Cake
1 ½ cups flour
1 tsp baking powder
½ cup unsalted melted butter
2/3 cup sugar
Milk Sauce
2 cups whole milk
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
1 ½ cups heavy whipping cream
1 cup sugar
1 tsp vanilla
1 TBSP vanilla
Preheat oven to 350 degrees. Line the bottom of a 9 X 13 pan with parchment paper.
In a standing mixer, beat the eggs with sugar until light in color and thick, about 5 minutes. Stir in butter and vanilla.
Sift the flour with the baking powder and salt.
Fold the dry ingredients into the egg and sugar mixture. Fold gently and do not over mix.
Spread the batter into the pan and bake for 30-40 minutes or until toothpick inserted into center of cake comes out clean, and cake just starts to spring back to the touch.
Whisk together the condensed milk, the evaporated milk and the cream, and pour over the hot cake.
Let cake cool and soak up the liquid. (I like to let it sit over night in the refrigerator.)
Beat remaining cup of whipped cream with 2 TBSP of sugar and 1 tsp vanilla until stiff peaks form. Fill pastry bag fitted with a
star tip with the whipped cream.
Leaving cake in pan, decorate surface of cake with whipped cream, then top with fruit. Chill for several hour or overnight.
Serve chilled
**to make individual servings: when the cake comes out of the oven, cut circles of cake with a biscuit or cookie cutter to fit individual serving dish. Soak cake circles with the milk mixture and let cool. Decorate with whipped cream and fruit and refrigerate.
**Note about baking pans: tres leche is often served right out of the pan, but there are certain occasions like birthdays where you might want a more attractive presentation. You can bake the cake in 2 round cake layer pans, but once they are out of the oven, give them at least 12 hours to soak up the milk while the cakes are still in the pans, in the refrigerator. Once they have soaked up all the milk and are very well chilled, you can unmold them, and ice them with the Italian meringue or whipped cream. It helps to line the bottom of the pans with parchment paper. Another possibility is to bake the cake in a 10 inch spring form pan, and then remove the band around the cake once it is well chilled and has absorbed the milk.
submitted by Tiffany Fletcher
Showing posts with label cakes and cobblers. Show all posts
Showing posts with label cakes and cobblers. Show all posts
Friday, October 1, 2010
Best Ever Cobbler
1 cup flour
1 TBSP baking powder
1 cup sugar
1/8 tsp salt
2/3 cup milk
¼ cup melted butter
32 oz. can fruit
Melt butter in the bottom of a baking dish.
In separate bowl sift together dry ingredients and stir in milk.
Spread batter in the bottom of the baking dish.
Pour the fruit and the juices over the top of the batter.
Bake at 350 for 40 minutes.
Great for Dutch oven cobbler. Best if doubled when using Dutch oven.
submitted by Tiffany Fletcher
1 TBSP baking powder
1 cup sugar
1/8 tsp salt
2/3 cup milk
¼ cup melted butter
32 oz. can fruit
Melt butter in the bottom of a baking dish.
In separate bowl sift together dry ingredients and stir in milk.
Spread batter in the bottom of the baking dish.
Pour the fruit and the juices over the top of the batter.
Bake at 350 for 40 minutes.
Great for Dutch oven cobbler. Best if doubled when using Dutch oven.
submitted by Tiffany Fletcher
Pumpkin Delight
6 eggs
3 cups pumpkin
1 ½ cups sugar
2 cups milk
1 tsp salt
1 tsp ginger
2 tsp cinnamon
½ tsp cloves
Topping
1 box yellow or white cake mix
½ cup butter
½ cup chopped nuts (almonds or pecans)
Mix all ingredients together and place in 9 X 13 pan.
Mix together topping ingredients and crumble on top of pumpkin mix.
Bake at 350 degrees for 50 minutes
Top with whipped cream to serve.
submitted by Kristi Gagon
3 cups pumpkin
1 ½ cups sugar
2 cups milk
1 tsp salt
1 tsp ginger
2 tsp cinnamon
½ tsp cloves
Topping
1 box yellow or white cake mix
½ cup butter
½ cup chopped nuts (almonds or pecans)
Mix all ingredients together and place in 9 X 13 pan.
Mix together topping ingredients and crumble on top of pumpkin mix.
Bake at 350 degrees for 50 minutes
Top with whipped cream to serve.
submitted by Kristi Gagon
Caramel Apple Crisp
1/2 cup caramel topping (the kind you would put on top of ice cream)
1/2 teaspoon ground cinnamon
6 baking apples (I like to use Golden Delicious), peeled, and cup into 1/2 inch
slices about 6 cups
2/3 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter, cut into small pieces
2/3 cups quick-cooking oats
1. Heat oven to 375 degrees.
2. In a large bowl, stir together caramel topping and the cinnamon until well mixed. Add peeled and sliced apples; toss until evening coated. Spread in ungreased 8-inch square (2 quart) glass baking dish.
3. In same bowl, mix 2/3 cup flour and the brown sugar. Cut in butter using a pastry blender or fork, until the mixture looks coarse crumbs. Stir in oats. Crumble mixture over apples in baking dish.
4. Bake 45-50 minutes or until apples are tender and topping is golden brown.
5. Top with a scoop of vanilla ice cream or whipped topping, then drizzle extra caramel topping over all.
submitted by Misty Shawcroft
1/2 teaspoon ground cinnamon
6 baking apples (I like to use Golden Delicious), peeled, and cup into 1/2 inch
slices about 6 cups
2/3 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter, cut into small pieces
2/3 cups quick-cooking oats
1. Heat oven to 375 degrees.
2. In a large bowl, stir together caramel topping and the cinnamon until well mixed. Add peeled and sliced apples; toss until evening coated. Spread in ungreased 8-inch square (2 quart) glass baking dish.
3. In same bowl, mix 2/3 cup flour and the brown sugar. Cut in butter using a pastry blender or fork, until the mixture looks coarse crumbs. Stir in oats. Crumble mixture over apples in baking dish.
4. Bake 45-50 minutes or until apples are tender and topping is golden brown.
5. Top with a scoop of vanilla ice cream or whipped topping, then drizzle extra caramel topping over all.
submitted by Misty Shawcroft
Gingerbread Pumpkin Spice Cake with Carmel Sauce
Cake
2 ¼ cups flour
½ cup sugar
¾ cup butter
2/3 cup pecans, chopped
½ tsp cinnamon
1 ½ tsp. ginger
¼ tsp salt
Carmel Sauce
½ cup butter
1 ¼ cup packed brown sugar
2 Tbs. corn syrup
½ cup heavy cream
¼ tsp cloves
1 tsp baking soda
¾ cup buttermilk
½ cup molasses
½ cup canned pumpkin
1 egg
1. Combine flour and sugar. Cut in butter until mixture resembles fine crumbs. Stir in pecans. Press 1 ¼ cups crumb mix into an ungreased 9 x 9 square pan. To remaining mix add all spices, soda, buttermilk, molasses, pumpkin and egg. Mix well and pour evenly over crumb base. Bake at 350 for 40 - 50 min. or until center is done. Serve with caramel sauce.
Caramel Sauce
1. Melt butter. Stir in brown sugar and corn syrup. Bring to a boil, cooking about 1 minute or until brown sugar dissolves.
2. Stir in cream and return to boil. Remove from heat. Serve over warm cake with whipped cream or ice cream.
submitted by Veda Maples
2 ¼ cups flour
½ cup sugar
¾ cup butter
2/3 cup pecans, chopped
½ tsp cinnamon
1 ½ tsp. ginger
¼ tsp salt
Carmel Sauce
½ cup butter
1 ¼ cup packed brown sugar
2 Tbs. corn syrup
½ cup heavy cream
¼ tsp cloves
1 tsp baking soda
¾ cup buttermilk
½ cup molasses
½ cup canned pumpkin
1 egg
1. Combine flour and sugar. Cut in butter until mixture resembles fine crumbs. Stir in pecans. Press 1 ¼ cups crumb mix into an ungreased 9 x 9 square pan. To remaining mix add all spices, soda, buttermilk, molasses, pumpkin and egg. Mix well and pour evenly over crumb base. Bake at 350 for 40 - 50 min. or until center is done. Serve with caramel sauce.
Caramel Sauce
1. Melt butter. Stir in brown sugar and corn syrup. Bring to a boil, cooking about 1 minute or until brown sugar dissolves.
2. Stir in cream and return to boil. Remove from heat. Serve over warm cake with whipped cream or ice cream.
submitted by Veda Maples
Gluten Free Spice Cake with Maple Cream Cheese Glaze
3 1/2 cups bean flour mix (see note)
3 tsp xanthan gum
2 tsp baking soda
1 tsp salt
3 tsp cinnamon
2 tsp allspice
2 tsp nutmeg
1/2 tsp ground clove
1 cup canola oil (or shortening)
2 cups white granulated sugar
2 cups apple sauce
2 eggs
optional add ins - raisins, pecans, caramel pieces, diced apples. I did chopped pecans, a diced apple and some chocolate covered caramel balls.
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine bean flour mix, xanthan gum, baking soda, salt, and spices. Stir to combine.
3. In the bowl of a stand mixer, fitted with the paddle attachment, combine oil, sugar, apple sauce, and eggs.
4. Slowly add in the dry in, stirring until just combined.
5. Fold in the optional add-ins, if you are adding some.
6. Pour batter into desired cake pan.
7. Bake in preheated oven. Bake time will vary based on the type of use. Muffins should take 20-25 minutes, round pans approx. 30 minutes, a 9x13 pan approx. 35-40 minutes, and a bundt pan approx. 50-60 minutes. Bake until a toothpick inserted into the middle of the cake comes out clean.
Note: I used Bette Hagman's Four Bean flour mix - 2 cups Garfava Bean flour, 1 cup Sorghum Flour, 3 cups Cornstarch, 3 cups Tapioca Flour.
Maple Cream Cheese Glaze
4 Tbsp unsalted butter, room temperature
4 ounces cream cheese, room temperature (regular or light)
1 cup powdered sugar, sifted
1/2 tsp maple flavoring
4 Tbsp milk
1. In a small mixer bowl, beat the butter until creamy. Beat in the cream cheese until smooth. Add the sifted powdered sugar and maple flavoring, and beat until blended. Beat in the milk, 1 Tbsp at a time, until the glaze falls from a spoon in a continuous ribbon.
2. Refrigerate the cake until the glaze sets, but remove it from the refrigerator 30-45 minutes before you want to eat the cake.
submitted by Veda Maples
3 tsp xanthan gum
2 tsp baking soda
1 tsp salt
3 tsp cinnamon
2 tsp allspice
2 tsp nutmeg
1/2 tsp ground clove
1 cup canola oil (or shortening)
2 cups white granulated sugar
2 cups apple sauce
2 eggs
optional add ins - raisins, pecans, caramel pieces, diced apples. I did chopped pecans, a diced apple and some chocolate covered caramel balls.
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine bean flour mix, xanthan gum, baking soda, salt, and spices. Stir to combine.
3. In the bowl of a stand mixer, fitted with the paddle attachment, combine oil, sugar, apple sauce, and eggs.
4. Slowly add in the dry in, stirring until just combined.
5. Fold in the optional add-ins, if you are adding some.
6. Pour batter into desired cake pan.
7. Bake in preheated oven. Bake time will vary based on the type of use. Muffins should take 20-25 minutes, round pans approx. 30 minutes, a 9x13 pan approx. 35-40 minutes, and a bundt pan approx. 50-60 minutes. Bake until a toothpick inserted into the middle of the cake comes out clean.
Note: I used Bette Hagman's Four Bean flour mix - 2 cups Garfava Bean flour, 1 cup Sorghum Flour, 3 cups Cornstarch, 3 cups Tapioca Flour.
Maple Cream Cheese Glaze
4 Tbsp unsalted butter, room temperature
4 ounces cream cheese, room temperature (regular or light)
1 cup powdered sugar, sifted
1/2 tsp maple flavoring
4 Tbsp milk
1. In a small mixer bowl, beat the butter until creamy. Beat in the cream cheese until smooth. Add the sifted powdered sugar and maple flavoring, and beat until blended. Beat in the milk, 1 Tbsp at a time, until the glaze falls from a spoon in a continuous ribbon.
2. Refrigerate the cake until the glaze sets, but remove it from the refrigerator 30-45 minutes before you want to eat the cake.
submitted by Veda Maples
Thursday, March 5, 2009
Sweet Georgia Brown
Here is another Peach recipe. I think it is probably a lot like peaches and cream. It's delicious!
6 ripe peaches
1/2 C. butter
1/2 C. brown sugar
Cut each peach into slices. In a saute pan heat butter until bubbling, but do not burn. Lower heat. Stir in brown sugar. Add peaches and saute until peaches become soft. Serve over Kashmir cream, ice cream, or cake.
Kashmir Cream
2 C. whipping cream
pinch of salt
1 C. sugar
1/2 C. warm water
2 envelopes unflavored gelatin
2 C. sour cream
1/4 tsp. vanilla
Heat cream, but do not boil. Add sugar and a pinch of salt. Soften gelatin in water and stir to mix thoroughly. Remove from heat and fold in sour cream and vanilla. Pour into bowl and refrigerate to chill. Serve with fresh fruit.
6 ripe peaches
1/2 C. butter
1/2 C. brown sugar
Cut each peach into slices. In a saute pan heat butter until bubbling, but do not burn. Lower heat. Stir in brown sugar. Add peaches and saute until peaches become soft. Serve over Kashmir cream, ice cream, or cake.
Kashmir Cream
2 C. whipping cream
pinch of salt
1 C. sugar
1/2 C. warm water
2 envelopes unflavored gelatin
2 C. sour cream
1/4 tsp. vanilla
Heat cream, but do not boil. Add sugar and a pinch of salt. Soften gelatin in water and stir to mix thoroughly. Remove from heat and fold in sour cream and vanilla. Pour into bowl and refrigerate to chill. Serve with fresh fruit.
Sunday, March 1, 2009
Dangerous Chocolate Cake
1 coffee mug4 Tbsp. cake flour
4 Tbsp. sugar
2 Tbsp. cocoa
1 egg
3 Tbsp. milk
3 Tbsp. oil
Small splash of vanilla
3 Tbsp. chocolate chips, optional
Add dry ingredients to mug, mix well with a fork.
Add egg, mix thoroughly.
Pour in milk and oil and vanilla, mix well.
Add chips, if using.
Put mug in microwave, and cook for three minutes on 1000 watts.
Cake will rise over top of mug--do not be alarmed!
Allow to cool a little; tip onto a plate if desired.
Eat!
This can serve two if you want to feel slightly more virtuous. I'm not usually that saintly and go further to top it off with fudge sauce, vanilla ice cream or both. It's just a basic chocolate cake, but its small and fast which makes it so delightfully or dangerously accessible when you just might be in need of a moment. I've used it as a not-quite-so-sensible snack for the kids or quick FHE treat sometimes and is fun for them to help make. But it also works quite well as a nighttime de-stressor after all the monkeys are in bed. :)
Wednesday, February 18, 2009
Chocolate Passion Bowl
3 c. cold milk
2 (4 oz. size) pkg Jello chocolate instant pudding
1 tub (8 oz) cool whip French Vanilla (can use any cool whip you want)
1 brownie mix, baked (I like the chocolate chunk because the chocolate chunks get cold and are delicious)
1 pt raspberries
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 c. of the whipped topping.
Place half of the brownie cubes in 2 quart serving bowl; top with half of the pudding mixture, half of the raspberries and half of the remaining whipped topping. Repeat all layers. Garnish with a few raspberries, if desired.
Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in fridge.
(If you've always wanted a trifle bowl than this is a good excuse. You can get one at Walmart for $8.00)
Wednesday, November 5, 2008
Banana Cake
Cream together: 1 cup sugar
1/2 cup butter
2 eggs
1 cup buttermilk
Add: 2 cups flour
1 tsp soda
1 tsp vanilla
2-3 small bananas(mashed)
1 cup nut (optional)
Mix together and bake in greased 9x13 pan. Bake 350 for 35-40 minutes or until done.
Frosting: 1. Boil over low heat for 2 min stirring consistently.
1/2 cup butter and 1 cup brown sugar.
2. stir in 1/2 cup milk
3. combine stirring until mixture comes to a boil. Cool to luke warm.
4. Add 1 3/4 cups powdered sugar
5. Beat until spreading consistency. (hot water maybe added for thinning.
1/2 cup butter
2 eggs
1 cup buttermilk
Add: 2 cups flour
1 tsp soda
1 tsp vanilla
2-3 small bananas(mashed)
1 cup nut (optional)
Mix together and bake in greased 9x13 pan. Bake 350 for 35-40 minutes or until done.
Frosting: 1. Boil over low heat for 2 min stirring consistently.
1/2 cup butter and 1 cup brown sugar.
2. stir in 1/2 cup milk
3. combine stirring until mixture comes to a boil. Cool to luke warm.
4. Add 1 3/4 cups powdered sugar
5. Beat until spreading consistency. (hot water maybe added for thinning.
Sunday, October 12, 2008
Pumpkin Chiffon
Pumpkin Chiffon
1 ¾ C. graham cracker crumbs
¼ C sugar
1 melted stick of butter
1 8 oz. cream cheese
2 eggs beaten
¾ cups sugar
1 cup heavy cream (save ½ for top)- whip, leave one half unsweetened and sweeten the other half to your liking.
2 small pkgs instant vanilla pudding
¾ cup milk
2 cups pumpkin
Dash cinnamon
Mix first three ingredients and press in 9x13 pan. Second set of three ingredients beat till fluffy and spread on top, then bake 350 for 20 min. and cool. Combine next set of five ingredients, top and then top that with remaining sweetened whipped cream. Keep refrigerated.
1 ¾ C. graham cracker crumbs
¼ C sugar
1 melted stick of butter
1 8 oz. cream cheese
2 eggs beaten
¾ cups sugar
1 cup heavy cream (save ½ for top)- whip, leave one half unsweetened and sweeten the other half to your liking.
2 small pkgs instant vanilla pudding
¾ cup milk
2 cups pumpkin
Dash cinnamon
Mix first three ingredients and press in 9x13 pan. Second set of three ingredients beat till fluffy and spread on top, then bake 350 for 20 min. and cool. Combine next set of five ingredients, top and then top that with remaining sweetened whipped cream. Keep refrigerated.
Tuesday, September 2, 2008
Joining In...
I figure if I am going to get the awesome opportunity to use ALL of your scrumptious meal ideas, then I better do my part and share a few of my favorites. So, here ya go.
Italian Stuffed Calzone
2 packages (11 oz each) refrigerated French bread dough, divided. (I buy scone dough or Macy's F.B. dough at the bakery.)
1 cup (4 oz.) shredded mozzarella cheese
1/2 cup diced green bell pepper
1/2 cup pitted ripe olives, sliced
1/4 cup chopped onion
1 can (8 oz) pizza sauce
1 teaspoon italian seasoning mix
2 garlic cloves, pressed
1/2 pound italian sausage, cooked, crumbled, drained
1 Tbsp. Olive oil
1/4 cup (1 oz) grated fresh parmesan cheese (optional)
Preheat oven to 400 degrees. Unfoll one package of the bread dough out; rool and stretch to edge of baking stone. Sprinkle mozzarella cheese over dough to within 1 inch of edge. In bowl, combine bell pepper, olives, onion, pizza sauce, seasoning mix and garlic; mix well. Add cooked sausage; mix well. Spoon meat mixture over cheese; spread evenly. Unroll remaining dough directly over filling by matching top edges of dough and shaping to fit as dough is unrolled. Trim excess dough from corners, forming an even edge. Roll and crimp edges to seal. Drizzle oil over dough; spread evenly. If desired, sprinkle Parmesan cheese over dough. Make three crisscross cuts, about 6 inches long, across center of dough to vent. Bake 18-20 minutes or until deep golden brown. Cut into wedges. Serves 8 people.
Homemade Sloppy Joe's
1 lb. hamburger
1 lg. onion chopped
1 cup ketchup
1 T. Worcestershire sauce
1-2 T. mustard
Brown been and onion. Add ketchup, Worcestershire sauce and mustard. Simmer about 15 minuts. Serve on hamburger buns.
Apple Crisp
6 peeled apples
1/2 cup sugar
2 T. water
4 T. butter or margerine
1 cup quick rolled oats
1/2 cup brown sugar
1/2 tsp. cinnamon
1 tsp. grated lemon peel
Slice and spread apples in a greased 8"x8" baking pan. Sprinkle with sugar and water. Mix and spread rest of ingredients over apples. Bake at 350 degrees for 45 minutes or until tender. Serve warm with vanilla ice cream. Yummy!
Italian Stuffed Calzone
2 packages (11 oz each) refrigerated French bread dough, divided. (I buy scone dough or Macy's F.B. dough at the bakery.)
1 cup (4 oz.) shredded mozzarella cheese
1/2 cup diced green bell pepper
1/2 cup pitted ripe olives, sliced
1/4 cup chopped onion
1 can (8 oz) pizza sauce
1 teaspoon italian seasoning mix
2 garlic cloves, pressed
1/2 pound italian sausage, cooked, crumbled, drained
1 Tbsp. Olive oil
1/4 cup (1 oz) grated fresh parmesan cheese (optional)
Preheat oven to 400 degrees. Unfoll one package of the bread dough out; rool and stretch to edge of baking stone. Sprinkle mozzarella cheese over dough to within 1 inch of edge. In bowl, combine bell pepper, olives, onion, pizza sauce, seasoning mix and garlic; mix well. Add cooked sausage; mix well. Spoon meat mixture over cheese; spread evenly. Unroll remaining dough directly over filling by matching top edges of dough and shaping to fit as dough is unrolled. Trim excess dough from corners, forming an even edge. Roll and crimp edges to seal. Drizzle oil over dough; spread evenly. If desired, sprinkle Parmesan cheese over dough. Make three crisscross cuts, about 6 inches long, across center of dough to vent. Bake 18-20 minutes or until deep golden brown. Cut into wedges. Serves 8 people.
Homemade Sloppy Joe's
1 lb. hamburger
1 lg. onion chopped
1 cup ketchup
1 T. Worcestershire sauce
1-2 T. mustard
Brown been and onion. Add ketchup, Worcestershire sauce and mustard. Simmer about 15 minuts. Serve on hamburger buns.
Apple Crisp
6 peeled apples
1/2 cup sugar
2 T. water
4 T. butter or margerine
1 cup quick rolled oats
1/2 cup brown sugar
1/2 tsp. cinnamon
1 tsp. grated lemon peel
Slice and spread apples in a greased 8"x8" baking pan. Sprinkle with sugar and water. Mix and spread rest of ingredients over apples. Bake at 350 degrees for 45 minutes or until tender. Serve warm with vanilla ice cream. Yummy!
Tuesday, August 19, 2008
Easy Pineapple Upside-Down Cake
I don't have an actual recipe for this so bear with me.
1 yellow or white cake mix with all ingredients it needs (on the box) to make the cake
1 can pineapple slices
butter/margarine
brown sugar
(when mixing the cake mix and it asks for water...use the pineapple juice from the canned pineapple first. So, if it says 1 cup water and you only have like 3/4 cup pineapple juice use that and then just add 1/4 cup water.)
Preheat the oven to whatever degree it says on the cake mix box. Put some butter in the bottom of the pan and put it in the oven to melt while you mix the other ingredients.
Take it out when it is melted and cover the bottom of the pan with brown sugar. I don't have a specific measurement for the butter or the brown sugar because I usually put a TON! Do it to your liking. ( a lot is good!).
Put the pineapple in the bottom of the pan.
Pour the cake mix on top of the pineapple/butter/brown sugar and bake for the time it says on the cake mix box. I usually watch just to make sure. It will be a little brown and sometimes brown around the edges from the butter, but you can do a toothpick test to be sure.
I love it warm...so I cut and serve as soon as possible out of the oven.
I never flip the cake onto another surface or anything...why? It's upside-down already! That makes it right-side up! It's delicious no matter what.
Enjoy!
1 yellow or white cake mix with all ingredients it needs (on the box) to make the cake
1 can pineapple slices
butter/margarine
brown sugar
(when mixing the cake mix and it asks for water...use the pineapple juice from the canned pineapple first. So, if it says 1 cup water and you only have like 3/4 cup pineapple juice use that and then just add 1/4 cup water.)
Preheat the oven to whatever degree it says on the cake mix box. Put some butter in the bottom of the pan and put it in the oven to melt while you mix the other ingredients.
Take it out when it is melted and cover the bottom of the pan with brown sugar. I don't have a specific measurement for the butter or the brown sugar because I usually put a TON! Do it to your liking. ( a lot is good!).
Put the pineapple in the bottom of the pan.
Pour the cake mix on top of the pineapple/butter/brown sugar and bake for the time it says on the cake mix box. I usually watch just to make sure. It will be a little brown and sometimes brown around the edges from the butter, but you can do a toothpick test to be sure.
I love it warm...so I cut and serve as soon as possible out of the oven.
I never flip the cake onto another surface or anything...why? It's upside-down already! That makes it right-side up! It's delicious no matter what.
Enjoy!
Tuesday, July 29, 2008
A Few of Kim's Easy Favorite's
Hi Friends:
Amie has been challenging me to post a few recipes and I now have a chance to do so. I am all about easy recipes where I usually have all on ingredients on hand. Here are a few of my favorites:
Easy Fruit Dip:
1/2 C Sugar
1/2 C Brown Sugar
Tsp Vanilla
8 oz Cream cheese (Room temp)
Mix well and crunch up your favorite candy bar or Heath or Skor Bits. Mix in and serve with fruit.
Chicken Tortilla soup:
Large can of diced tomatoes (I use the spicy kind)
1 can of corn (juice and all)
1 can of cream of corn (you can also sub this for another can of corn)
2 cans of water
cooked chicken (I just use a can of Costco chicken)
2 tsp chicken soup base or 2 bullion cubes
1 tsp chili powder (or one package chili seasoning)
1/2 -3/4 C salsa (I use pace Medium)
Salt and Garlic powder to taste
Stir and heat until warm or sometimes I throw mine in the crock pot at lunch time on low.
Top with cilantro, sour cream and crushed tortilla chips. (I love cilantro and sour cream so I put mine right in the pot.)
This recipe is so versatile, I bet you could even add black beans if you wanted. Maybe I'll have to try that sometime.
Britty's Blueberry Fruit Salad:
1 16 oz. Cool Whip
16 oz. Sour cream
1 can of Blueberry Pie filling
1 can of sweetened condensed milk
Mix well and serve chilled!
I don't know is someone has already posted this, I have given this recipe to a lot of people.
Rich Chocolate Cake:
1 chocolate cake mix (I use double chocolate or chocolate fudge)
1 big box of instant chocolate pudding
1 cup sour cream
1 cup chocolate chips
Bake as directed on the box but add 10-12 minutes onto the baking time. This is moist and yummy!
Amie has been challenging me to post a few recipes and I now have a chance to do so. I am all about easy recipes where I usually have all on ingredients on hand. Here are a few of my favorites:
Easy Fruit Dip:
1/2 C Sugar
1/2 C Brown Sugar
Tsp Vanilla
8 oz Cream cheese (Room temp)
Mix well and crunch up your favorite candy bar or Heath or Skor Bits. Mix in and serve with fruit.
Chicken Tortilla soup:
Large can of diced tomatoes (I use the spicy kind)
1 can of corn (juice and all)
1 can of cream of corn (you can also sub this for another can of corn)
2 cans of water
cooked chicken (I just use a can of Costco chicken)
2 tsp chicken soup base or 2 bullion cubes
1 tsp chili powder (or one package chili seasoning)
1/2 -3/4 C salsa (I use pace Medium)
Salt and Garlic powder to taste
Stir and heat until warm or sometimes I throw mine in the crock pot at lunch time on low.
Top with cilantro, sour cream and crushed tortilla chips. (I love cilantro and sour cream so I put mine right in the pot.)
This recipe is so versatile, I bet you could even add black beans if you wanted. Maybe I'll have to try that sometime.
Britty's Blueberry Fruit Salad:
1 16 oz. Cool Whip
16 oz. Sour cream
1 can of Blueberry Pie filling
1 can of sweetened condensed milk
Mix well and serve chilled!
I don't know is someone has already posted this, I have given this recipe to a lot of people.
Rich Chocolate Cake:
1 chocolate cake mix (I use double chocolate or chocolate fudge)
1 big box of instant chocolate pudding
1 cup sour cream
1 cup chocolate chips
Bake as directed on the box but add 10-12 minutes onto the baking time. This is moist and yummy!
Sunday, July 6, 2008
Orange Juice Cake
1 box Yellow Butter Cake
1 box instant vanilla pudding (small box)
1 cup Orange Juice
1/2 cup canola oil
4 eggs
*mix for 4 mins on medium speed and pour into greased bundt pan. Bake at 350 degrees for 40-45 minutes.
ICING:
1 stick butter
1 cup sugar
1/2 orange juice
*boil for 2 minutes in saucepan. Pour on cake immediately after taking it out of oven. Let sit for 30 minutes and remove from pan.
(not a low fat food but REALLY good)
1 box instant vanilla pudding (small box)
1 cup Orange Juice
1/2 cup canola oil
4 eggs
*mix for 4 mins on medium speed and pour into greased bundt pan. Bake at 350 degrees for 40-45 minutes.
ICING:
1 stick butter
1 cup sugar
1/2 orange juice
*boil for 2 minutes in saucepan. Pour on cake immediately after taking it out of oven. Let sit for 30 minutes and remove from pan.
(not a low fat food but REALLY good)
Monday, June 30, 2008
Easy Cobbler
This one is so easy and soooooooo good! I'm all about easy!
1 can of fruit pie filling. I have found the raspberry or blackberry works best.
1 box yellow cake mix
1 cube butter
Preheat oven to 375. Pour filling into 2 quart casserole dish. Dump cake mix on top and spread evenly. Melt the butter and pour over the cake mix. Move the dish around so you cover most of the cake mix with the butter. Bake uncovered for approx 20 minutes or until golden brown.
Serve warm with ice cream!
1 can of fruit pie filling. I have found the raspberry or blackberry works best.
1 box yellow cake mix
1 cube butter
Preheat oven to 375. Pour filling into 2 quart casserole dish. Dump cake mix on top and spread evenly. Melt the butter and pour over the cake mix. Move the dish around so you cover most of the cake mix with the butter. Bake uncovered for approx 20 minutes or until golden brown.
Serve warm with ice cream!
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