Betty Crocker)
~
1 box Betty Crocker® SuperMoist® lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
1 package (3 oz) cream cheese, softened
1 tablespoon milk
1 tablespoon grated lemon peel
2 cups whipping cream
2/3 cup powdered sugar
Lemon twist, if desired
~
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray). Make cake mix as directed on box, using water, oil and eggs. Pour into pans.
2. Bake and cool as directed on box for 8- or 9-inch round cake pans.
3. Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
4. Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store in refrigerator.
~
1 box Betty Crocker® SuperMoist® lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
1 package (3 oz) cream cheese, softened
1 tablespoon milk
1 tablespoon grated lemon peel
2 cups whipping cream
2/3 cup powdered sugar
Lemon twist, if desired
~
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray). Make cake mix as directed on box, using water, oil and eggs. Pour into pans.
2. Bake and cool as directed on box for 8- or 9-inch round cake pans.
3. Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
4. Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store in refrigerator.
*I made this and it was wonderful and easy! The hardest part is cutting the layers. I suggest using 8 inch pans. I ended up leaving mine as two layers because it did not seem big enough to make the 4 layers. It is fantastic!!!!
Creamy Orange Ice Cream Pie
Creamy Orange Ice Cream Pie (from Betty Crocker)
~
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
2 pints (4 cups) orange sherbet
1 pint (2 cups) vanilla ice cream
~
1. Heat oven to 375°F. In medium bowl, stir cookie mix and butter until well mixed (mixture will be crumbly).
2. Reserve 1 1/2 cups crumb mixture; set aside. In ungreased 9-inch glass pie plate, press remaining mixture over bottom and up side of plate; prick with fork. Bake 16 to 18 minutes or until light golden brown. Cool completely, about 1 hour.
3. Meanwhile, on ungreased cookie sheet, sprinkle remaining crumb mixture. Bake 10 to 11 minutes or until edges of crumb mixture begin to brown. Cool on cookie sheet, about 30 minutes.
4. While crust and crumb mixture are cooling, place sherbet and ice cream in refrigerator to soften. Scoop half of softened sherbet over crust; spread to cover crust. Sprinkle with 1/2 cup crumbs. Scoop all of softened ice cream over sherbet and crumbs; spread to cover. Sprinkle with 1/2 cup crumbs. Scoop remaining half of sherbet over ice cream and crumbs. Sprinkle with remaining 1/2 cup crumbs. Freeze until firm, 4 to 6 hours or overnight. Let stand 15 minutes to soften before cutting.
~
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
2 pints (4 cups) orange sherbet
1 pint (2 cups) vanilla ice cream
~
1. Heat oven to 375°F. In medium bowl, stir cookie mix and butter until well mixed (mixture will be crumbly).
2. Reserve 1 1/2 cups crumb mixture; set aside. In ungreased 9-inch glass pie plate, press remaining mixture over bottom and up side of plate; prick with fork. Bake 16 to 18 minutes or until light golden brown. Cool completely, about 1 hour.
3. Meanwhile, on ungreased cookie sheet, sprinkle remaining crumb mixture. Bake 10 to 11 minutes or until edges of crumb mixture begin to brown. Cool on cookie sheet, about 30 minutes.
4. While crust and crumb mixture are cooling, place sherbet and ice cream in refrigerator to soften. Scoop half of softened sherbet over crust; spread to cover crust. Sprinkle with 1/2 cup crumbs. Scoop all of softened ice cream over sherbet and crumbs; spread to cover. Sprinkle with 1/2 cup crumbs. Scoop remaining half of sherbet over ice cream and crumbs. Sprinkle with remaining 1/2 cup crumbs. Freeze until firm, 4 to 6 hours or overnight. Let stand 15 minutes to soften before cutting.
Watermelon Cake
Watermelon Cake (from Betty Crocker)
~
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1package (0.13 oz) cherry-flavored or other red-colored unsweetened soft drink mix
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
Green and red food colors
2/3 cup green jelly beans
~
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1package (0.13 oz) cherry-flavored or other red-colored unsweetened soft drink mix
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
Green and red food colors
2/3 cup green jelly beans
~
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening or cooking spray. In large bowl, beat cake mix, water, oil, egg whites and drink mix with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. (Batter will be lumpy.) Stir in 1/2 cup of the chocolate chips. Pour into pans.
2. Bake as directed on box for 8- or 9-inch round pans. Cool 10 minutes. Remove from pans. Cool completely, about 1 hour.
3. In small bowl, stir 1 cup of the frosting with 10 to 12 drops green food color. Stir 10 to 12 drops red food color into remaining frosting. Frost sides of cakes with green frosting; press green jelly beans into frosting. Frost tops of cakes with red frosting; press remaining 2 tablespoons chocolate chips into frosting for seeds. If desired, cut cakes crosswise in half and arrange "slices" randomly on tray. To serve, cut into wedges. Store loosely covered at room temperature.
2. Bake as directed on box for 8- or 9-inch round pans. Cool 10 minutes. Remove from pans. Cool completely, about 1 hour.
3. In small bowl, stir 1 cup of the frosting with 10 to 12 drops green food color. Stir 10 to 12 drops red food color into remaining frosting. Frost sides of cakes with green frosting; press green jelly beans into frosting. Frost tops of cakes with red frosting; press remaining 2 tablespoons chocolate chips into frosting for seeds. If desired, cut cakes crosswise in half and arrange "slices" randomly on tray. To serve, cut into wedges. Store loosely covered at room temperature.
Sunday, July 1, 2007
Mom's Jello Cake
Mom's JELLO Cake(from Trisha)
~
1 box white cake mix
12 ounces
Diet 7up or Sprite Zero
2 boxes of 4 serving Jello - any flavor, I used strawberry
2 cups boiling water
1 container Cool Whip Fat Free
~
Mix the cake mix with the Diet 7 up (or make according to the cake mix with the usual eggs, oil and water). I am not sure why this works but it does. It makes any cake SUPER moist and it's less fat! Pour into a lightly Pam sprayed Bundt pan (or 13x9) and bake according to the cake mix directions.When cake is done, allow to cool for about 10 min. Boil 2 cups water (I did it in the microwave) and add in the 2 boxes of JELLO. Be careful! The water really bubbles when the JELLO is added! :o) Mix until the JELLO is dissolved.Carefully and slowly, poke holes in the cake with a fork. Use your best judgement regarding how many pokes to give it. We like ours really JELLO-y so I made a lot of pokes. Carefully pour the JELLO over the cake, evenly disbruting it around the cake. I do not usually use all of the JELLO mixture, and as you can see from the pictures, it's very JELLO-y.Refrigerate for 3 or more hours. Spread Cool Whip on the cake, like frosting. Cover and store in refrigerator. Again, this is more of a method than a recipe. You could use any kind of cake mix (lemon with strawberry jello would be divine!), diet soda methods or the usual oil, eggs and water, any flavor JELLO (sugar free too), any type of Cool Whip (strawberry or chocolate - yummy!), or you could use frosting too! Enjoy!
~
1 box white cake mix
12 ounces
Diet 7up or Sprite Zero
2 boxes of 4 serving Jello - any flavor, I used strawberry
2 cups boiling water
1 container Cool Whip Fat Free
~
Mix the cake mix with the Diet 7 up (or make according to the cake mix with the usual eggs, oil and water). I am not sure why this works but it does. It makes any cake SUPER moist and it's less fat! Pour into a lightly Pam sprayed Bundt pan (or 13x9) and bake according to the cake mix directions.When cake is done, allow to cool for about 10 min. Boil 2 cups water (I did it in the microwave) and add in the 2 boxes of JELLO. Be careful! The water really bubbles when the JELLO is added! :o) Mix until the JELLO is dissolved.Carefully and slowly, poke holes in the cake with a fork. Use your best judgement regarding how many pokes to give it. We like ours really JELLO-y so I made a lot of pokes. Carefully pour the JELLO over the cake, evenly disbruting it around the cake. I do not usually use all of the JELLO mixture, and as you can see from the pictures, it's very JELLO-y.Refrigerate for 3 or more hours. Spread Cool Whip on the cake, like frosting. Cover and store in refrigerator. Again, this is more of a method than a recipe. You could use any kind of cake mix (lemon with strawberry jello would be divine!), diet soda methods or the usual oil, eggs and water, any flavor JELLO (sugar free too), any type of Cool Whip (strawberry or chocolate - yummy!), or you could use frosting too! Enjoy!
Pretzel Sparklers
Pretzel Sparklers (from Renee)
16 squares (1 oz. each) white baking chocolate
2 pkg. (10 oz. each) pretzel rods (thick pretzel sticks)
red, white, and blue colored candy stars or sprinkles (usually found in the baking supplies section)
~
Place chocolate in a microwave-safe bowl; heat for about 30 seconds at a time, stirring occasionally, adding additional 30 second intervals until chocolate is melted. Dip each pretzel rod about halfway into chocolate so that chocolate is covering half of the pretzel stick with the other half “uncovered”. Sprinkle chocolate covered half of pretzel with stars, colored sugar, or whatever small candy pieces you have. Place on waxed paper to dry.
16 squares (1 oz. each) white baking chocolate
2 pkg. (10 oz. each) pretzel rods (thick pretzel sticks)
red, white, and blue colored candy stars or sprinkles (usually found in the baking supplies section)
~
Place chocolate in a microwave-safe bowl; heat for about 30 seconds at a time, stirring occasionally, adding additional 30 second intervals until chocolate is melted. Dip each pretzel rod about halfway into chocolate so that chocolate is covering half of the pretzel stick with the other half “uncovered”. Sprinkle chocolate covered half of pretzel with stars, colored sugar, or whatever small candy pieces you have. Place on waxed paper to dry.
Miriam's Chuncky Chocolate Peanut Butter Cookies
Miriam's Chunky Chocolate Peanut Butter Cookies (from A Merry Heart)
~
3/4 cup margarine
1 cup white sugar
1 cup brown sugar
1/2 cup peanut butter
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (8 oz.) chocolate candy bar, chopped
~
Preheat oven to 350 degrees. Beat margarine, sugars, and peanut butter until light and fluffy. Blend in eggs and vanilla. Add the dry ingredients and mix well. Stir in the chocolate pieces. Drop rounded tablespoons of dough onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned. Let stand a few minutes before removing from cookie sheet.
Makes four dozen cookies.
~
3/4 cup margarine
1 cup white sugar
1 cup brown sugar
1/2 cup peanut butter
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (8 oz.) chocolate candy bar, chopped
~
Preheat oven to 350 degrees. Beat margarine, sugars, and peanut butter until light and fluffy. Blend in eggs and vanilla. Add the dry ingredients and mix well. Stir in the chocolate pieces. Drop rounded tablespoons of dough onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned. Let stand a few minutes before removing from cookie sheet.
Makes four dozen cookies.
Subscribe to:
Posts (Atom)
