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moreluck
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I've never heard them called Whoopie Pies.....these were 'devil dogs' where I grew up......Supposedly this recipe is an old one from a bakery in Maine that's been making them since 1925....hope this helps.
Whoopie Pie Recipe
Preheat oven to 350 degrees friend. Lightly grease baking sheets.
In a large bowl, cream together shortening, sugar, and egg. In another bowl, combine cocoa, flour, baking powder, baking soda, and salt.
In a small bowl, stir the vanilla extract into the milk. Add the dry ingredients to the shortening mixture, alternating with the milk mixture; beating until smooth.
Drop batter by the 1/4 cup (to make 18 cakes) onto prepared baking sheets. With the back of a spoon spread batter into 4-inch circles, leaving approximately 2 inches between each cake. Bake 15 minutes or until they are firm to the touch. Remove from oven and let cool completely on a wire rack.
Make Whoopie Pie Filling. When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of filling. Top with another cake, pressing down gently to distribute the filling evenly. Repeat with all cookies to make 9 pies. Wrap whoopie pies individually in plastic wrap, or place them in a single layer on a platter (do not stack them, as they tend to stick).
To freeze, wrap each whoopie pie in plastic wrap. Loosely pack them in a plastic freezer container and cover. To serve, defrost the wrapped whoopie pies in the refrigerator.
Makes 9 large whoopie pies.
Whoopie Pie Filling:
1 cup solid vegetable shortening*
1 1/2 cups powdered sugar
2 cups Marshmallow Fluff**
1 1/2 teaspoons vanilla extract
* Butter may be substituted for all or part of the vegetable shortening, although traditional Whoopie Pies are made with vegetable shortening only
** Marshmallow Creme may be substituted.
In a medium bow, beat together shortening, sugar, and Marshmallow fluff; stir in vanilla extract until well blended.
Whoopie Pie Recipe
1/2 cup solid vegetable shortening
1 cup firmly packed brown sugar
1 egg
1/4 cup cocoa
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 cup milk
Whoopie Pie Filling (see recipe below)
1 cup firmly packed brown sugar
1 egg
1/4 cup cocoa
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 cup milk
Whoopie Pie Filling (see recipe below)
Preheat oven to 350 degrees friend. Lightly grease baking sheets.
In a large bowl, cream together shortening, sugar, and egg. In another bowl, combine cocoa, flour, baking powder, baking soda, and salt.
In a small bowl, stir the vanilla extract into the milk. Add the dry ingredients to the shortening mixture, alternating with the milk mixture; beating until smooth.
Drop batter by the 1/4 cup (to make 18 cakes) onto prepared baking sheets. With the back of a spoon spread batter into 4-inch circles, leaving approximately 2 inches between each cake. Bake 15 minutes or until they are firm to the touch. Remove from oven and let cool completely on a wire rack.
Make Whoopie Pie Filling. When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of filling. Top with another cake, pressing down gently to distribute the filling evenly. Repeat with all cookies to make 9 pies. Wrap whoopie pies individually in plastic wrap, or place them in a single layer on a platter (do not stack them, as they tend to stick).
To freeze, wrap each whoopie pie in plastic wrap. Loosely pack them in a plastic freezer container and cover. To serve, defrost the wrapped whoopie pies in the refrigerator.
Makes 9 large whoopie pies.
Whoopie Pie Filling:
1 cup solid vegetable shortening*
1 1/2 cups powdered sugar
2 cups Marshmallow Fluff**
1 1/2 teaspoons vanilla extract
* Butter may be substituted for all or part of the vegetable shortening, although traditional Whoopie Pies are made with vegetable shortening only
** Marshmallow Creme may be substituted.
In a medium bow, beat together shortening, sugar, and Marshmallow fluff; stir in vanilla extract until well blended.
moreluck
golden ticket member
Cheryl's Decadent Pineapple, Pudding, Coconut Cake
9 x 13 inch pan
9 x 13 inch pan
- 1 (18 1/4 ounce) box pillsbury moist supreme classic yellow cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 eggs, room temperature
- 1 (20 ounce) can crushed pineapple in juice
- 1 cup granulated sugar
- 1 (3 1/2 ounce) box French vanilla instant pudding
- 2 cups nonfat milk, cold
- 1 1/2 cups heavy whipping cream
- 1/3 cup granulated sugar
- 1 cup sweetened flaked coconut, toasted if you would like
- Preheat the oven to 350 degrees.
- Prepare at 13 x 9 x 2 inch baking dish with baking spray.
- Prepare the cake mix as directed on the box.
- Pour into the prepared baking dish and bake for approximately 32 minutes, or until a toothpick inserted comes out clean.
- Meanwhile, pour the pineapple along with its juice into a saucepan along with the 1 cup of sugar. Bring this mixture to a boil over medium heat while stirring constantly. Remove from heat and allow it to slightly cool.
- When the cake is done, remove it from the oven and pierce holes into the cake using the prongs of a fork. Pour the pineapple mixture over the hot cake and set it aside.
- Prepare the instant pudding according to the package directions. Spread the pudding over the cake/pineapple and refrigerate until it is thoroughly chilled.
- Whip the heavy whipping cream with the 1/3 cup sugar until it is stiff. Cover the top of the cake with the whipped cream.
- Sprinkle the coconut on top.
- Share with others and enjoy!
moreluck
golden ticket member
Pineapple Coconut Muffins
Ingredients:
2 cups All-purpose flour
1/4 cup Oil
1 tablespoon Baking powder
1 teaspoon Vanilla
1/2 teaspoon Salt
1 can (8 oz. size) Pineapple, crushed; undrained
1/2 cup Sugar
1/2 cup Flaked coconut
Sliced almonds, optional
1 Egg, well beaten
Directions:
Preheat oven to 400 degrees friend.
Stir together flour, baking powder, salt, sugar, and coconut. Mix egg, oil, milk, and pineapple together well. Add this mixture to dry ingredients.
Stir until just moistened. Fill greased or paper lined muffin pans 2/3 full. If desired, sprinkle sliced almonds over batter and press them in lightly.
Bake for 20 minutes, or until golden brown.
Ingredients:
2 cups All-purpose flour
1/4 cup Oil
1 tablespoon Baking powder
1 teaspoon Vanilla
1/2 teaspoon Salt
1 can (8 oz. size) Pineapple, crushed; undrained
1/2 cup Sugar
1/2 cup Flaked coconut
Sliced almonds, optional
1 Egg, well beaten
Directions:
Preheat oven to 400 degrees friend.
Stir together flour, baking powder, salt, sugar, and coconut. Mix egg, oil, milk, and pineapple together well. Add this mixture to dry ingredients.
Stir until just moistened. Fill greased or paper lined muffin pans 2/3 full. If desired, sprinkle sliced almonds over batter and press them in lightly.
Bake for 20 minutes, or until golden brown.
moreluck
golden ticket member
Perfect Peppermint Brownies
Ingredients:
1 tablespoon butter, PLUS
1 cup butter, divided
8 squares (1 ounce each) unsweetened chocolate, chopped
4 teaspoons instant coffee granules
1 tablespoon boiling water
5 eggs
3 3/4 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon almond extract
1 2/3 cup all-purpose flour
2 cups coarsely chopped walnuts
44 chocolate-covered peppermint patties
Directions:
Line a 13-in. x 9-in x 2-in baking pan with foil. Melt 1 tablespoon butter; brush over foil and set aside. In a microwave, melt chocolate and remaining butter; cool slightly. Dissolve coffee granules in boiling water.
In a mixing bowl, beat the eggs, sugar, coffee mixture, vanilla, salt and almost extract on high for 3 to 4 minutes until fluffy. Beat in chocolate mixture and flour until blended. Stir in walnuts.
Pour half of the batter into prepared pan. Top with a layer of peppermint patties, filling in the gaps with peppermint patty pieces. Top with remaining batter. Bake at 425 degrees for 23-27 minutes or until top is set
Cool on a wire rack. Using foil, remove brownies from pan. Chill for 6 hours or overnight before cutting.
Ingredients:
1 tablespoon butter, PLUS
1 cup butter, divided
8 squares (1 ounce each) unsweetened chocolate, chopped
4 teaspoons instant coffee granules
1 tablespoon boiling water
5 eggs
3 3/4 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon almond extract
1 2/3 cup all-purpose flour
2 cups coarsely chopped walnuts
44 chocolate-covered peppermint patties
Directions:
Line a 13-in. x 9-in x 2-in baking pan with foil. Melt 1 tablespoon butter; brush over foil and set aside. In a microwave, melt chocolate and remaining butter; cool slightly. Dissolve coffee granules in boiling water.
In a mixing bowl, beat the eggs, sugar, coffee mixture, vanilla, salt and almost extract on high for 3 to 4 minutes until fluffy. Beat in chocolate mixture and flour until blended. Stir in walnuts.
Pour half of the batter into prepared pan. Top with a layer of peppermint patties, filling in the gaps with peppermint patty pieces. Top with remaining batter. Bake at 425 degrees for 23-27 minutes or until top is set
Cool on a wire rack. Using foil, remove brownies from pan. Chill for 6 hours or overnight before cutting.
moreluck
golden ticket member
Tropical Bars In A Butter Coconut Crust
Ingredients:
***Crust***
1 cup coconut
1 cup butter
1/2 cup sugar
1 1/2 cup flour
***Filling***
3 limes, quartered
2 1/4 cups sugar
4 eggs
1/2 cup flour
1 teaspoon baking powder
1 tablespoon vanilla PLUS
1 teaspoon vanilla
Directions:
Combine all crust ingredients and press onto bottom of 9x9 square pan. Bake 15 min at 350? friend.
Put all filling ingredients in the food processor and process until pureed.
Pour over the baked crust and bake at 350? friend. for 20-25 minutes.
Cut only after cooling and sprinkle with powdered sugar and toasted coconut flakes.
Ingredients:
***Crust***
1 cup coconut
1 cup butter
1/2 cup sugar
1 1/2 cup flour
***Filling***
3 limes, quartered
2 1/4 cups sugar
4 eggs
1/2 cup flour
1 teaspoon baking powder
1 tablespoon vanilla PLUS
1 teaspoon vanilla
Directions:
Combine all crust ingredients and press onto bottom of 9x9 square pan. Bake 15 min at 350? friend.
Put all filling ingredients in the food processor and process until pureed.
Pour over the baked crust and bake at 350? friend. for 20-25 minutes.
Cut only after cooling and sprinkle with powdered sugar and toasted coconut flakes.
moreluck
golden ticket member
Pound Cake
Ingredients:
3 cups granulated sugar
1 cup vegetable shortening
1 cup butter or margarine
6 large eggs
3 cups all-purpose flour
1 cup milk
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon lemon juice
Directions:
Preheat oven to 350?friend.
Cream together the sugar, butter and margarine; add eggs one at a time. Alternate flour and milk. Stir in baking powder. Add vanilla and lemon juice.
Bake 1 hour and 20 minutes or until done.
Ingredients:
3 cups granulated sugar
1 cup vegetable shortening
1 cup butter or margarine
6 large eggs
3 cups all-purpose flour
1 cup milk
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon lemon juice
Directions:
Preheat oven to 350?friend.
Cream together the sugar, butter and margarine; add eggs one at a time. Alternate flour and milk. Stir in baking powder. Add vanilla and lemon juice.
Bake 1 hour and 20 minutes or until done.
moreluck
golden ticket member
Apple Walnut Cake
2 cups sugar
1 cup plus 2 Tbls. vege. oil
1/4 cup apple cider
3 large eggs
2 tsp. vanilla extract
1 tsp. each cinnamon, nutmeg & baking soda
1/2 tsp salt
3 cups flour
2 large Granny Smith apples, peeled, cored & sliced
1 1/2 cup chopped walnuts
Heat oven to 350. Coat a 10 inch tube pan with non stick spray. Whisk sugar, oil, apple cider, eggs, vanilla, cinnamon, nutmeg, baking soda and salt in a large bowl until blended.
Stir in flour until blended. Stir in apples and walnuts.
Scrape mixture into prepared pan. Bake 1 hr and 10-20 mins.. Let cool in pan on wire rack. Remove from pan.
2 cups sugar
1 cup plus 2 Tbls. vege. oil
1/4 cup apple cider
3 large eggs
2 tsp. vanilla extract
1 tsp. each cinnamon, nutmeg & baking soda
1/2 tsp salt
3 cups flour
2 large Granny Smith apples, peeled, cored & sliced
1 1/2 cup chopped walnuts
Heat oven to 350. Coat a 10 inch tube pan with non stick spray. Whisk sugar, oil, apple cider, eggs, vanilla, cinnamon, nutmeg, baking soda and salt in a large bowl until blended.
Stir in flour until blended. Stir in apples and walnuts.
Scrape mixture into prepared pan. Bake 1 hr and 10-20 mins.. Let cool in pan on wire rack. Remove from pan.
moreluck
golden ticket member
William Shatner Banana Nut Bread
- 2/3 cup honey
- 1/2 cup butter
- 2 eggs
- 1 tablespoon yogurt
- 3 bananas
- 1 1/2 teaspoons baking soda
- 1 3/4 cups whole wheat flour
- 1/4 cup wheat bran
- 1/4 teaspoon salt
- 1/3 cup nuts
- Cream together honey, butter, eggs and yogourt.
- Mash bananas well with fork, stir in 1/2 tsp (2ml) baking soda and set aside.
- Mix together flour, bran, salt and remaining mixture. Add bananas, mix thoroughly.
- Stir in nuts. Pour into buttered 9x5 in (2litre) loaf pan.
- Bake in 350F (180C) oven for 1 hour or until tester inserted in centre comes out clean.
- Remove from pan and cool on rack. Makes 1 loaf.
moreluck
golden ticket member
Grape Nuts Breakfast Bars
3 cups Grape Nuts cereal
1 cup nonfat milk
1 cup unsweetened applesauce
1 cup raisins or craisins or other dried fruit chopped to raisin size
2 teaspoons vanilla extract
Preheat oven to 350 degrees friend. Mix all ingredients together. Pour into
a nonstick 9-in square baking dish. Bake for 35 minutes, or until firm.
Cool and cut into 12 squares.
3 cups Grape Nuts cereal
1 cup nonfat milk
1 cup unsweetened applesauce
1 cup raisins or craisins or other dried fruit chopped to raisin size
2 teaspoons vanilla extract
Preheat oven to 350 degrees friend. Mix all ingredients together. Pour into
a nonstick 9-in square baking dish. Bake for 35 minutes, or until firm.
Cool and cut into 12 squares.
moreluck
golden ticket member
Jail House Cake
Source: Cooks.com
2 eggs
2 c. sugar
2 c. flour
2 tsp. baking soda
1 tsp. vanilla
1/2 c. chopped walnuts
1 (20 oz.) can crushed pineapple with juice
1/4 tsp. salt
Mix in bowl. Bake 9 x 13 inch pan for 35-40 minutes at 350 degrees.
FROSTING:
1/2 c. butter
1 lg. cream cheese
1 1/3 c. powdered sugar
1 tsp. vanilla
Beat together. Frost and sprinkle with walnuts.
Source: Cooks.com
2 eggs
2 c. sugar
2 c. flour
2 tsp. baking soda
1 tsp. vanilla
1/2 c. chopped walnuts
1 (20 oz.) can crushed pineapple with juice
1/4 tsp. salt
Mix in bowl. Bake 9 x 13 inch pan for 35-40 minutes at 350 degrees.
FROSTING:
1/2 c. butter
1 lg. cream cheese
1 1/3 c. powdered sugar
1 tsp. vanilla
Beat together. Frost and sprinkle with walnuts.
moreluck
golden ticket member
Brooke Shields' Lace Cookies
Ingredients:
3 cups firmly packed brown sugar
1/4 cup butter
2 eggs, well beaten
1 teaspoon vanilla extract
1/2 cup flour
1 teaspoon baking powder
1/2 pound coarsely chopped pecans
Directions:
In large bowl, cream sugar and butter. Add eggs and vanilla and continue beating until well mixed.
In small bowl, mix flour, baking powder and nuts. Add to creamed ingredients. Chill until firm.
Preheat oven to 375. Grease and flour 2 large cookie sheets. Drop dough by teaspoons 3" apart onto cookie sheets. Bake 9 minutes.
Remove form pan after allowing to cool 3 minutes. Cool on wire racks.
Ingredients:
3 cups firmly packed brown sugar
1/4 cup butter
2 eggs, well beaten
1 teaspoon vanilla extract
1/2 cup flour
1 teaspoon baking powder
1/2 pound coarsely chopped pecans
Directions:
In large bowl, cream sugar and butter. Add eggs and vanilla and continue beating until well mixed.
In small bowl, mix flour, baking powder and nuts. Add to creamed ingredients. Chill until firm.
Preheat oven to 375. Grease and flour 2 large cookie sheets. Drop dough by teaspoons 3" apart onto cookie sheets. Bake 9 minutes.
Remove form pan after allowing to cool 3 minutes. Cool on wire racks.
moreluck
golden ticket member
Inside-Out Chocolate Cake
1 4-oz pkg chocolate instant pudding
1 pkg Devil's Food cake mix
1-3/4 cups milk
1 12-oz pkg chocolate chips
2 eggs
1 cup chopped pecans (optional)
Preheat oven 350.
Combine all ingredients except nuts.
Mix by hand until well blended.
Fold in pecans.
Bake in greased 13X9 or tube pan until cake pulls away from sides.
Let cool for 30 minutes before removing from pan.
Frost, if desired, with chocolate icing.
1 4-oz pkg chocolate instant pudding
1 pkg Devil's Food cake mix
1-3/4 cups milk
1 12-oz pkg chocolate chips
2 eggs
1 cup chopped pecans (optional)
Preheat oven 350.
Combine all ingredients except nuts.
Mix by hand until well blended.
Fold in pecans.
Bake in greased 13X9 or tube pan until cake pulls away from sides.
Let cool for 30 minutes before removing from pan.
Frost, if desired, with chocolate icing.
moreluck
golden ticket member
Debra's Dinner Biscuits
2 cups self-raising flour
1 cup milk
6 tablespoons ice-cold butter
1 tablespoon baking powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon white pepper
3/4 cup sliced green onions (green and white parts)
1 cup grated cheddar cheese
3 tablespoons butter, to brush
1/2 teaspoon garlic powder
2 cups self-raising flour
1 cup milk
6 tablespoons ice-cold butter
1 tablespoon baking powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon white pepper
3/4 cup sliced green onions (green and white parts)
1 cup grated cheddar cheese
3 tablespoons butter, to brush
1/2 teaspoon garlic powder
- Mix flour, baking powder and spices in large bowl.
- Cut the butter into the flour mixture using a pastry cutter or two knives.
- When it resembles fine breadcrumbs, add the cheese and scallions mix, then add milk but don't over mix.
- Using a large spoon drop onto a greased cookie sheet or ungreased stoneware sheet. Make as big or small as you would like. You can roll out the dough if you prefer and cut circles, if you like a more uniform appearance.
- Melt remaining butter and mix in additional garlic powder. Brush tops of biscuits. If there is any left, take out halfway through baking and brush again.
- Bake at 200C/400F for 15-20 minutes until golden brown and sort of crusty.
- Serve warm as is, or with more butter!
moreluck
golden ticket member
Basic Yellow Cake Ingredients
1 c Butter; softened
1 tb Baking powder
2 c Sugar
1/2 ts Salt
5 lg Eggs
1 1/4 c Milk
3 c All-purpose flour; sifted
1 ts Vanilla
Instructions for Basic Yellow Cake
Let eggs, milk, and butter stand till room temperature. Cream butter, gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt, add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla. Pour batter into 2 greased and floured 9-inch round cake pans or 13x9 inch cake pan. Bake at 350 degrees for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans and cool completely before frosting. Recipe by: Frances Croom Posted to MC-Recipe Digest V1 #924 by "The Crooms" on Nov 26, 1997
1 c Butter; softened
1 tb Baking powder
2 c Sugar
1/2 ts Salt
5 lg Eggs
1 1/4 c Milk
3 c All-purpose flour; sifted
1 ts Vanilla
Instructions for Basic Yellow Cake
Let eggs, milk, and butter stand till room temperature. Cream butter, gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt, add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla. Pour batter into 2 greased and floured 9-inch round cake pans or 13x9 inch cake pan. Bake at 350 degrees for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans and cool completely before frosting. Recipe by: Frances Croom Posted to MC-Recipe Digest V1 #924 by "The Crooms" on Nov 26, 1997
moreluck
golden ticket member
Chocolate Bliss Caramel Brownies
Ingredients:
4 squares unsweetened baking chocolate
3/4 cup butter or regular margarine
2 cups sugar
4 eggs
1 cup flour
1 cup chopped pecan or walnuts pieces
1 package (14 oz. size) caramels, unwrapped
2 tablespoons milk
1 1/2 cup semi-sweet chocolate chunks
Directions:
Preheat oven 350 friend. Line a 13 x 9 inch baking pan with aluminum foil. Grease the foil.
Place the chocolate squares and butter in a large microwavable bowl. Microwave on high 2 minutes or until butter is melted. Stir in chocolate is completely melted. Add sugar. Stir until well blended.
Mix in the eggs. Add the flour. Mix well. Stir in the pecans. Spread the batter into the prepared pan.
Bake for 30 to 35 minutes or until a wooden toothpick inserted into the center comes out with fudgy crumbs. Do not overbake.
Place caramels and milk in a microwave bowl. Microwave on High 2 1/2 minutes, stirring after 1 minute. Stir until caramels are completely melted and mixture is well blended.
Gently spread over the brownies in the pan. Sprinkle with the chocolate chunks. Cool in the pan on wire rack.
Lift out the pan onto the cutting board. Remove the aluminum foil and cut into the squares.
Ingredients:
4 squares unsweetened baking chocolate
3/4 cup butter or regular margarine
2 cups sugar
4 eggs
1 cup flour
1 cup chopped pecan or walnuts pieces
1 package (14 oz. size) caramels, unwrapped
2 tablespoons milk
1 1/2 cup semi-sweet chocolate chunks
Directions:
Preheat oven 350 friend. Line a 13 x 9 inch baking pan with aluminum foil. Grease the foil.
Place the chocolate squares and butter in a large microwavable bowl. Microwave on high 2 minutes or until butter is melted. Stir in chocolate is completely melted. Add sugar. Stir until well blended.
Mix in the eggs. Add the flour. Mix well. Stir in the pecans. Spread the batter into the prepared pan.
Bake for 30 to 35 minutes or until a wooden toothpick inserted into the center comes out with fudgy crumbs. Do not overbake.
Place caramels and milk in a microwave bowl. Microwave on High 2 1/2 minutes, stirring after 1 minute. Stir until caramels are completely melted and mixture is well blended.
Gently spread over the brownies in the pan. Sprinkle with the chocolate chunks. Cool in the pan on wire rack.
Lift out the pan onto the cutting board. Remove the aluminum foil and cut into the squares.
moreluck
golden ticket member
Pepperoni Bread
INGREDIENTS:
1 (1 pound) loaf frozen bread
dough, thawed
1 egg, beaten
4 ounces sliced pepperoni
sausage
1 cup shredded mozzarella
cheese
1/4 cup grated Parmesan
cheese
1 1/2 teaspoons Italian
seasoning
DIRECTIONS:
1.Preheat oven to 375 degrees friend (190 degrees C). Lightly grease a baking sheet.2.Roll frozen bread dough out into a rectangle. Brush dough with beaten egg. Arrange pepperoni, mozzarella cheese and parmesan cheese over the dough. Sprinkle on the Italian seasoning. Roll up dough like a jelly roll and pinch seam to seal; place, seam side down, on prepared baking sheet.3.Bake in preheated oven for 40 minutes, or until golden.
INGREDIENTS:
1 (1 pound) loaf frozen bread
dough, thawed
1 egg, beaten
4 ounces sliced pepperoni
sausage
1 cup shredded mozzarella
cheese
1/4 cup grated Parmesan
cheese
1 1/2 teaspoons Italian
seasoning
DIRECTIONS:
1.Preheat oven to 375 degrees friend (190 degrees C). Lightly grease a baking sheet.2.Roll frozen bread dough out into a rectangle. Brush dough with beaten egg. Arrange pepperoni, mozzarella cheese and parmesan cheese over the dough. Sprinkle on the Italian seasoning. Roll up dough like a jelly roll and pinch seam to seal; place, seam side down, on prepared baking sheet.3.Bake in preheated oven for 40 minutes, or until golden.
moreluck
golden ticket member
Duchess' Strawberry Pound Cake
Ingredients:
1 package white cake mix
2/3 cup vegetable oil
1 cup frozen strawberries
1 package strawberry gelatin
1/2 cup water
4 eggs
2 cups whipped cream, sweetened
1 pint fresh strawberries
Directions:
Add first 6 ingredients to a large bowl and mix according to directions on the cake mix.
Bake at 350 friend according to the time indicated for the pan size used.
Cool cake in pan and remove from pan to rack. When cake is completely cool, cover with whipped cream, decorate with fresh strawberries.
Ingredients:
1 package white cake mix
2/3 cup vegetable oil
1 cup frozen strawberries
1 package strawberry gelatin
1/2 cup water
4 eggs
2 cups whipped cream, sweetened
1 pint fresh strawberries
Directions:
Add first 6 ingredients to a large bowl and mix according to directions on the cake mix.
Bake at 350 friend according to the time indicated for the pan size used.
Cool cake in pan and remove from pan to rack. When cake is completely cool, cover with whipped cream, decorate with fresh strawberries.
moreluck
golden ticket member
Devil's Delight Cake
chocolate, marshmallows, and more chocolate!!
chocolate, marshmallows, and more chocolate!!
- 18 1/4 ounces devil's food cake mix with pudding
- 4 eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1 cup miniature marshmallow
- 1 cup semi-sweet chocolate chips
- 6 tablespoons butter, softened
- 1/2 cup cocoa
- 2 2/3 cups confectioners' sugar
- 4-6 tablespoons milk
- 1 teaspoon vanilla
- Heat oven to 350°friend Grease and flour 13x9 pan.
- In a large bowl, combine cake mix, eggs, oil, and water. Beat on low just until blended. Increase speed to medium; beat 2 minutes.
- Stir in marshmallows and chocolate chips.
- Pour batter into prepared pan. Bake until toothpick comes out clean: 35 minutes for 9x13, 45 minutes for Bundt pan, 15 minutes for cupcakes, 30 minutes for 2x9" round pans.
- Cool 10 minutes before removing from pan.
- In a small bowl, combine all ingredients for frosting. Beat to spreading consistency.
- Cool completely and frost with Easy Cocoa Frosting.
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