cakes

media type="custom" key="7145047"

tsp. - tea spoon | tbl. - ?? maybe table spoon |


 * Pumpkin Pie**

1 9" frozen pie shell, unbaked and defrosted 3/4 sugar 1/2 tsp. salt 1-1/2 tsp. cinnamon 3/4 tsp. ginger 1/4 - 1/2 tsp. ground cloves 2 eggs 1 (15oz) can solid packed pumpkin 1 (12oz) can evaporated milk whipped topping, optional

Preheat your oven to 425 degrees.

Combine the sugar, salt, cinnamon, ginger and cloves in a bowl. Beat the eggs lightly in a separate bowl. Add the pumpkin and sugar mixture to the eggs and mix well. Carefully add in the evaporated milk and mix. Pour into the pie shell.

Bake for 15 minutes then reduce the oven temperature to 350 degrees and continue to bake for 40 to 50 minutes. A knife inserted in the center should come out clean. Cool and serve with whipped topping.


 * Peanut Butter Muffins**

2 cups flour 1/2 cup sugar 1 tbl. baking powder 1/2 tsp. salt 1/2 cup peanut butter 3 tbl. cold butter or margarine 2 eggs 1 cup milk cinnamon-sugar jelly, optional

Combine the flour, sugar, baking powder and salt. Cut in the peanut butter and 2 tbl. butter until the mixture resembles coarse crumbs. Beat the eggs and milk together. Stir into the dry ingredients until moistened. Fill either greased or paper lined muffin cups 2/3 full.

Bake in a 400 degree oven for 15-18 minutes. Melt the remaining butter and brush over the tops of the baked muffins. Sprinkle with the cinnamon-sugar mixture. Serve with jelly.


 * Peach Muffins**

1-1/2 cups flour 3/4 tsp. salt 1/2 tsp. baking soda 1 cup sugar 2 eggs, beaten 1/2 cup vegetable or canola oil 1/2 tsp. vanilla 1/8 tsp. almond extract 1/4 cup almonds, chopped (optional) 1-1/4 cups fresh or canned and drained peaches, coarsely chopped

Combine the dry ingredients and then make a well in the middle. Add the eggs and oil and stir until the mix is just moistened. Stir in the remaining ingredients. Place 1/3 cup of batter into greased muffin tins or tins that have been lined with paper liners. Bake in a 350 degree oven for 20 to 25 minutes.

NOTE: You can make Peach Bread by spooning the batter into a greased and floured 5x9 inch loaf pan. Bake in a 350 degree oven for 1 hour.


 * New York Style Cheesecake**

2 (8oz) packages plus 1 (3oz) package cream cheese, softened 3/4 cup sugar 3 tbs. flour 1 tsp. freshly grated lemon peel 1/2 tsp. freshly grated orange peel 3 eggs Crust (see crust notes)

With electric mixer, beat softened cream cheese, sugar, flour and grated peels until smooth. Add eggs, one at a time, and beat until fluffy. Pour into baked crust in Bread 'n Cake Bake pan*; cover. Set inside Crock-Pot. Cover and cook on High setting for 2-l/2 to 3 hours. Remove pan and uncover. Allow to cool, then unmold on serving plate. Serve well chilled; if desired, top with strawberries.

8 to 10 servings (for 3-1/2 or 5-quart Crock-Pot).

generously greased and floured. You might be able to accomplish this without the pan if you can find an oven safe baking dish that will fit inside your slow-cooker (of the correct volume size) and put some foil over the top with a few vents, so that the steam will escape. If you have the kind with the removable stoneware crock, that might work, although I have never tried it.
 * Note: This cheesecake may be prepared without the crust if the pan is

My Note about crust: What you can do to make this a quick and easy proposition is generously butter the Bread 'n Cake pan and then "flour" with graham cracker crumbs.


 * Lime Pie**

9" pie crust (baked) 4 egg yolks 1 (14oz) can sweetened condensed milk 1 tsp. lime zest 1/2 cup fresh lime juice 1 cup chilled heavy cream 2 tbl. powdered sugar 2-3 drops of green food coloring (optional)

Beat egg yolk with beater for 5 minutes. Add condensed milk, lime zest and juice and food coloring. Beat until smooth. pour into pie filling.

Refrigerate for 4 hours. Beat the heavy cream, and powdered sugar until stiff. Spread over the pie. Can decorate with lime slices.


 * Lemon Meringue Pie with a Zing**

1 9" frozen pie shell (baked) 2 cups low-fat milk 1/4 cup cornstarch 3/4 cup sugar, divided 3 tbl. lemon juice grated zest from 1 lemon 1/4 cup low-fat lemon yogurt 2 egg whites

Prepare the pie shell.

In a saucepan, combine milk, cornstarch and 1/2 cup sugar; stirring until thickened. Remove from the heat. Add lemon juice, zest and yogurt.

Pour into baked pie shell. Refrigerate for 30 minutes.

Preheat over to 425 degrees. Beat egg whites and 1/4 cup sugar until stiff peaks form. Spread over chilled pie, cover to the edges. Bake for 5 minutes or until lightly browned. Chill for at least 3 hours before serving.


 * Lemon Sour Cream Muffins**

1-1/2 cups flour 1-1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 cup margarine 1 egg 3/4 cup sour cream 1/4 cup milk 2 tbl. lemon juice 2 tbl. sugar 2 tsp. grated lemon peel

Preheat oven to 400 degrees.

Combine flour, baking soda and baking powder. Cut in the margarine until the mixture resembles coarse crumbs. Make a well in center of mixture.

Beat the egg in small bowl and add the sour cream ,milk, lemon juice, sugar and lemon peel. Add to flour mixture, mixing just until moistened. Spoon into muffin pan 2/3 full. Bake 15 minutes or until lightly browned.


 * Uncle Chris' Jam Slice**

This has been used for a quick inexpensive desert or a breakfast type biscuit. This is great with a cuppa or with ice cream on the side.

2 cups all-purpose flour 1/4 tsp. salt 8 tbs. butter or margarine 1 tsp. sugar Enough cold water to make a firm dough About 1 cup of your favorite jam (I like blackberry)

Sift the flour, salt, and sugar together. Rub in the butter. Mix in water to form a dough and split into thirds. Cover and put in fridge to cool for 30 minutes. Roll out 2 thirds of the dough and press down into a lamington tin [pie plate]. Spread the jam over the dough. Roll out the remaining third of the dough and cut into strips. Layer the strips in a lattice over the jam. Bake in a 400 degree oven for 25 - 30 minutes or until browned.


 * Fiesta Cheesecake - strange cheesecake**

1-1/2 cup tortilla chips, finely crushed 1/4 cup butter or margarine, melted 2 (8oz) pkg. cream cheese, softened 1 (3oz) pkg. cream cheese, softened 2 eggs 2-1/2 cups monterey jack cheese (shredded and with peppers) 1 (4oz) can green chilies, chopped and drained 1/4 tsp. ground red pepper 1 (8oz) container sour cream 1/2 cup green pepper, chopped 1/2 cup sweet yellow pepper, chopped 1/2 cup red pepper, chopped 1/2 cup green onions, chopped 1 tomato, chopped 2 tbl. ripe olives, chopped 2 bunches fresh cilantro, chopped (can also use parsley)

Combine crushed tortilla chips and butter. Press onto bottom of a lightly greased 9-inch springform pan. Bake in a 325 degree oven for 15 minutes. Cool on a wire rack. Beat the cream cheese at medium speed with an electric mixer 3 minutes or until fluffy; add eggs, one at a time, beating after each addition. Stir in cheese, chiles, and ground red pepper. Pour into prepared pan, and bake for 30 minutes. Cool 10 minutes on a wire rack. Place on a bed of fresh cilantro or parsley, if desired. Gently run a knife around edge of pan to release sides, and let cool completely. Spread sour cream evenly over top; cover and chill. Arrange green pepper and remaining ingredients on top as desired.


 * Irish Cream Cheesecake**

1 cup graham cracker crumbs 1/4 cup sugar 1/4 cup margarine, melted 1 envelope unflavored gelatin 1/2 cup cold water 1 cup sugar 3 eggs, separated 2 (8oz) pkg. cream cheese, softened 2 tbs. cocoa 2 tbs. bourbon (or substitute 2 tbs. cold coffee) 1 cup whipping cream, whipped

Combine the graham cracker crumbs, sugar, and margarine. Press onto bottom of 9-inch springform pan. Soften gelatin in water, stir over low heat until dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes. Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended. Gradually add the gelatin mixture and bourbon, mixing until well blended. Chill until thickened, but not set. Beat the egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cheese mixture and pour over crust. Chill until firm. Garnish with chocolate curls and small silver candy balls, if desired.


 * Creamy Crab Cheesecake**

1 cup butter flavored crackers, crushed 3 tbl. butter or margarine, melted 2 (8oz) pkg. cream cheese, softened 3/4 cup sour cream 3 eggs 2 tsp. onion, grated 1 tsp. lemon juice 1/4 tsp. seafood seasoning 2 drops hot pepper sauce 1/8 tsp. pepper 1 cup crabmeat, drained, flaked and remove cartilage

Combine the cracker crumbs and butter. Press into the bottom of a greased 9 inch springform pan. Bake in a 350 degree oven for 10 minutes. Cool. Reduce the oven temperature to 325. Combine the cream cheese ad 1/4 cup sour cream until smooth. Add the eggs and beat on low. Add the onion, lemon juice, seafood seasoning, pepper sauce and pepper. Fold in the crabmeat. Pour over baked crust. Bake for 35-40 minutes or until the center is almost set. Cool for 10 minutes. Run a knife along the edges to loosen and continue to cool for 1 hour. Spread the remaining sour cream over the top and refrigerate overnight. Let stand for 30 minutes at room temperature before serving.


 * Chocolate Fudge Icing**

1 stick of butter or margarine 1/2 cup cocoa 1-1/2 cups sugar small can of cream (1/2 cup) 1 box powdered sugar (1 lb.) 2 tsp. vanilla flavoring 1 cup chopped nuts (optional)

Combine butter, cocoa, granulated sugar, and cream in a heavy saucepan. Bring to heavy boil (stirring back and forth). Boil at a rolling boil for two minutes for icing, three to four minutes for fudge. Remove from heat and allow to cool somewhat. Add the powdered sugar and vanilla. Beat with mixer until well blended. Spread on the cake at this time. Sprinkle nuts on top if desired.


 * Chocolate Fudge**

To make fudge, follow the above instructions add nuts and mix one more time. Pour into buttered pan. Chill, cut, and serve.


 * Coffee Cake Muffins**

1/2 cup margarine or butter 2-1/4 cups flour 1 cup sugar 1 egg 1 cup buttermilk 1-1/2 teaspoons soda 1/2 cup nuts 1/2 cup raisins

Preheat oven to 375 degrees. Grease muffin cups or use paper liners Combine the flour and sugar. Melt butter and pour over flour mixture, mixing until crumbly. Set aside 1 cup of mixture for topping. To the remainder of flour mixture, add the rest of the ingredients, stirring just until moistened. (Batter will be thin and lumpy.) Fill muffin cups 3/4 full. Sprinkle the reserved mixture over top of each muffin. Bake for 15-20 minutes.


 * Cranberry Muffins**

2 cups flour 1/4 cup plus 1 tbl. sugar 2 tsp. baking powder 1/2 tsp. salt 3/4 cup milk 1 stick butter or margarine, melted 1 egg, beaten 1 cup whole berry cranberry sauce

Preheat the oven to 400 degrees. Combine the flour, 1/4 cup sugar, baking powder and salt. Mix well. In a separate bowl, combine the milk, butter and eggs; mixing well. Add the wet mixture to the dry and stir until just moistened. Fold in the cranberry sauce.

Prepare muffin tins by either greasing the cups or line the tins with the paper liners. Fill each muffin cup two-thirds full. Sprinkle the top of each cup with with the remaining sugar. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.


 * Carrot and Raisin Cheesecake**

1 cup graham cracker crumbs 3 tbl. margarine, melted 1/2 cup cup sugar 4 eggs 1 cup carrot, finely shredded 1/2 tsp. ground nutmeg 1 tbl. unsweetened orange juice 3 tbl. sugar 4 (8oz) pkg. cream cheese, softened 1/2 cup flour 1/4 cup raisins 1/4 tsp. ground ginger

Topping: 1/4 cup unsweetened orange juice 1 cup powdered sugar, sifted

Combine the crumbs, granulated sugar, cinnamon and margarine, press onto the bottom of 9-inch springform pan. Bake in a 325 degree oven for 10 minutes. Combine 3-1/2 pkg. cream cheese, sugar and 1/4 cup flour, mixing at medium speed on electric mixer until well blended. Blend in eggs and juice. Add the remaining flour, carrots, raisins, and spices; mix well. pour over crust. Bake in a 450 degree oven for 10 minutes. Reduce oven temperature to 250 degree oven and continue baking for 55 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

To make topping: Combine remaining cream cheese and juice, mixing until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots, if desired.


 * Banana Chocolate Muffins**

1-1/2 cups flour 1 cup sugar 1/4 cup baking soda 1/2 tsp. salt 1/4 tsp. baking powder 1/4 cup baking cocoa 1-1/3 cups bananas, mashed and ripe 1/3 cup oil (vegetable or canola) 1 egg 1 cup (6oz) semisweet chocolate chips

Combine the flour, sugar, baking soda, salt, baking powder and the baking cocoa. Add the banana, oil and egg into the mix just until moistened. Fold in the chips.

Fill either greased muffin tins or use paper liners. Fill 3/4 filled. Bake at 350 degrees for 20-25 minutes.


 * Apple Cinnamon Muffins**

1-1/4 cup oat bran cereal, uncooked 1 cup whole wheat flour 2 tsp. ground cinnamon 1 tsp. baking powder 3/4 tsp. baking soda 1/2 tsp. salt 3/4 cup unsweetened applesauce 1 cup apples, peeled, cored and diced 1/2 cup honey 1/2 cup vegetable or canola oil 1 egg 1 tsp. vanilla extract

Preheat oven to 375 degrees. Grease (use non-stick cooking spray) the cups of the muffin tins (12) or line with paper baking cups.

Combine the oat bran cereal, flour, cinnamon, baking powder, soda, and salt. In a separate bowl, combine the applesauce, honey, oil, egg, and vanilla. Add the wet mixture to the dry mixture, mixing well. Add in the apples and mix. Fill the prepared muffin cup 2/3 full. Bake for 15-20 minutes or until golden brown.