Cakes Recipes

Carrots Cake Dream

Serving Size : 8
Ingredient --
2 Cups Flour
1 1/2 Teaspoons Baking Soda
2 Teaspoons Baking Powder
2 Teaspoons Cinnamon
1/2 Cup Nuts
2 Cups Sugar
1 Pinch Salt
1 1/2 Cups Oil
4 Eggs
1 Can Pineapple
2 Cups Carrots -- grated

Preparation Method
Sift all dry ingredients together.

Add sugar and oil to flour mixture.

Add eggs, pineapple, nuts and carrots, mix well.

Bake in bundt pan (or large cake pan) at 350 degrees for 35 to 40 minutes.

Cool a few minutes in pan, turn out on wire racks.

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6 Layer Toffee Torte

Ingredient --
2 2/3 cups flour
2 cups sugar
1 cup margarine or butter -- soft
1 cup buttermilk
3/4 cup cocoa
2 teaspoons baking soda
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 large eggs
1 cup coffee -- hot
1 3/8 ounces heath bars
2 cups whipping cream
3 tablespoons brown sugar
1/2 teaspoon coffee instant
1 teaspoon water -- hot

Preparation Method
Preheat oven to 350:. Grease and flour 3, 8 inch cake pans. In large bowl, combine flour, sugar, margarine, buttermilk, cocoa, baking soda, vanilla, salt and eggs. With mixer on low, beat just until mixed, scraping sides with spatula. Add coffee to bowl. Increase speed to medium; beat 2 minutes.
Pour batter into pans. Bake 25-30 minutes.
Cool cake in pans on racks, 10 minutes.
Remove from pans and cool completely. While cake is cooling, chop Heath bars. Reserve 2/3 of the heath bar.
In a cup, dissolve 1/2 tsp instant coffee with 1 tsp hot water. Cool.
With serrated knife, cut each cake in two, making 6 thin layers.
In a bowl, beat whipping cream, brown sugar and cooled 1 tsp of coffee until stiff peaks form. To assemble cake, place 1 layer on plate; spread with 1/2 cup whipped cream.
Sprinkle with 1/5 of the remaining Heath bar. Repeat layers 4 more times.
Top with last layer of cake. Thinly spread whipped cream over top and sides of cake.
Gently press reserved 2/3 of the Heaths onto top and sides of cake.
Refrigerate until ready to serve.

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Almond Streusel Bundt Cake & Coffee Glaze *

Serving Size : 8
Ingredient --
1/2 cup brown sugar -- packed
1/2 cup almonds; chop -- toasted
3/4 teaspoon cinnamon
1/3 cup old fashioned oats
1 1/2 teaspoons instant coffee powder OR
expresso powder
1/4 cup butter; chilled -- cut pieces
Preparation Method
STREUSEL: Mix all but butter in a small bowl. Add butter and rub in with fingertips until well blended. Set aside.
CAKE: Preheat oven to 350:.
Butter and flour a 12-cup Bundt pan. Mix flour and baking powder in a small bowl.
Finely grind almonds in processor. Using electric mixer, beat butter and almond paste in a large bowl until blended. Gradually beat in 1-1/3 cups sugar.
Continue beating until fluffy. Beat in extract.
Stir in dry ingredients alternately with milk. Mix in ground almonds.
Using electric mixer fitted with clean dry beaters, beat egg whites in another large bowl to medium peaks.
Gradually add remaining 1/3 cup sugar and beat until stiff but not dry. Fold meringue into batter in 2 additions.
Transfer half the batter to prepared Bundt pan. Sprinkle streusel over.
Spoon remaining batter over. Bake cake until tested done, about 1 hour.
Cool in cake pan on rack for 20 minutes. Turn cake out onto rack and cool completely.
(Cake can be made 1 day ahead; cover and let stand at room temperature.)
GLAZE: Stir powdered sugar, whipping cream and instant coffee powder in a small bowl until well blended.
Drizzle glaze over cake, allowing to run down sides. Sprinkle cake with sliced almonds.

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Ambrosia Cake

Serving Size : 1
Ingredient --
1 Box White Cake Mix
2 Boxes Orange Gelatin Powder
1 Cup Boiling Water
4 Eggs
3/4 Cup Salad Oil
1 Can Crushed Pineapple
1 Box Powdered Sugar
1 Can Pineapple
5 Sections Mandarin Oranges
1 Maraschino Cherry

Preparation Method

Dissolve gelatin in hot water. Cool a few minutes.
Add gelatin to cake mix with all other ingredients. Mix about 2 minutes on medium speed.
Pour into greased and floured 13 x 9 x 2 1/2 inch pan.
Bake at 350 degrees for 30 to 45 minutes.

Combine, pineapple with powdered sugar. Mix well and spread on hot cake.
Sprinkle coconut over pineapple.
Decorate top with five mandarin orange sections in a circle with a maraschino cherry in the center.

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Angel Cake Creme De Cacao

Serving Size : 8
Ingredient --
1 Angel Food Cake -- home or store made
1/3 Cup Creme De Cacao
1 Cup Heavy Cream
2 Tablespoons Cocoa
2 Tablespoons Confectioner's Sugar
2 Tablespoons Toasted Almonds -- sliced
Mocha Sauce -- see Recipe
Preparation Method
Put cake, bottom up, on serving plate.
With a cake tester or fork poke holes in bottom and slowly spoon on liqueur, letting it seep into cake.
Whip cream, cocoa and sugar until soft peaks form; use to frost cake.
Sprinkle with almonds.
Chill 1 to 2 hours.
Just before serving, drizzle sauce over frosting; pass remainder to serve with cake.

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Apple And Cream Kuchen

Serving Size : 4
Ingredient --
1 package yeast; dry, active
1/2 teaspoon salt
4 tablespoons sugar
2 cups flour; unbleached, unsifted
1/4 cup butter or margarine
1/2 cup milk
1 egg; large

Preparation Method
CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to milk.
Heat until very warm (120-130 degrees F.).
Gradually add milk to flour mixture. Beat for 2 minutes.
Add egg and 1/2 cup flour. Beat with an electric mixer on high speed for 2 minutes. Mix in enough flour to form a soft dough.
Knead for 5 to 10 minutes, until dough is shiny and elastic.
Place in greased bowl and let rise for 1 hour or until doubled in bulk.
Pat dough into well-greased 10-inch springform pan pressing the dough 1 1/2 inches up the sides of the pan.

FILLING: Toss apples with lemon juice, cinnamon, 1/4 cup sugar, and 2 T of flour. Arrange in rows on top of the dough.
Beat together cream cheese, 1/2 cup sugar, and egg. Spread over apples.
Let rise in warm place for 1 hour. Bake at 350 degrees F. for 30 minutes.
Best when served warm.

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Apple And Rum Custard Cake

Serving Size : 8
Ingredient --
1 1/2 cups flour; unbleached, unsifted
5 tablespoons sugar
1 tablespoon lemon rind; grated
2/3 cup butter or margarine
1 egg yolk; large
1 tablespoon milk
1/2 cup soft bread crumbs
2 tablespoons butter or margarine; melted
4 cups apples; tart, sliced
1 tablespoon lemon juice
1/4 cup sugar
1/4 cup raisins; *
1/4 cup rum
3 eggs; large, beaten
1/3 cup sugar
1 3/4 cups milk

Preparation Method
* Soak raisins in 1/4 cup rum for 1/2 hour before using.
CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs.
Add egg yolk and 1 T of milk; mix gently to form a dough.
Pat into bottom of a 10-inch Springform pan that has sides only greased.
Press dough up sides of pan for 1 inch. FILLING: Toss together bread crumbs and melted butter.
Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar.
Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples.
Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored.
Stir in milk and reserved rum.
Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F. until custard is set.
Cool completely before serving.
Do NOT remove springform pan until cool.

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Apple Blossom Cake

Recipe By : Mrs. Polster
Serving Size : 6
Ingredient --
1 1/2 Cups Salad Oil
2 Eggs
2 Cups Sugar
1 Tablespoon Vanilla
1 Teaspoon Cinnamon
1/2 Teaspoon Cloves
1/2 Teaspoon Nutmeg
1/2 Teaspoon Salt
1 1/2 Teaspoons Baking Soda
3 Cups Flour
3 Cups Apples -- fresh
1 Cup Nuts

Preparation Method
Beat oil, eggs, and sugar thoroughly. Add vanilla.

Sift spices, salt, and soda with flour about 3 times. Add to egg mixture.

Add apples and nuts.

Bake in tube pan for 1 1/2 hours at 325 degrees.

NOTES : Apples must be fresh and not canned.

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Apple Bunt Cake

Serving Size : 8
Ingredient --
1 Cup Butter
2 Cups Sugar
3 Eggs
3 Cups Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
1/4 Teaspoon Mace
1 Teaspoon Vanilla
3 Cups Apples -- chopped
2 Cups Pecans

Preparation Method
Mix all ingredients.

Bake in Bunt tube pan at 325 degrees for 1 1/2 hours.

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Apple Cake

Serving Size : 6
Ingredient --
6 apples; medium, tart
2 lemons; medium, juiced
3 tablespoons sugar
3 tablespoons butter
3/4 cup sugar
2 egg yolks; large, divided *
1/2 lemon;juiced and peel grated
1 teaspoon baking powder
1 1/2 cups flour; unbleached
3/4 cup milk
1 tablespoon rum
2 egg whites; large
1 tablespoon butter; to grease cake pan
1 teaspoon vegetable oil
3 tablespoons confectioners' sugar

Preparation Method

* Do not put the egg yolks together as they will be used individually.

Peel apples, cut in half and core.
Cut decorative lengthwise slits in apples, about 1/2-inch deep.
Sprinkle with lemon juice and sugar. Set aside. Cream butter and sugar together.
One at a time, beat in egg yolks.
Gradually beat in lemon juice and grated peel. Sift baking powder and flour together.
Gradually add to batter.
Blend in milk and rum. In a small bowl, beat egg whites until stiff.
Fold into batter.
Generously grease a springform pan. Pour in batter and top with apple halves. Brush apples with oil.
Bake in a preheated 350 degree F. oven for 35 to 40 minutes.
Remove from pan and sprinkle with confectioners' sugar.

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Apple Cake With Icing

Serving Size : 6
Ingredient --
3 large eggs
1 1/2 cups oil
2 cups sugar
3 cups flour
1 teaspoon soda
1 teaspoon salt
2 teaspoons vanilla
1 cup pecans
3 cups cored, peeled, diced apples
4 ounces (1 cube) margarine
1 cup packed brown sugar
1/4 cup milk

Preparation Method
Mix all cake ingredients together and pour into 9 x 13-inch oblong pan.
Bake at 350 degrees F. for 45 minutes or until cake tester comes out clean when inserted in center of cake.
Cook icing ingredients in small saucepan 2 1/2 minutes and pour over warm cake.

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Apple Cheddar Shortcake

Serving Size : 6
Ingredient --
2 1/2 cups biscuit mix; bisquick
4 ounces cheddar; sharp, shredded
2/3 cup milk
1/3 cup butter; melted
-------apple topping--------
3/4 cup brown sugar; packed
3 teaspoons cornstarch
1/2 teaspoon cinnamon; ground
1/4 teaspoon salt
1 cup water
4 cups apples; peeled,cored, sliced
heavy cream; whipped

Preparation Method
Heat the oven to 425 degrees F.
Combine the biscuit mix and the cheddar cheese then stir in the milk and butter.
Spread the dough into two greased 8-inch layer pans and bake in the preheated oven for 20 minutes.
Combine the brown sugar, cornstarch, cinnamon and salt in a large saucepan.
Stir in the water and cook until clear and thickened.
Add the apples, cover and simmer until the apples are tender.
Spoon half of the apple mixture over one layer.
Top with the second layer and remaining apples.
Serve warm with whipped cream for a topping.

Thanks to source: Possum Kingdom Lake Cookbook

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