Preacher's Cake

I adapted the cake from here

1 1/2 c sugar


2 c all-purpose flour 2 eggs
2 tsp baking soda
1/2 tsp salt
2 tsp vanilla
1/2 c nuts - walnuts or any that you prefer
3/4 c raisins
3/4 c coconut
1 can(s) 20 ounces crushed pineapple - undrained (i use pineapple in it's own juice)

FROSTING

1 pkg 8 ounce cream cheese - softened
1 3/4 c powdered sugar
1/4 c butter or margarine
1/4 tsp salt
1/2 c nuts - walnuts or any that you prefer
2 tsp vanilla

CAKE:  Combine dry ingredients; add remaining ingredients
Bake in a 9 x 13 prepared pan at 350 degrees for 30-45 minutes - depending on variables. Do not over bake or it will be rubbery, but still delicious :)

FROSTING: Mix well and spread on cake in pan while warm

* If you would like to save calories, instead of using the frosting, just sprinkle  top of cake with a bit of powdered sugar and enjoy!

NOTE:  * There is NO milk, butter, or oil in the cake.

Grandma Yearwood's Coconut Cake

I couldn't wait to make this cake, I don't know why because on my diet I can't eat it, but this recipe from Trisha Yearwood's cookbook - ONE WORD: WOW!! People who are always happy to get a piece of my cake, were raving and going nuts over this one. Oh boy, let me tell you, not good for you!

1 cup (2 sticks) butter, at room temperature

2 cups sugar

6 large eggs, at room temperature

1 teaspoon vanilla extract

1 (12-ounce) box vanilla wafers, finely crushed

1 (6-ounce) package frozen grated coconut, thawed

½ cup chopped pecans

Coconut Lemon Glaze (recipe follows)


Preheat oven to 325 F. Grease and flour a 9-inch tube cake pan.

Cream butter and sugar until light and smooth. Add eggs and vanilla, beating well. Mix in vanilla wafer crumbs, coconut and pecans. Pour into the pan and bake 1 hour and 15 minutes. Allow cake to cool in pan for 10 minutes before turning out onto a rack.

Transfer cooled cake to serving plate. Using a toothpick, poke several holes in top of cooled cake and pour glaze over the cake. Makes 12 servings.

Coconut Lemon Glaze: In a medium saucepan, mix 2 cups sugar, 2 tablespoons cornstarch, a pinch of salt, grated zest of 2 large lemons, ¼ cup fresh lemon juice, 1 ½ cups water and 1 (6-ounce) package frozen grated coconut, thawed. Cook over medium heat, stirring until thickened, about 15 minutes. Let cool slightly.

For Jack!! Red Velvet Cake

CAKE
2 tablespoons unsweetened cocoa powder
2 ounces red food coloring
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
1 c oil
2 cups white sugar
2 eggs
2 1/2 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
1 teaspoon white vinegar
FROSTING
1 cup milk
5 tablespoons all-purpose flour
1 cup white sugar
1 cup butter
1. Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.
2. Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
3. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.
4. To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.

Icing for Cookies

3 c. sifted confectioner's sugar

1/4 c. milk (as needed)

1/2 tsp. vanilla

Combine sugar, milk, vanilla and salt; mix well.

Add food coloring. Frost cookies.

Add candy sprinkles if desired.

Will frost approximately 5 dozen cookies.

HOMEMADE Chocolate Cake and frosting

Chocolate One – Bowl Cake
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans or 1 - 9 x 13 pan.
In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Make a well in the center and add eggs, milk, oil and vanilla. Beat for 2 minutes at medium speed. Stir in boiling water. When you’re done mixing, don’t be scared, it’s kind of watery…
Pour into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes (or 50 minutes in 9X13 pan) or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and continue cooling.

Chocolate Frosting
1/4 cup butter (softened but NOT melted)
2 cups confectioners' sugar
3 tablespoons cocoa powder
1 teaspoon vanilla extract
4 tablespoons milk

Directions
Mix together all ingredients. May need to add more milk (slowly) until frosting reaches a spreadable consistency!

Yummy good for you cupcakes

1 cake mix

1 can (15oz) punkin (not punkin pie mix)

Mix together! Bake according to cake box directions... Batter will be thicker than you're used to.

That's right baby! No oil, eggs, or water...

Butter Cream frosting

1 cup butter, softened
1 cup white sugar
4 tablespoons all-purpose flour
1 cup milk
1 teaspoon vanilla extract


In small saucepan cook flour and milk until thick, stirring constantly.

Cool to room temperature.

With an electric mixer, beat butter and sugar until fluffy. (like 15 minutes!!)

Beat both mixtures together on high speed until fluffy and smooth.

Add vanilla and beat until combined.

Refrigerate for about 1/2 hour, until it is of spreading consistency.

Rice Krispie Treats

1/4 c butter or margarine
4 cups marshmallows (I prefer minis)
5 cups rice cereal (rice krispies)
1 t vanilla

Melt margarine in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.

Add cereal (and sprinkles if you're feeling crazy!). Stir until well coated.

Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 8x8 inch pan. Cut into 2 x 2 inch squares when cool.

Punkin Cake

¾ cup vegetable oil
¾ cup apple sauce
2 cups white sugar
4 eggs
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
3 teaspoons ground cinnamon
1 teaspoon salt
2 cups solid pack pumpkin puree
½ cup pecans (optional)

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch tube pan. Sift together flour, soda, baking powder, cinnamon and salt. Set aside.

In a large bowl, combine oil, applesauce, and sugar. Add eggs one at a time and mix well (seriously? who does that??). Add the flour mixture and beat until smooth. Add nuts and pumpkin and blend until smooth. Pour batter into greased bundt pan.

Bake at 375 degrees F (190 degrees C) for 1 hour or until a toothpick inserted into the center of cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and finish cooling. Dust with confectioners sugar before serving.

I found this recipe because Pretty Sarah loves punkin anything... and she brings such joy to my life that I thought in a small way, I'd bring some to hers!

Easy Sweet Treats

Easy Sweet Treats

Square basket weave pretzels (may also use round type)

Hershey Hugs (may also use chocolate Kisses)

M & M's

Preheat oven to 250 degrees. Line a cookie sheet with parchment paper or foil. Lay pretzels out onto lined cookie sheet. Unwrap Hugs and place in center of pretzel ring or in using square pretzel, on top of it. Place in oven for about 5 minutes.When Hugs are still maintaining their shape, but are soft press one M & M into Hug. Cool in refrigerator , then eat!

got the recipe from here.

German Chocolate Cake Frosting

I got this recipe from here and adapted it a little. I made a box german chocolate cake and covered it with this. I had to make 2 boxes, this covered both cake pans (9X13) with PLENTY of frosting.

1.5 cup evaporated milk
1.5 cup white sugar
5 egg yolk, beaten with 1 teaspoon water
1/2 cup butter
2 teaspoon vanilla extract
1.5 cup chopped pecans
1.5 cup flaked coconut

DIRECTIONS
In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm

I added more coconut to get it to the desired coconutty that I wanted, and added more pecans because I figured the coconut to pecan would not be correct.

Ice Cream Sandwich Cakes

I got this recipe from Mari! She often has very yummy recipes! Check them out!
SO YUMMY!
Hers called for 2 bags of heath, I only had one bag of heath bits but it was still plenty!!
SO GOOD!!

2 boxes ice cream sandwiches
2 - 8oz Cool Whip, thawed
1 bag Heath Toffee Bits

Open sandwiches from one box and place in 9 x 13 pan, positioning to cover bottom of pan. Spread half of Cool Whip over ice cream sandwiches.
Sprinkle 1/2 bag of the Heath bits over Cool Whip.
Repeat layers and freeze.

This recipe fills a 9 x 13 to the top of the pan, so it makes a lot.

Milky Way Swirl Cake

Milky Way Swirl Cake

Cake

Veggie Oil for spraying pan

Flour for dusting pan

2 1/2 Milky way candy bars, sliced

2 T plus 1 c water

1 yellow cake mix

8 T butter, melted

3 large eggs

1 T flour

Glaze

2 1/2 Milky Way Bars, sliced

2 T Butter

2 t water

Preheat oven 325.

Lightly spray and dust BUNDT pan

For Cake:

melt milky way with 2T water in medium sized pan over med-low heat. remove from heat and set it aside

Place the cake mix, 1 c water, melted butter, and eggs in large mixing bowl. Mix well.

Measure out 2/3 c of batter and pour into the cooled candy bar mixture. Add flour and stir until the mixture is smooth. Pour the plain cake mixture into bundt pan. Pour milky way mixture over the cake mixture and swirl into pan trying not to touch the sides of the pan.

Bake for 45 to 50 minutes. Remove from oven and place it on a wire rack for 20 minutes. Invert from pan and cool 20 minutes.

For Glaze:

rinse out the saucepan and wipe it dry. Place the Milky Way bars into saucepan over medium low heat. Add butter and water. Cook, stirring until smooth 3 to 4 minutes. Let glaze cool for 10 minutes.

Put cake onto serving platter over the cake so that it drips down the sides. Let cake rest for 10 minutes before serving.

I also melted caramel over the glaze... yummy!!

I make cakes for everyone's birthday at work. John LOVES cake! Most everyone just asks for some kind of cake mix, not John, he picked out this one!! Many said it was the best cake I ever made, even better than the carrot cake I am known for!

Carrot Cake!!

2 1/2 c All-purpose flour
2 tsp Baking soda
1/4 tsp Salt
2 tsp Cinnamon
1 c Light brown sugar -- packed
1 c White sugar
1 1/2 c Butter -- softened
3 lg Eggs
2 tsp Pure vanilla extract
3 c Grated carrots
1/2 c Crushed pineapple -- drained
1 c (6-oz.) raisins
1 c (4-oz.) chopped pecans

-----ICING-----
16 oz Cream cheese -- softened
1/2 c Salted butter -- softened
1 tbsp Fresh lemon juice (about 1 -- large lemon)
2 tsp Pure vanilla extract
3 c Confectioners' sugar

Preheat oven to 350-degrees. Grease and flour two 9-inch cake
pans or 1 9 X 13.
In a large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; blend with electric mixer on low speed. Increase speed to medium and beat for 2
minutes.
Scrape down sides of bowl. And remaining eggs, one at a time, beating 30 seconds after each addition. Add carrots, pineapple, raisins and walnuts.
Blend on low until thoroughly combined.
Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for 60-70 minutes. Toothpick inserted into center should come out clean. Cool in pans for 10 minutes.
Then invert cakes on rack and cool to room temperature.

TO PREPARE ICING: On a medium bowl with electic mixer on medium speed, beat cream cheese and butter until smooth add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth.

TO ICE THE CARROT CAKE: Place one layer on a cake platter, and with a metal spatula spread icing over the top to form a thin filling.
Place second layer over the first, rounded side up. Coat the top and sides of the cake evenly with remaining icing. Refrigerate 1 hour to set icing.

SOURCE: MRS FIELDS Cookie Book.

Sweet Potato Pie

4 med sweet potatoes (or 2 gi-normous ones)
1 stick butter
1 ½ cup sugar
2 T Flour
1 ½ t baking powder
1 can sweetened condensed milk
2 eggs
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 Unbaked Pie Shells
Preheat oven to 425*. Boil the sweet potatoes with the skins on. Cook until you can poke with fork and the potatoes are tender. Dip in cool water and slide the potato skins off.
Mash the potatoes.

Add in butter and sugar. Mix well. Add flour, baking powder, sweetened condensed milk, nutmeg, cinnamon, extract. Mix well. Add eggs but make sure sweet potato mixture is not too hot or you will have scrambled eggs with your potatoes (gross!)

Pour mixture into 2 pie shells. Bake 35 minutes. Let stand until center is set.Enjoy

I made this recipe because I was making a basket for someone for Thanksgiving and I know he liked Sweet Potato Pie. It was a simple recipe and YUMMO! It makes two pies so you can be generous to two people or SUPER generous to one. Or you can be generous to one, and eat the other yourself.

The second pie I brought to Alive. Katie said to me the next day "I don't even like pumpkin pie, but I really liked yours", my reply "well, that's because it was sweet potato pie" and we laughed like old friends. HA!

Praline Pumpkin Cake

1 sprays cooking spray
15 oz canned pumpkin
12 oz fat-free evaporated milk
1/4 cup fat-free egg substitute
1/2 cup sugar
4 tsp pumpkin pie spice
18 1/4 oz unprepared white cake mix, 1 package
1/2 cup pecan halves, chopped
1/4 cup reduced-calorie margarine, melted

Instructions
Preheat oven to 350°F. Coat bottom and sides of a 13 x 9 x 2-inch baking pan with cooking spray.
Stir pumpkin, milk, egg substitute, sugar and pumpkin pie spice together in a medium bowl until smooth; pour into pan. Sprinkle dry cake mix over pumpkin mixture and gently press it into pumpkin mixture to moisten. Sprinkle cake with pecans and then drizzle margarine evenly over top.
Bake, uncovered, until knife inserted in center of cake comes out clean, about 50 to 60 minutes. Cool completely before slicing into 16 pieces.

POINTS® Value: 5
Servings: 16

Peanut Butter Chocolate Chip Cookies!!

INGREDIENTS
· 1 cup butter, softened
· 1 1/2 cups packed brown sugar
· 2 eggs
· 1 cup peanut butter
· 1 teaspoon vanilla extract
· 2 3/4 cups all-purpose flour
· 1/4 cup cornstarch
· 3/4 teaspoon salt
· 1 teaspoon baking soda
· 1/2 teaspoon baking powder
· 1 cup semisweet chocolate chips
DIRECTIONS
1. Preheat oven to 350 degrees F
2. Cream together butter and brown sugar. Beat in eggs, peanut butter and vanilla.
3. Add flour, cornstarch, salt, baking soda and baking powder. Stir in chocolate chips.
4. Roll into balls about 1 1/2 teaspoonfuls (or use cookie scoop) and place onto ungreased cookie sheets about 2 inches apart. Flatten slightly because they do not flatten much while cooking.
5. Bake for 10 minutes.

Got this from my meeting on 3-1-07

WW Fruit Pudding

15 oz pineapple in juice (crushed or tidbits)
1 pkg sugarfree/fat free butterscotch pudding
1 c FF cool whip
1 lg apple, diced

Mix - Chill - Serve

1 c = 2 points

Apple Cake

3 c grated apple

2 c sugar

Place in bowl & let set

2 c flour

2 t baking soda

1/2 t cinnamon

1/2 t salt

2 eggs

1/4 c oil

Optional: 1 c raisins, 1 c nuts

Bake 350 35-40 minutes

If cut into 18 pieces: 202 calories, 6.8g fat, 2.2 protein, 33.6 carbs, .5 g fiber

Easy Peanut Butter Cookies

Anyone who knows me, or has been in my kitchen, knows I love Pampered Chef. This is one of the recipes out of the Season’s best catalogs. I made these for a party. I have been told that this is the BEST Peanut butter cookie recipe ever, but you need a cookie press. Buy one, they are a good investment—Call Wanda, she’ll get you one.Easy Peanut Butter Cookies (And they are Jay approved!)

1 cup sugar
1 egg
1 cup peanut butter (Creamy)

Preheat oven 350.

By Hand: Mix sugar and egg until creamy. Add peanut butter, do not overmix.

Put in cookie press, and put them on stone cookie sheet. Bake 12-14 minutes.

Cool 2 minutes on cookie sheet. Remove to cooling rack.