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Lemonade Muffins
Ingredients - 1 3/4 cups all-purpose flour-
1/4 cup granulated sugar-
2 1/2 teaspoons double-acting baking powder-
3/4 teaspoon salt-
1 egg, beaten well-
1/2 cup lemonade concentrate, thawed, undiluted-
1 teaspoon grated lemon, peel-
1/4 cup milk-
1/3 cup butter, melted-
1/2 cup chopped walnuts-
1/2 cup frozen lemonade concentrate, thawed, undiluted-
Granulated sugar
Directions 1.Sift together flour, the 1/4 cup sugar, baking powder and salt.
2.Combine egg, 1/2 cup lemonade concentrate, lemon peel, milk and butter. Add flour mixture; stir just until moistened. Stir in walnuts; do not over-beat. Fill paper-lined 2 1/2 x 1 1/2-inch muffin cups 2/3 full. Bake in 400 degree friend oven for 20 to 25 minutes.
3.Remove from cups. Brush tops with 1/2 cup lemonade concentrate; sprinkle with sugar; serve warm.
Ingredients - 1 3/4 cups all-purpose flour-
1/4 cup granulated sugar-
2 1/2 teaspoons double-acting baking powder-
3/4 teaspoon salt-
1 egg, beaten well-
1/2 cup lemonade concentrate, thawed, undiluted-
1 teaspoon grated lemon, peel-
1/4 cup milk-
1/3 cup butter, melted-
1/2 cup chopped walnuts-
1/2 cup frozen lemonade concentrate, thawed, undiluted-
Granulated sugar
Directions 1.Sift together flour, the 1/4 cup sugar, baking powder and salt.
2.Combine egg, 1/2 cup lemonade concentrate, lemon peel, milk and butter. Add flour mixture; stir just until moistened. Stir in walnuts; do not over-beat. Fill paper-lined 2 1/2 x 1 1/2-inch muffin cups 2/3 full. Bake in 400 degree friend oven for 20 to 25 minutes.
3.Remove from cups. Brush tops with 1/2 cup lemonade concentrate; sprinkle with sugar; serve warm.
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Crustless Peach Pie
Filling
8 cups peaches, peeled and sliced
1/2 cup sugar (white or brown, both work) sub: Splenda
3 tablespoons cornstarch
2 teaspoons cinnamon (or to taste)
1 pinch nutmeg
Topping
1/4 cup butter 1/3 cup all-purpose flour 1/3 cup oat bran 1/4 cup additional oat bran
Filling
8 cups peaches, peeled and sliced
1/2 cup sugar (white or brown, both work) sub: Splenda
3 tablespoons cornstarch
2 teaspoons cinnamon (or to taste)
1 pinch nutmeg
Topping
1/4 cup butter 1/3 cup all-purpose flour 1/3 cup oat bran 1/4 cup additional oat bran
- Preheat oven to 400 degrees friend.
- To make filling: Mix the sugar and the cornstarch and spices, add to the peaches and coat well. Place in baking dish. A 9" Pyrex pie dish works for me.
- To make strudel: Melt butter in a large bowl. Add sugar, flour, and 1/3 cup oat bran. Mix well until combined and crumbly. (you may want to taste test
it's yummy.). - Sprinkle 1/4 cup plain oat bran ontop of peaches, then the streudel.
- Bake at 400 for 20 min, then reduce to 350 and bake until it's done (the outside will be bubbly and the center will be crusty and golden brown).
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Dutch Sugar Cookies
Ingredients
1 1/2 cups Powdered sugar
2 1/2 cups Flour
1 cup Unsalted butter room temperature
1 teaspoon Baking powder
1 large Egg
1/2 teaspoon Salt
2 teaspoons Vanilla extract
Directions:
Using electric mixer, beat sugar and butter in large bowl until light.
Beat in egg and vanilla.
Add flour, baking powder, and salt. Mix to combine.
Divide dough in half. Gather each piece into ball and flatten into disks. Wrap in plastic and chill 1 hour.
Preheat oven to 325.
Roll out 1 dough disk on floured work surface to 1/8 in. thickness. Using assorted cookie cutters, cut out cookies.
Transfer cookies to ungreased baking sheets, spacing 1 in. apart.
Bake cookies until pale golden, about 13 minutes.
Transfer cookies to rack; cool.
Ingredients
1 1/2 cups Powdered sugar
2 1/2 cups Flour
1 cup Unsalted butter room temperature
1 teaspoon Baking powder
1 large Egg
1/2 teaspoon Salt
2 teaspoons Vanilla extract
Directions:
Using electric mixer, beat sugar and butter in large bowl until light.
Beat in egg and vanilla.
Add flour, baking powder, and salt. Mix to combine.
Divide dough in half. Gather each piece into ball and flatten into disks. Wrap in plastic and chill 1 hour.
Preheat oven to 325.
Roll out 1 dough disk on floured work surface to 1/8 in. thickness. Using assorted cookie cutters, cut out cookies.
Transfer cookies to ungreased baking sheets, spacing 1 in. apart.
Bake cookies until pale golden, about 13 minutes.
Transfer cookies to rack; cool.
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Mocha Snack Cake
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup fat free skim milk
1 tablespoon instant coffee granules
1/3 cup LAND O LAKES® Soft Baking Butter with Canola Oil
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla
Powdered sugar
Heat oven to 350°friend. Combine milk and coffee granules in small bowl; stir to dissolve. Set aside.
Combine Soft Baking Butter with Canola Oil and sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add milk mixture, egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, cocoa, baking powder and salt; beat until well mixed.
Pour batter into greased 8-inch square baking pan. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan.
To serve, cut cake into squares; sprinkle each serving with powdered sugar.
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup fat free skim milk
1 tablespoon instant coffee granules
1/3 cup LAND O LAKES® Soft Baking Butter with Canola Oil
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla
Powdered sugar
Heat oven to 350°friend. Combine milk and coffee granules in small bowl; stir to dissolve. Set aside.
Combine Soft Baking Butter with Canola Oil and sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add milk mixture, egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, cocoa, baking powder and salt; beat until well mixed.
Pour batter into greased 8-inch square baking pan. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan.
To serve, cut cake into squares; sprinkle each serving with powdered sugar.
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Lemon Cheesecake Squares
Ingredients:
***Crust***
1 1/2 cup flour
1 stick margarine
1/4 cup finely chopped nuts (optional)
***Filling***
8 ounces pkg. cream cheese
1 cup powdered sugar
12 ounces container Cool Whip
1 can lemon pie filling
Directions:
Crust: Mix flour, margarine and nuts like pie crust and pat into the bottom of a 9 x 13 inch pan. Bake at 350 degrees friend for about 15 minutes. Cool.
Filling: Cream together cream cheese, sugar and 1/2 of the Cool Whip. Spread over the cooled crust. Spread can of lemon pie filling over the top of the cheese mixture. Spread the remaining Cool Whip on top.
Refrigerate (overnight is best). Cut into squares.
Ingredients:
***Crust***
1 1/2 cup flour
1 stick margarine
1/4 cup finely chopped nuts (optional)
***Filling***
8 ounces pkg. cream cheese
1 cup powdered sugar
12 ounces container Cool Whip
1 can lemon pie filling
Directions:
Crust: Mix flour, margarine and nuts like pie crust and pat into the bottom of a 9 x 13 inch pan. Bake at 350 degrees friend for about 15 minutes. Cool.
Filling: Cream together cream cheese, sugar and 1/2 of the Cool Whip. Spread over the cooled crust. Spread can of lemon pie filling over the top of the cheese mixture. Spread the remaining Cool Whip on top.
Refrigerate (overnight is best). Cut into squares.
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Very Vanilla Muffins
Ingredients:
1 3/4 cup all purpose flour
1/2 cup sugar, PLUS
1 tablespoon sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg, beaten
8 ounces vanilla yogurt, lowfat
1 tablespoon vanilla extract
6 tablespoons butter, melted
Directions:
Preheat oven to 400F. Line 2-1/2" muffin pan cups with liners.
In a large bowl, stir together flour, 1/2 cup of the sugar, baking powder, baking soda and salt. In a medium bowl, stir together egg, yogurt and vanilla and pour over dry ingredients. Add melted margarine and stir just to blend. Do not overmix.
Quickly spoon batter into paper liners, filling each muffin cup to the top. Sprinkle with remaining sugar.
Bake muffins about 20 minutes, or until a toothpick inserted in center comes out clean. Remove muffins to wire rack and let cool 10 to 15 minutes before serving.
Ingredients:
1 3/4 cup all purpose flour
1/2 cup sugar, PLUS
1 tablespoon sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg, beaten
8 ounces vanilla yogurt, lowfat
1 tablespoon vanilla extract
6 tablespoons butter, melted
Directions:
Preheat oven to 400F. Line 2-1/2" muffin pan cups with liners.
In a large bowl, stir together flour, 1/2 cup of the sugar, baking powder, baking soda and salt. In a medium bowl, stir together egg, yogurt and vanilla and pour over dry ingredients. Add melted margarine and stir just to blend. Do not overmix.
Quickly spoon batter into paper liners, filling each muffin cup to the top. Sprinkle with remaining sugar.
Bake muffins about 20 minutes, or until a toothpick inserted in center comes out clean. Remove muffins to wire rack and let cool 10 to 15 minutes before serving.
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Heath Bar Cheesecake
Ingredients - 1 (18 ounce) package refrigerated oatmeal cookie- dough with chocolate and butterscotch chips*-
16 ounces cream cheese, softened-
2 eggs-
1/2 cup granulated sugar-
1 teaspoon vanilla extract-
4 (1.4 ounce) Heath candy bars, coarsely chopped
*Directions 1.To make the dough easier to slice, freeze it for two to three hours before starting the recipe.
2.Preheat oven to 350 degrees friend. Coat a 9-inch deep-dish pie pan with nonstick cooking spray.
3.Slice the cookie dough into 24 slices and arrange on the bottom and up the sides of the pie plate. Press the dough together, making a uniform crust; set aside
.4.In a large bowl, with an electric beater on medium speed, beat the cream cheese, eggs, sugar and vanilla extract for 1 minute, until well mixed. Stir in the candy pieces and pour into the pie plate. Bake at 40 to 45 minutes until the center is firm. Remove from the oven and cool. Cover loosely, then chill for at least 4 hours or overnight before serving.
Ingredients - 1 (18 ounce) package refrigerated oatmeal cookie- dough with chocolate and butterscotch chips*-
16 ounces cream cheese, softened-
2 eggs-
1/2 cup granulated sugar-
1 teaspoon vanilla extract-
4 (1.4 ounce) Heath candy bars, coarsely chopped
*Directions 1.To make the dough easier to slice, freeze it for two to three hours before starting the recipe.
2.Preheat oven to 350 degrees friend. Coat a 9-inch deep-dish pie pan with nonstick cooking spray.
3.Slice the cookie dough into 24 slices and arrange on the bottom and up the sides of the pie plate. Press the dough together, making a uniform crust; set aside
.4.In a large bowl, with an electric beater on medium speed, beat the cream cheese, eggs, sugar and vanilla extract for 1 minute, until well mixed. Stir in the candy pieces and pour into the pie plate. Bake at 40 to 45 minutes until the center is firm. Remove from the oven and cool. Cover loosely, then chill for at least 4 hours or overnight before serving.
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Key Lime Bread
2
loaves
2/3 cup butter, softened
2 cups sugar
4 eggs
2 tablespoons lime zest
2 tablespoons key lime juice
1 teaspoon vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 cup chopped walnuts
GLAZE
2/3 cup confectioners' sugar
1-2 tablespoon key lime juice
2
loaves
2/3 cup butter, softened
2 cups sugar
4 eggs
2 tablespoons lime zest
2 tablespoons key lime juice
1 teaspoon vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 cup chopped walnuts
GLAZE
2/3 cup confectioners' sugar
1-2 tablespoon key lime juice
- In a large mixing bowl, cream butter and sugar.
- Add eggs; mix well.
- Add lime peel, juice and vanilla; mix until combined.
- Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
- Fold in walnuts.
- Transfer to two greased 9-in. x 5-in. x 3-inch loaf pans.
- Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks.
- Combine glaze ingredients; drizzle over warm bread.
- Cool completely.
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Almond Crunch Cookies
Ingredients:
1/2 cup butter,softened
3/4 cup sugar
1 large egg
1/2 teaspoon pure almond extract
1/4 cup almonds, ground in blender
1 cup sliced almonds
1 cup all-purpose flour
1/4 cup half and half or heavy cream
1 cup chocolate chips
2 teaspoons light corn syrup
Directions:
Preheat oven to 350? friend.
In a medium bowl blend butter and sugar with an electric mixer until mixture forms a grainy paste. Scrape down sides of bowl, then add egg and almond extract. Beat at medium speed until light and fluffy. Add the ground almonds and flour, and blend at low speed just until combined. Do not overmix.
Form dough into 1 inch balls and roll in sliced almonds, coating each ball thoroughly. Place balls on ungreased cookie sheets, 2 inches apart. Bake for 15-18 minutes or until cookies are slightly brown along edges. Immediately transfer cookies to a cool surface covered with waxed paper.
To make the chocolate glaze: Scald cream in a small saucepan, then remove from heat. Stir in chocolate chips and corn syrup; cover and let stand for 15 minutes.
Ingredients:
1/2 cup butter,softened
3/4 cup sugar
1 large egg
1/2 teaspoon pure almond extract
1/4 cup almonds, ground in blender
1 cup sliced almonds
1 cup all-purpose flour
1/4 cup half and half or heavy cream
1 cup chocolate chips
2 teaspoons light corn syrup
Directions:
Preheat oven to 350? friend.
In a medium bowl blend butter and sugar with an electric mixer until mixture forms a grainy paste. Scrape down sides of bowl, then add egg and almond extract. Beat at medium speed until light and fluffy. Add the ground almonds and flour, and blend at low speed just until combined. Do not overmix.
Form dough into 1 inch balls and roll in sliced almonds, coating each ball thoroughly. Place balls on ungreased cookie sheets, 2 inches apart. Bake for 15-18 minutes or until cookies are slightly brown along edges. Immediately transfer cookies to a cool surface covered with waxed paper.
To make the chocolate glaze: Scald cream in a small saucepan, then remove from heat. Stir in chocolate chips and corn syrup; cover and let stand for 15 minutes.
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Coffee-Brownie Torte
Ingredients:
2 sticks sweet (unsalted) butter
3/4 cup unsweetened cocoa powder
4 eggs
2 cups sugar
1 cup unbleached all-purpose flour
1/2 cup chopped walnuts
1/8 teaspoon salt
1 1/2 cup whipping cream
1/4 cup firmly packed brown sugar
2 tablespoons confectioners' sugar
1 tablespoon instant coffee powder
1/4 cup chocolate mini-chips or chocolate sprinkles -- for garnish
Directions:
Melt butter, stir in cocoa powder, and set aside to cool. Using electric mixer, beat eggs for 3 minutes, then gradually add sugar, beating 2 to 3 minutes more. Stir in butter/chocolate mixture. Gently fold in flour, walnuts and salt; don't beat.
Pour batter into two greased and floured 9-inch-round cake pans with 2-inch-high sides. Bake in a preheated 350?friend oven for 20 to 25 minutes, or until a cake tester inserted in center of cake comes out clean; do not overbake. Cool cake in pans 5 minutes, then turn onto wire racks to cool completely.
Whip cream until it begins to thicken, 2 to 3 minutes. Gradually beat in brown sugar, confectioners' sugar and instant coffee. Continue beating until stiff peaks form.
Spread whipped cream atop one cake layer, top with the second layer, and use remaining cream to completely cover top and sides of cake. Garnish the top of the cake with chocolate chips or sprinkles. Refrigerate at least 1 hour, or overnight, before serving.
Ingredients:
2 sticks sweet (unsalted) butter
3/4 cup unsweetened cocoa powder
4 eggs
2 cups sugar
1 cup unbleached all-purpose flour
1/2 cup chopped walnuts
1/8 teaspoon salt
1 1/2 cup whipping cream
1/4 cup firmly packed brown sugar
2 tablespoons confectioners' sugar
1 tablespoon instant coffee powder
1/4 cup chocolate mini-chips or chocolate sprinkles -- for garnish
Directions:
Melt butter, stir in cocoa powder, and set aside to cool. Using electric mixer, beat eggs for 3 minutes, then gradually add sugar, beating 2 to 3 minutes more. Stir in butter/chocolate mixture. Gently fold in flour, walnuts and salt; don't beat.
Pour batter into two greased and floured 9-inch-round cake pans with 2-inch-high sides. Bake in a preheated 350?friend oven for 20 to 25 minutes, or until a cake tester inserted in center of cake comes out clean; do not overbake. Cool cake in pans 5 minutes, then turn onto wire racks to cool completely.
Whip cream until it begins to thicken, 2 to 3 minutes. Gradually beat in brown sugar, confectioners' sugar and instant coffee. Continue beating until stiff peaks form.
Spread whipped cream atop one cake layer, top with the second layer, and use remaining cream to completely cover top and sides of cake. Garnish the top of the cake with chocolate chips or sprinkles. Refrigerate at least 1 hour, or overnight, before serving.
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Carmel Nut Pound Cake
This cake won First Place in a contest.
1 cup butter
1/2 cup Crisco
1 lb light brown sugar
1 cup white sugar
5 large eggs
1 cup milk
3 cups plain flour
1/2 teaspoon salt
3/4 teaspoon baking powder
1 tablespoon vanilla
1 cup pecans, chopped
Frosting
1/2 cup butter
1 cup light brown sugar
1/4 cup milk
1/2 cup pecans, chopped
This cake won First Place in a contest.
1 cup butter
1/2 cup Crisco
1 lb light brown sugar
1 cup white sugar
5 large eggs
1 cup milk
3 cups plain flour
1/2 teaspoon salt
3/4 teaspoon baking powder
1 tablespoon vanilla
1 cup pecans, chopped
Frosting
1/2 cup butter
1 cup light brown sugar
1/4 cup milk
1/2 cup pecans, chopped
- Important: All ingredients must be at room temperature.
- Mix butter and Crisco. Add brown sugar, a little at a time, and beat well. Add white sugar and beat until fluffy.
- Add eggs one at a time. Add vanilla.
- Sift flour, salt and baking powder together.
- Add flour mixture alternately with milk. Fold in pecans.
- Pour into a greased tube cake pan.
- Bake at 325 degrees for 1 1/2 hours. When cake comes out of oven, begin making frosting. (Frosting will harden if made first.) While cake is warm, pour frosting over cake.
- Frosting: Combine butter, brown sugar and milk in saucepan and cook 2 1/2 minutes after coming to a boil. Remove from heat. Add pecans and pour immediately over warm cake.
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Carrot And Zucchini Bread
Ingredients:
2 eggs, beaten
1/2 cup corn oil
1 1/2 cup all-purpose flour
3/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup grated carrots
1 3/4 cup grated zucchini
1/2 cup golden raisins
Directions:
Preheat oven to 365 degrees friend. Grease and flour 8- by 3-inch loaf pan.
Combine eggs and oil and mix well. Add dry ingredients. Fold in carrots, zucchini and raisins. Pour into loaf pan. Bake 55 minutes. Remove from oven and cool 5 minutes in pan. Remove from pan to wire rack. Cool completely.
Ingredients:
2 eggs, beaten
1/2 cup corn oil
1 1/2 cup all-purpose flour
3/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup grated carrots
1 3/4 cup grated zucchini
1/2 cup golden raisins
Directions:
Preheat oven to 365 degrees friend. Grease and flour 8- by 3-inch loaf pan.
Combine eggs and oil and mix well. Add dry ingredients. Fold in carrots, zucchini and raisins. Pour into loaf pan. Bake 55 minutes. Remove from oven and cool 5 minutes in pan. Remove from pan to wire rack. Cool completely.
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Cherry Cobbler
1 can (21 ounce) cherry pie filling
1/2 teaspoon Pure Almond Extract
3 tablespoons butter or margarine
3/4 cup flour
1 tablespoon and 2 teaspoons sugar
1 teaspoon baking powder
Dash of Nutmeg
1/8 teaspoon salt
1 egg
3 tablespoons milk
Mix cherry pie filling with extract. Pour into 1 1/2 quart casserole. Cut butter into next 5 ingredients. Add egg and milk all at once. Mix until just blended. Spoon over cherry pie filling.
Bake in 375 friend oven 30 minutes. Serve warm. Great with vanilla ice cream.
Makes 4-6 servings
This recipe created by McCormick, Inc.
1 can (21 ounce) cherry pie filling
1/2 teaspoon Pure Almond Extract
3 tablespoons butter or margarine
3/4 cup flour
1 tablespoon and 2 teaspoons sugar
1 teaspoon baking powder
Dash of Nutmeg
1/8 teaspoon salt
1 egg
3 tablespoons milk
Mix cherry pie filling with extract. Pour into 1 1/2 quart casserole. Cut butter into next 5 ingredients. Add egg and milk all at once. Mix until just blended. Spoon over cherry pie filling.
Bake in 375 friend oven 30 minutes. Serve warm. Great with vanilla ice cream.
Makes 4-6 servings
This recipe created by McCormick, Inc.
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Candlelight Inn Fudge Bars
Ingredients:
1 package (12-oz. size) semi-sweet chocolate chips
1 can (14-oz. size) sweetened condensed milk
1 cup butter, PLUS
2 tablespoons butter
2 1/4 cups brown sugar
2 eggs
2 cups flour
1 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped nuts
1/2 cup coconut
Directions:
Melt 1 cup butter, mix together with brown sugar, eggs, flour, salt, vanilla, nuts, coconut. Melt chocolate chips, 2 tbsp. butter and sweetened condensed milk over boiling water, stirring until smooth.
Spread 1/2 of brown sugar dough into a 9x13-in. baking pan. Spread chocolate mixture. Spread remaining brown sugar dough over chocolate and swirl slightly. Bake at 350?friend. for 35-40 minutes.
Ingredients:
1 package (12-oz. size) semi-sweet chocolate chips
1 can (14-oz. size) sweetened condensed milk
1 cup butter, PLUS
2 tablespoons butter
2 1/4 cups brown sugar
2 eggs
2 cups flour
1 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped nuts
1/2 cup coconut
Directions:
Melt 1 cup butter, mix together with brown sugar, eggs, flour, salt, vanilla, nuts, coconut. Melt chocolate chips, 2 tbsp. butter and sweetened condensed milk over boiling water, stirring until smooth.
Spread 1/2 of brown sugar dough into a 9x13-in. baking pan. Spread chocolate mixture. Spread remaining brown sugar dough over chocolate and swirl slightly. Bake at 350?friend. for 35-40 minutes.
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Lemon Coconut Bars With Cream Cheese Frosting
16 ounces angel food cake mix
1 (22 ounce) can lemon pie filling
1 cup shredded coconut (finely shredded)
Frosting
8 ounces cream cheese, softened
1/2 cup butter, softened
2 1/2 cups powdered sugar
1 teaspoon vanilla
lemon zest, optional for garnish (optional)
16 ounces angel food cake mix
1 (22 ounce) can lemon pie filling
1 cup shredded coconut (finely shredded)
Frosting
8 ounces cream cheese, softened
1/2 cup butter, softened
2 1/2 cups powdered sugar
1 teaspoon vanilla
lemon zest, optional for garnish (optional)
- Bar: In mixing bowl, combine cake mix, pie filling, and coconut. Stir until thoroughly mixed (do not add liquid, will be thick). Spread this mixture in a 10x15 inch baking pan.
- Bake for 30 minutes in a preheated 350 degree oven. Cool thoroughly.
- Frosting: Combine all ingredients until well blended. Frost the bars. Garnish with zest. You may not need all of the frosting. Cover and refrigerate overnight for better flavoring.
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Cherry Nut Fudge
Ingredients:
1 1/2 pound confectioner's coating
OR
3 packages (6-oz. size) semisweet chocolate chips
1 can (14-oz. size) sweetened condensed milk
3/4 cup chopped nuts
1/2 cup coarsely chopped Maraschino or red candied cherries -- well drained
1 teaspoon almond extract
Directions:
Lightly grease a 9-inch heart-shaped cake pan; line with wax paper. Set aside.
In heavy saucepan, over low heat, melt the coating with condensed milk; remove from heat and stir in nuts, cherries and extract.
Spread evenly in prepared pan. Chill 2 hours or until firm. Remove from pan; peel wax paper off. Garnish as desired. Store loosely covered in refrigerator.
Ingredients:
1 1/2 pound confectioner's coating
OR
3 packages (6-oz. size) semisweet chocolate chips
1 can (14-oz. size) sweetened condensed milk
3/4 cup chopped nuts
1/2 cup coarsely chopped Maraschino or red candied cherries -- well drained
1 teaspoon almond extract
Directions:
Lightly grease a 9-inch heart-shaped cake pan; line with wax paper. Set aside.
In heavy saucepan, over low heat, melt the coating with condensed milk; remove from heat and stir in nuts, cherries and extract.
Spread evenly in prepared pan. Chill 2 hours or until firm. Remove from pan; peel wax paper off. Garnish as desired. Store loosely covered in refrigerator.
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Better Than Sex Cake
Ingredients - 1 (18.25 ounce) box yellow cake mix-
1 (16 ounce) can crushed pineapple, undrained-
3 bananas, sliced-
1 small box instant vanilla pudding-
1 (16 ounce) container whipped topping-
1 1/4 cups flaked coconut-
16 ounces chopped nuts-
1/2 cup granulated sugarDirections
1.Bake cake mix according to package directions for one 13 x 9-inch cake.
2.Combine the crushed pineapple (undrained) with the granulated sugar and cook for 5 minutes over medium heat. Set aside to cool.
3.Mix pudding according to package directions.
4.When cake is cool, spread the cooled pineapple mixture over the top, followed by the vanilla pudding, sliced bananas and whipped toping. Sprinkle the flaked coconut and chopped nuts over the top of the cake. Let cake chill in the refrigerator for at least one hour before serving.
Ingredients - 1 (18.25 ounce) box yellow cake mix-
1 (16 ounce) can crushed pineapple, undrained-
3 bananas, sliced-
1 small box instant vanilla pudding-
1 (16 ounce) container whipped topping-
1 1/4 cups flaked coconut-
16 ounces chopped nuts-
1/2 cup granulated sugarDirections
1.Bake cake mix according to package directions for one 13 x 9-inch cake.
2.Combine the crushed pineapple (undrained) with the granulated sugar and cook for 5 minutes over medium heat. Set aside to cool.
3.Mix pudding according to package directions.
4.When cake is cool, spread the cooled pineapple mixture over the top, followed by the vanilla pudding, sliced bananas and whipped toping. Sprinkle the flaked coconut and chopped nuts over the top of the cake. Let cake chill in the refrigerator for at least one hour before serving.
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Speedy Little Devils
1 box (18.25 oz.) devils food cake mix, no pudding
1/2 cup salted butter, melted
3/4 cup creamy peanut butter
1 jar (7oz.) marshmallow cream
Preheat oven to 350 degrees. Combine cake mix and melted butter in a bowl until mixture is crumbly. Reserve 1& 1/2 cups mixture for topping. Press remaining mixture into a 9 x 13 pan. In a small bowl, combine peanut butter and marshmallow cream; mix until smooth. With a spatula or knife, spread evenly over cake mixture in pan. Crumble reserved cake mixture over top. Bake for 20 mins. Cool and cut into bars.
1 box (18.25 oz.) devils food cake mix, no pudding
1/2 cup salted butter, melted
3/4 cup creamy peanut butter
1 jar (7oz.) marshmallow cream
Preheat oven to 350 degrees. Combine cake mix and melted butter in a bowl until mixture is crumbly. Reserve 1& 1/2 cups mixture for topping. Press remaining mixture into a 9 x 13 pan. In a small bowl, combine peanut butter and marshmallow cream; mix until smooth. With a spatula or knife, spread evenly over cake mixture in pan. Crumble reserved cake mixture over top. Bake for 20 mins. Cool and cut into bars.
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Chocolate-Peanut Butter Squares
Ingredients
1 cup (2 sticks) butter, divided
3 cups powdered (confectioner's) sugar
2 cups creamy peanut butter
2 cups (12 oz) semi-sweet chocolate chips
1 1/2 cups graham cracker crumbs
Directions
Melt 1/2 cup (1 stick) of the butter in medium saucepan over low heat. Remove from heat and stir in peanut butter, confectioner's sugar, and graham cracker crumbs. This will make a stiff dough.
Spread dough in a lightly greased 9- by 13-inch dish. Press down evenly.
Melt remaining 1/2 cup butter over low heat. Add chocolate chips and keep heat very low. When chocolate is soft, stir gently. Continue heating until lumps are all melted. Stir, and then spread this mixture over the peanut butter layer.
Refrigerate for 30 minutes, then cut into squares. Store in the refrigerator.
Ingredients
1 cup (2 sticks) butter, divided
3 cups powdered (confectioner's) sugar
2 cups creamy peanut butter
2 cups (12 oz) semi-sweet chocolate chips
1 1/2 cups graham cracker crumbs
Directions
Melt 1/2 cup (1 stick) of the butter in medium saucepan over low heat. Remove from heat and stir in peanut butter, confectioner's sugar, and graham cracker crumbs. This will make a stiff dough.
Spread dough in a lightly greased 9- by 13-inch dish. Press down evenly.
Melt remaining 1/2 cup butter over low heat. Add chocolate chips and keep heat very low. When chocolate is soft, stir gently. Continue heating until lumps are all melted. Stir, and then spread this mixture over the peanut butter layer.
Refrigerate for 30 minutes, then cut into squares. Store in the refrigerator.
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