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Jul. 8, 2006
SOUR CREAM COFFEE CAKE
Here's another one from my mom:
SOUR CREAM COFFEE CAKE 1
cup butter
2 cups white sugar 2
eggs
1 cup sour cream 1/2 teaspoon vanilla 2 cups all-purpose flour 1 teaspoon baking powder 1/8 teaspoon salt 1/3 cup all-purpose flour 1/2 cup packed brown sugar 2 tablespoons melted butter 1 teaspoon ground cinnamon Preheat
oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking
pan. In a large bowl, cream together 1 cup butter and white sugar
until light and fluffy. Beat in the eggs one at a time, then stir
in the sour cream and vanilla. Mix in 2 cups flour, baking
powder, and salt. Spread 1/12 of the batter in the prepared
pan. Prepare
the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2
tablespoons melted butter, and cinnamon. Sprinkle cake batter
with 1/2 the filling. Spread second half of batter over the
filling, and top with remaining filling. Bake 35 to 40 minutes in the pr3eheated oven, or until a toothpick inserted near the center comes out clean.
Enjoy!
Karen from Wired Wisdom
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Jul. 8, 2006
Gooey Butter Cake
My mom sent me this recipe. I haven't tried it yet but it sounds delicious. Especially with some of the variations!
Gooey Butter Cake Serves 15 to 20 One 18 Ό ounce package yellow cake mix 8 tablespoons (1 stick) butter, melted 1 egg Preheat oven to 350 degrees. Combine ingredients and mix well. Pat into a lightly greased 13 x 9-inch baking pan. Prepare filling. Filling One 8-ounce package cream cheese, softened 2 tablespoons melted butter 2 eggs
1 teaspoon vanilla one 16-ounce box powdered sugar Beat cream cheese until smooth. Add eggs and vanilla. Add butter; beat. Add powdered sugar and mix well. Spread over cake mixture. Bake for 40 to 50 minutes. You want the center to be a little gooey, so do not overbake. Variations: 1. For the holidays, add a 15-ounce can of pumpkin to the filling; add cinnamon and nutmeg. 2. Add a 20-ounce can of drained crushed pineapple to the filling. 3. Use a lemon cake mix. Add lemon juice and zest to the filling. 4. Use a chocolate cake mix with cream cheese filling. Add chocolate chips and nuts on top. 5. Use a spiced carrot cake mix. Add chopped nuts and shredded carrots in the filling. 6. Use mandarin oranges, bananas, blueberries, or strawberries just coordinate your extract flavorings. 7. Use a chocolate cake mix. Add Ύ to 1 cup peanut butter and nuts to the filling.
Enjoy!
Karen from Wired Wisdom
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Jul. 5, 2006
Cherry Torte
Cherry Torte
1 cup butter 1 ½ cups sugar 5 eggs, separated 2 TBSP milk 2 tsp vanilla Ύ tsp salt ½ tsp baking powder 2 cups flour 1 can cherry pie filling 1 1/3 cup flaked coconut 2 cups sour cream Cream butter. Add ½ cup sugar; cream well. Blend in yolks, milk, 1 TBSP vanilla, ½ tsp salt and baking powder; beat well. Stir in flour. Spread in 3 9-inch pans, greased on the bottoms. Spread 1/3 pie filling on each layer to within 1 inch of edge (reserve 3 cherries for garnish). Beat egg whites and Ό tsp salt until slight mounds form. Gradually add 1 cup sugar; beat well after each addition. Continue beating until stiff peaks form. Fold in coconut and 1 tsp vanilla. Spread over pie filling Bake at 350 F for 3540 minutes until golden brown. Cool 15 minutes. Remove from pans. Cool completely. Spread sour cream between layers. Garnish top with a dollop of sour cream and reserved cherries. Chill several hours.
Enjoy!
Karen
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Feb. 22, 2006
Tollhouse Pie
This is a recipe from one of my many sisters-in-law. She made this for us when we were in New York last fall and it is "to die for". Just the perfect thing when you "need" some chocolate.
Tollhouse Pie 2 eggs ½ cup flour ½ cup sugar
½ cup brown sugar
Ύ cup butter 1 cup chocolate chips 1 cup chopped walnuts 1 9 unbaked pie crust
Mix first five ingredients well. Add chocolate chips and nuts. Pour into pie crust. Bake at 350 for 1 hour.. Serve with whipped cream or ice cream.
Enjoy! Thanks for dropping by. Come and visit Wired Wisdom!
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Feb. 13, 2006
Coconut Bread
I have always made this in Romania and never in the states. The coconut there is much finer and not very sweet. I dont usually make the glaze.
Coconut Bread
Ingredients:
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
2 teaspoons coconut flavoring
2 cups self rising flour
1 cup sour cream
1 cup sweetened flaked coconut
1 cup confectioners sugar
5 tablespoons milk
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8x4x2 inch loaf pan.
2. Cream the butter or margarine, sugar and eggs together. Add the coconut flavoring and mix well.
3. Mix in the self-rising flour alternately with the sour cream to the
creamed mixture. Stir in the flaked coconut. Pour the batter into the
prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 50 minutes. Pour glaze over hot loaf and serve.
5. To Make Glaze: Mix the confectioner's sugar and milk together until smooth.
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Dec. 1, 2005
Eclair Cake
1 cup water ½ cup butter (no substitutes) ½ tsp. salt 1 cup all-purpose flour 4 eggs 1 (8 oz.) pkg. cream cheese, softened 2 (3.4 oz.) pkgs. Instant vanilla pudding mix 3 cups cold milk 1 (12 oz.) carton whipped topping Chocolate syrup
In saucepan over medium heat, bring water, butter and salt to a boil. Add flour, all at once; stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, 1 at a time, beating well with a wooden spoon after each is added; beat until smooth. Spread into greased 13 x 9 baking pan. Bake at 400 for 30-35 minutes or until puffed and golden brown. Cool completely on a wire rack. If desired, remove puff from pan and place on serving platter. In a mixing bowl, beat cream cheese, pudding mix and milk until smooth. Spread over puff. Refrigerate for 20 minutes. Spread with whipped toping; refrigerate. Drizzle with chocolate syrup just before serving.
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Nov. 5, 2005
DIXIES CRANBERRY SALAD
Since
Thanksgiving is just days away, I thought I'd share my mom's
specialty. She makes it every year and it's absolutely
scrumptious!
DIXIES CRANBERRY SALAD 2 small packages red Jello your favorite flavor (mine is strawberry, strawberry/banana, or mixed fruit) 2 cups boiling water 2 cups pineapple juice 2 cups cranberries measure whole and then crush 1 cup sugar 2 cups orange sections, cut in small pieces 2 cups sweet apple, cubed 2 cups red grapes, halved and seeded 2 cups pecan pieces 2 cups bananas, cubed Dissolve Jello in boiling water. Add pineapple juice and refrigerate until slushy. Grind cranberries. Stir in sugar and set aside. Cut the apples and then the oranges. (Oranges will keep the apples from turning dark) Cut the rest of the fruits. After the sugar is dissolved, stir cranberries into the other fruits. When the Jello is partially set, add the fruit mixture and refrigerate several hours or overnight. Dixie Anderson
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Sep. 2, 2005
Wacky Cake
This is my husband's favorite cake. He learned how to make it himself as a teenager MK living in Haiti. This is a great recipe for children who are learning to cook.
WACKY CAKE
3 cups flour
2 cups sugar
6 T cocoa
2 tsp baking soda
2 tsp salt
2 tsp vanilla
1 ½ T vinegar
2/3 cup oil
2 cups water
Mix the dry ingredients together in a large bowl. Make three
holes and pour in the vanilla, vinegar and oil in each one. Pour
in the water and stir well. Pour batter into a greased 9x13
pan. Bake for 30-35 minutes on 350.
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