INGREDIENTS
1/2 cup butter 2 cups all-purpose flour, sifted 1 cup sour milk 1 teaspoon vanilla extract 1 1/2 cups granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda 2 bananas, creamed 2 eggs, beaten
COOKING DIRECTIONS
Cream butter and sugar together. Add well beaten eggs. To this mixture, add the sour milk alternately with the sifted flour, baking powder and the baking soda. Add creamed bananas and vanilla extract. Beat with an egg beater. Grease and flour a pan and bake cake at 350 degrees F for about 40 minutes. Cool before removing from pan.
Showing posts with label powdered sugar. Show all posts
Showing posts with label powdered sugar. Show all posts
Saturday, March 7, 2009
Friday, February 20, 2009
1 2 3 DUMP CAKE
INGREDIENTS
1 lb. can applesauce
1 sm. can pineapple
1 yellow cake mix
1 c. melted butter
1 1/2 c. walnuts (opt.)
COOKING DIRECTIONS
Grease 9"x13" pan. Dump applesauce in pan. On top dump pineapple. Spread cake mix. Pour butter over entire cake. Sprinkle nuts over butter. Do not stir. Bake 1 hour at 350 degrees. Top with whipped cream or ice cream.
1 lb. can applesauce
1 sm. can pineapple
1 yellow cake mix
1 c. melted butter
1 1/2 c. walnuts (opt.)
COOKING DIRECTIONS
Grease 9"x13" pan. Dump applesauce in pan. On top dump pineapple. Spread cake mix. Pour butter over entire cake. Sprinkle nuts over butter. Do not stir. Bake 1 hour at 350 degrees. Top with whipped cream or ice cream.
1, 2, 3, 4 YELLOW CAKE
INGREDIENTS
1 c. butter (1/2 lb.)
2 c. sugar (can use less)
3 c. cake flour
3 tsp. baking powder
4 eggs
1 c. milk
1/8 tsp. salt
2 tbsp. vanilla extract
COOKING DIRECTIONS
Preheat oven to halfway between 350 and 375 degrees. Cream butter and sugar with electric mixer until very light and fluffy. Add eggs, one at a time, beating after each egg. Add salt and baking powder to flour and mix well or sift.
Alternate adding flour mixture and milk to butter/sugar/egg mixture, beating after each addition. Beat in vanilla. Cut a circle of waxed paper to fit in bottom of cake pans. Grease and flour both paper and pans.
Pour cake mixture into two cake pans. Bake 30 minutes or until knife inserted comes out clean. Remove from pans and cool. Remove waxed paper. Good with coconut or pineapple or your favorite frosting.
COCONUT 7-MINUTE FROSTING:
2 egg whites, unbeaten
1 1/2 c. sugar
1 1/2 c. grated coconut
5 tbsp. cold water
1/4 tsp. cream of tartar or scant 2 tsp. white Karo syrup
Cook in double boiler 7 minutes (or less) stirring constantly with electric mixer. It is ready when stiff enough to spread. (For pineapple frosting, same as above, but substitute for coconut 1 1/2 cups well-drained crushed pineapple.)
1 c. butter (1/2 lb.)
2 c. sugar (can use less)
3 c. cake flour
3 tsp. baking powder
4 eggs
1 c. milk
1/8 tsp. salt
2 tbsp. vanilla extract
COOKING DIRECTIONS
Preheat oven to halfway between 350 and 375 degrees. Cream butter and sugar with electric mixer until very light and fluffy. Add eggs, one at a time, beating after each egg. Add salt and baking powder to flour and mix well or sift.
Alternate adding flour mixture and milk to butter/sugar/egg mixture, beating after each addition. Beat in vanilla. Cut a circle of waxed paper to fit in bottom of cake pans. Grease and flour both paper and pans.
Pour cake mixture into two cake pans. Bake 30 minutes or until knife inserted comes out clean. Remove from pans and cool. Remove waxed paper. Good with coconut or pineapple or your favorite frosting.
COCONUT 7-MINUTE FROSTING:
2 egg whites, unbeaten
1 1/2 c. sugar
1 1/2 c. grated coconut
5 tbsp. cold water
1/4 tsp. cream of tartar or scant 2 tsp. white Karo syrup
Cook in double boiler 7 minutes (or less) stirring constantly with electric mixer. It is ready when stiff enough to spread. (For pineapple frosting, same as above, but substitute for coconut 1 1/2 cups well-drained crushed pineapple.)
Thursday, February 19, 2009
1, 2, 3, 4 WHITE CAKE
1 c. butter
2 c. white sugar
4 eggs
1 tsp. vanilla
1 c. whole milk
3 c. cake flour, sifted 3 times
3 tsp. baking powder
1/4 tsp. salt
Preheat oven to 350 degrees. Cream butter with sugar, add 4 egg yolks that have been beaten slightly. Mix well. Sift cake flour 3 times with the baking powder and salt. Add flour, mix alternately with 1 cup milk. Beat egg whites until stiff and gently fold into batter mixture. Pour into greased and floured 9 inch cake pans (or use JOY spray). Bake around 30 minutes or until tested done. This makes 3 pans full or two pans and 8 cupcakes.
2 c. white sugar
4 eggs
1 tsp. vanilla
1 c. whole milk
3 c. cake flour, sifted 3 times
3 tsp. baking powder
1/4 tsp. salt
Preheat oven to 350 degrees. Cream butter with sugar, add 4 egg yolks that have been beaten slightly. Mix well. Sift cake flour 3 times with the baking powder and salt. Add flour, mix alternately with 1 cup milk. Beat egg whites until stiff and gently fold into batter mixture. Pour into greased and floured 9 inch cake pans (or use JOY spray). Bake around 30 minutes or until tested done. This makes 3 pans full or two pans and 8 cupcakes.
Wednesday, February 18, 2009
1 - 2 - 3 CAKE
1. Sift together:
2 c. sugar
2 c. flour
2. Put in pan and bring to a boil:
2 sticks butter
4 tbsp. cocoa
1 c. water
3. Mix 1/2 cup buttermilk to:
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
Prepare number 2 and pour it into number 1 and beat them together. Add number 3 and mix well. Bake at 400 degrees for 20 to 25 minutes.
ICING FOR ABOVE CAKE:
1 stick butter
4 tbsp. cocoa
6 tbsp. milk
Mix together in pan, bring to boil, remove from heat, add 1 (16 ounce) box powdered sugar. Ice cake while hot.
2 c. sugar
2 c. flour
2. Put in pan and bring to a boil:
2 sticks butter
4 tbsp. cocoa
1 c. water
3. Mix 1/2 cup buttermilk to:
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
Prepare number 2 and pour it into number 1 and beat them together. Add number 3 and mix well. Bake at 400 degrees for 20 to 25 minutes.
ICING FOR ABOVE CAKE:
1 stick butter
4 tbsp. cocoa
6 tbsp. milk
Mix together in pan, bring to boil, remove from heat, add 1 (16 ounce) box powdered sugar. Ice cake while hot.
Wednesday, January 28, 2009
BUTTER CAKE DELIGHT
INGREDIENTS
1 Duncan Hines Deluxe yellow cake mix
4 eggs
1 stick butter, melted
1 8 oz pkg cream cheese
1 box powdered sugar
COOKING DIRECTIONS
Pat together cake mix, 2 eggs, and butter until lump free onto a greased and floured cookie sheet (10 1/2 x 15).
Beat together cream cheese, 2 eggs, and powdered sugar. Pour over the top of the cake mixture.
Bake at 350°F for about 20-25 minutes.
Cut as desired and enjoy.
1 Duncan Hines Deluxe yellow cake mix
4 eggs
1 stick butter, melted
1 8 oz pkg cream cheese
1 box powdered sugar
COOKING DIRECTIONS
Pat together cake mix, 2 eggs, and butter until lump free onto a greased and floured cookie sheet (10 1/2 x 15).
Beat together cream cheese, 2 eggs, and powdered sugar. Pour over the top of the cake mixture.
Bake at 350°F for about 20-25 minutes.
Cut as desired and enjoy.
MOIST BANANA CAKE WITH CREAM CHEESE FROSTING
INGREDIENTS
3 small ripe bananas or 2 large ripe bananas
4 large tablespoons sour cream
1 white cake mix
3 egg whites
2 tablespoons oil
1 1/3 c. milk
1 tsp vanilla flavoring
Frosting:
INGREDIENTS
1 8 oz pkg cream cheese
1 stick butter
1/3 c. nuts of your choice (i use walnuts)
1 box of powdered sugar (4 cups)
1 tsp vanilla flavoring
COOKING DIRECTIONS
Blend bananas with mixer, adding your sour cream. When mixture is well blended, not lumpy, add your cake mix, egg whites, oil, milk, flavoring together and mix. Add milk last so you will be able to judge the consistency of the cake and adjust as needed.
Once well blended, pour mixture into a greased/sprayed, 9x13 cake pan or 3 cake layers.
Bake at 350F for about 25 min. or until the cake is done.
Cake will spring back in the center when touched if done, don't over bake! Remove cake from oven and allow to cool.
Tip: Place wax paper over cakes to capture the moisture while cooling; this adds to a really moist, delicious cake!
Mix cream cheese and butter together in a bowl. Add powdered sugar and vanilla. Mix until you get the consistency you like.
Add a little milk to the frosting while mixing if you like it to be creamy. When icing is done, add 1/3 chopped walnuts to the icing. Crush them right out of the package with the end of a blunt object to make smaller pieces.
Stir walnuts into frosting well. After cakes have cooled, frost each layer with icing.
This is a really good, moist cake! I hope you enjoy it as much as my family does!
3 small ripe bananas or 2 large ripe bananas
4 large tablespoons sour cream
1 white cake mix
3 egg whites
2 tablespoons oil
1 1/3 c. milk
1 tsp vanilla flavoring
Frosting:
INGREDIENTS
1 8 oz pkg cream cheese
1 stick butter
1/3 c. nuts of your choice (i use walnuts)
1 box of powdered sugar (4 cups)
1 tsp vanilla flavoring
COOKING DIRECTIONS
Blend bananas with mixer, adding your sour cream. When mixture is well blended, not lumpy, add your cake mix, egg whites, oil, milk, flavoring together and mix. Add milk last so you will be able to judge the consistency of the cake and adjust as needed.
Once well blended, pour mixture into a greased/sprayed, 9x13 cake pan or 3 cake layers.
Bake at 350F for about 25 min. or until the cake is done.
Cake will spring back in the center when touched if done, don't over bake! Remove cake from oven and allow to cool.
Tip: Place wax paper over cakes to capture the moisture while cooling; this adds to a really moist, delicious cake!
Mix cream cheese and butter together in a bowl. Add powdered sugar and vanilla. Mix until you get the consistency you like.
Add a little milk to the frosting while mixing if you like it to be creamy. When icing is done, add 1/3 chopped walnuts to the icing. Crush them right out of the package with the end of a blunt object to make smaller pieces.
Stir walnuts into frosting well. After cakes have cooled, frost each layer with icing.
This is a really good, moist cake! I hope you enjoy it as much as my family does!
LEMON CAKE SUPREME
INGREDIENTS
1 box Duncan Hines cake mix
1 small box instant lemon pudding
1/2 cup powdered milk
1/2 cup sugar
1/2 cup lemon juice
1/2 cup water
1/2 cup oil
5 large eggs
Glaze:
INGREDIENTS
2 cups powdered sugar
1/3 cup butter, melted
3-4 tbs. lemon juice
COOKING DIRECTIONS
Mix all dry ingredients together. Stir in water and lemon juice. Beat in one egg at a time, and then beat entire mixture for 2 minutes. Pour into bundt pan and bake at 325 degees for 50-60 minutes.
When cool, drizzle glaze over cake.
To Make Glaze:
COOKING DIRECTIONS
Place 2 cups powdered sugar in medium mixing bowl. Whisk in melted butter and lemon juice.
Drizzle over cake and cool.
1 box Duncan Hines cake mix
1 small box instant lemon pudding
1/2 cup powdered milk
1/2 cup sugar
1/2 cup lemon juice
1/2 cup water
1/2 cup oil
5 large eggs
Glaze:
INGREDIENTS
2 cups powdered sugar
1/3 cup butter, melted
3-4 tbs. lemon juice
COOKING DIRECTIONS
Mix all dry ingredients together. Stir in water and lemon juice. Beat in one egg at a time, and then beat entire mixture for 2 minutes. Pour into bundt pan and bake at 325 degees for 50-60 minutes.
When cool, drizzle glaze over cake.
To Make Glaze:
COOKING DIRECTIONS
Place 2 cups powdered sugar in medium mixing bowl. Whisk in melted butter and lemon juice.
Drizzle over cake and cool.
HALLOWEEN FUNNEL CAKES
INGREDIENTS
2 eggs, beaten
1 1/2 cups milk
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
few drops vanilla (optional)
powdered sugar or cinnamon sugar (for sprinkling)
large funnel
about 2 cups vegetable oil (for deep frying)
COOKING DIRECTIONS
Stir together flour, baking powder and salt.
In a medium bowl, beat eggs and stir in milk until well combined.
Add flour mixture to egg mixture and whisk together until smooth.
Heat vegetable oil in a deep, heavy bottomed pan (cast iron works well).
When oil is very hot (about 375F) pour the batter through the funnel to form a steady stream; fry about 3 minutes or until golden brown, turning once, then for another minute or until equally browned on both sides. Remove using a slotted spoon to paper towels to drain. Sprinkle with powdered sugar, cinnamon sugar or for Halloween treats, drizzle with orange icing. Serve accompanied with syrup, if desired.
Tip: Fry the funnel cakes in batches (about 4). It helps to use a frying thermometer, but if you don't have one, test the oil temperature by cutting a 1 inch square piece of bread and dropping it into the hot oil. It should brown in 1 minute; if it browns more quickly, turn the heat down. If it takes longer than 1 minute to brown, turn the temperature up very slightly and try this test again in 5 minutes.
An easy method of dusting the cakes: toss into clean brown paper bags into which has been added a few tablespoons of sugar, then shake to coat. Small lunch bags are great for individual servings and for Halloween treats.
2 eggs, beaten
1 1/2 cups milk
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
few drops vanilla (optional)
powdered sugar or cinnamon sugar (for sprinkling)
large funnel
about 2 cups vegetable oil (for deep frying)
COOKING DIRECTIONS
Stir together flour, baking powder and salt.
In a medium bowl, beat eggs and stir in milk until well combined.
Add flour mixture to egg mixture and whisk together until smooth.
Heat vegetable oil in a deep, heavy bottomed pan (cast iron works well).
When oil is very hot (about 375F) pour the batter through the funnel to form a steady stream; fry about 3 minutes or until golden brown, turning once, then for another minute or until equally browned on both sides. Remove using a slotted spoon to paper towels to drain. Sprinkle with powdered sugar, cinnamon sugar or for Halloween treats, drizzle with orange icing. Serve accompanied with syrup, if desired.
Tip: Fry the funnel cakes in batches (about 4). It helps to use a frying thermometer, but if you don't have one, test the oil temperature by cutting a 1 inch square piece of bread and dropping it into the hot oil. It should brown in 1 minute; if it browns more quickly, turn the heat down. If it takes longer than 1 minute to brown, turn the temperature up very slightly and try this test again in 5 minutes.
An easy method of dusting the cakes: toss into clean brown paper bags into which has been added a few tablespoons of sugar, then shake to coat. Small lunch bags are great for individual servings and for Halloween treats.
CINNAMON SUPPER CAKE
INGREDIENTS
3/4 cup sugar
1/4 cup shortening
1 egg
1 teaspoon vanilla
1/2 cup milk
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons butter, softened
6 tablespoons powdered sugar
2 teaspoons cinnamon
COOKING DIRECTIONS
Preheat oven to 375°F.
Cream shortening and sugar until light and fluffy. Add 1 egg and beat well. Add vanilla to milk and stir in.
Sift together flour, baking powder and salt. Add to above mixture. Beat until smooth, about 1 minute.
Grease and lightly flour a round 9 inch cake pan or 8 inch square pan.
Spread batter evenly and bake for 20-25 minutes or until tooth pick inserted in center comes out clean.
Remove from oven and spread immediately with butter. Sift powdered sugar and cinnamon over cake. Serve warm.
3/4 cup sugar
1/4 cup shortening
1 egg
1 teaspoon vanilla
1/2 cup milk
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons butter, softened
6 tablespoons powdered sugar
2 teaspoons cinnamon
COOKING DIRECTIONS
Preheat oven to 375°F.
Cream shortening and sugar until light and fluffy. Add 1 egg and beat well. Add vanilla to milk and stir in.
Sift together flour, baking powder and salt. Add to above mixture. Beat until smooth, about 1 minute.
Grease and lightly flour a round 9 inch cake pan or 8 inch square pan.
Spread batter evenly and bake for 20-25 minutes or until tooth pick inserted in center comes out clean.
Remove from oven and spread immediately with butter. Sift powdered sugar and cinnamon over cake. Serve warm.
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