Christmas Eggnog PoundCake

1 cup butter
1 cup shortening
3 cup all-purpose flour 
3 cup sugar
1 cup flaked coconut (optional)
1 cup eggnog
6 eggs
1 tsp. lemon extract
1 tsp. vanilla extract
1 tsp. coconut extract

Preheat oven to 325 degrees.

In a large bowl cream the butter and the shortening until well blended. Gradually add in the sugar, mixing as you go so you don’t get big clumps. Beat in the eggs one at a time making sure each egg is completely mixed in before you add the next egg.  Slowly add the flour a few spoonfulls at a time, alternating with the eggnog until well blended. Mix in the extracts, and spoon in the flaked coconut.

Pour batter into a greased and floured 10-inch pan. Bake at 325 degrees for 1 1/2 hours or until set in the center.

Cool to room temp before trying to remove from pan.

Irish Cream Bundt Cake

THE CAKE

• 1 box chocolate cake mix
• 1 box instant vanilla or chocolate pudding mix
• 4 eggs
• 1/2 cup vegetable oil
• 3/4 cup Bailey's Irish Cream liqueur
  

Preheat oven to 350 (f) and butter/flour a 10 inch bundt pan.

In a large bowl, combine all ingredients.  

Dump mixture into bundt pan, and bake abt 50 minutes or until toothpick inserted comes out clear.

Let the cake cool about 10 minutes, and then dump it out onto serving dish.

Sift/sprinkle a few pinches of confectioners' sugar over the top of cake and then drizzle with the glaze below. 

 

THE GLAZE

Bailey's Cream Cheese Glaze

• 6 ounces Philadelphia Cream Cheese
• 3 tablespoon Bailey's Irish Cream liqueur
• Pinch of salt
• 1 lb bag of powdered sugar (confectioners sugar)
• 1 tsp milk (ONLY if needed!!!!)
• 1 cup coarsely chopped pecans (optional)

In a bowl, combine ingredients, beating until smooth. Gradually mix in the confectioners sugar.   Add as much extra cream or milk as needed.  You want this to be a thin icing.  Thick enough to call icing, thin enough to drizzle by spoon.

*Sprinkle with nuts, if desired.

 

**Store in an airtight container at room temperature or in the refrigerator.
**Bundt cake freezes well for up to a couple of MONTHS!

Grans Fruit Cocktail Cake

• 1 can fruit cocktail
• 2 eggs
• 2 cups sugar
• 2 1/2 cups flour
• 2 tsp soda
• pinch of salt

This is a basic “dump” style cake.

Beat eggs and sugar together add fruit cocktail, sift together flour salt and soda and add to sugar mixture.

Bake 30 minutes in a  prepared pan at 350.

German Chocolate CHeesecake Squares

The Cake

• 1  package dry yeast
• 1/2 cup warm water
• 2 cups all purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 1 egg
• 1/2 cup butter, softened
• 2 (8-oz) packages cream cheese
• 1 (3 oz) package cream cheese
• 1 cup sugar
• 1/3 cup cocoa
• 3 eggs
• 2 tsp vanilla

I know this one looks difficult but it’s not.

First, put your warm water in a large mixing bowl, and dissolve the yeast in it.   Once the yeast is dissolved, stir in 1 cup flour, 1/4 cup sugar, salt, 1 egg, and the butter until smooth.  Add enough of the remaining flour to make the “dough” easy to work with.  Turn onto a lightly floured surface and knead until smooth and elastic.  Cover and let rest 20 minutes.

Meanwhile, preheat the oven to 350(f)

Grease a jelly roll pan and press dough into the bottom and up the sides to make a big “crust”.

In a bowl, beat the cream cheese and gradually beat in the 1 cup sugar.  Beat in the coca and work until its “fluffy”.  Beat in the 3 eggs one at a time, and then the vanilla.  Make sure to scrape the sides of the bowl. 

Pour this mix into your crust and bake abt 25 minutes or until crust is golden brown.  Remove from heat and cool.

While this is coming to room temp, make your topping…

The Topping

• 1/2 cup sugar
• 1 egg
• 1/2 cup evaporated milk
• 1/4 cup butter
• 2/3 cup flaked coconut
• 1/2 cup chopped pecans
• 1 tsp vanilla

In a medium sauce pan: heat sugar, milk, and butter over med-low heat.  Make sure to stir constantly, until it becomes thick. (10-12 minutes).   Remove from heat and stir in remaining ingredients.

Lather this ooey gooey goodness onto the top of your cake, and refrigerate at least an hour.

Yep.  You’re welcome. =D

Peanut Butter and Chocolate Cake

*swoon* lol

So apparently this week was all about the sweets.  As such, I felt I wanted to finish the week off with a doosey.  Here, my friends, she is.

THE CAKE

• 2 cups all purpose flour
• 2 cups sugar
• 2/3 cups cocoa
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1 cup milk
• 2/3 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup brewed coffee, room tmp

THE FROSTING

• 1 small package of cream cheese (3oz)
• 1/4 cup creamy peanut butter
• 2 cups confectioners sugar
• 2 TBSP milk
• 1/2 tsp vanilla
• some choc chips for decorating (not required)

Preheat oven to 350(f)

In a large bowl combine all the dry ingredients in the CAKE recipe.  Gradually beat in: eggs, oil, vanilla, and milk.  Beat for about 2 minutes or until everything is well incorporated. Fold in the coffee.  Pour this mix into your greased cake pan (13x9) and bake for 35-40 minutes or until toothpick inserted comes out clean.  Let cool completely before trying to ice.

For the icing:  In a large bowl beat the cream cheese and peanut butter.  Then gradually beat in the sugar, milk, and vanilla. (Be careful not to overbeat because the icing can get “hard”.

Spread icing over cake and decorate with chocolate chips.  Then sit down and eat till you ‘bout pop.  Or at least that’s how I do it. =D

Grandma’s Lazy Cake

cake:

• 1/2 cup butter
• 1/3 cup whipping cream
• 1 1/4 cups sugar
• 3 eggs
• 2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt

frosting:

• 1 cup firmly packed brown sugar
• 1 cup chopped pecans
• 1/3 cup butter (melted)
• 1/4 cup whipping cream or milk

Preheat oven to 350(f).

In a 1-qt saucepan combine 1/2 cup butter and 1/3 cup whipping cream.   Cook over low heat, stirring until butter melts; set aside.

In a large mixing bowl combine sugar and eggs.  Beat until creamy.  Add butter mixture, flour, baking powder and salt.  Continue whipping until well blended.  Spread batter into greased and floured 16x9 pan.  Bake for 25-30 minutes until toothpick comes out clean.

Set the cake to the side and turn on your broiler. 

In a bowl combine all of the frosting ingredients.   Spread over cake, and broil for 2 to 4 minutes or until bubbly.

Can be served warm or cool.

**I like the fresh served hot with a little scoop of ice cream.  Then the leftover – cold cake – is AMAZING with the morning coffee!!!

 

source: clipping from  Nana’s box

Crumble Cake

This extra yummy coffee cake uses lots of brown sugar, and cinnamon.  It is a great alternative to my Old Timey Coffee Crumble recipe.  Mouth watering yummy goodness and perfect with a hot cup of coffee.

CAKE

2 cups flour
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon soda
1 teaspoon baking powder
1 cup sugar
1/2 cup brown sugar
2/3 cup shortening
2 eggs
1 cup buttermilk

Preheat oven to 350(f)

Grease a 9 by 12-inch pan, and set aside.

Combine flour, salt, cinnamon, baking soda, and baking powder, and set aside.

In another bowl, cream sugar, brown sugar, and shortening. Mix in the eggs and beat well. Slowly mix in the dry ingredients and buttermilk.

Pour into greased pan and sprinkle with topping (recipe below).   Bake 35 minutes at 350°.  (until a toothpick inserted comes out clean)

TOPPING

1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup pecan (chopped)
1/2 cup chopped dates (optional)

Pumpkin Roll

I know this recipe looks hard, but trust me it’s not.  In fact, its so easy this is what my MR. makes for pot lucks at work, and reunions and such.  He loves all the “oooooo”s and “ahhhhhhh”s….

For the cake:

6 eggs
2 cups granulated sugar
15 oz can pumpkin
1 tbsp orange juice
1 1 / 2 cups flour
2 tsp baking powder (POWDER not soda!)
4 tsp ground cinnamon
2 tsp ground ginger
1 tsp nutmeg
1 tsp salt
1 cup walnuts (chopped)

Preheat oven to 375 degrees.

Grease and flour TWO 10" X 15"  pans.

In a small bowl. mix all dry ingredients (except nuts and sugar).

In a large bowl, mix the eggs and sugar until thick. Beat in the pumpkin and orange juice.

Gradually add the dry mixture and mix on low until combined.

Pour evenly into the prepared pans and sprinkle 1 / 2 cup nuts on top of each.

Bake for 12 to 15 minutes.

Spread out a hand towel on the counter and dust with some powdered sugar (this will keep the cake from sticking).  When you take the cake out of the oven, let sit a couple of minutes, and then turn  the towel dusted with powdered sugar. One cake per towel.  Roll up with towel starting at narrow end and refrigerate to cool.

While cooling mix filling.

For the Filling:

1 lb cream cheese
1 / 2 cup butter
2 1 / 2 cups powdered sugar
1 tsp vanilla

Beat the cream cheese and butter, in a large bowl.   Mix in the vanilla and then slowly add the sugar.  This will make like a thin icing. 

Slowly unroll the cooled pumpkin cake and spread with icing mix.

Carefully roll the cake back up, wrap with wax paper, and then chill.

Orange KissMe Cake

This is my version of the Pillsbury Orange Kiss-Me Cake, 1950 prize winning recipe.  This cake is a sticky type cake, with a crumbly nutty topping.  It is FINGER LICKING good, with strong orange flavors and tastes amazing warm or cold.  You can serve with ice cream if you like, but I prefer to have this cake with a good cup of black coffee.

The Cake:

In a blender or food processor, loose chop together:
1 can of mandarin oranges (reserve juice for topping)
1 cup raisins
1/3 cup walnuts
set aside until later.

In a large bowl, sift together:
2 cups sifted all purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup sugar

Into the flour mixture beat in:
½ cup shortening (butter flavor Crisco is AMAZING in this recipe!)
¾ cup milk

Beat with an electric mixer at low speed until blended and then beat at medium speed for at least two minutes. 

Gradually add:
2 eggs and ¼ cup milk. 

Beat this for two more minutes and then fold in the orange raisin mixture into batter.  Pour into well greased and floured 12 x 8 x 2 pan.

Bake at 350 degrees for 40-50 minutes in loaf pan or 35-45 minutes for round cake pans.

Remove from oven and poke holes all over cake with fat toothpick or small straw.

ORANGE NUT TOPPING:
drizzle 1/3 cup orange juice over the warm cake

In a bowl combine:
1/3 cup sugar, 1 tsp. cinnamon, ¼ cup chopped walnuts, sprinkle loosley over cake.

Decorate with some orange slices.

Old Time Crumble Coffee Cake

This is my all time favorite coffee cake recipe.  When cooking this recipe, it is very important to use real butter and not a spread.  I have tried using a spread and the cake does not taste the same and cooked up very heavy.

Ingredients:

Base Cake
1/4 cup butter
1 lrg whole egg
1/3 cup white sugar
1/2 teaspoon vanilla extract
1/4 teaspoon imitation butter flavor
1 1/2 cups all-purpose flour
1/4 teaspoon salt  (a pinch)
2 teaspoons baking powder
2/3 cup milk  

Topping
2 tablespoons all-purpose flour
5 tablespoons white sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter

Cooking Instructions:

Preheat the oven to 375 degrees (F)

In a large bowl cream together 1/4 cup butter, 1/4 teaspoon imitation butter and 1/3 cup of sugar until smooth. Beat in the egg and vanilla until well blended, but be careful to not beat the mixture until stiff.  In a small bowl combine 1 1/2 cups of flour, salt and baking powder and then mix this dry mix into the creamed mixture by mixing in half the mix, milk, and then the rest of the milk.

Spread into a prepared 9x9  baking pan.

In another bowl mix together 2 tablespoons flour, 5 HEAPING tablespoons sugar, and the cinnamon.   Cut about 2 tablespoons of butter and fold into the dry  until the mixture is crumbly.   (this topping can also be used on Apple pie!)  Sprinkle the crumble topping over the top of the cake.  Do not mash into cake mix, do not try to smooth it out.  Let it be loose and crumbly!

Bake for aprox 25 minutes or until a knife inserted into the center comes out clean.

Carrot Cake with cream cheese frosting

I’ve been craving carrot cake for DAYS.  DAYS I tell ya.  Don’t believe me?  It’s all over my twitter!  LOL!!

I finally drug out my recipes, and WENT TO THE STORE!  All so I could give YOU this, ENJOY!

Gramma Nay’s Scratch Cake

Ingredients for the CAKE:

• 2 cups all purpose flour
• 2 cups sugar
• pinch of salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1.5  tsp cinnamon
• 4 eggs
• 1 cup oil
• 2 cups grated carrots (2 cups after they are grated, not before)

Ingredients for the ICING:

• 1/2 cup butter (do NOT use spread, its not the same.) {1 stick}
• 1 package of Philadelphia Cream Cheese (you CAN use fat free Philly)
• 1 lb (half a large bag) Powdered Sugar
• 2 tsp vanilla
• 1 cup pecans
• 2 tbs half n half or cream (only if needed)

Prep:

Making this cake is pretty simple.

For the CAKE: 

Preheat oven to 350.  Shred carrots.  You can use a cheese grater, I use my small food processor. 

You need 2 cups after they are shredded.  If you use a small chopper like mine, it takes 2 loads.  :)

In a lrg bowl, mix all the dry ingredients.  Flour, sugar, salt, baking powder and soda, and cinnamon.

For a lighter fluffier cake, SIFT THEM together.  In a small bowl, mix the eggs and oil.  Gradually mix the egg oil mixture into the dry ingredient mixture beating until well incorporated.  The batter will be pretty thick.  Use a spatula scrape the sides of the bowl and then mix in the carrots.  Spread the mixture into a prepared pan.  Bake for 30-35 minutes. Do the toothpick test to see if it’s ready.  Then set aside and let cool before icing.  {while its cooling you can make the icing}

For the Icing:

In a large bowl mix the butter , vanilla, and the Philadelphia Cream Cheese. 

Gradually mix in the sugar (if it’s too thick once all the sugar is added add just a smidge of cream)  Gradually mix in the pecans.  Then ice your yummy cake!

I know this recipe looks like its hard.  What it is, is hard to screw up.  The icing is probably the only “tricky” thing, because you will be tempted to thin it out, and then again.  You dont want RUNNY icing!  Avoid the temptation, YOU CAN DO IT!

Good Luck!
~Bunny

Banana Split Cake

Banana Split Cake

Ingredients

• graham cracker crust to cover 9 x 15 pan with rim
• 1 1/2 sticks butter or margarine*
• 2 cups powder sugar*
• 2 eggs*
• 1 tsp vanilla*
• 2 sliced bananas
• 1 large can crushed pineapple, WELL drained
• 1 large container whipped topping
• garnish: nuts and cherries

Directions

1. Prepare your crust and cool
2. Beat the margarine, sugar, eggs, vanilla until it is like pudding*
3. Spread over crust.
4. Place remaining ingredients in layers over the pudding layer in order listed.
5. Chill overnight

*Note: You can substitute 2 boxes of vanilla pudding instead of step 3.  To do this, put 2 boxes of pudding, one can of eagle brand sweetened condensed milk and milk (as per pudding directions minus  one cup.)

To make the crust:

Ingredients

• 1½ cups graham-cracker crumbs
• ¼ cup sugar
• ½ cup melted butter or margarine

Directions

1. Combine graham-cracker crumbs, sugar and melted butter. Mix well. Press firmly in un-buttered pan. Want thicker crust, double the ingredients.  Bake in moderate oven at 375° F for about 8 minutes or till edge is lightly browned. Cool.

*NOTE: for the best crumbs, put graham crackers in a baggy and roll with rolling pin.

ENJOY!
~Bunny