Cinnamon Roll Cake

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Directions:
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.
 Cookin' Up North

Hummingbird Cake

Ingredients:

1 box of white cake mix
1/2 teaspoon of ground cinnamon
1 teaspoon of pure vanilla extract
3 eggs
3/4 cup of canola or vegetable oil
1/2 cup of water
1 mashed banana
1 8oz can of undrained crushed pineapple
1/2 cup of chopped pecans or walnuts

glaze:

2 oz of cream cheese
1 cup powdered sugar
1/2 teaspoon of vanilla
1 tablespoon of milk


Directions:

Preheat oven to 350.  Mix all ingredients together.  Pour into greased and floured bundt pan.  Bake at 350 for about 45 minutes or until toothpick inserted comes out clean.  Cool 15 minutes and then remove from bundt pan.   Mix glaze together and drizzle over slightly cooled cake.

Fantasy Bars

Ingredients

1    package(s)    yellow cake mix
1/2    cup    vegetable oil
1    egg
1    cup    semi-sweet chocolate chips
1    Can (4 oz)    sweetened condensed milk
1    teaspoon    vanilla extract

Directions

Combine the dry cake mix, oil and egg in a bowl. Set aside one cup and press the rest in the bottom of a greased 9 x 13 pan. In a microwave or double boiler melt the chocolate chips, sweetened condensed milk and vanilla together. Pour over the cake layer, then crumble the remaining cake mixture over the chocolate. Bake at 350° for 18-20 minutes. Cool completely and cut into squares.

Cherry Pie Bars

Ingredients

1    cup    butter ( softened )
2    cups    sugar
4    eggs
1    teaspoon    vanilla extract
3    cups    flour
1    teaspoon    salt
21    ounces    cherry pie filling
1/4 teaspoon of almond extract

Glaze

• 1 c. powdered sugar
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 2 Tbsp milk

Directions

1. Cream butter and sugar together. Add eggs, beating after each addition. Mix in extracts. Add flour and salt. Mix until well combined.
2. Spread 3 cups of the batter in a greased jelly roll pan. Spread pie filling on top of dough. Drop remaining dough by tablespoonfuls on top of cherry pie topping.
3. Baked at 350 degrees for 45-60 minutes or until toothpick comes out clean. Cool.
4. Combine glaze ingredients and drizzle over bars. If serving the next day wait and do this before serving or the bars will be a bit soggy!

Julie's Eats and Treats

Yellow Cake

Serves: 24 Cupcakes or two 9″ rounds

 

Ingredients

• ⅔ cup butter, room temperature
• 1¾ cup sugar
• 2 large eggs
• 1½ tsp vanilla extract
• 2½ cups all purpose flour
• 2½ tsp baking powder
• ½ tsp salt
• 1¼ cup milk, room temperature

Instructions

1. Preheat oven to 350 degrees F and line two 12 cup muffin tins with paper cups or butter and flour two 9″ round cake pans. Cream butter and sugar together in a large mixing bowl until light and fluffy, about 3-4 minutes. Add eggs, one at a time, beating well after each addition. Mix in the vanilla.
2. In a medium bowl, sift flour, baking powder, and salt. Whisk to combine. Add flour mixture to the creamed mixture alternately with milk (beginning and ending with the flour). Mix just until combined.
3. Fill cups ⅔ full and bake 18-20 minutes for cupcakes, 25-30 minutes for round layer cake, or until a toothpick inserted into the center comes out clean. Let cool 10 minutes then remove to a wire rack to cool completely.

-Taste of Home

Chocolate Cake

 

Ingredients

 

2 c. sugar

2 eggs

1 c. buttermilk

1 c. vegetable oil

1 ½ tsp. vanilla

2 c. flour

¾ c. cocoa

2 tsp. baking soda

1 tsp. salt

1 c. boiling water

1. Preheat oven to 300 degrees.

2. Grease two 9” round cake pans with nonstick cooking spray.

3. With an electric mixer, combine sugar, eggs, buttermilk, vegetable oil, and vanilla.

4. In a separate bowl, mix together flour, cocoa, baking soda, and salt in a bowl.

5. Gradually add dry ingredients to the mixer.

6. Carefully, pour in boiling water and mix until well blended and smooth.

7. Pour into greased pan.

8. Bake for approximately 30 minutes or until a toothpick interested in the middle comes out with just a few moist crumbs.

9. Cool in pans for 10 minutes, then place on a wire rack to cool completely.

 

-From Creative Crumbs

Coconut Cream Fruit Dip

• 4 oz cream cheese
• 1/2 (15oz) can Cream of Coconut (Not coconut milk! Find this in the aisle with the margarita mix & other mixers.)
• 1/2 (8oz) tub Cool Whip

1. Whip the cream cheese with the cream of coconut in a stand mixer until all lumps are gone.
2. Remove paddle, & fold in cool whip.
3. Serve with fruit or graham crackers
   
   
   
   Recipe from:
   (Dessert Now, Dinner Later!)

Easy Strawberry Cream Dessert Squares

• ingredients 8
• Prep Time 25 min
• Total Time 4 hr 0 min

Ingredients

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

2 packages (8 oz each) cream cheese, softened

1/4 cup sugar

1 cup strawberry topping (from an 11.75-oz jar)

2 eggs

1 container (16 oz) frozen whipped topping, thawed

4 to 6 drops red food color, if desired

Fresh berries, if desired

•   Heat oven to 350°F. Press cookie dough evenly into bottom only of ungreased 13x9-inch pan. (If dough is sticky, use floured fingers.)
•   In medium bowl, beat cream cheese, sugar and 3/4 cup of the strawberry topping with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2 minutes or until well blended and creamy. Spread evenly over crust in pan.
•   Bake 30 to 35 minutes or until center is set. Cool 1 hour. Center will sink slightly as it cools.
•   In medium bowl, mix whipped topping, food color and remaining 1/4 cup strawberry topping. Spread topping mixture over cooled cream cheese layer. Refrigerate about 2 hours or until set. To serve, cut into 6 rows by 3 rows. Garnish each serving with fresh berries. Cover and refrigerate any remaining dessert.

Homemade Tomato Sauce

 

 

Prep time:  10 mins

Cook time:  2 hours

Total time:  2 hours 10 mins

Serves: 8

 

Homemade authentic Italian Tomato Sauce, basic and simple.

Ingredients

• 4 large 16 ounce can San Marzano Tomatoes
• olive oil
• 1 onion, quartered
• 1 carrot, peeled, left whole
• 3 garlic cloves, peeled left whole
• fresh herb such as fresh Italian parsley or fresh basil
• sea salt
• black pepper

Instructions

1. Squeeze all the juice out of the tomatoes. Either using a mesh collander or large food mill, separate the puree from the pulp and seeds. Set aside.
2. Put enough olive oil in pan to cover the surface. Add in onion, garlic, saute for 2-3 minutes. Remove garlic.
3. Add in tomato puree, and one can of water if it’s extra thick. Some tomatoes are more watery. Skip the water if you think it’s too liquidy.
4. Cook on low heat, semi-covered with lid, for two hours, stirring every twenty minutes. Adjust cooking time. If sauce thickens quickly, cut cooking time. Take out the onion and any herbs before serving.  -Spinach Tiger

Apple Butter

Recipe:
10 apples (I used medium-sized MacIntosh; cored and cut into slices with the skin left on)
1/2 cup brown sugar
1/3 cup apple juice
1 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla extract

Directions:
1. Core and cut all of the apples and place them into a large pot.
2. Add the brown sugar, apple juice, cinnamon, nutmeg and vanilla.
3. Turn onto medium-high heat and cook for about 10 minutes with the lid on. Remove the lid and continue cooking until the apples soften and the liquid begins to resemble a thick syrup (about 10 minutes).

4. Puree the apple mixture in a blender or food processor until it resembles apple sauce consistency. Refridgerate and serve!

Strawberry Shortcake Cookies

Ingredients:

2/3 cup vegetable shortening
2/3 cup butter, room temperature
1 1/2 cups sugar
2 eggs
1 1/2 tsp vanilla
2 tsp baking powder
1 tsp salt
3 1/3 cup flour

Strawberry Frosting:

1 cup butter
1/2 cup fresh strawberries
4 - 5 cups powdered sugar (depending on consistency desired)
Strawberries, cut in half to top cookies

Directions:

Preheat oven to 350°
Line baking sheet with parchment, set aside
In mixing bowl cream together butter, shortening and sugar until light and fluffy on medium speed.
Lower speed and add eggs and vanilla, continue mixing on medium until incorporated.
Turn speed back down to low and add in flour, baking powder and salt, mixing until dough just comes together.

Roll into "large-walnut-sized" balls and place on baking sheet, about 2 inches apart.
Bake for 8-9 minutes until edges are just golden.
Transfer to wire rack to cool.

Frosting:

In a food processor puree strawberries until they become a liquid.
In mixing bowl with paddle attachment beat butter until fluffy. Add in 4 cups of powdered sugar and beat until well combined. Add in 1/4 cup of the strawberry puree, beating until completely incorporated. If desired, add more powdered sugar and beat, until desired consistency is reached.
Frost each cookie with a heaping tablespoon of frosting.
Top with a fresh strawberry.

Recipe Source- Cookies and Cups

Thanks so much Glory for letting me take over for the day!- Glorious Treats

Delicious Soft Sugar Cookies

 

1/4 c. milk

1 tsp. baking soda

4 c. flour

1 tsp. baking powder

1 stick butter

1/2 tsp. salt

1 tsp. vanilla

1/2 c. shortening

1/4 c. sour cream

1 1/4 c. sugar

2 eggs

Soften butter, shortening and sour cream then mix well.  Add eggs, sugar and mix well.  Add baking powder, baking soda, salt, vanilla and milk and mix well.  Add flour and mix again.  Bake at 375 for 6-8 minutes.  If the cookies turn a golden color that is too long!!!  Check them at 6 minutes and go from there!

-six sisters

Sugar Cookie Bars and Mom's Frosting Recipe

Sugar Cookie Bars:

1 cup unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
5 cups all-purpose flour
1 tsp salt
1/2 tsp baking soda

1. In a large bowl with an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Mix in vanilla.
2. In a separate bowl whisk together flour, salt and baking soda. Add to wet mixture and mix just until combined. Spread on a greased, rimmed baking sheet (use a 13x18x1" pan/cookie sheet).  The dough will be just like cookie dough- heavy and sticky- so it’s best to spray your hands with a little nonstick spray and use them to help mold the dough into the pan.
3. Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely before frosting.

Mom's Frosting:

Frosting:
1/2 cup (1 stick) margarine or butter, softened
1/4 cup milk
2 tsp vanilla
4 cups powdered sugar (more or less depending on how thick/runny you like it)
A couple of drops blue food coloring (or any other color) to get desired blue color (optional)

Combine all ingredients until well-blended. Spread on top of bars. Top with sprinkles if you want!
-Six Sisters

Lemon-Poppy Seed Cake

• Prep Time 20 min
• Total Time 2 hr 5 min
• Servings 16

Ingredients

1 box Betty Crocker® SuperMoist® lemon cake mix

1 cup water

1/2 cup vegetable oil

3 eggs

2 tablespoons poppy seed

1/2 cup Betty Crocker® Rich & Creamy lemon frosting

• Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
• Make cake batter as directed on box--except stir poppy seed into batter. Pour into pan.
• Bake as directed on box for fluted tube pan. Cool in pan 15 minutes; turn upside down onto heatproof serving plate. Remove pan; cool cake completely, about 1 hour.
• In microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Spread over top of cake, allowing some to drizzle down side. Store loosely covered.

Expert Tips

Fluted tube cake pans can be a challenge to grease. Try this: Place a dab of shortening on the outside of a small plastic sandwich bag. Slip the bag on your hand, and rub shortening on the inside of the pan. Repeat with more shortening until every nook and cranny is greased. Give the inside of the pan a good dusting with flour, shake the excess from the pan, and your baked cake will slip right out!