DUTCH FUNNEL CAKES

DUTCH FUNNEL CAKES

INGREDIENTS :
3 eggs
2 cups milk
1/4 cup sugar
3 1/2 cups flour
1/2 tsp salt
2 tsp baking powder

INSTRUCTIONS :
-Preheat oil in a cast iron skillet on medium high heat (for an electric frying pan preheat to 375 degrees). Leave room between the oil and the top of the pan to allow room for batter to be added. Beat eggs, add milk and sugar. Beat well. In a separate bowl, sift flour, salt and baking powder. Add to egg and milk mixture. Beat until batter is smooth. Batter should be thin enough to flow through the opening of your funnel. If needed, add a little more milk.

-Put your finger over the bottom of the funnel and pour batter in top. Drizzle batter in hot oil making criss crosses and swirls. (I use a measuring cup with a thin spout to do this, easier for those of us less coordinated!). Let brown on bottom and then carefully flip it over with tongs to brown on the other side.

-Place on a paper towel to drain for a minute or so and then serve warm with molasses, jelly or sprinkle with powdered sugar.

Banana Pudding Cheesecake

Banana Pudding Cheesecake

INSTRUCTIONS :
For the crust:
4 oz vanilla wafers
2 oz butter, melted

-Using a food processor, pulse the cookies until they turn into a fine crumb. Add the butter and pulse until a dough is formed.
-Spread the cookies in the bottom of a 8 inch springform pan. Refrigerate the crust while making the batter.

For the batter:
2 ripe bananas
17.5 oz cream cheese
1/2 cup sugar
4 eggs
1 tsp vanilla extract
2.5 oz vanilla wafers

- Preheat the oven to 320ºF.
-In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese and the mashed bananas. Beat for 3 minutes.
- Add in the sugar, beating for another 3 minutes.
- Add the eggs one at a time, beating for one minute after each addition. Add in the vanilla extract.
- Crumble the cookies with your hands and fold them into the batter.
-Pour the batter into the prepared pan and bake for 45 to 50 minutes, until the cake appears set, with the center jiggling only a little. Let the cake cool in the turned-off oven.

For the topping:
1 banana
2.5 oz vanilla wafers
1 cup whipping cream
2 tbsp sugar
vanilla wafers for garnish

- Slice the banana and distribute it on one layer on top of the cooled cake. Place the cookies on top of the bananas.
-Mix the cream and sugar until it forms stiff peaks. Spread it on top of the cake.
- Top with additional crumbled cookies. Refrigerate overnight (or at least 6 hours) before cutting.

BANANA CREAM PIE

BANANA CREAM PIE

INGREDIENTS :
 1 (9 inch) pie crusts, baked
  3 cups whole milk
  3/4 cup white sugar
  1/3 cup all-purpose flour
  1/4 teaspoon salt
  3 egg yolks, slightly beaten
  2 tablespoons butter
  1 teaspoon vanilla
  3 bananas

INSTRUCTIONS :
- Have baked 9-inch pie shell ready.
-In a large saucepan, scald the milk.
-In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
- Over medium heat, stirring constantly, cook until thickened.
- Cover and, stirring occasionally, cook for two minutes longer.
- In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
- Cook for one minute longer, stirring constantly.
- Remove from heat and blend in the butter and vanilla.
9. Let sit until lukewarm.
-When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
- If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.

Pumpkin Muffins

Pumpkin Muffins

INGREDIENTS :
1 3/4 cup flour
1 tsp baking soda
1 tsp ground cinnamon
1 1/2 cup sugar
1 cup pumpkin, canned
1/2 cup vegetable oil
1/3 cup water
2 eggs

INSTRUCTIONS :15 minutes
- In large bowl, stir flour, baking soda and cinnamon. Add sugar and stir well.
- In medium mixing bowl, beat pumpkin, oil and water. Add eggs one at a time, beating well after each.
- Make a well in the center of the pumpkin mixture and stir just until flour is moistened.
- Spray muffin tins with a non stick cooking spray.
- Fill tins 3/4 full.
- Bake at 350°F for 25 minutes.
- Remove from tins and cool on a rack.

Fresh Strawberry Upside Down Cake

Fresh Strawberry Upside Down Cake

INGREDIENTS :
2 cups crushed fresh strawberries
1 (6 ounce) package strawberry flavored gelatin mix
3 cups miniature marshmallows
1 (18 ounce) package yellow cake mix, batter prepared as directed on package

INSTRUCTIONS :
Preheat an oven to 350 degrees F (175 degrees C).
Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.
Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.

HAWAIIAN DREAM CAKE!

HAWAIIAN DREAM CAKE!

INGREDIENTS :
1 package yellow cake mix
1 (20 oz.) can crushed pineapple, drained, reserve juice
1 8-ounce package cream cheese
1 (3-oz.) pkg. instant vanilla pudding
... 1 cup cold milk
1 (9-ounce) container cool whip or use coconut milk chilled (healthy and good )
Nuts and coconut

Prepare cake mix according to package directions, using the reserved pineapple juice and water for the liquid called for in the directions. Bake at 350° F. for about 35 minutes in a greased and floured 15 x 10 x 1 inch jelly roll (I used a 9-/12 x 13 pan). Cool in pan, set aside.
In a large bowl blend together cream cheese, pudding mix and milk until smooth. Fold in drained pineapple and spread over top of cake. Cover with whipped topping and sprinkle with nuts and coconut. Refrigerate..

CREAM CHEESE POUND CAKE

CREAM CHEESE POUND CAKE

INGREDIENTS :
1 1/2 cups butter, softened at room temp
1 (8-ounce) package cream cheese, softened at room temp
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract

INSTRUCTIONS :
Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat);
gradually add sugar, beating well.
Add eggs, 1 at a time, beating until combined. Crack eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix.
Sift 3 cups of flour. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla from the huge 1 liter Mexican vanilla bottle my mother in law shared with me.
Pour batter into a greased and floured 10-inch Bundt pan.
Smooth the top of the cake or bottom of the cake (depending how you look at it) with a spatula to even it out.
Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.

CREAMSICLE CAKE!

CREAMSICLE CAKE!

INGREDIENTS :
1 box Yellow Cake Mix
1 Cup Milk into cake mix
2 Large Eggs into cake mix
2 Teaspoon Vanilla into cake mix

2 Packs Orange Gelatin
1 Pack Vanilla Instant Pudding
1 Tub Whipped Topping

 INSTRUCTIONS :
-Bake cake as directed in a 9 x 13" pan. Let cake cool. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 cup boiling water and 1 cup cold water. Pour over cake. Cover and refrigerate for 4 hours.

-Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with
the pudding mixture.

-For a layered Creamsicle Cake: Make the cake batter as directed, then batter pour evenly into 3 round 9" cake pans. Bake cakes as directed and let cool.

-Then, make the orange gelatin as directed on the package : you'll let the gelatin set up instead of pouring it into the cake. Use your round cake pans,or deep cookie sheet with edges.When you pour the liquid gelatin mixture into the pans, it will need to be refrigerated for around 4 hours.Make the pudding mixture according to the original recipe. Finally, layer in this order: cake, gelatin pudding mixture. Repeat once more for a 6-layered Cream-sicle Cake.

Kolochkys.

Kolochkys.

INGREDIENTS :
Makes 30
3 oz cream cheese, softened
1⁄2 cup butter, softened
1 cup all-purpose flour
1⁄2 cup fruit jam or preserves, any flavor
1⁄3 cup powdered sugar, for decoration

 INSTRUCTIONS :
Beat together cream cheese and butter until smooth. Gradually add flour until well blended. Shape dough into a ball and chill for several hours or overnight.
Preheat oven to 350 degrees F (180 degrees C).
Roll out dough to 1/8 inch thickness on a floured work surface. Cut into 2 1/2 inch squares and place about 1/2 teaspoon of jam or preserves in the center of each square. Bring 2 opposite corners toward the middle so they slightly overlap and pinch them together to seal. Place cookies on ungreased baking sheets.
Bake for 12 to 15 minutes or until lightly golden. Leave cookies on the baking sheets for about 2 minutes, then transfer to wire racks. Cool and lightly dust with powdered sugar.

Very Moist Coconut Sheet Cake

Very Moist Coconut Sheet Cake

INGREDIENTS :
1 Duncan Hines White Cake mix
3 eggs
1 cup milk
1/2 cup vegetable oil
1 small box vanilla (or almond) pudding (I used vanilla)
1 teaspoon vanilla (or almond) extract (I used vanilla)
Mix together all ingredients until smooth and creamy. Pour into a 9 x 13 pan that has been greased and floured. (I used Baker's Joy.) Bake at 350 for 32 - 35 minutes or until tooth pick comes our clean.

1 can of cream of coconut
1 can of sweetened condensed milk
Mix these two ingredients together. Poke holes in the hot cake and slowly pour this mixture over the cake. Let cake cool and then frost with the following:

8 oz. container of Extra Creamy Cool Whip
12 oz. frozen grated coconut (Sprinkle this over the top of the Cool Whip)
Refrigerate at least 8 hours before serving

Sugar Cookie Cherry Cheesecake

Sugar Cookie Cherry Cheesecake

INGREDIENTS :
1-1lb of Pillsbury Sugar Cookie Dough
The Filling:
4-8oz. blocks of Cream Cheese..softened
4 Eggs
1 tablespoon Vanilla Extract
1 cup Granulated Sugar
1 can cherry pie filling for the topping

 INSTRUCTIONS :
- Press the cookie dough into an 8 inch springform pan and bake at 350 about 15 minutes until almost  done.
 -Let cool.
-Meanwhile, beat cream cheese and sugar.
-Add vanilla and one egg at a time, beating well.
-Pour into crust.
-Lower oven to 325 and bake 75-90 minutes until cooked through and browned.
-Chill overnight in fridge and top with canned cherry pie filling.

Ding Dong Cake

Ding Dong Cake

INGREDIENTS :
1 box devils food cake mix
8 oz. cream cheese softened
3 c powdered sugar
1 stick butter softened
8 oz. cool whip
1 tub milk chocolate icing

 INSTRUCTIONS :
-Prepare and bake cake as directed on box. (2 round cake pans)

-Filling: Mix and cream the butter and cream cheese. Add powdered sugar and fold in cool whip.

-After cake is completely cooled split layers (TIP: you can place the uncut cakes on plates in a freezer for about 30 minutes to make a cleaner cut, then use unwaxed dental to pull through the layer and make a wonderful even cut.) and spread filling on each layer and stack, do not spread filling all the way to the edge of the cake, the weight of the cake will press it out to the edge once you are finished, this keeps the filling from mixing with the icing. Now, if you have any filling left over you can mix it with the icing. It’s what we do. Then ice entire cake with the chocolate icing. You will be able to put a thick layer of filling between the layers.

BAILEY’S IRISH CREAM CHEESE SWIRL BROWNIES

BAILEY’S IRISH CREAM CHEESE SWIRL BROWNIES

INGREDIENTS :
For the Swirl:
3 ounces cream cheese, room temperature
2 TBSP unsalted butter, room temperature
¼ cup sugar
1 large egg
1 TBSP all purpose flour
2 TBSP Bailey’s Irish Cream

For the Brownies:
6 ounces sweet baking chocolate (I used semisweet), chopped
3 TBSP unsalted butter, room temperature
½ cup sugar
2 large eggs
½ cup all purpose flour
½ tsp baking powder
¼ tsp salt
2 tsp vanilla extract
1 cup semisweet chocolate chips

For the Glaze:
4 ounces sifted powdered sugar
1 TBSP Bailey’s Irish Cream
milk to thin out (amount will vary)

 INSTRUCTIONS :
-Preheat oven to 350°F. Lightly butter 8-inch square nonstick baking pan. Using electric mixer, beat cream cheese and butter in medium bowl until light and fluffy. Gradually add sugar and beat until well blended. Beat in egg. Mix in flour, Irish Cream, and vanilla. Set mixture aside.

-Stir baking chocolate and butter in heavy small saucepan over low heat until smooth. Cool slightly. Using electric mixer, beat sugar and eggs in large bowl until slightly thickened, about 2 minutes. Mix in flour, baking powder and salt. Mix in chocolate mixture and extracts. Stir in chocolate chips.

-Spread half of chocolate batter (about 1 1/4 cups) in prepared pan. Using rubber spatula, spread cream cheese mixture over chocolate batter. Spoon remaining chocolate batter over top of cream cheese mixture. Using tip of knife, gently swirl through batter, forming marble design. Bake brownies until tester inserted into center comes out with a few moist crumbs attached, about 30 minutes.

-Make glaze. Combine powdered sugar and Irish cream. If too thick thin out with milk.
While still warm brush (using a pastry brush) glaze over brownies. Let sit for 15 minutes. Cut into squares.

German Chocolate Upside Down Cake

German Chocolate Upside Down Cake

INGREDIENTS :
1 cup sweetened flaked coconut
1 cup pecans, finely chopped
3 1/2 cups powdered sugar
1 cup margarine, melted
8 ounces cream cheese, softened
1 (18 ounce) box German chocolate cake mix (with pudding)
1 1/4 cups water
1/3 cup oil
3 eggs

 INSTRUCTIONS :
-Preheat oven to 375°F Grease and flour 13x9 inch pan. Sprinkle coconut and pecans evenly over the bottom of the pan and set aside.
-In a large mixing bowl, mix cake mix, water, oil and eggs as directed on the box. Carefully pour batter over coconut and pecans in prepared pan.
-Mix melted margarine, cream cheese and powdered sugar in large bowl on low speed for 30 seconds, or until well mixed. Increase mixer speed to medium and beat 30 seconds more, or until smooth.
-Spoon cream cheese over batter, leaving a 1 inch border of batter around the sides of the pan, and smooth with spatula.
-Bake for 43-48 minutes, or until the cream cheese mixture has turned golden brown and the cake springs back when touched lightly.
-Remove from oven and set cool for 20 minutes. Run a sharp knife around the edge of the cake and invert it onto serving platter. Let rest for 20 minutes more, then slice and serve.

CHOCOLATE PEANUT BUTTER BARS

CHOCOLATE PEANUT BUTTER BARS

INGREDIENTS :
2 cups quick-cooking oats
1 3/4 cups firmly packed light brown sugar
1 1/2 cups All Purpose Flour...
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1/2 cup chopped peanuts
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 large egg, beaten
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter

 INSTRUCTIONS :
Heat oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts. Reserve 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan. Bake for 15 minutes. Stir together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust. Stir together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer. Bake for an additional 15 minutes. Cool. Cut into bars.

No Bake Chocolate Lasagna

No Bake Chocolate Lasagna

INGREDIENTS :
36 Oreo cookies
6 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
1⁄4 cup granulated sugar
2 tablespoons milk, cold
1 (12 ounce) container Cool Whip, divided
2 (4 ounce) packages chocolate instant pudding
3 1⁄4 cups milk, cold
1 1⁄2 cups mini chocolate chips

INSTRUCTIONS :
-Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large zip lock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on
the additional layers.

-Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of
milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.

-Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips, walnuts, almonds whatever you choose evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

FRESH APPLE CAKE RECIPE

FRESH APPLE CAKE RECIPE

INGREDIENTS :
FRESH APPLE CAKE RECIPE:
1 c vegetable oil
2 c sugar
3 eggs
3 c flour
1 tsp baking soda
2 tsp vanilla extract
1 c chopped pecans
3 c peeled and chopped apples

 INSTRUCTIONS :
Preheat oven to 350 degrees. Grease a 9 x 13" pan. Combine oil, sugar, and eggs. Stir in flour and baking soda. Add vanilla, pecans, and apples. Spread in prepared pan and bake for 45-50 minutes. Cool for 2 hours. Then prepare frosting.

Frosting :
1/2 c butter
1 c brown sugar, packed
1/4 c evaporated milk
1/2 tsp vanilla

Boil all ingredients in a small saucepan for 2 minutes. Set pan in bowl filled with ice water. Beat icing until of spreading consistency. Spread over top of cake.

Cherry Cheesecake

Cherry Cheesecake

INGREDIENTS :
1 can cherry pie filling
1/2 cup butter
16 ounces Sour Cream
8 ounces Cream Cheese
16 ounces marshmallows
2 regular size keebler ready graham pie crusts ( save plastic as cover)

INSTRUCTIONS :
- In med-large bowl mix together sour cream and cream cheese until smooth and set aside.

- On stove top melt stick of butter and mix in marshmallows little at a time until smooth.

- Quickly add marshmallow mix into the sour cream/cream cheese mix and quickly mix those together.

- Pour equal amount of cheesecake into each of the ready pie crusts. Cover the pies with the plastic that came with the pie Place in fridge overnight.

- Once pie is firm you may top with cherry pie filling or any other fruit you may want to top pie with

Pumpkin Chocolate Brownie Cheesecake

Pumpkin Chocolate Brownie Cheesecake

INGREDIENTS :
19.9 oz. (or similar) box brownie mix (and ingredients required on box)

Pumpkin Cheesecake :
16 oz. cream cheese, room temperature
1-cup sugar
3/4 cup pumpkin puree
1 tsp pumpkin pie spice
4 oz. cool whip

Chocolate Whipped Cream :
3/4 cup whipping cream
1/4 cup powdered sugar
3 tbsps. cocoa

INSTRUCTIONS :
1. Line the bottom of a 9-inch spring form pan with parchment paper and grease the sides. Preheat oven to 350 degrees.
2. Prepare brownie mix according to directions on the box.
3. Pour batter into spring form pan and bake according to directions on box.
4. Allow to cool for about 5 minutes, and then remove to cooling rack to finish cooling.
5. Once the brownie has cooled, make the cheesecake. Beat cream cheese and sugar until smooth.
6. Add pumpkin puree and pumpkin pie spice and mix until smooth.
7. Fold in Cool Whip.
8. Place brownie back into the spring form pan and line inside edges of pan with parchment paper.
9. Spread cheesecake evenly on top of brownie, then put in refrigerator until firm about 3-4 hours.
10. To make chocolate whipped cream, freeze a metal bowl and whisk attachment for 10-15 minutes.
11. Remove bowl from freezer, add heavy whipping cream, and whip on high speed until it begins to thicken.
12. Add powdered sugar and cocoa and whip until it you get stiff peaks.
13. Pipe whipped cream around edges of cheesecake.
14. Drizzle chocolate sauce over finished cheesecake, if desired.

Delicious Cranberry Christmas Cake

Delicious Cranberry Christmas Cake

INGREDIENTS :
3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups all-purpose flour *
12 oz fresh cranberries

* Gluten Free Substitution:
1 1/4 cup brown rice flour
1/2 cup potato starch
1/4 cup tapioca starch
1 teaspoon xanthan gum

 INSTRUCTIONS :
Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices.
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